Ready-to-eat snacks and breakfast products are demanded rapidly day by day in the world market. To fulfill the RTE demand of consumer the novel, fast producing, versatile, uniformity, environmentally friendly and labour saving technology required by food scientists, manufacturers...
Open access
Research Article10.9734/ajaar/2025/v25i4602
Size, shape, volume, surface area, density, porosity are some physical characteristics, which are important in many problems associated with the design of a specific machine. The physical properties of wild variety of Buchanania lanzan seeds have been evaluated as a function of s...
Open access
Research Article10.9734/CJAST/2019/46137
The drying characteristics and the effect of drying air temperature on hot air drying of aloe vera (Aloe barbadensis Miller) were investigated at 50, 60, 70 and 80°C. Five thin layer drying mathematical models (viz. Logarithmic, Newton, Henderson–Pabis, Page and Modified Page) we...
Open access
Research Article10.9734/CJAST/2018/45591
The present investigation was carried out to study the population dynamics of gram pod borer (Helicoverpa armigera Hubner, 1805) and its larval parasitoid (Campoletis chlorideae, Uchida, 1957) on chickpea during the Rabi season 2020-21 at College of Agriculture, JNKVV, Tikamgarh...
Open access
Research Article10.9734/ijecc/2023/v13i123729
Jaggery is unrefined sugar used in all countries of the world under different names prepared from sugarcane juice. It is a tastemaker and color maker rather than being just a sweetener. Jaggery is rich in minerals and vitamins contained more than of refined sugar. Nowadays people...
Open access
Research Article10.9734/cjast/2020/v39i3030978