Gill, Robert John (1976) The freezing of fish fillets of irregular geometry with application to commercial practice. Masters thesis, Memorial University of Newfoundland.
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Experiments conducted on a rectangular slab of fish muscle with heat transfer through one surface result in freezing times which are adequately predicted by the Nagaoka, et al. modification to the Plank solution for the freezing time of an infinite slab. Neumann's exact solution to the Fourier heat conduction equation results in freezing times which progressively overestimate experimental times with increasing Biot number. Using the Nagaoka, et al. formulation, formulae are obtained for the freezing time, in terms of weight, of irregularly shaped commercial fish fillets. With the aid of such relationships, an analysis is made of a commercial freezing process with a view to optimizing the production rate.
|Item Type:||Thesis (Masters)|
|Additional Information:||Bibliography: leaves 81-84.|
|Department(s):||Engineering and Applied Science, Faculty of|
|Library of Congress Subject Heading:||Fishery processing industries; Frozen fishery products; Fish fillets|
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