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View article: Shelf Life Enhancement and Phytochemical Stability of Mango Stored Under On‐Farm Earth Air Heat Exchanger Cum Evaporative Cool System
Shelf Life Enhancement and Phytochemical Stability of Mango Stored Under On‐Farm Earth Air Heat Exchanger Cum Evaporative Cool System Open
An Earth Air Heat Exchanger cum Evaporative Cool System (EAHE‐ECS) was developed and evaluated for short‐term mango storage. During storage, the ambient temperature ranged between 27°C and 44°C, while the EAHE‐ECS maintained a lower temper…
View article: Fatty acid profiling for discriminating fermented and non-fermented pearl millet (Pennisetum glaucum L.) grains under different storage temperatures
Fatty acid profiling for discriminating fermented and non-fermented pearl millet (Pennisetum glaucum L.) grains under different storage temperatures Open
Fatty acids (FAs) are the building block of fats or lipids and the key indicator for rancidity during grain storage. The pearl millet grains were subjected to lactobacillus (LAB) fermentation and changes in their fatty acid profile with re…
View article: Lipidomic Analysis for Discriminating Fermented and Non-Fermented Pearl Millet (Pennisetum Glaucum L.) Grains during Storage using Multivariate Data Analysis
Lipidomic Analysis for Discriminating Fermented and Non-Fermented Pearl Millet (Pennisetum Glaucum L.) Grains during Storage using Multivariate Data Analysis Open
Fatty acids (FAs) are the building block of fats or lipids and the key indicator for rancidity during grain storage. The pearl millet grains were subjected to lactobacillus (LAB) fermentation and changes in their lipidomic profile with res…
View article: Mass transfer parameters and quality characteristics of aonla slices under refractance window drying
Mass transfer parameters and quality characteristics of aonla slices under refractance window drying Open
This study investigates the effects of refractance window (RW) drying process parameters on mass transfer and quality characteristics of dried aonla slices. RW drying of aonla slices was carried out at three levels of water temperature (75…
View article: Spotting of Volatile Signatures through GC-MS Analysis of Bacterial and Fungal Infections in Stored Potatoes (Solanum tuberosum L.)
Spotting of Volatile Signatures through GC-MS Analysis of Bacterial and Fungal Infections in Stored Potatoes (Solanum tuberosum L.) Open
Potatoes inoculated with Pectobacterium carotovorum spp., Aspergillus flavus and Aspergillus niger, along with healthy (control) samples, were stored at different storage temperatures (4 ± 1 °C, 8 ± 1 °C, 25 ± 1 °C) for three weeks. Volati…
View article: Influence of infrared (IR) heating parameters upon the hull adherence and cotyledon integrity of whole pigeon pea (Cajanus cajan L.) grain
Influence of infrared (IR) heating parameters upon the hull adherence and cotyledon integrity of whole pigeon pea (Cajanus cajan L.) grain Open
Traditionally, pigeon pea (Cajanus cajan L) grains require repeated pitting, moistening and drying during milling. The process is not continuous and is quite cumbersome, it requires a lot of time and the milling losses are also high. Exper…
View article: Novel Eco-Friendly Techniques for Extraction of Food Based Lipophilic Compounds from Biological Materials
Novel Eco-Friendly Techniques for Extraction of Food Based Lipophilic Compounds from Biological Materials Open
Plant-based lipophilic compounds such as edible oils, phytochemicals, flavors, fragrances and colours are valuable products in the food, pharmaceutical and chemical industry.Extraction is one of the key processing steps in recovering and p…
View article: Cracking Force Analysis for Apricot Pit Decortication Based on Mathematical Model of Hertz’s Theory
Cracking Force Analysis for Apricot Pit Decortication Based on Mathematical Model of Hertz’s Theory Open
In decortication of wild apricot pit a mathematical model based on Hertz’s theory of contact stress was developed for the prediction of force required to break the pit. Using pits subjected to a uniaxial compression stress, in their latera…