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ThesisItem Open Access Process standardization for Sous-Vide cooking of microwave pretreated broccoli (Brassica oleracea)(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-10) Rawat, Rashmi; Lohani, U.C.ThesisItem Open Access Process optimization for enhancement of yield, quality and storage stability of flaxseed oil using response surface methodology(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Patel, Satyendra Kumar; Shahi, N.C.Flaxseed oil is an important vegetable oil which is the richest source of omega-3 fatty acids. It has high nutritional value which makes it most healthy and beneficial oil. It plays an important role in improving eye health, buildup of brain and nervous system in infants, reducing the possibility of hypercholesterol, hypertension, cancer and coronary heart diseases. But due to presence of large amount of polyunsaturated fatty acids it is prone to oxidation and develops rancidity soon. Therefore present research was taken with the aim to extract the oil using ultra-sound technique and increase its oxidative stability by blending much oxidative stable sesame oil in it in appropriate proportion. For the extraction of oil, experiments were conducted using Box-Behnken design with three independent variables at three levels. Variables selected for the experiment were particle size, ultra-sonication time and solvent to solid ratio. Responses selected were oil recovery (%), peroxide value (meq/kg), acid value (mg KOH/g) and iodine value (mg I2/g oil). For the experiment of storage stability of flaxseed oil sesame oil used was 0.25, 0.50 and 0.75 g of oil per gram of flaxseed oil. The results shows that oil recovery varied from 65.18% to 89.16%. Quality parameters were within the recommended range with peroxide value, acid value and iodine value ranging from 3.24-5.67 meq/kg, 0.54-1.1 mg KOH/g and 176.48-181.89 mg I2/g respectively. The storage stability of flaxseed oil ranged from 20-45 days for all experimental conditions. It was found that particle size, ultra-sonication time and solvent to solid ratio had significant (p< 0.01) effect on oil recovery. Peroxide value and iodine value were affected by only ultra-sonication time whereas acid value was affected by both ultrasonication time and solvent to solid ratio. Further, storage stability of oil was affected by both, sesame oil blend ratio and ultra-sonication time. The results were optimized using RSM. Optimum levels of variables for oil extraction were 300” particle size, 18.56 min sonication time, 7 ml/g solvent with responses value 76.12%, 3.40 meq/kg, 0.54 mg KOH/g and 181.67 I2/100g of oil recovery, peroxide value, acid value and iodine value respectively. Optimum levels of variables for storage stability were 696” particle size, 11.75 min sonication time, 3.85 ml/g solvent, 0.72 g/g oil blend ratio with response value of 46 days of storage stability.ThesisItem Open Access Optimization of packaging parameters to enhance the shelf life of edible coated jaggery cubes(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-07) Asfaq; Khan ChandThesisItem Open Access Study on Ohmic heating characteristics of tomato peeling(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Ramnath, Sawant Sanket; Pandey, J.P.Peeling is one of the important unit operations in the tomato industry to ensure good final product quality because the consumer increasingly demands better quality products. Current industrial methods of tomato peeling are hot water and steam peeling, both of which suffer from various disadvantages; caustic, high pH waste with the former, and excessive water use with the latter. In this study, ohmic peeling was attempted to potentially address these problems The studies on ohmic heating characteristics of tomato peeling were undertaken with the objective of investigating the behavior of ohmically heated tomato puree in terms of quality parameters at different field strengths, lye and salt concentrations. The independent variables selected for the study were field strengths (1214.28, 1071.42 and 928.57 V/m), lye concentrations (0.1, 0.2, 0.3 and 0.4 %) and salt concentrations (0.1, 0.2, 0.3 and 0.4%). The peeling performance and quality characteristics of final product were evaluated in terms of percentage of peeling ease of peeling, vitamin A, vitamin C, acidity and total soluble solid. Results indicated that in terms of quality of peeling, the best conditions of ohmic heating peeling were 0.3% NaOH at 1214.28 V/m and 0.3% NaCl at 1214.28 V/m. The experimental conditions showed the potential to be satisfactory for processing because they required a reasonably short time (approximately 1 min). Further, the potential to preheat the media to 60 ÂșC or more with reusable media could further shorten the peeling time. The results also showed that lye concentrations (NaOH and KOH), field strengths (1214.28, 1071.42 and 92857 V/m) and salt concentrations (NaCl) had significantly effect on percentage of peeling, ease of peeling, vitamin A, vitamin C, acidity and TSS. The results of processing parameters indicates that the best conditions of field strengths, lye and salt concentrations for vitamin A and - carotene are 0.3 % NaOH at 1214.28 V/m and 0.3 % NaCl at 1214.28 V/m respectively, for vitamin C 0.1% NaOH at 928.57 V/m, for acidity 0.1% NaOH at 928.57 V/m and for TSS 0.3% NaOH at 1071.42 v/m, Peeling losses were significantly lower in tomatoes treated with ohmic heating compared to hot water. In conclusion, ohmic heating may be a promising alternative to hot water and steam for tomato peeling and its technological advancement in the tomatoprocessing industry.ThesisItem Open Access Effect of foam-mat drying conditions on quality of tomato powder(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Rathi, Nitika; Pandey, J.P.