Osmotic dehydration is a simultaneous mass transfer process which mainly promotes the flow of water molecules from the food to osmo-active solution and some migration of solutes from the solution into the food, thus maintaining good organoleptic and functional properties in the finished product. This paper presents mechanism of osmotic dehydration and recent developments regarding the factors affecting osmotic dehydration process viz., pretreatment factors (blanching, coating, ultrasound treatment, high pressure processing, pulsed electric field effect, etc.), product-related factors and osmotic solution related factors (temperature of osmotic solution, concentration of osmotic agent, type of osmotic agent, agitation/ stirring process during osmotic process, osmotic solution and food mass ratio). The details on mathematical modeling of mass transfer during osmotic dehydration of foods and benefits of osmotic dehydration which includes energy saving methods and quality of final product are reviewed. PRACTICAL APPLICATIONOsmosis is a physical phenomenon that has been extensively studied in various disciplines of science and engineering. Osmotic dehydration has diverse applications in fruits and vegetables. Thus it can be used to decrease the post harvest losses. Being a simple process, it facilitates processing of fruits and vegetables with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional composition. Since no preservative was used, it does not adversely affect the human body. This process could be used on small scale for development of self-entrepreneurs and home scale industries. The mathematical models can be used for understanding the mass transfer phenomenon during the process. The economic interest relates to the reduced energy consumption as compared to conventional drying. This review serves to provide an updated status on osmotic dehydration and its research gap which is useful for academics, research purpose and processing industries.

SUMMARY :Diamondback moth (Plutella xylostella L.) the most important destructive pest on cruciferous plants including of cabbage (Brassica oleracea var. capitata L.) through chemical control is effective against diamondback moth, development of resistance to insecticides often necessitates continuous evaluation and new molecules to manage the pest keeping in this view, the present study was conducted to evaluate the efficacy of seven insecticides against the incidence of diamondback moth in cabbage cultivar US-2158 " Among the tested insecticides, Spinosad 45% SC was found to be most effective with maximum reduction of larval population (61.79) to which was significantly suppress to control (64.12). Novaluron followed by chlorfenapyr 10% SC were least effective with larval reduction of 47.73 and 45.09%, respectively in conclusion , it was revealed that foliar application of Spinosad 45%EC at 30-10-2015 to 28-03-2016 is an effective manage chemical strategy to manage of incidence of diamondback moth is cabbage.How to cite this article : Venugopal, U., Kumar, Ashwani, Kota, Sathish and Ramya, V. (2017). Efficacy of certain insecticides against diamond back moth (Plutella xylostella L.) on cabbage (Brassica oleracea Var. Capitata L.).

The aim of this work was to identify metabolic differences and hormonal profiles in jasmine flower (Jasminum sambac) and to investigate the possibility that experimental promotion of retardation of the senescence of jasmine flower may mediated by abscisic acid (ABA) and phenolic content. Determinations of ABA and phenols were made in flower senescing under different conditions using two different packaging materials such as polyethylene (PE) and polypropylene (PP) of 200 gauge micron thickness with no ventilation. Pre-treatment of 4 % boric acid for jasmine flowers was selected. Abscisic acid levels in petals also increased during senescence 91.27 pmol g-1, but much less in boric acid-treated jasmine flower 34.16 pmol g-1. However, the lowest content of total phenolics was measured in buds and partially opened flowers 50.90 μg/g but highest in fully opened 61.80 μg/g on the fourth day of storage, respectively. It was concluded that boric acid prevented the early rise in ethylene production and considerably improved jasmine flower shelf-life.

No abstract

The advent of hospitality industry dates far back in history. It origins as simple inns to now a multibillion-dollar industry. Hospitality refers to receiving guests in a spirit of goodwill especially strangers from other lands. These catering establishments play a major role in maintaining the health of their customers. Advent of covid-19 forces the catering establishments to rethink their business due to its rapid spread. There are a lot of uncertainties as to how to address these changes in food industry to ensure better nutrition and health for customers. The implementation of food safety management systems are imperative to bring down the risk of covid-19 infection. Appropriate cleaning, sanitization and good hygiene practices are crucial. An average customer is very much anxious about the food safety practices followed in the catering establishments especially during this pandemic time. Hence case studies were done in selected bakery outlets near bus stations in Tiruchirapalli town, Tamil Nadu, India regarding the food safety aspects with special reference at the point of sales and personnel hygiene. Bakery outlets were chosen for the study as convenience foods that are sold are easily grabbed by the consumers without much crowding inside the outlet. Case study was undertaken using checklist and by observation method in four selected bakery outlets to study the upgraded cleaning and sanitization procedures, disinfection strategies, method of food service adopted, awareness among food service personnel on the standard operating procedures like usage of PPEs, social distancing, frequent hand washing, maintaining adequate health status of employees free from covid-19. The study revealed that all the selected bakery outlets adopted adequate covid-19 food safety protocols at the points of food service. Though the bakery units were aware of and implemented the standard operating procedures to be followed to overcome the uncertainty, the success lies in the hands of the food service personnel to boost confidence among the customers regarding food safety.