Hello Jon Pall and other
Yes, air thawing are widely used, but not enough.
Years ago i worked for Carnitec (see www.carnitech.dk) with thawing as one
of my jobs in the develop. dept. Ie design, testing, calculating of
different thawing units and methods. (Carnitech is a world leader in
seafood processing equipement, and their delivery programme also includes
different thawing equipement and methods, incl air thawing.)
Since i left Carnitech, i have worked as a governmental inspector, with
approving of HACCPplans, plants, equipement in both Denmark and Greenland,
and today i run a consultancy company.
To my experience, a total cost-evaluation air thawing are most profitable
in thawing "open" products as fillets, peeled shrimp ect. Whole salmon and
tuna are also better thawed i air. 12 years ago i also worked on squid,
but i am sorry; i cannot remember which method came out superior. If
needed, i think i can find the papers again.
Air thawing have a bad reputation i many industries, but to my opinion, it
is based on experience of poorly designed equipement, or bad management of
the equipement.
Drying of product surfaces can be controlled, but it takes a good design and
mangement of the equipement.
A good air thawing unit costs, but this cost comes back as profit throug
better yeild/less driploss, better product quality etc, but as with other
things about seafood processing; it has to be designed and used right.
>From my work as an authority, i have seen a lot of poorly designs,
resulting in poor yeilds and inferior product quality. In one plant the
thawing proces used, could cause risks regarding food safety.
If anybody have further questions, do not hessitate to cantact me.
Yours
Hans Morten Henriksen
M. Sc. Seafood Processing
Alcedo - Seafood Processing Consultants
hmh@alcedo.dk
www.alcedo.dk
-----Oprindelig meddelelse-----
Fra: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]På
vegne af Jon Pall Hreinsson
Sendt: 10. juli 2001 10:47
Til: seafood@ucdavis.edu
Emne: RE: air thawing of frozen seafoods
I have never heard of thawing of seafood with air. Is somebody using this
method?
We have used thawing machines which have given us the most control in the
procedure (time and temperature of thawing).
jonpall
3X-Stal
400 Isafjordur, Iceland
---------------------------------
Jon Pall Hreinsson (jonpall@3x.is)
Marketing Manager
Tel:+354 456 5079
Fax:+354 456 5479
---------------------------------
Processing Solutions Made Easy!
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Balamurugan
Sent: 7. júlí 2001 16:43
To: seafood@ucdavis.edu
Subject: air thawing of frozen seafoods
Dear members,
Air thawing is advisable or not. Especially in cuttle fish processing.
Please tell the advantages and disadvantages.
With regards
S.Balamurugan
This archive was generated by hypermail 2b29 : Thu Jul 12 2001 - 00:20:47 PDT