Vinod Jindal - Academia.edu (original) (raw)

Papers by Vinod Jindal

T HE head rice (whole kernel) yield oflong-grain rough rice ranging from 7.6 to 19.2 % initial mo... more T HE head rice (whole kernel) yield oflong-grain rough rice ranging from 7.6 to 19.2 % initial moisture content was determined after subjecting the rice to moisture adsorption conditions. The conditions ranged from those representing severe moisture adsorption environments-soaking in water, misting with water. equilibrating to a 95 % relative humidity environment-to less severe methods created by mixing low and high moisture contcnt rice in proportions of 3: 1. I:1. and I:3. All methods showed significant reduction in head rice yield whcn the moisture content at which remoistening was initiated was lower than 13%,. Remoistening of rice at a moisture content above 16°)(, had no discernable effect on head rice yields. Head rice yields lower than 2 % were prodnced by severe moisture adsorption treatments when rice at 7.6%, moisture content was remoistened. The effects of the moisturc adsorption treatments on head rice yields were accurately described by a two-parameter. sigmoid equatio...

2020 4th International Conference on Green Energy and Applications (ICGEA), 2020

Biodiesel is a promising renewable fuel with many attractive features such as high combustion eff... more Biodiesel is a promising renewable fuel with many attractive features such as high combustion efficiency, biodegradability, and less toxic exhaust emission. This study investigated an environmentally friendly method for biodiesel production from refined rice bran oil (RRBO) using calcium oxide (CaO) from eggshell waste as a catalyst via transesterification reaction. A two-level three-factor full factorial experimental design was used to determine the effect of the impregnation of silver nanoparticles (AgNPs), calcination temperature and heating rate as independent variables on the biodiesel yield. Results showed that the calcination heating rate and the impregnation of AgNPs had significant effects on the biodiesel yield. An optimum biodiesel yield of about 92% was obtained using AgNPs impregnated CaO catalyst prepared from eggshell waste using a heating rate of 5circdisplaystylemathrmC/min5^{\circ}\displaystyle \mathrm{C}/\min5circdisplaystylemathrmC/min during calcination at temperatures in 800-$1000^{\circ}\mathrm{C}$ range.

2002 Chicago, IL July 28-31, 2002, 2002

Evaluation of cooked rice texture is important due to consumer preference. Although sensory testi... more Evaluation of cooked rice texture is important due to consumer preference. Although sensory testing is the most direct method for evaluating the eating qualities of rice, it is timeconsuming, difficult to carry out properly and requires a large sample. Back extrusion testing offers a simple and convenient instrumental means of evaluating cooked rice texture. Both instrumental and sensory measurements of cooked rice texture for ten varieties of Thai rice were distinctly influenced by the water-to-rice ratio ranging from 1.3 to 2.5. Results showed that reliable empirical models could be developed for estimating sensory hardness and stickiness with R2=0.96, and overall acceptability with R2>0.71 from back extrusion force and water-to-rice ratio as independent variables. In addition, the prediction of sensory acceptability could be improved further based on sensory hardness and acceptability of cooked rice (R2>0.93).

Journal of Food Protection, 2001

Simple and inexpensive tests are described for rapid qualitative assessment of the microbiologica... more Simple and inexpensive tests are described for rapid qualitative assessment of the microbiological quality of raw milk. These tests included the monitoring of dissolved oxygen levels and changes in the color of raw milk with time in a slightly modified methylene blue test using 16 ppm of dye concentration. The initial bacterial population in raw milk determined by standard plate count could be estimated with coefficients of determination (r2) of about 0.697 and 0.613 from the respective normalized voltage outputs of the dissolved oxygen probe and light-sensing probes at selected time intervals in less than 1 h. However, a comparison of experimental and estimated initial bacterial populations in raw milk showed correlation coefficients (r) of about 0.754 and 0.616 for the dissolved oxygen probe and light-sensing probe, respectively. These results clearly indicated the potential and need for improving such empirical models for grading raw milk with both types of probes.

Transactions of the ASAE, 1992

2001 Sacramento, CA July 29-August 1,2001, 2001

The crispness of selected snack foods, namely, Pringles potato chips, Paprika extruded snack and ... more The crispness of selected snack foods, namely, Pringles potato chips, Paprika extruded snack and Munchy crackers, was evaluated by acoustic testing. The acoustic patterns were generated by crushing the snack samples with a pair of pincers, and analyzed by the neural networks (NNs) using frequency domain spectra. The inputs for training the NNs comprised 102 amplitudes of sound signals in 0–7 kHz frequency range at the intervals of about 69 Hz with moisture content or crispness grades as outputs. Both backpropagation (BPNN) and probabilistic (PNN) models showed good performance in classifying the snack foods into four grades of sensory crispness. The prediction accuracy of PNN models ranged approximately from 96 to 98% and was higher than the accuracy of BPNN models by about 10 to 25%. Results showed that frequency domain spectra of acoustic signals could be successfully analyzed by the NNs for evaluating the crispness of snack food products.

LWT - Food Science and Technology, 2007

Journal of Texture Studies, 2005

... Download figure to PowerPoint. image. (4). (5). ... Thybo and Berg (2002) also reported a cor... more ... Download figure to PowerPoint. image. (4). (5). ... Thybo and Berg (2002) also reported a correlation coefficient in the ranges of 0.74–0.90 between sensory texture of cooked potatoes and textural parameters from axial compression testing of raw and cooked potatoes. Creep Tests. ...

Journal of Texture Studies, 2003

The crispness of selected snack foods, Pringles potato chips, Paprika extruded snack and Munchy c... more The crispness of selected snack foods, Pringles potato chips, Paprika extruded snack and Munchy crackers, was evaluated by crushing the snack samples with a pair of pincers, and analyzing the frequency domain spectra of acoustic patterns by the neural networks (NNs). The inputs for training the NNs comprised 102 amplitudes of sound signals in 0–7 kHz frequency range at the intervals of about 69 Hz with moisture content or crispness grades as outputs. Both backpropagation (BPNN) and probabilistic (PNN) models showed good performance in classifying the snack foods into four grades of sensory crispness. The prediction accuracy of PNN models ranged approximately from 96 to 98% and was higher than the accuracy of BPNN models by about 10 to 25%. Results showed that frequency domain spectra of acoustic signals could be successfully analyzed by the NNs for predicting the crispness of snack food products.

Journal of Texture Studies, 2006

Textural changes in cashew kernels roasted in hot-air oven at controlled temperatures in the rang... more Textural changes in cashew kernels roasted in hot-air oven at controlled temperatures in the range of 140-180C for 30-120 min were studied using both instrumental and sensory evaluations. The Kramer shear force decreased exponentially, whereas the color lightness index and the total color difference exhibited linear relationships with roasting time at all temperatures. The changes in sensory parameters such as acceptability, appearance and taste were adequately described by third-degree polynomials. The optimum roasting conditions for cashew kernels based on hedonic sensory evaluations were determined to be 140C-33.3 min, 160C-11.2 min and 180C-5.7 min, and resulted in similar values of Kramer shear force and color lightness index estimated from the developed models. The instrumental measurements could be used for monitoring the roasting process to produce optimally roasted cashew kernels.

Journal of Food Process Engineering, 2007

ABSTRACT Milled rice is soaked until saturation before cooking and other processing. The soaking ... more ABSTRACT Milled rice is soaked until saturation before cooking and other processing. The soaking behavior of the milled rice is affected by varietal factor as well as initial moisture content (M 0) of the samples. In the present study, tests were performed for milled whole ...

Journal of Food Process Engineering, 2004

ABSTRACT

Journal of Food Process Engineering, 1989

... VG REYES, JR. and VK JINDAL ... In the first part of this study, it was reported that conduct... more ... VG REYES, JR. and VK JINDAL ... In the first part of this study, it was reported that conduction heating could ef-fectively arrest the fungal growth in freshly harvested high moisture rough rice while subjecting it to partial drying (Reyes and Jindal 1988). It was also ...