On sun-drying of Bombay duck

Sun-drying of Bombay duck by hanging on scaffolds gave better products than those obtained by drying them in trays. Optimum rate of drying and quality of dried product were obtained when the fish were suspended at the rate of 50 to 60 per meter length of the rope. The quality of the raw material as affected by the delays in different hauls in the fishing trip was reflected in the dried products also.

Investigations on wooden floating materials: the loss of buoyancy under continuous immersion in water and the rate of its redemption by drying

A wooden fishing float under immersion in water for long periods is liable to absorb water, the quantity of water absorbed possibly being dependent upon the physical factors like the specific gravity and the inherent property of the material, the time of soaking and the pressure acting on it. Consequently a wooden float is likely to become heavy and loss its original buoyancy. However, when the float is removed from water and dried, the lost buoyancy is regained on complete drying. The present paper is an attempt to elucidate these two important characteristics of some of the chief wooden floating materials used on the West Coast of India.

Freeze drying of fishery products: Part IV - Biochemical changes occurring in prawn muscle during freezing, freeze drying and prolonged storage of the freeze dried product

The changes occurring in water and salt extractable protein and non-protein fractions in prawn muscle of different species during freezing, freeze drying and subsequent prolonged storage have been studied. There is no denaturation of water extractable proteins, whereas salt extractable proteins were rendered insoluble to the extent of 21% due to freeze drying. The freeze dried products remained in good edible condition for 32 months of storage up to which storage characteristics were followed.

Freeze drying of fishery products: Part V - Storage characteristics of ready-to-serve freeze dried foods

Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at room temp has been studied and reported in this paper. Storage life of such products under the conditions employed in this study can be reckoned in years at our ambient temps.

Preparation of mussel meat by drying

The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly.

Comparative efficiency of different surfaces for drying fish

The efficiency of four different drying surfaces, namely, cement platform, palmyrah leaf mat, aluminum tray and stretched net for drying fish were studied using sciaenids, mullet and perch. All the drying surfaces were found to be equally efficient. The cheaper and locally available palmyrah leaf mat or stretched net can replace costly cement platform and aluminium tray for efficient drying of fish.

Effect of cooking and drying on carbonyls of oil sardine

Changes in the total as well as major individual carbonyls of oil sardine during steam cooking, oven drying, sun drying and freeze drying are presented. Carbonyls extracted with hexane were converted to their 2:4 dinitro phenyl hydrazone (DNPH) derivatives and were separated into major classes by column chromatography on celite/magnesia. Individual carbonyls were then identified by capillary gas chromatography of the DNPH derivatives. Dehydration and heating increase the carbonyl production from highly unsaturated fish lipids. The carbonyls produced react with other muscle constituents leading to complex changes. The influence of the mode of dehydration on these different aspects and their net effect on flavour are discussed.

PCB desorption kinetics under realistic shear and turbulence [progress report]

We hypothesize that the impact of PCB desorption from resuspended sediments depends upon the intensity of the resuspension (which scales to bottom stress in the absence of organisms), the rate at which each congener desorbs (which depends on the size and hydrophobicity of the chemical, the relative amount of 'labile' and 'resistant' forms, and the size distribution of the suspended particles), and the residence time of the particles in the water column (which depends on the time-variable water column turbulence regime and the particle settling velocities). In order to accurately quantify the impact of PCB desorption from Hudson River sediments, we are conducting experiments that realistically mimic bottom shear stress and water column turbulence and rapidly measure PCB congener release. The objectives of this study are to measure the kinetics of PCB congener desorption from Hudson River sediments under realistic bottom shear and water column turbulence conditions and to quantify the impact of shear stress and contaminant aging on PCB desorption kinetics.

An investigation of the kinetics of CO2 uptake by a synthetic calcium based sorbent

This study examines the kinetics of carbonation by CO2 at temperatures of ca. 750 °C of a synthetic sorbent composed of 15 wt% mayenite (Ca12Al14O33) and CaO, designated HA-85-850, and draws comparisons with the carbonation of a calcined limestone. In-situ XRD has verified the inertness of mayenite, which neither interacts with the active CaO nor does it significantly alter the CaO carbonation–calcination equilibrium. An overlapping grain model was developed to predict the rate and extent of carbonation of HA-85-850 and limestone. In the model, the initial microstructure of the sorbent was defined by a discretised grain size distribution, assuming spherical grains. The initial input to the model – the size distribution of grains – was a fitted parameter, which was in good agreement with measurements made with mercury porosimetry and by the analysis of SEM images of sectioned particles. It was found that the randomly overlapping spherical grain assumption offered great simplicity to the model, despite its approximation to the actual porous structure within a particle. The model was able to predict the performance of the materials well and, particularly, was able to account for changes in rate and extent of reaction as the structure evolved after various numbers of cycles of calcination and carbonation.

An investigation of the kinetics of CO 2 uptake by a synthetic calcium based sorbent

This study examines the kinetics of carbonation by CO 2 at temperatures of ca. 750°C of a synthetic sorbent composed of 15wt% mayenite (Ca 12Al 14O 33) and CaO, designated HA-85-850, and draws comparisons with the carbonation of a calcined limestone. In-situ XRD has verified the inertness of mayenite, which neither interacts with the active CaO nor does it significantly alter the CaO carbonation-calcination equilibrium. An overlapping grain model was developed to predict the rate and extent of carbonation of HA-85-850 and limestone. In the model, the initial microstructure of the sorbent was defined by a discretised grain size distribution, assuming spherical grains. The initial input to the model - the size distribution of grains - was a fitted parameter, which was in good agreement with measurements made with mercury porosimetry and by the analysis of SEM images of sectioned particles. It was found that the randomly overlapping spherical grain assumption offered great simplicity to the model, despite its approximation to the actual porous structure within a particle. The model was able to predict the performance of the materials well and, particularly, was able to account for changes in rate and extent of reaction as the structure evolved after various numbers of cycles of calcination and carbonation. © 2011 Elsevier Ltd.

Measuring the kinetics of amyloid fibril elongation using quartz crystal microbalances.

Kinetic measurements of amyloid growth provide insight into the free energy landscape of this supramolecular process and are crucial in the search for potent inhibitors of the main disorders with which it is associated, including Alzheimer's and Parkinson's diseases and Type II diabetes. In recent years, a new class of surface-bound biosensor assays, e.g., those based on surface plasmon resonance (SPR) and the quartz crystal microbalance (QCM) have been established as extremely valuable tools for kinetic measurements of amyloid formation. Here we describe detailed protocols of how QCM techniques can be used to monitor the elongation of amyloid fibrils in real time and to study the influence of external factors on the kinetics of amyloid growth with unprecedented accuracy.