Ice in fisheries

 


Table of contents


 

by
J. Graham, W. A. Johnston
and F. J. Nicholson
Torry Research Station
Aberdeen, United Kingdom

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-47
ISBN 92-5-103280-7

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy

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.

Distribution:

FAO Fisheries Department
FAO Regional Fisheries Officers
HP Selector
Authors

Graham, J.; Johnston, W.A.; Nicholson, F.J.
Ice in Fisheries
FAO Fisheries Technical Paper. No. 331. Rome, FAO. 1992. 75p.

ABSTRACT

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.


Contents


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