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C. S. Raina

Sant Longowal Institute of Engineering and Technology

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Featured researches published by C. S. Raina.

Drying Technology | 2006

Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices

Sukhcharn Singh; C. S. Raina; A. S. Bawa; D. C. Saxena

The effect of air temperature and pretreatments (KMS: citric acid) on drying kinetics of sweet potato slices was investigated. Drying experiments were performed in a tray dryer. In falling rate period, moisture transfer from sweet potato slices was described by applying the unsteady-state Fickian diffusion model, and the rate constant (k) were calculated. The effect of temperature on k could be interpreted according to Arrhenius law. Drying rate and therefore k values were found to be affected by pretreatments. Rehydration rates of dried sweet potato slices at 25, 40, 80°C were also determined and found to be independent of drying conditions and rehydration temperature. The ΔE value was found to be the highest for slices treated at 50°C with 0.5:1.0% KMS and citric acid.

European Food Research and Technology | 2006

Some characteristics of acetylated, cross-linked and dual modified Indian rice starches

C. S. Raina; Sukhcharn Singh; A. S. Bawa; D. C. Saxena

Journal of Food Science | 2006

Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato Starch

Sukhcharn Singh; C. S. Raina; A.S. Bawa; D. C. Saxena

Journal of Texture Studies | 2005

TEXTURAL CHARACTERISTICS OF PASTA MADE FROM RICE FLOUR SUPPLEMENTED WITH PROTEINS AND HYDROCOLLOIDS

C. S. Raina; Sukhcharn Singh; A. S. Bawa; D. C. Saxena

Lwt - Food Science and Technology | 2007

A comparative study of Indian rice starches using different modification model solutions

C. S. Raina; Sukhcharn Singh; A. S. Bawa; D. C. Saxena

Journal of Food Process Engineering | 2006

RHEOLOGICAL PROPERTIES OF CHEMICALLY MODIFIED RICE STARCH MODEL SOLUTIONS

C. S. Raina; Sukhcharn Singh; A. S. Bawa; D. C. Saxena

European Food Research and Technology | 2004

Optimization of the process variables for the preparation of processed paneer using response surface methodology

Vikas Nanda; Sukhcharn Singh; C. S. Raina; Navdeep Jindal; K. Singh; D. C. Saxena

European Food Research and Technology | 2003

Optimisation of processing variables in the preparation of sweet potato chips using response surface methodology

Sukhcharn Singh; C. S. Raina; A. S. Bawa; D. C. Saxena

European Food Research and Technology | 2005

Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology

C. S. Raina; Sukhcharn Singh; A. S. Bawa; D. C. Saxena

Acta Alimentaria | 2005

Rice flour based pasta: effect of ingredients on quality and formula optimization

C. S. Raina; Sukhcharn Singh; A. S. Bawa; D. C. Saxena

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D. C. Saxena

Sant Longowal Institute of Engineering and Technology

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Sukhcharn Singh

Sant Longowal Institute of Engineering and Technology

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A. S. Bawa

Defence Food Research Laboratory

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A.S. Bawa

Sant Longowal Institute of Engineering and Technology

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Navdeep Jindal

Sant Longowal Institute of Engineering and Technology

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Vikas Nanda

Sant Longowal Institute of Engineering and Technology

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