Showing papers by "DAV College, Chandigarh published in 2002"
TL;DR: The physical appearance of the dried product was found to be the best when the blanched samples were soaked in gum acacia solution (0.2%m/v) for 15min at room temperature as mentioned in this paper.
Abstract: Red chilli is widely consumed as a food additive throughout the world. It is blanched/treated to minimize quality loss during processing. This paper reports on various pre-treatments applied before drying and their influence on drying kinetics as well as product quality. Inactivation of peroxidase enzyme was achieved by blanching chillies at 90°C for 3 min in hot water. The physical appearance of the dried product was found to be the best when the blanched samples were soaked in gum acacia solution (0.2% m/v) for 15 min at room temperature. The pre-treated chillies were dried in a tray dryer at selected temperatures (55, 60, 65 and 70°C). Results indicated that drying took place in the falling rate period; the drying kinetics were adequately described by the Page's model. The activation energy for drying was determined to be 41.95 and 41.06 kJ/mol respectively, for blanched and gum-treated chillies. Total pigment content decreased while non-enzymatic browning increased with increase in drying air...
116 citations
TL;DR: In this article, a tetrahedral structure with the aromatic ligand bonded to copper(I) through sulfur has been characterized for the first time using analytical, IR, electronic and NMR spectral and magnetic measurements.
Abstract: Reactions of [Cu(EPh3)3X] with the title ligands yield [Cu(EPh3)2(LH)X] (LH=Hcct and Hcbt). Twelve complexes have been prepared and characterized on the basis of analytical, IR, electronic and NMR spectral and magnetic measurements. These complexes have a tetrahedral structure with the aromatic ligand bonded to copper(I) through sulfur.
6 citations