Volume 4 Issue 4: 2016 | International Journal of Science, Engineering and Technology

1. Effect of Moringa Oleifera Leaf Powder Supplementation on Quality Characteristics of Wheat- Oat Composite Bread

Authors- ¹Summaya, ²Dorcus Masih, ³Chitra Sonkar

Affiliation- ¹M.Tech Food Tech, Department of Food Process Engineering, VSAET, Sam Higginbottom Institution of Agriculture, Technology and Sciences, Allahabad-211007, UP, India.Email:summiiqbal@gmail.com

²Assistant Professor, Department of Food Process Engineering, VSAET, Sam Higginbottom Institution of Agriculture, Technology and Sciences, Allahabad-211007, UP, India.Email: dorcus_1234@rediffmail.com

³Assistant Professor, Department of Food Process Engineering, VSAET, Sam Higginbottom Institution of Agriculture, Technology and Sciences, Allahabad-211007, UP, India. Email:chitra.esther@gmail.com

DDI – 10.2348/ijset07160551

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract- The effect of Moringa oleifera leaf powder supplementation on the physico-chemical and sensory properties of composite bread was determined. Bread was prepared from varying proportions of 100%, 94:5, 93:5, 89:10, 88:5, wheat -oat composite flour supplemented with 0%, 1% and 2%, Moringa oleifera leaf powder. The bread samples were allowed to cool at ambient temperature (30˚C ± 1˚C) and analyzed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly increased the fibre (2.80% to 4.0%), ash (1.00% to 1.48%), protein (8.7% to 12.8%), and ether extract (1.20% to 3.2%), while decreasing moisture content (39.30% to 32.71%). Moringa leaf powder supplementation also significantly decreased the loaf volume, weight loss, loaf height and specific loaf volume from 452.4 to 365.77 cm³, 18.78 to 15.21 g, 5.76 to 3.53 cm and 4.51 to 3.65 cm³ /g respectively. Sensory evaluation showed that although there was significantly improvement in nutritional composition, the acceptability of all bread samples decreased with increasing level of Moringa supplementation. The samples with the ratio of 94%Wheat flour 5%Oat flour and 1%Moringa leaf powder was more acceptable according to sensory evaluation.

Keywords: Bread; Moringa Leaf Powder; Composite flour; Supplementation

2. Response of RC Structure Exposed to Explosion

Authors- ¹Muhammed Hasil, ²Dr. Abhay Sharma

Affiliation- ¹M.Tech Scholar in Structural Engineering, Maulana Azad National Institute of Technology. Bhopal, Madhya Pradesh, India, Email: hasilanchal@gmail.com

²Associate Professor, Department of Civil Engineering, Maulana Azad National Institute of Technology, Bhopal, Madhya Pradesh, India, Email: abhaybpl17@yahoo.co.in

DDI – 10.2348/ijset07160557

Abstract- The effect of blast loads on buildings is a serious matter that should be taken into consideration in the design process. Although these attacks are unprecedented, man-made disasters (terrorist attacks) and blast loads are dynamic loads that should be precisely calculated just like earthquake and wind loads. In order to ensure the loss of life and property in the buildings that caries National importance. In this study, I’ve analyzed the effects caused by blast loads and to find how to reduce the effects by different methods such as shear wall and steel bracing using ETAB 2015, and from my studies, I conclude that the shear wall around the structure helped immensely in resisting the blast loads than any other alternatives.

Keywords: Multi-storey RC buildings, Blast Load, storey, Non-linear analysis, displacements, and storey drifts, etc.

3. Elimination of Salt and Pepper Noise from Images Using Advanced Technology

Authors- ¹Brijnandan Chaturvedi, ²Vipin Kumar Gupta

Affiliation- ¹M.Tech Scholar in DWCE, Suresh Gyan Vihar University, Jaipur, India, Email: bchaturvedi24@gmail.com

²Assistant Professor, Department of Electronics and Communication Engineering, Suresh Gyan Vihar University, Jaipur, India, Email: vipinsbcet@gmail.com

DDI – 10.2348/ijset07160563

Abstract- During the transmission some undesirable signals are added so that image pixels are misleading these inaccurate pixel values are known as noisy pixels. There are various noise are existing in the atmosphere like salt and pepper noise, impulse noise, Gaussian Noise etc. These Noisy pixels are eliminate using different type of algorithm like median filter, adaptive median filter, weighted median filter for eliminate the pepper and salt noise .These filters are recuperate pixels without rescind the image quality. Nonlinear digital filter is a best resolution for removing the salt and pepper noise from the image. The procedure of median filter is that eliminate noisy signal and undesirable signal without damaging any corner of the image .Median filter is functioning for low densities for the reason that at higher the image will be imprecise and impairment. Corrupted images will be accepted and Median filter are appropriate for low noise margin but it’s not appropriate for higher Noise Margin. Median filter is exhausting for conditioner pattern for ready the intensity elimination to the noisy signal from image then the result between the corrupted and uncorrected pixels will be preceding for removing noise using nonlinear filtering at extremely desirable’s in image. The method of adaptive median filter is to recognize the noisy pixels interchange by using the median filters where residual should be unaffected. In adaptive median filter using only for elimination of pixels at low level. Adaptive median filter is providing the large window size at high level noise it is not to fit the pixels. You can also say decision based and switching system. A (WMF) weighted median filter is best for high noise level.

4. Effect of Glass Powder on Various Properties of Concrete

Authors- ¹Bharat Nagar, ²Prof V. P. Bhargava

Affiliation- ¹Asst. Professor, Department of Civil Engineering, Jagannath University, Jaipur, Rajasthan, INDIA, Email: bharat.nagar@jagannathuniversity.org

²Professor, Department of Civil Engineering, Jagannath University, Jaipur, Rajasthan, INDIA, Email: ved.prakash@jagannathuniversity.org

DDI – 10.2348/ijset07160567

Abstract- Concrete is used as the major material in construction industries. As the population of world increase rapidly, worlds faces the problem for habitation and waste by- product. As the waste is proportional to the population and there are restriction of natural resources used in concrete , this construction industry need some attention to used some other material so that they can be mix in concrete to get the new product which physical properties are same as the conventional one.

Every year there is several tons of glasses created all over the world. Glass can be re-used as a fine raw material and it presents an option to save natural and non-renewable materials. The use of glass powder in concrete production can make the construction industry more ecological.

In this research an attempt is taken to bring into play the waste glass in various proportions so that the final product property of concrete mixture is same as the control mix. Waste glass powder was replace with fine aggregate in various percentages such as 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% and 50%. Reference concrete mix is also made for comparative reasons.

Keywords: Concrete, non-renewable, Waste glass powder

5. Structural Behavior of Building Frame under Pattern Loading

Authors- ¹Sameer Ansari, ²Vivek Garg

Affiliation- ¹M.Tech Scholar in Structural Engineering, Maulana Azad National Institute of Technology, Bhopal, Madhya Pradesh, India, Email: ansarisameer18@gmail.com

²Assistant Professor, Department of Civil Engineering, Maulana Azad National Institute of Technology, Bhopal, Madhya Pradesh, India, Email: vivek_garg5@yahoo.co.in

DDI – 10.2348/ijset07160574

Abstract- The uses of multi-storey buildings have become a common scene in the modern world. The analysis, design and construction processes have been idealized through various building design codes and design philosophies. Buildings are designed to withstand all the loads that may occur with a certain degree of probability through its lifetime. Different categories of loads have been classified by codes in accordance with their properties. Among all the loads imposed load has the property of translating from one span to the other forming different patterns of loading. In present study, the member forces of a building have been investigated by using conventional loading (i.e. all span loading) and pattern loading (i.e. 6 patterns of loading) to determine the necessity of pattern loading. A G+3 storey, 3 bay frame has been analyzed using STAAD Pro software. The use of pattern loading has given higher values of bending moment by up to 23 % for beam members as compared to conventional loading. The effect of pattern loading is felt more on interior beam members as compared with the exterior beam members of the same floor, also it is observed that pattern loading effects the top floors interior beam the most as compared with any other beam member. The effect of pattern loading is more on beam sagging moment as compared to hogging moment. In case of columns pattern loading gives considerably higher values of bending moment for interior column members with reversals in sign.

Keywords: Imposed load, conventional loading, pattern loading, STAAD Pro etc.

6.Development and Quality Evaluation of Beetroot Powder Incorporated Yogurt

Authors- ¹Manoja Yadav, ²Dorcus Masih, ³Chitra Sonkar

³Assistant Professor, Department of Food Process Engineering, VSAET, Sam Higginbottom Institution of Agriculture, Technology and Sciences, Allahabad-211007, UP, India. Email:chitra.esther@gmail.com

DDI – 10.2348/ijset07160582

Abstract- Beetroot (Beta vulgaris L.) was pulped and dehydrated to get the powder. Yoghurt was formulated and flavored with prepared beetroot (Beta vulgaris L.) powder at different concentration levels (0, 6, 8 and 10%). Milk is a rich source of proteins, vitamins, minerals as well as many short and medium chain fatty acids. Milk has better digestibility, lower allergenicity and suitable for those who suffer from lactose intolerance. Considering those health benefits, current study was carried out to produce a buffalo milk yogurt and identify the plausibility use of beetroot powder. Yogurt samples were stored at 4^°C and physicochemical evaluation was conducted for 7 days at the interval of one days. To evaluate the effect of above powder addition, chemical evaluation such as moisture content, fat content, ash content, protein content, carbohydrate content, acidity and pH were carried out. Shelf life study was done by microbiological analysis. Sensory analysis for color, taste, aroma, consistency, flavor, and overall acceptability was carried out according to the 9 point hedonic scale. The results showed that, the moisture content of prepared yogurts decreased from 80.46% to 75.45% .The pH and acidity of prepared yogurts was increased from 4.6 to 5.4 and 2.1 to 4.8% respectively. Protein, carbohydrate, Ash and fat content increased with increase in concentration of beetroot powder from 4.49 to 4.57%, 10.15 to 13.58%, 0.92 t00.98%, 2.24 to 2.47% respectively. The gradual increase in the bacterial count was observed during storage of yogurt at 4˚C. The overall sensory quality of prepared yogurt was rated as good to very good. Yogurt with 8% beetroot powder was liked in all sensory attributes. It was observed that there was increase in sensory scores of beetroot powder added yogurt.

Keywords: Buffalo milk, Plain yogurt, Beetroot powder incorporated yogurt.

7. Effect of Osmotic Dehydration on Quality Characteristics of Chikoo Slices

Authors- ¹Afrin Fatima, ²A. A. Mishra, ³R. N. Shukla, ⁴Mehnaza Manzoor

Affiliation- Department of Food Process Engineering, VSAET, Sam Higginbottom Institution of Agriculture, Technology and Sciences, Allahabad-211007, UP, India.

DDI – 10.2348/ijset07160587

Abstract- Osmotic dehydration of Chikoo for partial removal of water by immersing fruit slices in sucrose solution was carried out in order to study the effect of process parameters such as concentration and temperature of osmotic agent on quality characteristics of the fruit. Chikoo slices were osmotically dehydrated by immersing 30, 40 and 50ᵒ Brix sucrose solution at 30, 40 and 50 ᵒ C temperature for one hour. After dehydration, Chikoo were dried under 20 W microwave powers. To evaluate the effect of above mentioned parameter physico-chemical evaluation such as dehydration ratio, rehydration ratio, moisture content, titratable acidity, pH, Browning and Vitamin C content were carried out. Sensory analysis was carried out according to the 9 point hedonic scale. The physicochemical analysis of the dehydrated Chikoo suggested that increasing concentration and treatment temperature resulted in increased dehydration ratio. The quality analysis showed that the acidity of fruit shifted towards neutrality, vitamin C content and the extent of browning decreased as the concentration of osmotic solution and treatment temperature increased.

Keywords: Chikoo, osmotic dehydration, quality analysis

8. Analysis of Tensegrity Tower using Staad.Pro

Authors- Shashank Jain, Shubham Narula, Shivam Garg

Affiliation- ¹Department of Civil Engineering, Jaypee University of Engineering & Technology, Guna, (M.P.), Email: shashankmay23@gmail.com

²Department of Civil Engineering, Jaypee University of Engineering & Technology, Guna, (M.P.), Email: shubham.narula@gmail.com

³Department of Civil Engineering, Jaypee University of Engineering & Technology, Guna, (M.P.), Email: shivamgarg019@gmail.com

DDI – 10.2348/ijset07160591

Abstract- Tensegrity is a portmanteau of tensional integrity. It refers to the integrity of structures as being based in a synergy between balanced tension and compression components. Tensegrity structures are built of struts and cables. The struts can resist compressive force and the cables cannot. Most cable–strut configurations which one might conceive are not in equilibrium, and if actually constructed will collapse to a different shape. Only cable–strut configurations in a stable equilibrium will be called tensegrity structures. If well designed, the application of forces to a tensegrity structure will deform it into a slightly different shape in a way that supports the applied forces. Tensegrity structures are very special cases of trusses, where members are assigned special functions. Some members are always in tension and others are always in compression. A tensegrity structure’s struts cannot be attached to each other through joints that impart torques. The end of a strut can be attached to cables or ball jointed to other struts.

Keywords: Tensegrity, Structure, Staad.Pro, Analysis, Bamboo, Jute, Joints