• Makríll | Mackerel
    Makríll | Mackerel

Aukin afköst við kælingu makríls - fyrlestur til meistaraprófs við HÍ

27.1.2016

Sindri Rafn Sindrason flytur fyrirlestur um verkefni sitt til meistaraprófs í iðnaðarverkfræði. Heiti verkefnisins er "Aukin afköst við kælingu makríls". 

Ágrip

The objective of this study was to investigate the possibility of combining two existing cooling systems, Refrigerated Sea Water system (RSW) and Chilled Sea Water (CSW), to see if the outcome could be beneficial for fisheries to implement in their production. The main principle behind the idea is to add ice, preferably slurry ice, to help the RSW system to cool the catch down to an optimum temperature. The anatomy of the mackerel is discussed as well as seasonal variation and other important aspects of the species.

A closer look into the two cooling systems in question as well as the Icelandic mackerel quota was taken. One of the main objectives was to calculate the ice requirements for the different cooling systems, as well as compare their oil consumption and cooling rate of the product. Similar cooling treatments can also be used at other stages in the production line. Therefore the study also included a small experiment on using slurry ice to pre-cool the processed mackerel before plate freezing. Verkefnið er hluti af norræna meistaranáminu AQFood.

Leiðbeinendur

  • Sigurjón Arason, prófessor við Háskóla Íslands og yfirverkfræðingur hjá Matís
  • María Guðjónsdóttir, lektor við Háskóla Íslands
  • Aberham Hailu Feyissa, lektor við DTU
  • Ólafur Pétur Pálsson, prófessor við Háskóla Íslands

Prófdómari

  • Sveinn Víkingur Árnason, framkvæmdastjóri hjá Vínbúðinni

Hvenær hefst þessi viðburður: 

28. janúar 2016 - 15:00

Staðsetning viðburðar: 

VR-II

Nánari staðsetning: 

Stofa 138

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