16.State the functions of the Participles in the following sentences and translate them into Russian:

1. Our ship is a huge whaling factory ship. 2. The damage trawler has been towed to the port. 3. A new broadcasting station has begun to function. 4. The ship is sailing to the big foreign port. 5. Translating the text he used a dictionary. 6. Standing on the bridge the captain was watching the work being done on the deck. 7. Fresh fish or fish products that have been exposed to cold are called chilled. 8. Their storage life is therefore prolonged and will last so long as spoilage has not become for advanced. 9. The freezing point for fish is between 0⁰C and - 6⁰C depending on the species. 10. Chilling must be regarded as a complex process. 11. Fish to be processed into frozen fillets must be absolutely fresh. 12. The main conditions to be observed in chilling are coolants with optimum thermal efficiently. 13. On one of the factory ships visited last week our students were shown the newest equipment for cooling and freezing fish. 14. One of the most noticeable features of the new freezers is the big increase in the quantities of fish mass frozen.

Unit 9 production of frozen fish

1. Read and translate the words having the same root in the English and Russian languages:

Product, observation, temperature, factor, organic, mineral, initial, transfer, complex, biochemical, physical, refrigerator, microorganism, accumulation, climate, apparatus coefficient, combine.

2. Remember the meaning of the following words and word-combinations:

the eutetic point of food products – эвтетическая температура пищевых продуктов

power consumption – расход энергии

tubular rack – трубчатый стеллаж

ice-and-salt freezing – льдо-солевое замораживание

layer by layer – послойно (слой за слоем)

latent heat – теплота испарения

assembly - агрегат

3. Translate the following derivatives:

1. perish – perishable – unperishable

2. freeze – freezing – freezer – frozen – refrozen – unfrozer

3. cool – colled – uncooled – cooling, cooler – coolant

4. refrigerate – refrigeration – refrigerator – refrigerant

5. load – loading – unloading – loader

6. evaporate – evaporator – evaporation

4. Read and translate the following text:

Production of frozen fish

Perishable food products may be kept much longer by freezing, provided that two conditions are observed: a) the product must be frozen to as low a temperature as possible; and b) most of the fluid in the product must be converted into ice. The second factor is particularly significant for fish, since the fluid in it constitutes a solvent for many organic and mineral substances and favours the growth of microorganisms and the development of biochemical reactions.

Freezing is a process by which the temperature of the raw fish is reduced from the initial to between –16°C and –18°C, and most of the fluid in it is converted to ice.

The eutectic point of food products, that is the minimum temperature at which all the fluid in it is turned to ice, is –55° to –65°C, but such a low temperature cannot generally be reached in the food industry. Heat transfer during freezing is accompanied by mass transfer. Consequently, freezing must be regarded as a complex process of both heat and mass transfer.

The biochemical and physical changes in the fish during freezing, the refrigeration conditions (speed, duration, final temperature of the frozen fish), power consumption, and the peculiarities of the refrigeration method used – all are very significant factors in preparing high quality frozen fish.

Only live and perfectly fresh fish should be taken for freezing. It is also essential that they be graded by species and size.

Biological and chemical changes in fish during freezing. The freezing accompanied by important biological and chemical changes. The biological changes include the inhibition of micro-organisms at the surface and in the interior of the fish, and even a reduction in the number of bacteria at the surface immediately after freezing. Owing to the low temperatures and the changes that result in the state of aggregation in the product, freezing is more lethal to micro-organisms than chilling and frozen fish therefore will keep for a long time.

Biochemical reactions take place more slowly at low temperatures, but are not arrested even when the product is frozen. Glycogen breaks down during freezing, and lactic acid forms. The maximum accumulation of lactic acid occurs in the temperature range between –2.5°C and -3.7°C known as the critical range. With slow freezing, that is, at a comparatively high temperature, glycogen breaks down quickly.

During refrigeration substantial protein changes occur – the protein becomes denatured, as a result of which solubility changes drastically and the capacity of the product to swell and retain tissue is reduced. All this detracts from the food quality of fish, the flesh becomes dry and hard and loses certain properties essential for further processing particularly for canning.

Methods of fish refrigeration. The methods and equipment for commercial freezing are very varied. Freezing in a cold air medium, for example, may be carried out in natural conditions, or in a freezing chamber where low air temperature is maintained by artificial means, or in a special freezer in which cold air is circulated fairly rapidly. If a cold liquid medium (brine) is used as coolant, the fish may either be placed in direct contact with the brine, or may be separated from it by heat-conducting surface. Both ice and brine may sometimes be used for either contact, or indirect freezing. Lastly, new methods of freezing with a boiling coolant are being developed.

Freezing by natural frost is used in very cold climates, where fish are caught under ice and immediately laid out alive on the ice in a single layer, so as to expose as much of their surface as possible to heat transfer with the atmosphere and ice.

Blast freezing. In old-style freezers fish are frozen on tubular racks in a refrigeration chamber. In these conditions in which part of the fish is in contact with metal, and part with slowly circulating air, freezing is slow and uneven. In modern freezers the rack method has been replaced by a blast of cold air. Various apparatus and installations have been developed not only ensuring high-heat transfer coefficient, but also providing mechanical means for loading and unloading the fish.

Ice-and-salt freezing uses the principle of spontaneous cooling of a mixture of ice and salt (NaCl). The process taking place simultaneously in the mixture are ice melting and salt-melting, both of which absorb heat. For a complete interaction between the constituents of the mixture the contact surface between them should be as large as possible. The technology of this method of freezing is simple: fish are placed in the mixture layer by layer and are either kept in direct contact with it (contact freezing) or are separated from it by a heat conducting wall (indirect contact freezing).

Freezing in a boiling refrigerant. The principle of freezing products by immersion in a non-toxic evaporating refrigerant is probably better and more efficient than any other. It offers the most favourable heat transfer conditions: fullest use is made of the latent heat of evaporation of the refrigerant, and the product, which is in direct contact with it, is quickly frozen. The refrigerant is admitted directly to the freezer through control valve and is evaporated in it at a very low temperature through the heat transfer from the product. The functions of the evaporator and of the freezer are here combined in the same assembly.

5. Give the Russian equivalents:

Perishable, food products, to observe conditions, to convert into ice, the growth microorganisms, mineral substances, raw fish, food industry, heat transfer, at the surface, slow freezing, tissue juices, freezing chamber, a single layer, direct contact.

6. Translate into English the following words and write synonyms for them:

Уменьшать, случаться, множество, разрабатывать, внизу, существенный, помогать, производство, сразу же, охлаждать, конечный продукт, использовать.

7. a) Translate the following words into Russian;

b) define the parts of speech of the stems to which the prefix un– is added.

Unfit, unusual, unfair, unaccomplished, unjust, uneffective, untrue, uncertain, unclean, unfrozen, unknown, unreasonable, unsignificant, uneven.

8. Fill in the blanks with the words given below:

1. Freezing in cold … may be carried out in natural conditions.

2. New methods of freezing with a … are being developed.

3. In old-style freezers fish are … on tubular racks in … chambers.

4. Brine is much better conductor of … than air.

5. Fish immersed in brine at a temperature of 17°C will freeze much than in … at the same …

6. The … is characteristic of perfectly fresh fish.

7. The principal fields of bacterial invasion are … and …

8. If a fish is frozen in brine, some … may penetrate the tissues, and blood may be discoloured by the … of salt.

(media, boiling, coolant, frozen, refrigerating, heat, air, temperature, rigor mortis, gills, slime, skin, salt, action)