Assessment of mass exchange during osmotic dehydration of dragon fruit

Water loss, weight reduction, solute gain and water activity were investigated during osmotic dehydration of dragon fruit in binary solution of sucrose and sodium chloride using Response Surface Methodology. Experiments were designed according to Central Composite Rotatable Design (CCRD) with four factors Temperature (30°C to 50°C), sucrose concentration (45% to 55%w/w), NaCl concentration (2.5% to7.5% w/w) and time (150 to 390 min).  Experiments were conducted in a temperature controlled environmental chamber with solution to sample ratio of 10/1 (w/w).       Analysis of variance (ANOVA) was performed to check the adequacy of the fitted models.  The response surface plots showing the interaction of variables were developed in Design-Expert 9.0.1.  For every response linear variables were found more significant than quadratic variables.  Optimum conditions for maximum water loss and weight reduction and minimum solid gain and water activity corresponds to temperature of 30°C, sucrose concentration of 55%, NaCl concentration of 6% and time of 270 min.  Desirability was 0.81. At this condition, water loss, solid gain, weight reduction and water activity were recorded as 46.35 g/100 g, 5.48 g/100 g, 40.87 g/100g and 0.843 respectively.

Розробка ринково-орієнтованих методів вартісної оцінки об’єктів інтелектуальної власності

Розроблено методичні положення визначення вартості інтелектуальних новацій на основі комбінованого середньовагового методу з використанням їх загальних та специфічних особливостей.Methodical positions of determination of cost of intellectual innovations are developed on the basis of the combined middling gravimetric method with the use of their general and specific features

Effect of Spray Drying Conditions on Color Parameters of Pomegranate Juice

Based on central composite rotatable design effects of inlet air temperature, feed flow rate and blower speed color parameters such as lightness (L*) and color channel (a*) were investigated. The results show that with increase in inlet air temperature L* value of pomegranate juice powder is increased but a* value of pomegranate juice powder is decreased. Feed flow rate has negative effect on L* value of pomegranate juice powder as feed flow rate increases L* value decreases but it has positive effect on a* value of pomegranate juice powder as feed flow rate increases a* value also increases. Blower speed has slight effect on L* value of pomegranate juice powder, increase in blower speed increases L* value and it has same effect on a* value. This indicates that as air temperature increases pigment oxidation is more and which results in lighter product at the same time if air flow rate is more moisture content increases and which averts oxidation process and reduces lightness

Study on fibre openness - Its impact on roving drafting force and yam quality

26-31A detailed analysis on the effect of fibre-to-fibre friction along with the carding parameters on the openness of fibre has been carried out. The fibre openness has been correlated with the drafting force of rovings and properties of sliver, roving and yarn. It is observed that the fibre-to-fibre friction has significant influence on the fibre openness. The increase in fibre openness results in decrease in roving drafting force. The nep count and short fibre content of card sliver, mass irregularity of card sliver, draw frame sliver, roving and yarn, total imperfections and yarn tenacity are significantly influenced by the fibre openness