Demi-glace-kastikepohjan valmistuksen optimointi ylipainekeittomenetelmälle

Tämän tutkimuksen kirjallisuusosan tavoitteena oli selvittää perinteisen kastikepohjan valmistukseen ja valmistuksen kokonaisvaltaiseen onnistumiseen vaikuttavia seikkoja. Lisäksi käsiteltiin kastikepohjan valmistukseen liittyviä ympäristö- ja energia-asioita, kuten eläinperäisten sivutuotteiden kierrätysmahdollisuuksia. Kokeellisessa osassa tutkimuksen keskeinen lähtökohta oli pyrkiä löytämään ratkaisu ylipainekeittomenetelmään liittyvään kastikepohjan liemiaineksen sameutumisongelmaan. Tutkimuksessa haluttiin löytää syyt sameuden muodostumiseen luiden painekeitossa (max. 1,5 bar). Näin pyrittiin selvittämään keinot sameuden syntymisen estämiseen tai tuotteesta poistamiseen. Ratkaisua etsittiin sekä keittoaika-paine-kombinaatiosta että proteolyyttisen entsyymivalmisteen käytöstä. Tavoitteena oli ulkonäöltään kirkas ja kuiva-ainepitoisuudeltaan mahdollisimman korkea naudanmakuinen demi-glace-kastikepohjaliemi. Liemiaineksista tarkasteltiin kuiva-aine-, kokonaisproteiini- ja sidekudosproteiinipitoisuuksia, pH-arvoja sekä sameutta, ja vertailtiin näitä tuloksia käytettyihin valmistusmenetelmiin ja -olosuhteisiin. Lisäksi otettiin selvää lämmöntalteenoton parantamis-mahdollisuuksista. Tutkimuksessa valmistetun kastikepohjaliemen kuiva-aine koostui pääasiassa proteiineista. Liemen valmistuksessa suuremmalla paineella päästiin hieman nopeammin samoihin kuiva-ainepitoisuuksiin kuin matalammalla paineella. Samoin tapahtui entsyymiä käytettäessä kuin käyttämättä jätettäessä. Tämän tutkimuksen perusteella korkeaa kuiva-ainepitoisuutta tavoiteltaessa kastikepohjaliemen valmistuksessa on valittava korkean sidekudosproteiinin tai sameuden väliltä. Ylipainekeitolla luista saatiin irti lähes pelkästään sidekudosproteiinia, koska luita kuumennettaessa vain kollageeni liukeni veteen muiden proteiinien saostuessa. Lämmöntalteenottojärjestelmien rakentaminen pieneen elintarviketeollisuusyritykseen voi olla kannattamatonta, koska investointikustannuksia ei välttämättä pystytä maksamaan takaisin. Energiatehokkuuden parantaminen pienessä elintarviketeollisuusyrityksessä on haastavaa, mutta kuitenkin mahdollista ammattilaisten tekemien tarkkojen laskelmien ja arviointien avulla.

Dynamics of rural energy access in India: An assessment

India's rural energy challenges are formidable with the presence of majority energy poor. In 2005, out of a rural population of 809 million, 364 million lacked access to electricity and 726 million to modern cooking fuels. This indicates low effectiveness of government policies and programs of the past, and need for a more effective approach to bridge this gap. However, before the government can address this challenge, it is essential that it gain a deeper insight into prevailing status of energy access and reasons for such outcomes. Toward this, we perform a critical analysis of the dynamics of energy access status with respect to time, income and regions, and present the results as possible indicators of effectiveness of policies/programmes. Results indicate that energy deprivations are highest for poorest households with 93% depending on biomass for cooking and 62% lacking access to electricity. The annual growth rates in expansion in energy access are gradually declining from double digit growth rates experienced 10 years back to just around 4% in recent years. Regional variations indicate, on an average, cooking access levels were 5.3 times higher in top five states compared to bottom five states whereas this ratio was 3.4 for electricity access. (C) 2011 Elsevier Ltd. All rights reserved.

Model projections for household energy use in India

Energy use in developing countries is heterogeneous across households. Present day global energy models are mostly too aggregate to account for this heterogeneity. Here, a bottom-up model for residential energy use that starts from key dynamic concepts on energy use in developing countries is presented and applied to India. Energy use and fuel choice is determined for five end-use functions (cooking, water heating, space heating, lighting and appliances) and for five different income quintiles in rural and urban areas. The paper specifically explores the consequences of different assumptions for income distribution and rural electrification on residential sector energy use and CO(2) emissions, finding that results are clearly sensitive to variations in these parameters. As a result of population and economic growth, total Indian residential energy use is expected to increase by around 65-75% in 2050 compared to 2005, but residential carbon emissions may increase by up to 9-10 times the 2005 level. While a more equal income distribution and rural electrification enhance the transition to commercial fuels and reduce poverty, there is a trade-off in terms of higher CO(2) emissions via increased electricity use. (C) 2011 Elsevier Ltd. All rights reserved.

Modern energy access to all in rural India: An integrated implementation strategy

Expanding energy access to the rural population of India presents a critical challenge for its government. The presence of 364 million people without access to electricity and 726 million who rely on biomass for cooking indicate both the failure of past policies and programs, and the need for a radical redesign of the current system. We propose an integrated implementation framework with recommendations for adopting business principles with innovative institutional, regulatory, financing and delivery mechanisms. The framework entails establishment of rural energy access authorities and energy access funds, both at the national and regional levels, to be empowered with enabling regulatory policies, capital resources and the support of multi-stakeholder partnership. These institutions are expected to design, lead, manage and monitor the rural energy interventions. At the other end, trained entrepreneurs would be expected to establish bioenergy-based micro-enterprises that will produce and distribute energy carriers to rural households at an affordable cost. The ESCOs will function as intermediaries between these enterprises and the international carbon market both in aggregating carbon credits and in trading them under CDM. If implemented, such a program could address the challenges of rural energy empowerment by creating access to modern energy carriers and climate change mitigation. (C) 2011 Elsevier Ltd. All rights reserved.

Air Pollution Control

The air we breathe is being polluted by activities such as vehicles; burning coal, oil, and other fossil fuels; and manufacturing chemicals. Air pollution can even come from smaller, everyday activities such as cooking, space heating, and degreasing and painting operations. These activities add gases and particles to the air we breathe. When these gases and particles accumulate in the air in high enough concentrations, they can harm us and our environment. The module on Air Pollution deals with the various sources of air pollution and the associated environmental and health impacts. It also discusses the appropriate measures to control/prevent the same.

Defluoridation of Drinking Water and Rainwater Harvesting Using a Solar Still

When people drink water having a fluoride (F-) concentration >1-1.5 mg/L for a long period of time, various ailments that are collectively referred to as fluorosis occur. Based on the design of Thomas (http://www.planetkerala.org), an inclined basin-type solar still containing sand and water has been used at Bangalore for defluoridation. For water samples having a fluoride concentration in the range 5-20 mg/L, the fluoride concentration in the distillate was usually <1.5 mg/L. During the periods October 2006 May 2007 and October 2007 May 2008, the volume of distillate showed a significant diurnal variation, ranging from 0.3 to 4.0 L/m(2).day. Based on the figures for 2006, the cost of the still was about Rs. 850 (US$16) for collector areas in the range 0.50-0.57 m(2). The occurrence of F- in the distillate merits further investigation. Overall, the still effectively removes F-, but a large area of the collector, in the range 2.5-25 m(2), is needed to produce about 10 L of distilled water for cooking and drinking. Rainwater falling on the upper surface of the still was collected, and its fluoride concentration was found to be below the desirable limit of 1 mg/L. Hence it can also be used for cooking and drinking.

Achieving universal rural energy access in india: A low carbon pathway

India's energy challenges are three pronged: presence of majority energy poor lacking access to modern energy; need for expanding energy system to bridge this access gap as well as to meet the requirements of fast-growing economy; and the desire to partner with global economies in mitigating the threat of climate change. The presence of 364 million people without access to electricity and 726 million relying on biomass for cooking out of a total rural population of 809 million indicate the seriousness of challenge. In this paper, we discuss an innovative approach to address this challenge, which intends to take advantage of recent global developments and untapped capabilities possessed by India. Intention is to use climate change mitigation imperative as a stimulus and adopt a public-private-partnership-driven ‘business model' with innovative institutional, regulatory, financing, and delivery mechanisms. Some of the innovations are: creation of rural energy access authorities within the government system as leadership institutions; establishment of energy access funds to enable transitions from the regime of "investment/fuel subsidies" to "incentive-linked" delivery of energy services; integration of business principles to facilitate affordable and equitable energy sales and carbon trade; and treatment of entrepreneurs as implementation targets. This proposal targets 100% access to modern energy carriers by 2030 through a judicious mix of conventional and biomass energy systems with an investment of US$35 billion over 20 years. The estimated annual cost of universal energy access is about US$9 billion for a GHG mitigation potential of 213Tg CO2e at an abatement cost of US$41/tCO2e. It is a win-win situation for all stakeholders. Households benefit from modern energy carriers at affordable cost; entrepreneurs run profitable energy enterprises; carbon markets have access to CERs; the government has the satisfaction of securing energy access to rural people; and globally, there is a benefit of climate change mitigation.

La alimentación en la época arcaica según la elegía y el yambo

[ES] La lírica arcaica ocupa un lugar especial en la historia de la literatura griega, pero es también al mismo tiempo un documento importantísimo para conocer aspectos de la vida diaria de esta época, entre ellos el relacionado con la alimentación. La elegía y el yambo dejan entrever una dieta vegetariana, complementada con carnes de animales domésticos y caza y con el vino como bebida fundamental, una dieta no muy diferente de la que nos mostrarán otros autores griegos a lo largo de toda la antigüedad.

Proximate and fatty acid composition of 40 southeastern U.S. finfish species

This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein content with an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previously published by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)

Veränderungen sensorischer und instrumenteller Parameter während der Gefrierlagerung von Ostseedorsch (Gadus morhua) bei unterschiedlichen Temperaturen

Changes in sensory and instrumental quality parameter sand in thawing drip, cooking drip and total drip loss of frozen stored Baltic cod fillets (Gadus morhua) at different storage temperatures were investigated. Cod fillets stored at –20 °C and –30 °C exhibited the lowest drip losses and obtained the highest sensory scores. Drip losses were found to be highest in cod fillets stored at –10°C and in double frozen fillets stored at –20 °C. These two experiments also gave the lowest sensory scores. The texture parameters increased during storage parallel with storage time. The waterbinding capacity was lowest at –10 °C and almost constant at –30 °C. There is a good correlation between the sensory scores for “tough” and the instrumental texture measurement for hardness and chewiness.

Qualitätsveränderung von rohen Fischfilets bei Kühlschrank-Lagerung

Raw fillets of saithe, red fish and salmon were stored over a period of 2 days at 6 to 9 °C before preparing by frying, deep-frying or cooking in a microwave oven. The raw and prepared fillets were tested for bacterial loads, TVBN (total volatile basic nitrogene) and for the sensorial status. It was shown that saithe and red fish started more rapidly to spoil under these conditions than salmon. The fillets showed growing bacterial populations and produced high amounts of TVBN. Sensory changes, especially in flavour and odour, took place but the scores kept in an acceptable range. The investigations indicated that it is possible to store raw fillets for 1 or even 2 days in refrigerator but due to the loss of quality it is recommended to use only really fresh fillets stored in very clean containers. It was further shown that it is very important to heat fillets sufficiently during cooking or frying in order to destroy all microorganisms and to obtain safe and stable meals.

Qualitätsvergleich zwischen maschinen- und handgeschälten Nordseegarnelen

After the evaluation of 48 samples consisting of hand and machine-peeled sand shrimps it can be stated that there was no significant difference in quality between both. The quality of the sand shrimps was evaluated by sensorially performed paired comparison as well as by estimating the microbial load and the volatile amines (MMA, DMA, TMA). Additionally, the colour characteristics were measured instrumentally. To characterise the influence of the technological regime measurements of pH and of the salt content were performed. The quality of sand shrimp is further influenced by technological steps as freezing, cooking procedure and preservatives used. From the hygienic point of view the machine-peeling was without any objections. The microbial load was small and below the limit set by EC. Measurement of volatile amines was not suited to make visible difference created be the various peeling methods.

Vitamine in Fischen

Vitamins are organic substances which are present in minute amounts in natural foodstuffs and which are essential for normal physiological functions. The short review gives an overview on the vitamin content in fish and discusses the influence of industrial production and household cooking. The vitamin contents in fish depend on the species and vary considerably. Fish is a rich source of vitamin D and B12. Some species contain also considerable amounts of niacin, vitamin B6 and vitamin E.

Iod in Fischen und Fischerzeugnissen

Germany is one of the iodine deficiency countries in Europe. Marine fish and its products can considerably contribute to the iodine supply via food. The short review gives an overview on the iodine content in fish and other marine species and discusses the influence of house hold cooking and other kitchen preparations. The iodine content in marine fish depends on the species and varies considerably at high level. Lean fish species have an average iodine content of more than 100 μg I / 100 g edible part. The recommended allowance for adults of dietary iodine of 180-200 μg can be covered by the consumption of one marine fish portion per day.

Quality changes in canned tilapia stored at ambient and accelerated temperatures

Changes in the quality of canned tilapia packed in oil and tomato sauce at ambient and accelerated temperatures were examined by microbiological and sensory evaluation. Canned tilapia were found to be microbiologically stable and organoleptically acceptable after six months storage period. Total viable count (TVC) were generally low (2.5 x 10 super(2)). Thermophilic organisms (Clostridium) were absent in all samples. The yield of edible part of tilapia was 72% after dressing. Pre-cooking of tilapia resulted in a loss of 21.5% of its dressed weight. Comparison of canned tilapia with available canned fishes (geisha and bonga) showed similar trends in the taste, proximate composition, microbiological stability and sensory scores.The possibility for investment in tilapia cannary was also investigated. It was found that production of canned tilapia will be economically viable if a ten hectare tilapia farm is used as a source of raw materials.