Sindri Rafn Sindrason delivers a lecture about his project for a master's degree in industrial engineering. The name of the project is "Increased efficiency in mackerel cooling".
Abstract
The objective of this study was to investigate the possibility of combining two existing cooling systems, Refrigerated Sea Water system (RSW) and Chilled Sea Water (CSW), to see if the outcome could be beneficial for fisheries to implement in their production. The main principle behind the idea is to add ice, preferably slurry ice, to help the RSW system to cool the catch down to an optimum temperature. The anatomy of the mackerel is discussed as well as seasonal variation and other important aspects of the species.
A closer look into the two cooling systems in question as well as the Icelandic mackerel quota was taken. One of the main objectives was to calculate the ice requirements for the different cooling systems, as well as compare their oil consumption and cooling rate of the product. Similar cooling treatments can also be used at other stages in the production line. Therefore the study also included a small experiment on using slurry ice to pre-cool the processed mackerel before plate freezing. The project is part of the Nordic master's program AQFood.
Supervisors
- Sigurjón Arason, professor at the University of Iceland and chief engineer at Matís
- María Guðjónsdóttir, lecturer at the University of Iceland
- Aberham Hailu Feyissa, lecturer at DTU
- Ólafur Pétur Pálsson, professor at the University of Iceland
Examiner
- Sveinn Víkingur Árnason, managing director of Vínbúðin
When does this event start:
January 28, 2016 - 3:00 p.m.
Event location:
Further location:
Living room 138