On a rational criterion for assigning batch number to processed products of shrimps

Investigations were conducted to find the variability of processed shrimps with respect to two quality characteristics, namely, the numbers of deteriorated and discoloured pieces. Samples were collected for three days from two arbitrarily selected processing factories from Cochin at the pre-freezing stages. Results show that both the quality characteristics vary significantly between different size-grades, but while the variation in the number of deteriorated pieces between days is not significant, the variation in the number of discoloured pieces between days is significant.

Studies on the possible sources of microbial contaminations of processed fishery products

An attempt has been made in the present study to estimate and describe in detail the nature and extent of contamination of processed fishery products. In large scale prawn processing when the preprocess preparation is elaborate, the industry in India has found it advantageous to establish the primary processing centers away from the processing factories. The data collected have clearly indicated that if such processing centers are not properly organized there is a possibility of greater contamination of the products at this stage. The data collected during the course of this investigation have given the basis for the measures to be taken for the maintenance of bacterial quality of prawn during different stages of processing.

Influence of ice on the bacteriological quality of the processed fishery products

The influence of ice on the bacteriological quality of the processed fishery products has been discussed. In almost all the cases ice has been traced to be a major source of contamination depending on the nature of water used for preparing it. The sources of contamination of ice and its remedies have been described.

Simulation of three-dimensional viscous flow in turbomachinery geometries using a solution-adaptive unstructured mesh methodology

This paper presents a numerical method for the simulation of flow in turbomachinery blade rows using a solution-adaptive mesh methodology. The fully three-dimensional, compressible, Reynolds-averaged Navier-Stokes equations with k-ε turbulence modeling (and low Reynolds number damping terms) are solved on an unstructured mesh formed from tetrahedral finite volumes. At stages in the solution, mesh refinement is carried out based on flagging cell faces with either a fractional variation of a chosen variable (like Mach number) greater than a given threshold or with a mean value of the chosen variable within a given range. Several solutions are presented, including that for the highly three-dimensional flow associated with the corner stall and secondary flow in a transonic compressor cascade, to demonstrate the potential of the new method.

Crystal growth of melt-textured Nd-123 under 1% oxygen partial pressure atmosphere

Crystal growth of melt-textured Nd-123 pseudo-crystals was investigated via an isothermal solidification with top-seeding technique under a 1%O2 in N2 atmosphere. Non-steady state solidification was observed at low undercooling, in contrast to an almost linear growth at higher undercooling. Similar to processing in air, the substitution of Nd/Ba was found to decrease from the seed position to the edge of the crystal. In addition, the volume fraction of Nd-422 particles decreased in the solid as solidification proceeded. As a result of these microstructural inhomogeneities, the critical temperature and the critical current density varied within the crystal even for samples processed isothermally, despite the narrow solid solution range of the Nd-123 phase under a reduced pO2 atmosphere.

Use of length-weight relationship in grading processed beche-de-mer

Holothurians, belonging to the species Holothuria scabra, have been collected by diver-fishermen and processed for export. There is an active fishery for these animals in Palk Bay and Gulf of Mannar, off the north-western coast of Sri Lanka. The absence of standardized method of grading has led to unwarranted variation in sale prices and sometimes in loss of foreign exchange in Sri Lanka. In this paper an attempt is made to present a method to grade processed beche-de-mer by using the lenght-weight relationship.

Finite volume distance field solution applied to medial axis transform

Accurate and efficient computation of the nearest wall distance d (or level set) is important for many areas of computational science/engineering. Differential equation-based distance/ level set algorithms, such as the hyperbolic-natured Eikonal equation, have demonstrated valuable computational efficiency. Here, in the context, as an 'auxiliary' equation to the main flow equations, the Eikonal equation is solved efficiently with two different finite volume approaches (the cell vertex and cell-centered). Application of the distance solution is studied for various geometries. Moreover, a procedure using the differential field to obtain the medial axis transform (MAT) for different geometries is presented. The latter provides a skeleton representation of geometric models that has many useful analysis properties. As an alternative approach to the pure geometric methods (e.g. the Voronoi approach), the current d-MAT procedure bypasses many difficulties that are usually encountered by pure geometric methods, especially in three dimensional space. It is also shown that the d-MAT approach provides the potential to sculpt/control the MAT form for specialized solution purposes. Copyright © 2010 by the American Institute of Aeronautics and Astronautics, Inc.

Flavour components of some processed. fish and fishery products of Japan

A study was conducted to examine the flavour components of some processed fish and fishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In brief the method was to absorb the headspace volatiles at 70°C into the fused silica fibre of needle of the solid phase micro extraction fibre. The absorbed components were injected to the GC-MS. The components were identified by computer matching with library database as well as by authentic standard components. In general the number of flavour components were higher in the processed fish and fishery products (except frozen prawn) than that of the raw fish and prawn. The concentration (quantity) of the f1avour components in processed fish and fishery products was much higher than that of the raw fish and prawn. Smoked salmon and baked salmon possessed double number of flavour components than that of the raw salmon. Smoking resulted the highest number of flavour components followed by baking (grilling) and canning, surimi products (kamaboko and chikuwa), drying and lastly salting. However, freezing and frozen storage resulted loss of flavour components in prawn.

Application of the fixed point method for solution in time stepping finite element analysis using the inverse vector Jiles-Atherton model

An implementation of the inverse vector Jiles-Atherton model for the solution of non-linear hysteretic finite element problems is presented. The implementation applies the fixed point method with differential reluctivity values obtained from the Jiles-Atherton model. Differential reluctivities are usually computed using numerical differentiation, which is ill-posed and amplifies small perturbations causing large sudden increases or decreases of differential reluctivity values, which may cause numerical problems. A rule based algorithm for conditioning differential reluctivity values is presented. Unwanted perturbations on the computed differential reluctivity values are eliminated or reduced with the aim to guarantee convergence. Details of the algorithm are presented together with an evaluation of the algorithm by a numerical example. The algorithm is shown to guarantee convergence, although the rate of convergence depends on the choice of algorithm parameters. © 2011 IEEE.

Quality of fishmeal processed from sun-dried fish in a commercial fishmeal dryer

The physical and chemical compositions of the raw materials received and the composition and nutritive values of the finished products in a commercial size fish meal plant employing the dry rendering process were studied and reported in this paper.

Rapapport's broth, a better enrichment medium in the identification of Salmonella from processed frog legs

Live clams (Villorita cyprinoides) collected from their natural beds were packed in different ways like dry pack, tray pack, in oxygenated water (wet pack) and depurated samples in wet pack. It was found that the packaging in l kg lots in 200 gauge polythene bags with oxygen at a temperature of 20°C could keep them live for 4 days. In tray pack without oxygen and water they can be kept alive for 3 days at 20°C. Temperature seems to be the critical factor in the transportation of live clams. At room temperature both dry and wet pack can be kept for 24 h only. Depuration technique does not appear to be useful in prolonging the storage life of clams in live condition as percentage mortality is more at 48 h both at 20°C and room temperature compared to the non-depurated samples.