EXPERIMENTAL INVESTIGATION OF CHILLING TANK FOR ATLANTIC SALMON

摘要

Farmed salmon is a large export product from Norway. After the salmon is stunned and killed, itistransported to large tanks for bleeding, chilling and buffering before gutting and further processing. Thetemperature of the fish into the processing plant is varying, but it is necessary to cool down the fish fast, bothto reduce bacterial growth and to maximize yield. In this paper, the chilling process in salmon specimens areinvestigated. The temperatures in both salmon and cooling water (RSW) were measured. All the fish waschilled by 1.0 to 3.2 °C during the stay in the tank. There are several possible reasons for the temperaturevariations. For examples varied the fish temperature into the tank from one test to another, the flow throughthe processing system varied (mainly because of technical issues in other parts) and the refrigeration systemcould not always provide RSW at the required temperatures. The main goal is to have more even and largertemperature differences, and to achieve that the focus should first be on the RSW system (both refrigerationsystem and the water pipes and components) and to ensure that it works properly.