Author Description

Product Description A seafood freezing facility is it the next step for your business or community? This manual helps seafood processors plan freezing operations in order to maintain the exquisite quality of fresh fish in frozen product and bring in higher profits. Read about the physics of freezing, selection of equipment, and important food science concepts. The book is useful to seafood plant managers and engineers, refrigeration contractors, processor planners, investors and bankers, and extension educators and advisors. About the Author Author Ed Kolbe contributes engineering expertise, and Don Kramer offers knowledge of optimum seafood quality, based on decades of academic and extension accomplishments.