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Energy conservation is an increasingly important issue for the dairy and food industry. Therefore, attention towards thermal insulation systems for plant equipment has grown in recent years. Thermal insulation is the reduction of heat transfer (the transfer of thermal energy between objects of differing temperature) between objects in thermal contact or in range of radiative influence. In this study, a literature review on different thermal insulation material with their properties, types and applications. The selection of optimal thermal insulation has great potential towards the energy saving.

the present study focused to evaluate the antibacterial and antifungal activity of various fruit seeds extracts against certain bacterial and fungal stains, using cup plate diffusion method. around 24 seeds were selected for the study and extracted using suitable solvent system. the ethanolic extracts were subjected to assess the antimicrobial activity. the results suggest that the ethanolic extracts of Banana, pineapple and musambi showed no significant activity against bacterial and fungal strains. Jackfruit and papaya extracts shown similar activity against both gram positive and gram negative bacterial strains but papaya shown better antifungal activity. Potential antibacterial activity was observed for tamarind and guava extracts, tamarind also exhibits better antifungal activity. among all the extracts plum seed extract shown potential broad spectrum antimicrobial activity. The study can be concluded that fruit seed extracts may find better application in cosmeceutical preparation especially in body deodorant sprays.

Abbreviations: %P, mean relative percent deviation; Ф, spreading pressure (J/m 2); ∆S, change in specific entropy (kJ/mol K); A m , area of a water molecule (1.06 × 10-19 m 2); AOAC, Association of Official Analytical Chemists; a w , water activity; BDDT, Brunauer-Deming-Deming-Teller; BET, Brunauer-Emmett-Teller; dm/dt, rate of change of mass with temperature; DVS, dynamic vapor sorption; EMC, equilibrium moisture content; GAB, Guggenheim-Anderson-De Boer; H L , latent heat of vaporization of pure water (kJ/mol); K B , Boltzmann's constant (1.38 × 10-23 J/K); N, number of adsorbed monolayers; n, number of data points; N A , Avogadro's number (6 × 10 26 molecules/kg mol); R, universal gas constant (8.314 × 10-3 kJ/ mol K); RH, relative humidity; q st , net isosteric heat of sorption (kJ/mol); Q st , isosteric heat of sorption (kJ/mol); R 2 , coefficient of determination; T hm , harmonic mean temperature; UK, United Kingdom.

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An attempt was made to design, fabricate and evaluate a heat exchanger for controlling the matting temperature of Paneer during pressing. Based on preliminary investigations, the range of process parameters to be evaluated during the pressing of Paneer was selected as: pressure (2, 3, and 4 kg/cm 2 ), matting temperature (63, 66 and 69 °C) for pressing time of 8, 10 and 12 min. Experiments were designed in a central composite design for 20 runs and the Paneer was evaluated for its moisture content, hardness, springiness, chewiness, cohesiveness, bulk density, porosity and sensory attributes. It was observed that with increasing pressure and matting temperature, the hardness of the product increased; this corresponded with reduced moisture content and porosity of the product. The springiness of the samples correlated linearly with increasing matting temperature and pressing time. Increasing the pressure during pressing resulted in poorer sensory scores. The process conditions for pressing of Paneer under controlled matting conditions were optimised using Response Surface Methodology for moisture content, overall acceptability, hardness and springiness of the pressed product. It was observed that the moisture content of Paneer pressed under controlled matting temperature was marginally lower than the control Paneer, the overall acceptability for the experimental samples was higher with superior body and texture scores.

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