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Optimal Storage Temperature Design for Frozen Seafood Inventories: Application to Pacific Whiting Surimi


Frozen storage is an integral part of effective food distribution. In general, both food quality retention and storage costs will increase as storage temperatures decrease. In this paper, we develop a model for optimal temperature design for semi-perishable seafood inventory, and apply the model to Pacific Whiting surimi. General results demonstrate that managing optimal temperature is a dynamic concept dependent on the time-temperature tolerance of frozen inventory, the cost of frozen storage, and the rate of inventory dissipation. Specific results show that the optimal storage temperature of surimi varies with the rate of inventory dissipation. (Click here for paper)

Source: Burden, M., Sylvia, G., and E. Kolbe. 2004. “Optimal storage temperature design for frozen seafood inventories: application to Pacific whiting surimi.” In: Proceedings of the Twelfth Biennial Conference of the International Institute of Fisheries Economics & Trade: What are Responsible Fisheries? July 20-30, 2004, Tokyo, Japan. Corvallis, OR: International Institute for Fisheries Economics and Trade (IIFET).

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