Moving Seascapes: The Architecture and Biology of Fishing and Canning on the Portuguese Coast

When they fish, humans play an active part in the dynamics of marine ecosys-tems, and architecture is subsequently involved in the processing of their catch. Our goal is to develop the idea of Fishing Architecture as a useful concept for understanding the interconnected relationship between architecture and fish-ing. By analysing the architectural and ecological outcomes of fisheries and can-ning industry, we will try to assess the complex relationship between human ac-tivities and environmental transformations. How can we represent the intricate relationship between the sea and the coast? This text seeks to state this hypothe-sis and incorporate ecological information into the analysis of the development of the sardine canning industry in Matosinhos. Based on the knowledge of ma-rine ecology, we hope to find an original perspective from which to visualize and evaluate urban developments and their environmental impacts.

Theoretical and Experimental Investigation of the Thermal Inactivation of Thermoanaerobacterium Thermosaccharolyticum and Geobacillus Stearothermophilus in Different Canned Food Matrices

In the canning industry, thermal preservation processes typically are designed based on Clostridium botulinum thermal destruction kinetics. However, some bacteria can still survive, necessitating implementation of stricter timetemperature regimen for sterilization process. The aim of this study was to compare processing effectiveness at F0 (sterilization value) 8 ±1 min from the perspective of the vegetable-based product canning facility, while analyzing the inactivation, viability, and recovery of thermophilic bacteria. Four commercial products [tomato soup and rassolnik soup - acidified food (AF), and mushroom soup and pea porridge - low-acid food (LACF)] with different heat transfer characteristics (convection and conduction) were inoculated with 6.6 log10 spores/ml Geobacillus stearothermophilus LMKK 244 (reported as DSM 6790 and ATCC 10149 in other collections) and 4.810 log spores/ml Thermoanaerobacterium thermosaccharolyticum DSM 571 spore suspensions. Food samples contaminated with bacterial spores were processed in a steam-air retort at 118 °C for 75 min. G. stearothermophilus and T. thermosaccharolyticum growth was not detected in AF samples (pH = 4.4 and 4.5), but was observed in LACF samples (pH = 5.1 and 5.8). Practical evaluation showed that T. thermosaccharolyticum did not survive thermal processing, which was verified using a presence/absence test after incubation at 55 °C. G. stearothermophilus did not survive thermal processing, but recovered in pea porridge (pH = 5.8) during incubation. Our observations showed that food pH is a crucial factor determining microorganism survival during heat treatment and may be used by the vegetable-based product canning facilities to improve the food sterilization conditions.

IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS

Background: In the production process, small accidents often occur between fellow workers in the production area, such as workers colliding with each other during the transfer process from one process to the next which causes the product to spill and workers fall, causing injury. PT. XYZ is a company engaged in the seafood industry, especially canning crabs. The company's production process applies a Good Manufacturing Practice (GMP) system with 12 work areas and 80% of the process is still done manually. Purpose: The purpose of this study is to identify risks and control the implementation of the HACCP system in the crab canning industry using the HAZOP method. Method: This type of research is a descriptive study, using the HAZOP (Hazard and Operability) method. The research was carried out at 12 nodes, namely receiving, checking aroma, sorting, mixing and filling, metal detecting, weighing, seaming, pasteurization, chilling, packing, and sanitation. Result: The results showed 4 risk ratings, namely low, medium, high, and extreme risk based on 8 sources of potential hazards. The biggest risk that is extreme is in node seaming. Conclusion: Based on processing data, 8 sources of potential hazards that can occur in the pasteurized crab meat production room. The recommendations given are to implement elimination, reduction, engineering control, administrative control, Personal Protective Equipment, work attitude improvement, and OHS training.

Erosive Degradation Study of Concrete Augmented by Mussel Shells for Marine Construction

This work proposes a green material for artificial reefs to be placed in Galicia (northwest Spain) taking into account the principles of circular economy and sustainability of the ecosystem. New concrete formulations for marine applications, based on cement and/or sand replacement by mussel shells, are analyzed in terms of resistance to abrasion. The interest lies in the importance of the canning industry of Galicia, which generates important quantities of shell residues with negative environmental consequences. Currently, the tests to determine the abrasion erosion resistance of concrete on hydraulic structures involve large and complex devices. According to this, an experimental test has been proposed to estimate and compare the wear resistance of these concretes and, consequently, to analyze the environmental performance of these structures. First, a numerical analysis validated with experimental data was conducted to design the test. Subsequently, experimental tests were performed using a slurry tank in which samples with conventional cement and sand were partially replaced by mussel shell. The abrasive erosion effect of concrete components was analyzed by monitoring the mass loss. It shows an asymptotic trend with respect to time that has been modeled by Generalized Additive Model (GAM) and nonlinear regression models. The results were compared to concrete containing only conventional cement and sand. Replacing sand and/or cement by different proportions of mussel shells has not significantly reduced the resistance of concrete against erosive degradation, except for the case where a high amount of sand (20 wt.%) is replaced. Its resistance against the erosive abrasion is increased, losing between 0.1072 and 0.0310 wt.% lower than common concrete. In all the remaining cases (replacements of the 5–10 wt.% of sand and cement), the effect of mussel replacement on erosive degradation is not significant. These results encourage the use of mussel shells in the composition of concrete, taking into account that we obtain the same degradation properties, even more so considering an important residue in the canning industry (and part of the seabed) that can be valorized.

Selection of green peas for the canning industry with a small grain size

Relevance. Therefore, at present, varieties with an average seed size are used for the production of canned "green peas". In this regard, it is important to create varieties with a mass of 1000 seeds less than 150 g for the production of premium canned food.Methods. The object of research was the lines of hybrids of vegetable peas of different ripeness groups with a low weight of 1000 seeds.Results. At the initial stage of the work, plants with a low mass of 1000 seeds and green cotyledons were selected and brought to constant lines over several years. Over the years of sampling, the weather conditions were with sharp changes in temperature and precipitation. This made it possible to single out samples with low variability of the selected characters based on the totality of characters. In 2018-2019, the selected lines were studied according to the characteristics of productivity and manufacturability during the period of technical ripeness in the nursery of competitive variety testing of vegetable peas. To determine the duration of the technical ripeness period and its relationship with the yield, the green peas were harvested in three periods, starting with the minimum density indicators (34-35 units) and with an interval of three days. When determining the fractional composition of green peas, sample 4.12 was isolated, which received the varietal name Smaylik. Green peas of this variety had a fairly high uniformity and small grain diameter with a predominance of fractions of 5-8.5 mm and 8.6-9.9 mm. Sample 12.12 was close to Smaylik in its performance. According to the results of competitive variety testing, the Smaylik variety in 2019 was transferred to the State variety testing of the Russian Federation.

Dynamics in Cultural Spaces in the Historic Center of Portimão Portugal

The main goal of this study consists in building indicators regarding the performance of cultural venues in the city of Portimão, Alrgarve region, Portugal, which are inserted in a pedestrian route, the Accessible Tourist Route of Portimão. These are the Museum of Portimão, a cultural venue that expresses the local history of the canning industry, and the Tempo Theatre, placed also in a historic building, where there are cultural performances. Both buildings are architectural objects with heritage value, with rehabilitation design for cultural spaces. The methodology applied is characterised by a theoretical basis, by the collection and analysis of quantitative data. The theoretical knowledge comes from a literature review, in areas e.g.: cultural tourism, accessible tourism, heritage and urban rehabilitation. The quantitative data are arising from the collection of data of the cultural venues Tempo Theatre and Museum of Portimão: number of visitors/viewers and number of sessions and activities since 2008. With this study it can be concluded that the cultural spaces Museum of Portimão and Tempo Theatre are enjoyed not only by residents but also by visitors, in the city of Portimão. This analysis defends the importance of investment in urban regeneration, heritage enhancement and cultural venues to implement an accessible and sustainable cultural tourism.