Journal of Food Science and Technology 1980 Volume.17 No.1,2
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1902 — 1979 Foreword This special volume is dedicated to the memory of Prof. V. Subrahmanyan, the founder Director of Central Food Technological Research Institute, Mysore and earlier the Professor of Biochemistry for long years at the Indian Institute of Science, Bangalore. With vision and wisdom, drive and dynamism, energy and enthusiasm, he helped to convert a ‘Maharaja’s palace’ into a ‘modern temple’ and build a trans- disciplinary scientific team covering Biochemistry, Applied Nutrition, Microbiology, Storage and Preservation, Quality Control, Fruit and Vegetable Technology, Meat and Fish Technology, Food Engineering, Infestation Control, Food Processing and Packaging, Information, Statistics and Extension Service. His was a fertile and fermenting mind that contributed along with his capable team to several new approaches, processes and products in these various fields. He also helped in insti tuting a training programme for food scientists and technologists and this has become an important continuing activity at CFTRI. Food science was not a profession but a life’s passion to Subrahmanyan. Even after retirement, he continued his scientific pursuits in different capacities as Consultant to FAO; advisor to the Food Ministry and later as the Head of Paddy Processing Research Centre at Tiruvarur in his home district. He travelled widely and always talked about his latest researches till his sudden demise on 30th January 1979. This volume presents special articles written by Prof. V. Subrahmanyan’s colleagues and students and encompasses all the important fields which he initiated and helped to grow, portraying the progress of Food Science and Technology in the past three decades and corresponding growth of CFTRI. The Association of Food Scientists and Technologists of which Prof. V. Subrahmanyan was the founder President has done well to bring out this special commemoration volume to honour the memory of this Doyen of Food Research in India. CLRI, Madras Former Director-General CSIR, New Delhi. The Publication Committee thanks the following members of “ Prof. V. Subrahmanyan Commemoration Issue ” Committee for organising the manuscripts V. S. Govindarajan N. Subramanian C. P. Natarajan M. V. L. Rao T. N. Ramachandra Rao M. Swaminathan B. H. Krishna K. T. Achaya H. S. R. Desikachar (Convener) J. V. Prabhakar (Secretary) Editor R. Radhakrishna Murthy JOURNAL OF FOOD SCIENCE Associate Editors AND TECHNOLOGY V. Sreenivasa Murthy N. Chandrasekhara K. Santhanam Prof. V. Subrahmanyan Commemoration Issue K. A. Ranganath M. Kantharaj Urs S. Yunus Ahmed Volume 17 Number 1 & 2 Jan.-April 1980 Lakshmindrayana Shetty The Journal of Food Science and Technology is a bimonthly publication CONTENTS of the Association of Food Scientists and Technologists, India (AFST) issued Prof. V. Subrahmanyan—A Pioneering Food Scientist 1 in February, April, June, August, October and December. M. V. L. Rao The Editor assumes no responsibility Building a National Food Security System 9 for the statements and opinion expressed by the contributors. M. S. Swaminathan Manuscripts for publication and books Food Science and Technology Development in India: Concepts and Contributions for reviewing in the Journal should be of Dr V. Subrahmanyan 17 addressed to the Editor, Journal of C. P. Natarajan and J. V. Shankar Food Science and Technology, AFST, Central Food Technological Research Three Decades of Research on the Processing and Utlization of Foodgrams 24 Institute, Mysore-570013. The Editor reserves the privilege of editing the H. S. R. Desikachar manuscript to make it suitable for publication in the Journal. Processing, Preservation and Transport of Fruits and Vegetables 33 ' No part of this journal can be re G. S. Siddappa produced by any body without written permission or the Editor. Processing and Utilization of Plantation Products of India 38 Y. S. Lewis, R. Seshadri, S. Nagalakshmi, S. Kuppuswamy, Correspondence regarding subscriptions and advertisements should be addressed K. Udaya Shankar, N. Krishnamurthy, S. Shivashankar and to the Executive Secretary, AFST, E. S. Nambudiri Central Food Technological Research Institute, Mysore-570013, India. Pay Chemistry and Technology of Fats 43 ment may be made by cheque, draft, K. T. Ac hay a postal or money order in favour of Exec. Secretary, AFST. Towards Better Quality Fish, Meat, Poultry and Processed Products Therefrom 49 Executives of the AFST M. N. Moorjani President Dayanand Storage and Pest Control Strategy for Preservation of Foodgrains in India 55 S. K. Majumder Vice-Presidents S. K. Majumder Food Packaging Research and Development in India 59 M. Bhatia S. Rajagopalan B. Anandaswamy and N. V. R. Iyengar N. D. Banerjee G, B. Nadkarni Meeting the needs of Baby and Weaning Foods in India 66 K. K. Iya and R. V. Rao Exec. Secretary J. D. Patel Technology of Vegetable Protein Foods 71 Joint Secretary N. Subramanian K. R. Sreekantiah Development of Supplementary Foods and their Usefulness in Applied Nutrition Treasurer Programmes 78 K. Lakshminarayana Rao M. Swaminathan vTdJtfiJQ nT3J^viinm?i^^n n ' 24.fl.Fl.2523 Developments in Industrial and Food Microbiology 8 3 T. N. Ramachandra Rao Food Toxins 89 V. Sreenivasamurthy Toxicity Profile of Some Commonly Encountered Food Colours 95 S. K. Khanna, G. B. Singh and C. R. Krishna Murti Sensory Evaluation in Quality Control of Foods 104 V. S. Govindarajan and D. Rajalakshmi Some Contributions to Biochemistry in Relation to Food Science and Technology 106 M. N. Satyanarayana and M. V. L. Rao Utilization of Sewage for Crop Production 112 S. C. Pillai, R. Rajagopalan and G. Kasi Viswanath Developing R & D Food Engineering Facilities 116 B. H. Krishna Activities of the Paddy Processing Research Centre, Tiruvarur 118 N. G. C. Iengar Prof. V. Subrahmanyan—Some Personal Reminiscences 121 C. N. Bhima Rao Dr Vaidyanatha Subrahmanyan — A Pioneering Food Scientist M. V. L. Rao (Scientist Rtd) Central Food Technological Research Institute, Mysore, India “The old order changeth yielding place to new, And God fulfills Himself in many ways, I have lived my life and that which I have done May He in Himself make pure!” —Morte D’Arthur by Tennyson. These last words of the legendary King Arthur would of the Department, a chair he filled for nearly two undoubtedly serve to reflect adequately the feelings of decades with distinction and many notable scientific Dr Subrahmanyan during the latter days of his life contributions. before he passed away on January 30,1979, after a In 1948 he was assigned as the Planning Officer for brief intestinal ailment. His was a life of many remark the Central Food Technological Research Institute able achievements and of fulfilment in large measure. under the Council of Scientific and Industrial Research He was steeped in unresting scientific activities for over (India). Later this Institute was located in Mysore five decades and until almost the last day of his life. and when it was inaugurated in 1950, Dr Subrahmanyan His death has left a void in the Indian science scene was chosen as its first Director. He rendered yeoman which would be difficult to fill for years to come. service to the Institute for thirteen years and retired in 1963. Brilliant Career With the irrepressible innate urge for activity, he Born on September 16, 1902, in Sirkazhi, a hamlet in refused to rest on his laurels after retirement and im the Tanjore District of Tamil Nadu (then the Madras mediately took up the onerous assignment of organising Presidency) young Subrahmanyan had his education a Food Technology Laboratory at the National Institute in the local schools and then graduated from the St of Science and Technology in Manila, Philippines, as Joseph’s College at Tiruchi in 1922 with a first class in an expert consultant of the Food and Agricultural the B.A. degree examination and a first rank in chemistry Organization of the United Nations. After successfully for the entire University of Madras. He then joined the completing this mission he returned to India in 1966. Department of Biochemistry at the Indian Institute of For three years thereafter he was an Emeritus Scientist Science, (IISc), Bangalore, the only centre for post of the CS1R and functioned as adviser on subsidiary graduate research in that subject in the country at that foods and nutrition in the Ministry of Food, Govern time. Dr G. J. Fowler, then Professor and Head of ment of India. Then he took another challenging task the Department, initiated him into research with some of building up a research laboratory for handling the investigations on acetone fermentation. Soon his problems of the post harvest technology of paddy at interests extended into soil science. In 1925 he secured Tiruvarur in the heart of the rice-growing region in a loan scholarship from the J. N. Tata Endowment for Tamilnadu in South India. He was Project Head of this higher studies and proceeded to England to work at laboratory from its inception in 1969 until his last days. the Agricultural Research Station at Rothamstead on problems related to water-logged soils and nutrition Researches in Soil Science and Environmental Beneficia- of the rice plant under the inspiring guidance of Sir tion John Russel. These studies earned for him the D.Sc. Soil science was his first love in the early researches degree of the University of London in 1927. On his in the Department of Biochemistry at the IISc. Begin return home he was first appointed as lecturer in the ning with a small nucleus of research associates he soon Department of Biochemistry at the Indian Institute of built up a prominent school of research in soil science. Science and later in 1929 as the Professor and Head The influence of manurial and cultural conditions as 1 2 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOL. 17, JANUARY-APRIL 1980 also of trace nutrients on soil structure, plant growth and related aspects. However, the exigencies of the war and crop yields provided the themes.