Smoke curing of mussels

Substantial quantities of green mussels are available on the Kerala coast particularly from Calicut to north. But these are not properly exploited at present. Simple and economic methods of processing like drying and smoking can go a long way towards market promotion and better returns to the fishermen. This paper reports the method of preparation of smoked mussels which have a great potential for export as well as local marketing.

Studies on smoke curing and preservation of oil sardine (Sardinella longiceps)

A method is reported for smoke curing of oil sardine (Sardinella longiceps) by dry salting in the ratio of 1:6 (salt to fish), followed by smoking in the traditional smoke chamber in two stages, (1) at 45°C for 3h hand (2) at 75°C for 2h with smoke generated from coconut husk, wood shavings and saw dust in 2:2:1 proportion. The product obtained had good odour, flavour, golden yellow colour and a shelf-life of 8 weeks at room temperature (26 to 28°C)

Studies on smoke curing of tropical fishes

Fresh mackerel (Rastrelliger kanagurta), catfish (Tachisurus dussumeri) and sole (Cynoglossus dubis) were gutted, cleaned, washed, brined, and smoked. Though it contributes to the quality of the smoked products, salt does not appear to prevent bacterial growth or spoilage at low concentration. In heavily salted products, salt is found to have a definite preservative action. Smoking lasted roughly 5 hrs for mackerel and 4 hrs for sole. Increasing the smoking time gave the product an unpleasant taste. Fish were then sun-dried to 20% moisture. The fish had been prepared in three groups, (1) turmeric-treated, (2) propionate-treated and control. Turmeric treated samples had a very attractive appearance, especially sole. The course of spoilage, as measured by following changes in total volatile nitrogen content, is tabulated. All controls were spoiled within 3 months; the others remained in good condition for 6 months. Turmeric is considered to be an ideal preservative.

Preparation of smoke cured fillets from oil sardine

A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal.

Smoke curing of catfish (Tachysurus dussumieri)

The results deals with studies undertaken on the preparation of smoked catfish (Tachysurus dussumieri). The proximate composition of raw and smoked fillets are given.

Diesel smoke transient control using a real-time smoke sensor

A novel real time smoke sensor is described, which is mounted in the exhaust manifold and detects the smoke by virtue of the natural electrical charge which is carried on the smoke. The somewhat obscure origin of the charge on the smoke is briefly considered, as well as the operation of the sensor itself. The use of the sensor as part of a feedback control shows that it can be very effective in reducing smoke puffs. Copyright © 1987 Society of Automotive Engineers, Inc.

The influence of room geometry on the overturning of smoke owing to a floor fire

The present paper explores the influence of room geometry on the overturning of smoke owing to a centrally located floor fire, and examines the implications on smoke filling times. The focus is on presenting practical design guidelines based on the theoretical predictions of the model of Kaye and Hunt. An engineering platform is developed for the prediction of smoke filling times, and a rational basis is provided by way of which smoke behaviour can be specified for simple room designs. The time taken for smoke to fill a room to a given height is critically affected by the room aspect ratio and the characteristic size of the buoyancy source. At large times, taller (small aspect ratio) rooms are shown to fill with smoke at a faster rate than wide (large aspect ratio) rooms owing to large-scale overturning and engulfing of ambient air during the initial transients. Larger area sources of buoyancy also decrease significantly the smoke filling times, with important implications for fire and smoke safety design. Simplified design curves incorporating the main findings have been developed for use as a tool by practising fire-safety engineers.