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Subject: Processing and Food Engineering × Author: Aggarwal, Kanika × Start date: 1970 × Type: Thesis × Thesis Type: M.Tech. ×
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    Studies on the impact of vacuum and nitrogen flush packaging on natural ageing of basmati rice
    (Punjab Agricultural University, Ludhiana, 2022) Aggarwal, Kanika; Mittal, Tarsem Chand
    The present research was done to study the impact of vacuum and nitrogen flush packaging on natural ageing of basmati rice. Vacuum and Nitrogen flush packaging is becoming increasingly common. Vacuum packaging is considered to be beneficial for basmati rice storage as it can effectively retard the rice deterioration. Whereas, nitrogen is used as a filler gas to maintain the shape of pack by avoiding packaging collapse due to dissolving of carbon dioxide into the food product. It prevents collapse of package because it is less soluble in fat and water. So, these enable the significant extension in shelf life of product. Storage of the basmati rice in different packaging material, under different conditions, at different period of time and temperatures affects its physicochemical, cooking and textural properties. Two basmati rice varieties (Pusa Basmati 1121 and Pusa Basmati 1718) were stored in three different packaging materials using three different packaging methods for six months under ambient conditions. Packaging materials used were triple layer vacuum packaging material (Pe + Adhesive + Evoh + Adhesive + Pe) (TLM 95 gauge); low density polyethylene (LDPE 100 gauge) and laminated aluminium foil packages (APM 100 gauge). About half kg of Pusa Basmati 1121 paddy and Pusa Basmati 1718 was filled in these bags. Total six bags of each type were accordingly filled. These bags were normal sealed, vacuum packaged and nitrogen flushed. Samples were drawn from each bag at an interval of one month and assessed for various quality parameters like changes in cooking, physicochemical and textural properties during storage. On storage the cooking parameters like optimum cooking time and solid loss in gruel decreases whereas cooking coefficient, water absorption ratio and volume expansion ratio increases. The moisture content, amylose content decreases while aroma, hardness and other textural properties increases with increase in storage period. Storage in triple layer vacuum packaging material under vacuum conditions was founded to be the best to maintain a better quality.