Sub-Chilling Whole Fish Without Ice Crust Formation
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Solution Overview
Problem
Current methods for cooling and processing fish after slaughter often result in quality issues due to ice damage, bacterial contamination, and uneven temperature distribution, which affect the freshness and processing efficiency of fish products.
Innovation Solution
A method involving a salt- and temperature-controlled solution to under-cool whole fish after slaughter, maintaining a consistent temperature above the freezing point of the solution to prevent crust formation and ensure uniform cooling, combined with continuous movement to enhance heat transfer and prevent freezing, allowing for extended processing in the rigor phase without ice.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If fish is cooled using ice in Styrofoam boxes, then the fish is cooled and preserved, but the ice damages the surface of the fish and creates environmental disposal issues
Solution Approach 1:
The patent introduces an intermediary cooling medium (cooling solution circulated through channels) between the cooling source and the fish, replacing direct ice contact. This mediator transfers heat away from the fish without causing mechanical damage to the surface, resolving the contradiction between effective cooling and surface protection
Solution Approach 2:
The patent employs a hydraulic cooling system where a cooling solution is pumped through channels formed by spacers between fish layers. This fluid-based cooling method replaces solid ice contact, enabling temperature control without surface damage while the continuous circulation ensures uniform cooling throughout the fish batch
2Productivity
If fish is cooled to under-cooled state with CBC technology, then processing efficiency is improved and pin bone removal is more accurate, but a shell or crust forms on the surface and temperature distribution becomes uneven
Solution Approach 1:
The patent creates a dynamic cooling system where the cooling solution continuously circulates through the channels, constantly refreshing the cooling medium in contact with the fish surface. This dynamic approach prevents the formation of a static ice shell or crust that would occur with stationary ice, maintaining uniform temperature distribution while enabling under-cooled processing
Solution Approach 2:
By using a circulating liquid cooling system instead of solid ice contact, the patent eliminates the phase change that causes crust formation. The hydraulic system allows precise temperature control of the cooling medium, preventing surface freezing while achieving the desired under-cooled state internally, thus improving productivity without compromising surface integrity
3Adaptability or versatility
If fish is stored and transported on land, then processing flexibility is improved, but handling and transport affect the quality of soft and fragile fish
Solution Approach 1:
The patent uses flexible spacers that create channels between fish layers, forming a protective structural arrangement during storage and transport. This flexible framework supports the fish in a stable configuration, reducing mechanical damage during handling while allowing the fish to be stored and transported on land with improved quality preservation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method delays rigor mortis, maintains fish quality, reduces bacterial contamination, and enables more efficient processing with reduced gaping and longer shelf life, while eliminating the need for ice and associated costs.
Implementation Method 1
A method involving a salt- and temperature-controlled solution to under-cool whole fish after slaughter, maintaining a consistent temperature above the freezing point of the solution to prevent crust formation and ensure uniform cooling
Implementation Method 2
combined with continuous movement to enhance heat transfer and prevent freezing, allowing for extended processing in the rigor phase without ice
Data Source
Figure 1
Figure 2
Figure 3A~3C
AI summary
The invention provides a method and an apparatus for bringing fish to and under-cooled state. The invention provides an improved method where fish is brought to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.