Research Symposium-2013
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Item An Analytical Approach to Establish Specific Electrical Energy Consumption for Tea Factories in Sri Lanka(Uva Wellassa University of Sri Lanka, 2013) Udayangani, W.A.S.; Gunadasa, H.K.S.G.; Pathmasiri, M.M.R.Tea industry is undoubtedly one of the most important industries with a substantial contribution to the national economy in Sri Lanka. Tea industry utilizes energy in the forms of thermal energy and electrical energy for its tea manufacturing process requirements. Analyze values that can be used as standard values for the comparing performance of industries, process, systems or equipments is essential to set the corresponding achievements. Average value, best value and baseline for electrical energy consumption for tea industry is a vital because the specific electricity consumption in terms of kWh per one kilogram of made tea is a good measure of understanding the effectiveness of electricity utilization in the tea industry. This research contributes to calculate the specific electrical energy consumption for tea factories in Sri Lanka because the calculated value of the specific energy consumption between the tea factories has large variation. There are 642 tea factories are operated in Sri Lanka. These tea factories are situated up country, mid country and low country respectively. From those tea factories 50 tea factories are taken as the sample size. From the above sample size about 25 tea factories, data are collected from up country/ mid country tea factories and other 25 tea factories, data collected from low country tea factories. Questionnaire survey was carried out for collecting relevant data from the tea factories and gathered information on monthly and annual made tea production (kg) and monthly and annual electricity consumption (kWh). Specific electrical energy consumption (kWh per kilogram of made tea) was the calculated data. Minitab software system was used to find out the best performance among a group of tea factories. The calculated average value was 0.7856 kWh per one kilogram of made tea for specific electrical energy consumption and it is named as the baseline of specific electrical energy consumption. The best case of the specific electrical energy consumption is 0.4 kWh per one kilogram of made tea. This calculated baseline for the specific electrical energy consumption allows the tea factories to know precisely where their operation ranks in relation to a direct competitor, further allowing it to identify major performance gap that need to be addressed through improved energy efficiency.Item Technical Efficiency of Black Tea Production(Uva Wellassa University of Sri Lanka, 2013) Ramesh, S.; Gunathilaka, R.P.D.; Umashankar, K.; Kahandawa, K.R.W.B.This research has taken effort to identify the important socio economic determinants of the black tea production in Uva region and to estimate the technical efficiency of black tea production in the Uva region of Sri Lanka. A structured questionnaire was designed and then pretested with selected respondents. A total of 35 tea producers were randomly selected from the database managed by Tea Research Institute of Uva region. The data were analyzed within the framework of Cobb-Douglas production function and stochastic frontier production function by using the STATA 10 and FRONTIER 4.1 c. The results revealed that the extent of tea land, capital, VP/UVA 945 and agrochemicals cost were significant and increase the black tea production by 0.245, 0.242, 0.013 and 0.076 percent respectively. The results revealed in inefficiency model that experience and education were significant and experience increase the black tea production by 0.079.This can be explained by most of the experienced farmers used traditional varieties for their cultivation that may be reduce the yield of tea.Education was manifested a significant negative impact and decrease the black tea production by 0.017. The negative and significant coefficient for education suggests that the educated farmers are more efficient than others.The mean technical efficiency of Uva region estates were estimated to be 88 percent and this was manifested that the Uva region estates still have room for the improvements.Item Farmers’ Perception on Extension Service Provided by Tea Small Holding Development Authority: A Case of Tea Smallholders in Nagoda DS Division(Uva Wellassa University of Sri Lanka, 2013) Munasinghe, L.K.; Gunathilake, R.P.D.; Jayasundara, D.Tea small holder sector holds around 70% share of national tea production. Tea Small Holding Development Authority (TSHDA) plays a pivotal role in developing the tea small holder sector through advisory and subsidy programmes. But most significant problem was the farmers’ disinclination to acquire TSHDA extension services and participate in the programmes conducted. Therefore, this study was conducted with the objectives to assess the extension services provided by the Tea Small Holding Development Authority for the growers. 150 small holders were selected randomly from 15 Grama Niladhari divisions with the highest and the lowest smallholders’ GN divisions in Nagoda. Data were collected through a structured questionnaire and collected data were analyzed using descriptive analysis and using MINITAB 14 statistical package. The results of the study revealed that TSHDA provided 10 well defined extension services to the small holders. Those were the advisory services, pH test facilities, supply of planting material, infilling subsidy, replanting with rehabilitation subsidy, training programmes for cultivation and management aspects, methods demonstration (for plucking and pruning), lessons about natural disasters such as climate change, extension worker’s availability in the field and assistance in directing green leaf to the bought leaf factories. Results showed that 64.7%, 58%, 51.3% for the pH test facility, extension worker’s availability in the field and advisory services respectively. But other identified services scored lower than 50% according to the farmers’ perception. Results of the farmers’ perception about effectiveness of the extension services revealed that the farmers believe that they have some development in skill and knowledge through the programmes conducted by TSHDA and that as a credible extension service. But their perception about the effectiveness of the extension programmes to reduce their cost of production and to increase the income was negative. The results of the study also showed that extension services should give priority to provide credit subsidy, technical information and methods, monitoring the TSHs and helping the farmers to guide their products.Item Development of an Energy Management Plan for Tea Factories in Sri Lanka(Uva Wellassa University of Sri Lanka, 2013) Harischandra, K.K.H.A.; Gunadasa, H.K.S.G.; Pathmasiri, M.M.R.Tea production of Sri Lanka has high importance to the Sri Lankan economy and the world market. Tea industry requires energy in different stages of manufacturing process. Energy is the scare resource and efficient energy management is important nationally for the industry as well as the globally from the sustainable resource management. Continuous efforts on improvement in utilization of energy are essential for the survival of an industry and introduction of energy efficiency measures would undoubtedly lead to a significant reduction in energy consumption. The objectives of this study were to preparation of energy management plan for tea factories in Sri Lanka through identification of energy efficiency measures which were introduced to tea factories, find out the areas that require further improvements and already improved areas and to identify factors which affected to adopt energy efficiency measures for tea factories. Questionnaires, Observation were used as primary data collection methods. Existing energy efficiency measures were covered through the questionnaire. Publications, energy audit reports etc. were used as secondary data collection methods. Descriptive statistics, correlation analysis and chi square test for independents were used to analyze the data. This study revealed that the elevation, type of tea produce, monthly average production and monthly average electricity units were not significantly affected to adopt energy efficiency measures. High investment, technical knowledge, energy audits, energy management policies and green leaf standard are the major factors to adopt energy efficiency measures in tea factories in Sri Lanka.Item Development of a Herbal Iced Tea from Broken Mixed Fannings (BMF) incorporated with Butterfly Pea Flowers (Clitoria ternatea)(Uva Wellassa University of Sri Lanka, 2013) Bandara, K.M.H.G.A.S.; Alakolanga, A.G.A.W.; Gunathilaka, R.P.D.; Thalagoda, U.A.Tea has been used across the world for decades without any documentation about foodborn illnesses attributable to the good sanitation practices.Tea is proven to be a healthy beverage because of the chemical compounds that contain in tea.Therefore adding a natural herb to tea can amplify the quality and the value of the beverage.Consumption of herbal tea is a one of the methods that can be put into practice to have a healty life.Clitoria ternatea is a thai herb and capable for lessen the risk of having different illnesess.The study was conducted to development of a herbal iced tea by using Clitoria ternatea flowers, Broken Mixed Fannings tea grade and mint flavor.Clitoria ternatea single petal blue flowers were collected and cleaned under running tap water.Then the flowers were air dried under room temperature and ground to obtain the desired partical size.By blending Clitoria ternatea flowers and Broken Mixed Fannings tea, five treatments were prepared. Sensory analysis was conducted by ten experienced tea tasters to acquire best dosage of Clitoria ternatea flowers and Broken Mixed Fannings tea for herbal iced tea development. Combinations of these functional ingredients extract were prepared and evaluated. Sensory Analysis was completed by using Kruskal-Wallis Test in Minitab software. Kruskal-Wallis macros were used to obtain the pairwise differences in the parameters.Conover- Inman Method was used for selection of best treatments. Sensory evaluation results exposed that there were significant differences between treatments with respects to color, taste, aroma, mouth feel and overall acceptability for beverage preference. The findings of microbial study was proved that total plate counts in the formulated beverages were secured to use even after kept for one and half months at room temperature.Results of physico-chemical analysis was revealed that eventhough the pH was decreased with the time the beverage was assured for the consumption compared with values of other beverages available in the market.Item Factors Affecting on Supply of Standard Tea Leaves (Case of Bought Leaf Factories in Ratnapura District)(Uva Wellassa University of Sri Lanka, 2013) Atugoda, R.M.R.S.B.; Gunathilaka, R.P.D.; Thalagoda, S.A.Among all stakeholders in Sri Lankan tea industry, tea smallholders and bought leaf factories have been playing a significant role. Processing of bought leaf supplied by the smallholders, which comes from diverse sources experience difficulties as the supply comprised of coarse leaves and leaves with physical damages. The standard of leaf is the major determinants of leaf quality practiced in bought leaf factories. This study was carried out to evaluate the efficiency of existing services provided by brought leaf factory and to provide recommendation to develop the current system. A survey using structured questionnaire was carried out to collect the data from random sample of 150 tea smallholders who supply green leaf to the Sunhill Tea Factory (Pvt) Ltd. The Multiple Linear Regression Model was used to find out the relationship between quantity of standard green leaf supplied and the relevant explanatory variables. Descriptive statistical analyze method was used to evaluate the efficiency of existing services available to the smallholders. And recommendations were made according to the suggestions gathered during the interview. Result revealed that the quantity of standard green leaf supplied was significantly determined by the amount paid for ‘A’ category green leaf supplied, amount paid for ‘B’ category green leaf supplied, adoption level of good management practices to maintain standard of green leaf, adoption level of good cultural practices to produce good quality green leaf, usage of family labour for the plucking and availability of advance facilities from the factory have positive relationship at 5 % significant level and only distance from tea land to the factory negatively related at 10 % significant level. And most of the existing available services to the smallholders are operating at inefficient condition.Item Development of a Flavored Herbal Tea using Broken Mixed Fannings and Moringa (Moringa oleifera) Leaves(Uva Wellassa University of Sri Lanka, 2013) Athapattu, A.M.D.T.; Alwis, L.M.H.R.; Bandara, S.M.I.P.G.; Thalagoda, U.Tea (Camellia sinensis L.) is the second most widely consumed popular non-alcoholic beverage in the world for centuries due to its sensory attributes and health promoting effects. Herbal drinks gain more popularity in recent years due to its associated health benefits. The study was carried out to add value to the tea grade of Broken Mixed Fannings (BMF) by developing a flavored herbal tea by incorporating Moringa oleifera leaves which contains various health benefits. Moringa oleifera leaf powder was prepared. Five treatments were tested incorporating various quantities of Moringa leaf powder and BMF to make final quantity of 2.0 g of herbal tea blend for a tea bag. A sensory evaluation was conducted using ten experienced tea tasters to find out the best combination of Moringa oleifera leaf powder and Broken Mixed Fannings ratio for herbal tea development. Color, aroma, taste, mouth feel and overall acceptability were evaluated as sensory characteristics based on a five-point hedonic scale. Tea is flavored by using lemon flavor. The data was statistically analyzed by Kruskal-Wallis test and Conover-Inman method. 0.8 g of Moringa leaf powder and 1.2 g of BMF incorporated combination was selected as the best treatment for the herbal tea development among the five different treatments tested. Total polyphenol content and total antioxidant content of the newly developed product were 0.05 % (g/ml) and 0.19 % (g/ml) respectively as a percentage of the extract. The findings of the microbial studies showed that the newly developed herbal tea blend is safe for the consumption and the physico-chemical analysis revealed that pH and the moisture content of the new product were fulfilled the required standards.Item Investigation of Drawbacks and Misconceptions in Implementing ISO 22000: Food Safety Management System in Sri Lanka(Uva Wellassa University of Sri Lanka, 2013) Silva, P.C.P.; Gunathilake, R.P.D.; Lankachandra, S.S.In the modern agrifood economies, the development of food safety and quality management standards is crucial, and many firms in food alimentary chain usually face difficulties in implementing those standards.As far as Sri Lanka is concerned, it is vital to go for the concept of FSMS as it now finds themselves to participate in a global trade dealing in a wide range of food products. Thereforethe main objective of the research was to investigate the major obstacles and misconceptions encountered during the ISO 22000 certification efforts within the Sri Lankan situation. A structured survey was carried out by using a random sample of 35 firms in food alimentary chain located within the Western and North Western provinceswhere the ISO 22000:2005 Food Safety Management System has already been put into the practice.Data were gathered by using a structured questionnaire. The scale adopted in questionnaire was five point- likertscale. Collected data were processed using Minitab 15 and Microsoft Excel statistical the survey.Hypothesis testing was conducted separately for each factor toidentify the major major drawback/misconception while factor is a drawback/misconception was taken as an alternative hypothesis. For acceptance a measure as constraint, it shouldbe greater than three (midpoint of the likert scale) and then P values were used to furtherevaluate the results. According to the P values and acceptance of the alternative hypothesis results were clearly emphasizes eight major drawbacks and out of them lack of personnel furnished with the sufficient knowledge of food weak interdepartmental relationship, inadequate interpretation of standard requirements heads the list . Four major misconceptions identified were the external support is must for the system implementation, FSMS is a certificate or award gained by the company, implementation effort of the system is the responsibility of quality and production departments only and FSMS is a more complex and requirements are unachievable. Both barriers and misconceptions of FSMS lead firms to impede the successful implementation of the system within Sri Lankan situation. Out of them lack of personals furnished with the sufficient knowledge of food science and standard requirements has become the leading problem. Therefore need of competent personals furnished with required food science and system based knowledge is must for the industries and more intervention of the local and international accreditation bodies is highly essential to ensure successful implementation of the system.Item Development of Osmotically Dehydrated Chips using Coconut Haustorium (Pelapi)(Uva Wellassa University of Sri Lanka, 2013) Liyanage, M.L.K.; Jayasinghe, H.A.S.L.; Jayasundera, J.M.M.A.Coconut palm (Cocosnucifera L.) is the most important crop in Sri Lanka. Coconut is germinated when it develops into the so-called 'apple' or haustorium. In most of the coconut kernel industries, a considerable amount of coconut haustoriums go waste. Osmotic dehydration (OD) is one of most important complementary pre treatment. This research was conducted to develop osmotically dehydrated chips using coconut haustorium and to find the most suitable packaging material. Experiments were carried out at the Coconut Research Institute, Lunuwila, Sri Lanka. Four types of osmotic solutions were used as, 45°, 55° and 65° Brix sugar solution and coconut treacle. Preliminary trials were carried out to find effect of osmotic agent and weight ratio on solid gain and water loss. Best geometry of haustorium chips was selected by visually. Size of 1 x 2 x 4 cm was selected. 45°, 55° and 65° Brix sugar solution were carried out for develop final products. Proximate composition and shelf life of the coconut haustorium chips with nylon LLDPE and TLAL packaging material were evaluated. Changes in sensory properties were determined by conducting the sensory evaluation. Developed product has low moisture content and high carbohydrate content. At the same time developed products were compared with others and 55° Brix –ODCHC was selected as the best product according to sensory evaluation. According to the shelf life studies, developed products can be stored in TLAl pouches under ambient temperature for more than 8 weeks. ODCHC can be used as a ready to eat snack food with good calorie value. Parametric data were analysed using Minitab 14 and SAS version 8 at p< 0.05 probability level and Microsoft Excel office package, 2010. Non-parametric data on sensory evaluation were analysed using Kruskal-Wallis Test.Item Improving of Adhesion in Laminated Rubber Glove Process and Incorporation of Recycled Coagulated Centrifuged Latex(Uva Wellassa University of Sri Lanka, 2013) Lakmali, R.G.N.; Jayasinghe, H.A.S.L.; Ranasinghe, T.As latex based product laminated glove is coming under household category use for the heavy duty purposes and for construction industry. Laminated Rubber sheet is used as a composite to palm area with textile fabrics (Kevlar, Cotton). The low adhesion causes to separate of laminated rubber sheet from the fabric and low quality. The emphasis was placed on enhance the adhesion ability while introducing of new method to incorporate recycled coagulated centrifuged latex with the laminated rubber sheet manufacturing. The research was conducted at the Workwear Lanka (Pvt) Ltd at Biyagama. Preliminary trails were based on common formulas of adhesive and the existing process line. To fix the accurate secondary solvent (SBP) amount and the accurate viscosity and the TSC of the adhesive, the amounts (SBP) were adjusted into 0ml, 50ml, 100ml, 200ml, 300ml and 400ml. Then modifications of the current process line by changing smoothing turns (one, two), maturing period (0.24, 48 hours), curing temperature (120,155,160 Ϲ), time (30,40,90 minutes) and the adhesive formula under different curing temperatures and times were done using modified adhesive blend to enhance the adhesion. Adhesion test was done for all experiments. Then the coagulated centrifuged latex (5kg) with high moisture content was recycled and incorporated it as the filler to the laminated sheet compound. Mechanical testing, moisture content and rheograph characteristics were measured, for the incorporated sheet and data were analyzed by using Tukey method and Dunnett test of MINITAB 16 statistical software. The adhesive blend with 200ml (SBP) has significant difference (p<0.05) among other treatments and the T16 process line has the significant different (p<0.05) among other process lines. The high wood resin amount with the lowest temperature and longest time period has the significant different (p<0.05) between each other treatment levels. There are no significant differences (P>0.05) the results of mechanical tests, rheograph characteristics and the moisture content between the existing and the incorporated laminated sheet. The best conditions for the highest adhesion ability are the 200ml, optimum SBP amount with 78.7 viscosity and 93.7 TSC value, double time smoothing, 24 hours maturing period,120 Ϲ low curing temperature, 90 minutes high curing time and with high amount of wood resin and there is a potential to incorporate of recycled rubber as the cost reduction filler ingredient.Item Development of an Edible Spread Base Using Coconut (Cocos nucifera L.) Kernel Derivatives(Uva Wellassa University of Sri Lanka, 2013) Kumarasinghe, I.L.W.; Chandrasena, G.; Alakolanga, A.; Ratnayake, R.; Chandrarathne, W.Coconut (Cocos nucifera L.) kernel has been used for culinary purposes in various forms. Coconut oil has many health benefits due to its lower cholesterol content and rapid digestibility due to being made up of mainly medium chain fatty acids. An edible spread developed using a coconut kernel derivative as a base can be a better option for butter and margarine. The present study was focused on identifying a suitable raw material, optimum processing techniques and suitable additives to produce an edible spread base using creamed coconut. Selection of suitable raw material to produce creamed coconut was done using coconuts in different stages of seasoning and creamed coconut produced from blends of commercially available DC. To improve oil separation stability six different additives were used. Moisture content, total plate count and pH were measured to confirm the specified levels met in accordance with SLSI (SLS 1365 Part 2: 2009) standards. Most suitable raw material and additives to produce creamed coconut were selected according to the physicochemical properties and storage stability of creamed coconut. The most preferable raw material to produce creamed coconut is three weeks seasoned coconuts due to its good processability, lower oil content and good storage stability. The shelf life was optimum one month at room temperature in the absence of preservatives. If using commercially available DC to produce creamed coconut, the best quality creamed coconut can be produced by reducing the high-fat desiccated coconut to low-fat desiccated coconut ratio. In the case of additives soy flour, guar gum and glyceryl monostearate can be recommended for the reduction of oil separation in creamed coconut.Item Impact of Leaching Tank Water on Final Quality of the Glove(Uva Wellassa University of Sri Lanka, 2013) Karunarathna, P.B.D.; Alakolanga, A.G.A.W.; Herath, H.M.S.K.; Ranasinghe, T.The purpose of this research was to analyze the impact of leaching tank water on final quality of the glove at Workwear Lanka (Pvt.) Ltd. The leaching process is the main step in the glove manufacturing process. Excess chemicals were removed using leaching tank. This study has been completed with an empirical primary data which was conducted thoroughly using a data collecting method. 25 leaching water sample were selected. Also for presenting and analyzing the data, both descriptive and regression analysis were used. Based on the results of discussion certain vital findings were made. According to the analyzed data, optimum glove calcium level is 0.044 gl in plant 01 and plant 03 optimum glove calcium level is 0.028 gl .Optimum pH level is 4.068 in plant 01 leaching tank water and optimum pH level is 5.10 in plant 03 leaching tank water. Optimum TDS level is 467.56 ppm in plant 01 leaching tank water and optimum TDS level is 444.04 ppm in plant 03 leaching tank water. Optimum calcium level is 0.1626 gl in plant 01 leaching tank water and optimum in plant 03 leaching tank water. Above this optimum level, quality of the gloves was affected. Therefore, above this level leaching water should be removed and refilled the leaching tank.Item Development of Nutrient Rich Value Added Instant Soup using Coconut Flour and Red Rice Flake(Uva Wellassa University of Sri Lanka, 2013) Gunasinghe, R.D.M.S.; Gunadasa, H.K.S.G.; Abesinghe, A.M.C.S.Dry instant soup mixes are one of the food items, which cater to the busy life style of the people and it is an easy way of providing nutrients across the world. The coconut (Cocos nucifera L.) is the most extensively grown and used nut in the world. Coconut is the one of major exporting crops in Sri Lanka. There are number of product made out of using various parts of coconut tree. Among these products, kernel based products plays major role as food items. Coconut flour is a latest popular by product and highly nutritional material since it rich with higher amount of dietary fiber, protein and some minerals. Red rice also contains numerous heath benefits than white rice. The main objective of this research was to develop nutrient rich value added instant soup using coconut flour and red rice flake. Research was conducted as three experiments. In experiment 1, best spices and other ingredient mixture and suitable amounts were selected. Five treatments were taken with different level of ingredients and different types. In experiment 2, best combination of coconut flour and red rice flake amounts were selected. Five treatments were taken by changing the coconut flour and red rice flake amount. Sensory data were analyzed according to Friedman test at 5% level of significance. In experiment 3, shelf life evaluation was practiced. Chemical composition analysis was conducted to evaluate nutrient value of the product. On the basis of the result the sample which is used 25% Coconut Flour and 12.5% Red Rice Flake has been selected as the best ratio for final soup mixture. The instant soup has higher nutrient value with reference to the local market dry soup mix and it can be concluded that the product has one month of shelf life on the basis of shelf life analysis result.Item Multiplication of Endangered Indian Sandalwood (Santalum album L.) through Vegetative Propagation Techniques(Uva Wellassa University of Sri Lanka, 2013) Wickramathilaka, M.A.A.C.; Alwis, L.M.H.R.; Alawathugoda, R.M.D.; Zuhry, A.L.M.Santalum album is a highly demanded plant species, known for its fragrant heartwood and oil in ayurvedic and beauty industry trends towards natural products. Due to increase of worldwide demand and decline of sandalwood natural resource, currently Indian sandalwood has gained the interest as a plantation crop in Sri Lanka. As an alternative propagation for rapid multiplication of S. album, identification of potential multiplication techniques to get uniform plant stock to meet market demand quantitatively and qualitatively is an important task. The objectives were to find out suitable growth medium, effect of hormone, and suitable type of stem cuttings for rooting, and to study the potential use of juvenile coppice shoots of mother stock raised from seedlings for multiplication. For macro propagation, hard wood, semi-hard wood and soft-wood cuttings were taken from mother stock from seedlings. Two rooting media: sand and sand + coir dust; and two hormone treatments: with and without roocta commercial hormone, were used. Juvenile coppice shoots obtained from mother seedlings were planted in sand in humid chamber with two hormone treatments: with and without roocta. All soft wood cuttings died within few weeks. One hard wood cutting out of thirty planted in coir and sand medium, without supplement of hormone only rooted. All other hardwood and semi hardwood cuttings showed development of leaves and shoot elongation after two weeks of establishment but no rooting even after ten weeks of establishment. All juvenile coppice shoots planted on sand retained green colour and alive even after five weeks of establishment. Juvenile coppice shoots without hormone showed 40% rooting but 27% rooting with hormone treatment.Very limited success of rooting of stem cuttings might be probably due to factors such as collection date of cuttings, cutting characteristics, humid chamber parameters, stock plant maturation and clones used because presence of carbohydrate and translocation of auxine in leafy juvenile shoots leaves to base of cuttings and play an important role on rooting of cuttings. Various treatments used for rooting of stem cuttings were not suitable for rapid multiplication of S. album. Newly initiated shoots with new leaves do not always work as good indicator for rooting. Juvenile coppice shoots showed better rooting ability. Therefore, juvenile coppice shoots can be introduced as one of feasible rapid method for multiplication of Indian sandalwood.Item Determination of Effect of Pretreatment and Best Medium for Anther Culture for Selected Potato Varieties (Solanum tuberosum L.)(Uva Wellassa University of Sri Lanka, 2013) Chandrasoma, H.E.L.K.D.; Alwis, L.M.H.R.; Kumari, H.M.P.S.Potato (Solanum tuberosum L) is a starchy, tuberous crop and extensively cultivated in Nuwara Eliya and Badulla districts. Among the cultivated varieties in Sri Lanka, Granola was introduced variety and variety Golden Star was developed by Agriculture Research Station, Sitha Eliya. Vegetatively propagated potato using seed tubers are highly susceptible for diseases. Because anther culture can ensure that potato plants are disease-free, objectives were to determine the effective pretreatment, best medium and best performing variety for anther culture to develop a protocol for anther culture. Under glass house conditions during May to September, Golden Star and Granola are the only varieties produced flowers. Flower buds (4 to 6 mm long) of Golden Star and Granola were kept in refrigerator under 4 C for 24 hours and 6 C for 48 hours for pretreatment. Anthers were inoculated in six media in first stage. Number of contaminated petri dishes, number of days taken to anther enlargement, days taken to color change, difference of anther length, callus percentage and average diameter of calli were recorded after 8 weeks from explant establishment. In second stage after callus induction, developed calli will be transferred to a recommended regeneration media containing MS medium + 0.2mg L GA3 + 0.01mg L NAA. Number of days taken to calli regeneration, regenerated calli percentage and total number of shoots were recorded after 6 weeks from transferred. The lowest contamination percentage (16.6%) was observed on anthers pretreated at 4 C for 24 hours. Days taken to anther enlargement, days taken to color change and difference of anther length are not differed significantly.Item Partial Replacement of Beef Heart with Druckweed (Lemna minor) for Ornamental Carp (Cyprinus carpio)(Uva Wellassa University of Sri Lanka, 2013) Jayarathne, G.L.U.C.; Jayamanne, S.C.; Bambaranda, M.; Bandaranayake, L.D.R.Koi (Carp) is an ornamental fish variety belongs to family Cyprinidae. Beef heart is used as a good source of protein for fish. Since the cost of beef heart is high, formulation of fis h feed using an alternative protein source is important to reduce the cost of fish feed. Duckweed was used as the alternative source for beef at the present study. Main objectives of the study were to determine the optimum inclusion level and examine the growth performance of koi fingerlings that are very important for the ornamental fish industry.The experimental system was consisted of 18 rectangular glass tanks as having three replicates for each treatment. Ten fish were stocked in each tank (average weight 1.17±0.01 g and average length 3.3±0.05 cm). Lemna minor (duckweed) was collected and sun dried for two days and finely ground. Beef heart, duckweed, rice bran and wheat flour were used as feed ingredients. Vitamin and mineral were equally fixed as 0.5 % by weight for each six diets. Six different diets were formulated by following the Pearson square method with inclusion of different levels of duckweed 0 %, 10 %, 20 %, 30 %, 40 %, and 50 % (Named as Diet 1,2,3,4,5 and 6 respectively). Dietary protein level of diets was estimated as 35 %. The amount of feed offered was 5 % body weight of fish. Daily feed allowance was twice a day. Weight and standard length of all fish were measured weekly intervals for seven weeks. Water quality parameters (Temperature, pH and Dissolved oxygen) were recorded and maintained throughout the experimental period. Percentage survival rate, Mean Weight Gain (MWG), Specific Growth Rate (SGR), Food Conversion Ratio (FCR), Protein Efficiency Ratio (PER) were calculated using standard methods. Data were analyzed using one-way Analysis of Variance (ANOVA). According to the mean values of growth parameters of fish fed with six different diets, the best values were recorded for diet 2 replacing beef heart with 10 % duckweed leaf meal. There was a significantly difference among mean ), FCR and PER values of six different diets (P<0.05MWG and SGR recorded for fish fed with diet 2, 3, 4 and 5 were not significantly different ) and the best FCR value was recorded for fish fed with diet 2. PER value of fish fed with control diet did not show a significant difference from that of other diets. There was a significantly difference (P > 0.05) among PER values of fish fed with diet 2 from that of other diets except from the control diet. There was no significantly difference (P > 0.05) in any of the water quality parameters in relation to different diets. Average water temperature was ranged between 29.61 °C to 29.66 °C while dissolved oxygen content was fluctuated from 6.35 ppm to 6.50 ppm. pH was ranged between 7.04 ppm to 7.09 ppm. This study showed that the use of Lemna minor leaf meal is suitable to partially replace very expensive beef heart for the growth of koi fingerlings. Low level of inclusion (10 %) of duckweed was the most efficient.Item Use of Side Scan Sonar in identification of submerged objects in the shallow sea area(Uva Wellassa University of Sri Lanka, 2013) Illangasinghe, M.J.B.; Liyanage, N.P.P.; Thushari, G.G.N.; Jinadasa, S.U.P.North east coast is playing a significant role in economy of the country via fishery. Beach seine fishery has been initiated in this area after 30 years of civil war. Under water war remnants buried in the bottom of the north east shallow sea acts as a major impediment in improving of beach seine fishery in the area. Generally, unidentified buried objects are discovered with the help of divers and underwater cameras. However, this technique is ineffective, due to absurd searching in the sea bottom, time consuming and high cost. So survey becomes unsuccessful, most of the time. In this study, Side Scan Sonar (SSS) survey technique which has been developed using medical ultrasound technology was used to detect the specific objects that affect the beach seine fishery, their exact location and distribution on the seafloor. North east coast of Mullaithivu area in Northern Province was selected as the study area for four waypoints / 80°49'15.06"E, Z-9°17'30.00"N/80°48'30.00"E) using the Integrated Global Positioning System (inbuilt GPS or DGPS Garmin Colorado 300 handheld GPS). Survey was carried out by towing vessel along predetermined survey lines just above the bottom of the seafloor depending upon the water depth. Data was collected using Imaginex Model 872 “YellowFin” side scan sonar combination with data acquisition using “YellowFin version 2.0.1.4” software. Image processing techniques of “sonarWiz” 5 and “ArcGIS” software was used to detect and classify buried objects in side-scan sonar images. According to the results, three objects were identified in three different locations. Object 01was at 09˚ 17.97244’ N/080˚ 48.66892’E with 85 m length and 21 m width, while object 02 was at 09˚ 18.71599’ N/080˚ 48.02634’E with 55 m length and 15 m width at the widest point. Location of object 03 was at 09˚ 18.87650’ N/080˚ 47.48114’E with 120 m length and 25 m width at its widest point. Highest coverage (with greatest length and width), was recorded for object three (3000 m ) which was distributed over a larger area of sea bed. Distance from coastal area to object one, two and three are reported as 400 m, 575 m and 200 m respectively. Third object is in close proximity to beach environment compared to other two. Average depth of the studied area was recorded as 10 -12 m. Sharp edges and curvy features of first and second objects indicated that these two objects are ship wrecks. Images show vast amounts of ship debris around these identified ship wrecks. Since these two artificial objects were identified within boundary of coastal area, there is a high potential to damage coastal fishing gears, especially beach seines by entangling and will waste time and money in repairing the damaged nets. Third object exhibits blunt edges with smooth curvatures and can be a natural structure such as a bed rock or a sand bar. The identified objects can be marked as the objects that directly influence on commercial beach seine industry. Side Scan Sonar can be recommended as a modern technique useful in detection of underwater objects with their precise location.Item Evaluation of Post-Harvest Quality Losses of Tuna Catch of Multiday Boats in Beruwala- Kalutara(Uva Wellassa University of Sri Lanka, 2013) Amrin, A.H.M.; Wickramarathne, I.U.; Gunawardane, N.D.P.Fishery industry provides an important source of protein, livelihood for people and foreign earnings. Fish is a highly perishable food, requiring proper handling, processing and distribution, to be utilized in a cost effective and efficient manner. Physical losses, Biochemical losses and Economical losses are three major types of fish post-harvest quality losses that cause food insecurity, low income to fishers, processors and traders. So it is necessary to develop systematic, practical tools for assessing post-harvest losses. The study was focused on Tuna catch of Multiday (IMUL) fishing vessels at Beruwala fishery harbour in Kalutara district. Fishermen who operated multiday fishing vessels were interviewed using a standardized questionnaire to obtain the attitudes and opinion of fishermen regarding the quality control aspects of fishery activities in study area within the period of 8 weeks during 5.30 am to 8.30 am. The minimum sample size among these IMUL vessels was selected using “Likert scale (1932)” and “Moving Average” method, where the minimum sample size determined as the sample size achieved the stable mean in Likert scale. Organoleptic surveys were used to identify level of post-harvest losses. The post-harvest economic loss of the tuna fish was determined according to the market value. The weights of undamaged and damaged fish which are used to produce dry fish when landing were measured using the electronic platform balance. The weight of the salted harvest of tuna and tuna like fish species were, 54 kg of Thunnus albacares, 12,244 kg of Katsuwonus pelamis, and 69 kg of Auxis thazard. When consider the fish harvest: weight of the harvest per boat for yellow fin tuna is 199.65 kg, skipjack tuna 1515.19 kg, big eye tuna 0.01 kg, frigate tuna 6.10 kg and salted weights of the harvest per boat are 1.05 kg, 240.07 kg, and 1.35 kg and post harvest loss percentages are 0.53%, 15.84%, and 22.15% respectively for each fish species. When consider fish harvest for gear category, long line (LL), gill net (GN) , LL+GN and Others (other gears): total weight of harvest 3116 kg, 60000 kg, 23819 kg and 4443.5 kg per each gear category respectively. Total salted weight of harvest is 43 kg, 8882 kg, 3210 kg and 232 kg while estimated total income is Rs. 1,638,080/=: 15,226,325/=: 7,241,100/= and 1,068,530/= per each gear category respectively. Income loss percentage is recorded as 0.34%, 5.23%, 6.58% and 1.43% for each gear category respectively. The effect of above gear categories on total harvest, the total weight of trashed or damaged fish (used for salted) and the total actual revenue for the fish harvest of IMUL vessels sample was analyzed using Analysis of variance (ANOVA), (p < 0.05).It revealed, the gear categories significantly effect on total harvest, the total weight of trashed or damaged fish (used for salted) and the total actual revenue for the fish harvest of IMUL vessels. The level of fish post-harvest in Beruwala fishery harbor was determined by using sensory characteristics available in quality control division of DFAR. quality based on quality level. ANOVA analysis and results confirmed that the gear categories significantly contribute to the post-harvest economic loss by reducing the post-harvest quality of the tuna fish in Beruwala fishery harbour. Results of the study confirmed that there is no any quantitative loss in fish post-harvest.Item Investigation of Antibiotic Usage for Dairy Cattle and Antibiotic Residues in Milk in Coconut Triangle(Uva Wellassa University of Sri Lanka, 2013) Perera, W.S.J.; Samaraweera, A.M.; Kurukulasuriya, M.S.; Kanugala, K.A.N.P.Dairy cattle farming in coconut triangle play an important role in the dairy industry of Sri Lanka. Antibiotics are widely used for the health management of these lactating cows. However, the improper usage of antibiotics leads to antibiotic residues in milk which have several adverse effects on human health. Further, antibiotic residues may interfere with bacterial starter culture used for production of value added dairy products such as yoghurt, curd and cheese. Therefore, this study was carried out to identify the most commonly used antibiotics in dairy cattle, to screen milk for antibiotic residues and to study the factors affecting mastitis in dairy cattle of coconut triangle. Stratified random sample of 200 farmers, 20 veterinary offices and 20 pharmacies were selected from Kurunegala and Puttalam districts. Data on farmer information, management system, farmers’ knowledge on antibiotic usage, use of antibiotics in feed and as treatments and hygienic practices in farm were collected using a pre-tested structured questionnaire. A total of 72 milk samples were collected from cows recently treated with antibiotics and antibiotic residues in milk samples were tested by Twinsensor® and Delvotest® commercial kits. According to the results antibiotic residues were found only in 15.9% milk samples whereas majority (84.1%) of tested milk samples were negative. Out of the reported diseases, mastitis is the predominant bacterial disease (87%) which antibiotics are mainly used. Information from farmers, Veterinary offices and pharmacies revealed tetracycline as the highest using antibiotic. Sulfa trimethoprim, cloxacillin, bacitracin and neomycin are antibiotics which are highly used for treatment in mastitis as combinations. According to binary logistic model, hygienic practices, routing testing for mastitis, average milk production, source of income, were significant factors for the occurrence of mastitis. Therefore, it can be concluded that there is a risk of contamination of milk in coconut triangle with antibiotic residues and further studies are needed for the quantification of antibiotic residues. Since antibiotics are heavily used in mastitis, milk contamination with antibiotics can be prevented by reducing the antibiotic usage for prevention and control of mastitis.Item Preliminary Study on Microbial Contamination of Bacon & Bacon by Products(Uva Wellassa University of Sri Lanka, 2013) Perera, P.A.L.; Bulumulla, P.B.A.I.K.; Kurukulasuriya, M.S.; Jatarathna, S.H.Bacon is a type of processed meat produced from the sides, belly or back of a pig. Microbial count of the final product is increased due to various kinds of contamination sources leading to rejection of the product and possible health hazards. This study was conducted to determine the microbial contamination sources under current process of bacon production and to increase the final quality of the product by minimizing the contaminations. Meat samples collected at eight different stages of the processing line (slaughtering, chilling, deboning, brine injection, smoking, freezing, bacon slicing and bacon ends slicing) were examined microbiologically. Further, swab samples were collected from deboning table, cutting board, needle of curing the microbiological examination. After identification of possible contamination sources, workers were advised on proper cleaning and sanitizing of the equipments and contact surfaces, use of freshly prepared ingredients/brine solution for curing purpose and maintenance of proper storage conditions of the raw and processed meat for the prevention of microbial contamination. Same sampling procedure was followed for microbiological evaluation after practicing the above hygienic measures in the processing line. Data were analyzed by two-sample t-test using MINITAB 14 statistical software. Microbial loads of E. coli and S. aureus at slaughtering stage, deboned meat, chilled meat and cured meat were found above standard limits. Microbial count in equipment surfaces were found below the acceptable standard values, accordance with the microbiological limits that are referred under SLS specifications. After practicing hygienic measures in the production line of bacon, microbial counts were reduced significantly compared to the previous microbial counts (P<0.05). Microbial loads of E. coli and S. aureus in all the examined processing stages were lower than the standard. It was identified that poor hygienic conditions and working practices of the handlers is one of the most possible reason for poor microbial quality. In conclusion it can be stated that adherence to proper hygienic measures can reduce the microbial count to acceptable level.