Sunita Singh
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Sunita Singh has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
D. Singh
Department Food Science and TechnologyBundelkhand UniversityJhansi, U.P. India
1 shared publicationDekhne Trupti
Department of Microbiology, Barkatullah University, Bhopal MP, India
1 shared publicationKulkarni S.D.
Soybean Processing and Utilization Center Central Institute of Agriculture Engineering Nabibagh, Berasia Road Bhopal. M, 462038 India
1 shared publicationR. Singh
Agro-processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal, Madhya Pradesh, 462 038 India
1 shared publicationS. Jain
Department Food Science and TechnologyBundelkhand UniversityJhansi, U.P. India
1 shared publicationSingh Kiran
Department of Microbiology, Barkatullah University, Bhopal MP, India
1 shared publication
Latest Publications
- 19 August 2009
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 33, 41-57
QUALITY CHANGES IN FRUIT JAMS FROM COMBINATIONS OF DIFFERENT FRUIT PULPS
- 19 August 2009
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 33, 41-57
QUALITY CHANGES IN FRUIT JAMS FROM COMBINATIONS OF DIFFERENT FRUIT PULPS
- 1 June 2009
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 33 (3) , 312-329
ALCOHOLIC BANANA BEVERAGE - ASPECTS IN FERMENTATIVE PRODUCTION
- 1 June 2009
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 33 (3) , 312-329
ALCOHOLIC BANANA BEVERAGE - ASPECTS IN FERMENTATIVE PRODUCTION
- 1 June 2007
- Published by Springer Nature in Indian Journal of Microbiology
- Vol. 47 (2) , 153-159
Design and development of batch type acetifier for wine-vinegar production
A batch type acetifier based on the principal of acetic acid fermentation was designed and tested for production of wine-vinegar from the pineapple peel waste. The pineapple peels along with starter solution was fed to the inner SS perforated peel-solid separator tank 130 mm dia having perforations of 50 mm size. The concentric perforated peel-solid separator circular tank was fitted inside the collecting tank having 255 mm dia. The pineapple peels and starter solution in perforated peel-solid separator tank was agitated and atomized by tubing agitator 200 mm long having 1 mm dia. hole to spray fermented solution at 20 rpm. The agitator was connected with stirring pump. Lift pump was fitted at the bottom of the collecting tank to lift and supply fermented solution to agitator. The capacity of the batch type Acetifier based on present working design was 3.5 liters of wine-vinegar per day for 8 hours for a quality end product at 2% acidity.
- 1 June 2007
- Published by Springer Nature in Indian Journal of Microbiology
- Vol. 47 (2) , 153-159
Design and development of batch type acetifier for wine-vinegar production
A batch type acetifier based on the principal of acetic acid fermentation was designed and tested for production of wine-vinegar from the pineapple peel waste. The pineapple peels along with starter solution was fed to the inner SS perforated peel-solid separator tank 130 mm dia having perforations of 50 mm size. The concentric perforated peel-solid separator circular tank was fitted inside the collecting tank having 255 mm dia. The pineapple peels and starter solution in perforated peel-solid separator tank was agitated and atomized by tubing agitator 200 mm long having 1 mm dia. hole to spray fermented solution at 20 rpm. The agitator was connected with stirring pump. Lift pump was fitted at the bottom of the collecting tank to lift and supply fermented solution to agitator. The capacity of the batch type Acetifier based on present working design was 3.5 liters of wine-vinegar per day for 8 hours for a quality end product at 2% acidity.