Product development: market depends on good processing

The article presents the harvesting techniques, and handling and processing of cultured carps. Carps are harvested similarly with all other species in tropical countries while temperate countries, winter season is much considered. Water quality is an important factor to be considered because it can affect the hygienic and organoleptic quality of fish. Carps were commonly sold live, filleted, cut into sticks, frozen, used as breaded sticks, canned, bottled, and smoked.

Configural processing of different topologically structured figures: an ERP Study

According to Chen's theory, topological differences are perceived faster than feature differences in early visual perception. We hypothesized that topological perception is caused by the sensitivity in discriminating figures with and without "holes". An E

An assessment of handling and processing methods used for the shrimp fishery by-catch in Kalpitiya, Sri Lanka

The by-catch from the shrimp trawl fishery in Kalpitiya is mainly used for the production of dried fish, which provides an additional source of income for fishermen in the area. It has been observed that current handling practices along the value addition chain are responsible for the poor quality and low price of the end product. This study was aimed at identifying the shortcomings in such handling practices by fishermen and dried fish producers and assessing the quality of shrimp fishery by-catch along the processing chain in order to recommend more efficient utilization methods that will improve the quality of the end product. Fresh fish, dried fish and harbour water samples were tested for total coli forms, faecal coliforms, E. coli and Salmonella in order to assess their microbial quality: In addition, standard plate counts (SPC) of fish samples were also carried out. A survey was carried out from July-October 2006 at Kalpitiya, using a pre-tested questionnaire to collect information from individuals who have been engaged in dried fish processing. Average values obtained for freshly landed and dried fish respectively, were, SPC 9.88x10 super(5) CFU/g and 30.43x10 super(5) CFU/g, total coliforms 23.05 and 24.23 MPN/g and fecal coliforms 8.28 and 9.00 MPN/g. These values exceed the recommendations in the SL standards. A quarter of the landed fresh fish and 38% of dried fish from the producers were positive for E. coli and thus failed to show required end product quality. SPC of harbour water was 14.35x10 super(6) CFU/ml and all samples were found to be contaminated with E. coli. None of the fishermen and dried fish producers were satisfied with the quality of the end product. The reasons for poor quality as indicated by them were: limited availability of ice (75%), lack of infrastructure facilities (65%), uncertainty of markets (52%), lack of emphasis on quality (47%) and poor access to available technologies (41%). Respondents to the questionnaire also identified: unavailability of potable water, insulated boxes, good landing jetty, racks for drying fish, poor cold storage facilities and limitations in dried fish storage facilities, as further factors leading to the loss of quality in their products. Results demonstrate that improvements to the infrastructure facilities and conducting of proper awareness programmes on handling practices could lead for improvements in the quality of value added products prepared from the shrimp fishery by-catch at Kalpitiya.

New food processing equipment

The article presents new food processing equipment for coating and frying. These are predusters, liquid enrobers and applicators for large-particle crumbs.

Village level processing techniques

The agar-bearing seaweeds Gracilaria and Gelidium grow abundantly in the Asia-Pacific region. Production and post-harvest techniques and methods for processing Gracilaria to produce agar suitable for local market is necessary to increase the meager income of coastal dwellers. A flow diagram of a village level agar production is provided. A guide is also given for the quality of dried seaweeds, which are divided into 3 classes.

Investigation of self excited and acoustically forced combustion instabilities with laser diagnostics

Combustion oscillations in gas turbines can result in serious damage. One method used to predict such oscillations is to analyze the combustor acoustics using a simple linear model. Such a model requires a flame transfer function to describe the response of the heat release to flow perturbations inside the combustor. This paper reports on the application of Planar Laser Induced Fluorescence (PLIF) of OH radicals to analyze the response of a lean premixed flame to oncoming flow perturbations. Both self-excited oscillations and low amplitude forced oscillations at various frequencies are investigated in an atmospheric pressure model combustor rig. In order to visualize fluctuations of local fuel distribution, acetone-PLIF was also applied in non-reacting and acoustically forced flows at oscillation frequencies of 200 Hz and 510 Hz, respectively. OH-PLIF images were acquired over a range of operating parameters. The results presented in this paper originate from data sets acquired at fixed phase angles during the oscillation cycle. Comparative experiments in self excited and forced acoustic oscillations show that the flame and the combustion intensity develop similarly throughout the pressure cycle in both cases. Although the peak fluorescence intensities differ between self excited and the forced instabilities, there is a clear correspondence in the observed frequency and phase information from the two cases. This result encourages a comparison of the OH-PLIF and the acetone-PLIF results. Quantitative measurements of the equivalence ratio in specific areas of the measurement plane offer insight on the complex phenomena coupling acoustic perturbations, i.e. flow velocity fluctuations, to fluctuations in fuel distribution and combustion intensity, ultimately resulting in self excited combustion oscillations.

Implications of the industrial fish processing growth for the commercial fishery and fishers in Uganda

The study was undertaken to generate socio-economic information on fish market systems and performance of the industrial processing industry, which will guide the processes leading to modernization of the fisheries sector and, sustainability of Lake Victoria fisheries. The main objective of this study was to evaluate the socio-economic implications of the fish marketing systems with particular emphasis on fish export market in Uganda. The study thus, analysed the socio-economic characteristics of fishers and examinined fish marketing systems and the impacts on the fishing activities, food security, employment opportunities and incomes of fisher-folk communities.

The marketing, processing and distribution implications of trawling on Lake Victoria

Work which has been carried out by exploratory and stock assessment scientists indicates that some 200,000 metric tons of freshwater fish could be harvested annually from Lake Victoria. Haplochromis forms approximately 83 per cent of the total stocks