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2017 - 201912020 - 20223
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Subject: Processing and Food Engineering × Start date: 2017 × Thesis Type: M.Sc ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Utilization of seed from tomato processing industry for extraction of oil
    (Chaudhary Charan Singh Haryana Agricultural University hisar, 2022-12) Nirmala; Attkan, Arun Kumar
    The study was conducted for utilization of seed from tomato processing industry for extraction of oil. The tomato waste was dried to a moisture content of 7% (wb.). Seeds were separated using hammer mill and gravity separator. The two oil extraction techniques, temperature controlled water bath, ultrasound assisted solvent oil extraction method. The process parameters for TCWBM were extraction temperature (20, 25 30℃), extraction time (6, 8, 10min), solid to solvent ratio (1, 5, 10) and mean particle size (0.25, 0.55, 0.85mm). The process parameters for UASOEM were extraction temperature (40, 50 60℃), ET, extraction time (25, 35, 45min), solid to solvent ratio (5, 7.5, 10) and mean particle size (0.25, 0.55, 0.85mm). RSM was employed for optimizing the process parameters. The effect of process parameter was seen on oil yield, extraction efficiency and oil quality (API0). Maximum OY of 25.47%, EE of 93.1% and API gravity of 26.18 was found for UASOEM. RSM was employed for optimization of process parameters. The optimum process parameters for TCWBM obtained were 30˚C, 8min, 4.6 and 0.25mm of mean particle size and optimum OY of 14.48%, EE of 58.42% and API gravity of 24.93, with the desirability of 0.79 and for UASOEM obtained were 49.7˚C, 38.7min, 6.3 and 0.42mm of mean particle size and optimum OY of 18.20%, EE of 86.36% and API gravity of 26, with the desirability of 0.80. The cost economics of oil extraction was evaluated on the basis of economic indicators viz. breakeven point (313.4litre), payback period (0.8yr/ 9 months, 18days) and operating cost of (790 Rs./liter) of tomato seed oil at selling price of Rs. 1500/liter. The physicochemical properties such as density, specific gravity, saponification value, iodine value, color, sulfur content and fat content of oil were analyzed. It can be concluded that tomato seed is a potential source of oil. It will minimize the problem of utilization of tomato processing waste.
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    ThesisItemOpen Access
    Evaluation of engineering properties, milling characteristics and anthocyanin recovery from purple wheat
    (CCSHAU, Hisar, 2020) Saini, Praveen; NITIN KUMAR
    (An abstract of the thesis submitted to CCS Haryana Agricultural University, Hisar, in partial fulfillment of the requirements for the degree of Master of Technology in Agricultural Engineering with specialization in Processing and Food Engineering) To assess the efficient storage and processing yields, simultaneously reducing the qualitative and quantitative losses from wheat grains, it is necessary to consider and study their engineering properties. The present study was conducted with the aim to determine several engineering properties of three different colored wheat varieties at three levels of moisture content. All the physical properties including thousand kernel weight and dimensional properties of grains increased with the increase of moisture content in range of 12 to 16% (wb). Engineering properties such as bulk density, true density, porosity and grain hardness decreased; angle of repose and coefficient of friction increased; while, the coloring properties (chroma and hue angle) varied erratically with the increase in moisture content. Milling characteristics also showed positive correlation with moisture content. Considering the loss of wheat bran separated by industries as a processing waste, the current study also evaluated the nutritional composition of pearled bran and whole wheat flour from three different colored varieties. The nutritional and anti-nutritional composition including anthocyanin concentration of purple wheat were compared with corresponding common wheat values. Results showed nearly two-fold higher anthocyanin content in bran than whole wheat flour with highest value for purple wheat (449.17 mg/kg bran and 206.21 mg/kg flour). Total phenolic content, protein, crude fat, crude fiber, ash and phytic acid content were more in bran while, starch content was more in whole wheat flour. Among the varieties tested, purple grains showed higher concentration of all the properties except for low starch and nearly equal phytic acid content. Gluten test of wheat flour showed high wet gluten content for purple wheat while insignificant difference of dry gluten content (P≥0.05) than amber wheat. All the results show the nutritional importance of bran and future prospect for its utilization in food industry to make functional food products.
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    ThesisItemOpen Access
    Comparative Evaluation and Suitability of Novel Oil Extraction Techniques for Mango Stone
    (CCSHAU, Hisar, 2020) Peter Waboi Mwaurah; Sunil Kumar
    Mango fruit is the second most traded fruit globally and it’s processing results in huge amount of waste. The waste results in a chain of environmental hazards; water pollution, greenhouse gas emission and production of awful and unpleasant odors over time. The present study was conducted with the aim of evaluating the proximate composition of the mango kernel oil extracted using microwave assisted extraction (MAE), enzymatic assisted extraction (EAE) and an ultrasonic pretreatment to the two methods (UMAE and UEAE). The efficiency of these extraxction techniques was compared with reference to soxhlet extraction technique. The kernel, 15.48% of the whole fruit on wet basis, had a maximum oil yield of 12.2±0.20% obtained using soxhlet extraction technique. The oil recovery by MAE, UMAE, EAE and UEAE were 88.42±1.36%, 96.67±1.30%, 68.33±1.71% and 77.75±1.89% respectively. The optimum conditions for MAE were microwave power of 300 W for 15 min at a solid to solvent ratio of 1:5 while EAE was optimum using Viscozyme enzyme at 55 °C for 18 h. Ultrasonic pretreatment was most effective at 55 °C for 60 min for UMAE and 45 oC for 40 min for UEAE. The physico-chemical properties of mango kernel oil included free fatty acids (1.96-2.18%), acid value (3.89-4.43 mg KOH/g), peroxide value (2.17-2.50 meq O2/kg), saponification value (175.31-202.89 mg KOH/g), unsaponifiable matter (3.48-3.93%), pH (5.83-6.07) and specific density (0.906-0.926). There was no significant difference (P≥0.05) on these properties by the different extraction technologies.
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    ThesisItemOpen Access
    Energy use pattern of pearl millet production and processing
    (CCSHAU, 2017) Kargwal, Raveena; Yadvika
    The aim of this study was to examine the energy input and output for pearl millet production and processing in HAU farm, selected villages of Hisar and Mahendergarh district of Haryana. Farmers with small, marginal and large land holdings were selected. The centre of excellence, pearl millet, HAU Hisar selected for studying processing of pearl millet of pearl millet. The data were collected through a questionnaire by face to face interviews. The amount of energy consumed in preparatory tillage, sowing, interculture, fertilizer, irrigation, pesticide, harvesting, threshing and transportation were calculated for pearl millet cultivation. The energy inputs in human labour, animal energy, machinery, fuel/diesel, fertilizer, pesticide and seed energy were taken into consideration to determine the amount of energy that was used in pearl millet cultivation. The average energy input of small marginal and large farmers of rainfed region was 4439.33MJ/ha, 4954.94MJ/ha and 5546.98MJ/ha, respectively while in irrigated region was 2824.87MJ/ha 3162.76MJ/ha and 4024.52MJ/ha, respectively. The total energy of HAU farm was estimated to be 4799.41MJ/ha. The average energy input-output ratio were found to be 7.08 in rainfed region, 6.12 in HAU farm and 10.97 in irrigated region.The two sources of energy consumed during processing of pearl millet were manual(8%) and electrical energy(92%).as electrical and human energy. The value of Σαi came out to be more than one in case of rainfed, irrigated region and HAU farm which means increasing return to scale or benefit to the farmers using Cobb-Douglas.