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Papers by vipul chaudhary

FOOD SCIENCE RESEARCH JOURNAL, 2020

The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pa... more The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun drying bael powder had highest functional properties compared to others treated bael powder. Bael powder has good functional properties which enhance the nutritional quality of the value added products.

Fungal organisms are ubiquitous. A common location for these organisms to enter the human body is... more Fungal organisms are ubiquitous. A common location for these organisms to enter the human body is through the external acoustic canal, oral cavity, and pharynx and sino-nasal cavity. A study was conducted with clinical and mycological analysis of various fungal infections in ENT. Patients suspected for having fungal infections attending at Department of ENT were interrogated and analysed. Swabs collected from these cases were sent for direct microscopy by KOH mounts for fungal examination and fungal culture. Microbiological confirmed 100 cases were finally included in the study Histopathological examination of nasal mass and polyposis was also done. It was observed in this present study otomycosis was most common and accounted for 84% of the total cases followed by candidiasis in oral cavity and pharynx in 9%, allergic fungal rhinosinusitis in 4% and rhinosporidiosis in 3%. Aspergillus niger was that most common fungus isolated in 61% cases, followed by Candida albicans in 24% cases...

Non-thermal technologies (NTP) are processing methods for achieving microbial inactivation withou... more Non-thermal technologies (NTP) are processing methods for achieving microbial inactivation without exposing foods to adverse effects of heat whilst extending product shelf life and retaining their fresh-like physical, nutritional, and sensory qualities. It consist the high hydrostatic pressure, pulsed electric fields, high-intensity ultrasound, ultraviolet light, pulsed light, ionizing radiation and oscillating magnetic fields have the ability to inactivate microorganisms to varying degree. Pulsed Light is also considered an emerging, non-thermal technology capable of reducing the microbial population on the surface of foods and food contact materials by using short and intense pulses of light in the Ultraviolet near Infrared (UV– NIR) range. Ultraviolet (UV) radiation is an established disinfection alternative used to produce drinking water. The benefits of UV treatment in comparison to other methods of disinfection are very clear no chemicals are used; it is a non-heat related pro...

Depleted supplies of fossil fuel, regular price hikes of gasoline, and environmental damage have ... more Depleted supplies of fossil fuel, regular price hikes of gasoline, and environmental damage have necessitated the search for economic and eco-benign alternative of gasoline. Ethanol is produced from food/feed-based substrates (grains, sugars, and molasses), and its application as an energy source does not seem fit for long term due to the increasing fuel, food, feed, and other needs. Sugarcane is among the principal agricultural crops cultivated in tropical countries. The dry pulpy fibrous residue that remains after crush of sugarcane stalks is called Bagasse. It is Agroindustrial solid wastes which accumulated each day, causing big environmental problems. Sugarcane residues, particularly sugarcane bagasse (SB) and leaves (SL) have been explored for both biotechnological and non-biotechnological applications. For the last three decades, SB and SL have been explored for use in lignocellulosic bioconversion, which offers opportunities for the economic utilization of residual substrate...

South Asian Journal of Food Technology and Environment, 2019

INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING, 2020

Asian Journal of Dairy and Food Research, 2019

Drying is an essential process in the preservation of agricultural products. Various drying metho... more Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Drying reduces the possibilities of the contamination by insects and microorganisms so that product is prevented. An experimental study was performed to determine the Sensory Evaluation of pineapple slices subjected to drying in open sun drying, cabinet tray dryer at 50oC, 60oC and 70oC and hot air oven at 50oC, 60oC and 70oC with osmotic treatment indicated that T0 (Control), T1(50oBrix) and T2 (60oBrix). The result obtained showed that a product osmo- treated 60obrix at 50oC tray dried shows the better texture, flavor, color, taste and overall acceptability.

Progressive Agriculture, 2019

INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING, 2019

International Journal of Current Microbiology and Applied Sciences, 2019

Journal of Pharmacognosy and Phytochemistry, 2019

Pineapple is the third most important tropical fruit in the world. It is known as the queen of fr... more Pineapple is the third most important tropical fruit in the world. It is known as the queen of fruits due to its excellent flavor and taste. It is good for the digestive system and helps in maintaining ideal weight and balanced nutrition. Processed pineapples are consumed worldwide and processing industries are trying out or using new technologies to retain the nutritional quality of the pineapple fruit. This is to meet the demand of consumers who want healthy, nutritious and natural products. The main objective of processing technique is to convert perishable fruits into stable products with longer life. Main purpose of processing is to minimize the qualitative and quantitative deterioration of the produce after harvest. Major export products include dried and preserved vegetables, jams, fruit juice, candy, wine. Moreover, some of these preserved products such as canned pineapple, fruit juices, dehydrated products and frozen fruits are gaining popularity in the foreign market and a...