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ThesisItem Open Access EFFECT OF ENZYMATIC TREATMENT ON OIL RECOVERY USING MECHANICAL EXPRESSION FROM MUSTARD SEEDS(PAU Ludhiana, 2011) Pawanpreet Singh Grewal; A.K. SinghThe experiments were carried out with the objectives to determine various engineering characteristics and determining the operational parameters for better recovery of oil from two varieties of Mustard seed i.e. PBR-91 and RLC-1. The experiments were designed using response surface methodology for making various combinations of moisture content (6, 9, 12, 15 and 18%w.b.), heating time (2,4,6, 8 and 10 min), heating temperature (40,60,80,100 and 120°C) and enzyme concentration (1, 2, 3, 4 and 5%) and the experiments were conducted using single chamber oil expeller. The quality of oil was determined using acid number and peroxide value. The effect of independent variables i.e. moisture content, enzyme concentration and heating temperature on oil yield and residual oil in cake of PBR-91 and RLC-1 variety were found significant however the effect of the heating time was found non-significant in both the varieties. The highest amount of oil yield is 32.30% at 9% moisture, 4% moisture content, 60°C heating temperature and 8 minute heating time for PBR-91 and 32.09% for RLC-1 at 9% moisture content, 60°C heating temperature and 8 minute heating time. There is 8% increase in the yield of the oil for PBR-91 extracted at optimum level of parameters whereas in RLC-1 there is 8.89% increase in the oil yield compared to untreated seeds. Flow behaviour of oil was studied at different temperatures ( 10, 20, 30, 40 and 50°C) and different moisture level (6, 9, 12, 15 and 18%) at constant shear rate 15 S-1 showed decreasing trend of viscosity with increase in temperature.The flow behaviour of the samples were predicted by the values of consistency coefficient and flow behavoiur index. The range for consistency of oil was found to be 1.32 to 90.12 (PBR-91) and1.13 to 65.12 (RLC-1) for Power law model where as in Casson model it was 4.14 to 24.2 (PBR-91) and 3.12 to 17.3 (RLC-1). The flow behaviour index of PBR-91 ranged from -0.68 to0.94 whereas it varied from 0.18 to 0.96 for RLC-1 in Power law model . The range of yield stress was found to be 4.37 to 432 (PBR-91) and 2.1 to 400.1 (RLC-1) for Casson model.ThesisItem Restricted DEVELOPMENT AND IMPLEMENTATION OF FINANCIAL MANAGEMENT SYSTEM FOR EGOVERNANCE AT PUNJAB AGRICULTURAL UNIVERSITY(PAU Ludhiana, 2011) Ashu Mittal; Dinesh, GroverThese days, it seems like everything is happening online, and accounting is no exception. While many financial bookkeeping practices have been computerized for some time, online accounting and bookkeeping is still relatively new. In a large organization, accounting requires a lot of paperwork, and maintaining accurate records can be terribly difficult. So there is an essence of computer software that provides applications for easy data entry and record of financial transactions. Keeping this in mind, Financial Management System application software has been developed. FMS application software enhances the way organizations record financial transactions and flow information through their divisions and departments. It allows easy updation of financial records electronically, without having to deal with stacks of paper. Also software application help speed the time it takes to update records and keep employees informed of important financial information. FMS plays significant role in decision making processes. This software helps senior management to prepare financial statements such as income statements. The database has been designed using MySQL and the application has been developed using PHP, JavaScript, AJAX, CSS and HTML.ThesisItem Restricted MULTI-LAYER DRYING OF GINGER (Zingiber officinale(PAU Ludhiana, 2011) Tarun Garg; Satish KumarInvestigations were carried out to study the effect of drying parameters on multi-layer drying of ginger. The drying parameters studied were moisture content, drying rate, temperature and relative humidity of outgoing air, product temperature and heat utilization factor. Quality attributes included rehydration ratio, coefficient of rehydration, shrinkage ratio, volatile oil content, colour. The multi layer drying was carried out at 60°C in Satake mechanical drier till an average moisture content of 5-6 % was achieved. The total drying time was between 5-16.5 hours. It was observed that moisture content, drying rate, 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. The decrease in moisture content increased with increase in air velocities whereas opposite trend was observed for loading densities. Drying rate was higher for higher air velocity but opposite for loading density. A maximum heat utilization factor was observed for high loading density and low air velocity. Increase in air velocity resulted in decrease in heat utilization factor and relative humidity however temperature of outgoing air and product showed the opposite trend. Similar effect was observed for loading density. At air velocity 3.11 m/s the drying rate was maximum (8.45% db/min) for loading density 27.99 kg/m2 and heat utilization factor was maximum (1.00) for loading density 87.01 kg/m2. The rehydration ratio and coefficient of rehydration were maximum for sample having low loading density and air velocity but shrinkage ratio and volatile oil content were minimum for combinations having high loading density and low air velocity. There was a significant change in colour of fresh and rehydrated samples. The optimum conditions for multi-layer drying of ginger were observed to be 44.66 kg/m2 loading density and 3.5 m/s air velocity and corresponding values of rehydration ratio, coefficient of rehydration, shrinkage ratio, volatile oil and colour change were 4.98, 0.64, 1.87, 1.15 and 5.72 respectively.ThesisItem 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 DRYING KINETICS OF GINGER (Zingiber officinale)(PAU Ludhiana, 2011) Sumit Maini; Ashok KumarThe experiments were carried out to study the drying behaviour of fresh ginger rhizome of Kozhikallan variety. The surface material was first peeled off. The material was then given various chemical treatments like hot water blanching, dipping in citric acid solution, dipping in lime and treating the product with KMS solution. The treated product was dried at 500C, 600C, 700C in the electrical tray dryer. Quality parameters of the dried product i.e. colour, texture, rehydration ratio and volatile oil content were found out. Dehydration characteristics revealed that drying took place in the falling rate period. It was also found out that pre treatment did not effect the quality much but the temperature did. Drying at 500C did not affect the quality significantly, but as the temperature increased the quality of the product significantly reduced. Volatile oil was recorded to be the highest i.e.2.2% for the product pre treated with citric acid and dried at 500C. The odour of the product pre treated with citric acid and dried at 500C was also found to be better. Change in colour values for fresh and rehydrated product was found to be less i.e. 5.93 in case of the product pre treated with citric acid and dried at 500C. Three models i.e. Newton, page and modified page models were fitted to the drying data. According to the statistical criteria (R2, chi square & RMSE), the modified page model was found to be the best fit model to describe the drying behavior of the ginger rhizome.ThesisItem Restricted SPRAY DRYING OF TOMATO JUICE(PAU Ludhiana, 2011) Wungshim Zimik; Mahesh KumarA study was conducted to produce tomato powder using spray dryer (LSD-48) in the food engineering laboratory. The rheological parameters of fresh tomato juice and reconstituted juice were evaluated with the help of CVO-100 rheometer in engineering properties laboratory. A full factorial central composite rotatable design was used. The variable selected were air inlet temperature (140-160oC), feed flow rate (2.1-4.1 ml/min) and maltodextrin concentration (22.5-32.5%). The responses used in the analysis includes: recovery, lycopene content, solubility and ascorbic acid content. The air inlet temperature (145oC), feed flow rate (2.6 ml/min) and maltodextrin concentration (27.5%) were found to be optimum. Experiments were also performed to find out the total soluble solids, hue angle, chroma, titrable acidity, packed bulk density and moisture content. Results shows that with increase in air inlet temperature and feed flow rate, the moisture content, lycopene, packed bulk density, ascorbic acid, titrable acidity and solubility time decreased. Colorimetric analyses showed that the hue angle and chroma values changed with the inlet temperatures. The flow characteristics studies of the tomato juice and reconstituted juice of the optimized spray dried powder was undertaken at different processing temperatures. The flow behaviour of the samples were studied at different temperature levels from 40°C to 60°C at an interval of 5°C and shear rate range of 10 to 100 s-1 with 60.5oBrix total soluble solids. The flow behaviour of the samples was predicted by the values of consistency coefficient and flow behaviour index. The range for consistency coefficient of the fresh juice and reconstituted juice was found to be from 5.93 Pa sn to 20 Pa sn for Power law model and 1.47 Pa sn to 9.81 Pa sn for Herschel-Bulkley model. The flow behaviour index of fresh juice and reconstituted juice was found to be in the range of 0.70 to 0.89 for Power law and between 0.70 to 0.90 for Herschel-Bulkley model. Sensory evaluation and overall acceptability was also conducted for the fresh tomato juice and reconstituted juice on a 9-point hedonic scale.ThesisItem Open Access INFLUENCE OF RECYCLED AGGREGATES, FOUNDRY SAND AND FLY ASH ON COMPRESSIVE STRENGTH AND WORKABILITY OF CONCRETE(PAU Ludhiana, 2013) Ramneek Singh; Deepak, GuptaThere are significant environmental benefits of recycled aggregates prepared from demolished concrete and reusing it as coarse aggregates for structural concrete, but the use of recycled aggregates in concrete is yet limited. Fly ash is an industrial waste which can be used in concrete as a partial replacement of cement. Foundry sand is also an industrial waste which can be used to replace sand as fine aggregate in concrete. Thus, an experiment was conducted in the laboratory of the department of Civil Engineering, Punjab Agricultural University Ludhiana to investigate the Properties of concrete using recycled aggregates, foundry sand and fly ash. The experiment was performed to check the compressive strength and workability of M20 concrete. Cube samples 144 in nos. of size 150mm X 150mm X150mm were prepared by varying percentage of fly ash as part replacement of cement by 0%, 5%, 10% and 15% and varying percentage of foundry sand as part replacement of fine aggregates by 5%, 10% and 15%. Water-Cement ratio was kept constant at 0.5. Workability was tested at the time of casting of concrete samples. The results shows that there was an increase in the workability with the partial replacement of fine aggregates by foundry sand and partial replacement of cement by fly ash. The optimum value of compaction factor was at the replacement level of 10 % of fly ash of cement & replacement level of 5 % of foundry sand of fine aggregates. Curing was done for 3, 7, 14 & 28 days. Samples were tested for compressive strength after 3,7,14 and 28 days. The optimum value of compressive strength was achieved with replacement of 5% of cement by fly ash & 5% of fine aggregates by foundry sand.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.