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Behaviour of Stresses in Steam Pipelines of a Captive Power

Behaviour of Stresses in Steam Pipelines of a Captive Power Plant under 103rd Indian Science Congress Conference, ISCA, University of Mysore, India,

Investigations on large scale preparation and preservation of

of good quality with proper consistency was prepared by using steam to 《Journal of Foodence Technology Mysore》Ramanna, B. R., K. K

Study on vacuum dehydration of spinach and curry leaves.

Different methods of blanching, viz., hot water, steam and microwave Rajunaik, BTulasidas, T. N《Mysore Journal of Agricultural Sciences》

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CONTROL AND OPTIMIZATION OF NOx EMISSION AND EFFICIENCY IN

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Quality of emu bird (Dromaeus novochollandiae) meat patties

(p 0.05) increasing trend in mean pH, higher organoleptic scores than the steam cooked Journal of Food Science and Technology -Mysore-

and its four important upstream tributaries in Mysore

The initial hypothesis that, the four upsteam tributaries might have caused The mean abundance offreeliving bacteria, particle bound bacteria and total

Effect of heat transfer on physico-chemical and sensory

The overall heat transfer coefficients, steam and product side film heat Journal of Food Science and Technology -Mysore-Bhadania, A.G.; Shah, B

Effect of milk protein modification on physico-chemical

Article in Journal of Food Science and Technology -Mysore- 39(6):644 steam volatile fatty acids, steam volatile monocarbonyls and penetration

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Process of extracting chili (capsicum) oleoresin

Desikacharya Sampathu, Sathyagalam Ranganatha (Institute Mysore, IN) Naidu the solvent is finally removed from the pooled extract by live steam and

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Evaluation of size reduction on the yield and quality of

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| Central Food Technological Research Institute, Mysore (

Kiran Bvs 1 research works with 14 citations and 126 reads, including: Recent Developments in Superheated Steam Processing of Foods—A Review. Kiran Bv

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Ramalakshmi, Kulathooran (Mysore, IN) Borse, Babasaheb Bhaskarrao ( employing an agitated thin film evaporator (vacuum 23″ Hg and steam

Screening of Pomegranate Genotypes for the Preparation of

drier at 605C after exposing the arils to steam blanching for 5 minJournal of Food Science and Technology -Mysore-Singh, D. and Sethi, V

prepared by steam injection heating for reduction of toxic a

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Studies on improvement in cashewnut processing

Steam conditioning resulted in easier shelling, higher recovery of shell oil,Nambudiri, E.SLakshminarayana, S.K《J Food Sci Technol Mysore》

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Canning of chili plums (spondias purpurea var. lutea) in

steam exhausting at 80°C for 5 min and retorting at 120°C for 30 E. ComissiongJournal of Food Science and Technology -Mysore-

CONSTRUCTION, ERECTION AND COMMISSIONING OF A SOLAR STEAM

Abstract A solar steam generation system has been recently commissioned at the Government Silk Factory, Mysore, India to supply saturated steam at a

Enzyme inactivation by using superheated steam.

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Effect of variety, pressure and specific volume of steam on

Effect of variety, pressure and specific volume of steam on the head riceJournal of Food Science and Technology -Mysore-Gbabo A, Dauda SM, Igbeka