Browsing Faculty of Technology by Title

ACHIEVING GREATER BENEFITS AND EFFICIENCY BY REDUCING CHEMICALS USED IN THE CLEAN IN PROCESS IN MILCO (Pvt) Ltd

RASINGOLLA, R.W.M.M.H. (Faculty of Technology, Eastern University, Sri Lanka, 2023)

Cleaning in place (CIP) is a method of cleaning inner surfaces of piping, vessel, equipment, and associated fitting with disassembly. Although, the CIP processes have been studied continually to improve efficiency for ...

ASSESING GROWTH RESPONSES OF WATERMELON (CITRULLUS LANATUS) AGAINST BIOFERTILIZER ENRICHED WITH AZOLLA AS NITROGEN ENHANCER

Deepali, B. L. D. (Faculty of Technology, Eastern University, Sri Lanka, 2023)

Compost means Relatively stable decomposed / processed product resulting from decomposition with similar characteristics as humus, made from biodegradable constituents, which contain considerable amounts of plant ...

ASSESSING THE POTENTIAL OF COMPOSTING SLUDGE GENERATED FROM WATER TREATMENT PLANT

FATHIMA RAWZANA, M.J. (Faculty of Technology, Eastern University, Sri Lanka, 2023)

Most water treatment plants produce large amounts of sludge resulting from drinking water treatment processes such as flocculation and filtration. As disposal of the sludge is becoming expensive and difficult because ...

ASSESSING THE VALAICHCHENAI LAGOON HEALTHINESS: IMPLICATION FOR AQUACULTURE SUITABILITY

THARMINATH, NADARAJAH (Faculty of Technology, Eastern University, Sri Lanka, 2023)

The present study was conducted to assess the healthiness of Valaichchenai lagoon for the aquaculture implication in terms of water quality in the Valaichchenai lagoon, Batticaloa, Sri Lanka. The specific objectives ...

ASSESSMENT OF GROUND WATER QUALITY IN KIRANKULAM AREA OF BATTICALOA, SRI LANKA WITH SPECIAL REFERENCE TO CATION CONCENTRATIONS, pH, EC, TDS, AND TURBIDITY

SANJAYAN, KANGATHARAN (Faculty of Technology, Eastern University, Sri Lanka, 2023)

This study intended to evaluate the suitability of groundwater for agriculture and drinking purposes in Kirankulam village of Batticaloa district. To achieve this, groundwater samples were collected from 60 sampling ...

ASSESSMENT OF GROUNDWATER QUALITY IN MEDAWACHCHIYA DS DIVISION IN ANURADHAPURA DISTRICT, SRI LANKA

RAJAPAKSHA, P.R.S.H. (Faculty of Technology, Eastern University, Sri Lanka, 2021)

Groundwater plays a vital role in the hydrologic cycle, plant growth, soil formation and provides water for human activities, irrigation, and industrial purposes. During the last few decades, the demand for groundwater ...

ASSESSMENT OF KALU RIVER BASIN WATER QUALITY BASED ON THE WATER QUALITY INDEX

VISHWANI CHANDRASIRI, H.M.D. (Faculty of Technology, Eastern University, Sri Lanka, 2023)

This study aimed to assess the water quality of the Kalu Ganga Basin using the Water Quality Index (WQD method. Water samples were collected from three different locations within the basin, and various physicochemical ...

AWARENESS AND ADOPTION OF IMPROVED TECHNOLOGIES AMONG SMALLHOLDER RUBBER FARMERS IN SEETHAWAKA DS DIVISION, COLOMBO DISTRICT

PANAGODA, N.H. (Faculty of Technology, Eastern University, Sri Lanka, 2023)

A study was carried out to identify rubber farmers' awareness and adoption of improved technologies in the Seethawaka DS division, Colombo District. By following a random sampling procedure, 100 rubber farmers were ...

BIOCHAR COMPOSITE FOR SLOW RELEASE FERTILIZER

RANATHUNGA, R.J.K.A.M. (Faculty of Technology, Eastern University, Sri Lanka, 2021)

CHEMICALLY MODIFIED BIOCHAR FOR BIODIESEL PRODUCTION

DISSANAYAKE, D.M.J.K.K. (Faculty of Technology, Eastern University, Sri Lanka, 2021)

Biodiesel is gaining much attention as an alternative for the increasing demand for fossil fuels. To increase the rate of reaction, homogenous catalysts are still used commercially to make biodiesel, which causes separation ...

COMPARATIVE STUDY OF DIFFERENT RIPENING METHODS IN POOVAN BANANA

PIYATHISSA, A.M.S (Faculty of Technology, Eastern University, Sri Lanka, 2021)

A research was conducted to compare the different ripening Banana.(Poovan).This study was carried out in two phases vz questionnaire survey and laboratory study. Poovan variety and six different ripening methods were ...

Development and evaluation of quality of Biscuit made up with Gram flour, Wheat flour and Centella asiatica

DASANAYAKA, D.N.K. (Faculty of Technology, Eastern University, Sri Lanka, 2021)

The study was carried out to improve the utilization of gram flour and Centella asiatica through the development of value added products such as gram flour, wheat flour and Centella asiatica composite biscuits. Gram flour ...

DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED COCONUT (Cocos nuciferu) JAM

JAYASHANI, R.L.B. (Faculty of Technology, Eastern University, Sri Lanka, 2023)

Jam is a semi-solid product used as a spread ingredient in bakery products. In Coconut jam is made from Young coconut, Coconut Embryo that are rich in pectin, sucrose, and citric acid. Jam based on coconut meat is an ...

DEVELOPMENT AND QUALITY EVALUATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) FLOUR BASE NOODLES PRODUCT

JAYANATH, P.N.G.V. (Faculty of Technology, Eastern University, Sri Lanka, 2021)

Mushrooms are essential food in human nutrition since they have a high protein, mineral, and vitamin content, as well as a low fat and energy content. They provide a protein supply for people who are unable to ingest ...

DEVELOPMENT OF A NON-MEAT VEGETABLE BASE SAUSAGES USING LOCAL KOHILA (Lasia spinosa)

JAYALATH, J.P.R.M. (Faculty of Technology, Eastern University, Sri Lanka, 2023)

This research study was conducted with the aim of developing a non-meat sausage using local kohila and assess its physicochemical and sensory properties. Four treatments were prepared using 50% Lasia root and 50% ...

DEVELOPMENT OF A SPICES-BASED SEASONING CUBE INCORPORATED WITH MORINGA LEAVES POWDER (Moringa oleifera) AND A MONOSODIUM GLUTAMATE ALTERNATIVE

KODITHUWAKKU, K.M.E. (Faculty of Technology, Eastern University, Sri Lanka, 2021)

The present study was undertaken to examine the possibility of the formulation of a novel seasoning cube based on locally available spices and herbs (black pepper, ginger, turmeric, cinnamon, clove, cardamom, chili, ...

DEVELOPMENT OF A SPICY CHEESE SPREAD INCORPORATED WITH RED CHILLI (Capsicum frutescens)

KARUNATHILAKA, M.K.V.D (Faculty of Technology, Eastern University, Sri Lanka, 2023)

In Sri Lanka, the use of spices in processed cheese has been shown to increase the value of the product. One such addition is red chilli powder, which not only enhances consumer preference but also has beneficial effects ...

DEVELOPMENT OF BISCUITS USING COMPOSITE FLOUR OF WHEAT, FINGER MILLET AND LASIA SPINOSE ENRICHED WITH GARLIC FLAVOR

ADHIKARI, A.M.Y.P.J. (Faculty of Technology, Eastern University, Sri Lanka, 2021)

Nutrient deficiencies such as protein, energy, and malnutrition and micronutrient deficiency are major problems especially among children in developing countries including Sri Lanka. This study was aimed to development ...

DEVELOPMENT OF CAVENDISH BANANA JAM WITH HIBISCUS FLOWER EXTRACT AND BUTTERFLY PEA BLUE FLOWER PIECES

THILAKARATHNA, J.A.N.L. (Faculty of Technology, Eastern University, Sri Lanka, 2023)

This research study was conducted to develop Cavendish banana -Musa (Musaceae) jam with the extracts of hibiscus flower (malvaceae) and butterfly pea blue flowers (clitoria ternatea) pieces. Four treatments used for ...

DEVELOPMENT OF CINNAMON (Cinnamomum zeylanicum Blume) INCORPORATED JACK FRUIT SEEDS ENERGY BAR

JAYATHILAKA, T.D.D.A (Faculty of Technology, Eastern University, Sri Lanka, 2023)

Energy bars are gaining recognition as well as appreciation these days due to their ready to- eat nature, delicious taste, nutritional profile, and appealing look. Cereals play an important role in human diet and ...

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