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ThesisItem Open Access DEVELOPMENT OF SCALE-UP MODEL OF EFFICIENCY BOOSTING DEVICE AND ITS PERFORMANCE EVALUATION IN COMBINATION WITH WASTE HEAT RECOVERY SYSTEM IN IISR TWO-PAN JAGGERY FURNACE(Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), 2020) Patel, Akash; Mishra, N.K.; Anwar, S.I.; Patel, S.; Saxena, R.R.; Naik, R.K.Jaggery is one of the major and important products of sugarcane in India. Jaggery industry comes under the cottage industry. There are different unit operations involved in jaggery making such as; sugarcane crushing, juice clarification, boiling and concentration, jaggery moulding and packaging. In jaggery making, different types of furnaces are used for sugarcane juice concentration. These furnaces vary in size and shape, number of pans, position of air and fuel feed hole etc. Bagasse is the main fuel used in these furnaces. Thermal/heat utilization efficiency is the main problem of these furnaces, which is generally low. Lots of heat energy is wasted through flue gases. ICAR – Indian Institute of Sugarcane Research, Lucknow developed a waste heat recovery system (WHRS) and a miniature model of efficiency boosting device (EBD). EBD consisted of a web made out of G.I. pipes, bends, nipples, tees etc. Drilling of hole has been done on these components at suitable places. The results of these devices were found to be very encouraging when used individually. It was, therefore, thought of developing a scale-up model of the EBD for IISR two-pan jaggery furnace and using it in combination with already installed WHRS. So a scale-up model of EBD has been developed and installed below the main pan bottom. Both the systems were connected with the help of G.I. pipes, tees, bends, reducers, valves, etc. Furnace was evaluated with different combinations of EBD and WHRS. To make different combinations for both the systems, airflow and the mass flow rate were calculated at different speeds of the blower. To select the best operating combination of EBD and WHRS, performance of the furnace was evaluated in terms of different parameters such as water evaporated per unit of bagasse consumed, bagasse consumed per unit of water evaporated, water evaporated per unit time, heat utilization efficiency (HUE) etc. With EBD fully open-WHRS fully closed, system efficiency was calculated to be 33.32%. With EBD fully open – WHRS half open, HUE and net energy gain (NEG) were 30.4% and 2.03 MJ/h respectively and with EBD fully open – WHRS fully open, HUE and NEG were found to be 28.2% and 4.82 MJ/h respectively. Overall system efficiency of EBD fully open – WHRS half open and EBD fully open – WHRS fully open system were found to be 30.67% and 28.67% respectively. Keywords: Jaggery furnace, Efficiency Boosting Device, Waste Heat Recovery System, Thermal/Heat utilization efficiency, Net Energy Gain.ThesisItem Open Access STUDIES ON MOISTURE SORPTION ISOTHERM OF BABOOL (Acacia nilotica) and KARAYA (Sterculia urens Roxb.) Gums(Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), 2020) Saraugi, Shristi Shefali; Patel, S.; Khokhar, D.; Saxena, R. R.; Katiyar, Pratibha; Pisalkar, P. S.Natural gums are bio-polymeric materials composed of complex hetero polysaccharides and proteinaceous materials, in addition to some mineral elements ( Phillips and Williams, 2000). Normally, gums are adhering substances obtained from plant origin, commonly obtained as exudate from the outer skin (bark) of plants mostly trees or shrubs. In food processing natural gums impart a broad range of functional properties, which include adhesion, binding, thickening agents, gelling agents, flocculating, texturizing agent, sweeter, crystallization inhibition, bulking, clarification, coating, encapsulating, emulsifying, stabilizing, swelling, syneresis inhibition and thickening to food materials (Panda, 2010). There has been increasing interest for the use of hydrocolloids, particularly for the gums in the recent past. Also, availability of the gums in India and particularly in Chhattisgarh region is increasing year over years. The gum has become a substantial source of livelihood generation for the forest dwellers and population residing in the vicinity of forest area. The main aim of the present piece of work was to study the physico-chemical properties and investigate moisture sorption isotherms of Babool and Karaya gums. The samples of the gums were obtained from the Network Project on Natural Resin and Gums, Raipur Centre. The physico-chemical properties of Babool (Acacia nilotica) and Karaya (Sterculia urens) gums were determined following the standard methods and compared. Data generated from the study confirm that there are number of similarities in some of the properties and difference too in some other properties of both the test gum exudates. Parameters studied and observed values included for Babool and Karaya gums were moisture content (14.31-16.544%), dry matter (85.40-83.46%), true density (1.26-1.37 g/cm3), bulk density (0.72-0.68 g/cm3), tap density (0.77-0.73 g/cm3), porosity (42.64-50.74%), bulkiness (1.37-1.46 cm3/g), Husner’s ratio (1.079-1.078), Carr’s index (7.37-7.44), swelling index (31.81-125.5%), angle of repose (44.33-44.98°), coefficient of friction (0.39-0.38 N) for glass, (0.456-0.453 N) for mild steel, (0.47-0.48 N) for rubber, ash content (3.53-6.02%), pH (3.53-5.47), refractive index (0.3-1.075), water holding capacity (8.05-90.8%, per 100 ml), oil holding capacity (12.35-16.402 %, per 100 ml), nitrogen (0.37-0.11%), protein content (2.47-0.73%) and fat (0.7-0.48%), respectively. The samples of both the gums were observed to be more soluble in hot than cold water and insoluble in case of other organic solvents namely, ethanol, acetone and chloroform. The determination of viscosity was done at various rotational speeds from 0.5 to 100 rpm. The determination of viscosity was done for 1% and 3% concentration of gums. The viscosity increased on increasing the shear rate for both the Babool solution concentration (1% and 3%) at room temperature. The behavior of Karaya gum was noted to be reverse in comparison to Babool gum. The viscosity of Karaya gum decreased with increasing the rate of shear for the same level of concentration at room temperature 30oC. Additionally, the results revealed that with the increase in experimental temperature, the viscosity of both the test gums tend to decrease. As the temperature increases from 10 to 60ºC in Babool gum viscosity drops to 50% i.e from 0.6 to 0.3 cP at 4 and 10 m-1, respectively, while for the same increase in temperature, the viscosity of Karaya gum dropped to 45.6% only. This study also describes the results of investigation on moisture sorption isotherm of Babool and Karaya gum at four different temperatures (30, 40, 50 and 60ºC) and in the relative humidity range of 11% to 95% using static gravimetric method. The sorption behavior of both the test gums represented the typical type II curves having sigmoid in shape. At lower temperature and higher relative humidity values, the variation in EMC was comparatively higher than at higher temperatures for the equal relative humidity. Maximum value of EMC of Babool gum (33.6%, db) was recorded with the set of highest relative humidity (92.3%) at lowest temperature (30ºC) and minimum value of EMC (2.8%, db) was obtained with the set of lowest relative humidity (10.9%) at highest temperature (60ºC). Similarly, for Karaya gum maximum value of EMC (39.7%, db) was recorded with the set of highest relative humidity (92.3%) at lowest temperature (30ºC) and minimum value of EMC (2.5%, db) with the set of lowest relative humidity (10.9%) at highest temperature (60ºC). Moreover, the sorption isotherms of both the gums revealed that on increasing the water activity at a particular temperature the equilibrium moisture content increases. The sorption data were fitted to five well known sorption isotherm models, namely GAB, Iglesias and Chirife, Caurie, Halsey and BET model. The sorption isotherm model parameters and goodness of fit indicators such as root mean square percentage error (%, RMSE), adjusted coefficient of determination (adj R2), standard error (SE) and mean absolute percentage error (P) have been used to evaluate the adequacy of model in describing the relationship between water activity (aw) and equilibrium moisture content (EMC). The well-known GAB model best interpreted the equilibrium data in a satisfactory manner in both the test gums because the values of the average grade statistical errors were found to be better fitted as compared to other four models. Halsey equation showed to be a better option as indicated in result for the both test gums after GAB equation for the full experimental range of water activity. The worst equation obtained for both the test gums is BET model. The monolayer moisture content Mo, determined using GAB model, was found to be 8.46 g/100g and 7.49 g/100 g at 30°C and 60°C, respectively for Babool gums and for Karaya gum the values were 12.66 g/100 g and 7.4 g/100 g gum at 30°C and 60°C, respectively. The isosteric heat of sorption (qst) was determined following the famous Clausius-Clapeyron expression. It was seen that a typical exponential type of relationship described adequately the relationship between moisture content and net isosteric heat of sorption.ThesisItem Open Access STUDIES ON DRYING BEHAVIOUR AND QUALITATIVE ANALYSIS OF MORINGA (moringa oleifera) LEAVES(Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), 2020) Sahu, Deepak; Patel, S.; Khokhar, D.; Saxena, R. R.; Victor, V. M.; Kalne, A.Moringa oleifera, one of the miracle tree, is widely cultivated in different regions of the India and throughout the World. Moringa oleifera belongs to Moringaceae family and known with the various names according to their origin and local dialect. Different parts of moringa oleifera tree are widely used as source of as a multi-nutrition, multi-vitamins and medicinal compounds. Moringa leaves are one of the edible part of the tree carrying bundle of nutrients and multi-vitamins. The present investigation was focused on the evaluation of the physico-chemical properties of moringa leaves, study of drying behaviours of moringa leaves using different drying methods namely shade drying, solar conduction drying, hot air oven drying (40, 50, 60 & 70˚C) and microwave drying (300, 450 & 600 W). Also, analysis of the nutritional and proximate composition such as fat, protein, ash, fiber, carbohydrate and energy value, mineral fractions viz. calcium, magnesium, iron and zinc and vitamins of dried moringa leaves were carried out. The weighted moringa leaves were taken and dried in different drying methods and conditions. The weight reduction of the samples was measured periodically until the constant weights were observed. From the experiment, the initial moisture content of the fresh moringa leaves was found to be 73.20 % on wet basis or 273.0% on dry basis. The final moisture content of the different drying methods dried sample was found 7.86% (wb) in shade drying, 5.97% (wb) in sun drying, 5.7% (wb) in solar conduction drying, In hot air oven drying final moisture content was 6.67, 6.31, 5.95 & 5.59% (wb) dried at 40, 50, 60 and 70˚C respectively and in microwave drying, final moisture content was 5.9, 5.85 & 4.92 % in (wb). dried at 300, 450 & 600W + 40˚C temperature respectively. Total drying time required for moisture removal to very low level or negligible weight reduction of the samples were found to be as 34h, 6h, 2.3h, for shade, sun and solar conduction drying, respectively. Similarly, 4h, 3.67h, 3.34h, 2.67h were required as drying time in hot air oven at 40, 50, 60 & 70 ˚C respectively with very low moisture content. Moreover, microwave drying was conducted and found as fastest drying method for moringa leaves with minimal loss of protein and fiber content. The final moisture content of microwave dried leaves was ranged from 5.59 to 6.67 % on wet basis (5.92 to 7.14 % db). Drying time required in microwave drying was found to be as 16, 14 & 12 minutes at 300, 450 & 600W respectively while 40˚C hot air convection temperature was kept common during the experiment. Experimental observations were collected and quality analysis was carried out in parallel. Loss of moisture during different dying methods were recorded and used to study of the drying characteristics of moringa leaves at different drying condition and methods.ThesisItem Open Access EXTRACTION OF GUM FROM TAMARIND (Tamarindus indica) SEED AND ITS CHARACTERIZATION(Indira Gandhi Krishi Vishwavidyalaya, Raipur, 2020) Kurrey, Rajiv Kumar; Khokhar, D.; Patel, S.; Saxena, R.R.; Victor, V.M.; Mishra, N.K.Chhattisgarh is a one of the major producer state of tamarind. Tamarind seed is mostly produce in rural areas of Jagdalpur, Dantewada, Kanker districts. Tamarind is commonly known as Imli. Tamarind is a nutritional fruit, having high value in vitamins B1, B2, B3. After extraction of tamarind pulp, seed remain as by product having higher carbohydrate content. Normally the seed is used as animal feed after grinding. Tamarind seed gum can be obtained from the endosperm of tamarind seed. It is used as gelling agent, thickener, stabilizer and binder in food and pharmaceutical industries. Therefore, the study was aimed to optimize the roasting parameter for gum extraction from tamarind seed (Tamarindus indica) and its characterization. Physicochemical properties of tamarind seed, bulk density, tapped density, true density and porosity were 0.739 g/cm3, 0.777 g/ cm3, 1.322 g/ cm3 and 44.019 respectively. The test weight & volume of 100 seed was found to 79.797 g and 108.6 cm3 respectively. The geometric mean diameter, length, width, thickness, and sphericity found to be 10.020 mm, 14.287 mm, 11.26 mm, 6.305 mm and 0.705 respectively. Compressibility index and Hausner’s ratio of tamarind seed powder was found to 18.059 % and 1.221 respectively. Swelling index of tamarind seed powder was found to be 93.49%, pH of 1% tamarind seed powder solution was 5.32. Tamarind seed contains testa and endosperm. During the experiment testa was removed after roasting the tamarind seed. Only the endosperm, which contains mainly polysaccharides, was used for the production of the tamarind seed gum. Testa was separated from endosperms by scratching between cylinder and concave after roasting the seed. The seeds (500 g) sample of tamarind was roasted at 100 ºC to 200 ºC for 5, 7.5, 10 min. Maximum (55.06 %) endosperm was obtained from the seed roasted at 140 ºC for 5 min and minimum (31.58 %) endosperm was obtained from the seed roasted at 100 º C for 5 min. Maximum testa was found to be 38.05 % in the sample roasted at 180 ºC for 5 min and minimum testa was found to be 21.38% in the sample roasted at 100 ºC for 5 min. Maximum broken was found 11.90 % in the sample roasted at 200 ºC for 10 min and minimum broken was found 1.76 % in the sample roasted at 100 ºC for 7.5 Min. Tamarind gum extraction method was based on mechanical separation of testa from endosperm, water dissolution of seed powder, centrifugation & precipitation of gum with acetone. The tamarind gum extraction was carried out from the samples treated at different temperature and time. Extracted tamarind gum is odourless having the characteristics taste. Tamarind gum is light brownish in colour with rough texture. The maximum (54.5 %) gum yield was recorded from the sample roasted at 140 ºC for 5 min and minimum (28 %) was recorded from the sample roasted at 200 ºC for 10 min. Analysis of physico-chemical properties of tamarind gum extracted from the sample roasted at 140 °C for 5 min indicate that bulk and tapped density, compressibility (carr’s) index, hausner’s ratio, pH, swelling index and surface tension were 0.497g/cm3, 0.565g/ cm3, 8.537 %, 1.093, 2.11, 225%, 49.611 dynes/cm. The extracted gum is soluble in cold & hot water and insoluble in ethanol methanol & acetone .The purity of gum observed by the alkaloid test which is absent and carbohydrate was estimated 58.60 %. Hence, roasting temperature 140°C for 5 min is better in terms of endosperm recovery and gum yield.ThesisItem Open Access DEVELOPMENT AND CHARACTERIZATION OF MAIZE-FINGER MILLET BASED PROTEIN ENRICHED EXTRUDED PRODUCTS(Indira Gandhi Krishi Vishwavidyalaya, Raipur, 2019) Sahu, Chandrahas; Patel, S.; Khokhar, D.; Saxena, R.R.; Naik, R.K.Processed foods have become popular since past two to three decades worldwide and continue to remain popular due to several reasons such as longer shelf-life, convenient in handling and packaging, nutritional and health benefits, changing food habits of teenagers and children, varying choice of individuals, tight schedule of working hours etc. Most of the snack foods are ready-to-eat or ready-to-cook processed foods prepared either from single commodity or combining two or more commodities. There are several ways and means to prepare snack foods. Extrusion cooking is one of the advanced technologies commercialized and being used in the food process industries for the preparation of range of snack or extruded foods. It has the ability to produce products with multi ingredients or fortification of nutrients easily and accurately. With the increasing demand of snack foods in the market, extruded foods find great opportunity. In the preparation of extruded foods, the choice of ingredients or the composition of blend depends on many factors such as market demand, availability of raw materials, and specific requirement of product for the targeted groups etc. Maize, finger millet and elephant foot yam are produced regularly in the state of Chhattisgarh and available in the local market at cheaper price. Maize is a good source of starch, minerals, proteins, vitamin A and vitamin E. Finger millet is rich in nutrient content which is superior to rice and wheat in terms of minerals, polyphenols, protein, fiber and vitamins. Elephant foot yam has also good sources of nutritional as well as medicinal value. These commodities have not been explored properly by the food scientists and technologists for value addition and development of novel foods. In the past much of the work has been done on the development of extruded products with various combinations of ingredients. Importantly the nutritional balance or the health benefits have not been considered well while combining or selecting the ingredients. Considering the availability of finger millet and elephant foot yam easily at a cheaper price, the present piece of work was planned to develop extruded snack food in combination with maize and defatted soy flour. Accordingly, based on the preliminary experiments, the levels of three major ingredients namely maize, finger millet and defatted soy were varied in the range of 40 to 55%, 20 to 30%, and 10 to 25%, respectively and that of elephant foot yam was kept constant (10%). The ratio of ingredients was designed using D-optimal mixture design for the formulation of composite blend. The extruded products were developed using a laboratory model co-rotating twin screw extruder (BTPL Lab model) keeping the process variables constant as: barrel temperature (100oC), screw speed (300 rpm), feed rate (24 rpm), die diameter (3 mm) and feed moisture content (15% wb). The physical and functional properties like expansion ratio (ER), bulk density (BD), hardness (H), water absorption index (WAI) and water solubility index (WSI) of extruded products were evaluated to understand the effect of ingredient levels on quality parameters of the products. The variation of blend composition due to variation in ingredients level significantly affected the physical and functional properties of the extruded product. The ER, BD, hardness, WAI and WSI of extruded products were found to be varied in the range of 2.42 - 3.30, 0.14 -0.26 g cm-3, 11.15 - 18.67 N, 5.57 - 6.87 g g-1 and 14.42 - 19.95%, respectively. Composite blend comprising of different ingredients in the ratio of 40:30:20:10 (MF:FM:DS:YP) was found to be an optimum with a desirability function of 0.82. Product developed with this blend composition exhibited encouraging values of the quality indicators viz., ER = 3.29, BD = 0.14 g cm-3, hardness = 11.94 N, WAI = 6.13 g g-1 and WSI = 17.07%. Central composite rotatable design (CCRD) was used with optimum composite blend to study the effect of varying levels of process variables on different quality indicators of the extruded product (product moisture (PM), expansion ratio (ER), bulk density (BD), hardness, crispness (Cr), WAI and WSI). The range of variables considered for the experiments were as barrel temperature (100-150oC), screw speed (110-350 rpm) and feed moisture (12-20% wb). The design (CCRD) consisted of 20 experiments. Analysis of the variance (ANOVA) and regression equations for all the responses was obtained using Design Expert Software (version 10.0.5.0). The process parameters were optimized by setting the goals to obtain desired quality product using the same software. The ANOVA indicated that the physical and functional properties of the extruded product were significantly influenced by the process variables. The values of different attributes were found to be in the range of product moisture = 6.14 - 9.78% (wb); expansion ratio = 2.017 - 3.391; bulk density = 0.13 - 0.28 g cm-3; hardness = 12.43 - 19.04 N; crispness = 10 - 25 fractures; WAI = 5.76 - 7.25 g g-1 and WSI =12.76 - 20.97%, respectively. Based on the response data obtained through these 20 experiments, the optimum condition of the variables was determined as feed moisture: 14%, barrel temperature: 110oC and screw speed: 301 rpm. The product developed with such optimum condition of the variables was rated with quite high value of sensory score (8.2 overall acceptability) having a desirability level of 0.712. The proximate composition of the product with optimized composite blend and optimum level of process variables had 16.33% protein, 0.63% fat, 4.51% ash, 2.58% fiber, 69.40% carbohydrate and 6.55% moisture. Developed extruded product was also subjected to study the moisture sorption behaviour which was accomplished by static method of sorption for the temperature and humidity range of 30-60°C and 11-92% RH. The sorption behaviour of the product represented the typical type II curves like other similar food materials. GAB model of isotherm was found to be adequate to describe the experimental data on sorption behaviour of product for the range of RH studied. The EMC of the extruded product varied from 2.46 to 30.05% in the experimental range of relative humidity and temperatures. The shelf-life of extruded products was determined under accelerated condition (40°C and 90% RH) of storage using four different packaging materials (LDPE, HDPE, Al foil and MPET) for a period of 90 days. The variation in moisture content, hardness and crispness of product was recorded to be the least for the samples packed in MPET over the period of storage compared to all other packaging materials. The result indicated that the product had a shelf-life of 35 days without appreciable variation in the quality characteristics under accelerated conditions in MPET packages which can be manifold under normal condition of storage.ThesisItem Open Access STUDY ON DRYING CHARACTERISTICS OF TURMERIC RHIZOME(Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), 2019) Roopnarayan; Pisalkar, P. S.; Patel, S.; Saxena, R. R.; Victor, V. M.; Kalne, A.In India turmeric is used as a medicinal plant, and held sacred from time immemorial. Turmeric has strong associations with the socio-cultural life of the people of the Indian subcontinent. This “earthy herb of the Sun” with the orange-yellow rhizome was regarded as the “herb of the Sun” by the people of the vedic period. Turmeric is commonly known for its medicinal values in the Indian traditional systems of medicine. Turmeric has been used traditionally in “ayurvedic medicine” as an antiseptic, wound healing, and anti inflammatory compounds. Curcumin, dimethyoxycurcumin and bis demethoxycurcumin is a dietary photochemical obtained from dried rhizomes of the turmeric plant (curcuma Longa), Curcumin is a main coloring substance in Curcuma longa and two related compounds, demethoxycurcumin (DMC) and bisdemethoxycurcumin (BDMC), are altogether known as curcuminoid. with the study of different turmeric processing methods followed in different turmeric growing area of the state of Chhattisgarh and the standardization of suitable one. This study explains time reduction technology for the processing of turmeric and the quality evaluation (physical and biochemical) of final produce. This investigation deals with the study and documentation of traditional methods used in different parts of Chhattisgarh and its standardization with different pre-treatments i.e.noncuing,curing with 0.5% sodium bicarbonate with time ( 45 min) and blanching with 20 minutesdrying temperature (50, 60 & 70°C) on the basis of physico-chemical quality parameters. And the whole sample used with 1cm cutting. In the convective drying process it was observed that the drying time was reduced with the increased in the air temperature from 50 to 70°C. Also the complete drying takes place in falling rate period and no constant rate period was observed. In quality parameters, all samples have water activity value lower than 0.65 i.e. a good shelf life. In case of curcumin and oleoresin content the values are reduced with the increase in drying air temperature. For the modeling of data the most suitable drying equation the moisture ratio data of turmeric sample dried at various air temperatures were fitted into the five thin layer drying models (Exponential, Page,Henderson and Pabis, Logarithmic and Power law) in their linear form using regression technique. And the predicted data obtained for air at temperature ranging from 50-70 ˚C.from this study we find best fitted model is page model which are good in all processing technique with different temperature ranges.ThesisItem Open Access SOME INVESTIGATION ON MAKING SEEDLAC FROM STICKLAC(Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), 2019) Chaudhary, Arjun; Prasad, N.; Kalne, A. A.; Sharma, S. C.; Joshi, P. K.; Saxena, R. R.Lac is a natural, renewable and non-toxic resin. It is only resin of animal origin, produced by colonies of tiny insect known as Kerria lacca (Kerr) flourish on branches of host trees viz. Butea monosperma (palas), Ziziyphus mauritiana (ber), Schleichera oleosa (kusum), Flemingia semialata etc. Lac can be harvested from the trees either in the form of ari or phunki i.e. either before or after completion of the insect life cycle. Lac is a source of 3 basic materials viz. resin, wax and dye. In India about 3 million farmers are involved in lac cultivation. Lac is highly lucrative crop, paying high economic returns to farmers. With more than 20,000 tons/year of annual production, India is the largest producer of lac in the world. Indian lac is the best in quality. Apart from India, Thailand, Myanmar, Indonesia, Vietnam and China also produce lac. In India Jharkhand, Chhattisgarh, Madhya Pradesh, West Bengal, Maharashtra, Andhra Pradesh, Orissa and Gujrat are leading states in producing lac, while major states for its processing are Chhattisgarh, Jharkhand and West Bengal. The basic raw material for lac industry is sticklac, which is used for making seedlac, shellac, bleached lac and other value-added products. About 10,000 tons of various grades of lac is exported from India to over 50 countries. Manufacturing of lac bangles, sealing wax, varnish for wooden furniture units are being run by women. Such units can be developed in village itself and provide opportunity for women for their livelihood. Lac has a wide range of applications in area such as fine chemicals for perfumery industry, food and pharmaceutical industries, electrical industry etc. After harvesting from trees, lac is in the form of lac stick. Lac stick is converted into sticklac and then into commercial grade seedlac through primary processing. Primary processing of lac involves 5 major operations viz. crushing, grading, washing, drying and winnowing. An experimental set-up was developed for washing of sticklac. Seedlac from sticklac were prepared using small scale lac processing unit at different barrel shaft speeds (65, 130 and 195 RPM) with different quantities of washing agent @ (1.00, 2.13 and 4.25 g/kg) of sticklac. The dependent variables of seedlac were determined namely yield, flow, life, acid value, colour index, impurity and moisture content. The yield of seedlac samples was calculated to be 81.50 %. The flow, life, acid value, colour index, impurity and moisture content were investigated and found to be 95.00 mm, 67.00 minutes, 75.15, 8.50, 1.05 % and 1.16 % respectively. It was found that, an increase in barrel shaft speed reduces the yield percentage and reduce the impurity percentage. Colour index was found to be reduced up to 5th batch of washing. Lower colour index fetching higher price of seedlac. Seedlac was also prepared using different water quality (Normal, 25, 75, 150 and 250 ppm hardness) with washing agent @ 1 g/kg of sticklac. The mean yield ranges from 77.89 to 82.45 %. The other quality parameters such as flow, life, acid value, colour index, impurity and moisture content were investigated and found to be ranges from 66.00- 95.00 mm, 58.00- 67.00 minutes, 68.40- 73.96, 12 off shade to 26 off shade, 1.48- 3.02 % and 1.37- 2.29 % respectively. It was found that as an increment in hardness of water the yield percentage was also increased but other quality parameters of seedlac were found to be satisfied using normal water in sticklac washing.ThesisItem Open Access STUDIES ON EXTRACTION OF SINDOOR FROM ANNATTO SEEDS (Bixa orellana)(Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), 2019) Patel, Jyoti; Khokhar, D.; Patel, S.; Soni, Ravindra; Saxena, R. R.; Kalne, A.The Bixa orellana is small perennial tree belong to family Bixaceae. Trees are available in various localities along with forest of Chhattisgarh state. It is primarily important for their reddish-orange color which is extracted from seeds. Different traditional methods for extraction such as maceration are very time-consuming and recovery in powder form from water extract requires higher energy. To overcome the issues the present research work was focused on to study the different physico-chemical parameter in view to propose a suitable conceptual bixin powder extraction machine of small capacity, which can be used at village level or at farm level. For this study the physical and mechanical properties of seeds was determined in view to design machine. Experiments were also conducted using various extraction medium (acetone, ethanol, chloroform, hexane and vegetable oil) to find out suitability of the extraction medium. Qualitative and quantitative estimation of biologically active compounds were also performed for the extracted powder. In background of the above information a small extraction machine has been designed. The length width and thickness of bixa seed was in the range of 4.18 mm, 2.98 mm and 2.18 mm. The bulk density, true density and porosity of seed range from 695.86 - 706.38 kg/m3, 1347.7 - 1351.8 kg/m3 and 47.74 - 48.51 kg/m3. The angle of repose was 43.87 - 47.12⁰. The maximum coefficient of friction was obtained in rubber sheet (0.38 - 0.4). Bixa seed contain 10.15 % protein, 3.73 % fat, 4.13 % ash, 33.84% fiber content and 44.98 % total carbohydrate at 4.45 %.moisture content. In different extract medium, maximum yield obtained with water (8.077%) followed by acetone (7.1%). In qualitative analysis of biologically active component in the extract, positive observations were recorded for phenol, flavonoid, tannin, terpenoids and carbohydrates in all extract. In different extract medium, maximum phenolic content obtained with water (808.23 mg (GAE)/100 gm of extract). The maximum flavonoid and saponin content obtained with acetone 15.17g qurecetin/100g and 4.95% respectively. For the extraction of sindoor from annatto seed at local level by the grower, producer or collector, mechanical process or machine are not available. Therefore, conceptual design is proposed for a batch type extraction machine having capacity of 5.0 kg/batch of annatto seed with following dimensions. The extraction machine consists of hopper, extraction chamber, frame, electric motor and stand. The extraction chamber consists of two cylinders (inner and outer cylinder). The outer cylinder filled with solvent such that annatto seeds in the inner perforated cylinder should be submerged in the solvent which facilities the extraction of bixin by loosing/dissolving it from seed. The rotating shaft has nylon brush which brushes the submerged annatto seeds in the inner cylinder. The bixin coat of the seeds brushed continuously by the rotating brush and gets dissolved in the solvent. The solvent containing bixin should be collected from the opening provided at the bottom of outer cylinder in the front. The machine should be operated with 1 hp electric motor.ThesisItem Open Access EFFECT OF DRYING METHODS ON ACTIVE INGREDIENTS OF GILOY (Tinospora cordifolia)(Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), 2019) Rashmi; Kalne, A.; Patel, S.; Joshi, P. K.; Saxena, R. R.; Khokhar, D.Nature has provided to mankind various blessings. Medicinal plants are one of them which have been long known to provide numerous health-promoting benefits and are demonstrated to have many health benefits. They are considered as antibacterial,antioxidant, anti-inflammatory as well as antitumor activities. India is a country where many medicinal plants can be found and are being cultivated. The Giloy(Tinosporacordifolia)is a versatile medicinal and herbal plant in Indian Ayurvedic system of medicine having good demand in trading. This study on effect of drying methods of active ingredients of Giloy evaluated the effects of various drying methods with varying degree of temperature on the biochemical activity of Tinosporacordifolia commonly known as Giloy. Giloy is one of the important medicinal plants in Indian Ayurvedic system. To achieve objectives of this study, Giloy stem pieces of 0.5 cm thickness were dried in open Sun Drying, Solar conduction dryer and by using Hot air tray dryer at temperature of 40oC, 50oC and 60oC. Drying behavior of Giloy slices were observed till attaining moisture content in the range of 8-10 %(db). Phytochemicals present in Giloy for all the drying methods were also evaluated as they have prime importance due to their special health benefits. Results demonstrated that Moisture loss was rapid in solar conduction dryer at 60oC as compared to other methods and required drying time as 10 h and 7 h respectively. Open sun drying and Hot air tray drying at 40oC and 50oC required 18 h, 16 h and 11 h drying time respectively to attain final moisture content of Giloy slices as 7.60-9.74%(db). In case of phytochemical analysis, Total phenolic compounds, Flavanoids, Alkaloids and Saponins were determined using experimental methods. Sun-dried samples exhibited higher Phenolic compounds retained than solar conduction drying. The value of TPC was observed as 682.32 mg GAE/100g for open sun drying whereas 386.56 mg GAE/100g for solar conduction dryer. For hot air tray dried samples, TPC was observed as 556.68 mg GAE/100g for drying at 40oC as compared to 482.56 mg GAE/100g and 442.35 mg GAE/100g for 50oC and 60 oC. Flavonoids content of Giloy samples shows highest retention in tray drying method at 40oC followed by tray drying method at 50oC followed for solar conduction drying. Respective values for flavonoids were noted as 568.09 mg QE/100 g for 40oC tray method, 489.78 mg QE/100g for 50oC tray method and 450 mg QE/100g for solar conduction drying. The Saponin values show negligible variation for different drying temperature and drying methods.The values were lies in the range of 1.38-1.68 % and for all drying methods. Saponin values were observed 1.68 % in sun drying whereas in solar conduction drying saponin value is 1.57 % and for hot air tray drying these was observed as 1.62, 1.45 and 1.38 % for 40oC, 50oC and 60oC respectively. Alkaloids are also important constituents of Giloy and alkaloid contents were affected by drying temperature in hot air tray dryer. The values of alkaloid contents observed highest in tray drying at 40oC than noted in 50oC and 60oC. Sun and solar drying also shows lower values for alkaloid contents than that of at 40oC in tray drying which were noted as 4.72 mg BCE/100g and 3.58 mg BCE/100g for sun and solar conduction drying respectively. For Hot air tray drying alkaloids were observed as 8.27, 6.60 and 4.78 mg BCE/100g for 40oC, 50oC and 60oC respectively. The results of this study suggests that low-temperature drying may be a good postharvest means to handle and process medicinal herbs like Giloy with good retention of phytochemicals. Exposure to 600C hot air tray drying caused loss in phenols,alkaloids, flavonoids etc. In addition, the current study shows that drying time for Giloy slices of 5 mm thickness were 18 h and 10 h for sun drying and solar conduction drying. For Hot Air Tray drying the drying time requires was observed as 16, 11 and 7 hfor 40oC, 50oC and 60oC. The final dried product in tray drying method have overall acceptable appearance after drying.
