Acronym NA
Category
Seafood Processing
Title Tining av råstoff for saltfisk- og klippfisknæringen: Forprosjekt - Defrosting of raw materials for the salted fish and clipfish industry: Preliminary project Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Ola Magnus Magnussen Coordinator email Ola.M.Magnussen@sintef.no
Coordinator institution
NA
Institutions involved
NA
Start year 2008 End year 2009 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900099/ Summary "In the further processing of frozen raw material for salted fish and clipfish, proper thawing is crucial for good quality and high yield. However, high temperatures in the thawing medium can reduce the yield and product quality. Different thawing times for thick fish, belly and tracks often create problems for producers. Defrosting of raw materials is the opposite of freezing, but is still much more difficult to control. Temperature differences between the product and the thawing medium create challenges with optimization of quality and yield. Thawed material has lower thermal conductivity than frozen product and during thawing a layer with poorer thermal conductivity is formed through which the energy must be conducted. The heat transport into the product is thus reduced the more thawed the product is, and the thawing time therefore increases significantly with the thickness of the thawing material. SINTEF Energiforsking AS and Bacalao Forum have, on behalf of the Fisheries and Aquaculture Research Fund (FHF), looked more closely at the thawing of raw materials for the production of salted fish and clipfish. The overall objective of this project was to obtain information about thawing systems and facilities in the saltfish and clipfish industry and to map challenges and potential for improving technology, facilities and operations.
Sub-goal
1. To acquire knowledge and experience about thawing and thawing solutions for fish blocks in the fishing industry.
2. To obtain an overview of thawing methods, processes and equipment used in the saltfish and cutfish industry and to gain experience in the use and operation of the facilities and thus be able to carry out a survey of challenges.
3. To carry out measurements at thawing facilities to map temperature conditions during and after the thawing process."
Keywords
Cod;
Process efficiency;
Engineering;
Fish products;
Fish quality;
Fish;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
