009493   Patwardhan S G (NO, CFTRI, Regional Centre, Bhavan's Campus, Andheri (W), Mumbai-400 058) : Simplified non-destructive measurement of vacuum in canned vegetables using gross weight. Beverage Fd Wld 2001, 28(7), 15-16.

Bittergourd in brine can, was tested by vaccum gauge can tester. Through the hole in the punctured can, 3% brine was filled in the head space by a syringe. A burette was fixed in the hole. On heating the expansion of brine was measured as A. Density of bittergourd in brine was determined as B. Using gross weight as basic figure, with the use of A and B the general gas law was utilised to calculate vacuum in any other intact can of bittergourd in brine.

3 tables, 2 ref

009492   Patil G S;Sonawane S S;Tausique S;Patil V S; Kulkarni R D (Department of Chemical Technology, North Maharashtra University, Jalgaon-425 001) : Characterisation of mass transfer packings for extraction of acetic acid from aqueous solutions. J Instn Engrs-Pt CH 2001, 82(Sep), 9-12.

Experimental investigations are carried out with an aim to evaluate the efficiency of different solvents for extraction of acetic acid from aqueous system using various mass transfer packings. The required data for plotting binodal and tie lines are gathered for different ternary systems and subsequently utilized for drawing triangular diagrams (acetic acid-water-toluene; acetic acid-water-benzene and acetic acid-water-xylene). Different mass transfer packings are used for the liquid-liquid extraction. The mass transfer evaluation of these packings for extraction of acetic acid has also been discussed. Different solvents are compared for estimation of parameters, namely, selectivity, insolubility (in water), viscosity, flash point, density, and boiling point. The overall results favour the optimum performance of berl saddle as mass transfer packing and xylene as solvent.

6 tables, 14 ref

009491   Patel L D (NO, Goldin (India) Equipment Pvt Ltd, F/29, B I D C Industrial Estate Gorwa, Vadodara-390 016) : Role of hightech cleaning machineries in agro and food processing industries. Beverage Fd Wld 2001, 28(8), 35.

009490   Narayan R;Raju K V S N (IICT, , Hyderabad-500 007) : Properties of β-ketoester modified hydroxlated polyesters based high solids polyurethane coatings. Paintindia 2001, 51(7), 35-48.

Two approaches have been adopted for the reduction of viscosity or to increase the application solids. The first is to replace main diol moiety NPG in a most widely used HP formulation based on adipic acid, isopthalic acid, trimethylol propane and neopentyl glycol (NPG) with 1,4 cyclohexane dimethanol and 1,3 propane diol, while the second is to introduce β-ketoester moiety in different percentages to the resultant three HPs backbone. The oligomers were characterised by gel permeation chromatography and differential scanning calorimetry. The influence of diol structures, percent β-ketoester incorporation and temperature of HPs has been studied. The results indicate that the replacements of diols and B-ketoester incorporation helps in significant reduction of viscosity of HPs. The potentialities of these HPs in coating formulation have been studied by developing two pack clear coats with diphenylmethane diisocyanate. The performance of these coatings were evaluated by determining their tensile properties, dynamic mechanical properties, corrosion resistance properties, adhesion and other coating properties such as flexibility, impact, abrasion, etc. The crosslink density (XLD) was calculated by using dynamic mechanical thermal analyser (DMTA) data.

9 illus, 7 tables, 43 ref

009489   Nando G B (Rubber Technology Centre, Indian Institute of Technology, Kharagpur-721 302) : Polymer blends in packaging industry - the present status and future prospects. Beverage Fd Wld 2001, 28(8), 39-42.

Recent trend in the polymer industry is to blend one or more polymers homogeneously to obtain a set of specific end-use properties, uncommon to either of the blend constituents. This trend has grown at a rapid pace in every field of its application spectrum and every other polymer product has been a blend of two or more polymers of different types.

3 tables, 4 ref

009488   Namdudiri D D;George S;Bright Singh I S; Sherief P M (College of Fisheries, Kerala Agricultural University, Panangad, Kochi-682 506) : Influence of storage conditions on the survival period of the clam Meretrix casta. J Fd Sci Technol 2001, 38(4), 379-80.

The effects of temperature, wet/dry packing and oxygen on the survival of live clame (Meretrix casta), were studied. The survival period was longest in the temperature range of 10-20°C. Packing clams in polyethylene bags with water and oxygen had little effect on the extension of the survival period. An insulated box was fabricated and clams were chili-stored at varying temperatures from 11 to 22°C. Clams survived for a period of 7-8 days when chill-stored, whereas these survived only for a period of 3-4 days at room temperature.

3 tables, 6 ref

009487   Nagaraja K V (NO, National Research Centre for Cashew, Puttur-574 202) : Functional properties of defatted cashew kernal flour. J Fd Sci Technol 2001, 38(4), 319-23.

Functional properties of defatted cashew (Anacardium occidentale) flour were compared with those of almond (Prunus amygdalus) and soybean (Glycine max). Defatted cashew kernal flour had lower water absorption capacity, higher oil absorption capacity and emulsification capacity compared to defatted soybean flour (`JS 335'). Foaming capacity of defatted cashew kernal flour was comparable with that of soy bean. Defatted kernal flour of almond exhibited lower water absorption, oil absorption, foaming capacity compared to cashew and soybean. Blending of cashew and soybean in the ratio of 1:1 improved the water absorption and emulsification capacity of cashew. Both almond and soybean exhibited similar behaviour with respect to stable of the foam at pHs, Ranging between 3 and 10. However, in the case of defatted cashew flour, foam produced was stable at pHs ranging between 3 and 9. At pHs 2 and 10, foam was unstable. Sodium chloride at concentrations ranging from 0 to 0.6 M did not affect the foam capacity, through it enhanced the extractability of the proteins from defatted flours.

6 illus, 3 tables, 21 ref

009486   Muthu K S (Asian Paints (P) Ltd, , L.B.S. Marg, Bhandup (W), Mumbai-400 078) : UV curable powder coatings. Paintindia 2001, 51(8), 57-62.

Deals with the advantages of UV curable powder coatings over conventional thermosetting powder coatings and provides us the most eco-friendly coatings with wide applications on different heat sensitive and non-heat sensitive substrates like woods, plastics, metals etc.

3 illus, 1 table, 9 ref

009485   Moitreyee (NO, , D-82, NDDB Campus, Anand-388 001) : Packaging materials for food industry properties and designs. Beverage Fd Wld 2001, 28(8), 27-30.

2 tables, 7 ref

009484   Mishra H N;Jayabhaye R K;Das C (Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721 302) : Purification and bleaching of rice bran wax. Beverage Fd Wld 2001, 28(9), 31-4.

Rice bran wax was purified by removing benzene insoluble fraction as impurities and various solvents were tried for removal of oil from wax. Acetone was found to give good wax recovery and hardness. Recovery of wax decreased with an increase in the extraction temperature. Bleaching was done using nitric acid and hydrogen peroxide. Hydrogen peroxide in the concentration range of 20 to 30 percent and reaction time for 2 hours was found to give better colour. Melting point of the purified rice bran wax was 81-83°C.

7 illus, 1 table, 8 ref

009483   Matthews R;Comissiong E;Baccus Talylor G; Badrie N (Food Science and Technology Unit, Department of Chemical Engineering F, The University of the West Indies, St augustine, Trinidad) : Effect of peeling methods on breadnut (Artocarpus altilis) seeds and acceptability of canned breadnut seeds in brine. J Fd Sci Technol 2001, 38(4), 402-04.

Two methods viz., steam at atmospheric pressure and above atmospheric pressure (8 psi) for 5, 10, 15 and 20 min and use of hot (90±2°C0, 1% and 10% aqueous solutions hydroxide and 5% and 10% diammonium orthophosphate for 5, 10, 15, 20 and 25 min were employed to remove the peel from mature (80-90 days old) breadnut (Artocarpus altilis) seeds. Soaking in 5% sodium hydroxide for 5 min, followed by a high-pressure water for 5 min resulted in the removal of the arils from the underlying membranes. Peeled seeds were canned in four different brine formulations to yield ready-to-eat products. Sensory evaluation revealed that breadnut seeds canned in 2.5% brine, supplemented with sucrose (1.5%) and calcium chloride (0.2%) were most preferred (P<60>0.001) and yielded significantly (P<60>0.001), the most acceptable taste and texture than other formulations. Canned breadnut seeds were "commercially sterile", with a composition of 3.8% proteins, 1.6% fat, 24.8% carbohydrates, 4/6% minerals and 65.2% moisture.

1 table, 15 ref

009482   Malik M;Singh U (Department of Food and Nutrition, CCS Haryana Agricultural University, Hisar-125 004) : Comparison of functional properties of hybrids and varieties of pearl millet (Pennisetum americanum). J Fd Sci Technol 2001, 38(4), 393-6.

Several functional properties of flours of newly developed four and three varieties of pearl millet grown under similar agronomic conditions were examined. There were no large and significant (P<60>0.05) differences in the water and oil absorption values among the hybrids and varieties. Mean flour solubility values were significantly (P<60>0.05) higher in hybrids than in varieties, whereas small variations between these two groups of genotypes were noticed for the swelling power of flour samples. Significant differences (P<60>0.05) in the nitrogen solubility index (NSI) values were obtained among hybrids and varieties, although the magnitude of difference was small. The higher concentration of the flour was required to form a gel in case of varieties as compared with hybrids.

2 tables, 16 ref

009481   Lingaiah;Reddy P (Department of Livestock Products Technology, College of Veterinary Science, Tirupati-517 502) : Quality of chicken meat patties containing skin and gibelts. J Fd Sci Technol 2001, 38(4), 400-01.

Effect of inclusion of skin and giblets in chicken meat patties at different levels on product quality was studied. Addition of skin and/or giblet resulted in increase in cooking loss, shrinkage in diameter, thickness and fat content of chicken patties. Presence of skin alone reduced protein contents of chicken patties. Ash content, pH and shear values were not affected. Incomportation of skin at 18-21% and giblets at 12-14% levels did not affect the quality of chicken patties.

1 table, 17 ref

009480   Ladaniya M S;Shyam Singh (NO, National Research Centre for Citrus, P Box No 464, Shankar Nagar P O Nagpur-440 010) : Tray over-wrapping of `Mosambi' sweet orange. J Fd Sci Technol 2001, 38(4), 362-5.

`Mosambi sweet orange (Citrus sinensis (Osbeck( fruits were treated with three pre-harvest sprays of carbendazim (500 ppm) at 15 days interval before harvest, degreened with ethylene gas, washed (chlorinated water 1000 ppm) and treated with carbendazim (2000 ppm) on brush rollers before tray over-wrapping. `Cryovac' heat-shrinkable films (polyolefin material) and LDPE heat-shrinkable and stretchable (Linear low density polyethylene) cling films were wrapped over trays, holding 6 fruits and stored at 25±5°C and 45±5% relative humidity in vented corrugated fibre-board master boxes (6 trays in a master box) for analysis after 20 and 40 days. Non-wrapped fruits served as control. Cryovac film wrapped (BDF 2001, 30μu thick; D-955, 15 and 25 μ m thick) and stretchable film (15 μm) wrapped fruit had significantly lower (1/9-1/16th) weight loss compared with that of non-wrapped fruit after 20 and 40 days. In LDPE (50μ) heat-shrinkable film wrapped fruit, weight loss was 1/16-1/20th as against control. There was no spoilage in any treatment up to 40 days except D-955 (15μm) film (6.01%) after 20 days. Rind colour development was not affected by wrapping of fruit in trays. Fruit firmness decreased slightly in most of the treatments after 20 and 40 days except in non-wrapped and SM-250 (perforated) film wrapped fruit.

4 tables, 12 ref

009479   Klupfel E (Sun Chemical Corporation, , Eurolab) : New technical developments in printing ink. Paintindia 2001, 51(8), 79-81.

2 illus, 4 tables,

009478   Kaveri K;Das Gupta D K (Defence Food Research Laboratory, , Siddarthanagar, Mysore-570 011) : Utilization of membrane technology for processing of orange juice. Beverage Fd Wld 2001, 28(6), 41-3.

Investigations were carried out on the ultrafiltration (UF) of orange juice and its subsequent concentration by reverse osmosis (RO) using a RO/UF equipment of plate and frame configuration. The average permeate flux during ultrafiltration was found to be 20.4 L/m²h using a polysulphone membrane of 50,000 MWCO upto a volume concentration ratio of 6.5. Average permeate flux during RO of UF juice was found to 21L/m²h compared to 15L/M²h of untreated juices. Evalaution of physico chemical parameters showed negligible differences between concentrates obtained from juices with and without ultrafiltration.

2 illus, 1 table, 13 ref

009477   Kar A;Gupta D K (Division of Agricultural Engineering, Indian Agricultural Research Institute, Pusa Campus, New Delhi-110 012) : Osmotic dehydration characteristics of button mushrooms. J Fd Sci Technol 2001, 38(4), 352-7.

Osmotic drying behaviour of button mushrooms was experimentally studied in relation to temperature (25, 40 and 55°C), solution to sample ratio (4, 6 and 8) at a fixed brine solution concentration of 15%. Osmosis could remove almost 35% of the initial moisture in one hour, using 15% brine solution. The modelling of moisture loss, salt gain and mushroom solids loss revealed that out of power law, log, generalized exponential and page's model, could describe the moisture loss pattern most accurately whereas, salt gain and solid loss could be best described by power law and log models, respectively.

4 illus, 4 tables, 22 ref

009476   Kannan S;Susheela Thirumara A (Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai-625 104) : Studies on qualitative aspects of cashew apple. Beverage Fd Wld 2001, 28(7), 27-8.

Cashew apple varieties VRI-1, VRI-2, VRI-3 and VRI-4 were procured from the Regional Research Station, Vridhachalam, Tamil Nadu Agricultural University, Tamil Nadu. Among the four varieties, variation existed in various morphological and qualitative attributes. The chemical composition of apples also varied considerably. However, the acidity and pH of the juice did not vary significantly between the varieties. The study clearly emphasized the possibility of selecting certain superior types of cashew apples suitable for processing of RTS, squash, jam, pickles and canning.

1 table, 7 ref

009475   Kale S (Akzo Nobel Coatings India Limited, , Plot # 62P 62A 62B 43E, Hoskote Industrial Area, Bangalore-562 114) : Accelerated tests for anticorrosive coatings. Paintindia 2001, 51(8), 35-50.

Attempt has been made to highlight some advance accelerated testing methods which are being considered as standard test methods globally for selection of paint systems.

2 illus

009474   Jana A (Department of Dairy Technology, SMC College of Dairy Science, Anand Campus, Anand-388 110) : Mozzarella cheese and pizza - the compatible partners. Beverage Fd Wld 2001, 28(10), 14-19.

1 table, 38 ref

009473   Gujral H S;Sharma P;Nappinder Singh;Sogi D S (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Effect of hydrocolloids on the rheology of tamarind sauce. J Fd Sci Technol 2001, 38(4), 314-8.

Effect of three different hydrocolloids guar gum, sodium alginate and gum acacia on the flow behaviour properties, serum loss and flow value of tamarind sauce were studied. The hydrocolloids were added to the sauce at different concentrations (0 to 1.5% and rheology was studied at different temperatures (20 to 70<144><255>C). The power law and Arrhenius equations were used to determine the consistency index, flow behaviour index, activation energy and Arrhenius constant. Multiple regression equations were fitted to obtain the consistency index and apparent viscosity. The activation energy of flow for the hydrocolloid containing tamarind sauce samples varied from 2.687 to 23.101 kj/gmol. Guar gum was found to give maximum consistency index, lower flow values and least serum loss followed by sodium alginate and gum acacia.

4 illus, 7 tables, 16 ref

009472   Girish Patil S; (Faculty of Dairy Technology, West Bengal University of Animal and fishery Sciences, Mohanpur-741 252) : Quality of chicken patties incorporated with milk coprecipitates. Beverage Fd Wld 2001, 28(7), 11-12.

Attempts were made to improve the quality of chicken patties through incorporation of milk coprecipitates (MCP) into spent hen meat and byproducts. Chicken patties were prepared by using MCP separately at 7.5, 15.0 and 22.5% levels and compared with control. Leval of MCP highly significantly (P <60>0.01) influenced the contents of protein and ash as well as juiciness and significantly (P<60>0.05) affected flavour, texture and overall acceptability of the products. MCP also significantly (P<60>0.05) increased emulsion stability when compared with control. Among all samples, chicken patties prepared by using 15% MCP had highest emulsion stability, yield, contents of moisture, protein and ash and obtained highest scores for appearance and colour, flavour and overall acceptability.

2 tables, 14 ref

009471   Giridhar P;Reddy S M (Department of Plant Cell Biotechnology, CFTRI, Mysore-570 013) : Mycobiota and potential mycotoxins of date fruit. J Fd Sci Technol 2001, 38(4), 418-20.

Mould growth has detrimental effects on the quality of foods and may result in mycotoxin contamination. Mycoflora of date fruits collected from different geographical regions of Andhra Pradesh, India was analyzed. The pattern of distribution of fungal population was different both in quality on different date fruit samples. Species of Aspergillus, Penicillium and Fusarium were dominant mycotoxigenic fungi. The percentage of toxigenicity not only varied with the fungus but also with the sample and geographical conditions.

2 tables, 19 ref

009470   Giridhar P;Reddy S M (Plant Cell Biotechnology Department, CFTRI, Mysore-570 013) : Phenolic antioxidants for the control of some mycotoxigenic fungi. J Fd Sci Technol 2001, 38(4), 397-9.

Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG) are low molecular weight hindered phenols, containing 1-3 hydroxy groups that are commonly used to prevent autooxidation of lipids in a variety of food products. The efficacy of these phenolic antioxidants in the control of eight mycotoxigenic fungi strains was investigated. BHA was found to be highly effective compared to BHT and PG, as it inhibited the vegetative growth of seven out of eight fungi tested. Similarly, it inhibited secalonic acid and satratoxin production by Penicillium purpurogenum and Stachybotrys atra, respectively at 100 μg/ml, while rest of the fungi were inhibited at 250 μg/ml concentration. However, A. terreus was an exception, as it produced terreic acid even at 500 μg/ml. BHT completely inhibited the growth of S. atra at 250 μg/ml concentration. On the other hand, A. terreus produced patulin in the presence of BHT even at 1000 μg/ml. Propyl gallate was comparatively a mild inhibitor of mould growth and mycotoxin production.

1 table, 16 ref

009469   Gaudreau H;Conway J;Champagne C P (Food Research and Development Centre, Agriculture and Agri-Food Canda, 3600 Casavant Blvd West, Saint-Hyacinth (Quebec) J2S 8E3 Canada) : Production of zinc-enriched yeast extracts. J Fd Sci Technol 2001, 38(4), 348-5.

Dried zinc-containing yeasts (5 g zinc/100 g yeast) were rehydrated at 20% solids and subjected to autolysis at 50°C for 24 h. Either of the following enzymes, glucoamylase, mannanase, <9837>-1, 3 glucanse, fungal acid protease, validase FP or papain was added to promote lysis. Autolysis yields, recovery of zinc in the yeast extract (YE) as well as composition of the YE (nitrogen, sugars) were determined. In the absence of added enzymes, autolysis yield with fresh Bakers' yeast was 46%, while that with the rehydrated zinc-enriched yeasts was 21%. All adjunct enzymes increased autolysis yields (up to 41%) from the rehydrated zinc-enriched yeast. The fraction of the zinc that was recovered in the YE ranged from 64 to 81% of the total amount originally present in the yeast, depending on the enzymes used (β-1, 3 glucanase and validase FP gave best results). Yeast extracts obtained from glucanase had higher contents of glucose, but lower contents of α-amino nitrogen than those produced with the proteases. The use of enzymes to obtain YE from rehydrated zinc-containing yeasts generated YE having 15 g of zinc/100 g of yeast extract.

2 tables, 26 ref

009468   Gaffa T;Jideani I A (Department of Science and Technology, Federal Polytechnic, Bauchi PMB 0231) : Sensory evaluation of different levels of Cadaba farinosa (Dangarafa) in Kunun zaki and determination of its position among other saccharifying agents. J Fd Sci Technol 2001, 38(4), 405-06.

Sensory characteristics of "Kunun zaki" prepared with different levels of Cadaba farinosa (Dangarafa) crude extract and its position among other saccharifying agents were determined. The concentration of the dangarafa crude extract at 0.25% (v/v) levels produced a more acceptable product with the highest mean scores in almost all the parameters studied. At a higher concentration (0.30%), the extract imparted a pungent flavour with no pronounced effect on colour and total soulble solids. The mean scores for sweetness, flavour, mouthfeel and overall acceptability at the same concentration (0.30%) however, decreased. The presence of Cadaba farinosa crude extract in "Kunun zaki" when compared with other saccharifying agents like malted rice, sweet potatoes, soybean seed and malted sorghum was found to have no significant difference (<60>0.05) in colour and flavour. Further, the products from the different saccharifying agents were found to differ significantly at the same alpha level in sweetness, mouthfeel and overall acceptability.

2 tables, 10 ref

009467   Duhan A;Khetarpaul N;Bishnoi S (Department of Food and Nutrition, CCS Haryana Agricultural University, Hisar-125 004) : Effect of soaking, germination and cooking on phytic acid and hydrochloric acid extractability of a pigeonpea cultivar. J Fd Sci Technol 2001, 38(4), 374-8.

Early maturing and high yielding cultivar of pigeonpea `ICPL-151' released by ICRISAT (International Crop Research Institute for Semi-Arid Tropics) Centre, Hisar contained significant amount of phytic acid i.e., 869 mg per 100 g. When this cultivar was subjected to various domestic processing and cooking methods viz., soaking (6, 12, 18 h), soaking (12 h) and dehulling, ordinary as well as pressure cooking and germination (24, 36, 48 h), a considerable decrease in the level of phytic acid and remarkable increases in HCl-extractability of calcium, iron and phosphorus were noticed. Maximum decrease in phytate content with subsequent increase in non-phytate phosphorus was brought about by germination, followed by pressure cooking of soaked and dehulled seeds and ordinary cooking of soaked and dehulled seeds. The total calcium, phosphorus and iron contents of pigeonpea were 210.6, 437.2 and 10.88 mg/100 g. respectively, which were lowered to varying extents upon soaking and dehulling. HCl-extractability of calcium and phosphorus was the highest in sprouted (48 h) seeds, whereas that of iron was mamximum in soaked and dehulled seeds, subjected to pressure cooking. The improvement in HCl-extractability of minerals strengthened the present findings.

3 tables, 27 ref

009466   Dhaliwal M;Hira C K (Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141 004) : Effect of storage on physico-chemical and nutritional characteristics of carrot-beetroot and carrot-black carrot juices. J Fd Sci Technol 2001, 38(4), 343-7.

Four different combinations of carrot juice with two levels each of beetroot (5 and 10%) and black carrot (10 and 20%<255>) juice were prepared and stored for 6 months in glass bottles at room temperature (25<144><255> <145><255> 3<144><255>C). The juices were tested for sensory scores and physic-chemical and nutritional characteristics every month. Mean sensory scores of juices decreased non-significantly and no significant changes were observed in pH, acidity, total solids, viscostly and mineral contents of the juices during storage. During pasterurization, 11.11-13.09%<255> ascorbic acid and 14.00-20.47%<255> <98><255>-carotene were lost, while storage for 6 months resulted in 71.26-80.28%<255> losses in ascorbic acid and 56.60-66.57%<255> losses in <98><255>-carotene contents.

4 tables 20 ref

009465   Datta Ray I;Basu S;Chattopadhyay P (Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta-700 032) : Fault detecting intelligent system for baker's yeast fermentation. J Fd Sci Technol 2001, 38(4), 329-33.

Baker's yeast fermentation consists of a number of upstream and downstream processes and is senstive to contamination composition of medium, changes in process parameters like pH. temperature and aeration. Any deviation from optimum process condition or any leakage or breakdown in process equipment may lead to huge financial loss. The main problems are maintenance of sterility, avoiding equipment faults and thus keeping maximum production rate. An intelligent diagnostic system for prompt defection of any malfunction of such process will be helpful. Intelligent diagnostic systems have been extensively studied by many research workers. The underlying concept of such a system is to find a collection of disorders (causes) that can be best explanation for the present set of symptoms (manifestation), which may be considered as a deviation from normal behaviour. The reverse process of reasoning to reach the conclusion without using any deductive rule is known as `abductive reasoning' A prototype expert system for diagnosis of Baker's yeast fermentation was developed on the expert system shell Knowledge Engineering System HT (KES.HT) based on abductive reasoning.

1 illus, 5 tables, 10 ref

009464   Chourasia H K (Bioscience Research Laboratory, Department of Botany, Life Science Blo, T N B College, T M Bhagalpur University, Bhagalpur-812 007) : Response of some Indian maize samples for aflatoxin production by Aspergillus flavus stains. J Fd Sci Technol 2001, 38(4), 387-9.

Laboratory response of five maize varieties commonly marketed in Bihar State, India to aflatoxin-production and non-producting strains of Aspergillus flavus was studied. Despite the small number of samples studied, it was possible to separate the maize genotypes into three groups according to their response, efficiently producing aflatoxin (good substrates), no aflatoxins producing (poor substrates) and ambiguous, depending on the strain used as the inoculum.

3 tables, 11 ref

009463   Chopra C S (Department of Food Science & Technology, N.D. University of Agriculture and Technology, Kumarganj, Fauizabad-224 229) : Osmo-vacuum drying of carrots : effect of salted syrup on drying behaviour and product qualiity. Beverage Fd Wld 2001, 28(9), 15-17.

Preblanched or unblanched carrot pieces osmosed in sugar solution and in salted sugar solutions were vacuum dried to examine the effects of varying levels of salt (NaCl) on the osmo and vacuum drying characteristics and the product qualities. Salting of cane sugar solution (70° brix) at 0.5% level resulted in maximum weight loss of 46.41% in the unblanched pieces, however, in blanched samples, salt at all the three concentrations increased the weight loss slightly. Moisture loss exhibited the similar trend as noticed in the weight loss. Increasing level of salt enhanced the sucrose gain by the ublanched samples while it decreased slightly for the blanched ones. Salt irrespective of its level, lowered the vacuum drying rates. it also reduced the rehydration ratio, water content in the reconstituted product and the extent of nonenzymic browning. The osmosis of blanched carrot pieces in suagar solution containing 2.5% salt produced the best quality product.

4 tables, 19 ref

009462   Chidanadaiah;Sanyal M K (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243 122) : Physico-chemical and sensory quality of chicken-whey soup prepared from spent hen heads and whey. Beverage Fd Wld 2001, 28(9), 18,20.

Chicken-whey soup was prepared by utilizing heads from slaughtered spent hens and paneer whey. After removing eyes, beaks and hairs, the heads were chopped and added to whey at 0, 10, 15 and 20% levels along with spice mix, condiments, thickening agent, common salt and monosodium glutamate, the mixture was cooked at 15 psi pressure (121°C) for 30 min and filtered to get the soup. Level of head highly significantly (P<60>0.01) affected the contents of fat, protein lactose, ash and total solids as well as pH, flavour, consistency and overall palatability and significantly (P<60>0.05) influenced meat flavour intensity (MFI) of chicken-whey soup. Addition of 20% chicken heads to whey is recommended for making a good quality chicken-whey soup as the product scored highest for flavour, consistency, MFI and overall palatability and contained highest concentrations of fat, protein, ash and total solids among all the products.

3 tables, 9 ref

009461   Chauhan G S;Harinder Lal (Department of Chemistry, Himachal Pradesh University, Summer Hill, Shimla-171 005) : Modification of natural polymers: IV-graft copolymerization of methyl acrylate onto Cannabis indica fibre initiated by ceric ammonium nitrate. Indian J Fibre Text Res 2001, 26(3), 302-07.

Cannabis indica fibre has been graft copolymerized with methyl acrylate using ceric ammonium nitrate as initiator. The effect of monomer, initiator and HNO₃ concentrations, amount of water, reaction temperature and reaction time on per cent grafting has been studied. The swelling behaviour in DMF, n-butanol and water follows the pattern DMF<62> H₂O<62> n-butanol for the grafted fibres and H₂O<62> DMF<62> n-butanol for the ungrafted fibre. Both the ungrafted and grafted fibres degrade thermally in multiple and single stage respectively. Grafting has not been found to improve the thermal stability of the fibre. A plausible explanation to account for the trends in results has been provided.

9 illus, 20 ref

009460   Brathwaite R E;Badrie N (Department of food production, School of Agriculture, Faculty of Agriculture and Natural Sciences, Th, St Augustine, Trinidad) : Quality changes in banana (Musa acuminata) wines on adding pectolase and passion fruit. J Fd Sci Technol 2001, 38(4), 381-4.

Effects of pectolase and sodium metabisulphite addition on quality attributes of banana (Musa acuminata, Lacatan cultivar) wines were investigated. Wine treatments were banana (B); banana and pectolase enzyme (BE); banana, pectolase enzyme and sodium metabisulphite (BEM) and banana, passion fruit, pactolase enzyme with sodium metabisulphite (BPEM). Inclusion of the enzyme improved the clarity of wines but lowered taste and aroma scores. Addition of sodium metabisulphite produced a more intense yellow wine. As fermentation progressed, alcohol content increased, total soluble solids decreased and wines were less bright. Banana wine, BPEM had the best clarity (99.8% transmittance), highest colour score (like moderately to like very much), highest overall score (like slightly to like moderately) with an alcohol content of 13.65% on the 4th week of frmentation. There were no differences (p<62>0.05), for most quality attributes of wines femented longer than 3 weeks.

1 illus, 3 tables, 20 ref

009459   Bongirwar D R;Nair K K V;Patil K B (NO, Food Engg Services Section, Food Technology and Engg Div, BARC, Trombay, Bombay-400 085) : Machinery/equipment for food processing in small-scale industry. Beverage Fd Wld 2001, 28(8), 57-65.

17 illus

009458   Bhatnagar S (NO, , Creative Concepts, F-60, Sector 8, Noida-201 301) : ozone in food processing applications. Beverage Fd Wld 2001, 28(6), 33-6.

Recent stories of food contamination reported in the media serve to highlight the need for the food industry in the U.S. and in India to seek better, more effective methods of ensuring the safety of food products. In the vast majority of cases reported, the culprits have been identified as Escherichia coli, Salmonella enteriditis, Listeria monocytogenesis and other pathogens found in fruits, meats, shell fish and other foods consumed by the public. The results of these cases of contamination have been serious illnesses and, in some cases, fatalities.

2 illus

009457   Bajpai M;Shukla V (HBTI, , Kanpur) : Radiation curing and film properties of modified epoxy resins. Paintindia 2001, 51(9), 53-7.

Normally epoxy resin has versatile applications in coating, adhesives and electrical industries by chemical curing. The other alternative emerging field in the area of curing is by radiation, for which U.V., E.B., visible, microwave, I.R., X-ray, γ-ray are used. Because U.V. curing contributes to air pollution control conserves energy, improves cure speed and reduces capital cost by space saving and economical equipment purchase, it has become the preferred technology in many industrial coating, ink and adhesives applications.

^iia5 illus, 15 ref

009456   Athawale V D;Shetty N J (Department of Chemistry, University of Mumbai, Vidyanagari (East), Mumbai-400 098) : Superior coatings from cyclohexanone formaldehyde - CNSL - epoxy blends. Paintindia 2001, 51(7), 49-52.

Comprehensive study of the various coating properties such as drying time, hardness, adhesion, gloss, flexibilty, skinning tendency, corrosion, impact resistance and chemical resistance of blends of Ketonic (cyclohexanone formaldehyde)-CSNL-epoxy resin was carried out in the laboratory. The two constituents of the blends were mixed in various blend ratios and their aforesaid coating properties were ascertained. The study revealed that 60:40 percent (w/w) ratio of the two blend components exhibited remarkable improvement in the various coating properties over that of the resins taken individually.

1 illus, 4 tables, 20 ref

009455   Anand S;Malhotra S R;Sood M (Department of Food Science and Nutrition, College of Home Science, HPKV, Palampur-176 062) : Nutritional evaluation of wheat based weaning mixes. Beverage Fd Wld 2001, 28(9), 11-13.

Three different varieties/accessions of amaranth viz., Annapurna, EC-321561 and EC-321562 were evaluated for physico-chemical characteristics. The protein content was 10.75, 12.65 and 13.32 percent respectively. Annapurna variety of amaranth seeds was selected for the purpose of supplementation in different weaning mixes. Nine different weaning mixes were formulated using locally available cereals and pulses as wheat (Triticum aestivum), green gram (Vigna radiata), Bengal gram (Cicer arietinum), amaranth (Amaranthus sp.), skim milk powder and jaggery. Domestic processing techniques like roasting and popping were used to process cereals and pulses for development of weaning mixes. The developed weaning foods had 12.11 to 15.43g protein, 1.78 to 4.32g fat, 2.03 to 2.51g ash, 2.97 to 5.76g crude fibre and 326.98 to 355.84 Kcal. Nutrient compositoin of the developed weaning mixes was within the range prescribed by Indian Standard Institute and was found to be acceptable.

3 tables, 13 ref

009454   Amiri Z R;Jha Y K (Mazadaran University, , P.O. Box 578, Sari-Iran) : Membrane technology and its application in food industry. Beverage Fd Wld 2001, 28(6), 11-14, 17-18.

Filtration is a unit operation for the mechanical separation of food components. Filtration processes are usually classified according to the molecular size of components retained by the filtermedia. Two major classes can be identified: Conventional Particle Filtration (C.P.F.) and Membrane Filtration (M.F.).

10 illus, 1 table, 7 ref

009453   AbdelSater M A;Zohri A A;Ismail M A (Botany Department, Faculty of Science, Assiut University, Assiut, Egypt) : Natural contamination of some Egyptian fruit juices and beverages by mycoflora and mycotoxins. J Fd Sci Technol 2001, 38(4), 407-11.

Mycoflora analysis of some canned fruit juices and beverages showed a wide range of colony forming units (cfu) and species. Forty-four aspecies and 2 varieties belonging to 15 genera were collected during the current study from mango, guava juices and grape, peach and apple beverages on Dicloran Rose-Bengal agar and 20% sucrose-Czapek's agar at 28°C. The total counts of fungi widely fluctuated between 187-518 and 83-535 colonies/50 ml juice or beverages on the isolation media. The highest contaminated product was guava juice and the lowest one was the matural grape beverages. The most prevalent fungi in alltypes of juices and beverages were members of Aspergillus and Penicillium. The thin layer chrmatographic analysis of the chloroform extracts of the five different fruit juice and beverages (five each) revealed that all the five apple beverages tested were contamined with naturally contaminated with concentrations ranging from 20-30 μg/L. All the samples of mango juice, grape and peach beverages were free from naturally occurring mycotoxins.

3 tables, 29 ref

008546   Yuhan Corporation (NO, , 49-6, Taebang-Dong, Tongiak-Ku, Seoul, Korea) : Process for preparation of pyrimidine derivatives. 0000, (NULL), (NULL).

008545   University of of Toronto Innovations Foundation (NO, , 525 University Avenue, Suite 925, Toronto, Ontario, Canada M5G 2L3) : Method of forming a stable bitumen composition. 0000, (NULL), (NULL).

008544   Uniroyal Chemical Company (NO, , World Headquarters, Middlebury, Connecticut 06749, USA) : Process for the preparation of hydrazide derivatives. 0000, (NULL), (NULL).

008543   Sundip Sureka;Jotindra Sureka (NO, , B-52, Friends Colony (West), New Delhi-110 065) : Method for producing galvanized steel tubes. 0000, (NULL), (NULL).

008542   St. Gobain/Norton Industrial Ceramics Corporation (NO, , 1, New Bond Street, Box Number 15008, Worcester, Massachusetts 01615-0008, USA) : Process for the production of powdered alpha alumina. 0000, (NULL), (NULL).

008541   Smithkline Beecham Corporation (NO, , Franklin Plaza, Philadelphia, Pennsylvania 19103, USA) : Process for preparing an imidazol compounds. 0000, (NULL), (NULL).

008540   Slovakofarma, A.S. (NO, , Zeleznicna 12, 920 27 Hlohovec, Slovakia) : Method of preparing omeprazole. 0000, (NULL), (NULL).

008539   Shell Internationale Research Maatschappij B.V. (NO, , Carel Van Bylandtlaan 30, 2596, HR, The Hague, The Netherlands) : Process for the preparation of alcohols by hydrogenation of carbonyl compounds. 0000, (NULL), (NULL).

008538   Roquette Frers (NO, , 62136 Lestrem, France) : Process for the preparation of a stable polyol composition. 0000, (NULL), (NULL).