Ice in fisheries
Table of contents
J. Graham, W. A. Johnston
and F. J. Nicholson
Torry Research Station
Aberdeen, United Kingdom
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© FAO 1992
PREPARATION OF THIS DOCUMENT
Ice in Fisheries was originally published in 1968 as FAO Fisheries Report 59. In the period since then it has been in great demand, particularly for training courses. This version has been extensively revised and updated by Messrs. J. Graham, W.A. Johnston and F.J. Nicholson, of the Torry Research Station, UK. It now incorporates the advances in technology made in the last twenty years and has been reissued in the FAO Fisheries Technical Paper series in order to reach an even wider audience.
FAO Fisheries Department
FAO Regional Fisheries Officers
Graham, J.; Johnston, W.A.; Nicholson, F.J.
Ice in Fisheries
FAO Fisheries Technical Paper. No. 331. Rome, FAO. 1992. 75p.
The paper covers all aspects of the use of ice for the chilling and storage of fish. Following a review of fish spoilage, the nature and properties of ice are described. Ice manufacturing and storage equipment are outlined from both technical and economic viewpoints. Chilling of fish on land and at sea, including the use of chilled sea water, is described in detail, and a series of calculations of ice requirements and losses in storage are given.
1. Preservative effect of chilling
2. Nature and properties of ice
3. Quantity of ice required
4. The cooling rate of fish
5. Ice manufacturing equipment
6. Ice plants
7. Other methods of chilling
8. Chilling fish at sea
9. Chilling fish on land
10. Temperature measurement
11. Technical terms
12. Some useful facts about water and ice
13. Conversion factors