Kappat Valiyapeediyekkal Sunooj

Bio: Kappat Valiyapeediyekkal Sunooj is an academic researcher from Pondicherry University. The author has contributed to research in topics: Starch & Amylose. The author has an hindex of 12, co-authored 44 publications receiving 380 citations. Previous affiliations of Kappat Valiyapeediyekkal Sunooj include Central University, India & Defence Food Research Laboratory.

Biopolymer composites: a review

Abstract: In spite of the fact that a prodigious portion of petroleum covers multitudinous products in the commercial world, its non-biodegradable characteristic is an unenviable factor The utilization of b

Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits

Abstract: The sorghum flour of different particle sizes (251, 178, 152, 104 and 75 μm) made from traditional milling process and hammer mill were obtained using different sieves and evaluated for hydration properties. Biscuits were prepared using the respective flours of various particle sizes and the physical, textural and organoleptic properties were evaluated. With the decrease in particle size of flour, the water absorption capacity (P

Evaluation of physical properties of rice cultivars grown in the temperate region of India.

Abstract: Seven rice cultivars namely Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1, grown in temperate region of India, were studied for the variety difference in their physical properties. Results showed the significant difference in the physical properties including length, width, thickness, equivalent diameter, surface area, sphericity, aspect ratio, volume, bulk density, true density, porosity, thousand kernel weight, angle of repose and coefficient of friction among paddy and brown rice of cultivars (p ≤ 0.05). From the color analysis of brown rice, L*, a* and b* values were ranged from 55.99 to 67.19, 4.23 to 7.73 and 22.41 to 26.29 respectively, whereas the hardness was significantly varied from 131.48 to 73.99 N with the highest hardness found in the brown rice of Jehlum cultivar. The information of the present study would be useful for designing the post-harvest machineries for processing and storage structures in food processing industry based on the variety difference of rice cultivars.

Physics of plasmas

Abstract: 1 The Equations of Gas Dynamics 2 Magnetoplasma Dynamics 3 Waves in Magnetoplasmas 4 Magnetoplasma Stability 5 Transport in Magnetoplasmas 6 Extensions of Theory Bibliography Index

Nuclear instruments and methods in physics research section B : beam interactions with materials and atoms

Abstract: The impact-induced deposition of Al13 clusters with icosahedral structure on Ni(0 0 1) surface was studied by molecular dynamics (MD) simulation using Finnis–Sinclair potentials. The incident kinetic energy (Ein) ranged from 0.01 to 30 eV per atom. The structural and dynamical properties of Al clusters on Ni surfaces were found to be strongly dependent on the impact energy. At much lower energy, the Al cluster deposited on the surface as a bulk molecule. However, the original icosahedral structure was transformed to the fcc-like one due to the interaction and the structure mismatch between the Al cluster and Ni surface. With increasing the impinging energy, the cluster was deformed severely when it contacted the substrate, and then broken up due to dense collision cascade. The cluster atoms spread on the surface at last. When the impact energy was higher than 11 eV, the defects, such as Al substitutions and Ni ejections, were observed. The simulation indicated that there exists an optimum energy range, which is suitable for Al epitaxial growth in layer by layer. In addition, at higher impinging energy, the atomic exchange between Al and Ni atoms will be favourable to surface alloying.

Understanding the Role of Plasma Technology in Food Industry

Abstract: The need for enhancing microbial food safety and quality, without compromising the nutritional, functional, and sensory characteristics of foods, has created an increasing interest in innovative technologies in food industry. Plasma is an emerging, green processing technology offering many potential applications and fulfills the need of the industry. The present review presents the latest developments and applications of plasma technology in food industry. Recent research investigations showed that plasma processing have caught the interest of various areas of industry including cereal, meat, poultry, dairy, fruits, vegetables, packaging, etc. Plasma processing helps to modify the food material for the desirable trait, and maintains the nutritional and textural properties in addition to microbial decontamination.

Retention of ascorbic acid during drying of tomato halves and tomato pulp

Abstract: The objective of this study was to determine a mathematical model for the reaction kinetics of ascorbic acid degradation to describe the rate of vitamin C loss in a drying process of tomato halves or tomato pulp. Tomato samples with different moisture contents were heated at specified temperatures for different time periods. The kinetics of ascorbic acid degradation followed a first-order reaction with a reaction rate constant dependent on product moisture content, in addition to temperature. Furthermore, there was a maximum rate constant when the moisture content of tomato samples was between 65 and 70%. These effects were expressed by a linear relationship between temperature, moisture content, and natural logarithm of rate constant. The model was used to simulate the vitamin C loss during drying of tomato halves and two drying processes of tomato pulp—evaporative concentration and spray drying. It was concluded that there was a close agreement between the experimental and predicted values of ascorbic a...