No. 4(1921) BRINE-FREEZING 4I 



c— P)R[xr-frep:zing. 



XII— SCANDINAVIAN AND BRITISH METHODS. 



One of the principal objects of my visit to Scandinavia was to 

 observe at first hand the methods employed in the Ottesen and 

 the Bull methods of brine-freezing. By the great courtesy of Herr 

 C. C. Kyhne, Manager of the Danske Frysnings Company, the pro- 

 prietors of the Ottesen patents, and of Herr Bull, the inventor of the 

 " Blok " system, I was able to see both . The Ottesen Company were 

 particularly kind as they arranged a special working demonstration 

 at Esbjerg for my benefit. Besides these I had the wholly unexpect- 

 ed pleasure of seeing a third and very practical system, that of 

 Mr. Nicolai Dahl, in ordinary commercial operation at Trondhjem, 

 and also to see the original models of Wallem's system, which has 

 given, it seems tp me, the central idea for the apparatus devised by 

 the Food Investigation Board in its experiments during and after 

 the war at Billingsgate Market, London. Of this apparatus I was 

 able to obtain full particulars. The only other important patents 

 that I know of, taken out for brine-freezing, are those of Hesketh 

 and Marcet (1S89), Rouart (1898), and Henderson (iQioV Of these 

 the first two are vaguely stated as immersion of the objects to be 

 frozen in brine brought to a very low temperature ; so far as I am 

 aware, they have not been elaborated in a commercial plant, hence 

 may be disregarded. With the third, the Henderson, I was already 

 well acquainted as the patentee had been in correspondence with 

 Sir F. A. Nicholson, to whom he had communicated full details of 

 this process, coupled with a general permission to use his patent in 

 India without payment of any royalty. Both Sir F. A. Nicholson 

 and myself have carried out experiments by this process with a 

 considerable amount of success. Hence it may be useful here to 

 review the systems with which I have now acquaintence, and which 

 comprise all those of any commercial potentialities, viz.. those 

 of Wallem (1890), Henderson (1910), Ottesen (1913X D^hl (1913), Bull 

 (1916) and the British Food Investigation Board's method (Adair 

 and Pique, 1918). 



Before doing so, a few words are desirable upon the special 

 advantages claimed for brine-frozen fish over fish air-frozen in an 

 ordinary cold storage chamber. Put briefly these are {a) celerity 

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