[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Insect Control In Selected Spice Products Using Carbon Dioxide

Gunasekaran, N. (2001) Insect Control In Selected Spice Products Using Carbon Dioxide. PhD thesis, University of Mysore.

[img]
Preview
PDF
T-1745.pdf

Download (4MB)

Abstract

<p align="justify">Aspects of susceptibility of the drugstore beetle, Stegobium paniceum and cigarette beetle, Lasioderma serricorne to CO2-rich atmosphere, response of the pests to sublethal doses of CO2 and dosage required for controlling the insects in spice products were studied. The effect of infestation by S. paniceum and L. serricorne on proximate composition and uric acid level of coriander powder, sambar powder and turmeric rhizomes was examined. The total protein, fat, ash contents were reduced significantly due to infestation. A slight reduction in carbohydrates and energy contents was also noticed. A significant increase in moisture content was observed in infested coriander and sambar powders. The reduction in proximate composition was prominent in coriander powder and sambar powder than in turmeric rhizomes. The reduction or increase in proximate components was more pronounced in products infested for six months than that infested for three months. Over a period of 6 months the uric acid level in infested samples was found to exceed the maximum allowable limit (100 mg/kg) fixed by Prevention of Food Adulteration Rules.</p>

Item Type: Thesis (PhD)
Uncontrolled Keywords: spice products insect control insect pests
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 03 Agriculture
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/121

Actions (login required)

View Item View Item