Disinfection of sea water by ultraviolet radiation

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Satellite passive microwave observations of the upper Colorado River snowpack

Seasonal snow cover in the mountains of the Upper Colorado River Basin is a major source of water for a large portion of the southwestern United States. The extent and amount of this snowpack not only reflects changes in weather patterns and climate but also influences the general circulation through modification of the energy exchange between land and atmosphere. ... Satellite observations and remote sensing techniques can enhance the standard snowpack observations to provide the temporal and spatial measurements required for understanding the role of snow in the surface energy balance and improving the management of water resources.

Disinfection of aquarium effluents by chlorination and UV treatment

The study was conducted to investigate the efficacy of chlorine and UV irradiation in disinfecting aquarium effluent. A non-agglutinating, a virulent strain of Aeromonas salmonicida (NCIMB 11 02) was used as the test organism. Effluents from a fish tank were inoculated with a suspension of test organisms and subsequently treated with different concentrations of hypochlorite and UV irradiation separately and simultaneously. When used alone, 1.0 ppm hypochlorite reduced the viable cell count from 6.5 log to 3.0 log within 20 minutes of contact period. On the other hand, when used in combination with UV irradiation only 0.5 ppm hypochlorite exerted the same bactericidal effect within the same contact period as was observed with 1.0 ppm hypochlorite alone. This result indicated that required dose of disinfectant for the disinfection of aquarium effluents can be considerably reduced when it is used in combination with UV irradiation.

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour.