RE: air thawing of frozen seafoodsThe best way would be to thaw the product in its own box ( Corrugated, duplex or any other), in a air blast room which has got a thermal cutout mechanism. The temperature probe should be inserted in the product surface and the unit blower should cut off, when the product temp control reads 2 Deg C, The temperature of the air should preferably be 3 deg C. In this way, the product temp is maintained and product thawed without any bacterial growth. Regarding the drip loss, the drip qty goes with the method of freezing employed for that product ( slow freezing - more drip).
The boxes and bags will protect the product against dehydration or oxidation.
I think the above is an useful comment.
Shahul Hameed,
Nile Perch Fisheries Ltd,
P.O.Box: 1753,
Mwanza, Tanzania.
Fax: +255 28 2570430
Tel: +255 28 2570431
Mobile: +255 742 520899
----- Original Message -----
From: Andrew Strak
To: 'Mike.Strang@us.fjord.com' ; ebertullo@redfacil.com.uy ; jonpall@3x.is
Cc: seafood@ucdavis.edu
Sent: Wednesday, July 11, 2001 8:55 PM
Subject: RE: air thawing of frozen seafoods
The dry high velocity air would ultimately create surface de-hydration of the fish over time and besides it is not a very effective thawing medium regardless since it does not have any significant specific heat value and does not carry any moisture. Consequently, it would absorb the moisture from the product while providing for slow thawing. What you truly need is a moist warm air and utilize the heat of condensation to defrost the product and that is very effective while at the same time would be continuously moistening the surface of the fish.
Andrew Strak
-----Original Message-----
From: Strang, Mike [mailto:Mike.Strang@us.fjord.com]
Sent: Wednesday, July 11, 2001 5:00 AM
To: ebertullo@redfacil.com.uy; jonpall@3x.is
Cc: seafood@ucdavis.edu
Subject: RE: air thawing of frozen seafoods
Does this method contribute to excess drying of the product?
Mike Strang
Quality Control Manager
Ducktrap River Fish Farm, LLC
57 Little River Drive
Belfast, Maine 04915
Mike.Strang@us.fjord.com
Phone: 207 338-6280
Fax: 207 338-6288
-----Original Message-----
From: Enrique Bertullo [mailto:ebertullo@redfacil.com.uy]
Sent: Tuesday, July 10, 2001 10:05 PM
To: jonpall@3x.is
Cc: seafood@ucdavis.edu
Subject: RE: air thawing of frozen seafoods
Jon Pall:
Yes it´s possible the air thawing of frozen fish. You should use air
blust
at 300-400 meters/min speed and temperatures about 0° C, preferable in
refrigerated chambers to be used for this purposes only. The time will
depend of the frozen fish size, fish frozen blocks size, etc. This
method is
recommendable to thaw seafrozen fish for further processing in land
Factories.
Regards,
----- Original Message -----
From: Jon Pall Hreinsson <jonpall@3x.is>
To: <seafood@ucdavis.edu>
Sent: Tuesday, July 10, 2001 5:47 AM
Subject: 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
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This archive was generated by hypermail 2b29 : Thu Jul 12 2001 - 04:27:08 PDT