Edited by
J. Graham
Torry Research Station
Aberdeen, Scotland, UK
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, October 1984
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� FAO 1981
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1.1 Subject Matter
1.2 Aim and Purpose
1.3 Sources of information
1.4 Related Material
2.1 Fish
2.2 Fish Handling
2.3 Preparation of Raw Material2.3.1 Gutting machines
2.3.2 Scaling machine
2.3.3 Heading machine
2.3.4 Filleting machines
2.3.5 Skinning machines
2.3.6 Bone separator or mincing machines
2.3.7 Battering and breading machines
2.3.8 Forming machine
2.3.9 Automatic shrimp-peeling machine
2.3.10 Weighing and grading machines2.4.1 General
2.4.2 Additives2.5.1 General
2.5.2 Small pelagic
2.5.3 Whole demersal
2.5.4 Tuna
2.5.5 Frozen blocks
2.5.6 Shrimp/prawn
2.5.7 Fillets
2.5.8 Minced and/or formed frozen fish products
3.1.1 General
3.1.2 Mechanical refrigeration
3.1.3 Liquefied gases3.2 Specific Processes and Equipment
3.2.1 General
3.2.2 Air-blast freezers
3.2.3 Horizontal plate freezers
3.2.4 Vertical plate freezers
3.2.5 Direct contact3.3.1 Packaging
3.3.2 Glazing
4.1.1 Recommended conditions
4.1.2 Densities and stowage rates
4.1.3 Handling
4.1.4 Insulation and refrigeration costs4.2.1 Building
4.2.2 Equipment4.3.1 Administrative routines
4.3.2 Equipment routines
4.3.3 Safety
5.1 Energy
5.2 Quality Control5.2.1 General
5.2.2 Requirements5.3.1 Vessels
5.3.2 Vehicles
5.3.3 Cold store complex
6.1.1 General
6.1.2 Shrimp processing
6.1.3 Whole fish processing6.2.1 General
6.2.2 Walls
6.2.3 Floors
6.2..4 Ceilings
6.2.5 Doors and Windows
6.2.6 Lighting
6.2.7 Ventilation
6.2.8 Drains
6.2.9 Power supply
6.2.10 Water supply
6.2.11 Factory yards6.3.1 Location
6.3.2 Site level
6.3.3 Communications
6.3.4 Site size
7.2.1 General
7.2.2 Cost model
7.2.3 Comparative costing