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The development of refrigeration and freezing technologies transformed the commercial fishing industry: fishing vessels could be larger, spending more time away from port and therefore accessing fish stocks at a much greater distance. Refrigeration and freezing also allow the catch to be distributed to markets further inland, reaching customers ...
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
An ocean thermal energy conversion power plant built by Makai Ocean Engineering went operational in Hawaii in August 2015. The governor of Hawaii, David Ige, "flipped the switch" to activate the plant. This is the first true closed-cycle ocean Thermal Energy Conversion (OTEC) plant to be connected to a U.S. electrical grid.
Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature). [1][2] Refrigeration is an artificial, or human-made, cooling method. [1][2] Refrigeration refers to the process by which energy ...
The British thermal unit (Btu) is a measure of heat, which is a form of energy. It was originally defined as the amount of heat required to raise the temperature of one pound of water by one degree Fahrenheit. It is also part of the United States customary units. [1] The SI unit for energy is the joule (J); one Btu equals about 1,055 J (varying ...
Boknafisk is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. The most common fish used for boknafisk is cod, but other types of fish can also be used. If herring is used, the dish is called boknasild. Bugeo refers to dried Alaska pollock.
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...