008487   Shrestha A K;Noomhorm A (NO, Asian Institute of Technology, P.O. Box 4, Klongluang, Pathumthani - 12120, Thailand) : Composition and functional properties of fermented soybean flour (kinema). J Fd Sci Technol 2001, 38(5), 467-70.

Kinema samples prepared by traditional and aseptic pure culture method were dried and ground to fine flour. Full fat and low fat soy flours were also prepared. The chemical, functional and sensory properties of all these four products were determined. While there were little changes in protein and total fat contents during fermentation, free fatty acids increased substantially. Crude fibre and total sugar contents were reduced with a simultaneous increase in reducing sugars. On the other hand, water and oil retention capacity, gelation, foaming capacity and urease activity of kinema flours were lower than soyflours, while emulsifying activity, bulk density, viscosity and particle size were higher for kinema flours. Nitrogen solubility index was high in kinema flours at 64.3% and 66.0% for traditional and pure culture kinema products, respectively. Kinema flours were significantly (P ≤ 0.05) darker, more reddish and yellowish than soyflours.

2 illus, 2 tables, 29 ref

008486   Shaikh S Y;Rathi S D;Pawar V D;Agarkar B S (Department of Animal Products Technology, College of Food Technology, Marathwada Agricultural University, Parbhani-431 402) : Development of a process for preparation of fermented carbonated whey beverage. J Fd Sci Technol 2001, 38(5), 519-21.

Process developed for the preparation of fermented carbonated whey beverage was found highly acceptable with respect to sensory and physico-chemical qualities. The heat and chemical pre-treatments given to whey for clarification also improved physical qualities. The developed fermentation process imparted acceptable lactic acid flavour by hindering unacceptable odour of natural whey. They carbonation of beverage further helped in improving the acceptability. A sugar level of 12.0%, pineapple flavour of 0.1% and carbonation of 72.48 kg cm^-1 were found most acceptable and the product was liked extremely well by the judges

^ssc4 tables, 10 ref

008485   Sewa Ram;Misra B K;Nagarajan S (Directorate of Wheat Research, , Karnal-132 001) : Biscuit making quality of advance lines of wheat in India. J Fd Sci Technol 2001, 38(5), 476-9.

Sixty wheat grain varieties comprising of advanced breeding lines and released varieties as checks were evaluated for several of the physico-chemical parameters and biscuit making properties. The t-test analysis of samples at two locations showed the significant environmental influence on test weight (p <60> 0.001) protein content (p <60>0.001), alkaline water retention capacity (p <60>0.001) and sedimentation value <60>0.01) but non-significant on grain hardness and biscuit diameter. The protein contents varied from 10.5 to 14.5% and showed no correlation with biscuit diameter and spread factor. The sedimentation values ranged from 28 to 67 ml with an average value of 41 ml and displayed no correlation with baking test. AWRC exhibited higher values (70-120) and revealed high negative correlation (r = -0.68 and -0.40, P <60> 0.01) with biscuit diameter and spread factor, respectively.

5 illus, 2 tables, 24 ref

008484   Sen A R;Sharma N (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243 122) : Differentiation between fresh and frozen-thawed pork. J Fd Sci Technol 2001, 38(5), 537-9.

Attempts were made to differentiate fresh pork muscles from those which have been frozen and thawed by estimation of the released lysosomal and mitochondrial enzymes into the cell sap. Ham portion of pork ws frozen at -18°C for three months and thawed at refrigerated (4°C) and room temperatures (25°C). The specific activities of acid phosphatase (ACP), alkaline phosphatase (ALP), glutamate oxaloacetate transaminase (GOT) glutamase pyruvate transaminase (GPT) lipoamide dehydrogenase (LPDH), lactate dehydrogenase (LDH) and succinate dehydrogenase (SDH) were determined in the muscle press juice of the intact tissue at 0, 7, 15, 30, 60 and 90 days interval. At the end of storage period (3 months), ACP activity increased significantly (P<60>0.05). The maximum release of GOT was observed after one month. The specific activity of LPDH and LDH also showed a significant (P<60>0.05) increase as a result of freezing and thawing. The SDH activity in frozen-thawed sample almost doubled upto two months of storage period as compared to fresh one. Increase in activities of these enzymes in muscle press juice may be suggestive to differentiate thawed from fresh pork.

^ssc4 tables, 22 ref

008483   Semwal A D;Arya S S (NO, Defence Food Research Laboratory, Mysore-570 011) : Stability of some edible oils and their blends during storage. J Fd Sci Technol 2001, 38(5), 515-18.

Edible oil blends namely refined rice bran oil: unrefined groundnut oil and refined soybean oil: unrefined groundnut oil were prepared in the proportion of 80:20 v/v and stored in sealed tin containers at room temperature (15-34°C). Both the oil blends remained stable for 15 months without development of perceptible off-flavour or odour. Peroxide, thiobarbituric acid, total carbonyls and anisidine values increased during storage and the changes correlated linearly with the storage period. Free fatty acids increase in raw edible oil was more rapid than in refined oils during storage. In general, the oil blends showed a good stability. However, pooris fried in soybean oil blend were less acceptable when sensory analysis was done on a 9 point Hedonic scale.

^ssc5 tables, 10 ref

008482   Satyanarayana A;Giridhar N;Balaswamy K; Shivaswamy;Rao D G (NO, Central Food Technological Research Institute, Regional Centre, Habshiguda, Hyderabad-500 007) : Development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp). J Fd Sci Technol 2001, 38(5), 512-14.

Studies were taken up to standardise the procedure for preparation of instant chutneys with pudina (mint, Mentha spicata) and gongura (Hibiscus sp) by using shade dried leaves. Instant chutneys were found to reconstitute well in cold water. After seasoning, the pudina chutney had all the characteristics of fresh chutney. But in the case of gongura, the reconstituted chutney also had all other characteristics of fresh chutney except the mucilaginous property. The products had a shelf life of more than three months at ambient temperature when packed in flexible pouches.

^ssc3 illus, 5 tables, 7 ref

008481   Saravana Kumar R;Manimegalai G (Faculty of Home Science, Tamil Nadu Agricultural University, Madurai-625 104) : Storage behaviour of strawberry sauces. Indian Fd Packer 2001, 55(4), 58-61.

Sujatha and Labella strawberry varieties were used for the preparation of sauce as per FPO specification. The prepared sauces were packed in glass bottles and polypropylene pouches and sealed airtight. The prepared sauces had reddish pink colour, strong flavour and highly acceptable taste. The changes in the chemical constituents, microbial load an organoleptic characteristics of the sauces were noted during storage at room temperature for 90 days.

1 illus, 2 tables, 9 ref

008480   Sagar V R (Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi-110 012) : Preparation of onion powder by means of osmotic dehydration and its packaging and storage. J Fd Sci Technol 2001, 38(5), 525-8.

Onion powder prepared from 5 mm thick osmotically dehydrated onion slices after drying in a cabinet dryer at 60°C for 10 h, grinding in a laboratory powder mill and sieving with 30 mesh sieve, can be stored up to 6 months in 400 gauge LDPE or 200 gauge HDPE pouches at 7°C compared to 4 months at ambient condition with better pungency. Retention of colour and pungency as pyruvic acid was found to be more in the samples packed in 200 gauge HDPE pouches followed by 400 gauge and 200 gauge low density polyethylene (LDPE) pouches, stored at 7°C. For storage of the product having 3.85% moisture, the optimum RH was found to be 47.5% and the critical and danger points as 9.14% and 6.75% moisture respectively. The product was stable at low temperature as compared to high temperature in respect of colour and flavour.

^ssc6 tables, 16 ref

008479   Peshin A (Department of Crop Physiology and Biochemistry, Central Potato Research Institute, Shimla-171 001) : Characterization of starch isolated from potato tubers (Solanum tuberosum L.). J Fd Sci Technol 2001, 38(5), 447-9.

Starch was purified from five Indian potato genotypes and a few important physico-chemical properties were determined. Starch yield was found to vary from 9 to 12.6% on fresh weight basis. Scanning electron microscopy (SEM) studies of `Kufri Jyoti' variety showed that potato starch granules were relatively large and oval to elliptical in shape. The mean particle size of potato starch granules varied from 40 to 60 μm among different cultivars. The total amylose content in potato starch ranged between 17.2 and 23.7%. Potato starch contained high phosphorus content of 0.09 to 0.10%. The swelling volume of 1% potato starch paste ranged from 20 ml to 40 ml/g starch. Viscosity of potato starch paste was much higher compared to cereal and other tuber crop starches. X-ray diffraction studies of potato starch extracted from `Kufri Jyoti' showed typical B-type pattern with a maximum peak at 17.1°2θ. The other significant peaks were observed at 5.7°2θ, 22.°2θ and 24°2θ.

2 illus, 3 tables, 14 ref

008478   Patwardhan S G (CFTRI Regional Centre, , Bhavans College Campus, Andheri (W), Mumbai-400 058) : Appropriate method for aseptic packaging of commercially sterilized vegetables. Beverage Fd Wld 2001, 28(12), 31-2.

Authors has proposed the use of sterile chamber based on the flow of sterile carbon dioxide and fabricated as per his earlier communication. Vegetables filled in OTS can were covered with manifold paper and steam sterilized in autoclave. After taking out of the autoclave the cans were passed inside the sterile chamber by using the hand gloves of the sterile chamber. The paper covers were removed inside the chamber. The vegetables were then poured in the gamma-sterilized laminated pouches and heat-sealed inside the chamber. The pouches were opened and vegetables tasted after incubation. In another experiment the steam processed vegetables in paper covered cans were passed inside the chamber, covers removed and vegetables transferred into sterile nutrient media to check the efficacy of prevention of aerial contamination by the paper. Reference has been quoted about the successful use of the chamber in aseptic packaging of Coccinia Indica. It has been concluded that small-scale aseptic packaging is possible. Two figures are given showing the chamber and the position of hand gloves useful in the operation.

3 illus, 3 ref

008477   Nayak R;Rajagopala Rao J;Suryanarayana A (Regional Research Laboratory (CSIR), , Bhubaneswar-751 013) : Synthesis and characterisation of rare earth oxide based pigments. J scient ind Res 2001, 60(12), 941-4.

Attempt has been made to prepare eco-friendly pigments, stable at high temperature, based on rare earth metal oxides as replacement to the presently available inorganic products based on lead, chromium, cadmium, and mercury which are harmful to environment. As a first step, brilliant red pigments, ranging from chocolate (ISC 451) to crimson red (ISC 540) were prepared by calcination of cerium oxalate mixed with praseodymium oxide in varying proportions where the later acts as the chromophore. Sodium chloride in the precursor works as a modifier to improve the colour quality. Proper mixing of the ingredients and calcination at 1100°C are required for the formation of pigments with the desired characteristics.

1 illus, 3 tables, 7 ref

008476   Naveena B M;Mendiratta S K;Anjaneyulu A S R (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243 122) : Quality of smoked spent hen meat treated with ginger extract. J Fd Sci Technol 2001, 38(5), 522-4.

Effect of incorporation of ginger extract (GE) in curing solution on the microbial and organoleptic quality of smoked spent hen meat was studied. Chicken halves were cured for 72 hr at 4 ± 1°C in a standard curing solution (control) containing salt, nitrite, sugar, phosphate and ascorbate or in standard curing solution incorporated with 2.5% v/v GE treatment. After curing chicken halves were smoked for 5 h in a smoke oven and stored at room temperature (25±1°C). Incorporation of GE in the standard curing solution significantly (P<60>0.05) reduced the shear force values and improved the sensory attributes of smoked product. Samples cured in GE have comparatively lower TBA numbers and microbial counts than control. Control samples were spoiled, while treated samples remained acceptable on the 5th day of storage at room temperature.

^ssc3 tables, 24 ref

008475   Nambiar V;Seshadri S (Department of Foods and Nutrition, Faculty of Home Science, M.S. University of Baroda, Vadodara-390 002) : Retention of total and β-carotenes from fresh radish leaves in shallow-fried, steamed/sauteed and baked products of western India. J Fd Sci Technol 2001, 38(5), 548-61.

Three cereal/pulse-based recipes of Gujarat were developed and standardized so as to incorporate maximum amount of fresh radish leaves using the Composite scores and Hedonic scores tests for organoleptic evaluation. These were: dhebra (shallow-fried) with 75 g of fresh radish leaves in 100 g of mix, muthia (steamed) with 75 g of fresh radish leaves in 100 g of mix and handwa (baked) with 40 g of fresh radish leaves in 100 g of mix. The retention of β-carotene in these products was also estimated. The results showed that shallow-fried dhebra retained 82%, followed by steamed and sauteed muthia (68%) and handwa which called for prolonged heating, retained only 36% of β-carotene. However, all the three products were nutrient dense with high amounts of both macro and micro nutrients and can be promoted to combat vitamin A deficiency as well as in the supplementary feeding programmes to prevent overall malnutrition in the community.

5 tables, 17 ref

008474   Nakadi S K;Kotecha P M;Kadam S S (Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Ready-to-serve (RTS) beverage based on pomegranate and mango. Beverage Fd Wld 2001, 28(12), 36.

Pomegranate juice was blended with mango pulp for preparation of ready-to-serve (RTS) beverage. Water, cane sugar and citric acid were added to maintain 15° Brix TSS and 0.25 percent acidity. Mango pulp was added in various proportions for preparation of RTS beverage. Based on sensory properties of RTS beverage, pomegranate : mango (60:40) blend was superior than other combinations because it had good colour and appearance, flavour, taste and overall acceptability compared to others.

1 illus, 2 tables, 5 ref

008473   Minija J;Thoppil J E (Genetics and Plant Breeding Division, Department of Botany, University of Calicut, ) : Volatile oil constitution and microbicidal activities of essential oils of Coriandrum sativum L.. J nat Remedies 2001, 1(2), 147-50.

To detect the essential oil constituents of herb and seeds of Coriandrum sativum L. and their microbicidal activities against six bacteria and six fungi. Herb and seed oils of C. sativum were extracted in a Clevenger apparatus. Components were detected by gas liquid chromatography (GLC) and the microbicidal activities were analysed by disk diffusion method. Monoterpenoids and phenols were detected from herb oil but only monoterpenoids could be identified in the seed oil. Herb oil showed highest activity against Candida albicans but seed oil have significant activity against Xanthomonas campestris, C. albicans and Colletotrichum musae. The microbicidal activities of these essential oils may be due to the terpenoids present in them.

^ssc1 table, 13 ref

008472   Mathur R;Lele S S (Food and Fermentation Technology Division, Department of Chemical Tech, University of Mumbai, Matunga, Mumbai-400 019) : Thermal conductivity measurement technique vis-a-vis quality of fruit. J Fd Sci Technol 2001, 38(5), 484-6.

Simple probe for thermal conductivity measurement was developed in-house that was cheap, compact, easy-to-handle, required less time and small amount of sample for measurement. The thermal conductivities of fruits (banana, apple and papaya) were measured. Bananas of three different stages of ripening (unripe, ripe and over ripe) were selected and their conductivities were found to be 0.485, 0.51 and 0.524 W/m°C, respectively. Textures of these samples were determined using a Texturometer, which showed that as the degree of ripening increased, the texture of fruit became soft and the conductivity increased. A correlation between degree of maturity, conductivity and texture of banana was observed and this could be extended to other fruits and vegetables.

^ssc4 illus, 1 table, 13 ref

008471   Marwaha R S;Sandhu S K (Central Potato Research Station, , Post bag No. 1, Jalandhar-144 003) : Preparation of potato flour and its quality characteristics. Indian Fd Packer 2001, 55(4), 49-54.

Potato flour was prepared from 11 Indian potato varieties by three different methods and yield recovery and sensory characteristics such as colour, flavour and taste were studied. Flour yield was found to be directly related with dry matter content of tubers. Pressure cooking the peeled whole potatoes followed by mashing, drying and grinding was the most effective method for the preparation of flour on a small scale. Flours prepared from all the varieties by the above method were of acceptable quality as they contained lower amounts of reducing sugars, free amino acids and total phenols. Based on sensory evaluation and yield recovery of flours, Kufri Chandramukhi and Kufri Jawahar were the most suitable varieties for the preparation of flour. Potato flour was found to be organoleptically acceptable up to 6 months of storage in sealed polythene bags at ambient temperature, while the quality remained unchanged for more than one year at - 18<14>C.

2 tables, 13 ref

008470   Mansour O Y;Sefain M Z;Ibrahim M M;El-Zawawy W K (Cellulose and Paper Department, National Research Center, Dokki, Cairo, Egypt) : Coating of paper sheet with insoluble gelatin. J scient ind Res 2001, 60(9), 748-52.

Treatment of paper with internal sizing agents, not only reduces the penetration of liquids, but also affects the permeability. The mechanism by which sizing brings about resistance to penetration by liquids is explained by the contact-angle theory. Also the precipitation of the rosin size on the fiber forms a water-repellent firm upon drying. On the other hand, surface coating of paper sheets with gelatin-hexamine mixture, in different concentrations, results in an improvement in the permeability compared to the uncoated sheets. This could be due to the penetration of the gelatin through the pores of the paper sheet and precipitates as an insoluble film on the fiber, due to cross-linking formed through formaldehyde, which is liberated as a result of hexamine degradation.

2 tables, 12 ref

008469   Manimegalai G;Krishnaveni A;Saravana Kumar R (Faculty of Home Science, Tamil Nadu Agricultural University, Madurai-625 104) : Processing and preservation of jack fruit (Artocarpus heterophyllus L.) bar (Thandra). J Fd Sci Technol 2001, 38(5), 529-31.

Jack fruit thandra (Bar) was prepared as per FPO specifications using two varieties of jack fruits and packed in butter paper (BP), polypropylene pouches (PP) and metallised polyester low density polyethylene laminate pouches (MPP) and stored at room temperature (30 - 36°C) for 6 months. The storage stability, microbiological and sensory changes were evaluated periodically during storage. The bar samples stored in MPP recorded higher percentage of nutrient retention and minimum microbial count than the samples in BP and PP at the end of 180 days. A reduction in vitamin C, β-carotene and total sugar contents were observed in the samples irrespective of the packaging materials. The sensory evaluation score values of the bar in MPP were found to be higher than by the samples in PP and BP in that order.

^ssc1 illus, 3 tables, 13 ref

008468   Mandal P K;Rao V K;Kowale B N (Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry-605 009) : Quality of bufffalo meat sausages containing decolourized globin protein isolate. J Fd Sci Technol 2001, 38(5), 493-4.

Decolourised globin protein isolate was prepared from Red Blood Cell (RBC) concentrate of buffalo blood. Buffalo meat sausages were prepared by replacing lean meat at 0, 3, 6 and 9% with globin protein Isolate (GPI). The emulsion stability, emulsion pH, cooking yield, moisture content and lipid content decreased and shear force value, protein and ash content of buffalo meat sausages increased with increased level of GPI. The sensory attributes viz, appearance, flavour, juiciness, texture mouth-coating and overall acceptability scores reduced marginally and were good up to 9% replacement of learn.

^ssc2 tables, 12 ref

008467   Mallesham P;Dutta A;Murti V S R (NO, M V S R Engineering College, Nadargul, Hyderabad-501 510) : Characterisation of roll-bonded interface of Al-Li alloys. J Instn Engrs-Pt AS 2001, 82(Nov), 45-9.

Replacement of conventional aluminium alloys is being attempted in aircraft, space and missile applications. Constant effort for reducing the net weight of aircraft structural components has triggered the development of light weight, high elastic modulus aluminium alloys. Lithium additions to aluminium can accomplish such properties. Every one weight per cent of lithium added to aluminium reduces the density by 3% and increases elastic modulus by 6%. Other elements such as Cu, Mg, and Zr are added to improve overall properties of Al-Li based alloys. Typical semi-finished products are: sheets, plates, extrusions and forging stock. These light weight alloys are therefore of considerable interest to aerospace industries. Large surfaces of Al-Li cannot be welded by conventional methods. Different bonding techniques are invariably used in joining Al-Li alloys in construction of aircraft and aerospace applications. Roll bonding is a simple and versatile process that has great potential in joining of similar and dissimilar metals with and without interlayers. Preparation of Al-Li alloys for roll bonding by sandwiching of Al-Li plates with copper rivets and the resulting interfaces/joint properties have been studied.

5 illus, 3 tables, 7 ref

008466   Makhal S;Sen D C (Department of Dairy Technology, Faculty of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252) : Preservation of paneer. Beverage Fd Wld 2001, 28(12), 15-18.

Paneer is not only a potential winner of the wide spectrum of indigenous dairy products but also contributes high profit margin. Systematic coverage of paneer technology with its successful preservation for organised marketing and distribution may add a new margin to the development of cottage dairy industry in India. Lot of investigations have been made so far on the preservation of paneer to extend its shelf-life. Review includes a broad range of research on the techniques of preservation of paneer with lucid emphasis on the chemical methods suggested so far to preserve paneer.

^iia42 ref

008465   Lal Kaushal B B;Thakur N K (Department of Postharvest Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173 230) : Effect of varying degree of debittered and non-debittered kinnow serum clarified by different methods on quality of concentrate. J scient ind Res 2001, 60(12), 945-50.

Effect of varying degree of debittered and non-debittered kinnow serum clarified by different methods on quality of concentrate reveals that concentration up to 72%B is obtained successfully. The reconstituted juice from concentrate, prepared from enzymatically clarified serum, is better in quality than the reconstituted juice prepared from serum clarified by centrifugation. Concentrate prepared from debittered serum is found to be superior in quality juice.

3 tables, 17 ref

008464   Kudachikar V B;Kulkarni S G;Keshava Prakash M N;Vasantha M S;Aravinda Prasad B;Ramana K V R (Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore-570 013) : Physico-chemical changes during maturity of mango (Mangifera indica L.) variety "Neelum". J Fd Sci Technol 2001, 38(5), 540-2.

Studies were carried out on the physico-chemical composition of the developing mango (Mangifera indica L.) fruits of variety "Neelum" during fruit maturation. The results showed that fruit growth in terms of weight, height and diameter was rapid initially with an increase in stone and pulp percentage upto 70 days after fruit set. The specific gravity and texture of the fruits (penetration, kg force) also increased with fruit development and reached a peak of 1.14 and 12.28 kg force respectively at 70 days after fruit set. Acidity and ascorbic acid content in developing fruits increased upto 90 and 70 days after fruit set, respectively and then decreased to 1.5% and 70.5 mg/100 g, respectively at 110 days after fruit set. The levels of total soluble solids (TSS), total sugars, total carotenoids increased gradually with the maturity upto 120 days after fruit set. Hence, the optimum stage of maturity for harvest of mango variety "Neelum" is 110 days after fruit set. TSS in the pulp and the penetration force of the fruit can also be used as indices for fixing the optimum stage of maturity for harvest of "Neelum" mangoes.

^ssc1 table, 8 ref

008463   Keshri R C;Yadav P L;Murthy T R K (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243 122) : Processing and quality of egg rolls. Beverage Fd Wld 2001, 28(12), 19-20.

Processing and quality evaluation of egg rolls were carried out. Attempts were made to find out suitable indigenous technique and recipe for preparation of egg roll. Physico-chemical parameters like yield, pH and proximate composition of the finished product was conducted by taste panel. Microbiological profile was recorded for egg liquids and also from finished products in fresh and refrigerated stored (4±1°C) samples.

1 table, 3 ref

008462   Katyal S K (Department of Chemical Engineering and Technoloy, Panjab University, Chandigarh-160 014) : Thermograviametric analysis of pigeon pea stalk. Indian chem Engr 2001, 43(1), 22-6.

An attempt has been made to investigate the pyrolysis behaviour of pigeon pea stalk using a non-linear Thermograviametric Analyser (TGA). The thermogram obtained for pyrolysis of this material highlighted the four major degradation stages during which diferent types of volatiles are released. The volatiles released by pyrolysing the material can be separated into useful tar and combustible gaseous components. Therefore, the pyrolysis of pigeon pea stalk can be done to alleviate its wastage and to produce value-added products. The TGA data was also used for determining kinetic parameters: activation energy, frequency factor and order of reaction using Tang, Coats and Redfem, and Agarwal and Sivasubramanium models. It was observed that the initial and final temperature of active pyrolysis significantly affects the kinetic models. Further, it was found that the conventional use of single first order reaction is not always valid.

1 illus, 6 tables, 22 ref

008461   Kannan S;Susheela Thirumaran A (Department of Food Science and Nutrition, Home Science College and Research Institute, Madurai-625 104) : Effect of osmotic dehydration of guava. Beverage Fd Wld 2001, 28(12), 25-6.

Guava fruit with its high moisture content faces storage problems during seasons. To increase its high shelf life osmotic dehydration was carried out where sliced guava were treated with sugar, salt, salt + sugar and spices solutions. The osmosed guavas were dehydrated and packed in polyethylene bags (100 and 200 guage thickness). The yield of dehydrated products was more in spices treated samples for Lucknow 49 variety. The chemical constituents like moisture, acidity and reducing sugar content were found to increase, and pH, total sugar and Vitamin-C content were found to decrease when stored for six months. The spices treated guava was the best among the all the treatment.

2 tables, 5 ref

008460   Jain S K;Mukherjee S (Division of PHT, IARI, New Delhi-110 012) : Zero-energy-cool-chamber storage studies on mango. Indian Fd Packer 2001, 55(4), 55-7.

Physiological loss in weight, rotting, loss in vitamin `C' and increase in total sugars were considerably less in Langra mango fruits stored under zero-energy-cool-chamber as compared to those stored at room temperature. Under zero-energy-cool-chamber, the fruits can be stored up to 10 days with acceptable minimum rotting and quality loss, as against 5 days at room temperature.

2 illus, 1 table, 7 ref

008459   Ingole N W;Bhole A G;Sawalakhe P D (NO, College of Engineering, Badnera, Amravati-444 701) : Production of carotene concentrate from water hyacinth. J Instn Engrs-Pt CH 2001, 81(March), 29-31.

Deals with the extraction of carotene concentrate from water hyacinth leaves using low-cost absorbents such as water lime, fly ash, alumina and organic solvents. It has been observed that nearly 95% of carotene can be isolated by using the chromatographic columns of calcium hydroxide, waste lime and alumina. The extraction has been carried out in benzene (bp 80°C) and petroleum ether (bp 60° - 80°C) solvent. The recovery of carotene has been achieved to a maximum extent when dry leaves of water hyacinth are extracted with benzene as a solvent by refluxing for 2 h. Finally, it has been concluded that the maximum yield of carotene is 38.3 mg from 100 mg of water hyacinth powder when extracted in benzene and absorbed on calcium hydroxide column. The overall process leads to the low-cost production of carotene from water hyacinth leaves.

2 illus, 1 table, 15 ref

008458   Hossain S A;Pal P K;Sarkar P K;Patil G R (Centre for Life Sciences, University of North Bengal, Siliguri-734 430) : Quality of dudh churpi as influenced by moisture content and drying conditions of prechurpi. J Fd Sci Technol 2001, 38(5), 462-6.

Dudh churpi is a popular protein-rich milk product, traditionally consumed as a masticatory in the Eastern Himalayan parts, comprising Bhutan, Nepal, Tibet and India. Prechurpi, a partially dried intermediate in the process of making dudh churpi, was dried to different levels of moisture, and pieces of it was cooked in a standardized concentrated milk. On the basis of sensory evaluation, 30% moisture level in prechurpi was observed to be most suitable for recooking. Exponential relationship was obtained between moisture ratio and time of drying of dudh churpi and Page's model fitted well to describe adequately the drying behaviour of dudh churpi. Highly significant coefficients of correlation ranging from 0.977 to 0.994 and a low (0.76 to 5.92) % root mean square indicated suitability of equations developed for prediction of drying time. While size of prechurpi had no significant effect on instrumental textural profile of dudh churpi, temperature of drying beyond 35°C significantly affected the texture. The product obtained by drying at 35°C was similar to the best available product in markets.

1 illus, 5 tables, 20 ref

008457   Gupta H O (Cumming Laboratory, Indian Agricultural Research Institute, New Delhi-110 012) : Effect of supplementation of processed maize germ cake on nutritional quality of maize. J Fd Sci Technol 2001, 38(5), 507-08.

Processed defatted (deoiled) maize germ cake (PDMGC) was analysed for its proteins and the lysine and tryptophan contents. These values were found to be 23.90%, 4.92 g/16 g N and 1.20 g/16 g N respectively. Addition of PDMGC to normal maize in the ratio of 1:1 on protein basis, improved the biological value (BV), net protein utilization (NPU), utilizable nitrogen (UN) and feed efficiency ratio (FER) by 18.2, 11.4, 60.6 and 20.0% respectively. However, there was only a slight decrease (6.5%) in true digestibility (TD).

^ssc2 tables, 16 ref

008456   Ganjewala D;Srivastava A K;Luthra R (NO, Central Institute of Medicinal and Aromatic Plant, P.O. CIMAP, Lucknow-226 015) : Tracer technique to evaluate bacoside-A biosynthetic potential of Bacopa monnieri accessions. J med aromatic Pl Sci 2000, 22/23(4A&1A), 241-3.

Procedure to evaluate the potential of Bacopa monnieri to biosynthesise bacoside-A by tracer technique using labelled CO2 has been standardized. The technique involves incorporation of ¹⁴CO2 into bacoside, isolation and thin layer chromatographic separation of bacoside A and hydrolysis of bacoside-A to yield bacogenin. The label incorporated into bacogenin serves as an indicator of the potential to biosynthesise bacoside. Using this procedure B. monnieri accessions differing in bacoside-A content can be screened for their biosynthetic potential to synthesize bacoside A and to find out relationship, if any, between bacoside-A synthesis and its accumulation.

1 illus, 1 table, 7 ref

008455   Gandhi A P;Kotwaliwale N;Kawalkar J;Srivastav D C;Parihar V S;Raghu Nadh P (Ad-Hoc Project on Alternate Solvent, Soybean Processing and Utilizatio, Central Institute of Agricultural Engineering, Bhopal-462 038) : Effect of incorporation of Defatted soyflour on the quality of sweet biscuits. J Fd Sci Technol 2001, 38(5), 502-03.

Replacement of wheat flour up to 40% level with defatted soyflour in the standard sweet biscuits recipe increased the protein content from 6.5 to 14.8%, bending hardness from 3.60 to 9.85 N. and cutting hardness from 6.02 to 23.04 N of the biscuits. Sensory evaluation results showed that all of the biscuits from various blends were acceptable with no significant differences among them.

^ssc4 tables, 8 ref

008454   El-Sayed M;Mansour O Y;Selim I Z;Ibrahim M M (Chemistry Department, Faculty of Science, Alexandria University, Alexandria, Egypt) : Identification and utilization of banana plant juice and its pulping liquor as anti-corrosive materials. J scient ind Res 2001, 60(9), 738-47.

Banana plant juice, taken from paradica and maghraby banana pseudostem, as well as black liquor resulting from pulping the banana plant with either 10 or 23 per cent sodium hydroxide (w/w), were identified for their chemical composition. On the other hand the use of these admixtures as anti-corrosive materials was studied by applying the weight loss method. The results indicate that the maximum inhibition varies according to the anti-corrosive material used. The addition of the banana plant juice leads to an increase in the protection per cent, since it forms a protected layer on the concrete steel surface and hence prevent it from corrosion.

12 illus, 2 tables, 7 ref

008453   Dwivedi D K (Mechanical Engineering Department, REC, Hamirpur-177 005) : Influence of grai refinement, modification and heat treatment of surface roughness in machining of cast Al-Si-alloys. Indian Fndry J 2002, 48(1), 32-8.

Results of study on the influence of grain refiner (Al-5Ti-lB), modifier (strontium) and artificial aging treatment on surface roughness in machining of cast aluminium-silico alloys (Al-4Si, Al-11Si and Al-17Si) with and without magnesium are examined. It is observed that grain refinement of hypoeutectic alloy, grain refinement and modification of eutectic alloy and refinement of silicon particles in hypereutectic aluminum-silicon alloy improve surface finish significant under similar machining conditions. However, heat treatment adversely affects the surface roughness after machining specially of hypoeutectic and eutectic alloys. Increase in spindle speed and decrease in feed improves the surface finish. It is found that addition of silicon improves the surface roughness up to eutectic composition. Best surface finish is obtained with the eutectic alloy in grain refined-modified condition and the hypoeutectic alloy in heat-treated condition yields the poorest surface finish. Optical microstructure-study is also included.

6 illus, 1 table, 8 ref

008452   Dutta S K;Lele A B (Metallurgical Engineering Department, M S University of Baroda, Vadodara-390 001) : Hot metal: cost effective charge substitute in EAF steelmaking. J Instn Engrs-Pt MM 2001, 82(April), 1-4.

Electric arc furnace (EAF) steelmaking has become very popular due to its merits like smaller capital investment, shorter installation period and ready local market for the products. The main raw material for EAF steelmaking is steel scrap which is in short supply and whose prices fluctuate in the market. Another important input is electric power whose supply is irregular and whose costs in India keeps rising. Use of hot metal as partial charge material in EAF steelmaking has shown saving of electric power together with reduced scrap consumption and increased productivity. Reviews the use of hot metal in EAF steelmaking as an effective substitute to scrap and also discusses the emerging new technologies for mini intergrated steel plant.

3 illus, 3 tables, 15 ref

008451   Doodnath L;Badrie N (Department of Food Production, Faculty of Agriculture and Natural Scie, Univeristy of the West Indies, St. Augustine, Trinidad and Tobago, West Indies) : Processing quality evaluation of ready-to-serve watermelon nectars. J Fd Sci Technol 2001, 38(5), 495-8.

Watermelon fruits (Citrullus vulgaris), `Crimson sweet' var. were processed to ready-to-serve pasteurised nectars (85°C for 20 min) at varying levels of °Brix (15,20,25), xanthan gum % (0.10, 0.20, 0.25), citric acid % (0.10, 0.15, 0.20, 0.30), fortifield with 1.0% ascorbic acid with or without addition of potassium sorbate. Sensory evaluation indicated that watermelon nectars with 20° or 25°Brix, 0.20% xanthan gum, 0.15% citric acid and pH 3.75-3.87 were most highly ranked and thus preferred by panelists, than nectar blend of watermelon with mango. On storage for 5 weeks at 20-25°C, there were no significant quality changes in consistency, total soluble solids (°Brix). However, there was loss of ascorbic, decreased pH and fading of colour with negligible growth of microorganisms.

^ssc5 tables, 16 ref

008450   Dogra J;Dhaliwal Y S;Kalia M (Department of Food Science and Nutrition, College of Home Science, Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, ) : Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products. J Fd Sci Technol 2001, 38(5), 453-7.

Soybeans obtained from variety "Green" were cleaned, soaked (12 h), germinated (48 and 96 h), heated (80°C for 15 min) and roasted (20 min) before converting into flour fineness. Protein and fat contents were found to increase with germination of soybeans. Heat treatment given to soaked and soaked and germinated (48 and 96 h) samples increased the contents of the nutrients, while roasting of soybeans slightly decreased the protein and fat contents. Free fatty acids, free amino acids, the total carbohydrates and starch contents decreased with different treatments. Diastase and protease activities increased with increase in germination period. However, trypsin inhibitor activity was reduced with soaking, germination and heating of soybeans. Supplementation of wheat flour with soybean flours upto 15% was acceptable for making acceptable quality nann and kultche. The higher levels of soybean were acceptable for making gulgulae (upto 20%), bhuturu (upto 30%) and babru (up to 30%). The heat treatment given to soaked, soaked and germinated (48 and 96 h) soybeans further improved the acceptability of the products.

6 tables, 16 ref

008449   Chauhan G;Yadav P L;Mendiratta S K (Division of Livestock Products Technology, Indian Veterinary Reseach Institute, Izatnagar, Bareilly-243 122) : Utilization of chhana whey. Beverage Fd Wld 2001, 28(12), 29-30.

^iia1 illus, 2 tables, 31 ref

008448   Bomble R G;Kotecha P M;Kadam S S (Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Effect of stage of fruit maturity on the quality of pomegranate wine. Beverage Fd Wld 2001, 28(12), 41-2.

Investigation was undertaken to find out the effect of stage of fruit maturity on the quality of wine from the juice of Ganesh cultivar of pomegranate. Considering the chemical composition and sensory properties of wine, the wines prepared from the fruits harvested 165 days after flowering, pH 3.5 and 5 percent inoculum were the optimum conditions for preparation of good quality pomegranate wine.

1 illus, 2 tables, 8 ref

008447   Bhattacharjee S;Singh B P;Ray H S (NO, Regional Research Laboratory, Bhubaneswar-751 013) : Energy analysis of metallurgical processes: with special reference to non-ferrous metals. J Instn Engrs-Pt MM 2001, 82(April), 10-14.

It is often difficult to assess energy efficiency of one metallurgical process due to lack of standards available for comparison. One can, though, theoretically estimate energy requirement for an operation, but to compare energy efficiencies of different process routes, it is necessary to evolve a rational approach. One of the approaches is the use of process and material fuel equivalent (PFE/MFE). Process fuel equivalent (PFE), would measure the total of all energy resources consumed by the process in question, whereas material fuel equivalent (MFE) would measure the total of all energy resources used to produce the material (product of the process) from the ultimate raw material (ore in the ground). Examines energy consumption patterns and discusses the relative merits/demerits of different non-ferrous metallurgical processes from the point of view of energy using the concept of PFE and MFE after briefly illustrating the method of calculating PFE and MFE.

1 illus, 9 tables, 9 ref

008446   Bharathi R;Umamaheshwari K (Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad-500 030) : Proximate composition of non-traditional leafy vegetables in Nellore and Prakasam districts of Andhra Pradesh. J Fd Sci Technol 2001, 38(5), 534-6.

Non-traditional leafy vegetables, which were grown in and around the field, near canals and waste lands were collected from Nellore and Prakasam districts of Andhra Pradesh and the proximate composition was estimated as per standard procedures. Analytical data of ten selected non-traditional leaves revealed that they were good sources of moisture, proteins, crude fibres, β-carotene and ascorbic acid. The selected leaves had lower amounts of fat and moderate amounts of oxalic acid. The data on peroximate composition revealed that they had promising nutritive value and were nutritionally good.

^ssc2 tables, 11 ref

008445   Bhagwat M J (NO, Tata Chemicals Ltd., Babrala, Uttar Pradesh) : Modifications in ammonia converters. Fertil News 2001, 46(9), 19-23,25-6.

Ammonia plant of Tata Chemicals Ltd. - fertiliser complex at Babrala (UP) comprises of Urea and Ammonia plants along with offsites and utilites. The ammonia plant (1350 MTPD) is designed based on latest technology of Haldor Topsoe A/S, Denmark. The plnat was commissioned in Oct,'94. Discusses the major problems encountered in ammonia converters and the analysis and modifications carried out.

10 illus, 3 tables

008444   Ahmed J;Shivhare U S (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Effect of pre-treatment on drying characteristics and colour of dehydrated green chillis. J Fd Sci Technol 2001, 38(5), 504-06.

Effect of selected pre-treatments on drying characteristics and colour of green chilli (Capsicum annuum) was investigated. Blanching was carried out in hot water at 95°C for 5 min. The pre-treatments were: blanching followed by dipping for 15 min at room temperature in (i) cold water, control, (T1); 1000 ppm sulfur dioxide solution (T2); 1% lye solution (T3); 1% lye solution containing copper sulphate and magnesium sulphate each at 500 ppm (T4); and 1% lye solution containing 0.25% magnesium carbonate (T5) respectively. Pre-treatments resulted in increasing the drying rate, while pre-treating blanched chillis in 1% lye solution containing 0.25% magnesium carbonate (T5) retained maximum colour of the product (in terms of Hunter colour-`a' value). The drying kinetics revealed that for the entire duration, drying took place under the falling rate period and Page's model fitted well the drying behaviour of green chilli.

^ssc3 illus, 2 tables, 17 ref

008443   Abhishek S S;Kheterpal T (Department of Metallurgical and Materials Engineering, Indian Institute of Technology, Kharagpur-721 302) : Sodium silicate bonded sands. Indian Fndry J 2002, 48(1), 39-42.

Sodium silicate bonded sands have proved a practical proposition in a number of foundries as a convenient moulding processes for the production of medium and large castings. The CO₂-silicate process has been in the forefront of the revolutionary changes in mould and core making processes, which have taken place throughout the foundry industry. It has proved to be an exceptionally versatile process and has been adopted by iron, steel and non-ferrous foundries for applications ranging from heavy engineering castings to small, intricate, mass-produced components. Although processes like the `Nishiyama process' have been discarded beacuse of their dangerous outcomes, important developments are still being made, for example, in the field of improved binders and sand reclamation systems. There is always scope for yet further advance, particularly in applications involving high-speed core production and automatic gassing techniques.

4 illus, 4 ref

008442   Abdalla M H;Elkhalifa A O;Eltinay A H (Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan, ) : Factors affecting protein extraction from cowpea. J Fd Sci Technol 2001, 38(5), 532-3.

Cowpea proteins were extracted using distilled water or ordinary tap water or sodium chloride (NaCl) (0.5 or 1.0 M), at varied extraction times and flour to solvent ratios. Maximum protein extractability was 81% for distilled and tap water, 76.4 and 78.1% for 0.5 and 1.0 M NaCl, respectively. Optimum extraction time varied with solvent nature; it was 30 min for water and 150 min for NaCl, when the flour to solvent ratio was maintained at 1:25. The nitrogen solubility for cowpea proteins was 94.8% at pH 11 and 56% at pH 1. The minimum nitrogen solubility of 11% was obtained at pH 4. The total protein content of cowpea was found to be 26.0%.

^ssc2 tables, 9 ref

007585   Zeneca Limited (NO, , 15 Stanhope Gate, London WIY 6LN, England) : Process for preparing 2-(Pyrid-2-yloxy-methyl) phenylacetate. 0000, (NULL), (NULL).

007584   UCB, S.A. (NO, , 326, Avenue Louise, Bruxelles, Belgium) : Process for the manufacture of methylamines. 0000, (NULL), (NULL).

007583   Rhone-Poulenc Rorer (NO, , 20, Avenue Raymond Aron, 92160 Antony, France) : Process for the preparation of 4, 10β-diacetoxy-20 α benzoyloxy-β, 20-epoxy-I-hydroxy-9-oxo-19-norcyclopropa(G) α tax-II-en-13, YL (2R3S)-3-tert-butoxycycarbonyl-lamino-2- hydroxy-3-phenylpropionate dihydrate. 0000, (NULL), (NULL).

007582   Ranbaxy Laboratories Limited (NO, , 19, Nehru Place, New Delhi-110 019) : Improved process for the preparation of 7-phenylacetamido desacetoxy cephalosporanic acid. 0000, (NULL), (NULL).