Planning for Seafood Freezing

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Alaska Sea Grant College Program, University of Alaska Fairbanks, 2007. — 128 p.
This manual is intended to serve as a guide for planning a seafood freezing operation. It addresses
the physics of freezing, the selection of equipment and systems, and the important food science
concepts that ultimately evaluate the process one would select. The format of this manual is similar
to the publication Planning Seafood Cold Storage (Kolbe et al. 2006).
Our intended audience is plant managers and engineers; refrigeration contractors; seafood process
planners, investors, and bankers; extension educators and advisors; and students in the field
seeking applications information. We’ve based the content in part on our own experience. We’ve used
the advice and information from industry.

Author(s): Kolbe E., Kramer D.

Language: English
Commentary: 1338345
Tags: Пищевая промышленность;Технология рыбы и рыбных продуктов