Improving the mechanical properties of magnesium oxychloride cement by incorporating oyster shell powder
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Oyster mushroom is plant that is quite easy to cultivate because it only requires growing media for oyster mushrooms, oyster mushroom seeds and a humid place for cultivation. Oyster mushroom is a type of plant that is fibrous and contains a lot of water causing the shelf life of oyster mushrooms after harvest is very short. To increase the economic value of oyster mushrooms, it is necessary to process oyster mushrooms into something so that processed oyster mushrooms have a long shelf life, namely by processing oyster mushrooms into chips, but the manufacture of oyster mushroom chips still uses conventional or manual methods so that the quality of the resulting chips is still not good. By using innovative technology through a prototype design tool with the vacuum frying method, it produces chips that are of higher quality than conventional frying methods which are seen from the water content contained in oyster mushroom chips, which is less than 1% with an evaporated water content of 80%. The prototype of this vacuum frying fryer has an overall volume of 260,000 cm3 with an overall length of 100 cm, a width of 40 cm and a height of 65 cm and uses an electric motor of 2461.76 watts or 3.3012 HP
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Pleurotus
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A web-based contingent behavior analysis was developed to quantify the effect of both negative and positive information treatments and post harvest processes on demand for oysters. Results from a panel model indicate that consumers of raw and cooked oysters behave differently after news of an oyster-related human mortality. While cooked oyster consumers take precautionary measures against risk, raw oyster consumers exhibit optimistic bias and increase their consumption level. Further, by varying the source of a counter-information treatment, we find that source credibility impacts behavior. Oyster consumers, and in particular, raw oyster consumers, are most responsive to information provided by a not-for-profit, nongovernmental organization. Finally, post harvest processing of oysters has no impact on demand.
Vibrio vulnificus
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The Suminoe oyster, Crassostrea ariakensis, is currently under consideration for introduction to the Chesapeake Bay for aquaculture and to restore lost fishery resources once provided by the native Eastern oyster. To assess the suitability of the Suminoe oyster for substitution into native oyster markets, we provided whole triploid oysters for home cooking to consumers in coastal North Carolina and asked them to complete a survey on qualities of the Suminoe oyster. Participants reported the frequency with which they would consume the oyster inside and outside of the existing oyster season, how they would consume the oyster and the price they might be prepared to pay for the Suminoe oyster relative to the native oyster. Because participants prepared the Suminoe oysters themselves, consumer evaluations incorporated not only attributes of the oyster meat but also the ease with which the oysters could be shucked and prepared. Consumers rated the Suminoe oyster's aroma, appearance, texture and flavor as likeable. As a result of the oyster's tissue quality and the ease with which it could be shucked, 81% indicated that they would purchase the Suminoe oyster if it is introduced. Only 19% of survey participants said they would pay more for Suminoe than Eastern oysters when both are available. This contrasts sharply with the 45% that would be prepared to pay a higher price for the Suminoe oyster than they would normally pay for Eastern oysters at times when the Eastern oyster is not available. Consumers generally indicated that they would prepare the non-native oyster in similar ways to the native oyster. Thus, our study indicates that the Suminoe oyster is considered by consumers in eastern North Carolina to be a close substitute for the native oyster. Consequently, the Suminoe oyster might serve as a successful substitute for the lost fishery resource of the native oyster.
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Physio-chemical changes in oyster shell were examined, and fresh and composted oyster shell meals were compared as lime fertilizers in soybean cultivation. Structural changes in oyster shell were observed by AFM and FE-SEM. We found that grains of the oyster shell surface became smoother and smaller over time. FT-IR analysis indicated the degradation of a chitin-like compound of oyster shell. In chemical analysis, pH (12.3±0.24), electrical conductivity (4.1±0.24 dS m−1), and alkaline powder (53.3±1.12%) were highest in commercial lime. Besides, pH was higher in composted oyster shell meal (9.9±0.53) than in fresh oyster shell meal (8.4±0.32). The highest organic matter (1.1±0.08%), NaCl (0.54±0.03%), and moisture (15.1±1.95%) contents were found in fresh oyster shell meal. A significant higher yield of soybean (1.33 t ha−1) was obtained by applying composted oyster shell meal (a 21% higher yield than with fresh oyster shell meal). Thus composting of oyster shell increases the utility of oyster shell as a liming material for crop cultivation.
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ABSTRACT Oyster mushrooms, Pleurotus sajor‐caju, were grown on chopped corn stover substrate with increasing amounts of cracked corn supplementation and were harvested at immature and mature stages of growth. Descriptive terms for mushroom color, texture, and flavor were generated and used to determine the impact of cracked corn supplementation on the sensory attributes of fresh and stored (5C for 48h) immature mushrooms and of fresh mature oyster mushrooms. Results indicated that supplementation with cracked corn significantly (P < 0.05) affected the texture attributes, i.e., tough, rubbery, and fibrous of the oyster mushroom. When factor analysis (FA) was applied to the descriptor data, three factors were identified in the immature fresh and immature stored oyster mushrooms data which explained 86 and 82%, respectively, of the variation. FA of data from the mature oyster mushrooms identified 3 factors which explained 89% of the data variation.
Pleurotus
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This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.
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