Shrimp for human consumption are often subject to industrial processing (cooking, peeling, freezing and packing) before distribution to the market.
The present data refer to industrial freezing and packing of shrimps in one factory. The main processes are following: 1) frozen shrimps entering the factory are defrozen, 2) the defrozen shrimps are matured at 12oC, 3) the shrimps are peeled 4) the peeled shrimps are cooked 5) the cooked shrimps salted, cooled and frozen individually in a flowfreezer 6) the frozen shrimps are covered with a thin layer of ice ("glasification") and packed.
Data have been collected from Naajaq Seafood Esbjerg A/S in 1993, see Dansk Industri (1995). Average energy consumption per produced unit has been calculated. It has been assumed that shells etc. constitute 25% of shrimps.
Energy consumtion from all production processes at the factory are included. Other inputs and outputs such as water consumption and wastewater generation are not considered.
The Danish fish industri has been subject to
significant energy saving activities after the present dataset has been
established in 1993 and energy consumption in the industry is probably somewhat
No validation has been
industri (1995). Brancheenergianalyse for fiskeindustrien (in Danish).
By Matcon A/S og Dansk Energi Analyse A/S. Published by
Dansk Industri . Available
Royal Danish Library.
. Available at The Royal Danish Library.