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ThesisItem Open Access Development of spray drying technique for preparation of pomegranate juice powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2009-05-25) Patil, Kiran Babanrao; Soni, S.B.ThesisItem Open Access Standardization of the process of bottle gourd powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2010-11-16) Shinde, Karuna Ashroba; Khodke, S.U.To satisfy the increasing demand for processed products in urban areas, it becomes essential to develop an outlet from fresh vegetable like bottle gourd in the form of bottle gourd powder. Steam blanching prior to hot air drying could inactivate the enzymes that can affect the colour, texture, flavour, and nutritive value of bottle gourd powder. Further, in order to ease the adoption of bottle gourd into powder form so as to make it available as and when required. To utilize this technique effectively detail studies were conducted for optimization of these unit operations involved in the process such as steam blanching time and hot air drying. The optimization of the process parameters was carried out on the basis of various quality attributes of the product such as bulk density, water absorption capacity, ascorbic acid and potassium. Sensory evaluation of the developed product with commercial Market sample was conducted to assess their consumer acceptability. Steam blanching treatment (6 min) prior to hot air drying (60°C) was found to be most effective pre treatment for better quality attributes of bottle gourd powder. The bottle gourd powder prepared by the developed process technology was highly consumer acceptable.ThesisItem Open Access Design, fabrication and performance evaluation of solar tunnel dryer(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2010-11-29) Bhonde, Kailas Sukhdeo; Ramteke, R.T.The solar tmmel dryer of 50 kg capacity per batch is designed and developed at the C.A.E.T., M.A.U., Parbhani. The dryer had rectangular base structure of size 5.19 m x 1.22 m with hemispherical roof of maximum ceiling height 0.62 m. The frame made up of hoops of M.S. square pipes, over which 200 micron UV stabilized polythene sheet is wrapped. One end of the frame consists of Tray opening of 9 em x 622 em size for loading and unloading the material and free space movement. Two chimneys of 15 em diameter and 30 em height were installed for producing draft in the dryer. The tests were conducted from 9:00 to 17:00 h in the month of April and May and hourly data was recorded. The performance of solar tunnel dryer was evaluated for two conditions viz. no load condition and full load condition with red chilly. These tests were carried out to know the trend of various operating parameters such as temperature, solar insolation, relative humidity and moisture content of red chilly inside and outside the solar tu1mel dryer. During load without fan operated test 25 h required for drying total amount of red chilly, in the solar tunnel dryer form moisture content 70.66 to 7.86 per cent (w.b). During sun drying chilly test 31 h required for drying total amount of red chilly, fonn moisture c~ntent of 71.12 to 7.72 per cent (w.b).The load without fan operated test was conducted in months of April. During fan operated load test 26 h required for drying total amount of red chilly, in the solar tmmel dryer form moisture content of 75.26 to 7.70 per cent (w.b). During sun drying chilly test 34 h required for drying total amount of red chilly, form moisture content of 74.61 to 7.54 per cei1t (w.b).The load fan operated test was conducted in month of May. The total cost of construction of solar tunnel dryer is Rs 36,220/-.ThesisItem Open Access Development of process technology of soy whey based pineapple herbal rts beverage(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2010-02-18) Bhosale, Kedar Diliprao; Sawant, B.P.Department of Agricultural process Engineering, M.A.U., Parbhani had developed soy whey based pineapple herbal RTS beverage. The study was undertaken to find the effect of different process parameters on quality attributes of soy whey based pineapple herbal RTS beverage during storage at ambient (room) and refrigeration ( 4-5°C) temperature. The study was conducted in three phases, in fust phase effect of different process parameters (soy whey and pineapple juice proportion, mint extract and sugar) on quality attributes (acidity, pH, TSS, ascorbic acid, reducing sugar, total sugar and non reducing sugar) of soy whey based RTS beverage were evaluated. For this study (90:10, 80:20, 70:30 ml) soy whey and pineapple juice proportion, (1-2 ml/100 ml) mint extract, (6, 8 and 10 g/100 ml) sugar was taken in combination. In second phase effect of different process parameters on sensory quality attributes (colour, flavour, taste and overall acceptability) of soy whey based RTS beverage were evaluated. According to phase second, in sensory evaluation 90: 10 ml soy whey and pineapple juice, 2rnl mint extract, 8 g sugar proportion sample was selected for further storage study. In storage study four samples (non sterilized refrigerated stored, non sterilized room stored, sterilized refrigerated stored, sterilized room stored) of soy whey based pineapple herbal RTS beverage were undertaken for 90 days (3 months) of storage. These samples were prepared as per treatment selected in phase second. During storage physico-chemical and sensory evaluation of soy whey based RTS beverage was carried out at regular interval of 15 days of storage period. In storage acidity, TSS and reducing sugar of RTS beverage were increased, where pH, ascorbic acid, total sugar and non-reducing sugar were decreased with increase in storage period. According to storage study, sterilized refrigerated stored sample was found to be highly significant and acceptable with shelf life up to 60 days.ThesisItem Open Access Study of methods of extraction of curcumin from turmeric varieties grown in marathwada region(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2009-11-25) Ingale, Vikramsinh Mahadeo; Kamble, K. J.ThesisItem Open Access Design of an instrument to measure the aerodynamic properties of grains(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2016-10-21) Marathe, Manohar Nimba; Jayebhaye, R.V.A lot of research work has been devoted to their physical properties, but limited research work has been found with their aerodynamic properties. In present study the grains like sorghum, safflower and sesame were studied with regards to their aerodynamic along with physical properties. For studying these properties terminal velocity is necessary, therefore an instrument is designed to measure the terminal velocity of grains in order to calculate aerodynamic properties. In order to test the developed terminal velocity measuring instrument, three representative crop grains viz. sorghum, from solid spherical grains, safflower from longitudinal medium weight seeds and sesame from light weight oil seed. The test samples of desired moisture contents were obtained by adding water in the bulk of seeds and after every hour different samples were taken from the water added bulk seeds and kept for moisture content determination. The geometric properties like length, width, thickness, surface area and projected areas for sorghum, safflower and sesame increased with increase in moisture contents and directly influence the terminal velocity. The gravimetric properties like bulk density, porosity and thousand grain weights were increased with increase in moisture contents for sorghum, safflower and sesame but in case of true density it decreased with increase in moisture contents for sorghum and sesame and increased with increase in moisture content for safflower. For sorghum and sesame, bulk density and true density were inversely proportional to the terminal velocity and bulk porosity and thousand grain weights were directly proportional to the terminal velocity. But for safflower true density was directly proportional to the terminal velocity. The frictional properties like angle of repose and coefficient of friction were increased with increase in moisture content for sorghum, safflower and sesame. Also these were directly proportional to the terminal velocity. The aerodynamic properties like Reynold 's number and terminal velocity increased with increase in moisture content for sorghum, safflower and sesame, but drag coefficient was inversely proportional to the moisture content and terminal velocity.ThesisItem Open Access Development of kharodi making extruder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2019-05-31) Giram, Rameshwar Jayram; Jayebhaye, R.V.ThesisItem Open Access Design of steam blancher for quality production of custard apple pulp.(Vasantrao Naik Krishi Vidyapeeth, Parbhani, 2008-12-01) Patil, Sujata Ramrao; Kamble, K.J.ThesisItem Open Access Use of chemicals and growth regulators on fruit retention and quality of Mango Cv. Ratna(Vasantrao Naik Krishi Vidyapeeth, Parbhani, 2007-06-18) Gaikwad, Nandkishor Ashok; Shinde, B.N.
