019846   Sarkate S N;Surendra Nath B (South Campus, National Dairy Research Institute, Bangalore-560 030) : Nanotechnology-potential applications in food science and technology. Indian J Dairy Biosci 2007, 18(1-2), 70-9.

Nanotechnology, a recent research and innovation, concerned with building things' generally, materials and devices - on the scale of atoms and molecules, is becoming one of the most promising and important technologies that can revolutionize the global food system. The potential applications of this technology in delivery systems, food biosafety and packaging are discussed.

1 illus, 28 ref

019845   Santosh Kumar;Saxena A;Jha B K;Datta R; Chaudhuri S K (NO, RDCIS, Ranchi-834 002) : Effect of cast structure and hot rolling on microstructure and mechanical properties of hot band of niobium bearing steel. Steel India 2009, 31(2), 48-56.

Heterogeneity in microstructure and mechanical properties expectedly present in the different layers of the hot rolled stocks can be traced to differential macrostructure in cast slab. This is more prominent in Nb bearing steels. A laboratory investigation was undertaken to examine the effect of cast structure and hot rolling conditions on microstructure and properties of hot rolled bands. In air-cooled hot bands finish rolled below Ar₃ (relating to FRT of 800 and 775 C), an increase in pocketªarea of fine (~ 5 μm) ferrite grains is caused by rolling in two phase. Pockets of finer ferrite grains result from the rolled proeutectoid ferrite whereas the coarse grained ferrites adjacent to pearlite are the transformation product of the deformed austenite. Pearlite banding is more in case of central zone slab samples owing to segregation. For air-cooled plates lowering of FRT from 830 to 775 C has resulted in marginal rise in YS from 370 to 388 MPa in columnar zone samples where the corresponding rise in YS is from 368 to 395 MPa for central zone samples. Water quenched rolled plates from central zone have higher YS (Δ = ~ 50 MPa) and UTS (Δ = ~ 30 MPa) compared to columnar zone samples. Impact properties are lower for central segregated zone as compared to the columnar zone. Upper Charpy impact energy and DBTT improve significantly with formation of bainitic microstructure.

8 illus, 5 tables, 15 ref

019844   Samanta A K;Senani S;Kolte A;Sridhaar Manpal; Rao S B N (NO, National Institute of Animal Nutrition & Physiology, Adugodi, Bangalore-560 030) : Importance of exogenous fibrolytic enzymes in ruminants diet. Indian J Dairy Biosci 2008, 19(1-2), 52-4.

Forages either dry or green forms are the mainstay of animal production systems throughout the world. But the cell wall contents are insoluble in neutral detergent solution, often termed as 'Structural carbohydrates' and are comprised of cellulose, hemicellulose, pectin, lignin etc. Owing to the presence of β-1, 4 glucosidic bonds, these structural carbohydrates are not digested by the enzyme system of ruminants itself. Ruminant animals depend upon the symbiotic microorganisms mostly inhabitant of the foregut i.e. reticulo-rumen. The cellulase is again a multi-enzyme complex comprising of endoglucanase, exoglucanase and β-1,4 glucosidase. The dose of enzyme depends upon the nature and type of roughage, purity of the enzyme product etc. For 60 per cent corn silage and 40 per cent alfalfa hay based total mixed ration, 1 ml/kg TMR (Finfeed International, UK) application is effective to bring positive impact on milk production. Xylanase enzyme (Biovance Technology, USA) can exhibit desirable response when applied @ 0.25 to 1 ml / kg DM of alfalfa hay and higher levels i.e. 4 ml/kg DM is required for Timothy hay. Treatment of roughages with exogenous enzymes leads to increase in the total enzyme activity of both rumen as well as whole digestive tract. It causes release of soluble sugars, increasing the chemo-tactic attraction and eventual attachment of rumen fibrolytic bacteria on the plant surface. Dairy cows in early lactation receiving enzyme treated forage exhibited increase in the digestibility of dry matter, neutral detergent fibre and acid detergent fibre, and produced 9 - 15 per cent more milk and 16-23 per cent more energy corrected milk than cows receiving untreated forages.

019843   Reddy K V;Shive Kumar (Dairy Technology Programme, College Veterinary Science, Angrau, Tirupathi (A.P)-517 502) : Studies on the preparation of low fat probiotic ice cream. Indian J Dairy Biosci 2008, 19(1-2), 26-31.

Probibtic cultures, namely, L. acidophilus (T1), L. acidophilus+B. bifidum (T2) and B. bifidum (T3) were incorporated into low fat ice cream mix (3 per cent fat) @ 1 and 2 per cent levels and effect on physico-chemical and sensory characteristics of the product were studied. It was found that the probiotic count decreased slightly by freezing process (0.14 - 0.70 per cent loss), which however was negligible. The pH and acidity of the mix decreased by incorporation of the organisms, and protein content increased. However, the quality of ice cream got affected by reduced overrun and meltdown time. These changes resulted in decreased sensory scores, yet the product was judged as acceptable. During storage, the viability of the probiotic organisms in the product decreased, the survivability being 6.46- 6.74 log cfu at the end of eight weeks of storage. It was concluded that a combination of L. acidophilus and B. bifidum could be incorporated in ice cream mix before freezing for the preparation of acceptable quality low fat probiotic ice cream.

4 tables, 21 ref

019842   Rangasamy N;Dhaka J P (Dairy Economics Div, Statistics and Management, National Dairy Research Intitute, Karanl, Haryana-132 001) : Marketing efficiency of butter and ghee for a cooperative dairy plant in Tamil Nadu. Indian J Dairy Biosci 2008, 19(1-2), 38-45.

The study was based on the data collected from the selected cooperative dairy plant in Tamil Nadu for the financial year 2001 -02. The marketing efficiency of selected dairy products viz. butter and ghee was estimated by using Shepherd's formula. The study showed that the marketing cost, marketing margin and marketing efficiency of butter were Rs 27.66,13.83 and 0.50 per kg, respectively and these were Rs 42.89,15.51 and 0.36 per kg, respectively for ghee. It was concluded that production of value added dairy products like butter and ghee were highly profitable to cooperative dairy plant. Some of the members of cooperative society selling the milk to private milk vendors, under utilization of transport vehicles, under capacity utilization of chilling centres, under capacity utilization of plant at milk processing and manufacturing level, higher sales commission to commission agents, wholesalers and retailers, and highly competitive market environment at distribution level were the most serious problems faced by the cooperative dairy plant. In a nutshell, the study recommends that cooperative dairy Industry should give importance to value addition In dairy products without compromising on quality, promoting marketing of their products through effective sales promotion and advertisement strategy with a focus on consumer oriented market research and development.

3 tables

019841   Ramesha V;Keshava Prasad P K;Bhat G S (Dairy Chemistry Dep, Dairy Science College, Kamataka Veterinary, Animal and Fisheries Scien, Bangalore-560 024) : Biochemical oxygen demand and chemical oxygen demand at different stages of fluid milk processing. Indian J Dairy Biosci 2007, 18(1-2), 64-6.

The biochemical oxygen demand (BOD) and chemical oxygen demand (COD) values were found high for effluent samples collected from cleaning operation of raw milk silo (4863 and 7420 mg/lit) and milk sachet machine (6822 and 10916 mg/lit). The increase in the BOD and COD values was mainly attributed to high fat content in the sample which indicated that the silo was not properly flushed after emptying milk in the overhead tank of sachet machine and pipeline was drained into the sewer after packing without recovery. It is possible to minimize the effluent treatment load by taking suitable preventive measures at above stages.

2 tables, 8 ref

019840   Ramachandra B;Manjunath H;Prabha R;Krishna R (Microbiology Dep, Karnataka Veterinary Animal, Fisheries Sciences University, Hebbal, Bangalore-560 024, Email: bangalorerama@yahoo.com) : Production of probiotic Lactobacillus acidophilus cell concentrates using solid state Fermentation technology and their performance. J Dairying Fd Home Sci 2009, 28(3-4), 186-9.

To overcome many problems associated with liquid culture techniques for the production of cell concentrates, SSF used after maintaining the following conditions technique, such as paddy husk, fortified with the various additives attempted to produce cell concentrates of Lactobacillus acidophilus111. Factors affecting the growth of L .acidophilus 111 in respect of nutrients, minerals, salts, legumes, surfactants, pH, temperature, moisture content, static or shaking method of incubation, CO₂ atmosphere were studied. The results showed that a viable count of 10 log ₁₀ cfu/g could be achieved when peptone (1%), yeast extract (1%), skim milk powder (1%), MnSO₄ (0.05%), black gram (10%), tween 40 (1%) were used with the growth conditions of pH of 7.0, incubation temperature of 370 C, moisture content of 50 %, CO₂ flushing. To enhance the keeping quality, the SSF culture was dried at 15, 20, 25 and 30° C atmospheric temperatures for 20 h. The results showed that the viable count was only marginally reduced to 8 log₁₀ cfu/g on drying at 20° C for 20 h. The dried SSF culture when used as an inoculum, performed equally with the liquid culture in milk with respect to the curdling time and titratable acidity.

2 tables, 9 ref

019839   Prashant Kumar;Kapoor A (NO, Birla Institute of Technology and Science (BITS), Pilani, Goa Campus, Goa, Email: f2005914@bis-goa.ac.in) : CNG, HCNG their performance and emissions and the development of a software for analysis of mass emission driving cycle (MEDC). J Envir Res Dev 2008, 3(2), 407-20.

The work focuses on a study of the natural gas based fuels like CNG and HCNG (Hydrogen blended with CNG). It gives a clear comparison of such fuels with the conventional fuels like diesel and gasoline, weighing the merits and demerits of each. The comparative study is done taking into account the various parameters like air-fuel ratio, load conditions and engine speeds and their effects on the engine efficiency. Results of the tests performed to check for the feasibility of using hydrogen blended CNG as a fuel are also discussed. The study proves a definite advantage of using hydrogen blended compressed natural gas since it provides higher flame speeds and can greatly improve the efficiency of the fuel in the lean operating region. We have tried to discuss the effects of blending on the combustion and other fuel properties. Apart from this, the kinetics of formation of NO_x has been studied. Developed a software that can be used for the direct analysis of mass emission and velocity acceleration data obtained from a GPS system. Our software helps in identification of the parameter values such that the results obtained from a test cycle would very closely match those on a full run and gives the value of a total of 27 driving cycle parameters. The software can be used for the analysis of driving patterns in various areas. The driving cycle data of different locations in the world can be analyzed with the help of our software to determine the world standards for vehicle manufacturing.

11 illus, 1 table, 13 ref

019838   Prabha R;Nath K G (NO, University of Agricultural Sciences, GKVK, Bangaluru-560 065) : Intrafamily distribution of green leafy vegetables. J Dairying Fd Home Sci 2009, 28(3-4), 237-40.

Leafy vegetables provide much needed micronutrients (vitamins and minerals), in addition to various nutraceuticals and bioactive compounds. The study was conducted on 100 households each of employed and unemployed groups. Questionnaire method was employed to elicit information from the respondents. The findings revealed that 24.5 percent of respondents liked greens, one hundred percent utilized mint, coriander and curry leaves irrespective of their occupation status. Fifty one per cent of the respondents consumed greens twice a week. Only 10 per cent stored greens in polythene bags with refrigeration for more than a day. Thirty eight percent included greens during pregnancy, while 42 per cent included shepu leaves (Peucedonum graveolens) during lactation. Per capita consumption of greens ranged between 48 - 66g by adults and adolescents. Thus, consumption of greens through nutrition education may be advocated to combat micronutrient malnutrition among the vulnerable section of the population.

1 illus, 4 tables, 7 ref

019837   Poul S P;Sontakke A T;Munde S S;Adangale A B; Jadhav P B (NO, , Mangalmurti Nagar, Karegaon Road, Parbhani-431 401, Email: sandippoul@yahoo.com) : Process standardisation for custard apple milk shake. J Dairying Fd Home Sci 2009, 28(3-4), 202-5.

Milk shake was prepared from different proportions of buffalo milk and custard apple pulp i.e. 100:0 (T₀), 90:10 (T₁), 85:15 (T₂) and 80:20 (T₃). The sensory score for overall acceptability of custard apple milk shake of treatments T₀, T₁, T₂ and T₃ were 8.28, 8.51, 8.26 and 7.88, respectively. It was observed that the custard apple milk shake prepared from 90 parts of buffalo milk and 10 parts of custard apple pulp was most acceptable and ranked between like very much to like extremely. The addition of higher proportion of pulp in the blend scored towards lower side by a panel of judges.

4 tables, 6 ref

019836   Patle B B;Tulasidas T N;Venkateshalah B V; Venkatachalapathy K (Agricultural Engineering Dep, UAS, GKVK, Bangalore-560 065) : Enhancement of shelf life of rosogolla by microwave heating. Indian J Dairy Biosci 2007, 18(1-2), 10-17.

Rosogolla samples prepared by conventional method were subjected to microwave heating in a microwave oven. Samples were packed in different packaging materials like, cups made of polystyrene and pouches made of LDPE and HDPE. The packed samples were then exposed to microwave heating with a power density of 9.0W/g in a microwave oven for different durations of time ranging from 15 to 45 seconds. The resulting product temperature in samples due to microwave heating varied from 35° to 75° C. The microwave heat treated samples did not suffer loss of quality as tested by sensory evaluation. Microbial population in samples decreased with increased microwave exposure time. Storage studies revealed that microwave treated samples had an extended shelf life when compared to control samples. Samples packed in HDPE film pouches and microwave heated for 30 seconds gave a shelf life of 11 days under ambient conditions compared to only 4 days in control samples. Whereas under refrigerated conditions, microwave treated samples stayed well for as many as 57 days as against 20 days for control samples.

2 illus, 6 tables, 8 ref

019835   Nalkar S D;Bhambure C V;Patil M R;Padghan P V (Animal Biotechnology Dep, College of Agricultural Biotechnology, Loni-444 923) : Utilization of Bhendi (Abelmoschus esculanta) gum as stabilizer in paneer making. J Dairying Fd Home Sci 2009, 28(3-4), 170-5.

Study was undertaken to find the effect of bhendi gum as stabilizers on the quality and composition of the paneer. Due to the use of stabilizers, moisture retention, fat, FDM and acidity were increased. Within the particular stabilizer group, in general, positive correlation was observed between yield and stabilizer level. The differences in sensory score for these quality attributes due to different treatments were highly significant. Use of Bhendi gum at 0.45 per cent level, yields the paneer of desirable quality at comparatively lower cost.

3 tables, 20 ref

019834   Murugan B;Kumaresan G;Saravanakumar K; Ramasamy D;Pandiyan C;Annal Villi R (Dairy Science Dep, Veterinary College and Research Institute, Namakkal-637 002) : Use of matodextrin as a softening agent in the formulation of gulabjamun mix. Indian J Dairy Biosci 2008, 19(1-2), 49-51.

Gulabjamun was prepared by using khoa as per the standard method and It was compared with that prepared from the gulabjamun mix available in the market. Attempts to prepare the gulabjamun from spray dried skim milk powder resulted in a defect known as thick skin formation. Hence, various alternatives were tried including maltodextrin which acts as a fat replacer. The quality of the gulabjamun prepared was good when maltodextrin was used as one of the ingredient at 8 per cent level in the gulabjamun mix.

2 tables, 4 ref

019833   Londhe G;Pal D (Dairy Technology Div, National Dairy Research Institute, Karnal-132 001) : Developments in shelf life extension of khoa and khoa based sweets-an overview. Indian J Dairy Biosci 2007, 18(1-2), 1-9.

The short shelf life of the khoa and khoa based sweets is the major limitation in organized marketing of these products. The conventional preservation techniques such as sterilization, drying etc. cannot be used for khoa and khoa based sweets due to adverse effect on sensory and textural quality of these products. Loss of moisture due to surface evaporation, development of rancidity and surface mould growth are the main forms of quality deterioration that can occur during storage. Various workers reported the effect of antimicrobial substances and antioxidants on keeping quality of khoa and khoa based sweets. Similarly, packaging also plays a very important role in protection of nutrition and saving of wastage of the product besides improving marketability. The shel flife extension of khoa and khoa based sweets are reviewed here.

9 illus, 44 ref

019832   Kulmeet Kaur;Sharma H R;Verma R (Food Science and Nutrition Dep, College of Home Science, CSKHPKV, Palampur-176 062, Email: hrshafrma_neugal@rediffmail.com) : Effect of drying on the physico-chemical and organoleptic characteristics of Chayote (Sechium edule Sw.). Indian J nat prod Resour 2010, 1(1), 29-33.

Chayote (Sechium edule Sw.), a neglected and underutilized fruit grown in lower areas of Himachal Pradesh is rich in neutral and acid detergent fibres but low in protein, fat and available energy. However, the fruit is known for its medicinal value. In view of its poor keeping quality and limited shelf life, the preservation by dehydration of chayote pieces and shreds was attempted at 55, 65 and 75°C in a mechanical drier. The results of the study revealed that dehydration at 55 and 65°C yielded better quality products as assessed from the time of drying, colour changes, reconstitution and sensory acceptability.

2 illus, 3 tables, 6 ref

019831   Krishna Murari;Prasad C;Rai D C (NO, Sanjay Gandhi Institute of Dairy Technology, P.O. BVC, Jagdeopath, Patna-800 014) : Continuous ethanol production from chhana whey by whole cell immobilization. Indian J Dairy Biosci 2007, 18(1-2), 48-51.

Continuous ethanol production from whey was investigated by immobilization of whole cell on different iignocellulosic materials. The effects of both carrier materials as solid matrix and lactose concentration in the feed on the ethanol productivity were studied in detail. The productivity was found to be directly proportional to the dilution rate and inversely related to the substrate utilization efficiency. Rice-straw, among the four carriers used, was found to be superior in terms of ethanol production. The maximum productivity (17.24g/Wh) corresponds to a dilution rate of 0.40 h^{-1 with an ethanol concentration of 45.65 g/lit.}

1 illus, 3 tables, 16 ref

019830   Jain A K;Unnikrishnan V (DC & B Section, National Dairy Rearch Institute (Southem Campus), Adugodi, Bangalore-560 030) : Alcohol stability of deoni cattle milk. Indian J Dairy Biosci 2007, 18(1-2), 28-32.

The Deoni breed of cattle is one of the recognized dual purpose breeds of South India. The alcohol stability of milk of this breed, based on analysis of 34 samples, was in the range of 59 to 83 per cent (Mean ± S. D., 75 ± 6.1 per cent). Twelve out of 34 samples (35.3 per cent of the total) could not pass the alcohol test as recommended by the Bureau of Indian Standards. Alcohol stability /pH profiles revealed lower stability for Deoni milk when compared to crossbred cow milk samples. Addition of calcium chloride decreased the slope of alcohol stability / pH curve (pH as abscissa and stability as ordinate). Addition of calcium salts to milk which increased the ionic calcium level further lowered the alcohol stability. Deoni milk was more sensitive in this respect. Addition of citrate and phosphate shifted the profile to lower pH without noticeable change in the slope. This observation is consistent with their complexing behavior reducing the calcium ion level.

4 illus, 12 ref

019829   Jadhav K;Vali S A (Home Science Dep, Yeshwant Mahavidyalaya, Wardha-442 001) : Proximate composition of wheat germ based products. J Dairying Fd Home Sci 2009, 28(3-4), 241-3.

Wheat germ a byproduct of the flour milling industry appears to be a potential source of protein for human consumption besides being an excellent source of tocopherol, B group vitamins and oil. The nutritive value of wheat germ and of products prepared with its incorporation was analyzed. Three products, viz. chapati, chakli and biscuits were prepared with the incorporation of 25 g of wheat germ to the basic ingredients of each of the recipes. The results showed that wheat germ contained 5.1% moisture, 24.8% protein, 1.65% ash, 6.55 % crude fat, 1.44% crude fiber and 60.49% carbohydrate. The protein content of the products ranged between 9.30 to 9.6%. Fat content varied widely and was found to be high in chakli (22.21%) and fairly low in chapati (2.25%). Wheat germ can be effectively added to commonly prepared wheat/ refined wheat flour based products to improve the protein quality and augment the other nutrients.

3 tables, 8 ref

019828   Golda S B (Plant Pathology Dep, College of Agriculture, Vellayani, Thiruvananthapuram-695 522) : Technologies available to ensure the quality of stored spices. Indian J Arecanut Spices med Pl 2009, 11(1), 20-2.

019827   Dhindale A K;Shete S M;Singh B;Sirohi S K (Dairy Cattle National Div, National Dairy Research Institute, Karnal, Haryana-132 001, Email: shankarshete1923@yahoo.co.in) : Potential of bateriocin [Nisin] to modify in vitro rumen fermentation as compared with monensin. Indian J Dairy Sci 2009, 62(3), 187-91.

Nisin (μM) and monensin (ppm) either alone and in combination were evaluated for their effects on rumen fermentation parameters using in vitro gas production test. Two diets, diet 1 containing high roughage (60): low concentrate (40) and diet 2 containing low roughage (40): high concentrate (60) were used as substrates. Total gas production was not affected by any treatment, but methane production was reduced by nisin in diet 1 and by combination treatment in diet 2. Nisin decreased true DM and OM degradability but the decrease was not as marked as that caused by monensin and combination. Partitioning factor was not affected by any treatment. In diet 1, ammonia nitrogen was significantly decreased (P<0.05) by combination treatment but, in diet 2, it was not affected by any of the treatment. Individual volatile acid production did not change by any treatment in both the diets. Nisin (15 μM) had similar effects, on in vitro ruminal fermentation as monensin (30 ppm) indicating that nisin can be a potent replacement for monensin.

3 tables, 18 ref

019826   Chandran C;Bhat G S;Hiremath J;Ramesha V (Dairy Science College, KVAFSU, Hebbal, Bangalore-560 024) : Compositional characteristics of caseinophoshopeptides isolated from cultured milk. Indian J Dairy Biosci 2008, 19(1-2), 9-13.

Caseinophosphopeptides (CPPs) isolated from milk cultured with Lactococcus lactis and Lactococcus lactis var. diacetylactis and mixed culture containing both, fermented to 0.8 to 1.2 per cent lactic acid, were characterized for yield and compositional parameters. Mixed cultures showed better yield of CPPs and higher content of nitrogen, calcium and phosphorus. The yield of CPPs was about 18 per cent of casein in milk. The protein content of CPPs ranged from 9.00 to 14.78 per cent at different levels of acidity, CPPs from cow milk fermented with mixed culture showed higher protein content than from buffalo milk. The calcium: phosphorus ratio ranged from 1.58 to 2.20 indicating possibility of higher bioavailability of calcium as the CPPs are shown to be absorbed directly in the intestine.

5 tables, 13 ref

019825   Bhardwaj P K;Kapoor C M;Beniwal B S (Animal Products Technology Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: pkbhardwaj_hau@yahoo.co.in) : Effect of levels of low calorie sweeteners on sensory characteristics of flavoured milk. Indian J Dairy Sci 2009, 62(3), 182-6.

The study was conducted to develop low calorie flavoured milk using artificial sweeteners. The developed products were standardized for the level of sugar to be used and further to standardize the equi-sweetness of saccharine, aspartame and combination thereof. Three levels viz. 6, 7 and 8 per cent of sugar were tried. On the basis of sensory score, sugar level of 7 per cent was judged to be the most appropriate in all three types of milks and this level was used as a control for further study. For determining the equi-sweetness of saccharine to that of the control level of sugar i.e. 7 per cent, three levels of saccharine @ 110, 165 and 220 mg/lit were tried. A level of 165 mg/lit of saccharine was found to have equi-sweetness on the basis of sensory evaluation carried out on 9-point Hedonic scale in all the milks. Equi-sweetness of aspartame was determined out of 3 levels i.e. @ 360, 450 and 540 mg/ lit. A level of 450 mg/ lit was found to be comparable and equi-sweet to 7 per cent sugar level in Toned, Double toned and Skim milk. Combinations of saccharin and aspartame were tried to know the synergistic effect and to improve the after taste with respect to bitterness due to saccharine. Four combinations of saccharine: aspartame i.e. 20:80, 25:75, 50:50 and 75:25 were tried. On the basis of the sensory score, a combination of saccharine: aspartame (20:80) was found to improve the flavour and after taste scores significantly (P<0.05).

4 tables, 8 ref

019824   Bhardwaj P K;Beniwal B S (Animal Products Technology Dep, CCS Haryana Agricultural University, Hisar-125 004) : Technology development and calorie reduction in flawoured milk. J Dairying Fd Home Sci 2009, 28(3-4), 190-3.

Technology for low calorie flavoured milk was developed by using artificial sweeteners and through cream separation from buffalo milk. Three type of flavoured milks viz. toned milk; doubled toned milk and skim milk were prepared using the developed standardized technology. A reduction in calorie of 30.59 per cent, 36.09 per cent and 43.54 per cent was achieved from these milks, respectively, in comparison to flavoured milk prepared using sugar. Economics of the production of flavoured milks was calculated and it was found that with a capital investment of about one lac, a monthly income of about Rs.20,000 can be generated by an entrepreneur using this technology.

1 illus, 3 tables, 6 ref

019823   Anil Kumar R;Agrawala R S P;Dodeja A K;Pal D (NO, NDRI Karnal, Karnal) : Effect of modifications in the 3rd stage scraped surface heat exchanger for continuous khoa production. Indian J Dairy Sci 2009, 62(3), 175-81.

Khoa, the base material for a large variety of Indian sweet delicacies prepared by traditional method, has several hygienic issues. A two-stage scraped surface heat exchanger (SSHE) was developed for the continuous manufacture of khoa to alleviate problems associated with traditional batch method. However, the texture of khoa produced from this system was not comparable to traditional product. In order to improve the textural attributes of khoa prepared by the SSHE, a third stage with modified rotor blade assembly was made. The scraper blades were given a spring pressure for positive removal of the product. The parameters such as the feed rate of milk into SSHE and the rotor speed of the first two stages was set at 190 rpm and steam pressure at 4.0 and 2.0 kg/cm^{2 respectively. Trials were carried out with varying levels of milk acidity to 0.16, 0.18 and 0.20% (lactic acid) and also with varying rotor speeds of the third stage to 20, 30 and 40 rpm. Khoa prepared from milk having up to 0.18% acidity and maintaining rotor speed in 3rd stage at 30rpm was very close to conventionally prepared product.}

6 illus, 3 tables, 16 ref

017786   Wable Vidya K;Deshmukh A B;Chavan K D (Animal Science & Dairy Science, College of Agriculture, Pune-411 003) : Influence of packaging materials and storage temperature on sensory quality of Chhana. J Dairying Fd Home Sci 2009, 28(1), 8-13.

Influence of packaging materials and storage temperature on sensory quality of chhana was carried out with an objective to study the suitability of packaging materials at refrigerated temperature (4±2°C). Each 50 grams chhana samples were packed in presterilised packaging materials viz; PVC film, Aluminium foil, PVC container (celluloid transparent) and butter paper and stored in refrigerator at 4 ± 2°C temperature, Chhana samples were judged for sensory quality by panel of 5 semi-trained judges on 0,4,8,12 and 16 days storage period. The results showed that the chhana had maximum overall acceptability score on a day 0 of storage. The samples were acceptable up to 4 days in butter paper, 8 days in PVC container, 12 days in aluminium foil and PVC film. Further, PVC film was found to be more superior under refrigerated temperature. There were significant differences between packaging materials and storage intervals.

4 tables, 30 ref

017785   Varma P V K K;Saroha A K;Guha B K (Chemical Engineering Dep, IIT Delhi, Hauz Khas, New Delhi, Email: pvkkvarma@gmail.com) : Catalytic incineration of benzene using Pt-Rh/Alv>2O₃ and effect of addition of ceria. J Envir Res Dev 2007, 2(2), 155-63.

The catalytic incineration of benzene over Al₂O₃ supported metal catalysts in the temperature range of 150-400°C was investigated employing a fixed bed flow reactor. The efficacies of six different catalysts were tested for the catalytic incineration of aromatic hydrocarbons and Pt-Rh was found to be the most active. The use of Pt-Rh allowed nearly complete oxidation of benzene at 300°C within a short contact time. The experimental results showed that increase of weight % Pt-Rh in the catalyst increased the rate of oxidation with 1% Pt-Rh showing the best results. Ceria (CeO₂) has been reported to be a good oxidation catalyst. Experiments were carried out with Pt-Rh catalyst further moderated with CeO₂ The results showed significant improvement in the incineration of aromatic hydrocarbons like benzene.

5 illus, 1 table, 21 ref

017784   Sood A (Chemical Engineering Dep, Harcourt Butler Technological Institute, Kanpur-208 002, Email: sood.ashwini@rediffmail.com) : Increasing PVAc emulsion polymerization productivity-an industrial application. Indian J chem Technol 2010, 17(1), 34-42.

A major objective in the operation of emulsion polymerization processes is that of faster and safer operation with consistent polymer product quality. The reaction is very fast and highly exothermic. This puts a constraint on the speed of the reaction, due to the limited heat removal capacity of the cooling jacket. The high viscosities of the latexes produced in many industrial processes aggravate the heat-removal problems. A systematic, experimental study in a 50 L pilot reactor is conducted where the monomer feed time is changed from 5.5 h to 2.5 h in various runs. The final samples are characterized for various properties which include appearance of emulsion, %solids, particle size, viscosity, pH, free monomer, film appearance and the application property which in this case is the bending length. The final viscosities are in the range of 300-500 poise. The reactor temperature during these runs could be safely controlled between 76-80°C. With decreasing monomer feed time, the final product shows improved application property and lower viscosity. The samples are withdrawn during the course of polymerization for two runs and analyzed for various properties. These provide fundamental understanding about the polymerization process. In conclusion, 30% reduction in batch time is possible.

6 illus, 9 tables, 17 ref

017783   Singh J;Maurya C;Patel P R (Animal Husbandry and Dairying Dep, Institute of Agricultural Sciences, BHU, Varanasi-221 005) : Technology of ghee production by microwave oven. J Dairying Fd Home Sci 2009, 28(2), 119-21.

The cow (C), buffalo (B) and 1:1 cow buffalo (BC) cream were inoculated with culture L. diacitilactic (K₁) and mixed culture of with S. Lactis and L. diacitilactic in the ratio of 1:1 (K₁) at 36°C for 24 hours. One sample in each group was kept without culture (K₀). Microwave (M) and direct (D) techniques were used for preparation of ghee. The yield of ghee (52.68%), flavour score (42.83), colour and appearance score (8.47) were significantly higher (P<0.01) in ghee sample B than the values obtained in sample C prepared by microwave method. These values were apparently higher in ghee prepared by method M than the values found by method D. The body and texture score was significantly (P<0.01) higher in the samples prepared by method D than method M in cow and buffalo ghee both. Irrespective of the types of cream used, the flavour score was significantly (P<0.01) higher in ghee prepared with cultured cream than cream without culture.

1 table, 7 ref

017782   Singh A;Singh N;Bishnoi N R (Environmental Science and Engineering Dep, Guru Jambheshwar Univ of Science and Technology, Hisar-125 001, Email: namitasingh71@gmail.com) : Enzymatic hydrolysis of chemically pretreated rice straw by two indigenous fungal strains: a comparative study. J scient ind Res 2010, 69(3), 232-7.

Study presents pretreatment of rice straw using ethylene diamine, (EDA 28%), hydrochloric acid (HC1 5%) and sodium hydroxide (NaOH 2%) and on-site enzyme production from two Aspergillus species. Pretreated rice straw was enzymatically hydrolyzed with crude cellulase from A. niger and A. heteromorphus. Enzymatic hydrolysis conditions (pH and temperature) were optimized by RSM model. Maximum activity was found by A. niger (FPase, 7.4 IU/g; CMCase, 97 IU/g) and A. heteromorphus (FPase, 9.5 IU/g; CMCase 125 lU/g) in 72 h with EDA pretreated rice straw followed by NaOH and HCl pretreatment.

6 illus, 2 tables, 20 ref

017781   Sharma P;Ahmed S B;Tundup T (Regional Agricultural Research Station, Sher-e-Kashmir Univ of Agricultural Sciences and Technology, Kashmir, Leh-194 001) : Development of instant mix based on local foods of Ladakh. J Dairying Fd Home Sci 2009, 28(2), 130-1.

A study was carried to prepare an instant mix using flours of roasted barley, roasted local peas, dried churphey and dried spinach. The developed instant mixes were stored in polyethylene pouches at ambient temperature. The sensory scores viz colour, flavour, taste, body and overall acceptability of the product after reconstitution was found highest (7.60) of T₂ treatment followed by T₃ (7.35) and minimum of (5.15) in treatment T₁. The instant mix developed with flours of roasted barley, roasted local peas, dried churphey and dried spinach in the ratio of (40:20:10:30) in treatment T₂ was found superior in terms of colour, flavour, taste, body and overall acceptability than rest of the treatments.

1 table, 4 ref

017780   Rupnar P S;Chavan K D;Pawar B K;Bhosale D N (Animal Science & Dairy Science Dep, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Sensory quality of paneer whey beverage prepared with kokum juice. J Dairying Fd Home Sci 2009, 28(2), 111-14.

Sensory quality of paneer whey beverage prepared with kokum juice was studied with a view to standardize the process of utilizing paneer whey. Three levels of kokum juice viz, 2.5, 3.5 and 4.5 per cent and two sugar levels 12 and 15 per cent with 0.1 per cent jeera powder were selected for manufacture of six types of paneer whey beverage samples. Raspberry red colour was added to match the appearance with kokum sherbet and enhance the acceptability of the product. Paneer whey beverage prepared from 2.5 per cent kokum juice and 15 per cent sugar with 0.1 per cent jeera powder was found sensorily most acceptable.

3 tables, 13 ref

017779   Prajapati J B;Senan S (Dairy Microbiology Dep, SMC College of Dairy Science, Anand Agricultural Univ, Anand-388 110, Email: prajapatijashbhai@yahoo.com) : Guidelines for probiotics. Indian Dairyman 2009, 61(12), 56-66.

As the awareness towards 'food for health' is increasing, all the nations of the world are becoming progressively more active to safeguard consumers from fake health claims by enforcing regulations for probiotics and functional foods. However, due to dynamic nature of livings systems (the host as well as the product), it is difficult to generalize effects and make hard and fast rules/standards for the products containing live probiotic bacteria. Taking guidelines proposed by FAO/WHO as well as the initiatives taken by Japan, many countries are now ready to offer legal and voluntary guidelines for probiotics.

32 ref

017778   Panghal R;Jood S;Khetarpaul N (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004) : Sensory and nutritional evaluation of cookies developed using crude palm oil, safflower oil and their blends. J Dairying Fd Home Sci 2009, 28(1), 14-19.

Crude palm oil which can serve as a potent source of b-carotene and total carotenoids and monounsaturated fatty acids mainly oleic acid. Considering the nutritive value of crude palm oil (CPO), this study was directed towards blending of CPO with other commonly used cooking vegetable oils to attain ideal fatty acid composition of SFA : MUFA : PUFA (1:2:1). Palm oil was blended with safflower oil in two proportions i.e., CPO : safflower oil (65:35) and CPO : safflower oil (70:30). The fatty acid composition of different oils revealed that palmitic acid was predominant fatty acid (43.45 %) in CPO followed by oleic (40.98 %) and linoleic acid (14.67 %). However, safflower oil contained maximum amount of linoleic acid (73.61 %) followed by oleic (18.23 %), palmitic (6.27 %) and stearic acid (1.87 %), respectively. Cookies were prepared using individual oils and their blends were found organoleptically acceptable, b-carotene and total carotenoids of different types of cookies ranged from 0 to 8179.07 and 0 to 11589.30 mg/ 100g, respectively. Storage studies also indicated that cookies could be stored up to 1 month without any adverse effect on sensory evaluation.

7 tables, 13 ref

017777   Nasar M;Emam A;Sultan M;Hakim A A A (Packing and Packaging Material Science Dep, National Research Centre, 33 El-Tahrir St. Dokki, Giza, Egypt, Email: Monanassar65@yahoo.com) : Optimization and characterization of sugar-cane bagasse liquefaction process. Indian J Sci Technol 2010, 3(2), 207-12.

Sugar-cane bagasse was liquefied in ethylene glycol/phthalic anhydride mixture catalyzed by sulphuric acid at temperatures 160-220°C, liquefaction times 60-240 minutes, and ethylene glycol amounts 5-20 ml for each three grams of sugar-cane bagasse. The residue obtained was characterized by FT-IR, X-ray diffraction, and scanning electron microscope. The percentages of residue, average molecular weight, hydroxyl and acid numbers were determined as an estimate of polyol value of the liquid products. Optimal conditions for liquefaction were established: reaction temperature 160°C, reaction time 180 minutes, and ethylene glycol amount 20 ml/three grams sugar-cane bagasse.

12 illus, 1 table, 31 ref

017776   Landge S N;Chavan B R;Kulkarni D N;Khedkar C D (Dairy Science Dep, M.U.C., Udgir-413 517) : Effect of packaging materials, storage period and temperature on acceptability of milk cake. J Dairying Fd Home Sci 2009, 28(1), 20-5.

The study was conducted to check the feasibility of enhancing the shelf life of milk cake using proper packaging material. Milk cake was prepared from buffalo milk (6% fat and 8.5% SNF) and packed in four packaging materials viz. aluminium foil-LDPE laminate (P1), craft paper-LDPE laminate (P2), wax coated paper (P3) and polypropylene (P4). The packed product was stored at 27° and 5°C and the changes taking place in its sensory characteristics were recorded. The sensory quality of milk cake deteriorated during storage at both the temperatures, however, the product packed in P1 underwent slower changes because of the better barrier properties of the packaging material. The milk cake packed in P2, P3 and P4 developed off flavours within 2 weeks of storage at 27°C, whereas the product in P1 kept well for 21 days at 27°C and beyond 28 days at 5°C. Hence, it was recommended that milk cake be packaged in aluminium foil-LDPE laminate for enhancing the product's shelf life without using any preservatives.

1 illus, 1 table, 9 ref

017775   Dunkwal V;Jood S (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: ramjood@rediffmail.com) : Effect of substrates on nutrient composition of oyster mushroom (Pleurotus sajor caju). J Dairying Fd Home Sci 2009, 28(2), 132-6.

Oyster mushroom cultivated on two substrates like wheat straw and brassica straw was used for evaluating their nutrient compositions. Moisture content of both types of mushroom was 89.68 and 88.98% on fresh weight basis which differed non-significantly. Similarly, non-significant difference was also observed in crude fibre, crude fat, ash and energy contents, whereas significant difference was noticed in crude protein (25.30 and 26.99%) and total. carbohydrates (52.34 and 50.52%). Both types of mushroom exhibited good amount of vitamins, amino acids and dietary fibre. The values were reported for thiamine (1.18 and 1.13 mg/100 g), riboflavin (3.89 and 3.52 mg/100 g), lysine 6.00 and 6.25 g/100 g protein) and methionine (1.80 and 1.75 mg mg/100 g) on dry matter basis of wheat and brassica straw grown mushroom, respectively. Total, soluble and insoluble dietary fibre varied between 15.60 and 13.73, 1.63 and 1.58 and 13.97 and 12.15 g/100 g, respectively. Brassica straw grown oyster mushroom exhibited significantly higher contents of protein, riboflavin, lysine and methionine whereas wheat straw grown mushroom contained significantly higher contents of thiamine and dietary fibre. The variations in nutrient composition of oyster mushroom are likely to be due to variation in substrate composition.

3 tables, 21 ref

017774   Dave P N;Joshi A K (Chemical Engineering Dep, Institute of Technology, Nirma Univ, Ahmedabad-382 481, Email: pragneshdave@gmail.com) : Plasma pyrolysis and gasification of plastics waste. J scient ind Res 2010, 69(3), 177-9.

Plasma pyrolysis integrates thermo-chemical properties of plasma using pyrolysis process for safe disposal of solid wastes. It is ait-environment friendly technology to generate valuable byproducts by converting municipal solid waste, biomedi-cal waste and hazardous wastes at 800-1000°C. Plasma Pyrolysis of plastic wastes generates pyrolysis gas, which can be utilized for energy recovery via different applications.

1 table, 11 ref

017773   Chowdhury S;Sarkar S;Dora K C (Fish Processing Technology Dep, Faculty of Fishery Sciences, West Bengal Univ of Animal and Fishery Sciences, Kolkata-700 094) : Standardisation of frying conditions for fish cakes prepared from silver carp (Hypophthalmichthys molitrix). Indian J Anim Hlth 2008, 47(1), 17-22.

The standardization of the frying operation (frying temperature and time) was carried out for fish cake prepared from dewatered minced meat of Silver carp (Hypophthalmichthys molitrix). The frying temperatures selected for the study were 120°C, 140°C, 160°C and 180°C and again at each temperature, the product was fried for varying periods. Frying loss, moisture content of the fried product and oil consumption rate during frying were estimated. The correlation co-efficient between frying time and frying loss at various frying temperatures was significant (p<0.01, p<0.05) and indicates that a good positive correlation exists between them. From the experimental results, it may be inferred that frying treatments of 140°C for 4 - 6 min., 160°C for 3-4 min. and 180°C for 2-3 min., have resulted in acceptable products without any significant variation.

8 tables, 18 ref

017772   Chaudhari P K;Majumdar B;Singh R K;Shri Chand (Chemical Engineering Dep, National Institute of Technology, Raipur-492 001, Email: pkchaudhari@rediffmail.com) : Treatment of biodigester effluent : catalytic thermal treatment (Catalytic Thermolysis) with energy recovery followed by wet oxidation. J Envir Res Dev 2009, 4(2), 497-505.

The organic wastewater having Chemical Oxygen Demand (COD) = 34 kg/m³ and Biochemical Oxygen Demand (BOD) = 6.3 kg/m³ from the alcohol biodigester reactor was catalytically thermally treated at 140 °C under autogenous pressure (0.86 MPa) at initial pH (pH₀) 1 in absence of air. The catalyst (CuO) mass loading (C_w) was 3 kg/m³. The reduction of organics was due to formation of solid residues. These residues were separated by filtration. The residues have property similar to lignite in term of its heating value. The supernatant of filtration having COD = 10.2 kg/m³ and BOD = 1.075 kg/m³ was subjected to wet oxidation process, which further reduced the COD to 3.06 kg/m³ and BOD to 0.190 kg/m³. The two step process catalytic thermolysis followed by wet oxidation (at T = 140 °C, pO₂ = 4 bar, pH₀ = 1.5) was able to overall 90.6 % COD reduction, 96 % BOD reduction and 95 % colour reduction. The oxidation was found to be two step process, first fast then slower in second step. The pH of effluent was increased to 1.5 from 1.0 after thermolysis, which, further increased to 2.47 after wet oxidation process.

3 illus, 2 tables, 13 ref

017771   Changade S P;Bhandari P N;Chapake J S;Shinde N W (Dairy Technology Dep, College of Dairy Technology, Warud, Pusad-445 204) : Foaming in food systems. J Dairying Fd Home Sci 2009, 28(1), 26-30.

Aeration or foaming has a wide application in food and dairy industry and carried out by chemical, physical and biological means. Foam stability is the ability of protein to stabilize the foam against gravitational and mechanical stress.

6 illus, 18 ref

017770   Bhadakawad A D;Adangale S B;Shinde D B; Mitkari K R;Khating L E (Animal Husbandry and Dairy Science Dep, Marathwada Agricultural Univ, Parbhani-431 402) : Preparation of golden Kulfi from buffalo milk blended with safflower milk. J Dairying Fd Home Sci 2009, 28(1), 35-8.

In the study attempt has been made to develop golden kulfi from buffalo milk and safflower milk with most economic alternative. Golden kulfi prepared from different proportions of buffalo milk and safflower milk is as 100:0 (T₀), 80:20 (T₁), 60:40 (T₂), 40:60 (T₃). The sensory score for overall acceptability of Golden kulfi of treatments T₀, T₁, T₂, and T₃ were 8.54, 8.08, 7.69 and 6.99, respectively. It was observed that though the Golden kulfi prepared from 80 parts buffalo milk and 20 parts safflower milk (T_x) was closer to control in acceptability. The acceptability for treatment T₂ and T₃ was rated between like moderately to like very much for all sensory attributes. On an average the golden kulfi of treatment T_t contained 11.30 per cent fat, 8.95 per cent protein, 33.54 per cent total solid, 22.01 per cent SNF, 18.58 per cent sucrose and 1.90 per cent ash. Cost of production of golden & kulfi of T₀ treatment was Rs.47.89/kg which was drop down to Rs.43.98 (T₁), 37.78 (T₂) and 32.78 (T₃). The main advantage of using safflower milk is that it does not contain cholesterol. It is rich in polyunsaturated fatty acids, which helps in reducing blood cholesterol.

3 tables, 12 ref

017769   Badii K;Ardejani F D;Saberi M A;Limaee N Y; Shafaei S Z E D (Environmental Research Dep, Institute for Colorants, Paints, and Coatings, Tehran, 1668814811, Iran, Email: badii@icrc.ac.ir) : Adsorption of acid blue 25 dye on diatomite in aqueous solutions. Indian J chem Technol 2010, 17(1), 7-16.

The adsorption of Acid blue 25 (AB 25) dye from aqueous medium on diatomite was studied. The effects of pH, contact time, initial dye concentration, calcinations and sorbent dosage on the adsorption process were examined and optimum experimental conditions were identified. The maximum removal of dye was obtained under acidic conditions, in particular, at pH 2, but pH 8 was more suitable for industrial purposes. The percentage removal of dye decreased with an increase in initial concentration. Also, the results indicated that an increase in temperature raised the percentage removal of dye. The maximum percentage removal of AB 25 dye from aqueous solution using raw diatomite at pH 2, temperature 25+1 °C, agitation speed of 200 rpm, initial dye concentration of 50 mg/L, and for a mixing time period of 300 min was 72.81% (64.22% at pH 8). Furthermore, under same conditions, the maximum adsorption of dye on calcined diatomite was 54.5%. The experimental data showed that the adsorption of dye on raw diatomite follows the Langmuir model, but its adsorption on calcined diatomite followed the Freundlich model. The kinetics effect of the adsorbent was pseudo-second-order.

12 illus, 4 tables, 38 ref

017768   Adak A K;Mukherjee J;Sarkar A (Central Institute of Mining and Fuel Research (CSIR), Digwadih Campus, P.O. FRI, Dhanbad-828 108, Email: abhijit.cfri@gmail.com) : Studies on thermal upgrading of south arcot lignite and its combustion behaviour. Indian J chem Technol 2010, 17(1), 56-9.

Utilization of high moisture, high volatile low rank coals such as lignite is gaining importance day by day to meet the growing demands of coal for the energy sectors. Lignitic coals give up their moisture more slowly than harder coals, but the higher volatile content tends to offset the effect of high moisture. For the combustion of pulverized material it appears essential to dry lignite. Further, lowest possible ash and moisture as well as high heat content are desired for combustion. The present work gives the details of the preparation of a product of higher calorific value by thermal treatment of South Arcot Neyveli lignite. De-oxygenation via de-carboxylation gave a product with an increased heat value and higher reactivity towards oxygen. Various thermal parameters derived from thermogravimetry (TO) and differential scanning calorimetry (DSC) of raw and product lignite have been compared for the evaluation of combustion performance. Proximate, ultimate, FT-IR data and specific energy values (CV) are presented.

3 illus, 3 tables, 16 ref

016732   Tripathi G;Srivastava D (Plastic Technology Dep, H.B. Technological Institute, Kanpur-208 002, Email: tgarima@iitk.ac.in) : Blends of cycloaliphatic epoxy resin with varying concentration of carboxyl terminated butadiene acrylonitrile copolymer I: thermal and morphological properties. Bull Mater Sci 2009, 32(2), 199-204.

Differential scanning calorimetric (DSC), thermogravimetric analysis (TGA) and dynamic mechanical analysis (DMA) of the blends of cycloaliphatic epoxy (CAE) resin toughened with liquid elastomer such as carboxyl terminated butadiene acrylonitrile copolymer (CTBN) have been carried out. Exothermal heat of reaction due to cross linking of the resin in the presence of diamino diphenyl sulphone (DDS, an amine hardener) showed a decreasing trend with increasing rubber concentration. Enhancement of thermal stability as well as lower mass loss of the epoxy-rubber blends with increasing rubber concentration have been observed in thermogravimetric analysis (TGA). Dynamic mechanical properties reflected a monotonic decrease in the storage modulus (E') with increasing rubber concentration. The loss modulus (E?) and the loss tangent (tan δ) values, however, showed an increasing trend with rise of temperature up to a maximum (peak) followed by a gradual fall in both cases.

6 illus, 4 tables, 35 ref

016731   Sudheer Babu P;Udhaya Kumar;Rajendra Kumar R; Raja Kumar S N (NO, Kerala Agriculture University Dairy Plant, Mannuthy, Thrisur, Kerala) : Process standardization and selection of a method of drying for the industrial production of rasona ksheerapakam - a dairy based nutraceutical. Asian J Anim Sci 2009, 4(2), 136-8.

In order to identify and standardize the unit operations in the industrial production of Rasona Ksheerapaka -a dairy based nutraceutical, an investigation was carried out. Study was also carried out to select the appropriate method of drying of the product. After conducting trials on popular industrial methods such as roller drying, cabinet drying and spray drying, sensory evaluation of the resultant product was carried out. The spray drying method was selected as suitable one for the industrial production of Rasona Ksheerapaka powder.

2 tables, 2 ref

016730   Sharma C S;Patil S;Saurabh S;Sharma A; Venkataraghavan R (Chemical Engineering and DST Unit on Nanosciences Dep, Indian Institute of Technology, Kanpur-208 016, Email: ashutos@iitk.ac.in) : Resorcinol-formaldehyde based carbon nanospheres by electrospraying. Bull Mater Sci 2009, 32(3), 239-46.

Carbon nanospheres were synthesized using sol-gel processing of organic and aqueous resorcinol formaldehyde (RF) sols combined with electrospraying technique. RF sol was electrosprayed to form nano-droplets which were collected on a Si wafer. After oven drying at 60°C for 12 h, RF nano-droplets were pyrolyzed at 900°C in an inert atmosphere to yield the carbon nanospheres. Study reports the optimization of various process parameters including needle diameter, applied electric potential and liquid flow rate in order to get spherical, mono-disperse particles. For the organic RF sol, the optimized parameters, needle diameter 0.241 mm, electric potential, 1.5 kV/cm and a flow rate of 0sd8 ml/h, enabled the synthesis of nearly monodispersed carbon nano-spheres with diameter of 30.2 ± 7.1 nm. With the same conditions, aqueous RF sol produced irregularly shaped nanoparticles with a smaller mean diameter and much higher variance (17.4 ± 8.0 nm). The surface properties were significantly influenced by the surface morphologies as demonstrated by the water contact angle (WCA) studies. The surface covered with the RF derived carbon nano-spheres was extremely hydrophilic (WCA 10.1°) as compared to a much weaker hydrophilicity of the RF derived carbon films (WCA 83.3°). The hydrophilic carbon nanospheres reported here may have potential applications as adsorbents and in controlled drug delivery, biosensors and carbon-based microelectromechanical systems (C-MEMS) including bio-MEMS.

10 illus, 26 ref

016729   Rodge B M;Yadlod S S (Horticulture Dep, College of Agriculture, Marathwada Agricultural University, Parbhani, Maharashtra) : Storage studies of ber powder at room temperature. Asian Sci 2009, 4(1-2), 42-4.

Studies were undertaken in the Department of Horticulture, Marathwada Agricultural University, Parbhani. The treated samples were dried by two methods viz., sundrying and cabinet drying. The completely dried fruit pieces were grinded to powder form and stored in 80 gauge and 400 gauge polythene bags at room temperature for two months. The freshly prepared ber powder was analysed for moisture content, acidity, ascorbic acid, sugars and non-enzymatic browning. The analysis of ber powder was undertaken at monthly interval. Form the present studies it can be concluded that there is suitability of ber powder dried by sun drying and cabinet drying and available for utilisation during off-season.

2 tables, 6 ref

016728   Reena Kumari R K;Prakash J (Studies in Food Science and Nutrition Dep, University of Mysore, Manasagangotri, Mysore) : Influence of soy protein incorporation on acceptability and shelf-stability of sorghum based `seviya'. Indian J Sci Technol 2009, 2(4), 53-8.

Objective of the investigation was to incorporate soy proteins to sorghum (Sorghum vulgare) flour in preparation of an Indian traditional deep fried product, Seviya and study the acceptability and shelf stability of the products. Seviya was prepared by incorporating soy protein concentrate at 10, 15 and 20% levels to sorghum flour which served as base flour using traditional recipe. Products without soy served as controls. The prepared products were analyzed for fat uptake. They were stored in steel and PET (polyethylene terephthalate) containers at room and low temperatures and analyzed for free fatty acids. Acceptability was evaluated by 25 panel members using a score card. Results indicated that incorporation of soy protein increased fat uptake in the products. Fat content of control product was 27.5% whereas that of soy incorporated products ranged from 30.8 to 40.9%. The free fatty acid levels, though showed a gradual increase with storage time, were not affected by soy incorporation. The initial free fatty acid levels were in the range of 0.243 - 0.465% and at the end of 21 days, they increased to 0.961-0.987%. The products stored in PET containers at low temperature were better. The sensory quality of soy incorporated products was better in terms of higher sensory scores and storage of products did not lower the sensory quality of products.

1 illus, 4 tables, 15 ref

016727   Rajeev Ratan;Sharma S;Sharma S K (E & IE Dep, Apeejay College of Engineering, Sohna, Gurgaon, Haryana, Email: sanjay.sharma@thapar.edu) : Multiparameter segmentation and quantization of brain tumor from MRI images. Indian J Sci Technol 2009, 2(2), 11-15.

Method for segmentation of brain tumor has been developed on 2D-MRI data which allows the identification (10-15 minutes operator time) of tumor tissue with accuracy and reproducibility comparable to manual segmentation (2-6 hours operator time) making the automatic segmentation practical reality for malignant tumors. In this scheme, after a manual segmentation procedure the tumor identification has been made for the potential use of MRI data for improving the approximate brain tumor shape and 2D visualization for surgical planning.

8 illus, 24 ref

016726   Poul S P;Sontakke A T;Munde S S;Adangale A B (Animal Husbandry and Dairy Science Dep, Marathwada Agricultural University, Parbhani, Marashtra) : Compostion and economics of custard apple milk shake. Asian J Anim Sci 2009, 4(2), 139-42.

An attempt was made to study the chemical composition of custard apple milk shake prepared from buffalo milk blended with different levels of custard apple pulp with most economic alternative. Proximate analysis of the product indicated the increase trend of total sugar and total solids contents as the proportion of custard apple pulp increased in the milk shake. Fat and protein contents of the milk shake decreased with addition of custard apple pulp in the blend. The milk shake of treatment T₁ was most acceptable. The cost of production of custard apple milk shake for treatments T_o, T₁, T₂ and T₃ was Rs. 24.98, 30.65, 33.49 and 36.32, respectively. The production cost of treatment T₁ (30.65) was comparatively Less than treatment T₂ (33.49) and T₃ (36.32). The advantage of .custard apple pulp is that it is cheaper compared to other fruit pulps and easily available in season and make good potential value added milk product.

2 tables, 12 ref