2 research outputs found
The run of the freezing process of Baltic herring and sprat depending on the form of the raw material and the freezing method
Celem pracy by艂o zbadanie przebiegu procesu mro偶enia wybranych p贸艂produkt贸w ze szprot贸w i 艣ledzi ba艂tyckich, mro偶onych indywidualnie oraz w blokach, w zakresie temperatur -18 梅 -40掳C, z zastosowaniem urz膮dze艅 konwencjonalnych, o zr贸偶nicowanej pr臋dko艣ci mro偶enia. Stwierdzono, 偶e, zastosowane parametry mia艂y du偶y wp艂yw na przebieg procesu mro偶enia szprot贸w, w postaci ca艂ych ryb oraz tuszek. Szproty mro偶one indywidualnie charakteryzowa艂y si臋 szybszym przebiegiem procesu mro偶enia oraz uzyskaniem zadanej temperatury, w po-r贸wnaniu ze szprotami mro偶onymi w bloku oraz szprotami mro偶onymi w bloku z 20% dodatkiem wody. Na przyk艂adzie szprot贸w ba艂tyckich mro偶onych r贸偶nymi metodami zbadano wp艂yw obr贸bki cieplnej (parowania) na wielko艣膰 ubytk贸w masy ryb spowodowanych wyciekiem termicznym. Okre艣lono wp艂yw temperatury i pr臋dko艣ci mro偶enia na wielko艣ci wycieku swobodnego rozmro偶onych szprot贸w i 艣ledzi ba艂tyckich podczas ch艂odniczego przechowywania. Badania wykaza艂y istotny wp艂yw zastosowanych metod mro偶enia p贸艂produkt贸w ze szprot贸w i 艣ledzi ba艂tyckich na przebieg procesu mro偶enia i zmiany wybranych wska藕nik贸w fizycznych.The aim of the work was to examine the run of the freezing process of selected semi-products from Baltic sprat and herring, frozen individually and in blocks, in the temperature range -18 梅 -40掳C, with external devices used, with varying freezing speeds. It was found that the parameters used have a great impact on the freezing process of sprat, in the form of whole fish and carcasses. Individual sprats frozen are characterized by a faster run of the freezing process and obtaining the set temperature, in operation with frozen sprats in the block and frozen sprats in the block with 20% water addition. On the basis of frozen Baltic sprat, various methods were used to examine the effect of heat treatment (evaporation) on the volume of losses of fish mass affected by thermal leak-age. The effect of freezing temperature and speed on the free leakage of thawed Baltic sprat and herring during the thawing set was determined. Research have shown a significant impact on the methods of freezing Baltic sprat and herring on the run of the freezing process and changes in selected physical indicators
QUALITY CHARACTERISTICS OF TECHNOLOGICAL WASTE WATER AFTER HYDRAULIC UNLOADING FISH AT PORTS
In this study characterization of sensory and physical-chemical properties of representative samples of technological waste water after hydraulic unloading fish from fishing vessels, including fishing boats equipped with RSW (Refrigerated Sea Water System) or CSW (Chilling Sea Water System) system was described. Sensory quality and analytical determinations in technological waste water samples was analyzed. They demonstrated that their sensory quality attributes and physical-chemical properties were different and depending on the destination of fish caught (consumption or industrial fishing), contact time-caught fish with seawater and water temperature (winter or summer season). Because technological waste water has a lot of substance content of protein, fat, nitrogen, phosphorus and chlorine compounds it is a threat to the natural environment. In connection with such a broad problem of utilization of technological waste water from fishing boats for Baltic fish is one of the most important issues to solve for fishermen and environmentalists