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Q. Please provide training related to AAHM field, for improving knowledge of students and more awareness in AAHM field.
Ans. AEHMD provides training programes on AAHM and specialized techniques. Please visit website of CIFE for the same. For specific training program please send application to HoD
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Q. The optimum number of feed tray’s recommend for one hectare shrimp pond
Ans. One or two feed check tray is adequate for one ha shrimp pond
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Q. What are the recent advances in research field of fish processing technology
Ans. https://onlinelibrary.wiley.com/doi/abs/10.1002/9781119143802.ch130 1. High-Pressure Processing (HPP) HPP is a non-thermal processing technique that uses high pressure to inactivate microorganisms and enzymes, thereby extending the shelf life of fish products without compromising their nutritional quality. Advancements: Recent research has optimized HPP parameters for various fish species, leading to better preservation of texture, color, and flavor, while reducing the need for chemical preservatives. 2. Modified Atmosphere Packaging (MAP) Overview: MAP involves altering the atmospheric composition inside packaging to slow down spoilage and oxidation in fish products. Advancements: Innovations in MAP technologies include the use of novel gas mixtures, active packaging materials, and intelligent packaging systems that monitor the quality of the fish in real-time. 3. Cold Plasma Technology Overview: Cold plasma is a non-thermal technology used for surface decontamination of fish, improving safety by reducing microbial load. Advancements: Research has shown that cold plasma can effectively reduce bacteria and viruses on fish surfaces without affecting sensory attributes, making it a promising method for ensuring food safety. 4. Nanotechnology in Fish Processing Overview: Nanotechnology involves the use of nanoparticles and nanomaterials to improve various aspects of fish processing, including packaging, preservation, and quality control. Advancements: Recent developments include nanocomposite films for packaging that have antimicrobial properties, sensors for detecting spoilage, and nanocoatings that enhance the shelf life of fish products. 5. Enzyme-Assisted Processing Overview: Enzyme-assisted processing uses specific enzymes to improve the efficiency of fish processing, including deboning, descaling, and the extraction of bioactive compounds. Advancements: Advances have been made in identifying and optimizing enzymes that can selectively break down fish tissues, resulting in higher yields and improved product quality. 6. Smart Sensors and IoT Integration Overview: The integration of Internet of Things (IoT) and smart sensors in fish processing allows for real-time monitoring of processing conditions and fish quality. Advancements: Recent innovations include the development of sensors that monitor temperature, humidity, and microbial load during processing and storage, providing data that can be used to optimize processing conditions and reduce waste. 7. Ultrasound-Assisted Processing Overview: Ultrasound technology is used to enhance the efficiency of fish processing, including the extraction of valuable compounds and the tenderization of fish meat. Advancements: Research has focused on optimizing ultrasound parameters to maximize its benefits, such as reducing processing time, improving extraction yields, and enhancing the textural properties of fish products. 8. Biodegradable and Edible Packaging Overview: Biodegradable and edible packaging materials are being developed to reduce the environmental impact of fish processing. Advancements: Innovations in this area include the use of fish by-products (e.g., fish skin gelatin) to create biodegradable films, and the incorporation of natural preservatives into edible coatings to extend shelf life. 9. Superchilling and Cryogenic Freezing Overview: Superchilling involves cooling fish just below its freezing point, while cryogenic freezing uses extremely low temperatures for rapid freezing. Advancements: These technologies have been refined to minimize ice crystal formation, which can damage the texture of fish, and to maintain the quality of fish products during storage and transport. 10. Valorization of Fish By-Products The utilization of fish by-products (e.g., bones, skin, and viscera) for the production of value-added products, such as fish oil, collagen, and protein hydrolysates. Advancements: Recent research has focused on efficient extraction methods and the development of functional ingredients from by-products, contributing to the sustainability of the fish processing industry.
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Q. What is bioflock
Ans. Biofloc is a heterogeneous aggregate of suspended particles and variety of microorganisms associated with extracellular polymeric substances. It is composed of microorganisms such as bacteria, algae, fungi, invertebrates and detritus, etc.
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Q. What is bioflock
Ans.
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