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- W3204661787 endingPage "201" @default.
- W3204661787 startingPage "175" @default.
- W3204661787 abstract "Freezing is an essential step in food production and processing. It can dampen seasonal fluctuations for products that are not available all year round and make them available also during the off-season. After storing the product for a certain amount of time in a frozen state, it has to be further processed. Therefore thawing is another crucial step in food production and processing. Thawing is a challenging task since it affects the quality of the final product. Thawing (and freezing) are bottlenecks in the production and processing chain influencing the profitability, environmental impact, and, ultimately, the product quality. An example could be that the product is in the thawer longer than necessary and hence utilizes more energy than needed with implications on the product quality and to some minor degree also on the environment. In this chapter, thawing methods are presented concerning their functional principles, technical specifications, and to some degree, also quality-preserving factors. Two main principles exist, namely, methods, which provide heat/energy to the frozen product only via the boundary layers, and methods that generate heat inside the product. Both have their advantages and disadvantages, but the methods providing heat via the product’s boundary layers are typically used in large-scale industrial applications." @default.
- W3204661787 created "2021-10-11" @default.
- W3204661787 creator A5001484353 @default.
- W3204661787 date "2022-01-01" @default.
- W3204661787 modified "2023-09-23" @default.
- W3204661787 title "Industrial Thawing of Fish Blocks" @default.
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