Virginia Sea Grant:
A worker measures out one pound of crabmeat into each can for pasteurization. ©Jenn Armstrong/VASG
Virginia Sea Grant:
Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant (right), talks with J&W facility owners during a visit to help validate crab cooking processes. ©Jenn Armstrong/VASG
Virginia Sea Grant:
Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant, connects thermocouples on can of crab meat to a data logger to download data on how the crab meat temperature changed throughout pasteurization. ©Jen Armstrong/VASG
Virginia Sea Grant:
Thermocouples, small circular sensors, are placed on cans of crabmeat to monitor temperature throughout pasteurization. ©Jenn Armstrong/VASG
Virginia Sea Grant:
Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant, connects thermocouples on cans of crab meat that are stacked in a container used to load cans into the cooker. ©Jen Armstrong/VASG
Virginia Sea Grant:
J&W Seafood worker lowers the container of crab meat cans into the cooker, while Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant holds onto the wires that will be transmitting temperature data to a computer during pasteurization. :cop
Virginia Sea Grant:
Bob Lane (right), Virginia Tech extension affiliated with Virginia Sea Grant, speaks to a J&W Seafood worker during a visit to help validate crab cooking processes. ©Jennifer Armstrong/VASG
Virginia Sea Grant:
Bob Lane (right), Virginia Tech extension affiliated with Virginia Sea Grant, shows J&W Seafood facility owner some of his calculations. ©Jen Armstrong/VASG