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Articles by Sukhbir Singh
Total Records ( 2 ) for Sukhbir Singh
  Sukhbir Singh and M.N. Bandyopadhyay
  Monitoring and fault diagnosis of power transformers has always drawn the attention of all utilities worldwide. It has become important to detect the incipient fault of a power transformer at an early stage, diagnose properly and also to provide the remedies. Dissolved Gas Analyses (DGA) is widely used to detect incipient faults in oil filled power transformers. Various methods are used to interpret DGA results i.e., C.E.G.B. Rogers’s ratio, IEC and IEEE ratio codes: Rogers, Dernenburg and Duval triangle methods. In this study, a relationship between the formations of hydrocarbon gases and the specific temperature and their solubility has been presented. For this study, more than couple of 100s of faulty transformer DGA sample reports from the different utilities in India (>10 years) with fault interpretation by different methods are collected. Against the same reports the Duval triangle, a graphical manual and software (MATLAB-7.4) are crossed compared.
  Shalini G. Rudra , Neetu Jakhar , Jyoti Nishad , Neha Saini , Sangita Sen , Rakesh Bhardhwaj , Sarika Jaiswal , Poonam Suneja , Sukhbir Singh and Charanjit Kaur
  Sorghum, barley and horse-gram are an excellent source of bioactives (phenolics, minerals, β-glucan) with documented health effects. Effect of four different extrusion variables, viz. high temperature, high moisture (HTHM, 120°C, 20%); high temperature, low moisture (HTLM, 120°C, 14%); low temperature, high moisture (LTHM, 100°C, 20%) and low temperature and low moisture (LTLM, 100°C,14%) on three composite blends from sorghum, barley and horse-gram was examined in the present study. Extrusion processing significantly (p<0.05) affected the physico-chemical and functional properties viz. Expansion Ratio (ER), Bulk Density (BD), hydration properties, total phenolics, antioxidant activity and texture of extrudates. Free phenolics and antioxidant activity in extrudates processed at HTLM increased appreciably by 25-40 and 16-52%, respectively in comparison to un-extruded blends. Thus, tailoring extrusion conditions can help increase total phenolics and antioxidant activity of snacks. Extrudates developed from sorghum-barley-horsegram (45:45:10) produced acceptable snacks with high antioxidant activity and sensory quality.
 
 
 
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