• EFFECT OF STORAGE TEMPERATURE, QUALITY OF CREAM AND HANDING PRACTICES ON SHELF LIFE OF BUTTER 

  Wimalawardhana, E.A.Y.N. (2007-08)

  It has been complained by regular customers and retailers that large proportions of salted butter samples get deteriorated due to rancidity and microbial growth rather before its expected shelf life under domestic ...
• Development of egg replacing gel type cake additive 

  Wijesinghe, W.E.M. (2007-10)

  Large scale cake manufacturing process, adding of egg is a difficult and time consuming operation. It required more labored, additional equipments, will be a risk due to the law availability during the festival season. ...
• STUDIES ON DEVELOPMENT OF BOTTLED HERBAL * PORRIDGE (KOLAKENDA) OF WEL-PENELA (Cardiospermum halicacabum) STORED UNDER AMBIENT TEMPERATURE 

  WEERAKOON, W.M.S.D. (2007-08)

  Introduction of ready to serve bottled herbal porridge (kolakenda) to the non-competitive market with extracts of Wel-penela (Cardiospermum halicacabum) in rice and coconut-milk medium is profitable. Shelf life evaluation ...
• FEASIBILITY OF INCREASING RICE (Oryza sativum) USAGE AS AN ADJUNCT FOR BEER 

  Ukwattage, T.B.S. (2007-10)

  Adjuncts are an additional source of carbohydrate extract used to partially replace or supplement the malt in beer. They are also used to reduce the overall material costs and to utilize indigenous sources. Rice (Oryza ...
• MANUFACTURE OF FLAVOURED PASTEURIZED MILK SACHETS WITH HIGHER SENSORY QUALITIES AND LONGER SHELF LIFE UNDER REFRIGERATED CONDITION 

  Udumalagala, S.W. (2007-08)

  Rich Life Dairies is a company which collects milk from local dairy farmers and processes them into various dairy products marketed under the brand Rich Life.Among other fluid milk based products, Rich Life flavoured ...
• QUALITY CHANGES ASSOCIATED WITH PUMPKIN ON STORAGE AND SOME ASPECTS ON VALUE ADDITION 

  RANASINGHE, K.S.G. (2004-03)

  Pumpkin is an important fruit vegetable in Sri Lanka having a peak production from October to March where considerable amount is wasted due to inappropriate post harvest handling and less usage in industrial applications. ...
• Evaluation of organic strength in Municipal Solid Wastes through leaching column study 

  Prasangani, A. A. D. T. (2007-10)

  Disposal of untreated Municipal Solid Waste has been a great environment issue which leads to generation of leachate and odoures gasses. Organic solid waste accumulation rate is higher as organic waste collect form household ...
• DETERMINATION OF THE EFFECT OF CARBONATION ON BETA CAROTENE LEVEL IN CARROT (Dacus carota ) DRINK 

  Piyasiri, B.W.T.P (2007-10)

  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. ...
• Identification of causes for yeast and mould growth in curd pots and development of cost effective preventive measures 

  Nimali, H. W. G. (2007-08)

  Curd is a fermented milk product obtained from coagulation of cow or buffalo milk or a mixture of there of by the agency of the Lactic acid bacteria. MILCO (Pvt) Ltd manufactures curd under brand name “Highland” and ...
• DEVELOPMENT OF COST EFFECTIVE PROCEDURE TO IMPROVE STABILITY OF PAN GREASE 

  Nanayakkara, D.N. (2007-08)

  Raigam Pangrease is the Bakery product, produce by Raigam Marketing Services (Pvt) ltd. It is containing mixture of water, coconut oil, Polyglycerol Polyricinoleate-PGPR (emulsifier), Butylated hydroxy Anisole(BHA) and ...
• Determination of adulteration of milk fat with vegetable fat in different milk powders using Capillary Gas Chromatography 

  Mansoor, Fathima Rumaisa (2007-10)

  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 ...
• COMPARATIVE STUDY OF QUALITY CHARACTERISTICS, SHELF LIFE AND SENSORY EVALUATION OF STIRRED AND SET YOGHURT INCORPORATED WITH CHOCOLATE 

  Kumara, K.K.S.T. (2007-10)

  Yoghurt is a very popular flavourful and healthful dairy product in all over the world. The classifications are as follows: set type, stirred type, drinking type and frozen type. Flavoured yoghurt contains fruit and ...
• Implementation of lean Manufacturing System (Toyota Way) to a Pineapple Processing Cell 

  Jayawardena, R.A.P.C (2007-08)

  "Lean manufacturing" is a leading manufacturing paradigm being applied in many sectors of the world economy, where improving product quality, reducing production costs, and being "first to market" and quick to respond to ...
• STUDYING A COST EFFECTIVE METHOD FOR REMOVING SEDIMENTS FORMED IN COCONUT VINEGAR 

  HERATH, H. M. S. N. (2007-10)

  Vinegar is a preservative most commonly used in food preparations such as in pickling and salad dressings. Although acetic acid is the key ingredient in vinegar,acetic acid cannot be called as vinegar. Naturally fermented ...
• Establishment of Quality Assurance Sensory Panel and Descriptive Sensory Panel for Soup Mixtures 

  Gunarath, G. A. M. M. C. (2007-10)

  Any food product has to be analysed and accepted by a quality control sensory panel prior to be released to the market. The panel used for this purpose should be well trained using standards, in order to make them familiar ...
• Analysis of Minerals (Na, K, Ca and Fe) in dairy products Using Atomic Absorption Spectroscopy (AAS) 

  Fernando, K.M.K.C.J. (2007-10)

  Determination of major minerals Like Na, K, Ca and Fe like trace minerals is a common practice of quality control laboratories of dairy industry. Because some dairy products manufacturers advocate their products as fortified ...
• Development of Hazard Analysis Critical Control Point (HACCP) Plan for Comminuted meat products in Gills Food Products (Pvt) Ltd. 

  Dissanayake, R.U. (2007-10)

  The Study was aimed at development of HACCP manual for comminuted meat products of Gills Food Products (Pvt) Ltd, one of developing meat-processing company in Sri Lanka. The HACCP plan was developed for four major products ...
• Study on product development of Maize (Zea mays) 

  De Alwis, T.P.G.T.N. (2007-08)

  Maize (Zea mays) is an important cereal grain in the world, providing nutrients for humans and animals. Because maize can be considered as a good source of carbohydrates and provides significant amount of protein as well. ...
• Establishment of a trained sensory panel for quality assessment of meat products 

  Bandaranayake, H.M.S.C. (2007-10)

  Establishment of a panel for descriptive sensory analysis is a scientific approach of using human perception ability as a tool for quality assessment of foods. Meat is a major human food item with hundreds of different ...
• Extended Posibilities for the non-destuctive Sterility Testing of UHT Dairy Based Products and Identification Causes for the Unsterility 

  Bandara, D.r .N.P (2007-10)

  In fluid milk based products such as UHT processed milk the finished products have to be checked for their quality to be certain that no unsterile product leaves the factory. In a routine quality control system, die results ...

View more