Dear Dian
Two publications which relevant information are:
Graham, J. 1984. Planning and Engineering Data 3. Fish Freezing. Fisheries Circular No. 771. FAO, Rome, Italy, &
Johnston, W.A., Nicholson, F.J., Roger, A., Stroud, G.D. 1994. Freezing and refrigerated storage in fisheries. FAO Fisheries Technical Paper 340. FAO, Rome, Italy.
Both contain data on thermal properties of fishery products and advice on glazing. The first one does not appear in FAO's publications catalogue and I assume it is not in print. You might be able to borrow a copy from a library, but to a large extent it has been superseded by the second publication. This is listed in the FAO catalogue, but it is not in a downloaded form.
Peter Howgate
----- Original Message -----
From: dian sari
To: seafood@ucdavis.edu
Sent: Friday, May 19, 2006 4:54 PM
Subject: freezing of cooked shrimp
Dear Sir/Madam,
I''m an undergraduate student at one of University in Indonesia. Now, I have been doing my final project about optimization of freezing process for cooked frozen shrimp. At this time, I am working as internship student at one of shrimp processing company in Indonesia.
I have some difficulties about my theme,such as:
1. shrimp thermophysic data (themal conductivity, density, specific heat, etc). I need these data for calculating refrigeration load
2. recommended glaze percentage for frozen shrimp which is can reduce freezer burn
However I have been unable to find recent papers on this. Can anyone help please?
Or anything about my theme. I'll be thankfull for your help.
Best Regards
Dian Kartika Sari
dian20k04s85@yahoo.com
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