Tehnička svojstva zrna pirinča

Engineering properties of rice is essential for designing of storage bin. The physical properties of rice (ADT-43) namely, size, shape, thousand grains mass, aspect ratio, surface area, volume, bulk density, true density and porosity at moisture content ranging from 11.55 to 26.84% (db) were determined using standard techniques for development of ozone based storage bin. In this case, thousand grains mass, surface area and volume increased from 10.70 to 14.59 g, 14.58 to 16.94 mm2 and 3.78 to 4.76 mm3, respectively, with an increase in moisture content from 11.55 to 26.84% (db). Geometric mean diameter, sphericity, aspect ratio, true density and porosity increased from 2.30 to 2.48 mm, 0.45 to 0.46, 33.10 to 34.66%, 961.89 to 975.24 kg·m-3 and 26.97 to 29.66%, respectively, with an increase in moisture content from 11.55 to 26.84% (db). These properties are very essential for designing of different parts of ozone based storage bin.Tehnička svojstva pirinča su osnova za projektovanje skladišnog rezervoara. Sledeća svojstva pirinča (ADT-43): dimenzije, oblik, masa hiljadu zrna, površina, zapremina, gustina mase, stvarna gustina i poroznost, pri vlažnosti od 11.55 do 26.84% (db), određivane su standardnim tehnikama za razvoj ozonskog skladišnog rezervoara. U ovom slučaju, masa hiljadu zrna, površina i zapremina porasli su sa 10.70 na 14.59 g, 14.58 na 16.94 mm2 i 3.78 na 4.76 mm3, redom, sa povećanjem sadržaja vlage sa 11.55 na 26.84% (db). Geometrijski srednji prečnik, sveričnost, stvarna gustina i poroznost su se povećali sa 2.30 na 2.48 mm, 0.45 na 0.46, 33.10 na 34.66%, 961.89 na 975.24 kg·m-3 i 26.97 na 29.66%, redom, sa povećanjem sadržaja vlage sa 11.55 na 26.84% (db). Ova svojstva su osnov za konstruisanje različitih delova ozonskog skladišnog rezervoara

Carbon Nano Particles as better Adsorbent against Photocatalytic Degrader for the Rhodamine - B Dye

Paper industries will be using a different kind of dyes for producing various kinds of paper. Rhodamine–B (Rh-B) dye is one of the major sources of color effluents from textile and paper dyeing industries, and they cause long-term effects for on an aquatic environment. So this work mainly focused on the synthesis of carbon nanoparticles from neem leaves, characterization and its adsorption and photocatalytic action against Rh-B dye. In this study, Carbon nanoparticles (C NPs) from neem leaves were synthesized for adsorption and photo catalytic degradation of Rh-B dye used in paper industries. The synthesized carbon NPs were characterized by the powder X-Ray Diffraction and Scanning Electron Microscopy. The adsorption and photocatalytic properties of Ccarbon NPs were examined for 1 hour by studying the degradation of the Rh-B dye at every 5 minutes time interval through UV-Visible spectrophotometer. The results obtained shown that carbonC NPs acts as better adsorbents than as photo catalysts

Incorporation of coconut milk residue in pasta: Influence on cooking quality, sensory and physical properties

A study was conducted to explore the potentiality of coconut milk residue (CMR) for cold extrusion (pasta preparation). Proximate analysis revealed that coconut milk residue is a rich source of crude fibre (24.03%) in addition to crude fat (41.55%), crude protein (5%), total carbohydrates (26.24%) and ash content (0.97%) at 2.23 per cent moisture. The effect of coconut milk residue upon replacing durum wheat semolina on cooking qualities, colour parameters, textural property and overall sensory acceptability of pasta samples were evaluated. Incorporation of coconut milk residue significantly influenced the observed parameters (P<0.01). Cooking time was unaffected by incorporating milk residue up to 10 per cent (P<0.05). Though the addition of residue increased the gruel loss (0.84 to 1.34%), the per cent loss was below the technologically acceptable limit (<8%). A similar effect was visualized in water absorption. Conversely, the firmness gets reduced with an increased concentration of coconut milk residue beyond 10 per cent. Pasta with 5 per cent and 10 per cent coconut milk residue were accepted as that of control by the sensory panel. Free fatty acid content was not affected by the period of storage (P>0.05). Thus, the study recommends incorporating 10 per cent coconut milk residue in durum wheat semolina for pasta preparation. Moreover, the entrepreneurs engaged in the coconut milk/milk powder and virgin coconut oil industry would be benefitted by adopting this venture, wherein they would be able to fetch huge additional income by placing their residue product on an upgraded fast-moving consumer good (FMCG) value chain

Biochemical quality comparison of forced air dried osmo-dehydrated cashew apple products infused with spice mixture and sugar

Cashew apple is a pseudo-fruit available abundantly during harvest seasons (March to July) and majority of them goes as waste because of their perishability and poor shelf life. However, the absence of distinct exocarp and seeds are some of the potential advantages for processing utility. Hence, in the present study, osmo-dehydrated products were prepared from two maturity stages i.e. breaker and ripe stages using sugar, spice mixture and were referred to as cashew fig and chew, respectively. The drying efficiency and product recovery were conquered by cashew chew and fig, respectively. Based on the biochemical and organoleptic qualities, ripe fruits werefound suitable for preparation of chew and fig. The tannin content responsible for acridity got reduced (chew of ripe stage 1.18 to 0.53 mg/g and chew of breaker stage 1.85 to 0.68 mg/g) during the process of osmo- dehydration. Excluding total antioxidant activity, all other biochemical properties were found to be improved compared to their respective controls

Biochemical quality comparison of forced air dried osmo-dehydrated cashew apple products infused with spice mixture and sugar

Cashew apple is a pseudo-fruit available abundantly during harvest seasons (March to July) and majority of them goes as waste because of their perishability and poor shelf life. However, the absence of distinct exocarp and seeds are some of the potential advantages for processing utility. Hence, in the present study, osmo-dehydrated products were prepared from two maturity stages i.e. breaker and ripe stages using sugar, spice mixture and were referred to as cashew fig and chew, respectively. The drying efficiency and product recovery were conquered by cashew chew and fig, respectively. Based on the biochemical and organoleptic qualities, ripe fruits werefound suitable for preparation of chew and fig. The tannin content responsible for acridity got reduced (chew of ripe stage 1.18 to 0.53 mg/g and chew of breaker stage 1.85 to 0.68 mg/g) during the process of osmo- dehydration. Excluding total antioxidant activity, all other biochemical properties were found to be improved compared to their respective controls

Cosmetics

Not AvailableCoconut and its products are important foods for thousands of years in India. Coconut oil is classified as a "superfood." Recently, virgin coconut oil (VCO) is gaining wide popularity among the public. It is believed that VCO is more beneficial than copra oil since the method of extraction retains more bio active components including polyphenols and vitamins. It is generally recognized that the coconut provides many items of great value to man, such as coconut meat, milk, water, oil, and sugar. Currently, there is a great deal of research and commercial interest in cosmetic production utilizing VCO. VCO infused beauty products such as moisturizer, shampoo, lip balm, mouth wash, sun screen cream, hair oil and massage oil are available worldwide. The aim of this article is to explore the potential utility of VCO for production of cosmeticsNot Availabl

Virgin coconut oil infused healthy cosmetics

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Promising bioactive properties of quercetin for potential food applications and health benefits: A review

Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, cardiovascular, and wound-healing properties. Anticancer activity of quercetin against cancer cell lines has also recently been revealed. The majority of the Western diet contains quercetin and its derivatives, therefore consuming them as part of a meal or as a food supplement may be sufficient for people to take advantage of their preventive effects. Bioavailability-based drug-delivery systems of quercetin have been heavily studied. Fruits, seeds, vegetables, bracken fern, coffee, tea, and other plants all contain quercetin, as do natural colors. One naturally occurring antioxidant is quercetin, whose anticancer effects have been discussed in detail. It has several properties that could make it an effective anti-cancer agent. Numerous researches have shown that quercetin plays a substantial part in the suppression of cancer cells in the breast, colon, prostate, ovary, endometrial, and lung tumors. The current study includes a concise explanation of quercetin's action mechanism and potential health applications

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices