Rajiv Sharma - Academia.edu (original) (raw)

Papers by Rajiv Sharma

Journal of Food Science and Technology, 2011

Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Inform... more Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.

Journal of Food Science and Technology -Mysore-

In this study, polypropylene (PP) based nanocomposite films of 15 different compositions of nanoc... more In this study, polypropylene (PP) based nanocomposite films of 15 different compositions of nanoclay, compatibilizer and thickness were developed and used for packaging and storage of banana chips. The effect of nanocomposite films on the quality characteristics viz. moisture content (MC), water activity (WA), total color difference (TCD), breaking force (BF), free fatty acid (FFA), peroxide value(PV), total plate count (TPC) and overall acceptability score of banana chips under ambient condition at every 15 days interval were studied for 120 days. All quality parameters of stored banana chips increased whereas overall acceptability scores decreased during storage. The elevation in FFA, BF and TCD of stored banana chips increased with elapse of storage period as well as with increased proportion of both nanoclay and compatibilizer but decreased by reducing the thickness of film. Among all the packaging materials, the WA of banana chips remained lower than 0.60 i.e. critical limit fo...

International Agrophysics

The present study was carried out to investigate the compression loading behaviour of five Indian... more The present study was carried out to investigate the compression loading behaviour of five Indian sunflower varieties (NIRMAL-196, NIRMAL-303, CO-2, KBSH-41, and PSH- 996) under four different moisture levels (6-18% d.b). The initial cracking force, mean rupture force, and rupture energy were measured as a function of moisture content. The observed results showed that the initial cracking force decreased linearly with an increase in moisture content for all varieties. The mean rupture force also decreased linearly with an increase in moisture content. However, the rupture energy was found to be increasing linearly for seed and kernel with moisture content. NIRMAL-196 and PSH-996 had maximum and minimum values of all the attributes studied for both seed and kernel, respectively. The values of all the studied attributes were higher for seed than kernel of all the varieties at all moisture levels. There was a significant effect of moisture and variety on compression loading behaviour.

Journal of food science and technology, 2015

The present work was undertaken to study the effect of pearling duration, soaking time, steaming ... more The present work was undertaken to study the effect of pearling duration, soaking time, steaming duration and drying temperature on the quality of sesame seeds and mechanically extracted partially defatted sesame cake. On the basis of quality attributes i.e. high protein, low crude fibre, low residual oil and low oxalic acid, the optimum process parameters were selected. The combination of 20 min of pearling duration, 15 min of soaking, 15 min of steaming at 100 kPa pressure and drying at 50 °C yielded high quality partially defatted protein rich sesame flour as compared to untreated defatted sesame flour. The developed high quality partially defatted protein rich sesame flour may be used in various food applications as a vital ingredient to increase the nutritional significance of the prepared foodstuffs.

Scientia Horticulturae, 2010

... Early, Mid, Late. 1. Alphonso, Karnataka, AK, 2nd May, 1st June, 15th June. 2. Alphonso, Maha... more ... Early, Mid, Late. 1. Alphonso, Karnataka, AK, 2nd May, 1st June, 15th June. 2. Alphonso, Maharashtra, AM, 23rd March, 2nd May, 23rd May. ... 1st harvest, 2nd harvest, 3rd harvest, AK, 6.4 × 10 5 a, 8.4 × 10 5 a, 1 × 10 7 a,b, 3.9 × 10 6 a. AM, 1 × 10 7 a,b, 7.6 × 10 5 a, 2.8 × 10 7 a,b, ...

Journal of Quality in Maintenance Engineering, 2005

Design/methodology/approach An approach based on fuzzy linguistic modeling is used to select th... more Design/methodology/approach An approach based on fuzzy linguistic modeling is used to select the most effective and efficient maintenance strategy. Three input parameters, ie historical data (I 1 ), present data (I 2 ) and competence of data (I 3 ) related to failures of a ...

$Research paper thumbnail of Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox)$

Journal of Food Science and Technology, 2010

Studies were carried out on the milling characteristics to increase the usability of popped gorgo... more Studies were carried out on the milling characteristics to increase the usability of popped gorgon nut (makhana). It was conditioned to 6.2, 9.4 and 12.3% (db) moisture content and ground in a hammer mill at feed rates of 3, 6 and 9 kg/h. The differential screen analysis showed that increase in moisture content decreased the percent weight retained in the pan and produced more medium sized particles (0.592-0.157 mm). The Bond's work index, Kick's constant and average particle size increased but total surface area decreased with the increase of conditioning level. However, feed rate showed the antagonistic effect on these parameters. Various grinding characteristics were significantly affected either individually or in combination (interaction) by the conditioning level as well as the feed rate and could be well correlated in terms of Bond's work index, Kick's constant, total surface area, average particle size, effectiveness of milling and bulk density for popped makhana.

Journal of Food Engineering, 2009

A study was carried out to determine the effect of moisture content and variety on dehulling perf... more A study was carried out to determine the effect of moisture content and variety on dehulling performance and textural characteristics of unshelled (seed) and shelled (kernel) sunflower seeds. Four sunflower varieties were selected and conditioned to five levels of moisture content from 6.24% to 14.31% for seed and 6.18% to14.29% (db) for kernel. Dehulling performance of seed was evaluated in terms of dehulling efficiency (DE) and non-recoverable kernel fraction (NRKF). The textural characteristics of both seed and its kernel were measured in terms of initial cracking force (ICF), average rupture force (ARF) and average rupture energy (ARE). Variation in moisture content and variety either individually or in combination showed a statistically significant effect on the dehulling performance and textural characteristics of sunflower seed, as well as the kernel. It was revealed that dehulling parameters could be well correlated with the textural characteristics.

International Journal of Production Research, 2007

The paper aims to describe a structured framework to implement, sustain and manage a quality-cost... more The paper aims to describe a structured framework to implement, sustain and manage a quality-costing program in a process industry. After briefing about the advantages and disadvantages of various cost accounting approaches practiced by the industries, the ...

International Journal of Food Properties, 2012

... DOI: 10.1080/10942911003687215 Rajiv Sharma a * , DS Sogi a & S.Balasubramanian b pages 1... more ... DOI: 10.1080/10942911003687215 Rajiv Sharma a * , DS Sogi a & S.Balasubramanian b pages 1-10. Available online: 22 Dec ... KK 1994. Unit Operations of Agricultural Processing , New Delhi: Vikas Publishing House. View all ...

Journal of Food Science and Technology, 2012

Food quality and safety is a scientific discipline describing handling, preparation and storage o... more Food quality and safety is a scientific discipline describing handling, preparation and storage of food in ways that prevent food borne illness. Food serves as a growth medium for microorganisms that can be pathogenic or cause food spoilage. Therefore, it is imperative to have stringent laws and standards for the preparation, packaging and transportation of food. The conventional methods for detection of food contamination based on culturing, colony counting, chromatography and immunoassay are tedious and time consuming while biosensors have overcome some of these disadvantages. There is growing interest in biosensors due to high specificity, convenience and quick response. Optical biosensors show greater potential for the detection of pathogens, pesticide and drug residues, hygiene monitoring, heavy metals and other toxic substances in the food to check whether it is safe for consumption or not. This review focuses on optical biosensors, the recent developments in the associated instrumentation with emphasis on fiber optic and surface plasmon resonance (SPR) based biosensors for detecting a range of analytes in food samples, the major advantages and challenges associated with optical biosensors. It also briefly covers the different methods employed for the immobilization of bio-molecules used in developing biosensors.