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ThesisItem Open Access THERMAL PERFORMANCE AND TECHNO- ECONOMIC ANALYSIS OF PASSIVE MILK CHILLING UNIT(ICAR-SRS-NDRI, KARNAL, 2022) SOUMYADIP DEY; MENON REKHA RAVINDRAThe study was proposed to analyze the thermal and thermodynamic performance and to evaluate various economic parameters of a phase change material (PCM) based novel milk chilling system which could initiate the cold chain in the milk supply from the point of production. The temporal variation of milk and PCM temperature and milk quality parameters, for a duration of 5 h were investigated. The economic figures computed included the life cycle cost and various other financial figures of merit of the milk chilling system including payback period (PBP), net present value (NPV) and benefit-to-cost (B/C) ratio. Also, the chilling cost per litre of milk and the PBP, NPV and B/C of photovoltaic (PV) arrangement was estimated. Profiling of the milk temperature at different filling volumes (0.5 – 5.0 L at increments of 0.5 L)revealed that the minimum temperature for any volume of milk was reached within 15 –30 min of storage in the pail. The pail was capable of chilling all volumes of milk to sub 10°C and maintaining the minimum temperature for about 3 – 4 h without significant rise. ThepH (6.7 ± 0.1) and acidity (0.15 ± 0.1 % lactic acid) remained fairly constant during its chillingcum storage in the pail for 5 h. The methylene blue reduction time dropped slightly fromaround 5h to 3h and the standard plate count increased significantly from roughly 6 thousandto 2 lakh cfu/ml when milk volume was increased from 0.5 L to 5.0 L. Nevertheless, milkquality remained “good” as per the Bureau of Indian Standards. PCM temperature profile shedlight on the fact that the PCM was almost completely discharged within 30 min of operation,exhibiting its superior heat transfer capacities. Performance study of the charger unit forcharging repeat pails showed a gradual decrease in charging time approximately from 69 minto 43 min; while, energy consumption dropped from 0.25 kWh to 0.15 kWh with running timeof the charger. Examination of hourly and monthly variation of coefficient of performance(COP) seconded the established fact that COP is inversely proportional to the ambienttemperature. Also, COP and exergetic efficiency for the vapour compression refrigerationcycle was found to be low, 1.26 and 0.22, respectively, revealing scope for system designimprovement. Both grid electricity and solar power run charger performance depicted similartrend lines. Life cycle cost of the solar powered milk chilling system was around ₹ 1.27 lakh,while for the grid powered milk chilling system, it was around ₹ 1.61 lakh. The first cost ofthe PV electricity based milk chilling system (₹ 1.46 lakh) was more than the grid electricitybased milk chilling system (₹ 1.11 lakh) owing to high capital costs but the accrued benefitsof redeemed electricity cost reduced the life cycle cost. Chilling cost per litre of milk wasestimated as ₹ 0.44 and ₹ 0.55 for the solar and the grid powered unit, respectively.ThesisItem Open Access COLD PLASMA-HURDLE TREATMENT FOR EXTENDED SHELF-LIFE OF PANEER(ICAR-SRS-NDRI, KARNAL, 2021) VIPIN CHANDRA JEENGAR; P. HEARTWIN AMALADHASCold plasma (CP) is a novel non-thermal technology having potential to inactivate the surface microflora of food products. The main aim of the study was to harness the potential of CP and hurdle technologies to extend the shelf-life of paneer. Paneer was prepared from cow milk containing 3.5% fat and 8.5% solids-not-fat. The milk was heated to 95°C for 5 min, cooled to 70°C, coagulated using 1% citric acid solution and the whey was drained to get chhana. The chhana was pressed into paneer in a manual press to moisture levels of <55% and >55%, and the paneer thus obtained was cut into cubes of 222 cm size. The paneer cubes were treated with CP generated at 25 kV DC applied voltage with current flow in the range of 0.01-1.0A and 680 mm of Hg of vacuum. The CP chamber was made up of SS316 having a volume of 22 L, while the oil immersion type vacuum pump used had a capacity of 1 hp. Paneer was CP treated at exposure times of 3, 5 and 8 min, keeping moisture (water activity) as the hurdle. It was contemplated to destroy the microorganisms, while maintaining minimum moisture loss from paneer. Paneer cubes showed moisture loss of 4.5-4.9% after 3 min of CP treatment, while 5.8 to 6.2% and 5.7 to 7.0% loss of moisture was observed after 5 and 8 min treatment, respectively. CP treatment resulted in reduction of total plate count (TPC) to 4.0±0.42, 3.15±0.21 and 3.0±0.15 log cfu/g after 3, 5 and 8 min treatment respectively from the initial population of 4.84±0.39 log cfu/g at <55% initial moisture content. In comparison, at initial moisture content >55%, the count reduced to 3.97±0.29, 3.18±0.16 and 3.0±0.18 log cfu/g after 3, 5 and 8 min treatment from the initial population of 5.13±0.19 log cfu/g. At both moisture levels, CP treatment resulted in inactivation of yeast and moulds. Based on various physicochemical and textural analyses, it was observed that there was no effect of CP treatment on whiteness index (WI) but hardness increased with exposure time. Paneer with >55% inital moisture content had relatively less hardness. Paneer with >55% initial moisture content and 5 min of CP treatment was optimized using L8 (4121) Taguchi orthogonal array design and used for shelf-life evaluation. After 9 days of atmospheric packaging, CP treated paneer had TPC of 4.09 and 3.97 log cfu/g at refrigerated and frozen conditions as compared to 5.07 and 4.69 log cfu/g, respectively in untreated paneer. In CP treated paneer, yeast and mould counts were 2.7 log cfu/g when stored in refrigerated condition while no detectable growth was observed in frozen condition. Comparatively, in untreated paneer, 3.2 and 2.9 log cfu/g population was observed in refrigerated and frozen conditions. Free fatty acid (FFA) content of untreated paneer stored in refrigerated condition increased from 1.24 to 2.99 μ.eq/g after 9 days, while the increase in CP treated paneer was relatively higher at 3.21 μ.eq/g. In frozen condition, the rate of increase in FFA of untreated paneer after 9 days was relatively lower at 1.29 to 1.79 μ.eq/g. In comparison, for CP treated paneer stored under refrigeration for 9 days, the increase in FFA content was 1.22 to 2.01 μ.eq/g. TBARS value of CP treated paneer increased at relatively lower rate than that of untreated paneer under both refrigerated and frozen conditions. Similarly, vacuum-packaged paneer cubes also manifested increase in hardness, FFA and TBARS content during storage, while WI decreased. Also, it was observed that the rate of physicochemical and textural changes was slower in paneer cubes packaged in vacuum condition as compared to those stored under atmospheric packaging in refrigerated condition. Also, CP treated paneer samples had better microbiological quality than that of untreated paneer after 9 days of refrigerated and frozen storage when packaged under normal atmospheric and vacuum conditions.ThesisItem Open Access PERFORMANCE EVALUATION OF THERMINOL 55 BASED ALUMINA-DOPED ZINC OXIDE NANOFLUID IN TUBULAR HEAT EXCHANGER(ICAR-SRS-NDRI, KARNAL, 2022) SOMVEER; F. MAGDALINE ELJEEVA EMERALDEnergy efficiency is the prime goal of the modern industrial world. Energy can be saved by using synthetic oil in place of water for heat transfer applications. Synthetic oils along with addition of nanoparticles (NPs) can be used as a heating medium. Addition of NPs reduces specific heat of synthetic oils and improves its thermal conductivity. Therminol 55 is a synthetic oil which has operating temperature up to 290°C. There are different methods of NP synthesis such as chemical, co-precipitation, sol gel method etc. Biogenic method which uses animal-based products for synthesis of NPs is cost effective and environment friendly. Zinc oxide (ZnO) NPs are in best amalgamation with Therminol 55. The alumina doping with ZnO NPs (AZO) result in better heat transfer properties of Therminol 55 based nanofluids (NFs). This study aimed to investigate the biogenic synthesis of NPs, their characterization, preparation of Therminol 55 based ZnO and AZO NFs, their characterization for thermo-physical properties and performance evaluation using tubular heat exchanger for milk. For biogenic synthesis of NPs, cow urine was used as reducing, capping and stabilizing agent which reduced aluminium nitrate nonahydrate and zinc nitrate hexahydrate to AZO NPs. The purity of synthesised NPs was confirmed by UV-vis spectroscopy, FTIR and SEM-EDS. The synthesised ZnO and AZO NPs showed UV-vis absorption peaks at 377.1 and 374.5 nm, while their energy band gap values were 3.26 and 3.37 eV, respectively. The hydrodynamic diameters of ZnO and AZO NPs were 215.42 and 191.17 nm, while the XRD analysis revealed crystal size of 12.29 and 9.20 nm, respectively. The visual inspection study revealed good stability of NFs up to 24 h as the zeta potential values of ZnO NFs (-44.35 mV) and AZO NFs (-39.42 mV) were below -30 mV. AFM images revealed lesser roughness of AZO than ZnO NPs. The spherical particles having size of 17.40 nm (ZnO NPs) and 12.42 nm (AZO NPs) was observed from SEM images. The Therminol 55 based ZnO and AZO NFs were prepared at 0.1, 0.2 and 0.3 vol.% using stearic acid (1:1) as surfactant for further analysis. Both density and viscosity of NFs showed decreasing trend with increase in temperature but increased with increase in concentration of NPs. Additionally, AZO NFs showed higher thermal conductivity and relative coefficient of enhancement than ZnO NPs, which increased with temperature and concentration of NPs. The AZO NFs showed a maximum increase of 30, 19.98 and 22.63% for convective heat transfer coefficient, overall heat transfer and energy efficiency, respectively when compared with Therminol 55. Additionally, the maximum reduction in energy consumption after utilizing ZnO and AZO NFs was 3.26 and 5.40%, respectively. It is concluded from the present study that AZO NFs possess better heat transfer properties resulting in reduction in energy consumption than ZnO NFs and Therminol 55 for heating milk in a tubular heat exchanger.ThesisItem Open Access SCALE UP DESIGN OF ELECTRIC BASED MILK HEATING SYSTEM(ICAR-NDRI, KARNAL, 2022) RAHUL KUMAR; CHITRANAYAKIndia is largest producer of milk in the world contributing 23 percent of the global milk production with an average production of 198.4 million tonnes in 2019-20 (NDDB). About 65% of milk is handled by small scale milk processor and 35 % goes to organized sector. The quality of the milk processed at unorganized sector is not much good because of the unavailability of milk processing equipment for small scale processing and availability of such equipment’s which is not affordable for small scale processing i.e. use of boiler sometimes is not feasible as it requires high initial investment. With this view Electric based milk heating system was designed and fabricated. Preliminary trials were conducted to confirm the feasibility of the system. Performance of the system was evaluated by heating milk from 4 to 90°C by using 3 paired heaters and 5 paired heaters for utilising different capacity of milk (10 L, 20 L, 30 L, 40 L, and 50 L) and cooling from 90°C to 37°C by natural cooling and by circulation of tap water. Performance parameters were taken as heating rate, cooling rate, temperature distribution, temperature profile and energy consumption. Time required to heat milk from 4°C to 90°C for capacity 20 – 50 L was observed to be 76 min to 151 min by using 3 paired heaters and 56 min to 106 min by using 5 paired heaters. Heating Rate and cooling rate for 20 L to 50 L using different paired heater was found to be 1.32 – 0.57 °C/min and 0.88 – 0.61 °C/min respectively. Localized heating on the vessel surface was reduced because agitator helped in proper mixing and better distribution of heat in complete vessel. Temperature gradient and energy consumption was found to be in range 0 – 1.30°C and 4.65 to 9.91 kWh for 20 L to 50 L capacity respectively.ThesisItem Open Access Encapsulation of Lactobacillus rhamnosus by Electrospinning Process(ICAR-SRS-NDRI, KARNAL, 2021) HARSHVARDHAN BALKRISHN KULKARNI; P. Heartwin AmaladhasProbiotics are microorganisms that provide the host with a number of adaptive health benefits. When consumed along with food or otherwise, they adhere to the intestinal wall of the host and suppress the unwanted microflora present there. Probiotic microorganisms are significantly destroyed in the food during storage and in the harsh digestive conditions of stomach. Therefore, protecting probiotics by converting them into more resistant and stable form is important. The present study is focused on encapsulation of Lactobacillus rhamnosus by electrospinning technique. As this technique is voltage driven, to combat the viability loss, suitable wall material along with prebiotics and lyoprotectants were used. Along with prebiotics, three different lyoprotectants were also evaluated. The properties of feed solutions such as viscosity, surface tension, density, electrical conductivity, and jet velocity were determined. These properties are required to compute the dimensionless Deborah (De), Ohnesorge (Oh), Rayleigh (Re) and Weber (We) numbers, which decide the electrospinnability of feed solutions. The morphology of electrospun fibres was analyzed by field emission gun scanning electron microscopy (FEGSEM) and atomic force microscopy (AFM). The interactions between prebiotic, lyoprotectant and probiotic were studied by Fouriertransform infrared (FT- IR) spectroscopy. On the basis of initial trials and the morphology of fibres obtained, applied voltage of 18 kV, flow rate of 0.75 mL/h and distance between spinneret to collector of 10 cm were selected. The survival rate of L. rhamnosus in electrospun fibres, with and without lyoprotectant, was determined. Significantly (p<0.05) higher survival rate of L. rhamnosus in electrospun fibres was observed with the incorporation of lyoprotectant. The survival of L. rhamnosus with and without lyoprotectant was 10.42 to 11.15 log cfu/mL and 9.60 to 10.15 log cfu/mL, respectively depending on the process conditions. IMO was selected as the preferred prebiotic for optimization trials. The optimization of electrospinning process for encapsulation of L. rhamnosus was done by the central composite rotatable design (CCRD) of Response Surface Methodology (RSM). The independent variables were concentration of prebiotics (20, 30 and 40%) and type of lyoprotectant (trehalose, sucrose and lactose), while the response factor was survival (log cfu/mL) of L. rhamnosus in the electrospun fibres. IMO as prebiotic and trehalose as lyoprotectant had a highly significant (p<0.005) improvement on the viability. Storage study of L. rhamnosus in electrospun fibres was done at 4℃ for 15 days. Curd was prepared using L. rhamnosus encapsulated under optimized electrospinning conditions, and its physicochemical quality was compared with that produced by control. The fermentation activity (pH and acidity) was evaluated at select intervals. The incubation period of curd was found to be 7-8 h at 37±1℃. The population of L. rhamnosus in curd prepared using L. rhamnosus loaded in electrospun fibres was found to be 9.2 log cfu/mL, while it was 8.8 log cfu/mL for control. The rate of increase in acidity of control (curd) was observed to be slightly higher than that fermented using encapsulated probiotic but the viability count of L. rhamnosus in this curd was higher than that of control. Based on the results, it was concluded that with suitable prebiotic and lyoprotectant, electrospinning could be an effective technique to encapsulate probiotic microorganisms such as L. rhamnosus and to achieve higher viability during storage.ThesisItem Open Access EFFECT OF THERMAL AND CRYOPROTECTANTS ON ENCAPSULATION OF LACTICASEIBACILLUS RHAMNOSUS BY SPRAY AND FREEZE DRYING(ICAR-SRS-NDRI, KARNAL, 2022) MANISHA KUMARI; P. Heartwin AmaladhasProbiotics are live microorganisms that help to maintain the natural balance of microflora in the intestine and are commercially marketed across the world. Lacticaseibacillus rhamnosus is a rod-shaped mesophilic probiotic that has potential health benefits including prevention of diarrhea, reduction of blood cholesterol, immunity improvement, etc. As per Food Safety and Standards Authority of India (FSSAI), the concentration of live probiotic bacteria per serving size of the product should be >108 CFU/g at the time of consumption to achieve the intended health benefits. Encapsulation of L. rhamnosus helps in improving the viability, controlled and targeted release, ease of handling and application in foods. For encapsulation of L. rhamnosus, spray and freeze drying can be adopted. In this study, thermal-protectants such as trehalose, sucrose and whey protein isolate (WPI) were used during encapsulation of L. rhamnosus by spray drying, whereas trehalose, maltodextrin and myo-inositol were used as cryoprotectants for freeze-drying. Pullulan and isomalto-oligosaccharides (IMO) were utilised as the major wall material and prebiotic, respectively. During freeze drying, the wall materials along with bacteria were initially frozen to -80°C and then dried for 18-20 h under 0.002 mbar vacuum. In spray drying, the inlet and outlet temperature of air were 170°C and 70°C, respectively. After encapsulation, the encapsulates were analysed for their morphological and physical properties using FESEM, AFM, FTIR, DSC and fluorescence microscopy techniques. The effectiveness of encapsulation by the two drying methods was evaluated by determining the viability, survival rate, acid and bile salt tolerance and storage stability. Taguchi orthogonal array design was used for optimizing the spray and freeze drying conditions for encapsulation of L. rhamnosus. The optimal conditions of freeze drying of L. rhamnosus were of 14% pullulan, 30% IMO as prebiotic and 20% myo-inositol, respectively. In comparison, for spray drying, pullulan, IMO and WPI were the optimal wall materials for encapsulation at concentrations of 14, 30 and 20%, respectively. The highest survival rate of 90.8% and 86.73% were obtained for freeze and spray drying, respectively. After 45 days of storage at -18°C, the freeze-dried encapsulate of containing 30% IMO and 20% myo-inositol had viability of 8.2 log CFU/g. Similarly, after 45 days of storage at -18°C, the viability of spray-dried encapsulate of L. rhamnosus containing 30% IMO and 20% WPI was 7.83 log CFU/g. The average length and width of probiotic culture was found to be 2.25 and 1.1 μm, respectively from FEGSEM images. Rod-shaped particles with flake like structure were obtained for freeze-dried microcapsules. Live/dead cell distinctions in freeze-dried L. rhamnosus using fluorescence microscopy revealed that the major population appeared to be live. The FTIR spectra of encapsulates of L. rhamnosus did not manifest the typical peaks of proteins from the probiotic, suggesting that they were adequately encapsulated within the wall materials. The DSC thermogram revealed shifting of melting peaks to lower temperature due to interactions between the probiotic and wall materials. BET surface area analysis of freeze-dried L. rhamnosus revealed the surface area as 0.44 m2/g, average pore diameter as 29.78 nm and total pore volume as 0.003 cm3/g. The adsorption-desorption isotherms resembled the Type II isotherm. The lowest cell death rate and highest storage stability of L. rhamnosus were obtained in the encapsulates spray- and freeze-dried with 30% IMO along with 20% WPI and 20% myo-inositol, respectively. When the encapsulated probiotic containing myo-inositol and WPI was inoculated in skim milk, it reduced the pH of milk below 4.9 after 12 h of fermentation at 37°C and dahi was formed. The encapsulated L. rhamnosus showed viable count of > 8 log CFU/g at simulated GI conditions.ThesisItem Open Access DESIGN AND DEVELOPMENT OF CONVEYING CUM COOKING SYSTEM FOR RASOGOLLA(ICAR-NDRI, KARNAL, 2022) PARAMESWARI P L; P. BARNWALRasogolla, the king of Indian sweets, is a soft, spongy and chewy ball made of cow milk Chhana. Cooking and conveying are important unit operation in Rasogolla preparation. A hybrid heating system for Rasogolla with scotch and yoke mechanism for conveying balls was developed at Dairy Engineering Division, ICAR-NDRI, Karnal. The present study was undertaken to develop screw conveyor-based conveying cum cooking system for Rasogolla. Thermic oil is a better alternative to steam in indirect heating systems. Thermal performance evaluation studies were conducted on a thermic fluid-based prototype system with electric heating. Total heat load, heating rate, heat loss and thermal efficiency was evaluated with different combination of thermic fluid and heating element. Screw conveyor-based conveying cum cooking system was fabricated based on the design calculations. Electric heating elements of 0.5 kW and 2 kW was used as heating source in the developed system. Electric heating helps in easy temperature control and uniform heating with high overall efficiency. U shaped jacketed trough type screw conveyor was employed for cooking the product during course of conveyance. An insulation of 1.2 cm thickness was given with glass wool. The performance evaluation of the fabricated system is carried out based on the design obtained from response surface methodology. The effect of mass of ball (6, 9 and 12 g) and screw speed (5, 10 and 15 rpm) on various responses like cooking time, sphericity, L*, whiteness index, springiness, percentage absorbed sugar, expansion ratio and overall acceptability were found significant (p≤0.05). The cooking time, sphericity, L*, whiteness index, springiness and overall acceptability of product at optimised parameter are 18±1.15 min, 0.97±0.005, 77.76±1.40, 73.98±1.61, 0.19±0.03 and 8±0.00 respectively. The predicted values were compared with experimental values by student’s t-test and found non-significant. The fabricated conveying cum cooking system may effectively use by small and medium scale entrepreneurs.ThesisItem Open Access STUDIES ON WHEY DRAINAGE CHARACTERISTICS DURING PANEER PRODUCTION(ICAR-NDRI, KARNAL, 2022) MANOJ KUMAR K N; P.S. MINZPaneer is a heat acid coagulated popular indigenous product of India. Traditional paneer production process involves applying weight for whey removal which requires around 30-60 minutes. Pneumatic based pressing systems are available which can perform pressing in shorter time 10-15 min, but they are of large capacity and requires additional equipment like compressor, air filter, compressed air pipelines and control unit. In the present research work, whey drainage characteristic during conventional and centrifugal process during paneer production process was determined. The process parameters for centrifugal process were spin speed (300, 400 and 500 rpm) and spin time (5, 10 and 15 min). The moisture content in paneer was in the range of 47.62-54.56 %, 46.4-52.22 % and 44.78-51.08 % for different spin speeds 300, 400 and 500 rpm, respectively. One of the limitations of this method was in obtaining paneer block of definite shape and size. Two hoop configurations (cylindrical and square) were designed, fabricated and integrated with the rapid whey removal system. For performance evaluation experiments were designed using response surface methodology with two factors milk quantity (5-10 kg) and spin time (2-10 min). The various responses studied were moisture content % (top, middle and bottom layer), yield (%), geometrical parameters, colour attributes (CIE L*, a*, b* and whiteness index) and textural parameters (Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess, Chewiness and Resilience). Optimum spin time for paneer production using rapid whey removal system was 2.5 min. It was established that paneer pressing can alternatively be carried out using centrifugal method and both cylinder and square hoops were found suitable.ThesisItem Open Access EFFECT OF THERMO-PHYSICAL AND MECHANICAL PROPERTIES ON STORAGE STABILITY OF GULAB JAMUN AND CHEESE PURI MIXES(ICAR-SRS-NDRI, KARNAL, 2022) PUSHPRAJ KUMAR; F. MAGDALINE ELJEEVA EMERALDGulab jamun and cheese puri are very famous milk-based food products, throughout the Indian subcontinent. These products have limitations in terms of shelf-life due to highly perishable raw ingredients. To resolve this concern, ready-to-cook powders were formulated, which have a longer shelf-life and provide ideal storage conditions over time. In the present study, gulab jamun and cheese puri mix powders were formulated by dry blending of different ingredients in appropriate proportions. An attempt was made to quantify the engineering properties such as physical, thermal, flow and microstructural properties and effect of different level of moisture content on these properties was observed. An accelerated storage study was performed to know the effect of packaging materials on deteriorative reaction kinetics for gulab jamun and cheese puri mixes at different moisture levels. The density of powder is primary property influencing other secondary properties such as flowability and porosity. Bulk density, tapped density and particle density value of gulab jamun mix were 443.08, 692.83 and 1412.71 kg/m3, respectively, while for cheese puri mix, it was 512.84, 736.97 and 1519.83 kg/m3, respectively. Bulk and tapped density showed a positive correlation with moisture content and increased significantly with increased moisture content for both powder mixes. Based on the Hausner’s ratio and Carr's index, both powders were classified under very poor to poor flow category. Morphology of particles was analysed using SEM and quantified using shape description factors. Agglomerated particles with wrinkle surfaces attributed to skim milk powder and smooth, spherical starch granules were observed at higher magnification. Shining on the surface of particles was attributed to presence of ghee in both gulab jamun and cheese puri mixes. X-ray diffraction showed high characteristic peak of α-lactose crystalline and amorphous starch for mixes of 10% m.c. compared to 5% m.c. FTIR peaks confirm the presence of moisture, fat, lactose, and other carbohydrates in gulab jamun and cheese puri mixes. During storage, overall colour change and moisture gain kinetics followed zero-order reaction. A higher reaction constant was observed in LDPE packaging material as compared to PET laminate. Browning index (non-enzymatic browning) was high and low for 10 and 5% m.c. powder mixes packaged in LDPE and PET laminate, respectively. Structural modification such as agglomeration, and leakage of free fat on the surface was observed in SEM images. Major changes in the functional group such as crystallisation of lactose, denaturation of protein and fat oxidation was observed in FTIR absorption band, while XRD showed increase in crystallinity index of powder in LDPE and PET laminate at higher moisture levels. The information available from storage study could help in selecting suitable packaging material and appropriate compositional formulations of mixes.
