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M. Sc. Dissertations
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ThesisItem Open Access Development of a steam blancher for vegetables(CCSHAU, 2009) Bhatt, Kailash Chander; Garg, M.K.The present investigation was carried out on "Development of steam blancher for vegetables". Three pressure and time combinations were selected. Trials were done on each combination with three replications. Pressure of 240 kPa and time 4minutes duration gave zero enzymatic activity. Samples were dried and further tested for yield and color quality. A steam blancher has been designed and developed for 10 kg cut cauliflower florets on the basis of trials. Fresh Cauliflower is used for hot water (95°C, 5min.) and steam blanching (240 kPa, 4 min.). Product was cooled immediately by cold water at ambient temperature after blanching. Test was done for catalase and peroxidase activity which were founded nil. Then samples were dried in tray drier at 60°C temperature. The dehydrated samples were subjected to the yield, solid loss, color sensory, dehydration and rehydration tests. Yield of steam blanched sample was higher (9.7%) than hot water blanched samples (8.24%). Color and flavor retention in steam blanching was better. Solids loss (7.6%) in hot water blanching were found to be higher than steam blanched samples (5.4%). There was not any significant difference in drying rate by both methods. Rehydration ratio of steam blanched cauliflower was more. Dehydration ratios of steam blanched sample were less than hot water blanched. Organoleptic quality of steam blanched samples was better in both rehydrated and dehydrated samples. Energy consumption for steam blanching (300.9 kJ/kg product) is less than hot water blanching.ThesisItem Open Access Development and testing of packages for transportation of guava (Psidium guajava L.)(CCSHAU, 2009) Alam, Md. Mahfooz; Garg, M.K.The study on development and testing of packages for transportation of guava fruits was undertaken to evaluate the effect of different types of packages and vibration level during transportation on the shelf life of guava fruits under ambient storage environment. Guava fruits were packed in CFB box, plastic crate, wooden box and bamboo basket each. CFB box with cushioning material was also used. Fruits packed in respective boxes were tested for the simulation vibration at two levels of, 150 rpm and 200 rpm each for two level and of time period of 3 hours and 6 hours each. The quality of guava fruits was observed in terms of physiological loss in weight, firmness, total soluble solids, ascorbic acid and acidity. In all the treatments given, physiological loss in weight increased with storage duration and intensity and duration of vibration, where as fruit firmness and ascorbic acid decreased with increasing storage period. Total soluble solids increase steadily during storage. Based upon above parameters, among four types of packages CFB box was found to be the best package maintaining the fruits more fresh and healthy during the simulated vibration treatments and at ambient storage conditions with the minimum losses. The CFB box was most suitable package in all respect. Cushioning material as paper cuttings had positive correlation with the quality parameters. Fruits packed in CFB box was found to result in reduction of losses and keeping the guava fruits more healthy as compared to other three types of packages. The CFB box of most suitable size and dimension for both short distance and long distance transportation was also calculated.ThesisItem Open Access Development and testing of packages for transportation of guava (Psidium guajava L.)(CCSHAU, 2009) Md. Mahfooz Alam; Garg, M.K.The study on development and testing of packages for transportation of guava fruits was undertaken to evaluate the effect of different types of packages and vibration level during transportation on the shelf life of guava fruits under ambient storage environment. Guava fruits were packed in CFB box, plastic crate, wooden box and bamboo basket each. CFB box with cushioning material was also used. Fruits packed in respective boxes were tested for the simulation vibration at two levels of, 150 rpm and 200 rpm each for two level and of time period of 3 hours and 6 hours each. The quality of guava fruits was observed in terms of physiological loss in weight, firmness, total soluble solids, ascorbic acid and acidity. In all the treatments given, physiological loss in weight increased with storage duration and intensity and duration of vibration, where as fruit firmness and ascorbic acid decreased with increasing storage period. Total soluble solids increase steadily during storage. Based upon above parameters, among four types of packages CFB box was found to be the best package maintaining the fruits more fresh and healthy during the simulated vibration treatments and at ambient storage conditions with the minimum losses. The CFB box was most suitable package in all respect. Cushioning material as paper cuttings had positive correlation with the quality parameters. Fruits packed in CFB box was found to result in reduction of losses and keeping the guava fruits more healthy as compared to other three types of packages. The CFB box of most suitable size and dimension for both short distance and long distance transportation was also calculated.ThesisItem Open Access Methods of extraction of anthocyanins from red rose (Rosa chinensis L.)(CCSHAU, 2009) Bankar, Yogita Dilip; Jain, SurjeetColour is vital constituent of the foods. Colour is the first characteristics perceived by the senses and helps in determining acceptability, judging quality and increase basic aesthetic value of food. Increasing consumer awareness for natural products with no chemical additives and certified dyes has necessitated the need to exploit food colourants of natural origin. The present investigation was carried out on “Methods of extraction of anthocyanins from red rose (Rosa chinensis L.)” Two solvents aqueous and ethanol + 0.1% HCl, with three extraction temperature and stirring times each were selected. Extraction temperatures as boiling point, 3/4th boiling point and ½ boiling points with 10, 15 and 20 minutes stirring times were selected. Pigments were extracted by macerating the rose petals and extraction temperatures and stirring times were applied by putting the macerated petals in water concentrated on water bath to semisolid state and samples were stored in white transparent and amber coloured bottles each for two months under ambient temperature conditions. The extract samples were tested for total anthocyanins content, colour intensity, red units, yellow units and chroma value. Pigment extract samples extracted by alcohol at boiling point temperature and 20 min stirring time were gave higher results in pigment recovery and colour parameters. Total anthocyanins content colour intensity, red units, yellow units and chroma value were respectively 308.77 mg/100gm, 12.35, 8.55, 38.15 and 39.10 for alcohol extraction and 255.09 mg/100gm, 12.59, 7.69, 34.93 and 35.77 for aqueous extraction. Rose crude extract samples packed in amber coloured bottles performed better for storage of two months. Total anthocyanins content, colour intensity, red units, yellow units and chroma value were respectively 256.86 mg/100gm, 22.42, 5.86, 18.65 and 19.55 for liquid extract and 222.81 mg/100gm, 9.83, 3.36, 27.85 and 28.06 for dry extract in alcohol extracted samples at 6oth day of storage. For rose extract stored in transparent bottles total anthocyanins content, colour intensity, red units, yellow units and chroma value were respectively 198.26 mg/100gm, 10.25, 3.17, 25.86 26.05 for liquid and 156.42 mg/100gm, 7.73,1.82, 23.83, and 23.90 for dry extract.ThesisItem Open Access Comparative performance of evaporative cool chambers using alternative materials for storage of fruits and vegetables(CCSHAU, 2010) Yogender Singh; Yadav, Y.K.The investigations were carried out to study the comparative performance of evaporative cool chambers using alternative materials for storage of fruits and vegetables. Two evaporative cool chambers were constructed with the help of baked bricks. One of the evaporative cool chamber was filled with river bed sand whereas the other with rice husk ash. Temperature and relative humidty were recorded inside and outside the evaporative cool chambers for round the year use. It was found that for round the year average dry bulb temperature was 8.6ºC and 10.7ºC lower than ambient in evaporative cool chamber with river bed sand and in rice husk ash, respectively and the average relative humidty was by 53% and 57%, respectively higher than ambient. Low density polyethylene bags of thickenss 100 gauge (25 micron) with 1% perforation were also used in combination with these conditions for the storage studies. A comparative study was made for the storage of different fruits and vegetables inside the evaporative cool chambers and the ambient conditions and their physico-chemical parameters were observed at regular interval of time. The average cooling efficiency for round the year for evaporative cool chamber with rice husk was 14% higher than the evaporative cool chamber with river bed sand. Thus, the shelf life of the fruits and vegetables kept in these chambers increased substantially. The evaporative cool chambers extended the shelf life of fruits and vegetables by 2-3 times as compared to ambient. The evpaoriative cool chamber with rice husk ash was found more effective to retain the quality of fruits and vegetables. The evaporative cool chamber does not require mechanical or electrical energy input and can be constructed with locally available materials with unskilled labour, so the fruits and vegetables growers can use evaporative cool chamber with rice husk ash for short duration storage of horticultural produce.ThesisItem Open Access Effect of moisture content on physical properties of coarse grain(CCSHAU, 2011) Pati, Rajeswari; Jain, SurjeetPhysical properties often required for designing the equipments for planting, harvesting and post harvest operations. Now-a-days, all developed and developing countries are boosting the production of coarse grain as its importance as a staple food in a diet. Some selected varieties of coarse grains viz. sorghum, pearl millet and maize developed in HAU were procured. Physical properties such as Sphericity, crushing load, thousand grain mass, bulk density, particle density, porosity, angle of repose, coefficient of internal friction and coefficient of external friction on three surfaces (Plywood, G.I. sheet, Concrete) and colour were measured for three moisture contents namely 10%, 14% and 18% d.b. The physical properties of sorghum with four varieties Cv. HC-308, HC-171, HC-260 and HJ-513; pearl millet with five varieties Cv. HHB-117, HHB-94, HHB-223, HHB-197 and HHB-67 and maize with four varieties Cv. 139x1011, 1040x1011, HM-7 and 3-4-8-6ER were determined and the results were written in the text. The regression analysis was done and prediction equations are given. The properties like Sphericity, crushing load, bulk density, particle density linearly decreased and the properties like thousand grain mass, porosity, angle of repose, coefficient of internal friction and coefficient of external friction linearly increased with increase in moisture content for all the varieties.ThesisItem Open Access Development of paddle operated Petha (ash gourd) pricking machine(CCSHAU, 2011) Shukla, Abhishek; Sharma, D.K.A study of optimization of a number of process variables namely needle diameter (1, 3 and 5 mm) sugar solutions of 50-70oB temperature range of 60-80oC and FTSR of 1:3 to 1:12 for the Petha (ash gourd) sweet manufacture was attempted. Response surface methodology was adopted for optimization of process variables. The effect of process variables were studied on solute gain, water loss, colour (L* value) and sensory scores. The needle with 3 mm diameter proved to be the best thickness needle. The optimum conditions generated by RSM were: temperature as 69.65oC, concentration as 50.0oB and FTSR as 1:4.10. The kinetics study was done on the optimum conditions and it revealed that moisture content decreased from 92.5 to 23.8% following a polynomial trend. TSS increased from 4.2 to 74% following a polynomial trend, total sugars increased from 3.6 to 73.9% following a polynomial trend, reducing sugars increased from 3.4 to 3.6% following a linear trend, non-reducing sugar increased from 0.2 to 70.3% following a polynomial trend, colour value decreased from 30.08 to 12.81 following a linear trend and sensory scores increased from 1.03 to 7.86 following a linear trend. A paddle operated Petha (ash gourd) pricking machine was designed, developed and tested. The designing criteria kept in mind were, the optimum diameter of pricking needles, ergonomic height of workstation for average height of both Indian men and women and the force considerations. The machine was successful in pricking 35 kilograms of ash gourd per hour with no damage to the fruit slices. The machine pricked Petha (ash gourd) sweet was excellent in sensory scores (7.86) and quality parameters (74% TSS, 73.9% total sugars, 70.3% non-reducing sugar, 3.6% reducing sugars and L*=12.81 as colour value). The economic analysis revealed 4 years of payback period and 0.477 as breakeven point.ThesisItem Open Access Optimization of biogas slurry use for digestion of an admixture of kitchen waste and cattle dung(CCSHAU, 2011) Sunil Kumar; Yadav, Y. K.Anaerobic digestion of kitchen waste and cattle dung was carried out in laboratory scale batch mode reactors in two phases. In the first phase, anaerobic digestion with different mixture of kitchen waste (KW) and cattle dung (CD) with 20% inoculum was carried out whereas in the second phase, anaerobic digestion of mixture of KW and CD with different concentration of inoculum was carried out. Five feedstock of which were made by mixing kitchen waste and cattle dung at different mixing ratios of 0:1 (P1R1), 1:3 (P1R2), 1:1 (P1R3), 3:1 (P1R4) and 1:0 (P1R5) were tested. The result showed that reactor P1R3 (50% KW + 50% CD) with kitchen waste and cattle dung ratio of 1:1 gave the maximum (21.3 l/kg of solid substrate) biogas with volumetric biogas production of 0.37 l/kg/d and methane yield of 0.092 m3/kg VS added with solid conversion efficiency of 142 ml/g TS and 162 ml/g VS added. After completion of first phase, the best mixture obtained was 50% KW + 50% CD (P1R3). In the second phase, this mixture was digested with different concentrations of inoculums viz. 10%, 15%, 20% and 25%. The maximum biogas yield was of (27.6 l/kg of solid substrate) observed in reactor P2R4 (50% KW + 50% CD with 25% inoculum) with volumetric biogas production of (0.48 l/kg/d) and methane yield of 0.085 m3/kg VS added with solid conversion efficiency of 127 ml/g TS and 145 ml/g VS added. Therefore, mixing ratio of 1:1 of kitchen waste and cattle dung was optimal for biogas yield, methane yield and solid conversion efficiency with 25% inoculum.ThesisItem Open Access Development of a dehumidified air dryer(CCSHAU, 2011) Pandhari, Sandeep Chavan; Garg, M.K.The present investigation entitled “Development of a dehumidified air dryer” was carried out with the objectives to development of a dehumidified air dryer and to test the performance of the dehumidified air dryer for drying of cauliflower. The development of dryer was based to maintain the low relative humidity in the drying chamber at the range of 35-450C temperature. The drying performances of heat pump dryer were compared with tray dryer. The temperature and relative humidity were recorded inside and outside of the dryer. The relative humidity were observed lower than ambient air in heat pump dryer as compared to relative humidity of the tray dryer. The rehydration ratio, nutritional characteristics, reconstitutional quality and their physic-chemical parameters of the dehydrated cauliflower were better in the heat pump dryer as compared to tray dryer. Drying in heat pump dryer at 400C took less time compared to tray dryer at 500C and 550C. The energy consumption of heat pump dryer for 24 hours of operation was found less (6, 7.5 kWh) than tray dryer (7.25, 7.8kWh) and cost of drying was found to be more in tray dryer at 50 and 550C as compared to 400C in heat pump dryer. All the analysis justifies that dehumidified air dryer did improve the quality of dried food. By using it, the products owned less browning colour, better texture, retention of nutrients and increased overall acceptability, So the dehumidified air dryer is best alternative in food industries for drying fruits and vegetables.