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Amudhasurabi A.,Indian Institute ofCrop Processing Technology | Jayas D.S.,University of Manitoba | Alagusundaram K.,Indian Institute of Crop Processing Technology
Indian Journal of Marketing | Year: 2015

This paper assessed the rationale of public policy intervention in rice and wheat markets in India. Specifically, this study compared the government's economic cost for subsidized distribution of rice and wheat with the domestic market prices to examine the economic viability of the public distribution system. The statistical grouping of domestic market prices of rice and wheat displayed a significant inter-year variation in the recent years from 2007 to 2011. The price increase was much higher for rice than for wheat. The government's economic costs for distribution of rice and wheat through the public distribution system were close to the domestic prices. The paper presents a critical analysis of the government's policy on subsidized grain distribution. Suggestions on government policy and the role of the private sector are explained in the Indian scenario. Furthermore, possibilities for price stabilization in the private food grain market, control over food inflation, and scope for tax revenues for government from the private sector are also discussed.

Moses J.A.,Indian Institute of Crop Processing Technology | Norton T.,Harper Adams University College | Alagusundaram K.,Indian Institute of Crop Processing Technology | Tiwari B.K.,Teagasc
Food Engineering Reviews | Year: 2014

The drying of foods is hugely important technique for the food industry and offers possibilities for ingredient development and novel products to consumers. In recent years, there have been many advances in technology associated with the industrial drying of food including pre-treatments, techniques, equipment and quality. Recent research has revealed that novel drying approaches such as microwave- or ultrasound-assisted drying, high electric field drying, heat pump drying and refractance window drying can be now taken to improve the efficiency and efficacy of drying so that energy consumption can be reduced whilst at the same time preserving the quality of the end product. However, whilst research has showed these technologies to be successful, commercial practitioners do not often know what techniques have the greatest potential in industry. The current work highlights recent developments of valuable novel drying techniques to promote sustainability in the food industry and points towards. © 2014 Springer Science+Business Media New York.

Joshi K.,Indian Institute of Crop Processing Technology | Mahendran R.,Indian Institute of Crop Processing Technology | Alagusundaram K.,Indian Institute of Crop Processing Technology | Norton T.,Harper Adams University College | Tiwari B.K.,Teagasc
Trends in Food Science and Technology | Year: 2013

Fresh produce such as fruit and vegetables are known carriers of pathogenic microorganisms that often lead to outbreaks of food borne illnesses and public health scares. During the processing of fresh produce strong sanitizers and disinfectants are often required to remove the microbiological load left behind by washing. While such sanitizers and disinfectants must be highly efficacious as an anti-microbial agent, at the same time they must be cost effective, environmentally friendly, non-hazardous to public health and have insignificant effect on the nutritional and organoleptic properties of the fresh produce. This paper reviews the efficacy of various disinfectants to reduce the microbial spoilage and to increase the shelf life of fresh produce without compromising the quality of the end product. Inactivation of microbes using various disinfectants and parameters governing for inactivation are detailed. This review identifies the safest disinfectants that inactive pathogens while maintaining the sensory quality of fresh produce. © 2013 Elsevier Ltd.

Srinivasan K.,Tamil University | Sivasubramanian S.,Tamil University | Kumaravel S.,Indian Institute of Crop Processing Technology
International Journal of Pharma and Bio Sciences | Year: 2014

Adhatoda vasica (AV), a popular Indian medicinal plant, is a rich source of polyphenolic compounds especially flavonoids which are responsible for strong anti-oxidant properties that helps in the therapy of various respiratory diseases. In the present investigation, phytochemical screening and gas chromatography mass spectrometry analysis of AV leaves was carried out to evaluate the chemical composition in different solvent extraction which could be useful in future experimental studies. Phytochemical analysis confirmed the presence of alkaloids, flavaones, flavanoids, phytosterols, fixed oils, saponins, phenolic compounds, tannins, carbohydrates and glycosides in the ethanolic extract comparing to the other extracts. Interestingly, ten anti-inflammatory compounds like terpene alcohol, diterpene, linolenic acid, alkaloid, vitamin, steroid and sesquiterpene oxide were identified through GC- MS analysis in both the ethanol and methanol extract. In conclusion, the ethanol extract is more effective for extracting major active compounds and for therapeutic applications.

Loganathan M.,Indian Institute of Crop Processing Technology | Jayas D.S.,University of Manitoba | Fields P.G.,Agriculture and Agri Food Canada | White N.D.G.,Agriculture and Agri Food Canada
Journal of Stored Products Research | Year: 2011

Chickpea (Cicer arietinum L.; Leguminasae) is an important pulse crop grown, around the world. The whole grain of chickpea is damaged by the cowpea seed beetle, Callosobruchus maculatus (Coleoptera: Bruchidae), which is the most important field-carry-over storage pest of pulses. The management of this insect in storage using chemicals leads to insecticide residues in grains and insecticide resistance development in insects. Thermal disinfestation is one of the means of physical insect control. Eggs, larvae, pupae and adults were held at 42 or 0 °C for varying durations. Pupae and adults were equally heat tolerant. The lethal time to reduce survival by 50% (LT 50) at 42 °C for eggs, larvae, pupae and adults were 18, 57, 78 and 71 h, respectively. Pupa was the most cold-tolerant stage. The LT 50 at 0 °C for eggs, larvae, pupae and adults were 3, 8, 10 and 4 d, respectively. The LT 50 for pupae were 4907, 4262, 336, 36 and 13 min at the grain temperature of 42, 45, 50, 55 and 60 °C, respectively. The LT 50 of pupae at 0,-5,-10 and -15 °C were 274, 122, 7 and 2 h, respectively. © 2011 Elsevier Ltd.

Ahmed F.,Indian Institute of Crop Processing Technology | Ghalib R.,Kulliyyah of Science | Sasikala P.,Indian Institute of Crop Processing Technology | Mueen Ahmed K.,King Faisal University
Pharmacognosy Reviews | Year: 2013

Alzheimer′s disease (AD) is a progressive neurodegenerative disease, wherein a progressive loss of cholinergic synapses occurs in hippocampus and neocortex. Decreased concentration of The neurotransmitter, acetylcholine (ACh), appears To be critical element in The development of dementia, and The most appropriate Therapeutic approach To Treat AD and other form of dementia is To restore acetylcholine levels by inhibiting both major form of cholinesterase: Acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). Consequently, researches have focused Their attention Towards finding cholinesterase inhibitors from natural products. A large number of such inhibitors have been isolated from medicinal plants. This review presents a comprehensive account of The advances in field of cholinesterase inhibitor phytoconstituents. The structures of some important phytoconstituents (collected Through www.Chemspider.com) are also presented and The scope for future research is discussed.

Balasubramanian P.,Indian Institute of Technology Madras | Karthickumar P.,Indian Institute of Crop Processing Technology
IEEE-International Conference on Advances in Engineering, Science and Management, ICAESM-2012 | Year: 2012

India is marching towards achieving a desirable status of a developed country with rapid strides. Ensuring uninterrupted supply of energy to support economic and commercial activities is essential for sustainable economic growth. In true sense, sustainable development should be widely spread in all three dimensions - social, economic, and environmental. For all these areas, energy is perhaps the most important aspect. The production and the consumption patterns at the local and the global scale, determine not only all the activities in society, but also some major environmental issues like pollution, green house effect, and desertification. This paper presents the scenario of power generation, consumption and forecasts power requirements up to 13 th five year plan. While it also stressing on energy and its close linkages with environment, poverty and sustainability. This also describes the strategies to meet the necessary demand of power and steps taken to achieve sustainability. © 2012 Pillay Engineering College.

Tiwari B.K.,Manchester Metropolitan University | Tiwari B.K.,Indian Institute of Crop Processing Technology | Brennan C.S.,Manchester Metropolitan University | Jaganmohan R.,Indian Institute of Crop Processing Technology | And 2 more authors.
LWT - Food Science and Technology | Year: 2011

Biscuits were prepared by substituting wheat flour with dehulled pigeon pea (Cajanus cajan L) flour (PPDF) or pigeon pea byproduct flour (PPBF). PPBF was obtained by recovering edible cotyledon material from milling byproducts. PPBF had a higher level of protein (29.42 g/100g) compared to PPDF (24.67 g/100g). Composite flour blends were prepared by substituting wheat flour (WF) with either PPDF or PPBF at 95:5, 90:10, 85:15, 80:20 and 75:25 incorporation levels. Biscuits were analysed for composition, physical and sensory parameters. Protein content of PPDF and PPBF fortified biscuits increased by 1.3 and 1.4 times respectively compared to control along with a significant increased in fibre content. Results indicate that good quality biscuits with increased levels of protein and fibre can be prepared by substituting wheat flour using 85:15 of PPDF or 90:10 of PPBF without significantly affecting the sensory quality of biscuits. This study demonstrates the potential feasibility of incorporating pigeon pea milling byproducts in the manufacture of biscuits. © 2011 Elsevier Ltd.

Joyner J.J.,Indian Institute of Crop Processing Technology | Yadav B.K.,Indian Institute of Crop Processing Technology
Journal of Food Science and Technology | Year: 2015

This article summarises the results of the investigation of application of microwave exposure on the dehulling characteristics of the black gram and the properties of the dehulled grains. Black gram was exposed to 3 microwave power levels, viz., 450, 630 and 810 W for 7 different exposure, ranging from 60 to 150 s at an interval of 15 s with a view to determine the suitable combination of dosage in order to get the maximum yield with little change in colour. Related changes in properties were also studied. It was observed that the surface temperature of the grain increased with the increase in microwave power level from 450 to 810 W as well as exposure time from 60 to 150 s in the range from 58 to 123 °C while the dehulling time reduced from 445 to 170 s. The dehulling yield increased with increasing microwave dosage in the beginning and reached to the maximum value followed by decreasing trend. The colour of the dehulled grain changed slowly up to a microwave dosage of 972 J/g after that it changed vividly darker than the control. The dehulling and dhal yields and colour change were polynomial functions of microwave dosage. The highest yield of 73.7 % was achieved at about 972 J/g with a little change in colour (CIELAB ΔE* value of 2.58). The corresponding dehulling time, cooking time and losses during dehulling were respectively 185 s, 10 min and 15.1 % as compared to 492 s, 20 min and 31.5 % for control respectively. It is concluded that a dosage of about 972 J/g was the best for the black gram dehulling at a rate of 630 W or higher power level. © 2013, Association of Food Scientists & Technologists (India).

Jerish Joyner J.,Indian Institute of Crop Processing Technology | Yadav B.K.,Indian Institute of Crop Processing Technology
Journal of Food Science and Technology | Year: 2015

Black gram kernels with three initial moisture contents (10, 14 & 18 % w.b.) were steam treated in a continuous steaming unit at three inlet steam pressures (2, 3 & 4 kg/cm2) for three grain residence times (2, 4 & 6 min) in order to determine best treatment condition for maximizing the dhal yield while limiting the colour change in acceptable range. The dhal yield, dehulling loss and the colour difference (Delta E*) of the dehulled dhal were found to vary respectively, from 56.4 to 78.8 %, 30.8 to 8.6 % and 2.1 to 9.5 with increased severity of treatment. Optimization was done in order to obtain higher dhal yield while limiting the colour difference (Delta E*) within acceptable range i.e. 2.0 to 3.5 using response surface methodology. The best condition was obtained with the samples having 13.1 % initial moisture treated with 4 kg/cm2 for about 6 min to achieve a dhal yield of 71.2 % and dehulling loss of 15.5 %. © 2015 Association of Food Scientists & Technologists (India)

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