Modelling of fish refrigeration using flake ice

Laguerre, Onrawee; Derens, Evelyne; Flick, Denis

doi:10.1016/j.ijrefrig.2017.09.014

Cited by 15 publications

(10 citation statements)

References 18 publications

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“…0.75 kg ice for 3 kg of fish (α = 0.25) (fish pre‐cooled but often rising in temperature of up to 7°C after being filleted and handled) as applied in Flemish fish auction as provided by Sven Van Acker (Director Operations at the Vlaamse Visveiling nv) by e‐mail on 2 December 2020 (Van Acker, 2020). 1 kg ice for 3 kg of fish (α = 0.33) with the fish temperature not stated (Alasavar and Quantick, 1997; Laguerre et al., 2018). …”

Section: Data and Methodologiesmentioning

confidence: 99%

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The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2021

EFS2

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Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products ( SFFP ) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with ice ( CFFP ) under the same conditions of on‐land storage and/or transport. A heat transfer model was developed and made available as a tool to identify under which initial configurations of SFFP the fish temperature, at any time of storage/transport, is lower or equal to CFFP . A minimum degree of superchilling, corresponding to an ice fraction in the fish matrix of SFFP equal or higher than the proportion of ice added per mass of fish in CFFP , will ensure with 99–100% certainty (almost certain) that the fish temperature of SFFP and the consequent increase of relevant hazards will be lower or equal to that of CFFP . In practice, the degree of superchilling can be estimated using the fish temperature after superchilling and its initial freezing point, which are subject to uncertainties. The tool can be used as part of ‘safety‐by‐design’ approach, with the reliability of its outcome being dependent on the accuracy of the input data. An evaluation of methods capable of detecting whether a previously frozen fish is commercially presented as ‘superchilled’ was carried out based on, amongst others, their applicability for different fish species, ability to differentiate fresh fish from fish frozen at different temperatures, use as a stand‐alone method, ease of use and classification performance. The methods that were considered ‘fit for purpose’ are Hydroxyacyl‐coenzyme A dehydrogenase ( HADH ) test, α‐glucosidase test, histology, ultraviolet–visible–near–infrared ( UV ‐ VIS / NIR ) spectroscopy and hyperspectral imaging. These methods would benefit from standardisation, including the establishment of threshold values or classification algorithms to provide a practical routine test.

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Section: Data and Methodologiesmentioning

confidence: 99%

“…• 1 kg ice for 3 kg of fish (a = 0.33) with the fish temperature not stated (Alasavar and Quantick, 1997;Laguerre et al, 2018).…”

Section: Heat Transfer Modellingmentioning

confidence: 99%

The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2021

EFS2

View full text Add to dashboard Cite

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“…Penerapan sistem rantai dingin bertujuan untuk menjaga mutu dan keamanan produk perikanan (Peraturan Direktur Jenderal Penguatan Daya Saing Produk Kelautan Dan Perikanan, 2020). Ice flake atau es curah merupakan salah satu jenis es yang berbentuk curah/serpihan, dalam hal ini es dihasilkan oleh ice flake machine yang dapat beroperasi tanpa harus melalui proses instalasi yang rumit (Laguerre et al, 2018). Sementara Ice Flake Machine atau yang selanjutnya disebut IFM adalah mesin penghasil es curah yang bekerja berdasarkan pada proses pendinginan dengan sistem siklus kompresi uap yang menggunakan fluida sebagai bahan pendingin yang disebut refrigeran/refrigerant.…”

Section: Pendahuluanunclassified

Persepsi Nelayan Terhadap Ice Flake Machine Sebagai Sarana Rantai Dingin di Kota Padang

Andriani¹,

Yusra

Rahmawan

2021

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Tujuan dari penelitian ini adalah untuk mengetahui persepsi nelayan terhadap IFM sebagai sarana rantai dingin di Kota Padang. Data yang digunakan dalam penelitian ini adalah hasil wawancara/kuisioner dengan pihak pengelola IFM dan nelayan di sekitar Kota Padang. Selain itu, data produksi hasil tangkapan ikan Kota Padang Tahun 2019 dan data penjualan ice flake dari 2 (dua) pengelola IFM di Kota Padang pada bulan Januari s.d. Agustus 2019 digunakan sebagai data pendukung. Analisis statistik yang digunakan adalah regresi linear. Tidak semua nelayan mengetahui adanya IFM serta minimnya pengetahuan nelayan tentang perlakuan terhadap hasil tangkapan ikan dengan menggunakan es atau sistem rantai dingin yang baik dan benar. Kurangnya sosialisasi dari pihak pengelola kepada nelayan dan pelaku usaha perikanan sekitar juga menyebabkan kurangnya permintaan ice flake yang berujung pada tidak beroperasinya IFM yang ada di Kota Padang.

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“…The chilling methods used include immersion in ice slurry, refrigerated seawater (RSW) or flake ice. For instance, flake ice is widely used to reduce the temperature of fresh fish down to final levels slightly above 0°C; slurry ice (a mixture of small ice crystals suspended in water) is often used for superchilled products because it allows the product temperature to be reduced to just below the initial freezing temperature (À0.5°C to À2.8°C) (Stonehouse and Evans, 2015;Laguerre et al, 2018). The resultant temperature gradient brings the fish surfaces in contact with ice close to 0°C relatively rapidly, while the core temperature drops more slowly.…”

Section: Fresh Fishery Products Production and Supply Chainsmentioning

confidence: 99%

“…Factors which may affect the rate of cooling include the ratio of fish to ice, contact of fish with ice, the size and the initial temperature of the fish, the type and temperature of the ice, the type of containers (including their insulating properties), the temperature outside the container and, for longer fishing trips, the frequency of re-icing (Huss, 1995;Shawyer and Pizzal, 2003). Onboard, the stowage can be in fish boxes or tubs with ice, in fish tubs with a mixture of seawater or freshwater and ice and also by other means such as on shelves in the ship hold covered with ice or in RSW/chilled sea water (CSW) tanks (Stonehouse and Evans, 2015;Laguerre et al, 2018).…”

Section: Fresh Fishery Products Production and Supply Chainsmentioning

confidence: 99%

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

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On‐land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three‐layered poly‐ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high‐density poly‐ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on‐board in freshwater or seawater/ice (in tubs) and once on‐land they are ‘handled’ (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable ‘abusive’ scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non‐proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C (‘keeping’ process). Starting at 7°C (‘cooling‐keeping’ process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the ‘keeping’ or ‘cooling‐keeping’ process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.

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Modelling of fish refrigeration using flake ice

Cited by 15 publications

References 18 publications

The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Persepsi Nelayan Terhadap Ice Flake Machine Sebagai Sarana Rantai Dingin di Kota Padang

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

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