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Theses

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2016 - 20183
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Subject: Processing and Food Engineering × End date: 2018 × Start date: 2016 × Type: Thesis ×
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    ThesisItemOpen Access
    Response surface optimisation of process variables for encapsulation of cumin oil by spray drying
    (Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2018) Shahama, K; Santhi Mary Mathew
    Spices are the main flavouring agents in food. Cumin (Cuminum cyminum Linn.) is one of the important commercial seed spices whichbelong to the umbellifereae family. Cumin is valued for its aroma, medicinal and therapeutic properties. The most important chemical component of cumin seed is essential oil content, ranging from 2.5 to 4.5%. The biological activity of the oil is lost due to the volatilisation or degradation of active compounds owing to direct exposure to heat, humidity, light, or oxygen. Encapsulation is the most suitable method which will protect the essential oil and flavour ingredients from the liquid form to solid form by coating agents.Microencapsulation and nanoencapsulation are the two encapsulating techniques commonly used. Spray drying is the most commonly used technique for encapsulation in the food industry as it is a rapid, continuous, cost-effective, reproducible and scalable process for the production of dry powders from a fluid material. The microencapsulation of cumin oil were carried out with a tall type spray dryer with twin fluid atomiser whereas the nanoencapsulation was done in a laboratory spray dryer with ultrasonic atomiser. The wall materials selected for encapsulation were gum arabic and maltodextrin. The process variables used in the study were gum arabic: maltodextrin ratio (1:2, 1:3 and 1:4), core concentration (10,20, and 30%) and spray dryer inlet temperature (150, 160 and 170°C). The pysico-chemical properties of cumin oil and wall materials were determined. The optimisation of the encapsulation process was done with RSM (Response Surface Methodology) from the quality characteristics of the encapsulated powders. The optimised condition in microencapsulation were 1: 2.77 carrier blend ratio (gum arabic:maltodextrin), 10% core concentarion and 162.50°C spray dryer inlet temperature and that for nanoencapsulation were a carrier blend ratio of 1:2.92, core concentration of 10% and a spray dryer inlet temperature of 163.38°C. The total cost for the production of 1 kg of microencapsulted cuminn oil were Rs.1577kg and that for nanoencapsyulation were Rs.13510.7/kg.
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    ThesisItemOpen Access
    Development and quality evaluation of thermally processed cassava in retort pouch
    (Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2018) Rasmi Janardhanan; KAU; Rajesh, G K
    Cassava (Manihot esculenta Crantz), popularly known in India as tapioca, is one of the important food crops providing livelihoods and food security for millions of people in the tropical regions. High moisture content of cassava, leads to early deterioration due to microbial attack and also makes it susceptible to desiccation and mechanical injury. Therefore effort has to be put in so that cassava is made available to all the people year-round either in raw, preserved or processed manner. Therefore, an investigation has been taken up to develop and optmise a process protocol, which could contribute to cassava based industries. The study was conducted on two varieties of cassava namely, Sree Jaya and M-4. The physicochemical analysis of both the varieties were conducted and recorded. The blanching time at 100 ̊C was optimized and quality improvement with addition of 0.1 per cent guar gum was conducted. The blanching time for M-4 was optimised as 5 minutes in 0.1 per cent guar gum and for Sree Jaya the blanching time was optmised as 15 minutes in 0.1 per cent guar gum. Calcium chloride brine with 0.4 per cent concentration was selected as the filler solution. Thermal processing was conducted at 100, 110, 121 ̊C with different time combinations. The retort pouch processing parameters were optimised and the shelf life studies of the microbiologically safe samples were conducted for six months at refrigerated condition and three months at ambient conditions. From the storage studies and the sensory analysis it was concluded that Sree Jaya thermally processed at 110 ̊C for 20 minutes with F0 2.1 and M-4 thermally processed at 110 ̊C for 40 minutes with F0 6.1 are the best thermal processing treatments. The quality parameters and the sensory attributes of the processed cassava were best throughout the storage period. The cost of one pouch of 100 g was estimated to be Rs.19.20/- only. The optimised treatment resulted in a product which resembled the fresh sample, available to the consumers in a ready to eat form throughout the year.
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    ThesisItemOpen Access
    Evaluation of pickling mangoes for processing quality
    (Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Zeenath, K. K; KAU; Jyothi, M L
    Mango (Mangiferaindica Linn.), popularly known as the “King of fruits”, is cherished for its flavour, succulence and delicious taste. In India the fruit is cultivated in an area of 2,312 ha and the production is around 15.03 million tons, contributing 40.48% of the total world production of mango.Raw fruits of local varieties of mango trees are used for preparing various traditional products like raw slices in brine, amchur, pickle, murabba, chutneye/c. In Kerala, commercial cultivation of mango is however limited and Palakkad district ranks first in mango cultivation. Due to the proximity to Western Ghats, the state has a wealth of local varieties which are valued for its pickling quality. Tender mango pickle, commonly known as Kadumanga,and cut mango pickles are popular in Kerala. Many of these land races are juicy types. However, studies on their suitability for preparation of different products are limited. Attempts are made at RARS, Pattambi and RARS, Pilicode under Kerala Agricultural University to conserve pickling varieties. Evaluation of these collections for product development is yet to be done. The study on “Evaluation of pickling mangoes for processing quality.” was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara, Thrissur, during 2014-2016 with the objective of assessing processing quality of pickling mango collections maintained at RARS, Pattambi and RARS, Pilicode. The experiment was conducted in CRD with three replications. Twenty one accessions (8 from RARS, Pilicode and 13 from RARS, Pattambi) were selected for the study out of which one was Chandrakaran. The programme was divided into two major experiments. Experiment I was “Evaluation of the accessions for quality” and experiment II “Evaluation of accessions for product development”. Fruits were collected at tender, mature and ripe mango stage. Quantitative and qualitative attributes of the selected accessions at the three stages were studied in experiment I. In experiment II fruits of these selected accessions were used for making tender mango pickle, cut mango pickle and RTS beverages. Organoleptic evaluation of these products was made at monthly intervals for three months. Microbial load was also observed in pickles at monthly intervals for three months. Results of the first experiment showed that there was significant difference between the accessions in both quantitative and qualitative characters at all three stages viz. tender, mature and ripe.Biochemical parameters such as titrable acidity increased from tender to mature stage and decreased on ripening. Polyphenol content was higher at tender stage, which decreased during maturation and ripening. Acidity of mangoes ranged from 1.91 to 5.01 per cent at tender stage,2.74 to 6.71 per cent at mature stage and from0.28 to 1.4 per cent at ripe 1.58 per cent in tender mango stage,0.61 to 3.63 per cent in mature stage and 0.7 to 3.7 per cent in ripe stage. TSS of ripe fruits varied from 12.5 to 22.2 0 brix and juice content from 20.52 to 61.63 per cent. Organoleptic evaluation of the products was conducted based on hedonic scale. Total score for tender mango pickle increased with the increasing storage time and that of RTS beverage decreased. Accessions 15 and 17 (Chandrakaran) were the best for tender mango pickling followed by Accessions 2, 3, 6, 8, 10 and 12. Acc. 4, 8, 9 and 21 were the best for cut mango pickling. Accessions 21, 17, 1, 2, 6, 7, 8, 11, and 13 were good for RTS beverage preparation. Microbial population was negligible in tender mango pickle compared to cut mango pickle. Accession 8 was suitable for all the three products. Accessions 6, 8 15 and 17 were good for both tender mango and cut mango pickle preparation. Accessions 8 and 21 were good for cut mango pickle and RTS beverage. Accessions 16 and 21 were least acceptable for tender mango pickling; 16, 19 and 20 for cut mango pickling and 9, 10, 14, 16 for RTS beverages.