The Experts below are selected from a list of 63129 Experts worldwide ranked by ideXlab platform
Amjad Khansaheb Balange - One of the best experts on this subject based on the ideXlab platform.
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Development of Pangasius steaks by improved sous-vide technology and its process optimization
Journal of Food Science and Technology-mysore, 2016Co-Authors: Namita Kumari, Manjusha Lekshmi, Chongtham Baru Singh, K.a. Martin Xavier, Raushan Kumar, Goli Venkateshwarlu, Amjad Khansaheb BalangeAbstract:The present study embarked on the objective of optimizing improved sous-vide Processing Condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous-vide cooked product, Pangasius steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product. The Box–Behnken experimental design with 15 trials per model was adopted for designing the experiment to know the effect of independent variables, namely chitosan concentration (X1), cooking time (X2) and cooking temperature (X3) on dependent variable i.e. TBARS value (Y1). From RSM generated model, the optimum Condition for sous-vide Processing of Pangasius steaks were 1.08% chitosan concentration, 70.93 °C of cooking temperature and 16.48 min for cooking time and predicted minimum value of multiple response optimal Condition was Y = 0.855 mg MDA/Kg of fish. The high correlation coefficient (R2 = 0.975) between the model and the experimental data showed that the model was able to efficiently predict Processing Condition for development of sous-vide processed Pangasius steaks. This research may help the Processing industries and Pangasius fish farmer as it provides an alternative low cost technology for the proper utilization of Pangasius.
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Development of Pangasius steaks by improved sous-vide technology and its process optimization
Journal of Food Science and Technology, 2016Co-Authors: Neelam Kumari, K. A. Martin Xavier, Manjusha Lekshmi, Chongtham Baru Singh, Raushan Kumar, Goli Venkateshwarlu, Amjad Khansaheb BalangeAbstract:The present study embarked on the objective of optimizing improved sous-vide Processing Condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous-vide cooked product, Pangasius steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product. The Box-Behnken experimental design with 15 trials per model was adopted for designing the experiment to know the effect of independent variables, namely chitosan concentration (X1), cooking time (X2) and cooking temperature (X3) on dependent variable i.e. TBARS value (Y1). From RSM generated model, the optimum Condition for sous-vide Processing of Pangasius steaks were 1.08% chitosan concentration, 70.93 degrees C of cooking temperature and 16.48 min for cooking time and predicted minimum value of multiple response optimal Condition was Y = 0.855 mg MDA/Kg of fish. The high correlation coefficient (R2 = 0.975) between the model and the experimental data showed that the model was able to efficiently predict Processing Condition for development of sous-vide processed Pangasius steaks. This research may help the Processing industries and Pangasius fish farmer as it provides an alternative low cost technology for the proper utilization of Pangasius.
Laurent M Matuana - One of the best experts on this subject based on the ideXlab platform.
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wood plastic composites co extruded with multi walled carbon nanotube filled rigid poly vinyl chloride cap layer
Polymer International, 2009Co-Authors: Laurent M MatuanaAbstract:Wood/plastic composites (WPCs) can absorb moisture in a humid environment due to the hydrophilic nature of the wood in the composites, making products susceptible to microbial growth and loss of mechanical properties. Co-extruding a poly(vinyl chloride) (PVC)-rich cap layer on a WPC significantly reduces the moisture uptake rate, increases the flexural strength but, most importantly, decreases the flexural modulus compared to uncapped WPCs. A two-level factorial design was used to develop regression models evaluating the statistical effects of material compositions and a Processing Condition on the flexural properties of co-extruded rigid PVC/wood flour composites with the ultimate goal of producing co-extruded composites with better flexural properties than uncapped WPCs. Material composition variables included wood flour content in the core layer and carbon nanotube (CNT) content in the cap layer of the co-extruded composites, with the Processing temperature profile for the core layer as the only Processing Condition variable. Fusion tests were carried out to understand the effects of the material compositions and Processing Condition on the flexural properties. Regression models indicated all main effects and two powerful interaction effects (Processing temperature/wood flour content and wood flour content/CNT content interactions) as statistically significant. Factors leading to a fast fusion of the PVC/wood flour composites in the core layer, i.e. low wood flour content and high Processing temperature, were effective material composition and Processing Condition parameters for improving the flexural properties of co-extruded composites. Reinforcing the cap layer with CNTs also produced a significant improvement in the flexural properties of the co-extruded composites, insensitive to the core layer composition and the Processing temperature Condition. Copyright © 2009 Society of Chemical Industry
J M K Wiezorek - One of the best experts on this subject based on the ideXlab platform.
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strengthening of austenitic stainless steel by formation of nanocrystalline γ phase through severe plastic deformation during two dimensional linear plane strain machining
Scripta Materialia, 2013Co-Authors: Yaakov Idell, G Facco, A Kulovits, M R Shankar, J M K WiezorekAbstract:Austenitic stainless steel was severely plastically deformed at room temperature using plane-strain machining for two different Processing Conditions. Using X-ray diffraction, magnetometry, conventional transmission electron microscopy, including a transmission electron microscope based orientation imaging microscopy technique, and hardness measurements, microstructure changes were related to mechanical properties. The observed hardness increase is attributed to the machining-induced grain refinement and stored strain. Depending on the Processing Condition, dynamic recovery and recrystallization were observed.
Neelam Kumari - One of the best experts on this subject based on the ideXlab platform.
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Development of Pangasius steaks by improved sous-vide technology and its process optimization
Journal of Food Science and Technology, 2016Co-Authors: Neelam Kumari, K. A. Martin Xavier, Manjusha Lekshmi, Chongtham Baru Singh, Raushan Kumar, Goli Venkateshwarlu, Amjad Khansaheb BalangeAbstract:The present study embarked on the objective of optimizing improved sous-vide Processing Condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous-vide cooked product, Pangasius steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product. The Box-Behnken experimental design with 15 trials per model was adopted for designing the experiment to know the effect of independent variables, namely chitosan concentration (X1), cooking time (X2) and cooking temperature (X3) on dependent variable i.e. TBARS value (Y1). From RSM generated model, the optimum Condition for sous-vide Processing of Pangasius steaks were 1.08% chitosan concentration, 70.93 degrees C of cooking temperature and 16.48 min for cooking time and predicted minimum value of multiple response optimal Condition was Y = 0.855 mg MDA/Kg of fish. The high correlation coefficient (R2 = 0.975) between the model and the experimental data showed that the model was able to efficiently predict Processing Condition for development of sous-vide processed Pangasius steaks. This research may help the Processing industries and Pangasius fish farmer as it provides an alternative low cost technology for the proper utilization of Pangasius.
Yaakov Idell - One of the best experts on this subject based on the ideXlab platform.
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strengthening of austenitic stainless steel by formation of nanocrystalline γ phase through severe plastic deformation during two dimensional linear plane strain machining
Scripta Materialia, 2013Co-Authors: Yaakov Idell, G Facco, A Kulovits, M R Shankar, J M K WiezorekAbstract:Austenitic stainless steel was severely plastically deformed at room temperature using plane-strain machining for two different Processing Conditions. Using X-ray diffraction, magnetometry, conventional transmission electron microscopy, including a transmission electron microscope based orientation imaging microscopy technique, and hardness measurements, microstructure changes were related to mechanical properties. The observed hardness increase is attributed to the machining-induced grain refinement and stored strain. Depending on the Processing Condition, dynamic recovery and recrystallization were observed.