013049   Chavan R S;Prajapati P S;Janae A;Chavan S R; Hingu M;Khedkar C D (Dairy Technology Dep, S.M.C. College of Dairy Science, Anand-388 110, Email: rschavanb_tech@rediffmail.com) : Consumer behavior on acceptability of dietetic and diabetic rosogolla. Karnataka J agric Sci 2010, 23(2), 404-6.

^ssc1 illus, 2 tables, 8 ref

013048   Bhatia S;Bhakri G;Arora M;Uppal S K;Batta S K (Processing and Food Engineering Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: bhatia_surekha@rediffmail.com) : Dextranase production from Paecilomyces lilacinus and its application for dextran removal from sugarcane juice. Sugar Tech 2010, 12(2), 133-8.

Dextranase was produced from fungus Paecilomyces lilacinus by submerged fermentation under different cultural conditions viz. pH, incubation temperature, inoculum size and days of incubation for maximum enzyme production. Maximum enzyme production was achieved at pH 6.0 of Mandel media and at temperature 30°C. Inoculum size of 1 x 10⁷ spores/ml was found to be optimum for maximum enzyme production. Enzyme production increased with the increase in days of incubation from 3 to 5 days and then declined thereafter. Dextranase units (from 1 to 15 U/100 ml juice) were exogenously added to sugarcane juice with an aim to optimize dextranase application for removal of dextran from cane juice. Addition of dextranase in juice of cane variety CoS 8436, resulted in relatively less increase in dextran content as compared to control during storage. Whereas, dextran content in untreated juice increased 10 times during 24 h of storage, the increase during this period was only 2.3 times in juice treated with 15 U of dextranase. With the application of 1,2,5,10 and 15 units of dextranase in 100 ml of juice, dextran content was decreased by 15.51,30.82,50.20,68.20 and 73.30 % as compared to the control (with no dextranase added) after 24 h of storage. This study finds application in minimizing the dextran problem in sugar industry.

4 illus, 3 tables, 31 ref

011916   Trgo M;Medvidovic N V;Peric J (Faculty of Chemistry and Technology, Split Univ, Teslina 10/V, 21000 Split, Croatia) : Application of mathematical empirical models to dynamic removal of lead on natural zeolite clinoptilolite in a fixed bed column. Indian J chem Technol 2011, 18(2), 123-31.

This study examined the applicability of the mathematical empirical models by Bohart-Adams, Wolborska, Thomas and Yoon-Nelson on lead removal from aqueous solutions on a fixed bed of natural zeolite. Applicability of these models has been evaluated by fitting the experimental breakthrough curves with the curves obtained from the applied model. Experimental results have shown that the values of removal capacities calculated from model are close to the value of the experimentally obtained capacity at the exhaustion point. The Thomas and Yoon-Nelson models have shown excellent fit for all examined range of the breakthrough curves; therefore these models have been used for simulation of breakthrough curves for different bed depths and flow rates. The results show that the successful prediction is achieved when the empty bed contact time (EBCT) was in the experimentally confirmable range. Among all examined models, the Thomas model was found to be the most suitable one for simulation of the breakthrough curve of lead uptake on fixed bed of natural zeolite in a wide range of EBCT values.

4 illus, 9 tables, 28 ref

011915   Sahoo S;Datta S;Biswas D (Chemical Technology Dep, University of Calcutta, Kolkata, Email: sriparna_d@yahoo.com) : Optimization of culture conditions for biosurfactant production from Pseudomonas aeruginosa OCD₁. J advd scient Res 2011, 2(3), 32-6.

Air isolate Pseudomonas aeruginosa OCD₁ was studied for its maximal biosurfactant production in liquid Bushnell-Haas media with n-octadecane as the substrate. Several culture conditions were investigated to maximize biosurfactant production from the strain OCD₁. The optimum culture conditions were found to be 1% v/v inoculum, 2% v/v n-octadecane, 30°C temperature, 125 r.p.m. and pH 6.0 with extra 30% w/v CaCl₂.2H₂O in growth medium. The strain Pseudomonas aeruginosa OCD₁ produced 0.98 mg/mL rhamnolipid in the culture broth at the stationary growth phase. Again, the biosurfactant production was enhanced by the addition of ZnSO₄ followed by MnSO₄ in the culture media at the optimized conditions.

7 illus, 3 tables, 21 ref

011914   Mohamed Najar P A;Nimje M T;Chaddha M J; Ramana Rao K V (Downstream Div, Jawaharlal Nehru Aluminium Research Development and Design Centre, Amaravati Road, Nagpur-440 023) : Quantitative assessment of red mud constituents by combined thin layer chromatography and scanning densitometry. Indian J chem Technol 2011, 18(2), 99-106.

Quantitative analysis of aluminium, iron, silicon and titanium present in bauxite residue (red mud) has been achieved by thin layer chromatography coupled with optical scanning densitometry. Silicon in red mud sample is detected at pH range 0.75-0.95 on chromatography plates prepared with microcrystalline cellulose modified with 10% sodium molybdate. Aluminium, iron and titanium are detected on silica gel H layers impregnated with 0.2% sodium formate and developed with mixture of 10% aqueous solutions of sodium chloride and formic acid in 8:2 v/v. The chromatograms obtained for the cations are quantitatively evaluated by optical scanning densitometry by measuring absorbance at 530-520 nm for aluminium, 660-528 nm for iron and 395-410 nm for titanium and silicon in reflectance mode. The quantitative densitometric data has been evaluated with analogous data obtained by wet analysis.

3 illus, 4 tables, 28 ref

011913   Haque M Z;Rouf M A;Jalil M A;Islam M B;Islam M M;Ahsan M A (NO, Bangladesh Council of Scientific and Indsutrial Research, Dhanmondi, Dhaka-1205, Bangladesh, Email: mdzahurulhaque@yahoo.com) : Production of musabbar from Aloe vera. J advd scient Res 2012, 3(1), 51-4.

Musabbar, a solid powder has been prepared from the processed leaves juice of Aloe vera by a developed technology for the use in Unani, Ayurvedic and many modern medicinal preparations and also in some popular cosmetic products. The physico-chemical constants and mineral contents of the product are ascertained. The analysis of mineral (metal and non-metal) contents revealed that sodium, potassium, magnesium, calcium and iron are all present in significant quantity with trace or no heavy metals. The florescence analysis of musabbar has been observed through ultraviolet light. The minerals are determined by flame photometer, atomic absorption spectrometer. The phytochemical investigation of pet. ether, n-hexane, ethyl acetate, di-chloro methane and aqueous methanol extracts of the product are carried out for identifying the presence of possible classes of active compounds.

5 tables, 24 ref

011912   Dutt D;Tyagi C H (Paper Technology Dep, Indian Institute of Technology Roorkee, Saharanpur Campus, Saharanpur-247 001) : Comparison of various eucalyptus species for their morphological, chemical, pulp and paper making characteristics. Indian J chem Technol 2011, 18(2), 145-51.

Eleven eucalyptus species are characterized for morphological, chemical, pulp and paper-making characteristics to get high pulp yield of good strength through social forestry in north Indian topological conditions. Eucalyptus grandis of Bhadrachalam and Saharanpur origins give very good fibre dimensions, especially slenderness ratio, which is directly comparable to Pinus kesiya. Other eucalyptus species have shorter fibres and narrow lumen with thick wall resulting to poorer flexibility, higher Runkel ratio and rigidity coefficient. The chemical analysis of eucalyptus species reveal satisfactory levels of holocellulose (except Eucalyptus camaldulensis) and Klason lignin content (<30%) (except Eucalyptus camaldulensis and E. -348 hybrid). Relatively increased (<62>25%) lignin content except E. -413 (hybrid) might require additional pulping time and chemical charge compared to other species. Kappa number (<60>22), pulp yield (<62>48%) and higher strength properties of E. grandis of Bhadrachalam and Saharanpur origins, Eucalyptus torrelliana, Eucalyptus camaldulensis and Eucalyptus alba showed their suitability for social forestry.

2 illus, 3 tables, 31 ref

011911   Chavan R S;Prajapati P S;Jana A;Hingu M; Chavan S R;Khedkar C D (Dairy Technology Dep, S.M.C. College of Dairy Science, Anand-388 110, Email: rschavanb_tech@rediffmail.com) : Influence of storage period and temperature on physico-chemical properties and microbial quality of dietetic and diabetic rosogolla. Karnataka J agric Sci 2010, 23(4), 628-31.

Dietetic and diabetic rosogolla, manufactured by utilizing low-fat cow milk and citric acid as coagulant were packed in polyethylene terepthalate jars and stored at refrigerated (7±2°C) and room (26±2°C) temperature. During storage, pH of dietetic, diabetic and control rosogolla decreased, while free fatty acids, 5-hydroxy methyl furfural and soluble nitrogen content increased with the advancement of the storage irrespective of the storage temperature. Total viable count and yeast and mold count increased slowly in the samples stored at 7±2° C, but very sharply when stored at 26±2° C. Coliform count in both the cases was observed to be zero. A concentration of 40° brix of both sugar syrup and sorbitol when used for cooking and soaking can give a shelf-life of more than 40 days at refrigeration temperature.

7 illus, 9 ref

011910   Chavan R S;Prajapati P S;Chavan S R;Khedkar C D (Dairy Technology Dep, S.M.C. College of Dairy Science, Anand-388 110) : Influence of storage period and temperature on textural properties of dietetic and diabetic rosogolla. Karnataka J agric Sci 2010, 23(4), 673-6.

^ssc9 illus, 3 tables, 9 ref

010821   Ajay Singh;Ajay Kumar,;Sharma M K;Sanjay Kumar (Food Sc. & Technology Dep, BFIT, Dehradun) : Extraction of color from indigenous plants and to study the effect of these extract on RTS (ready to serve) beverage. J Pl Dev Sci 2011, 3(3-4), 291-5.

Food color is one of the classes of food additives added to food products for improvement of sensory quality. It is not only the sensory quality improved rather it supplies the nutrients in many cases of food pigments. The Marua has Rosmarinic acid as an antioxidant and the beverage was found to be acceptable for 2-4 days after its addition. The color intensity after incorporating into the beverage was good but shows a declination after a short period of time. The color of papaya beverage after adding Marua extract was much better than curry leaves extract. The appeal of banana beverage increased a lot after addition of Marua extract & it seems much more appetizing than before. While the incorporation of the curry leaves extract changes color to a great extent that looks attractive but the flavor imparts by the extract is not so acceptable. The addition imparts aromatic smell and slightly bitterness to the RTS which was not liked by the judges. In an average shelf life in an incubator at about 37°C it lasts for about a 2-4 days. The essential oils from Marua also contain d-limonene that has and carcinogenic properties. It also contains vitamin B₆ and magnesium the vitamin B₆ prevents the formation of harmful compounds in the body such as homocysteine and magnesium makes the cardiac muscles and blood vessels healthy so that blood flows without any interruption.

3 tables, ref

010820   Adeppa K;Rupainwar D C;Misra K (NO, U.P. Technical Univ, Lucknow-226 000, Email: kkmishra@yahoo.com) : Modified industrial procedure for large scale preparation of N-alkylimides and N-arylimides in improved yields. Proc Natn Acad Sci India-Sect B 2010, 80(Pt 1), 30-6.

N-alkylimides/N-arylimides are widely used commercial organic compounds. Dianilinophthalimides and bis-indolyl maleimides are well known antitumor drugs but their industrially viable synthetic routes have limitations. The methods so far reported employ organic solvents, removal of which on large scale creates problems. In order to make the procedure cost effective the authors have now used a simple, solvent free, rapid, efficient green synthesis of N-alkylimides and N-arylimides from the corresponding acid anhydrides using a variety of aliphatic and aromatic primary amines. Chlorinated anilines have been used for the first time and excellent yields obtained. The present method is user friendly, greener and cost effective.

2 tables, 23 ref

009643   Yadav H C;Yadav A L;Yadav D K;Yadav P K (Horticulture Dep, N.D. Univ of Agriculture and Technology, Kumarganj, Faizabad-224 229) : Effect of foliar application of micronutrients and GA₃ on fruit yield and quality of rainy season guava (Psidium guajava L.) cv. L-49. Pl Archs 2011, 11(1), 147-9.

The investigation was carried out to work out the effect of foliar application of micronutrients and GA₃ on physico-chemical characters and yield of guava fruit cv. L-49. the experiment was conducted, during 2005-06 at Main Experiment Station, Department of Horticulture, Narendra Deva University of Agriculture & Technology, Kumarganj, Faizabad (U.P.), India. The maximum fruit retention (57.27 %) fruit length (6.07 cm), fruit width (5.92 cm), fruit weight (98.48 kg), fruit yield (48.63 kg/tree), i.e. total soluble solids (11.70 °Brix), ascorbic acid (172.00 mg/100 g), reducing sugar (3.98%), non-reducing (3.53%). Total sugars (7.51 %) and minimum fruit drop (42.23%), aciditiy (0.30%) were recorded with foliar application of Borax-0.4 per cent followed by zinc sulphate 0.8%.

2 tables, 10 ref

009642   Singh D K;Singh V K;Ram R B;Yadava L P (NO, Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow-227 107, Email: drlpy.spa@gmail.com) : Relationship of heat units (degree days) with softening status of fruits in mango cv. Dashehari. Pl Archs 2011, 11(1), 227-30.

An experiment was conducted to ascertain the requirement of heat units for quality fruit production of mango cultivar Dashehari during the development and maturity stage of the fruit. Studied revealed the high temperature, low humidity with low rainfall was more congenial environment for jelly seed formation in mango as compared to low temperature, higher humidity and higher rainfall. It was evident from the meteorological data that the minimum requirement of that total heat unit, 948.45 to 1081.50 DD and mean daily heat unit 10.64 -10.99 DD were necessary for getting high quality of Dashehari fruits.

2 illus, 1 table, 20 ref

009641   Shrawan Kumar;Singh A K;Singh A (Horticulture Dep, N. D. Univ of Agriculture & Technology, Faizabad) : Effect of foliar application of various growth regulators nutrients of shelf life and chemical attributes of guava cv. Lucknow-49. Pl Archs 2011, 11(1), 107-111.

A field trial was conducted to find out the effect of plant growth regulators and nutrients on shelf life and chemical constituent of guava fruit cv. L-49. The experiment was carried out at main experiment station Horticulture, N.D. University of Agriculture & Technology, Faizabad during the year 2005 and 2006. Sixteen years old trees of guava were sprayed on first before flowering (1st week of April) second after fruit set (2nd week of May) with thirteen treatment combination comprising of different levels of GA₃, NAA, KNO₃ and Borax in Randomized Block Design with three replications. Minimum physiological loss in weight, maximum storage stability, T. S. S., total sugars, ascorbic acid and minimum acid contents were recorded with foliar application of GA₃ 50 ppm +Borax 0.25 per cent was founds most effective treatment in guava fruit during both the years. In general, all treatment increased all chemical attributes up to 2 days of storage period. There after decreased on prolongation of storage period in guava fruit.

6 tables, 8 ref

009640   Saxena R;Patil P;Khan S S (NO, M. L. B. Girls P. G. (Auto.) College, Bhopal (Madhya Pradesh), Email: reenasaxena2008@yahoo.com) : In vitro antibacterial effect of some plant essential oils against Staphylococcus aureus. Pl Archs 2011, 11(1), 563-5.

The antibacterial effect of various essential oils was investigated against Staphylococcus aureus. The solvents used for extraction of essential oils were methanol, dichloromethane, hexane and chloroform. In vitro antibacterial activity was performed by disc diffusion method. The results obtained in the present study suggest that Emblica officinalis can be used in treating diseases caused by the test organism.

1 table, 10 ref

009639   Ram R B;Meena M L;Sonkar P;Lata R;Upadhyay A K (Applied Plant Science (Horticulture) Dep, Babasaheb Bhmarao Ambedkar Univ, (A Central Univ), Vidya Vihar, Raebareli Road, Lucknow-226 025, Email: rbram@rediffmail.com) : Standardization and evaluation of blended aonla (Emblica officinalis Gaertn) and bael (Aegle marmelos Correa) RTS beverages. Pl Archs 2011, 11(1), 205-208.

Fruits are important source of vitamins, minerals, fibre, carbohydrate, etc. Every fruits have it's own nutritional value, taste and flavour. Owing to such physico-nutritional variation in qualities, an experiment was conducted in the Processing Laboratory of the Division of Post Harvest Management at CISH, Rhemankhera, Lucknow, during 2004-2005. Aonla and bael fruits were used for the blended RTS having 16 treatments with three replications and stored under ambient condition. The beverages were analyzed for various characters. Aonla-bael blended ready to serve (RTS) beverages could be prepared with an acceptable quality. The blended RTS beverages prepared with 25 percent aonla and 75 percent bael pulp having 15 <°>B TSS and 0.25 percent titrable acidity was at par with the beverage prepared with only bael pulp and better than pure aonla beverages. Increasing concentration of aonla pulp decreased the acceptability of the beverages.

3 tables, 16 ref

009638   Chaudhary B L;Vijaivargiya VG (Bryology Lab. Botany Dep, College of Science, M.L. Sukhadia Univ, Udaipur-313 001, Email: vandanavijay80@yahoo.co.in) : Effect of sugars on spore germination of Notothylas khasiana udar et singh. Pl Archs 2011, 11(1), 21-3.

Effect of different sugars (sucrose, glucose and fructose) was studied on the percentage of spore germination of Notothylas khasiana Udar et Singh. It was maximum in sucrose (1 % concentration) and fructose (0.5% concentration). It indicates that sucrose serves as the best carbohydrate source for spore germination and lower concentrations of sugars are more effective for the process.

1 table, 5 ref

009637   Balamurugan S;Manivasagaperumal R; Thiyagarajan G (Botany Wing (DDE), Plant Physiology Div, Annamalai Univ, Annamalainagar-608 002) : Enzyme ativity during the ripening of the fruit of mango (Mangifera india L.). Pl Archs 2011, 11(1), 63-5.

Fruit ripening is a complex process that involves drastic changes in various physiological and biochemical events. These events include chlorophyll breakdown, increased starch degradation and sugar synthesis, fruit softening and enzyme activity. In the present study Fructose 1,6- biphosphatase activity in three cultivars was maximum in completely yellow (eating ripe) stage and could not be detected in mature green stage and greenish yellow stages. Several fold increase in activity was observed from yellowish green stage to completely yellow (eating ripe) stage. The partially purified preparation of FBPase showed similar properties to those of the spinach leaves cytoplasmic FBPase. The enzyme was activated by citrate and inhibited by 5' - AMP, Zn²⁺, it is suggested that FBPase is a regulatory enzymes in mango.

2 tables, 16 ref

009636   Alam K K M;Uddin M S;Chowdhury M A M;Motalib M A (Botany Dep, Plant Ecology Lab., Chittagong Univ, Chittagong-4331, Email: mesbaul_73@yahoo.com) : Qualitative evaluation of ten major marketed brands of tea in Bangladesh. Pl Archs 2011, 11(1), 173-7.

Ten different major marketed tea brands of Bangladesh, viz., Finlay, Ispahani, Lipton, Tetley, Seylon, HRC, Pran, Acme, Kazi & Kazi and Fresh were studied before expiry dates to evaluate their contents of Caffeine, Theaflavin (TF), Thearubigin (TR), Highly Polymerized Substances (HPS) and Total Liquor Colour (TLC). The Briskness Index (BI) as well as the Colour Index (CI) of all brands were also determined. All brands were found to have been varied among studied parameters. The caffeine values were found to have been ranging from 3.25 % to 2.05%. Of which the maximum value was obtained in Finlay tea and minimum in Kazi & Kazi tea. Similarly, the estimated values of TF, TR, HPS and TLC were detected to be maximum in Finlay tea whereas minimum in Kazi & Kazi tea. The BI and Cl on the other hand were found to be the highest in Kazi & Kazi tea. The present study suggests that the Finlay tea is superior over the other brands in concerning the contents of caffeine, TF, TR, HPS and TLC. The studied brands may, therefore, be ranked as follows on the basis of their qualities so far determined: Finlay <62> HRC <62> Lipton <62> Acme <62>Ispahani <62> Seylon <62> Pran <62> Tetley <62> Fresh <62> Kazi & Kazi.

3 illus, 1 table, 23 ref

008578   Wilfred Ruban S;Appa Rao V;Porteen K (LPT Dep, Veterinary College, Hebbal, Bangalore-24) : Stability of pork sausage with tapioca and potato binder during refrigerated storage. Indian vet J 2010, 87(2), 171-5.

The results of sensory and microbial analysis have revealed that potato flour incorporated sausages had higher score for texture, juiciness and overall palatability, whereas there was no significant difference in appearance and flavour scores between treatments. Since, microbial profile is the major components which determine the keeping quality and shelf life of the meat products, sausages with potato flour had values lower than that of tapico starch incorporated sausages. Sausages prepared with both tapioca starch and potato flour were acceptable till 25 days at (4 ± 1°C). Hence, it is concluded that sausages with 5 per cent potato flour is considered superior for preparing pork sausages with 70 per cent lean meat and 30 per cent low value meat (head, heart and tongue) compared to that of sausages incorporated with tapioca starch in terms of sensory, microbial and storage stability.

1 table, 9 ref

008577   Karmakar R;Bandyopadhay D;Ghosh A K; Gangopadhyay H (Food Technology and Bio-chemical Engineering Dep, Jadavpur Univ, Kolkata-700 032, Email: richa1503@gmail.com) : Shelf life study of a pasteurized sugarcane juice. Indian Sci Cruiser 2010, 24(1), 29-36.

Raw sugarcane juice is a popular drink in India but in most cases not available in hygienic condition. Attempts had been made to preserve sugarcane juice by pasteurization followed by packaging in flexible packs and the time of exposure pH, acidity and brix of sugarcane juice were measured. Pasteurization of a number of samples were carried out in conical flasks at different temperatures like 80°C, 85°C, 90°C for different time intervals like 30 Second, 1 minute, 2 minute, 5 minute and then pH, acidity and brix were estimated and keeping the flask in 2 different conditions like refrigerated temperature (4°C), room temperature (30°C). Another set of experiments were carried out by adding sodium metabisulfite of different concentrations normally 500 ppm and 1000 ppm. Initially the quality of sugarcane juice with respect to pH, acidity and brix were evaluated. Similarly the quality of the processed sugarcane juice was also evaluated. The best result with respect to pH, acidity and brix were obtained from the juice which was pasteurized at 90°C for 5 minutes and stored at refrigerated temperature and room temperature after 25 days acidity were found to be 0.072 mg/ml and 0.019 mg/ml, pH 4 and 4.57, brix 10 in both the cases.

14 illus, 4 tables, 3 ref

008576   Das D;Seal P (NO, National Institute of Fashion Technology, Block LA, Plot 3B, Sec-V, Salt Lake City, Kolkata-700 098, Email: drdebasishdas@yahoo.co.in) : Coloration of cotton with reactive dye: present environmental problem and its remedy. Indian Sci Cruiser 2010, 24(3), 53-6.

1 table, 9 ref

008575   Bhattacharyya D N (NO, , C-9/205 Nilgiri Gardens, Sector 24, CBD, Belapur, Navi Mumbai-400 614) : Wettability and wetting. Indian Sci Cruiser 2010, 24(1), 46-50.

Wetting is an important characteristic in many applications and surface wetting property is referred to as wettability. Wetting plays a very important role, for example, in the behaviour of textile materials during their processability and performance. Similarly it has a great bearing in the operations of coating, adhesion, detergency, lubrications and many such activities. In view of the above, an overview on the subject has been compiled from the literature highlighting salient features of wetting, covering the importance of contact angle, thermodynamics of wetting and some examples of instances of daily life where wetting is encountered.

6 illus, 9 ref

007403   Tripathi J;Gupta S;Vivekanand Kumar; Chatterjee S;Variyar P S;Sharma A (Food Technology Div, BARC, Trombay, Mumbai-400 085) : Processing Food for convenience: challenges and potentials. BARC Newsl 2011, (322), 55-60.

Minimally processed convenience foods like ready to cook (RTC) and ready to eat (RTE) products have gain

3 illus, 1 table, 8 ref

007402   Mridula D;Jain D (Food Grains and Oilseed Processing Div, CEntral Institute of ost Harvest Engineering and Technology, Ludhiana-141 004) : Optimization of process parameters for absorption of moisture by carrot kheer mix. Indian J Nutr Diet 2010, 47(8), 345-55.

4 tables, 20 ref

007401   Leelavathi M;Anitha L;Maheswarlu M;Narayan Prasad N (Food Science and Technology Dep, GITAM Univ, Visakhapatnam, Andhra Pradesh, Email: leelafoodtech@gmail.com) : Standardization of the technology for the development of a Solanum-torvum - herbal based therapeutic lehyam. Asian J expl biol Sci 2010, 1(4), 758-64.

Solanum torvum, the most widely distributed plant / herb, generally consumed as a vegetable, contains 30 mg of Iron, 454 mg of Calcium and sizeable amounts of protein together with other nutrients per 100 g edible portion. Solanum torvum commonly known as Usathikai in Andhra Pradesh is used in the preparation of dals / curries. Some of the commercially processed Solanum torvum / Usthikai based products, such as Vadiayalu, Pickles etc., available in the market being not very cost effective are beyond the reach of a common man. In the present study a low cost indigenous Solanum torvum based Lehyam [a semi solid product] has been formulated. An attempt has been made to incorporate some of the raw herbal ingredients like Pushkaramoolu, Bharangi, Dry ginger and honey in different proportions, with a view to develop a value added / therapeutic supplement / a nutraceutical at a fairly affordable cost. The organoleptic evaluation conducted both with fresh and stored product [3M] with 100g of Solanum torvum indicated good acceptability on a Six Point Sensory Scale. One table spoon of the product consumed as either one or two servings was found to meet the daily requirement of the iron and calcium for different age groups.

1 illus, 4 tables, 14 ref

007400   Dey S S;Dora K C (Fish Processing Technology Dep, Faculty of Fishery Sciences, West Bengal Univ of Animal and Fishery Sc, 5, Budherhat Road, P.O., Panchasayar, Kolkata-700 094) : Recovery of protein from industrial shrimp processing discards in the form of protein hydrolysate. Indian J Nutr Diet 2010, 47(5), 218-29.

1 illus, 6 tables, 35 ref

007399   Choudhury M H;Chakraborty R;Sarkar S; Chaudhuri U R (Food Technology and Biochemical Engineering Dep, Jadavpur Univ, Kolkata-700 032) : Thermal and microstructural analysis of rice (Oryza sativa L.) and lali (Metapenaeopsis stridulans) extrusion. Indian J Anim Hlth 2010, 49(1), 1-10.

Rice and lali (Metapenaeopsis stridulans) mixture were extruded using a corotating fully intermeshing twin-screw extruder. In the present work, the glass transition temperature was evaluated from Differential Scanning Calorimeter thermogram analysis, which indicated phase separation of carbohydrate-protein complex food composition at macromolecular level. The glass transition temperature of protein dictated the texture of the mixed system. At room temperature, extrudate with 15% moisture is glassy while extrudates obtained <15% moisture shows rubbery texture and higher moisture profile (<62>16%) shows burnt texture. Microstructural analysis performed by Scanning Electron Microscope (SEM) shows typical network like structure at 150°C and 15% moisture.

8 illus, 1 table, 13 ref

007398   Choudhury D;Sahu J K;Sharma G D (Life science Dep, Assam univ, Silchar-788 011) : Bamboo shoot based fermented food products: a review. J scient ind Res 2011, 70(3), 199-203.

This paper reviews fermented bamboo shoots as a brilliant fixing to numerous delicious dishes, of not only the Indian subcontinent but also China, Thailand, Nepal and Bhutan. Low in calorie and high in carbohydrate, proteins and minerals, bamboo shoots are consumed in raw, canned, boiled, fermented, and stir fried forms. It is anticipated that process optimization with further validation will help to grow an independent bamboo shoot based food industry.

3 tables, 50 ref

006365   Seethalakshmi M;Dhanapriya P;Govindammal D; Shankar M;Mayilvaganan M (Faculty of Agriculture and Animal Husbandry, Gandhigram Rural Univ, Gandhigram-624 302) : Production and analysis of whey protein biscuits for ovovegetarian community. Indian J Nutr Diet 2010, 47(7), 317-20.

5 tables, 6 ref

006364   Dharmik P G;Gomashe A V;Hardas A H (NO, Shri Shivaji Science College, Congress Nagar, Nagpur-440 012) : Evaluation of aroma compound for improvement of microbiological stability of soft drinks. Bionano Front 2012, 5(1), 28-30.

The combined effects of a mild heat treatment (55°C) and the presence of aroma compound (Citral) on the spoilage of noncarbonated beverages inoculated with Saccharomyces cerevisiae strain were evaluated. The thermal treatment alone, even if prolonged for 20 min, was not able to prevent yeast growth. However, the presence of increasing concentration of citral improved the stability of the products. The inhibiting effect of the compound was enhanced by a prolonged thermal treatment. In fact, it influenced the vapor pressure of the molecules, which can easily interact within microbial membranes when they are in gaseous form. Concentration over 0.06% of citral and thermal treatment longer than 20 min allowed a 90% probable stability for bottles.

4 illus, 1 table, 19 ref

006363   Dhakite P A;Deshpande A D;Gogte B B;Phate B W (Applied Chemistry Dep, Shri Shankarprasad Agnihotri College of Engineering, Ramnagar, Wardha, Nagpur, Maharashtra, Email: dr.gogte_chem@rediffmail.com) : Testing of ecofriendly detergent powder and liquid detergent. Int J Res Pharm Chem 2011, 1(3), 432-6.

Detergent is a cleansing agent in that sense soap is also a detergent but a detergent is a synthetic substance other than soap. A detergent contains an active agent (called surface active agent of surfactant) that wets the fabric emulsifies oily metal soubise grime and keeps the soil in suspension. India is one of the largest producers of soap and detergent in the world. These detergent is well knitted in our daily life. According to this authors have developed some formulation which have been used in detergent powder and liquid detergent the performance characteristic like foam height surface tension cleaning capacity alcohol soluble and insoluble percent, percentage moisture have been evaluated. The care will be taken that the economics and technical properties will not be adversely affected in some chosen selective formulation.

6 tables, 10 ref

005219   Yadav Y;Singh R (Chemistry Dep, JIET, Jaipur) : Overview of the advance emerging techniques in textile industries. Oriental J Chem 2010, 26(2), 527-35.

Textile industry is one of the largest industry world wide technological development within this industry is still continuous and various new advance technologies are emerging from last a few decades. In this paper an overview is taken with these technologies regarding their advantage and development.

4 tables, 43 ref

005218   Otutu J O;Osabohien E;Efurhievwe E M (Chemistry Dep, Faculty of Science, Delta State University, PMB 1, Abraka, Delta State, Nigeria) : Synthesis of novel disazo dyes and an investigation of their use in the textile industry. Oriental J Chem 2010, 26(1), 31-8.

A series of nitrothiazole (heterocyclic) disazo dyes has been synthesised and their fastness properties on polyester and nylon fibres were investigated. 2-chloroaniline (carbocyclic) disazo dye analogs were also synthesized in order to compare fastness properties. The nitrothiazole disazo dye derivatives absorbed maximally at higher wavelengths but they are generally, tinctorially as strong as the 2-chloroaniline analogs. Also, the nitrothiazole disazo dyes exhibited higher light fastness on polyester substrate than on nylon. However, all the synthesized dyes showed excellent wash, and sublimation fastness on polyester and nylon substrates. The dyes were characterized by IR, uv-visible and 1HNMR analyses.

3 tables, 23 ref

005217   Gupta D (Dairy Science and Technology Dep, J. V. College, Baraut (Baghpat)-250 611) : Chhana whey as flavoured drinks and effect of storage on its quality. Pantnagar J Res 2010, 8(2), 216-18.

An experiment was undertaken to explore the possibility of utilization of whey for the preparation of flavoured whey drinks. The whey drinks were prepared from cow milk chhana whey, buffalo milk chhana whey and mixed milk chhana whey by adding different flavour (orange, mango ripe and pine apple) and colour (orange, red and yellow). It was concluded that whey drink prepared from buffalo milk chhana whey coagulated by 4% lemon juice or 0.3% and 0.4% citric acid was of the best quality with pineapple flavour. The storage study showed that the citric acid whey drink remained good instead of lemon juice whey drink.

2 tables, 8 ref

005216   Bhoomika I L;Jayaprakasha H M;Bhat G S (NO, Dairy Science College, KVAFSU, Hebbal, Bangalore-560 024) : Effect of enzymatic hydrolysis of casein fractions on yield of caseinophosphopeptides and their calcium binding and solubilising properties. Indian J Nutr Diet 2010, 47(1), 18-24.

3 tables, 18 ref

004087   Toliwal S D;Patel D;Patel J V;Jadav K (Industrial Chemistry Dep, Institute of Science and Technology for Advanced Studies and Research, Vallabh Vidyanagar-388 120, Email: toliwalsd@yahoo.co.in) : Utilization of by-product of oil processing industry in liquid detergent. Indian J chem Technol 2009, 16(5), 373-6.

Alkyd resin polymer was synthesized from oil recovered from spent bleaching earth (ORSBE) and rosin and then used with sodium lauryl sulphate as mixed active matter system in liquid detergent formulation with a view to replace the conventional active matter, linear alkyl benzene sulphonate (LABS). The prepared liquid detergents were analyzed for surface tension, detergency and foaming power and compared with commercial liquid detergent sample. All the liquid detergent compositions exhibited comparable performance to commercial one with respect to detergency and surface tension whereas foaming power decreased with increase in amount of polymer in the formulation. Satisfactory results were found even for low concentration (0.5%) of liquid detergents. The proposed compositions can be easily prepared in existing alkyd resin manufacturing plants with little modification.

6 tables, 16 ref

004086   Patel P R;Sing J;Rai D C;Verma M (Animal Husbandry and Dairying Dep, Banaras Hindu Univ, Varanasi-221 005) : Chemical composition of sweetened carrot yoghurt fortified with sago. Indian J Envir Ecoplann 2010, 17(3), 529-34.

The preparation of carrot yoghurt used cow milk standardized for 4% fat and 14% SNF (Solid- not fat) using cow cream and skim milk powder (M₁) and cow cream along with admixture of skim milk powder (SMP) and sago powder in the ratio of 75:25 (M₂). The carrot yoghurt from M₁ and M₂ milks with the addition of 0% (C₀), 2% (C₁) and 5% (C₂) carrot juice and two levels of sugar - 4% (S₁) and 6% (S₂) in each sample. The starter culture Streptococcus thermophilus and Lactobacillus bulgaricus were mixed in the ratio of 3:1 on volume basis and incubated at 41 ± 0.5°C using 1% mixed culture for 8 hours. The fat and protein content decreased (P<60>0.01) in all the yoghurt samples, while the sugar content was increased significantly (P<60>0.01) due to increased levels of sugar (4% to 6%) in all yoghurt samples. The acidity and pH had no significant effect in the increased levels of sugar and carrot juice. The fat, protein and ash were significantly (P<60>0.01) lower in the samples prepared with 5% carrot juice as compared to yoghurt prepared with 0% and 2% levels of carrot juice in all the samples.

2 tables, 24 ref

004085   Marpudi S L;Abirami L S S;Pushkala R;Srividya N (Food Technology Div, Home Science Dep, Sri Sathya Sai University, Anantapur-515 001, Email: saisrivn@yahoo.co.in) : Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating. Indian J Biotechnol 2011, 10(1), 83-9.

Papaya is one of the main tropical fruits of India. The desiccation of fruits and perishable nature of papaya is a major drawback during transportation to distant markets and storage during glut in the market. Aloe vera gel, mainly composed of polysaccharides, has been recently explored as an edible coating owing to its antifungal activity. To improve the performance of edible coatings, various substances/chemical additives have been incorporated. Papaya leaf is a potential antifungal agent that could be used as a bio-based additive, especially, by papaya growing farmers. The study was carried out to evaluate the ability of Aloe gel based antimicrobial coatings to reduce/control the loss of post harvest fruit quality in papaya and to compare the effects with a natural polysaccharide-chitosan, an established coating material with antifungal activity. Freshly harvested papaya fruits were coated with Aloe gel/AG (50%), papaya leaf extract/PLE incorporated Aloe gel (1:1) and 2.5% chitosan. The coated and uncoated (control) fruits were stored at 30±3°C and 42-55% RH for 15 d. Physical (PLW, fruit size), chemical (pH, titrable acidity and TSS), and sensory characteristics (colour, taste & firmness); fruit disease index (FDI), and marketability were analyzed at regular intervals during the storage period. The coated fruits survived the storage period of 15 d, whereas, all the uncoated controls decayed within 10 d. The uncoated/control fruits exhibited significantly greater changes in all the parameters tested. Among the coated fruits, PLEAG treated fruits exhibited least changes followed by AG and chitosan coated fruits. The coatings controlled the PLW, ripening process (chemical changes, colour development and softening of fruit tissue) and decay to a great extent and thereby extended the shelf life quality of the fruits. Marketability was also found to be better for PLEAG coated fruits among the 3 coatings, followed by AG and chitosan coated fruits. The effectiveness of AG coating was found to improve on incorporation of PLE. Shelf life could be further extended in low temperature storage. This is probably the first study on utilizing a natural alternative such as Aloe-gel and PLE to extend shelf life quality in papaya. On the basis of the over all physiological changes, Aloe gel based antimicrobial coating has been identified as a suitable method to extend the shelf life of papaya fruits.

5 illus, 23 ref

004084   Kanwar S S;Gupta M K;Katoch C;Kanwar P (Microbiology Dep, CSK Himachal Pradesh Krishi Vishvavidayalaya, Palampur-176 062, Email: sskanwar@hillagric.ernet.in) : Cereal based Traditional alcoholic beverages of Lahaul and Spiti area of Himachal Pradesh. Indian J Tradl Knowledge 2011, 10(2), 251-7.

Some cereal based traditional alcoholic beverages, Chhang, Lugari, Aara and Chiang consumed by people of Lahaul and Spiti area of Himachal Pradesh were documented and explored microbiologically. All these beverages were made by cooking their grains and then inoculating them with inocula called Phab/ Dhaeli. Chemical analysis of these products showed an acidic nature with pH in the range of 3.31-4.02 in undistilled samples, and 3.95-5.17 in distilled samples. Total soluble solids in all the undistilled samples were in the range of 14.58 to 18.56øB, whereas in distilled samples these were in the range of 7.19-8.0øB. Ethanol contents (%v/v) were 5-12 % in undistilled and 13-19% in distilled products. A wide variation in certain other chemicals constituents', viz. acetaldehyde, methanol, ester, n- propanol, etc. was observed in the distilled alcoholic beverages. Microbiological examination of these beverages and their source of inocula revealed the dominance of yeasts mainly from genus Saccharomyces and Endomyces. Bacteria encountered in these beverages were from genus Lactobacillus, Acetobacter, and Bacillus.

1 illus, 3 tables, 27 ref

004083   Desai D (NO, GIDC ROFEL Business School, Vapi East, Gujarat, Email: devang3us@yahoo.com) : Emerging trends and challenges in paints and coatings industry in India. Indian J Market 2011, 41(4), 21-9.

12 ref

003046   Sinha R P;Jarali C S;Raja S (Structural Technologies Div, National Aerospace Lab, Bangalore-560 017, Email: chetan_sj@nal.res.in) : Modelling the thermomechanical behaviour of shape memory polymer materials. Indian J Engng Mater Sci 2011, 18(1), 15-23.

The increasing applications of smart structures in technology development have led to a wide variety of new high performance materials, especially smart polymers. In the present work, a uniaxial model for shape memory polymer (SMP) is analyzed and a consistent form of the constitutive law is proposed. The coefficient of thermal expansion is expressed using the rule of mixtures approach. In this study, a comparison is made between thermal strains computed by using the analogous rule of mixture equation and the empirical relation that has been stated on the basis of experimental findings. The inconsistency in the computation of coefficient of thermal expansion is addressed. Furthermore, the consistent form of the stored strain and thermal strain expressions are also presented using fourth order Runge-Kutta method. A noteworthy difference is observed due to change in temperature. Moreover, the difference between the proposed analytical solutions with the empirical relation is brought out. Finally, the consistent form of the constitutive model with modified CTE and strain expressions for the SMP is presented.

14 illus, 1 table, 5 ref

003045   Shashidhara G M;Kameshwari Devi S H (Polymer Science and Technology, Sri Jayachamarajendra College of Engineering, Mysore-570 006, Email: gms179@yahoo.com) : PP/SBS blends with and without nanoclay. Indian J Engng Mater Sci 2011, 18(1), 69-78.

Blends of PP and SBS with and without nanoclay are prepared using twin screw extruder. The nanoclay content and SBS are varied from 1-3% and 5-15%, respectively. Effects of SBS and nanoclay content on tensile, notched impact strength, heat deflection temperature, hardness and melt flow index are studied. The DSC study shows decrease in the degree of crystallinity of PP/SBS blends with increase in SBS content up to 10% loading but shows an increasing trend at 15% loading. An attempt has been made to correlate tensile properties and various crystallization parameters such as peak crystallization temperature (T_p), onset temperature of crystallization (T_onset), initial slope of exotherm (S_i), the quantity (T_c-T_p), area under the exotherm (A/m) and width at half height (AW). We found that the stress at break, tensile modulus and yield stress have good correlation with AW. The yield stress and stress at break are also influenced by X_c while strain at break is better correlated to T_p which is a function of cooling rate. Yield strain seems to have strong dependency on ΔW and X_c. The role of SBS as nucleating agent for PP crystallization has been established. Incorporation.of 3 phb clay to a 90/10 PP/SBS blend results in an increase in G' at 30°C. This indicates that the SBS rubber is likely to have interacted molecularly with clay particles.

13 illus, 6 tables, 25 ref

003044   Sahu J K;Das H (Agricultural Engineering Dep, School of Technology Assam Univ, Silchar-788 011, Email: pjkashu@gmail.com) : Rheological parameters of chhana-sugar mixture during manufacture of sandesh. Indian J Dairy Sci 2010, 63(1), 1-7.

Rheological parameters of chhana-sugar mixture during manufacture of sandesh were investigated in terms of flow behavior index (n) and consistency coefficient (k) using a Rheometer. In the investigation, moisture content of chhana, a heat-acid coagulated product of milk, varied from 0.48 to O.56 kg per kg chhana, sugar from O.35 to O.25 kg per kg chhana and temperature from 75 to 95°C. The study revealed that the chhana-sugar mixture at all levels of the moisture content, temperature and added sugar was found to be pseudoplastic non-Newtonian food. The value of n varied between O.5O9 and O.67O and k between 6.1O and 23.643 Nm^-2sⁿ. The values of k were correlated with the temperature by developing Arrhenius type equation. The values of activation energy in the Arrhenius type equation ranged between from 15.697 kJ.g^-1mol^-1K^-1 and 22.163 kJ.g^-1mol^-1K^-1. It is hoped that industrial process parameters for manufacturing better and consistent sandesh can be optimized and controlled using measurable rheological properties.

3 illus, 2 tables, 34 ref

003043   Kavitha T S;Subramanian R;Angelo P C (Metallurgical Engineering Dep, PSG College of Technology, Coimbatore-641 004, Email: angelopsg@gmail.com) : Cold compaction of ODS 9Cr martensitic steel powder synthesized by mechanical alloying. Indian J Engng Mater Sci 2011, 18(2), 119-24.

Oxide dispersion strengthened (ODS) steels are advanced class of nanoscale composite materials whose microstructure can be controlled through incorporation of oxide particles by mechanical alloying (MA). This paper deals with the methodologies attempted for cold compaction followed by subsequent sintering of ODS steel of composition Fe-9.2Cr-2W-0.2Ti-0.28V-0.01Mn-0.01Si-0.152C-0.02Ni-0.008Mo-0.33Y_{2< D>O3 synthesized via mechanical alloying of elemental powders. Microstructural studies of the compacted and vacuum sintered specimens after solutionizing heat treatment are reported. As-cold compacted specimens had a green density of 82% TD. Hardness of the heat treated samples is also reported.}

9 illus, 4 tables, 13 ref

003042   Kaveri G (NO, Material and Energy Research Centre, P O Box-14155-4777, Tehran, Iran, Email: G-Kavei@merc.ac.ir) : Evaluation of (Bi_0.25Sb_0.752Te₃ charge transport parameters formed by hot press sintering. Indian J Engng Mater Sci 2011, 18(2), 161-7.

P-type (Bi_0.25 Sb_0.75)₂Te₃ thermoelectric crystal has higher figure of merit Z than other stoichiometries. The prepared crystal of this compound is pulverized in a particle size ratio of 64% with mesh 80 (200 um²)/36% with a mesh of 60 (250 um²). The powder is sintered in a heat up to 350-500°C under pressing load of 500 MPa (hot pressing). The method comprehension on transport parameters of the compound systematically investigated in nano-scale intrinsic structures by systems of X-ray diffraction, scanning electron microscopy and atomic force microscopy. The obtained data determined homogeneous structures for hot pressed samples along longitudinal and transversal directions. Thermal and electrical conductivities at optimum sintering temperature lead to a maximum Z value of around 1.92x10^-3 K^-1.

3 illus, 1 table, 23 ref

003041   Gupta S;Reddy K K;Reddy K S;Dhanalakshmi K (NO, College of Veterinary Science, Rajendranagar, Hyderabad) : Standardization of kapoorkand preparation and study of its shelf life. Indian J Dairy Sci 2010, 63(1), 16-21.

Preparation of Kapoorkand was standardized by taking two levels of milk to bottlegourd ratio i.e. 6O:40 and 7O:3O and two levels of sugar 12% and 16%. Studies were conducted at room (22-26°C) and refrigeration (4-6°C) temperatures. Kapoorkand prepared by using 70:30 milk to bottlegourd ratio and 12% sugar was highly acceptable. At room and refrigeration temperature of storage, the shelf life of kapoorkand was 6 and 28 days for 60:40 milk to bottlegourd ratio with 12% sugar, 12 and 56 days for 60:40 milk to bottlegourd ratio with 16% sugar, 70:30 milk to bottlegourd ratio with 12% sugar, 70:30 milk to bottlegourd ratio with 16% sugar, respectively.

4 tables, 10 ref

003040   Gavane P M;Zinjarde R M;Rokde S N (Animal Husbandry and Dairying Section, College of Agriculture, Nagpur) : Studies on preparation of shrikand blended with custard apple pulp-a new fermented milk product. Indian J Dairy Sci 2010, 63(1), 11-15.

Shrikhand was prepared from cow milk chakka with constant level of sugar (40 per cent by weight of chakka) blended with varying levels ( zero(T₀, 1(T₁),2(T₂3(T₄) and 5 per cent (T₅ of custard apple pulp by weight of chakka and efforts were made to produce a novel fermented milk product. Further, efforts were made to standardize the optimum level of custard apple pulp in the preparation of shrikhand and to study it's economics. From this investigation, it was observed that, the fat content, moisture content, total solids content, flavour score, body and texture of shrikhand samples were significantly (P<60>O.O1) affected due to addition of custard apple pulp at different levels. Fat content of shrikhand in treatments T₀ was highest (4.99 per cent) and lowest in T₅ (3.1O per cent). The mean moisture content in shrikhand samples ranged from 42.33 (in T₀)to 46.3O (in T₅). The moisture content in T₅(46.3O per cent) was significantly (P<60>0.01) higher than rest of the treatments. The mean total solids content of shrikhand in T₅ was highest (57.67 per cent) and lowest in T₀ i.e. control (42.33 per cent). The mean score for flavour of shrikhand in T₂ was highest (4O.15) and lowest in T₃ (35.33) The average score for body and texture of shrikhand prepared under each treatment ranged from 29.45 (T₃ to 32.60(T₂). The average score for colour and appearance attributes of shrikhand was highest in T2 (17.97) and lowest in T₅ (14.48). The scores for overall acceptability was highest in T₂ (88.67) and lowest in T₅(78.30). This superiority was due to addition of 10 percent custard apple pulp to shrikhand in T₂. The overall acceptability of shrikhand was significantly (P<60>0.01) affected due to blending of custard apple pulp. The cost of production of shrikhand was lowest in T₅(Rs. 45.6O) and highest in T₀(Rs 47.90). The cost of production of plain shrikhand (T₀ in control was more than the shrikhand prepared with addition of custard apple pulp. Increased level of custard apple pulp showed slight decrease in cost of production of shrikhand. From the present study it can be concluded that, a novel type of shrikhand having acceptable quality can be prepared by addition of 1O percent custard apple pulp to it and it's cost of production can also be reduced further if the same is manufactured on large scale.

4 tables, 5 ref

003039   Dushyant Singh;Saha K P;Mondal D P (Central Institute of Agricultural Engineering, ICAR, Bhopal-462 038, Email: dr.dsingh1970@gmail.com) : Development of mathematical model for prediction of abrasive wear behaviour in agricultural grade medium carbon steel. Indian J Engng Mater Sci 2011, 18(2), 125-36.

Reducing the low stress abrasive wear of materials has emerged as a major challenge for researches conducted in the field of engineering for sometime. In this direction, efforts are made for development of prediction model for abrasive wear rate of medium carbon steel like S AE-6150 based on the influencing factors for precise prediction of wear rate and selection of appropriate levels of factors. SAE-6150 steel is tested using dry sand abrasion test rig after heat-treatment (annealing, in-tercritically annealing and quenched and tempered) and shot peening (ranging 0.17- 0.47 A at an interval of 0.1 A). The hardness and abrasive wear resistance of as-received and annealed steel (ferrito pearlitic structure) are significantly lower in comparison to inercritically annealed (ferrito-martensitic structure) as well as quenched and tempered (tempered martensitic structure) irrespective of peening intensity. The peening intensity reduces the wear rate, if limited to a critical value of 0.17 A. The functional relationship between wear rate and the factors influencing it is found statistically significant and can be used for prediction of abrasive wear at a given level of factors.

5 illus, 13 tables, 35 ref

003038   Biswas S;Patra G;Patra D;Ghosh B;Bhattacharya D;SinghMahapatra M (Livestock Products Technology Dep, West Bengal Univ of Animal and Fishery Sciences, Kolkata-700 037) : Quality and acceptability of duck patties stored at ambient and refrigeration tempeature. Indian J Anim Hlth 2009, 48(1), 7-16.

Effect of storage periods at ambient and refrigeration temperature on duck patties was studied. pH of duck patties significantly increased (P <60> 0.01) at ambient temperature and decreased (P <60> 0.01) at refrigeration temperature. Thiobarbituric acid (TBA) and Tyrosine values increased significantly (P <60> 0.01) with increased storage period at both termperatures. A higher rate of increase in TBA values occurred at ambient temperature than refrigeration termperature. There was no significant difference in proximate composition except moisture content on different storage periods at both temperatures. Total viable count (TVC) and total psychrophilic count (TPSC) values increased significantly (P<60> 0.01) with increase in storage period at both temperatures. A significant decrease in scores of organoleptic evaluation occurred with increase in storage period at both temperatures. A higher rate of decrease in sensory scores occurred at ambient temperature than that of refrigeration temperature. A significant correlation of physico-chemical changes with acceptability of duck patties was noticed. So, duck patties were acceptable up to 7 days at refrigeration temperature.

6 tables, 51 ref