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Processes and Technological Systems for Thawing of Fish

Processes and Technological Systems for Thawing of Fish

Vladimir Stefanovskiy
Copyright: © 2019 |Pages: 27
ISBN13: 9781522578949|ISBN10: 1522578943|EISBN13: 9781522578956
DOI: 10.4018/978-1-5225-7894-9.ch003
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MLA

Stefanovskiy, Vladimir. "Processes and Technological Systems for Thawing of Fish." Novel Technologies and Systems for Food Preservation, edited by Pedro Dinis Gaspar and Pedro Dinho da Silva, IGI Global, 2019, pp. 51-77. https://doi.org/10.4018/978-1-5225-7894-9.ch003

APA

Stefanovskiy, V. (2019). Processes and Technological Systems for Thawing of Fish. In P. Gaspar & P. da Silva (Eds.), Novel Technologies and Systems for Food Preservation (pp. 51-77). IGI Global. https://doi.org/10.4018/978-1-5225-7894-9.ch003

Chicago

Stefanovskiy, Vladimir. "Processes and Technological Systems for Thawing of Fish." In Novel Technologies and Systems for Food Preservation, edited by Pedro Dinis Gaspar and Pedro Dinho da Silva, 51-77. Hershey, PA: IGI Global, 2019. https://doi.org/10.4018/978-1-5225-7894-9.ch003

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Abstract

This chapter describes the principles and methods of the fish thawing process, as well as the thawing systems' structure, functioning, and development. A new method for calculating the duration of food thawing is introduced. The author shares best practices from the refrigeration industry of Russia and developed countries as well as his own experience. He hopes it may help scientists to choose research topics in the field of food freezing. The chapter is meant for students, post-graduate students, and experts working in the field of refrigeration production.

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