RE: mathematical model

From: Sanchez, Sergio (Sergio.Sanchez@inspectorate.com)
Date: Thu Aug 02 2007 - 09:38:21 PDT

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    Francisco,
     
    I do not know of a specific mathematical formula, but for what I've seen:

    *
            for fresh product, the yield loss is 0%;
    *
            for frozen product, the yield loss is between 1-1.5%.

     
    Regards,
     
    Dr. Sergio Sanchez
    Vice President Food Safety
    Inspectorate America Corp.
    12000 Aerospace Ave, Suite 200
    Houston, TX 77034
    Tel. 1.713.948.5197
    FAX: 1.713.947.6503
    Mobile: 1.832.435.1539
    e-mail: sergio.sanchez@inspectorate.com
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            -----Original Message-----
            From: owner-seafood@ucdavis.edu on behalf of Francisco Camino
            Sent: Thu 8/2/2007 11:12 AM
            To: seafood@ucdavis.edu
            Cc:
            Subject: mathematical model
            
            

            Dear Colleagues:
            
            Somebody of you can help me with some mathematical model to predict yield loss of shrimp during cooking by steam or boiling water? If so, please send me messages or comments to my e-mail frankcamino@yahoo.com
            
            Thanks in advance.
            
            Best regards,
            Francisco Camino
            Chemist
            
            
            
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    Visit the Inspectorate website at www.inspectorate.com

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