Groundwater Assessment: A Case Study in Patna and Gaya District of Bihar

Kumar, Amit; Anand, Shikha; Kumar, Manish; Chandra, Ram

doi:10.20546/ijcmas.2017.612.024

Cited by 14 publications

(4 citation statements)

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“…If the moisture content of dried fish is high, then deteriorative changes may result in browning, and rancid and fungal contamination of fish products [25]. The fish with a moisture content of 80% or more were vulnerable to spoilage if they are not properly stored [13].…”

Section: Discussionmentioning

confidence: 99%

“…Higher moisture content will make food products susceptible to enzymatic and microbial decomposition [13]. Particularly, fish products with a higher moisture level are susceptible to spoilage if not conserved properly.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…There are several studies on the yellow croakers dried by HAD and vacuum drying [7,13]. However, studies on physicochemical properties of dried fish especially by LVD and FD methods have not been reported yet.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

Kim¹,

Oh²,

Lee³

et al. 2020

Foods

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The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest moisture content and highest protein. The volatile basic nitrogen values of dried fish by HAD, LVD, and FD were 66.27, 34.38, and 33.03 mg/100 g sample, respectively. The predominant amino acids of dried fish treated by LVD and FD were lysine, taurine, alanine, and glutamic acid, and the predominant ones by HAD were the remaining amino acids analyzed in this study, except lysine, taurine, alanine, and glutamic acid. By using the color parameters, the L* and b* values by LVD showed light brown and yellow colors of the fish. The textural properties of dried fish by LVD were softer and more chewable than those of HAD and FD. In the stereo-micrographs, the flesh of dried fish by LVD compared to others showed minimization of texture damage, resilient tissues, much fish oil, and were light brown in color. Taken together, these results suggest that LVD rather than HAD and FD provide good qualities of dried fish in terms of physicochemical characteristics and textural properties.

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Section: Discussionmentioning

confidence: 99%

Section: Proximate Compositionmentioning

confidence: 99%

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Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

Kim¹,

Oh²,

Lee³

et al. 2020

Foods

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“…In India, cabbage and cauliflower are ranked 4th and 5th places, respectively, the total area and production of cabbage in India was 400 (mha) and 9127 (mt) respectively in 2018-19. And the total area and production of cauliflower in India was 465 (mha) and 9083 (mt) respectively in 2018-19 [5].…”

Section: Introductionmentioning

confidence: 99%

Constraints on Cole Crop of Production and Marketing: A Case Study of Sultanpur District of Uttar Pradesh, India

Kumar¹,

Singh

Supriya

et al. 2023

AJAEES

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This study was conducted in the Sultanpur district of Uttar Pradesh State with the aim of identifying the constraints faced by cole crop growers in cultivation, production, and marketing. The researchers utilized the Garrett ranking method to analyze the data obtained from the respondents. A random sampling technique was employed to select participants for the study, with two blocks being chosen to ensure meaningful findings. The survey encompassed ten communities and involved 120 farmers from selected villages. The data collected for this study spanned the years 2021-2022. To gather primary data, personal interviews were conducted with cole crop growers using a pretested questionnaire. The study revealed several significant production constraints faced by the farmers, including the non-availability of credit, a lack of knowledge about the latest production technology, inadequate access to quality water, insufficient government assistance, and poor quality land. Furthermore, the research also highlighted key marketing constraints, which included price fluctuations, a lack of scientific storage facilities, high transportation costs, limited local demand for the produce, and a lack of scientific knowledge and training among the growers. This study sheds light on the various challenges encountered by cole crop growers in the Sultanpur district of Uttar Pradesh. The findings highlight the need for interventions to address these constraints in order to enhance cole crop cultivation, production, and marketing in the region. Effective measures such as improving credit accessibility, providing training on modern production techniques, ensuring the availability of quality water, supporting the establishment of scientific storage facilities, addressing transportation cost issues, and promoting market demand for the produce can contribute to the overall improvement of the cole crop sector in the area.

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