scholarly journals Optimal operation of thermal processing of canned tuna under product variability

2021 ◽  
Vol 304 ◽  
pp. 110594
Author(s):  
J.L. Pitarch ◽  
C. Vilas ◽  
C. de Prada ◽  
C.G. Palacín ◽  
A.A. Alonso
Keyword(s):  
Thermal Processing ◽  
Optimal Operation ◽  
Canned Tuna

scholarly journals Studies on thermal processing of tuna - A comparative study in tin and tin-free steel cans

2011 ◽  
Vol 11 (48) ◽  
pp. 5539-5560
Author(s):  
K. J Maheswara ◽  
◽  
C. V Raju ◽  
J Naik ◽  
R. M Prabhu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Thermal Processing ◽  
Enzymatic Reaction ◽  
Storage Period ◽  
Tuna Fish ◽  
Canned Tuna ◽  
Significant Difference ◽  
Heat Penetration

Tin -free steel can is an ideal alternative to open top sanitary t in cans (OTS) for thermal processing of little tuna ( Ethynnus affinis ) in curry used as filling media. Effect of heat penetration on physical, biochemical and sensory characteristics of canned tuna product were studied. The chemical analysis of raw tuna fish showed a protein content of 24.20 % and a lipid content of 1.37%. Comparatively, tuna used in the present study is more suitable for canning due to the presence of more protein and less fat in its flesh. Precooking is an important step in general canning process as it serves to reduce moisture content along with inhibiting enzymatic reaction, decreasing microbial load and cleansing the meat. The protein content of precooked tuna was 2.92% more than raw tuna due to relative concentration of moisture content decreases due to precooking. The percentage of yield of light meat and dark meat was 36.58% and 10.18% from whole cooked tuna and the same for dark and white meat was 28.40%. Tuna in curry packed in two metal container s subjected to thermal processing at 115 0 C for 70 minutes . The F 0 (slowest heating point) values for canned tuna in curry packed in TFS and Tin cans obtained were 10.13 and 10.23 minutes and cook values were 145.5 minutes & 153.6 minutes respectively . During the storage period, the total volatile base nitrogen, trimethyleamine nitrogen, free fatty acid values were found to increase, while thiobarbituric acid value decreased and pH was slightly acidic . There was no significant difference (p<0.05) in appearance, colour, odour, taste, flavour, texture, overall quality of the raw tuna and final products. However, both canned products were acceptable even after storage of 5 months at ambient temperature and also , the product remained commercially sterile. It was concluded that according to quality of the product and heat penetration studies, tin - free steel container can be used as alternative to the open top sanitary tin cans for canning tuna meat.

Consideration of Geopolitical Challenges within the Analysis of Geoenvironmental Risks for Oil and Gas Development of the Russian Arctic

2019 ◽  
Vol 16 (6) ◽  
pp. 50-59
Author(s):  
O. P. Trubitsina ◽  
V. N. Bashkin
Keyword(s):  
Oil And Gas ◽  
Oil And Gas Industry ◽  
Optimal Operation ◽  
The Arctic ◽  
Stage Model ◽  
Oil And Gas Development ◽  
Gas Industry ◽  
The Impact ◽  
Further Development ◽  
Geopolitical Risks

The article is devoted to the consideration of geopolitical challenges for the analysis of geoenvironmental risks (GERs) in the hydrocarbon development of the Arctic territory. Geopolitical risks (GPRs), like GERs, can be transformed into opposite external environment factors of oil and gas industry facilities in the form of additional opportunities or threats, which the authors identify in detail for each type of risk. This is necessary for further development of methodological base of expert methods for GER management in the context of the implementational proposed two-stage model of the GER analysis taking to account GPR for the improvement of effectiveness making decisions to ensure optimal operation of the facility oil and gas industry and minimize the impact on the environment in the geopolitical conditions of the Arctic.The authors declare no conflict of interest

OPTIMAL OPERATION POINT IN 3D DCT- BASED LOSSY COMPRESSION OF COLOR AND MULTICHANNEL REMOTE SENSING IMAGES

2015 ◽  
Vol 74 (20) ◽  
pp. 1803-1821 ◽  
Author(s):  
V. V. Lukin ◽  
S. K. Abramov ◽  
R.A. Kozhemiakin ◽  
Benoit Vozel ◽  
B. Djurovic ◽  
...  
Keyword(s):  
Remote Sensing ◽  
Lossy Compression ◽  
Optimal Operation ◽  
Remote Sensing Images

ROLLED ALLOYS HR-120

Alloy Digest ◽  
2000 ◽  
Vol 49 (10) ◽  
Keyword(s):  
Corrosion Resistance ◽  
High Temperature ◽  
Physical Properties ◽  
Tensile Properties ◽  
Oxidation Resistance ◽  
Thermal Processing ◽  
Hot Corrosion ◽  
Heat Treating ◽  
Temperature Performance

Abstract HR-120 alloy is an alloy designed for thermal processing. It possesses excellent strength, oxidizing hot corrosion resistance, good carburization resistance, and oxidation resistance through 1093 deg C (2000 deg F). This datasheet provides information on composition, physical properties, hardness, elasticity, and tensile properties as well as creep. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ni-561. Producer or source: Rolled Alloys.

THE ENERGY EFFICIENCY TECHNIQUE OF THERMAL PROCESSING OF GRAIN

2019 ◽  
pp. 176-182
Author(s):  
А. Zykov ◽  
S. Orlova ◽  
L. Ovsiannykova
Keyword(s):  
Energy Efficiency ◽  
Thermal Processing ◽  
Microwave Field ◽  
Low Frequency ◽  
Heat Pipes ◽  
Biologically Active ◽  
Microwave Drying ◽  
Post Harvest ◽  
Combined Action ◽  
Frequency Radiation

The methods of energy efficiency increasing of pre- and post-harvest thermal processing of grain are considered. The effective ways to deliver energy to the grain using heat pipes and microwave field are given. The effect of combined action of microwave and low-frequency radiation on the grain germination is shown. Currently, the intensification of technological processes under the influence of microwave radiation is used in many industrial processes. Microwave equipment is becoming a necessary technological component of large profitable industries. The process of drying is no exception. In recent years, new versions of dryers have been proposed that use combined methods of energy supply, including microwave energy. Microwave dryers for foodstuffs, grains and oilseeds, including those for seed stock, have been created and are beginning to be used, along with drying and disinfection, disinfection of drying products from harmful bacteria, fungi, and mildew. For the implementation of microwave drying of particular importance is the choice of regime parameters of drying, given the fact that the grain is a biologically active object. Microwave drying allows you to provide a powerful flow of energy to the object of drying and to obtain a significant intensification of moisture evaporation. But at the same time there is also an intense heating of the product, which can degrade its quality. The possibility of supplying energy throughout the cross section of the product allows for the evaporation of moisture from the inner layers of the product, which is especially important at the end of drying, when the zone of evaporation of moisture is significantly deeper. Therefore, the highest drying efficiency can be obtained in combined processes that take advantage of various drying methods, such as convective, as well as the use of microwave and low-frequency magnetic fields. The paper presents effective ways to supply energy to the grain using heat pipes and a microwave field. The effect of the combined action of microwave and low-frequency radiation on grain similarity is shown. Ways to improve the energy efficiency of the processes of preseeding and post-harvest heat treatment of grain are considered.

Sign in / Sign up

Export Citation Format

Share Document