1. Discuss the status of Fishery in India?

Fishing in India is a major industry employing 14.5 million people. Fisheries contributes to
1.07% of the Total GDP of India. Marine Fish production in India was 3.72 MMT (2019-20).
Gujarat was in first position for marine fish production with 7.01 lakh tons production. Where
the total Inland fish production was 10.43 MMT (2019-20). Andhra Pradesh is in the first
position for inland fish production with a production quantity of 18.32 lakh tons. Total export
quantity of fish and fish products was 12.9 lakh tons worth 46,662.85 crore rupees.

2. Write the description & working of the pasteurizer?

pasteurizer machine is able to eliminate those pathogenic bacteria harmful to our health, and
preserve milk quality as much as possible. The chilled, raw milk is heated by passing between
heated stainless-steel plates until the milk reaches 161°F. It stays at this temperature for at least
15 seconds to kill bacteria before it is quickly cooled back to its original temperature (39°F).

3. Write a short note on the physical properties of milk?

Density: 1028 to 1032 kg /m3 at 20°C.
Acidity: fresh milk pH is 6.5-6.7 at 25oC.
Viscosity: depends on the amount of fat, size of fat globules. Homogenisation & ageing up
the viscosity.
Freezing point: -0.55oC addition of 1% of water to milk.
Boiling point: 100.2oC

4. Write a short note on these fat constants: saponification value, iodine

value, RM value, Peroxide value?
Saponification Value: Saponification value or saponification number represents the number
of milligrams of potassium hydroxide or sodium hydroxide required to saponify one gram of
fat under the conditions specified. It is a measure of the average molecular weight of all the
fatty acids present in the sample as triglycerides.
Iodine Value: Iodine value, also called Iodine Number, in analytical chemistry, measure of the
degree of unsaturation of an oil, fat, or wax. The amount of iodine, in grams, that is taken up
by 100 grams of the oil, fat, or wax. Saturated oils, fats, and waxes take up no iodine. Therefore,
their iodine value is zero, but unsaturated oils, fats, and waxes take up iodine.
RM Value: The Reichert value or RM value is a value determined when examining fat. The
Reichert value is an indicator of how much volatile fatty acid can be extracted from fat
through saponification. It is equal to the number of ml of 0.1 normal hydroxide solution
necessary for the neutralization of the water-soluble volatile fatty acids distilled and filtered
from 5 grams of a given saponified fat.
Peroxide Value: The peroxide value (POV) is defined as the reactive oxygen contents
expressed in terms of milliequivalents (meq) of free iodine per kilogramme of fat. It is
determined by titrating iodine liberated from potassium iodide with sodium thiosulphate
solution. Oils with POV well below 10 meq/kg are considered fresh.
5. Write a short note on air blast freezing of the system for fish?
• In air blast freezing the freezer consists of an insulated room or a tunnel.
• Air is cooled with blowing by a fan through finned cooling coil of the refrigeration
system.
• Cooled air passes over the fish to be frozen.
• Temperature is maintained at -35oC to -40oC.
• Fish kept in trays or suitable containers, is placed in the air blast.
• Fish gets frozen by being contact with vigorously moving cold air.