Copyright (c) 2009 All rights reserved. http://works.bepress.com/aamarpali Recent documents in aamarpali ratna puri Dr. en-us Sat, 31 Oct 2009 23:18:56 PDT 3600 http://works.bepress.com/aamarpali/18 http://works.bepress.com/aamarpali/18 Fri, 30 Oct 2009 21:14:42 PDT The ICUMSA or AOAC (Association of Official Agricultural Chemists) traditional test methods for testing individual constituents, pol and brix, are time consuming, operator dependent and involve the use of hazardous chemicals. The increased awareness of environmental and health topics makes it desirable to avoid the clarification of cane juice with basic lead acetate. Widely used in the food and agricultural industries, Near Infrared Spectroscopy NIR has now made considerable inroads into the more lengthy and wet chemistry procedures. Near Infrared is the region of combination bands and overtones due to interatomic forces. Hydrogenic atoms being the lightest vibrate within the near infrared region due to N-H, O-H and C-H groups. These are common atoms present within most food products. As near infrared wavelengths are specific, individual components can be identified so it can be used for quantitative analysis of phosphates, silicates and amino acids in cane juice. Amino acids are important as they, along with other nitrogenous bodies, react with reducing sugars to form colored compounds. Analyzing amino acids in a sample can help solve color problem in sugar. Alanine and glycine are commonly found amino acids in sugarcane. In the present research the online estimation of alanine and glycine is done in cane juice using Near-Infrared spectroscopy. Near Infrared Spectrophotometer of Elico (India) range (600-2500nm) has been used in its transmittance mode in conjunction with two multivariate calibration procedures, i.e., Partial Least Square Regression analysis (PLSR) and Stepwise Multivariate Linear Regression analysis (SMLR) for the analysis of alanine and glycine in cane juice. Multi linear regression analysis was also carried out to find out the most correlating wavelengths along with the standard deviation. Aamarpali Ratna Puri food engineering http://works.bepress.com/aamarpali/17 http://works.bepress.com/aamarpali/17 Fri, 15 Feb 2008 23:26:33 PST During crystallization of sucrose from the mother liquor, there is need to monitor degree of supersaturation. Supersaturation is influenced by three primary variables viz. Brix, purity and temperature of the mother liquor. It has considerable influence on product quantity. Color formation in sugar crystals is one of the areas of concern to sugar industry. Amino acids are the main color causing compounds. In the present artificial effect of Alanine on rate of crystallization of sucrose for two crystals sizes and two temperatures ranges has been studied. It has been found that growth rate of sugar crystals decreased with increase in concentration of alanine and degree of supersaturation as also temperature rise of 10 degree centigrade. aamarpali ratna puri Crystallization http://works.bepress.com/aamarpali/16 http://works.bepress.com/aamarpali/16 Mon, 03 Sep 2007 13:12:04 PDT Sugar industry being a diversified industry, along with the main product i.e. sugar it produces a number of by-products such as bagasses, molasses, filter cake etc. The study of these by-products is as important as the study of sugar. Amino acids and amides are present in raw juice and molasses. Cane juice contains amino acids, which react with reducing sugars and form colored compounds. The present study has been undertaken to study the effect of glycine at different levels and at five different temperatures on the rheological behavior of molasses. Glycine of S.D. fine-chem. Ltd was used. The rheological studies were done with the help of Brookfield (HBDV-III) rheometer. Power Law Model was applied. Least square regression analysis was applied in the log form and the consistency index, the flow behavior index, standard deviation (σ) and the correlation coefficient (R) were evaluated. The molasses is found to be non-Newtonian but it shifted to Newtonian with rise in glycine concentration in molasses at higher temperatures. Using Arrhenius equation the activation energy value of molasses was evaluated which was found to increase with the increase in concentration of glycine. aamarpali ratna puri Rheology http://works.bepress.com/aamarpali/15 http://works.bepress.com/aamarpali/15 Mon, 03 Sep 2007 13:06:19 PDT It is an accepted truth all over the universethat whatever a person sees in practical shape leaves a permanent impression on the mind. The same law applies to the cinema. It is media that always leaves a deep impact on the minds of the audience. This is true especially in case of adolescents. The age of adolescence is the age when one is like wax, turn the way you want. When some one ponders over the question, as to what conema is, answers that readily come to mind are "An art form", "A means of telling stories", "A business", An entertainment" and possibly several other similar phrases but of course, these are not the real definitions of cinema. In fact these are the theories or the concepts. Shaifali Rachna Puri education http://works.bepress.com/aamarpali/14 http://works.bepress.com/aamarpali/14 Sun, 08 Apr 2007 11:08:48 PDT The ICUMSA or AOAC (Association of Official Agricultural Chemists) traditional test methods for testing individual constituents, pol and brix, are time consuming, operator dependent and involve the use of hazardous chemicals. The increased awareness of environmental and health topics makes it desirable to avoid the clarification of cane juice with basic lead acetate. Widely used in the food and agricultural industries, Near Infrared Spectroscopy NIR has now made considerable inroads into the more lengthy and wet chemistry procedures. Near Infrared is the region of combination bands and overtones due to interatomic forces. Hydrogenic atoms being the lightest vibrate within the near infrared region due to N-H, O-H and C-H groups. These are common atoms present within most food products. As near infrared wavelengths are specific, individual components can be identified so it can be used for quantitative analysis of phosphates, silicates and amino acids in cane juice. Amino acids are important as they, along with other nitrogenous bodies, react with reducing sugars to form colored compounds. Analyzing amino acids in a sample can help solve color problem in sugar. Alanine and glycine are commonly found amino acids in sugarcane. In the present research the online estimation of alanine and glycine is done in cane juice using Near-Infrared spectroscopy. Near Infrared Spectrophotometer of Elico (India) range (600- 2500nm) has been used in its transmittance mode in conjunction with two multivariate calibrationprocedures, i.e., Partial Least Square Regression analysis (PLSR) and Stepwise Multivariate Linear Regression analysis (SMLR) for the analysis of alanine and glycine in cane juice. Multi linear regression analysis was also carried out to find out the most correlating wavelengths along with the standard deviation. aamarpali ratna puri Near Infrared Spectroscopy http://works.bepress.com/aamarpali/13 http://works.bepress.com/aamarpali/13 Fri, 09 Mar 2007 23:05:19 PST aamarpali ratna puri education http://works.bepress.com/aamarpali/12 http://works.bepress.com/aamarpali/12 Fri, 09 Mar 2007 22:56:35 PST aamarpali ratna puri education http://works.bepress.com/aamarpali/11 http://works.bepress.com/aamarpali/11 Thu, 01 Feb 2007 13:58:24 PST It is an accepted truth all over the universe that whatever a person sees in practical shape leaves a permanent impression on the mind. The same law applies to the cinema. It is a media that always leaves a deep impact on the minds of the audience. This is true especially in case of the adolescents. The age of adolescence is the age when one is like wax, turn the way you want. When some one ponders over the question, as to what cinema is, the answers that readily come to mind are "An art form", "A means of telling stories", "A business", "An entertainment" and possibly several other similar phrases but of course, these are not the real definitions of cinema. In fact these are the theories or the concepts that on................................................... Shaifali Rachna Puri psychology http://works.bepress.com/aamarpali/10 http://works.bepress.com/aamarpali/10 Thu, 01 Feb 2007 13:29:44 PST Sugar crystallization is a delicate process in which both super saturation and crystal content play a decisive role. Growth rates of sugar crystals are determined in the presence of different levels of the oxalic acid. Two-liter laboratory vacuum pan used in Kishihara laboratory, Japan under controlled conditions is used for the present study. The effect of oxalic acids on the growth rate of sugar crystals was studied at two different temperatures 328 and 338K and with two different seed size of sucrose (850 and 600ìm). The growth rate was studied at two degrees of supersaturation (1.10 and 1.15). The growth rate of sucrose crystals (with or without added impurity) showed significant increase with the 100C rise in temperature. The growth rate of sucrose crystals was found to decrease with the increase in the level of oxalic acid in sugar solution. aamarpali ratna puri Crystallization http://works.bepress.com/aamarpali/9 http://works.bepress.com/aamarpali/9 Thu, 01 Feb 2007 12:56:46 PST The ICUMSA or AOAC (Association of Official Agricultural Chemists) traditional test methods for testing individual constituents, pol and brix are time consuming, operator dependent and involve the use of hazardous chemicals. The increased awareness for environmental and health topics makes desirable to avoid the clarification of cane juice with basic lead acetate. Widely used in the food and agricultural industries, Near Infrared Spectroscopy NIR has now made considerable inroads into the more lengthy and wet chemistry procedures. Near Infrared is the region of combination bands and overtones due to interatomic forces. Hydrogenic atoms being the lightest vibrate within the near infrared region due to N-H, O-H and C-H groups. These are common atoms present within the most food products. As near infrared wavelengths are specific, individual components can be identified so it can be used for quantitative analysis of impurities in cane juice. During sugar crystallization silica creates problems by forming calcium silicate scales in the inner surface of boilers, which are too hard to be removed. Near Infrared Spectrophotometer of Elico (India) range (600-2500nm) has been used in it's transmittance mode in conjunction with two multivariate calibration procedures i.e Partial Least Square Regression analysis (PLSR) and Stepwise Multivariate Linear Regression analysis (SMLR) for the analysis of silica in cane juice. The PLSR procedure proved to be more accurate. Multi linear regression analysis was also carried out and the wavelengths identified were 943 and 1912nm with standard deviation of 35.29. aamarpali ratna puri Near Infrared Spectroscopy