Peer Reviewed Journal Articles (Inter.) (Engg)

Permanent URI for this collection

http://localhost:4000/handle/123456789/1879

Browse

Browsing Peer Reviewed Journal Articles (Inter.) (Engg) by Title

Now showing 1 - 8 of 8
  • Item
    Assemblage patterns and community structure of macro-zoobenthos and temporal dynamics of eco-physiological indices of two wetlands, in lower gangetic plains under varying ecological regimes: A tool for wetland management
    (Elsevier, 2019) Meena, D.K.; Lianthuamluaia, L; Mishal, P; Swain, H.S; Naskar, B.K; Saha, S; Sandhya, K.M; Kumari, S; Tayung, T; Sarkar, U.K; Das, B.K
    Wetlands are rich biological resources and support livelihood and nutritional security to a huge populace globally. In the present study, two ecologically distinct floodplain wetlands viz., Khalsi and Akaipur located in the sub-basin of Jamuna river in lower Gangetic basin, were studied for abundance, species richness and diversity indices of macro-zoobenthic communities across four seasons. The selected wetlands vary in terms of ecological regimes such as, water volume, depth, link channel, agricultural runoffs, macrophyte coverage etc. Khalsi, a seasonally open beel (wetland) that occasionally exchange water with river Jamuna during high flood, while Akaipur is a closed beel with no exchange of water. The studies indicated higher community richness in macrophyte dominated seasonally open Khalsi wetland (22species) as compared to closed Akaipur wetlands (20 species). The community abundance was higher in Khalsi (8496 nos/m2) as compared to Akaipur. Average Dominance, Simpson and Shannon diversity indices for Khalsi and Akaipur were calculated as 0.3, 0.7 & 1.5 and 0.2, 0.8 & 1.7, respectively. The community structure of wetlands revealed dominance of a single group, gastropoda (99%), followed by bivalvia (0.64%), diptera (0.27%) and oligochaeta (0.09%) in Khalsi, whereas, Akaipur depicted community structure with dominance of gastropoda (46.18%) followed by oligochaeta (41.36%), diptera (11.22%) and bivalvia (1.24%). The trophic state index (TSI) based on chlorophyll a (Chla), Secchi disc transparency and total phosphorus showed significant (p < 0.05) variations in both wetlands between different seasons. The water quality parameters were also significantly (p < 0.05) differ in both the wetlands except dissolved oxygen. The CCA components, CCA1 and CCA2 explained 27.59% and 23.95% and 39.78% and 15.26% of the species environment correlation in Akaipur and Khalsi, respectively. The distribution range of macro-zoobenthos varies 0.30–0.92 and 0.26–0.96 in Khalsi and Akaipur, respectively. The study revealed better ecosystem health of Khalsi beel in sustaining aquatic diversity while Akaipur beel is succeeding towards super eutrophic state. Thus, the present study provides baseline information on assemblage patterns and community structure of macro-zoobenthos in two important wetlands for sustainable management of the aquatic bioresources.
  • Item
    Drying kinetics and quality characteristics of indian mackerel (Rastrelliger kanagurta) in solar-electrical hybrid dryer
    (Taylor & Francis Group, LLC, 2019) Murali, S.; Kumar, K.S.; Alfiya, P.V.; Delfiya, D.S.A.; Samuel, M.P.
    The aim of the study was to investigate the drying kinetics and quality Solar energy; hybrid dryer; characteristics of Indian mackerel dried under solar-electrical hybrid dryer modeling; drying kinetics; (S-EHD). Fresh Indian mackerel fishes (Rastrelliger kanagurta) were cleaned, quality cut into butterfly fillets, and salted overnight using a dry salting method (saltto- fish ratio, 1:3). The salted mackerel was dried in a S-EHD at the air temperature of 45-55°C, relative humidity of 47-62%, and air velocity of 0.60-0.80 m/s. Open sun drying (05D) of salted Indian mackerel was conducted to compare with S-EHD. The moisture content of the salted mackerel (61.5% w.b.) was reduced to 31.8% (w.b.) under S-EHD and 30.25% (w.b) under OSD in 8 and 32 h, respectively. The drying rate curve showed that mackerel drying occurred under falling-rate drying period in both the drying methods. A drying efficiency of 23.81% was observed for salted Indian mackerel drying under S-EHD. Diffusion approach and two-term models were selected to accurately predict the drying behavior of mackerel under S-EHD and OSD, respectively. Total volatile base nitrogen (TVB-N), trimethylamine, and thiobarbituric acid analysis of dried samples revealed that the mackerel dried under S-EHD was better than OSD. In the sensory analysis, samples dried under S-EHD recorded highest overall acceptability score.
  • Item
    Drying kinetics of food materials in infrared radiation drying: A review
    (Wiley, 2021-06-27) D. S. Aniesrani Delfiya; K. Prashob; S. Murali; P. V. Alfiya; Manoj P. Samuel; R. Pandiselvam
    In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality. IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.
  • Item
    Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar-biomass hybrid dryer
    (2018) Delfiya, D.S.A.; Mohapatra, D.; Kotwaliwale, N.; Mishra, A.K.
    The effect of microwave blanching time (0–3 min), followed by dipping in brine solution (sample to solution ratio 0–4) prior to drying of carrot slices and shreds in solar-biomass hybrid dryer on the final moisture content of the samples, drying rate, rehydration ratio, color change, textural firmness change, and beta carotene content was studied using two-factor 3 level factorial design. Pretreatment parameters were optimized using response surface methodology. As the microwave blanching time increased, there was an increase in the drying rate, rehydration ratio, and beta carotene content, with minimum changes in textural firmness, color, and final moisture content. Increase in brine solution to sample ratio impacted the drying rate and beta-carotene content in the samples, positively. Microwave blanching time of 3 min and brine solution to sample ratio of 2 were found to be the optimum pretreatment parameters for drying of carrot slices and shreds.
  • Item
    Energy and water consumption pattern in seafood processing industries and its optimization methodologies
    (Elsevier, 2021-10) S., Murali; V., Soumya Krishnan; P.R., Amulya; P.V. Alfiya; D.S., Aniesrani Delfiya
    The study aims to comprehensively assess the energy and water consumption pattern in the seafood industries and suggest measures for the sustainable development of the sector. The unscrupulous usage of water and higher consumption of energy resulted in an uncontrolled generation of wastewater and enormous usage of fossil fuels. In the seafood industry, energy is primarily used for machinery and equipment handling processes such as freezing, refrigeration, heating, cooling, and drying. Similarly, a huge amount of clean water is used for cleaning machinery and plant, and for operations like washing of raw material, de-icing, defrosting, and salt splashing. As a consequence, in the energy-water nexus, additional energy is required for drawing fresh water and further processing of wastewater demands energy that results in air pollution and greenhouse gas emissions and incurring additional costs to the plant. Hence, this review mainly focuses on the significance of energy and water use optimization in the seafood industry, the existing trend of energy and water use pattern and management practices, optimization strategies, and the seafood-energy-water nexus and its environmental implications.
  • Item
    Hot air-assisted continuous infrared dryer for anchovy fish drying
    (Wiley, 2021-07-17) D. S. Aniesrani Delfiya
    This study was performed to assess the application of a hot air-assisted continuous infrared dryer for anchovy drying and to examine the drying characteristics of small- and large-sized anchovy fish. Experiments were carried out at the infrared radiation intensities of 1,000, 2,000, 3,000 W/m2 and IR source-sample distances of 5, 10, 15 cm. The impact of IR intensity and distance between the IR source and sample on moisture content, drying efficiency, drying time, specific energy consumption, water activity, rehydration ratio, shrinkage, and surface color change were evaluated using statistical analysis. The most efficient drying parameters were observed at 2,000 W/m2, 10 cm, and 2,000 W/m2, 5 cm for small and large anchovy fish, respectively, based on the drying and quality characteristics of dried anchovy fish. This study ensured the potential application of a hot air-assisted infrared drying system to acquire dried anchovy fish with increased shelf life.
  • Item
    In vitro release kinetics of spray dried curcumin-loaded egg albumin microparticles
    (2017) Delfiya, D.S.A.; Thangavel, K.
    Curcumin-loaded egg albumin microparticles were prepared by spray drying and the in vitro release profile was analyzed for 72 h. Results showed that the curcumin release rate was controlled by egg albumin concentration. The initial fast release and further controlled release of curcumin was observed in all formulations. Release data was fitted in mathematical models and found that curcumin release from all the formulations were best explained by Hixson-Crowell model followed by first order. Best fit of Hixson-Crowell model (R2>0.99) indicated a change in surface area and diameter of the microparticles with the progressive dissolution of egg albumin as a function of time. Release exponent (n) values of less than 0.4 indicated the Fickian diffusion controlled release of curcumin from microparticles. Spray drying can be suggested as a suitable method to prepare microparticles with controlled delivery of curcumin
  • Item
    Optimization of rice bran oil encapsulation using jackfruit seed starch – whey protein isolate blend as wall material and its characterization
    (2017) Murali, S.; Kar, A.; Patel, A.S.; Mohapatra, D.; Krishnakumar, P.
    Response surface methodology (RSM) was used to optimize rice bran oil encapsulation using jackfruit seed starch – whey protein isolate blend as wall material by spray drying technique. Oil concentration (20, 25 and 30 %), wall material (Jackfruit seed starch & whey protein isolate) starch-protein ratio (1:1, 3:1 and 5:1) and spray drying inlet air temperature (140, 150 and 160 °C) were considered as process variables for optimization. A three-factor, three-level Box-Behnken design of RSM was used to conduct the experiments with the aim of maximizing encapsulation efficiency and minimizing peroxide value in the encapsulated powder. A polynomial regression model was fitted using design expert software, and the optimum conditions obtained were 20 % oil concentration, 3:1 starch-protein ratio and 140 °C spray drying inlet air temperature. The encapsulated rice bran oil powers obtained at optimized conditions offered 85.90 % of encapsulation efficiency and 1.18 meq/kg oil of peroxide value. The characterization study revealed that powder particles size (diameter) varied from 3.40 to 300.51 μm and most of the particles were smooth spheres with little appendages.