Now showing items 1-5 of 5
Development of a Suitable Process for Inhibition of Browning in Some Fruit Purees
In this research, the first part was focused on finding techniques for efficient processing methods for inhibition of enzymatic browning in banana purees. In the second part, the focus was to study some suitable approaches ...
Study on the Processing of Quality Improvement of Myanmar Palm Sugar
Toddy palm jaggery (Myanmar name: Htan-Nyet) is a very important sweet foodstuff in Myanmar. In this study, the characteristics of toddy fresh saps were determined by Association of Official Analytical Chemists (AOAC) ...
Study on the Extraction and Utilization of Natural Dye from Tamarind Seed Testa
The present research work is emphasized on the preparation of natural dye (concentrated solution) from tamarind seed testa. Tamarind seed contains nearly 30 percent of testa and 70 percent of kernel. The testa was removed ...
Utilization of Processed Activated Carbon from Coconut Shell in Wastewater Treatment
Activated carbons were prepared from a variety of carbonaceous raw materials such as coal, coconut shells, wood and lignite. The present research work is emphasized on the investigation of carbonization process of coconut ...
Feasibility Studies for the Preparation of Secondary Fuel Mixture from Indigenous Coals for Industrial Firing Purpose
The present research work is emphasized on exploring alternative uses of low rank indigenous coals, particularly Tigyit coal and Samlaung coal as Secondary Fuel Mixtures (SFM). The characteristics such as moisture, ...