A computationally efficient software application for calculating vibration from underground railways

The PiP model is a software application with a user-friendly interface for calculating vibration from underground railways. This paper reports about the software with a focus on its latest version and the plans for future developments. The software calculates the Power Spectral Density of vibration due to a moving train on floating-slab track with track irregularity described by typical values of spectra for tracks with good, average and bad conditions. The latest version accounts for a tunnel embedded in a half space by employing a toolbox developed at K.U. Leuven which calculates Green's functions for a multi-layered half-space. © 2009 IOP Publishing Ltd.

Mandrel peeling of a flexible laminate with a pressure-sensitive adhesive: Comparison of experiment with numerical analysis

Mandrel peel tests with mandrels or rollers of varying diameters have been carried out using Mylar backing of several thicknesses and a commercial synthetic acrylic adhesive. The results are critically compared with the numerical predictions of the peeling software package ICPeel. In addition, a finite element model of the mandrel peeling process has been completed which gives good agreement with experiment provided appropriate mechanical properties of adherend and adhesive are used which must include the effects of adherent constraint. The influence of the thickness of the backing is also considered and both experiment and analysis confirm that there is a backing thickness at which the peel force for a laminate of this sort will show a maximum. © 2010 Blackwell Publishing Ltd.

Prediction of drained weight in canned prawn under commercial conditions

A general formula for the prediction of drained weight of canned prawn processed under laboratory condition has been worked out earlier (Chaudhuri et al., 1978). Attempts were made in this communication to modify the general formula to predict the drained weight under commercial conditions of processing particularly blanching, as the moisture content of meat depends on the quantum of heat received during blanching (Govindan, 1975).

The software for oceanographic data management: VODC for PC 2.0

To manage and process a large amount of oceanographic data, users must have powerful tools that simplify these tasks. The VODC for PC is software designed to assist in managing oceanographic data. It based on 32 bits Windows operation system and used Microsoft Access database management system. With VODC for PC users can update data simply, convert to some international data formats, combine some VODC databases to one, calculate average, min, max fields for some types of data, check for valid data…

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.

Commercial studies on radiation preservation of fish and shell-fish in Canada

The author describes work being undertaken at the Fisheries Research Board of Canada's Laboratory at Halifax (Nova Scotia). These studies relate particularly to the irradiation of fish and shellfish for storage, and bacterial analysis of irradiated products.

Quality of commercial frozen boiled clam meat

The bacterial quality and sand content of commercial frozen boiled clam meat are discussed. In general the commercial frozen boiled clam meat belonging to the Villorita cyprinoides sp. collected from Cochin are highly contaminated with faecal indicator and pathogenic organisms than that belonging to the Katelysia opima sp. collected from Quilon. The studies also show that the bacterial quality of frozen boiled clam meat can be improved by enforcing better hygienic and sanitary practices.

Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns

Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results.

Preliminary studies on growth and survival of Penaeus japonicus postlarvae fed with Tapes and commercial formula feeds

Growth and survival of P. japonicus postlarvae was studied using Tapes philippinarum and commercial formula feeds. After a 28-day feeding period, the highest survival rate of 100% was obtained in prawns receiving Diet-B, followed by those on Tapes Kyowa Hakko shrimp meal with survival rates of 80 and 76.7%, respectively. The lowest survival rate of 48.3% was obtained among postlarvae fed with squid meal. In this batch cannibalism was observed which resulted in low survival. Growth was highest in the postlarvae fed with Kyowa Hakko and mysid feeds. Diet-B gave a slightly lower weight increase but gave similar gain in length. The composition of the artificial diet, Diet-B, and growth and survival rates are tabulated.

Isolation of Salmonella agona (4, 12:f, g, 5:-) from commercial frozen boiled clam meat

Details are given of the morphological, biochemical and serological characteristics of a specimen of Salmonella agona isolated from a sample of frozen boiled clam meat (Villorita cyprinoides) processed in a factory at Cochin. Possible association of this serotype with human salmonellosis is considered briefly.