Paneer tikka, a popular dish for vegetarians, is a tongue tingling favourite of Indian gourmets. It is a perishable commodity which requires more than five hours for its preparation. The shelf life of paneer tikka is hardly one day at room temperature which impedes its proper marketing. In order to enhance the shelf life of paneer tikka, the product was vacuum packed in two high barrier packages, viz., LLDPE * /BA † /Nylon-6/BA/LDPE ‡ (110 μ, * linear low density polyethylene, † binding agent, ‡ low density polyethylene) and metallized polyester/LDPE (20/75 μ) along with LDPE (100 μ) as control, and stored at 3±1°C. The stored samples were evaluated at 0, 10, 20, 30 and 40 day(s) for changes in chemical characteristics, namely moisture, pH, titratable acidity, free fatty acids content, tyrosine content and water activity. The analysis of variance of the data revealed that type of packages had significant influence on all the above parameters excluding water activity during storage of paneer tikka.

Energy is one of the major inputs for the economic development of any country. However, for developing countries energy is essential for economic growth, which calls for the development of clean and sustainable energy source/carrier. Among all the possible options, hydrogen has been considered as a promising clean energy carrier, which is associated with major challenges of its storage and application. Hydrogen can be stored safely in the form of metal hydrides whose formation and decomposition involve high heat interaction, which can be used for the development of thermodynamic systems like sorption heat pumps, which can transform waste heat to useful high‐grade heat. In the present work, the performance of metal hydride based heat transformer (MHHT) is investigated in terms of variation in MH bed temperature and hydrogen interaction between coupled reactors during hydrogen transfer processes, in addition to thermodynamic performance (ie, Coefficient of Performance (COP), heating capacity, and so on) for the operating temperature of TL = 303 K, TM = 383 K, and TH = 423 K. A pair of La0.9Ce0.1Ni5 and LaNi4.6Al0.4 is chosen for present study based on author's previous work. In the present study, user‐defined functions are employed in ANSYS Fluent, which consist of pressure, mass, and energy variation equations. The results are derived in the form of contours and graphical representations of variations in bed temperature and hydrogen concentration. It is observed that the system produces 40 kJ of upgraded heat with heating capacity of 0.1 kW and COP of 0.46 at 880 seconds of hydrogen transfer time for 250 g of each alloys.

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The effect of barley flour concentration, Lactobacillus plantarum NCDC344 (Lp344) and co-culture (Streptococcus thermophilus 20) inoculum levels on the sensory quality, Lp344 count, b-glucan content and viscosity of barley-milk composite-based fermented drink was investigated. A central composite rotatable design of response surface methodology was used for optimisation of the formulation. Of the three formulation variables, barley flour concentration was found to be the most critical as it significantly affected overall acceptability, Lp344 count and b-glucan content (P < 0.01). The optimised drink rated 7.80 on a 9-point hedonic scale, and contained 8.59 log cfu/ mL of Lp344 cells and 0.144 g/100 g of b-glucan.