Steve,
You can use a planimeter, grid paper, or acetate paper and then calculate
area.
Juan L. Silva
----- Original Message -----
From: <Steve.Saunders@highlinerfoods.com>
To: <seafood@ucdavis.edu>
Sent: Tuesday, July 02, 2002 8:19 AM
Subject: Estimating surface area of fillet portions
> Perhaps no where in the food industry are raw materials so irregular in
> size and shape as in IQF fillet portions. After all, we are dealing with
> wild animals. On a practical basis, fillets may have the same count, but
> they can differ greatly in surface area between lots and even within a
lot.
> Some fillet portions a long and thin, others short and thick, and the
> portions are not necessarily consistently whole fillets.
>
> This presents challenges when a processor is trying to coat the IQF
> portions in a secondary processing plant. The amount of pick up relates
to
> the surface area, but the surface area varies between and within lots of
> raw material.
>
> We are trying to study this further, but estimating surface area
> consistently and efficiently is also a challenge. Would anyone in the
> Seafood at UCDavis listserv have a practical method of estimating surface
> area of frozen IQF portions in a production environment?
>
> Thanks in advance,
>
> Steve Saunders
> High Liner Foods Inc. Box 910, Lunenburg NS B0J 2C0 Canada
> Telephone 902-634-8811 Fax 902-634-4577
> http://www.highlinerfoods.com
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