Type of Fish & freezing time chart

[smpsmp45]

By any chance can I get a chart of type of fish & freezing time for the fish.

This is essentially for a blast freezer application.

[chemi-cool]

its not the type of fish, its the mass.

what's heavier? 1 kg of Salmon or 1 kg of white shark?

[Segei]

Actually it depends of fish type and how much fat it has. Long time ago I studied this issue and it isn't simple. What kind of equipment are you going to use for freezing?

[smpsmp45]

We are making trolley freezers. But many a times, the clients want to know the time factor for variety of fish to be frozen. Though they are aware about the thickness / mass / water content etc are the factors causing the change in time factor, all are asking if we can prepare a chart showing a typical data on freeze time of a variety of fish.

And yes that shall be used only for thumb rule calculations for freeze time.

I could get some details though & shall share them once I prepare a report on that.

Still Typical Fish data is missing in that report & thought may be our forum can help.

[mikeref]

Some information on this page. https://www.google.com.au/url?sa=t&r...kVfbUEYqlsD1zQ

[smpsmp45]

Thanks for the link.

[Josip]

Hi, smpsmp45

hope here you'll find something good too ...
http://www.fao.org/docrep/003/v3630e/v3630e00.htm

Best regards, Josip

[smpsmp45]

Many thanks. It is useful no doubts

[Sandro Baptista]

Actually it depends of fish type and how much fat it has. Long time ago I studied this issue and it isn't simple. What kind of equipment are you going to use for freezing?

Segei, you are completely right

[Sandro Baptista]

its not the type of fish, its the mass.

what's heavier? 1 kg of Salmon or 1 kg of white shark?

Chemi, the weight is the same but I think the salmon has more % of fat...and the % of fat, %water, %protein, etc... all togeter have influence on the freezing time.

[chemi-cool]

Chemi, the weight is the same but I think the salmon has more % of fat...and the % of fat, %water, %protein, etc... all togeter have influence on the freezing time.

totally agree but I think the differences are minor, all there is to do is to stick the temp sensor in a fish and let the blast freezer take its course.

[Sandro Baptista]

totally agree but I think the differences are minor, all there is to do is to stick the temp sensor in a fish and let the blast freezer take its course.

okay, but the cooling + freezing time will be quite different between a highly fat fish and a lean one. Also the cooling power need will be different.

[chemi-cool]

okay, but the cooling + freezing time will be quite different between a highly fat fish and a lean one. Also the cooling power need will be different.

can you give me example please?

[Peter_1]

Freezing time is by far much more related to how good ventilation can interchange with the fish, what temperature you have in your blast freezer, how good the contact is with the trolley's, full plate trolleys or meshwire construction, guidance of the air, spacing between the fishs, ...Take water as product to be frozen and this will give you a safe but rough estimate.
Only practical test will tell you the exact freezing time of your product.

[Peter_1]

okay, but the cooling + freezing time will be quite different between a highly fat fish and a lean one. Also the cooling power need will be different.

Agree, because the specific heat of both is different.

[Peter_1]

To add at my previous post: doubling capacity will not divide freezing time with 2. Capacity is one thing, making sure that this capacity can extract the heat out of your product is more difficult.

[Sandro Baptista]

Agree, because the specific heat of both is different.

and also the latent heat and the thermal condutivity.

[Sandro Baptista]

To add at my previous post: doubling capacity will not divide freezing time with 2. Capacity is one thing, making sure that this capacity can extract the heat out of your product is more difficult.

Total agree. For the same blast freezer or plate freezer the refrigeration capacity (kW) of the plant not only has to be the double as also the average evaporating temperature must be much lower so it can extract the heat at the double rate.