A CRITICAL ANALYSIS ON NIRUHA BASTI SAMMELANA VIDHI

Niruha Basti (therapeutic decoction enema) is one of the important Panchakarma procedures (five internal bio-cleansing procedures) which is the best treatment modality in the diseases caused due to not only Vata, but also when associated with other Doshas as well. The preparation of Niruha Basti comprises of step wise mixing of ingredients as described in the Ayurveda classics. In the present study, simple Erandamoola Niruha Basti was prepared by adding Madhu (honey), Saindhava (rock salt), Moorchita Tila Taila (medicated sesame oil), Shatapushpa Kalka (paste of Athenum sowa) and Erandamoola Kwatha (decoction of root of Ricinus communis) in classical method to assess the changes in particle size distribution in each step of preparation at specific intervals. The changes taken place during the Bhavana of the ingredients was observed under microscope. The Erandamoola Niruha Basti was prepared in classical method as well as contemporary methods like churner, mixer, etc., to assess the emulsion stability. Another Erandamoola Niruha Basti was also prepared replacing Madhu (honey) with egg yolk to check for emulsion stability and particle size & distribution.

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Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil-in- Water Salad Dressing Emulsions

Journal of Food Science ◽

10.1111/j.1365-2621.1988.tb09275.x ◽

1988 ◽

Vol 53 (5) ◽

pp. 1352-1354 ◽

Cited By ~ 22

Author(s):

ANA RISI CARRILLO ◽

JOZEF L. KOKINI

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Rheological Properties ◽

Size Distribution ◽

Egg Yolk ◽

Salad Dressing ◽

Oil In Water ◽

Model Oil

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The Physical and Functional Properties of Partially Defatted Coconut Testa Flour

CORD ◽

10.37833/cord.v37i.424 ◽

2021 ◽

Vol 37 ◽

pp. 1-12

Author(s):

Nazrim Marikkar ◽

Sanjila Marasinghe ◽

Chandi Yalegama ◽

Dilani Hewapathirana

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Size Distribution ◽

Functional Properties ◽

Emulsion Stability ◽

Absorption Capacity ◽

Partial Replacement ◽

Oil Absorption ◽

Value Addition ◽

Swelling Capacity

Coconut testa is an important byproduct of the coconut industry. In this study, particle size distribution, physical and functional properties of flour produced from partially coconut testa of four local cultivars namely san raman, gon thembili, ran thembili, TallxTall were compared with those of commercial hybrid (COM) using relevant procedures. Results showed that particle size distribution, physical and functional properties of flours of different coconut cultivars were varied significantly (p<0.05). The highest bulk density value was observed for SR (0.67 g/ml) while the lowest for TxT (0.54 g/ml) (p<0.05). Maximum swelling capacity (35.00 ml) and oil absorption capacity (142.67%) were recorded for COM while the least swelling capacity (20.67 ml) and oil absorption capacity (85.67%) were recorded for RT (p<0.05). The highest emulsion activity was found for COM (50.00%) while the least value recorded for SR (42.95) (p<0.05). The maximum emulsion stability was displayed by COM (54.86%) while the least emulsion stability was recorded for GT (27.51%) (p<0.05). The observed physical properties suggested that coconut testa flour of COM variety has certain advantages over others. It could be used for partial replacement with wheat flour for value addition leading to non-cereal based products.

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Modelling the Effect of Processing Parameters of Continuous Flow High Pressure Throttling System and Microfluidizer on Particle Size Distribution of Soymilk

International Journal of Food Engineering ◽

10.1515/ijfe-2012-0005 ◽

2013 ◽

Vol 9 (2) ◽

pp. 217-225 ◽

Cited By ~ 1

Author(s):

Litha Sivanandan ◽

Romeo T. Toledo ◽

Rakesh K. Singh

Keyword(s):

Particle Size ◽

High Pressure ◽

Particle Size Distribution ◽

Size Distribution ◽

Temperature Rise ◽

Continuous Flow ◽

Volume Fraction ◽

Emulsion Stability ◽

Processing Parameters ◽

Flow Rates

AbstractTexture, appearance, and emulsion stability of soymilk are affected by the size and distribution of suspended particles. To produce soymilk which contains all solids in the soy, whole dehulled beans were used in the study. A microfluidizer with throttling valve attachment was used to study the influence of various pressure levels on the particle size distribution of soymilk. Soymilk was processed with a continuous flow high pressure throttling (CFHPT) system to study the effects of different pressures and flow rates in the temperature rise and particle size distribution of soymilk. The results showed that there existed a significant effect of flow rate through the CFHPT on the particle size suspended in soymilk. Temperature rise was proportional to increase in pressure of the CFHPT system. Significant decrease in particle size of soymilk was obtained by increasing pressure for both CFHPT and microfluidizer. Empirical models were established between the pressure applied, volume fraction of particle size, and particle size diameter obtained for soymilk in each system.

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