Development of a process for canning fresh water fish rohu (Labeo rohita)

Results of experiments conducted to work out a process for canning fresh water fish rohu (Labeo rohita) from culture sources are presented. In order to impart a proper firm texture to the meat cold blanching the skinless boneless meat in 15% brine containing 0.25% calcium chloride was found necessary. Increasing the concentration of calcium chloride beyond 0.25% resulted in impairing the quality of meat, the texture becoming more fibrous and the flavour being adversely affected. Other firming agents tried did not yield any beneficial effect. The meat so blanched yielded a good product when canned in natural style.

the trustworthiness metric model of software process quality based-on life circle

Communication University of China; Wuhan University; James Madison University; Institute of Policy and Management, Chinese Academy of Sciences; IEEE Wuhan Section

the role of software process simulation modeling in software risk management: a systematic review

Univ SE Calif, Ctr Syst & Software Engn, ABB, Microsoft Res, IEEE, ACMSIGSOFT, N Carolina State Univ Comp Sci

The investigation of exfoliation process of organic modified montmorillonite in thermoplastic polyurethane with different molecular weights

Cloisite 30B (30B) was melt-mixed with two kinds of thermoplastic polyurethane (TPU) with different molecular weights to discern the roles of molecular diffusion and shear in the exfoliation process. The higher level of exfoliation was achieved in TPU matrix with higher molecular weight due to the appropriate viscosity. In order to have an insight into the mechanism of exfoliation, the degree of dispersion and exfoliation of 30B was characterized by wide angle X-ray diffraction and transmission electron microscopy. The layers of 30B were exfoliated via a slippage process, which was also observed in polyamide 12 nanocomposites recently.