Browsing by Author "Sandhya"
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ThesisItem Open Access Development of a prototype for shelf life enhancement of guava juice using manothermosonication(Punjab Agricultural University, Ludhiana, 2019) Kalsi, Baldev Singh; SandhyaInvestigation was carried out to study the effect of ultrasound in combination with temperature and pressure treatment on the juice of guava (variety: Arka Amulya). For experiments, a pressurizing system was designed in CREO 3.0 software and constructed from the local market of Ludhiana. The juice samples were exposed to manothermosonication at combinations of three temperatures (40, 60 and 800C) and three pressure levels (100, 200, and 300 kPa) for three holding times (2, 6, and 10 min). Response surface methodology (RSM) was applied to optimize the conditions of the manothermosonication of guava juice. The main criteria for constraints optimization were minimum color change, pH, total plate count, total mold/ yeast and maximum ascorbic acid, total soluble solids, titratable acidity and overall acceptability. The juice samples treated under optimized conditions for manothermosonication were packed in two packaging material (glass and PET bottles) and stored at ambient and refrigerated conditions. The juice samples were also treated with ultrasonication and thermosonication for storage and their physicochemical, phytochemical, microbial anyalysis and sensory evaluation was done at regular intervals of 7 days. The optimized conditions for manothermosonication obtained were: Heating temperature= 63.810C, Pressure= 184.16 kPa and holding time = 2 minutes for each process. The highest microbial inactivation and retention of TSS and color (*L-value) along with highest overall acceptability score was observed in manothermosonicated samples. Thus, results showed that guava juice manothermosonicated and packed in glass bottles have better quality and a shelf life of six weeks under refrigerated conditions.ThesisItem Open Access Development of a prototype for shelf life enhancement of guava juice using manothermosonication(Punjab Agricultural University, Ludhiana, 2019) Kalsi, Baldev Singh; SandhyaInvestigation was carried out to study the effect of ultrasound in combination with temperature and pressure treatment on the juice of guava (variety: Arka Amulya). For experiments, a pressurizing system was designed in CREO 3.0 software and constructed from the local market of Ludhiana. The juice samples were exposed to manothermosonication at combinations of three temperatures (40, 60 and 800C) and three pressure levels (100, 200, and 300 kPa) for three holding times (2, 6, and 10 min). Response surface methodology (RSM) was applied to optimize the conditions of the manothermosonication of guava juice. The main criteria for constraints optimization were minimum color change, pH, total plate count, total mold/ yeast and maximum ascorbic acid, total soluble solids, titratable acidity and overall acceptability. The juice samples treated under optimized conditions for manothermosonication were packed in two packaging material (glass and PET bottles) and stored at ambient and refrigerated conditions. The juice samples were also treated with ultrasonication and thermosonication for storage and their physicochemical, phytochemical, microbial anyalysis and sensory evaluation was done at regular intervals of 7 days. The optimized conditions for manothermosonication obtained were: Heating temperature= 63.810C, Pressure= 184.16 kPa and holding time = 2 minutes for each process. The highest microbial inactivation and retention of TSS and color (*L-value) along with highest overall acceptability score was observed in manothermosonicated samples. Thus, results showed that guava juice manothermosonicated and packed in glass bottles have better quality and a shelf life of six weeks under refrigerated conditions.ThesisItem Embargo Development of process protocol for the production of powder from stevia (stevia rebaudiana)(Punjab Agricultural University, 2023) Kalsi, Baldev Singh; SandhyaStevia rebaudiana leaves, renowned for their natural sweetness, have gained prominence as a healthier alternative to artificial sweeteners. The present research explores various aspects of Stevia leaf processing such as drying, extraction, and grinding, with a vision of optimizing both quality and efficiency. The fresh stevia leaves were dried using different methods: sun drying, convective drying (30-80°C), microwave drying (180 to 900 W) and multistage/hybrid drying: convective pre drying at 50 °C until reaching moisture content of 0.18 g/g, 0.43 g/g and 1.50 on dry basis (db) and then microwave finishing drying at power levels of 360, 540, and 720 W. The Artificial Neural Network (ANN) exhibited a reasonably good fit across all drying conditions to predict drying kinetics, surpassing the maximum R2 range and minimum χ2 and RMSE from the mathematical model. The multistage drying done at 1.50g/g-540W achieved the lowest total color difference (ΔE) value i.e 1.97 compared to other methods, indicating minimal color alteration. Furthermore, ascorbic acid content showed maximum retention after multistage drying at conditions of 1.50g/g-540W (23.50 mg/100g), followed by 1.50g/g-720W (23.04 mg/100g). Further, the total phenolic content also showed excellent results, with multistage drying at 1.50g/g-720W yielding the highest value (58.88 mg GAE/g), followed by 1.50g/g-540W (58.26 mg GAE/g). Additionally, very high antioxidant activity (78.67 %) was retained at the multistage drying at 1.50g/g-540W. The multistage drying at 1.50g/g-540W was selected as best drying as it not only significantly reduced drying time but also preserved the quality and bioactive compounds of Stevia leaves. A lab scale ohmic heating setup was also developed for extracting stevioside and bioactive compounds from dried leaves. The optimization of the ohmic heating assisted-extraction was executed using response surface methodology with temperatures (40-70°C), time (5-15 min) and solvent/ leaf powder ratio (10:1-30:1 ml/g) as independent parameters. The optimized conditions observed were 51.02˚C for 10.297 minutes using Solvent/leaf powder ratio of 30:1 ml/g for maximum stevioside, total phenolic content and antioxidant activity with overall desirability of 0.91. The innovative ohmic heating extraction method proved highly efficient, achieving an approximately 50% higher extraction efficiency for natural compounds from Stevia leaves compared to conventional thermal extraction. Besides enhancing the yield of valuable components, the novel approach also reduces processing time. After considering both visual decolorization and the impact on important quality parameters, the extract decolorized with 1g of activated carbon per 100 ml of stevia extract was deemed the most optimal choice. To combat the hygroscopic nature of Stevia extract powder, inulin (10% w/v) was introduced as an encapsulating agent before the spray drying process. The resulting spray-dried powder displayed favorable characteristics, ensuring improved stability. Moreover, successful crystal formation of stevia powder was achieved using Erythritol. The developed process demonstrated economic viability. In conclusion, this comprehensive study resulted in a process protocol for development of powder from stevia leaves keeping in view consumer preferences.ThesisItem Open Access Effect of sulphur application on lipid components of mustard (Brassica juncea L.)(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 1997) Sandhya; Gupta, S.KThesisItem Open Access Engineering characterization of kinnow and tomato for grading using image processing(Punjab Agricultural University, Ludhiana, 2017) Sandhya; Mahesh KumarThe present study was undertaken for characterization of kinnow and tomato based on engineering parameters using digital image processing. The images of kinnow and tomato of different grades were acquired using a digital camera. An algorithm using MATLAB was developed to quantify and process these digital images. The geometric parameters such as axial dimensions, mass, volume, density, sphericity, aspect ratio and ellipsoid ratio were recorded. The size of kinnow varied between 62.50-87.41 mm while tomato had size varying from 30.00-77.62 mm. Results of image analysis showed variation of major axis length from 1597.21 pixels to 1987.1 pixels for kinnow. The bulk density was found to be maximum (0.40 g/cc) for kinnow having size 72-74mm whereas it was highest (0.26 g/cc) for tomato of size 57-66mm. The sphericity varied in the range of 0.92-0.94 for kinnow while tomatoes of variety Punjab Chhuhara were found to be oblong. The results obtained by digital image analysis were compared and verified with the experimental observation recorded by vernier caliper. The volume computed from the images of longitudinal view and lateral view of kinnow and tomato of all the grades showed good correlation with the true volume measured by water displacement method. The Bland-Altman approach was used to plot the agreement between the values measured by both the methods and differences between two methods were normally distributed and were estimated to lie between M - 1.96SD and M + 1.96SD, known as 95% limits of agreement. The paired samples t-test results showed that parameters determined with image processing method was not significantly (P>0.05) different from the same parameters measured with vernier caliper. A linear relationship between mass of the kinnow and tomato and the projected area, volume and axial dimensions was also developed for prediction of mass using image processing.ThesisItem Open Access Nutritional evaluation of value added products of guar (Cyamopsis tetragonoloba L. Taub.) gum powder(CCSHAU, 2008) Sandhya; Kawatra, AshaThe present investigation was carried out to develop value added products from guar gum powder and evaluate the products for organoleptic acceptability, nutrient composition and shelf life. Guar gum was incorporated in different types of bakery products (biscuit, cake, nan-khatai), preserved products (apple jam and tomato ketchup) and traditional products (ladoo, matar, sev and shakarpara). All developed products were organoleptically acceptable. However, bakery and traditional products incorporated with 1% guar gum had same acceptability as control products. Among milk products, custard with 0.4% guar gum, curd and ice cream with 0.25% guar gum and peda with 1% guar gum were as good as control. Most acceptable products were analyzed for nutritional evaluation and shelf life. Nutrient and mineral composition of control products and products incorporated with guar gum were found to be almost similar. Moisture content was highest in curd incorporated with guar gum i.e.94.76g/100g. Ca content was found to be highest in control peda i.e. 647.33g/100g. Storage study indicated that content of peroxide value, free fatty acid and fat acidity increased significantly with increase in storage period. Peroxide value was not detectable in all milk products. Standard plate count of custard and peda increased with increase in storage period, but in peda it remained in safe limits upto 10 days. But SPC of ice-cream decreased with increase in storage period. Incorporation of guar gum in preserved product also resulted in cost reduction. Guar gum powder can be successfully incorporated in various value added products. Popularization and diversification of these products will be helpful for the community.ThesisItem Open Access Quaternionic dirac equation in a rotating frame of reference(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Sandhya; Chanyal, B.C.The Dirac relativistic wave equation combines the special relativity with quantum mechanics that overcomes the difficulties arising in Klein-Gordon equation. In present study, to construct the generalized Dirac equation for rotating particles in four-dimensional Euclidean space-time, we used the quaternionic algebra. Quaternionic algebra is generally an extension of two-dimensional complex numbers. The unitary group SU(2) which is related to the quaternionic rotation group, is isomorphic to the orthogonal group SO(3). The quaternionic moment of inertia and rotational energymomentum quaternion have been discussed by using four-vector representation of relativistic mass, space-time and energy-momentum in quaternionic form. Further, the quaternionic rotational Dirac matrices are introduced with the help of SU(2) group representation, and also derived the quaternionic form of rotational Dirac equation. A novel approach to quaternionic rotational Dirac equation contains rotational energy corresponding to the coefficient of scalar unit element (e0) and the rotational momentum corresponding to the coefficient of vector unit elements (ej). The rotational energy and rotational momentum solutions are obtained by using one, two and four component forms of quaternionic wave function. We have obtained the rotational energy solutions for positive and negative energy of particles with spin up and spin down states. The quaternionic form of positive energy relates with the existence of particle and negative energy relates with the existence of anti-particle. On the other hand, the solutions of quaternionic rotational momentum are obtained which shows the motion of rotating particles and anti-particles in spin up and spin down states. We have also expressed the quaternionic continuity equation for rotational energy and rotational momentum, where these continuity equations represent the conservation of four-current density. To considering the wave nature of Dirac-particles (or anti-particles), we have studied the general form of quaternionic wave function and developed the quaternionic form of rotational frequency and wave vector for particles and anti-particles. Therefore, the present thesis deals with the quaternionic quantum theory for spin-1/2 fermions and anti-fermions with rotating motion.ThesisItem Open Access Study of physico-chemical properties and multielemental analysis of water and soil near by Lalkuan, Uttarakhand(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-01) Sandhya; Joshi, G.C.Water and soil are the two essential sources of life. The environmental quality is greatly focused on water and soil because of their importance in maintaining the human health and of the ecosystem. Water performs unique and indispensable activities in earth ecosystem, biosphere and needed for domestic, industrial and agriculture etc. uses. Therefore the testing physicochemical parameters and elemental analysis of water and soil must be thoroughly examined in regular interval. In the present study, the physicochemical and elemental analysis have been undertaking of water and soil collected from Gola Nala and Gola River near Lalkuan, since the water of these sources is used for irrigation of agriculture land. The physicochemical parameters i.e. Color, Temperature, pH, Total Solids, TDS, TSS, EC, Hardness, Temporary Hardness, Permanent Hardness, DO, BOD, COD, Density, Refractive Index, Viscosity examined and compared with Bureau of Indian Standards (BIS, 2012). On comparison it was observed that most of the physicochemical parameters are within the permissible limit. The elemental concentration of elements analysed by EDXRF in both water and soil samples found within the permissible limit of Food and Agricultural Organization (FAO) except Calcium, Chromium, Iron, Nickel, Copper, Lead in water samples and Vanadium, Barium, Iron in soil samples which were bit higher than this limit.