S.P. Chawla
Bhabha Atomic Research Centre
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Featured researches published by S.P. Chawla.
Journal of Food Protection | 2002
Sweetie R. Kanatt; S.P. Chawla; Ramesh Chander; D. R. Bongirwar
A number of ready-to-use shelf-stable intermediate-moisture (IM) spiced mutton and spiced chicken products were developed with a combination of hurdles (reduced moisture, vacuum packing, and irradiation). The water activity of the products was reduced to about 0.80 either by grilling or by hot-air drying. These IM products were vacuum packed and subjected to gamma radiation processing at 0 to 10 kGy. Microbiological analyses revealed a radiation dose-dependent reduction in total viable counts and in numbers of Staphylococcus species. IM meat products that did not undergo radiation treatment showed visible mold growth within 2 months. The products subjected to irradiation at 10 kGy showed an absence of viable microorganisms and also retained high sensory acceptability for up to 9 months at ambient temperatures.
Meat Science | 1994
G.N. Naik; Pushpa Paul; S.P. Chawla; A.T. Sherikar; P.M. Nair
The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3°C was studied. Meat slices packed in polyethylene bags subjected to 2·5 kGy dose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks.
Food Research International | 2002
S.P. Chawla; Paul Thomas; D.R Bongirwar
Abstract Irradiation treatment of bone-in meat chunks induced a characteristic ESR signal in the bone tissue. Effect of various processing parameters such as bone type, absorbed radiation dose, irradiation temperature, cooking prior to irradiation and post irradiation cooking on the intensity of radiation induced ESR signal was studied. It was observed that intensity of radiation induced signal was higher in leg bones than rib bones. Intensity of this signal increased with irradiation dose and also in samples cooked prior to irradiation. Frozen samples had lower signal intensity than their counterparts irradiated in non-frozen state. Post irradiation cooking resulted in decrease in intensity of this signal. No ESR signal was detected in non-irradiated cooked or uncooked samples.
International Journal of Nanoscience | 2017
Shraddha A. Bhoir; S.P. Chawla
The present study reports synthesis of silver nanoparticles (AgNPs) using mint extract (ME) in the presence of polyvinyl alcohol (PVA) as capping material. PVA, ME and silver nitrate at concentration of 1%, 0.01% and 0.02%, respectively were found to be optimum for the synthesis of nanoparticles. The formation of AgNPs was confirmed by measuring surface plasmon resonance (SPR) peak. The intensity of SPR peak remained unaltered thus suggesting stability of colloid without aggregation during storage. The nanoparticles inhibited the growth of food borne bacteria namely Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus. The incorporation of these nanoparticles in chitosan and gelatin blend resulted in homogenous films. Mechanical properties and water vapor transmission rate of chitosan-gelatin films improved due to addition of AgNPs, whereas optical (opacity and UV light transmittance) and oxygen permeability properties remained unchanged. These films had the ability to inhibit growth of 5 log CFU of the above test organisms. These findings suggest that the AgNPs obtained by reduction of silver by ME can be effectively utilized to prepare antibacterial eco-friendly food packaging material.
Applied Radiation and Isotopes | 2014
Velayudhan Prakasan; Bhaskar Sanyal; S.P. Chawla; Ramesh Chander; Arun Sharma
Potential of aqueous solutions of cyanocobalamin in gamma radiation dosimetry was investigated. The solutions are inexpensive, nontoxic and easy-to-prepare dosimeters, which could be useful for measuring gamma radiation doses in various applications, such as quarantine treatment of fruit or insect disinfestation of grains and pulses. The optical absorbance of cyanocobalamin solutions of the optimal concentration 0.08 mM decreases with increasing radiation dose. The reproducible dependence of the absorbance decrease on the dose can be described with a polynomial. Pre- and post-irradiation stability of the solution absorbance, as well as effects of the irradiation temperature and dose rate, were studied. The response is not significantly affected by storage of the irradiated dosimeters under ambient conditions for 20 days. The performance characteristics of this chemical dosimetry system suggest that it can be useful to measure doses in irradiations of food.
Food Hydrocolloids | 2012
Sweetie R. Kanatt; M.S. Rao; S.P. Chawla; Arun Sharma
Carbohydrate Polymers | 2010
M.S. Rao; Sweetie R. Kanatt; S.P. Chawla; Arun Sharma
Food Chemistry | 2009
S.P. Chawla; Ramesh Chander; Arun Sharma
Carbohydrate Polymers | 2011
M.S. Rao; S.P. Chawla; Ramesh Chander; Arun Sharma
Food Packaging and Shelf Life | 2014
Shobita R. Muppalla; Sweetie R. Kanatt; S.P. Chawla; Arun Sharma