Synthesis of a Renewable, Waste‐Derived Nonisocyanate Polyurethane from Fish Processing Discards and Cashew Nutshell‐Derived Amines

2020 ◽  
pp. 2000339
Author(s):  
Courtney M. Laprise ◽  
Kelly A. Hawboldt ◽  
Francesca M. Kerton ◽  
Christopher M. Kozak
Keyword(s):  
Fish Processing ◽  
Nonisocyanate Polyurethane

INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING

2017 ◽  
pp. 137-144
Author(s):  
Gennadiy Valentinovich Alexeev ◽  
Elena Igorevna Verboloz
Keyword(s):  
High Temperature ◽  
Liquid Phase ◽  
Forced Convection ◽  
Thermal Process ◽  
Processing Time ◽  
Fish Processing ◽  
Study Results ◽  
Equipment Modernization ◽  
Bottom To Top

The article focuses on the process of intensive mixing of liquid phase in the tin during high-temperature sterilization, i.e. sterilization when temperature of the heat carrier reaches 150-160°C. It has been stated that for intensification of the thermal process during sterilization of tinned fish with liquid filling it is preferable to turn a tin from bottom to top. This operation helps to increase the driving power of the process and to shorten warming time. Besides, high-temperature sterilization carried out according to experimental modes, where the number of tin turnovers is calculated, greatly shortens processing time and improves quality of the product. In this case there is no superheating, all tins are evenly heated. The study results will contribute to equipment modernization and to preserving valuable food qualities.

UJI EFEKTIVITAS EKSTRAK DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb) SEBAGAI REPELLENT NABATI DALAM MENGURANGI JUMLAH LALAT SELAMA PROSES PENJEMURAN IKAN ASIN

2018 ◽  
Vol 3 (2) ◽  
pp. 47
Author(s):  
Dewi Utari
Keyword(s):  
Skin Diseases ◽  
Field Research ◽  
House Fly ◽  
Fish Processing ◽  
Average Percentage ◽  
Salted Fish ◽  
Randomized Design ◽  
Quasi Experimental ◽  
Pandanus Amaryllifolius ◽  
Quasi Experiment

The implementation of food sanitation aims to eliminate the risk of contamination by microorganisms at different stages in the production and processing of food. House fly (Musca domestical) can act as a vector of tyfus disease, other stomach ailments such as dysentery and diarrhea, cholera, and skin diseases. Salt fish processing business is the largest part of traditional fish processing business especially in Senamabah Village, Muara Bengkal Sub-district, East Kutai Regency. Problems that arise from the traditional processing of salted fish with sun drying, have the weakness of one of the fly flies that can damage salted fish products especially during the rainy season. This research is a quasi-experimental research (Quasi Experiment Design). Field research is difficult to carry out randomization. For field research, usually using a quasi-experiment, this study used a Completely Randomized Design (RAL), consisting of 3 treatments with 1 control and 3 repetitions on each treatment. This research is about the effectivity test of pandan wangi leaf extract (Pandanus amaryllifolius Roxb) as Refellent Vegetable in Reducing Number of Flies during the drying process of Salted Fish, concentration 5% after 30, 60 and 90 minutes observation with the average percentage of moisture by 25% decline 55%, concentration 10% after 30, 60 and 90 minutes observation with the average percentage of up to 13% with 77% repulsion and 15% concentration after 30, 60 and 90 minutes observation with percentage of average 6% with 90% resistance.

Usaha Pengolahan Ikan dan Cacing Laut (Kian) Asap di Ohoi Wab, Kecamatan Hoat Sorbay

2017 ◽  
Vol 3 (1) ◽  
pp. 52
Author(s):  
Daniel Ngabalin ◽  
Eygner Gerald Talakua
Keyword(s):  
Community Service ◽  
Control Group ◽  
Book Production ◽  
Fish Processing ◽  
Control Group Design ◽  
Smoked Fish ◽  
Heat Curing ◽  
Service Activities ◽  
Marine Worms ◽  
Rural Appraisal

Smoked fish processing business in Wab Village still used traditional methods (fumigation open) and are household enterprises (micro-scale enterprises) can be seen from the aspect of production and management aspects. Two aspects of this raise the priority issues faced by partners namely: how the fish correct fumigation techniques? What forms fumigation appropriate tool? How to manage capital and production business properly? How do I do the recording business activities in the notebook business correctly? And how to sell or market products correctly? Through methods of participatory rural appraisal, fisheries extension method, and the method pretest-posttest control group design, the implementation of community service activities carried out as a priority the settlement solution problem by doing: 1) Initial extension of community service activities; 2) Extension of heat curing, heat curing tool making appropriate, and the use of heat curing; 3) Counseling on capital management and production; 4) Extension of book production business records; and 5) Counseling about pricing, promotion, and strategy for dealing with the business of competition. So the outcome reached was contained fish products and marine worms (increasingly) the smoke as much as 25 / week; there are two tools used fumigation partners; there were five notebooks submitted to partners and capable of recording the three notebooks (book purchases, sales, and profit/loss); and 50 fish and marine worms (increasingly) smoke marketed in Wab Village.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)

2014 ◽  
Vol 4 (1) ◽  
pp. 40-47
Author(s):  
Ismail Sulaiman
Keyword(s):  
Food Processing ◽  
Traditional Food ◽  
Drying Method ◽  
Fish Processing ◽  
Fresh Fish ◽  
Long Time ◽  
Dried Fish ◽  
Processing Differences ◽  
Taste And Smell ◽  
Test Color

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 

Fish Processing Wastewater: Emission Factors and High Load Trickling Filters Evaluation

1992 ◽  
Vol 25 (1) ◽  
pp. 1-8 ◽  
Author(s):  
P. Battistoni ◽  
G. Fava ◽  
A. Gatto
Keyword(s):  
Cross Flow ◽  
Emission Factors ◽  
High Rate ◽  
Superior Performance ◽  
Pollutant Emission ◽  
Order Kinetic ◽  
Fish Processing ◽  
Kinetic Reaction ◽  
Trickling Filters ◽  
Frozen Fish

An Italian seafood factory processing frozen fish and fresh clams was investigated. Specific water consumption (SC) and pollutant emission factors (EF) are evaluated. Results evidence high SC values, in the range 18-74 1/Kg, due to defrost and extensive washing and cleaning practised; EFs appear high although not directly comparable with data reported by other authors. Two high-rate trickling filters, cross flow (CF) and vertical flow (VF), are examined over a two years period. Results suggest a pseudo half-order kinetic reaction with a superior performance of CF plastic media. From the elaboration of the experimental data a semiempirical correlation between specific surface removal (SSR) and operative parameters is obtained.

scholarly journals Treatment of fish processing industry wastewater using hydrodynamic cavitational reactor with biodegradability improvement

2019 ◽  
Vol 80 (12) ◽  
pp. 2310-2319 ◽  
Author(s):  
Prashant Dhanke ◽  
Sameer Wagh ◽  
Abhijeet Patil
Keyword(s):  
Organic Matter ◽  
New Technology ◽  
Oxygen Demand ◽  
Operating Conditions ◽  
Hydrodynamic Cavitation ◽  
Inlet Pressure ◽  
Fish Processing ◽  
Processing Industry ◽  
Cavitation Effect ◽  
Processing Plants

Abstract Water generated from the fish processing industry is contaminated with organic matter. This organic matter present in wastewater increases the biochemical oxygen demand (BOD) and chemical oxygen demand (COD). A new technology, hydrodynamic cavitation (HC) is used to deal with this wastewater produced in fish processing plants. The orifice plate is used in the HC reactor to generate a cavitation effect. The intensification of this technique was carried out with the help of hydrogen peroxide (H2O2) and TiO2. The treatment of this wastewater is reported in terms of percent degradation in BOD and COD and in biodegradability index (BI). Operating parameters like inlet pressure, pH, operating temperature and H2O2 doses were used to find the optimum condition. 15 g/L of H2O2 gave 69.5% reduction of COD in the 120 min of treatment that also increases BI value to 0.93 at inlet pressure 8 bar, Plate-5, temperature (30 °C), and pH 4. In the ultrasonic cavitation (UC) reactor, COD reduction is 68.7% without TiO2 and with TiO2 it is 71.2%. Also, this HC and UC reactor reduced CFU count to a great extent at the same operating conditions.

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