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- ItemElectricity goes a fishing(1969) Govindan, T.K.
- ItemThe prospects of freeze drying in India(1969) Govindan, T.K.; Ayyappan Pillai, S.; Tucker, C.G.
- ItemFish and the nation(1969) Govindan, T.K.
- ItemFisheries technological research in India(1969) Govindan, T.K.
- ItemIrradiation and its scope in fish preservation(1969) Govindan, T.K.
- ItemFrogs fetch foreign exchange(1969) Govindan, T.K.
- ItemDehydration of prawns(Seafood exporters asosciation of India, Cochin, 1969) Kaimal, P.N.R.; Balachandran, K.K.Dried prawn is an important article of commerce both for internal consumption in a country as well as for export. A good percentage of prawns landed is normally preserved by drying. In India it has been estimared that, of the total landing, over 35% are preserved by drying. The method commonly employed is to dry the prawns in sun with or without pm-boiling in brine. The shell is removed born sun dried prawn by beating.
- ItemPreservation of fish in refrigerated sea water(1969) Govindan, T.K.
- ItemFreezing of oil sardines(1970) Kaimal, P.N.R.
- ItemGrading of frozen prawns according to Indian standards(1970) Govindan, T.K.
- ItemThe problem of leaching in iced fish(1971) Govindan, T.K.
- ItemDiversification - the only means of salvation for our seafood industry(1971) Govindan, T.K.
- ItemHeat distribution patterns in canned prawns(All India Food Preservers' Association, 1971) Rao, C.V.N.; Prabhu, P.V.Temperature measurements were made with the aid of thermocouples located at different points in cans of size 301X 206, filled with cooked prawns in 3 per cent brine, during the sterilization process, to study the heat distribution patterns in the can. The slowest heating zone was found to lie midway between the geometric center and bottom of the can on the central longitudinal axis and the mechanism of heat transfer was predominantly conÂvection type. The variation of heating parameters f and j (slope and lag factor) of the heating curve were studied at the geometric center and at the slowest heating point and with variation of retort temÂperature, initial temperature and size grade of the product. The F value (lethality of the process) was calculated by graphical and formula method (Ball and Olson) for the standard wet pack of medium grade cooked prawns.
- ItemThe oil sardines - an energetic food and potent industrial raw material(1972) Govindan, T.K.
- ItemA method for prevention of blackening and improvement of colour in canned prawns(Sea food exporters asosciation of India, 1972) Mathen, C.this paper is giving a depth knowledge on prevention of blackening and improvements of colour in prawns
- ItemA highly relished food fish of India(1972) Govindan, T.K.
- ItemFreeze drying and its application in fish preservation(1973) Govindan, T.K.
- ItemFish processing industry in India. A retrospect, present status and future prospects(1975) Govindan, T.K.
- ItemEdible fish powder- an ideal solution to the problem of mal nutrition(Seafood exporters asosciation of India, Cochin, 1976) Chakraborty, P.K.This paper describes a process for the preparation of low cost fish powder retaining all the characteristics of dry fish from by -catch fishes of a trawler operation. The process is simple, hygienic and requires only very few pieces of equipment as indicated in this communication. An estimate of the cost of production on pilot scale works out to RS. 5300/-per ton of powder.
- ItemOn fish meal and our fish meal industry(1979) Devadasan, K.; Venkataraman, R.