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.

Materials for Fish Nets-Their Properties, Selection and Preservation

The properties of synthetic fibres vary with thc inherent physical characteristics of the basic raw materials used mode of preparation of yarns and method of construction of twines. Since the synthetic fibres as maufactured from polymers which are synthesized from simple chemical units, the qualities of man-made fibres can he influenced by the process of manufacture and certain modifications can even be introduced at the processing stage to meet any specific requirement to a certain extent. Hence, an elaborate study of the properties of fish not twines produced has been taken up with a view to determining their suitability for various types of fishing gear with particular reference to conditions prevailing in India.

FEATURE SELECTION AND COMPARISON OF TWO NAÏVE BAYES CLASSIFICATION METHODS IN THE CONTEXT OF SPAM FILTERING

Treating e-mail filtering as a binary text classification problem, researchers have applied several statistical learning algorithms to email corpora with promising results. This paper examines the performance of a Naive Bayes classifier using different approaches to feature selection and tokenization on different email corpora

Applying Data mining using Statistical Techniques for Career Selection

For years, choosing the right career by monitoring the trends and scope for different career paths have been a requirement for all youngsters all over the world. In this paper we provide a scientific, data mining based method for job absorption rate prediction and predicting the waiting time needed for 100% placement, for different engineering courses in India. This will help the students in India in a great deal in deciding the right discipline for them for a bright future. Information about passed out students are obtained from the NTMIS ( National technical manpower information system ) NODAL center in Kochi, India residing in Cochin University of science and technology

Waste plastic as a stabilizing additive in Stone Mastic Asphalt

The present study investigates the benefits of stabilizing the stone mastic asphalt (SMA) mixture in flexible pavement with shredded waste plastic. Conventional (without plastic) and the stabilized SMA mixtures were subjected to performance tests including Marshall Stability, tensile strength and compressive strength tests. Triaxial tests were also conducted with varying percentage bitumen by weight of mineral aggregate (6% to 8%) and by varying percentage plastic by weight of mix (6% to 12% with an increment of 1%). Plastic content of 10% by weight of bitumen is recommended for the improvement of the performance of Stone Mastic Asphalt mixtures. 10% plastic content gives an increase in the stability, split tensile strength and compressive strength of about 64%, 18% and 75% respectively compared to the conventional SMA mix. Triaxial test results show a 44% increase in cohesion and 3% decrease in angle of shearing resistance showing an increase in the shear strength. The drain down value decreases with an increase in plastic content and the value is only 0.09 % at 10% plastic content and proves to be an effective stabilizing additive in SMA mixtures

Selection of Marine Yeasts for the Generation of Single Cell Protein from Prawn-shell Waste

Marine yeasts (33 strains) were isolated from the coastal and offshore waters off Cochin. The isolates were identified and then characterized for the utilization of starch, gelatin, lipid, cellulose, urea, pectin, lignin, chitin and prawn-shell waste. Most of the isolates were Candida species. Based on the biochemical characterization, four potential strains were selected and their optimum pH and NaCI concentration for growth were determined. These strains were then inoculated into prawn-shell waste and SCP (single cell protein) generation was noted in terms of the increase in protein content of the final product.