Search results
Results from the WOW.Com Content Network
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.
A refrigerated container or reefer is an intermodal container (shipping container) used in intermodal freight transport that is capable of refrigeration for the transportation of temperature-sensitive, perishable cargo such as fruits, vegetables, meat, fish, seafood, and other similar items. While a reefer will have an integral refrigeration ...
The water activity, a w, in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish.
Flash freezing. In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen. [1] This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry.
This is in contrast to dehydration by most conventional methods that evaporate water using heat. [17] Because of the low temperature used in processing, [15] the rehydrated product retains many of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is maintained. [18]
A fishing trawler is a commercial fishing vessel designed to operate fishing trawls. Trawling is a method of fishing that involves actively dragging or pulling a trawl through the water behind one or more trawlers. Trawls are fishing nets that are pulled along the bottom of the sea or in midwater at a specified depth.
The dehydration of freezer-burned food is caused by water sublimating from the food into the surrounding atmosphere. The lost water may then be deposited elsewhere in the food and packaging as snow-like crystals. [3] [4] Fluctuation of temperatures in a freezer above 0 °F (−17.8 °C), can also speed up freezer burn. [5]
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the ...