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ThesisItem Open Access DRYING OF TURMERIC (Curcuma longa) IN SOLAR TUNNEL DRYER 3787(JAU JUNAGADH, 2023-12) PRADEEP PATIDAR; Dr. S. P. Cholera; 2050221010India, renowned as the "Land of Spices," holds a prominent position as the world's leading producer, consumer, and exporter of spices. Derived from the rhizomes of Curcuma longa, a member of the ginger family, turmeric contains bioactive such as curcuminoids, phenolic acids, and flavonoids, all contributing to its health-promoting properties. To preserve turmeric, drying is a time-tested method, aimed at reducing its moisture content from the initial 70-80% at harvest to a safe 10%. Traditional sun drying, while effective, has limitations including extended drying times, space requirements, and potential product quality loss. In response, Solar dryers, which utilize solar radiation as an energy source for drying agricultural products, have been widely implemented in tropical and subtropical regions due to their affordability and cost effectiveness This study, conducted during the academic year 2022-2023, focuses on evaluating the drying characteristics of fresh turmeric rhizomes using different blanching temperatures, durations, and slice thicknesses. Both solar tunnel dryers and sun drying methods were employed. Turmeric samples, whole and sliced, were subjected to blanching at varying temperatures (70°C, 80°C and 90°C), durations (15, DRYING OF TURMERIC (Curcuma longa) IN SOLAR TUNNEL DRYER ABSTRACT II 30 and 45 minutes), and thicknesses (4 mm, 5 mm and whole). The experimental layout followed a Factorial Completely Randomized Design (FCRD). The samples were subsequently subjected to drying in two distinct systems, namely, sun drying and solar tunnel drying. The size of drying tray was kept 700 mm x 700 mm x 50 mm with net volume of 0.0245 m3. Spread density of turmeric 214.3 kg/m3 was employed The specimens are uniformly arranged on the drying layer, maintaining a thickness within the range of 2-3 cm. The drying process was conducted during the daytime, i.e., from 8 a.m. to 6 p.m. The mean values of physical properties of fresh turmeric viz., moisture content, size, sphericity, bulk density, true density, porosity was 78.25 ± 0.703 % (wb), 30.80 ± 4.82 mm, 0.48 ±0.07, 447.87 ± 10.61 kg/m³, 1115.67 ± 39.97 kg/m³, and 60.22 %. The mean values of proximate composition, viz., total carbohydrate, true protein, total oil and total ash of raw turmeric rhizomes were found to be 9.18 ± 0.38 %, 1.41 ± 0.08 %, 0.82 ± 0.11 % and 0.71 ± 0.18 %, respectively. The mean value of moisture content, size, sphericity, bulk density, true density and porosity of dried turmeric rhizomes were found to be 9.88 ± 0.57 % (wb), 16.56 ± 2.81 mm, 0.41 ± 0.02 %, 579.15 ± 20.60 kg/m³, 1258.15 ± 61.82 kg/m³ and 54.40 %, respectively. The highest amount of curcumin (4.18 %), volatile oil (4.00 %), total carbohydrate (63.41 %), total oil (4.90 %) and total ash (8.57 %) was observed in whole turmeric rhizomes dried by solar tunnel drying. The findings viable option that whole turmeric rhizomes with blanching low temperature and time interval and dried by solar tunnel dryer is viable option for good qualities in term of curcumin, volatile oil, total carbohydrate, total oil and total ash than the other drying methods. From the present investigation, on the basis of biochemical parameters it is concluded that the best quality turmeric powder is prepared by solar tunnel dried whole turmeric rhizomes blanched at 70℃ for 15 min. The recovery level of dried turmeric rhizomes was higher in the Solar Tunnel Dryer (22.40 kg/q) as compared to traditional sun drying method (20.70 kg/q) in terms of quantity as 1.70 kg/q and in terms economics return as Rs. 561.00 per 100 kg of turmeric rhizomes. In other words, producer of Saurashtra region will gain additional benefits of Rs. 2805 per batch of 500 kg of fresh turmeric rhizomes by adopting solar tunnel dryer.ThesisItem Open Access STUDY ON PACKAGING AND STORAGE OF TENDER COCONUT WATER 3778(JAU JUNAGADH, 2023-10) B. HEMALATHA; Dr. V. K. Chandegara; 2050221007Tender coconut water (TCW) is incredible healthy drink and the best one to hydrate the body. The sweet, clear, aqueous part inside the immature green coconut is referred as tender coconut water (TCW). TCW starts to deteriorate once it is exposed to the air and stored at ambient temperature due to microbial contamination as well as oxidation reactions, which cause changes in its sensory properties. Preserving the TCW with its wholesome natural property remains a challenge. Therefore nonthermal processing techniques treated tender coconut water (ozonation and ultrasonication) and packed in 200ml glass and PET bottles under refrigerated condition (4±2℃) , and withdrawn a weekly interval to checked the quality and stability of TCW. The effect of ozonation treatment time (10,20,30 min), ultrasonication treatment time (10,20,30 min), combination treatment time (ozonation and ultrasonication) and packaging materials (glass bottle, PET bottle) on different characteristics of tender coconut water viz. biochemical, enzyme activities and sensory characteristics of tender coconut water were studied. The Factorial Completely Randomized Design (FCRD) was used in designing the experiment and analyzing the results. From the study, ozonation treated TCW was found at 20min treatment time and packed in glass bottle under refrigerated condition, which gave the experimental values of TSS 4.89⁰Brix, TA 0.08%, pH 4.94, EC 5.10 mS/cm, TDS 4.14ppm, TS 4.13 %, TPC 2.37 (mg GAE/ml), Total plate count 2.485log (CFU/ml), Yeast and Mould count, ii 2.253log (CFU/ml), POD and PPO 0.038 and 0.020 (∆ O.D./min/ml) and Overall acceptability 6.70 for after 4th week of storage period. Ultrasonication treated TCW was found at 20min treatment time and packed in glass and PET bottle under refrigerated condition, which gave the experimental values of TSS 5.17 and 4.93⁰Brix, TA 0.08 and 0.10 %, pH 4.87 and 4.68, EC 5.24 and 5.15 mS/cm, TDS 4.03 and 4.62 ppm, TS 4.37 and 4.63 %, TPC 2.43 and 1.77 (mg GAE/ml), Total plate count 1.718 and 2.418log (CFU/ml), Yeast and Mould count 2.579 and 1.384log (CFU/ml), POD 0.014 and 0.021, PPO 0.017 and 0.021(∆ O.D./min/ml) and Overall acceptability 8.13 for after 4th week of storage period. Ozonation and Ultrasonication treated TCW was found at 20min treatment time and packed in glass and PET bottle under refrigerated condition, which gave the experimental values of TSS 5.17 and 5.01⁰Brix, TA 0.08 and 0.09 %, pH 4.75 and 4.72, EC 5.82 and 5.93 mS/cm, TDS 4.60 and 4.68 ppm, TS 3.55 and 3.60 %, TPC 1.80 and 2.07 (mg GAE/ml), Total plate count 2.472 and 1.681log (CFU/ml), Yeast and Mould count 2.019 and 1.726log (CFU/ml), POD 0.014 and 0.016, PPO 0.010 and 0.014 (∆ O.D./min/ml) and Overall acceptability 7.33 and 7.50 for after 4th week of storage period. It was recommended to tender coconut water treated with 20min ozonation treatment stored in glass bottle upto 4th week of storage period and 20min ultrasonication treatment stored in glass and PET bottle at 4±2℃ upto 4th week of storage period. Combination treatment 20min ozonation and 20 min ultrasonication treatment stored in glass bottle and PET bottle at 4±2℃ upto 4th week of storage period.ThesisItem Open Access DEVELOPMENT OF EXTRUDED PRODUCT FROM PEARL MILLET FLOUR BLENDED WITH CHICKPEA FLOUR 3777(JAU JUNAGADH, 2023-10) KULDEEP P. NAGHERA; Dr. M. N. Dabhi; 2050221005The aim of this research work was to develop extruded snacks using a combination of pearl millet flour and chickpea flour. The study focused on standardizing the process technology for extrusion and optimizing the machine parameters for the production of the extruded product. The objectives included studying the proximate composition of the flours, determining the appropriate blended flour proportion, preparing the extruded product at different machine parameters, and evaluating the physical, functional, biochemical, and sensory properties of the developed extruded product. Raw materials were procured from the local market and a composite flour was prepared. Various characteristics of the composite flour were analyzed using standard techniques. The extrusion process was conducted using a twin screw extruder, and the extruded products were collected, dried, and packed for analysis. The findings revealed that a composite flour proportion of 70 % pearl millet and 30 % chickpea flour was suitable. The extruded products exhibited varying characteristics based on different process conditions. The extruded products were evaluated for bulk density, true density, expansion ratio, water solubility index, water absorption index, water holding capacity, hardness, crispness, moisture content, total carbohydrate, true protein, crude fiber, starch, total ash, calcium, iron, zinc, and sensory properties. Response Surface Methodology (RSM) was employed to optimize the process parameters and develop mathematical models for the response variables. The optimized conditions are - die temperature of 138 °C, screw speed of 320 rpm, and feed moisture content of 14.5 % (w.b.). Overall, this research provides insights into the development of extruded snacks using pearl millet and chickpea flour, offering potential for enhanced nutritional value and consumer acceptability.ThesisItem Open Access OPTIMIZATION OF PROCESS PARAMETERS FOR THE PREPARATION OF PEANUT SAUCE THROUGH FERMENTATION TECHNOLOGY 3661(JAU,JUNAGADH, 2023-04) VYAS VAIBHAV SHASHIKANT; Dr. P. R. Davara; 2050220019Peanut, a major oilseed crop of India, is an important agricultural produce in India, especially in Gujarat. Peanut provides substantial amount of essential or beneficial components such as thiamine, riboflavin, nicotinic acid, vitamin E and all B vitamins except B12. It also contains phosphorus, calcium and iron. The protein available in the peanut has higher biological value. The cake of peanut obtained after extraction of oil is rich in protein, which can be used to prepare functional food. Wheat grain is a major consumable produce and the most important source of food. It contains higher amount of carbohydrates along with presence of protein, fiber, calcium, iron and many macro and micro-nutrients. Dietary fiber of the wheat grain is responsible to reduce the risk of cardio-vascular disease, type 2 diabetes and forms of cancer.ThesisItem Open Access DEVELOPMENT OF DEHUSKING TECHNOLOGY FOR PSYLLIUM (Plantago ovata) SEEDS 3785(jau junagadh, 2023-11) JOSHI NIRAV UMESHBHAI; Dr. M. N. Dabhi; 1050219006Psyllium is a rich source of total dietary fibre and essential minerals like calcium, potassium, and magnesium. It finds various applications in the food and pharmaceutical industries, serving as a gluten substitute, thickening agent, and natural fibre source due to its unique mucilaginous properties. However, processing psyllium seeds poses challenges. Obtaining the desired husk yield requires multiple passes, leading to high energy demands. There's a risk of husk fragmentation or turning it into smaller particle size of husk, resulting in profit losses. Larger mesh-sized husks fetch higher market prices. The research on effect of machine variations viz., feed rate, roller clearance, roller speed ratio and seed moisture content on dehusking characteristics of psyllium seeds and storage of psyllium husk in different packaging materials is limited. The experiment was carried out in the Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh during the year 2022-23. The physical properties of three different varieties of psyllium seeds viz., VI-1, GI-3 and HI-5 were evaluated at three different moisture content from 6%, 12% and 18%. The geometric properties length, width, thickness, size and sphericity were varied among different moisture content and varieties from 2.52 mm to 2.81 mm, 1.25 mm to 1.48 mm, 0.72 mm to 0.80 mm, 1.33 mm to 1.47 mm and 0.513 to 0.533, respectively. The bulk density, true density and porosity were varied from 550.07 kg/m3 to 585.54 kg/m3 , 1206.78 kg/m3 to 1316.84 kg/m3 and 54.06% to 56.75%, respectively. Static angle of repose was varied from 28.07° to 35.99°. Coefficient of static friction on glass, plywood and GI sheet were varied from 0.42 to 0.51, 0.47 to 0.52 and 0.48 to 0.55. Thousand seed weight of psyllium varied from 1.52 g to 1.82 g. Terminal velocity of psyllium seeds was varied from 2.63 m/s to 4.17 m/s. The biochemical properties of psyllium husk and seeds of VI-1 variety was also evaluated. The mean values of moisture content, total carbohydrate, crude fibre, true protein, total fat, total ash and acid insoluble ash of psyllium seeds were 10.02%, 62.70%, 34.13%, 14.42%, 2.01%, 3.35% and 0.73%, respectively. The mean values of moisture content, total carbohydrate, crude fibre, total dietary fibre, true protein, total fat, total ash and acid insoluble ash of psyllium husk was 11.26%, 80.14%, 3.50%, 75.22%, 3.10%, 1.63%, 2.44% and 0.67%, respectively. The dehusking technology based on rubber roller dehusking mechanism was developed considering the measured physical properties of psyllium seeds. The major components of developed dehusking technology were feed hopper with adjustable feed ii plate and slit, dehusking chamber consists of feed roller and rubber roller, constant speed slow roller with adjustable clearance mechanism, fast roller with adjustable differential speed between rollers. The separation of husk from dehusked seeds was done by cyclone separation. The estimated cost of developed dehusking technology was worked out to be ₹ 97,500. The performance evaluation of developed dehusking technology was evaluated on the basis the different machine parameters viz., feed rate (40, 50 and 60 kg/h), roller clearance (0.5, 0.6 and 0.7 mm) and roller speed ratio (1:1, 1.25:1 and 1.5:1) as well as different moisture content of psyllium seeds (6%, 9%, 12%, 15% and 18% w.b.). The variation of different machine parameters varied the moisture content, total carbohydrate, true protein, total fat from 10.06% to 11.41% (w.b.), 76.39% to 80.45%, 3.00% to 3.93% and 1.28% to 1.86%, respectively. The crude fibre, total dietary fibre, total ash, acid insoluble ash, swelling volume of psyllium husk were varied from 3.16% to 4.70%, 74.09% to 76.73%, 1.91% to 2.90%, 0.12% to 0.76% and 38.74 ml/g to 43.37 ml/g. The whole husk, average particle size, fineness modulus of husk, dehusking efficiency of machine were varied from 52.31% to 80.65%, 302.42 μm to 393.49 μm, 2.59 to 3.43 and 64.16% to 90.85%. The husk yield, number of passes, dehusking time, dehusking capacity and power consumption was varied from 215.46 g to 348.80 g, 19 to 59, 19.43 min to 61.02 min, 0.99 kg/h to 3.11 kg/h and 0.23 kWh to 0.88 kWh. Dehusking at 40 kg/h feed rate, 0.5 mm roller clearance and 1.5:1 speed ratio was best treatment combination among different treatment combinations. For standardization of product parameter of developed dehusking machine, the moisture content of seeds was varied from 6% to 18% (w.b.). This caused variation in moisture content, total carbohydrate, true protein and total fat of psyllium husk from 5.49% to 13.94%, 77.73% to 82.74% to, 3.01% to 4.16%, 0.96% to 1.30%. Crude fibre, total dietary fibre, total ash, acid insoluble ash, and swelling volume were also varied from 3.87% to 4.04%, 75.50% to 77.12%, 1.88% to 2.44%, 0.16% to 0.78% and 40.19 ml/g to 44.43 ml/g. The whole husk, average particle size, fineness modulus of husk, dehusking efficiency of machine were varied from 55.69% to 70.57%, 300.90 μm to 353.98 μm, 2.57 to 3.08 and 73.72% to 90.68%. The variation in husk yield, number of passes, dehusking time, dehusking capacity and power consumption were observed from 298.21 g to 349.82 g, 17 to 66, 18.33 min to 45.17 min. 1.48 kg/h to 3.31 kg/h and 0.18 kWh to 0.66 kWh. The suitable moisture content of seeds was standardized at 9% (w.b.). Cost of dehusking treatment and producing one kg of husk was turned out to be ₹ 64.59/kg. The psyllium husk dehusked at standardized treatment combination were stored in PP plastic bag (50 μ), aluminium bag (50 μ) paper bag (20 μ) for ambient storage of 180 days. The variation in moisture content of husk was 8.11% to 13.80% (w.b.), total carbohydrate, true protein and total fat decreased from 81.47% to 76.93%, 3.27% to 2.75% and 1.80% to 1.11%. The crude fibre and total dietary fibre decreased non significantly and varied from 3.45% to 3.17% and 76.63% to 73.36%. The total ash, acid insoluble ash, swelling volume and physiological weight was varied from 2.43% to 2.29%, 0.56 to 0.64, 43.80 ml/g to 35.99 ml/g and 0.05 to 10.40%. Colour values L*, a* and b* were differed from 42.21 to 41.06, 1.27 to 0.90 and 11.24 to 10.65. The colour difference Δ E increased from 0.16 to 1.24%. Storing the psyllium husk in aluminium bag resulted in minimum change physiochemical, functional and microbial properties at the end of storage period and proved to be best suitable packaging material among PP plastic, aluminium and paper bag.ThesisItem Open Access MICROWAVE ASSISTED ENCAPSULATION OF PUFA RICH PEANUT OIL 3763(jau junagadh, 2023-09) BHUVA SACHIN SANATKUMAR; Dr. N. K. Dhamsaniya; 1050220002Peanut (Arachis hypogaea L.) is a leguminous crop known for its diverse nutrient profile. India ranks as the world's second-largest producer of peanuts. Peanut oil, derived from these legumes, contains approximately 80% unsaturated fatty acids, including both mono- and polyunsaturated fatty acids (MUFAs and PUFAs). The higher concentration of MUFAs and PUFAs in peanut oil has been associated with various health benefits, particularly in reducing the risk of cardiovascular diseases. However, the elevated percentage of PUFAs in peanut oil makes it highly susceptible to oxidation during processing and storage. Encapsulation is a protective process that shields the oil from environmental factors, such as oxygen, light and temperature by enveloping it with a protective wall material. Existing encapsulation techniques have drawbacks, such as high temperature exposure during processing and development of porous structures. These limitations can be addressed by employing volumetric heating through microwave processing. Microwaves are particularly suitable for heat-sensitive products like vegetable oil, offering stability to encapsulated oil. With a view of the importance of preserving peanut oil quality and recognizing the drawbacks of current encapsulation methods, this study proposes an investigation into the encapsulation of PUFA-rich peanut oil using a microwave-assisted technique. The peanut oils from three cultivars: GG-20, GJG-22 and GJG-32 was extracted using cold-press method to assess their biochemical properties. Key parameters examined include free fatty acids (FFA), iodine value, saponification value and peroxide value ranged from 0.118% to 0.136%, 74.45 to 82.49 mg/100 g, 176.90 to 184.10 mg KOH/g and 4.90 to 5.70 meq/kg oil, respectively for the selected oil samples. The highest PUFA content (38.17%) was found in the oil extracted from the GJG-32 peanut cultivar, leading to its selection for further encapsulation experiments. The encapsulation process involved four independent parameters: (A) corn starch:whey protein isolate (CS:WPI) ratio, (B) emulsifier concentration (%), (C) ultrasonication time (min) and (D) microwave power (W). A total of 30 runs were generated using the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). v The emulsions prepared for encapsulation exhibited stability ranging from 34.52% to 100% and viscosity between 6.90 and 14.40 cP. Physical properties, including bulk density, angle of repose, Hausner ratio and 516.88 to 638.50 kg/m3 , 46.5° to 58.3°, 1.117 to 1.246 and 10.48% to 22.14%, respectively. Encapsulation efficiency ranged from 21.82% to 74.25%, with the maximum achieved at a 2:1 CS:WPI ratio, 1.25% emulsifier concentration, 2.5 minutes of ultrasonication and 600 W microwave power. Biochemical properties, such as moisture content, antioxidant activity, peroxide value, free fatty acids (FFA) and total phenol content, varied from 1.94% to 8.70% (w.b.), 19.82% to 72.62%, 1.789 to 3.723 meq/kg oil, 0.042% to 0.127% and 0.080 to 0.450 mg GAE/100 g, respectively, for the encapsulated peanut oil. Functional properties of the encapsulated peanut oil, including wettability (235 to 447 s) and water solubility index (WSI, 2.57% to 9.80%), were also examined. The optimal treatment parameters were identified as a 1.33:1 CS:WPI ratio, 0.26% emulsifier concentration, 5.52 minutes of ultrasonication and 300 W microwave power, resulting in a desirability score of 0.830. A storage study revealed higher retention of antioxidant activity and total phenol content in encapsulated peanut oil after 180 days, with peroxide value and free fatty acids (FFA) remaining within permissible limits, unlike non-encapsulated peanut oil. An economic evaluation of microwave-assisted encapsulation for PUFA-rich peanut oil showed a co summary, this study highlights the potential of microwave-assisted encapsulation as a valuable technique for preserving the quality of cold-pressed PUFA-rich peanut oil, making it a promising addition to the food processing industrThesisItem Open Access DEVELOPMENT OF ULTRAVIOLET-C IRRADIATION CHAMBER FOR SAPOTA 3576(JAU,JUNAGADH, 2022-09) CHARAN SINGH; Dr. N. K. DhamsaniyaSapota or Sapodilla belongs to the Sapotaceae family and is a tropical evergreen plant. India is among the largest producer of sapota along with Mexico, Venezuela and Guatemala. The total fruit production of India in 2019-20 was 813 lakh tonnes. The major problem with sapota storage is its quick ripening and faster senescence of fruit. Fruit is also sensitive toward chilling injury. Ultraviolet (UV) irradiation technology is an emerging non-chemical and non thermal technology which is establishing its demand slowly in the food industry. From the food processing point of view, UV-C is of great importance because of its germicidal effect. Ultraviolet-C radiation can increase the shelf life by decreasing the microbial count and enhancing the defence system of fruits and vegetables. UV-C has shown potential in delaying ripening and increasing the shelf life of various fruits and vegetables. Therefore, UV-C provides an opportunity to increase the shelf life of sapota. The ultraviolet-C irradiation chamber with varying intensity and proper mechanism to uniformly treat all sides of sapota is not available in the market. Hence, a UV-C irradiation chamber was developed and its effect on physical, biochemical and microbial parameters was tested.ThesisItem Open Access DEVELOPMENT OF PROTEIN ENRICHED EXTRUDED PRODUCT SUITABLE FOR FASTING 3657(JAU JUNAGADH, 2023-03) VORA PREMALKUMAR PARESHBHAI; Dr. S. P. Cholera; 2050219023Extrusion considered as a continuous cooking, mixing and forming process. It is a versatile, low cost and very efficient technology in food processing. Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. A very wide variety of products are possible by changing the ingredients, the operating conditions of the extruder and the shape of the die. Extruders operate continuously and have high throughputs. The application of extrusion is becoming popular due to the destruction of anti-nutritional value and improvement of digestibility of starch and protein with minimal destruction of essential nutrients. Fasting is a ritual from many thousands of years which is a healing and a religious or spiritual process. Fasting is an integral part of the Indian culture and tradition and thought to be important as it nourishes both the physical and spiritual needs of the person. During the various festivals celebrated in India, fasting is an integral part of Hindu rituals. Amaranth, barnyard millet, tapioca pearls and peanuts are very popular food materials which are utilized in the preparation of various fast foods on the occasion of various Hindu festivals. Extruded snacks with multiple cereals and tubers are very famous food products consumed by peoples of all ages. The present investigation is undertaken to develop extruded snacks for fasting purpose by utilizing peanut, amaranth, barnyard and tapioca pearls as a raw material. DEVELOPMENT OF PROTEIN ENRICHED EXTRUDED PRODUCT SUITABLE FOR FASTING EXTRUDED PRODUCT SUITABLE FOR FASTING ABSTRACT II Experiment trials conducted to optimize the proportions of defatted peanut flour, amaranth flour, barnyard flour and tapioca flours in the preparation of extruded products. The extruded products for optimized flour proportion were prepared by keeping the feed moisture content (16%), feeder temperature (60°C), barrel temperature (100°C), die temperature (135°C) and screw speed (250 rpm) at constant level. The optimized flour proportion was 18.33% defatted peanut, 22.96% amaranth, 10% barnyard and 48.71% tapioca based on sensory parameters. Experiment trials were again carried out to optimize the process parameters, viz. feed moisture content, screw speed and die head temperature by taking the flour proportion as optimized in the experiment for optimizing the flour proportion. The effect of feed moisture content (12,13,15,17,18 %), die head temperature (90, 102, 120, 138 & 150 ℃) and screw speed (200, 220, 250, 280, 300 rpm) on different machine and physicochemical characteristic of extruded product viz. torque, mass flow rate, bulk density, expansion ratio, moisture content, water solubility index, water absorption index, hardness, crispness, calorific value, carbohydrate, protein, fat, ash and overall acceptability was studied. Response Surface Methodology (RSM) was used in designing the experiment and optimization of processing parameters. From the study, the optimised treatment condition was found to be, 131.73 ≅ 132°C die temperature, 255.19 ≅ 255 rpm screw speed and 14.43 ≅ 14 % feed moisture content. The analysis showed that at this combination of feed moisture content, die temperature and screw speed, it would be possible to produce an extruded product with torque of 21.17 nm, mass flow rate of 222.97 g/min, bulk density of 0.050 g/cm3 , expansion ratio of 4.31, moisture content of 8.68%, carbohydrate of 67.79%, protein of 16.24%, fat of 1.45%, ash of 1.43%, WSI of 10.69% WAI of 4.50 (g/g), hardness of 123.10 N, crispness of 354.95, calorific value of 349.23 kcal and overall acceptability of 7.55ThesisItem Open Access OZONE APPLICATION IN WHEAT STORAGE 3648(JAU JUNAGADH, 2023-12) SHINGALA ABHISHABEN MUKESHBHAI; Dr. M. N. Dabhi; 1050218004The storage of wheat grains plays a crucial role in national economy. Wheat is the second most important food crop of India after paddy, which contributes nearly one third of the total food grain production. India holds second place among the wheat growing countries of the world. Triticum aestivum known as common bread or chapatti wheat. It is good for making chapatti and bakery products. GW 496 variety is cultivated throughout India. It provides 20 per cent of total calories for human race. The major problem in bulk storage of wheat is a loss in both quality and quantity of food grains because of pests, insects. The main reasons for applying ozone in wheat grain are for pest and insect control. As ozone does not leave any residues in the treated food, there is no need for an aeration step after treatment, and also due to the excellent results of ozonation, it has been considered a “green alternative” to improve wheat quality. The chemicals used in traditional storage methods like phosphine and methyl bromide which are toxic and carcinogenic. Ozone treatment replaces these chemicals. The system for disinfestation of wheat during bulk storage using ozone gas was developed during experiment. In total, 26 GI metal cylindrical storage bins (25 kg capacity) were fabricated for storage. Wheat storage bins have vertical cylindrical shape. At the bottom, a perforated floor is provided. A vertically mounted perforated pipe is located at the center of the cylinder. An ozone generator is connected to the bottom side of the bin to deliver ozone evenly to the grain mass. Monitoring temperature and relative humidity inside storage bin was performed with an IoT-based sensor and microcontroller. The variable was subjected to specific constraints during the optimization process, with the end goal being to reduce grain damage while minimizing the number of live insects (Rhyzopertha dominica), achieve the recommended germination percentage, and achieve kernel weight. In this experiment, wheat grains were treated by gaseous ozone with various ozone exposure time (0 min, 30 min, 60 min, 90 min and 120 min) and at various frequency cycles (7 days, 14 days, 21 days). During the process we applied two replicate of 13 different combinations. The observed data were analysed to find out the effect of ozonation on insect population, germination, grain damage, thousand kernel weight, moisture content, carbohydrate, starch, gluten content and protein content of wheat grains after every 30 days of storage period up to 360 days of storage. As well as colour, odour, bulk density and hardness of wheat also determined after every 120 days of interval up to 360 days of storage. The economics of ozone treated and untreated wheat grains up to 360 days was carried out. The results were statistically analyzed by completely randomized design with two replications ii The data demonstrated that ozone used in bin storage have maximum 15 insects per kg at 30 min ozone exposure time and 21 days ozone cycle as compare to 111 insects per kg in control sample after 360 days of storage. The pest namely Rhyzopertha dominica and Corcyra cephalonica were identified and recorded during bulk storage duration of wheat grains. The change from 100 to 74 % in germination percentage was observed in ozone treated sample for the storage period of 30 days to 360 days. Ozone treatment maintain the germination percentage during storage. The change from 0 to 19% in damaged grain and 45.17 to 42.56% in thousand grains weight was observed in ozone-treated sample for the storage period of 360 days. The change from 10.51 to 10.40 % in moisture content was observed in ozone-treated sample for the storage period of 30 days to 360 days. A slightly decrease from 78.73 to 75.41% in total carbohydrate percentage, 68.29 to 65.48% in starch content, 8.92 to 7.01 % in gluten content and 10.38 to 7.33 % in protein content were recorded in ozone-treated sample for the storage period of 30 days to 360 days. The change in sensory score from 7.63 to 6.75 for colour and 8.25 to 6.00 for odour was observed in ozone-treated sample for the storage period of 30 days to 360 days. The change of 0.77 to 0.84 g/cm3 in bulk density, 1.5 to 3.2% in surface area and 0.39 to 0.76 % in hardness were observed in ozone treated sample for the storage period of 30 days to 360 days. Based on the results obtained during experiments, it could be concluded to apply ozone gas in the storage at 1000 ppm concentration, 30 min of ozone exposure time and 14 days rotational cycle to obtain minimum grain damage, minimum insect infestation and cost reliable treatment during 12 month of storage period. At this treatment, the minimum grain damage was 6% recorded which has FCI approval category (< 10%). The insect density was 2.5 insect per kg at the 360 days of storage for 90 min and 120 min ozone exposure time and 14 days cycle are the next best treatment recommended due to minimum damaged grain up to 5% and 4.5% respectively. The 14 days cycle is more economical than 7 days cycle. The total cost of ozone disinfestation of grain per 1000 kg of wheat grains during 12 month of storage was estimated 18844 ₹. This study provided new insights into how stored wheat grain responds to ozone treatment and highlighted the role of treatment time durations and cycle for physicochemical characteristics of the grains
