Informatics Publishing Limited

P. Arun Kumar ¹, R. Nirmala ², E. P. Bhavya ³

Affiliations
1 National Dairy Research Institute, Southern Regional Station, Bengaluru Karnataka, IN
2 Department of Food and Agricultural Process Engineering, College of Agricultural Engineering and Research Institute, Tamil Nadu Agricultural University, Coimbatore T.N., IN
3 Department of Food and Agricultural Process Engineering, College of Agricultural Engineering and Research Institute, Tamil Nadu Agricultural University, Coimbatore T.N.

Abstract

Green leafy vegetables are common in the Indian diet. A variety of greens are consumed in different parts of the country. Leafy vegetables are highly perishable and their shelf life depends on duration and conditions of storage. In the view of the increasing demand for products with a fresh-like quality which are very nutritious and easily available in the local market, a research has been conducted to assess the quality of the drumstick leaves by using different packaging materials and methods under different storage conditions. Influence of packaging conditions on minimally processed drumstick leaves were studied during 12 days of storage at 50C. The pretreated drumstick leaves were packaged in Low density polyethylene (LDPE) and polypropylene materials of different thickness namely, 150, 250 and 350 gauges under normal ambient air and refrigerated condition and stored in ambient (25±20 C), refrigerated (5±20 C) temperatures with quality analysis under a day interval for twelve days. The results observed for different conditions with respect to the quality deterioration revealed that 350 gauge thick LDPE was found to be the best in maintaining the colour and the reduction in vitamin C content(150 mg/ 100 g), beta carotene content (4793 μg/100 g) was found to be less during the storage and it was also observed that the rate of increase in the microbial load i.e. fungi, bacteria was less with the values 2.96 x106 and 1.21 x104, respectively at the end of storage period

Keywords

Packaging, Storage, Conditions, Shelf-life, Drumstick Leaves

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P. Arun Kumar ¹, S. K. Meti ²

Affiliations
1 Department of Extension, National Dairy Research Institute, Karnal, Haryana, IN
2 Department of Agricultural Extension, University of Agricultural Sciences, Raichur, Karnataka, IN

Abstract

The study was conducted on Knowledge level of women dairy entrepreneurs about improved dairy management practices of Nagamangala and Krishna Rajpet of Mandya district in Karnataka during 2010-2011 to ascertain knowledge about improved dairy management practices for which 120 women dairy entrepreneurs selected from 12 villages. The study indicated that medium level of knowledge was found among women dairy entrepreneurs. 100 per cent of knowledge was recorded in case of improved dairy management practices in regular cleaning of cattle shed and drainage system, providing sufficient water for drinking to animals (thrice a day), fixed time for milking at regular intervals, wash udder and utensils before milking, sell the milk in cooperative societies and milk yield record keeping. Correlation analysis revealed that education, income, livestock possession, decision making ability, mass media participation, social participation, extension participation, risk orientation and economic motivation showed positive and significant relationship with knowledge about independent variables. Regression analysis revealed that education, mass media participation, extension participation, risk orientation, economic motivation showed positive and significant relation. The remaining five variables age, family, land holding, live stock possession and social participation did not show any significant relationship with their knowledge of women dairy entrepreneurs.

Keywords

Knowledge, Dairy Management Practices, Women Dairy Entrepreneurs, Correlation Analysis

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Kedarnath Patil ¹, L. Vikas ¹, P. Arun Kumar ²

Affiliations
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru (karnataka), IN
2 National Dairy Research Institute, Southern Regional Station, Bengaluru (karnataka), IN

Abstract

The present study is carried out to standardize the pretreatment of sapota slices and study drying characteristics during convective drying. The effect of process parameters during osmotic dehydration such as osmosis, concentration and temperature of syrup on mass reduction, water loss and solid gain increased with increase of syrup concentration and temperature. The water loss and solid gain during osmosis at 30, 40 and 50°Brix was varied in the range of 13.54 to 30.25 and 23.84 to 36.66 per cent at 30, 40 and 50° C temperatures, respectively. The drying temperature and pretreatment as osmotic dehydration had a significant effect on the rehydration ratio and colour. The drying times of osmosed sapota slices by convective drying at 50, 60, 70 and 80 per cent drying temperature were 12, 10 and 8 and 6 hrs, respectively. Quality of dried product in respect to colour and rehydration was superior. The osmo-convective dehydrated samples were found more acceptable than convective dried ones. The sapota dried at 40°C brix solution concentration, 30°C osmosis temperature and 707°C drying temperature was more acceptable on the basis of colour and rehydration.

Keywords

Osmo-Convective Drying, Colour Value, Sapota Dehydration.

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V. Susmitha ¹, Visalakshi Nagappan ², P. Arun Kumar ¹

Affiliations
1 Department of Periodontics, K. S. R. Institute of Dental Science and Research, K. S. R. Kalvi Nagar, Tiruchengode – 637215, Tamil Nadu, IN
2 Department of Periodontics, K. S. R. Institute of Dental Science and Research, K. S. R. Kalvi Nagar, Tiruchengode – 637215, Tamil Nadu

Abstract

Laser is one of the most captivating technologies in dental practice. Lasers in dentistry have revolutionized several areas of treatment in recent years. Introduced as an alternative to mechanical cutting device, laser has now become a most promising choice in many dental applications. Lasers evolved in dentistry have been widely used for various soft tissue and hard tissue applications. Various dental procedures like removing the caries, treatment of dental hypersensitivity, growth modulation, removal of calculus, recontouring an depigmentation of gingiva and other soft tissue procedures like frenectomy and gingivectomy etc. This article gives an insight into lasers in dentistry.

Keywords

Lasers, Photo Stimulation, Soft Tissue Lasers.

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