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JAAST Table of Content: November 2(5)

Research Articles

 

Kehinde Adedeji Adekola.     pp. 63 - 71

PREDICTIVE EQUATIONS AND RESPONSE SURFACE ANALYSIS FOR GRAIN SORGHUM EXTRUDATE QUALITY

 

           

FThe extrusion and extrudate properties measured include expansion indices (or puff indices), bulk density, residence time, solid density, moisture content, maximum stress, water solubility index (WSI), water absorption index (WAI), extruder output, crispness and color. The ranges of the three variables considered were 100 – 160°C for barrel temperature, 100 - 200rpm for screw speed, and 15 – 25% for feed moisture content (w.b.). The density of extrudate measured varied between 176 and 1100 kg/m3 for the extrusion variables considered. The moisture content of the dry extrudate is between 6 and 7.5 %. From the experimental results, predictive equations were developed to relate the influence of processing parameters on the grain sorghum extrudate quality. Using Matlab computer software for the response surface diagram (RSD), it was discovered that the effect of screw speed on density is negligible. Temperature has a significant impact on the density of the extrudate and it has a curvilinear effect on extrudate density and at high temperature, its quadratic effect dominates. Specific Mechanical Energy (SME) is directly proportional to screw speed. Comparatively, the screw speed has dominating effects on SME while temperature had a small effect. The results of the taste panel on crispness and color show that the product extruded at the conditioned feed moisture content of 20% and barrel temperature of 150°C gave the best crispness and color quality.

Keywords:  Extrudate, food extrusion, response surface, sorghum.

KM. R. Kokane1, S. Basu2, N. D. Chogale3* & B. M. Yadav4   pp. 72 - 77

ENHANCEMENT OF SHELF LIFE OF L. ROHITA BY PRESERVING IT IN ICE CONTAINING PERMITTED BACTERICIADAL CHEMICAL

 

           

A comparative study was made in storage characteristics of fish (L.rohita) during chilled storage in normal ice and in ice containing 0.1% of sorbic acid (chemical ice). Throughout the storage period it was found that the fish stored in chemical ice had much less bacterial count than that stored in normal ice. During the first five days in storage, when fish are generally transported to distant market and consumed, the quality of fish stored chemical ice was much better than the fish stored in normal ice. The organoleptic evaluation of raw and cooked fish revealed that the chilled fish in normal ice was acceptable upto 12 days while that stored in chemical ice remained acceptable upto 16 days.

Keywords:  chilled storage, ice, sorbic acid, Labeo rohita, bacterial count, organoleptic evaluation.

Nouha Taifi.     pp. 78 - 83

PROBABILITY DESTINATION OF E-BUSINESS IN THE WINE INDUSTRY: THE CASE OF THE MOROCCAN ORGANIZATIONS

 

           

The paper discusses the new trends in the wine sector in Morocco. This sector is an important emerging market in Morocco and it is characterized by various types of organizational, strategic and technological dynamisms leading to its success in the agrifood sector. The paper presents various theories and hypothesis concerning the network effects of its productivity, the type of growth of its products and services and its IT-based knowledge sharing and creation. The research also proposes research methods based on interviews, questionnaires and web-based research in order to demonstrate the importance of the adoption of information and communication technologies at the intra and inter-levels of the organizations. And finally, the paper focuses on the specific case of customer relationship management in which e-business can play a major role for the continuous economic performance of this sector.

Keywords:  Wine sector, e-Business, Information and communication technologies, Customer relationship management, Logarithmic scale, Network externalities, Products and services.


*Ganesh Temkar1, Azeez Abdul P.2, S.Y.Metar3, V. T. Brahmane2, K. M. Sikotaria2, K. L. Mathew2   pp. 84 - 91

THE STUDIES ON DISTRIBUTION AND COMMUNITY STRUCTURE OF FIVE SELECTED SPECIES OF MARINE GASTROPODS ALONG THE ROCKY INTERTIDAL AREA OF VERAVAL, GUJARAT, INDIA

 

           

The present study deals with gastropod community structure along Veraval coast, Gujarat. Total five gastropod species were selected viz., Turbo intercostalis, Turbo coronatus, Cerithium morus, Cellana radiata and Chiton peregrines for present study from October 2012 to April 2013. The physio-chemical parameters viz., water temperature ranged between 23.22 to 25.83 ºC, water salinity between 34.75 to 35.67 ppt, pH 7.87 to 8.28 and dissolved oxygen ranged between 4.23 to 5.39 mg L-1. Cerithium morus and Turbo coronatus showed dominance along the study location. The species diversity (H’) values ranged between 0.99 to 1.21. The species richness (D) values ranged between 0.90 to 0.97 and species evenness (E) values having range between 0.62 to 0.75 bids / individuals.

Keywords:  Gastropod diversity, Veraval, Gujarat.