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ThesisItem Open Access DEVELOPMENT OF SEMI-AUTOMATIC DRYING SYSTEM FOR WHEAT(DBSKKV,Dapoli Dist.- Ratnagiri 415712 MH India, 2021-06) Nile, Shubhangi Gorakhnath; Jadhav, H.T.The objectives of this investigation were to develop the semi-automatic drying system for wheat, to test the work performance of the developed semi-automatic drying system for wheat. To achieve these objectives wheat (Kedar Ankur) was dried in bin for four moisture content level (16%, 18%, 20%, 22%, 24%). To reach objectives: Temperature, relative humidity, moisture content, were assessed. Drying of wheat from 16 % to 12 % m.c required 90 min. For drying of wheat from 18 % to 12 % m.c required 120 min. As time span increases m.c at bottom level in semi-automatic drying system for wheat decreases fastly as compared to top, middle, side. For drying of wheat from 20 % to 12 % m.c required 150 min. For drying of wheat from 22 % to 12 % m.c required 195 min. For drying of wheat from 24 % to 12 % m.c required 240 min. It was found that as time span increases moisture removal rate increases, gradually reduces as drying completed. Drying process start initially (16% – 12% M.C) the temperature of the grain was 29.33 ℃ while at the end of the drying period, the temperature was 37.48℃. Drying of wheat from 18 %-12 % initially the temperature of the grain was 28.67℃ while at the end of the drying period, the temperature was 38.92℃. Drying of wheat from 20 %-12 % initially the temperature of the grain was 29.91℃ while at the end of the drying period, the temperature was 41.35℃. Drying of wheat from 20 %-12 % initially the temperature of the grain was 29.90℃ while at the end of the drying period, the temperature was 42. 09℃.Drying of wheat from 20 %-12 % initially the temperature of the grain was 30.03℃ while at the end of the drying period, the temperature was 45.07℃. Drying of wheat from 22 % -12 % the relative humidity of the bin was 87.63% while at the end of the drying period, the relative humidity was 31.26 %. Drying of wheat 16 % -12 % relative humidity of the bin was 89.25% while at the end of the drying period, the relative humidity was 52.42%. Drying of wheat from 18 % -12% the relative humidity of the bin was 92.94 % while at the end of the drying period, the relative humidity was 51.75 %. Drying of wheat from 20 % -12% the relative humidity of the bin was 95.09 % while at the end of the drying period, the relative humidity was 38.84 %. Drying of wheat from 22 % -12 % the relative humidity of the bin was 98.51% while at the end of the drying period, the relative humidity was 40.60%.ThesisItem Open Access DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF FINGER MILLET BASED PASTA PRODUCTS (Accession No. T06873)(dr. B.S.KKV., Dapoli, 2020-11) Ambre, Priyanka Kailas; Jadhav, H. T.In present day economic scenario, emerging globalization and growing awareness of consumers have changed their perception for food. Most of the consumers demand convenience food, ready to eat snacks or food which add to bulk and satisfy to their appetite. The diet consumed by a vast majority of people is deficient in proteins, vitamins, minerals etc. Therefore, one of the great challenges of today is to develop inexpensive foods that are nutritionally superior and at the same time highly acceptable to intended consumer. Thus, in the present research work, attempt was made to develop pasta and noodles from finger millet flour. The finger millet flours were used along with standard ingredients to develop the products (pasta and noodles) and the developed products were evaluated in terms of cooking qualities such as water absorption capacity, swelling index and cooking loss; proximate principles such as moisture content, protein content, crude fat content, crude fibre content, ash content, carbohydrate content, energy, calcium and iron content and organoleptically evaluated by panel of 10semi trained judges, on nine-point hedonic scale, for color, appearance, taste/flavor, texture/mouth feel and overall acceptability. Pastas from raw and malted finger millet fours were prepared by varying proportion of finger millet flours with wheat flour. Finger millet flour proportions were varied from 40% to 100% (i.e. 40%, 50%, 60%, 70%, 80% and 100%), while both type of pastas (with/without malting) were dried at two different drying temperatures i.e. 50oC and 60oC. Noodles from raw finger millet four was prepared by varying proportion of finger millet flour with wheat flour and corn flour kept constant for all set. Finger millet flour proportions were varied from 8% to 48% (i.e. 8%, 16%, 24%, 32%, 40% and 48%) with 40% constant corn flour. From the results of cooking qualities of raw and malted finger millet flour pastas, it was revealed that water absorption capacity and swelling index were decreased and cooking loss increased with addition of raw and malted finger millet flour. Water absorption capacity and swelling index were decreased with increasing drying temperature, but it was found that cooking loss decreased with rising drying temperature. These observations were found likely similar for the noodles also. Textural properties of raw and malted finger millet flour pasta shown decreasing trend for both finger millet flours, and these properties shown increasing trend for drying temperature. Lightness (L*) and Yellowness (b*) values decreased with increasing proportions of finger millet flours; while, redness (a*) value increased with increase in finger millet flour percentages. L* and a* values shown negative trend with drying temperature and b* value shown positive trend with drying temperature for raw and malted finger millet pastas and the same findings were observed for the noodles also. While from results of proximate principles of pastas, it was concluded that protein, moisture content, crude fat, energy and iron content decreased with increase in raw and malted finger millet flour percentages, while crude fibre, ash content, carbohydrates and calcium increased with increase in both finger millet flour percentages. Protein and crude fibre content decreased with increase in drying temperature. Malted finger millet flour pasta was found to be superior in calcium content i.e., mineral content increased with increased malted finger millet flour. From the results of developed noodles, it can be concluded that protein and moisture content decreased with increase in raw finger millet flour percentage while crude fibre, crude fat, ash content, carbohydrates, energy, calcium and iron content increased with increase in raw finger millet flour percentage in noodles, while keeping corn flour proportion constant for all the tests. Calcium and iron content increased with increasing proportion of raw finger millet flour of the noodles. Sensory evaluation of raw pasta samples revealed that maximum score was given to pasta formulated with 60% raw finger millet flour dried at 60°C as compared to control and minimum was obtained by pasta with 70% raw finger millet flour dried at 50°C. Sensory evaluation of malted pasta samples revealed that maximum score was given to pasta formulated with 60% malted finger millet flour dried at 60°C as compared to control and minimum was obtained by pasta with 50% malted finger millet flour dried at 60°C. Sensory evaluation of noodles revealed that maximum score was given to noodles formulated with 24% raw finger millet flour as compared to control and minimum was obtained by noodles with 48% raw finger millet flour at room temperature. (Keywords: Raw finger millet flour, Malted finger millet flour, drying temperatures, cooking qualities, textural properties, color evaluation, proximate analysis, sensory analysis).ThesisItem Open Access DESIGN AND DEVELOPMENT OF MINI RICE MILL TO OBTAIN MINIMALLY MILLED RICE (Accession No. T06874)(dr. B.S.KKV., Dapoli, 2020-11) Kukde, Ritu Bharat; Sawant, A. A.Paddy (Oryza sativa L.) is one of the most important food crop of the world and is the second emerging crop in India after wheat. Rice, Oryza sativa (2n = 24) belonging to the family Gramineae and subfamily Oryzoides is the second most important cereal crop and staple food for more than half of the world’s population. Globally, India stands first position in paddy area and second in paddy production, after China. It contributes 21.5 per cent of global paddy production. It feeds more than 50 % of the world’s population. As staple food it plays an important role in the economy of India hence occupies a central position in agricultural policy making and used as an important source for number of industrial products like rice as a staple food whole rice, rice starch, rice bran, rice bran oil, flaked rice, puffed rice, paddy as a seed, parched rice, rice straw and rice husk etc. The physical properties of paddy were calculated at these three moisture content i.e 10%, 15% and 20% respectively. It was observed that all these physical properties were increased with increase in moisture content from 10% to 20%. The length, width and thickness were increased from 8.26mm, 2.38 mm and 1.81 mm to 8.32 mm, 2.60 mm and 1.95 mm. Also size, surface area, volume, sphericity and equivalent diameter were increased from 35.86 mm3, 36.13 mm2, 19.14 mm3, 0.40 and 3.31 to 42.09 mm3, 40.25 mm2, 22.53 mm3, 0.42 and 3.50 mm respectively. It was also found that gravimetric and frictional properties of paddy were found to increase with increase in moisture content from 10% to 20% moisture content. The bulk density, true density, porosity, angle of repose and thousand grain weight were found to increase from 527.20 kg/m3, 1085.24 kg/m3, 50.17%, 34.37° and 19.46g to 537.80 kg/m3, 1220.40 kg/m3, 56 %, 37.23° and 21.67 g respectively. Demand for brown rice (unpolished or semi polished or minimally milled rice) is growing up with increased awareness and consciousness in community. Bran of brown rice has many nutrients and dilatory benefits. During milling husk and bran are removed .But most of nutrients are concentrated in outer layer of bran which removed during milling by rubber roller sheller, traditional milling and by various hullers. In the light of above facts, that the brown rice (semi polished or minimally milled) has many nutrients and dilatory effects, demand for its consumption increasing with health conscious community. This gives scope for design and development of mini rice mill to obtain minimally milled rice i.e only husk will be removed without damaging bran layer. The developed trial unit of mini rice mill operated on the principle of friction between stone plates and grain. The performance evaluation of developed unit of mini rice mill was carried at two speeds. The optimization of the operational parameters was done to obtain the desired output values of response parameters viz. milling recovery, head rice recovery, broken rice recovery, husk percentage and milling loss. Milling characteristics of developed mini rice mill unit were estimated in three alignment of plates i.e vertical, horizontal and inclined at two speeds i.e 400 rpm and 600 rpm. From the three arrangements milling characteristics were better in horizontal arrangement of plates i.e horizontal mini rice mill because in this arrangement paddy grains got more retention time over plates. In Horizontal mini rice mill, milling recovery, head rice recovery, broken percentage, husk percentage and percent milling loss were 46.10%, 46.56%, 53.44%, 15.23% and 38.67 % respectively at 600 rpm for single pass and for three pass these values were 60.55%, 45.53%, 54.57%, 18% and 21.45% respectively at 600 rpm. Milling characteristics of Ratnagiri-7 when in Pabal rice mill include milling recovery, head rice recovery, broken percentage, husk percentage and percent milling loss were 68.67%, 84.93%, 15.07%, 21.12% and 10.30 % respectively. In rubber roller sheller these values were 72.75%, 91.02%, 8.98%, 22.88% and 4.37% respectively. Also in hand pounding method these values were 63.68%, 10.97%, 89.03%, 29.25% and 7.07% respectively. It was observed that among milling machines Rice husker (Rubber roller sheller) gave best efficiency after that Pabal rice mill and then Hand pounding and Horizontal mini rice mill. But head rice recovery was better retained in horizontal mini rice mill unit than hand pounding method and also milling recovery was slightly less. (Keywords: Ratnagiri-7, Physical properties, milling recovery, head rice, polishing , hand pounding, broken rice recovery, percent milling loss, inclined, vertical and horizontal alignment, pabal rice mill, Rubber roller sheller, horizontal mini rice mill etc.)ThesisItem Open Access DEVELOPMENT OF EXTRUDATE FROM RICE BASED COMPOSITE FLOUR ( Accession No. T06877)(dr. B.S.KKV., Dapoli, 2020-07) Zambare, Amit Vishnupant; Thakor, N. J.Extrusion cooking is one of the most efficient, versatile and advanced food processing technologies used to produce pre-cooked and dehydrated foods. High temperature short time extrusion cooking as a multi functional thermal process has a large number of food applications. It minimizes the operating cost and enhances the productivity than other cooking processes. The extrusion process can be used suitably for any grain crops which are difficult to process and use in normal ways by available processes. Extrusion also permits the inactivation of several anti-nutritional factors of oxidative and other deterioration enzymes. A nutritive but less priced by-product of rice milling industries in Konkan region i.e. broken rice is under-utilized in rice based snack due to unavailability of suitable processing techniques. Efforts are made to develop rice based nutritious extruded products using lentil, cowpea and pearl millet. The present research work of Development of Extrudate from Rice based Composite Flour was undertaken at Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. The rice, pearl millet and maize were used as cereal whereas lentil and cowpea as legume grains to develop the extrudates. The aim of the present investigation is to develop the extrudates using cereal- legume as a base material. The flour materials of rice, soybean, lentil, cowpea, pearl millet and maize were used for experiments. Formulations were made using different levels of lentil, cowpea, and pearl millet flour in rice and soybean flour. Level of maize flour was kept varying from 0 to 30 per cent in the formulation as a filler supporting material for extrusion. Level of rice (50 per cent) and soybean (10 per cent) were kept constant in the formulations along with four levels of blending of each of lentil, cowpea and pearl millet flour (10, 20, 30 and 40 per cent). Extrudates were prepared by using Twin Screw Extruder keeping process parameters namely barrel temperature as 100°C, 125oC and 150°C, screw speed as 150 rpm, 250 rpm and 350 rpm, feed moisture as 10 per cent and 14 per cent and die diameter of 5 mm. The extrudates were analyzed for its functional, nutritional and organoleptic qualities. The functional properties of extrudates found to be as maximum expansion ratio of 3.36, maximum water absorption index of 7.40, lowest hardness of 12.12 N and minimum bulk density of 0.17 g/cm3 for the extrudates prepared by formulations of 50 per cent broken rice flour, 10 per cent soybean flour, 10 per cent cowpea flour and 30 per cent maize flour. Also extrudates from same formulations have secured high score of overall acceptability of 7.33 in the organoleptic evaluation. It was concluded that the cereal and legume based nutritious and quality extrudates can be developed with 50 per cent broken rice, 10 per cent soybean and 30 per cent maize blended with 10 per cowpea by using twin screw extruder and it can be stored in good conditions at ambient temperature in aluminium foil (200 gauge) pouch up to 90 days.ThesisItem Open Access DEHYDRATION STUDIES OF AMARANTHUS (Amaranthus cruentus) LEAVES FOR MAKING RTS SOUP MIX (Accession No. T06740)(dbskkv., Dapoli, 2019) Peje, Sayali Govind; Sawant, A. A.Green vegetables are highly perishable commodities and, therefore, need to be preserve as long as possible in order to make the commodity available in off seasons. Dehydration is a value addition operation of a produce. The optimization of such an operation leads to an improvement in the quality of the output. Dehydrated vegetables are used basically as a raw material in food products. Also, due to the abundant supply during the season, there is a glut in the market resulting in the spoilage of large quantities. Preservation of these vegetables can prevent the huge wastage and make them available in the off-season at remunerative prices. Math (Amaranthus cruentus) or Rajgira is very popular in the region and people of the region love to have it round the year. However, being perishable in nature and also seasonal cannot be made available throughout the year. During the present research work entitled, “dehydration studies of amaranthus (Amaranthus cruentus) leaves for making RTS soup mix”, efforts have been made to preserve the leafy vegetables to meet the need of common population. The preservation methods were open sun drying, cabinet solar drying, cabinet tray drying (55⁰C), vacuum tray drying (30⁰C, 40⁰C, and 50⁰C), and microwave vacuum drying( 30s on-off, 60s on-off and 90s on-off). After that that dried amaranthus leaves grinded and made powder. The leaves powder used to made RTS soup mix. Arrowroot starch, tomato powder, carrot, spices powder, sugar, and salt were used in soup mix. Soup mix made in three different proportions of amaranthus leaves powder and arrow root starch i.e. 5:55, 10:50, 15:45. The physio-chemical characteristic of RTS soup mix i.e. moisture content (%), crude protein content (%), fat content (%), carbohydrate content (%), crude fiber content (%), and ash content (%) were significant at p≤0.01. Results indicated that microwave vacuum drying of amaranthus leaves showed highest protein content as 21.31%, vacuum tray drying at 50⁰C showed highest carbohydrate content as 51.36% and fat content as 3.86%. Moisture content (d.b.) was lowest in microwave vacuum drying for 90s as on-off 3.23%. Microwave vacuum drying of amaranthus leaves content highest fiber content as 17.40%, ash content as 19.05% was highest in open sun drying and ascorbic acid content was highest in solar drying in 2mg/100g. Microwave vacuum drying of amaranthus leaves showed good results for all nutrients i.e. 19.75 % protein content, 44% carbohydrate content, 3.22 % fat content, 14.01% fiber content, 15.68% ash content, 2.53mg/100g ascorbic acid at 3.48% (d.b.) moisture content. Soup mix powder of (15:45 = amaranthus leaves powder: arrowroot starch powder) showed best results for nutritional analysis i.e. 14.43% protein content, 60.96% carbohydrate content, 1.29% fat content, 7.54% fiber content, 4.10% ash content, 2.53mg/100g ascorbic acid at 19.76% (d.b.) Moisture content, and 313.83 cal/100 g energy. However based on sensory evaluation soup prepared by using 5:55 (amaranthus leaves powder: arrowroot starch powder) has obtained maximum acceptability.ThesisItem Open Access DEVELOPMENT OF COCONUT CHIPS AND FLAKES(dbskkv., Dapoli, 2018) TAWARE, ASHWINI LAXMAN; Sonawane, S. P.In the present research work, “Development of coconut chips and flakes” was done from coconut (8 to 10 months age) and copra. “Banawali” variety of coconut was used for study. Firstly engineering properties of coconuts before dehusking and after dehusking were determined. Development of coconut chips was carried out at three different thicknesses (1 mm, 2 mm and 3 mm), sugar concentration (50oB, 60oB and 70oB) and drying temperature (50oC, 60oC and 70oC) of coconut slices. Coconut slices were immersed in sugar solution of 50oB, 60oB and 70oB respectively. Coconut slices were dried in forced hot air electrical dryer at 50o C, 60o C and 70o C. Coconut slices of 1 mm thickness immersed in 50o B sugar solution and dried at 50o C, 60o C and 70o C, It took time around 450, 390 and 360 minutes to dry the product. Coconut slices of 1 mm thickness immersed in 60o B sugar solution and dried at 50o C, 60o C and 70o C, It took time around 450, 390 and 330 minutes to dry the product. Coconut slices of 1 mm thickness immersed in 70o B sugar solution and dried at 50o C, 60o C and 70o C, It took time around 420, 360 and 330 minutes to dry the product. Similar trends were observed in moisture content (% d.b) verses time (min.) of coconut chips of 2 mm, 3 mm thicknesses immersed in 50oB, 60oB and 70oB sugar solution and dried at 50o C, 60o C and 70o C drying temperature. The drying takes place in a falling rate period. The best sample of coconut chips was prepared of 1 mm slicing thickness, immersed in 70oB sugar solution and dried at 70o C drying temperature. Overall score of sensory characteristics of coconut chips was ranged from 6.1 to 8.1. Sensory score of best sample was colour 8.0, flavour 7.8, texture 8.1 and overall acceptability 8.0. The best sample of flakes was prepared of 1 mm slicing thickness, shallow frying at 130o C and fried for 15 minute duration. Overall score of sensory characteristics of coconut flakes was ranged from 6.1 to 7.6. The highest scores of coconut flakes in colour, flavour, texture and overall acceptability was 7.1, 7.3, 7.6 and 7.3 respectively. The reducing sugar, non reducing sugar, total sugar of dried coconut chips was determined. Quality evaluation of coconut chips was also done by determining colour and hardness of coconut chips. The quality characteristics of best sample are as reducing sugar 9.31 %, non-reducing sugar 33.38 %, total sugar 42.69% and peroxide value 4.07 m Eq/kg. The best sample of coconut chips has colour values L* as 38.07, a* as 0.15 and b* as 1.36. Minimum breaking force for coconut chips was observed as 61.67 g and maximum as 905.33 g. The best sample of coconut flakes has colour values L* as 32.08, a* as 1.75 and b* as 4.16. Minimum breaking force for coconut flakes was observed as 120 g and maximum as 834 g. The packaging and storage study of coconut chips and flakes was also carried out. The samples of coconut chips and flakes were stored in three different packaging materials as polythene bag, LDPE bag and aluminium foil bag for 60 days. The packaging and storage study indicated that the coconut chips and flakes can be stored in good condition in aluminium foil bag packaging material up to 60 days. (Keywords: Coconut, Drying characteristics, Sensory analysis, Packaging and storage)ThesisItem Open Access DEVELOPMENT OF CASHEW NUT SHELL LIQUID BASED TERMITICIDE(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli , Dist : Ratnagiri, 2017-05) KAMBLE, KAILASH JAYRAM; Thakor, N. J.Termite has been observed as a considerable pest of crop plants, stored grains, fodder, wooden furniture and building structures, mainly feeding on lignocellulosic materials in the form of grass, wood, crops, seedlings, clothes etc. causing enormous economic lossesworld over. It may cause 50-100 percent yield loss in sugarcane, maize, wheat, fruits etc.; buildings, irrigation channels, earthen dams and structures can be weakened by burrowing;cause tremendous loss to farmers, public and nation. Chemical termiticides are hazardous to biotic and abiotic environment, comparatively expensive andrepeated application increases pest resistance, while its effects on other species can facilitate the pest's resurgence. Over 98 percent of sprayed insecticides and 95 percent of herbicides reach a destination other than their target species. Runoff can carry pesticides into aquatic environments while wind can carry them to other fields, grazing areas, human settlements and undeveloped areas, potentially affecting other species. On the contrary plant oils such as cashew nut shell liquid (CNSL), neemseed oil (NSO), karanjseed oil (KSO) and bhilawan shell liquid (BSL) have been reported to have termiticidal and repellent properties, are abundantly available but not exploited to the maximum extent. The study was undertaken on, „Development of cashew nut shell liquid based termiticide,‟ by using oils and chemicals separately. Oil formulations of CNSL (50,60,70, 80 and100%), NSO (10, 15, 20, 25 and 100%), KSO (10, 15, 20, 25 and 100%) and BSL (10, 15, 20, 25 and 100%) were made in different proportions to develop CNSL based termiticides. Two oils out of three (NSO, KSO and BSL) were used in each formulation with CNSL to make up the total of proportion 100 percent. Chemical formulations of CNSL (50,60,70, 80, 90 and100%), Chlorpyrifos (10, 20, 30, 40, 50 and 100%), Copper naphthenate (10, 20, 30, 40, 50 and 100%) and Boric acid (10, 20, 30, 40, 50 and 100%) were made in different proportions to develop CNSL based termiticides. One chemical out of three was used in each formulation with CNSL to make up the total of proportion 100 percent. Gliricidia sticks of 30 cm long and 25mm average diameter were well dried and treated with oil and chemical formulated CNSL based termiticides by surface application and dipping method. These specimens were placed in termite mound holes and termite response was observed after 60 days by taking out the specimens. Termiticidal activity of oils was observed as NSO>KSO>CNSL>BSL. Oil formulated termiticides of CNSL: NSO: KSO and CNSL: NSO: BSL were found to be effective against termite attack. Termiticidal activity of chemicals was observed as Chlorpyrifos>Copper naphthenate>Boric acid. Chemical formulated termiticides of CNSL: Chlorpyrifos and CNSL: Copper naphthenate were found to be effective against termite attack. Oil formulated termiticideof CNSL (80%) with NSO (10%) and BSL (10%) was found to be effective and the cheapest with per liter cost of Rs.35. Oil formulated termiticide of CNSL (80%) with NSO (10%) and KSO (10%) was also found to be effective and second cheaper than other oil formulated termiticide with per liter cost of Rs.38.Chemical formulated termiticide of CNSL (90%) with Chlorpyrifos (10%) was found to be effective and cheaper (Rs.51/ltr) than other chemical formulated termiticide. Formulation of CNSL (60%) with Copper naphthenate (40%) in dipping method was found to be effective against termite attack but costly. Formulations of CNSL (80%) with Boric acid (20%) was also found to be effective against termite and cheap chemical formulation (CNSL 80%: Boric acid 20%) but all other formulations of CNSL with Boric acid were found to be ineffective.ThesisItem Open Access DEHYDRATION STUDIES OF CASHEW APPLE(DBSKKV., Dapoli, 2015-09) Tembhare, Mahesh Narad; Sonawane, S. P.In the present research work, physico-chemical properties of cashew apples (varieties Vengurla-4 and Vengurla-7) were evaluated for 5 days storage duration. The cashew apples were dried using tray drying process. Physico-chemical characteristics of dehydrated cashew apple and its powder were evaluated. Cashew apple slices (four equal slices), halves (two equal slices) and whole fruits of cashew apple were dried by tray drying methods at five levels of drying temperatures (50, 60, 70, 80 and 90oC) and at constant air velocity of 2 m/s. Experiments were performed in Department of APE, College of Agricultural Engineering and Technology, Dapoli. An attempt was made to evaluate drying characteristics of cashew apple (slices, halves & whole fruits) using tray drying method. Study of drying kinetics was done which include drying curves of moisture content versus time, drying rate versus moisture content and moisture ratio versus drying time. Time required for drying cashew apple slices was 26.5, 18, 14, 10.5 and 9 h at 50, 60, 70, 80 and 90oC temperature respectively and similarly time required for drying halves was 32, 22.5, 16, 11.75 and 10 h at 50, 60, 70, 80 and 90oC temperature respectively and whole fruits required about 34, 27.5, 22.75 and 19.25 h at 60, 70, 80 and 90oC temperature respectively. The effect of drying temperature on shrinkage and colour was evaluated during the tray drying method. The drying of cashew apple slices at 50oC temperature gives the minimum shrinkage and better retention of browning index. Quality parameters for developed cashew apple powder such as particle size, colour, acidity, pH, TSS, total sugar, reducing sugar, non reducing sugar, protein, xix fibre, ash, vitamin C, water absorption capacity, oil absorption capacity etc. were evaluated. These quality parameters were evaluated for slices, halves and whole fruits powder at temperatures 50, 60, 70, 80 and 90oC respectively. The cashew apple powder from cashew apple slices dried at 50oC temperature was found to be better quality. This cashew apple powder had retained colour, acidity, pH, TSS and vitamin C, when compared with other powder. Keywords: Cashew apple, tray drying, shrinkage, cashew apple powder, vitamin CThesisItem Open Access STUDIES ON OSMOTIC BASED DRYING OF PINEAPPLE CUBES WITH DIFFERENT DRYING METHODS(DBSKKV., Dapoli, 2016-11) Patil, Yogesh; Swami, S. B.ABSTRACT ------------------------------------------------------------------------------------------------------ STUDIES ON OSMOTIC BASED DRYING OF PINEAPPLE CUBES WITH DIFFERENT DRYING METHODS by Yogesh Vasantrao Patil College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli Dist. - Ratnagiri, Maharashtra. 2016 ---------------------------------------------------------------------------------------------------------------- Research Guide : Dr. S. B. Swami Department : Agricultural Process Engineering ---------------------------------------------------------------------------------------------------------------- In the present research work, ―Studies on osmotic based drying of pineapple cubes with different drying methods ‖ was done from pineapple. Osmotic dehydration kinetics of pineapple cubes (10mm×10mm×10mm) was studied over a range of sugar concentration (40, 50 and 600B) and soaking temperature (30, 45 and 600C) of osmotic solution. The cubes were further dehydrated by convective hot air drying at 40, 50 and 600C. Osmotic dehydration kinetics indicated that both water loss and solids gain increased with increase of syrup soaking temperature and concentration, the former having much more effect for the range of values tested. After the osmotic treatment, the moisture content of fruits and vegetable are usually reduced by 316.24-399.54(%db). The effect of drying conditions (air temperature) on the osmo-convective dehydrated pineapple cubes on of dried product quality (TSS, pH, acidity, reducing sugar, non-reducing sugar, total sugar) was also evaluated. The drying took place in the falling rate period. The drying rate decreases with the decreases in the moisture content and it reaches to zero at the final moisture content of the osmo-convective dried of pineapple cubes. The Hendersons and Pabis Model was well fitted to the experimental data r2≥0.753. The effective diffusion coefficients for water and solute diffusion were determined, considering pineapple as slab thickness 1 cm. The effective diffusion coefficients for water as well as solute were empirically correlated with sugar concentration, soaking temperature and xxii convective hot air temperature. The effective diffusivity was found to be in the range of 6.301×10-8 to 3.4635×10-7 m2/s. The activation energy for pineapple cubes, which was estimated by using Arrehenius equation was be in the range 220.39 to 278.84 kJ/mole. Overall score of sensory characteristics ranged from 6.3 to 8.7 for all drying temperature. The quality characteristics of dried pineapple cubes i.e. TSS, pH, acidity, Reducing sugar, Non-reducing sugar, total sugar were significant at p≤0.05. The best sample of pineapple cubes was, the cubes soaked at 60oB sugar concentration and exposed to 600C resulted the best sensory score and the quality characteristics are as follows TSS 32.42%, pH 4.53%, Acidity 0.651%, Reducing sugar 19.09%, Non-Reducing sugar 41.79% and Total sugar 60.87% respectively. Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a pretreatment was studied. The effect of sugar concentration (40, 50, and 60 Brix), soaking temperature 30, 45, 60 0C and magnetron ON/OFF time-15s/30s, 20s/30s, 25s/30s of the microwave vacuum dryer on TSS, pH, acidity, reducing sugar, non-reducing sugar and total sugar was evaluated. After the osmotic treatment, the moisture content of fruits are usually reduced by 316.24-399.25(%db) from initial moisture content. The Hendersons and Pabis Model was well fitted to the experimental data r2≥0.9464. The effective diffusion coefficients for water and solute diffusion were determined, considering pineapple as slab of thickness 10 mm. The effective diffusion coefficients for water as well as solute were empirically correlated with sugar concentration, soaking temperature and magnetron ON/OFF time. The effective diffusivity was in the range of 2.91×10-7 to 7.58×10-7 m2/s. The activation energy for pineapple cubes, which was estimated by using Arrehenius equation was in the range 13.79 to 94.77 kJ/mole. Overall score of sensory characteristics ranged from 6.3 to 8.7 for all magnetron ON/OFF timei.e. 15s/30s, 20s/30s, 25s/30s ON/OFF time of the magnetron. The quality characteristics of dried pineapple cubes i.e. TSS, pH, acidity, reducing sugar, non-reducing sugar, total sugar were significant at p≤0.05. Osmo-microwave vacuum dried pineapple cubes indicated that the best sample could be prepared at cubes soaked in at 600B sugar concentration at 600C soaking temperature and dried at 20 sec on time of magnetron and 30 sec off time of the magnetron resulted best sensory scores and the nutritional analysis indicated that the pineapple cubes dried at these condition have TSS 32.37%, pH 4.44%, xxiii acidity 0.605%, reducing sugar 21.87%, non-reducing sugar 46.08% and total sugar 67.96% etc. Pineapple has been identified as a valuable source of nutrients and antioxidants, which are beneficial for human health. To preserve the nutritional properties after drying, appropriate storage specifications should be considered. This study aimed to investigate the quality and stability of osmo-convective and osmo-microwave vacuum dried pineapple cubes in terms of quality characteristics during storage for up to 2 months in two packaging materials: aluminum and polypropylene. Packaging in aluminium pouches under ambient conditions was found to better preserve quality characteristics of dried pineapple cubes. The packaging and storage study of osmo-convective dried pineapple cubes indicated that the pineapple cubes can be stored in good condition in aluminium pouch packaging material up to 60 days; The sensory scores were in the range of colour 6.8, texture 8.2, taste 8.2, flavour 6.5 and overall acceptability 8.2. The nutritional retention of osmo-convective dried pineapple cubes stored up to 60 days was TSS 31.85%, pH 4.02, acidity 0.579%, reducing sugar 18.82%, non reducing sugar 42.86% and total sugar 61.67%. The packaging and storage study of Osmo-microwave vacuum dried pineapple cubes stored up to 60 days indicated that the pineapple cubes can be stored in good condition in aluminium pouch packaging material up to 60 days; The sensory scores were for osmo-microwave vacuum dried pineapple cubes stored up to 60 days range of colour 7.5, texture 7.0, taste 8.2, flavour 7.5 and overall acceptability 8.0. The nutritional retention was TSS 32.22%, pH 3.97, acidity 0.503%, reducing sugar 25.83%, non reducing sugar 46.40% and total sugar 72.23%. (Keywords: Pineapple, Osmotic dehydration, convective drying, microwave vacuum, Drying characteristics, nutritional analysis, sensory analysis, Packaging and storage.)
