Export Development

The main aim of this study is to examine the deficiencies of the export development process and strategy in India and, to suggest, in the light of the findings of the above, measures for improvement. The marine products industry has been chosen as a case for a detailed investigation. The researcher conducts an evaluative study on the export potential for India’s marine products and trends in the international market for marine products. The thesis tries to identify the major hurdles in increasing exports of marine products from India. The evaluation of the adequacy and effectiveness of the measures taken to promote marine products exports is also undertaken

STUDIES ON THE QUALITY AND PROCESS CONTROL FACTORS DURING THE PRODUCTION AND STORAGE OF SALTED DRIED FISH PRODUCTS

In this study the quality and process control factors during the production and storage of salted dried fish products. The study reveals that quantity of dry fish production in the state is decreasing and dry fish processing industry should be encouraged by central and state governments. The dry and wet salting may be carried out to a period of 4 to 8 hours respectively and time may depend on temperature, size, and concentration of medium. Demand is an unavoidable factor for sale of fish. The packed dry salted lots kept at room temperature are useful only for 20 days. The refrigerator- stored lots had more storage life and nutritional content are good up to 3 months. The cold storage stored dry salted lot had more storage life than the wet salted lot. The use of preservatives in salting is encouraged to reduce pH. The low temperature preservation maintains the nutritional value and quality for long period. It further encourages the labeling of nutritional value of dry fish as in tinned products.

Science and technology of rubber reclamation with special attention to NR-based waste latex products

A comprehensive overview of reclamation of cured rubber with special emphasis on latex reclamation is depicted in this paper. The latex industry has expanded over the years to meet the world demands for gloves, condoms, latex thread, etc. Due to the strict specifications for the products and the unstable nature of the latex as high as 15% of the final latex products are rejected. As waste latex rubber (WLR) represents a source of high-quality rubber hydrocarbon, it is a potential candidate for generating reclaimed rubber of superior quality. The role of the different components in the reclamation recipe is explained and the reaction mechanism and chemistry during reclamation are discussed in detail. Different types of reclaiming processes are described with special reference to processes, which selectively cleave the cross links in the vulcanized rubber. The state-of-the-art techniques of reclamation with special attention on latex treatment are reviewed. An overview of the latest development concerning the fundamental studies in the field of rubber recycling by means of low-molecular weight compounds is described. A mathematical model description of main-chain and crosslink scission during devulcanization of a rubber vulcanizate is also given.

Effect of Diphenyldisulfides with Different Substituents on the Reclamation of NR Based Latex Products

The latex industry has expanded over the years to meet the world demands for gloves, condoms, latex thread etc. Because of the strict specifications for the products and the unstable nature of the latex, as high as 15%, of the final latex products are rejected. Since waste latex rubber (WLR) represents a source of high quality rubber hydrocarbon, it is a potential candidate for generating reclaimed rubber of superior quality. Two types of WLR with different amounts of polysulfidic bridges are used in these experiments, which are reclaimed with variation of the concentration of the reclaiming agents, the reclamation temperature and time, Di phenyldisultide, 2-aminophenyldisulfide and 2,2'-dibenzamidodiphenyldisulfide (DBADPDS) are used as reclaiming agents, and the effect of diphenyldisulfides (DPDS) with different substituents, on the reclamation efficiency of WLR is investigated. A kinetic study of the reclamation reaction with the three reclaiming agents is done. The reaction rates and activation energies are calculated and compared with literature values. The comparative study of the three different reclaiming agents shows that (DBADPDS) is able to break the crosslinks at temperature levels 20'C below the temperature levels normally used with DPDS. Another advantage of this reclaiming agent is the reduced smell during the reclamation process and of the final reclaims, one of the most important shortcomings of other disulfides used for this purpose.

STANDARDIZATION OF PROCESS PARAMETERS FOR READY TO EAT FISH PRODUCTS IN INDIGENOUS POLYMER COATED TIN FREE STEEL CANS

In the present work, Indigenous polymer coated Tin Free Steel cans were analyzed fortheir suitability for thermal processing and storage of fish and fish products following standard methods. The raw materials used for the development of ready to eat thermally processed fish products were found to be of fresh condition. The values for various biochemical and microbiological parameters of the raw materials were well within the limits. Based on the analysis of commercial sterility, instrumental colour, texture, WB-shear force and sensory parameters, squid masala processed to F0 value of 8 min with a total process time of 38.5 min and cook value of 92 min was chosen as the optimum for squid masala in tin free steel cans while shrimp curry processed to F0 7 min with total process time of 44.0 min and cook value of 91.1 min was found to be ideal and was selected for storage study. Squid masala and shrimp curry thermally processed in indigenous polymer coated TFS cans were found to be acceptable even after one year of storage at room temperaturebased on the analysis of various sensory and biochemical parameters. Analysis of the Commission Internationale d’ Eclirage L*, a* and b* color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*)decreased, and the redness (a*) significantly increased with the increase in processing time or reduction in processing temperature.Instrumental analysis of texture showed that hardness-1 & 2 decreased with reduction in retort temperature while cohesiveness value did not show any appreciable change with decrease in temperature of processing. Other texture profile parameters like gumminess, springiness and chewiness decreased significantly with increase of processing time. W-B shear force values of mackerel meat processed at 130 °C were significantly higher than those processed at 121.1 and 115 °C. HTST processing of mackerel in brine helped in reducing the process time and improving the quality.The study also indicated that indigenous polymer coated TFS cans with easy openends can be a viable alternative to the conventional tin and aluminium cans. The industry can utilize these cans for processing ready to eat fish and shell fish products for both domestic and export markets. This will help in reviving the canning industry in India.

Development of Total Quality Management System in Seafood (Freezing) Industry in Kerala

Quality related problems have become dominant in the seafood processing industry in Kerala. This has resulted in the rejection of seafood sent from India to many destinations. The latest being the total block listing of seafood companies from India from being exported to Europe and partial block listing by the US. The quality systems prevailed in the seafood industry in India were outdated and no longer in use in the developed world. According to EC Directive discussed above all the seafood factories exporting to European countries have to adopt HACCP. Based on this, EIA has now made HACCP system mandatory in all the seafood processing factories in India. This transformation from a traditional product based inspection system to a process control system requires thorough changes in the various stages of production and quality management. This study is conducted by the author with to study the status of the existing infrastructure and quality control system in the seafood industry in Kerala with reference to the recent developments in the quality concepts in international markets and study the drawbacks, if any, of the existing quality management systems in force in the seafood factories in Kerala for introducing the mandatory HACCP concept. To assess the possibilities of introducing Total Quality Management system in the seafood industry in Kerala in order to effectively adopt the HACCP concept. This is also aimed at improving the quality of the products and productivity of the industry by sustaining the world markets in the long run.

Packaging materials for shrimp, fish and fish products, their properties, selection and effect of different packaging materials on their shelf life

Packaging is important not only in extending the shellife of fish and fishery products but also improving their marketability. In the recent years, significant development have taken place in the packaging industry. During the past decade in India, there is almost a packaging revolution with the availability of variety packaging materials, thus generating better packaging consciousness in other producer/manufacturing industries. But unfortunately, such realisation is not forthcoming in the fisheries sector and packaging techniques for local and export trade continues to be on traditional lines with their inherent drawbacks and limitations. Better packaging ensures improved quality and presentation of the products and ensures higher returns to the producer. Among several packaging materials used in fishery industry, ISI specifications had been formulated only for corrugated fibre board boxes for export of seafoods and froglegs. This standard was formulated before containersiation came into existance in the export of marine products. Before containerisation, the standards were stringent in view of the rough handling, transportation and storage. Two of the common defects reported in the master cartons exported from India are low mechanical strength and tendency to get wet. They are weakened by the deposits of moisture caused by temperature fluctuations during loading, unloading and other handling stages. It is necessary to rectify the above defects in packaging aquatic products and hence in the present study extensive investigations are carried out to find out the reasons for the damage of master cartons, to evolve code of practice for the packaging oi frozen shrimp for exports, development of alternative style of packaging for the shipping container, development of suitable consumer packaging materials for fish soup powder, cured dried mackeral, fish pickles in oil and frozen shrimp. For the development of suitable packaging materials, it is absolutely essential to know the properties of packaging materials, effect of different packaging materials on theirshelf life and their suitability for food contact applications.

Inventory management in public sector electrical industry in Kerala

The thesis entitled Inventory Management In Public Sector Electrical Industry In Kerala. Investigations were carried out on inventory management in public sector electrical industry in Kerala and suggest methods to improve their efficiency. Various aspects of inventory management, its scope and need in industry are detailed. The objectives of the present study concentrates to get an overall view of the system of inventory management, assess the positions and levels of inventory. It analyzes the inventory management policies and practices, the organizational set-up for materials by the electrical undertakings. The study examines the liquidity of the electrical undertakings as well as techniques of inventory management in the electrical industry in Kerala. Hypotheses state that the existing organizational systems and practices are inadequate to ensure efficient management of inventories in electrical industry. Introduction of scientific inventory techniques has a favourable effect on the workings of inventory departments. The financial performance of the public sector electrical undertakings is not at all satisfactory on account of the high raw material costs, heavy borrowings and huge interest burdens. The scope of this study is limited to the assessment of savings, in inventories of electrical products due to inventory management. The methodology of the study is to project the cost reduction of the inventory department on the basis of data collected and to validate this projection with the aid of analysis and survey. The limitations of the study is that the data obtained relate to the period 1989-90 and earlier and the current position is not available and uniform norms cannot be applied to evaluate different inventory management organisation.

Price, profitability and employment in the handloom industry in kerala

The present study is on the nature, problems and prospects of the handloom industry in Kerala. The problems of the industry are mostly in the nature of low earnings of the workers, underutilisation of the existing capacity and low profit in its various sectors. The majority of the handloom co-operative societies are either dormant or facing liquidation. The income and employment of weavers are so pitiably low that they are living in utter poverty and starvation. Frequent price fluctuations of yarns, dyes and chemicals increase the cost of production and reduce the profitability. Consequently handloom fabrics are not able to compete with mill cloths and powerloom products. Accumulating the unsold stocks in the godowns of co-operative societies and with master weavers has become the practice of the day. Spinning mills in Kerala are producing only lower counts of yarns. S, handloom industry has to depend on textile mills in Tamil Nadu for higher counts of yarn. They create artificial scarcity and increase the prices exflorbitantly. Wage rates prevailing in Kerala are higher than those in Tamil Hadu. So rich master weavers are migrating to Tamil.Nadu and exporting the fabrics. under the label 'Kera1a Handlooms'. Governmental efforts to tackle the crisis by way of rebates and subsidies are found to be futile.

Technology transfer in the fish curing industry in india

Curing is the oldest and cheapest method of preservation of fish allover the world. Fish curing industry has not shown much improverrent from its primitive nature because this industry is mainly handled by illiterate and less educated fishermen/fisherwomen. They do not know much about,the importance of scientific methods of fish curing. The cured fish produced by them is unhygienic and poor in quality. Because of the negligenence and ignorance of the fish curers, a considerable quanti ty of this protein rich food is spoiled and lost every year. Research has been conducted extensively in the Cen tral and State sectors and various remedial measures have been suggested :to improve the fish curing industry in India. Inspi te of the preJudioa against cured fish because of their existing low quality, research work in recent years have indicated that their quality can be greaUy improved and shelf-life prolonged if the me thods are standardised. To achieve this aim, Cen tral and s tate Departments have already made considerable efforts to transfer the improved methods ~ the fish curing industry by way of traininq courses, demonstrations, Lab, to Land Prograrrmesi film shows, exhibitions, personal discussion etc. As the result of this, fish curers have started adopting the improved practices in fish curing. Still there seems to be a considerable qap between the techmology available and the technology adopted in this field. A comprehensive study on the extent of adoption of improved practices in fish curing and the factors involved in low or non-adoption of certain aspects is lackin~ at present. This gap has to be filled up. The possihle methods for the effective transfer of technology for the production and distribution of high quali ty cured fish products and improvement of soclo-economic condition of fishermen engaqed in fish curing have to be identified.

Studies on the production management in the seafood processing industry in Kerala

Kerala was the pioneer in modern seafood processing and exporting. But now the industry is Iacingalot of problems due to low productivity and deterioration in the quality of the products. only about 17% of the installed freezing capacity in sea food processing industry was reported to be utilised during 1979-80. The price of the export commodities its decided by the buyers based on international supply and demand pattern and based on the strength and weakness of dollar/yen. The only way to increase the profitability of the processors is to reduce the cost of production to the possible extent. The individual processors find it difficult to continue in this field due to low productivity and quality problems. The main objectives of the research are to find out how the production is being managed in the seafood processing(freezing) 17industry in Kerala and the reasons for low productivity and poor quality of the products. The study includes a detailed analysis of Location of the factories. Layout Purchase, production and storage patterns. Production planning and scheduling. Work Measurement of the processing of important products. Quality Control and Inspection. Management Information System

Fermentation Of Rice And Related Products By Bacillus Sp.

Recently’ recognition cnf immobilization ‘technology for the rapid conversion of several substrates into metabolites and repeated reuse of the biocatalysts have drawn the attention of the fermentation scientists and technologists to try these new technologies for the rapid production of pnxkmt and enhancement of the efficiencies of the systems Hence in the present study rice was selected,as a substrate since it is a rich source of starch, available and cultivated throughout the year almost in all part of our country. Rice although known for its use as a staple food in many forms as rice, idli, dosai etc., has not been used in industry extensively. However, it ii; a potential resource for’ the production of alcohol, high protein food anui for sugar and sugar syrups as it is evidenced by the few reports mentioned in the review of literature. Of the several microorganisms available, Bacillus sp, is a known candidate for the production of amylases. Hence in the present study Bacillus sp, was desired for its known efficiencies in starch conversion