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Jacob Chacko - One of the best experts on this subject based on the ideXlab platform.
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Jaggery an avoidable cause of severe deadly pediatric burns
Burns, 2009Co-Authors: Timothy D. Light, Barbara A. Latenser, Jackie A. Heinle, M.s. Stolpen, K.a. Quinn, V. Ravindran, Jacob ChackoAbstract:Abstract Background Jaggery is the non-industrial refinement of sugar cane into a sugar product. Sugar cane cultivation, harvest and refinement are central aspects of rural Indian life. Methods We present a retrospective review of pediatric burns at a single institution in Southern India, drawing special attention to scald burns incurred when young children fall into the cauldron of boiling Jaggery. Descriptive statistics comparing children burned by Jaggery and children burned by other mechanisms were performed. Multivariable logistic regression including burn size and mechanism of burn (Jaggery and non-Jaggery) was performed to determine the increased risk of death when burned by Jaggery. Results Children burned by Jaggery immersions are older, more likely male, and have larger burns. They have longer hospital stays, more operations, and are more likely to die. When controlling for age, gender, size of burn, and mechanism, Jaggery exposure was associated with a higher mortality. Discussion Jaggery burns are deadly, devastating burns which could be prevented. While Jaggery and sugar cane production can lead to economic independence for rural Indian villages, the cost it exacts from burns and death to the youngest and most vulnerable children must be addressed and prevented.
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Jaggery: An avoidable cause of severe, deadly pediatric burns
Burns : journal of the International Society for Burn Injuries, 2008Co-Authors: Timothy D. Light, Barbara A. Latenser, Jackie A. Heinle, M.s. Stolpen, K.a. Quinn, V. Ravindran, Jacob ChackoAbstract:Jaggery is the non-industrial refinement of sugar cane into a sugar product. Sugar cane cultivation, harvest and refinement are central aspects of rural Indian life. We present a retrospective review of pediatric burns at a single institution in Southern India, drawing special attention to scald burns incurred when young children fall into the cauldron of boiling Jaggery. Descriptive statistics comparing children burned by Jaggery and children burned by other mechanisms were performed. Multivariable logistic regression including burn size and mechanism of burn (Jaggery and non-Jaggery) was performed to determine the increased risk of death when burned by Jaggery. Children burned by Jaggery immersions are older, more likely male, and have larger burns. They have longer hospital stays, more operations, and are more likely to die. When controlling for age, gender, size of burn, and mechanism, Jaggery exposure was associated with a higher mortality. Jaggery burns are deadly, devastating burns which could be prevented. While Jaggery and sugar cane production can lead to economic independence for rural Indian villages, the cost it exacts from burns and death to the youngest and most vulnerable children must be addressed and prevented.
M. P. Manohar - One of the best experts on this subject based on the ideXlab platform.
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Physico-chemical, Antioxidant and Sensory Attributes of Ginger (Zingiber officinale) Enriched Jaggery of Different Sugarcane Varieties
Sugar Tech, 2015Co-Authors: M. A. Harish Nayaka, C. Vinutha, Shruthi Sudarshan, M. P. ManoharAbstract:Zingiber officinale enriched Jaggery of three sugarcane varieties (Co 86032, Co 419 and Co 62175) at 0.05, 0.1 and 0.2 % Z. officinale concentrations were evaluated for physico-chemical properties, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and reducing power ability, in addition to sensory evaluation by quantitative descriptive analysis method. Physico-chemical analysis of Z. officinale enriched Jaggery revealed no significant difference between test and control except for total phenolics, tannins and flavonoids that indicated a dose dependent increase for all the varieties. A positive correlation (r = 0.922, 0.883 and 0.881) was observed between total phenolics and antioxidant activity of Z. officinale enriched Jaggery for all the test varieties. Results of DPPH radical scavenging ability and reducing power potential of Z. officinale enriched Jaggery showed an increased antioxidant activity. An EC_50 of 3.098, 3.076 and 3.038 mg/mL was observed in 0.2 % Z. officinale enriched Jaggery prepared from Co 86032, Co419 and Co 62175, respectively. Sensory evaluation of Z. officinale enriched Jaggery for different attributes indicated significant ( P > 0.05) difference between control and enriched Jaggery of different sugarcane varieties for color, texture, hardness and taste.
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cytoprotective and antioxidant activity studies of Jaggery sugar
Food Chemistry, 2009Co-Authors: M Harish A Nayaka, M. P. Manohar, U V Sathisha, K B Chandrashekar, Shylaja M DharmeshAbstract:Jaggery and other sugars namely white, refined and brown sugars were evaluated for cytoprotectivity on NIH 3T3 fibroblasts and erythrocytes, DPPH radical scavenging activity, reducing power and DNA protection. In addition, total phenol content and phenolic acid composition were also determined. Results indicated a total phenolic content of 26.5, 31.5, 372 and 3837 [mu]g GAE/g for refined, white, brown and Jaggery, respectively. The HPLC analysis revealed the presence of different phenolic acids in brown sugar and Jaggery. On NIH 3T3 cells oxidation, at 4 mg/ml concentration, Jaggery showed 97% protection compared to brown sugar, and both sugars effectively reduced erythrocyte oxidation. A dose dependent reducing power and DPPH radical scavenging activity was also observed for Jaggery and brown sugar. An EC50 of 7.81 and 59.38[mu]g/ml were observed for Jaggery and brown sugar in the DPPH scavenging assay. In DNA oxidation studies, higher protection was observed in Jaggery followed by brown, white and refined sugar treated samples.
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Cytoprotective and antioxidant activity studies of Jaggery sugar
Food Chemistry, 2009Co-Authors: M Harish A Nayaka, M. P. Manohar, U V Sathisha, K B Chandrashekar, Shylaja M DharmeshAbstract:Jaggery and other sugars namely white, refined and brown sugars were evaluated for cytoprotectivity on NIH 3T3 fibroblasts and erythrocytes, DPPH radical scavenging activity, reducing power and DNA protection. In addition, total phenol content and phenolic acid composition were also determined. Results indicated a total phenolic content of 26.5, 31.5, 372 and 3837 mu g GAE/g for refined, white, brown and Jaggery, respectively. The HPLC analysis revealed the presence of different phenolic acids in brown sugar and Jaggery. On NIH 3T3 cells oxidation, at 4 mg/ml concentration, Jaggery showed 97% protection compared to brown sugar, and both Sugars effectively reduced erythrocyte oxidation. A dose dependent reducing power and DPPH radical scavenging activity was also observed for Jaggery and brown sugar. An EC(50) of 7.81 and 59.38 mu g/ml were observed for Jaggery and brown sugar in the DPPH scavenging assay. In DNA oxidation studies, higher protection was observed in Jaggery followed by brown, white and refined sugar treated samples. (C) 2008 Elsevier Ltd. All rights reserved
G.n. Tiwari - One of the best experts on this subject based on the ideXlab platform.
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effect of shape and size on convective mass transfer coefficient during greenhouse drying ghd of Jaggery
Journal of Food Engineering, 2006Co-Authors: Anil Kumar, G.n. TiwariAbstract:Abstract In this communication an attempt has been made to evaluate the convective mass transfer coefficient during drying of Jaggery in a controlled environment for natural as well as forced convection. For this purpose, different dimensions i.e., 0.03 × 0.03 × 0.01 m3, 0.03 × 0.03 × 0.02 m3 and 0.03 × 0.03 × 0.03 m3, of Jaggery pieces were taken. Two set of experiments with total quantity of Jaggery as 0.75 kg and 2.0 kg were done for each dimension of Jaggery pieces. The Jaggery was dried in the roof type even span greenhouse with floor area of 1.20 × 0.78 m2 till there is almost no variation in its mass. Experiments were carried out during the months of February 2004 to March 2004 inside the greenhouse at IIT Delhi (28°35′ N 72°12′ E) from 10am to 5pm. Values of the constant, C and n were obtained, from the experimental data of mass evaporated, temperatures of Jaggery, greenhouse room air and relative humidity, by regression analysis and finally the convective mass transfer coefficient was evaluated. It is observed from the present study that convective mass transfer coefficient is more for the Jaggery pieces having dimensions 0.03 × 0.03 × 0.02 m3 in natural mode of convection while in forced mode it is more for the Jaggery pieces having dimensions 0.03 × 0.03 × 0.03 m3.
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Thermal modeling of a natural convection greenhouse drying system for Jaggery : An experimental validation
Solar Energy, 2006Co-Authors: Anil Kumar, G.n. TiwariAbstract:Abstract The aim of this work is to develop a thermal model so as to predict the Jaggery temperature, the greenhouse air temperature and the moisture evaporated (Jaggery mass during drying), during the drying of Jaggery under natural convection conditions. The experiment was conducted separately for 0.75 kg and 2.0 kg of Jaggery pieces having dimensions of 0.03 × 0.03 × 0.01 m 3 for complete drying. The Jaggery was dried in a roof-type even span greenhouse with floor area of 1.20 × 0.78 m 2 . Experiment was carried out during February 5–8, 2004 at IIT Delhi (28°35′N 72°12′E) from 10 am to 5 pm. A computer program was developed in MATLAB software so as to calculate the Jaggery temperature, the greenhouse air temperature and the moisture evaporated and was also used to predict the thermal performance of the greenhouse on the basis of solar intensity and ambient temperature. The software developed was experimentally validated. It was shown that the analytical and experimental results for Jaggery drying are in good agreement.
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evaluation of convective mass transfer coefficient during drying of Jaggery
Journal of Food Engineering, 2004Co-Authors: G.n. Tiwari, Sanjeev Kumar, Om PrakashAbstract:Abstract In this paper an attempt is made to evaluate the convective mass transfer coefficient during drying of Jaggery in a controlled environment. In this method, different masses of Jaggery were used. The Jaggery was dried in the roof type even span greenhouse with a floor area of 1.2 × 0.8 m2 in natural and forced convection mode at atmospheric pressure till it attained almost no variation in mass. The experimental data of mass evaporated, temperatures of Jaggery, greenhouse room air and relative humidity were measured and the data used to evaluate the convective mass transfer coefficient by regression analysis. It was found that the convective mass transfer coefficient is a strong function of mass of Jaggery, temperatures and relative humidity for a given size of greenhouse.
Timothy D. Light - One of the best experts on this subject based on the ideXlab platform.
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Jaggery an avoidable cause of severe deadly pediatric burns
Burns, 2009Co-Authors: Timothy D. Light, Barbara A. Latenser, Jackie A. Heinle, M.s. Stolpen, K.a. Quinn, V. Ravindran, Jacob ChackoAbstract:Abstract Background Jaggery is the non-industrial refinement of sugar cane into a sugar product. Sugar cane cultivation, harvest and refinement are central aspects of rural Indian life. Methods We present a retrospective review of pediatric burns at a single institution in Southern India, drawing special attention to scald burns incurred when young children fall into the cauldron of boiling Jaggery. Descriptive statistics comparing children burned by Jaggery and children burned by other mechanisms were performed. Multivariable logistic regression including burn size and mechanism of burn (Jaggery and non-Jaggery) was performed to determine the increased risk of death when burned by Jaggery. Results Children burned by Jaggery immersions are older, more likely male, and have larger burns. They have longer hospital stays, more operations, and are more likely to die. When controlling for age, gender, size of burn, and mechanism, Jaggery exposure was associated with a higher mortality. Discussion Jaggery burns are deadly, devastating burns which could be prevented. While Jaggery and sugar cane production can lead to economic independence for rural Indian villages, the cost it exacts from burns and death to the youngest and most vulnerable children must be addressed and prevented.
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Jaggery: An avoidable cause of severe, deadly pediatric burns
Burns : journal of the International Society for Burn Injuries, 2008Co-Authors: Timothy D. Light, Barbara A. Latenser, Jackie A. Heinle, M.s. Stolpen, K.a. Quinn, V. Ravindran, Jacob ChackoAbstract:Jaggery is the non-industrial refinement of sugar cane into a sugar product. Sugar cane cultivation, harvest and refinement are central aspects of rural Indian life. We present a retrospective review of pediatric burns at a single institution in Southern India, drawing special attention to scald burns incurred when young children fall into the cauldron of boiling Jaggery. Descriptive statistics comparing children burned by Jaggery and children burned by other mechanisms were performed. Multivariable logistic regression including burn size and mechanism of burn (Jaggery and non-Jaggery) was performed to determine the increased risk of death when burned by Jaggery. Children burned by Jaggery immersions are older, more likely male, and have larger burns. They have longer hospital stays, more operations, and are more likely to die. When controlling for age, gender, size of burn, and mechanism, Jaggery exposure was associated with a higher mortality. Jaggery burns are deadly, devastating burns which could be prevented. While Jaggery and sugar cane production can lead to economic independence for rural Indian villages, the cost it exacts from burns and death to the youngest and most vulnerable children must be addressed and prevented.
Sanjay M. Mahajani - One of the best experts on this subject based on the ideXlab platform.
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Effect of sodium hydrosulphite treatment on the quality of non-centrifugal sugar: Jaggery.
Food chemistry, 2019Co-Authors: Pankaj Verma, Narendra G. Shah, Sanjay M. MahajaniAbstract:Abstract Jaggery is a non-centrifugal sweetener produced by thermo-chemical treatments of sugarcane juice. The traditional practices involved in making Jaggery are usually tailored using chemicals to meet consumer requirements. Sodium hydrosulphite (hydros) is a commonly employed chemical in the Jaggery industry to improve its colour. This article presents a comparative study of Jaggery made with and without hydros treatments. The differences in properties, such as sorption behaviour, colour, polyphenols, flavonoids, minerals, and sulphur dioxide content, were measured. Hydros-treated Jaggery was found to be brighter in colour with a lower browning index by 5–10. SO2 content of hydros-treated Jaggery was >70 ppm, while minerals, polyphenols, and flavonoids were less abundant compared to control Jaggery, thereby compromising overall quality. Based on the experiments carried out, the optimum treatment of hydros can be employed to satisfy consumer demand while producing an acceptable quality of Jaggery that conforms to norms.
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Effects of acid treatment in Jaggery making
Food chemistry, 2019Co-Authors: Pankaj Verma, Narendra G. Shah, Sanjay M. MahajaniAbstract:The Jaggery-making process involves various thermo-chemical treatments of sugarcane juice. As Jaggery making is a traditional practice, knowledge about the use of different chemicals in the process is transferred from generation to generation without much scientific understanding. Phosphoric acid is one of the chemicals commonly used in this process. We have investigated its effect through systematic experiments. The addition of acid causes inversion of sucrose, which beyond a certain point is not desirable for good quality Jaggery. In the correct proportions, however, phosphoric acid improves the colour and texture of Jaggery and helps in the formation of smaller sized crystals. Reducing sugars formed due to inversion hinder crystal growth, resulting in relatively small crystals. In our experiments, the average crystal size reduced from 22.22 µm to 14.34 µm. Acid-treatedJaggery was found to equilibrate at higher moisture. A comparison with normal Jaggery is thus provided for its keeping quality.
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Why Jaggery powder is more stable than solid Jaggery blocks
LWT, 2019Co-Authors: Pankaj Verma, Narendra G. Shah, Sanjay M. MahajaniAbstract:Abstract Jaggery, a traditional non-centrifugal sweetener, may be produced in the form of powder or solid blocks. In this study, we compared solid Jaggery with powder Jaggery on the basis of properties such as crystallinity, crystal size, sorption isotherm and thereby the shelf-life. Powder Jaggery shows 7–20 J/g higher heat of melting compared to solid Jaggery. A significant difference was observed in the equilibrium moisture content from the sorption isotherm (aw range 0.11–0.75) of solid and powder Jaggery. Intensity count and area under the curve in X-Ray diffraction was higher for powder Jaggery samples. From these measurements and analyses, we conclude that powder Jaggery was more crystalline and stable, compared to solid Jaggery made from the same cane syrup, at all the tested storage conditions.
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energy improvements in Jaggery making process
Energy for Sustainable Development, 2014Co-Authors: Kiran Y. Shiralkar, Narendra G. Shah, Sravan K. Kancharla, Sanjay M. MahajaniAbstract:Abstract Jaggery (unrefined sugar) is produced by evaporating water from sugarcane juice in steel pans situated over pit furnaces. While it delivers a health friendly sweetening agent with medicinal value ( Singh et al., 2008 , Sahu and Paul, 1998 ), its performance, both in terms of technical efficacy and financial sustenance, is being questioned. In India, Jaggery is produced in batch operations, of about 1 ton per day capacity. Bagasse is used as fuel for the process. Improving the efficiency of bagasse utilization is of interest because surplus bagasse could be used elsewhere as a fuel. If all energy in the bagasse were used to heat and evaporate water from the juice, calculations show the rate of bagasse consumption would be 0.65 kg bagasse per kg Jaggery. Heat losses in flue gas at 1000 K with no excess oxygen are calculated to decrease the efficiency to 72% (0.90 kg bagasse per kg Jaggery). In this study, two single-pan Jaggery units were tested wherein, efficiencies varied from 53-76% and 50–57%. The higher efficiencies in each unit were obtained by blocking some of the air inlet holes to decrease the excess air flow. The second unit has a taller chimney than the first, which may contribute to greater air flow due to increased draft. Excess air contributes to lower combustion temperatures, causing a decreased rate of heat transfer to the juice. Minimizing excess air flow into the furnace is a possible strategy for increasing the efficiency of bagasse utilization and might be implemented quite easily by placing dampers at air inlets. This study also included tests of one four-pan Jaggery unit. Measured efficiencies were about 50%. Radiative heat transfer to three of the four pans is calculated to be hindered substantially by a low view factor.
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Energy improvements in Jaggery making process
Energy for Sustainable Development, 2014Co-Authors: Kiran Y. Shiralkar, Narendra G. Shah, Sravan K. Kancharla, Sanjay M. MahajaniAbstract:Jaggery (unrefined sugar) is produced by evaporating water from sugarcane juice in steel pans situated over pit furnaces. While it delivers a health friendly sweetening agent with medicinal value (Singh et al., 2008; Sahu and Paul, 1998), its performance, both in terms of technical efficacy and financial sustenance, is being questioned. In India, Jaggery is produced in batch operations, of about 1 ton per day capacity. Bagasse is used as fuel for the process. Improving the efficiency of bagasse utilization is of interest because surplus bagasse could be used elsewhere as a fuel. If all energy in the bagasse were used to heat and evaporate water from the juice, calculations show the rate of bagasse consumption would be 0.65 kg bagasse per kg Jaggery. Heat losses in flue gas at 1000 K with no excess oxygen are calculated to decrease the efficiency to 72% (0.90 kg bagasse per kg Jaggery). In this study, two single-pan Jaggery units were tested wherein, efficiencies varied from 53-76% and 50-57%. The higher efficiencies in each unit were obtained by blocking some of the air inlet holes to decrease the excess air flow. The second unit has a taller chimney than the first, which may contribute to greater air flow due to increased draft. Excess air contributes to lower combustion temperatures, causing a decreased rate of heat transfer to the juice. Minimizing excess air flow into the furnace is a possible strategy for increasing the efficiency of bagasse utilization and might be implemented quite easily by placing dampers at air inlets. This study also included tests of one four-pan Jaggery unit Measured efficiencies were about 50%. Radiative heat transfer to three of the four pans is calculated to be hindered substantially by a low view factor. (C) 2013 International Energy Initiative. Published by Elsevier Inc All rights reserved