International Journal of Computer and Applications

Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

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Guar gum: processing, properties and food applications—A Review

Preface. Acknowledgements. Contributors. 1 Introduction. Dennis Seisun. 1.1 Introduction. 1.2 Functional properties. 1.3 Regulatory environment. 1.4 Commercial environment. 1.5 Future developments. 2 Acacia Gum (Gum Arabic). Francis Thevenet. 2.1 Introduction. 2.2 Origin and purification process. 2.3 Chemical structure. 2.4 Applications. 2.5 Health benefits. 2.6 Future developments. 3 Agar. Alan Imeson. 3.1 Introduction. 3.2 Raw materials. 3.3 Production. 3.4 Composition and structure. 3.5 Functional properties. 3.6 Applications. 3.7 Future developments. 4 Alginates. Trond Helgerud, Olav G aserod, Therese Fjaereide, Peder O. Andersen, Christian Klein Larsen. 4.1 Introduction. 4.2 Production. 4.3 Chemical composition. 4.4 Functional properties. 4.5 Gel formation techniques. 4.6 Applications. 4.7 Thickening and stabilising. 4.8 Dairy products. 4.9 Film formation. 4.10 Encapsulation. 4.11 Other applications. 4.12 Summary. 5 Carrageenan. William R. Blakemore and Alan R. Harpell. 5.1 Introduction. 5.2 Raw materials. 5.3 Manufacturing. 5.4 Regulation. 5.5 Structure. 5.6 Functional properties. 5.7 Food applications. 6 Cellulose Derivatives. Mary Jean Cash and Sandra J. Caputo. 6.1 Introduction. 6.2 Raw materials and processing. 6.3 Composition and chemistry. 6.4 Food applications. 6.5 Future developments. 7 Gelatin. Paul Stevens. 7.1 Introduction. 7.2 Manufacturing process. 7.3 Regulations: European Union and the USA. 7.4 Chemical structure and reactivity. 7.5 Physicochemical properties. 7.6 Food applications. 7.7 Future developments. 8 Gellan Gum. Raymond Valli and Ross Clark. 8.1 Introduction. 8.2 Manufacture. 8.3 Chemical composition. 8.4 Functional properties. 8.5 Regulatory status. 8.6 Applications. 8.7 Future developments. 9 Gum Tragacanth and Karaya. Jenny M. Mayes. 9.1 Gum tragacanth. 9.2 Gum karaya. 10 Inulin. Rudy Wouters. 10.1 Introduction. 10.2 Resources and raw materials. 10.3 Production. 10.4 Chemical structure. 10.5 Physical and chemical properties. 10.6 Principle of fat replacement. 10.7 Physiological properties. 10.8 Applications. 11 Konjac Glucomannan. Jean-Marc Parry. 11.1 Introduction. 11.2 Raw materials. 11.3 Processing. 11.4 Structure. 11.5 Functional properties. 11.6 Food applications. 11.7 Nutritional applications. 11.8 Future developments. 12 Microcrystalline Cellulose. Domingo C. Tuason, Gregory R. Krawczyk and Greg Buliga. 12.1 Introduction. 12.2 MCC product technologies. 12.3 Manufacturing process. 12.4 Colloidal MCC product line extensions. 12.5 Physical modification - the alloying concept. 12.6 Physical and functional properties. 12.7 Legislation and nutrition. 12.8 Food applications. 12.9 Future developments. 13 Pectin. Sarah M. Brejnholt. 13.1 Introduction. 13.2 Raw materials. 13.3 Processing. 13.4 Composition. 13.5 Chemical properties. 13.6 Applications. 13.7 Future developments. 14 Pullulan. Hiroto Chaen. 14.1 Introduction. 14.2 Raw materials. 14.3 Production. 14.4 Functional properties. 14.5 Food applications. 14.6 Future developments. 15 Seed Gums. Willem Wielinga. 15.1 Introduction. 15.2 Raw materials. 15.3 Production. 15.4 Composition. 15.5 Functional properties. 15.6 Further developments. 15.7 Derivatised seed gums for technical applications. 16 Starch. Paul Sheldrake. 16.1 Introduction. 16.2 Raw materials. 16.3 Processing. 16.4 Composition and structure. 16.5 Thickening and gelling properties. 16.6 Starch modification. 16.7 Food applications. 16.8 Conclusions. 17 Xanthan Gum. Graham Sworn. 17.1 Introduction. 17.2 Production. 17.3 Chemistry. 17.4 Solution preparation. 17.5 Rheology. 17.6 Stability and compatibility. 17.7 Interactions. 17.8 Applications. Index. Colour plate section.

Food stabilisers, thickeners and gelling agents.

Guar gum as a promising starting material for diverse applications: A review.

Guar gum and its composites as potential materials for diverse applications: A review

Abstract Inter-satellite communication is a revolutionary technique used to establish communication between satellites in space. One of the major challenges in inter-satellite link is transmitting pointing errors, which causes turbulences in the link. This work is focussed on successful transmission of 120 Gbps high-speed data over 1,000 km by adopting hybrid wavelength division multiplexing scheme and polarization interleaving scheme under the influence of transmitting pointing error.

6 × 20 Gbps Hybrid WDM–PI Inter-satellite System under the Influence of Transmitting Pointing Errors

The effect of different hydrocolloids viz. guar gum, sodium alginate, pectin, CMC (carboxy methyl cellulose), xanthan gum and gum acacia on the consistency index, serum loss and flow value of tomato ketchup during storage at 5 and 50°C was studied. All hydrocolloids increased consistency of tomato ketchup, however, guar gum and xanthan gum caused maximum increase followed by CMC, sodium alginate, gum acacia and pectin. The consistency of tomato ketchup decreased with the increase in storage duration and the decrease was more pronounced at 50°C as compared at 5°C. Both serum loss and flow value decreased with the addition of all the hydrocolloids and increased with the increase in storage duration and temperature. Xanthan gum and guar gum caused maximum decrease in serum loss and flow value whereas pectin caused the least. Regression analysis was also performed to compute models which can be used to predict the effect of each hydrocolloid on consistency index, serum loss and flow value of tomato k...

Effect of hydrocolloids, storage temperature, and duration on the consistency of tomato ketchup

Satellite communication is one of the pioneer technologies to provide seamless communication across the globe. With large number of satellites deployed in the space, inter-satellite communication has become an important phenomenon for researchers to establish communication link between satellites. In this work, a cost-effective inter-satellite communication system is proposed by using spectral amplitude coding based on optical code division multiplex access technique and polarization division multiplexing scheme. Ten channels, each carrying 10 Gbps non-return to zero encoded data, are transmitted over 25,000 km inter-satellite optical wireless communication (Is-OWC) link. Furthermore, Is-OWC is subjected to space turbulences such as transmitting and pointing errors. The reported results show the successful transmission of 100 Gbps data over Is-OWC link.

A cost-effective 100 Gbps SAC-OCDMA–PDM based inter-satellite communication link

Abstract Inter-satellite communication is a free-space optical technology which is used to establish communication between satellites in space. This work is focused on the transmission of 10 Gbps data over 4,000 km inter-satellite communication link by incorporating orthogonal frequency division multiplexing scheme. Moreover, a comparison of 4 quadrature amplitude modulation and 4 phase shift key encoding scheme is also presented in this work. The performance of proposed system is evaluated in terms of signal-to-noise ratio, total received power, radio-frequency spectrum and constellation diagrams.

Empirical Evaluation of 4 QAM and 4 PSK in OFDM-based Inter-Satellite Communication System

InterSatellite communication is one of the remarkable technologies in the era of high altitude platform (HAP) communication system. This work is focused on the transmission of six channels, each carrying 20Gbps non return to zero (NRZ) data over inter-satellite link of 3500Km by adopting wavelength division multiplexing (WDM) and polarization interleaving (PI) scheme. The results are reported in terms of signal to noise ratio (SNR), total received power and eye diagrams which show successful transmission of 20x6Gbps data up to 3500km.

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Abhishek Sharma

Papers

6 × 20 Gbps Hybrid WDM–PI Inter-satellite System under the Influence of Transmitting Pointing Errors

Effect of hydrocolloids, storage temperature, and duration on the consistency of tomato ketchup

A cost-effective 100 Gbps SAC-OCDMA–PDM based inter-satellite communication link

Empirical Evaluation of 4 QAM and 4 PSK in OFDM-based Inter-Satellite Communication System

6 x 20Gbps Long Reach WDM-PI based High Altitude Platform Inter-Satellite Communication System