In my knowledge there is now standard glaze percentage calculation
for block frozen or IQF frozen shrimps. Because the glaze
percentage will vary with the type of freezing, size of the
product, temperature of the glaze water, etc.,
When block processing, we are using standard size freezing pan.
but the glaze percentage may change with the size of the shrimp.
In big size the glaze percentage will be more and in small size
the glaze percentage will be less.
When IQF processing the glaze percentage should vary. It is depend
on the type of product, size of the product, belt speed, freezer
temperature, glaze water temperature, if manual glaze then the
size of the dipping net and quantity, whey of hardening, etc.
After thawing (if STPP treated then after de-glaze) and drain for
40 seconds, the meat weight is the net weight.
Water loose may occur due to number of reason. I.e., improper
weighment, improper glazing, improper freezer storage (if
temperature difference is more, drip loss also more),
Duration of freezer storage (if stored more time, drip loss also
more), etc.,
When block processing first we will take the material weight, then
setting, then will pore the glaze water. But while IQF processing
after glazing only we are going to take weight.
When packing IQF product have to add net material weight + glaze
percentage+ extra weight if require.
With regards
S. Balamurugan
This archive was generated by hypermail 2b29 : Sat Apr 06 2002 - 10:56:56 PST