Coir fibre-reinforced concrete for enhanced compressive strength and sustainability in construction applications.

This research explores the potential of coir fibre as a sustainable and effective reinforcement material to enhance the compressive strength (CS) of concrete. The influence of the fibre volume fraction (FVF) and fibre length (FL) on the CS of the coir fibre reinforced concrete was studied using the response surface method (RSM). The selected range for the FVF was from 4 % to 12 %, and the FL varied from 0.

Post-harvest profile, processing and value addition of dried red chillies ( L.).

Chilli has dominated and retained an important place amongst the spices worldwide. They are dried ripe fruits intuitively consumed as a spice, condiment, culinary, and medicinal purposes. The global consumption pattern is intriguing because of the inherent pungency, aroma, taste, spicy flavour, and therapeutic properties.

Response surface optimization of process parameters for preparation of cellulose nanocrystal stabilized nanosulphur suspension.

This study employed response surface methodology (RSM) to optimize various parameters involved in the synthesis of nanosulphur (NS) stabilized by cellulose nanocrystals (CNCs). The elemental sulphur (ES) mixed with CNCs was processed in a high-pressure homogenizer to make a stable formulation of CNC-stabilized NS (CNC-NS). RSM was adopted to formulate the experiments using Box-Behnken design (BBD) by considering three independent variables i.

Destalking of dry red chillies ( L.) and its characterization.

Abstract: The prevalent manual destalking of dried red chillies is a labour-intensive, tedious, and unhealthy practice that can cause severe health ailments to the labourers. This study focuses on the design and fabrication of a mechanized system for removing stalks from dried chillies to reduce the drudgery involved in manual operation. The machine's primary components including hopper, rotating cylinder, triangular bridges, cutting blades, destalked chilli outlet, and stalk outlet were fabricated based on the design considerations and ease of operation.

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration.

Guava ( L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste.

Development of composite mechanical peeler cum juice extractor for kinnow and sweet orange.

A mechanical peeler cum juice extractor was designed and developed for simultaneous peeling and juice extraction of kinnow and sweet orange fruits. Based on the designed components and prior optimization of operational parameters for peeling of both the fruits, a functional machine was developed. Major components of the machine include spur gear assembly (Φ 102 mm and Φ 76 mm), two fruit holders (Φ 30 mm), revolving shaft with length 570 mm, clearance of the tool for peeling 25 mm and cutting knife with length 80 mm, respectively.

Post-harvest processing and valorization of Kinnow mandarin ( L.): A review.

Kinnow is a prevalent fruit crop of the mandarin group and belongs to the Rutaceae family. It is nutritionally rich in vitamin C, vitamin B, β-carotene, calcium, phosphorous and other health beneficing compounds. The fruit is grown commercially for fresh consumption and since the processing techniques are less prominent, a plentiful amount of harvested fruit goes for waxing and grading operations.

Pearl millet based pasta: optimization of extrusion process through response surface methodology.

This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50-90 °C), feed moisture content (FM) (25-35%, w.b.), feeder speed (FS) (8-16 rpm) and screw speed to feeder speed ratio (SS:FS) (8-12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)].

Nullifying phosphatidic acid effect and controlling phospholipase D associated browning in litchi pericarp through combinatorial application of hexanal and inositol.

The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro results, reagents like hexanal and inositol were used to regulate PLD activity of litchi fruit stored at ambient temperature and their effects on fruit quality and physiological characteristics were also investigated.