Search

Your search keyword '"Kothakota, Anjineyulu"' showing total 271 results
Start Over "Kothakota, Anjineyulu"
271 results on '"Kothakota, Anjineyulu"'

20. Decontamination of Fruits

Author

Khanashyam, Anandu Chandra, Shanker, M. Anjaly, Kothakota, Anjineyulu, Pandiselvam, R., Shah, Manzoor Ahmad, editor, and Mir, Shabir Ahmad, editor

Published
2022
Full Text
View/download PDF

41. Energy requirement in non‐centrifugal sugars production units and its mitigation via steam controlled concentration techniques.

Author

Thulasiraman, Venkatesh, Kothakota, Anjineyulu, and Sajeev, Moothandaserry S.

Subjects
ENERGY consumption, ENERGY dissipation, FIELD research, EXPORT marketing, SUGARS, BAGASSE
Abstract

Non‐centrifugal sugars (NCS) are traditionally consumed sweeteners which are gaining momentum in the global market due to the presence of nutritional and mineral content. Traditionally NCS is produced by concentrating sugarcane juices in an open pan evaporation process using dried bagasse as a fuel. Field trials at the traditional production site of NCS showed the energy efficiency as low as 8%–10%. Moreover, the effective bagasse consumption as a fuel stands at 7–8 kg/kg NCS production, whereas, as per stoichiometry and theoretical calculations, the actual bagasse consumption required for the production of NCS is a mere 0.65 kg/kg NCS production. Hence, as an alternative to the existing process, the concentration of cane juices by steam‐controlled evaporation has been studied and it has been found that the steam‐controlled evaporation can enhance the energy efficiency to 78%–83% with an effective bagasse consumption of 1.05 ± 0.04 kg/kg NCS production. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

46. Influence of ozone treatment on functional and rheological characteristics of food products: an updated review.

Author

Anjali, K. U., Reshma, C., Sruthi, N. U., Pandiselvam, R., Kothakota, Anjineyulu, Kumar, Manoj, Siliveru, Kaliramesh, Marszałek, Krystian, and Khaneghah, Amin Mousavi

Subjects
OZONE, PRODUCT reviews, PRODUCT attributes, RHEOLOGY, RESEARCH personnel
Abstract

In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

47. Influence of refrigerated adsorption dehumidified drying towards the retention of phenolic, flavonoid and antioxidant properties of small cardamom (Elettaria cardamomum): Performance comparison with convection, solar and fluidized bed dryer

Author

Silpa, V., primary, Athira, V.A., additional, Nandulal, A.M., additional, Gokulvel, E., additional, Mishra, Tripti, additional, Venugopal, V.V., additional, Arumugam, Muthu, additional, Kothakota, Anjineyulu, additional, and Venkatesh, T., additional

Published
2023
Full Text
View/download PDF

50. Development and characterization of gelatinized starch doped microcellulose paper from tender coconut (Cocos nuciferaL) husk

Author

Pandiselvam, R., Harikrishnan, M.P., Khanashyam, Anandu Chandra, Basil, M., Anirudh, M., Manikantan, M.R., and Kothakota, Anjineyulu

Abstract

Cellulose-starch based composite papers are could be used as packaging materials due to their biodegradable and renewable properties. In this study, biodegradable composite paper were developed from tender coconut husk with starch as an additive. Potato and corn starch were added to the matrix at a ratio of 5%, 10% and 15% and were evaluated for the mechanical, physical, and structural properties as well as the biodegradability of the biocomposite paper. The tensile strength and the elongation percentage of the developed biocomposite paper varied from 12.45 ± 1.69 MPa to 9.52 ± 4.30 MPa and 9.76 ± 0.99% to 15.52 ± 3.27% respectively. The results indicate a decreasing trend in tensile strength with increasing starch concentration, attributed to reduced hydrogen bonding density. Moisture content analysis shows no significant difference between starch types. The composition of the paper was analyzed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The outcomes demonstrated the existence of robust interactions between the hydroxyl groups of starch and cellulose of coconut husk matrix. Moreover, the material showed a degradation rate of approximately 70% within a 20-day period, demonstrating its suitability for the production of biodegradable material. This study suggests that tender coconut husk is a promising material for the production of paper intended for packaging applications.

Published
2024
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results