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ThesisItem Restricted The Development of whey based guava Juice Drink(Department of Food Sciece & Technology College of Agriculture PAU, Ludhina, 1997) Gill, Vikas Singh; Grewal, K. SThesisItem Restricted Processing of selected varieties of Punjab Potato (Solanum tuberosum) to produce flakes and flour using hot air drying(PAU Ludhiana, 2013) Shweta Goyal; Mahesh KumarInvestigation were carried out to produce flakes and flour from potatoes. Two popular variety of potatoes in the state of Punjab namely Kufri Pukhraj and Kufri Jyoti were selected for this purpose. The raw potatoes procured from the local vegetable market were peeled, boiled in a microwave. A mash was produced by crushing boiled potatoes followed by dipping in 0.2%KMS solution for 1 hour to remove the sugars. The drained mashed potatoes were dried at 50°C, 60°C & 70°C in the layers of 5, 6 & 7 mm. The prepared mash was also dried in a solar dryer. It consumed about 900-1290 min to dry at 50°C & 70°C. Effective moisture diffusivity varied between 1.43x10-10 & 3.98 x 10-10 m2/sec for tray dried sample in comparison to 2.79 x 10-10 to 4.39x10-10 m2/s for solar dried. The prepared flakes were grounded to produce the flour that was stored in HDPE and LDPE pouches, Al laminate & glass bottles and kept at room temperature. The parameters like moisture content, colour, NEB, flavor etc. were estimated at regular interval of 15 days. The process parameters, temperature & thickness were optimized by RSM technique for the responses, namely rehydration ratio (RR), shrinkage ratio (SR), reducing sugar, swelling index (SI), starch content, colour (L value) and overall acceptability (OA). The vital values of these parameters were 1.83-2.8 (RR), 0.76-1.2 (SR), 0.012-0.189 (reducing sugar), 1.52-2.14 (SI), 5.82-6.45 (starch content), 47.4-53.12 (L value) and 7.06-7.52 (OA) respectively. The optimized values of temperature & thickness lie in the range of 61.27-58.44°C & 6.56-5.86 mm respectively for tray & solar dried, Kufri pukhraj & jyoti potato. From the study, it was concluded that the log model showed high adequacy of fit & best result was obtained for laminate packed potato flour.ThesisItem Open Access STUDIES ON DRYING BEHAVIOUR AND QUALITY OF GARLIC (Allium sativum L.) USING HYBRID DRYING TECHNIQUES(PAU Ludhiana, 2013) Jaspreet Singh Grewal; M. S., AlamInvestigations were carried out to study the drying kinetics of garlic slices i.e 3mm size for selected hybrid drying techniques, convective-cum-microwave (CCM) and fluidized-cum-microwave (FCM). The experiments were conducted using completely randomized design (CRD) by varying drying parameters viz. KMS concentration (0.1-0.5 %), drying air temperature (55-75°C) and microwave power level (810-1350 W). The garlic slices were dried to 63(±1) % d.b moisture content by convective tray drying/fluidized bed drying and further dried up to 6(+1) % d.b by microwave drying. Five empirical models were fitted to the kinetics data of convective, fluidized and microwave drying and their adequacy of fit was investigated. Response surface methodology (RSM) was employed for optimization of drying process parameters for CCM and FCM drying using 3-factor Box-Wilson design. Optimization was done on the basis of minimum drying time, specific energy consumption, shrinkage ratio, texture (hardness), non enzymatic browning, maximum rehydration ratio, colour (L-value) and overall acceptability. Dried garlic flakes developed under optimized drying process conditions for both the hybrid drying techniques were packed in three packaging material (Aluminum, LDPE and HDPE bags) and stored under ambient condition (220C to 320C temperature, 45 to 55 % RH). In order to develop garlic flakes, the total drying time varied from 115 to 187.17 and 48 to 72.17 min for CCM and FCM drying respectively. The average effective diffusivity increased with increase in drying air temperature and power level. Among various models checked for their adequacy of fit to the experimental data of drying, the Two term exponential model for convective tray drying, logarithmic model for both fluidized bed and microwave drying were found to be the best fitted model representing the drying kinetics. The optimized drying process parameters obtained were: 0.5 % KMS concentration, 59.41ºC temperature and 810 W power level; 0.1 % KMS concentration, 63.92ºC temperature and 810 W power level for CCM and FCM drying respectively. The dried garlic flakes packed in Aluminum packs was adjudged to be the during three months storage periodThesisItem Open Access OPTIMIZATION OF MODIFIED ATMOSPHERE PACKAGING FOR CUCUMBER (Cucumis sativus L.)(PAU Ludhiana, 2013) Kandale Pallavi Uttamkumar; Preetinder KaurThe present study was undertaken to optimize Modified Atmosphere Packaging (MAP) for cucumber (Cucumis sativus L.) to obtain the maximum shelf life on the basis of quality attributes and sensory evaluation during the storage study experiment. Respiration and transpiration rates of cucumber at different temperatures viz. 5, 10, 15°C and ambient (18.6°C) were determined. The respiration rate was described assuming the combined type of inhibition in the enzyme kinetics model. Arrhenius relationship was used to explain the temperature dependence of respiration rate, respiratory quotient and transpiration rate of fresh cucumber. A theoretical analysis for design of MAP for selection of appropriate packaging film was carried out by matching the data obtained in respiration study with the permeabilities of commercially available packaging films. Cucumber was packed in LDPE and stored under different conditions such as film thickness: 100, 150, 200 gauge; package fill weight = 200, 300, 400g; level of perforations: 0, 2, 4; storage temperature: 5, 10, 15°C. The qualitative analysis of cucumber throughout the storage study was done in terms physiological loss in weight, total colour difference, firmness, total chlorophyll, and ascorbic acid. Sensory evaluation was done on the basis of visual appearance, odour rating and water accumulation. The study also revealed that the low temperature storage better retained the quality and quantity of fresh cucumber during its storage. MAP along with low temperature storage helped in enhancing shelf life of fresh cucumber upto 28 days. The optimized conditions obtained for shelf life extension of cucumber under MAP by using response surface methodology was temperature: 6.10°C, film thickness: 135.01 gauge, fill weight: 274.61 g, perforations: 0 and the expected shelf life of fresh cucumber at optimized conditions was 21 days.ThesisItem Open Access Drying And Viscoelastic Characterisation Of Sand Pear Slices(Punjab Agricultural University ;Ludhiana, 2004) Mahesh Kumar; Ghuman, B.S.ThesisItem Open Access Impact of supplementation of broccoli products (Brassica oleracea L var italica plenck) on blood glucose and lipid profile of non-insulin dependent diabetics(PAU, 2014) Madhu; Kochhar, AnitaNinety non-insulin dependent male diabetics in the age group of 40-60 years were selected. Fresh floret and leaves of broccoli were washed, blanched, dried, powdered and chemically analyzed for nutritional composition. Ten products, five with broccoli floret and five with broccoli leaf powder namely Missi Roti, Vegetable Dalia, Dhokla, Channa dhal and Barley snacks were developed and evaluated organoleptically. Incorporation of broccoli floret powder at 5-15% and broccoli leaves powder at 5-10% was highly acceptable in all five products. The selected subjects were divided into three groups I, II and III, each group having thirty subjects. The subjects of group I was given no treatment, group II was given 10 gm of broccoli floret and group III was given 10 gm of broccoli leaf powder in form of missi roti for a period of 3 months along with nutrition counselling. Subjects were imparted nutrition education regarding the disease, its dietary management, health benefits of broccoli and physical exercise. The mean energy, carbohydrates, protein and fat intake decreased significantly (P≤0.01) in the subjects of group II and III and a non significant decrease (P≤0.01) was seen in the subjects of group I. Significant (P≤0.01) percent reduction was observed in fasting blood glucose level by 17.2 and 11.7, post prandial glucose level by 14.1 and 11.9, total cholesterol 8.4 and 9.5, triglycerides 10.7 and 6.2, LDL-C 11.1 and 8.0, VLDL-C 10.5 and 9.4, and an increase in HDL-C 7.3 and 3.7 in the subjects of group II, and III . The ratio of total cholesterol to HDL-C reduced to 14.6, and 9.4 per cent and LDL- C to HDL-C reduced to 16.6 and 11.2 per cent in the subjects of group II, and III respectively whereas non significant changes were observed in the subjects of group I . There was also a significant decrease (P≤0.01) in the blood pressure of the subjects in group II and III and a non significant decrease (P≤0.01) was seen in the subjects of group I. There was a significant increase (P≤0.01) in KAP scores obtained by the subjects of group II and III and a non significant increase (P≤0.01) was seen in the subjects of group I. It can be inferred from the results that supplementation of brocoli floret and leaf powder along with nutrition counselling significantly improved the nutritional status of the diabetics.ThesisItem Open Access Simulated Transport Kinnow Packed In Polymeric Films(Punjab Agricultural University ;Ludhiana, 2001) Raghav, Pramod Kumar; Gupta, A. K.ThesisItem Open Access Modified Atmosphere Packaging Of Mangoes (Mangifera Indica L.) In Polymeric Films(Punjab Agricultural University; Ludhiana, 2002) Satish Kumar; Gupta, A. K.ThesisItem Open Access Osmo-Convective Dehydration Of Carrots (Daucus Carota L.)(Punjab Agricultural University; Ludhiana, 2005) Bahadur Singh; Gupta, A.K.