Thumbnail Image

Theses

Browse

20201
Reset filters
Subject: Processing and Food Engineering × Author: Reddy, Nalla Bhanu Prakash × End date: 2024 × Start date: 2020 × Thesis Type: M.Tech. ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Optimization of process parameters for ultrasound assisted osmotically dehydrated papaya cubes followed by air-drying
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-08) Reddy, Nalla Bhanu Prakash; Shahi, N.C.
    Papaya (Carica Papaya. L) a tropical fruit having commercial importance due to its high medicinal and nutritive value. It is in general, called as a common man’s fruit as it is low priced with better nourishing capability and several health benefits. Post-harvest losses of papaya fruits happen along the whole value chain, moisture content is major contributing factor for the same. Drying or dehydration could be one of the techniques for reduction of water activity. Also, intermediate moisture foods (IMF) have become more common in recent years when compared to completely dehydrated ones. The problems that may occur during the osmotic dehydration process are undesirable effects like more sugar content in final product, shrinkage as a part of acceleration of water removal. Ultrasonication is one of the non-thermal and emerging technology which could accelerate the mass transfer rates during and after osmotic dehydration process and reduces the limitations faced in coonventional osmotic dehydration. Present study aims to produce product with a specific objective called more nutrition and health per gram. Experiments were conducted using central composite rotatable design (CCRD) with three independent variables at five levels. Independent variables selected for the experiment were osmotic solution concentration (43.2, 50, 60, 70 and 76.8 oBx), ultrasonication time (8.2, 15, 25, 35 and 41.8 min) and osmotic process time (83.2, 90, 100, 110 and 116.8 min). Responses selected were water loss (%), solid gain (%), colour difference (ΔE), ascorbic acid retention (%) and shrinkage ratio. The data from the experiments were analyzed using Design Expert software and the response function were developed using multiple regression analysis for each response. The optimum level of independent variables for development of dehydrated papaya cubes were 61.6 oBx of osmotic solution concentration, 17.7 minutes of ultrasonication time and 100.1 minutes of osmotic process time. The response values at optimum condition of independent variables obtained as 31.34% of water loss, 8.86% of solid gain, 24.82 of colour difference (ΔE), 63.78% of ascorbic acid retention and shrinkage ratio of 0.73.