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Modular Design of Automated Biochemistry Analyzer: Swati Kapoor Vikas Goel
Modular Design of Automated Biochemistry Analyzer: Swati Kapoor Vikas Goel
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Volume 71– No.18, June 2013
Modular Design of Automated Biochemistry Analyzer
Swati Kapoor Vikas Goel
CDAC, Mohali CDAC, Mohali
ABSTRACT labs where heavy load of blood samples is estimated.
Presently, in the market, bio-chemistry analyzers are in
Fully automatic biochemistry analyzer (FABCA) is a high different variants like colorimeter, semi-automatic bio-
performance micro-controller based Photometric biochemistry chemistry analyzer, fully automatic bio-chemistry analyzer,
analyzer used to measure various blood biochemical photometer, spectrometer etc. A biochemistry analyzer and a
parameters such as blood glucose, urea, protein, and bilirubin biology analyzer is a term that could refer to a variety of
etc. that are associated with various disorders such as different instruments that are intended to perform various
diabetes, kidney diseases, liver malfunctions and other functions like analyze and measure the actual characteristics
metabolic derangement’s. The quantization of these of samples. The most typical use of the biochemistry analyzer
parameters is helpful in diagnosing health diso
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Dr. Swati Kapoor, M.Sc., PhD, is a Food Technologist at Punjab Horticultural Postharvest Technology Centre, Punjab Agricultural University, Ludhiana, Punjab, India. Currently, the scientist is involved in developing sustainable technologies from fruit and vegetable wastes, management of quality control laboratory for fresh and processed foods and shelf-life extension of fresh fruits and vegetables using edible coatings, low temperature, packaging etc.
Dr. Gurkirat Kaur, M.Sc., PhD, is Scientist (Nanotechnology) working in Electron Microscopy and Nanoscience Laboratory, at Punjab Agricultural University. Gurkirat has experience in teaching and research in Food science and technology for the last 10 years. Dr Kaur’s responsibilities include scientific and technical leadership and development of advanced facile technologies for food processing and protection.
Dr. Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at the Islamic University of Science & Technology, Awantipora, JK, India. He is the recipient of the prestigious CV Raman Fellowship and UGC Research Award in the field of Agricultural sciences by the University Grants Commission, New Delhi, GOI. He is a graduate of Agricultural Sciences. He has published more than 100 research and review papers in his field in various prestigious national and international journals and presented papers in many conferences. The main focus of his research is on agricultural by-products, traditional foods and unexplored food resources.
Prof. Savita Sharma, is a Principal Scientist (Dough Rheologist) working in the Department of Food Science and Technology, at Punjab Agricultural University. She has been actively involved in teaching and research for more than 35 years. Her research mainly focuses on the potential utilization and value addition of cereal products, Functionality enhancement of pasta, Processing and Utilization of cereal brans, non-convention
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BIOGRAPHY
Areas of Expertise:
- Infectious Diseases
- Non – Communicable Diseases: (Type-II Diabetes Mellitus, Thyroid Disorders & Essential hypertension etc.)
- Pulmonary diseases
Experience: 6 Years
OPD timings :
| Miracles Apollo Cradle/Spectra, Sec-82 | |
| Monday | 12:00 pm to 02:00 pm |
| Wednesday | 12:00 pm to 02:00 pm |
| Sunday | 12:00 pm to 02:00 pm |
Awards & Recognitions:
- 1st prize in poster competiton.
- presentation as keynote speaker in international preventive medicine conference, London.
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Research Article
Transformation in Physico-chemical and Bioactive Constituents in Variable Grades of Kinnow Mandarin during Different Stages of Maturity
BVC Mahajan*, Swati Kapoor and Ritu Tandon
Punjab Horticultural Postharvest Technology Center, Punjab Agricultural University, India
Submission: January 02, 2018; Published: March 29, 2018
*Corresponding author: BVC Mahajan, Punjab Horticultural Postharvest Technology Center, Punjab Agricultural University, Ludhiana-141004, Punjab, India, Tel: +91-161-2405257; Email: mahajanbvc@gmail.com
How to cite this article: BVC Mahajan, Swati Kapoor, Ritu Tandon. Transformation in Physico-chemical and Bioactive Constituents in Variable Grades of Kinnow Mandarin during Different Stages of Maturity. Nutri Food Sci Int J. 2018; 6(1): 555679 DOI: 10.19080/NFSIJ.2018.05.555679.
Abstract
Harvesting time has a significant effect in determining the quality and postharvest shelf life of Kinnow mandarin fruit. Various physicochemical and bioactive components were assessed in kinnow fruit during different stages of maturity (November-March). Three different grades of kinnow fruit i.e. large, medium and small had TSS in the range of 9.74-11.06 percent and titratable acidity in the range of 0.68-0.96 percent. Maximum TSS content for all the three grades was found in the month of January. Titratable acidity decreased with progression of harvesting months with least value found in the month of March. TSS/acid ratio increased gradually during the harvesting months from November to March for all the grades of kinnow fruit. Highest TSS/acid ratio was noted in large kinnow fruits (16.00) and minimum in small fruits (13.36). Among the bioactive components, highest limonin content was observed in kinnow seeds (2452.06 ppm) followed by kinnow peel (80.40ppm) and juice (18.06ppm). Carotenoid content of kinnow peel (6.34mg%) was higher than kinnow juice (1.22mg%). For different grades of kinnow fr