Informatics Publishing Limited

S. Prince Samuel , N. Karthikeyan

Abstract

In this paper, an adaptive temperature control system for plant cultivation is proposed.The proposed method analyses the internal temperature of red and blue LED arrays and determines the optimal fan speed for various temperature conditions. The adaptive control system is then implemented based on the analysed data. Hence, the proposed system can better reduce the fan control power and noise than the conventional method. In the experimental results, the error between the simulation model and real system was at most 2.96%. The proposed method reduced the power consumption to 60% that of the conventional system when the target temperature was 38 °C.

Keywords

Light Emitting Diode, Temperature Control, Power Reduction

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S. Banupriya ¹, A. Elango ¹, N. Karthikeyan ¹, C. Kathirvelan ¹

Affiliations
1 Department of Livestock Product Technology (Dairy Science), Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Namakkal - 637 002, Tamil Nadu, IN

Abstract

Objectives: An experiment has been carried out to study the milk fat replacement with sunflower oil rice bran wax organogel on physico chemical characteristics of ice cream. Sunflower oil rice bran wax organogel was produced by combining 10% (wt) of RBW and 90% (wt) of sunflower oil. Methods: Sunflower oil rice bran wax organogel was used at 0, 2.5, 5.0, 7.5 and 10.0 %as a milk fat replacer to develop dietetic ice cream. Ice cream formulation was comprised with standard formulations. Findings: The mean value of pH in the control ice cream mix was 6.39 ± 0.014 and in the treatment groups ranged from 6.36 to 6.40. The titrable acidity of different treatment ice creams ranged from 0.214 to 0.217 %and in control ice cream 0.214%. Similarly the control ice cream mix viscosity was 66.12 and in the treatment groups ranged from 60.17 to 65.82. Mean value of overrun in the control ice cream was 37.63% and it ranged from 26.79 to 34.55 %in different treatment ice creams. The mean whipping ability of control ice cream was 46.95% and it ranged from 37.5 to 45.14 %in the treatments. Application: It can be concluded that milk fat replacement with sunflower oil rice bran wax organogel did not have any impact on pH, titrable acidity but in viscosity, whipping ability and overrun up to 5% sunflower oil organogel incorporation comparable with control ice cream beyond that there was decreasing trend was noticed.

Keywords

Ice Cream, Organogels, Overrun, Sunflower Oil, Titrable Acidity, Whipping Ability.

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S. Banupriya ¹, A. Elango ¹, N. Karthikeyan ¹, C. Kathirvelan ¹

Affiliations
1 Department of Livestock Product Technology (Dairy Science), Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Namakkal - 637 002, Tamil Nadu, IN

Abstract

Objectives: Study has been carried out to develop low saturated fat dietetic ice cream by using linseed oil rice bran organogel in the place of milk fat. The linseed oil rice bran wax organogel was used at 0, 2.5, 5.0, 7.5 and 10.0% as a milk fat replacer. Methods: The raw ingredients linseed oil, rice bran wax and linseed oil rice bran wax organogel were analyzed for it fatty acid composition. Similarly, the control and treatment ice creams are also analyzed for fatty acid profile by using gas chromatography. Findings: The total saturated fatty acid in linseed oil, rice bran wax and linseed oil rice bran wax organogel was 9.40, 6.92 and 8.96% respectively. Similarly, the total unsaturated fatty acid in linseed oil, rice bran wax and linseed oil rice bran wax organogel was 89.53, 2.01 and 81.74% respectively. The levels of total saturated fatty acids in control, T1, T2, T3 and T4 ice creams were 49.56, 39.09, 28.89, 17.18 and 8.06% respectively. Similarly, the level of unsaturated fatty acids in control, T1, T2, T3 and T4 ice creams were 29.88, 41.57, 55.43, 67.10 and 79.97% respectively. Application: Present study results indicated that linseed oil was good source of linolenic acid (C18:3) fatty acid and milk fat in ice cream can be replaced up to 2.5% with linseed oil Rice Bran Wax (RBW) organogel without affecting the sensory attributes.

Keywords

Fatty Acids, Linseed Oil, Organogel, Rice Bran Wax (RBW).

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