A Study on pH Metric Method for Detection of Cooked Rice Adulteration | Chapter 6| Progress in Chemical Science Research Vol. 2

The pH of cooked rice is determined for various intervals of storage time in the proposed study project. pH testing is performed on cooked rice samples that have been contaminated with a certain percentage of ruined rice. Rice that has just been cooked has a somewhat acidic pH. Salt builds up in rice during storage due to the evaporation of moisture at room temperature. Rice that has been cooked has an alkaline pH due to salt buildup. The pH of rice from the Kolam variety is measured from 0 hours to 36 hours in order to detect adulteration and spoiling of cooked rice with various storage and handling intervals. Additionally, rice is contaminated when ruined rice that has been sitting out for 12 hours is mixed in with fresh rice. Each contaminated mixture’s pH is measured. 50 residential and business samples are gathered in the Otur area and tested for pH. Results indicate a linear increase in pH over time that is proportional. Four other rice kinds, Indrayani, Kolam, Basmati, and Ambemohor, were all partially contaminated with the matching variety of rotten rice. The pH of each mixture is calculated. The same patterns of outcomes are attained. The report also suggests using pH metre testing to look for damaged or tampered rice. This is significant for lowering the health risks brought on by B. Cereus bacteria through rice deterioration during storage. The pH of cooked rice is raised by the salt buildup brought on by moisture evaporation. It is possible to successfully use this technology to identify contaminated rice. The degree of adulteration and the resulting rice rotting can be successfully determined using a low-cost, quick, and simple pH metric approach.

Author (s) Details

M. H. Moulavi
PDEA’s Annasaheb Waghire, Arts, Science and Commerce College, Otur, Maharashtra-412409, India.

N. S. Momin
AAEMF’s Delight college of Pharmacy, Koregaon Bhima, Pune, Mahrashtra-412 216 India.

R. N. Shirsat
PDEA’s Annasaheb Waghire, Arts, Science and Commerce College, Otur, Maharashtra-412409, India.

V. M. Shinde
PDEA’s Annasaheb Waghire, Arts, Science and Commerce College, Otur, Maharashtra-412409, India.

K. G. Kanade
Rayat Shikshan Sanstha’s Annasaheb Awate College Manchar, Maharashtra-410 503, India.

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Study on Modeling with Multilayer Perceptron for Detection of Fuel Adulteration Using Python Programming | Chapter 10 | Challenges and Advances in Chemical Science Vol. 6

 Adulteration of fuel is the illegal or unpermitted introduction of an unknown substance into motor spirit, resulting in a product that does not meet the needs and specifications. Normally, cheaper boiling point range hydrocarbons with similar composition are added as additives, causing the quality of the base fuels to be altered and degraded. The trading community uses this approach to make quick unlawful profits. This is due to the fact that tailpipe exhaust from automobiles pollutes the environment and poses a health risk to humans. Fuel pipes leaking exhaust due to illegally added ethanol and methanol to increase octane levels. There must be a proper method for detecting contaminants, both at the laboratory level and at the legislative level. The Artificial Neural Networks technique for analysing fuel adulteration is more precise than any other method currently in use. The gasoline and hydrocarbon fractions are detected in-situ with the help of the Internet of Things, which can be controlled via a remote and data collected via smattering. This information will aid in the detection of contaminants in gasoline and diesel pollutants emitted into the atmosphere via tailpipe emissions. In this paper, we use a cutting-edge computational technique known as Multilayer Perceptron (MLP) to identify impurities in fuels. As a result, global warming and hazardous diseases will be reduced. The multilayer perceptron (MLP) is a type of feed forward artificial neural network that is one of the most efficient techniques for detecting fuel adulterants. For data training, MLP employs the back propagation approach. It has three layers: the input layer, the concealed layer, and the output layer. For the detection and estimate of 3D objects from a single 2D perspective view It is a multilayer perceptron that is employed.

Author(S) Details

U. Vimal Babu
Vignan Foundation for Scientific and Technological Research University, Vadlamudi, Guntur, AP, India.

M. Ramakrishan
Vignan Foundation for Scientific and Technological Research University, Vadlamudi, Guntur, AP, India.

M. Nagamani
School of Computer and Information Sciences, University of Hyderabad, Hyderabad, India

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Low Level of Kerosene Adulteration in Petrol Studied by Fiber Optics | Chapter 2 | Current Perspectives on Chemical Sciences Vol. 11

 The smallest amount of kerosene in petrol can have a negative impact on the operation of a vehicle engine. This paper develops a simple, low-cost, sensitive, and miniature sensor based on a fiber optic coupler and an optoelectronic detection system. The sensor has been modeled and tested. It has been discovered that the current sensor is only capable of detecting less than 5% of kerosene adulteration in gasoline. It is capable of detecting 1% variation in adulteration. The sensor's size is measured in micrometers.

Author (S) Details

Dr. Shilpa Kulkarni
Shri Ramdeobaba College of Engineering and Management, Katol Road, Nagpur, M.S., India.

Dr. Sujata Patrikar
Visvesvaraya National Institute of Technology, Nagpur, M.S., India.

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Investigation of Physico-chemical Properties and Evaluation of the Sensory Attributes of Kithul (Caryota urens) Treacle to Determine the Adulteration | Chapter 8 | Current Research in Agricultural and Food Science Vol. 5

 Kithul treacle is a popular traditional sweetener in Sri Lanka, not only because of its delicious taste, but also because of its nutritional worth and health advantages. As a result, Kithul treacle has been tainted by the addition of table sugar, tarnishing its reputation as a low-GI sweetener. Its authenticity has been difficult due to the various types of adulteration and the lack of appropriate analytical procedures to detect adulterations. The goal of this study was to develop adequate analytical methods for detecting table sugar adulteration of Kithul treacle. Pure Kithul treacle was gathered from registered tappers under the Ministry of Export Agriculture in three geographical areas (Matale, Kandy, and Rathnapura), and samples were contaminated with table sugar syrup at various proportions (5 percent , 10 percent , 15 percent , 20 percent , and 25 percent ). For pure Kithul treacle, the samples were evaluated for physicochemical parameters, yielding mean values of pH 5.58, free acidity 0.33, Brix value 69.36, moisture content 23.52 percent, electrical conductivity 474.22, and reducing sugar 68.81. The findings demonstrate that all metrics differ considerably between pure and contaminated Kithul treacle, and that many of the commercial samples taken from local markets in the study area are of good quality and meet national and international standard limits. According to the Codex Standard, treacle should not include more than 0.5 percent acidity and no more than 30% moisture content. All of the samples that were tested met the above-mentioned two criteria. However, several Kithul treacle samples gathered from local marketplaces revealed higher levels of specific characteristics than recommended in physicochemical tests, indicating that certain sellers perform some level of adulteration.

Author(s) Details

J. A. A. C. Wijesinghe
Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura,Gonawila. NWP, KG 60170, Sri Lanka.

R. M. K. G. D. M. Rathnayake
Department of Biotechnology, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka.

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Research on Adulteration Pattern in Different Food Products Sold in the Twin Cities of Hyderabad and Secunderabad-India | Chapter 3 | Current Research in Agricultural and Food Science Vol. 5

 Food adulteration has evolved from a basic method of deception to a complex and lucrative business. As a result, the current research was carried out to identify adulteration in various food goods accessible in the twin cities of Hyderabad and Secunderabad. Metanil yellow (8 percent), added colour (92 percent), and saw dust were found in chilli powder samples (48 percent ). The presence of an un-permitted coloured dye ultramarine blue in dry ginger samples (8.33 percent) was discovered. Instead of silver foil, aluminium foil (4.3 percent) was found in the sweet meat samples. Unpermitted colour orange II was found in coconut burfi samples, and rhodamine B was found in cotton candy and floss candy.

Author(s) Details

K. Waghray
Department of Food Technology, University College of Technology, Osmania University, Hyderabad - 500 007, India.

S. Gulla
Department of Food Technology, University College of Technology, Osmania University, Hyderabad - 500 007, India.

P. Thyagarajan
Department of Food Technology, University College of Technology, Osmania University, Hyderabad - 500 007, India.

G. Vinod
Department of Food Technology, University College of Technology, Osmania University, Hyderabad - 500 007, India.

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