Bearings and energy storage

Passive magnetic bearings are ideal components for energy storage flywheels which require small dynamic loads and low-maintenance bearings with minimal power requirements. High temperature superconductors such as YBCO can be used to fabricate these bearings and achieve the desired magnetic properties. Stiffness and gap decay due to high speed can be addressed by dynamically altering bearing geometry to provide active control with bulk materials.

Improving discharge characteristics of indirect integral collector storage systems with multi-element storage

Desired performance of unpressurized integral collector storage systems hinges on the appropriate selection of storage volume and the immersed heat exchanger. This paper presents analytical results expressing the relation between storage volume, number of heat exchanger transfer units and temperature limited performance. For a system composed of a single storage element, the limiting behavior of a perfectly stratified storage element is shown to be superior to a fully-mixed storage element, consistent with more general analysis of thermal storage. Since, however, only the fully-mixed limit is readily obtainable in a physical system, the present paper also examines a division of the storage volume into separate compartments. This multi-element storage system shows significantly improved discharge characteristics as a result of improved elemental area utilization and temperature variation between elements, comparable in many cases to a single perfectly-stratified storage element. In addition, the multi-element system shows increased robustness with respect to variations in heat exchanger effectiveness and initial storage temperature.

Storage life of silverbelly (Leiognathus sp.) with delayed icing

Silver belly (leiognathus splendens) caught in September spoiled faster than the fish caught in May. This could be due to seasonal changes. For silver belly, Total Volatile Base (TVB) value could be used as a measure of spoilage. At the beginning of spoilage TVB value is between 30-40 mg. N/100g sample. The main spoilage for silver belly appears to start between 6 and 8 hours (at 28° C-30°C) after landing on board. Therefore it is not necessary to ice silverbelly immediately; it seems to be sufficient if icing can be done within 6 hours of landing on board.

Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting

Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended.

The storage of red snapper (Lutjanus spp.) in ice, chilled sea water and chilled fresh water

The results are given of trials conducted to determine the effect on quality of holding fish (Lutjanus species) in chilled freshwater and also to compare the quality loss of fish stored in chilled seawater and chilled freshwater and in ice. No adverse effects were observed when storing in chilled freshwater apart from loss of external appearance after 6 days storage; taste panel tests showed acceptable conditions up to 15 days. Chilled seawater is unsuitable for storage as it spoils the intake of salt from the medium, making the flesh unpalatable.

Analysis of lipid and lipid-fractions of some freshwater fishes and their inter-relationship

Two fish species each from carnivorous (Clarias batrachus, Channa punctatus), omnivorous (Cyprinus carpio, Cirrhinus reba), and plankton feeder (Catla catla, Labeo rohita) were collected from freshwater sources under natural habitat to study their total lipid (TL) and lipid-fractions. Significant relationship between these parameters was also worked out. The variation of total lipid and lipid-fractions in tissues of freshwater fishes were not significantly different (P>0.05). But a higher trend of total lipid and glyceride (TGL) contents were found in carnivores followed by omnivores and least in plankton feeders. The trend was reverse for total phospholipid, cholesterol and free fatty acids. TGL content in all class of fishes was significantly related with TL (P<0.01), phospholipid (PL) (P<0.001), cholesterol (P<0.05), free fatty acids (P<0.05) and monoglycerides (P<0.001). Similarly total lipid was linearly related with total glycerides (TL=-3.02 + 0.10 TGL) and phospholipid (TL=7.13-0.12 PL). From this study it is concluded that almost all lipid-fractions of freshwater fishes can be predicted easily from total lipid content of the tissue.

Minimize frequency fluctuations of isolated power system with wind farm by using superconducting magnetic energy storage

Wind power generation as one of the most popular renewable energy applications is absorbing more and more attention all over the world. However, output power fluctuations of wind farm due to random variations of wind speed can cause network frequency and voltage flicker in power systems. The power quality consequently declines, particularly in an isolated power system such as the power system in a remote community or a small island. This paper proposes an application of superconducting magnetic energy storage (SMES) to minimize output fluctuations of an isolated power system with wind farm. The isolated power system is fed by a diesel generator and a wind generator consisting of a wind turbine and squirrel cage induction machine. The control strategy is detailed and the proposed system is evaluated by simulation in Matlab/Simulink.

Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage

The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ATPase activity :.omparing with those of surimi added with sucrose/sorbitol & without additive as control. Both the cryoprotectants minimized the negative effects of frozen storage on physico-chemical traits of myofibrillar proteins which was evident from the biochemical and sensory parameters. The residual Ca2+ ATPase activity and gel strength of surimi with sodium lactate were higher than those of control throughout 90 days of storage. Ca2+ A TPase activity and gel strength found a high positive correlation. From the results, it was found that sodium lactate was equally effective in preservation of croaker muscle protein native structure during frozen storage as the sucrose/ sorbitol and also less sweet without any risk of maillard browning.

Shelf life of dried products from small indigenous fish species under various packing and storage conditions

The overall quality of five SIS products was found in good condition up to 2 months storage on the basis of organoleptic, biochemical and bacteriological characteristics and all the products was excellent in sealed packed condition up to 45 days of storage. However, quality of the products stored in open air atmospheric temperature was found excellent for first 15 days. In an average the initial moisture content was in the range of 13.5 to 15.0% with highest moisture content in puti and lowest in chapila. At the end of the 60 days the moisture content reached to the range of 18.5 to 19.0% which was more or less near the recommended limit of 16% for dried fishery products. The moisture content beyond the recommended limit as the storage period increased further and at the end of 90 days the moisture content increased to the range of 22.9 to 24% when organoleptically the product quality became very poor. The changes in the value of total volatile base nitrogen (TVB-N), peroxide value (PO), moisture and aerobic plate count (APC) of solar tunnel dried products in sealed polythene packages were investigated during 60 days of storage. There was little or no differences in TVB-N, PO and bacterial load of each species packed under various polythene density. The initial TVB-N values were in the range of 10.30 to 12.40 mg/100g of the samples. TVB-N value increased slowly up to the end of the storage period and was to in the range of 46.20 to 57.00 mg/1 00 g of sample. Initially the peroxide values (P.O.) were in the range of 6.54 to 8.40 m.eq./kg oil of the samples. During 60 days of storage, P.O. values increased slowly and at the end of the storage period these values reached to the range of 22.00 to 25.30meq./kg of sample. The initial APC was in the range 5.3xl04-7.3x104 CFU/g. The bacterial load increased slowly and at the end of the 60 days storage period reached to the range 6.6x106 - 8.6x107 CFT/g.

Development of intermediate moisture marinated fish product and its storage characteristics

An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4) fish product. Fillets from Sciaenid fish (each fish weighing 70-80 gm) were dipped in a solution containing 7% acetic acid, 20% common salt and 1% propionic acid for 2 hours. After soaking, the soaked fillets were partially dried to about 44% moisture. Three effective hurdles like low pH (by using 7% acetic add and 1% propionic acid), low water activity (by using 20% salt and partially drying the fillets) and preservative (1% propionic add), were used to prepare a shelf-stable product at room temperature. The dried product was sprayed with 0.0 5% BHA in 50% alcohol and further dried for 10 minutes to remove added water and alcohol, thereby another hurdle (preservative) against fat oxidation. The product was packed in 300 gauge polythene bags and stored in transparent screw cap plastic jars. Fortnightly samples were drawn and subjected to biochemical, bacteriological and organoleptic evaluation to study its storage characteristics. The product was in good acceptable form up to 4 months at ambient temperature. The product needed one hour soaking in water with two changes of water in between to make it free from excess salt and acid smell.

Studies on frozen storage characteristics of fillets from six species of fresh water fishes

Frozen storage characteristics of fillets from six major species of fresh water fishes namely, Labeo rohita, Catla catla, Cirrhina mrigala, Labeo calbasu, Mystus seenghala, and Wallago attu are reported. The biochemical, bacteriological and organoleptic changes in the frozen fillets during storage at -18°C have been followed systematically. Compared to the two species of fresh water cat fishes, the four species of carps studied, had a slightly better storage life. From the organoleptic point of view, fillets of Cirrhina mrigala had the best shelf life.

Ice storage characteristics of fresh and brined shark fillets

Ice storage characteristics of fresh and brined fillets from fresh shark (Carcharias melanopterus) were studied in and out of contact with ice for more than two weeks. Changes occurring in biochemical constituents, physical qualities and bacterial counts of the fillets are reported. Shelf life of brined fillets out of contact with ice was considerably longer than that of control samples tinder similar conditions. Icing of shark fillets is suggested as a method for the removal of urea on a commercial scale.

HACCP based management system for improving quality of freshwater giant prawn, Macrobrachium rosenbergii

The study was conducted on the present status of HACCP based quality management system of golda, Macrobrachium rosenbergii farms in Fulpur region of Mymensingh. Information was collected on general condition of farms, culture systems and post-harvest quality management. In almost all farms, there is no or inadequate infrastructure facilities such as, road access, electric supply, telecommunications, ice, feed storage facility, vehicle for golda transportation, washing and toilet facilities. The problems associated with sanitation and hygiene was: widespread use of cow dung, poultry manure and construction of open toilet within the vicinity of prawn culture pond. Different grades of commercially available and locally prepared feeds were used for golda culture in the pond. Golda post-larvae (PL) of 40-50 days old were stocked with carp species. The price of golda PL ranged from Tk. 1.00 to Tk. 1.25/piece. The pond size varied from 50 decimal (0.2 ha) to 2.5 acre (1.0 ha) with an average depth of 2-2.5 m. The culture period of golda varied from April-May to November-December and survival rate ranged between 75 and 80%. Production of golda varied from 250-500 kg/acre (625-1,250 kg/ha). Harvested golda were transported to city market within 4 h. Two size grading were generally followed during pricing, e.g. Tk. 500 to 550/kg for >100 g size and Tk. 300/kg for <100 g size. The cost-benefit ratio was found to remain around 1:1.25 depending on availability of PL. Water quality parameters such as, water temperature, pH, dissolved oxygen, total alkalinity and chlorophyll a in five golda farms in Fulpur region were monitored. Water temperature ranged from 29°C to 33°C, dissolved oxygen from 2.28 to 4.13 mg/l, pH between 6.65 and 7.94, alkalinity from 44 to 70 mg/l and chlorophyll a concentration from 61.88 to 102.34 µg/l in the five investigated ponds. The Aerobic Plate Count (APC) of the water sample was within the range of 2.0x10^6 - 2.96x10^7 CFU/ml and of soil samples within the range of 6.9x10^6 - 7.73x10^6 CFU/g. Streptococcus sp., Bacillus sp., Escherichia coli, Staphylococcus sp., Pseudomonas sp. and Salmonella sp. were isolated from pond water and sediment. Different feed samples used for golda was analyzed for proximate composition. Moisture content ranged around 14.14-21.22%, crude protein 20.55-44.1%, lipid 4.67-12.54% and ash 9.7-27.69%. The TVB-N values and peroxide values of feeds used as starter, grower and fish meal were found within the acceptable ranges and samples were free from pathogenic organisms. A training was organized for the golda farmers on HACCP, water quality and post-harvest quality management of prawn.