Journal of Food, Nutrition and Population Health, 2017
Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead p... more Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead play important role to increase the biological oxygen demand (BOD) of water. With milk components also wastewater contain detergents and sanitizing agents which are result of cleaning process increase the concentration of chemical oxygen demand (COD). There are many ways to reduce the BOD and COD, but biological treatment is the primary mean. Both aerobic and anaerobic technologies have been used, while anaerobic treatment of wastewater has emerged as viable and economical alternative over the conventional aerobic treatment particularly for high BOD. In aerobic technologies number of different treatment methods are there like, activated sludge, sequencing batch reactor, rotating biological contactors trickling filter. In anaerobic treatment methods are up flow sludge blanket (UASB), anaerobic sequencing batch reactors (ASBR), continuous-flow stirred tank reactor, hybrid anaerobic digesters, contact reactor, up flow and down flow anaerobic filter, and two-stage systems that separate the acid-forming and methane forming. There are many cases where aerobic and anaerobic processes are combined in one single treatment system. Membrane technology is alternatives to bio treatment being used for BOD reduction in dairy wastewaters which replaces secondary clarifiers in the waste treatment plants with membranes.
Antimicrobial packaging is one of the most promising active packaging systems that have been foun... more Antimicrobial packaging is one of the most promising active packaging systems that have been found highly effective in killing or inhibiting spoilage and pathogenic microorganisms that contaminate foods. The main cause of spoilage of many foods is microbial growth on the product surface mainly caused by psychrotrophs, Gram-negative and Gram-positive bacteria, yeasts and molds. In the present study, corn starch and chitosan based antimicrobial edible composite film was developed and its antimicrobial efficacy against Saccharomyces cerevisiae (NCDC-186), Aspergillus flavus (NCDC-268) and Lactobacillus acidophilus (NCDC-14) has been studied. Further, the growth characteristics of these organisms have been modelled. The thickness of the composite edible film was found to be 206.25 microns. The colour values indicated that the composite film had a lightness value (L*) of 22.36, redness or greenness value (a*) of-0.12 and yellowness or blueness value (b*) of-0.23. the optical density of starch-chitosan film composite film increased after 8 hours of exposure compared to native starch film (control) indicating rapid release of chitosan. The predicted maximum specific growth rate (μ max) of S. cerevisiae, A. flavus, and L. acidophilus in presence and absence of composite film were found to be 0.16 and 0.30, 0.13 and 0.43, and 0.21 and 0.32, respectively.
International Journal of Current Microbiology and Applied Sciences , 2018
Food color is one of the parameters impacting food quality and consumer acceptance to a significa... more Food color is one of the parameters impacting food quality and consumer acceptance to a significant level. Synthetic food colors are being used in many food products which are a major concern to human health, having allergic and carcinogenic affects. Therefore, efforts are being made to use natural food colorants from natural sources such as turmeric, saffron etc. Beetroot is one such material which is a source of betalain and is a rich source of many bioactive and phytochemical compounds which are known to provide several health benefits. Beetroot has numerous medicinal properties such as anti-oxidant, anti-hypertensive, anti-microbial, antiinflammatory, hepato-protective, anti-hyperglycaemic, anti-cancer and diuretic. Beetroot juice and extract has wide range of application in many beverages, dairy products, cereals jams, jellies, candies, ice cream, yoghurt, sauces and processed meats This paper reviews the health benefits of beetroot and the possibility of its usage as a source of natural color for dairy and food industry.
Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead p... more Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead play important role to increase the biological oxygen demand (BOD) of water. With milk components also wastewater contain detergents and sanitizing agents which are result of cleaning process increase the concentration of chemical oxygen demand (COD). There are many ways to reduce the BOD and COD, but biological treatment is the primary mean. Both aerobic and anaerobic technologies have been used, while anaerobic treatment of wastewater has emerged as viable and economical alternative over the conventional aerobic treatment particularly for high BOD. In aerobic technologies number of different treatment methods are there like, activated sludge, sequencing batch reactor, rotating biological contactors trickling filter. In anaerobic treatment methods are up flow sludge blanket (UASB), anaerobic sequencing batch reactors (ASBR), continuous-flow stirred tank reactor, hybrid anaerobic digester...
Journal of Pharmacognosy and Phytochemistry , 2018
Ohmic heating is one of the novel thermal techniques that involve the passage of an electrical cu... more Ohmic heating is one of the novel thermal techniques that involve the passage of an electrical current through a food product resulting in heat generation. Efforts are being made to apply ohmic heating in heat treatment of milk commercially. In the present study, heating pattern of milk was studied during heat treatment of milk by ohmic heating. Provision was made in the ohmic heating set up to place multiple temperature sensors to determine uniformity of heating in the bulk liquid. Cow milk was heated from 20 to 90 oC using ohmic heating technology. The parameters for study were heating rate, thermal efficiency, temperature distribution and temperature profile. Rapid heating was observed with heating rate of 3.5 oC/min and the thermal efficiency of the ohmic heating unit obtained was 88.8%. Low temperature gradient in the range of 0-1 oC was observed indicating uniform heating of milk by this novel technique.
Journal of Food, Nutrition and Population Health, 2017
Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead p... more Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead play important role to increase the biological oxygen demand (BOD) of water. With milk components also wastewater contain detergents and sanitizing agents which are result of cleaning process increase the concentration of chemical oxygen demand (COD). There are many ways to reduce the BOD and COD, but biological treatment is the primary mean. Both aerobic and anaerobic technologies have been used, while anaerobic treatment of wastewater has emerged as viable and economical alternative over the conventional aerobic treatment particularly for high BOD. In aerobic technologies number of different treatment methods are there like, activated sludge, sequencing batch reactor, rotating biological contactors trickling filter. In anaerobic treatment methods are up flow sludge blanket (UASB), anaerobic sequencing batch reactors (ASBR), continuous-flow stirred tank reactor, hybrid anaerobic digesters, contact reactor, up flow and down flow anaerobic filter, and two-stage systems that separate the acid-forming and methane forming. There are many cases where aerobic and anaerobic processes are combined in one single treatment system. Membrane technology is alternatives to bio treatment being used for BOD reduction in dairy wastewaters which replaces secondary clarifiers in the waste treatment plants with membranes.
Antimicrobial packaging is one of the most promising active packaging systems that have been foun... more Antimicrobial packaging is one of the most promising active packaging systems that have been found highly effective in killing or inhibiting spoilage and pathogenic microorganisms that contaminate foods. The main cause of spoilage of many foods is microbial growth on the product surface mainly caused by psychrotrophs, Gram-negative and Gram-positive bacteria, yeasts and molds. In the present study, corn starch and chitosan based antimicrobial edible composite film was developed and its antimicrobial efficacy against Saccharomyces cerevisiae (NCDC-186), Aspergillus flavus (NCDC-268) and Lactobacillus acidophilus (NCDC-14) has been studied. Further, the growth characteristics of these organisms have been modelled. The thickness of the composite edible film was found to be 206.25 microns. The colour values indicated that the composite film had a lightness value (L*) of 22.36, redness or greenness value (a*) of-0.12 and yellowness or blueness value (b*) of-0.23. the optical density of starch-chitosan film composite film increased after 8 hours of exposure compared to native starch film (control) indicating rapid release of chitosan. The predicted maximum specific growth rate (μ max) of S. cerevisiae, A. flavus, and L. acidophilus in presence and absence of composite film were found to be 0.16 and 0.30, 0.13 and 0.43, and 0.21 and 0.32, respectively.
International Journal of Current Microbiology and Applied Sciences , 2018
Food color is one of the parameters impacting food quality and consumer acceptance to a significa... more Food color is one of the parameters impacting food quality and consumer acceptance to a significant level. Synthetic food colors are being used in many food products which are a major concern to human health, having allergic and carcinogenic affects. Therefore, efforts are being made to use natural food colorants from natural sources such as turmeric, saffron etc. Beetroot is one such material which is a source of betalain and is a rich source of many bioactive and phytochemical compounds which are known to provide several health benefits. Beetroot has numerous medicinal properties such as anti-oxidant, anti-hypertensive, anti-microbial, antiinflammatory, hepato-protective, anti-hyperglycaemic, anti-cancer and diuretic. Beetroot juice and extract has wide range of application in many beverages, dairy products, cereals jams, jellies, candies, ice cream, yoghurt, sauces and processed meats This paper reviews the health benefits of beetroot and the possibility of its usage as a source of natural color for dairy and food industry.
Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead p... more Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead play important role to increase the biological oxygen demand (BOD) of water. With milk components also wastewater contain detergents and sanitizing agents which are result of cleaning process increase the concentration of chemical oxygen demand (COD). There are many ways to reduce the BOD and COD, but biological treatment is the primary mean. Both aerobic and anaerobic technologies have been used, while anaerobic treatment of wastewater has emerged as viable and economical alternative over the conventional aerobic treatment particularly for high BOD. In aerobic technologies number of different treatment methods are there like, activated sludge, sequencing batch reactor, rotating biological contactors trickling filter. In anaerobic treatment methods are up flow sludge blanket (UASB), anaerobic sequencing batch reactors (ASBR), continuous-flow stirred tank reactor, hybrid anaerobic digester...
Journal of Pharmacognosy and Phytochemistry , 2018
Ohmic heating is one of the novel thermal techniques that involve the passage of an electrical cu... more Ohmic heating is one of the novel thermal techniques that involve the passage of an electrical current through a food product resulting in heat generation. Efforts are being made to apply ohmic heating in heat treatment of milk commercially. In the present study, heating pattern of milk was studied during heat treatment of milk by ohmic heating. Provision was made in the ohmic heating set up to place multiple temperature sensors to determine uniformity of heating in the bulk liquid. Cow milk was heated from 20 to 90 oC using ohmic heating technology. The parameters for study were heating rate, thermal efficiency, temperature distribution and temperature profile. Rapid heating was observed with heating rate of 3.5 oC/min and the thermal efficiency of the ohmic heating unit obtained was 88.8%. Low temperature gradient in the range of 0-1 oC was observed indicating uniform heating of milk by this novel technique.
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