Experimental study on the compression characteristics of soft soil based on low temperature effect

Based on the characteristics of long annual freezing time and short suitable construction period of soft soil in cold region, this paper discusses the feasibility of foundation treatment of soft soil in freezing-thawing layer under freezing condition. The deformation characteristics of soft soil in freezing-thawing layer in Hulunbuir area in China are studied by using two compression test methods, namely, constant temperature and variable load (CTVL) test, variable temperature and variable load (VTVL) test. The compressibility indexes under different temperatures and consolidation pressures are obtained. The research shows that the freezing-thawing soft soil has large compressibility, the maximum strain of CTVL test is 19.89%, and the maximum compression of VTVL test can reach 18.16%. The results of CTVL compression tests show that when the soil temperature is in the range of severe phase change (-1.5℃-0℃), the temperature change has the greatest influence on the compression coefficient of soil. The result of VTVL compression test shows that some additional deformation occurs under the action of low temperature. The additional deformation is further increased when the soil is under high consolidation pressure and in the severe phase change (-1.5℃-0℃).

Assessment of the stability of processed broiler chicken under storage

Meat is very nutritious and as such can easily be contaminated with microorganisms especially when stored under conditions where temperature cannot be controlled. This study was conducted to assess the storage stability of the processed meat type chicken. Differently processed chicken samples were carefully packaged in sterile high density polythene bags. The samples were stored at room temperature (25± 2 C), fridge temperature (4 C), and freezer temperature (-18 C) for 28 days. In each case, a detailed microbial analysis was carried out on the samples. The three treatment samples and the control were packaged separately according to the number of period they would be analyzed. Each of the treatment samples were withdrawn and analyzed for microbiological quality. Samples were taken at 7 days interval, namely, day 1, day 7, day 14, day 21, and day 28. The effect of storage period on microbiological status was also determined. The microbial isolates of meat stored under room temperature increased with increased storage period from day 14 through day 21 to day 28 (Day 14 = 71, Day 21 =81 and Day 28 =86 for smoked chicken; Day 14 = 72, Day 21 =81 and Day 28 =89 for oven dried chicken; Day 14 = 65, Day 21 = 77 and Day 28 =86 for fried chicken). While the isolates of meat stored under condition decreased with storage period from day 14 through day 21 to day 28 (Day 14 = 49, Day 21 = 42 and Day 28 = 21 for smoked chicken; Day 14 = 44, Day 21 = 35 and Day 28 = 20 for oven dried chicken; Day 14 = 44, Day 21 = 39 and Day 28 =27 for fried chicken). The meat stored under freezing condition did not only decrease from day 14 through day 21 to day 28, it also had the least number of isolates at day 28 of storage (Day 14 = 36, Day 21 = 25 and Day 28 = 20 for smoked chicken; Day 14 = 40, Day 21 = 25 and Day 28 = 20 for oven dried chicken; Day 14 = 46, Day 21 = 31 and Day 28 =17 for fried chicken). La viande est très nutritive et, en tant que telle, peut facilement être contaminée par des micro-organismes, en particulier lorsqu'elle est stockée dans des conditions où la température ne peut pas être contrôlée. Cette étude a été menée pour évaluer la stabilité au stockage du poulet de type viande transformée. Des échantillons de poulet traités différemment ont été soigneusement emballés dans des sacs stériles en polyéthylène haute densité. Les échantillons ont été conservés à température ambiante (25±2oC), au réfrigérateur (4oC) et au congélateur (-18oC) pendant 28 jours. Dans chaque cas, une analyse microbienne détaillée a été réalisée sur les échantillons. Les trois échantillons de traitement et le contrôle ont été emballés séparément selon le nombre de période où ils seraient analysés. Chacun des échantillons de traitement a été prélevé et analysé pour la qualité microbiologique. Des échantillons ont été prélevés à 7 jours d'intervalle, à savoir le jour 1, le jour 7, le jour 14, le jour 21 et le jour 28. L'effet de la période de stockage sur l'état microbiologique a également été déterminé. Les isolats microbiens de viande conservée à température ambiante ont augmenté avec l'augmentation de la période de stockage du jour 14 au jour 21 jusqu'au jour 28 (jour 14 = 71, jour 21 = 81 et jour 28 = 86 pour le poulet fumé ; jour 14 = 72, jour 21 = 81 et Jour 28 = 89 pour le poulet séché au four ; Jour 14 = 65, Jour 21 = 77 et Jour 28 = 86 pour le poulet frit). Alors que les isolats de viande conservés dans des conditions ont diminué avec la période de stockage du jour 14 au jour 21 jusqu'au jour 28 (jour 14 = 49, jour 21 = 42 et jour 28 = 21 pour le poulet fumé ; jour 14 = 44, jour 21 = 35 et Jour 28 = 20 pour le poulet séché au four; Jour 14 = 44, Jour 21 = 39 et Jour 28 = 27 pour le poulet frit). La viande stockée dans des conditions de congélation n'a pas seulement diminué du jour 14 au jour 21 jusqu'au jour 28, elle avait également le moins d'isolats au jour 28 de stockage (jour 14 = 36, jour 21 = 25 et jour 28 = 20 pour poulet ; Jour 14 = 40, Jour 21 = 25 et Jour 28 = 20 pour le poulet séché au four ; Jour 14 = 46, Jour 21 = 31 et Jour 28 = 17 pour le poulet frit).

Experimental Study on Plugging Inside a Pipe Using Carbonated Ice as a Substitute for Methane Hydrate

Methane hydrate has been found below the seafloor in the Exclusive Economic Zone (EEZ) of Japan in a large amount. During the methane hydrate transportation, it is concerned that the riser pipe or the flowline can be plugged by the hydrate reformation and the freezing of seawater. The degradation and reformation kinetics of methane hydrate are mainly controlled by temperature, pressure, and methane concentration in the system; however, it is difficult to predict these factors in the multiphase flow because they are affected by fluid dynamics and heat transfer. To obtain the experimental data of the degradation kinetics, we developed a closed-loop experimental apparatus consisting of jacketed tubings used as heat exchangers, three acrylic units to observe the flow, and a slurry pump. The flow rate, salinity, temperature, and pressure in the apparatus were continuously measured in the circulation experiments. The experiment results showed that the freezing condition of the fluid in the pipe is affected by the temperature of the outside of the pipe or the particle in the fluid. This paper reports some experimental data obtained in several cases, including those conducted under freezing conditions.

A Comparative Study on the Determination of Biochemical Changes of Different Species of Fish During Frozen Storage

The main purpose of the study was to observe the nutritional value of unfrozen fish such as Rui (Labeo rohita), Catla (Catla catla), Mrigal carp (Cirrhinus cirrhosus) and to evaluate the effect of freezing condition for 1st, 2nd and 3rd weeks at (-18 °C). The average body weights of the samples were 900gm, 800gm, and 950 gm for Rui, Catla, and Mrigal, respectively. All fish samples collected from the regional market of Tangail and Rangpur district in Bangladesh. The samples were analyzed after a week interval of up to three weeks. The moisture content of natural and cultivated rui, catla and mrigal were 77.06%, 73.50%, 75.21% and 75.70%, 74.41%, 74.35% respectively in normal condition. These decreased with rising freezing time in 3rd weeks. There were 73.66%, 72.41%, 73.97%, and 71.30%, 73.15%, 72.06%, respectively. In addition, The protein content of natural and cultivated rui, catla and mrigal were noticed 18.55%, 20.19% ,19.85% and 17.34%, 19.45%, 19.35% respectively in normal condition and these declined with increasing frozen storage on 3rd weeks , these values were 17.15% 18.25% ,17.50% and 16% 17.65%,17.48% respectively. Moreover, the lipid content of natural and cultivated rui, catla and mrigal were 1.29%, 2.50%, 1.33%, and 5.67%, 4%, 4.78% respectively in normal condition and after 3rd weeks there were 0.60% 1.48% ,1.15% and 5% , 2.8% ,4.2% respectively. The ash content of natural and cultivated rui, catla and mrigal were 0.99%, 1.28%, 0.88% and 0.95%, 0.81%, 0.91% in unfrozen condition and 1.20%, 1.88%, 1.80% and 1.24%, 1.92%, 1.73% respectively were observed after three weeks. The maximum values of extract release volume, swelling capacity recorded for fresh samples and decreased with freezing times. However, at the end of the study, remarkable change was observed between a normal sample and frozen samples after one, two, and three weeks. Finally, the study showed that the biochemical composition of fish muscles influenced by freezing temperature and time.

Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals

Chilling and freezing injuries of olives harvested in geographically high elevated locations may affect the quality of olive, and subsequently lead to oil with a poor quality. This study was aiming to investigate the influence of whether changes and freezing condition on the quality of extracted olive oil. The olive Koroneiki cultivar obtained from two origins was stored at three different temperatures (20, 5 and −18 °C) before oil extraction and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in different time intervals (0, 20, 40, and 60 days) in order to assess the olive oil quality. Our data revealed that longer storage times significantly (P < 0.05) decreased the quality of olive oil. The fruits remained at 20 °C provided the lowest oil quality in all parameters. For example, the acidity of olive oil at 20 °C was 177% higher than samples kept at 5 °C after 20 days of olive storage. The general trend for comparing the quality parameters of extracted oils from olives kept at different temperatures was −18 > 5 > 20 °C. No significant negative effect (P < 0.05) was found for the samples kept at −18 °C, compared to 5 °C. Also, the geographical source of olive had a statistically significant influence (P < 0.05) on the quality of olive oil.

Physicochemical Properties of Milkfish (Chanos-chanos) Surimi Powder

The production of milkfish in South Sulawesi is considerably high and the processing of milkfish surimi has been done to produce fish jelly products. Generally, surimi must be kept in freezing condition. Therefore we need technology support in order to easy processing of fish product in storage and efficient issue in terms of distribution. One that can be done is that to process it into surimi powder. The surimi powder of milkfish has a great opportunity to develop for diversification of fishery products. The aim of this study was to determine the physicochemical properties of milkfish surimi fish with the addition of different types of dryoprotectant : 2% carragenan (C) ; 4% sucrose + 2% carragenan (Su+C) ; 4% sorbitol + 2% carrageenan (So+C) ; 6% trehalose + 2% carragenan (T+C) with vacuum drying. The results showed that the milkfish surimi powder contains 7.22 - 7.91% moisture content; protein 57.06 - 61.9%; fat 9.62 - 10.88%; ash content 1.35 - 1.48% ; surimi powder yield 13.3 - 14.65%; WHC levels 6.42 - 14.64 mL/g ; pH range 6.37 - 6.75; whiteness 61.51 - 72.35. The addition of trehalose 6% + 2% carrageenan (T+C) as dryoprotectant has better physicochemical properties compared with other treatments.