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Froid et durabilité dans la chaîne du froid des produits de la mer.

Refrigeration and sustainability in the seafood cold chain.

Numéro : 314814

Auteurs : NORDTVEDT T. S., WIDELL K. N.

Résumé

Environmental concerns regarding seafood production have been focused on biological impact on target and by-catch stocks as well as ecosystem effects of certain types of fishing gear. Less attention has been paid to the fact that seafood production also contributes to many types of environmental effects above the ocean surface due to modern fishing and fish farming technology. The biological impacts on marine ecosystems have not become less important, quite the contrary. In recent years, however, resource use to produce supply materials and support the production chains of farmed and caught seafood products and resulting emissions to air, water and ground have received increased attention.
To bring seafood from the sea to dinner table its necessary to maintain a low temperature. Sustainable, energy efficient refrigeration systems used in Norwegian fishing vessels and harvest in aquaculture are discussed. Further, systems at the processing facility, storage and transport are presented and discussed.

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Détails

  • Titre original : Refrigeration and sustainability in the seafood cold chain.
  • Identifiant de la fiche : 30027638
  • Langues : Anglais
  • Sujet : Technologie, Environnement
  • Source : 6th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
  • Date d'édition : 26/08/2020
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2020.314814
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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