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Kulkarni, S. D.
- Process Development for Utilization of Fermented Tofu Whey as a Source of Tofu Coagulant and Antioxidants
Abstract Views :440 |
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Authors
Affiliations
1 Central Institute of Agricultural Engineering, Bhopal M.P., IN
1 Central Institute of Agricultural Engineering, Bhopal M.P., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 296–303Abstract
Tofu whey is the liquid waste in tofu production industries, contains valuable compounds such as non-digestible oligosaccharides (NDO), which promote the growth of beneficial lactic acid bacteria in the colon and is currently discarded by the food industry. Tofu whey was reported that it was used as a growth medium for the production of lactic starters and substituting for expensive basal medium for the production of L- Lactic acid by lactic acid bacteria. In this study, fermented tofu whey (TW), a by-product of tofu industry was investigated for the preparation of tofu, micro flora and chemical changes of TW during tofu whey fermentation. The gel properties of tofu coagulated with fermented TW were also studied. During the fermentation stages the change of lactic acid bacteria (LAB) was found. The pH value, protein, carbohydrate, organic acid changes during the production of fermented tofu whey were studied. It was found that the pH value of acidic whey had a significant effect on coagulation properties of TW tofu. The microbiological findings in this study have clearly demonstrated the presence of the high counts of LAB investigated and a large amount L-lactic acid produced by LAB must have act as the main tofu coagulant.Keywords
Tofu Whey, Antioxidant, Coagulant, Fermentation,LAB- A Review of the Deccan Agriculturists' Relief Acts, 1879-1895
Abstract Views :1055 |
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Source
Artha Vijnana: Journal of The Gokhale Institute of Politics and Economics, Vol 15, No 2 (1973), Pagination: 207-212Abstract
The character of money-lending was radically changed some years after the advent of the British rule. Some of these changes affected the agriculturists in various ways. The unrest of the agriculturists collsequent upon these was expressed in the Deccan Riots in 1875. A series of Acts were passed to mitigate the adverse effects of UD~ cted money-lending practices in vogue in 1875. These Acts were mainly intended for the riot affected districts of Poona, Sholapur, Satara and Ahmednagar, then called the Deccan Districts. All these Acts were called the Deccan Agriculturists' Relief Acts. This note tries to summarise the main provisions of these Acts.- Study on Respiration Rate and Respiration Quotient of Green Mature Mango (Mangifera indica L.) under Aerobic Conditions
Abstract Views :282 |
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Authors
Affiliations
1 Agro-Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal (M.P.), IN
1 Agro-Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal (M.P.), IN
Source
Asian Journal of Bio Science, Vol 7, No 2 (2012), Pagination: 210-213Abstract
Accurate measurement of respiration rate is an important aspect in designing and operating systems such as controlled and modified atmosphere storage that will extend the shelf life of the perishable produce. The respiration rate and respiratory quotient of fresh mature green mango CV. Mallika were determined under closed system at 5, 10, 15, 20, 25 and 33°C (ambient) temperatures. The respiration rate based on carbon dioxide production in aerobic condition decreased about 20 per cent relative to air atmosphere. However, the oxygen consumption sharply reduced to 25-30 per cent relative to air atmosphere at 25°C temperature. The results suggest that, the respiration rate of mango increased with temperature and decrease with storage time. Results of the study can be applied to the MAP design for extending shelf life of mango.Keywords
Mango Fruit, Physico-Chemical Properties, Respiration Rate, Respiratory Quotient.- Variation in diffusible Hydrogen Content and Hydrogen Assisted Cracking Susceptibility of Cr-Mo Steels
Abstract Views :383 |
PDF Views:4
Authors
Affiliations
1 Materials Development Division, Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, IN
2 Indian Institute of Technology, Mumbai-400 076, IN
1 Materials Development Division, Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, IN
2 Indian Institute of Technology, Mumbai-400 076, IN
Source
Indian Welding Journal, Vol 33, No 1 (2000), Pagination: 17-23Abstract
In this paper results obtained from diffusible hydrogen (HJ measurement and hydrogen assisted cracking susceptibility (HAC) of three different Cr-Mo steel welds are discussed. H0 measurements were carried out using a gas chromatograph and HAC susceptibility studies using the ur-modified hydrogen sensitivity test (UT-Modified HST). Specimens for both these studies were prepared by employing identical welding parameters. Results showed that with increase in alloy content the cracking susceptibility of the steel increased while H0 content in the weld decreased. The decrease in the H0 content is explained based on decrease in the apparent diffusivity and increase in the apparent solubility of hydrogen with alloy content. These are in turn attributed to increase in the density of hydrogen traps with alloy content. Regression analysis of the results showed that it is possible to predict the safe preheat temperature for the steel from the composition if H0 content in the weld is known.- Estimation of Weld Metal Hardness of Cr-Mo Steels
Abstract Views :388 |
PDF Views:6
Authors
Affiliations
1 Indira Gandhi Centre for Atomic Research, Kalpakkam, IN
2 Indian Institute of Technology, Powai, Mumbai, IN
1 Indira Gandhi Centre for Atomic Research, Kalpakkam, IN
2 Indian Institute of Technology, Powai, Mumbai, IN
Source
Indian Welding Journal, Vol 29, No 1 (1996), Pagination: 19-25Abstract
Hardness variation in the Cr-Mo steel weld metal as a function of Cr content and weld cooling rate was studied Chromium in the weld metal was varied by adding known amount of high purity Cr into the weld pool produced by a stationary arc. The cooling rate of the weld was measured by plunging W-Rh thermocouple in to the weld pool just at the time of extinguishing the arc and measuring the variation in temperature as a function of time using a X-t recorder. The microstructural studies revealed that in the low Cr steels the structure varied from fully martensitic to a mixture of bainite and martensite as the weld cooling rate decreased while for weld metal with Cr content higher than 5 wt% the structure remained fully martensitic irrespective of the cooling rate. The measured hardness of the weld metal for different Cr contents and cooling rates was compared with that predicted by Yurioka's and Hart's formulae. It was found that Yurioka’s formula can be used to predict the hardness of the weld metal with reasonable accuracy. It was further noticed that there is a reduction in the maximum hardness at Cr content above 5wt% and it is attributed to the presence of delta ferrite in the weld metal.- Studies on Hydrogen Assisted Cracking Susceptibility of 2.25Cr-1Mo Steel Weldments
Abstract Views :320 |
PDF Views:5
Authors
Affiliations
1 Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, IN
2 Dept, of Met, Engg. and Mat, Sci., l.l.T. Powai, Mumbai 400 076, IN
1 Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, IN
2 Dept, of Met, Engg. and Mat, Sci., l.l.T. Powai, Mumbai 400 076, IN