Belly depth studies for shrimp trawls - Part III

Earlier investigations with 13.69 m (45') four seam shrimp trawl indicated the optimum depth of belly to be 70 meshes. Present communication details further experiments on similar lines with a bigger shrimp trawl of size 17.07 m (56') without overhang. The results obtained have not only given corroborating evidence in support of the earlier findings but also helped in arriving at a relationship that for a given stretched width of belly ‘L’ the stretched depth of belly could be either 2L/5 or 40% of ‘L’ with an allowance of ± 2 meshes.

Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage

The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.

Freezing characteristics of tropical fishes III. Spotted seer (Scomberomorus guttatus)

Skin-on fillets of spotted seer were frozen individually with different pre-freezing ice storage periods, and stored at -23°C and -l0°C. The frozen storage shelf life was evaluated, with respect to holding time in ice prior to freezing, by examining the extent of oxidative rancidity, protein denaturation, organoleptic changes etc. Fillets with pre-freezing ice storage periods of 0, 3, 5 and 7 days had frozen storage shelf-life of 32, 24, 20 and 16 weeks respectively at -23°C. The fillets stored in ice for more than 7 days are unsuitable for further processing. Storage temperature greatly affected keeping quality of frozen fillets. Freshly frozen fillets stored at -10°C became unpalatable at 16-20 weeks as compared to 28-32 weeks for the fillets stored at -23°C.

An approach to functional synthesis of solutions in mechanical conceptual design. Part III: Spatial configuration

These three papers describe an approach to the synthesis of solutions to a class of mechanical design problems; these involve transmission and transformation of mechanical forces and motion, and can be described by a set of inputs and outputs. The approach involves (1) identifying a set of primary functional elements and rules of combining them, and (2) developing appropriate representations and reasoning procedures for synthesising solution concepts using these elements and their combination rules; these synthesis procedures can produce an exhaustive set of solution concepts, in terms of their topological as well as spatial configurations, to a given design problem. This paper (Part III) describes a constraint propagation procedure which, using a knowledge base of spatial information about a set of primary functional elements, can produce possible spatial configurations of solution concepts generated in Part II.

肝素钠的生产及其存在的问题和解决的方法(III)——无蛋白品和精品的生产

从技术路线、原料控制和设备设施等方面对肝素钠无蛋白品和精品的生产进行了论述，并就如何提高品质收率和目前存在的一些问题进行探讨。