024986   Premavalli K S;Majumder T K;Bawa A S (NO, Defence Food Research Laboratory, Mysore-570 011) : Quick semi-quantitative test for lead in processed foods. Def Sci J 2007, 57(2), 243-7.

Simple, quick semi-quantitative test for the determination of lead metal in canned fruits, vegetables other than dehydrated onion, fish, and meat products, has been developed using the optimised concentration of dithizone reagent under alkaline pH as the test solution, which on reaction with the sample solution gives green to blue to violet to red colour, depending on the lead concentration in the sample. The quick test results were compared with atomic absorption spectrophotometric analysis. A total of 80 samples were analysed and it was found that the lead content ranged from 0.001 ppm to 10.35 ppm in all the samples.

3 tables, 15 ref

024985   Mukherjee C;Bhattacharyya D K (Chemical Technology Dep, Univ Coll Sci amd Technol, Calcutta Univ, Kolkata-700 009, Email: okb_oiltech@yahoo.co.in) : Oxidative stability of some seed oils containing conjugated octadecatrienoic fatty acid isomers. J Lipid Sci Technol 2006, 38(4), 175-82.

A comparative study of oxidative stability of conjugated and non-conjugated fatty acid containing oils of similar chain length and unsaturation, was undertaken under Schaal oven test condition (at 63 ± 2°C temperature), taking seed oils like snake gourd (Trichosanthes anguina) containing conjugated punicic acid (9 cis, 11 trans, 13 cis), bitter gourd or karela (Momordica charantia), having conjugated α-elaeostearic acid (9 cis, 11 trans, 13 trans) and linseed (Linum usitatissimum) oil containing non-conjugated α-linolenic acid (9 cis, 12 cis, 15 cis), as control. In this study, the oils were analyzed by U.V., Ir I.R. and G.C. The in vitro oxidation of crude snake gourd seed oil containing punicic acid carried out at ambient temperature, showed changes in colour, development of rancidity and formation of gel-like d substance. A kind of relationship between the change a of conjugated triene, and the corresponding change in colour and odour was noted. The oxidative stability of the conjugated fatty acid isomers at Schaal oven test temperature showed that there was difference in the formation of primary products (estimated by peroxide value), secondary products (estimated by TBA value), conjugated diene and triene formation, hi and gel-structure (confirmed by SEM study), between snake gourd and bitter gourd oils and also incase of linseed oil.

4 illus, 5 tables, 24 ref

024984   Mhaske H P;Vaidya V V;Shailajan S;Ganesh Singh;Dalvi K M (Industrial Coordination Centre, Ramnarain Ruia College, Matunga, Mumbai-400 019) : Determination of some heavy metals from a medicinal plant, Pueraria tuberosa, by atomic absorption spectrophotometric technique. Nat Envir Pollut Technol 2006, 5(3), 389-91.

Herbal medicines, analysed for heavy metals, are found to be having higher concentration of one or more elements. Therefore, limit tests of heavy metals are essential for herbal medicines. There is also a need for heavy metal analysis to be an integral part of the standardization of herbal medicines. Pueraria tuberosa D.C. is a large, perennial climber with huge tuberous root and distributed almost throughout India. Tubers of Pueraria tuberosa have many pharmacological activities of which antihepatotoxic activity against CCl₄ induced liver damage and anti-implantation activity in rats are few to name. Six common heavy metals, lead, zinc, copper, chromium, iron and nickel were analysed in the plant by Atomic Absorption Spectrophotometric (AAS) technique.

2 tables, 14 ref

024983   Gopalasamy V;Ganapathy A;Vimal Raj V (Civil Engineering Dep, Engng and Technol Fac, Annamalai Univ, Annamalainagar-608 002) : Biosorption and its application in removal of heavy metals from wastewater. Nat Envir Pollut Technol 2006, 5(3), 337-42.

Sorption experiments using the powder of Artocarpus heterophyllus (jackfruit) leaves, for chromium removal from wastewater were carried out to study the influence and optimization of the biosorption of Cr (VI). The effect of pH (1.0-10.0), different contact periods (30-180 min) and varying biomass quantities (0.5. 1, 1.5 and 2.0g) were also examined. It was observed that Artocarpus heterophyllus possessed better specific uptake capabilities for Cr (VI), showing approximate uptake of 0.043 mg/g of biomass. Artocarpus heterophyllus has shown much better sorption in the pH range between 6.0 and 7.0 and at the contact time of 150 min The adsorption data have been analyzed and fitted to both Langmuir and Freundlich classical adsorption isotherm models. The best optimized time was found to be 150 min at pH 7.0 and the concentration of Cr at 100mg/L. The biomass dose of 2.0g/L was optimum at a contact time of 120 min and the concentration of Cr at 100mg/L. The pH of 6.0-7.0 showed the best adsorption results at the contact time of 120 min and the concentration of Cr at 100mg/L.

6 illus, 1 table, 9 ref

024982   Dayal R;Sharma M;Sharma R;Chand S (Chem Div, Forest Res Inst, Dehra Dun-248 006) : Analysis of fatty oils of the seeds of Cordia dichotoma and Crataeva nurvala. J Lipid Sci Technol 2006, 38(4), 183-4.

Fatty oil content in the seeds of Cordia dichotoma and Crataeva nurvala was found to be 7.60 and 24% respectively. Stearic, oleic and linoleic acids were identified as the major constituents of Cordia dichotoma and linoleic and palmitic acids that of Crataeva nurvala seeds oil.

2 tables, 9 ref

024981   Abbas K A;Sapuan S M;Mokhtar A S (Faculty of Food Science & Technology, Putra Malaysia Univ, 43400 Serdang, Selangor, Malaysia, Email: drsapuan@yahoo.com) : Shelf life assessment of Malaysian Pangasius sutchi during cold storage. Sadhana 2006, 31(pt5), 35-43.

Work yield useful information about the Malaysian Pangasius sutchi concerning the marketing sector from the point of view of shelf life and storage temperature in the range of 0 to 10°C. A fresh batch of typical samples, were stored similarly in four chillers of different temperatures for a period of 28 days. During the course of storage, the samples were periodically subjected to pH and sensory tests performed by trained panelists. Experimental observations were analysed and regressed to develop three correlations. The first one was between the sensory tests and the storage time and temperatures, while the second one related pH values to storage time and temperatures. Finally, a correlation between sensorial and pH values was developed as well. The first correlation is presented in tabular form to yield a simple guide to fish retailers, by which quality and shelf life of the displayed fish commodity may be estimated.

6 illus, 2 tables, 18 ref

023968   Vasudish C R;Majumdar T K;Sathyanarayana Swamy Y S;Premavalli K S;Bawa A S (Defence Food Research Laboratory, , Mysore-570 011) : Quick test for evaluating processed food quality. Def Sci J 2007, 57(4), 589-94.

Simple, quick, semi-quantitative test has been developed for checking acidity in processed foods to ascertain their quality. The test is based on a colour reaction with the sample. The test solution gives blue to green to yellow colour depending on the concentration of acid in the sample. Green colour is the cut-off point for non-acceptance. The large number of samples of meat (155), fish products (48), cereal products (222), ice cream powder (200), butter (200), milk powder (200) and sweetened condensed milk (202) were analysed by the quick test method and the results were compared with those from the standard titrimetric method. Acidity ranged form 0.68 per cent to 2.40 per cent in meat products, 0.70 per cent to 2.50 per cent in fish products, 0.06 per cent to 1.25 per cent in butter, 0.60 per cent to 1.91 per cent in milk powder, 0.05 percent to 0.54 per cent in ice cream powder, 0.32 per cent to 0.60 per cent in sweatened condensed milk, 0.05 per cent to 1.10 per cent in cereal products. Some samples were found to be unacceptable having acidity more than the specified limits. The data were analysed statistically and the quick test was found to correlate very well with the standard titrimetric method.

2 tables, 10 ref

023967   Rai S;Sethi V;Jayachandran K S;Paul S (Post harvest Technology Div, I.A.R.I, , Pusa, New Delhi-110 012) : Equilibrium relative humidity studies and detrmination of packaging material for apple cheese. Agric Sci Dig 2007, 27(1), 59-61.

The water activity of apple cheese was determined by ERH studies. The a_w of apple cheese was 0.683. The critical moisture content of the product was 23.5 per cent having 79.6% RH and beyond this point the quality of the product deteriorated as the product became soft, darker and mould growth began.

2 tables, 3 ref

023966   Htay H H;Kawai M;Macnaughton L E;Katsuda M; Juneja L R (Central Research Laboratories, Taiyo Kagaku Co., Ltd. 1-3 Takaramachi, , Yokkaichi-shi-510 0844, Email: hhlahla@taiyokagaku.co.jp) : Tea in Myanmar, with special reference to pickled tea. J Tea Science 2006, 5(3-4), 11-18.

Eating habit of fermented wet green tea leaves (Pickled tea) in Myanmar and its culture, history, production, processing and health benefits are are reported in this paper, together with drinking green tea and black tea. Types of tea plants found in Myanmar, include the indigenous species Camellia irrawadiensis. The antioxidant effects of Myanmar tea were determined for 3-minutes and 30- minutes infusion. The latter infusion is Myanmar's way of drinking tea and has 3 times higher antioxidant activity than 3-minute infusion. Antioxidant activity of green tea is higher than black tea and pickled tea in both 3 min and 30 min infusions. This is the first report on the antioxidant properties of Myanmar tea, which needs to be studied further.

3 tables, 1 illus, 20 ref

023965   Ganguly A;*George R (NO, M.S. Ramaiah Institute of Technology, MSRIT Post, Bangalore-560 054, Email: rgeorgemsrit@rediffmail.com) : Synthesis, characterization and gas sensitivity of MoO₃ nanoparticles. Bull Mater Sci 2007, 30(2), 183-5.

Nanoparticles of molybdenum oxide were synthesized using the citrate sol-gel method and characterized using scanning electron microscopy and X-ray diffraction techniques. The sensitivity of the material to the presence of various gases was analysed and the particles showed higher sensitivity towards NO₂ gas.

3 illus, 9 ref

022976   Wadikar D D;Premavalli K S;Satyanarayanaswamy Y S;Bawa A S (Defenc Food Research Laboratory, , Siddarthanagar, Mysore-570 011, Email: dfrlmysore@sancharnet in) : Lipid profile of finger millet (Eleusine coracana) varieties. J Fd Sci Technol 2007, 44(1), 79-81.

Lipid profile of hill grown varieties of finger millet, ('VL-146', 'VL-149' and 'VL-204') and Mandya varieties, ('Indaf-5', 'Indaf-8', 'Indaf-9', 'Indaf-11', 'MR-1' and 'Gpu-28') was studied to evaluate the varietal difference as well as effect of puffing. Among the varieties, the changes in fat content, neutral, glyco- and phospholipid fractions as well as fatty acid composition were statistically not-significant. However, during puffing, neutral lipids decreased by 9.3% with an increase in glycolipids (21.92%) and phospholipids (33.3%). Fatty acid composition was slightly changed specially in di-unsaturates during puffing.

2 tables, 14 ref

022975   Singh B;Nanda V;Ashok Kumar;Gupta A K (Food Technology Dep, Sant Longowal Institute of Engg & Technology Longowal, Sangrur, Punjab-148 106, Email: bshathan@yahoo com) : Effect of osmotic pretreatment, packaging material and storage temperature on storage behavior of dehydrated carrot cubes. Envir Ecol 2006, 24(4), 854-62.

Un-osmosed and pre-osmosed carrot cubes in solutions of different osmotic agents viz. salt, sugar and sugar-salt combinations carrot cubes were convectively dehydrated at 60 C and packaged in 80 gauge high density polyethylene (HDPE), 100 gauge low density polyethylene (LDPE) and aluminum-laminated packages. For in-package desiccation of dehydrated samples a small amount of calcium oxide (CaO₂) lumps was packaged in thick muslin cloth pouches and was placed in each package. The samples were stored at room temperature and refrigeration temperature of 4 to 6 C (approximately). It was inferred that the fruits experienced the minimum PLW or PGW was in aluminum-laminated (100 gauge) packages. The maximum PLW or PGW was found in HDPE (80 gauge) packages followed by LDPE (100 gauge) packages. Further, at room temperature storage losses are higher when the temperature was high and RH was low. The minimum physiological losses were observed during low temperature storage. Osmotic pretreatment significantly improved the color and other quality attributes of the carrot cubes for storage upto 7 months. There was no significant difference in the quality parameters in packaging of dehydrated product in HDPE, LDPE and aluminum-laminated packages.

1 table, 6 illus, 18 ref

022974   Singh A;Sharma H K;Sarkar B C;Singh C; Shitandi A A (Food Technology Dep, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, Email: harish.sharma@lycos com) : Thermal behaviour of pure rice bran oil, safflower oil and their model blends during deep-fat frying. J Fd Sci Technol 2007, 44(1), 52-5.

Blended oils offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and safflower oil (SFO) were explored for changes in the physico-chemical parameters (acid value, iodine value, specific gravity, refractive index, colour value, peroxide value and fatty acids of triglycerides). Repeated deep-fat frying was done by using dried potato chips in pure RBO, SFO and their model blends to study their thermal behaviour. Pure RBO and SFO showed good thermal stability during the repeated deep-fat frying cycles. Although, all the blended oils, showed good thermal stability during repeated deep-fat frying cycles yet model blends constituting 20% RBO + 80% SFO showed better suitability during repeated deep-fat frying than other blended oil samples.

3 tables, 16 ref

022973   Semeerbabu M T;Kudachikar V B;Baskaran R; Ushadevi A;Matche R S;Ramana K V R (Fruit and Vegetable Technology Dep, Food Packaging Technology Department Central Food Technological Resear, Mysore-570 020, Email: rbkud2002@yahoo com) : Effect of post-harvest treatments of shelf-life and quality of litchi fruit stored under modified atmosphere at low temperature. J Fd Sci Technol 2007, 44(1), 106-9.

Optimally matured (75-80%) litchi (Litchi chinensis Sonn) fruits with long stalks after hydrocooling, sorting, grading and washing were given different post-harvest treatments and packed in LDPE film pouches (of size 18x25 cm with a total surface area of each film pouch was 900 cm², with 37.5 micron thickness) and stored at optimum LT (2±1°C, 80-95% RH) conditions. Changes in physico-chemical, physiological characteristics such as fruit colour, texture, PLW, pH and total anthocynanin during LT storage were recorded at periodical intervals upto 21 days. Litchi fruits treated with SO₂ fumigation followed by 4% HCl dip and packed in LDPE film pouches, stored well up to 21 days at optimum LT conditions, with maximum retention of pericarp colour, fruit firmness and very good sensory quality attributes. These treated fruits had TSS 15.0 °Brix, acidity 0.51%, ascorbic acid 19.4 mg/100 g, reducing sugars 11.1% and total sugars 11.2% after 21 days of LT storage and were comparable to fresh litchi fruits with TSS 15.1°Brix, acidity 0.57%, ascorbic acid 33 mg/100 g, reducing sugars 8.2% and total sugars 10.1%. The litchi fruits with 21 days of shelf-life and better fruit quality attributes could be transported to long distance domestic markets in India and also could be exported.

ref

022972   Sahoo P K;Mitra J;Chakraborty S (Food Engineering Dep, Faculty of Agricultural Engineering, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741 252, Email: pks_1973@lycos com) : Kinetics of apparent mass diffusivities on osmotic dehydration of carrots. J Fd Sci Technol 2007, 44(1), 26-8.

Osmotic dehydration of carrots was carried out at 50, 55 and 60% concentration of sugar solution and at 30, 40 and 50°C temperature. Apparent mass diffusivities of water from carrot samples to sugar solution and that of sugar solutes from sugar solution to carrot samples were estimated following Fick's second law. Kinetic parameters (Activation energy and Arrhenius constant) for both water and solute diffusion processes were evaluated fitting the apparent mass diffusivities data in Arrhenius model. Activation energy (E_a) and Arrhenius constant (D_o), as function of concentrations of sugar solution were developed and fitted to Arrhenius model. The ultimate form of Arrhenius model, showing apparent mass diffusivities as function of osmotic temperature and concentration was developed. Apparent mass diffusivities can be calculated directly from that model with given osmotic temperature and concentration.

2 tables, 7 illus, 11 ref

022971   Sagar V R;Islam (Post-harvest Technology Div, Indian Agricultural Researach Institute, New Delhi-110 012, Email: vidyaram_sagar@yahoo.com) : Preparation and storage studies on pomegranate powder. Indian J Hort 2006, 63(4), 386-9.

Study was carried out for the preparation of powder quality from Kandhari pomegranate fruits. The pomegranate powder could be prepared by steam blanching of seeds for 8 min., sulphured with burning of 10 g of sulphur powder/kg of fleshy seed for 4 h followed by drying in cabinet drier at 58-60°C for 20 h, and grinding the anardana into powder by laboratory mixer grinder and sieving with 30 mesh sieve. Among the packaging materials 260 g ALPE pouches were found to be best for the storage of pomegranate powder with respect to colour, flavour, texture and other nutritional parameters. For the storage of pomegranate powder RH 60% was found to be best when the critical and danger points were at 7.78 and 6.82 per cent moisture level respectively.

1 illus, 4 tables, 12 ref

022970   Rajendra Kumar R;Das H (College of Dairy Science and Technology, Kerala Agricultural Univ, Mannuthy, Thrissur-680 651, Email: rrkumarkau@yahoo com) : Performance evaluation of single screw vented extruder for production of Sandesh. J Fd Sci Technol 2007, 44(1), 100-5.

Attempt was made to mechanise the production of sandesh. A single screw vented extruder was developed and used for the cooking of chhana sugar mixture for the production of sandesh. The process technology developed for the mechanised production of sandesh is well suited for producing the product to a good consumer satisfaction. Sandesh prepared using the developed vented extruder stored in presterilized polyethylene bags had a shelf-life for a maximum period of 16 days under refrigerated conditions. This type of extruder could also be used for the manufacture of other intermediate moisture foods.

6 tables, 4 illus, 9 ref

022969   Rai D R;Paul S (Processing and Food Engineering Dep, College of Agricultural Engineeri, Punjab Agricultural Univ, Ludhiana-141 004, Email: d_r_rai@yahoo com) : Prediction of transient state in-pack respiratory behaviour of button mushroom (Agaricus bisporus) under modified atmosphere packaging. J Fd Sci Technol 2007, 44(1), 32-5.

Mushrooms are highly perishable and require appropriate packaging such as modified atmosphere packaging (MAP) to extend the shelf-life. MAP involves repetitive experimentation to attain suitable in-pack partial pressures of O₂ and CO₂. Predictive modeling is an approach of representing a physical phenomenon by means of mathematical equations, which can be solved numerically to predict transient state parameters in a dynamic system. This technique was applied to predict the in-pack partial pressures of O₂ and CO₂ for button mushroom (Agaricus bisporus), kept at 15°C and 75% relative humidity in low-density polyethylene (LDPE) and polypropylene (PP) film packages. The mushroom, polymeric film, package and the storage environment parameters served as input. The enzyme kinetics approach was used to determine the respiration rate of mushroom. The model parameters determined experimentally were used for prediction. Mushroom was also stored under MAP for validation of the model. The transient state behaviour of model-predicted rates of respiration indicated that the respiration rates were much higher than the gaseous diffusion across the selected films. Further, the model-predicted in-pack partial pressures of O₂ and CO₂ agreed fairly well with the experimental observations for LDPE and PP film packages.

2 tables, 1 illus, 18 ref

022968   Rai D R;Paul S (Processing and Food Engineering Dep, College of Agricultural Engineeri, Punjab Agricultural Univ, Ludhiana-141 004, Email: d_r_rai@yahoo com) : Packaging requirements of highly respiring produce under modified atmosphere : a review. J Fd Sci Technol 2007, 44(1), 10-5.

Creation of a successful modified atmosphere packaging (MAP) system for fresh fruits and vegetables depends solely upon a suitable in-pack gaseous composition of O₂ and CO₂. Appropriate gaseous composition for a particular fresh produce at the selected environmental conditions can be determined using controlled atmosphere (CA) or modified atmosphere (MA) studies. Ordinary packaging films such as LDPE, PP, OPP and PVC can generate suitable in-pack gaseous environment for fresh produce with low and medium rates of respiration. However, for highly respiring produce such as mushroom, broccoli, asparagus and sprouts, packaging in these film packages results in anaerobic conditions within a short period. Therefore, their quality and quantity cannot be preserved using ordinary polymeric film packages. Micro-perforated films using the press-perforated rollers during the manufacturing process have been developed for this purpose. These films contain a large number of micro perforations for enhancement of gaseous diffusion of O₂ and CO₂ across these film packages, which avoid anaerobic respiration of the packaged produce. Several studies have proved that these films have great potential for packaging of highly respiring produce. However, at present their use is limited as they are quite expensive.

2 tables, 35 ref

022967   Ladaniya M S (National Research Centre for Citrus, , Amrawati Road, P B 464, Shankar Nagar, Nagpur-440 010, Email: ladaniyams@yahoo com) : Quality and carbendazim residues of 'Nagpur' mandarin fruit and modified atmosphere package. J Fd Sci Technol 2007, 44(1), 85-9.

'Nagpur' mandarin (Citrus reticulata Blanco) fruit treated with 2 pre-harvest carbendazim (500 ppm) sprays were packaged in semipermeable films and evaluated for quality, carbendazim residues, and O₂ and CO₂ concentrations. Fruits of monsoon-blossom crop season sealed with permeable Cryovac films (D955; 15 and 25 μm) in trays were stored for 4 weeks under ambient conditions during March-April 2004-05. Non-packaged fruit were unacceptable due to shriveling on 15th day whereas modified atmosphere-packaged (MAP) fruit had natural firmness and freshness up to 28th day. MAP reduced fruit weight loss and resulted in significantly higher flavour and appearance score. Total soluble solids recorded inconsistent trend, titratable acidity decreased while ascorbic acid content recorded slight change in film wrapped fruit. There was no off-flavour in fruit due to gaseous atmosphere. Steady state of modified atmosphere was maintained under ambient conditions (27±3°C with 25±5% RH) with about 8% CO₂ and 10% O₂ (±1%) generated inside the 6-fruit tray MA-package using D-955 films. Relatively higher CO₂ and lower O₂ were recorded in film with higher thickness (25 μm). Decay losses were 5-l0% in packaged and non-packaged fruit. Carbendazim residues were 2.2-2.4 mg/kg in fruit peel and 1.5-1.7 mg/kg in pulp initially, which decreased by 8.7-29.2% and 6.7-11.8%, respectively, under MAP over the period of 4 weeks.

5 tables, 22 ref

022966   Kumari S;Grewal R B (Centre of Food Science and Technology, CCS Haryana Agricultural Univ, Hisar-125 004, Email: cfst@hau ernet in) : Nutritional evaluation and utilizationof carrot pomace powder for preparation of high fiber biscuit. J Fd Sci Technol 2007, 44(1), 56-8.

Carrot (Daucus carota) pomace powder (CPP) was prepared, analyzed for proximate composition and total dietary fiber and incorporated at 10, 20, 30% into wheat flour to prepare high fiber sweet and sweet 'n' salty biscuits. Roth types of high fiber biscuits were evaluated for physical characteristics and various sensory attributes. Incorporation of CPP increased the spread ratio of both types of biscuits whereas no significant difference in mean scores for all sensory attributes was observed by the addition of CPP upto 20%. Further, 30% CPP significantly decreased the mean scores for some sensory attributes of sweet biscuits and all the sensory attributes of sweet 'n' salty biscuits.

3 tables, 6 ref

022965   Kumar Y P;King P;Prasad V S R K (Chemical Engineering Dep, Andhra Univ, College of Engineering, Visakhapatnam-530 003) : Kinetic studies on nitrate leaching of metal values from ferro manganese slag. Indian J envir Prot 2007, 27(3), 241-4.

The ferromonganese slag from Ferro Alloy Corporation ( FACOR, Sriramnagar, A.P. ) contains about 20-25% MnO and were leached using aqueous nitric acid solutions. The slag also contains about 1% MgO and was also leached along with manganese. The conditions for chemical control were established by conducting experiments at various stirring speeds and found that the system is under chemical control beyond 500 rpm. The kinetic study of the reactions under chemical condition indicated the leaching rates were found to increase with increase in aqueous acid concentration and also increase in temperature. Finally empirical correlations were proposed to evaluate rate of leaching of both manganese and magnesium under chemical control conditions.

4 illus, 11 ref

022964   Kumar R R;Das H (College of Dairy Science and Technology, Kerala Agricultural Univ, Mannuthy, Thrissur-680 651, Email: rrkumarkau@yahoo com) : Modelling of a single screw vented extruder for concentration cooking of viscous food material. J Fd Sci Technol 2007, 44(1), 94-9.

Vented extruder can be considered as a heat exchanger capable of involving many unit operations such as mixing, kneading, concentration, and shaping. This type of extruder can be used for reducing the water content during the cooking of heat sensitive food materials. A mathematical model was developed for the calculation of various dimensions for a vented extruder used for the concentration cooking of food materials. An algorithm is also given for obtaining the dimensions for the vented extruder. The model could be used for designing various dimensions of vented extruder for cooking heat sensitive food products.

5 illus, 8 ref

022963   Kudachikar V B;Kulkarni S G;Vasantha M S; Aravinda Prasad B;Aradhya S M (Fruit and Vegetable Technology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: rbkud2002@yahoo com) : Effect of modified atmosphere packaging on shelf-life and fruit quality of banana stored at low temperature. J Fd Sci Technol 2007, 44(1), 74-8.

Storage behaviour of banana Musa paradisiaca var. 'Poovan') under modified atmosphere packaging (MAP) at optimum low temperature (LT) storage (13±T°C, 90-95% RH) conditions were studied for 3 seasons. Changes in gas . composition of MAP and MAP+GK (green keeper) (an ethylene absorbent) treatments indicated that a steady state of about 10% and 8.7% of CO₂ and 2.5% and 2.4% of O₂ in MAP and MAP+GK packages, respectively, after 21 days of LT storage. It was observed that MAP and MAP+GK treatments resulted in substantial reduction in losse due to physiological loss in weight (PLW) to 1.4 and 0.4% after 28 and 42 days of LT storage, respectively. The MAP+GK treatment delayed the fruit compositional changes in texture (12.6 kgf), pulp to peel ratio (2.3) and total soluble solids (6.1 ° Brix) on 42 days of LT storage as compared to texture (12.4 kgf), pulp to peel ratio (2.8) and total soluble solids (11.0 °Brix) of openly kept banana after 15 days of LT storage. Shelf-life of 'Poovan' banana fruits under MAP and MAP+GK treatments could be extended up to 28 and 42 days, respectively as compared to those kept in open for 15 days under LT storage conditions. Sensory quality of fully ripe fruits of MAP and MAP+GK treatments 5 days after ethrel dip was found to be very good.

1 table, 2 illus, 21 ref

022962   Kudachikar V B;Kulkarni S G;Keshava Prakash M N;Vasantha M S;Aravinda Prasad B;Ramana K V R (Fruit and Vegetable Technology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: rbkud2002@yahoo com) : Establishment of optimum fruit maturity of banana var. 'Robusta' through physico-chemical changes. J Fd Sci Technol 2007, 44(1), 112-4.

Fully matured 'Robusta' var banana (Musa sapientum) fruits had the highest fruit weight (129.3 g), pulp to peel ratio (1.27) and fruit firmness (57.8 Newtons) at 120 days after fruit set (DAFS). The levels of total soluble solids, titrable acidity, total sugars and total carotenoids in the fruit pulp increased gradually and reached a peak of 5.34° Brix, 0.29%, 0.97% and 145.25 μg 100 g, respectively at 120 DAFS. Fruits of 'Robusta' banana could attain optimum stage of maturity (75-80%) for harvest at 110 days and full maturity (100%) at 120 DAFS. Optimally matured fruits had distinct physical attributes such as 119.3 g fruit weight, 21.2 cm fruit length, 35 mm fruit diameter and 1.03 pulp to peel ratio, with chemical attributes such as 4 °Brix, 0.26% total acidity, 0.9% total sugars and 129.7 μg total carotenoids/100 g fruit pulp. The optimally matured banana fruits harvested at 110 DAFS could be used for long term storage and also for transportation to long distance domestic markets and for export.

1 table, 13 ref

022961   Karthikeyan M;Dhar B;Mandal D;Kakati B (Fish Nutrition and Food Technology Dep, College of Fisheries, Central Agricultural Univ, Lembucherra, Tripura-799 210, Email: karthim@rediffmail com) : Proximate composition and biochemical quality of small indigenous fish species of North-East India. J Fd Sci Technol 2007, 44(1), 36-9.

Proximate and the biochemical quality of 26 indigenous fresh water fish species which are commonly available in North-East India were studied to set up database on the quality of freshwater fishes. The fish species had average length of 3.1 to 20.4 cm and average weight of 1.4 to 69.7 g. The moisture, crude protein, fat and ash contents were 63.0-81.0, 11.3-23.7, 2.5-11.5 and 1.2-7.5%, respectively. The specific heat of the species was in the range of 0.756-0.875 kcal/kg°C. The salt soluble nitrogen was 29.9-72.9% of total protein. The non-protein nitrogen content was 0.2-0.7%. The total volatile base nitrogen and alpha-amino nitrogen content of the fishes ranged from 0.6 to 12.6 and 1.9 to 40.8 mg%, respectively. The pH was 6.5-7.2. A significant difference (p<60>0.01) in proximate composition and specific heat between the different fish species studied was observed. The small indigenous fishes available in the markets of North-East India were found to be of fresh quality.

2 tables, 27 ref

022960   Kanakdande D K;Satwadhar P N;Sakhale B K; (NO, Institute of chemical Technology, University of Mumbai, Matunga, Mumbai) : Sensory quality of aonla RTS beverage. Bioinfolet 2007, 4(2), 154-7.

RTS beverages prepared from the Aonla fruits blanched for 3 min. and by blending the juice with either 15 per cent sugar, 3 per cent ginger or 2 per cent cumin seed extract was found significantly better in almost all sensory quality characteristics.

4 tables, 7 ref

022959   Indra Jasmine G;Rathnakumar K;Athiveeraramma Pandidurai G (NO, Fisheries College and Research Institute, Tamil Nadu Veterinary and An, Thoothukudi-628 008, Email: indrajasmine9@yahoo.com) : Utilization of proteolytic extract from Carica papaya for the preparation of chitin from shrimp shell waste. Res J Chem Envir 2007, 11(1), 37-9.

Shrimp shell waste is an important source of chitin and chitosan which have many applications in industry such as sizing of stabilising and thickening agents, rayon, cotton, synthetic fibres, wool, paper, cellophane as adhesives and in pharmaceuticals and cosmetics etc. Current research has focussed on ways to extract chitin from the shrimp shell waste. In this experiment, the effect of adding proteolytic extract from Carica papaya on the degree of hydrolysis of shrimp waste protein was investigated. The quality of the chitin was compared with that produced by conventional chemical method.

3 tables, 7 ref

022958   Ezekiel R;Manju Rani (Crop Physiology and Post-harvest Technology Div, Central Potato Research Institute, Shimla-171 001, Email: rajarathnamezekiel@yahoo co in) : Relationship between viscosity and swelling volume, phosphorus and amylose content in potato starch. J Fd Sci Technol 2007, 44(1), 82-4.

Physico-chemical properties of starch separated from 40 potato genotypes were studied to find the extent of variations and TO analyze relationships between some of these properties. Significant differences occurred in viscosity, swelling volume, amylose content, phosphorus content, clarity and moisture content of starch among potato genotypes. High viscosity (772 cP) was observed in 'J 86-7' and 'SM/88-184'. The swelling volume was also high (56 ml/g) in 'J 86-7'. High amylose content (24.3%) was observed in 'SM/92-666' and high phosphorus content was found in 'SM/92-1741'. Significant positive correlation between viscosity and swelling volume (r=0.699) was observed. Phosphorus content showed positive correlation with swelling volume (r=0.28) and viscosity (r=0.16) but statistically non-significant.

2 tables, 19 ref

022957   Evelin Mary A;Jacob John P;Vijayanand D (Processing Technology Dep, College of Horticulture, Kerala Agricultural Univ, Vellanikkara, Trichur-680 656) : Packaging and storage studies on spray dried ripe banana powder under ambient conditions. J Fd Sci Technol 2007, 44(1), 16-21.

Good quality spray dried banana powder could be obtained from ripe 'Robusta' variety banana pulp by spray drying with an inlet temperature of 150°C and outlet temperature 100°C with added additives. Moisture sorption behaviour of the powder showed a sigmoidal pattern with critical point at 4.8% moisture (28% ERH) and danger point at 4.1% moisture-(23% ERH). Banana powder had a shelf-life of one year under ambient conditions, when packed in aluminium foil laminated pouches. Among air, vacuum, nitrogen and CO₂ packing, nitrogen packing was found best in terms of quality and organoleptic characters. Spray dried banana powder could be used as food ingredient and natural flavouring agent.

6 tables, 4 illus, 18 ref

022956   Dileep A O;Sudhakara N S (Fish Processing technology Dep, Karnataka Veterinary, Animal and Fisheries Sciences Univ, College of Fisheries, Mangalore-575 002, Email: sudhi_sudhakarans@yahoo co in) : Retortable pouch packaging of deep-sea shrimp (Aristeus alcocki) in curry and quality evaluation during storage. J Fd Sci Technol 2007, 44(1), 90-3.

Use of flexible retortable pouch, as an alternative to rigid cans for packing an unconventional shrimp, Aristeus alcocki from multi-day trawling operation was tried. Curry used as a packing medium and thermal process requirement of deep-sea shrimp was evaluated by heat penetration studies. The protein content of shrimp averaged . 17%, which is relatively higher compared to conventional shrimp species. The filled pouches were heat processed -in an overpressure retort at 115.6°C and for 52 min to obtain a F_o value of 7.301 min. The rate of heat penetration showed that the f_h value for the product was 13.5 min. The product quality was judged immediately after preparation and at monthly intervals during storage for 3 months. The total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMA-N) showed a marginal increase in both the products. The free fatty acids (FFA) content varied between 1.4 and 3.4 as % oleic acid. The product was acceptable during the storage period of 3 months with respect to sensory analysis.

3 tables, 2 illus, 27 ref

022955   Dev Raj;Lal BB;Sharma PC;Ahlawat Op (Post-harvest Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173 230, Email: drdpandir@yahoo co in) : Utilization of unmarketable potatoes for preparation of ready-to-serve instant halwa powder: a better way of processing. J Fd Sci Technol 2007, 44(1), 40-3.

Recipes for the standardization of ready-to-serve instant potato halwa powder were worked out by frying potato flour made from unmarketable potatoes in ghee mixed with ingredients like powdered sugar, cardamom, fennel, coconut and cashewnut in different proportions. The best instant halwa powder (IHP) recipe was selected on the basis of higher sensory score for prepared halwa on 9-point Hedonic scale. The results indicated that recipe number R₅ which was rated superior in overall acceptability and was standardized contained different ingredients like potato flour (39.6 g), ghee (9.9 g), powdered sugar (43.6 g), cardamom (0.359 g), fennel (0.594 g), coconut (4.0 g) and cashewnut (1.58 g). The product remained stable when packed in polyethylene bag and stored for 6 months at room temperature. The cost of production per kg of IHP was Rs 28.18 with corresponding sale price of Rs 33.82.

5 tables, 15 ref

022954   Deshpande S D;Srivastava S;Manoj Kumar (Agro Processing Divi, Centeral Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal-462 038, Email: sdd@ciae res in) : Application of oil-water and sodium bicarbonate premilling treatments for increased dhal recovery. J Fd Sci Technol 2007, 44(1), 22-5.

Premilling trials conducted on pigeon pea grain employing linseed oil-water and sodium bicarbonate treatments showed dhal recovery of 67.1 to 70.8% and 69.4 to 72.5%, respectively as against 63.2 to 66.3% by conventional milling. The variation in solid dispersion during cooking was 0.24 to 0.80 g/10 g for raw grain, 0.29 to 0.82 g/10 g for linseed oil treated grain and 0.76 to 1.91g/10 g for NaHCO₃ treated grains. The optimum cooking time was 37 min for linseed oil treated grain and 35 min for sodium bicarbonate treated grain as compared to 43 min for raw untreated grain. Textural study on cooked pigeon pea dhal showed that maximum compression force was required for the grain by conventional method compared to linseed oil-water and NaHCO₃ treated methods. Sodium bicarbonate premilling treatment was the most appropriate and optimum.

1 table, 4 illus

022953   Chavan J K;Dalvi U S;Chavan U D (Food Science and Technology Dep, Mahatma Phule Agricultural Univ, Rahuri-413 722, Email: hodfstmpkv@yahoo com) : Isolation of lady finger (okra) stem mucilage as clarificant in jaggery preparation. J Fd Sci Technol 2007, 44(1), 59-61.

Simple process was standardized to prepare white crude mucilage powder from fresh stems of mature lady's finger (okra) plants. The yield of product was about 4%. The mucilage recovery decreased significantly for staled okra stems. The partially purified preparation exhibited excellent reconstitution properties to obtain viscous fluid of viscosity similar to that of fresh stem extract. The mucilage showed an increase in viscosity with increased concentration while a decrease in viscosity with increase in temperature. The mucilage powder was as effective as that of fresh stem extract in the clarification of sugarcane juice in the preparation of jaggery.

3 tables, 7 ref

022952   Chauhan O P;Chauhan G S (Defence Food Research Laboratory, , Siddarthanagar, Mysore-570 011) : Development of anti-nutrient free soy beverage using germinated soybean. J Fd Sci Technol 2007, 44(1), 62-5.

Effect of germination on anti-nutrients like phytic phosphorus, raffinose, stachyose, trypsin inhibitor activity (TIA) and saponins in 'PK 416' and 'PK 472' soybean varieties was evaluated. Germination caused a reduction from 0.340 to 0.036% and 0.215 to 0% in phytic phosphorus, 36.9 to 8.6% and 36.7 to 9.3% in TIA, 1.20 to 0% and 0.836 to 0% in raffinose and 3.605 to 0% and 3.082 to 0% in stachyose and 0.308 to 0.248% and 0.241 to 0.165% in saponin content after 4 days of germination in 'PK 416' and 'PK 472', respectively. The sensory attributes of soy beverages prepared from germinated soybean decreased with increase in the time of germination. Germination for 2 days was optimum for producing soy beverage on the basis of sensory evaluation without any significant (p≤0.05) change in the sensory attributes and the beverage was devoid of oligosaccharides with very low quantities of phytic phosphorus, trypsin inhibitors and saponins. The soy beverage from 'PK 472' showed significantly (p≤0.05) higher sensory scores than the beverage from 'PK 416'.

1 table, 1 illus, 20 ref

022951   Bramhapurkar V R;Zanjad P N;Raziuddin M; Rathod K S (Livestock Products Technology Dep, College of Veterinary and Animal Sciences, Parbhani-431402, Email: vetcp@rediffmail com) : Process optimization for preparation of Shrikhandwadi from buffalo milk. J Fd Sci Technol 2007, 44(1), 110-11.

Process was standardized for preparation of shrikhandwadi from buffalo milk chakka. Shrikhandwadi was made by blending buffalo milk chakka with different levels of sugar and skim milk powder (SMP). Body and texture, flavour and overall acceptability of shrikhandwadi improved significantly with increase in sugar level from 75 to 125%, the highest sensory scores being at 125% sugar level. The quality was further improved by fortification with 10% SMP. Addition of 15% SMP reduced the sensory scores except for body and texture. Textural quality in terms of hardness, cohesiveness, springiness, gumminess and chewiness of shrikhandwadi made from buffalo milk chakka blended with 125% sugar improved significantly with fortification of SMP. However, fortification with 15% SMP adversely affected the sensory quality of the product. Therefore 10% SMP at 125% sugar level is recommended. Shrikhandwadi fortified with SMP had marginally higher total solids, protein and total carbohydrate contents than control.

2 tables, 1 illus, 9 ref

022950   Bajwa U;Gupta M (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: ushabajwa@rediffmail com) : Quality evaluation of carrot-milk cake marketed in Ludhiana. J Fd Sci Technol 2007, 44(1), 70-3.

Carrot-milk cake samples procured from various localities in Ludhiana differed significantly in moisture, protein, fat, ash, carbohydrates, titratable acidity, pH, total carotenoids, P-carotene, texture hardness and the sensory scores for appearance, texture, flavour and overall acceptability. The range of constituents in carrot-milk cake was moisture, 26:7 to 43.4%, fat 12.2 to 16.3%, protein 5.1 to 8.1%, ash 1.5 to 2.1%, carbohydrate 37.8 to 46.0%, titratable acidity 0.25 to 0.32%, total carotenoids 379.9 to 405.2 109>g/g; β-carotene 275.8 to 300.7 μg/g and texture hardness from 138.6 to 295.9 g. Variations in physico-chemical characteristics may be due to variation in proportion of ingredients particularly carrots and milk/ khoa, processing conditions and packaging material used. The standard plate count (SPC) encountered the highest variation amongst the samples. Higher SPC, yeast and mould counts and the presence of coliforms indicate the unhygienic method of production of carrot-milk cake by traders/ halwaiis.

3 tables, 28 ref

022949   Arvind Singh (Bot Dep, BHU, Varanasi-221 005) : Herbaceous biomass yield in two contrasting habitats of a dry tropical environment. Sci Cult 2007, 73(3-4), 93-4.

Herbaceous biomass yield was studied in two contrasting habitats of a dry tropical environment. One habitat was nutrient poor mine spoil whereas the another habitat was nutrient rich forest soil. The herbaceous biomass yield was significantly greater in forest soil in comparison to mine spoil. However, the root/shoot ratio was significantly greater in mine spoil than forest soil.

1 table, 8 ref

022948   Arslan D;Ozcan M M (Food Engineering Dep, Selcuk Univ, Faculty of Agriculture, 42031, Kampus, Konya, Turkey) : Effect of some organic acid, yoghurt, starter culture and bud sizes on the chemical properties of pickled caper bud. J Fd Sci Technol 2007, 44(1), 66-9.

Small (<60>8 mm diam) and big (8-13 mm diam) capparis (Capparis ovata Desf. var. canescens (Coss.) buds were fermented in different brine types (control, citric acid; lactic acid and yoghurt added and starter culture, Lactobacillus plantarum inoculated). Chemical and physical properties of raw and brined buds were determined. Small brined buds had higher dry material, crude protein, crude fiber and energy values than the big brined buds thereby showing their suitability for brining. The chemical composition of fermented buds was different depending on the brine types used. Raw buds were rich in K, P, Ca, Mg and Na. Control samples had the highest amounts of Al, B, Ca, Cu, Fe, Mg, Ni, P, Sr, V and Zn. Buds fermented in Lb. plantarum inoculated medium had the highest Al, B, Cr, Cu, Fe, Mg, Mn, Ni, Sr and Zn contents.

2 tables, 15 ref

022947   AmritpalKaur;Narpinder Singh (Food Science and Technology Dep, Guru Nanak Dev Univ, Amritsar-143 005, Email: narpinders@yahoo com) : Effect of guar gum coating on moisture content, oil uptake and textural properties of fried (French fries) potato from different cultivars. J Fd Sci Technol 2007, 44(1), 115-7.

Blanching and coating (guar gum 0.5%) effects on moisture content, oil uptake and textural properties of fried strips of 6 potato cultivars were studied. Untreated fried strips showed lower moisture whereas blanched-guar gum coated strips (GGCS) showed higher moisture content retention after frying. A significant (p≤0.05) variation was observed in oil absorption and textural properties of untreated-, blanched- and blanched-GGCS fries strips from different potato cultivars after frying. The lower oil uptake was observed during frying in blanched-GGCS as compared to untreated- and bfanched-strips. Blanched-GGCS of 'Kufri Sindhuri' had the highest moisture content while 'Kufri Chipsona-2' showed the least. Blanched-GGCS of 'Kufri Chipsona-2'and 'Kufri Sindhuri' had the lowest and the highest oil uptake, respectively. Textural properties viz rupture force, core force and springiness of raw potato strips decreased on frying. While blanched-GGCS had the highest rupture force, core force and Springiness followed by blanched and untreated strips in all varieties.

1 table, 18 ref

022946   Adewumi B A (Agricultural Engineering Dep, Federal University of Technology, Akure, Nigeria, Email: babatunde_adewumi@yahoo com) : Effect of fruit size and machine shaft speed onjuice extraction efficiency and capacity of a modified screw type juice extractor. J Fd Sci Technol 2007, 44(1), 44-8.

Existing screw type juice extractor was modified and tested using citrus and pineapple fruits. The tapered auger initially used in the extraction unit was replaced by a straight auger having an increased depth to ensure effective squeezing and compression of fruits. This increased the juice extraction efficiency of the machine from 78.9 to 89.2% and the rate of juice extraction capacity from 5.1 to 15.8 kg/h for sweet orange. The fruits were reduced to uniform sizes and the effect of fruit size and shaft speed were studied with respect to machine juice extraction efficiency and capacity using regression analysis. Fruit sizes of 20, 40, and 60 mm average thickness and shaft speeds of. 300, 400, 500 and 600 rpm were used for the test. Juice extraction efficiency and capacity showed very strong relationships with speed (quadratic function) for the 3 sizes of pineapple and orange fruits studied. The exception was 60 mm thickness pineapple, which exhibited a very strong linear relationship between shaft speed and machine capacity. The relationships among various parameters were established and the optimum speed for peak performance of the machine at various fruit thicknesses were also recommended.

3 tables, 5 illus, 18 ref

021959   Singh N B;Das S S;Singh N P;Dwivedi V N (Chemistry Dep, DDU Gorakhpur Univ, Gorakhpur-273 009, Email: dr_n_b_singh@rediffmail.com) : Hydration of bamboo leaf ash blended portland cement. Indian J Engng Mater Sci 2007, 14(1), 69-76.

Bamboo leaf ash (BLA) obtained at 600°C was found to be pozzolanic material. The pozzolanic activity was studied by using chemical methods, differential scanning calorimetry, X-ray diffraction and scanning electron microscopic techniques. Hydration behaviour of 20 wt% BLA blended ordinary Portland cement (OPC) was studied by using different experimental techniques and it was found that at 28 days of hydration the compressive strength value for 20 wt% BLA blended cement mortar was quite comparable to that of mortar made from OPC. The mechanism of pozzolanic activity has been discussed.

17 illus, 1 table, 14 ref

021958   Rajan M R;Ganga Devi C (Biol Dep, Gandhigram Rural Inst, Deemed Univ, Gandhigram-624 302) : Ethanol production from fruit peels. Ecol Envir Conserv 2006, 12(2), 281-3.

Deals with the ethanol production from fruit peels such as Anona, pomegranate and pine apple using Saccharomyces' cerevisiae. To obtain the maximum level of reducing sugars fruit peels were hydrolysed using acid treatment. The estimation showed that saccharified peels were able to proªduce more amount of alcohol than control. The experiment conducted at different condition showed that, the maximum levels of reducing sugars were obtained in Anona and pomegranate samples when it underwent a period of 30min and autocalving at 15 psi with 7.5% and 5% conc-sulphuric acid respectively. The maximum levels of reducing sugars obtained in pine apple, when it underwent a period of 60 min and autoclaving at 15 psi with 15% cone, sulphuric acid. From the study the ethanol production was higher (18%) in pomegranate and which is followed by Anona and pine apple.

4 tables, 11 ref

021957   Naveen Kumar (NO, Delhi Coll of Engng, Bawana Road, Delhi-110 042, Email: naveenkumardce@rediffmail.com) : Production of biodiesel from high FFA rice bran oil and its utilization in a small capacity diesel engine. J scient ind Res 2007, 66(5), 399-402.

Biodiesel is gaining momentum in India and rice bran oil (RBO) could be utilized as a possible source of biodiesel. Since industrial grade RBO has high FFA content, base catalyzed transesterification process is not an appropriate method for production of biodiesel. This study reports two-stage formulation process (esterfication followed by transesterification) to convert industrial grade RBO into biodiesel, physio-chemical characterization of biodiesel and run a small capacity, single cylinder, direct injection diesel engine on biodiesel .The performance and emission results of biodiesel are compared with diesel.

5 illus, 1 table, 11 ref

021956   Mittal A;Kurup L (Applied Chem Dep, Maulana Azad National Inst of Technol, Bhopal-462 007) : Column operations for the removal and recoery of a hazardous dye `acid red - 27' from aqueous soultions, using waste materials - bottom ash and de-oiled soya. Ecol Envir Conserv 2006, 12(2), 181-6.

Describes an operational model for the removal and recovery of a hazardous dye" Acid Red - 27* by employing power plant waste material, 'Bottom Ash' and an agriculture waste product, 'De-Oiled Soya'. The characterization of each adsorbent was carried out by chemical analysis as well as using LH and D.T.A curves. To assess the practical utility of the adsorbent, aqueous dye samples were eluting through fixed bed columns of respective adsorbents. Column operations also provided necessary parameters on applying mass transfer kinetic approach. Attempts were also made to recover the adsorbed dyes bypassing suitable solvent though the columns.

2 illus, 2 tables, 40 ref

021955   Mandavgane S A;Rokde S N;Gogte B B; Subramanian D (NO, Priyadarshini Inst of Engng and Technol, Shivangaon, Nagpur-440 016, Email: mandavgane@rediffmail.com) : Development of steel primer from spent black liquor and short oil alkyd resin. J scient ind Res 2007, 66(5), 407-1.

Primer paint has been developed based on lignin obtained from black liquor as a partial replacement (40%) for conventional alkyd resin. Efforts were made to prepare a novel alkyd resin with short oil length (20%) using chain stopper. Overall consumption of petroleum solvent (25%) in primer is lesser than conventional primer (40% solvent). The cost of present product is less than the conventional product.

4 tables, 35 ref

021954   Keshavarz M H (Chemistry Dep, Malek-ashtar University of Technology, Shahin-shahr P.O. Box 83145/115, Email: mhkeshavarz@mut-es.ac.ir) : Theoretical prediction of detonation pressure of CHNO high energy materials. Indian J Engng Mater Sci 2007, 14(1), 77-80.

New simple method has been introduced to calculate maximum obtainable detonation pressure of any pure or mixed CHNO explosives. There is no need to use heat of formation and crystal density of explosive in this procedure. It is shown here how the atomic composition and structural parameters can be integrated into an empirical formula for predicting the detonation pressure of proposed explosives. Maximum performance obtained by new procedure for both pure and explosive formulations show good agreement with respect to measured detonation pressure.

1 table, 16 ref

021953   Chauhan R D;Sharma M P;Saini R P;Singal S K (Alternate Hydro Energy Centre, Indian Institute of Technology, Roorkee-247 667, Email: mpshafah@iitr.ernet.in) : Biodiesel from Jatropha as transport fuel - a case study of UP state, India. J scient ind Res 2007, 66(5), 394-8.

In Uttar Pradesh state of India, during 2003-04, transport sector has consumed about 2150 million liters [ML] diesel while the projected demand for the same alone may be 2987 ML by 2020. Considering 20% blend of biodiesel in diesel, requirement of UP would be about 596 ML of biodiesel, which could be produced from non-edible oil resources especially Jatropha. This will save foreign exchange and reduce CO₂ emission. Paper presents potential of Jatropha cultivation on the available wastelands in UP and techno-economic study of biodiesel production and utilization for transport sector of the state with particular reference to Uttar Pradesh State Roadways Transport Corporation (UPSRTC).

10 tables, 20 ref

020975   Yu A B;Zhou Z Y;Zulli P (Center for Simulation and Modelling of Particulate Systems and School, University of New South Wales, Sydney, NSW 2052, Australia, Email: a.yu@unsw.edu.un) : Discrete particle simulation applied to blast furnace modelling. Trans Indian Inst Metals 2006, 59(5), 583-91.

The recent studies of particle and particle-fluid flow in an ironmaking blast furnace (BF) by means of discrete particle simulation coupled with the conventional computational fluid dynamics. The key features of this method are described first. Then the results are discussed with reference to four research areas in BF modelling: burden distribution at the top, gas-solid flow in the shaft, gas-solid flow in the raceway, and solid flow in the hearth. It is shown that this approach does capture the main features of the complex BF flow and is an effective way to generate particle scale information for better fundamental understanding.

13 ref

020974   Yang Y D;Sommerville I D;Mclean A (Materials Science and Engineering Dep, Toronto Univ, Toronto, Ontario, Canada, M5S 3E4, Email: yindongyang@yahoo.com) : Some fundamental considerations pertaining to oxide melt interactions and their influence on steel quality. Trans Indian Inst Metals 2006, 59(5), 655-69.

Fundamental aspects of oxide melts pertaining to the removal of impurities from hot metal and liquid steel are discussed with particular emphasis on the concepts of slag basicity and slag capacity. The capacities of various species in molten slags are evaluated using the traditional method of empirical ratios to describe slag basicity as well as the relatively new concept of optical basicity. Examples are provided to illustrate how these concepts can be used to control the behaviour of alkalies in the blast furnace as well as phosphorus, sulphur, water vapour and nitrogen during steelmaking. It is shown that optical basicity avoids the confusion that can arise from the use of empirical basicity ratios, particularly with regard to the effect of magnesia, and in addition, facilitates the design-of slags with appropriate characteristics and properties for the treatment of hot metal and liquid steel.

14 illus, 2 tables, 34 ref