Browsing by Author "Navaratne, S.B."

Adaptation of visible and short wave Near Infrared (VIS-SW-NIR) common PLS model for quantifying paddy hardness

Awanthia, M.G.G.; Jinendra, B.M.S.; Navaratne, S.B.; Navaratne, C.M. (Elsevier, 2019)

Hardness of paddy is an indicator of preserved quality of rice as it maintains the integrity of grain to avoid falling-off during milling. Most of the prevailing methods carter to determine the hardness are destructive ...

Application of Pareto principle and Fishbone diagram for Waste Management in a Powder Filling Process

Perera, A.A.A.H.E.; Navaratne, S.B. (International Journal of Scientific & Engineering Research, 2016-11)

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Assessment of Behavioral Patterns of Food Intakes on Micro-sleepiness, with Busy Lifestyles

Liyanage, R.; Navaratne, S.B.; Wickramasinghe, I.; Ranaweera, K.K.D.S. (Sabaragamuwa University of Sri Lanka, Balangoda, 2015-11-19)

The effect of food habits and attitudes on micro-sleepiness was attempted to study simultaneously with development of a food product to combat. Data were collected from Sri Lanka Police Traffic Division and from 250 ...

Behavior of physical and organoleptic properties of selected green vegetables in two different temperatures and relative humidity conditions

Perera, W.P.T.D.; Navaratne, S.B.; Wickramasinghe, I. (2019)

The freshly harvested vegetables tend to deteriorate rapidly due to rapid evapotranspiration and rate of respiration unless proper storage conditions are practiced. Thus, the objective of this study is to identify the ...

Coating of Foods with Plant Based Gum to Reduce Oil Absorption during Frying

Weerasekera, O.P.; Navaratne, S.B. (International Journal of Scientific & Engineering Research, 2015-11)

Attached

Comparison of Antioxidant Properties of Dehydrated Fruits and Vegetables with Different Drying Techniques

Wijewardana, R.M.N.A.; Navaratne, S.B. (Universal Research Publications, 2015)

Present study was carried out to evaluate the effect of various dehydration techniques such as sun drying, solar drying, drying after freezing (Freeze for one hour followed by mechanical drying), vacuum drying and drying ...

Design and Development of a Low Cost Prototype Food Penetrometer to Evaluate Quality of Foods

Abeysuriya, A.P.H.I.; Navaratne, S.B.; Alwis, P.L.A.G. (IJSER, 2015-06)

This study was undertaken to design and develop a low cost food penetrometer to measure quality of solid, semi-solid and liquid foods. This equipment specifically has designed to measure the force required for the penetrant ...

Design and Development of a Low Cost Prototype food Penetrometer to Evaluate Quality of Foods

Abeysuriya, A.P.H.I.; Navaratne, S.B.; Alwis, P.L.A.G. (International Journal of Scientific & Engineering Research, 2015)

Attached

Determination of Changes Occurrence in Important Physical Properties of Paddy during Early Storage

Abeysundara, A.T.; Navaratne, S.B.; Wickramasinghe, I.; Ekanayake, D. (2017)

Rice (Oryza sativa L.) is the staple food in Sri Lanka. Knowledge on physical & chemical changes occurring during storage is important for post-harvest handling of paddy as the harvest has to be stored for a considerable ...

Determination of Important Physical Properties and Water Absorption Capacity of Medium Type Improved Paddy Varieties of Sri Lanka

Thilakarathna, G.C.; Navaratne, S.B.; Wickramasinghe, I. (2015)

Four popular paddy varieties in Sri Lanka, BG 300, BG352, BG366 and AT307, were experimented in order to determine the important physical properties and water absorption capacities. Axial dimensions (length, width, thickness), ...

Determination of Important Physical Properties and Water Absorption Capacity of Short Type Improved Paddy Varieties of Sri Lanka

Thilakarathna, G.C.; Navaratne, S.B.; Wickramasinghe, I. (2015-10)

Three popular paddy varieties in Sri Lanka, BG358, BG360 and BW367, were experimented in order to determine the important physical properties and water absorption capacities. Axial dimensions (length, width, and thickness), ...

Determination of Removal of Bitter Compound in Un- Boiled Palmyrah Tuber Flour

Sharaniya, S.; Navaratne, S.B. (2015-11)

Bitterness of Un-boiled palmyrah tuber flour is a hindrance for the development of palmyrah tuber flour products. A study was conducted to determine an appropriate method to remove the bitterness of un-boiled palmyrah tuber ...

Determination of Removal of Bitter Compound in Un-Boiled Palmyrah Tuber Flour

Sharaniya, S.; Navaratne, S.B. (Global Journal of Advanced Engineering Technologies and Sciences, 2015)

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Determination of the Effectiveness of Hal Bark (Vateria copallifera) as a Natural Preservative for Food Security of Confectionery Industry

Navaratne, S.B. (University of Sri Jayewardenepura, Nugegoda, 2015)

Hal (Vateria copallifera) bark can be used to control sugar fermentation process by yeast. Therefore, it was subjected to sun, mechanical, shade and cooling with dehumidified (CD) drying processes in order to identify the ...

Determination of the Effectiveness of Hal Bark (Vateria copallifera) as a Natural Preservative for Food Security of Confectionery Industry

Navaratne, S.B. (Department of Forestry and Environmental Science University of Sri Jayewardenepura, 2015)

Hal (Vateria copallifera) bark can be used to control sugar fermentation process by yeast. Therefore, it was subjected to sun, mechanical, shade and cooling with dehumidified (CD) drying processes in order to identify the ...

Determination of the Effectiveness of Hal Bark (Vateria copallifera) as a Natural Preservative for Food Security of Confectionery Industry

Navaratne, S.B. (Journal of Tropical Forestry and Environment, 2015)

Attached

Determination of the extractability of Tamarindus indica (Tamarind) seed gum using different extraction methods

Senarathna, Y.S.M.; Navaratne, S.B.; Wickramasinghe, I. (2021)

Tamarindus indica L. (Tamarind) is an evergreen fruit tree that is extensively grown in Sri Lanka. Tamarind pulp is widely consumed as a spice and flavouring agent in which the seed is a byproduct and wasted without ...

Determination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysis

Senarathna, H.W.U.N.; Navaratne, S.B. (Creative Commons Attribution-ShareAlike 4.0 International License, 2017-01)

Attached

DETERMINING THE CAPABILITY OF USING FENUGREEK SEED GUM AS AN EDIBLE FILM-FORMING MATERIAL

Senarathna, Y.S.M.; Navaratne, S.B.; Wickramasinghe, I. (2021)

Recently, many researchers have focused on investigating novel biopolymer sources of biodegradable and edible films as a successful alternative for synthetic polymers that leads to environmental pollution. Galactomannan ...

Development and Quality Evaluation of Ready to Bake Vegetarian Cake Mix

Wijewardana, R.M.N.A.; Navaratne, S.B.; Wickramasinghe, I. (Sabaragamuwa University of Sri Lanka, Balangoda, 2016-01)

Three different formulas of ready to bake vegetarian cake mixes were prepared and quality and storability were analyzed. Proximate composition, beta carotene, colour (Lightness, redness and yellowness) of flour mix in terms ...

Browsing by Author "Navaratne, S.B."

Browsing by Author "Navaratne, S.B."

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