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Articles by Hosahalli S. Ramaswamy
Total Records ( 4 ) for Hosahalli S. Ramaswamy
  Jasim Ahmed , Nadide Seyhun , Hosahalli S. Ramaswamy and Giorgio Luciano
  Dielectric properties of potato flour-water dispersions (slurry) were measured in the frequency range of 500-2500 MHz by the open-ended coaxial probe method using a network analyzer as a function of concentration (10-25% w/w) and temperature (20-75oC). Both commercial and laboratory prepared samples of potato flours were used. Results indicated that the dielectric constant (ε') decreased with temperature and frequency while increased with concentration. The loss factor (ε'') increased with frequency and concentration; however, temperature showed mixed effect. Both ε' and ε'' data in conventionally used microwave frequencies (915 and 2450 MHz) were studied as function of concentration and temperature for two sample types using a response surface methodology and found to follow 2nd order polynomial models. Temperature and concentration contributed significantly on dielectric spectra of potato slurry and the sample source had some effect. A change in ε' and ε'' above 70oC could be attributed by starch gelatinization. Penetration depth (Dp) decreased with an increase in frequency and non-systematic with temperature. Addition of salt substantially reduced Dp of potato slurry.
  Heping Li and Hosahalli S. Ramaswamy
  A true equilibrium process usually takes very long to achieve and is very difficult, therefore, a pseudo-equilibrium process is often employed. Several methods exist for predicting pseudo-equilibrium conditions and their accuracies vary. Dynamic equilibrium and pseudo-equilibrium moisture loss (ML) and solids gain (SG) during osmotic dehydration of apple cylinders at different temperature (40, 50, and 60°C) and concentrations (30, 40, 50, and 60°Brix) were evaluated in this study. Pseudo-equilibrium achieved depended on product and processing conditions. Higher concentrations increased the pseudo-equilibrium ML and decreased SG. Two kinds of pseudo-equilibration appear to exist, one for the liquid, which is reached in about 24 h, depending on sample size, the other for the solid matrix, which takes much longer to achieve. Solute penetration in to the product is a much slower process during osmotic dehydration equilibration.
  Hosahalli S. Ramaswamy and Yanwen Shao
  Salmon slurry containing C. sporogenes spores was subjected to high pressure (HP) treatments (700-900 MPa; 80-100°C, and 0-24 min). Destruction rates (D value) and pressure/temperature sensitivity parameters (ZP and ZT ) were evaluated. Thermal treatment D values were an order of magnitude higher than those under HP. Higher pressures and temperatures accelerated the spore destruction rates. ZP values were 14.5, 17.3 and 15.5°C at 700, 800 and 900 MPa respectively, while ZT values (at constant temperature) were 440, 540, 550 MPa at 80, 90, and 100°C, respectively. The z value under thermal treatment was 8.8°C. The spores were relatively more sensitive to temperature than to pressure.
  Anuradha Gundurao , Hosahalli S. Ramaswamy and Jasim Ahmed
  Thermo-physical and rheological properties of mango pulp were evaluated at different temperatures (20, 40, 60, and 80°C) and total soluble solids concentrations (15, 20, 32, and 40°Brix). Thermal properties were primarily dependent on the moisture content of the sample, and increased with temperature and decreased with soluble solids concentrations. Density showed a reverse trend. Glass transition temperatures increased with an increase in soluble solids concentrations indicating better stability. Empirical models developed for each thermal property as a function of temperature and soluble solids concentrations (R2 > 0.90) generally showed better predictions than published models. Mango puree exhibited pseudo-plastic behavior during steady shear measurements, and the power law model well described their flow behavior. Consistency coefficient increased with soluble solids concentrations and decreased with temperature. The flow behavior index ranged between 0.27 and 0.38 but did not show a clear trend either with soluble solids concentrations or temperature. Small amplitude oscillatory shear measurements revealed that mango puree behaved like a weak gel and demonstrated visco-elastic properties.
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