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Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
The heat necessary for the dilution is the useful cooling power of the refrigerator, as the process of moving the 3 He through the phase boundary is endothermic and removes heat from the mixing chamber environment. The 3 He then leaves the mixing chamber in the dilute phase. On the dilute side and in the still the 3 He flows through superfluid ...
Vortex tube. The vortex tube, also known as the Ranque-Hilsch vortex tube, is a mechanical device that separates a compressed gas into hot and cold streams. The gas emerging from the hot end can reach temperatures of 200 °C (390 °F), and the gas emerging from the cold end can reach −50 °C (−60 °F). [1] It has no moving parts and is ...
Figure 1: Schematic drawing of a Stirling-type single-orifice PTR. From left to right: a compressor, a heat exchanger (X 1), a regenerator, a heat exchanger (X 2), a tube (often called the pulse tube), a heat exchanger (X 3), a flow resistance (orifice), and a buffer volume.
This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
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 ...
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.
Pickling. Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled".