@Research Paper
<#LINE#>Kinetics of drying of two edible fungi from Congo: Termitomyces sp. and Oyster mushroom<#LINE#>N\'demb&eacute; @Bibalou C.,Matos @L.,Voumbo @Matoumona L.,Moutoula @Boula E.F.,Elengo @G.,Mvila @C.A.,Nzikou @J.M. <#LINE#>1-8<#LINE#>1.ISCA-RJRS-2018-060.pdf<#LINE#>D&eacute;partement de G&eacute;nie de Proc&eacute;d&eacute;s Industriels, Ecole Nationale Sup&eacute;rieure Polytechnique, Universit&eacute; Marien Ngouabi, Congo@D&eacute;partement de G&eacute;nie de Proc&eacute;d&eacute;s Industriels, Ecole Nationale Sup&eacute;rieure Polytechnique, Universit&eacute; Marien Ngouabi, Congo@D&eacute;partement de M&eacute;canique, Energ&eacute;tique et Ing&eacute;nierie, Ecole Nationale Sup&eacute;rieure Polytechnique, Universit&eacute; Marien Ngouabi, Congo@D&eacute;partement de Technologie Agroalimentaires, Ecole Nationale Sup&eacute;rieure Polytechnique, Universit&eacute; Marien Ngouabi, Congo@D&eacute;partement de G&eacute;nie de Proc&eacute;d&eacute;s Industriels, Ecole Nationale Sup&eacute;rieure Polytechnique, Universit&eacute; Marien Ngouabi, Congo@Institut de Recherche Agronomique (IRA)-D&eacute;partement de Phytosanitaire, Universit&eacute; Marien Ngouabi, Congo@D&eacute;partement de G&eacute;nie de Proc&eacute;d&eacute;s Industriels, Ecole Nationale Sup&eacute;rieure Polytechnique, Universit&eacute; Marien Ngouabi, Congo<#LINE#>13/9/2018<#LINE#>14/12/2018<#LINE#>On the one hand, an evaluation of three types of drying (oven, microwave oven and solar drying) was used to specify the nature and importance of the unit operation on the characteristic parameters of the various food products. The impact of this process on dimensions, pH and water content were also evaluated. The drying temperature influences these parameters. The dimensions of the mushrooms are reduced after drying, whatever the source of energy. The pH values of fresh and dried mushrooms for Termitomyces sp. are 4.83 &plusmn; 0.2 and 4.75 &plusmn; 1.2; 4.73 &plusmn; 0.9; 4.80 &plusmn; 0.7 in the oven; 5.7 &plusmn; 0.8 at the solar dryer and 5.26 &plusmn; 0.7; 5.3 &plusmn; 0.4 in the microwave oven. They range from 5 &plusmn; 0.4 to 5.2 &plusmn; 0.6; 5.1 &plusmn; 0.4; 5.4 &plusmn; 0.1 in the oven, 5.6 &plusmn; 0.9 in the solar dryer and 5.1 &plusmn; 0.7; 5.4 &plusmn; 0.5 microwaves, for Oyster mushroom. The pH is globally acidic, indicating a good conservation. The conservation of mushrooms is optimal and compatible with human physiology. The rehydration capacity gives small gaps, however that of Oyster mushroom is high, because of their large dimensions compared to Termitomyces sp. On the other hand, drying characteristics were studied on the water content, in an electric oven at the set temperatures of 50, 60 and 70&deg;C; in a domestic microwave oven with powers of 280 w and 420 w and in a solar dryer. The results indicate that all the experimental curves show an identical appearance: this one is decreasing. The drying time decreases as the temperature and air speed increase. The drying time is 570 and 840 minutes; 430 and 760 minutes; 390 and 590 minutes respectively for Termitomyces sp. and Oyster mushroom, in the case of fungi treated in an oven at temperatures of 50, 60 and 70&deg;C. The drying time varies depending on the temperature. The water content ranges from 83.5 &plusmn; 0.4% to 5.06 &plusmn; 0.2%; 86, 9 &plusmn; 1.4% at 5, 13 &plusmn; 0.4%, respectively for Termitomyces sp. And Oyster mushroomat 70&deg;C. The final water content is about 5%.<#LINE#>B. 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@Research Article
<#LINE#>Anthropometric studies on school children in BTS (evaluation of underweight and over weight)<#LINE#>Dasari Bharath @Kumar,Velpula @Saikiran,Vallepu @Nagaraju,Manish Kumar @Thimmaraju,Raj Kumar @Gaju <#LINE#>9-13<#LINE#>2.ISCA-RJRS-2018-071.pdf<#LINE#>Department of Pharmacy, Balaji Institute of Pharmaceutical Sciences, Narsampet, Warangal, India@Department of Pharmacy, Balaji Institute of Pharmaceutical Sciences, Narsampet, Warangal, India@Department of Pharmacy, Balaji Institute of Pharmaceutical Sciences, Narsampet, Warangal, India@Department of Pharmacy, Balaji Institute of Pharmaceutical Sciences, Narsampet, Warangal, India@Department of Pharmacy, Balaji Institute of Pharmaceutical Sciences, Narsampet, Warangal, India<#LINE#>30/4/2018<#LINE#>13/11/2018<#LINE#>Malnutrition is a remnant fitness complication with school going pupil in rural Telangana. The intention of the study is to conclude the cause that correlates with skinny and hefty in school going students in BTS. This study on guardians and students aged 12-16 in BTS is a cross sectional investigational study. The attendants numbered 264 students and their guardians. Anthropometric data were gathered utilizing calibrated apparatus, socio-demographic traits and social behavior were collected in a query form. The preponderance rates of skinny and hefty amongst the children were 19.31% and 11.74%, duly. Malnutrition was more dominant in boys. key elements such as having a skinny father, mom's level of education,  and physical activities out of doors on weekends for more hours were considerably correlated with malnutrition of students. By conflict, hefty father and mother, moms with high levels of education, nap time of less than 9h, and physical activities out of doors on holidays for less hours were considerably correlated with hefty children. The preponderance of skinny in school children of BTS is huge. 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@Review Paper
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