| General description |
This course studies the effect of refrigeration and freezing on fishery and aquaculture products, as well as the various application technologies for these processes and their influence on the extension of the useful life of said products. For this, the theoretical basis of the cooling processes are analyzed, the alterations that their application produces in the characteristics of the fishery products, and the theoretical and practical aspects of their quality control in the laboratory during their conservation period. The various methods and equipment used and the logistical aspects of the cooling, conservation and storage of these products, both on board and on land, including traceability, as well as the thawing processes and the production lines from the frozen product, are also studied. |
