Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

2021 ◽  
Author(s):  
K. Hema ◽  
P. Velayutham ◽  
C.O. Mohan ◽  
D. Sukumar ◽  
B. Sundaramoorthy ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Thermal Process ◽  
Water Immersion ◽  
Value Added ◽  
Steam Injection ◽  
Process Time ◽  
Thermally Processed ◽  
Total Process ◽  
Heat Penetration ◽  
The Difference

Background: Seafood analogue is a ready to make value added product prepared out of surimi. Thermal processing of restructured products in retort pouches such as fish ball in curry medium, surimi stew in white tripod, boneless rohu balls in curry. Also no work had done on thermal processing of shrimp analogue products in retort pouches. The main objective of this work was to develop the analogue shrimp product from lizardfish and to compare the heat penetration attributes of analogue shrimp curry and masala using retort pouches and different sterilization methods such as steam / air over pressure retort and water immersion retort.Methods: Analogue shrimp products were prepared and thermally processed in retortable pouches. About 125g of shrimp analogue product and 100g of curry (masala) were filled in retort pouches of size, 150x200mm. Air inside the pouch was exhausted by steam injection followed by heat sealing and processing at 121.1°C in a retort by steam/air over pressure retort and water immersion retort. The difference in the heat penetration characteristics of analogue shrimp products processed in retort by steam/air over pressure retort and water immersion retort were studied. Result: The results showed that minimum heating lag factor and minimum come up time led to faster heating rate which decreased total process time in imitated shrimp curry by steam/ air retort. At the same time the cook value was low in curry medium processed by steam air retort. So finally conclude that imitated shrimp curry processed by steam air retort was good.

scholarly journals A New Mathematical Model for Food Thermal Process Prediction

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Dario Friso
Keyword(s):  
Mathematical Model ◽  
Thermal Process ◽  
Absolute Error ◽  
Process Time ◽  
Heating Process ◽  
Canned Food ◽  
Heat Penetration ◽  
The Difference ◽  
Input Variables ◽  
The Mathematical Model

A mathematical model was developed to correlate the four heat penetration parameters of 57 Stumbo’s tables (18,513 datasets) in canned food:g(the difference between the retort and the coldest point temperatures in the canned food at the end of the heating process),fh/U(the ratio of the heating rate index to the sterilizing value),z(the temperature change required for the thermal destruction curve to traverse one log cycle), andJcc, (the cooling lag factor). The quantitiesg,z, andJcc, are input variables for predictingfh/U, whilez,Jccandfh/Uare input variables for predicting the value ofg, which is necessary to calculate the heating process timeB, at constant retort temperature, using Ball’s formula. The process time calculated using thegvalue obtained from the mathematical model closely followed the time calculated from the tabulatedgvalues (root mean square of absolute errors RMS = 0.567 min, average absolute error = 0.421 min with a standard deviation SD = 0.380 min). Because the mathematical model can be used to predict the intermediate values of any combination of inputs, avoiding the storage requirements and the interpolation of 57 Stumbo’s tables, it allows a quick and easy automation of thermal process calculations and to perform these calculations using a spreadsheet.

Changes in Thermal Process Times (Bb) for Baked Beans Based on Water Hardness and Fill Temperature

1993 ◽  
Vol 56 (7) ◽  
pp. 608-611 ◽  
Author(s):  
KURT L. WIESE ◽  
E. ROGER JACKSON
Keyword(s):  
Heat Transfer ◽  
Thermal Processing ◽  
Thermal Process ◽  
Initial Temperature ◽  
Water Hardness ◽  
Heat Processing ◽  
Process Time ◽  
Brine Solution ◽  
Tomato Sauce ◽  
Navy Beans

To compare the consequences of water hardness on canning of dry beans, baked beans were prepared using water that contained 70 or 260 ppm calcium for soaking/blanching of navy beans and in the preparation of a tomato sauce for brine. Another factor examined for this project involved increasing the initial temperature of the canned beans prior to thermal processing by eliminating the cooling step after blanching. In general, if the initial temperature prior to thermal processing can be increased, the process time (Bb) is generally decreased. However, when the initial temperature of these baked beans was increased by this method, the process time increased in comparison to the time for beans that were cooled after blanching. In examining the water hardness, the beans, which had been cooled after blanching, processed with an increased CaCO3 demonstrated a decreased process time (Fo = 5.3) in comparison to those beans processed with a lower CaCO3. In one instance, the process time was decreased by 12% due to the presence of calcium possibly due to decreased gelatinization, physical restriction of swelling, reduced solubility of pectin, starch, and protein in the brine solution; consequently, these actions would increase the heat transfer in the food during thermal processing. Based on these investigations, water hardness should be considered an important parameter when performing heat-processing determinations and in the transference of heating data from one site to another.

Diffusion of Zn into Gaas 0.6 P0.4:Te From Zn-Doped Oxide Films By Rapid Thermal Processing

1987 ◽  
Vol 92 ◽  
Author(s):  
A. Usami ◽  
Y. Tokuda ◽  
H. Shiraki ◽  
H. Ueda ◽  
T. Wada ◽  
...  
Keyword(s):  
Diffusion Coefficient ◽  
Thermal Processing ◽  
Rapid Thermal Processing ◽  
Oxide Films ◽  
Zn Diffusion ◽  
Enhanced Diffusion ◽  
Conventional Furnace ◽  
Zn Concentration ◽  
The Difference ◽  
Doped Oxide

ABSTRACTRapid thermal processing using halogen lamps was applied to the diffusion of Zn into GaAs0.6 P0.4:Te from Zn-doped oxide films. The Zn diffusion coefficient of the rapid thermal diffused (RTD) samples at 800°C for 6 s was about two orders of magnitude higher than that of the conventional furnace diffused samples at 800°C for 60 min. The enhanced diffusion of Zn by RTD may be ascribed to the stress field due to the difference in the thermal expansion coefficient between the doped oxide films and GaAs0.6P0.4 materials, and due to the temperature gradient in GaAs0.6P0 4 materials. The Zn diffusion coefficient at Zn concentration of 1.0 × l018 cm−3 was 3.6 × 10−11, 3.1 × 10−11 and 5.0 × 10−12 cm2 /s for the RTD samples at 950°C for 6 s from Zn-, (Zn,Ga)- and (Zn,P)-doped oxide films, respectively. This suggests that Zn diffusibility was controlled by the P in the doped oxide films.

Evolution of Stress During Formation of Titanium Disilicide by Rta and Tube Furnace Annealing

1990 ◽  
Vol 202 ◽  
Author(s):  
J.F. Jongste ◽  
O.B. Loopstra ◽  
G.C.A.M. Janssen ◽  
S. Radelaar
Keyword(s):  
Integrated Circuit ◽  
Thermal Processing ◽  
Reaction Rates ◽  
Titanium Disilicide ◽  
Furnace Annealing ◽  
Integrated Circuit Fabrication ◽  
Annealing Step ◽  
Circuit Fabrication ◽  
The Difference ◽  
Processing Steps

Integrated circuit fabrication consists of many processing steps: e.g. lithography, etching, implantation and metallization. Some of these processes are combined with thermal processing. Heat treatments require special attention because previous fabrication steps may be influenced: e.g. dopant profiles may be deteriorated. The amount of interference of an annealing step with a former process is determined by the ratio of the reaction rates (and hence by the difference in activation energies).

Effect of Thermal Process Time on Quality of "Shrimp Kuruma" in Retortable Pouches and Aluminum Cans

2006 ◽  
Vol 71 (6) ◽  
pp. S496-S500 ◽  
Author(s):  
C.O. Mohan ◽  
C.N. Ravishankar ◽  
J. Bindu ◽  
V. Geethalakshmi ◽  
T.K. Srinivasa Gopal
Keyword(s):  
Thermal Process ◽  
Process Time ◽  
Aluminum Cans

scholarly journals Improving Quality Control Process Through Value Stream Mapping

2018 ◽  
Vol 7 (2.29) ◽  
pp. 219
Author(s):  
Zulfa Fitri Ikatrinasari ◽  
Dan Kosasih
Keyword(s):  
Quality Control ◽  
Lead Time ◽  
Value Added ◽  
Maximum Efficiency ◽  
Value Stream Mapping ◽  
Process Time ◽  
Value Stream ◽  
Current State ◽  
Future State ◽  
Quality Control Process

PT. AEMI is one of the growing electronic component manufacturing company. By this time, Kaizen project has been run and managed to become a culture in PT AEMI. However, the project has not integrated, comprehensive and not yet has a long-term goals. Implementation of value stream mapping (VSM) in PT AEMI is expected to make Kaizen projects more focused and to produce increasing of the maximum efficiency. In addition, VSM Kaizen is believed to make the those programs more integrated, effective and comprehensive. This study aims to: (1) create a current state mapping in the Department of Quality Control PT. AEMI, (2) identify wastes in the Department of Quality Control PT.AEMI, (3) create a future state mapping at the Department of Quality Control PT. AEMI, (4) make a plan of improvement and analyzing the application. Stages of the study were as follows: (1) identification of work processes, (2) collect and analysis of work process time, (3) analysis of the current state mapping, (4) calculate of lead time and process time, (5) analysis of value added and non value-added activities, (6) analysis of wastes, (7) make a plan of future state mapping, (8) improvement design (improvement planning), (9) implementation of improvement, (10) analysis of the implementation of improvements. The results of this study are: 1) current state mapping at QC Department shows that the total lead time of 848 minutes where there is non-value added activity of 778 minutes. 2) identify waste on the handling process where the product movement from assembly to QC for 2 minutes, movement transactions from assembly to QC for 479 minutes and the waiting time at  inspection area for 727 minutes. 3) future state mapping at QC Department shows that the total lead time of 516.5 minutes where there is non-value added activity of 446.5 minutes. 4) the improvement to do is to change the lay out where final inspection is moved from QC to manufacturing so as to result in reduce of non-value added activity by 46%. 

A Basis for Automated Control of Steam Trap Subcool in SAGD

SPE Journal ◽  
2012 ◽  
Vol 17 (03) ◽  
pp. 680-686 ◽  
Author(s):  
Dharmeshkumar R. Gotawala ◽  
Ian D. Gates
Keyword(s):  
Temperature Difference ◽  
Oil Sands ◽  
Dynamic Control ◽  
Recovery Process ◽  
Steam Injection ◽  
Liquid Pool ◽  
Gravity Drainage ◽  
Approximate Theory ◽  
Smart Wells ◽  
The Difference

Summary Full steam conformance along the well pair of the steam-assisted gravity-drainage (SAGD) oil-sands-recovery process is essential for high thermal efficiency. Conformance can be improved by controlling injection and production strategies to ensure that steam is delivered to target regions in the reservoir. Smart wells use interval-control valves (ICVs) that, conceptually, can be dynamically controlled to yield uniform steam injectivity along the well pair. Dynamic control algorithms, such as proportional-integral-derivative (PID) control and their associated controller parameters, have not yet been developed for the SAGD processes that use ICVs. One control strategy would be to control the interwell subcool temperature difference—that is, the difference between the steam-injection temperature and the produced-fluids temperature. If this temperature difference is small, then the liquid pool above the production well is small and there is a likelihood of live steam production from the chamber. On the other hand, if the difference is large, the pool may rise above the injection well and gravity drainage is hindered because the chamber is largely filled with liquid. Here, the focus is on developing a simple, approximate theory for the behavior of the liquid pool at the base of the steam chamber to determine the ranges of values of control parameters to achieve a targeted interwell subcool temperature difference.

scholarly journals PENERAPAN TAX REVIEW SEBAGAI DASAR EVALUASI ATAS PEMENUHAN KEWAJIBAN PERPAJAKAN PPH BADAN DAN PPN

2018 ◽  
pp. 245
Author(s):  
I Kadek Agus Setiawan ◽  
Putu Ery Setiawan
Keyword(s):  
Income Tax ◽  
National Development ◽  
Value Added ◽  
Corporate Income Tax ◽  
Measuring Instruments ◽  
Value Added Tax ◽  
The Subject ◽  
The Difference ◽  
Tax Reporting ◽  
The Cost

Taxes as a source of state revenues are used as a source of funds for governments for national development and measuring instruments to regulate government policies. Taxation or tax review is a measure of all company transactions to calculate the amount of tax payable and predict potential taxes that may arise under applicable tax laws and regulations. This research was conducted at PT. KBIC which is engaged in cargo of Tax Year 2015. The purpose of this study is to determine the effect of the implementation of tax review of corporate income tax and value added tax. The method used in this research is descriptive comparative. Comparing the results of tax reporting by the company with the calculation of Corporate Income Tax and Value Added Tax at PT. KBIC tax year 2015 from the researcher in accordance with the applicable tax provisions in Indonesia. Based on the results of the research, the tax review of the Corporate Income Tax has found differences in the fiscal reconciliation report on the Office of Travel and Phone Charge accounts. Taxpayers make 100% corrections of the cost of mobile phones. It should be corrected cost of 50% of the cost should be. On the company's travel account, the company can not show the official report or notes in the assignment explaining the subject or purpose of the Overseas official's travel related to the company's principal activity that causes the difference of tax correction between the taxpayer and the researcher. Tax review conducted on Value Added Tax, the taxpayer has reported the fiscal reconciliation report correctly and there is no mistake.

scholarly journals ANALISIS PENERAPAN PEMUNGUTAN PAJAK PERTAMBAHAN NILAI PADA BUMN SEBAGAI PEMUNGUT DAN TIDAK SEBAGAI PEMUNGUT PAJAK PERTAMBAHAN NILAI (STUDI KASUS PADA PT PELABUHAN INDONESIA III Cabang Benoa)

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Agista Ayu Aksari
Keyword(s):  
Data Analysis ◽  
Value Added ◽  
The State ◽  
Assessment System ◽  
Sales Tax ◽  
Value Added Tax ◽  
Self Assessment ◽  
A Value ◽  
The Difference

On 1st July 2012 SOE (State-Owned Enterprises)become the Value Added Tax (VAT) collector. According to the regulation of the Ministher of Finance No.85/PMK.03/2012 about the appointment of the State Owned Enterprises to collect, deposit and reporting Value Added Tax (VAT) and Sales Tax on Luxurious Goods, and precedures for collecting, depositing and reporting. The purpose of this research is to determine the difference between SOE as a Value Added Tax collector and not as a Value Added Tax collector.The object of this research is PT Pelabuhan Indonesia III cabang Benoa. The data analysis in this research is to analyze the calculation and reportig of VAT before being VAT collector and when it became VAT collector.The result of this research it is known that are the application of the value added tax on PT Pelabuhan Indonesia III Cabang Benoa before becoming tax collector is charged directly by fiskus and has official assessment system and as a PT Pelabuhan Indonesia III Cabang Benoa has a self assessment system whereby PT Pelabuahan Indonesia III Cabang Benoa became ILL wapu. Differnce in PT Pelabuhan Indonesia III Cabang Benoa as a collector, and the collector Is a time before becoming a collector has aself just my assessment system whereas before becoming a collector has official assessment system. Tax eceipt when it became a collector of VAT using duplicate counts 3 before becoming a collector only uses 2 of the double. For SSp before becoming a duplicate while using 4 collector as a collector to use duplicate. DOI 10.5281/zenodo.1214932

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