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ThesisItem Open Access Design, development and performance evaluation of hand operated coating machine for horticultural produce(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-08) Sumit Kumar; Khan ChandEdible coating is a preservation technique that increases the shelf life of horticultural produce and also maintain its quality characteristics during storage. This technique of horticultural produce preservation has been in use since long back in post harvest processing industries. Application of coating solution on horticultural produce is doing using dipping, spraying, panning and fluidized bed coating methods. In industries spraying coating machine is available for coating of horticultural produce. Coating machines are not available in market for commercial horticultural produce producers. Therefore, it has become essential to develop hand operated coating machine for commercial use of producers. Large amount of fruits and vegetables produces in whole world every year and around 40-45 % of it gets wastage due to improper post harvest management. Therefore, this research work was undertaken to develop hand operated coating machine for horticultural produce which is round in shape that aimed to shelf life enhancement. Hand operated coating machine working on the principle of reciprocating motion of perforated plate upward and downward was designed and fabricated. The cost of hand operated coating machine was Rs. 20540. The hand operated coating machine was designed by studying the physical and mechanical properties of apple fruit and was fabricated in the department of Post Harvest Process and Food Engineering, G. B. Pant university of agriculture and technology, Pantnagar. The physical and mechanical properties of apple fruit was calculated at the initial moisture content of 80 % (w.b) and average value of length, width and thickness of apples were 64.35±1.20 mm, 62.71±2.1 mm and 59.30±0.8 mm respectively. The geometric mean diameter, bulk density and angle of repose were found to be 7.9-8.5 mm, 460-170 kg/m3 and 19-200. Machine coating efficiency, change in colour and coating machine capacity were determined in range of 71-93 %, 14.58-32.35 and 30 kg/hr, respectively. A best performance of coating machine for maximum machine coating efficiency were found to 0 m/s dryer air velocity and 6 s dipping time and model was found to be significant.ThesisItem Open Access Development of an organic coating powder and process standardization for coating of button mushroom (Agaricus bisporus) to enhance the shelf life(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Thakur, Rajeev Ranjan; Shahi, N.C.Edible coating is a preservation technique which, not only increases the shelf life of perishable food commodity but also, maintains its quality characteristics during storage. This technique of preservation has been in use from many years back in the post harvest processing industry. However, it has some limitations such as, selection of different coating materials, use of chemicals and other non-food grade compounds in the coating process. Therefore, it has become essential to replace non-food grade material by a natural food grade material in the coating process. Additionally, large amount of apple peel waste is generated from apple processing industry every year. It contains high amount of phenolic compounds which needs to be utilized in a sustainable manner. It could be practically possible by incorporating the phenolic compounds of apple peel along with other essential compounds in the preparation of coating powder for perishable food commodity. Therefore, this research work was undertaken to develop an organic coating powder using naturally extracted compounds followed by the study of efficacy of coating powder and process standardization for coating of button mushroom. The compounds used for development of coating powder were apple peel powder (APP), carboxy methyl cellulose (CMC), tartaric acid and glycerol monostearate (GMS). Further, the study of efficacy of organic coating powder to enhance the shelf life of button mushroom was conducted. For the edible coating of button mushroom, independent parameters chosen were apple peel powder (APP) concentration (% w/v), CMC concentration (% w/v) and dipping time (s) in coating solution. The responses studied were weight loss (%), shrinkage ratio, water activity, color variation (_E*), microbial load {log (CFU/g)}, % FRSA and shelf life (days). Experiments were conducted using Box Behnken design. The experimental data was then analysed using Design expert 10.0.1 and the response functions were developed using multiple regression analysis and second order model was fitted for each response. Optimum conditions obtained for coating of button mushroom were 1.17 %w/v of apple peel powder (APP) concentration, 1.8 %w/v of CMC concentration and 75 s for dipping time and experimental values of responses at this condition were 9.47% of weight loss, 0.016 of shrinkage ratio, 0.97 of water activity, 3.88 color variation (_E*), 6.37 log (CFU/g) microbial load, 9.28 % FRSA and 5 days of shelf life. The composition of apple peel powder, carboxy methyl cellulose, tartaric acid and glycerol monostearate are 2.69g, 4.14g, 0.86g and 2.30g, respectively in 10g of coating powder. The model was found significant and the edible coated button mushroom remained safe to eat for almost 5 days at ambient condition. Also, it was found that the quality parameters of button mushroom coated with developed organic coating powder was maintained throughout its shelf life.ThesisItem Open Access Process development and shelf life enhancement of ginger-garlic-onion paste using microwave heating(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-01) Doutaniya, Kailash Chand; Omre, P.K.The present work has been undertaken with the objectives of optimization of process parameter ginger, garlic and onion paste, application of microwave heating on prepared ginger garlic onion paste and to study the physico-chemical properties of developed ginger, garlic and onion paste during storage.The study started with the development of the ginger-garlic paste. After the development of the paste, microwave was used for heating treatment. To study the effects of these treatments, the analysis of quality characteristics (i.e. TSS, pH, colour, TPC), microbial load and sensory were carried out. Standardization of process parameters (i.e. microwave power, time, onionginger-garlic ratio) based on quality attributes of ginger garlic onion paste were also investigated.Three levels of microwave power (160, 320 and 480 W), three levels of time (1, 2 and 3 mins) and three levels of onion-ginger-garlic ratio(70:12.5:7.5, 75:10:05 and 75:10:05) were taken as independent parameters. Response surface methodology was used for design of the experiments and to select optimum levels of sample, microwave power and time. User-Defined design with three replications was chosen to determine the levels of each experiment. The study showed that the pH of the paste varied from 4.54 to 4.77. A minimum total soluble solid of the paste was about 24.15 and it increased up-to 26.30. Total phenolic content varied from 110.10 mgGAE/g to 129.90 mgGAE/g. Colour difference varied from 5.86 to 28.04. The scores of sensory parameters were colour5.90 to 8.43, flavour7.18 to 8.35, taste 5.80 to 7.90, appearance 5.50 to 7.65 and overall acceptability 5.62to 7.50.The study showed that all the independent parameters had significant effect on the responses. The optimum conditions of microwave power, time, onion-ginger-garlic ratio as computed by Response Surface Methodology were 160 W, 3mins and 70:12.5:7.5.ThesisItem Open Access Studies on probability analysis and future forecast for monthly arrivals and prices of selected fruits and vegetables in Dehradun Mandi(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-06) Negi, Kriti; Pandey, R.K.In this thesis work, an attempt has been made to carry out the probability analysis of monthly arrival and price data of five fruits and vegetables collected from Dehradun mandi for a period of 10 years(2003-2012) ,based on which future forecast for their arrival and price values has been made for a period of 2 years. The data was subjected to frequency analysis using four distribution functions, viz. Normal, Log Normal, Pearson type-III and Log Pearson type-III distributions. Then the average percentage deviation between observed and expected values was found out to test their goodness of fit to the analysed data. The future forecast values were obtained for next two years using past 8 years data. The forecast was made using Log normal distribution at 50% probability level. Fruit/vegetable-wise and probability –wise average percentage deviation was calculated to obtain the best fit distribution to the data. It was observed from the study that Normal distribution gave a good fit to the analysed data and best fit was given by all distributions at 50% probability level. It was observed that the future forecast of arrival for next two years was generally higher from the 8 years data due to an increase in production and demand pattern of these commodities. The price forecast also showed an increase for next two years which is due to the increase in demand as compared to the arrival of these commodities and some technological factors. The future forecasted arrival and price values of some commodities showed an uncertain trend which may be due to some techno-economic factors. With this, the conclusion was made for my research topic on probability analysis of the arrival and price data of some agricultural commodities of Dehradun mandi.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 300µ 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 696µ 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 ºC 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.ThesisItem Open Access Process optimization for extraction of essential fatty acids from fish using solvent extraction(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-06) Singh, Sudhir Kumar; Shahi, N.C.