Applications fillets

Agitation levels 1 and 2 are characteristic of applications requiring minimal solids-suspension levels to achieve the process result. Agitators capable of scale levels of 1 will Produce motion of all of the solids of the design settling velocity in the vessel Permit moving fillets of solids on the tank bottom, which are periodically suspended. 

A pressure of 25 psi and temperature of 175°C are required for 1 h to cure the epoxynylon adhesive. Because of their excellent filleting properties and high peel strength, epoxy-nylon adhesives are often used to bond aluminum skins to honeycomb core in aircraft structures. In these applications, climbing drum peel strengths in excess of 150 lb/in have been achieved. 

Smoke Flavouring Application to Fish and Seafood Products Smoke Flavouring Whole Fish and Fillets... 

In the atomisation process, the brined fish or fillets are placed on smoke sticks or trays and loaded into the processing oven. The fish are dried until a tacky product surface is obtained before the atomised smoke is applied. This pre-drying step is necessary to remove excess moisture from the surface of the fish and to aid in the solubilisation of protein on the surface to produce a glossy surface. It also aids in the retention of the atomised liquid smoke on the fish surface and development of the desired smoke colour. Heat processing after the smoke application should be sufficient to meet processing requirements set by the applicable regulatory agencies. 

The appropriate smoke flavouring for canned fish or seafood will be dependent upon the liquid system used in canning the product. With water-packed canned fish, aqueous smoked flavourings can be added directly to the canning solution used to pack the fish. Steaks or fillets can be marinated in an oil-based smoke flavouring for 48 hours and then canned. An alternative method of application would be the addition of an oil-based smoke flavour in the oil pack used for canning fish or seafood products. 

Wen and Kuo (2001) indicated that application of high pressure (200 MPa, 12 h) resulted in a decrease in the total plate count of Tilpia fillets from 4.7- to 2.0-log CFU/g the freshness index of the product was also higher than the unpressurized sample. Ramaswamy et al. (2008) indicated that in the case of mackerel fish slurry, the D-values of E. coli were higher than those of L. monocytogenes at pressure levels equal to or greater than 350 MPa, while a reverse trend was observed... 

Rehbein, H. 1979. Development of an enzymatic method to differentiate fresh and sea-frozen and thawed fish fillets J. Comparison of the applicability of some enzymes of fish muscle. Zeitschrift FUr Lebensmittel-Untersuchung undForschung A J69 263-265. 

But then we asked for clearance on the product s use to preserve fish, where the residue might be 4 to 5 p.p.m. In all cases, little or no residue would remain after proper cooking. This clearance required 31/2 years more, with countless additional submissions of data. The clearance we now have, however, still does not include processed or filleted fish. The only possible question, as in our poultry application is this, Will x parts per million of Aureomycin in a portion of your daily diet prove to be toxic If it did not at 7 p.p.m. in poultry, how could it at 4 to 5 p.p.m. in fish Should it take 3 years to obtain such an answer If all our total costs in obtaining these clearances could be tabulated, I believe they would be greater than our gross sales to date. Can we continue research in fields where barriers of this type are set before us ... 

The simple I dispense pattern is widely used for square devices. Multiple applications, however, may be needed followed by a fillet or seal at the other three sides using a fine gauge needle. A limitation of this approach is the time required to underfill large die. For die smaller than 3-mm square, a single pass usually suffices. Yet another option for small die is to apply a single dot at one edge. ... 

Tool Shape and Trajectory Definition In order to curb a great variety of all possible tool shapes and sizes, the industry focuses on the standardized geometric definition of a generalized cutting tool that is based on the APT definition. The most comprehensive shape of an APT cutter may consist of the bottom and side lines and fillets connecting the lines, as shown in Fig. 5. However, in practical applications, the range of used tool shapes is narrower. The most used tool shapes, also in five-axis machining, are shown in Fig. 6. 

WX. Du, C.M. Lin, T. Huang, J. Kim, M. Marshall, C.l. Wei, Potential application of the electronic nose for quality assessment of Salmon fillets under various storage conditions. JFS Food Microbiol Saf. 67, 307 (2002)... 

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