Reports

Temperature changes during processing, transportation and storage of frozen herring products

Published:

30/08/2019

Authors:

Magnea Karlsdóttir, Finnur Jónasson, Ásbjörn Jónsson, Sigurjón Arason

Supported by:

AVS R&D Fund

contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Temperature changes during processing, transportation and storage of frozen herring products

The main objective of the project was to maximize the qualiry and value of herring products. Quality and stability of frocen herring products seasonally and impact of pre-cooling, freezing and storage condition were explored. The results will not only lead to a less decrease in quality due to storage and transportation, but also increase understanding on connection between product defect and their influence on the raw material from catch to market.

The results showed thar frozen herring products did not get enough cooling through the process, from production to export, and in some cases the variation was too much. The freezing planti n Iceland was good, and all the pallets were kept at right temperature. The problem is, when they were taken out of the freezing storage in Iceland, the cooling was not sufficient, which was necessary to maintain low temperature. It is difficult to prevent heat stress when exporting frozen product.

The results of the project indicated that the temprature in freezing trawls was stable during the sailing. Also the results indicated that it is a need for improvements in the freezing plant in Poland, where the temperature in freezing storage is higher compared to Iceland. Transportation in containers was much better than in freezing trawlers, but much more expensive.

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Reports

Improved reefer container for fresh fish - Final report

Published:

01/01/2013

Authors:

Sæmundur Elíasson, Björn Margeirsson, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund, AVS‐Ref.No .: R11 093‐11

contact

Sæmundur Elíasson

Project Manager

saemundur.eliasson@matis.is

Improved reefer container for fresh fish - Final report

The main goal of the project Improved refrigerated container for fresh fish was to improve refrigerated containers and procedures for transporting fresh seafood through redesign and testing. The aim is for design improvements to deliver refrigerated containers that reach a more even temperature throughout the transport process. Efforts should be made to achieve satisfactory improvements to refrigerated containers that are used today with simple and inexpensive measures. The consequences of improved temperature control in production and transport processes are increased quality, stability and safety, which at the same time increase the value of the product. Partners in the project were Matís, the University of Iceland, Eimskip Ísland and Samherji. This report describes the main results and products of the project. The results of the project showed that improvements are needed in maritime transport chains and it was shown that improvements can be achieved with simple and low-cost measures. Temperature control for sea transport can be improved by choosing the target temperature and cooling containers that are best suited for transporting fresh fish products. Mapping the heat distribution of refrigerated containers showed variability both in the transport process and in terms of location within the container, but design improvements aimed at forcing airflow within the container resulted in a more even heat distribution. The importance of procedures for loading refrigerated containers and their handling from manufacturer to buyer was also demonstrated.

The purpose of the project Improved reefer container for fresh fish is to use simple redesign and experimental testing to improve temperature control in reefer containers and work procedures of fresh fish products during transport. The design improvements are aimed at producing a reefer with more stable temperature through sea freight and transport. The aim is to get satisfactory improvements with simple and cost effective procedures. Improved temperature control in fish chill chains leads to increased product quality, stability and safety and thereby increased product value. The project was done in collaboration with Matís, University of Iceland, Eimskip Ísland and Samherji. This report describes the main results and products of the project. The results of the project showed that there is room for improvement in sea transport cold chains and with design improvements experiments it was demonstrated that they can be improved with simple and cost effective procedures. The results showed that the temperature control during sea freight may also be improved by selecting the reefer types most suitable for fresh fish transport and selecting different set point temperatures during summer and winter. The mappings of temperature distribution inside the reefers showed spatiotemporal variability and design improvements achieved a more uniform distribution by means of forced air circulation. Field tests demonstrated the importance of correct operating procedures during loading of reefers and their handling from processor to end location.

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Reports

Optimized Chilling Protocols for Fresh Fish

Published:

01/12/2010

Authors:

Björn Margeirsson, Hélène L. Lauzon, Lárus Þorvaldsson, Sveinn Víkingur Árnason, Sigurjón Arason, Kristín Líf Valtýsdóttir, Emilía Martinsdóttir

Supported by:

AVS R&D Fund of Ministry of Fisheries in Iceland, the Technology Development Fund at the Icelandic Center for Research, University of Iceland Research Fund and EU (contract FP6-016333-2)

contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Optimized Chilling Protocols for Fresh Fish

Guidelines for cooling fresh fish describe the most effective cooling methods at all stages of the cooling chain, with an emphasis on white fish. It describes how to best cool and maintain temperatures in order to maximize product quality and safety and reduce costs and energy consumption. The report contains background information for instructions in the information source Kæligátt on Matís' website, which is presented in a user-friendly way in Icelandic www.kaeligatt.is and English www.chillfish.net. The guidelines are intended for fishermen, manufacturers, carriers and other members of the value chain. The guidelines are based on research that has been carried out within research projects such as Chill ‐ on, Simulation of cooling processes and Cooling improvement. The main chapters deal with refrigeration on board, during processing, during packing, transport and storage of fish.

The overall aim of the optimized chilling protocols is to describe the most effective chilling methods for any stage in the food supply chain with emphasis on whitefish. This comprises optimization of the whole chain for lowering and maintaining low temperature with the aim of maximizing quality and safety of the products and minimizing costs and energy use. This report is the background for the protocols and guidelines published with open access at Matís website in Icelandic and English in a user ‐ friendly way: www.chillfish.net. These are protocols to follow aimed at the use of fishermen, manufacturers, transporters and other stakeholders in the fisheries chain. The information is divided into subchapters of different links in the chain. How to chill fish on ‐ board, during processing, packaging, transport and storage are the main chapters.

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