Fish is naturally available food resources in Sri Lanka Large fish production is obtained
annually Higher amount of this become waste because fish is highly perishable food
Therefore developments of fish preservation ...
Control charting is the most advanced tool of Statistical Quality Control (SQC). Control
charts can use to identify process variations and what are the causes for it. During the
production of instant fried noodles it is ...
Lime is one of the most common ingredients in many parts of Asia The flavour and
acidic base make lime a favourite among various Asian cuisines. In Sri Lanka, the annual
production 150 millions of limes and about 50° o ...
Soap, soap powder and detergente produces by unilever Sri Lanka possess greater market
share in Sri Lanka soap market. Through out the soap and soap powder making process the
total fatty matter (TFM) contení is required ...
The software project undertaken had two components. The first was to design a new
website for the National Science and Technology Commission (NASTEC) and the second
was to develop a web based information system for ...
A universal data logger with the ability to display measured values, can serve the needs of
professional data loggers in a wide variety o f applications. Such applications inelude Quality Assurance, Plant and Machine ...
The Vocational Training Authority of Sri Lanka (VTA) was established in July 1995 under the
provisions of the Vocational Training Authority of Sri Lanka Act, No. 12 of 1995, with the
objective of providing job oriented ...
HACCP is an abbreviation for the Hazard Analysis and Critical Control Point
system. The HACCP concept has been around in the food industry for some time, yet
it continues to be debated rigorously at international level. ...
In present world people have seen to be prompted towards more and more sophisticated devices because of their advantageous features and simplicity. Digital combination lock is an electrically powered electronic device that ...
Solid waste management (SWM) is an integral part of the urban environment. It is
importan! to plan the urban infrastructure to ensure a safe and healthy human
environment while considering the promotion of sustainable ...
Vitamin A deficiency is one of the major health problems prevailing in Sri Lanka. Consequently the under utilization of these potential vegetables may result in their long-term extinction from the biodiversity on one hand ...
Ginger (.Zingiber officinale Roscoe) is one of the most widely used herbs that contains
several interesting bioactive constituents and possesses health-promoting properties.
Ginger is used all over the world for two of ...
DETERMINATION OF ACTIVE DETERGENT CONTENT OF "Rin" POWDER
"Rin" is a popular detergent powder formulation in the Sri Lankan market. It has an Anionic Detergent (AD) as the active ingredient.
It is vital to maintain the ...
The adulteration of milk fat with foreign fat has been and still is a major concern in
the dairy industry. The increasing number of food producers and the outstanding
amount of imported foodstuffs enables the producers ...
Fresh milk has a very limited shelf life and is easily spoiled. Therefore milk preserves
manufacturing different products, which have a significant shelf life. Concentrated milk
products are obtained through partial water ...
Frequently experienced slope instability such as landslides cause a serious threat to life,
property, and infrastructure in Kegalle District. According to the research done on this
subject, factors such as slope angle ...
Capsicum annum, a variety of chillies is extensively consumed throughout the world because of their colour, flavour and pungency. The quality of chilli pods is rather determined by observing
the visual appearance of the ...
Carrot (Dacus carota) is one of the promising sources of beta carotene the precursor of
vitamin A. Recently, the nutritional content of food after preparation has become an important concern to health & food professionals. ...
Low Moisture Mozzarella cheese is a member of pasta filata, or stretched curd cheese. It is distinguished by a plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its ...