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Shrivastava, A.
- Development of Small Scale Frustum Cone Shaped Butter Churn
Abstract Views :271 |
PDF Views:0
Authors
Adarsh M. Kalla
1,
C. Sahu
1,
A. K. Agrawal
1,
A. Khare
1,
K. K. Choudhaury
1,
A. Shrivastava
1,
Geetesh Sinha
1
Affiliations
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, RAIPUR (C.G.), IN
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, RAIPUR (C.G.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 153-157Abstract
A novel small scale improved butter making unit called 'Frustum Cone Shaped Butter Churn was developed with working capacity of 5 liter curd/batch. This paper deals with development of parts of churn i.e. inner and outer frustum cone, stirring tube, head and closure and insulation etc. For better insulation foamed polyethylene was used to offset the effect of ambient on temperature of curd filled inside the churn. For controlling the speed of the motor, gear and pulley arrangement with v-belt was used. The highest overrun and yield of butter were recorded to be 24.41 per cent and 1.63 kg/5l. curd at higher churning temperature of 12°C and higher churn speed of 85 rpm. However, the optimum speed of churn for good quality butter production was found to be 60 rpm at churning temperature of 10°C.Keywords
Belt-Pulley, Butter, Curd, Churn, Foamed Polyethylene, Frustum Cone Shaped Butter Churn.References
- Ahmad, T. (2009). Dairy Plant – Engineering and Management. 8th Ed. Pub by Kitab Mahal, 22-A, Sarojini Naidu Marg, Allahabad.
- Ahmad, T. (2014). Rising milk production future prospects. Indian Dairyman. 66(7): 15.
- De, S. (2012). Outlines of dairy technology, India, Oxford University Press, 163 p.
- Deman, J.M. and Beers, A.M. (1988). Fat crystal networksStructure and rheological properties. J. Text. Stud., 18(4): 303-318.
- Eltayeb, M. and Mahjoub, E. (2003). The development of an improved churner for butter extraction. M. Tech Thesis, Appropriate Technology Department of National Center for Research, Sudan. p 24.
- Gupta, C.P. and Prakash, R. (1989). Engineering heat transfer. 6th Ed., Nem Chand and Bros., Roorkee, India.
- Mortensen, M. (1945). Materials balance method for determining losses of butter fat in the creamery. Iowa Agri. Exp. Sta. Res. Bul., 337.
- O'mahony, F. (1988). Rural Dairy Technology- Experience in Ethiopia. Manual Dairy Tech Unit. International Livestock Center for Africa. Addis Ababa, Ethiopia, p 4.
- Nutritional Potential of Market and Soyfortified Bread
Abstract Views :172 |
PDF Views:1
Authors
Affiliations
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, IN
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 23, No 12 (1986), Pagination: 361-365Abstract
Bread is one of the important ready to eat foods commonly consumed by the people particularly in urban areas. It is a perishable food and manufactured in small scale industries in most of the Indian cities. Since bread is manufactured from refined flour, they are deficient in many essential constituents particularly of essential amino acids like lysine and methionine unless specific attempts are made to enrich it.- Studies on Physico-Chemical and Sensory Characteristics of Whey Based Watermelon Beverage
Abstract Views :175 |
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Authors
Affiliations
1 College of Dairy Technology, Indira Gandhi Agriculture University, Raipur-492006, IN
1 College of Dairy Technology, Indira Gandhi Agriculture University, Raipur-492006, IN
Source
Asian Journal of Research in Chemistry, Vol 2, No 1 (2009), Pagination: 57-59Abstract
Whey Based Watermelon Beverage (WBWB) prepared by bending watermelon juice (15%), sugar (7%) and different concentration of Betel leaves distillate (0, 1, 2, 3%) into chhanna whey (78-75%). The prepared beverage has red colour, highly acceptable taste and overall acceptability. The overall acceptability of beverage improved with increase in betel leaves distillate up-to 2%. After in-bottle sterilization and cooling, the beverage was stored at refrigerated temperature. The storage study showed that there is an increasing trend in the TSS, acidity, and reducing sugar and a decreasing trend in the pH and ascorbic acid but total sugar has non significant effect during storage. The sensory quality of fresh beverage containing 2% betel leaves distillate on the preparation as well as 30 days of storage were found to be highly acceptable. Additions of 3% betel leaves distillate do not improve the mouth-feel but they extend the storage period of the product. This indicates that antimicrobial and anti-oxidant properties in essential oil of betel leaf increase the storage stability of the beverage.Keywords
Whey, Whey Beverage, Watermelon, Betel Leaves Distillate.- The Evaluation of Nitric Oxide Scavenging Activity of Acalypha indica Linn Root
Abstract Views :162 |
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Authors
Affiliations
1 Technocrats Institute of Technology- Pharmacy, Bhopal-462021, IN
1 Technocrats Institute of Technology- Pharmacy, Bhopal-462021, IN
Source
Asian Journal of Research in Chemistry, Vol 2, No 2 (2009), Pagination: 148-150Abstract
Acalypha indica (Euphorbiaceae) is commonly known as Indian Copperleaf and Indian Nettle. It is a common annual herb, which grows in the hotter parts of India like Bihar, Assam and southwards of Kerala. The ethanol and aqueous extracts of ischolar_main were screened for antioxidant activity using Nitric Oxide Scavenging activity method, which showed significant percentage of inhibition in dose dependent manner. As antioxidant therapy is found to be useful in complicated disease status related with free radical activity, the present study might be extended for the formulation and evaluation of different antioxidant herbal dosage forms.Keywords
Acalypha indica, Antioxidant, Nitric Oxide Scavenging Activity.- New Simple and Economical Spectrophotometric Method for Estimation of Artemether in Pharmaceutical Dosage Forms
Abstract Views :163 |
PDF Views:0
Authors
Affiliations
1 Deptt. of Pharmaceutical Analysis, B.R. Nahata College of Pharmacy, Mandsaur (M.P), IN
2 Lachoo Memorial College of Science and Technology, Shastri Nagar, Sector-A, Jodhpur (Rajasthan), IN
3 Oasis Test House, Naroll, Ahmedabad (Gujarat), IN
1 Deptt. of Pharmaceutical Analysis, B.R. Nahata College of Pharmacy, Mandsaur (M.P), IN
2 Lachoo Memorial College of Science and Technology, Shastri Nagar, Sector-A, Jodhpur (Rajasthan), IN
3 Oasis Test House, Naroll, Ahmedabad (Gujarat), IN