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Articles by R. Ravi
Total Records ( 4 ) for R. Ravi
  M. Siddiq , M. Nasir , R. Ravi , K. D. Dolan and M. S. Butt
  The objective of this study was to assess functional properties of wheat flour blends with defatted maize germ flour (DMGF), a byproduct of the corn oil industry, at 5-25% levels. The bulk density, oil, and water absorption capacities, emulsion/foaming capacity and stability, objective color, least gelation concentration, and rheological properties (apparent viscosity and dough compression) were determined in control and flour blends. With DMGF addition, bulk density and foaming capacity decreased from 0.62 g/mL to 0.55 g/mL and 33.7% to 25.7%, respectively, both at 25% level. In general, when compared to control, oil and water absorption and emulsion capacities increased significantly in flour blends with >10% DMGF. Overall, regardless of the DMGF level, complete or partial gelling was observed at ≥ 8% gelation concentration. The apparent viscosity increased with increasing DMGF levels (0-25%) in all flour blends and also at all 4 concentrations from 5% to 20%. The control flour dough had a hardness value of 7.56 N, which increased significantly to 84.6N, when the DMGF level increased to 25% in the flour blend. These results indicate that most of the functional properties of wheat flour blends improved with DMGF addition, thus DMGF has a great potential to be used in a variety of food products.
  M. Siddiq , A. Iezzoni , A. Khan , P. Breen , A.M. Sebolt , K.D. Dolan and R. Ravi
  Tart cherries (Prunus cerasus L.) are rich in anthocyanins and possess high antioxidant activity. The objective of this study was to evaluate six Michigan tart cherry selections for different quality attributes; fruit weight, firmness, total soluble solids (TSS), titratable acidity, instrumental color parameters, total anthocyanins, and antioxidant capacity, determined as Oxygen Radical Absorbance Capacity (ORAC). Generally, significant (p < 0.01) differences were observed across tart cherry selections for fruit weight, firmness, total soluble solids, titratable acidity, and color values. As compared to 13.7°B for Montmorency (control), the TSS contents of all the tart cherry selections were significantly higher; ranging from 15.8 °B in selection 27−10(50) to 20.2°B in Erdi Jubileum. Fruit weight also showed significant differences, which were in the range of 3.95-8.17 g|fruit. In comparison to Montmorency, other tart cherry selections showed significantly higher titratable acidity (1.20−1.41% vs. 1.132%); higher anthocyanins (78.9−391.4 μg/g vs. 33.1 μg/g, as gallic acid equivalent); and higher ORAC values (up to 145.4% more). With respect to cost and better marketability, the results of this study could be useful for the cherry juice|concentrate industry.
  R. Ravi and S. Radhakrishnan
  Active and programmable networks change the functionality of routers and switches by using VPN endpoints and active packets. The authors present a new packet scheduling scheme called active scheduling to control and maintain QoS parameters in virtual private networks (VPNs) within the confines of adaptive and programmable networks. In active scheduling a VPN endpoint on the router monitors the accumulated queuing delay for each service. To control and to keep the end-to-end delay within the bounds, the delays of the packet transmitted are adjusted dynamically by VPN endpoints on the routers spanning the VPN. If there is an increase or decrease in delay of packets, VPN endpoints on a source node informs the destination node to adjust the delay of the packets. This keeps the end-to-end delay of services within the specified bounds and offers better QoS compared with VPNs using static priority scheduling. An algorithm for active scheduling is described and simulation results are presented and compared with priority scheduling.
  T. Nallusamy and R. Ravi
  With the continuous development of mobile based Wireless technologies, Bluetooth plays a vital role in smart-phone era. In such scenario, the security measures are needed to be enhanced for Bluetooth. We propose a Node energy Based Virus propagation model (NBV) for Bluetooth. The algorithm works with key features of node capacity and node energy in Bluetooth network. This proposed NBV Model works along with e-mail worm propagation model. Finally, this research simulates and compares the virus propagation with respect to node energy and network traffic.
 
 
 
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