Fish

Ice is also used on Board carried as blocks and aggregates, when required to be transported as " flakes", or from the vessel's flake ice machines. Artisanal fishermen in hot climates may take of crushed ice in their small boats. Fresh fish is stored and transported with layers of ice between and over the fish, cooling due to the heat and storage of the product wet. Fish kept at chill temperatures so you can travel in the final point of sale, depending on the time of travel. Where refrigeration is used, the humidity in the room should be set at a high level, using large evaporators, so that the surface of the fish and dry.

Most courts to freeze their catch at sea, which allowed them to remain in offshore without having to run back to the port for a limited life of chilled product. If the fish to be cleaned and processed later, he froze the whole, either by the air flow or, more usually, vertical plate freezers (see Fig. 7.9 billion), followed by frozen storage. In some fishing vessels and fish factory vessels will be able to clean the fillets and other operations on Board, and then frozen and stored in the final product.

A limited amount of frozen fish, immersing it in a cold concentrated sodium chloride brine. This is mainly tuna for the subsequent preservation or crustaceans. Fish which is frozen in the air explosion often dipped in clean water afterwards, resulting in a layer of ice on the surface. This process glazing prevents fish from the effects of dehydration in the subsequent storage.

Some freezing of fish fillets and fish processing, carried out between or refrigerating plates, in the evaporator Assembly similar to that shown in Fig. 7.14(a). Flat boxes of fish and fish fillets, frozen in these horizontal plate freezers. Health and safety requirements become more stringent in the cold chain and the latest rules must be observed...