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Commercial Practice (commercial + practice)

Distribution by Scientific Domains

Chemistry	40%

Selected Abstracts

Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets

JOURNAL OF FOOD SCIENCE, Issue 7 2005
Sveinung Birkeland
ABSTRACT: Salted herring is an important product category in many European countries. Reduced need for salt as a preserving agent and the increased emphasis on less salt in the human diet has changed the basis for the traditional processing of these products. This has led to significant changes in the processing conditions and in the characteristics of the salted products. In this perspective, the effects of different brine concentrations (10.0%, 16.5%, and 25.5%), brining temperatures (3.5 °C and 17.5 °C), the presence of skin or not on the fillets, and brining time (1, 2, 3, 4, and 7 d) were investigated on the weight gain (%) and final salt content (%) of herring (Clupea harengus). A significant (P < 0.001) higher weight gain of the fillets were observed at the lowest brining temperature (3.5 °C) compared with at the higher temperature (17.5 °C), independently of brine concentration and brining time. Increased brine concentration and skinning of the fillets caused the weight gain to significantly decrease (P < 0.001) and increase (P < 0.001), respectively. After 1 d of brining, the weight gain was in the range of 10% to 12% for both brining temperatures, and at the lowest temperature, the weight gain increased significantly (P < 0.001) as a function of brining time. At the higher temperature, no further significant increase in weight was observed from 1 to 7 d of brining. It is concluded that the weight gain in herring fillets brined according to the present commercial practice is significantly affected by temperature, brine concentration, brining time, and the presence or not of skin on the fillets and that the weight gain may be of high magnitude. [source]

NATURAL CHEDDAR CHEESE TEXTURE VARIATION AS A RESULT OF MILK SEASONALITY

JOURNAL OF TEXTURE STUDIES, Issue 1 2003
ANDREW L. HALMOS
ABSTRACT A set of standard testing conditions using the TA-XT2 Texture Analyser were established to monitor cheddar cheese texture variation. Cheddar cheese was produced in the standard commercial practice and sampled at monthly intervals throughout the milk production season (August - June), and monitored for textural and compositional changes occurring during ripening. The composition, based on fat and protein levels, of the cheese was relatively constant during the period, which was expected as the commercial process aims for that outcome. A reduction in the force and degree of compression at fracture with time, indicative of a reduction in cheese firmness and an increase in cheese crumbliness, was recorded as the milk production season progressed. The degree of proteolysis and changes in milk fat in late season milk are primarily responsible for the changes recorded in cheese texture. The differences observed between cheeses produced at different times during the season indicate that the current fat and protein standardization employed by cheese-makers is not adequate to provide cheddar cheese with consistent textural characteristics year round. [source]

Timing and duration of constant light affects rainbow trout (Oncorhynchus mykiss) growth during autumn,spring grow-out in freshwater

AQUACULTURE RESEARCH, Issue 13 2009
John Taylor
Abstract Photoperiod enhancement of growth is becoming an area of increasing interest as a means of enhancing rainbow trout production efficiency in commercial practice. This paper examines the possible implications of shortening periods of constant light (LL) exposure on rainbow trout growth during autumn,spring grow-out under ambient water temperatures in freshwater to portion size. Triplicate groups of juvenile all-female rainbow trout were permanently exposed to LL in October, November, December or January. Growth was monitored and compared with those maintained under a simulated natural photoperiod (SNP) until the following May. Permanent exposure to LL (all treatments) resulted in significantly greater weight gain of rainbow trout than those under SNP. Furthermore, greatest growth was achieved when fish were left permanently exposed to LL from October. These findings suggest there may be implications for fish farmers if the period of photoperiod exposure is reduced, or timing of application is not considered with regards to ambient water temperatures. [source]

Risk Management in Total System Ship Design

NAVAL ENGINEERS JOURNAL, Issue 4 2000
C. F. Barker P.E.
ABSTRACT Ships are being designed with an increased emphasis on reduced life cycle costs, obtained through means such as reduced crew size, increased automation, and adoption of commercial practices. Ship cost is closely related to the likelihood and consequence of future events, or risk. Ship designers must have tools to assess and manage risks to obtain cost-effective designs. Risk assumptions were built into prescriptive standards, but performance standards are now being used. Ships systems built to varying degrees of acceptable risk are not cost-effective. Underdesigns and overdesigns will result, and the ship ends up only as strong as its "weakest link." The authors propose that the top-down risk management methodology that is currently used for commercial ships be considered for use by naval ship designers in conjunction with both the traditional ship design spiral and the total systems ship design concept. The IMO-endorsed formal safety assessment (FSA) methodology was designed for marine systems. By adopting the FSA approach the Navy will benefit from existing lessons-learned, and will have a smoother transition into the application of commercial standards when the ship is built. [source]

Buying in a Businesslike Fashion, And Paying More?

PUBLIC ADMINISTRATION REVIEW, Issue 5 2000
Joseph Besselman
The government, particularly the Department of Defense (DoD), is undergoing yet another wave of acquisition reforms, which are intended to bring commercial buying practices to DoD's purchasing operations. This research shows that, prior to these reforms, the DoD's buying practices were superior to commercial practices in terms of prices paid for a large number of electronic and engine parts. The research compares DoD and purchasing of more than 676,000 identical items costing more than $60 million with commercial purchasing of the identical items. It finds that the DoD's purchasing superiority holds even when purchasing costs are considered. The DoD achieved these results because it was already using commercial practices commonly followed by large firms: aggregating purchases, using cost data, and negotiating aggressively in markets with few suppliers. Some of the recent reforms will undermine the DoD's ability to exploit these common commercial practices and will raise the government's costs. [source]