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Singh, Balwant
- Organisation of Co-operative Cho Reclamation Societies
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Indian Forester, Vol 72, No 7 (1946), Pagination: 318-320Abstract
No abstract
- Mango Charm
Abstract Views :233 |
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Indian Forester, Vol 77, No 7 (1951), Pagination: 476-476Abstract
An excellent cure for waspsting is hidden in the inflorescence of mango, which can be so easily made use of by the Forest Officers and Labour.- Forests of the Patiala and East Punjab States Union
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Indian Forester, Vol 80, No 12 (1954), Pagination: 834-839Abstract
No abstract- New and Noteworthy Diseases of Trees in India - Diseases due to Polyporus tulipiferae, Hypoxylon ustulatum and Polyporus rubidus
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Indian Forester, Vol 82, No 9 (1956), Pagination: 449-454Abstract
No abstract- Ravines and Afforestation in Old Madhya Bharat State
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Indian Forester, Vol 83, No 4 (1957), Pagination: 273-278Abstract
No abstract- Heart-rot and Decay Due to Polyporus palustris
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Indian Forester, Vol 87, No 2 (1961), Pagination: 116-118Abstract
Polyporus palustris Berk. and Curt. is encountered commonly in India as causing brown cuboidal decay of wood in service, besides causing heart-rot in living Cassia nodosa. It attacks hardwoods besides conifers on which it was hitherto known. The fungus described here has been recorded for the first time in India from sporophores. P. palustris has also been studied in culture. It is heterothallic and bipolar. Polyporus palustris Berk. and Curt. has so far been known as a decay fungus on conifers only, causing brown carbonizing rot in the heartwood (Overholts, 1953). Bagchee (1954) recorded the fungus in India from culture obtained from decayed spruce. The sporophore of P. palustris had not so far been recorded in India, though we have encountered the fungus as occurring commonly in India, both on hardwoods and conifers. It causes decay of sal (Shorea robusta) and chir (Pinus roxburghii ) poles treated with creosote in service. The fungus has been also encountered as a wound parasite, causing brown cuboidal heart-rot in Cassia nodosa, resulting in wind-throw of the tree (Pl. I, fig. 4).- Fungus Flora of South Andamans
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Indian Forester, Vol 87, No 4 (1961), Pagination: 248-250Abstract
No abstract- New Records of Fomes from India
Abstract Views :219 |
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Indian Forester, Vol 87, No 5 (1961), Pagination: 302-303Abstract
No abstract- Occurrence of Trametes ravida (Fr.) Pilat in India
Abstract Views :259 |
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Indian Forester, Vol 87, No 7 (1961), Pagination: 429-430Abstract
No abstract- A Short Note on the Fungus Flora of Nicobar Islands
Abstract Views :292 |
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Indian Forester, Vol 87, No 12 (1961), Pagination: 766-767Abstract
No abstract- Timber Decay Due to Five Species of Fomes as New Records in India
Abstract Views :244 |
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Indian Forester, Vol 92, No 10 (1966), Pagination: 653-655Abstract
no abstract- Studies on Indian Poria. II - Diagnoses of Five Species as New Records
Abstract Views :321 |
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Indian Forester, Vol 92, No 11 (1966), Pagination: 680-683Abstract
no abstract- Mycorrhizae in Eucalyptus
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Indian Forester, Vol 93, No 11 (1967), Pagination: 756-759Abstract
Species of Eucalyptus planted extensively in India as fast growing exotic develop ectotrophic mycorrhizae of the pyramidal type. Mycorrhiza forming fungi in eucalypts are many, of which scteroderma verrucosum and S.cepa have been identified and described. Mycorrhiza developed in pure culture synthesis by using spores of S. Verrucosum. This method may be used in introducing, mycorrhiza, should this become necessary in plantings.- An Unrecorded Decay in Living Deodar
Abstract Views :284 |
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Indian Forester, Vol 96, No 1 (1970), Pagination: 72-74Abstract
A serious butt and trunk rot in living deodar (Cadrus dendara Loudon) was recorded in a pure deodar plantation clear fel1ed in 1967 in Aleo Bihal, Manali, Kulu Forest Division, H.P. State. About 56 per cent trees and 24 per cent stumpage area showed decay. In ischolar_mains located in between boulders, cracks may have appeared due to inadequate space during their development. The decay fungus possibly entered through such injuries. Sporophores associated with decay could not be seen on fresh deodar stumps on the site clear felled in 1967 or old stumps on a similar site clear felled in 1935. The decay fungus was isolated in culture and described. In cultures, perfect fruiting bodies developed from which the fungus could be identified as Peviaphara luna Romell. The sporophores of this fungus produced in nature are present in the herbarium and were collected during earlier years on associated deodar logs showing brown, cuboidal decay. The significence of decay in deodar in cross cutting of logs to different sizes eliminating the decayed portions and also in the healthy growth of trees replanted on such bouldery sites are discussed.- Comparative Study of Speed of Sound and Isentropic Compressibility of Chlorobenzene+Benzene Binary Mixture From Various Models at Temperature Range 298.15 to 313.15 K
Abstract Views :261 |
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Affiliations
1 Department of Chemistry, V.S.S.D. College, Kanpur-208002, IN
2 Singhania University, Jhunjhunu, Rajasthan, IN
1 Department of Chemistry, V.S.S.D. College, Kanpur-208002, IN
2 Singhania University, Jhunjhunu, Rajasthan, IN
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Journal of Pure and Applied Ultrasonics, Vol 35, No 2-3 (2013), Pagination: 80-86Abstract
Densities and speed of sound were measured for the binary liquid mixtures formed by Chlorobenzene with Benzene at 298.15, 303.15, 308.15 and 313.15 K and atmospheric pressure over the whole concentration range. Prigogine-Flory-Patterson model (PFP), Ramaswamy and Anbananthan (RS) model and model suggested by Glinski, were utilized to predict the associational behavior of weakly interacting liquids. The measured properties were fitted to Redlich-Kister polynomial relation to estimate the binary coefficients and standard errors. An attempt has also been made to study the molecular interactions involved in the liquid mixture from observed data. Furthermore, McAllister multi body interaction model was also used to correlate the binary properties. These non-associated and associated models were compared and tested for different systems showing that the associated process yield fair agreement between theory and experiment as compared to non-associated process.Keywords
Speed of Sound, Prigogine-Flory-Patterson Model, McAllister Model, Ramaswamy and Anbananthan Model, Isentropic Compressibility and Redlich-Kister Polynomial.Full Text
- Studies on Drying and Rehydration Characteristics of Osmo-Treated Pineapple Slices using Different Tray Drying Temperatures
Abstract Views :310 |
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Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 25-30Abstract
Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Care must be taken in choosing the drying system. Study comparing traditional drying and other drying methods for the reduction of the drying time and to a significant improvement of the product quality in terms of color texture and taste. Drying reduces the possibilities of the contamination by insects and micro-organisms so that product is prevented. An experimental study was performed to determine the drying characteristics of pineapple slices subjected to drying in cabinet tray dryer at 50°C, 60°C and 70°C with osmotic treatment indicated that T0 (Control), T1(50°Brix) and T2 (60°Brix). The entire drying process took place in the falling rate period. Drying curves were constructed using non-dimensional moisture ratio (MR) and time. Drying is the most widely used and a primary method for preservation. The result indicated that the cabinet tray dryer at 70°C was found better drying and rehydration characteristics compare to other drying temperatures.Keywords
Pineapple Slices, Osmotic Dehydration, Tray Drying, Rehydration, Moisture Ratio.References
- Azharul, K. M. and Hawlader, M. N. A. (2006). Performance evaluation of a v-groove solar air collector for drying applications. Appl.Thermal Engg., 26: 121-130.
- Baysal, T., Icier, F., Ersus, S. and Yildiz, H. (2003). Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Res. Technol., 218:68-73.
- Bhosale, B.S. and Arya, A.B. (2004). Effect of different modes of drying on moisture content and drying time of the selected vegetables, Indian J. Nutr. & Dietet., 41 : 293.
- Chaudhari, A.P., Dhake, K.P. and Bari M.R. (2015).Osmotic dehydration of pineapple. Internat. J. IT & Engg.,3 (4): 11-20.
- Coumans, W. J. (2000). Models for drying kinetics based on drying curves of slabs. Chem. Engg. & Process., 39: 53-68.
- Doymaz, I. and Pala, M. (2003). The thin-layer drying characteristics of corn. J. Food Engg., 60 (2): 125-130.
- Gabas, A.L., Telis, V.R.N., Sobral, P.J.A. and Telis-Romero, J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder, J. Food Engg., 82: 246-252.
- Jittanit, W., Siriwan, N.A. and Techanuntachaikul, O. (2010). Study of spray drying of pineapple juice using maltodextrin as an adjunct, Chiang Mai. J. Sci., 37(3) : 498-506.
- Kumar, A., Singh, S., Singh, B.R., Chauhan, N., Mishra, D.K. and Singh, G.R. (2017). Drying characteristics of ginger slices using different drying methods and pretreatments. Prog. Agric., 17 (2): 205-211.
- Lenart, A. (1996). Osmotic convective drying of fruits and vegetables technology and application. Drying Tech.,14 : 391-413.
- Nicoleti, J.F., Telis-Romero, J. and Telis, V.R.N. (2001).Airdrying of fresh and osmotically pre-treated pineapple slices: Fixed air temperature versus fixed slice temperature drying kinetics, Dry.Technol., 19 : 2175-2191.
- Nsonzi, F. and Ramaswamy, H.S. (1998).Osmotic dehydration kinetics of blueberries. Drying Technol., 16 (3-5):725-741.
- Ranganna, S. (1995). Handbook of analysis and quality control for fruits and vegetable products.2ndEd, Tata McGraw Hill Publishing Company Limited, New Delhi, India.
- Torreggiani, D. (2004). Present and future in process control and optimization of Osmotic dehydration. (In Steve L. Taylor Ed.), Adv. Food & Nutr. Res., 48: 174-225.
- Waewsak, J., Chindaruksa, S. and Punlek, C. (2006). A mathematical modeling study of hot air drying for some agricultural products. Thammasat Internat. J. Sci. & Technol., 11 (1): 14-20.
- WEBLOGRAPHY
- Brahim, B. (2000). Upgrading agro industries and related technical skills. http://www.Unido.org/doc/39.html.
- Effect of Drying Methods and Pretreatments on Dehydration and Rehydration Characteristics of Osmo-Dried Papaya Slices
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Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 73-77Abstract
Papaya slices were treated with different pre-treatments namely control, T1 = Control, T2 = Potassium metabisulphate, T3 = Sodium bisulphate and T4 = Blanching at 95°C for 4 minute. The treated sample were osmosed in syrup solution of 55° Brix and 65° Brix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60°C. It was revealed from the results that, drying of papaya slices in a hot air oven dryer takes only 600 minutes for drying from an initial weight of sample to final weight of sample. The rehydration ratio was recorded of 65 oBrix that 4.95, 2.61, 3.05 and 2.89 for T1, T2, T3 and T4 samples after 90 days. Drying of papaya slices in a Tray dryer takes only 660 minutes. The dehydration ratio was recorded of 65° Brix that 8.40, 3.52, 4.13 and 3.10 for T1, T2, T3 and T4 samples.Keywords
Dehydration Ratio, Rehydration Ratio, Co-Efficient, Osmo-Dried Papaya Slice.References
- Alakali, J.S., Ariahu, C.C. and Nkpa, N. N. (2006). Kinetics of osmotic dehydration of mango. J. Food Process. & Preservat., 30 : 597-607.
- Amin, M. A., Hossain, M. S. and Iqbal, A. (2015). Effect of pre-treatments and drying methods on dehydration and rehydration characteristics of carrot. Universal J. Food & Nutr. Sci., 3 (2) : 23-28.
- El-Aouar, A. A., Azoubel, M. P., Barbosa, L. J. and Murr, X. E.F. (2006). Influence of osmotic agent on theosmotic dehydration of papaya (Carica papaya L.). J. Food Engg., 75 : 267-274.
- Gouda, G.P., Ramachandra, C.T., Nidoni, U., Sharanagouda, H., Mathad, P.F. and Roopa, B. R.S. (2017). Rehydration characteristics of dehydrated different onion slices. Internat. J. Curr. Microbiol. & Appl. Sci., 6(10): 2684-2692.
- Kumari, D., Chandra, S. and Samsher (2013). Assessment of mass transfer properties during osmotic dehydration of ripe banana slice. Beverage &Food World, 40 (12) : 39-42.
- Nsonzi, F. and Ramaswamy, H.S. (1998). Osmotic dehydration kinetics of bluberries. Drying Technol., 16 (3-5):725-741.
- Petrotos, K.B. and Lazarides, H.N. (2001). Osmotic concentration of liquid foods. J. Food Engg., 49 : 201-206.
- Prakash, S., Jha, S.K. and Datta, N. (2004). Performance evaluation of blanched carrots dried by three different driers. J. Food Engg., 62 : 305-313.
- Ranganna, S. (2003). Hand book or analysis and quality control for fruit and vegetables products. 2nd Ed. Tata McGraw Hill Pub. Co. Ltd. New Delhi, India.
- Rastogi, N.K. and Raghavarao, K. (1997). Water and solute diffusion co-efficients of carrot as a function of temperature and concentration during osmotic dehydration. J.Food Engg., 34 : 429- 440.
- Torres, J.D., Talens, P. and Escriche, I.A. (2006). Chiralt Influence of process conditions on mechanical properties of osmotically dehydrated mango. J. Food Engg.,74 : 240-246.
- Vikrant, K., Singh, J.,Chauhan, N., Chandra, S., Kumar, R. and Sunil (2019). Osmo-convective dehydration of papaya slices and quality evaluation: A review. Internat. J. Chem. Stud., 7(1) : 635-640.
- Energy Assessment of Milk Pasteurization in Dairy Plant
Abstract Views :265 |
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Authors
Balwant Singh
1,
Suresh Chandra
2,
Ratnesh Kumar
2,
Vipul Chaudhary
2,
Vikrant Kumar
2,
Sunil
2,
Rahul
2
Affiliations
1 Department of Agriculture Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agriculture Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 142-148Abstract
Energy is critical component of dairy industry. Dairy industry depends on fossil fuels for energy supply. Energy conservation in dairy plant means to develop a methodology to achieve energy saving to reduce energy costs in processing system. The aim of experiment was to investigate average quantity of milk, electricity consumption in per day. The data was analyzed of November 2016, December 2016 and January 2017 for old alfa pasteurizer in Parag dairy Meerut. The highest average quantity of milk, electricity consumption and thermal energy in shift B of November was 520.17 kg, 17.36 (KW) and 144.08(KJ×103), respectively. The lowest average quantity of milk, electricity consumption and thermal energy in shift A of November was 14 kg, 0.47 (KW) and 3.88 (KJ×103). Followed by The highest average quantity of milk, electricity and thermal energy consumption in December was 224.80 kg, 7.50 (KW) and 62.0 (KJ×103) in shift B and the lowest collection of milk 14.04 kg, electricity consumption average 0.47 (KW) and thermal energy consumption 3.78 (KJ×103) in shift A of old alfa pasteurizer. Old alfa pasteurizer’s highest average quantity of milk in January (2017), 111.78 kg, electricity consumption average was 3.73 (KW) and thermal energy consumption 31.07 (KJ×103) in shift B while lowest average collection of milk, electricity and thermal energy consumption was 42.26 kg, 1.41 (KW) and 11.79 (KJ×103) in shift C, respectively.Keywords
Energy Audit, Dairy Plant, Electrical Energy, Thermal Energy.References
- Chaudhari, A.G. and Upadhyay, J.B. (2014). Study on thermal energy scenario for in selected dairy products. Internat. J. Agric. Engg., 7(2) : 467-472.
- Desai, H.K. and Zala, A.M. (2010). An overview on present energy scenario and scope for energy conservation in dairy industry. Souvernir national seminar on energy management and carbon trading in dairy industry, Published by SMC College of Dairy Science, Anand, 1-7.
- Jadhav, Rohan, Achutan, Chandran, Haynatzki, Gleb, Rajaram, Shireen and Rautiainen, Risto (2015). Risk factors for agricultural injury: A systematic review and meta-analysis, J. Agromedicine, 20 (4) : 434 - 449.
- Modi, A. and Prajapat, R. (2014). Pasteurization process energy optimization for a milk dairy plant by energy audit approach. Internat J. Sci. & Technol. Res., 3 (6): 181-188.
- Singh, B., Chandra, S., Chauhan, N., Samsher, Singh, B.R. and Kumar, Mukesh (2017). Energy consumption during pasteurization of milk. South Asian J. Food Tech. Environ., 3(2) : 538-545.
- Yadav, R.H., Jadhav, V. V. and Chougule,G.A. (2016). Performance analysis of a dairy plant through electrical energy audit. Internat. J. Engg. Sci. &Comput., 6(6):720- 725.
- Yadav, R.H., Jadhav, V. V. and Chougule, G.A. (2016).Review paper on performance enhancement of dairy industry by energy conservation analysis. Internat. J. Engg. Sci. & Res. Technol., 5 (7): 439-450.