Processing of chopped mussel meat in retort pouch

Abstract Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters.

Design of a coal gas induction burner for a horizontal retort setting,

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Evaluation by respirometry of the degradability of retort water using a shale ash and overburden packed column

Oil shale processing produces an aqueous wastewater stream known as retort water. The fate of the organic content of retort water from the Stuart oil shale project (Gladstone, Queensland) is examined in a proposed packed bed treatment system consisting of a 1:1 mixture of residual shale from the retorting process and mining overburden. The retort water had a neutral pH and an average unfiltered TOC of 2,900 mg l(-1). The inorganic composition of the retort water was dominated by NH4+. Only 40% of the total organic carbon (TOC) in the retort water was identifiable, and this was dominated by carboxylic acids. In addition to monitoring influent and effluent TOC concentrations, CO2 evolution was monitored on line by continuous measurements of headspace concentrations and air flow rates. The column was run for 64 days before it blocked and was dismantled for analysis. Over 98% of the TOC was removed from the retort water. Respirometry measurements were confounded by CO2 production from inorganic sources. Based on predictions with the chemical equilibrium package PHREEQE, approximately 15% of the total CO2 production arose from the reaction of NH4+ with carbonates. The balance of the CO2 production accounted for at least 80% of the carbon removed from the retort water. Direct measurements of solid organic carbon showed that approximately 20% of the influent carbon was held-up in the top 20cm of the column. Less than 20% of this held-up carbon was present as either biomass or as adsorbed species. Therefore, the column was ultimately blocked by either extracellular polymeric substances or by a sludge that had precipitated out of the retort water.

Shelf life and sensory assessment of tilapia quenelle during frozen storage

The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages - polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) - stored at -18ºC for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage, shows that tilapia quenelle is a convenience product and contributes to the increase of fish consumption.

Introducing the concept of critical Fo in batch heat processing

The determination of the sterilization value for low acid foods in retorts includes a critical evaluation of the factory's facilities and utilities, validation of the heat processing equipment (by heat distribution assays), and finally heat penetration assays with the product. The intensity of the heat process applied to the food can be expressed by the Fo value (sterilization value, in minutes, at a reference temperature of 121.1 °C, and a thermal index, z, of 10 °C, for Clostridium botulinum spores). For safety reasons, the lowest value for Fo is frequently adopted, being obtained in heat penetration assays as indicative of the minimum process intensity applied. This lowest Fo value should always be higher than the minimum Fo recommended for the food in question. However, the use of the Fo value for the coldest can fail to statistically explain all the practical occurrences in food heat treatment processes. Thus, as a result of intense experimental work, we aimed to develop a new focus to determine the lowest Fo value, which we renamed the critical Fo. The critical Fo is based on a statistical model for the interpretation of the results of heat penetration assays in packages, and it depends not only on the Fo values found at the coldest point of the package and the coldest point of the equipment, but also on the size of the batch of packages processed in the retort, the total processing time in the retort, and the time between CIPs of the retort. In the present study, we tried to explore the results of physical measurements used in the validation of food heat processes. Three examples of calculations were prepared to illustrate the methodology developed and to introduce the concept of critical Fo for the processing of canned food.

STANDARDIZATION OF PROCESS PARAMETERS FOR READY TO EAT FISH PRODUCTS IN INDIGENOUS POLYMER COATED TIN FREE STEEL CANS

In the present work, Indigenous polymer coated Tin Free Steel cans were analyzed fortheir suitability for thermal processing and storage of fish and fish products following standard methods. The raw materials used for the development of ready to eat thermally processed fish products were found to be of fresh condition. The values for various biochemical and microbiological parameters of the raw materials were well within the limits. Based on the analysis of commercial sterility, instrumental colour, texture, WB-shear force and sensory parameters, squid masala processed to F0 value of 8 min with a total process time of 38.5 min and cook value of 92 min was chosen as the optimum for squid masala in tin free steel cans while shrimp curry processed to F0 7 min with total process time of 44.0 min and cook value of 91.1 min was found to be ideal and was selected for storage study. Squid masala and shrimp curry thermally processed in indigenous polymer coated TFS cans were found to be acceptable even after one year of storage at room temperaturebased on the analysis of various sensory and biochemical parameters. Analysis of the Commission Internationale d’ Eclirage L*, a* and b* color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*)decreased, and the redness (a*) significantly increased with the increase in processing time or reduction in processing temperature.Instrumental analysis of texture showed that hardness-1 & 2 decreased with reduction in retort temperature while cohesiveness value did not show any appreciable change with decrease in temperature of processing. Other texture profile parameters like gumminess, springiness and chewiness decreased significantly with increase of processing time. W-B shear force values of mackerel meat processed at 130 °C were significantly higher than those processed at 121.1 and 115 °C. HTST processing of mackerel in brine helped in reducing the process time and improving the quality.The study also indicated that indigenous polymer coated TFS cans with easy openends can be a viable alternative to the conventional tin and aluminium cans. The industry can utilize these cans for processing ready to eat fish and shell fish products for both domestic and export markets. This will help in reviving the canning industry in India.

Thermal Processing of Smoked Yellowfin Tuna (Thunnus albacares) in Flexible Pouches

This study is the first of its kind in India, where in smoked and thermal processed products have been developed using locally available wood as the source of wood smoke and flavoring and a shelf life of one year has been achieved. Retortable pouches of three layers, both imported and indigenous were found suitable to store thermal processed products. Heat penetration rate is quicker in retort pouches due to their thin profile in comparison to cans and hence the total process time is lesser. The nutritional and sensory attributes of the pouch products are better retained during processing. Hence these products are more acceptable than canned products. lndian vegetarian food products and fish curry products are available in the ready to eat form in the markets. Smoked and thermal processed products have not gained an entry to the market and hence this study will pave an opening for such products. Currently trade in tuna products from India is meager compared to the global trade. ln India proper utilization of tuna resources is yet to be achieved due to the lack of infrastructure for handling and knowledge of value addition. The raw material cost is also less due to the poor quality of the fish when landed. Hence, the availability of such products will help in the trade of tuna products, improving the quality of raw material landing and ultimately realizing a better value to the fishermen and processors.

The new professional: underdog or expert? New Museology in the 21th century

For a long time, museum’s form and function were impregnated with social exclusion, only accessible for a prosperous and educated minority. It held the monopoly on the past and therefore in a way on the present and the future. However times have changed and different perspectives on museum practices have been taken. In 1989 the British Peter Vergo mentioned as quoted below, a number of possible museologies, including a ‘new’, and therefore presumably an ‘old’ type of museology: “At the simplest level I would define it, as a state of widespread dissatisfaction with the ‘old’ museology, both within and outside the museum profession; and though the reader may object that such a definition is not merely negative, but circular, I would retort that what is wrong with the ‘old’ museology is that it is too much about museum methods, and too little about purposes of museums; that museology has in the past only frequently been seen, if it has been seen at all, as a theoretical and humanistic discipline.” (Vergo, 1989)

Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

The effect of temperature on the degradation of blackcurrant anthocyanins in a model juice system was determined over a temperature range of 4–140 °C. The thermal degradation of anthocyanins followed pseudo first-order kinetics. From 4–100 °C an isothermal method was used to determine the kinetic parameters. In order to mimic the temperature profile in retort systems, a non-isothermal method was applied to determine the kinetic parameters in the model juice over the temperature range 110–140 °C. The results from both isothermal and non-isothermal methods fit well together, indicating that the non-isothermal procedure is a reliable mathematical method to determine the kinetics of anthocyanin degradation. The reaction rate constant (k) increased from 0.16 (±0.01) × 10−3 to 9.954 (±0.004) h−1 at 4 and 140 °C, respectively. The temperature dependence of the rate of anthocyanin degradation was modelled by an extension of the Arrhenius equation, which showed a linear increase in the activation energy with temperature.

Perfil de textura em conserva de carne bovina (Corned Beef) submetida a diferentes tratamentos térmicos e sua relação com a concentração das proteínas dos tecidos muscular e conjuntivo colagenoso

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Estudo da transferência de calor transiente por agitação interminente em embalagens

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

With the wild geese /

In verse.

Selective Mercury Sequestration from a Silver/Mercury Cyanide Solution

Silver and mercury are both dissolved in cyanide leaching and the mercury co-precipitates with silver during metal recovery. Mercury must then be removed from the silver/mercury amalgam by vaporizing the mercury in a retort, leading to environmental and health hazards. The need for retorting silver can be greatly reduced if mercury is selectively removed from leaching solutions. Theoretical calculations were carried out based on the thermodynamics of the Ag/Hg/CN- system in order to determine possible approaches to either preventing mercury dissolution, or selectively precipitating it without silver loss. Preliminary experiments were then carried out based on these calculations to determine if the reaction would be spontaneous with reasonably fast kinetics. In an attempt to stop mercury from dissolving and leaching the heap leach, the first set of experiments were to determine if selenium and mercury would form a mercury selenide under leaching conditions, lowering the amount of mercury in solution while forming a stable compound. From the results of the synthetic ore experiments with selenium, it was determined that another effect was already suppressing mercury dissolution and the effect of the selenium could not be well analyzed on the small amount of change. The effect dominating the reactions led to the second set of experiments in using silver sulfide as a selective precipitant of mercury. The next experiments were to determine if adding solutions containing mercury cyanide to un-leached silver sulfide would facilitate a precipitation reaction, putting silver in solution and precipitating mercury as mercury sulfide. Counter current flow experiments using the high selenium ore showed a 99.8% removal of mercury from solution. As compared to leaching with only cyanide, about 60% of the silver was removed per pass for the high selenium ore, and around 90% for the high mercury ore. Since silver sulfide is rather expensive to use solely as a mercury precipitant, another compound was sought which could selectively precipitate mercury and leave silver in solution. In looking for a more inexpensive selective precipitant, zinc sulfide was tested. The third set of experiments did show that zinc sulfide (as sphalerite) could be used to selectively precipitate mercury while leaving silver cyanide in solution. Parameters such as particle size, reduction potential, and amount of oxidation of the sphalerite were tested. Batch experiments worked well, showing 99.8% mercury removal with only ≈1% silver loss (starting with 930 ppb mercury, 300 ppb silver) at one hour. A continual flow process would work better for industrial applications, which was demonstrated with the filter funnel set up. Funnels with filter paper and sphalerite tested showed good mercury removal (from 31 ppb mercury and 333 ppb silver with a 87% mercury removal and 7% silver loss through one funnel). A counter current flow set up showed 100% mercury removal and under 0.1% silver loss starting with 704 ppb silver and 922 ppb mercury. The resulting sphalerite coated with mercury sulfide was also shown to be stable (not releasing mercury) under leaching tests. Use of sphalerite could be easily implemented through such means as sphalerite impregnated filter paper placed in currently existing processes. In summary, this work focuses on preventing mercury from following silver through the leaching circuit. Currently the only possible means of removing mercury is by retort, creating possible health hazards in the distillation process and in transportation and storage of the final mercury waste product. Preventing mercury from following silver in the earlier stages of the leaching process will greatly reduce the risk of mercury spills, human exposure to mercury, and possible environmental disasters. This will save mining companies millions of dollars from mercury handling and storage, projects to clean up spilled mercury, and will result in better health for those living near and working in the mines.