Freezing Technology
Teacher
Dr. R. SRINU
Category
Core Courses
Course Attendees
Still no participant
Course Reviews
Still no reviews
Course Name : Freezing Technology
FSPT 2103(1+1) : FSPT 2103(1-1-0)
Course Objective
At the end of the course, students will have the knowledge on
- Freezing and frozen storage - principles and process
- Approximation of the constituents present in the fish and changes during freezing
- Various equipments involved in freezing
- Cold chain importance
CO-PO Mapping
| COs | Course outcomes | Mapping Cos with POs |
| CO-1 | Students will understand the about freezing and frozen storage principles, process and production | PO1, PO2 |
| CO-2 | Students will Understand the approximation of the constituents present in the fish and changes during freezing | PO1 |
| CO-3 | Students will learn about various equipment involved in pre processing, freezing and cold storage. | PO1, PO2 |
PO1 : Knowledge enhancement
PO2 : Professional and Entrepreneurial Skill development
Course Syllabus
Freezing Technology
Theory
- Introduction to freezing technology, Characteristics of fish and shellfish
- Changes in fish after death, Spoilage of fish, Spoilage and pathogenic microorganism
- Handling of fresh fish, Sanitation in processing plants
- Principles of low temperature preservation, Chilling of fish – methods and equipments for chilling, Icing- Quality of ice, Ice making
- Refrigerated and chilled sea water, Chilling rate, Spoilage of fish during chilled storage, use of antibiotics and chemicals
- Freezing of fish- fundamental aspects, heat units, Freezing point depression, Eutectic pint, Freezing rate
- Methods of freezing
- Freeze drying
- Physicochemical changes that occur during freezing, Mechanism of ice crystal formation
- Preparation of fish for freezing
- Changes that occur during frozen storage
- Protective treatments
- Thawing of frozen fish
- Transportation of frozen fish
- Quality control of frozen fish
- HACCP in freezing industry
Practicals
- Study of refrigeration cycle
- Sanitation and plant housekeeping
- Chilling and freezing equipment
- Different packages used for frozen products
- Freezing of IMC in different styles
- Freezing of shrimp in different styles
- Methods of icing fish
- Calculation of Ice requirement for cooling fish
- Preservation by chilled sea water and Refrigerated sea water
- Freezing and thawing curves
- Freezing of carbs
- Freezing of squid and cuttle fish
- Freezing of Lobster
- Estimation of drip
- Inspection of frozen fishery products
- Visit to ice plant/freezing plant/cold storage
References
1. Post-Harvest technology of fish and fish products ---- K.K. Balachandran
2. Fish Processing Technology and product development----A.S.Niwane & Rathnakumar
3. Fish Packaging Technology ---- Gopakumar K
4. Advances in Fish Processing Technology ----- DP Sen
Session Plan
Session 1
Introduction to freezing technology; characteristics of fish and shellfish; changes in fish after death, spoilage of fish, spoilage and pathogenic microorganism.
https://www.youtube.com/watch?v=D8Npk0ZtxJg
Practical- Plant Hygiene and Sanitation
Session 2
Chilling of fish – methods and equipment for chilling; icing – quality of ice, ice making; refrigerated or chilled sea water, chilling rate; spoilage of fish during chilled storage; use of antibiotics and chemicals.
Session 3
Manufacturing of different types of Ice, Super chilling (0ºC to - 4ºC), Application of ozone / chlorine in seafood processing
Session 4
Freezing preservation of fish, Physical, chemical and thermodynamic properties of refrigerants
https://www.youtube.com/watch?v=rRyo4WcIsMg
Session 6
Types of freezer, Methods of protective treatments, Calculation of freezer refrigeration load
Session 7
Freeze drying of fish, Thawing of fish, Quality changes during frozen storage, Microbial growth at low temperature.
https://www.youtube.com/watch?v=vwtAuslmCkU
Session 8
Cold stores and containers, Refrigerated containers, Good handling and shipping practices
https://www.youtube.com/watch?v=OwSSk1vF5ZI
https://www.youtube.com/watch?v=nMd9mahYoOg
https://www.youtube.com/watch?v=hKRL-HcSJx0
Session 9
Packaging methods, Packaging of frozen fishery products, Vaccum packaging and modified atmosphere packaging and storage
https://www.youtube.com/watch?v=O1gQNkxkdCE
https://www.youtube.com/watch?v=juvZ-rtViK0
https://www.youtube.com/watch?v=mLXfZGAV5Gw
Session 10
HACCP, Physical, chemical and biological hazards in seafood, Important biotoxin in seafood, Histamine
https://www.youtube.com/watch?v=j-XNzBUKOoE
https://www.youtube.com/watch?v=5oOhgJd046w
https://www.youtube.com/watch?v=-XZphYpRlyA
Assignment topics
Changes in fish after death, Spoilage of fish, Spoilage and pathogenic microorganism
Handling of fresh fish,
Sanitation in processing plants
Chilling of fish – methods and equipments
Methods of freezing
Freeze drying
Physicochemical changes that occur during freezing, Mechanism of ice crystal formation
Changes that occur during frozen storage
Protective treatments
Thawing of frozen fish
Quality control of frozen fish
HACCP in freezing industry
Our Main Teachers
SRINU. R is working as an Associate Professor in the Department of Fish Processing Technology, School of Fisheries, CUTM, Paralakhemundi Campus from May 2023 onwards. He completed his Ph.D., M.F.Sc in Post-Harvest Technology from ICAR-Central Institute of Fisheries Education, Mumbai and B.F.Sc. (Bachelor of Fisheries Science) from College of Fishery Science – Muthukur, SVVU. He […]