Proceedings of the International Conference on Maritime and Archipelago (ICoMA 2018)

Refrigerated Sea Water (RSW) For Handling of Fish Catches

Authors
Bambang Sri Waluyo, Budi Utomo, Sarwoko Sarwoko, Untung Budiarto
Corresponding Author
Bambang Sri Waluyo
Available Online October 2019.
DOI
https://doi.org/10.2991/icoma-18.2019.75How to use a DOI?
Keywords
RSW , handling of fish catches, icing
Abstract
Most fishermen use ice (icing) as a fish preservative for fresh fish products and use the frezer as a frozen fish product.Handling of fish catches in the sea on fishing boats is the first stage that determines the quality of fish that directly impact on the selling price. RSW to overcome the weakness of the use of ice in the fish preservation on the ship. It’s technique of cooling and preserving fish by inserting fish into a hold or chamber containing cold sea air temperature of about -50C which is cooled manually by a refrigeration system. RSW ship’s does not need to carry ice blocks so as to reduce the cost of supplies, no need to hold a special hatch to ice, fish temperatures fall faster because the cold sea air can enter the fish body, the fish get no pressure because of the buoyancy of the air, durable due to the salting process from the sea air and the quality of the fish remain awake as fresh fish products higher prices.
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Proceedings
International Conference on Maritime and Archipelago (ICoMA 2018)
Part of series
Advances in Engineering Research
Publication Date
October 2019
ISBN
978-94-6252-785-0
ISSN
2352-5401
DOI
https://doi.org/10.2991/icoma-18.2019.75How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Bambang Sri Waluyo
AU  - Budi Utomo
AU  - Sarwoko Sarwoko
AU  - Untung Budiarto
PY  - 2019/10
DA  - 2019/10
TI  - Refrigerated Sea Water (RSW) For Handling of Fish Catches
BT  - International Conference on Maritime and Archipelago (ICoMA 2018)
PB  - Atlantis Press
SP  - 352
EP  - 356
SN  - 2352-5401
UR  - https://doi.org/10.2991/icoma-18.2019.75
DO  - https://doi.org/10.2991/icoma-18.2019.75
ID  - Waluyo2019/10
ER  -