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• Determination of Oxidative Status of Different Brands of Rice Bran Cooking Oils before and after Frying Available in Market
  Dr. Shashikant Pardeshi
  chemistry
  Year: 2020, Volume:7, Issue : 4
  Pages: 1 - 7

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  Edible vegetable oils are used in food, both in cooking and as supplements. Rancid vegetable oil forms harmful free radicals in the body, can also cause digestive distress and deplete the body of vitamins B and E. Their chemical edible is comprised of saturated and unsaturated fatty acids and glycerides. Temperature affects the quality of edible oils. When edible oils are exposed to high temperatures, unpleasant odours and flavours could result from the deterioration its fatty acids. The study aimed at assessing physicochemical properties of edible oils at room temperature and after frying. Physicochemical properties of edible oils was assesses using standard analytical procedures (AOAC and AOCS). There are five brands of rice bran edible cooking oils (before and after frying were analysed for the physicochemical properties such as Acid value (AV), Peroxide value (PV), Saponification (SV), Ester value(EV) and P-anisidine value(P-AV) were investigated. The results obtained were ranges between 0. 33- 0.53 in fresh oils and 0.67-0.93mg KOH/g oil in after frying oils ,8.87-9.48 fresh oils and 17.12-20.9 Meq/Kg after frying oil,182.98-188.47 in fresh oils and 200.98-203.68 mg KOH/g in after frying oils,182.65-185.67 in before frying oil and 200.2-202.75 in after frying oils,1.21-1.58 in fresh oils and 2.13-2.55 in after frying oils respectively of AV,PV,SV,EV and P-anisidine values of respective oils used in this research work. Furthermore, Peroxide values ranged from 8.87-9.48 fresh oils and 17.12-20.9 Meq/Kg after frying oil were to exceed the permitted value of10 meq/Kg, It might be due to the effect of high frying temperature causing destruction of some glycerides. The standard deviation was in the range between 0.03-0.39 in fresh and 0.06-0.33 in after frying oils. The standard mean error found in the range of 0.02-0.23 and 0.04-0.19 respectively.

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  IJIRST Dr. Shashikant Pardeshi. "Determination of Oxidative Status of Different Brands of Rice Bran Cooking Oils before and after Frying Available in Market" International Journal for Innovative Research in Science & Technology Volume 7 Issue 4 2020 Page 1-7 MLA Dr. Shashikant Pardeshi. "Determination of Oxidative Status of Different Brands of Rice Bran Cooking Oils before and after Frying Available in Market." International Journal for Innovative Research in Science & Technology 7.4 (2020) : 1-7. APA Dr. Shashikant Pardeshi. (2020). Determination of Oxidative Status of Different Brands of Rice Bran Cooking Oils before and after Frying Available in Market. International Journal for Innovative Research in Science & Technology, 7(4), 1-7. Chicago Dr. Shashikant Pardeshi. "Determination of Oxidative Status of Different Brands of Rice Bran Cooking Oils before and after Frying Available in Market." International Journal for Innovative Research in Science & Technology 7, no. 4 (2020) : 1-7.

  

• Decision Modeling and Diagnosing of Power Transformer Component Failures using Bayesian Network Approach
  M. Pradeep Kumar ; P. Sahithi; T. Srujan Kumar
  Mechanical Engineering
  Year: 2020, Volume:7, Issue : 4
  Pages: 8 - 14

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  As technology is rapidly increasing day by day we can’t imagine without electricity as it plays a key role in our daily life. Power transformer is a part in transmitting electricity and is the main component in any power system. It is static device wounded by iron core, enclosed in a tank. The main operation of transformer is to transfer power. Quality of the power distributed depends on the transformer because changing voltage is one of the functions of the transformer. The safe and stable operation of power system depends on the transformer. The interruptions in transformer not only breaks the circuit but increases the risk of power outages in grids of power systems, damages household equipments which causes inconvenience to the people’s life. Due to these reasons it is essential to trace out different failures and failure modes of power transformers. It is important to identify the hidden failures or dangers by using different statistical tools. A Bayesian Belief Network (BBN) is one such tool to analyze faults and failures of any system. It is the most widely used model in fault diagnosis which integrates data and expert opinion to alleviate further decisions. In this paper, BBN was modeled for all the failure mode of power transformer and a network was constructed by considering the failure probabilities and conditional probabilities. The focus on the failure modes which having highest probability values as indicated in Bayesian network may considerably enhance the overall performance of the transformer.

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  IJIRST M. Pradeep Kumar, P. Sahithi and T. Srujan Kumar. "Decision Modeling and Diagnosing of Power Transformer Component Failures using Bayesian Network Approach" International Journal for Innovative Research in Science & Technology Volume 7 Issue 4 2020 Page 8-14 MLA M. Pradeep Kumar, P. Sahithi and T. Srujan Kumar. "Decision Modeling and Diagnosing of Power Transformer Component Failures using Bayesian Network Approach." International Journal for Innovative Research in Science & Technology 7.4 (2020) : 8-14. APA M. Pradeep Kumar, P. Sahithi and T. Srujan Kumar. (2020). Decision Modeling and Diagnosing of Power Transformer Component Failures using Bayesian Network Approach. International Journal for Innovative Research in Science & Technology, 7(4), 8-14. Chicago M. Pradeep Kumar, P. Sahithi and T. Srujan Kumar. "Decision Modeling and Diagnosing of Power Transformer Component Failures using Bayesian Network Approach." International Journal for Innovative Research in Science & Technology 7, no. 4 (2020) : 8-14.