Time filter

Source Type

Rajpoot P.S.,Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya
Indian Journal of Environmental Protection

Bhima river is the tributary of Krishna river and covers area of 52200.29 km2 of Maharastra. Bhima river basin is the part of Deccan platuae and parental rock is volcanic igneous. Solapur district is situated in Bhima river basin and facing water scarcity problem in maximum part of year. Annually rainfall of this area is 561.78 mm. Surface runoff of Bhima river basin is 11041.78×106 CM annually which is a huge amount. So we can say that basin has a good potential of water for harvesting which can be used for different purposes as domestic, agricultural and industrial and harvesting structure will help to increase the recharging capacity of area. © 2013 - Kalpana Corporation. Source

Avtar R.,University of Tokyo | Kumar P.,Institute of Science and Technology for Advance Studies and Research ISTAR | Surjan A.,University of Tokyo | Surjan A.,Kyoto University | And 2 more authors.
Environmental Earth Sciences

The present study focuses on the hydrogeochemical composition of groundwater in Chhatarpur area with special focus on nitrate and fluoride contamination, considering the fact that groundwater is the only major source of drinking water here. Carbonate and silicate mineral weathering followed by ground water-surface water interactions, ion exchange and anthropogenic activities are mainly responsible for high concentrations of cations and anions in the groundwater in the region. The average concentration of nitrate and fluoride found in 27 samples is 1.08 and 61.4 mg/L, respectively. Nitrate enrichment mainly occurs in areas occupied with intense fertilizer practice in agricultural fields. Since the area is not dominated by industrialization, the possibility of anthropogenic input of fluoride is almost negligible, thus the enrichment of fluoride in groundwater is only possible due to rock-water interaction. The highly alkaline conditions, which favor the fluorite dissolution, are the main process responsible for high concentration of fluoride. © 2013 Springer-Verlag Berlin Heidelberg. Source

Gulia A.,Sant Longowal Institute of Engineering And Technology | Sharma H.K.,Sant Longowal Institute of Engineering And Technology | Sarkar B.C.,Sant Longowal Institute of Engineering And Technology | Upadhyay A.,Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya | Shitandi A.,Egerton University
Food and Bioproducts Processing

Aloe vera leaves were dried at different temperatures in hot air oven and powdered. The percent powder yield was found 2.60%, 2.60%, 2.55% and 2.52% at 50, 60, 70 and 80 °C respectively. Powder samples had the pH (1% solution) 3.51, 3.53, 3.52 and 3.53 with the rise of drying temperature in the selected range. Statistically, yield and pH indicated no significant difference (p < 0.5) due to drying temperature variation. Wettability of powder at 70 °C was 32 s as compared to 35, 35 and 37 s in the samples obtained at 50, 60 and 80 °C respectively. Water absorption capacity of powder at 70 °C was 359% as compare to 351%, 354% and 356% of 50, 60, and 80 °C powder samples. The HPLC chromatogram obtained for the sample dried at 80 °C shows that as the temperature increased from 50 to 80 °C, aloin content decreased from 10.6 to 1.7 ppm. The "a" values were found 2.028, 2.226, -0.282 and 2.531 for the samples obtained after drying at 50, 60, 70 and 80 °C respectively. Samples obtained at 70 °C showed negative "a" value indicated that the sample was more greenish in colour as compared to other samples. © 2009 The Institution of Chemical Engineers. Source

Upadhyay A.,Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya | Sharma H.K.,Sant Longowal Institute of Engineering And Technology | Sarkar B.C.,Sant Longowal Institute of Engineering And Technology
Journal of Food Quality

Rice and gram flour mix with carrot pomace powder (CPP) was used for the extrudates under study. Response surface methodology was used to analyze the effect of die temperature (65-125C), feed rate (2.5-8.5 g/s), feed moisture (10-30%, w.b.) and CPP (1.5-15.5%) on extrudate moisture, expansion index, bulk density and sensory characteristics of extrudates. Regression equations describing the effect of each variable were obtained. Die temperature was observed to be the most effective (P < 0.05) process variable to affect the selected responses, followed by change in feed moisture and CPP. Overall acceptability (OA) of the experimental samples ranged from 3.4 to 7.9 for the selected process variables. An optimization of process variables using regressed equation was attempted for maximum desirability in responses. Optimum incorporation level of CPP was found to be 5%, with OA score of 7.4. The study demonstrated that an acceptable extruded product can be prepared by CPP incorporation. © 2010 Wiley Periodicals, Inc. Source

Sharma H.K.,Sant Longowal Institute of Engineering And Technology | Ingle S.,Sant Longowal Institute of Engineering And Technology | Singh C.,Sant Longowal Institute of Engineering And Technology | Sarkar B.C.,Sant Longowal Institute of Engineering And Technology | Upadhyay A.,Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya
Journal of Food Science and Technology

Allyl isothiocyanate (AITC), which has the potential to be used as flavoring, antibacterial, antifungal, antifermentative and antibrowning agent in food industry, was extracted from the pretreated MM by distillation technique. The mustard meal was analyzed for the proximate composition and the metals Fe, Mg and Zn. At the optimum pretreatment conditions of temperature 60 °C, time 120 min and pH 4.5, the effect of fractional distillation, mesh size and different additives was studied. Considerable effect of mesh size was observed, as the mesh size was decreased from 1,690 to 400 μm, the allyl isothiocyanate content was increased from 99.15 to 337.11 mg/100 ml. Addition of magnesium chloride (0.05 g/l to 0.2 g/l) and L-ascorbic acid (1 g/l to 5 g/l) increased allyl isothiocyanate from 257.79 to 317.28 mg/ 100 ml and 316.77 to 396.60 mg/100 ml respectively whereas the addition of the magnesium chloride and L-ascorbic acid in combination did not affect the AITC extraction rate as compare to their addition in single effect. © Association of Food Scientists & Technologists (India) 2011. Source

Discover hidden collaborations