Objectives of the project Optimization of fresh fish transport<\/em> is to improve the handling of fresh fish products in container transport and thereby increase their shelf life and the possibility of further transport by sea from Iceland. In work step 1, the aim is to estimate the appropriate amount and type of ice scraper to maintain the fish temperature at -1 \u00b0 C during transport in tanks. Heat transfer models are made from 340 PE and 460 PE food pots from S\u00e6plast to estimate the required amount of ice scraper to maintain -1 \u00b0 C inside the pots, which is the optimal temperature for storing fresh whitefish products. Pre-cooling of fish products before packing in pots has a decisive effect on the amount of products that can be placed in pots if it is required to maintain the fish temperature -1 \u00b0 C. This is explained by the fact that with increasing fish temperature during packing, an increased amount of ice scraper is needed to lower the fish temperature to -1 \u00b0 C, thereby reducing the space for the fish inside the tank. The volume utilization of the pot, i.e. quantity of fish products in a tank, it is of course necessary to maximize in order to minimize transport costs and make sea transport of fish products packed in ice scrapers in a tank a viable alternative to sea transport in foam boxes. These guidelines should be used to estimate the amount of fish products that can be packed in 340 PE and 460 PE S\u00e6plast tanks. The aim is to pack the fish in an ice scraper with a temperature of -1 \u00b0 C, an ice ratio of 35% and a salinity ratio of 1.2% and the amount of ice scraper is sufficient to maintain -1 \u00b0 C in an ice scraper and fish for four days at ambient temperatures between -1 \u00b0 C and 5 \u00b0 C. It should be noted that the instructions only take into account the need for refrigeration and not a possible, undesirable color that can be created on the bottom fish layers in a tank and can potentially cause loss of utilization and quality.<\/p>\n\n\n\n The aim of the project Optimization of fresh fish<\/em> transport is to improve handling of sea transported fresh fish products, thereby improving their quality and increasing the possibility of sea transport from Iceland. The aim of work package no. 1 is to estimate the suitable quantity and type of slurry ice in order to maintain the optimal fish temperature of \u20131 \u00b0 C during transport in fish containers (tubs). Heat transfer models of 340 PE and 460 PE fish containers manufactured by Saeplast are developed for this purpose. Precooling of fresh fish products before packing in slurry ice in containers has a dominating effect on the maximum fish quantity, which can be packed in each container assuming a maintained fish temperature of \u20131 \u00b0 C. This is because an increased fish packing temperature increases the required amount of slurry ice in order to lower the fish temperature down to \u20131 \u00b0 C, thereby decreasing the volume for fish within the container. The fish quantity within the container must certainly be maximized in order to minimize the transport cost and make sea transport of fresh fish products in slurry ice in containers a viable option. These guidelines should be useful to estimate the fish quantity, which can be packed in 340 PE and 460 PE Saeplast containers. The temperature, ice ratio and salinity of the slurry ice assumed are \u20131 \u00b0 C, 35% and 1.2%, respectively. Furthermore, it is assumed that the amount of slurry ice applied is sufficient to maintain the slurry ice and fish at \u20131 \u00b0 C for four days at ambient temperature between \u20131 \u00b0 C and 5 \u00b0 C.<\/p>","protected":false},"excerpt":{"rendered":" Lei\u00f0beiningar um k\u00e6ligetu \u00edskrapa til k\u00e6lingar \u00e1 fiskafur\u00f0um \u00ed kerum \/ Instruction for the cooling ability of slurry ice intended […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15],"tags":[341,424,450,451,343,452,453,454,455,456,457],"class_list":["post-30221","post","type-post","status-publish","format-standard","hentry","category-skyrsla","tag-ferskur-fiskur","tag-fish-container","tag-fish-tub","tag-fiskiker","tag-fresh-fish","tag-heat-transfer-model","tag-iskrapi","tag-krapais","tag-slurry-ice","tag-varmaflutningslikan","tag-vokvais"],"acf":[],"yoast_head":"\n