Available lysine in canned fish

Otolithus argenteus was canned in brine by heat processing at two different steam pressures either at 0.70 kg/cm super(2) or 1.05 kg/cm super(2) for 25 minutes. The nutritive value of canned fish as evaluated by the total nitrogen and available lysine did not alter much either during heat processing or during storage over a period of nine months at 28 degree plus or minus 5 degree C.

Effects of different types of drying on the nutritive value of proteins in the fishmeals

A comparative study on the effect of different types of drying on the nutritive value of the proteins in the different fishmeals of known history was made. From the observations, it is clear that the mode of drying has got little or no effect on the nutritive value of the meal as revealed by the chemical indices of available lysine and pepsin digestibility, provided enough precautions were taken to avoid scorching during drying process. Sun dried meals are in no way inferior to the meals prepared by hot-air, steam or vacuum drying.

INVISCID BLADE-TO-BLADE PREDICTION OF A WAKE-GENERATED UNSTEADY FLOW.

A description is presented of a time-marking calculation of the unsteady flow generated by the interaction of upstream wakes with a moving blade row. The inviscid equations of motion are solved using a finite volume technique. Wake dissipation is modeled using an artificial viscosity. Predictions are presented for the rotor mid-span section of an axial turbine. Reasonable agreement is found between the predicted and measured unsteady blade surface static pressures and velocities. These and other results confirm that simple theories can be used to explain the phenomena of rotor-stator wake interactions.

Experimental study of tip clearance flow in a radial inflow turbine

This paper describes an experimental investigation of tip clearance flow in a radial inflow turbine. Flow visualization and static pressure measurements were performed. These were combined with hot-wire traverses into the tip gap. The experimental data indicates that the tip clearance flow in a radial turbine can be divided into three regions. The first region is located at the rotor inlet, where the influence of relative casing motion dominates the flow over the tip. The second region is located towards midchord, where the effect of relative casing motion is weakened. Finally a third region exists in the exducer, where the effect of relative casing motion becomes small and the leakage flow resembles the tip flow behaviour in an axial turbine. Integration of the velocity profiles showed that there is little tip leakage in the first part of the rotor because of the effect of scraping. It was found that the bulk of tip leakage flow in a radial turbine passes through the exducer. The mass flow rate, measured at four chordwise positions, was compared with a standard axial turbine tip leakage model. The result revealed the need for a model suited to radial turbines. The hot-wire measurements also indicated a higher tip gap loss in the exducer of the radial turbine. This explains why the stage efficiency of a radial inflow turbine is more affected by increasing the radial clearance than by increasing the axial clearance.

Deposition of small particles from turbulent flows

This paper deals with particle deposition onto solid walls from turbulent flows. The aim of the study is to model particle deposition in industrial flows, such as the one in gas turbines. The numerical study has been carried out with a two fluid approach. The possible contribution to the deposition from Brownian diffusion, turbulent diffusion and shear-induced lift force are considered in the study. Three types of turbulent two-phase flows have been studied: turbulent channel flow, turbulent flow in a bent duct and turbulent flow in a turbine blade cascade. In the turbulent channel flow case, the numerical results from a two-dimensional code show good agreement with numerical and experimental results from other resources. Deposition problem in a bent duct flow is introduced to study the effect of curvature. Finally, the deposition of small particles on a cascade of turbine blades is simulated. The results show that the current two fluid models are capable of predicting particle deposition rates in complex industrial flows.

Hybrid potential flow-streamtube method for modelling VAWT-flowfield interactions

When designing vertical-axis wind turbines (VAWTs) for deployment in the urban environment, it is desirable to have a low-cost computational model that allows for modelling the coupled interaction of the turbine with the flowfleld. Such a method is presented in this paper, It combines a variation of the multiple streamtube model with a potential method to model flowfleld interactions. A method referred to as "streamtube surgery" is used to couple the influence of the flowfleld with the performance model of the VAWT. This tool is used to explore the instantaneous and cycle-averaged flowflelds of VAWTs. It can also be used to evaluate the influence on performance of multiple VAWTs in dense arrays or to quantify blockage effects of a VAWT in wind tunnel testing.

Adaptive control of combustion instabilities for unknown sign of the high frequency gain

A type of adaptive, closed-loop controllers known as self-tuning regulators present a robust method of eliminating thermoacoustic oscillations in modern gas turbines. These controllers are able to adapt to changes in operating conditions, and require very little pre-characterisation of the system. One piece of information that is required, however, is the sign of the system's high frequency gain (or its 'instantaneous gain'). This poses a problem: combustion systems are infinite-dimensional, and so this information is never known a priori. A possible solution is to use a Nussbaum gain, which guarantees closed-loop stability without knowledge of the sign of the high frequency gain. Despite the theory for such a controller having been developed in the 1980s, it has never, to the authors' knowledge, been demonstrated experimentally. In this paper, a Nussbaum gain is used to stabilise thermoacoustic instability in a Rijke tube. The sign of the high frequency gain of the system is not required, and the controller is robust to large changes in operating conditions - demonstrated by varying the length of the Rijke tube with time. Copyright © 2008 by Simon J. Illingworth & Aimee S. Morgans.

Model-based thermoacoustic oscillation control via ℋ ∞ loop-shaping and integral quadratic constraints

Lean premixed prevaporized (LPP) technology has been widely used in the new generation of gas turbines in which reduced emissions are a priority. However, such combustion systems are susceptible to the damage of self-excited oscillations. Feedback control provide a way of preventing such dynamic stabilities. A flame dynamics assumption is proposed for a recently developed unsteady heat release model, the robust design technique, ℋ ∞ loop-shaping, is applied for the controller design and the performance of the controller is confirmed by simulations of the closed-loop system. The Integral Quadratic Constraints(IQC) method is employed to prove the stability of the closed-loop system. ©2010 IEEE.

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).

Effect of thermal pollution on the hydrological parameters of River Jhelum (J & K)

The Buniyar hydroelectric project and the lower Jhelum Barrier at Gantamulla constructed across river Jhelum are in operation from several years. The two power stations have changed the hydrological features of the area where dam is situated. Therefore, the impact of hydroelectric projects on fishery resources of river Jhelum is a matter of great concern. The treated water from the power house is released through turbines, having cooling effect on them. The change in the hydrological parameters such as increase in temperature, depletion of oxygen etc. might have brought fishes under stress which is the main cause in decreased population of finfishes from site to site. The golden mahseer, Tor putitora which was once an abundant species in river Jhelum has disappeared due to human intervention. The prevailing water quality around hydroelectric projects is unsuitable for finfishes of river Jhelum.

Canning of smoked dhoma (Sciaenid sp.)

A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid sp.) is discussed. The dressed dhoma is cold blanched in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 ± 5°C. The smoked fish after filling in cans is precooked at 0.35 kg/sq.cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq.cm steam pressure.

Canning of squid

A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.0 kg/cm² steam for 20 mm gave an excellent canned product with good shelf-life.

Canning of smoked sardine

A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.

Water soluble nitrogenous component from squilla (Orato squilla nepa)

A water soluble hygroscopic powder has been isolated from squilla in good yield, ranging from 3.5 to 5.0% of the fresh raw material, by a simple direct method. The process consists of homogenising squilla with an equal quantity of water, removal of chitinous matter from the slurry by filtration, heating the filtrate at 0.7 kg/sq.cm steam pressure for 15-20 minutes, removal of the precipitated protein by filtration and concentration and final drying in vacuum of the filtered cooled liquor. The pale brown powder so obtained consists mainly of peptones and proteoses and has been found to be comparable to BDH peptone for growth of bacteria, ability to serve as source for tryptophan for indole production and to provide substrate for the production of hydrogen sulphide. Comparative studies have been made on similar water soluble fractions from two species of prawns, namely, Metapenaeus affinis and Parapenaeopsis stylifera.

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.