{"refrec":{"BRefID":10759,"RR":"<b>Parisher, E.R.</b> (1962). Fish flour: technical developments in the United States of America, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 432-437","BEntID":10759,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 432-437","DocTypID":17,"DocType":"Book chapters","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Parisher, E.R.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Parisher, E.R.","Englishabstract":"The most outstanding, independent contribution of this country until today has been the development, by the VioBin Corporation of Monticello, Illinois, of a process of azeotropic dehydration and extraction of lipids from comminuted fresh fish. Plants are in operation capable of converting large volumes of fresh fish into fish flour .There have been developed some other types of fish flour and methods of producing it, a short description of which is given in the paper, but none of these processes has been developed beyond the Pilot stage. Eminent American scientists have greatly contributed to the fish flour project by studying the nutritive values of both fish meal and flour . In 1957 UNICEF, in consultation with FAO, arranged for an investigation to be carried out by the Department of Food Technology of the Massachusetts Institute of Technology and in the course of these investigations the following processing methods were examined: vacuum drying of the comminuted fish suspended in oil; azeotropic dehydration and subsequent extraction with 95 per cent ethanol. The effect of process variables on the quality of the final product was investigated and the samples were then subjected to chemical, biological and organoleptic tests. The plans for further work concerning the development of fish flour are discussed.","AbstractOtherLang":"La contribution la plus remarquable et la plus originale de ce pays jusqu'à ce jour a été la mise au point par la VioBin Corporation de Monticello, Illinois, d'un procédé de déshydration azéotropique et d'extraction des lipides du poisson frais broyé. Les installations en fonctionnement sont capables de transformer de grandes quantités de poisson frais en farine alimentaire de poisson. D'autres types de farines alimentaires et les méthodes correspondantes de fabrication ont été également mis au point; cet article en donne une brève description, mais aucun de ces procédés n'a été développé au delà du stade expérimental. D'éminents savants américains ont apporté une contribution importante au projet de recherches concernant la farine de poisson, en étudiant la valeur nutritive de la farine brute et celle de la farine alimentaire. En 1957, l'UNICEF, en consuItation avec la FAO, a organisé une étude d'ensemble que le Département de Technologie Alimentaire du Massachusetts Institute of Technology s'est chargé de conduire; au cours de ces recherches, l'examen a porté sur les méthodes suivantes de fabrication: dessication sous vide du poisson broyé en suspension dans l'huile; déshydration azéotropique suivie d'une extraction à l'alcool éthylique à 95%. Les effets des variables de fabrication sur la qualité du produit fini ont été étudiés et les échantillons ont été soumis à des essais chimiques, biologiques et organoleptiques. L'article commente les programmes de travaux futurs concernant la farine de poisson.","BibLvlCode":"AM","StandardTitle":"Fish flour: technical developments in the United States of America","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-07","DateCreate":"2001-06-07","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10759,"PubliDate":1962,"Pagination":"432-437","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.","BRefXtra":null,"BRefXtraRR":null,"SerBRefID":null,"SerRR":null,"StandardTitleSer":null,"ISSN":null,"AbbrevSer":null,"StandardTitleMon":"Fish in nutrition","StartPage":432,"Pages":6,"ToPubliDate":null,"BRefBibLvlCode":"M","SerNotes":null,"AutString":"Heen, E.; Kreuzer, R."},"monrec":null,"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Parisher","Firstname":null,"Initials":"E.R.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":10759,"AutID":15098,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":null,"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":null,"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":null,"MONpubls":[{"PublName":"Fishing News (Books)","Place":"London"}],"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":null,"doi":null,"publs":null,"serparttypes":null,"monauthors":[{"AutName":"Heen","Initials":"E.","CorporateFlag":0,"BEntID":10616,"AutID":14884,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."},{"AutName":"Kreuzer","Initials":"R.","CorporateFlag":0,"BEntID":10616,"AutID":14885,"OrderNr":2,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."}],"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":10759,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":10759,"AbstractFlag":0,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"},{"BEntID":10759,"AbstractFlag":1,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"}],"urls":null,"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"VLIZ2000\\stevenc","newSesDate":{"date":"2001-06-07 07:58:17.377000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"VLIZ2000\\stevenc","updSesDate":{"date":"2001-06-07 07:58:17.377000","timezone_type":3,"timezone":"Europe/Brussels"}}}