Some common defects in prawn processing: their sources and remedies

The processing of prawns has assumed very great importance in India because processed prawn products have become one of the most important foreign exchange earners in the country.

Recent developments in fish processing and preservation

A review of the literature on fish processing will reveal that most of the important developments have taken place during the last twenty years. Sustained work by teams of scientists in different parts of the world, has not only contributed much to our knowledge of the chemistry and technology of fish but also resulted in revolutionary changes in the methods of preservation and processing of fishery products.

Application of electron beams in thermal processing of semiconductor materials and devices

Rapid and effective thermal processing methods using electron beams are described in this paper. Heating times ranging from a fraction of a second to several seconds and temperatures up to 1400°C are attainable. Applications such as the annealing of ion implanted material, both without significant dopant diffusion and with highly controlled diffusion of impurities, are described. The technique has been used successfully to activate source/drain regions for fine geometry NMOS transistors. It is shown that electron beams can produce localised heating of semiconductor substrates and a resolution of approximately 1 μm has been achieved. Electron beam heating has been applied to improving the crystalline quality of silicon-on sapphire used in CMOS device fabrication. Silicon layers with defect levels approaching bulk material have been obtained. Finally, the combination of isothermal and selective annealing is shown to have application in recrystallisation of polysilicon films on an insulating layer. The approach provides the opportunity of producing a silicon-on-insulator substrate with improved crystalline quality compared to silicon-on-sapphire at a potentially lower cost. It is suggested that rapid heating methods are expected to provide a real alternative to conventional furnace processing of semiconductor devices in the development of fabrication technology. © 1984 Benn electronics Publications Ltd, Luton.

Functionalisation of microfluidic channels with in situ grown carbon nanotubes

We present a new route towards customizing the surface properties of microfluidic channels, by a forest of in situ grown multiwalled carbon nanotubes (CNT). Local distortions of the electrical field direction are used to control the direction of the carbon nanotube growth. © 2005 Materials Research Society.

Prognosis of underground structures deterioration based on in-situ measurements

The stability of the underground structure is very important not only from the point of view of the structure itself, but also from the point of view of other structures. Therefore, the evaluation of the process of deterioration can help us very much. In the first part of the paper the ageing of the structures in the scope of their life cycle will be described. The whole process of deterioration is important but limited to certain time intervals and is able to give signals about changes in macro-scale. The second part of the paper is focused on the adaptation of new methods: micro technology of monitoring - such as MEMS (Micro Electrical Mechanical Systems) and wireless technologies for data transfer. It is obvious that such new technologies have to be assessed for the ability to deliver data continuously and for their safety and solidity. At the end of the paper the application of the measurements on the Prague metro's lining is mentioned. © 2007 Taylor & Francis Group.

In situ temperature and salinity meter

Development of a portable self-contained electronic meter for on the spot determination of temperature and salinity is described. Instant and remote measurements of temperature and salinity of sea and estuarine waters in the range of 25-30°C and 30-35°C for temperature with an accuracy ± 0.05°C and 0-37‰ and 31-37‰ for salinity with an accuracy of ± 0.2‰ and ± 0.05‰ respectively are possible with the instrument. The temperature compensations of the salinity measurements are done manually with the help of temperature charts. The temperature and salinity measurements can be fed to continuous recorders.

Statistical quality control charts on attributes in fish processing technology

Apart from the use of statistical quality control chart for variables or attributes of food products in a food processing industry, the application of these charts for attributes of fishery products is explained. Statistical quality control chart for fraction defectives is explained by noting defective fish sausages per shift from a sausage industry while control chart for number of defectives is illustrated for number of defective fish cans in each hour of its production of a canning industry. C-chart is another type of control chart which is explained here for number of defects per single fish fillet sampled a1l random for every five minutes in a processing industry. These statistical quality control charts help in the more economic use of resource, time and labour than control charts for variables of products. Also control charts for attributes exhibit the quality history of finished products at different times of production thereby minimizing the risk of consumer rejection.

Physics in fish processing technology

To design, develop and put into operation an equipment either to increase the productivity or to improve the existing technique to obtain a better quality of the product, the fishery engineer/scientist should have a comprehensive knowledge of fundamental principles involved in the process. Many a technique in fish processing technology, whether it applies to freezing, dehydration or canning, involves always a type of heat transfer, which is dependent to a certain extent on the external physical parameters like temperature. humidity, pressure, air flow etc. and also on the thermodynamic properties of fish muscle in the temperature ranges encountered. Similarly informations on other physical values like dielectric constant and dielectric loss in the design of quick trawlers and in quality assessment of frozen/iced fish, refractive index and viscosity in the measurement of the saturation and polymerisation of fish oils and shear strength in the judgement of textural qualities of cooked fish are also equally important.

A proforma for assessment of the levels of sanitation in fish processing establishments

Over the past 15 years of its development, the fish processing industry in India has shown considerable improvement in maintenance of hygiene during handling of the raw material, processing and marketing of the finished product. This is best manifested in the lowering of upper limits of bacterial loads in factory environs and in processed products (Pillai, 1971). More care and attention is given by the processors in recent years in the scientific cleaning and sanitizing of utensils and equipment, chlorination of water supplies and personnel hygiene. An example of sanitation score form is given to help scientists and technologists to evaluate the hygienic status of the processing units.

Quality tolerances for water for use in fish processing

A survey on the sources and quality of water used in prawn processing factories has revealed much non-uniformity in the chemical quality. An attempt has been made to study the effect of varying concentrations of chemical constituents in the water used for prawn freezing and its influence on the quality of the prawn after freezing and during cold storage. The results of the study are reported in this communication, together with recommendations on the quality tolerances for water used in fish processing industry.

Relative retentivity of knowledge in fish processing by fisherwomen

Retention of knowledge in the preparation of fish pickle, fish wafers and fish soup powder for an experimental group of 20 fisherwomen selected from three fishing villages was studied. The knowledge retention immediately after exposure and also at intervals of 15 days and 30 days after exposure differed significantly.