Manufacturing and gifting "Rice ATMs" to help the poor amid Covid-19 pandemic
05/05/2020
Manufacturing and gifting "Rice ATMs" to help the poor amid Covid-19 pandemic

Nha Trang University has just awarded four "Rice ATMs" to organizations in Khanh Hoa province including the People's Committee of Van Ninh district, Khanh Hoa Youth Union and Khanh Hoa Red Cross Association in order to join hands to support those in need during the Covid-19 pandemic.

 

These "Rice ATMs" were designed and manufactured by Faculty of Mechanical Engineering - Nha Trang University, based on some criteria such as stable operation, quick and accurate delivery of rice, easy to use, maintain and repair. The team manufactured many trial versions to maximize the advantages and overcome the disadvantages before manufacturing the final machine version with high accuracy and usefulness.

 

The "Rice ATM" size is 1.1x0.6x2m, the empty weight is 75kg. The machine body is made of corrugated iron, its capacity is up to 350kg of rice which can serve 175 times continuously, and will continue to operate when rice is added to the machine. The frame is made of zinc-steel material, ensuring the steadiness and aesthetics. The controller is designed from locally available components, easy to replace and repair as needed. When receiving rice, users need to press the button at the foot, the signal will notify the controller to dispense rice. Rice will be distributed with a weight of about 2kg each time.

 


When the button is pressed, the machine will measure and deliver about 2kg in a period of 3-10 seconds.

 

Duration for receiving rice is about 3-10 seconds, which is considered to be quick compared to many machines currently used in other localities. “It can be said that lecturers of the Faculty of Mechanical Engineering - Nha Trang University have created a very useful machine by their creativities. With the quick duration of delivering and getting rice, people don’t have to wait too long; it is also solving the main disadvantage of the current “rice ATM” in other localities. We are very happy and grateful to Nha Trang University for gifting us these machines. We hope that this activity will become more and more widespread”, Mr. Nguyen Khac Duy - Vice Chairman of Khanh Hoa Youth Federation shared.

 

Earlier, Nha Trang University also made a donation of more than 2 tons of rice to those in need affected by the Covid-19 pandemic in Khanh Hoa province. These are community engagement and service activities being actively implemented by the University, with the goal of connecting and accompanying the development of the community.

 

 

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Producing fish sauce from pangasius catfish by-products
29/04/2020
Producing fish sauce from pangasius catfish by-products

Assoc. Prof. Dr. Nguyen Thi My Huong - Head of Department of Post-Harvest Technology, Faculty of Food Technology, Nha Trang University has just successfully implemented a research project about obtaining hydrolyzed protein from pangasius catfish’s head and bones and its application in fish sauce production. The result of the project is a scientific basis for the implementation of fish sauce production from pangasius catfish by-products on an industrial scale, meeting the increasing consumption of fish sauce by consumers.

 


Utilizing by-products ...

Assoc. Prof. Dr. Nguyen Thi My Huong said that according to the report of Vietnam Association of Seafood Exporters and Producers, pangasius export turnover reached approximately US$ 2 billion and raw pangasius yield reached about 1.4 million tons in 2019. Pangasius processing industry has created a huge amount of by-products including: head, bone, viscera, skin, fins, trim meat ... which are easily polluting the environment. Meanwhile, the fish head and bones contain a rich source of protein, which can be utilized to produce hydrolyzed protein. Hydrolyzed protein obtained with high nutrient content can be applied in food field such as fish sauce production.


Currently, the demand for fish sauce is very large, but in recent years, the yield of anchovy and scad has been decreasing, making the source of fish materials for fish sauce production reduced. This leads to production expenses for fish sauce are gradually higher. Meanwhile, the amount of pangasius’ head and bones discharged from pangasius processing is very large, much cheaper than anchovy and scad. On the other hand, the production of anchovy fish sauce by the traditional method takes time, usually about 12 months. On the contrary, the addition of protease enzyme to hydrolyze the protein in pangasius’ head and bones will speed up the hydrolysis process, which shortens the production time of fish sauce compared to the traditional method.

 

From that fact, the research project "Acquisition of hydrolyzed protein from pangasius’ head and its application in fish sauce production" has been carried out by Assoc. Prof. Dr. Nguyen Thi My Huong. The results of the project showed that the combination of two enzymes Alcalase and Flavourzyme to hydrolyze pangasius by-products created a hydrolyzed protein with good organoleptic and chemical quality, which can absolutely be used in fish sauce production. The hydrolyzed protein from pangasius by-products is supplemented with salt at a rate of 25%, then it is incubated in brined (salt-pickled) anchovy container in natural conditions for 8 weeks to create a delicious taste and typical color for the fish sauce.

 

... to make premium fish sauce

The research result showed that fish sauce produced from pangasius by-products met the organoleptic, chemical and microbiological criteria according to Vietnamese standard TCVN 5107-2018. The fish sauce has puce color, typical fragrance, no strange smell, sweet taste of protein, purity, no cloudiness and no impurities. Total nitrogen content in fish sauce is 25.69g/l, amino acid nitrogen content is 14.38g/l, ammonia nitrogen content is 2.35g/l. The fish sauce has a high nutrient value with a total amino acid content of 9.48g/100ml; in which the content of irreplaceable amino acids is 5.39g/100ml. According to Vietnamese standard TCVN 5107-2003, fish sauce produced from pangasius by-products is classified top-ranking.


According to the Evaluation Committee of Nha Trang University, the use of pangasius by-products in fish sauce production not only contributes to limiting environmental pollution but also improving the efficiency of using by-products after processing, creating a new type of fish sauce product with high value. The success of the project creates opportunities for businesses and companies specialized in pangasius processing in particular and fish processing in general to take advantage of fish by-products to develop fish sauce production, diversify fish sauce products on the market, contributing to increasing profits for businesses and developing sustainable fisheries industry.

 

A brighter change in the application and technology transfer of scientific research projects
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Taiwanese Ocean Camp: "Travelling forms a young man"
Internship of international students at NTU: an interesting experience of Canadian interns
04/06/2020
Internship of international students at NTU: an interesting experience of Canadian interns

International cooperation expanding is always one of the development strategies of Nha Trang University (NTU). Until now, NTU has established relationships with around 100 international organizations, universities and institutes in the region and the world and got some remarkable achievements. One of the achievements is the cooperation with Fisheries and Marine Institute of Memorial University of Newfoundland (MI), Canada.

NTU and MI started to set up cooperation by signing a Memorandum of Understanding on October 31, 2016. During four years, MI has sent three groups of students (total nine exchange students) to NTU for internship for six months. Most of these interns major in Marine Studies (Fisheries Resource Management).

During six months at Nha Trang University, these interns had many opportunities to study, do research, and experience practical life. They not only participated in some classes about Hatchery techniques for seed production, Fisheries management, Natural resources assessment, Climate change and fisheries, and Vietnamese culture but also took site visits to Oceanography, hatchery farm (ARSS Co., Ltd.), Institute for Marine Science and Fishing Technology (NTU), and some historical places in the locality.

Beside to theory hours in class, interns did experiments to conduct research projects at laboratories under the supervision of lecturers of Institute for Aquaculture of NTU. As a result, some of them had their research papers published on aquaculture Asia, including Improving livelihoods and increasing coastal resilience: A look at integrated mangrove-shrimp aquaculture in Vietnam (https://enaca.org/?id=1068), Impacts of climate change on aquaculture in Vietnam: a review of local knowledge (https://enaca.org/?id=1089), and Hatchery Techniques for the Seed Production of Short-Necked Clams (Paphia undulata) in Nha Trang, Vietnam (https://enaca.org/?id=1107). This is an encouraging result for the efforts of interns and lecturers of Institute for Aquaculture, NTU.

MI interns also actively participated in many other social activities such as supporting English Club of NTU, English classes for poor students, or organizing some outdoor activities like climate change awareness and environment protection, etc.

The cooperation between NTU and MI promises to continue to develop in the coming time, not only in student exchange aspect but also in research and training.

Some images of Canadian interns at Nha Trang University:

 

 

 

 

 

First call for papers of the Second International Conference on Material, Machines and Methods for Sustainable Development - MMMS2020
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