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Ramesh Babu, D.
- Using Jackfruit (Artocarpus heterophyllus) Pulp as Substrate for Cellulase Production by Rhizopus Stolonifer
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Authors
Affiliations
1 Department of Microbiology, J.J. College of Arts and Science, Pudukkottai.622422, Tamil Nadu, IN
2 Department of Botany, Government Arts College, Ariyalur, Tamil Nadu, IN
3 PG and Research Department of Microbiology, J.J. College of Arts and Science, Pudukkottai, Tamil Nadu, IN
1 Department of Microbiology, J.J. College of Arts and Science, Pudukkottai.622422, Tamil Nadu, IN
2 Department of Botany, Government Arts College, Ariyalur, Tamil Nadu, IN
3 PG and Research Department of Microbiology, J.J. College of Arts and Science, Pudukkottai, Tamil Nadu, IN
Source
Research Journal of Science and Technology, Vol 4, No 2 (2012), Pagination: 67-69Abstract
In this present investigation three fungal species namely Rhizopus stolonifer, Penicilium sp Verticillium verticillate were isolated from the ripened Jack fruit (Artocarpus heterophyllus) pulp waste and their cellulase producing ability was screened on Carboxy methyl cellulase agar. Of the three isolates, Rhizopus stolonifer showed maximum cellulase activity. The enzyme production by Rhizopus stolonifer was assayed and the optimum pH, incubation period, temperature, nitrogen source, carbon source were standardized. The fermentation experiments were studied in solid state fermentation (SSF).Keywords
Jack Fruit Pulp Waste, Solid State Fermentation, Cellulase Enzyme, Rhizopus stolonifer.
- Rheological Characteristics of Muskmelon (Cantaloupe) Pulp
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Authors
Affiliations
1 S.R. Engineering College, Hasanparthy, Warangal (Telangana), IN
2 Department of Fruit and Vegetable Technology, Defence Food Research Laboratory, Mysore (Karnataka), IN
3 Botanic Garden of Indian Republic, Ministry of Environment and Forest, Noida (U.P.), IN
1 S.R. Engineering College, Hasanparthy, Warangal (Telangana), IN
2 Department of Fruit and Vegetable Technology, Defence Food Research Laboratory, Mysore (Karnataka), IN
3 Botanic Garden of Indian Republic, Ministry of Environment and Forest, Noida (U.P.), IN
Source
The Asian Journal of Horticulture, Vol 12, No 1 (2017), Pagination: 127-131Abstract
The rheological characteristics of musk melon (cantaloupe) pulp was evaluated with a view to determine its flow behaviour, yield stress and applicability of common rheological models. The experimental data on rheological behaviour were analyzed on the basis of four models viz., Ostwald, Casson, Bingham and Herschel-Bulkley (H-B). However, Herschel-Bulkley model showed best fit. Consistency index (K) was found to decrease with increase in temperature. The yield stress value determined by three methods showed in the range of 3.6 to 4.1 Pa. Yield stress calculated from stress-strain plot showed the maximum value. Overall the rheological behaviour of musk melon pulp followed the pseudo plastic with yield stress.Keywords
Fruit Pulp, Rheology, Muskmelon, Flow Behaviour, Modelling.References
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- Sapers, G.M., Miller, R.L., Pilizota, V. and Mattrazo, A.M. (2001). Antimicrobial treatment for minimally processed cantaloupe melon. J. Food Sci., 66(2): 345-349.
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- Viscoelastic Behaviour of Alginate Texturized Muskmelon (Cantaloupe) Pulp
Abstract Views :138 |
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Authors
Affiliations
1 SR Engineering College, Hasanparthy, Warangal (Telangana), IN
1 SR Engineering College, Hasanparthy, Warangal (Telangana), IN
Source
International Journal of Agricultural Engineering, Vol 10, No 2 (2017), Pagination: 638-642Abstract
A restructured muskmelon gel was formulated based on muskmelon pulp by alginate texturization for subsequent stabilization. Since the viscoelastic properties of the gel is important for processing, investigation was undertaken to study the influence of alginate on the gel like behaviour of muskmelon pulp. Experimental data from dynamic rheometric experiments showed that both storage modulus (G’) and loss modulus (G'') at 25°C of restructured pulp were higher than the nonrestructured pulp; statistical evaluation (P<0.05) indicated G’ values were significantly higher than G'’ at all the frequencies tested. This implied that solid like properties were predominant. In addition low positive values of the slope of both modulii exhibited weak gel like properties for both the samples. The addition of sodium alginate and calcium to the pulp formed a complex increasing the firmness of muskmelon pulp. Effect of temperatures tested in the range of 25 to 850C showed that the values of G’ or G’’ were increasing for both the sample. Maximum storage modulus for both the samples was obtained at 85°C at any particular frequency. It may be concluded that addition of calcium/alginate complex increased the firmness of muskmelon pulp and changed its viscoelastic properties.Keywords
Viscoelastic, Muskmelon, Restructured, Frequency Sweep, Storage Modulus, Loss Modulus, Temperature Effect.References
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- Mathematical Modeling of Moisture Loss, Oil Uptake and Colour Kinetics During Deep Fat Frying of Onion Slices
Abstract Views :625 |
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Authors
Affiliations
1 SR Engineering College, Warangal (Telanagana), IN
1 SR Engineering College, Warangal (Telanagana), IN
Source
Engineering and Technology in India, Vol 8, No 1-2 (2017), Pagination: 39-48Abstract
Effects of frying temperature, frying time and pre-fry-drying time on kinetics of moisture loss and oil uptake during frying were studied. Colour development during frying were also measured in terms of Hunter L, a, b parameters. Onion slices of 3 mm thickness were used for frying at 135, 150 and 165oC. The experimental data on moisture loss and oil uptake were fitted to a first order exponential model and kinetic co-efficients for mass transfer were calculated. Kinetic co-efficients were found to increase from 0.595 - 0.803 min-1 for moisture loss and from 0.38 - 0.563 min-1 for oil uptake with increase in frying temperature. Temperature dependence of kinetic co-efficients for moisture loss and oil uptake values were described by Arhenious type equation with activation energies of 1.88 x 103 KJ/kg mol for moisture loss and 2.3 x 103 KJ/kg mol for oil uptake, respectively. As the pre-frydrying time increased from 0 to 60 min, kinetic co-efficients were found to decrease from 0.71 to 0.617 min-1 for moisture loss and 0.442 to 0.326 min-1 for oil uptake. 60 minutes pre-drying reduced the oil content by 22.88 per cent. The mathematical modeling of colour parameters with respect to time and of frying and pre-fry drying time shown best fit with polynomial equation of third order. Two distinct periods (colour development and degradation) of colour changes observed as indicated by Hunter a and b values. During colour development period Hunter a and b values increased with temperature indicating golden surface colour.Keywords
Colour Kinetics, Deep Fat Frying, Mass Transfer, Modelling, Onion Slices.References
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