Dear Dimitri,
Information comes from one of the main shrimp companies in Latin America that I am visiting this week.
Regards,
Sergio
-----Original Message-----
From: dimitri sclabos [mailto:dimitri@sclabos.com]
Sent: Thu 8/2/2007 6:41 PM
To: Sanchez, Sergio; Francisco Camino; seafood@ucdavis.edu
Cc:
Subject: Re: mathematical model
Hello Sergio
Such low yield loss ??
Do you consider water loss ??
Regards
Dimitri Sclabos
General Manager
Tharos Ltd
Www.sclabos.com
Of + 56 2 273 4966
Fx + 56 2 273 0395
Cel + 56 99442 5107
Sanchez, Sergio8/2/07 12:38 PMSergio.Sanchez@inspectorate.com
> 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
> _______________________________________________________
> Visit the Inspectorate Food Safety website at www.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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