010930   Bahl R;Sundararaj P (Food and Nutrition Dep, Delhi Univ, Lady Irwin College, New Delhi, Email: psundararaj@hotmail.com) : Assessment of physico-chemical and sensory characterisitics of rice bran oil, safflower oil and their blend. J Lipid Sci Technol 2009, 41(2), 53-64.

A blend (R-Sa) containing rice bran oil (RBO) and safflower oil (SaFO) in 70:30 (w/w) ratio was assessed for physico-chemical characteristics, storage and frying stability and sensory attributes and compared with the constituent oils. The fatty acid profile indicated that the various fatty acid ratios of RBO were closest to the desirable values, followed by R-Sa, while those of SaFO were skewed. Baseline values for physicochemical characteristics were generally within the respective specifications. Organoleptic evaluation of Upma, Aloo gobhi, Parantha, cutlet and Poori showed that higher mean scores were obtained by the food products cooked in RBO followed by R-Sa and SaFO. Storage for 3 and 6 months at 7°C, room temperature and 37±1°C in transparent PET bottles resulted in an increase in color, refractive index (Rl), % free fatty acids (FFA), peroxide value (PV), anisidine value (AV) and totox value [total oxidation value (TV)]. Only % FFA of all the oils, expressed as acid value, crossed the specified limit of 0.5 (max), following storage for 6 months at 37±1°C. γ-oryzanol content of RBO and R-Sa remained almost undestroyed after storage. Fatty acid composition of all the three oils was unchanged even after 6 months of storage at 37±1°C. The frying stability of the oils assessed following frying of cutlet and Poori showed an increase in color, % FFA, peroxide value, anisidine value and totox value of all the oils. Lowest oil uptake was observed in cutlet and Poori deep-fried in SaFO. Gradation of quality of the three oils on the basis of least hydrolytic and oxidative degradation indicated that following storage, R-Sa <62>RBO<62>SaFO and following frying R-Sa<62>RBO and SaFO.

11 table, 23 ref

010929   Amarnath N;Chakrabarti P P (Centre Lipid Research, Indian Institute of Chemical Technoolgy, Uppal Road, Tarnaka, Hyperabad-500 007, Email: pradosh@iict.res.in) : Screening of some polymeric membranes for separation of fatty acids from fatty acid-alcohol mixture. J Lipid Sci Technol 2009, 41(1), 15-19.

Liquid Liquid Extraction (LLE) using different alcohols are used for selective extraction of free fatty acids from oils. Since the latent heat of vaporization is higher in case of alcohols, the energy required to separate free fatty acids from alcohols by evaporation is high and hence not preferred by the industry. Membrane separation may help in solving this problem, as membrane separation techniques require less energy for separation. The major hurdle for developing a membrane based process for separation of fatty acids from alcoholic solution is to get alcohol-resistant membranes for first instance, and then get the suitable MWCO of the membranes that can separate fatty acids from alcohol. In this study, attempts were made to check the suitability of three different commercially available polymeric membranes for separation of fatty acids from the alcohol solution. Initially compatibilities of different membranes in different alcohols were checked. Later, solutions of oleic acids in methanol and ethanol were taken as model mixtures for this study. The best separation characteristics were shown by NF-90, a nanofiltration membrane. More than 90% rejection of fatty acids was achieved with methanol as solvent. In some cases, effects of addition of water on separation/flux characteristics were also evaluated. The addition of 5 wt% water in ethanol significantly improved the flux and the rejection characteristics. The results may help in selecting a suitable membrane for separation of fatty acids from its solution in alcohol.

3 illus, 3 table, 24 ref

010928   Altinten A;Karakurt S;Erdogan S;Alpbaz M (Faculty of Engineering and Architecture, Chemical Engineering Dep, Gazi University, 06570, Maltepe, Ankara, Turkey, Email: altinten@gazi.edu.tr) : Application of self-tuning PID control with genetic algorithm to a semi-batch polystyrene reactor. Indian J chem Technol 2010, 17(5), 356-65.

In semi-batch polymerization reactors, due to changing monomer concentration, the reaction rate varies non-linearly with the time. The heat transfer characteristics change by the large changes in the viscosity of the polymer solution over the reaction and by the environmental conditions like temperature. These factors complicate the automatic control of polymerization processes. In the study, considering operational constraints, optimum reactor temperature for the desired conversion and molecular weight in minimum time was tried to track using self-tuning PID controller. Tuning parameters of controller were obtained by using Genetic Algorithm. The fitness function for GA was chosen to be the integral of the absolute value of the error (IAE). The results show that STPID controller with genetic algorithm controls the temperature of the semi-batch polymerization reactor very well.

11 illus, 4 tables, 10 ref

010927   Agarwal M;Chauhan G;Yadav A;Singh K;Chaurasia S P (Chemical Enineeing Dep, Malaviya National Institute of Technology, Jaipur-302 017, Email: chch3@rediffmail.com) : Optimization of process parameters for biodiesel production for jatropha oil. J Lipid Sci Technol 2009, 41(2), 50-2.

In the study, jatropha oil was converted to biodiesel by transesterification using homogeneous alkaline catalyst in batch process. Effects of various reaction parameters such as catalyst concentration, reaction temperature, reaction time, alcohol to oil ratio and type of catalyst were studied. In one hour of reaction time, an yield of 98.7% of biodiesel was obtained at methanol to oil molar ratio of 6:1 with 1% potassium hydroxide as catalyst and reaction temperature of 65°C. The characteristics of biodiesel were found to be within prescribed ASTM specifications.

5 illus, 1 table, 9 ref

009981   Yilmaz I;Geegel U (Food Engineering Dep, Namyk Kemal Univ, Faculty of Agriculture-590 30, Tekirdag, Turkey, Email: iyilmaz@nku.edu.tr) : Effect of inulin addition on physico-chemical and sensory characteristics of meatballs. J Fd Sci Technol 2009, 46(5), 473-6.

Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid composition, trans fatty acids, total fat, instrumental colour, texture, weight losses and sensory properties was studied. Meatballs containing inulin had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs with 20% inulin had highest ash and protein contents, L, β values and lowest moisture, salt, weight losses and a values. Sensory scores of 10, 15 and 20% inulin added meatballs were less acceptable due to hardness, low juiciness, and low flavour intensity. Based on flavour intensity, the most acceptable meatballs were with 5% inulin addition. Because of the positive effects on nutrition, 5% inulin into ground meat can be added for the preparation of meatball.

2 tables, 31 ref

009980   Wierzbowska B;Piotrowski K;Hutnik N;Matynia A (Faculty of Chemistry, Wroclaw Technology Univ, Wybrzeze Wyspianskiego 27, 50-370 Wroclaw, Poland, Email: krzysztof.piotrowski@polsl.pl) : Size-dependent growth kinetics of continuous mass crystallization of L-sorbose from its water solutions. Indian J chem Technol 2010, 17(4), 296-302.

The kinetics of a continuous mass crystallization of L-sorbose frorn its water solutions was studied. A precise kinetic model assuming size-dependent growth (SDG) mechanism was employed. Influences of concentration of L-sorbose in a feeding mixture and mean residence time of suspension on the minimum and maximum values of linear growth rate and on nucleation rate were established. Comparison with kinetic data provided by size-independent growth (SIG) kinetic model was also made. All G∞ values predicted by SDG model (2.43.l0^-8-12.1.0.10^-8 ms^-1) are of the same magnitude as G values provided by the simplest SIG model (1.89.l0⁸-7.61^-8 ms^-1). Nucleation rate values, B, estimated from SIG model are, however, highly devaluated (B = 1.85.10⁷-18.87.10⁷ m^-3s^-1) compared to the ones provided by SDG approach (B = 5.45.10¹⁸²¹ m^-3S^-1) in which the n(L) predictions are more compatible with the experimental n(L) data in a whole size range tested.

2 illus, 3 tables, 28 ref

009979   Vyas M;Beena Rani (Engineering Chemistry Dep, Poornima College of Engineering, RIICO(IA), Sitapura, Jaipur, Rajasthan) : Potential of natural polymer chitin for removal of Zn(II) from aqueous medium. Biosphere 2010, 2(2), 117-19.

The adsorption technique using natural polymer chitin has been applied for the removal of Zn(II) from aqueous samples. Natural polymer chitin has been used as adsorbent for the removal of Zn(II)in aqueous medium. Batch experiments have been carried out for adsorption of Zn(II) on to natural polymer chitin. The effects of various parameters influencing the Zn(II) adsorption such as effect of pH,contact time, adsorbent concentration(dose)and initial metal ion concentration have been studied. This method is quite feasible, economic and time saving.

3 illus, 14 ref

009978   Vijayalakshmi N S;Indiramma A R;Rangarao G C P;Ramesh B S (Food Packaging Technology Dep, Central Food Technological Research Insitute (Council of Scientific an, Mysore-570 020, Email: aindiramma@yahoo.com) : Package design for chips based on their deteriorative characteristics, size and permeability of packages. J Fd Sci Technol 2009, 46(5), 450-4.

Deteriorative characteristics of potato and tapioca chips fried in refined sunflower oil and banana and jackfruit chips fried in coconut oil were monitored by exposing them to different relative humidities (RH). For hard chips from banana, tapioca and jackfruit, the critical RH was 44% as against 33% for highly porous potato chips. Tapioca and potato chips fried in refined sunflower oil were prone to oxidative rancidity. Banana and jackfruit chips fried in coconut oil were prone to hydrolytic rancidity above 64% RH, which is above their critical RH with respect to loss of sensory crispness. Owing to the lesser porosity, banana and jackfruit chips took longer periods to cross the critical moisture content. Hence, they had relatively longer shelf-life than the ones fried in refined sunflower oil.

1 illus, 4 tables, 18 ref

009977   Venkateswarlu P;Chittibabu N;Subba Rao D (Chemical Engineering Dep, College of Engeering, Andhra Univ, Visakhapatnam-530 003, Email: pvlu9@rediffmail.com) : Effect ot turbulence promoters on ionic mass transfer in a rectangular electrolytic cell. Indian J chem Technol 2010, 17(4), 260-6.

The right angle triangular/semicircular cylindrical promoters are inserted at the bottom of a rectangular electrolytic cell and limiting current data are measured at the copper microelectrodes fixed on an electrode support. The effects of flow rate of the electrolyte, height/radius of the promoter and spacing between the promoters on mass transfer are investigated. The electrolyte consisted of 0.01 N potassium ferricyanide, 0.01 N potassium ferrocyanide and 0.5 N sodium hydroxide. The mass transfer coefficient is increased with the increased height/radius of the promoter. Increased spacing between the promoters resulted in lowering of the mass transfer coefficient.

10 illus, 18 ref

009976   Singh A;Verma A (Food Science and Technology Dep, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482 004, Email: alpana_singh12@rediffmail.com) : Development, standardization and quality evaluation of stevia-mint-tea. J Fd Sci Technol 2009, 46(5), 491-3.

Stevia (Stevia rebaudiana) is a very sweet herb with zero calorie and has many health promoting qualities. Hence, sensorily acceptable stevia-mint-tea was developed, standardized and evaluated for quality parameters. Stevia-mint-tea was optimized at 14.9% dried Stevia leaves, 17.9% dried mint leaves, 56.0% Arjuna (Terminalia arjund) tree bark and 11.2% safflower (Carthamus tinctorius) petals. Stevia-mint-tea formulations contained 11.8-12.2% protein, 23.4 <126> 23.8% ash, 40.5-40.9% carbohydrates, 73.9-86.5 mg/100 g P, 238-264 mg/100 g Ca, 28.3-29.6 mg/100 g Fe, 0.6-0.7 mg/100 g Cu, 0.6-0.7 mg/100 g Zn, 1.9-2.2 mg/100 g Mn and 33.0-39.6 mg/100 g ascorbic acid. Bright, sparkling and clear infusion of brown colour with good aroma and taste was obtained from optimized herbal formulation.

^ssc1 table, 21 ref

009975   Sharma R B;Singh R K;Gupta M P;Singh M K (Central Insitute of Research on Goats, Makhdoom, Mathura-281 122, Email: rbsharmalpt@gmail.com) : Effect of refrigerated storage on quality characteristics of goat milk mozzarella cheese under vacuum and aerobic packaging. J Fd Sci Technol 2009, 46(5), 497-9.

Fresh Mozzarella cheese prepared by starter culture method from 'Jamunapari' goat milk had a yield of 13.4+0.21%. Mean values for πH, titratable acidity and stretchability of cheese stored for 21 days at refrigeration temperature were 5.7±0.03, 0.36±0.01% and 2.8±0.22% under vacuum packaging (VP) and 5.6±0.04, 0.48±0.01% and 2.5±0.21% under aerobic packaging (AP), respectively. A significant difference was observed in sensory attributes on 14lh and 18lh day and also between the products stored under VP and AP. The product stored under VP was better. A significant increase in the overall standard plate count, psychrotrophs, coliform, yeast and mould counts was observed during storage rendering the product unacceptable after 14 days under AP and 18 days under VP. Results suggested that good quality Mozzarella cheese could be prepared from goat milk by starter culture method and stored in polyethylene bags under VP for 18 days at refrigeration temperature.

1 table, 21 ref

009974   Shalini R;Gupta D K;Singh A (Post-Harvest Process and Food Engineering Dep, GB Pant Agriculture and Technology Univ, Pantnagar-263 145, Email: asingh3@gmail.com) : Drying kinetics of apple pomace cake. J Fd Sci Technol 2009, 46(5), 477-9.

Pomace from apples of 'Red delicious' variety was dried at 50, 60 and 70°C with layer thickness of 2, 4 and 6 mm and air velocity of 1.5 meter/sec. The effect of air velocity 1.5, 2 and 2.5 meter/sec at 70°C and thickness 2 mm was observed. Drying from initial moisture content of 424.8-496.7% (δβ) to final moisture content of 2.3-6.6% (δβ) took 90 to 620 min. Air velocity had insignificant effect on drying rate of pomace. The sensory score for overall acceptability of apple pomace dried powder at 60°C and 4 mm thickness was maximum. It was concluded that apple pomace should be dried at 60øC with 4 mm layer thickness and with air velocity of 1.5 meter/sec.

1 illus, 1 table, 10 ref

009973   Shahi Navin C;Pandey H;Feeza A M (Post Harvest Process and Food Engineering Dep, GB Pant Agriculture and Technology, Pantnagar-263 145, Email: ncshahi2008@gmail.com) : Development and performance evaluation of solar poly tunnel drier for Kashmir valley. J Fd Sci Technol 2009, 46(5), 463-5.

Solar poly tunnel drier (SPTD) developed for drying fruits and vegetables consisted of drying chamber, drying trays and two chimneys. The relative humidity (RH) inside the SPTD varied between 18 and 74% as compared to outside RH, which ranged from 52 to 73%. This resulted in efficient drying leading at lower RH. Thermal performance test for SPTD under full load and no load testing conditions were calculated and temperature inside the drier was 80 and 74% higher than ambient conditions, respectively. SPTD was helpful in decreasing the time taken for dehydration by 50-70%. The capacity of the SPTD was 4-6 kg/batch and its total cost was Rs 3200.

2 illus, 1 tables, 10 ref

009972   Satyanshu Kumar;Mishra A P;Shukla A K;Singh Y P;Bhandauria V P S;Sandeep Kumar;Meena R C;Arvind Kumar (National Research Centre on Repeseed-Mustard, Sewar, Bharatpur-321 303, Email: satyanshuk@yahoo.com) : Suitability of soxhlet, NMR and NIR methods for oil estimation in repaseed-mustard seeds. J Fd Sci Technol 2009, 46(5), 502-3.

The efficacy of non-destructive methods of near infrared reflectance spectroscopy (NIRS) and nuclear magnetic resonance (NMR) and destructive solvent extraction (Soxhlet method) for oil estimation in seeds of rapeseed-mustard was evaluated. NIRS and NMR methods had good agreement with Soxhlet hot solvent extraction method. The coefficients of determination (R²) for NIR-Soxhlet and NMR-Soxhlet method were 0.979 and 0.957, respectively.

1 illus, 40 ref

009971   Sahu A;Vajpeyi M;Mohan M (Agricultural Biochemistry Dep, Chandra Shekhar Azad Agriculture and Technology Univ, Kanpur-208-002) : Detoxification of linseed (Linum usitatissimum L.) meal for enrichment of wheat flour Chapati. J Fd Sci Technol 2009, 46(5), 470-2.

Defatted and dehusked linseed (Linum usitatissimum L.) variety 'Garima' meal contained 0.48% cyanogenic glycoside, a toxic constituent. For its removal linseed meal was incubated at 3 moisture regimes (20, 50 and 100%) each with 15, 30, 60 and 120 min of incubation along with a control (no treatment). Incubation at all moisture regimes and periods significantly decreased cyanogens (64 to 99%) as compared to control. Thirty min incubation at 50% moisture removed more than 99% cyanogens, the value being 0.004 g HCN/100 g. Detoxified linseed meal (DLM) was blended with 5, 10, 15, 20, 25 and 30% wheat flour (w/w) and analyzed for moisture, crude protein, fat, ash, total carbohydrate, calorific value, tryptophan and phenolic substances. Blending considerably increased the nutritive value of blends in terms of protein, fat, ash and tryptophan but decreased carbohydrate content. Chapati prepared from 80:20 (w/w) blend of wheat flour and DLM was sensorily acceptable and contained 61% higher protein than wheat flour chapati. However, highly acceptable chapati could be prepared from 10% DLM enriched wheat flour blend.

3 tables, 17 ref

009970   Rohinkar A D;Gadge P J;Kadam M S;Kashte S B; Pawar Y G;Jambhale A L;Deore P K (Biotechnology Dep, MGM's College of CS & IT, MIDC, Parbhani, Maharashtra) : Bio-control of phytopathogen by siderophore produced by fusarium species. Biosphere 2010, 2(2), 211-15.

Use of ecologically safe & environmentally friendly technologies is the call of the day the agriculturally important plant suffer from the Phytopathogen Siderophore producing microorganism are effective in plant growth & disease management Siderophore are ferric ion binding compounds produced by bacteria & fungi grown under ion stress condition. These are secondary metabolites with low molecular weights (500-1000) designed for solubilization, transport and storage of iron in microorganisms. In this project, Fusarium oxysporum and Fusarium moniliforme used for Siderophore production. The morphological and biochemical characterization of both species carried out. By using the Sucrose production medium for Siderophore production, pH between 6.5 to 10.5, temperature 28°C, incubation was carried out for 10 days After 12 days, the broth used for extraction of Siderophore by chloroform: phenol :ether: water. The CAS-test was carried out for chemical assay of siderophore and bioassay with Xanthomonas citri and Xanthomonas campestries test organism show zone of inhibition. The Siderophore produced by Fusarium oxysporum and Fusarium moniliforme on succinate medium show zone of inhibition measuring 1.5 cm and 1.2cm respectively The Siderophore produced by Fusarium oxysporum and Fusarium moniliforme have great potential for agriculture. The supplement of Siderophore can avoid iron chlorosis condition in iron deficient environment as well as effective biocontrol for Phytopathogen by control on noxious organisms in the soil.

1 illus, 2 table, 5 ref

009969   Rindhe S N;Zanjad P N;Suryawnshi S U;Karle S D (Veterinary Public Health Dep, College of Veterinary and Animal Sciencs, Parbhani-431 402) : Isolation of Staphylococcus aureus from traditional milk products sold at sweet-meat shops. J microbial Wld 0011, (NULL), 223-6.

The study was designed with the aim to isolate Staphyhcoccus aureus from traditionally made milk based sweet products i.e Gulabjaman, Rasgulla, Khoa, Kalakand and Rabri sold at sweet meat shops of Parbhani. The results of the present investigation revealed that out of 175 samples, 35 samples (20%) were found contaminated with Staphyhcoccus aureus. The highest rate of contamination was recorded from the samples of Rabri that is 9 samples (25.71%), followed by Klioa 8 (22.85%), Kalakand 7 (20%), Gnlabjamun 6 (17.14%) and Rasgulla 5 (14.28%).

1 tables, 19 ref

009968   Ravi U;Menon L;Anupama M (Food Science Dep, M O P Vaishnav College for Women, Chennai-600 034, Email: usharavi62@gmail.com) : Formulation and quality assessment of instant dhokla mix with incorporation of pumpkin flour. J scient ind Res 2010, 69(12), 956-60.

This study presents an instant dhokla mix with incorporation of pumpkin (Cucurbita moschata) flour at 10, 20 and 30% levels in instant mix. Incorporation of pumpkin powder in instant dhokla mix resulted in a significant increase in nutrients (threefold increase in protein and twofold increase in fiber). Beta-carotene levels of dhokla mix increased by 8.4% in 20% pumpkin Hour incorporated dhokla mix when compared to standard.

1 illus, 4 table, 21 ref

009967   Raizada P;Vyas V;Sharma U (Studies in Chemistry and Biochemistry School, Vikram Univ, Ujjan-456 010, Email: umasharma10@rediffmail.com) : Liquid membrane extraction and transport of amino acids using calix [6] arene. Indian J chem Technol 2010, 17(4), 267-73.

Carrier-assisted transport through liquid membrane is one of the important application of supramolecular chemistry. Calix[6]arene was utilized as an extractant as well as carrier for amino acids through liquid membrane. The receptor forms complex with amino acids by CH-_II interactions, van der Waals interactions and hydrogen bonding. The host compound exhibited high fluxes for amino acids with high extraction efficiency i.e. valine and alanine due to its cyclic structure and cavity size. The sequence of extraction and transport efficiency observed was valine <62> alanine <62> glycine <62> threonine and valine <62> glycine <62> alanine <62> threonine respectively. In SLM experiments using cellulose nitrate, PTFE, Onion membrane and egg shell membrane support it was observed that receptor A₁ transports glycine, valine and alanine. The trend of amino acid transported using PTFE and onion membrane support was glycine <62> alanine <62> valine <62> threonine and glycine <62> valine <62> alanine <62> threonine respectively. Among the membrane supports used, the egg shell membrane was found better support for transport of amino acids because of its hydrophobic nature and exhibits electrostatic interactions between positively charged H₄N⁺ group of amino acid and -COOH group of egg shell membrane. These results suggest that hydrophobicity of the guest molecule plays a key role in the extraction while the structure of receptor and pH governs transport efficiency of the amino acids.

12 illus, 3 table, 11 ref

009966   Rai D R;Narsaiah K;Bharti D K;Reddy P M K; Brar S S (Central institute of Post-harvest Engineering and Technology, Punjab Agricultural Univ, Campus.Ludhianan-141 004, Email: d_r_rai@yahoo.com) : Modified atmosphere packaging of Minimally processed cabbage (Brassica oleracea var. Capitata). J Fd Sci Technol 2009, 46(5), 436-9.

Cabbage heads were minimally processed and the shredded cabbage was either washed with 0.5% citric acid or not washed before storing under modified atmosphere packaging (MAP) in polypropylene (PP) film bags at 15°C and 75% relative humidity (RH) in a cold room to study the effect of washing on pigments and antioxidant content of shredded cabbage. Citric acid washed samples had a drastic reduction in chlorophyll content. However, for non-washed shredded cabbage, under the in-pack gaseous concentrations of 4.2-8.1% O₂ and 8.2-11.6% CO₂, the chlorophyll content could be maintained to sufficiently reasonable levels. A combination of low in-pack O₂ (4.2%) and high CO, (11.8%) concentrations showed beneficial effect on β-carotene content of non-washed samples, while it decreased drastically both under anaerobic as well as under the sustained higher levels of in-pack O₂. The ascorbic acid (antioxidant) content could be retained significantly, both in non-washed and washed cabbages under the gaseous atmospheres of 2.4-4.2% O₂ and 11.8-13.5% CO₂. However, under anaerobic levels of O₂, it decreased at a faster rate for all the packaging treatments. Thus, washing of shredded cabbage with 0.5% citric acid led to a drastic reduction in its chlorophyll and β-carotene contents during storage under modified atmosphere, while the ascorbic acid content was affected marginally.

2 illus, 16 ref

009965   Pawar V D;Machewad G M;Durge A V;Maitre A S (Food Science and Technolgy Dep, Postgraduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, Email: pawarvd@rediffmail.com) : Processing and characteristics of snacks extruded from rice and corn grits and malted legumes. J Fd Sci Technol 2009, 46(5), 494-6.

Ready-to-eat extruded snacks from a blend of rice, com grits and legume malt in the proportions of 8:1:1 and 7:2:1 were prepared by using single screw dry extruder. On the basis of extruded snacks quality, the optimum conditions for extrusion were 80, 100 and 120°C in 3 zones of heating barrel, 6 mm of die opening, 60 sec of retention time, 62 rpm of screw speed and 28 kg/h of feed rate. The extruded snacks were evaluated for quality attributes such as chemical composition, physical properties and sensory qualities. Snacks contained 11-12% protein, 0.8-1% fat, 3.0-3.2% ash, 1.25-1.40 g/cm³bulk density and 1.72-1.77 expansion ratio. The product was fully expanded and well cooked and uniform in size and shape. The data on sensory quality evaluation showed better quality attributes of the extruded snacks with legume malt than without legume malt. The extruded snacks with greengram malt at a ratio of 7:2:1 was better than that with moth bean malt at the same ratio.

^ssc1 table, 13 ref

009964   Parminder Kaur;Satish Kumar;ARORA S;Chawla N; Singh M (NO, Guru Nanak Engineering College, Ludhiana, Email: pkaur_gne@rediffmail.com) : Influence of different drying technique on quality of spearmint (Mentha spicata L.). J Fd Sci Technol 2009, 46(5), 440-4.

Spearmint (Mentha spicata L.) was dried using convective dryer as also conventional drying (CD) like sun drying, room air drying and solar drying (using polythene tent dryer). Convective drying was carried out at 45, 50, 55, 60 and 65°C hot air temperatures at air velocities of 0.5, 1.0, 1.5, 2.0, 2.5 meter/sec. Comparison of rehydration characteristics, colour, oil content and drying ratio was done for various methods to study the effect. Conveetive-dried samples had slightly higher rehydration ratio compared to CD samples and among CD samples, room air dried samples had highest rehydration ratio. Retention of green colour was higher in leaves compared to leaves with stalks and for convective dried compared to CD samples at 50-55°C and air velocity 1.0-2.0 meter/sec. CD samples had higher oil content compared to convective dried particularly at higher temperature of 60-65°C.

2 illus, 2 tables, 18 ref

009963   Padmashree A;Khan M A;Semwal A D;Govindaraj T;Sharma G K (Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011, Email: adsemwal@yahoo.co.in) : Packaging system for storage and transportation of bulk packed vegetable oils. J Fd Sci Technol 2009, 46(5), 445-9.

Packaging system for refined vegetable oils was attempted to find a substitute for the currently used 18 1 square tins in Army to overcome transit damage and consequent loss through leakage of contents. Low density polyethylene (LD, 50 μ) /Nylon (100 μ)/low density polyethylene (LD, 50 μ)-(LD/Nylon/LD)-co-extruded flexible film bags housed in 5-ply card board boxes were found most suited from the keeping quality and transport worthiness of oils. Expanded polyethylene foam (2" dia thickness) as a protective packaging to protect the edges of tins, encased in 5-ply card board boxes was also very effectively minimized the transit losses.

9 tables, 9 ref

009962   Nagaprabha P;Prakash J (Studies in Food Science and Nutrition Dep, Mysore Univ, Mysore-570 006, Email: jampr55@hotmail.com) : Development and quality assessment of greengram based instant dosai mix. J Fd Sci Technol 2009, 46(5), 418-22.

Ungerminated and germinated greengram (Phaseolus aureus) were analyzed for chemical composition and functional properties. Four dosai mixes were prepared. The composition of the mix was a cereal, rice flour or wheafl semolina 50%, germinated greengram flour 46%, salt 3.5% and sodium bicarbonate 0.5%. Dosai mix samples were evaluated for moisture sorption at different relative humidity (RH) and sensory attributes. Consumer response for the mix was also obtained by distributing the mix to 50 housewives. Protein, fat, total ash and fiber contents of greengram were 23.6, 1.4, 3.4 and 6.14 g% on dry weight basis, respectively. Germination lowered the mineral content of greengram. Fat absorption, water absorption and emulsification increased on germination. Moisture uptake was low in greengram + rice flour blends (7%) and high in greengram + wheat semolina (33-36%) blends at the end of 5 days of storage at highest RH of 93%. All the formulated dosai mixes had excellent sensory quality and there was no difference between blends made with germinated or ungerminated greengram. The consumer perception done through Hedonic scaling showed that most respondents liked the greengram + rice flour based instant dosai mix.

2 illus, 3 tables, 30 ref

009961   Mishra B;Khatkar B S (Centre of Food Science and Technology, CCS HAU, Hisar-125 004, Email: bhawana0504@yahoo.co.in) : Post harvest quality and physiology of coated ber (Zizyphus mauritiana lamk) fruit. J Fd Sci Technol 2009, 46(5), 455-8.

Effect of coating whey protein concentrate, carboxymethyl cellulose and peanut oil, bees wax on post-harvest shelf-life and quality attributes of ber (Zizyphus mauritiana Lamk) fruit cv. 'Umran' was studied during storage at ambient (20±1°C, 70±5% RH) and refrigerated (10)±1°C, 65+5% RH) storage conditions. Uncoated fruits packed in corrugated fiberboard (CFB) boxes lined with newspaper (control-I), uncoated fruits packed in sealed polyethylene bags with 0.5% perforations (control-II) and sealed polyethylene bags without perforations (control-III) were used for comparing the results. Increase in physiological loss in weight (PLW), decay loss and ripening during storage was observed. Fruit coated with 5% peanut oil retained better quality as compared to uncoated fruits kept in CFB box. This treatment recorded 10.4% and 5.3% PLW on the final day at ambient and refrigerated storage conditions, respectively. Control III recorded least PLW and maximum reduction in respiration and ethylene evolution but scored least on sensory scale due to incipient taste and off-flavour. The peanut oil coated fruit had 8 and 16 days of economic shelf-life at ambient and refrigerated conditions, respectively.

7 tables, 21 ref

009960   Mangaraj S;Goswami T K (Agricultural and Engineering Dep, Indian Institute of Technology, Kharagpur-721 302) : Modified atmosphere packaging-an ideal food preservation techique. J Fd Sci Technol 2009, 46(5), 399-410.

Modified atmosphere packaging (MAP) is a gracious, cheap and convenient packaging system that has the capacity to preserve natural quality of food commodity in addition to extend the storage life, if it is used properly. MAP has been a proven technology to meet the consumer's demand for more natural and fresh foods, which is increasing day by day. This method is advantageous, as strict regulations are enforced on the use of other chemical preservation methods. It is also commercially successful for preserving certain fresh fruits and vegetables. MAP is a dynamic system where respiration of the packaged product and gas permeation through the packaging film takes place simultaneously. At equilibrium, the respiration rate of the commodity equals the permeation rate of the packaging film and it retains the desired atmosphere. The attainment of the equilibrium state depends on proper designing of MAP. This technique can be integrated with active or interactive packaging to improve the package atmosphere to achieve superior product quality and safety. Of late, the packaging films of required gas transmission properties are available. Also to achieve the desired film characteristics for MAP different plastic films are either laminated or co-extruded for its successful operation. Although an increasing choice of packaging materials is available to the MAP industry, most packs are still constructed from polyvinyl chloride, polyproylene, polyethylene and polyethylene terephthalate.

3 tables, 94 ref

009959   Madhusudana Rao B;Jayaprakash Babu U S;Imam Khasim D (NO, Reserch Centre of Central Insitute of Fisheries Technology, Visakhapatnam-530 003, Email: bmrcift@rediffmail.com) : Microbiological quality of fermented fish silage. J Fd Sci Technol 2009, 46(5), 488-90.

Three batches of fermented silage (FS) were made using silver bellies (Leiognathus sp), along with Lactobacillus plantarum (5%), sodium benzoate (0.5%) and molasses (6, 8 and 10%). The result indicated that 10% molasses with Lb. plantarum and sodium benzoate yielded a stable silage with desirable πH of <60>4.5, whereas molasses at 6 or 8% did not produce stable silage and had high levels of H₂S producing bacteria and total Enterobacteriaceae counts. The minimum πH attained was 4.0, 4.7 and 5.0 in 10, 8 and 6% molasses, respectively. Experiments were carried out to use material from previous FS as starter inoculum for converting fresh fish mince to silage using 1:1, 1:2, 1:4, 1:5 and 1:10 (inoculum:fresh fish mince) ratios. Stable FS (14 day old silage with LAB count of 7.4 log cfu/g and total plate count of 7.3 log cfu/g) was added to fresh fish mince, to which the required amount of molasses (10%) and sodium benzoate (0.5%) were added. The results suggested that 14-day old FS can be used as starter culture at 1:5 ratio effectively to produce stable FS.

^ssc1 illus, 28 ref

009958   Madaeni S S;Aminnejad M;Zahedi G (Membrane Research Center, Chemical Engineering Dep, Razi Univ, Kermanshah, Iran, Email: smadaeni@yahoo.com) : Mathematical method to study CO₂-CH₄ sparation in a hollow fibre module. Indian J chem Technol 2010, 17(4), 274-81.

In this work a counter current hollow fibre module with feed entering to shell was studied in order to separate carbon dioxide from methane. New mathematical methods for prediction of specifications of permeate and retentate streams at various conditions were developed. The effects of operating and design variables on module efficiency for a mixture of CO₂ and CH₄ were studied. It was found that sweep pressure has inverse and direct effects on the CH₄ concentration in the retentate and permeates streams, respectively. The opposite effect was observed for CO₂.

14 illus, 2 table, 15 ref

009957   Kolawole O D;Williams S B;Awujola A F (Agricultural Extension and Rural Dep, Obafemi Awolowo Univ, Ile-Ife, Osun State, Nigeria, Email: toyinkolawole@oauife.edu.ng) : Indigenous fish processing and preservation practices amongst women in South Western Nigeria. Indian J Tradl Knowledge 2010, 9(4), 668-72.

The paper investigates indigenous fish preservation practices (IFPs) amongst women of Epe Division in Lagos State of Southwestern Nigeria. Total 120 women engaged in fish processing and preservation were interviewed from five riverine communities in the study area through a multi-stage sampling procedure. About 52.5% of the respondents were solely engaged in fish processing and preservation; 47.5% combined fish processing and preservation business with other income-generating activities. Majority (82.5%) of the respondents were members of the cooperative associations. Salting, sun drying, smoke-drying and frying were the most popular processing and preservation techniques utilized by the women. About 55% of them, however, utilized between 3 and 4 of such methods. Lack of storage facilities, inadequate capital, smoke pollution, low sales of products and transportation problems were identified as major constraints.

21 ref

009956   Khapre A P;Deothankar H M;Bobade H P (College of Food Technology, Marathwada Agricultural Univ, Parbhani-431 402) : Soyabean and corn flour engiched cookies. Bioinfolet 2010, 7(4), 281-82.

Soybean and corn blend at 30:20 ratio was prepared, mixed with butter, sugar, baking powder and beatened eggs to prepare a dough. The dough was baked at 160øC for 15 min. The cookies prepared from soybean were rich in crude fat, protein, fiber and ash, with good nutritional and acceptable organoleptic qualities.

1 table, 4 ref

009955   Jain S K;Khurdiya D S (Post Harvest Technology Dep, College of Horticulture and Forestry, Jhalawar-326 001, Email: jain_shashi_kumar@yahoo.co.in) : Ascorbic acid content and non-enzymatic browning in stored Indian Gooseberry juice as affected by sulphitation and storage. J Fd Sci Technol 2009, 46(5), 500-1.

The potential of Indian gooseberry/aonla (Emblica officinalis Gaertn.) fruit for preparation of vitamin C rich beverages has been explored due to its acidic and astringent taste and perishable nature. Effect of pasteurization and sulphitation in combination with different storage conditions of aonla juice packed in glass bottles was studied. Sulphitation (350 ppm SO₂) of aonla juice coupled with storage at low temperature (4±1°C) minimized the loss of vitamin C and prevented non enzymatic browning even after 6 months of storage.

^ssc1 illus, 20 ref

009954   Han Y;Zhang W (School of Chemical Engineering and Technology, Tianjin Univ, Tianjin-300072 People's Republic of China) : Simultaneous removal of NO_x and SO₂ in exhausted gas through landfill leachate. Indian J expl Biol 2010, 48(12), 1237-42.

Simultaneous removal of NO_x and SO₂ from exhausted gas were investigated by studying co-culture of sulfate reducing bacteria and anaerobic denitrifying bacteria, separated from landfill leachate. When H₂S, generated by sulfate reducing bacteria was chosen as the sole electron donor for anaerobic denitrifying bacteria, the co-culture system demonstrated a faster NO removal rate, higher stability and better permanence. When the feed gas flow rates of N₂ and SO₂ were maintained constant at 0.1 m³/h and 16 ml/min respectively, the maximum NO-removal rate could be achieved at over 92% with NO feed gas kept between 2-6 ml/min, while the SO₂ removal rate was always above 95%. Long-term continuous removal of NO exhibited an evident periodicity of five days, however, the fluctuation range of NO-removal was decreasing. Moreover, the decrease of the gas flow rate and the increase in NO inlet concentration could contribute to a higher NO-removal rate.

5 illus, 1 table, 24 ref

009953   Gopinandhan T N;Kannan G S (Analytical Laboratory, Central Coffee Research Institue, Coffee Board, Bangalore-500 001, Email: revathi123@yahoo.com) : Effect of roasting and brewing on ochratoxin A in coffee. J Fd Sci Technol 2009, 46(5), 459-62.

Effect of roasting and filter brewing on the stability of ochratoxin A (OTA) was studied using 3 naturally contaminated and 2 artificially infected coffee bean (Coffea canephora) samples. The OTA contaminated coffee samples were subjected to roasting temperatures of 180, 200 and 220°C, roasting levels of light, medium and dark, brewing times of 7, 15 and 20 min and analyzed for OTA content following immuno affinity column cleanup procedure coupled with high performance liquid chromatography. Naturally contaminated coffee samples showed OTA reduction from 4 to 36.8% with an average of 22%. Artificially infected coffee sample showed OTA reduction from 7 to 28.3% with an average of 16.6%. The filter method of coffee brewing reduced OTA content by 14%.

1 table, 34 ref

009952   Gogoi S B (Petroleum Technology Dep, Dibrugarh Univ, Dibrugarh-786 004, Email: sbg6@rediffmail.com) : Characerization of vesicle for enhanced oil recovery. Indian J chem Technol 2010, 17(4), 282-90.

A systematic study has been performed employing the use of a cationic surfactant didodecyldimethylammonium bromide (DDAB), an anionic surfactant sodium lignosulfonate (SLS) and water for Enhanced Oil Recovery (EOR) from the underground porous media of the depleting oil field of Naharkotiya, Duliajan, in the Upper Assam basin, India. The strong electrostatic interaction between the oppositely charged head groups present in cationic/anionic surfactant mixtures, the geometric packing ratio can effectively be tailored by varying the ratio of cationic and anionic surfactants. Here the behaviour of aqueous mixtures of the surfactants, SLS and DDAB with reference to Interfacial Tension (IFT) and EOR has also been explored. The zeta (Q-potentials are positive at DDAB-rich regions and negative at SLS-rich regions. The vesicles appear to be stable, supported by large absolute values of ζ-potentials and little change in UV absorbance for several months. These vesicles can recover 46.45% oil from water flooded porous media compared to micelles of SLS and DDAB, which can recover 16.76% and 36.80% of oil respectively.

10 illus, 2 table, 40 ref

009951   Gogoi P K;Barhai B (Chemistry Dep, Dibrugarh Univ, Dibrugarh-786 004, Email: dr_pradip@yahoo.com) : Corrosion inhibition of carbon steel in open recirculating cooling water system of petroloeum refinery by a multi-component blend containing zinc(II) diethyldithiocarbamate. Indian J chem Technol 2010, 17(4), 291-5.

A multi-component blend of inhibitors containing sodium salt of diethyldithiocarbamate (DEDTC) (50 to 100 ppm), Zn²⁺as ZnSO₄.7H₂O (50 to 70 ppm) and 1-hydroxy ethyledene-l,l-diphosphonic acid (HEDP) (50 to 150 ppm) was formulated as corrosion and fouling inhibitor for carbon steel in open recirculating cooling water system of Numaligarh Refinery Limited (NRL), Golaghat, Assam and evaluated by weight loss and potentiodynamic polarization methods. The results showed that each of NaDEDTC, HEDP and ZnSO₄.7H₂O in 1.0:1.4:1.0 ratios can significantly decrease corrosion, scale build-up and microbial growth under the test condition. Potentiodynamic polarization curves indicate both cathodic and anodic corrosion inhibition. SEM and EDS studies indicate the formation of an adsorbed protective film containing of Fe₂₊-HEDP, Zn²⁺-HEDP, Zn²⁺-DEDTC complexes on the metal surface.

6 illus, 4 tables, 18 ref

009950   Gadhe K S;Jadhav B A;Kshirsagar R B (Food Chemistry and Nutrition Dep, College of Food Technology, M A U, Parbhani) : Utilization of soyabean in dhokla preparation. Bioinfolet 2010, 7(4), 309-12.

Dhokla was prepared by replacing Bengal gram flour with that of soyabean at the rate of 20,40,60,80 and 100 percent. The Dhokla was then evaluated for its nutritional, microbial and organoleptic quality attributes. The 100 percent replacement of Bengal gram with soyabean brought about significant improvement in nutritional quality of Dhokla. The fermentation for 14 hrs brought about significant decrease in pH and also increased the microbial load from 9.80 x 10⁹ to 1.31 x 10¹⁰ per ml in all the Dhokla batters. All treatments exhibited good organoleptic scores while, 100 percent replacement of Bengal gram by soyabean recorded highest scores for all organoloeptic attributes.

3 table, 8 ref

009949   Dinesh Kumar;Ezekiel R (Central Potato Research Institute Campus, Modipuram, Meerut-250 110, Email: dinesh_cpri@yahoo.com) : Changes in glycolkaloids and phenolic contents in potato tubers stored under different conditions. J Fd Sci Technol 2009, 46(5), 480-3.

Tubers of potato (Solanum tuberosum L.) cultivars 'Kufri Chipsona-1', 'Kufri Bahar' and 'Kufri Jyoti' were stored for-90 days under refrigerated (2-4°C and 10-12°C) with isopropyl-N-(3-chlorophenyl) carbamate (CIPC) and non-refrigerated (in heap, 19-33°C) and under room temperature (26-40°C) conditions. Peels and flesh were analyzed for glycoalkaloids and phenol contents. The glycoalkaloid content increased in the flesh of tubers stored at 10-12°C, while in peels, increase occurred at 2-4°C and in heap storage. In room temperature (26-40°C) storage, no significant changes were observed in glycoalkaloid contents, but variety specific changes occurred after different durations of storage. The phenol content in both peels and flesh decreased after 90 days of storage at 2-4°C, 10-12°C and in heap. The changes in phenol content in tubers stored at room temperature (26-40°C) did not show any consistent trend.

2 tables, 11 ref

009948   Dhiman A K;Sharma K D;Attri S (Dr YS Parmar Horticulture and Forestry Dep, Directorate of Extension Education, Nauni, Solan-173 230, Email: dhimnanju@yahoo.com) : Functional constitutents and processing of pumpkin: a review. J Fd Sci Technol 2009, 46(5), 411-17.

Pumpkin (Cucurbita spp.) due to its unusual and extravagant characters is considered as the marvels of vegetable world. Among cucurbitaceous vegetables, pumpkin has been appreciated for high yields, long storage life and high nutritive value. In India, pumpkin is grown under a wide range of agro-climatic conditions, both for immature and mature fruits. Pumpkin fruits are sweet when ripe with yellow or orange flesh rich in β-carotene, a precursor of vitamin A. Pumpkin is a rich source of functional food components like vitamins, minerals and dietary fibers. Pumpkin can profitably be converted into a variety of value added products such as jam, jelly, marmalade, candy, puree, sauce, chutney, pickle and halwa. Pumpkin flour could be used to supplement cereal flours in bakery products, soups, instant noodles and natural colouring agent in pasta and flour mixes. Pumpkin seeds, generally thrown away are otherwise, a rich source of oil and nutrients and could be consumed as food. The seed flour is used as a protein supplement in bread and cookies. Pumpkin seeds have many health benefits due to lower cholesterol and antidepressant qualities.

^iia2 tables, 96 ref

009947   Chauhan O P;Singh A;Raju P S;Bawa A S (Defence Food Research Laboratory, Siddarthnagar, Mysore-570 011, Email: opchauhan@gmail.com) : Development of tender coconut water blended yoghurt using different stabilizers. J Fd Sci Technol 2009, 46(5), 427-30.

Effect of stabilizers (pectin, gellan gum and gelatin each at 0.25% w/v) and addition of tender coconut water (TCW), (10-30%, v/v) to standardized milk (4.5% fat, 8.5% SNF) during yoghurt preparation was studied with respect to physico-chemical, colour, texture and sensory attributes. Addition of TCW decreased (π<60>0.05) protein, fat, ash and total solid contents, whereas carbohydrate content and syneresis increased with increase in the level of TCW up to 30%. The Hunter colour LΘ and aΘ values increased whereas, βΘ values decreased with increase in the level of TCW. Addition of TCW reduced (π<0.05) the hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness of yoghurt. Samples prepared with gellan gum showed higher (π<60>0.05) total solids and hardness and lower syneresis. Addition of TCW up to 20% level slightly improved the sensory score for taste, mouthfeel and overall acceptability while the scores for colour, appearance and texture reduced with increase in the level of TCW.

4 tables, 20 ref

009946   Bhavyashree S H;Prakash J;Platel K;Srinivasan K (Biochemistry and Nutrition Dep, Cetral food Technological Research Institute (Counicl of Scientific an, Mysore-570 020, Email: kalpanaplatel@gmail.com) : Bioaccessibiligy of minerals from cereal-based composite meals and ready-to-eat foods. J Fd Sci Technol 2009, 46(5), 431-5.

Mineral content and bioaccessibility of 4 home-made composite meals and 6 commercial ready-to-eat (RTE) foods werte assessed. Bioaccessibility of Fe from composite meals based on 4 staple cereals ranged from 1.5% (finger millet meal) to 4.7% (wheat meal), while that of Zn, from 8.5% (rice meal) to 0.31% (sorghum meal) and of Ca, from 5.1% (wheat meal) to 9.8% (rice meal). Rice and finger millet meals provided more bioaccessible Zn and Ca, while wheat and sorghum meals had more bioaccessible Fe. Commercial RTE foods provided more bioaccessible Zn and Ca than the corresponding whole meals. Thus, intake of minerals is not compromised by consuming the traditional RTE foods instead of regular home-cooked meals.

3 tables, 12 ref

009945   Babic J;Subaric D;Ackar D;Kopjar M;Tiban N N (J J Strossmayer in Osijek Univ, Faculty of Food Technology, Franje Kuhaca 18, 310 00 Osijek, Croatia, Email: jurislav.babic@ptfos.hr) : Acetylation and characterisation of corn starch. J Fd Sci Technol 2009, 46(5), 423-6.

Acetylation of corn starch was studied by reacting starch with 4, 6 and 8% (w/w) acetic anhydride. Gelatinization, retrogradation and rheological properties of native and modified corn starches were studied. The degree of substitution of acetylated corn starches were 0.048, 0.067, and 0.085 for 4, 6 and 8% acetic anhydride, respectively. The gelatinization temperature (onset, peak and conclusion) and enthalpy of gelatinization were higher in the native starch than in modified starches. Acetylation considerably reduced the retrogradation in starch gels and enthalpy of retrogradation decreased as degree of substitution increased. The acetylated starches had also lower viscosity and consistency of starch pastes, as well as hardness and adhesiveness of starch gels.

1 illus, 1 tables, 30 ref

009944   Arifuzzaman Khan G M;Arafat S M Y;Reza M N; Abdur Razaque S M;Alam M S (Applied Chemistry and Chemical Technology Dep, Islamic Univ, Kushtia 7003, Bangladesh, Email: gm_arifuzzaman@yahoo.com) : Linde type-a zeolite synthesis and effect of crystallization on its surface acidity. Indian J chem Technol 2010, 17(4), 303-8.

An alumino-silicate zeolite, Linde Type-A (LTA) has been prepared from aluminium powder and sodium metasilicate by hydrothermal process. The zeolite was characterized by FTIR and X-ray diffraction (XRD) analysis and by measuring the surface acidity using KOH as adsorbate. The surface acidity of LTA zeolite varied greatly with varying synthesized conditions such as crystallization temperature, crystallization time and K⁺ ion adsorption period. The Bronsted acid site on the zeolite surface increased with increasing crystallization temperature and the maximum surface acidity was obtained at 100°C. Crystal growth was also dependent on the crystallization time. The surface acidity increased with increasing crystallization time. The maximum surface acidity due to the maximum consumption of the K⁺ ion was observed at 48 h adsorption time and the value was found to be 0.9 meq/g when Si:Al was 50:50. It was seen that the surface acidity was more pronounced when ammonium hydroxide solution as adsorbate and agitated crystallization condition were used. The surface acidity of the commercial LTA zeolite was compared with the surface acidity of the synthesized LTA zeolite. It was found that the surface acidity of synthesized LTA zeolite is slightly greater than commercial LTA zeolite.

6 illus, 2 tables, 18 ref

009943   Anirudhun T S;Suchithra P S (Chemistry Dep, Kerala Univ, Kariavattom, Tritandrum-695 581, Email: tsani@rediffmail.com ) : Equilibrium, kinetic and thermodynamic modeling for the adsorption of heavy metals onto chemically modified hydrotalcite. Indian J chem Technol 2010, 17(4), 247-59.

The adsorption of heavy metals (Cu(II), Zn(II) and Cd(II)) from aqueous solutions with tannin-immobilized calcined hydrotalcite (TA-HTC) was studied using batch experiment technique. The surface characterizations of the adsorbent were investigated. Kinetic modeling of removal of metals was done using a pseudo-second-order rate expression. The intraparticle mass transfer diffussion of metals on adsorbent represented the rate-limiting step, with the activation energy of 27.05, 24.22 and 21.96 kJ/mol for Cu(II), Zn(II) and Cd(II), respectively. Experimental results showed that the adsorption of metals was selective to be in the order of Cu(II)>Zn(II)>Cd(II). Equilibrium isotherm data for metal ions were analyzed by the Langmuir, Freundlich, Dubinin-Radushkevich and Scatchard equations. The Langmuir adsorption isotherm described the adsorption data very well at ail studied temperatures. Thermodynamic parameters such as standard enthalpy (Δ<78>), standard entropy (ΔS⁰), standard free energy (ΔG⁰), activation energy and isosteric enthalpy and entropy were calculated and the results are discussed in detail.

7 illus, 5 table, 58 ref

009942   Anandh M Anna;Lakshmanan V;Radha K (Tamil Nadu Veterinary and Animals Sciences Univ, Regional Research Centre, Pudukkotti-622 004, Email: drmaatnvasu@yahoo.com) : Quality of restructured smoked buffalo tripe rolls incorporated with buffalo meat. J Fd Sci Technol 2009, 46(5), 484-7.

Restructured smoked buffalo tripe rolls (SBTR) from buffalo tripe (BT) with 20, 25 and 30% levels of buffalo meat (BM) were prepared and quality evaluated. SBTR prepared with 100% BT were used as control. Significant (π<60>0.05) increase was observed for product yield, degree of curing, moisture and protein contents in BM incorporated SBTR than control. However, significant (π<60>0.05) reverse trends were observed for πH, diameter shrinkage, shear force value, drip loss and fat content. Sensory evaluation scores for appearance and colour, flavour and tenderness were highest for 30% BM incorporated SBTR followed by 25, 20% BM incorporated SBTR and control SBTR. However, scores for juiciness, binding and overall acceptability values were significantly (π<60>0.05) higher for 25% BM incorporated SBTR followed by 30, 20% BM incorporated SBTR and control SBTR. The flavour and tenderness scores between 30 and 25% BM incorporated SBTR did not differ significantly. Thus, it can be concluded that 75% BT and 25% BM can be used for preparation of SBTR without affecting quality and acceptability.

^ssc22 ref

025542   Upadhyaya A;Sarathy D (Dept of Mater and Metall Engng, Indian Inst of Technol, Kanpur-208 016, Email: anishu@iitk.ac.in) : Advances in alloy design of hardmetalas. Trans Indian Ceramic Soc 2005, 64(4), 197-202.

Alloy design approaches for processing high-performance hardmetals for metal cutting and mining applications. In fine-grained hardmetals for metal cutting applications combined addition of VC and Cr₃C2 in optimal proportion, as grain-growth inhibitors, enhances the hardness as well as indentation fracture toughness. In addition, the synergistic action of these grain-growth inhibitors also results in a more homogeneous microstructure. Consequently, the variation in the mechanical properties of these fine-grained hardmetals is reduced. This research also highlights the influence of carbon on the transverse rupture strength and toughness of the mining and finegrained hardmetals A lower carbon in the two-phase WC + Co region of the hardmetal microstructure results in higher fracture toughness and transverse rupture strength without compromising the hardness.

14 illus, 4 tables, 127 ref

025541   Singh N;Khatkar B S (Dep of Fd Technol, Guru Jambheshwar Univ, Hisar-125 001, Email: bskhatkar@yahoo.co.in) : Milling quality assessment of Indian wheats. J Fd Sci Technol 2006, 43(1), 53-5.

Of the 47 commercial wheat varieties evaluated 33 varieties yielded more than 60% refined wheat flour. Based on this, they were grouped into high (<62> 60%) and low (<60> 60%) flour yielding varieties. The variety 'UP2425' gave highest (67.4%), and 'C306' gave lowest (53.2%) flour yield. A significant positive correlation between kernel width, flour ash and flour yield was found in hard wheat varieties. Flour yield of soft wheat varieties showed significant negative correlation with the test weight but flour yield of hard wheat showed extremely weak negative correlation with the test weight. Model equations were developed to predict flour yield potential of wheat varieties. The equations provide correlation coefficients of r = 0.70 and 0.51 between measured and predicted flour yields for hard and soft wheat varieties, respectively.

1 illus, 5 tables, 9 ref

025540   Singh A K;Goswami T K (NO, Hartcourt Butler Technol Inst, Kanpur-721 302, Email: tkg@agfe.iitkgp.ernet.in) : Controlled atmosphere storage of fruits and vegetables. J Fd Sci Technol 2006, 43(1), 1-7.

Fruits and vegetables are highly perishable and these must be saved from spoilage and deteriorative changes as early as possible after harvest. Controlled atmosphere storage supplemented with refrigeration is practised to increase the shelf-life of fresh fruits and vegetables and made these commodities available throughout the year. Post harvest losses are also reduced. This review critically analyzes the controlled atmosphere storage of fresh fruits and vegetables with special reference to their advantages and limitations.

^iia3 tables, 63 ref

025539   Ranjan P;Arora S;Sharma G S;Sindhu J S;Singh G (Dairy Chem Div, Natn Dairy Res Inst, Karnal-132 001, Email: sumitakl23@yahoo.com) : Sensory and textural profile of curd (dahi) from calcium enriched Buffalo milk. J Fd Sci Technol 2006, 43(1), 38-40.

Buffalo milk was fortified with calcium at 50 mg/100 ml using calcium chloride, calcium lactate and calcium gluconate and the pH was adjusted by disodium hydrogen phosphate. The enrichment caused a decrease in firmness of dahi and the decrease depended on the type of salt. Sensory properties of dahi from milk enriched with calcium gluconate and calcium lactate was comparable to dahi made from control milk.

2 tables, 18 ref

025538   Pawar V D;Machewad G M (Dep of Biochem and Appl Nutrition. Coll of Fd Technol, Marathwada Agric Univ, Parbhani-431 402, Email: gmachewad@rediffmail.com) : Changes in availability of iron in barley during malting. J Fd Sci Technol 2006, 43(1), 28-30.

Barley grains were dehulled, soaked for 17 h, germinated for 48 h and malted after steeping for 18 h and germinating for 4 days. The changes in the phytate phosphorus and its influence on availability of iron in vitro were studied. On processing of barley the phytate phosphorus (% of total phosphorus) significantly decreased from 48.8 to 25.4% in dehulled, 41.4% in soaked, 33.5% in germinated and 28.9% in malted barley which caused a significant improvement in the content of ionizable iron (% of the total iron) being maximum in malted (84.0%), soaked (80.4%) and dehulled (51.4%).

2 tables, 20 ref

025537   Pandey V K;Chakrabarti D K;Pandey A (Dep of Hort, N.D. Univ of Agric and Technol, Kumarganj, Faizabad-224 229, Email: dkcnduat@yahoo.com) : Fusarium moniliforme - enzyme induced ripening of banana fruits. J Fd Sci Technol 2006, 43(1), 46-8.

Ripening was induced in banana Musa sapientum with enzymes secreted by Fusarium moniliforme Sheld, the incitant of spotted disease of banana popularly known as Chittidar banana. The fungus in Czapek-dox-broth produced amylase and protease and a little amount of cellulase. Mature banana fruits when treated with enzyme rich culture filtrates of the fungus, starch content of the fruits was hydrolyzed into reducing sugars (fructose and glucose) and proteins into free amino acids. The chlorophyll content of the peels disintegrated leaving carotenoids, thus, resulting into bright yellow coloured fruits. The conversion of starch into reducing sugar or protein into free amino acids and development of carotenoids in enzyme treated fruits as compared with Chittidar (F. moniliforme infected brown spotted) banana were more and faster by 3 to 4 days at 28°C.

4 tables, 13 ref