002093   Kalra C L;Manan J K;Sehgal R C;Kulkarni S G; Berry S K (Regional Centre, Central Food Technological Research Institute, Gill Road, Ludhiana-141 006) : Preparation, packaging and analysis of ground spice mixes III : chana masala and meat masala. J Fd Sci Technol 1998, 35(5), 408-13.

Thirty samples of Chana Masala and thirty five samples of Meat Masala of various brands were collected from different markets of North India and evaluated for their chemical composition. Chana Masala and Meat Masala varied widely in their chemical composition. Chana Masala had moisture, 4.00-12.00; tota ash, 6.88-34.88; acid insoluble ash, 0.97-2.43; common salt, 3.76-27.81; ether extractives, 5.32-16.27; volatiles, 0.06-0.60; alcohol solubles, 14.5-32.26 and water solubles, 24.56-58.98%. Meat Masala had moisture, 5.10-9.20; total ash, 6.27-9.75; acid insoluble ash, 0.26-1.07; common salt, nil; ether extractive, 5.40-18.79; volatiles, 0.04-1.32; alcohol solubles, 11.69-25. 10 and water solubles, 17-46-36.74%. Chana Masala contained higher levels of water solubles and total ash because of the common salt used in its preparation. Frequency distribution histograms have been plotted and quality standards for Channa Masala and Meat Masala have been proposed. The ERH of Chana Masala (initial moisture 8.9% and meat masala (initial moisture 7.8%) were found to be 46.3% and 50.6%, respectively.

002092   Hardeep Singh;Narpinder Singh;Kulwinder Kaur (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Effect of additives and pH on dough development and gas release characteristics of sound and sprouted wheat. J Fd Sci Technol 1998, 35(5), 393-8.

Studies were conducted to investigate the effects of various additives viz., wet gluten, carboxymethyl cellulose (CMC) and ascorbic acid alone at pH 5.8 and 4.2 on dough development, gas formation and gas retention characteristics of sound, 24 h and 48 h sprouted wheat flours milled from `HD-2329' cultivar using Chopin Rheofermentometer F2. Dought development and gas release properties improved significantly with 24 h sprouting and on addition of gluten. Lowering the pH adversely affected dough development characteristics of sound and sprouted wheat flour. The maximum height of CO2 production, total CO2 production and retention volume improved significantly with the change in pH from 5.8 to 4.2 of doughs supplemented with gluten, while reverse was the trend for dough development characteristic. CMC improved the dough characteristics and deteriorated gas release characteristic of sound and 24 h sprouted wheat flour. Reducing pH to 4.2 and addition of CMC showed beneficial effects on the gas relese characteristics of all flour. Ascorbic acid at pH 5.8 and 4.2 adversely affected the CO2 retention volume of all flours. Sprouting of wheat upto 24 h, addition of wet gluten and subsequently reducing the pH to 4.2 could be used to get a dough with improved dough development and gas release characteristics.

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002091   Gomma G K (Department of Material Science and Engineering, The Pennsylvania State University, University Park 16802-5006, USA) : Inhibition of corrosion of steel by amino acids in acid medium. Bull Electrochem 1998, 14(12), 456-61.

Corrosion inhibiting action of five amino acids on steel metals in 1 M H₂SO₄ acid solution was measured potentiodynamically. The anodic and cathodic site protection was determined and found to be affected by the structure of the amino acid molecules bonded to the metal. A comparison between protection efficiency calculated from corrosion current and the anodic site protection was done. Corrosion rates were determined by extrapolating the cathodic Tafel line to the rest potential and by linear polarization method. The maximum protection efficiency was obtained with glutamic acid, with other compounds showing varying degrees of inhibition.

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002090   Ghorai K;Khurdiya D S (Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi-110 012) : Storage of heat processed kinnow mandarin juice. J Fd Sci Technol 1998, 35(5), 422-4.

Storage time and temperature had great influence on the quality of heat-processed Kinnow mandarin juice. The TSS, ascorbic acid, total carotenoids, acidity, free amino acids, total sugars and soluble proteins of the juice decreased in contrast to non-enzymatic browning and reducing sugars, which increasing during 4 months of storage with the increase in temperature and period of storage. But the rate of change was comparatively slow at 3-4°C as against 14°C and 22-31°C. The juice stored at 3-4°C had the highest scores for colour and flavour, irrespective of storage period. All the juice were acceptable throughout the storage. The storage temperature x period had not significant effect on the colour and flavour of the juice.

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002089   Gayatri R;Rajaram R;Unni Nair B; Chandrasekaran F;Ramasami T (NO, Central Leather Research Institute, Adyar, Chennai 600 020) : Chromium-induced molecular assemblies and long range ordering in collagenous tissues: a conceptual insight into chromium tanning. Proc Indian Acad Sci-Chem Sci 1999, 111(1), 133-45.

Molecular insight into the mechanism of stabilisation of collagen against the action of collagenase and wet heat leading to tanning has been gained. The variations in the extent of stabilisation of collagen with the nature of the molecular species of chromium (III) have been demonstrated experimentally. A case has been made to conceive tanning as emerging from an increase in long-range order and chromium (III)-induced molecular assembly of collagen.

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002088   Ganesh Hend;Shastri P (Department of Chemical Technology, Amravati University, Amravati-444 602) : In vitro digestibility of some selected bengalgram products. J Fd Sci Technol 1998, 35(5), 445-6.

Split Bengalgram (Cicer arietinum) processed by sand-roasting or frying is a popular snacks in India. Heat processing causes changes in carbohydrates and proteins giving a crisp, ready-to-eat product. Investigation compares the in vitro digestibility of starch and proteins in raw and processed split Bengalgram products. The in vitro carbohydrate digestibility of raw Bengalgram starch was 80% compared to gelatinized corn starch and it further decreased on processing. While in vitro protein digestibility was 65.2% compared to casein and it improved substantially on processing. Fried product was observed to be less digestible compared to toasted one.

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002087   Dubey R S;Upadhyay S N (Department of Chemical Engineering & Technology, Institute of Technology, Banaras Hindu University, Varanasi-221 005) : Inhibition effect of Pseudomonas fluorescens on the microbiologically influnced corrosion of mild steel. Indian J chem Technol 1999, 6(4), 179-84.

Naturally occurring biogenic molecules are of considerable interest because of increased attention on the development of environmentally compatible, non-pullating corrosion inhibitors. In the work mild steel was exposed to culture containing free cells, coated and calcium alginate immobilized P. fluorescens. The corrosion resistance in the presence of immobilized P. fluorescens was measured by corrosion potential, potentiodynamic polarization and weight loss techniques. Inhibition of mild steel in the iron deficient culture medium of P. fluorescens was attributed to the production of siderophores such as enterobactin, parabactin, aerobactin, rhodobactin and ferrichrome which act as chelation agents and become chemisorbed onto the surface of mild steel.

002086   Doshi K L (NO, , ) : Heat resisting aluminium paint. Paintindia 1999, 49(5), 47-8.

002085   Dixon P W (Department of University of Hawaii, , Hilo, U.S.A.) : Intrgration of quantum mechanics with a theory of consciousness. Bionature 1999, 19(1), 33-42.

Proposed theory would integrate our understanding of meditative states and the transmigration of souls with some aspects of transpersonal psychology in a mathematical, physical and cognitive model. This work compares the progression of conscious experience with a series of nodes in a multi-dimensional lattice. Any event, such as a physical or emotional trauma, or a discontinuous or flluctuating field at the quantal level, may give rise to an hiatus of conscious experience, which may be overlooked or serve as a generational mechanism for profound organizational difficulties of an emotional and/or cognitive nature. An active interactional relationship between the proposed structure of consciousness and the spatiotemporal continuum would be consonant with near death experiences and reincarnation towards diverse destinations, thus allowing for continuuing posthumous consciousness. It has been also expect that meditative states of various types should alter probabilities associated with Planckian quantum states, and so affect long-term outcomes at the macrocosmic level of experience.

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002084   Dhanam M;Jayakumar S;Kannan M D (Department of Physics, Kongunadu Arts & Science College, Coimbatore-641 029) : Preparation and optical characterisation of chemically deposited CuInSe2 thin film. Bull Electrochem 1998, 14(11), 418-21.

Copper indium selenide films were prepared by chemical bath deposition technique at room temperature. The films were characterized by X-ray diffraction technique. Optical constants were determined in the range 500-1400 nm. The films possess a direct bandgap of 1.02 eV.

002083   Desai B;Kamat M Y (Foods and Fermentation Technology Division, University Department of C, University of Mumbai, Matunga, Mumbai-400 019) : Recovery and characterisation of enterotoxigenic strains of staphylococci and microbiological quality of processed Indian foods. J Fd Sci Technol 1998, 35(5), 461-4.

Various processed food samples were examined for enterotoxigenic Staphylococcus aureus, coliform bacteria, mesophilic, thermophilic, psychrophilic and acid producing microorganisms. A new medium formulated in the laboratory for selective isolation of enterotoxigenic S. aureus from foods gave a beter recovery than Baird-Parker's ETGPA medium with respect to the samples tested. S aureus were detected in 73% of the samples tested. All the coagulase positive strains (19) produced alpha hemolysin, were resistant to penicillin-G, erythromycin and tetracyclines. Of the 19 isolates 15 were resistant to amoxycillin, 3 belonged to phage group III of which two produced enterotoxin B. Of the other 16 non-typable isolates, 3 produced enterotoxin D. All the enterotoxigenic strains were thermonuclease positive. Fifty five percent of the samples analysed had coliforms. Sea foods had the highest mesophilic counts (3.7 x 10⁶ cfu/g) and coliform count (2.4 x 10⁴ cfu/g), bakery products and sea foods had highest thermophilic counts (5.2 x 10³ cfu/g), dairy foods had highest psychrophilic counts (7.2 x 10³ cfu/g) and bakery products followed by sea foods had highest S. aureus counts (6.6 x 10⁴ and 1.5 x 10⁴ cfu/g).

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002082   Chauhan A S;Ramteke R S;Eipeson W E (Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore-570 013) : Properties of ascorbic acid and its applications in food processing : a critical appraisal. J Fd Sci Technol 1998, 35(5), 381-92.

L-ascorbic acid (vitamin C) plays important roles in human nutrition as well as in food processing. L-ascorbic acid occurs naturally in fruits and vegetables and citrus fruits are rich sources of this vitamin. The west Indian cherry is reported to be the richest source of L-ascorbic acid. It axists in a variety of tautomeric forms. Its chemical properties show reducing behaviour and it can form derivatives. Titrimetric and spectrophotometric methods can be used for the analytical determination of L-ascorbic acid. Commercially, L-ascorbic acid is manufactured either by enzymatic method or by a direct fermentation process. Ascorbic acid finds several applications in food processing. It acts as a preservative to prevent enzymatic browning during processing, as an antioxidant and it promotes clarity as well as preservation of taste and flavour during beer and wine fermentation as well as many other food processing operations. The various aspects of L-ascorbic acid such as its occurrence, chemistry, analytical methods for its determination, commercial synthesis and its role in food processing vis-a-vis human nutrition.

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002081   Chaudhary R S;Sharma S (Department of Chemistry, MD University, Rohtak 124 001) : Influence of auramine O on the corrosion behaviour of mild steel. Indian J chem Technol 1999, 6(4), 202-6.

Auramine O was investigated as inhibitor for the corrosion of mild steel in 1.0 M solution of various (sulphuric, hydrochloric, perchloric and phosphoric) acids by studying weight loss, polarisation curves and using electron spectroscopy for chemical analysis technique. Various corrosion parameters such as Tafel slopes, corrosion rate, heat of adsorption and activation energy values were claculated to understand the mechanism of inhibition. Inhibition efficiency increased with increase in concentration of the inhibitor and decreased with increase in temperature. Auramine O was physically adsorbed on the surface of mild steel following Langmuir isotherm and acted as a mixed inhibitor.

002080   Chandrashekar B;Sakthivel S;Mangalraj D; Narayandas S A K (Thin Film Laboratory, Department of Physics, Bharathiar University, Coimbatore-641 046) : Dielectric and conduction properties of cobalt phthalocyanine - polyaniline blend films. Bull Electrochem 1998, 14(11), 439-42.

Thin film capacitors with M-CoPc-Pani-M sandwich structure were fabricated. X-ray diffractogram indicates the mixed state of polycrystalline and amorphous structure of the film whose thickness were measures by capacitance and weighing methods. Dielectric and AC conduction properties of the capacitors were studied in the frequency range 10 kHz-10 MHz at various temperatures (303-443 K). High field conduction studies also were carried out and the results were discussed.

002079   Chandramohan R;Sanjeeviraja C;Rajendran S; Mahalingam T;Jayachandran M;hockalingam M J (Department of Physics, Alagappa University, karaikudi-630 003) : Electrosynthesis and characterization of Zn1-xCdxSe thin film. Bull Electrochem 1998, 14(11), 402-6.

Electrosynthesis is a cost effective and viable technique for the synthesis of polycrystalline materials. In this study, thin films of (ZnCd)Se ternary semiconductor belong to II-VI group were cathodically deposited onto SnO2 conducting glass and titanium substrates. XRD results show the polycrystalline wurtzite structure for the films deposited under the proposed conditions for all composition. Optical studies show a band gap value in the range of 2.78 to 1.71 eV as the film composition change from ZnSe to CdSe. SEM pictures show well defined particulate grains. The ESCA studies revealed the presence of carbon and oxygen in the films. The photoelectrochemical (PEC) studies have been conducted and the results are presented.

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002078   Chander Shekar B;Sakthivel S;Mangalraj D; Narayandass S A K;Venktachalam S (Thin Film Laboratory, Department of Physics, Bharathiar University, Coimbatore-641 046) : Thermally stimulated discharge current, pyroelectricity and gas sensing properties of cobalt phthalocyanine film. Bull Electrochem 1998, 14(11), 422-5.

Thermally stimulated discharge current, pyroelectricity and chemical gas sensing were studied in a sandwich configuration of Au-CPc-Au obtained on a well cleaned glass substrate. The bottom and top gold (Au) electrodes were deposited by vacuum evaporation technique and the middle CoPc layer was deposited by syringe coating method. Thermally stimulated discharge current and pyroelectricity in cobalt phthalocyanine (CoPc) were studied under different polarizing temperatures and polarizing fields to investigate the charge storage and discharge phenomenon of the material of two different thicknesses. The response to carbondioxide, methane and acetone gases were studied for CoPc films of different thicknesses.

002077   Arasaratnam V;Mylvaganam K;Balasubramaniam K (NO, , 32/3, Railway Avenue Colombo-5, Sri Lanka) : Corn malt extract for alcoholic and non-alcoholic beverages. J Fd Sci Technol 1998, 35(5), 425-7.

Malt powder prepared from germinated corn was toasted in an oven at 50°C to increase its flavour. Malt extract was fermented by Baker's yeast and a malty flavoured dark brown coloured, clear alcoholic beverage was obtained. Alcohol strength of the beverage increased and the non-fermented carbohdrate decreased, when the extract was treated with glucoamylase and yeast simultaneously. Non-alcoholic beverage was prepared by mixing concentrated malt extract with milk powder, sucrose, cocoa powder and glucose.

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002076   Antony J I X;Josan P D;Shankaranarayana M L (NO, Kancor Flavours and Extracts Limited, Post Bag-3, Angamally South-683 573) : Quantitative analysis of (-)hydroxy citric acid and (-)hydroxy citric acid lactone in garcinia fruits and garcinia products. J Fd Sci Technol 1998, 35(5), 399-402.

Combined approach of titrimetry and HPLC for the determination of (-) hydroxy citric acid (HCA), (-) hydroxy citric acid lactone (HCAL) and citric acid using selectively prepared samples of calcium hydroxy citrates with and without the corresponding lactone is described. The method consisted of determining total acids by titrating against standard alkali and citric acid by HPLC in a sample of calcium hydroxy citrate not containing lactone. From the difference in HCA contents were calculated. In samples of calcium hydroxy citrate containing lactone, value HCA contents were determined by HPLC. Similary, HCA content were determined in a corresponding sample after total conversion of lactone to HCA. From the difference in values, HCAL contents were calculated. Thus, both HCA and HCAL standards could be prepared and used in experiments. Finally, HPLC method were employed in the determination of HCA, HCAL and citric acid in Garcinia fruit rinds and Garcinia products.

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001058   Yadav L S;Srivastava A P (Agricultural Engineering Division, Indian Agricultural Research Institute, New Delhi-110 012) : Saving electrical energy in tea industries in north east India. Indian Fd Ind 1998, 18(3), 169-73.

Reports the study carried out in selected districts of Assam and data on electrical energy consumption for processing green tea leaves pertaining to year 1994-95 were collected. The results revealed that there is scope of saving of electrical energy by using modern equipment and performing some processes during day time.

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001057   Veena Pal;Pandey J P;Sah P C (Department of Post-harvest Process and Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technol, Pantnagar-263 145) : Effect of degree of polish on proximate composition of milled rice. J Fd Sci Technol 1999, 36(2), 160-2.

Milled rice samples of different degrees of polish (0-11.35%) obtained by varying the time of milling were evaluated for proximate composition (proteins, fat, ash and carbohydrates). The data revealed that the proteins, fat and ash contents decreased linearly with increase in degree of polish, as these constituents were mainly concentrated in the peripheral layers of kernel, which were removed during polishing.

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001056   Vasundhara T S;Kumudavally K V;Jayathilakan K;Jeyashakila R (NO, Defence Food Research Laboratory, Mysore-570 011) : HPLC analysis of the biogenic amines in some processed foods of Indian origin. J Fd Sci Technol 1998, 35(6), 551-6.

Cheese, fermented cereal-legume batters (Idli and Dosa), chocolates, fermented vegetables, sprouted legume, wine, curd and processed meat and fish products were analyzed by HPLC to determine the polyamine composition. Most of the foods contained some polyamine or the other. The concentration of individual amine showed wide variations between different categories of food. Within the same category, mostly quantitative differences were noticed. Processed ripened cheese contained moderate to high concentrations of tyramine and small amounts of histamine, putrescine and cadaverine. Fresh cheese showed very small concentrations of all amines. In fermented cereal legume batters, putrescine, cadaverine and tyramine were found to be the important amines. When the proportion of dhal (legume) was more, higher quantities of amines were observed. In these products, origin of amines could be traced to legume only and under normal fermentation conditions, moderate concentrations of different amines were found. Chocolates showed small concentrations of putrescience, cadaverine, histamine and tyramine. In processed meat and fish products, putrescine, cadaverine, histamine, spermine and spermidine in small concentrations were detected. In these products, amines were found to be more useful as quality indicators.

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001055   UndeP A;KanawadeV L;More S B;Pagare P U (Department of Agril, Process Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Critical moisture content of fruits and vegetables during drying. Indian Fd Packer 1999, 53(2), 13-14.

Drying behaviour of fruits (grapes and guava) and vegetables (cauliflower, green peas and red chilli) was studied to understand the critical moisture content and rate periods of drying. It was found that the critical moisture content varied between 60 to 80 per cent for these fruits and vegetables. The drying took place under constant and falling rate (first and second) period. About 10 to 12 per cent moisture could be removed economically under constant rate period of drying.

001054   Umaid Singh;Iyer L (Crop Quality Laboratory, International Crops Research Institute for the Semi-arid Tropics (ICRI, Patancheru-502 324) : Dehulling of chickpea (Cicer arietinum L.) : a comparative study on laboratory mills, pre-treatments and genotypes. J Fd Sci Technol 1998, 35(6), 499-503.

Laboratory mills and pre-treatments for dehulling of chickpea genotypes were compared. The Satake laboratory mill followed by AGT mill was found suitable for this purpose. The ICARDA mill not only produced high percentages of broken and powder fraction but also produced less relaible results on dhal yield of chickpea genotypes. Pre-treatment employing soaking of seeds in sodium bicarbonate or sodium chloride solution significantly improved the yield of dehulled product, dhal. The genotype and pre-treatment were found to exert a great influence on the dehulling characteristics of chickpea.

001053   Syed Azim S;Jayakrishnan P;Rengaswamy N S (NO, Central Electrochemical Research Institute, Karaikudi-630 006) : Formulation and performance elevation of epoxy urethane coating. Paintindia 1999, 49(4), 115-8.

Aliphatic polyurethane coatings are well known for their extremely good weather resistance. However the cost of the imported raw materials make them for selective use in controlling marine and industrial corrosion of steel structures. An attempt is made to develop a coating material with good weather resistance as well as corrosion resistance. An epoxy resin cured with different ratios of aliphatic polyisocyanate was evaluated for its weather and corrosion resistance nature by conventional methods. The developed resin system was used to formulate a paint i.e. top coat and its performance was compared with the conventional epoxy polyamide paint and a conventional polyurethane paint. It was concluded that by reacting epoxy resin with aliphatic isocyanate one can get a cost effective, better performing top coat, which can be a good replacement for conventional aliphatic polyurethane topcoats.

001052   Sudhakar D V;Maini S B (Post Harvest Technology, Division of Fruits and Horticultural Technolo, IARI, New Delhi-110 012) : Mango peel pectins : a boon for mango processing industry. Indian Hort 1999, 44(1), 28-9.

Mango peels constitute nearly 15-20% mango processing wastes. They yield about 20% of pectin (on dry-weight basis), by employing the optimum extraction conditions, which is used in the manufacturing of several fruit products. The industrial utilization of mango peels for manufacturing pectin would not only solve the problem of waste disposal but also save valuable foreign exchange, reducing the pectin imports.

001051   Sidhu J S;Singh J;Bawa A S (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Influence of carboxy methyl cellulose on rheological, gas formation and gas retention properties of Punjab wheat variety. J Fd Sci Technol 1999, 36(2), 139-41.

Incorporation of different concentrations of carboxy methyl cellulose (CMC) has been investigated to study its effect on the rheological, gas formation and gas retention properties of Punjab wheat variety `HD 2329'. Addition of 0.5% carboxy methyl cellulose increased water absorption from 66 to 67.4%, dough development time by 0.5 min, mixture tolerance index by 20 BU, maximum dough height by 17.4 mm, maximum height of CO2 production by 2.7 mm whereas, the time at which maximum height occurred was increased by 7 min, peak viscosity decreased by 180 BU, viscosity at 95°C by 340 BU, viscosity after 15 min cooking at 95° by 360 BU, viscosity at 50°C by 620 BU and set back on cooling by 160 BU, respectively at 0.5% level of incorporation.

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001050   Shirsat S G;THomas P (Food Technology Division, Bhabha Atomic Research Station, Mumbai-400 085) : Effect of irradiation and cooking methods on ascorbic acid levels of four potato cultivars. J Fd Sci Technol 1998, 35(6), 509 14.

Changes in reduced and total ascorbic acid (AA) contents in control and in tubers irridiated to 100 Gy gamma rays for sprout inhibition were studied by HPLC and indophenol titrimetry methods in four potato cultivars as a function of storage at 15°C and after cooking by different methods. Both reduced and total ascorbic acid levels decreased in control tubers during the first 3 months in storage recording respectively 22 to 35% and 26 to 45% losses depending on the cultivar. Irradiated tubers recorded additional losses of 5 to 10% and 6.5 to 13%, respectively in reduced and total ascorbic acid levels during the same period but remained in good marketable conditions. Cooking of tubers in boiling water showed maximum loss in vitamin C content, whereas pressure and microwave cooking recorded lead losses. The magnitude of losses in reduced and total vitamin C during cooking was comparable in control and in irradiated tubers.

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001049   Sharma K D;Lal B B (Department of Post-harvest Technology, University of Horticulture and Forestry, Solan-173 230) : Effect of partial osmotic dehydration prior to canning on drained weight and quality of three varieties of plum. J Fd Sci Technol 1999, 36(2), 136-8.

Fruits of three plum varieties viz., `Red Ace' `Burbank-A' and `Kanto-5' with or without the addition of calcium ions and osmotic treatment for varying periods of time were canned in 35°B sugar syrup. Cut-out analysis after one year of storage at ambient temperature (9-36°C) indicated that the osmotically treated fruits in 70°C sugar solution at 50°C for 1.0 h prior to canning resulted in desired drained weight alongwith improved texture, colour and taste in comparison to the conventional method of canning. The fruits of `Burbank-A' variety were adjudged best for different quality parameters. This treatment can successfully be applied for canning plum fruits on commercial scale, as the technique is simple and requires no extra investment for its application in a factory.

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001048   Sharma G K;Semwal A D;Arya S S (NO, Defence Food Research Laboratory, Mysore-570 011) : Effect of processing and storage on the changes in carotenoids, lipids and minerals of instant bengalgram dhal and kabuli channa. Indian J Nutr Diet 1999, 36(7), 346-52.

001047   Shantha T (Department of Food Microbiology, Central Food Technological Research Institute, Mysore-570 013) : Critical evaluation of methods available for the estimation of aflatoxin B1 in chilli powder. J Fd Sci Technol 1999, 36(2), 163-5.

Efficacy of different methods of extraction, purification and estimation of aflatoxin B1 in chillies with different levels of aflatoxin B1 before and after equilibration of the added toxin was investigated. Levels of aflatoxin added were 10, 20, 30, 50, 70 and 100 μg kg^-1. When the samples were extracted before equilibration, irrespective of the method used. the percent recoveries ranged from 65 to 108. The toxin recovered was low (0-10%), if the contamination level was below 40 μg kg^-1 in the equilibrated samples. Improved recoveries were obtained, when the added aflatoxin levels were 50, 70 and 100 μg kg^-1. Hexane or petroleum ether solubles seemed to bind lower levels of aflatoxin B1.

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001046   Setia K;Kawatra B L;Hira C K;Mann S K (Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana 141 004) : Toxic heavy metal contents of food materials consumed by the population in tubewell and sewage water irrigated areas. J Fd Sci Technol 1998, 35(6), 543-6.

Various food crops grown in sewage water irrigated area had higher concentrations of lead, cadmium and nickel than those grown on tubewell water irrigated soils. Green leafy vegetables had the highest concentrations of these toxic heavy metals. The heavy metal contents in cooked foods, milk and water consumed by low and middle income group families in sewage irrigated area were also more as compared to the samples from the tubewell water irrigated area.

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001045   Sethi V (Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi) : Packaging of fruit and vegetable products. Packag India 1999, 31(5), 31-7.

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001044   Sen A (NO, , 3 Chandreshwar Bhawan, 178 Sion Road West, Bombay-400 022) : Waterproof membrane coatings in bridge-deck surfacing. Paintindia 1999, 49(7), 125-30.

001043   Sathe P D;Gogte B B (NO, Institute of Petrochemical Engineering, Lonere, Raigad-402 103) : Novel inks from styrenated alkyd resins. Paintindia 1999, 49(7), 77-8.

Novel inks could be prepared from styrenated alkyd resins specially prepared to suit the requirement of inks. The characteristics of inks required for various printing processes are different. Authors have formulated the ink-compound such as `Styro Letter Compound' for letter press ink, `Styro Screen Compound' for screen printing and `Styro Litho Compound' for lithographic printing. The inks prepared from these ink compounds were actually used on respective printing presses.

001042   Sarkar S (NO, Metro Dairy Limited, Barrackpore-Barasat Link Road, Subhasnagar, Neelgunj, Barasat-743 120) : Techniques to extend the shelf life of pasteurized milk. Indian Fd Ind 1998, 18(3), 174-7.

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001041   Saha U;Murthy T R K;Kowale B N (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243 122) : Effect of EDTA and ascorbic acid dip treatment on storage stability of goat meat at refrigeration temperature. J Fd Sci Technol 1999, 36(2), 180-3.

Fresh goat meat chunks were dipped for 1 min in 1% (w/v) EDTA (pH 5.8-6.0), 1% EDTA+1% ascorbic acid (pH 3.8-4.0) or 1% EDTA+2% sorbitol (pH 6.0), drained and refrigerated. The EDTA+ascorbic acid (E+A) treated chunks showed significantly lower microbial counts and higher colour scores compared to EDTA alone or in combination with sorbitol. The rise in temperature of the E+A dip solution to 50°C, showed significantly lower psychrotrophic, presumptive pseudomonas and lactobacilli counts as compared to those at ambient temperature (25-30°C). The E+A treatment reduced coliform, enterobacteriaceae and staphylococcal counts. The TBA values were significantly lower than those for control. The colour and microbial safety of refrigerated (E+A) treated samples increased by 5 days over the control.

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001040   Roy T K (NO, , ) : Adding value to petrochemical benzene. Indian chem Engr 1998, 40(3), 261-8.

001039   Reddy N S P;Reddy M S;Reddy K S (Department of Meat Science and Technology, College of Veterinary Science, Rajendernagar, Hyderabad-500 030) : Influence of inclusion of non-meat extenders in mutton sausages on its quality. Indian Fd Packer 1999, 53(2), 20-4.

Reports the study conducted to investigate the use of four non-meat extenders, corn germ flour (CGF), soya flour, (SF) Bengal gram flour (BGF) and skim milk powder (SMP) at 10, 20, 30 and 40 per cent levels in mutton sausages. As the level of non meat extenders increased there was an increase in emulsion stability, water holding capacity and decrease in shear values. In organoleptic evaluation, decreased flavour and overall acceptability scores and increased tenderness and juiciness were observed. SF and BGF upto 20% and CGF and SMP upto 30% can be incorporated in mutton sausages without significantly affecting organoleptic qualities of mutton sausages.

001038   Raut P G;Patil H K;Adsule P G (Department of Small Scale Industries, Agro and Rural Industry, Ministry of Industries, Nirman Bhavan, New Delhi-110 011) : Economic viability indicators in cashewnut processing industries pertaining to Goa state. Indian Fd Ind 1998, 18(3), 178-81.

Out of Rs. 182.73 lakh investment in factory, 96.27 per cent accounted for working capital and remaining only 3.73% for fixed capital which included investment on land, building, plant and machinery and other infra structure of permanent nature. While analysing the working capital investment, it was found that as high as 83.18% expenditure accounted for the purchase of raw cashewnuts followed by labour wages for processing-(7.43%), purchase tax (2.83%) and packaging materials like tin boxes (1.89%). Other materials like labels, sealing materials, fuel, transport etc., accounted for a very meagre amount in working capital investment. In view of scarcity of money capital, time has come to take a decision on the scale of operation of unit or the net money return on total investment or working capital. The study revealed that by increasing money capital flow in group II units to the extent of 2.5 times, the percentage increase in net return was found to be only 4%. The data collected on both fixed and working capital investments would be very helpful to financial corporations, banks and State Government agencies in order to know the financial trend in fixed and working capital prevailing in cashewnut processing industry. Accordingly, the organization could plan financial help for both existing and prospective entreprenuers to modernise or nurture and set up new enterprises.

001037   Ramteke R S;Vijayalakshmi M R;Eipeson W E (Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore-570 013) : Processing and value addition to mangoes. Indian Fd Ind 1998, 18(3), 155-63.

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001036   Ramachandhran V;Hanra M S;Misra B M (Desalination Division, Bhabha Atomic Research Centre, Mumbai-400 085) : Polymers in membrane based separation technology. Indian chem Engr 1998, 40(4), 375-81.

Membrane processes play a vital role in a variety of industrial separations and are considered as clean technology suitable for adoption in the front end as well as back end of any industrial chemical process. Development of synthetic polymeric membranes is essential to the growth and large scale exploitation of the intrinsic advantages of membrane processes. Depending upon the intended use, membrane utilization requires some inherent characteristics on the choice of polymer candidates. The essential fundamental characteristics governing the choice of polymers for membrane application is well recognized. Among the vast family of polymers, the most important polymers generally employed in membrane based separation technology are discussed.

001035   Raina C S;Bawa A S;Ahmed J (Department of Food Tech, Sant Longowal Institute of Engg. Tech, Sangrur-148 106) : Rheological study and sensory characteristics of plum paste. Indian Fd Packer 1999, 53(2), 15-19.

Investigation was carried out to evaluate the sensory and reheological characteristics of plum (Prunus saliciana L.) (Alubukhara) paste concentrated to various degree Brix with or without sugar addition, through evaporation in a steam jacketed kettle. The pulp obtained by cold break method using laboratory size pulper was heated at 85°C for 3 min., filled in 650 ml glass bottles, crown corked and pasteurized in boiling water for 45 min. The bottled puree was stored at ambient temperature till required for further study. The rheological properties of paste were evaluated by using DV II + Brook Field viscometer. The changes in chemical characteristics such as colour, acidity, total soluble solids (T.S.S), moisture and water activity were determined. The flow behaviour index (n) and fluid consistency index (k) values of the plum paste were computed from the intercept and slope of the linear regression of the `Inτ'vs `Inγ' of the power law model equation. From the regression analysis it was concluded that within the shear rate range of 10-100s^-1 the plum paste had shown a shear thinning pseudoplastic (with yield stress) behaviour. Sugar addition had shown no significant effect on the rheology of the paste. It was not feasible to concentrate the paste beyond 35° brix. Sensory characteristics revealed that the sugar addition had a mellow effect on the flavour as well on the acidity of paste.

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001034   Premavalli K S;Madhura C V;Arya S S (NO, Defence Food Research Laboratory, Mysore-570 011) : Storage and thermal stability of refined cottonseed oil-mustard oil blend. J Fd Sci Technol 1998, 35(6), 530-2.

Storage and thermal stability of refined cottonseed oil-mustard oil blend was studied. The oil blend remained stable upto 12 months at ambient conditions despite very slow rate of oxidative reaction. The frying changes in oil blend as well as mustard oil as control was studied by continuous frying of pooris upto 18 h, with the replenishment of oil blend after every 6 h of frying. Considering the overall changes in quality parameters and the polar compounds under the mode of frying operations, the thermal stability of oil blend was lower than mustard oil only.

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001033   Pokharkar S M;Prasad S (NO, College of Agriculture, Dhule-424 001) : Water desorption isotherms of osmotically concentrated pineapple. J Fd Sci Technol 1998, 35(6), 518-20.

Water desorption isotherms were determined for osmotically concentrated pineapple at 30°, 40° and 50°C. The shapes of the isotherms fell under the category of type III according to BET classification. At high water activities, leaching of the sugar was observed and it was more pronounced at higher temperatures. The data were fitted to the two parameter equations taking into account the temperature effect. The effect of water activity and temperature on the equilibrium moisture content was best described for osmotically concentrated pineapple by Oswin equation. The osmotically concentrated pineapple slices at 30°C and 0.5 water activity gave a moisture content of 12.5% (db).

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001032   Panda D;Bindal M P (Dairy Chemistry Division, National Dairy Research Institute, Karnal-132 001) : Detection of adulteration of vegetable oils and hydrogenated oil with animal body fats by opacity test. J Fd Sci Technol 1998, 35(6), 549-50.

Simple method based on opacity of oils/fats was developed to detect the adulteration of vegetable oils with animal body fats. The time required to acquire optical density (OD) of 0.14-0.16 at 570 nm on keeping the oil sample at 12°C formed the criteria for the detection of such adulteration. This can be well adodpted as platform test.

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001031   Panadare S N (NO, Asian Paints (India) Limited, L.B.S. Marg, Bhandup, Mumbai-400 078) : Conductive coatings for plastics. Paintindia 1999, 49(7), 109-12.

Conductive primers are being used in automotive industries since the last few years, as a conductive coat on plastics. Most of the automotive industries are now in a process of replacing metal body components with plastics components due to its light weight, ease in shaping and other advantages over metal components. Most of the automotive manufacturers are applying paints by electrostatic spray technique due to its better efficiency, less loss, reduction in VOC and better finishing. Plastics being non-conductive in nature cannot be applied by electrostatic spray application. For coating plastic by electrostatic application author provides a metal backing, which needs to be cleaned after every paint application to maintain its conductiveness i.e the paint deposited is to be removed which is a very tedious job. This necessitated the development of a paint which when applied on plastic will act as a conductive coat. Reviews some formulating concepts of a conductive primer and how it has brought a new revolution in the world of plastics.

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001030   Ojimelukwe P C;Okoronkwo S (NO, , C/O Dr C Alder, Biologische Bundesanstalt fur Land und Forstwirtschaft, Institut fur Vorratsschutz, Konigin-Luise Stras) : Effect of preservation with Xylopia aethiopica on the shelf life of cowpea seeds. J Fd Sci Technol 1999, 36(2), 170-2.

Popular cowpea variety-"lfe-brown" was used for experiments. Optimal concentration of Xylopia, aethiopica required for storage of whole cowpea seeds was determined in petri dishes. Whole cowpea seeds were stored in white and black polyethylene bags (WPB and BPB), clay pots (CP) and plastic cans (PC) using 0.5 g Xylopia aethiopica dust per 100 g cowpeas. Physico-chemical properties of the seeds were monitored on a biweekly basis for 24 weeks. By the end of the storage period, increase in the moisture content of cowpeas stored in PC was found to be the lowest (38%), while that of BPB was the highest (205%). Seeds stored in PC retained 92% of their viability, while those stored in BPB were no longer viable. Seeds stored in CP had the highest number of insect emergent holes. Reconstitutability and foam properties of cowpea seeds stored in BPB and CP were markedly lowered. PC and WPB were better storage containers than CP and BPB. Seeds stored with X. aethiopica were more acceptable than controls.

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001029   Neerja Rani;Hira C K (Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana-141 004) : Effect of different treatments on chemical constituents of mash beans (Vigna mungo). J Fd Sci Technol 1998, 35(6), 540-2.

Mash beans (vigna mungo) were subjected to different treatments as follows: One set was pressure-cooked for 30 min at 15 lbs. psi., the second set was roasted in sand at 250°C, the third set was sprouted samples were dried at 60±2°C. All samples were ground to fine powder and analyzed for proximate principles, available lysine, trytophanand cystine contents. The crude proteins ranged between 19.37-20.72 g/100 g. The sprouted samples had significantly (P<60>0.05) lower calcium, ionisable iron and managanese, while pressure-cooked samples had minimum values of phosphorus and iron. Methionine and cystine contents of raw mash beans were 1.30 and 1.15 g/16 gN, respectively. Pressure-cooking significantly reduced methionine content but cystine was not affected by any treatment. Maximum loss of available lysine was observed on roasting (P<60>0.05), followed by pressure-cooking and sprouting. Among various treatments, pressure cooking and dehulling were found to be the best to destroy antinutritional factors in mash beans.

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001028   Nasirullah;Sharma S;Krishnamurthy M N (Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Mysore-570 013) : Preparation and quality assessment of interesterified fats and their differentiation from Vanaspathi (hydrogenated fats). J Fd Sci Technol 1999, 36(2), 133-5.

Controlled interesterification was carried out on groundnut oil, cottonseed oil, palmolein oil individually and mixtures of groundnut oil with palmolein oil and cottonseed oil with palmolein oil in the ratios of 70:30 and 50:50. The oil and their mixtures were heated to 90°C under vaccum with 0.2% of sodium methoxide as catalyst to achieve randomisation. The interesterified fats were found to be very close to vanaspathi with regard to, slip point, congeal point, iodine value, free fatty acids and moisture contents, except that they were found to be less firm and had more polyunsaturated fatty acids than vanaspathi. Silver nitrate impregnated thin layer chromatography and Fourier-Transform Infra-Red spectroscopy methods were standardised to detect and differentiate vanaspathi from interesterified fats.

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001027   Mukherjee S (NO, High Performance Coating Division, Goodlass Nerolac Paints Ltd., Ganpatrao Kadam Marg, Lower Parel, Mumbai-400 013) : Ethyl silicate based zinc rich coatings. Paintindia 1999, 49(7), 31-8,58.

Inorganic zinc silicate primers provide unmatched protection against corrosion for steel structures such as bridges, ships, skyscrapers, tanks, pipelines, factories etc. This corrosion protection is due to the cathodic protection offered by these paints to the steel substrate. Summarises classification of inorganic zinc silicate coatings, their hydrolysis using different catalysts, their reaction mechanisms, curing mechanisms, pigments used as well as recent trends in these coatings.

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