Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Shubham Subrot Panigrahi"'
Publikováno v:
Journal of Ethnic Foods, Vol 2, Iss 3, Pp 97-109 (2015)
The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in ayurvedic dietetics and traditional foods that many of the tradition
Externí odkaz:
https://doaj.org/article/89b33a8769154f26bcc6fba0baa4bc36
Publikováno v:
Drying Technology. 41:1133-1147
Computational fluid dynamics model parameters highly depend on the storage structure, grain conditions, and airflow properties. Solution methods obtained for the lab-scale bins cannot be extrapolated for a relatively large on-farm silo. To validate t
Publikováno v:
Journal of Food Science and Technology. 59:4165-4175
Vitamin A deficiency (VAD) is adamant in developing countries especially affecting pregnant women and children. Popular maize hybrid (CO6) contains higher β-carotene concentration (923 µg/100 g), is considered one of the prominent and cheapest sour
Technological advancement in food processing industries is thriving by the application of robotics for automation in material handling and conveying, which are labor-intensive processes. Research in recent times has been gearing up for the deployment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdd65eec629b16586b9f66a1a64a5f7d
https://hdl.handle.net/11541.2/31978
https://hdl.handle.net/11541.2/31978
Publikováno v:
Biosystems Engineering. 205:93-104
Centre filling of a cylindrical silo results in a peaked grain pile with a high concentration of fines in the bulk core restricting airflow. Fines are also known to have higher mycotoxin levels than whole grain. Coring is recommended to minimise fine
Autor:
Dariush Zare, Arash Nourmohamadi-Moghadami, Shubham Subrot Panigrahi, Azharul Karim, Chandra B. Singh
Publikováno v:
Journal of Stored Products Research. 100:102063
Refereed/Peer-reviewed A well-formulated sorption model defines the grain moisture and also the energy expenses associated with drying and/or rehydration. Though literature contains adsorption and desorption models that are used to identify the hyste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bf7b869885722e31912c263102b9354
https://hdl.handle.net/11541.2/30459
https://hdl.handle.net/11541.2/30459
Publikováno v:
Food Analytical Methods. 12:2438-2458
Daily consumption of fruits has rendered sophisticated techniques for accurate evaluation of its quality and how it can be initiated in a more rapid way has become a state-of-art for the fruit processors and food safety agencies. With the advent of n
Parboiled rice (PBR) is extremely popular in South Asian nations however, the conventional process of parboiling performed for PBR production is energy and time intensive. In the present work, a unique approach of parboiling is proposed in which high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3423e058df33da729522743b78b9c15
https://hdl.handle.net/11541.2/148349
https://hdl.handle.net/11541.2/148349
This study has emphasized on developing a microwave-assisted soaking technique using freshly harvested paddy (Oryza sativa L.) with high initial moisture (23% wb). Response surface methodology was used with three independent factors, i.e., microwave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0158355c301618f94db60226f89bf9e9
https://hdl.handle.net/11541.2/148122
https://hdl.handle.net/11541.2/148122