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Chapter 4: Problem 137

What are the factors that affect the quality of frozen fish?

Short Answer

Expert verified
Answer: The factors that affect the quality of frozen fish include the pre-freezing condition of the fish, the freezing process, storage temperature, storage time, packaging, and the thawing process. To ensure the best quality, it's important to freeze fresh fish quickly, use rapid freezing methods, store at -18°C (0°F), consume within the recommended storage time, use proper packaging, and thaw the fish correctly.

Step by step solution

01

1. Pre-Freezing Condition of the Fish

The quality of frozen fish is highly dependent on the freshness of the fish before it is frozen. Fresh fish should be purchased from reputable sources, and it should be properly iced immediately after harvest. The sooner the fish is frozen, the better the quality will be.
02

2. Freezing Process

The freezing process is essential to prevent the formation of large ice crystals, which can damage the cell structure of the fish, thereby altering its texture and flavor. Rapid freezing methods like air blast freezing or cryogenic freezing are preferred, as they help minimize the formation of large ice crystals and preserve the quality of the fish.
03

3. Storage Temperature

The storage temperature of the frozen fish is a critical factor in maintaining its quality. The ideal storage temperature for frozen fish is around -18°C (0°F). At this temperature, microbiological and enzymatic spoilage processes are slowed down, preserving the quality of the fish for an extended period.
04

4. Storage Time

The length of time the fish is stored in frozen conditions also affects its quality. Over time, even at low temperatures, the fish may undergo oxidation, which negatively impacts its flavor, odor, and nutritional value. It is essential to consume frozen fish within its recommended storage time to ensure the best quality.
05

5. Packaging

Proper packaging helps protect the fish from air exposure and dehydration, which can lead to freezer burn and loss of quality. Vacuum-sealed packaging or wrapping the fish tightly in plastic wrap is advisable to minimize oxygen exposure and prevent dehydration.
06

6. Thawing Process

The thawing process (defrosting) can also impact the quality of frozen fish. It is essential to thaw the fish correctly, usually by placing it in the refrigerator for several hours or overnight to ensure even thawing. Rapid thawing methods, such as in the microwave or under running water, can compromise the quality of the fish, causing uneven thawing, texture changes, and possible spoilage. By paying attention to each of these factors, one can help ensure the best possible quality of frozen fish.

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Most popular questions from this chapter

In a production facility, 3-cm-thick large brass plates $\left(k=110 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \rho=8530 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=380 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right.$, and \(\alpha=33.9 \times\) \(10^{-6} \mathrm{~m}^{2} / \mathrm{s}\) ) that are initially at a uniform temperature of \(25^{\circ} \mathrm{C}\) are heated by passing them through an oven maintained at \(700^{\circ} \mathrm{C}\). The plates remain in the oven for a period of \(10 \mathrm{~min}\). Taking the convection heat transfer coefficient to be $h=80 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$, determine the surface temperature of the plates when they come out of the oven. Solve this problem using the analytical one-term approximation method. Can this problem be solved using lumped system analysis? Justify your answer.

During a fire, the trunks of some dry oak trees $\left(k=0.17 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.\( and \)\left.\alpha=1.28 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\right)$ that are initially at a uniform temperature of \(30^{\circ} \mathrm{C}\) are exposed to hot gases at \(600^{\circ} \mathrm{C}\) for a period of \(4 \mathrm{~h}\), with a heat transfer coefficient of \(65 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\) on the surface. The ignition temperature of the trees is \(410^{\circ} \mathrm{C}\). Treating the trunks of the trees as long cylindrical rods of diameter $20 \mathrm{~cm}$, determine if these dry trees will ignite as the fire sweeps through them. Solve this problem using the analytical one-term approximation method.

A man is found dead in a room at \(12^{\circ} \mathrm{C}\). The surface temperature on his waist is measured to be \(23^{\circ} \mathrm{C}\), and the heat transfer coefficient is estimated to be $9 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\(. Modeling the body as a \)28-\mathrm{cm}$ diameter, \(1.80\)-m-long cylinder, estimate how long it has been since he died. Take the properties of the body to be $k=0.62 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\( and \)\alpha=0.15 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}$, and assume the initial temperature of the body to be \(36^{\circ} \mathrm{C}\). Solve this problem using the analytical one-term approximation method.

Thick slabs of stainless steel $(k=14.9 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\( and \)\left.\alpha=3.95 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)\( and copper \)(k=401 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\( and \)\left.\alpha=117 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)$ are placed under an array of laser diodes, which supply an energy pulse of \(5 \times 10^{7} \mathrm{~J} / \mathrm{m}^{2}\) instantaneously at \(t=0\) to both materials. The two slabs have a uniform initial temperature of \(20^{\circ} \mathrm{C}\). Determine the temperatures of both slabs at $5 \mathrm{~cm}\( from the surface and \)60 \mathrm{~s}$ after receiving an energy pulse from the laser diodes.

Carbon steel balls $\left(\rho=7830 \mathrm{~kg} / \mathrm{m}^{3}, k=64 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.\(, \)\left.c_{p}=434 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right)\( initially at \)200^{\circ} \mathrm{C}\( are quenched in an oil bath at \)20^{\circ} \mathrm{C}$ for a period of \(3 \mathrm{~min}\). If the balls have a diameter of \(5 \mathrm{~cm}\) and the convection heat transfer coefficient is $450 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$, the center temperature of the balls after quenching will be (Hint: Check the Biot number.) (a) \(30.3^{\circ} \mathrm{C}\) (b) \(46.1^{\circ} \mathrm{C}\) (c) \(55.4^{\circ} \mathrm{C}\) (d) \(68.9^{\circ} \mathrm{C}\) (e) \(79.4^{\circ} \mathrm{C}\)
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