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Filtering by: Subject Dairy products -- Preservation Committee Member Bohnert, David W.

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:

Keys, Dustin R.

Abstract:

Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...

Resource Type:

Masters Thesis

Full Text:

the most common form of preservation to increase shelf life, preserve product quality, and enhance