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S. V. Gokhale,S. S. Lele 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.4
Convective hot air drying was optimized with the objective of maximum color retention of red beet. The process was mathematically modelled as a function of hot air temperature, batch time, and moisture. New semitheoretical model was tested with experimental data (50 to 120^oC) and was found better than 9 other reported models. Estimated effective moisture diffusivity was 3.01×10^−9 to 7.21×10^−7 m^2/s and it obeyed Arrhenius’s equation. Color and rehydration ratio were used to assess the quality of beet powder. An unusual trend of color minima was also observed;which was attributed to the physical phenomena of surface moisture. The final color of beet was temperature dependent and maximum color retention was achieved at lowest drying temperature. Best drying condition required sequential reduction in temperature (120 to 50ºC) resulting in good color retention. This reduced batch time to 4 h compared to 6 h batch of conventional isothermal drying at 50ºC.
Shaileshkumar D. Sawale,S. S. Lele 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.2
Present study reports statistical media optimization for dextran production for lactic acid bacteria,isolated from Indian traditional fermented idli batter. Morphological, biochemical, and 16S rRNA sequencing analysis identified the strain as Leuconostoc mesenteroides. A sequential statistical methodology comprising of Plackett-Burman and response surface methodology (RSM) were applied to enhance the fermentative production of dextran. A quadratic polynomial equation suggested by the RSM model was then validated experientially. The predicted yield by model was 60.73 g/L. Experimental verification of the model resulted in 60.30 g/L dextran. The experimental values were found to be very close to the predicted values and hence, the model was successfully validated. Simple basal medium gave 7.83 g/L dextran. Thus dextran production was increased by 7.70 fold over the unoptimized basal medium using these statistical techniques. Structural characteristic of the dextran were determined by Fourier transform infrared, 1H and 13C nuclear magnetic resonance spectroscopic techniques.
Prafulla M. Mahajan,Smita S. Lele,Sagar V. Gokhale 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.6
Fermentative production of nattokinase, a potent fibrinolytic enzyme using Bacillus natto NRRL 3666 was optimized by statistical optimization methods at shake flask. In addition, the production scheme based on optimum medium was scaled-up in 5-L lab-scale fermenter containing 2.5 L working volume. Further, unstructured mathematical models were proposed for kinetics of batch fermentation at shake flask as well as fermenter level for nattokinase. Enhanced production of nattokinase from 188±2.4 to 1,190.68±11 U/mL within 40 hr was achieved at shake flask. Nattokinase production improved to 1,932 U/mL in fermenter, which was 1.6 fold higher than shake flask. The production process was significantly reduced to 26 hr in the fermenter. The proposed models showed better prediction for experimental data with respect to biomass formation (R2>0.96), enzyme production (R2>0.99), and substrate utilization (R2>0.96). The present work showed successful optimization of medium for hyperproduction of nattokinase.
UNCERTAINTY AND SENSITIVITY ANALYSIS OF TMI-2 ACCIDENT SCENARIO USING SIMULATION BASED TECHNIQUES
Rao, R. Srinivasa,Kumar, Abhay,Gupta, S.K.,Lele, H.G. Korean Nuclear Society 2012 Nuclear Engineering and Technology Vol.44 No.7
The Three Mile Island Unit 2 (TMI-2) accident has been studied extensively, as part of both post-accident technical assessment and follow-up computer code calculations. The models used in computer codes for severe accidents have improved significantly over the years due to better understanding. It was decided to reanalyze the severe accident scenario using current state of the art codes and methodologies. This reanalysis was adopted as a part of the joint standard problem exercise for the Atomic Energy Regulatory Board (AERB) - United States Regulatory Commission (USNRC) bilateral safety meet. The accident scenario was divided into four phases for analysis viz., Phase 1 covers from the accident initiation to the shutdown of the last Reactor Coolant Pumps (RCPs) (0 to 100 min), Phase 2 covers initial fuel heat up and core degradation (100 to 174 min), Phase 3 is the period of recovery of the core water level by operating the reactor coolant pump, and the core reheat that followed (174 to 200 min) and Phase 4 covers refilling of the core by high pressure injection (200 to 300 min). The base case analysis was carried out for all four phases. The majority of the predicted parameters are in good agreement with the observed data. However, some parameters have significant deviations compared to the observed data. These discrepancies have arisen from uncertainties in boundary conditions, such as makeup flow, flow during the RCP 2B transient (Phase 3), models used in the code, the adopted nodalisation schemes, etc. In view of this, uncertainty and sensitivity analyses are carried out using simulation based techniques. The paper deals with uncertainty and sensitivity analyses carried out for the first three phases of the accident scenario.
Ash Gourd Peel Wax: Extraction, Characterization, and Application as an Edible Coat for Fruits
K. M. Sreenivas,Kirtibala Chaudhari,S. S. Lele 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2
Ash gourd (Benincasa hispida Cogn) is a vegetable used in Asian countries and the peel contains high edible waxy materials. This paper reports extraction,characterization, and utilization of ash gourd peel wax as an edible coating in fruits; with strawberry (Fragaria ananassa) as a model system. Crude wax had melting point of 80ºC and molecular weight by number (Mn) and molecular weight by weight (Mw) at 2,277 and 2,323respectively. Dip method was used to coat crude wax as an emulsion on strawberry. Quantity of wax, concentration of sodium benzoate, and dip time were optimized and the values were 0.5%, 1M, and 3 min, respectively. Results were comparable with carnauba wax coating. Fruits without wax coating spoiled completely in less than 2 days at 25ºC. Wax coating enhanced the shelf life to 7 days at 25ºC and the properties such as texture, color, weight loss,titrable acidity, and microbial counts were well acceptable.