023061   Pandey V;Dixit B S;Banerji R (Lipid Chemistry, National Botanical Research Institute, Lucknow-226 001) : Ornamental plants as an alternative source of oil. J Lipid Sci Technol 2007, 39(1), 6-8.

Fifteen ornamental plants have been investigated for their oil content and fatty acid composition. The oil content in these seeds varied from 14.0-41.8%, maximum being in ornamental poppy. The fatty acid composition revealed the presence of octadecenoic acid in 13 seed oils ranging from 33.1-83.6% of the total acids. Mention may be made of A. maritinum, C. cyan us, C. cheiri, I. amara and U. anethemoides which contain octadecatrienoic (39.5%), hexadecenoic (25.7%), octadecanoic (27.9%), decosenoic (35.1%) and hexadecanoic (63.7%) respectively. If tapped properly, they may be utilized as additional sources of oils/fats.

2 tables, 16 ref

023060   Nupura H;Asmita T;S B;Asmita P (Biochemical Sciences Div, National Chemical Laboratory, Homi Bhabha Road, Pashan, Pune-411 008, Email: aa.prabhune@ncl.res.in) : Media optimization for the production of cephalosporin C acylase from a novel bacterial source: Alcaligenes xylosoxidans MTCC *491. Res J Biotechnol 2008, 3(1), 16-21.

The Gram-negative bacterium Alcaligenes xylosoxidans MTCC * 491 has been studied for the production of cephalosporin C acylase (CCA), a pharmaceutically important enzyme. The enzyme hydrolyses cephalosporin C (CPC), a natural product, to 7-aminocephalosporanic acid, a key intermediate in the production of semisynthetic cephalosporin antibiotics. Effect of medium, pH, temperature, carbon source, nitrogen source and incubation time, on the production of CCA was studied. 7.7 lU/ml activity was obtained when Luria Bertani broth (LB) was used as a fermentation medium. Glucose and galactose increased the enzyme activity by 9 % and 22 %, while all the nitrogen sources tested showed a repressive effect. Maximum CCA activity was observed around the 5th day of incubation indicating potential role of CCA in secondary metabolism. pH 8.0 and 40ø C were found to be the optimum conditions for acylase activity.

8 illus, 20 ref

023059   Ninan G;Bindu J;Joseph J (Central Institute of Fisheries Technology, , Cochin-682 029, Email: george66jiji@rediffmail.com) : Frozen storage studies of mince based products developed from Tilapia (Oreochromis mossambicus, Peters 1852). Fish Technol 2008, 45(1), 35-42.

This study is an attempt to explore the possibilities of better utilization of this species by development of mince-based value added products and the evaluation of shelf life during frozen storage. Mince from Tilapia was used for the preparation of value added products viz., chilly fish, fish cutlet and fish balls. The biochemical and sensory parameters were analysed to study the quality changes and shelf life of these products in frozen storage at - 20 ° C. The products had a good shelf life of 18 to 21 weeks in frozen storage.

7 illus, 4 tables, 27 ref

023058   Nikita Gopal;Charles Jeeva J;Unnithan G R (NO, Central Institute of Fisheries Technology, Cochin-682 029) : Fuel consumption pattern by the mechanized fishing sector in Andhra Pradesh. Fish Technol 2008, 45(1), 113-20.

Study aims at ascertaining the fuel utilization pattern by different classes of mechanized fishing vessels in Andhra Pradesh. The estimate gives the consumption pattern of 7941 kL of diesel for small mechanized, 3818 kL for sona, 3684 kL for mini trawlers and 11256 kL for trawlers with the pooled estimate for Visakhapatnam district as a whole being 26699 kL for the year 2004. The consumption in Andhra Pradesh state was 19698 kL for small mechanized, 21744 kL for sona, 3684 kL for mini trawlers and 11256 kL for trawlers, the pooled estimate being 56382 kL. The average per day fuel utilization by different categories of crafts was 117.83 Its for small mechanized, 202.44 Us for sona, 502.54 Its for mini trawlers and 1173.26 Its for trawlers. Based on the ideal fishing trips that can be undertaken by different categories of crafts, it has been estimated that the mechanized sector as a whole has undertaken only 79.58% operation in Visakhapatnam and 79.7% in whole of Andhra Pradesh state during the year of study.

1 illus, 3 tables, 10 ref

023057   Martin xavier K A;Sreenath P G;Sil S; Ravishankar C N;Bindu J;Srinivasa Gopal T K (Central Institute of Fisheries Technology, , Cochin-682 009, Email: cnrs2000@rediffmail.com) : Effect of rotation on the heat transfer characteristics and texture of canned skipjack Tuna in Tin-free steel can. Fish Technol 2008, 45(1), 55-62.

Heat transfer characteristics of Tuna (Katsiiwonus pelarnis) in indigenous polyester coated easy open-end tin free steel cans processed in rotary retort were studied at different rotational speeds. Precooked tuna meat was processed in groundnut oil medium to an F_o value of 10 minutes and the effects of rotation were compared with a Stationary retort. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The study reveals that rotation decreases the heating rate index to 25%. Cook value reduced to 11.51-17.46% during rotation. Total process time also reduced when subjected to rotation, but the magnitude of reduction in processing time decreased with increase in speed of rotation. Textural parameters like hardness, cohesiveness, springiness and chewiness are also increased during rotation due to less process time and faster heat penetration.

9 illus, 3 tables, 20 ref

023056   Lakshmisha I P;Ravishankar C N;Srinivasa Gopal T K;Ninan G (Central Institute of Fisheries Technology, , Cochin-682 029, Email: srigopal2002@yahoo.co.in) : Comprative studies on quality changes of air blast and plate frozen mackerel (Rastrelliger kanagurta) during frozen storage. Fish Technol 2008, 45(1), 49-54.

Mackerel (Rastrelliger kanagurta Cuvier ) frozen in commercial plate and air blast freezers were studied to compare the quality changes during frozen storage (-18°C), The frozen fish were sealed in polythene bags of food grade Linear Low Density Polyethylene (LLDPE), 120 gauge thick conforming to IS: 9845 - 1981) then packed in 5-ply corrugated fiberboard carton and were analyzed for changes in quality during storage at -18°C. The moisture and protein content in air blast frozen samples were decreased (p<60>0.05) at the end. There were no significant difference (p<62>0.05) in PV of both the samples. TEA of air blast frozen samples showed an increasing trend (p<60>0.05) than plate frozen samples. There was an increasing trend in FFA in both the samples but were not significantly different (p<62>0.05). The TMA-N and TVB-N of both the samples showed an increasing trend but air blast frozen samples showed little higher values (p<60>0.05) than plate frozen samples. The total plate count decreased significantly (p<60>0.05) in both the samples, The samples frozen in plate freezer were established to be superior (p<60>0.05) compared to air blast freezer with regard to sensory attributes like appearance, odour etc., and overall acceptability. The present study indicated that plate frozen samples were slightly better than air blast frozen samples in quality because of quick freezing effect but mackerel frozen by both plate and air blast freezer were acceptable even after 3 months of storage at -18°C.

6 illus, 3 tables, 16 ref

023055   Kothekar S C;Waghmare J T;Momin S A (Oils Oleochemicals and surfactants technology Dep, Chemical Technology Institute, Mumbai Univ, Matunga, Mumbai-400 019, Email: jyots2003@indiatimes.com) : Process optimization for the synthesis of tricapryline using Candida antarctica. J Lipid Sci Technol 2007, 39(4), 172-5.

Process optimization for the enzymatic synthesis of tricapryline was studied by using caprylic acid (CA) and glycerol as substrates and Novozyme 435 (Candida antarctica) as a catalyst. The effect of various reaction parameters such as molar ratio of substrates, temperature, enzyme loading, time, solvents and speed of rotation was studied. The conditions optimized for tricapryline synthesis were: temperature, 70°C; reaction time, 8 hr; molar ratio of glycerol to caprylic acid, 1:3; amount of lipase, 6 wt.% and stirring speed 400 rpm. The yield of the tricapryline at optimum conditions was about 90%.

6 illus, 13 ref

023054   Khatoon S;Gopala Krishna A G (Lipid Science and Traditional Foods Department, Central Food Technological Research Institute, Mysore-570 020, Email: aggk_55@yahoo.com) : Changes in tocopherols, tocotrienols and β-carotene during processing of palm oil extracted from Indian grown plam fruit. J Lipid Sci Technol 2007, 39(2), 63-70.

Red palm oil is a rich source of natural micronutrients, such as β - carotene, tocopherols and tocotrienols and the effect of fractionation, refining and bleaching of the oil on stability of micronutrients was studied. The crude palm oil obtained from a local factory (by expelling of Indian grown palm fruit) was dry fractionated, refined and bleached to obtain the samples for the study. The crude oil had a β-carotene content of 3693 ppm, total tocopherols and tocotrienols content of 2130 ppm. Upon fractionation, the crude oil yielded a stearin fraction (31 %) and a olein fraction (69%). The stearin and olein fractions contained 3261 and 3754 ppm β-carotene respectively, which were reduced appreciably after refining and bleaching. The stearin fraction contained 1199 ppm of total tocopherols and tocotrienols which after refining was reduced to 923 ppm (by 23%) and after single bleaching to 659 ppm (by 40.1 %). Similarly the olein fraction contained 1889 ppm of total tocopherols and tocotrienols which after refining was reduced to 1118 ppm (by 40.8%), after single and double bleaching to 907 and 826 ppm respectively (by 52-56.3%). The fatty acid composition of stearin and olein fractions differed only in the oleic acid content but for this change due to fractionation, there was no change due to refining and bleaching as expected. The commercially available Malaysian palm olein oil contained only 830 ppm total tocopherols and tocotrienols and zero β-carotene. The study indicated that palm oil needs careful processing to retain the original amounts of micronutrients in the processed oil as 100% of β-carotene and 23-56% of tocopherols and tocotrienols may be lost from the processed oil.

6 tables, 29 ref

023053   Indrayan A K;Rathi A K;Shatru A;Agrawal N K (Natural Products Laboratory, Chemistry Dep, Gurukula Kangri Univ, Hardwar-249 404, Email: akindray@sancharnet.in) : Novel findings of fatty acids in the rhizome oil of Alpinia officinarum Hance. J Lipid Sci Technol 2007, 39(4), 169-71.

The fatty oil extracted from the rhizome of Alpinia officinarum was explored for the suitability for use in soaps and detergents, paints, water-proof polishing etc. Rhizome oil (2.3% yield) contains a very high content of unsaponifiable matter (10.1%). The major fatty acids present in the oil were found to be linoleic (19.6%), myristic (14.6%), palmitic (13.4%) and oleic (9.6%).

1 table, 19 ref

023052   Indrayan A K;Neeraj Kumar;Rathi A K;Shatru A (Natural Products Laboratory, Department of Chemistry, Gurukula Kangri University, Hardwar-249 404) : Preparation of surface active agents from the seed oil of Strychnos potatorum. J Lipid Sci Technol 2007, 39(2), 76-9.

The sodium soaps and sulphonated sodium surfactants prepared from the seed oil of Strychnos potatorum are found to be better critical micelle concentration (CMC), surface active matter (cetramide value) and dispersive powers in comparison to the sodium and sulphonated sodium surfactants prepared from castor oil. S. potatorum detergents also exhibited a good inhibition activity on the growth of Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae and Pseudomonas aeruginosa that adds to their safe use.

6 illus, 2 tables, 17 ref

023051   Diliunas S;Leisis V;Zeleniakiene D (Mechanics of Solid Dep, Kaunas University of Technology, Kestucio str. 27, Kaunas LT-44025, Lithuania, Email: saulius.diliunas@ktu.it) : Investigation of stress homogenization near inner cavity in the polymer structure. Indian J Engng Mater Sci 2007, 14(6), 408-13.

The stress concentrates near inner cavities in deformed structures. Sometimes, it is useful to obtain stress magnitude on cavity surface as uniform and low as possible. In this study, the attempt is made to determine magnitude of stress concentration near spherical cavity in polymeric structure loaded under unidirectional tension or compression and to find possibility to decrease and homogenize this stress with internal pressure.

7 illus, 1 table, 13 ref

023050   De B K;Patel J D (NO, Science Institute & Technology for Advanced Studies & Research (ISTAR), Anand-388 120, Email: bijaykrishna_de@yahoo.co.in) : Re-evaluation of liquid-liquid extraction process for detoxification of karanja Oil. J Lipid Sci Technol 2007, 39(3), 114-18.

Re-evaluation of liquid-liquid extraction process for the detoxification of karanja oil (Pongamia glabra) has been attempted by using different polar solvents such as methanol, ethanol, isopropanol and dimethyl formamide. Liquid-liquid extraction was carried out using the above solvents as such and in alkaline medium. It is observed that alkali treatment has a great impact on the number of batch extraction stages and the total quantity of solvent required for detoxification; as well as the quality of the final oil. It is found that when the extraction is carried out with alkaline solvents, the ratio of the oil: extracting solvent for complete detoxification reduces to 1:09 - 12 from 1: 21 - 24 (w/v) for methanol; to 1: 09 - 12 from 1:20 - 24 (w/v) for IPA; and to 1:4.0 - 4.5 from 1:4.5 - 06 (w/v) for DMF. However, for ethanol the oil to solvent ratio is found to be 1:12 - 15 (w/v).

5 tables, 10 ref

023049   Bhupinderpal Singh;Dhir A;Deepika;Sukhprit Singh (Chemistry Dep, Guru Nanak Dev Univ, Amritsar-143 005, Email: suk_preet@yahoo.com) : Antioxidant activities of the pepper and piperene on crude linseed oil. J Lipid Sci Technol 2007, 39(4), 165-8.

Oxidation of lipids causes rancidity in food products. Natural antioxidants have gained considerable interest in recent years for their role in preventing the oxidation of fats, oils and fat containing products. Pepper and piperene as natural antioxidants were evaluated during 28 days accelerated storage of crude linseed oil at 60øC. Colour, free fatty acid (FFA), peroxide value (PV), p-anisidine value (PAV) and thiobarbituric acid (TBA) value were used as criteria to assess the invitro effectiveness of pepper, piperene and propylgallate (PG). After 28 days of accelerated storage at 60°C, crude linseed oil containing 200ppm alcoholic extract of pepper and piperene showed lower values of colour (41.7 & 40.1), PVs (18.0 & 16.1 meq/kg), PAV (15.30 & 12.21) and TBA value (26.0 & 21.9) than the control sample (Colour 47.3, PV 25.0 meq/kg, PAV 16.68, TBA value 24.7) where the crude linseed oil containing 200 ppm propylgalate showed colour 41.8, POV 21.6, PAV 15.0, TBA value 24.9 respectively. Statistical analysis of the results indicates that piperene exhibits significantly higher antioxidant activity than that of both alcoholic extract of pepper as well as propylgallate.

4 illus, 1 table, 31 ref

022177   Singh P K;Tanwar V K;Girish P S;Sharma C K; Singh B;Dixit V P (Livestock Products Technology Dep, College of Veterinary & Animal Sciences G.B. Pant Univ of Agriculture, Pantnagar, U.S. Nagar-263 145, Email: girishpt@yahoo.com) : Comparative studies on shelf life of tandoori product prepared from guinea fowl (pearl) and desi fowl (Kadaknath) meat. Indian J Poult Sci 2007, 42(3), 277-81.

Meat of guinea fowl is white, tender and easily digestible like that of chicken. It has ready acceptability among poultry eating population. On the other hand Kadaknath is an important breed of desi fowl popular in some parts of the country for table purpose. The present study was designed to investigate the storage stability of tandoori product prepared from Kadaknath (desi fowl) and Pearl (guinea fowl). Study included product (tandoori) preparation and determination of its physicochemical, microbiological and sensory characteristices at 0, 5th, 10th and 15th: days of refrigerated storage or till spoilage of product whichever was earlier. Study showed that products can be safely consumed up to 10 days of refrigerated storage, but at 15th day of storage the product was spoiled as bacterial load crossed the safe limit. However, species and age were not found to have any significant effect on storage stability of tandoori product.

3 tables, 21 ref

022176   Sharma C K;Tanwar V K;Girish P S;Singh P K; Singh B;Dixit V P (Livestock Products Technology Dep, College of Veterinary & Animal Sciences G.B. Pant Univ of Agriculture, Pantnagar, U.S. Nagar-263 145, Email: girishlpt@yahoo.com) : Storage stability of tandoori product from guinea fowl (Lavender) and desi fowl (Aseel) meats. Indian J Poult Sci 2007, 42(3), 282-6.

Recently, guinea fowl rearing for meat purposes is gaining acceptability in India. In this research work, storage stability of tandoori product prepared from guinea fowl (Lavender) has been compared with that of desi fowl (Aseel), a native desi fowl popular for backyard poultry farming. Aerobically packaged products stored at refrigeration temperature were subjected to physico-chemical, microbiological and sensory analysis at 0, 5, 10 and 15 days of storage. Birds from three age groups viz., 8, 12 and 16 weeks were also studied to know the effect of age. Study revealed that product can be safely consumed up to 10 days of refrigerated storage, but at 15th day of storage the product was spoiled as bacterial load crossed the safe limit. No significant effect of species and age was found on the storage stability of tandoori product. Therefore, guinea fowls can be used as alternative for chicken for backyard poultry farming in India.

3 tables, 17 ref

022175   Sanjay Kumar;Dwivedi H B;Yadav S P;Yadav R N (Anim Husbandry and Dairying Dep, C.S. Azad Univ of Agric and Technol, Kanpur-208 002) : Use of chemical and herbal coagulants in chhana production from cow milk. Prog Res 2007, 2(1-2), 150.

^ssc1 table, 3 ref

022174   Mathirajan M;Chandru V;Sivakumar A I (Management Studies Dep, Indian Institute of Science, Bangalore-560 012, Email: msdmathi@mgmt.iisc.ernet.in) : Heuristic algorithms for scheduling heat-treatment furnaces of steel casting industries. Sadhana 2007, 32(5), 479-500.

Addresses a research problem of scheduling parallel, non-identical batch processors in the presence of dynamic job arrivals, incompatible job-families and non-identical job sizes. We were led to this problem through a real-world application involving the scheduling of heat-treatment operations of steel casting. The scheduling of furnaces for heat-treatment of castings is of considerable interest as a large proportion of the total production time is the processing times of these operations. In view of the computational intractability of this type of problem, a few heuristic algorithms have been designed for maximizing the utilization of heat-treatment furnaces of steel casting manufacturing. Extensive computational experiments were carried out to compare the performance of the heuristics with the estimated optimal value (using the Weibull technique) and for relative effectiveness among the heuristics. Further, the computational experiments show that the heuristic algorithms proposed in this paper are capable of obtaining near (statistically estimated) optimal utilization of heat-treatment furnaces and are also capable of solving any large size real-life problems with a relatively low computational effort.

4 illus, 5 tables, 41 ref

022173   Kirupasankar M;Pandey N K;Yadav A S (Post Harvest Technology Div, Central Avian Research Institute, Izatnagar-243 122, Email: kirupasha@gmail.com) : Ambient shelf life of chicken sausages fermented with Pediococcus cerevisiae. Indian J Poult Sci 2007, 42(3), 273-6.

Physicochemical, microbiological and sensory quality of chicken sausages fermented with Pediococcus cerevisiae were evaluated during room temperature storage (28±1°C). Significant (P<60>0.05) decrease in moisture and pH and increase in crude protein, ether extractives, titrable acidity and TBA values were observed on 6^th day of storage. Counts of total aerobes, lactic acid bacteria, anaerobes and yeast and moulds increased significantly, whereas coliform and staphylococcal counts decreased during storage. Organoleptically, there was a significant (P<60>0.05) reduction in appearance, flavour, texture and overall acceptability scores on 6^th day, yet the panelists liked the product. This indicated that the chicken sausages fermented with Pediococcus cerevisiae had shelf life of six days at ambient (28±1°C) temperature.

3 tables, 27 ref

022172   Kewat R N;Joshi R P;Abidi A B (Biochem Dep, N.D. Univ of Agric and Technol, Kumarganj, Faizabad) : Screening of pointed gourd (Trichoscanthes dioica Roxb.) varieties and strains for sweet making. Pantnagar J Res 2007, 5(1), 14-16.

Investigation was undertaken with a view to screen the pointed gourd fruits for the preparation of sweets on the basis of physical and biochemical observations. Sixteen varieties/strains of pointed gourd viz., FP-4, FP-118, FP-152, FP-206, FP-207, FP-216, FP-229, FP-260, FP-270, FP-304, FP-305, FP-306, FP-307, FP-308, FP-313 and FP-316 were used as experimental material and analyzed for physical and biochemical characters namely shape, weight, seed, thickness, fruit length, diameter, fruiting behaviour, weight of flesh, TSS, total sugar, crude fibre and organoleptic evaluation. The sweets prepared from various pointed gourd strain/varieties were judged by a panel of professors and students for organoleptic evaluation. Best performance of parwal sweets were noticed in strains FP-4, FP-152, FP-260, FP-304, FP-305 and FP-316 and rated superior in organoleptic taste and recommended for making of sweets.

2 tables, 9 ref

022171   Dholakiya B Z;Patel K D (Chemical Science Dep, N.V. Patel College of Pure & Applied Sciences, Vallabh Vidyanagar-388 120, Email: bharat281173@yahoo.com) : Reinforced polymer composites based on acrylic modified unsaturated polyester resin-mica having improved electrical and mechanical properties. Ultra Scient phys Sci 2007, 19(3), 397-404.

Unsaturated polyester resin (UPR) is one of the major thermosetting resin and is very useful as a matrix resin for composite material for its processibility, UPR, however, have several short comings: It is poor in electrical resistance and styrene in the unsaturated polyester resin is an environmental and occupational health problem due to evaporation and emission of styrene, which occurs during the processing of the resin. UPR was synthesized using Isophthalic acid (IPA). Maleic anhydride (MA) and Propylene glycol (PG). In this study, acrylic monomers i.e. Methyl methacrylate (MMA). Butyl methacrylate (BMA) and Acrylonitrile (AN) was used as an acrylic modifier to reduce styrene emissions and mica was used as filler to improve the electrical resistance behaviour. The matrixes in the form of composites were characterized for their electrical and mechanical performances according to ASTM methods: Arc resistance. Surface and Volume resistivity. Izod impact strength. Flcxural strength and Rockwell hardness. Data obtained from electrical and mechanical study indicates that the introduction of mica as filler and acrylic monomer into UPR improves electrical and mechanical properties with low styrene emission.

2 illus, 3 tables, 23 ref

022170   Dave P;Sait S S;Parmar N J (Institute of Technology, Chemical Engineering Dep, Nirma Univ, of Science & Technology, Gandhinagar highway, Post: Chharodi, Ahmedabad-382 481) : Adsorption behavior of polyacrylamide on oxide surfaces. Ultra Scient phys Sci 2007, 19(3), 347-54.

Adsorption of polyacrylamide onto the oxide surfaces, namely, titanium dioxide, iron oxide, alumina and kaolinitc has been studied by electrokinetics and measurement of adsorption density. The mechanism of adsorption is suggested to he as the acid-base interaction between the substrate surface and polymer segments, The presence of surface hydroxyl groups, with the tendency to lose protons acting as Bronsted acid sites in the crystal lattice of these metal oxides. can interact with the binding sites of CAM segments considered as Lewis base in aqueous solution, Electrokinetic and adsorption studies of individual oxide system have been carried out to comprehend the mechanism of interaction and qualitative investigations were drawn incorporating the Stern-Graham and Langunuir adsorption isotherm equations.

6 illus, 1 table, 25 ref

021102   Yadav G D;Jadhav S R (Chemical Engineering Dep. Univ Institute of Chemical Technology, Univ of Mumbai, Matunga, Mumbai-400 019, Email: gdyadav@yahoo.com) : Synthesis of novel supports for enzymes: transesterification of p-chlorobenzyl alcohol with vinyl acetate in non-aqueous media and kinetic modelling. Indian chem Engr 2007, 49(4), 283-95.

Novel technique of immobilization of enzymes was developed using hexagonal mesoporous silica (HMS) followed by encapsulation in calcium alginate to get a highly recyclable catalyst, which was then used in a transesterification reaction in non-aqueous media. Different lipases including Candida antarctica lipase B (CAL B), Pseudomonas cepacia lipase (PSL), Candida rugosa lipase (CRL) and porcine pancreatic lipase (PPL) were employed as enzymes in four different physical forms such as, soluble, immobilized on HMS, encapsulated in calcium alginate (CA) and pre-immobilized on HMS and encapsulated in calcium alginate. Amongst all the four lipases used, CAL B was found to be the most active. This novel way of preparation of biocatalyst overcomes the leaching of enzyme from mesoporous support by avoiding direct shear involved within the reactor. The activities of all lipase preparations were evaluated in the transesterification of p-chlorobenzyl alcohol with vinyl acetate to give p-chlorobenzyl acetate at 30°C. Because of the excellent reusability of the CAL B pre-immobilized on HMS and encapsulated in calcium alginate (CAL B/HMS/Encap), it was used for further kinetic studies. A conversion of 68% with 100% selectivity for p-chlorobenzyl acetate was obtained at 30°C in 120 min, with CAL B/HMS/Encap using equimolar concentrations of reactants and 1,4-dioxane as solvent. Transesterification of other alcohols such as, benzyl alcohol, n-octanol, cinnamyl alcohol, 1-phenyl ethyl alcohol and 2-phenyl ethyl alcohol were also studied using vinyl acetate. The analysis of the initial rate data and progress curve data showed that the reaction obeys the ping-pong bi-bi mechanism with inhibition by both p-chlorobenzyl alcohol and vinyl acetate. Experimental and theoretical values matched very well.

1 table, 9 illus, 3 ref

021101   Verma A;Sharma A;Basu S (Chemical Engineering Dep, Indian Institute of Technology Delhi, New Delhi, Email: sbasu@chemical.iitd.ernet.in) : Electro-oxidation study of methanol and ethanol in alkaline fuel cell. Indian chem Engr 2007, 49(4), 330-40.

Electro-oxidation of methanol and ethanol is studied in the alkaline medium using cyclic voltammetry and by analysing current-voltage characteristics of the direct alcohol alkaline fuel cell. The electro-oxidation reaction is studied with the help of cyclic voltammetry by varying different parameters, e.g. fuel (methanol or ethanol), KOH concentrations and catalyst type to gauge performance of direct alcohol alkaline fuel cell. The increase in KOH concentration or fuel concentration increases the peak current density up to some extent, which then reduces on further increase in KOH or fuel concentration in cyclic voltammetry. The cylic voltammogram shows that methanol and ethanol electro-oxidation in the presence of Pt/Ru (40%: 20% by wt)/C is higher than Pt-black. Based on these premises the electro-oxidation mechanism of methanol and ethanol in alkaline medium, as available in the literature, is further elucidated. Finally, the above observations are substantiated by testing alkaline fuel cell made of different Pt based anodes and standard MnO₂ cathode. It was observed that the current-voltage characteristics improve with increase in either electrolyte (KOH) or fuel concentration. However, alkaline fuel cell performance decreases with further increase in electrolyte or fuel concentration. The direct alcohol alkaline fuel cell performance is higher for Pt/Ru (40%:20% by wt)/C anode compared to that for Pt-black anode. The lifetime test of direct alcohol alkaline fuel cell shows that the fuel cell operates reasonably well for 380 and 400 h at 0.5 V for methanol and ethanol fuels, respectively.

9 illus, 28 ref

021100   Srivatsava A;Smile A;Gupta S K (Chemical Engineering Dep, Indian Institute of Technology Delhi, Hauz Khas, New Delhi-110 016, Email: sgupta@chemical.iitd.ernet.in) : Effect of module dimensions and number of stages on the recovery of spiral wound pervaporation modules. Indian chem Engr 2007, 49(4), 392-412.

Pervaporation is a newly emerging technique in the industries for selective separation of chemicals from their solution. But implementation of the process in the form of modules in the industries requires a lot of considerations. Some of the major considerations can be the dimensions and the number of stages to be chosen for a particular membrane area. Attempt has been made to analyse the effect of the module dimensions and the number of stages using a spiral wound module. For this purpose, authors have taken a model from the literature and the model equations are solved by numerical integration and numerical solutions are verified with the literature. In addition, the analytical solution for a limiting case is further used to validate the numerical solution. The model parameters are estimated from the experimental data using a parameter estimation program based on the Simplex method. The experimental data is on toluene-water and trichloroethane-water systems using a Hoechst Celanese PT240 pilot plant from the literature. Parameters obtained are found to be dependent on temperature and the components involved. The estimated parameters are then used to predict the data which is not used for the parameter estimation and the theoretical and experimental results are found to be in excellent agreement. The model is validated for VOC separation and is used to check the effects of the module dimensions and the number of stages on recovery. It is found that the module dimensions affect the recovery to a large extent and a higher LAV ratio is preferable while designing a spiral wound module. The recovery also increases with number of stages and this increase is more significant for lower L/W values. Thus, LAV ratio and number of stages are important and they should be considered and optimised as per the requirements with appropriate operating conditions.

20 illus, 7 tables, 18 ref

021099   Sircar S (Chemical Engineering Dep, Lehigh Univ, Bethlehem, PA, 18015-4791 USA, Email: shs3@lehigh.edu) : Emerging technologies for bulk gas separation by adsorption. Indian chem Engr 2007, 49(4), 430-42.

Bulk gas separation by pressure swing adsorption using micro-meso-porous physi-sorbents has become the state-of-the-art technology for many applications such as, gas drying, small-to-medium scale production of, oxygen and nitrogen enriched air from ambient air and production of high purity hydrogen from various hydrogen containing gas streams such as steam-methane reformer off-gas. Emerging areas of research and development to adsorptive bulk gas separation include: (i) rapid pressure swing adsorption, (ii) nano-porous adsorbent membranes (iii) simultaneous sorption-reaction processes, and (iv) high temperature pressure and thermal swing adsorption processes using chemisorbents. These ideas can potentially resolve many practical problems of current global interests, like: (i) production of oxygen enriched air for enhanced combustion and fuel savings, (ii) recovery of hydrogen from refinery waste gases, (iii) de-sulfurisation of natural gas and hydrogen containing bulk hydrogen sulfide, (iv) generation of fuel cell grade hydrogen by low temperature steam-methane reforming the serve the forthcoming "hydrogen economy", (v) capture and recovery of greenhouse gas (CO₂) from a wet flue gas, etc.] Use of newly developed reversible chemisorbents, nano-porous carbon membranes and novel adsorptive process schemes are primarily responsible for these advances.

9 illus, 46 ref, 2 table

021098   Singh K P;Gupta M P (Vet.Univ., , Mathura Uttar Pradesh) : Mineral composition of rabri. Indian J Dairy Sci 2007, 60(6), 389-92.

Rabri samples collected from Agra and Mathura cities and prepared in the laboratory using different levels of fat and SNF were examined for chemical composition, specially for mineral composition. Total solids, fat, free fat and ash content (total, soluble and insoluble) differed significantly. Calcium, phosphorus, sodium, potassium, iron, zinc and manganese content differed significantly in market and control samples. Copper content did not differ significantly in market and control samples of rabri.

4 tables, 13 ref

021097   Shukla K K;Gupta V K;Patil G R;Shiv Kumar (Dairy Technology Div, National Dairy Research Institute, Karnal-132 001) : Production of shrikhand using ultrafiltration process. Indian J Dairy Sci 2007, 60(6), 393-8.

Chakka and shrikhand of good sensory quality and meeting PFA standards could be successfully prepared using ultrafiltration (UF) technology. Shrikhand was observed to have optimum sweetness with 36.70% sugar. Lactic culture IS. lactis and S. diacetylactis) imparted better flavour in shrikhand as compared to yoghurt culture (S. thermophilus and L. bulgaricus). However, yoghurt culture was preferred for UF process because of a shorter incubation period and greater thermostability at higher temperature treatment (60°C for 5 min) required in UF process. The titrable acidity of 1.08% lactic acid of milk coagulum imparted optimum sourness in shrikhand. Cardamm flavour was appreciated more than rose white flavour in shrikhand. Cardamom powder scored sligtly better than the cardamom flavour in shrikhand. In standardized UF process, skim milk coagulum obtained with yoghurt culture was heated to 60°C for 5 min with continuous agitation and ultrafitered to about 16.60% TS concentration. Whey was then removed from this concentrated coagulum by hanging it in a muslin cloth (eight layered) at room temperature followed by mild pressing to get chakka. Chakka was then kneaded with cream (70% fat) and sugar to prepare shrikhand of smooth consistency. Higher amount of sugar was added in traditional UF skim milk chakka to meet PFA standards of total solids in shrikhand. UF process resulted in nil fat loss in whey and 20.70% extra recovery of total solids in chakka. The protein content in skim milk chakka through UF process and in shrikhand prepared from it was higher than in traditional process.

9 tables, 10 ref

021096   Shrivastava S;Goyal G K (Food Packaging Lab, Dairy Technology Div, NDRI, Karnal-132 001, Email: gkg5878@yahoo.com) : Preparation of paneer-a review. Indian J Dairy Sci 2007, 60(6), 377-88.

Paneer is of great value in diet because it is a rich source of high quality proteins, fat, minerals and vitamins. It forms base for a variety of culinary dishes, stuffing material for various vegetable dishes, snacks, and sweetmeats. Conventionally, the raw material for the manufacture of paneer is buffalo milk or blend of cow and buffalo milk. The review deals with the types of paneer, methods of manufacture including type of milk used, and its effect on the yield of paneer. The preparation of paneer using different types of milk and varied techniques resulted in wide variation in the chemical and microbiological quality of paneer. Quality-wise, the market samples of paneer were inferior to those of prepared in the laboratory.

2 tables, 82 ref

021095   Sharma R;Darshan Lal;Seth R;Wadhwa B K;Rajput Y S (Dairy Chemistry Div, National Dairy Research Institute, Karnal-132 001, Email: rajansharma21@rediffmail.com) : Applicability of lactic acid estimation methods in milk in presence of additives. Indian J Dairy Sci 2007, 60(6), 399-404.

Lactic acid content of milk reflects the quality and hygienic status of milk. L-lactic is major component in total lactic acid in fresh raw milk and its proportion is further increased in raw milk samples stored at 37°C for 6 h. The efficacy of BIS (Bureau of Indian Standards), AOAC and IDF methods for estimation of lactic acid in milk was studied in the context of various additives such as neutralizes (NaOH) NaHCO₃), preservatives (formalin, H₂O₂ and other adulterants (glucose, urea). BIS method is unsuitable for estimation of lactic acid in milk containing formalin or glucose. Other additives viz., NaOH, NaHCO₃ H₂O,v.2 and urea do no interfere in estimation of lactic acid by BIS method. In AOAC and IDF method, lactic acid estimation is not influenced by presence of any of the listed additives in milk samples.

2 tables, 17 ref

021094   Rathod K S;Zanjad P N;Ambadkar R K;Raziuddin M (Dep of Livestock Products Technology, college of Veterinary and Animal Sciences, Parbhani-431 402, Email: dr_kishorrathod@rediffmail.com) : Application of hurdle technology for preservation of chicken as a ready to eat curry at refrigeration (4±1°C) Temperature. J Vet Publ Hlth 2007, 57(3-4), 29-34.

Chicken curry was prepared using concept of hurdle technology. Boneless chicken pieces were kept in marinating misture containing common salt 2%, citric acid 0.2%, potassium sorbate 0.05%, BHA 0.002% and water 2.5% (fresh meat weight basis) for 20 h at 4±1°C and was dehydrated at different (45°C and 60°) temperatures in cross flow cabinet dryer after steam cooking. The processed product was stored at 4±1°C in polyethylene pouches and evaluated for quality profiles such as physicochemical, microbiological and sensory attributes. During 35 days sotrage period, both the product showed no marked change in pH, but protein and fat content was higher and the rate of increase in peroxide, free fatty acid and tyrosine value was significantly low in 60°C dried product as compared to the product dried at 45°C. Product dried at 60°C showed low total plate count, but coliforms were absent and yeast and mold counts were stable during storage. The product was well accepted sensorily and no marked quality deterioration was observed during storage period of 35 days.

2 tables, 24 ref

021093   Rao P C;Mandal M K;Bhattacharya P K (Chemical Engineering Dep, Indian Institute of Technology Kanpur, Kanpur-208 016, Email: pkbhatta@iitk.ac.in) : Pervaporation of aqueous solution present with low concentration acetic acid using modified poly (ether block amide) membranes. Indian chem Engr 2007, 49(4), 311-23.

Pervaporative separation of acetic acid from aqueous solution state, at dilute concentration, was carried out utilising poly (ether block amide) (PEBA) and its modified forms of membranes. Different types of membranes - such as PEBA dense membranes, PEBA with polysulfone, and PEBA with poly vinyl pyrrolidone blended membranes, as well as adsorbent carbon and zeolite filled PEBA membranes - were prepared and, subsequently, characterised. For pervaporation studies, experiments were carried out with all such membranes at feed (acetic acid) concentration range of 0-2 wt % temperature 30-90°C and down stream pressure 1-12 mbar. Results showed that as feed concentration increases total permeation flux increases; however, selectivity decreases. Further, at a fixed feed concentration, as the feed side temperature increases, both permeation flux and selectivity increase. Similarly, as down stream pressure increases permeation flux and selectivity decrease. The Arrhenius plot suggests significant influence of temperature on saturation vapour pressure and, hence, it was attributed that the separation was controlled mainly by solubility of the membrane rather than diffusivity through the membrane. It was observed that about 1 wt% of poly sulfone blended PEBA membrane showed better selectivity compared to exclusive PEBA and as compared to 1 wt% poly vinyl pyrrolidone blended PEBA (at an acetic acid concentration of 1.5 wt%). Similarly, about 1 wt% ZSM-5 filled PEBA also showed better selectivity compared to exclusive PEBA and as compared to 1 wt % activated carbon filled PEBA membrane. Reducing the ratio of adsorbent to polymer, as well as dissolution of adsorbents in the solvent before the dissolution of polymer were the two strategies adopted in this study to obtain closed dense structure membranes during the preparation of adsorbent filled PEBA membranes.

9 illus, 3 table, 24 ref

021092   Patel S;Pant K K (Chemical Engineering Dep, Institute of Technology, Nirma University of Science and Technology, Ahmedabad-383 481, Email: kkpant@chemical.iitd.ac.in) : Effect of preparation conditions on the characteristics and activity of Cu/ZnO/CeO₂/Al₂O₃ catalysts for oxidative steam reforming of methanol. Indian chem Engr 2007, 49(4), 351-61.

The effect of preparation conditions on the performance of Cu/ZnO/CeO₂/Al₂O₃ catalysts has been investigated in the present study for the selective production of hydrogen via oxidative steam reforming of methanol. Cu/ZnO/CeO₂/Al₂O₃ catalyst of composition Cu:Zn/Ce/Al:30/20/10/40 wt%, has been prepared by co-precipitation method with varying preparation conditions like precipitation pH, precipitation temperature, precipitate ageing time and calcination temperature. The catalysts and precursors were characterised for their surface areas, pore volumes, scanning electron microscopy (SEM), X-ray diffraction (XRD) patterns, temperature programmed oxidation (TPO), CO chemisorptions and thermo gravimetric-differential thermal analysis (TG-DTA). The catalyst precursor prepared by precipitation at pH 7.0 mainly consisted of layered double hydroxide (LDH) and was more active. The ageing time also played an important role in the structure of catalyst and its activity. The catalyst precursors calcined at a temperature greater than 400°C resulted in the loss of copper dispersion due to sintering of copper crystallites. Hence, there was decline in the catalytic activity for OSRM. The catalytic activity has been tested as a function of reaction temperature 200-300°C at contact-time 11 kg_cat s mol^-1, steam to methanol molar ratio 1.5, oxygen to methanol molar ratio 0.15 and pressure 1 atm. The favourable preparation conditions for Cu/ZnO/CeO₂/Al₂O₃ catalyst can be suggested as: precipitation temperature 70°C, pH 7.0, precipitate ageing time 2 h and calcination temperature 400°C.

8 illus, 1 table, 29 ref

021091   Mathure P V;Patwardhan A V;Saha R K (Chemical Engineered Dep, Indian Institute of Technology Kharagpur, Kharagpur-721 302, Email: rks_iit@yahoo.co.uk) : Steam reforming of methane for bulk and small scale production of hydrogen. Indian chem Engr 2007, 49(4), 480-91.

Recent developments in hydrogen manufacture by steam reforming focus on improved energy efficiency and reduced steam reformer size and cost. The objective of this paper is to review recent trends in steam reforming of methane as well as natural gas and identify possible strategies for use of novel small scale (small dimension) reactors for the same process. The paper also reviews very briefly the different types of catalyst used in conventional steam reforming process. Detailed experimental results carried out in packed bed mini-reactors using commercial Ni-based catalyst to test its suitability in novel reactors have been presented and effects of various operating conditions on conversions and reformate compositions studied. Kinetic parameters have been evaluated based on the experimental data and a parity plot between predictions and experimental data has been made.

6 illus, 33 ref, 2 table

021090   Joshi J B;Desai R B;Patwardhan J A;Kulkarni A A;Vadanere B K (NO, Univ Institute of Chemical Technology, Matunga, Mumbai-400 019, Email: jbj@udct.org) : Simultaneous measurements of flow pattern using laser doppler velocimeter and mass transfer coefficient: effect of interfacial turbulence. Indian chem Engr 2007, 49(4), 296-10.

The absorption of CO₂ in water and aqueous solutions of monoethanolamine (MEA) and polyethylene glycol (PEG) were studied in the stirred cell assembly. Impeller speed was varied over a wide range of 0 to 70 rpm. While absorption was taking place, liquid phase flow pattern was also measured using laser Doppler velocimetry (LDV). The velocity-time data was analysed by eddy isolation model and eddy characteristics viz. eddy velocity, eddy length scale, eddy residence time/age, and their corresponding distribution were estimated. The age and size distributions were used for the estimation of mass transfer coefficient k_l During the absorption of CO₂ into water, interfacial turbulence was observed even at zero impeller speed, which was verified by the velocity-time data from LDV. A close agreement was observed between the predicted and the experimental values of _L at all the impeller speeds. The close agreement was also observed at enhanced levels of interfacial turbulence (obtained as Marangoni effect during the absorption of CO₂ in aqueous solutions of MEA) and for dampened turbulence (absorption of CO₂ in aqueous solutions of PEG).

12 illus, 1 table, 15 ref

021089   Gopinath R K;Nagaraja P A;Nagendra H R (Yoga and Life Sciences Div, Swami Vivekananda Yoga Anusandhana Samsthana, Swami Vivekananda Yoga R, 19, Eknath Bhavan, ear Gavipuram Circle, KGNagar, Bangalore-560019, Email: hrnagendra@rediffmail.com) : Effect of pyramids on preservation of milk. Indian J Tradl Knowledge 2008, 7(2), 233-6.

Pyramid has been variously studied for its mystical preservative, healing and curative effects. The power of the pyramids has been much talked about in Egypt and the great pyramids as the wonders of the world. They are mentioned as ‡ikhari‰is and gopurams used in temples in Indian tradition. It is associated with Chakras and the elevation of the human mind to the super-consciousness levels. Although several studies have been undertaken on pyramids, much of their effects remain a mystery. In the study, attempt has been made as to scientifically analyze the preservative capability of the pyramids. Pyramids made out of natural materials as wood and other synthetic materials as fiberglass have been used to understand the effect. The shape of the pyramids was square and octagon of different sizes. Milk kept under the pyramids for a period of 14 days was analyzed. All the samples in the pyramids have shown various levels of inhibition of bacterial growth, compared with the control sample. The samples in the wooden pyramids have shown the maximum preservative capability in comparison with the samples in the fiberglass pyramids. The samples in the octagon pyramid have shown better performance than that of square pyramids. The study could be the beginning of many more rigorous studies to establish the finding. All can imagine the tremendous implications of the study.

021088   Gaur V;Adapa S;Sharma A;Verma N (Chemical Engineering Dep, Indian Insititute of Technology Kanpur, Kanpur-208 016, Email: nishith@iitk.ac.in) : Catalytic removal of NO by metal oxide impregnated activated carbon fibre. Indian chem Engr 2007, 49(4), 362-74.

The study focusses on investigating the application of metal oxide impregnated activated carbon fibres (ACF) in the catalytic removal of NO. The reaction was carried out in a tubular reactor packed with ACF impregnated with the salts of transition metals such as, Cu, Ni and Cr, which were subsequently calcined to convert them to their respective oxides. The effects of reaction temperature, NO and O₂ concentrations, metal I types and loading on the conversion of NO were ascertained. Maximum conversion was achieved at a reaction temperature of 300°C, NO concentration of 200 ppm and O₂ concentration of 1%. The catalytic activity of metal  oxides dispersed on ACF was observed to be in the order Cu <62> Ni <62> Cr. A heterogeneous reaction kinetic mechanism was proposed for the catalytic removal of NO by ACF supported metal oxides. A mathematical model incorporating kinetic rate and various mass transfer steps, including intra-particle diffusion, was developed to explain the response of NO concentration at the exit of the tubular reactor. A reasonably good agreement was observed between the model predictions and the data.

8 illus, 16 ref

021087   Easmin F;Dutta S;Ray P;Paul R (Chemical Engineering Dep, Univ of Calcutta, Kolkata-700 009, Email: praycuce@rediffmail.com) : Binary catalytic distillation column: design and analysis. Indian chem Engr 2007, 49(4), 492-13.

Describes a simple design methodology of a binary reactive distillation column using extended McCabe-Thiele method and that for simulation of such column using extension of Ponchon Savarit method. A solid catalysed isomerisation reaction υA A → ← υ_B B taking place on a single tray in the column has been considered. The operating line and 'q' line equations have been developed considering different relative positions of reaction tray and feed tray. Then this method has been applied to the design of a binary RDC where solid acid catalysed isomerisation of xylene (o-xylene K^<96>-→ m/p-xylene) occurs. The algorithms for finding out minimum reflux ratio, optimal position of reaction tray and feed tray have been established. The flexibility of operation of RDC with respect to its quantity of top product and bottom product for a specified purity of these two streams have been examined. Finally, the performance of an existing column with specified operating conditions and column configurations has been analysed using the Ponchon Savarit method. An interesting feature, 'reverse distillation - which indicates a region where concentration of the more volatile component increases as one comes down the column - has been observed to take place for some non-optimal placing of feed and reaction tray in the column.

4 illus, 14 ref, 3 table

021086   Dhaka A;Das M;Paul Khurana S M (NRCMAP, , Boriavi-387 310) : Flavour and storage stability of potato chips fried in different cooking oils. Potato J 2007, 34(3-4), 187-92.

Potato chips fried in oils of cottonseed (CSO), sunflower (SFO), and 20 and 40% blends of palm olein oil (POO) and SFO were stored at room temperature for 0, 3 and 6 weeks in total darkness (DS) and in natural light (LS). During dark storage, peroxide value (PV) increased only in chips fried in SFO, while under light storage PV increased at lower rates in chips fried in POO-SFO blends than in CSO or SFO alone. Sensory evaluation showed that potato chip flavour intensity was similar among oils/blends and unchanged during storage, whereas intensity of oxidative rancidity and off-flavour increased in chips fried in CSO at weeks in LS. Addition of POO to SFO improved the stability of chips as measured by PV, without sacrificing chip flavour.

4 illus, 1 table, 17 ref

020050   Yadav D N;Sharma G K;Bawa A S (NO, Defence Food Research Laboratoty, Siddartanagar, Mysore-570 011, Email: dnyadav1977@yahoo.co.in) : Optimization of soy-fortified instant sooji halwa mix using response surface methodology. J Fd Sci Technol 2008, 44(3), 297-300.

Addition of defatted soy flour in wheat sooji (semolina) halwa mix (SHM) causes lumps in the reconstituted product. Instant SHM was developed to overcome this problem by incorporating soy sooji (semolina) in the recipe. Central composite rotatable design (CCRD) with 3 independent variables (vanaspati, sugar and soy sooji) and 5 responses (colour, aroma, mouth feel, texture and overall acceptability) was used for the experiments. The variables like vanaspati ranged from 80-100, sugar 140-170 and soy. sooji 55-65 g/100 g of wheat sooji. The halwa was subjected to sensory evaluation by a semi-trained panel consisting 10 members using 9-point Hedonic scale. Sensory score for colour varied from 6.5-8.0, aroma 6.4-8.5, mouth feel 6.6-8.5, texture 6.7-8.5 and overall acceptability 6.2-8.5. All the responses fitted into quadratic equation with R² > 0.80. Based on compromise optimization, optimum levels of the ingredients recommended with 76.2% desirability were: vanaspati 90.0, sugar 153.7, soy sooji 59.5 g/100 g of wheat sooji. Instant halwa mix prepared using recommended levels of ingredients contained 0.42% moisture, 8.6% protein, 29.4% fat, 0.94% ash and 60.7% carbohydrate. Changes in the quality of stored soy fortified instant SHM under ambient (23 ± 2°C) and 37°C temperature were monitored through evaluation of peroxide value, free fatty acids and thiobarbituric acid values as well as sensory parameters.

1 illus, 5 tables, 12 ref

020049   Vijayanand P;Kulkarni S G;Reena P;Aksha M; Ramanna K V R (Fruit and Vegetable Technology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: dr.p.vijayanand@gmail.com) : Effect of processing on gooseberry fruits and quality changes in dehydrated gooseberry powder during storage. J Fd Sci Technol 2007, 44(6), 591-4.

Gooseberry (Emblica officinalis L.) fruits of cultivars, 'Chakaiya', 'Krishna', and 'NA-7' were evaluated for the preparation of dehydrated powder. 'Chakaiya' showed the highest ascorbic acid content (357 mg/100 g) followed by 'Krishna' (298 mg/100 g). The tannin content ranged from 2.4% ('Chakaiya') to 1 % ('NA-7'). Heat treatment of berries prior to dehydration resulted in browning and was not recommended as a pretreatment. The dehydration ratio of gooseberry powder varied from 4.49:1 in cv 'Chakaiya' to 4.58:1 in cv 'Krishna'. The equilibrium relative humidity of gooseberry powder from cv 'Chakaiya' was 30.0% with a moisture content of 3.3%. The quality characteristics of the dehydrated gooseberry powder stored at room temperature (25 ± 2°C) in metallized polyester pouches for 6 months revealed that 'Chakaiya' was the most suitable among the 3 cvs of gooseberry followed by 'Krishna'. Gooseberry powder prepared from 'Chakaiya' had superior quality characteristics with respect to colour, flavour and ascorbic acid retention during 6 months storage at 25 ± 2 °C.

4 illus, 2 tables, 14 ref

020048   Vibha Sinha P R;Yadav H (Animal Biochemistry Div, National Dairy Research Institute, Karnal-132 001, Email: prsinha12@yahoo.com) : Antiatherogenic effect of probiotic dahi in rats fed cholesterol enriched diet. J Fd Sci Technol 2007, 44(2), 127-9.

The effect of probiotic curd (PC) (dahi) prepared using culture with probiotic Lactobacillus acidophilus and Lactobacillus casei on plasma lipids was estimated in rats fed cholesterol-enriched diets. Lyophilized PC was given to hyperlipidaemic rats at 5% level for 30 days. Plasma total cholesterol was suppressed to the extent of 22 to 28% in hyperlipidaemic rats fed lyophilized probiotic dahi as well as lyophilized cells of broth probiotic cultures. Plasma triglycerides also decreased significantly (p<60>0.05). There was 41 to 56% suppression in LDL-cholesterol in probiotic dahi and culture fed groups but HDL-cholesterol was not affected. Atherogenic index reduced significantly in PC and culture fed groups when compared with reference diet fed group.

2 tables, 16 ref

020047   Uma Devi;Sharma G K (NO, Defence Food Research Laboratory, Siddharthanagar, Mysore-570 011, Email: gksdfrl@yahoo.co.in) : Effect of processing and storage on the physico-chemical properties of dry peas (Pisum sativum L.). J Fd Sci Technol 2007, 44(2), 212-5.

Effect of cooking and drying using fluidised bed (FBD) as well as freeze-thaw (FT-FBD) on the quality of peas was determined. Peas dried by FT-FBD method reconstituted faster than FBD dried peas. FT-FBD dried samples also underwent maximum change in peroxide, free fatty acid, thiobarbituric acid, browning index values, chlorophyll and vitamin C contents and sensory parameters when stored under ambient temperature (14-35 °C) and at 37 °C. A good positive correlation (r > 0.68) was found between reconstitution time versus bulk density/ water absorption/ sedimentation value as well as differential scanning calorimeter parameters in processed peas. However, correlation was significant (p<60> 0.05) with glass transition temperature, onset temperature and peak temperature in processed peas. Significant changes in mineral content were found in FBD and FT-FBD dried samples.

1 illus, 2 tables, 23 ref

020046   Ukwuru M U (Food Science and Technology, Federal Polytechnic, P.M.B. 1037, Idah, Kogi State, Nigeria, Email: ukwuru@yahoo.com) : Effect of sodium hydroxide steeping on the steep-out moisture content and some malt quality of Nigerian sorghum varieties. J Fd Sci Technol 2007, 44(4), 381-5.

Sorghum grain varieties 'L181', 'L187','L538', and 'SK5912' were steeped with varying concentrations (0.1-0.6% w/v) of NaOH in distilled water for the first 12, 24, 36 and 48 h. Thereafter, the grains were steeped with distilled water. The total length of steep for each sample was 48 h. Moisture content of the steeped grains was determined. The grains were germinated for 4 days and the rootlet lengths were measured. The germinated grains were kilned (50°C, 24 h) and milled. Diastatic power, free α-amino nitrogen and hot water extract of the malts were determined. NaOH enhanced water uptake by the grains. A positive and linear relationship existed between increasing NaOH concentrations and steep-out moisture content. Use of 0.6% (w/v) NaOH for 48 h resulted in the highest steep-out moisture content. NaOH, when compared with the control malt without NaOH enhanced all diastatic power, free α-amino nitrogen, and hot water extract. Optimal diastatic power and hot water extract values were obtained with malt whose grains were steeped with 0.3% NaOH for 24 h. Peak value for free α-amino nitrogen was recorded with malt whose grains were steeped with 0.4% (w/v) NaOH for 36 h. Development of malt quality followed a similar pattern in all the sorghum varieties. 'SK5912' recorded the highest malt quality development. This was followed by 'L538', then 'L187' and the least was 'L181'. All the malt samples had good malting characteristics when the grains were steeped in 0.3-0.4% (w/v) NaOH for the first 24-36 h of steeping.

5 tables, 11 ref

020045   Thomas R;Anjaneyulu A S R;Kondaiah N (Livestock Products Technology Dep, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122, Email: anneasr@rediffmail.com) : Evaluation of consumer acceptance of buffalo meat nuggets. J Fd Sci Technol 2008, 44(3), 255-9.

The study was aimed at finding the consumer acceptability of emulsion and restructured buffalo meat nuggets (BMN), standardized at the laboratory. A total of 107 panelists were drawn from local community and were stratified into different categories based on age, gender, house hold size, monthly income, educational level and purchase frequency of buffalo meat. A questionnaire was used to elicit information from the panelists. Before final evaluation panelists were acquainted with various sensory attributes of both types of nuggets. Based on their suggestions necessary modifications were made in the initial formulations to improve the palatability of the products. The present study underlines the necessity for evaluation of buffalo meat products, both by trained and consumer panelists to gain the complete product information before launching into the marketing system.

3 tables, 26 ref

020044   Thakkar R;Kapoor R (Home Science Dep, Sri Sathya Sai Institute of Higher Learning, Anantapur-515 001) : Enrichment of rice and finger millet based preparations with gum acacia and their effects on glycemic response in non-insulin dependent diabetic subjects. J Fd Sci Technol 2007, 44(2), 183-5.

The post-prandial responses to different rice products after enrichment with gum acacia - a source of soluble fiber in comparison with finger millet based preparations is examined. Roti, upma and idli were fed as 50 g carbohydrate portion after an overnight fast to non-insulin dependent diabetic subjects and the rise in blood glucose 2 h after administration was recorded. The gum incorporated products showed very low glycemic index values of 41-48% for finger millet based preparations and 68-70% for rice based preparations. Of the different preparations, roti produced greater glucose lowering effect than upma and idli. Though gum acacia reduced the glycemic response of rice, but not to the extent observed with finger millet.

3 tables, 28 ref

020043   Sunil Kumar;Mishra B K;Jain N K;Doharey D S (Molecular Biology and Biotechnology Dep, Rajasthan College of Agriculture, Maharana Pratap Univ of Agric and Te, Udaipur-313 001, Email: nkjain64@rediffmail.com) : Effect of fluidized bed drying on quality characteristics of button and oyster mushrooms. J Fd Sci Technol 2007, 44(6), 630-2.

Fluidized bed dryer was used for drying of 2 most accepted edible mushrooms of genus button (Agaricus) (BM) and oyster (Pleurotus) (OM) and the dried flakes were analyzed for their chemical, reconstitutional and textural properties. Both dried mushrooms contained 88-89% of moisture. Total protein and soluble protein contents in dried BM were 28.0 and 1.09%, while for OM were 23.2 and 0.56%, respectively. BM (299 kcal/100 g) and OM (246 kcal/100 g) mushrooms had very low calorific values and iron (0.011-0.012%). On the basis of reconstitutional and textural properties, the OM showed good results as compared to BM for all the parameters tested at all the drying temperatures (40, 50 and 60 °C). Desirable colour with value of 68.4 was highest for OM flakes at 40 °C drying air temperature. Lowest a_w (0.42) was noted in OM at 50 °C drying air temperature. OM showed high rehydration ratio and coefficient of rehydration values and took less time for drying compared to BM. However, drying at 50 °C gave best results for OM.

2 tables, 15 ref

020042   Suneetha Devi K;J P Hiremath;Bhat G S (Dairy Chemistry Dep, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences Univ, Bangalore-560 024, Email: jphiremath@yahoo.com ) : Influence of caseinophosphopeptides on sensory and textural characteristics of confections. J Fd Sci Technol 2007, 44(6), 615-18.

Caseinophosphopeptides (CPP) were isolated from highly fermented buffalo milk whey (1.2% lactic acid) and chakka hydrolyzed with trypsin. Chewing gum, milk chocolate and lozenges were prepared with enrichment of CPP obtained from chakka and whey at 1, 3 and 5% levels. Controls were prepared without CPP. Sensory attributes of the enriched confections evaluated showed decrease in colour and appearance and flavour while increase in body and texture and overall acceptability scores. However, no significant difference was observed between control and the treatments. All the confections had highest overall acceptability at 3% CPP incorporation. Instrumental textural characteristics of the chewing gum and lozenge improved significantly with increasing levels of CPP. Control samples of chewing gum and lozenges exhibited lower scores for hardness, gumminess and chewiness which increased considerably with the incorporation of CPP from whey and chakka. In milk chocolate, the hardness and cohesiveness increased from control (40.3 and 0.09) to (41.9, 0.23 and 0.18) while springiness decreased (0.32 to 0.25 and 0.24) at 5% level of CPP incorporation from chakka and whey, respectively.

2 tables, 12 ref

020041   Sudeepa E S;Tamil Selvi A;Bhaskar N (Meat Dep. Fish and Poultry Technology, Central Food Technological Research Institute, Mysore-570 020, Email: bhasg3@yahoo.co.in) : Antimicrobial activity of a lipolytic and hydrocarbon degrading lactic acid bacterium isolated from fish processing waste. J Fd Sci Technol 2007, 44(4), 417-21.

Hydrocarbon degrading and lipolytic bacteria were isolated from fresh water fish processing wastes. These bacteria were identified as Pseudomonas sp, Alcaligenes sp, Acinetobacter sp, Aeromonas sp and Lactobacillus sp. The lactic acid bacterium that displayed relatively good growth in medium containing hydrocarbon and lipids as substrates was characterized up to species level based on various morphological, biochemical and physiological properties and identified as Lactobacillus delbruckii subsp lactis. The crude extract from the isolated Lactobacillus sp. indicated this bacterium to be antagonistic towards several pathogens including Listeria monocytogenes, Bacillus cereus, Yersinia enterocolytica and Escherichia coli.

2 illus, 2 tables, 36 ref

020040   Sudeepa E S;Rashmi H N;Selvi Tamil A;Bhashar N (Meat Fish and Poultry Technology Dep, Central Food Technological Research Institute, Mysore-570 020, Email: bhasg3@yahoo.co.in) : Protolytic bacteria associated with fish processing wast: Isolation and characterization. J Fd Sci Technol 2008, 44(3), 281-4.

Processing waste, especially visceral wastes from different freshwater and a marine shellfish were evaluated for the proteolytic bacterial load. Proteolytic bacteria associated with the visceral wastes of catla (Catla catla), tilapia (Oreochromis mossambicus), common carp (Cyprinus carpio) and tiger shrimp (Penaeus indicus) were characterized and identified. The major proteolytic microbes associated with the visceral waste included Alcaligenes, Acinetobacter, Aeromonas, Bacillus, Corynebacterium, Flavobacterium, Lactococcus, Lactobacillus, Pseudomonas and Sarcina. The optimum pH, temperature and time of incubation for Bacillus sp MF01 were 9.0, 37°C and 96 h, respectively. The activity profile of the protease extracted from this bacterial culture indicated that the protease was optimally active around pH 8.0 with a specific activity of 10.9 units/mg protein in the crude extract, Protease.

2 illus, 2 tables, 22 ref

020039   Srinivasan T;Kumaran N;Kumar B V;Kuttalam S (Agricultural Entomology Dep, Tamil Nadu Agriculturla Univ, Coimbatore, Tamil Nadu) : Bioefficacy of emamectin benzoate 1.9 EC against the boll worm complex of cotton. Pestology 2008, 31(10), 56-8.

Two field experiments were conducted during 2005 and 2006 in farmer's field locations in Coimbatore district, Tamil Nadu to evaluate the bioefficacy of emamectin benzoate 1.9 EC against the boll worm complex of cotton. Emamectin benzoate 1.9 EC @ 20 g a.i./ha was found to be the superior treatment in reducing the damage percentage caused by boll worm complex. As low as 5.67 per cent damage to green fruiting bodies was observed in plots treated with emamectin benzoate 1.9 EC @ 20 g a.i/ha as against 35 per cent damage in the untreated check. Further the kapaz yield was also higher plots treated with emamectin benzoate 1.9 EC @ 20 g a.i/ha (21.26 and 26.31 q/ha during first and second season, respectively) while the untreated control registered a yield as low as 10.52 q/ha. Thus emamectin benzoate 1.9 EC can be effectively used to reduce the damage due to boll worm complex in cotton and to increase the kapaz yield.

2 tables, 11 ref