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Thesis

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2016 - 20202
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Subject: Processing and Food Engineering × Author: Sharma, Pallavi × Start date: 1951 ×
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    ThesisItemOpen Access
    Shelf life enhancement of sprout inherent bulb crops using irradiation
    (Punjab Agricultural University, Ludhiana, 2020) Sharma, Pallavi; Sharma, S. R.
    The present study was undertaken to study the effect of different irradiation doses on storage life of bulbs and minimally processed onion and garlic. Onion and garlic bulbs were irradiated within dose range of 0-0.2 kGy and stored under ambient conditions (Temp 25-35°C and RH 45-75%) whereas minimally processed onion and garlic i.e. onion rings and garlic cloves were irradiated within dose range of 0-2.5 kGy, packaged in polypropylene (PP), perforated polypropylene and vacuum packages and stored under ambient (Temp 25-35°C and RH 60-70%) and refrigerated (Temp 4-5°C and RH 70%) storage conditions. Physical and chemical quality parameters i.e. physiological loss in weight (PLW), rotting, sprouting, total soluble solids, firmness, ascorbic acid, pyruvic acid for onion, allicin content for garlic, microbial load and overall acceptability of both bulbs and minimally processed crops were determined and assessed for their keeping quality. Dose of 0.12 kGy was found to be the best in maintaining the marketable quality of onion bulbs for 3 months and garlic bulbs for 4 months with no sprouting and minimum PLW and rotting percentage under ambient storage conditions. Onion rings packaged in perforated polypropylene packages and irradiated with 1.5 kGy had shelf life of 20 days whereas garlic cloves packaged in polypropylene packages and irradiated at 1.5 kGy had shelf life of 77 days under refrigerated storage conditions. A computer program using C sharp language (C #) based on above quality parameters was also developed to access marketability of bulbs as well as minimally processed onion and garlic.
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    ThesisItemOpen Access
    Development of Oil Extraction Method from Kinnow Peel
    (Punjab Agricultural University, Ludhiana, 2016) Sharma, Pallavi; Tarsem Chand
    The study was conducted to develop an oil extraction method from kinnow peel on the basis of shredding of flavedo layer. Mechanical and Solar drying of peel was performed and drying kinetics and physico-chemical characteristics were evaluated. Oil was extracted from fresh peel either by using physical or hydrodistillation method alone or in combination whereas only hydrodistillation method was used in case of dried peel. Qualitative and quantitative analysis of the oil was done. It was observed that oil yield in physical method was 0.179% with a shredding efficiency and extraction time of 88.94% and 25 minutes respectively. The initial and final moisture content of kinnow peel was 316-354.80% and 7.06-7.4% respectively. Luminous intensity and yellowness of peel decreased significantly (p<0.05) in both mechanical and solar drying. Colour difference (∆E) of kinnow peel ranged from 15.33-18.36. Oil retention capacity, total phenols, flavanols, total antioxidant capacity and swelling index decreased significantly (p<0.05) on drying whereas water retention capacity and solubility increased. Highest oil yield was obtained from hydrodistillation from mechanically dried powder. Colour values of varied significantly (p<0.05) with respect to oil extraction method. Physically extracted oil showed highest redness (a) value and whereas highest yellowness (b) was shown by hydrodistilled oil from fresh peel. Saponification value, acid value, specific gravity, refractive index of oil ranged from 181.73-186.90 mg KOH/ g oil, 3.46-5.023 mg KOH / g oil, 0.803-0.856 and1.352-1.486 respectively.