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Study of Mass Transfer Phenomena During Frying of Potato Slice
No full textThis Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page
Study On Modification Of Edible Oil For Improving Physico-Chemical And Thermal Properties.
No full textThis Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page
Frying Studies of Potato Strips using Dry Coating Materials
No full textThis Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page
Studies on Physico-Chemical Properties of Fried Oils
No full textThis Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page
A Study on Effects of Lipase in Extraction of Gamma Linolenic Acid from Spirulina (A. Platensis) Oil: A Bioinformatics Approach
No full textStudy of the Mass Transfer Characteristics, Retention of Bioactive Components of Vacuum Fried Foods.
No full textStudy for the development of fried savoury snack food rich in omega-3 fatty acid.
No full textA study was carried out to develop deep-fried snack-Murukku, popular in Southern
India and to study its quality parameters. Eight samples of most commonly consumed deep-fried
snacks in South India, viz., murukku (an extruded strands-like product made from the mixture of
rice flour and Bengal gram flour) were developed. The quality parameters viz., moisture, oil
content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking force of
murukku strands) were analysed. The effect of frying temperature and time has been studied. The
sensory profiling of the murukku was performed. The Effect of frying temperature on moisture
and oil mass transfer showed as the frying temperature was increased from 145 to 175 °C, the
equilibrium moisture content decreased from 0.89 to 0.56 % db, along with an increase in
equilibrium oil content from 29.87 to 66.29 db. The result for change in product as a function of
frying time and temperature indicate that the hardness of the product increased substantially.
Initial and final texture for savoury (murukku) snacks fried at 145, 155, 165 and 175⁰ C for 60 to
480 sec were found 0.09-1.27 N, 0.56-7.2 N and 1.65-8.75 N and 1.93-8.95 N, respectively.
Sensory evaluation result indicated that up to 7 min of fried savoury snack (murukku) at 145⁰ C,
all the attributes of the fried product were not different (p≥0.05) from other sample fried at 155,
165 and 175 ⁰ C. The optimum conditions were derived taking into account the sensory and
kinetic data. It showed that optimum condition for acceptance of savoury snack (murukku) was
145⁰ C for 300 sec. The result for different fatty acids profile of sample were identified. The sample
contains five major identified fatty acid which include myristic acid (0.033%), palmtic acid
(51.76%), oleic acid, linoleic acid (25.91%) and Linolenic acid (omega-3 fatty acid) (9.35%)
indicating the product is rich in omega-3 fatty acid
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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