Loading...
Thesis
Browse
6 results
Search Results
ThesisItem Restricted EFFECT OF OHMIC HEATING ON THE ELECTRICAL CONDUCTIVITY OF GUAVA JUICE(Punjab Agricultural University, Ludhiana, 2013) Amanjot KaushalOhmic heating takes its name from Ohm’s law. The food material sandwiched between electrodes has a role of resistance in the circuit. In the present study, an ohmic heater was designed, fabricated and then used for performing the ohmic heating of different guava juice samples. The different samples of guava juice were prepared with five different concentrations of 50%, 60%, 70%, 80% and 90% by volume of the juice. The ohmic heating was performed at five different voltage gradients viz. 5.5 V/cm, 7.5 V/cm, 9.5 V/cm, 11.5 V/cm and 13.5 V/cm across the two ends of the designed ohmic cell. Different instruments and devices were used to measure the different properties of guava juice as a function of temperature at a regular interval of time during the ohmic heating. An Ostwald’s viscometer for viscosity, pH meter for pH and a hand refractometer for total soluble solid (TSS) were used. The electrical conductivity obtained as a result of ohmic heating was in the range 0.037 S/m to 0.326 S/m. The mathematical model using the linear regression analysis and one-way ANOVA using completely randomized design (CRD) led to the prediction of an equation of electrical conductivity. The linear equation was found to be highly accurate with R2 value in the range 0.173 to 0.999 showing the linear dependence of electrical conductivity upon the temperature. The viscosity, pH and the TSS was found to vary from 1.66 cP to 14.83 cP, 1.83 to 5.29 and 5.2°B to 12.2°B respectively. The voltage gradient was statistically significant (p < 0.05) on the heating times.ThesisItem Open Access Study of inclusive production of charmonium mesons in B decays(Punjab Agricultural University, 2013) Nitika Goyal; rajeev kumarCharmonium is a heavy meson containing a charm and anti-charm quark. Studies of charmonium production has improved our understanding of heavy quark production and formulation of bound states of quark pairs. Prompt charmonium production provides an interesting environment to study the interplay between perturbative QCD and non-perturbative effects. Non-relativistic QCD (NRQCD) provides a consistent calculational framework for direct heavy quarkonium production. The inclusive production of charmonium meson is studied using a data sample corresponding to 386 million events which has been collected at upsilon (4S) resonance (bound state of quarks) with the Belle detector at the KEKB asymmetric energy collider. Events are required to pass through tight event selection criteria. candidates are reconstructed using the leptonic decays . A large Monte Carlo sample has been used to determine signal reconstruction efficiency and parametrization of background. The measured branching fraction for inclusive B= (1.10 0.005) % and B)X = (1.09 %. The feeddown contribution from ( and B X has been taken into account and corrected branching fraction is (0.77 %.ThesisItem Restricted Reconstruction of charmonium ( ) using Belle detector(Punjab Agricultural University, 2014) Monica; Rajeev KumarCharmonium is a bound state of charm and anti-charm quark. The charmonium states are of great interest both from theoretical and experimental points of view because of their clear experimental signature and great simplification caused by their non-relativistic nature. The charmonium production involves physics at both perturbative and non-perturbative energy scales and provides one of the more manageable processes for QCD calculations. Precise measurements of the inclusive branching fractions for B meson decays to different charmonium states provide sensitive tests of these models. Measurements of B meson decays to charmonium are also important ingredients in the study of b-quark production in hadronic interactions. Reconstruction and study of charmonium mesons in B meson decays is a crucial component of the measurement of time-dependent CP violating asymmetries. Here, inclusive production of (which is reconstructed from its radiative decay mode → J/ ), using a data sample of 386 million events which have been collected at (4S) resonance (bound state of quarks) with Belle detector at KEKB asymmetric energy collider, is studied. A large Monte Carlo sample is used to determine the reconstruction efficiency and parameterization of background. The obtained branching fraction is B(B X) = (0.44 ± 0.01)%. The feed-down contribution from higher charmonium state ( → ) is taken into account and the direct branching fraction is B(B X) (direct) = (0.41 ± 0.01)%.ThesisItem Open Access Study of ohmic heating behaviour of mango juice(Punjab Agricultural University, Ludhiana, 2014) Dawar, Kanupriya; Paramjit SinghNew technologies for thermal processing of liquid foods are of great industrial and scientific interest. Ohmic heating is one of these new technologies. The present study aimed to design and built ohmic heating system. The ohmic system so developed showed adequate performance, and heating the product satisfactorily. Ohmic heating process is influenced by a number of factors such as electrical conductivity, viscosity, pH, solid content and electric field strength. The mango juice was heated on a laboratory scale static ohmic heater at different voltage gradients 7-27 V/cm. The voltage gradient was statistically significant on the ohmic heating rate for mango juice (P<0.05). Measurements were made from 14 to 70 °C and showed a linear fashion with electrical conductivity. The electrical conductivity of mango juice was in the range of 4-17 S/cm. The increase in the concentration of the juice from 50% to 90% enhanced the ohmic heating rate of mango juice. Other parameters- viscosity, pH and total soluble solids (TSS) were studied under ohmic heating. The viscosity of mango juice varied from 6.78 to 31.61 cP. Change so observed in the viscosity and pH of juice came out to be statistically significant for all the concentrations studied at different voltage gradients and (P<0.01). The pH of juice varied from 2.06 to 3.57. The TSS values recorded were in the range of 7.2 to 13.8 °Brix. The change in the TSS value of juice was statistically nonsignificant (p<0.05). The predictions of mathematical model using obtained electrical conductivity equation were found to be very accurate.ThesisItem Open Access The effect of magnetic field on viscosity and ultrasonic propagation in distilled water.(Punjab Agricultural University, Ludhiana, 2014) Sharma, Naresh; Paramjit SinghThe technology of magnetic water has been widely studied and adopted in the field of agriculture in many countries. The water passes through magnetic field is known as magnetized water. The clusters of water molecules are influenced by the magnetic field that affects the physical properties of water. Magnetized water has very useful effects in agriculture such as on seeds, yield, plant length and crop productivity. The main objective of this work is to investigate the effect of magnetic field on the viscosity and ultrasonic propagation velocity in distilled water in order to get insight of the changes in water structure. The viscosity and ultrasonic propagation velocity in distilled water were measured at the different strengths of magnetic field varying from 0.18 T to 0.40 T and 0.016 T to 0.128 T respectively. The changes in viscosity and ultrasonic propagation velocity in distilled water before and after the application of magnetic field were compared. During the experiment, it was observed that the viscosity of distilled water was decreased and the ultrasonic propagation velocity in distilled water was increased with magnetic treatment. The memory effect of magnetized distilled water was also observed when the magnetic field was removed. From the observed experimental data, it was concluded that the memory time of magnetized distilled water depends on the magnetic field strength. Statistical analysis which included Tukey’s test was performed and the results of viscosity and ultrasonic propagation velocity in distilled water were statistically significant (p<0.05).ThesisItem Open Access The effect of magnetic field on viscosity and ultrasonic propagation in distilled water(Punjab Agricultural University, Ludhiana, 2014) Sharma, Naresh; Paramjit SinghThe technology of magnetic water has been widely studied and adopted in the field of agriculture in many countries. The water passes through magnetic field is known as magnetized water. The clusters of water molecules are influenced by the magnetic field that affects the physical properties of water. Magnetized water has very useful effects in agriculture such as on seeds, yield, plant length and crop productivity. The main objective of this work is to investigate the effect of magnetic field on the viscosity and ultrasonic propagation velocity in distilled water in order to get insight of the changes in water structure. The viscosity and ultrasonic propagation velocity in distilled water were measured at the different strengths of magnetic field varying from 0.18 T to 0.40 T and 0.016 T to 0.128 T respectively. The changes in viscosity and ultrasonic propagation velocity in distilled water before and after the application of magnetic field were compared. During the experiment, it was observed that the viscosity of distilled water was decreased and the ultrasonic propagation velocity in distilled water was increased with magnetic treatment. The memory effect of magnetized distilled water was also observed when the magnetic field was removed. From the observed experimental data, it was concluded that the memory time of magnetized distilled water depends on the magnetic field strength. Statistical analysis which included Tukey’s test was performed and the results of viscosity and ultrasonic propagation velocity in distilled water were statistically significant (p<0.05).