Effect of different feeds and water salinities on the cyst production of brine shrimp, Artemia sp.

Effect of different feeds and salinities on cyst production in Artemia sp. was studied. Among the 12 different feeds used, ragi powder suspension showed the best growth and cyst production. A wide range of salinity from 90 to 210‰ was used to study its effect on cyst production. Among all these treatments, 130‰ salinity was found suitable for induction of oviparity and cyst production in the San Francisco Bay strain of Artemia sp

Standardisation of recipe for the preparation of lobster analogues

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes

Effect of modified starch on the shelf life of frozen fish Kamaboko with prepared spinach

Fish kamaboko with spinach was prepared by mixing fish kamaboko with spinach prepared with different combinations of ordinary starch (OS) and modified starch (MS), viz., 40:60, 50:50, 60:40, 100%) MS and 100% OS. The products were frozen at -40°C and stored at -20°C, and subjected to biochemical (peroxide value, total titratable acidity, pH and moisture) organoleptic (appearance, taste and colour), microbiological (total plate count) and physical (folding and expressible water) tests at monthly intervals. Among the different combinations tried, it was observed that fish kamaboko with spinach prepared with 50:50 and 60:40 combinations of OS and MS could be stored for six months at-20°C

Standardization and frozen storage of fish cutlet from bleached and unbleached mackerel mincemeat

In the present study, fish cutlets were prepared from bleached and unbleached mackerel mincemeat. Fish cutlets prepared from bleached meat had scored higher values for taste, flavour and overall acceptability as compared to those from unbleached mincemeat. Fish cutlets prepared with corn flour at the rate of 15% of fish mincemeat had scored higher values for all attributes as compared to other levels. Between the bleached and unbleached mincemeat, the scores for cutlet prepared with bleached mincemeat had higher score than that for the latter. There were no cracks in cutlets prepared with 15% and above corn flour levels as compared to those with lower levels. Fish cutlets prepared from bleached and unbleached mincemeat with spice mixture at 20 and 30% of the fish mince, respectively, had higher scores for taste, flavour, texture and overall acceptability as compared to those with other levels. Organoleptic quality of cutlet prepared from bleached and unbleached mackerel mince did not show changes in the appearance, colour and texture during storage. Changes were more prominent in flavour, taste and overall acceptability. Fish cutlets prepared from bleached mincemeat were acceptable for two months and those from unbleached mincemeat were acceptable up to one month from the point of view of organoleptic and biochemical qualities

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour

Shelf-life of horse mackerel fish balls stored at 0-2°C

The shelf-life of standardized horse mackerel fish balls was assessed by biochemical, microbiological, organoleptic and other spoilage changes at 0-2°C. There was decrease in pH value, moisture and the organoleptic scores. Expressible water percentage, TMA-N, TVB-N and peroxide value showed increasing trends. Total plate count also increased gradually during storage. Water separation in the treated sample was observed after 12 days and slimy consistency was noticed in the control sample on the 24th day. Based on these observations, it can be concluded that fish balls can be stored at 0-2°C for 20 days

Analysis of Process Parameters in Wire EDM with NITINOL Shape Memory Alloy using Multi Objective Grey Relational Grade

The position of traditional machining process are taken by non-traditional machining processes because of  increasing demands of high surface finish and machining of complex shape geometries,. Wire EDM is one of the non-traditional machining processes. Surface roughness and material removal rate are of most importance in the field of machining processes. This paper gives brief description of the Grey relational theory and Taguchi optimization technique, in order to optimize the cutting parameters in Wire EDM for NITINOL shape memory alloy. The objective of optimization is to attain the minimum surface roughness and the best surface quality along with that higher material removal rate. In this present study NITINOL shape memory alloy is used as a work piece, brass wire of 0.25mm diameter used as a tool, orthogonal array has been used. The input parameters selected for optimization Peak current, pulse on time, pulse off time, wire feed, and wire tension,also other parameter are kept constant. For each experiment material removal rate and surface roughness was determined. With the help of multi objective optimization technique grey relational theory, the optimal value is obtained for material removal rate and surface roughness and by using Taguchi optimization technique. Additionally, the analysis of variance (ANOVA) is used for identifying the most affecting parameter factor.

Search for direct production of charginos and neutralinos in events with three leptons and missing transverse momentum in √s = 7 TeV pp collisions with the ATLAS detector

A search for the direct production of charginos and neutralinos in final states with three electrons or muons and missing transverse momentum is presented. The analysis is based on 4.7 fb−1 of proton–proton collision data delivered by the Large Hadron Collider and recorded with the ATLAS detector. Observations are consistent with Standard Model expectations in three signal regions that are either depleted or enriched in Z-boson decays. Upper limits at 95% confidence level are set in R-parity conserving phenomenological minimal supersymmetric models and in simplified models, significantly extending previous results

Jet size dependence of single jet suppression in lead-lead collisions at sqrt(s(NN)) = 2.76 TeV with the ATLAS detector at the LHC

Measurements of inclusive jet suppression in heavy ion collisions at the LHC provide direct sensitivity to the physics of jet quenching. In a sample of lead-lead collisions at sqrt(s) = 2.76 TeV corresponding to an integrated luminosity of approximately 7 inverse microbarns, ATLAS has measured jets with a calorimeter over the pseudorapidity interval |eta| < 2.1 and over the transverse momentum range 38 < pT < 210 GeV. Jets were reconstructed using the anti-kt algorithm with values for the distance parameter that determines the nominal jet radius of R = 0.2, 0.3, 0.4 and 0.5. The centrality dependence of the jet yield is characterized by the jet "central-to-peripheral ratio," Rcp. Jet production is found to be suppressed by approximately a factor of two in the 10% most central collisions relative to peripheral collisions. Rcp varies smoothly with centrality as characterized by the number of participating nucleons. The observed suppression is only weakly dependent on jet radius and transverse momentum. These results provide the first direct measurement of inclusive jet suppression in heavy ion collisions and complement previous measurements of dijet transverse energy imbalance at the LHC.Comment: 15 pages plus author list (30 pages total), 8 figures, 2 tables, submitted to Physics Letters B. All figures including auxiliary figures are available at http://atlas.web.cern.ch/Atlas/GROUPS/PHYSICS/PAPERS/HION-2011-02

Operation and performance of the ATLAS semiconductor tracker

The semiconductor tracker is a silicon microstrip detector forming part of the inner tracking system of the ATLAS experiment at the LHC. The operation and performance of the semiconductor tracker during the first years of LHC running are described. More than 99% of the detector modules were operational during this period, with an average intrinsic hit efficiency of (99.74±0.04)%. The evolution of the noise occupancy is discussed, and measurements of the Lorentz angle, δ-ray production and energy loss presented. The alignment of the detector is found to be stable at the few-micron level over long periods of time. Radiation damage measurements, which include the evolution of detector leakage currents, are found to be consistent with predictions and are used in the verification of radiation background simulations