Faculty of Applied Sciences: Recent submissions

Now showing items 161-180 of 1178

A CONTEMPORARY RECAPITULATION OF MAJOR FINDINGS ON VEHICLE ROUTING PROBLEMS : MODELS AND METHODOLOGIES

Jayarathna, D. G. N. D; Lanel, G. H. J; Juman, Z. A. M. S. (International Journal of Recent Technology and Engineering, 2019)

introdusing and designing innovative solutions to the problems related to transportation and distribution systems is a contemporary area in logistics. The ultimate objective of this paper is to initiate a thought provoking ...
A Model To Reduce Traffic Congestion In Colombo City

Thathsarani, A. A. T; Lanel, G. H. J. (International Journal of Scientific and Research Publications, 2019)

Traffic congestion is an adverse problem in the world and Colombo city incurs a huge negative impact from traffic congestion. The number of vehicles drive into the Colombo city increasing day by day and the roads are ...
Mechanochemical Synthesis of citronella Oil Encapsulated Montmorillonite Nanocomposite as a Mosquito Repelling Agent

Ramanayaka, S.; Hulangamuwa, A.; Adassooriya, N.M.; Vithanage, W.M. (2019)
Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour

Kalhari, S.; Wijesekara, I. (2019)
FUNCTIONAL PROPERTIES OF FTOUR FROM FIVE DIFFERENT SRI TANKAN CASSAVA (Mannihot esculento) CUITIVARS

Nilusha, R.A.T.; Perera, O.D.A.N.; Perera, P.l.P.; Jayasinghe, J.M.J.K. (2019)
Fortification of Drinking Yoghurt with Beta Carotene by Incorporating Daucus carota Pulp and Citrus sinensis Juice

Senarathna, Y. S. M.; Wickramasinghe, I. (2019)
EXTRACTION OF CRUDE ALGINATE FROM BROWN SEAWEED (Sargassum spp.) AND FORMULATION IN TO BEADS AS AN ICE CREAM STABILIZER

Makawita, G.I.P.S.; Wickramasinghe., I.; Wijesekara, I. (2019)
Emergency food from rice related composite flour with functional ingredients for disaster resilience

Rathnayakea, H.A.; Navaratnea, S.B.; Navaratne, C.M. (2019)

This study is based on developing safe and secure, nutritious rice related emergency food with improved structural properties for disaster resilience. Therein, baked crumb slices can be prepared by fermenting and ...
Effect of Global Warming on Dry Mass Loss of Paddy Stored in Gunny Bags

Awanthi, M.G.G; Navaratne, S.B.; Jinendraa, B.M.S.; Navaratne, C.M. (2019)

The objective of this study was to assess the dry mass loss (DML) of paddy stored in gunny bags at different temperatures in simulation with global warming and to suggest adaptation techniques for minimizing DML. Five ...
Relationship between Continuous and Final Examination Assessment Marks in Computer Faculty - Case Study

Ariyartne, A.M.K; Marikar, F.M.M.T. (2019)

Assessment strategy is a very important component of education institutes. In this study we analyze the continuous and final marks by the students of the Computer faculty. To this end, 31 students were selected through ...
Identifying the Optimum Path and the Positions of the Bends in PVC and DI Pipes in Underground Water Lines.

Dayan, K. P. T; Lanel, G. H. J; Lakmal, U. S. V. (IOSR Journal of Mathematics, 2019)

Consumable water distribution is a key service which is provided by any country. There are master plans working on this and from that proper piping systems are required for long term town and city projects to reduce ...
Inhibition of Escherichia Coli, Pseudomonas Aeruginosa, Staphylococcus Aureus and Enterococcus Feacalis through Malus Domestica Extracts to Eliminate Food Borne Illness

Nazar, H; Farooq, U; Akram, K; Shafi, A; Hayat, Z; Jayasinghe, M. A; Naseem, S. (American Journal of Biomedical Science & Research, 2019)
Review on Non-thermal Technologies for the Preservation of Fruit Juices

Jayawardena, E; Vanniarachchi, M; Wansapala, J. (Journal of Agricultural Science and Technology, 2019)

Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities. Emerging non-thermal pasteurization techniques are applied in order ...
Composition analysis of selected Sri Lankan seaweeds

Jayakody, M. M; Vanniarachchy, M. P. G; Wijesekara, I. (Journal of Tropical Forestry and Environment, 2019)

Seaweeds are a rich source of health beneficial bioactive nutraceuticals and currently they are under-utilized in Sri Lanka. In the present study, proximate analysis of seaweed varieties Chnoospora minima and Porphyra sp. ...
INNOVATIVE TEACHING TECHNIQUE: THE 3T PEDAGOGICAL MODEL FOR COMPUTER SCIENCE DEGREE PROGRAMME

Ariyartne, A. M.K; Marikar, F.M.M.T (2019)
Effectiveness of a composite edible coating on the post-harvest conservation of guava (Psidium guajava L)

Lakmali, H. M. K; Jayasinghe, C. V. L. (Int. J. Postharvest Technology and Innovation, 2019)

Guava is a climacteric fruit that ripens rapidly and is highly perishable. Locally grown guava is marketed without receiving any treatment for shelf life extension, resulting in the wilting and withering of fruits. This ...
Factors Affecting the Consumption of Inland Fish: An application of the Theory of Planned Behaviour

Jayasinghe, J. M. J. K.; Sasikaran, S; Jayasinghe, C. V. L. (Applied Economics & Business, 2019)
Virtual Reality for Learning: Assessment of Awareness and Preference in Emerging Regions

Gammanpila, A. C.; Perera, V. A. P. C.; Senaratna, H. A. S. D.; Edirisinghe, E. W. R. S.; De Silva, P. R. S. (2019)

In this research, the awareness and the preference of using Virtual Reality (VR) as a medium of Learning in the Emerging Regions in South Asia such as Sri Lanka, was assessed with a randomly selected audience of 250. ...
Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Nilusha, R. A. T; Jayasinghe, J. M. J. K; Perera, O. D. A. N; Perera, P. I. P. (International Journal of Food Science, 2019)
Determination of Macronutrient Compositions in Selected, Frequently Consumed Leafy Vegetables, Prepared According to Common Culinary Methods in Sri Lanka

Jayasinghe, M. A; Senadheera, S. P. A. S; Wijesekara, I; Ranaweera, K. K. D. S. (Vidyodaya Journal of Science, 2019)

Information regarding realistic macronutrient gains by consuming cooked Sri Lankan leafy vegetables are rare. Some available information often overestimates available carbohydrate contents and under-estimates dietary fibre ...

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