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Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products.

The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste.

The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction.

More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further.

Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality.

No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

The following are the Definitions and Standards for Jams, Jellies, and the like, as laid down by the United States Department of Agriculture, that is to say the Federal Department, and in force at the present time in matters relating to inter‐state commerce. The Definitions and Standards have been closely followed by the various States in Union:—

The initial shock of devaluing the currency, after so many promises that it would not take place, has passed; only the uncertainty and apprehension remain. It seems an idle exercise to compare the present state of the country's economy with other periods in recent history, such as when in the first Labour Government, we went off the gold standard; at that time, shock was indeed profound and again, the French were cock‐a‐hoop, but the position was complicated by the huge inter‐indebtedness of the Allies in the First War. Or the first devaluation after the Second World War, but both periods were also characterized by public waste and profligate spending. Now, we have to obtain foreign loans and financial backing to keep going, and it is this aspect of the present devaluation which will probably far outweigh any positive advantages. The country's massive external debts were increased by approximately one‐seventh overnight, probably wiping out completely all the repayments made at such great effort since the War. Devaluation of the currency cannot be seen as anything but a grievous blow to the country, presaging hard times ahead for everyone. When promises were being made that devaluation would not take place, there can be little doubt that these were honestly made and, at the time, believed in, for no Government of a country with imports always exceeding exports, would impose such a burden on its people willingly. It must then have been forced upon them.

Globalization has increased the consumer's demand for safe and quality foods. To make food available to consumers from farm to fork, packaging plays a crucial role. The objective of packaging is to shield the foodstuff from degrading and to serve as the medium of communication between the processing industry and the consumers. Conventionally, several materials are used in the packaging such as laminates, plastics, glass, metal, etc., but with the advent of technology, newer and novel smart packaging technologies have entered this field. Smart packaging in the form of active and intelligent packaging not only acts as a barrier to external influences but also prevents internal deterioration. Oxygen scavengers, moisture controllers, antioxidants, CO₂ absorber/emitter, antimicrobial agents, etc., are some of the vital active packaging systems. On the other hand, an intelligent packaging system contains internal or external indicators and sensors that monitor the condition of packed food and gives information about its quality during storage and transportation. It seems that these interventions in packaging have very positive effects on the whole industry, but it is observed that this advancement in the packaging has also raised questions about its disposal. To overcome this issue, industries have started using smart packaging design along with the sustainable packaging trend. Communication with the recycling bodies at the time of development will ensure the smart packaging fit to be recycled. Considering such standards for smart packaging will not only create a healthy bond between industries and consumers but will also help in sustainable development. This chapter mainly focuses on the advancement of the packaging system associated with the agri-food sector. It also discusses how the implementation of these technological advancements will help the industries toward sustainable development.

The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin (milk, meat, fish, eggs, sea foods, etc) become contaminated with a wide range of microorganisms (bacteria, molds and yeasts) during harvesting, transporting, processing, handling and storage operations. Due to the perishable nature of these foods, their preservation is of utmost importance. Though many synthetic chemicals are available, yet their use is quite restricted due to their hazardous effects on human health.

Within the domain of food industry, traditionally chitosan is used for biopreservation of foods, which is well known for its nutritional and medicinal properties in human nutrition. However, chitooligosaccharides also possess a number of nutraceutical and health promoting properties in addition to their preservative effect and shelf-life extension of foods. In this study, the comparative effects of both chitosan and chitooligosaccharides on preservation of foods of animal and aquatic origin have been summarized.

Though chitosan has been extensively studied in various foods, yet the use of chitooligosaccharides has been relatively less explored. Chitooligosaccharides are bioactive molecules generated from chitosan and have several advantages over the traditional use of chitosan both in food products and on human health. But unfortunately, little or no literature is available on the use of chitooligosaccharides for preservation of some of the foods of animal origin. Notable examples in this category include cheese, beef, pork, chicken, fish, sea foods, etc.

This paper focuses on the effects of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, which offers a promising future for the development of functional foods.

The purpose of this study is to investigate the effect of olive cake (OC) on oxidant/antioxidant biomarkers, lipase activity and on the histological analysis of epididymal fat, in high-fat diet (HFD)-induced obese rats.

Male obese rats were divided into two groups and were fed an HFD supplemented (HFD-OC) or not (HFD) with OC for 28 days. A control group was fed a standard diet for the same experimental period.

HFD significantly increased body weight, which was reduced by OC in the HFD-OC compared to HFD (p = 0.038). Lipase activity was higher (52%; p = 0.009) in the HFD group than the control group. Administration of OC to the obese rats decreased significantly this activity (38%; p = 0.025) compared to the HFD group. Serum thiobarbituric acid-reactive substances, lipid hydroperoxide and advanced oxidation protein products levels were significantly increased in the HFD group than the control group (p = 0.032, p = 0.023 and p = 0.017, respectively). These levels were significantly reduced in HFD-OC compared to the HFD group (p = 0.030, p = 0.021 and p = 0.010, respectively). Superoxide dismutase, glutathione peroxidase and catalase activities were decreased (53%; p = 0.04), (61%; p = 0.03) and (32%; p = 0.002), in the HFD group than the control group. OC restored these activities (46%; p = 0.01), (58%; p = 0.003) and (30%; p = 0.0003) in the HFD-OC rats than the HFD rats. Consumption of the HFD resulted in adipocyte hypertrophy. Indeed, epididymal adipocyte size was significantly larger in the HFD group than the control group (p = 0.0001), whereas it was reduced in the HFD-OC compared to the HFD group (p = 0.012).

OC possesses an anti-obesity effect. This effect might be mediated by lipase inhibition, reduced oxidative stress and increased antioxidant activities. In addition, the reduction of fat accumulation in adipose tissue by OC consumption is reflected by reducing adipocyte size.

In the internal turning process, tool life and work piece quality are greatly influenced by the generation of heat in the cutting zone. During machining, cutting fluids are applied at the cutting zones to reduce heat generation and enhance tribological properties. However, in the boring process, cutting fluids cannot be applied at cutting zone properly, and wastage of cutting fluid is a threat to the ecology and personnel health. Hence, application of semisolid lubricant in the boring process is considered as an innovative technique for temperature reduction in cutting zone because of its eco-friendly system, which also has a higher ability of biodegradability. This paper aims to study the influence of semisolid lubricants comprising of grease,graphite, aluminium oxide in different composition applied at a tool–chip,tool–work interface using a semisolid lubricant applicator applied with varying pressure.

In the present study, the cutting performance during boring of AISI4340 steel is enhanced through the application of semisolid lubricant with different composition of grease, graphite and aluminium oxide applied at tool-work and tool-chip interface with varying pressure using semisolid lubricant applicator.

The results show that use of semisolid lubricant like grease, graphite and nano aluminium oxide at tool-chip interface with maximum pressure reduces cutting temperature, tool vibration, cutting force and surface roughness.

Reduce cutting temperature, tool vibration, cutting force and surface roughness.

The purpose of this paper is to establish a technology that is suitable for the production of the 80,000 MTPY series of epoxy resins on an industrial scale.

This paper introduces the synthesis and processing of epoxy resins, including liquid epoxy resins (DGEBA) (E-51 and E-44), brominated bisphenol A-based epoxy resins (EX-23-80A), semisolid epoxy resins based on DGEBA (E-39D) and solid epoxy resins based on DGEBA (E-21). The study analyses the theoretical raw materials of epoxy resins per tonne, and lists an example of a distributed control system (DCS) to explain that the production process of 80,000 MTPY epoxy resins can be automated.

A two-step method was used to produce either E-51 or E-44 sequentially in the pre-reactor, the reactor, the recycling kettle, refining kettle (1), the refining kettle (2) and the desensitizing kettle or the falling-film evaporator. An advancement process was adopted to manufacture EX-23-80A, E-39D and E-21 using E-51 as a raw material in the predominating kettle and the mixing kettle, the adding kettle (1) and the adding kettle (2), separately. All the processes were controlled automatically by DCS to yield the products.

The results support the assertion that the technology developed by the authors ' company to produce 80,000 MTPY epoxy resins results in fewer side reactions and higher yield production.

Aluminium metal matrix composite (AMMC) is most popular in various industrial applications such as aerospace, automobile, marine, sports and many others. In common practice, silicon carbide, aluminum oxides, magnesium oxide, graphene and carbon nano tubes are the major reinforcing elements to prepare the AMMC. The purpose of this paper is to develop AMMCs reinforce with eggshell (ES) and rice husk ash (RHA).

Stir casting process is used for preparation of AMMC. From past few years, more emphasis is given to prepare the AMMCs using agro waste such as rice husk and/or ES as reinforcing materials. In this method, after the Al-matrix material is melted; it is stirred vigorously to form vortex at the surface of the melt, and the reinforcement material is then introduced at the side of the vortex. Stir casting process is a vortex and vigorous method to prepare the AMMCs. First, aluminum alloy (AA3105) is melted in the furnace when metal is in semisolid form. Reinforcement, i.e. ES and RHA are preheated at temperature 220°C and 260°C, respectively.

The result of AMMC shows that the tensile strength and hardness increased by using 22.41% and 45.5%, respectively, at 4.75 Wt.% each reinforcement, i.e. ES and RHA, and 1% Cr. The toughness and ductility of metal matrix composite (MMCs) have decreased up to 23.31% and 19.23% respectively by using 1% Cr, 4.75 wt. % ES and by 4.75 wt. % RHA of composite material.

In this work, Cr, waste ES and RHA have been used to develop green MMC to support the green revolution as promoted/suggested by United Nations, thus reducing the environmental pollution.