Effect of Hall current on MHD mixed convection boundary layer flow over a stretched vertical flat plate

In this paper, the steady magnetohydrodynamic (MHD) mixed convection boundary layer flow of an incompressible, viscous and electrically conducting fluid over a stretching vertical flat plate is theoretically investigated with Hall effects taken into account. The governing equations are solved numerically using an implicit finite-difference scheme known as the Keller-box method. The effects of the magnetic parameter, the Hall parameter and the buoyancy parameter on the velocity profiles, the cross flow velocity profiles and the temperature profiles are presented graphically and discussed. Investigated results indicate that the Hall effect on the temperature is small, and the magnetic field and Hall currents produce opposite effects on the shear stress and the heat transfer at the stretching surface

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Not AvailableThe present work was aimed to study the oxidative deterioration of lipid profile in Indian mackerel (Rastrelliger kanagurta) at an accelerated storage temperature. Fatty acid (FA) composition and oxidative changes were analyzed at regular intervals. Initially, the total polyunsaturated fatty acid (PUFA) content was predominant followed by saturated (SFA) and monounsaturated fatty acids (MUFA). With increase in storage period, the decrease in PUFA content was significantly higher (P < 0.05) than SFA and MUFA. Among the essential FAs, ù-3 FAs were more predominant and with the storage period they showed a decreasing trend whereas the lipid oxidation products viz., peroxides, malonaldehyde and free fatty acids (FFA) increased significantly. The decrease (P < 0.05) in PUFA compounds (82.5%) has been as follows: ù-3 , ù-3 / ù-6 ratio (66.65%), PUFA/SFA ratio (66.3%) and Polyene index (PI) (82.24%) at the end of storage period. In addition, the peroxides and malonaldehyde contents showed a negative correlation (r 2 = 0.98 and 0.96 respectively) with PUFA and FFA showed a negative correlation (r 2 = 0.98) with phospholipids indicating the overall loss of valuable lipid fractions with the storage period. The study provides strong evidence that, oxidation of lipid affects nutritional quality of mackerel.Not Availabl

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Not AvailableMackerel (Rastrelliger kanagurta Cuvier ) frozen in commercial plate and air blast freezers were studied to compare the quality changes during frozen storage (-l8°C), The frozen fish were sealed in polythene bags of food grade Linear Low Density Polyethylene (LLDPE), 120 gauge thick ccnfornling,tc IS: (9845 = 1981) then packed in S ply corrugated fiberboard carton and were analyzed for changes in quality during storage at -l8°C. The moisture and protein content in air blast frozen samples ere decreased (pO.OS) in PV of both the samples. TBA of air blast frozen samples showed an increasing trend (pO.OS). The TMA-N and TVB-N of both the samples showed an increasing trend but air blast frozen samples showed little higher values (p<O.OS) than plate frozen samples. The total plate count decreased significantly (p<O.OS) in both the samples, The samples frozen in plate freezer were established to be superior (p<O.OS) cpmpared to air blast freezer with regard to sensory attributes like appearance, odour etc., and overall acceptability. The present study indicated that plate frozen samples were slightly better than air blast frozen samples in quality because of quick freezing effect but mackerel frozen by both plate and air blast freezer were acceptable even after 3 months of storage at -l8°C.Not Availabl

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Not AvailableThe present study aims to find the effect of freezing methods on the quality of mackerel (Rastrelliger kanagurta) in commercial plate and air blast freezers during freezing and subsequent frozen storage (−18 °C). Total time for freezing was significantly different (P < 0.05) between the plate and air blast freezers (90 and 220 min, respectively). This difference in the freezing time could be attributed to the varied quality of the 2 samples. Upon freezing, the moisture content decreased in air blast frozen samples compared to plate freezer where protein content decreased in both the samples. Upon freezing and during frozen storage, lipid oxidation products (peroxide value, thiobarbutiric acid value, and free fatty acid value) and volatile bases (total volatile base nitrogen and trimethyl amine nitrogen) showed an increasing trend in both the samples with values slightly higher in air blast frozen samples compared to plate frozen samples. The total plate counts showed a significantly (P < 0.05) decreasing trend in both the samples. K value did not show any significant (P < 0.05) difference between the samples where as the histamine formation was significantly (P < 0.05) increased in air blast frozen samples compared to plate frozen samples. The taste and overall acceptability was significantly different (P < 0.05) in plate frozen samples compared to air blast frozen samples on 3rd month. Both samples were in acceptable condition up to 3 mo but the plate frozen samples quality was slightly better than the air blast frozen samples.Not Availabl