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Development of steam boiling system for turmeric
(Punjab Agricultural University, Ludhiana, 2019) Sangha, Gursimran Singh; Mittal, Tarsem Chand
The design, development and performance evaluation of turmeric boiling system based on steam boiling technique was done during 2017-2019 at P.A.U Ludhiana. The study was conducted to investigate the effect of boiling parameters i.e steam pressure and holding time on quality, recovery, losses during boiling and color characteristics of polished rhizomes and ground powder. The effect of steam pressure and holding time was studied by varying the steam pressure from 10 psi to 20 psi and holding time from 0 minutes to 15 minutes. Each lot (5 kg) of rhizomes was boiled by varying the boiling conditions and another lot was kept as control sample. The rhizomes were dried by solar assisted dryer at a temperature of 60ºC. The final recovery of ground powder ranged from 17.93% to 21.32%. It was observed that heat treatment by steam application reduced the drying time and lead to final product with lower moisture content. The boiled turmeric was much superior to the control (unboiled) sample in every respect of quality, recovery and color characteristics. The data obtained at different treatment combinations was then analyzed to find the optimum boiling parameters for best quality product using regression analysis. Optimization was done using the response surface methodology in Design Expert software. The developed boiling system was then run on optimized set of boiling parameters. The holding capacity of system was 150 kg turmeric rhizomes. The pressure vessel was connected to a steam boiler by means of steam pipe. The developed vessel comprised of loading mechanism and unloading mechanism, pressure gauge, safety valve, steam release valve and steam distribution system. The steam distribution system helped in uniform spreading of steam within the loaded vessel. It was observed that the developed system helped to reduce the fuel requirement, aid in steam saving and reduced the overall time and labour requirement of the process. The developed system was run with optimized conditions of steam pressure and holding time (16 psi & 1.10 minutes). Product with maximum recovery (19.44%) and best color characteristics (L=53.65, a=15.42, b= 38.34) and maximum volatile oil (6.39%), curcumin content (4.18%) and oleoresin content (13.99%) was obtained.
Open Access
Optimization Of Microwave Assisted Multilayer Drying Of Bittergourd For Capacity Enhancement And Energy Conservation
(Punjab Agricultural University, Ludhiana, 2019) Ramandeep Kaur; Satish Kumar
Studies were carried out on optimization of microwave assisted multilayer drying of bittergourd (Momordica charantia). The drying of bittergourd was carried out by three different methods: Multilayer drying at 5 levels of loading densities (31-60 kg/m2) and air velocities, 2.6-5.41 m/s; Multilayer-cum-microwave drying at 3 power levels (300-600 W) and exposure time (8-24s) with pause time 30s; Multilayer-cum-customized microwave drying at 3 power level (300-600W), exposure time (8-24s) and air velocity (3-9 m/s) with pause time 20s. The drying parameters included moisture content, drying rate, temperature and relative humidity of outgoing air, product temperature, heat utilization factor and specific energy consumption. Quality attributes included rehydration ratio, shrinkage ratio, ascorbic acid, texture (hardness), colour, protein and overall acceptability. Multilayer drying of bittergourd with an initial moisture content of 91% wb was carried out at 60°C in mechanical drier (SATAKE) till it reached 7.05% db. Optimized result of multilayer drying was used for multilayer-cum-microwave drying; product was partially dried at optimized condition up-to 27% wb followed by microwave drying to 7.05% db. The drying time to reach equilibrium moisture content were found to be between 210 – 480, 190 – 213 and 185 -188 min for multilayer, multilayer-cum-microwave and multilayer-cum-customized microwave drying, respectively. The decline in drying rate increased with increase in air velocities, power level and exposure time whereas opposite trend was observed for loading densities. Maximum drying rate (15.25% db/min) was observed for multilayer-cum-customized microwave. Relative humidity of outgoing air and heat utilization factor decreased with drying time but opposite trend was observed for temperature of outgoing air and product. Page model showed the highest adequacy of fit for multilayer drying; Logarithmic model for multilayer-cum-microwave drying and Midli et al model for multilayer-cum-customized microwave drying. The effective moisture diffusivity (Deff) increased with increase in air velocity, power level, exposure time and decreased with increase in loading density. The highest Deff of 1.33×10-05m2/s was observed for multilayer-cum-customized microwave drying, which was 70% higher than multilayer drying. The optimum operating conditions for multilayer drying, multilayer-cum-microwave drying and customized microwave drying were 55.0 kg/m2& 5.0 m/s, 450W & 24s and 450W, 24s & 3.75 m/s, respectively. It was concluded that multilayer drying and multilayer-cum-customized drying resulted in capacity enhancement by 3.3 & 4.84 time more in compare to single layer drying. Alternatively it will resulted in saving drying time by 70 & 79.3% in respective methods. Overall multilayer-cum-customized microwave drying was found to be best method.
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Evaluation and optimization of quick freezing for minimally processed mango (Mangifera indica L.)
(Punjab Agricultural University, Ludhiana, 2019) Ankit Kumar; Gupta, Satish Kumar
Experiments were conducted to select the pre-freezing treatments for optimizing the process conditions for minimally processed quick frozen mangoes (cv. Dashehari and Langra) stored under deep freezing condition (-20°C). The process parameters selected were pre-freezing treatments (thermal and chemical) and thickness of packaging material. The pre-freezing treatments involved combination of thermal (hot water temperature: 40, 45 and 50°C and water dipping time: 30, 40 and 50 min) and chemical treatments (CaCl2 conc. 2.5 and 3.5%, w/v and malic acid conc. 0.5 and 1.0%, w/v). The independent variables for evaluation and optimization of the quick freezing were the size of mango cube (2x2, 2x4 and 2x6 cm), conveyor speed of quick freezer (0.25, 0.30 and 0.35 m/min) and internal air temperature (-18°C, -14°C and -10°C). The quality of samples was assessed with hardness, color parameters, total soluble solids, titratable acidity, ascorbic acid content, pH, sugars content, thawing time and overall acceptability. Based on the preliminary study, three pre-freezing treatments were selected for quick freezing and storage experiments i.e. PT1 (40°C/30min/3.5 CaCl2/1.0% malic acid), PT2 (45°C/50min/3.5 CaCl2/0.5% malic acid) and PT3 (50°C/50min/2.5 CaCl2/0.5% malic acid). The optimum operational parameters obtained for quick freezing were mango cube of 2 cm size, conveyor speed of 0.25 m/min with internal air temperature of -18°C. Corresponding to these optimum process parameters, the quality responses obtained were freezing time of 4.80 minute and freezing rate of 8.27°C/min. It was observed that during storage studies, the quality parameters like hardness, hue, chroma, titratable acidity, ascorbic acid content, thawing time and overall acceptability decreased while total color difference, total soluble solids, pH, total sugar, reducing and non-reducing sugar increased. Among all the experimental combinations, the minimally processed mango cubes of size 2 cm with pre-freezing treatment PT3 (50°C/50min/2.5 CaCl2/0.5% malic acid) and quick frozen at internal air temperature of -18°C along with conveyor speed of 0.25 m/min and packed in LDPE material of 300 gauge was found to be most suitable for storage of minimally processed frozen mangoes for 180 days in deep freezing condition with best results. Moreover, the mango variety Dashehari witnessed better value of quality attributes (hardness, reducing sugar, thawing time and overall acceptability) in comparison to Langra variety throughout the storage period.
Open Access
Design, development and performance evaluation of LHAassisted hybrid solar dryer for onion (Allium Cepa L.)
(Punjab Agricultural University, Ludhiana, 2018) Attkan, Arun Kumar; Alam, M.S.
The study was conducted to design, develop and evaluate LHA-assisted hybrid solar drying system. The 3D-CAD model of the hybrid dryer was designed and prepared in NX-8 CAD drawing software on the basis of design calculations. Experiments were conducted to test the developed low humidity air (LHA) system for its regeneration capacity using silica gel for regeneration temperature (60-100ºC), air velocity (3-5 m/s) and loading weight (1-3 kg) using three factors, three levels Box-Behnken design. The optimized regeneration process parameters obtained were 100°C regeneration temperature, 4.77 m/s air velocity and 1.73 kg loading weight resulting in 0.255 kg/hr of regeneration rate, 160 minutes regeneration time, 0.83 kWh power consumed by blower and 0.75 kWh power consumed by heater. In order to evaluate the developed dryer, drying experiments were conducted on onion slices by varying the drying air temperatures (50, 60 and 70°C), KMS pre-treatment (0.1, 0.3 and 0.5%) and loading weight (10, 20 and 30 kg). RSM was employed for optimizing the drying process parameters of onion slices for the developed hybrid solar dryer and found the optimized drying process parameters were 64.98°C drying air temperature, 10 kg loading weight and 0.5% KMS pre-treatment resulting in maximum pyruvate content, rehydration ratio, color L-value, overall acceptability and minimum drying time, color change and power consumed by blower and heater. Mathematical model was developed by writing the heat and mass balance equations for developed dryer. Eight thin layer drying models (Newton, Page, Modified Page, Exponential, Asympotic, Two-term exponential Wang and Singh and Logistic) were fitted to mass transfer data and their adequacy of fit was investigated. Page equation accurately describes the drying behavior of onion slices Six EMC models (Modified Exponential, Modified Halsey, Modified Oswin, Modified Chung-Pfost, Guggenheim-Andersonde Boer (GAB) and BET) were fitted to the EMC data to investigate the sorption behavior of onion slices. Modified exponential equation was found superior for explaining the sorption behavior of onion slices with in the selected temperature and relative humidity range. A computer program was written in VISUAL BASIC language to develop the model. The developed computer model showed close agreement between the measured and predicted values and was quite effective in predicting the drying behavior of treated onion slices with average % error of 9.31, 11.43% and 2.93% for moisture content, moisture ratio and product temperature respectively. The cost economics of the developed hybrid solar dryer was evaluated on the basis of benefit cost ratio (Rs. 1.49), breakeven point (101.96 kg) and payback period (0.092 year) of dried onion powder at selling price of Rs. 400/- per unit respectively. Overall, the developed hybrid solar dryer was found quite energy efficient, economically viable and capable in maintaining the quality of dried onion slices.
Open Access
Development of pectin-based bio nanocomposite films for food packaging
(Punjab Agricultural University, Ludhiana, 2018) Nitin Kumar; Preetinder Kaur
The present study was carried out to extract pectin from kinnow fruit peels and to assess its potential application in fabrication of pectin-based bio nanocomposite films. Pectin was extracted with nitric and citric acid and the effect of extraction time (30 to 60 min), temperature (60 to 80°C) and pH (1.5 to 2.5) was investigated on various physico-chemical properties of extracted pectin. The values of pectin yield, degree of esterification, intrinsic viscosity and molecular weight were higher in citric acid extraction of pectin as compared to nitric acid extraction. The extracted pectin and magnesium hydroxide nanoparticles were mixed with glycerol to develop bio nanocomposite films. The effect of pH (7 to 10) of the mix and sonication levels (20 to 100%) was significant on various film properties. At optimised levels of pH (9.80) and sonication (98.45%), the corresponding values of thickness, area, moisture absorption, tensile strength, elongation at break, water vapour transmission rate and gas transmission rate were 0.028 mm, 444.95 cm2, 5.51%, 4.44 MPa, 42.95%, 65.11 g m-2day-1 and 19.72 cm3 mm m-2day-1atm-1 respectively. The developed bio nanocomposite films had melting point of 7.38°C and glass transition temperature (-17.4°C). The film completely degraded in soil (25% M.C) 110 days and exhibited antimicrobial properties (inhibition zone = 7.89 mm) against E coli. The developed films were then compared with commonly used polymers (low density polyethylene and polypropylene) by packaging fresh cherry tomatoes (CV ) and storing under ambient (30°C, 61% RH) and low temperature storage conditions (10°C, 90% RH). The type of packaging material and storage conditions affected the physico-chemical parameters of the packaged produce viz. PLW, firmness, lycopene content, TSS and titratable acidity. The total cost of pectin-based bio nanocomposite films was estimated as Rs. 1075 per kg.
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Design and Evaluation of Modified Atmosphere Packaging for chillies (Capsicum annum)
(Punjab Agricultural University, Ludhiana, 2016) Grewal, Pawanpreet Singh; Ashok Kumar
The present study was undertaken to Design and evaluation of Modified Atmosphere Packaging (MAP) for chillies (Capsicum annum) to obtain the maximum shelf life on the basis of quality attributes and sensory evaluation during the storage study experiment. The design of modified atmosphere packaging (MAP) for fresh chilli required an adequate model for prediction of respiration rate as function of both temperature and gas composition. The work was done to study the respiration and transpiration rates of chillies (hybrid CH-1 and Bird‟s eye) at different temperatures viz. 5, 10 and 15°C. The respiration rate was described assuming the mixed model inhibition in the enzyme kinetics model. Arrhenius relationship was used to explain the temperature dependence of respiration rate and transpiration rate of chillies. The transient state equations were numerically solved by Runge-Kutta method for prediction of in-pack gases partial pressure and mathematical model was developed based on firmness and in-pack concentration. 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. Chillies was packed in LDPE and stored under different conditions such as film thickness: 100, 150, 200 gauge; package fill weight = 100, 150, 200g; level of perforations: 10, 15, 20; storage temperature: 5, 10, 15°C. The qualitative analysis of chillies throughout the storage study was done in terms physiological loss in weight, total colour difference, firmness, total soluble solids 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 chillies during its storage. MAP along with low temperature storage helped in enhancing shelf life of hybrid CH-1 and Bird‟s eye upto 26 and 24 days respectively. The optimized conditions obtained for shelf life extension of CH-1 under MAP by using response surface methodology was temperature: 5°C, film thickness: 150 gauge, fill weight: 100 g, perforations: 15 and for Bird‟s eye was temperature: 5°C, film thickness: 100 gauge, fill weight: 100 g, perforations: 15.
Open Access
Drying Of Red Chillies (Capsicum Annum L.)And Its Subsequent Effect On Storage
(Punjab Agricultural University; Ludhiana, 2005) Tarsem Chand; Jarnail Singh
Open Access
Design and evaluation of modified atmosphere packaging for litchi (Litchi chinensis Sonn.)
(PAU, 2014) Virk, Ramandeep Kaur
The study on design and evaluation of modified atmosphere packaging for litchi was undertaken to select the suitable polymeric film for extending the shelf-life of litchi based on respiration rate of litchi and permeability of commercially available films at different temperatures. The litchi fruits of cv. Culcuttia were packed in LDPE (100 gauge) without perforations, 12, 14 and 16 perforations. The fruits were stored under room temperature (40±3°C and 40-65% RH) and low temperature (2±1°C and 93-95% RH). Control fruits were also kept at both storage conditions. The analysis was carried out to estimate the quality and shelf-life of stored litchi. It was found that LDPE (100 gauge) with 14 perforations of 0.5mm was the best film for extending the shelf-life of litchi. To enhance the effect of MAP on litchi, various postharvest treatments viz. Sulphur fumigation, acid treatments (0.25 and 0.5% salicylic acid, 2 and 4% citric acid and 2 and 4% hydrochloric acid) alone and in combination with sulphur fumigation were given to litchi fruits. Among the postharvest treatments, the fruits treated with SO2+HCl (2 and 4%)+perforated LDPE and SO2+ 4%CA+ perforated LDPE were able to retain the overall quality of fruits for maximum storage duration of 28 days.
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Studies On Drying Behaviour Of Red Chillies (Capsicum Annum) In Solar Dryers
(Punjab Agricultural University; Ludhiana, 2005) Mehta, Sanjeev; Amarjit Singh

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