Inside the Factory: Tilapia Fillet Block Production & Rapid Plate Freezing Technology
Автор: NextGen Process Archive
Загружено: 2026-01-17
Просмотров: 107
Описание:
Why does some frozen fish taste mushy while others stay firm? The secret lies in the speed of freezing. In this episode, we visit the processing line of Tilapia Fillet Frozen Blocks (Model T-09) to witness the power of Plate Freezing Technology.
We document how layers of "Icy White" fillets are formed into large blocks and subjected to rapid contact freezing. This process is critical: by freezing the fish instantly, we prevent the formation of large ice crystals that rupture cell walls, thereby significantly reducing "drip loss" when the consumer thaws the product.
Key process steps:
• 🐟 Block Formation: Layering the Tilapia fillets into molds.
• ❄️ Plate Freezing: Using hydraulic contact plates for rapid heat exchange.
• 🔬 Ice Crystal Control: The science of preserving texture and moisture.
• 📦 Distribution Ready: Creating solid blocks for global logistics.
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#TilapiaProcessing #PlateFreezing #SeafoodIndustry #FoodScience #InsideTheFactory #FrozenFood #FoodTechnology
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