2014-02-17
635
Exercise 3. Read and translate the text.
TEXT 1
UNIT 1. CHILLING AND FREEZING
PART 3. FISH PROCESSING
Exercise 1. a) Read and translate international words without a dictionary:
global, factor, product, to produce, investment, export, to export, standard, specific, to specify, virtually, to demonstrate, local, locally, bacteria, bacterial, enzyme, enzymatic, chemical, action, oxygen, to react, reaction, refrigeration, hygiene, technique, critical, captain, technologist.
b) Check if you remember the meaning of these words:
the European Community, HACPP, ISO, shrimp, crabs, lobster, squid, octopus, tuna, bottom fish, the gills, the intestines, slime, to shorten, to multiply, nets, traps, backbone, inedible.
c) Read and translate the following word combinations:
fish and seafood products, the international fish and seafood market, to improve the standard, tremendous growth, the growing global seafood economy, preserved by either salting or drying, fresh products, a higher value product, the utilization of seafood resources, unwanted flavour changes, to do little harm, hook and line fishing, as fast as possible, unwanted rancid flavours, to prevent rapid spoilage, followed by careful washing, to ensure top quality products, an average daily catch, preventative maintenance of refrigeration equipment, to remove the heat, the basic refrigeration system, an ice machine, breakdown-free service, a shelf life.
d) Give all the possible synonyms to the following words:
to lower; to produce; to refrigerate; to ensure; to keep; to demand; to load; to occur; to prevent; technique; to carry; to delay; to vary.
e) Give the antonyms to the following words:
specific; to increase; fast; common; to export; local; onboard; dead; to find; to spoil; to shorten; bottom fish.
Exercise 2. Read and memorize the words from the text below:
| invade, v | вторгаться; захватывать, оккупировать |
| contribute, v | делать вклад, пожертвования, взносы |
| ability, n | способность, возможность |
| bruise, n | кровоподтёк, ушиб |
| accomplish, v | совершать, выполнять; достигать; доводить до конца, завершать |
| scrape, v | скоблить, скрести, чистить |
| rancid, adj | прогорклый, протухший |
| suit, v | подходить, удовлетворять требованиям, устраивать |
| propulsion, n | движение вперёд |
| evaporator, n | испаритель |
| condenser, n | конденсатор, холодильник |
| ambient, adj | окружающий, внешний |
| longline, n | ярус (рыболовное орудие) |
The international fish and seafood market is now truly global with fresh product being flown across the globe to reach their intended markets.
The international fish and seafood markets have experienced tremendous growth in the last ten years. One factor contributing to this growth is the utilization of seafood resources by less developed countries.
The three largest customers for these products are the European Community, Japan and the USA. In addition, widebody jet aircraft can carry fresh products from almost any country in the world to any market.
The fishing industry has one of the fastest returns on investment for export products. A fisherman can unload his catch today and tomorrow the products are sold in markets like Tokyo, Los Angeles or New York.
The quality standards being required by these markets are very specific as demonstrated by HACPP in the USA and ISO in the European Community. Because оf the demands for high quality, if fishermen wish to export their product they must have the ability torapidly lower the temperature of their catch.
This requires that virtually all fishing vessels must have onboard refrigeration, if only in the form of ice.
Many fishing vessels in the past made short trips and sold their catch locally. The seafood was consumed the same day or preserved by either salting or drying. While this practice will continue, many fishermen want to improve the standard of living for their families by exporting a higher value product to lucrative foreign markets. Therefore, fishing vessel refrigeration is one of the most important aspects of the growing global seafood economy.
Fish, shrimp, crabs, lobster, squid and octopus all begin to spoil the minute they die. Death can occur in the water or onboard the vessel. Spoilage takes place by bacterial, enzymatic or chemical action. Bacteria are not very concentrated in the meat of the living animals. Bacteria are found in high numbers on the gills, in the intestines and in surface slime. These bacteria do little harm to a healthy, live fish. However, the minute the fish is dead, bacteria invade the fish flesh, which begins to spoil. Enzymes in the living fish continue their work actively after death and cause unwanted flavour changes during the first few days of storage.
In addition to bacterial and enzymatic changes after the fish dies, chemical changes involving oxygen in the air reacting with the fat in the fish create unwanted rancid flavours. Bacteria, enzymes and chemical reactions all have something in common; they spoil fish faster with higher temperatures. Preventing rapid spoilage is accomplished in three ways: care in handling, cleanliness and chilling.
Care in handling includes anything that can be done to prevent bruising, cutting or scraping of fish which allows easy invasion of the flesh by bacteria. This can also include choosing a fishing method to prevent such damage. Hook and line fishing techniques produce fish with far less damage than fish caught in nets or traps.
Cleanliness means removing the intestines and sometimes the gills followed by careful washing with clean water. Cleanliness continues with constant attention being paid to hygiene until the fish is consumed.
Chilling the clean fish or seafood to 0 °C, as rapidly as possible, is the single most important factor to ensure top quality products. Even when the seafood is to be frozen, rapid chilling is critical for quality. Freezing does not improve quality but only slows or stabilizes the spoilage. Bacterial, enzymatic and chemical actions continue after freezing at temperatures above –30 °C. Some chemical reactions, such as fats becoming rancid, continue even below
–30 °C. Seafood with high fat content should be kept at –40 °C to –60 °C, if held for long periods of time. For fresh product, delays of a few hours can shorten the shelf life by several days.
When temperatures are above that of melting ice (0 °C), bacteria multiply very rapidly as the temperature increases. For example, fish with a shelf life of 15 days at 0 °C will keep for 6 days at 5 °C and only 2 days at 15 °C before being considered inedible. This may vary depending on the temperature of the water from which the fish were captured and the size of the fish. For example, а 100 kg tuna takes many times longer to remove the heat from the backbone than does a 5 kg bottom fish. These times can be improved by chilling in an ice and sea-water slurry. It is most important "TO CHILL THE CATCH AS FAST AS POSSIBLE". Chilling the catch requires refrigeration and, unless supplied by ice produced on-shore, all fishing vessels need refrigeration equipment onboard.
Ice requirements on a fishing vessel vary greatly with ambient water and air temperatures and the method of handling the ice onboard a particular vessel. In general one or two kg of ice is needed for one kg of seafood.
It does not matter whether you make ice onboard or carry the ice with you. For onboard ice making equipment install a machine large enough to produce 2 kg of ice for each kg of fish captured per 24 hours. For example: a tuna longline boat with an average daily catch of one ton should have an ice machine with a capacity of two tons per 24 hours.
The purpose of the refrigeration system is to remove heat from fish and seafood products as fast as possible into the evaporator and discharge the heat overboard through the condenser.
It is important that fishing vessel owners, captains and technologists understand the basic refrigeration system if they are to make informed choices about the equipment best suited to their respective fishery and vessel. As with the main propulsion and auxiliary engines, proper preventative maintenance of refrigeration equipment will give longer, breakdown-free service.
Exercise 4. Find the Russian equivalents for the following:
fishing vessel, ice making equipment, the catch, a capacity, on-shore, the size of the fish, a fishing method, to discharge, the method of handling, to slow the spoilage, to stabilize the spoilage, to remove heat, onboard ice making equipment, to install, to capture, melting ice, rapid chilling, to be considered inedible.
Exercise 5. Find the English equivalents for the following:
крупнейшие потребители, морозильное оборудование, свежая продукция, испаритель, рыболовное судно, вспомогательные механизмы, морская вода, морепродукты, оборудование для производства льда, несъедобный, высокое содержание жира, разгружать, охлаждение, заморозка, обслуживание, ярус, улов, срок хранения, температура воды и воздуха, кишки, жабры, повреждение, нежелательный вкус и запах, улучшить качество.
Exercise 6. Complete the sentences using information from the text:
1. The purpose of the refrigeration system is…
2. When temperatures are above that of melting ice…
3. Spoilage takes place by…
4. Cleanliness continues with…
5. Therefore, fishing vessel refrigeration is…
6. Chilling the catch requires…
7. Bacteria are found in…
8. Bacterial, enzymatic and chemical actions continue after…
9. Chilling the clean fish or seafood to 0 °C…
10.Enzymes in the living fish continue…
Exercise 7. Fill in the blanks with prepositions with, of, at, to, before, after, in, by, on, for:
1. Many fishing vessels … the past made short trips and sold their catch locally.
2. Ice requirements … a fishing vessel vary greatly with ambient water and air temperatures.
3. Chilling the catch requires refrigeration supplied … ice produced on-shore.
4. … example, fish … a shelf life … 15 days … 0 °C will keep … 6 days … 5 °C and only 2 days … 15 °C … being considered inedible.
5. … addition … bacterial and enzymatic changes … the fish dies, chemical changes involving oxygen … the air reacting … the fat … the fish create unwanted rancid flavours.
Exercise 8. Say if the sentences are true or false:
1. It is important that fishing vessel owners, captains and technologists understand the basic refrigeration system.
2. It depends greatly whether you make ice onboard or carry the ice with you.
3. Cleanliness continues with constant attention being paid to hygiene until the fish is produced.
4. The seafood was consumed the same day or preserved by either salting or drying.
5. The fishing industry has one of the slowest returns on investment for export products.
6. Bacteria, enzymes and chemical reactions all have something in common; they spoil fish faster with lower temperatures.
7. One factor contributing to this growth is the utilization of seafood resources by developed countries.
Exercise 9. Change the following sentences into the Passive Voice:
1. In general you need one or two kg of ice for one kg of seafood.
2. You can improve the time by chilling fish in an ice and sea-water slurry.
3. The producers should keep seafood with high fat content at –40 °C to
–60 °C.
4. They usually use rapid chilling for better quality of the product.
5. Hook and line fishing techniques produce fish with far less damage.
Exercise 10. Answer the following questions:
1. What is the main feature of the international fish and seafood market nowadays?
2. What are the quality standards required by the market?
3. What should the fishermen do to export their product in good quality?
4. How was the catch saved in the past?
5. What has become one of the most important aspects of the growing global seafood economy since then?
6. What happens to fish and seafood just after the death?
7. How to prevent rapid spoilage?
8. What is the single most important factor to ensure top quality products?
9. What does the shelf life depend on?
10. What is the purpose of the refrigeration system?
