Browsing by Author "Sangha, Gursimran Singh"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
ThesisItem Restricted Development of steam boiling system for turmeric(Punjab Agricultural University, Ludhiana, 2019) Sangha, Gursimran Singh; Mittal, Tarsem ChandThe design, development and performance evaluation of turmeric boiling system based on steam boiling technique was done during 2017-2019 at P.A.U Ludhiana. The study was conducted to investigate the effect of boiling parameters i.e steam pressure and holding time on quality, recovery, losses during boiling and color characteristics of polished rhizomes and ground powder. The effect of steam pressure and holding time was studied by varying the steam pressure from 10 psi to 20 psi and holding time from 0 minutes to 15 minutes. Each lot (5 kg) of rhizomes was boiled by varying the boiling conditions and another lot was kept as control sample. The rhizomes were dried by solar assisted dryer at a temperature of 60ºC. The final recovery of ground powder ranged from 17.93% to 21.32%. It was observed that heat treatment by steam application reduced the drying time and lead to final product with lower moisture content. The boiled turmeric was much superior to the control (unboiled) sample in every respect of quality, recovery and color characteristics. The data obtained at different treatment combinations was then analyzed to find the optimum boiling parameters for best quality product using regression analysis. Optimization was done using the response surface methodology in Design Expert software. The developed boiling system was then run on optimized set of boiling parameters. The holding capacity of system was 150 kg turmeric rhizomes. The pressure vessel was connected to a steam boiler by means of steam pipe. The developed vessel comprised of loading mechanism and unloading mechanism, pressure gauge, safety valve, steam release valve and steam distribution system. The steam distribution system helped in uniform spreading of steam within the loaded vessel. It was observed that the developed system helped to reduce the fuel requirement, aid in steam saving and reduced the overall time and labour requirement of the process. The developed system was run with optimized conditions of steam pressure and holding time (16 psi & 1.10 minutes). Product with maximum recovery (19.44%) and best color characteristics (L=53.65, a=15.42, b= 38.34) and maximum volatile oil (6.39%), curcumin content (4.18%) and oleoresin content (13.99%) was obtained.ThesisItem Open Access Studies on extraction of stevioside from stevia (Stevia rebaudiana Bertoni) leaves(Punjab Agricultural University, Ludhiana, 2014) Sangha, Gursimran Singh; Sidhu, Gagandeep KaurA study was conducted on Stevia rebaudiana Bertoni leaves in order to study the impact of varying process conditions on stevioside extraction. Four experiments were conducted by varying three factors viz. time, temperature/power and leaf-solvent ratio to three levels. In first experiment, levels of time were 20, 70 and 120 min, temperature were 30, 60 and 90°C and leaf-water ratio were 1:5, 1:15 and 1:25. In second experiment, methanol was used as a solvent with levels of time as 10, 25 and 40 min, levels of temperature as 30, 45 and 60°C and leaf-methanol ratio as 1:5, 1:7.5 and 1:10. In third and fourth experiment, microwave was used as source of power. In both experiments, time and power were varied as 0.5, 1.25 and 2.0 min and 180, 540 and 900 watt. In experiment where water was used as solvent, leaf-solvent ratio was varied as 1:5, 1:15 and 1:25 and with methanol it was varied as 1:5, 1:7.5 and 1:10. The extraction conditions were optimized keeping in consideration five responses, namely Stevioside content (%), Color (A420), Sugar content (%), TSS (°Brix) and pH using Response Surface Methodology. Stevioside content increased with extraction time up to 70 min, temperature up to 77°C and leaf-water ratio up to 1:16 with water and increased with time, temperature and leaf-methanol ratio up to 21 min, 53.5°C and 1:7.6 when methanol was used. When microwave assisted extraction was performed using water as a solvent, stevioside increased with time, power and leaf-water ratio up to 1.12 min, 635 watt and 1:18 respectively. With methanol it increased with time, power and leaf-water ratio up to 1.09 min, 696 watt and 1:7.7 respectively, and decreased afterwards. Microwave assisted extraction using water was found to be most suited method for stevioside extraction from Stevia rebaudiana Bertoni leaves yielding highest stevioside content.