On the measurement of concentration of blanching brine by electrical conductivity method

Blanching is an important operation in the shrimp canning process, in order to bring down the moisture content of the product to the required level, to allow the proteins to coagulate and to give proper texture, shape and characteristic pink colour to the meat. It has been observed that among other factors responsible for fluctuations in the drained weight in the canned prawns, concentration of brine used for blanching and the duration of blanching are important (Varma, Chaudhury and Pillai 1961). The papers gives details of experiments

Reliability and need for standardisation of electrical systems in small wooden fishing vessels

The working condition and atmosphere in a wooden fishing vessel are generally most injurious to the electrical systems. Therefore great care has to be taken in designing electrical systems for small c1afts. This paper deals with the difficult operating conditions and standardisation of electrical systems as applicable to small fishing vessels.