Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 2. Hygienic conditions in relation to bacteriological characteristics

The importance of sanitary practices in the processing of precooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in combination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality.

Technological aspects of processing of edible mussels, clams and crabs. Pt. 1. Spoilage during ice storage

Rate and pattern of spoilage of some of the economically important edible species of shell fishes Mytilus edulis (Mussel), Villorita cornucopia (Clam), Neptunus pelagicus (Crab) and Scylla serrata (Crab) have been discussed in this communication. Chemical indices used for objective evaluation of quality were water extractable nitrogen (WEN), non-protein nitrogen (NPN), free α-amino nitrogen (α - NH2 -N), glycogen, lactic acid and inorganic phosphorus in addition to the subjective tests. No significant difference in the spoilage pattern of the species during ice storage was observed and these species could be preserved in ice in organoleptic acceptable condition up to 8 days, 9 days, 8 days and 11 days respectively.

ON-LINE STEREO PROCESSING FOR THE SEM.

A convenient system for the rapid extraction of three dimensional information from pairs of SEM images has been constructed, eliminating the need for time-consuming photography. Results are produced in a digestable form. Distortions inherent in the SEM record display and in the photographic system are not relevant to the system described; only those arising within the column and stage need be considered.

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.

The processing of fish and other marine resources

The preservation of freshness in fish (commonly referred to as fish handling) and the conversion of fresh fish into other products can both be considered as methods of processing. In commercial practice, however, the term "processing" is confined to the conversion of fresh fish into other products.

Post-processing of vertical-cavity surface-emitting lasers for transverse mode and polarization control

The operation on how high quality single-mode operation can be readily attained on etching circles in multimode devices is discussed. Arrays of such spots can also be envisaged. Control of the polarization state is also achieved by use of deep line etches. The output filaments and beam shapes of the conventional multimode vertical cavity surface emitting lasers (VCSEL) is shown to be engineered in terms of their positions, widths, and polarizations by use of focused ion beam etching (FIBE). Several GaAs quantum well top-emitting devices with cavity diameters of 10 μm and 18 μm were investigated.

Mode control in vertical-cavity surface-emitting lasers by post-processing using focused ion-beaih etching

Single-mode emission is achieved in previously multimode gain-guided vertical-cavity surface-emitting lasers (VCSEL's) by localized modification of the mirror reflectivity using focused ion-beam etching. Reflectivity engineering is also demonstrated to suppress transverse mode emission in an oxide-confined device, reducing the spectral width from 1.2 nm to less than 0.5 nm.

Comment on 'processing and microstructure of single grain uranium-doped Y-Ba-Cu-O superconductor'

We comment on the paper by N Hari Babu et al. (2002 Supercond. Sci. Technol. 15 104-10) and point out misinterpretations of the chemical composition of U-bearing deposits observed in Y123. The observed small deposits are those of new compounds which do not contain Cu, rather than refined Y211 plus U, as stated by the authors. We further note that extensive literature, not quoted, is in disagreement by nearly an order of magnitude concerning the values of Pt and U doping at which the optimum value of Jc is obtained. Other related information, presently in the literature, which may be helpful to those working with this high temperature superconducting chemical system, is presented.

Socio-cultural influences on sanitation, fish handling and artisanal fish processing within the fishing communities

The fishery sector in Uganda has seen important changes in the last two decades. Among the changes registered, is the expansion of fish markets locally, regionally and internationally. Upon which, remarkable benefits have been realized at local and national levels, for instance, it is estimated that an average of 40m$ is being earned annually as foreign exchange. Besides, presently fish accounts for over 50% of total animal protein in take. However, it is argued that sustaining these gains has become an up hill task due to failure to maintain fish quality as a result of the rudimentary and inappropriate sanitary, fish handling and artisanal fish processing practices that both directly and indirectly affect the quality of fish and fish products. Therefore, against this background, a study of 507 respondents was undertaken among the Lake Victoria Communities specifically in Wakiso, Mayuge and Mukono districts. The study examined the perceptions of fishers on the social cultural practices of sanitation, fish handling and artisanal fish processing and consequently identified factors that influenced these practices.

Sanitation, fish handling and artisanal fish processing within fishing communities: socio-cultural influences

postive transformation of the fisheries sector in Uganda has of recent been scatted by failure to mountain fish quality and safety,akey prerequiste for retaining and gaining fish markets. The social cultural study established the extent to which social cutural practices had affected the levels and the use of sanitation facilities,fish handling facilities and artisanal fish processing techniques and the factors that influenced these practices in the fishing communities of lake victoria. This information is of significance for the purpose of advocacy and mobilization of fishers in order to improve sanitation, fish handling and artisanal fishing processing situation in the fishing communities.

Processing and marketing of fish with special reference to export of pelagic fish and fish products

The paper describes the world tuna fishery, industry and markets and the trends for its future development. The prospects for developing a tuna export industry in Sri Lanka are discussed. Suggestions are given as to products composition, international co-operation and utilization of available processing facilities. The need for industry and export support is stressed, and it is concluded that preparations for the development should start well in time.