Search results for: Pavuluri Gopikrishna

Authors: Pavuluri Gopikrishna, B. Neelima

Abstract:

Power line carrier communication means audio power transmission via power line and reception of the amplified audio power at the receiver as in the form of speaker output signal using power line as the channel medium. The main objective of this suggested work is to transmit our message signal after frequency modulation by the help of FM modulator IC LM565 which gives output proportional to the input voltage of the input message signal. And this audio power is received from the power line by the help of isolation circuit and demodulated from IC LM565 which uses the concept of the PLL and produces FM demodulated signal to the listener. Message signal will be transmitted over the carrier signal that will be generated from the FM modulator IC LM565. Using this message signal will not damage because of no direct contact of message signal from the power line, but noise can disturb our information.

Keywords: amplification, fm demodulator ic 565, fm modulator ic 565, phase locked loop, power isolation

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Authors: Lakshmi E. Jayachandran, Manepally Rajkumar, Pavuluri Srinivasa Rao

Abstract:

The objective of this research was to study the changes in eating quality of rice during storage under varying temperature and moisture regimes. Paddy (IR-36) with high amylose content (27%) was stored at a temperature range between 10 to 40°C and moisture content from 9 to 18% (d.b.) for 6 months. Drastic changes in color and parameters representing cooking qualities, cooked rice texture, and surface morphology occurred after 4 months of storage, especially at elevated temperature conditions. Head rice yield was stable throughout the storage except at extreme conditions of temperature and moisture content. Yellowing of rice was prominent at combinations of high temperature and moisture content, both of which had a synergistic effect on the b* values of rice. The cooking time, length expansion ratio and volume expansion ratio of all the rice samples increased with prolonged storage. The texture parameter, primarily, the hardness, cohesiveness, and adhesiveness of cooked rice samples were higher following storage at elevated temperature. Surface morphology was also significantly affected in stored rice as compared to fresh rice. Storage of rice at 10°C with a grain moisture content of 10% for 2 months gave cooked rice samples with good palatability and minimal cooking time. The temperature was found to be the most prominent storage parameter for rough rice, followed by moisture content and storage duration, influencing the quality of rice.

Keywords: rice, cooking quality, storage, surface morphology

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Authors: Rahul Kumar, Pavuluri Srinivasa Rao

Abstract:

This study investigates the effect of ultrasound-assisted high pressure (HP) treatment on the soaking characteristic of soybeans and extracted soy milk quality. The soybean (variety) was subjected to sonication (US) at ambient temperature for 15 and 30 min followed by HP treatment in the range of 200-400 MPa for dwell times 5-10 min. The bean samples were also compared with HPP samples (200-400 MPa; 5-10 mins), overnight soaked samples(12-15 h) and thermal treated samples (100°C/30 min) followed by overnight soaking for 12-15 h soaking. Rapid soaking within 40 min was achieved by the combined US-HPP treatment, and it reduced the soaking time by about 25 times in comparison to overnight soaking or thermal treatment followed by soaking. Reducing the soaking time of soybeans is expected to suppress the development of undesirable beany flavor of soy milk developed during normal soaking milk extraction. The optimum moisture uptake by the sonicated-pressure treated soybeans was 60-62% (w.b) similar to that obtained after overnight soaking for 12-15 h or thermal treatment followed by overnight soaking. pH of soy milk was not much affected by the different US-HPP treatments and overnight soaking which centered around the range of 6.6-6.7 much like the normal cow milk. For milk extracted from thermally treated soy samples, pH reduced to 6.2. Total soluble solids were found to be maximum for the normal overnight soaked soy samples, and it was in the range of 10.3-10.6. For the HPP treated soy milk, the TSS reduced to 7.4 while sonication further reduced it to 6.2. TSS was found to be getting reduced with increasing time of ultrasonication. Further reduction in TSS to 2.3 was observed in soy milk produced from thermally treated samples following overnight soaking. Our results conclude that thermally treated beans' milk is less stable and more acidic, soaking is very rapid compared to overnight soaking hence milk productivity can be enhanced with less development of undesirable beany flavor.

Keywords: beany flavor, high pressure processing, high pressure, soybean, soaking, milk, ultrasound, wet basis

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Authors: Surabhi Pandey, Pavuluri Srinivasa Rao

Abstract:

Extrusion processing is a high-temperature short time (HTST) treatment which can improve protein quality and digestibility together with retaining active nutrients. In-vitro protein digestibility of plant protein-based foods is generally enhanced by extrusion. The current study aimed to investigate the effect of extrusion cooking on in-vitro protein digestibility (IVPD) and conformational modification of protein in green banana flour extrudates. Green banana flour was extruded through a co-rotating twin-screw extruder varying the moisture content, barrel temperature, screw speed in the range of 10-20 %, 60-80 °C, 200-300 rpm, respectively, at constant feed rate. Response surface methodology was used to optimise the result for IVPD. Fourier-transform infrared spectroscopy (FTIR) analysis provided a convenient and powerful means to monitor interactions and changes in functional and conformational properties of extrudates. Results showed that protein digestibility was highest in extrudate produced at 80°C, 250 rpm and 15% feed moisture. FTIR analysis was done for the optimised sample having highest IVPD. FTIR analysis showed that there were no changes in primary structure of protein while the secondary protein structure changed. In order to explain this behaviour, infrared spectroscopy analysis was carried out, mainly in the amide I and II regions. Moreover, curve fitting analysis showed the conformational changes produced in the flour due to protein denaturation. The quantitative analysis of the changes in the amide I and II regions provided information about the modifications produced in banana flour extrudates.

Keywords: extrusion, FTIR, protein conformation, raw banana flour, SDS-PAGE method

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Authors: Jyoti Kumari, Pavuluri Srinivasa Rao

Abstract:

Jackfruit (ArtocarpusheterophyllusL.) is an underutilized yet highly nutritious fruit with unique flavour, known for its therapeutic and culinary properties. Fresh jackfruit bulb has a very short shelf life due to high moisture and sugar content leading to microbial and enzymatic browning, hindering its consumer acceptability and marketability. An attempt has been made for the preservation of the ripe jackfruit bulbs, by the application of high pressure (HP) over a range of 200-500 MPa at ambient temperature for dwell times ranging from 5 to 20 min. The physicochemical properties of jackfruit bulbs such as the pH, TSS, and titrable acidity were not affected by the pressurization process. The ripening index of the fruit bulb also decreased following HP treatment. While the ascorbic acid and antioxidant activity of jackfruit bulb were well retained by high pressure processing (HPP), the total phenols and carotenoids showed a slight increase. The HPP significantly affected the colour and textural properties of jackfruit bulb. High pressure processing was highly effective in reducing the browning index of jackfruit bulbs in comparison to untreated bulbs. The firmness of the bulbs improved upon the pressure treatment with longer dwelling time. The polyphenol oxidase has been identified as the most prominent oxidative enzyme in the jackfruit bulb. The enzymatic activity of polyphenol oxidase and peroxidase were significantly reduced by up to 40% following treatment at 400 MPa/15 min. HPP of jackfruit bulbs at ambient temperatures is shown to be highly beneficial in improving the shelf stability, retaining its nutrient profile, color, and appearance while ensuring the maximum inactivation of the spoilage enzymes.

Keywords: antioxidant capacity, ascorbic acid, carotenoids, color, HPP-high pressure processing, jackfruit bulbs, polyphenol oxidase, peroxidase, total phenolic content

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Authors: P. Crosby, Shiva Krishna Pavuluri, S. Rajkumar

Abstract:

Purpose: Occupied built-up space can be broadly classified as air-conditioned and naturally ventilated. Regardless of the building type, the objective of all occupied built-up space is to provide a thermally acceptable environment for human occupancy. Considering this aspect, air-conditioned spaces allow a greater degree of flexibility to control and modulate the comfort parameters during the operation phase. However, in the case of naturally ventilated space, a number of design features favoring indoor thermal comfort should be mandatorily conceptualized starting from the design phase. One such primary design feature that requires to be prioritized is, selection of building envelope material, as it decides the flow of energy from outside environment to occupied spaces. Research Methodology: In India and many countries across globe, the standardized material used for building envelope is re-enforced concrete (i.e. M-25 grade concrete). The comfort inside the RC built environment for warm & humid climate (i.e. mid-day temp of 30-35˚C, diurnal variation of 5-8˚C & RH of 70-90%) is unsatisfying to say the least. This study is mainly focused on reviewing the impact of mix design of conventional M25 grade concrete on inside thermal comfort. In this mix design, air entrainment in the range of 2000 to 2100 kg/m3 is introduced to reduce the density of M-25 grade concrete. Thermal performance parameters & indoor comfort indices are analyzed for the proposed mix and compared in relation to the conventional M-25 grade. There are diverse methodologies which govern indoor comfort calculation. In this study, three varied approaches specifically a) Indian Adaptive Thermal comfort model, b) Tropical Summer Index (TSI) c) Air temperature less than 33˚C & RH less than 70% to calculate comfort is adopted. The data required for the thermal comfort study is acquired by field measurement approach (i.e. for the new mix design) and simulation approach by using design builder (i.e. for the conventional concrete grade). Findings: The analysis points that the Tropical Summer Index has a higher degree of stringency in determining the occupant comfort band whereas also providing a leverage in thermally tolerable band over & above other methodologies in the context of the study. Another important finding is the new mix design ensures a 10% reduction in indoor air temperature (IAT) over the outdoor dry bulb temperature (ODBT) during the day. This translates to a significant temperature difference of 6 ˚C IAT and ODBT.

Keywords: Indian adaptive thermal comfort, indoor air temperature, thermal comfort, tropical summer index

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