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ThesisItem Open Access Process optimization and drying kinetics of rohu fish (Labeo rohita) using ohmic heating followed by solar drying(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Rishi Richa; Shahi, N.C.India is known to be a protein deficient country. Freshwater fish is an excellent source of protein and carries a good amount of minerals and vitamins with very little fat. The fish is easily digestible but are highly perishable therefore; fish can not be stored longer under ambient condition which results in huge harvest and economic loss. Fish processing can prevent fish from deteriorating before reaching the end users. Uttarakhand has plenty of freshwater fish and requires tremendous efforts in the area of fish processing keeping the growing demands and market for future. Drying is the most common and fundamental method for post-harvest preservation. Fish drying should be encouraged at farmers’ level as well as at small industry level as the facility of cold storage, canning is beyond the reach of resource-poor marginal farmers and small-scale industries. Fish drying can be a good processing approach for enhancing the storage life of fish. Rohu is one of the most preferred fish in India, Bangladesh, Pakistan and Sri Lanka. Dried Rohu fish may have several uses such as ready to eat products and enriching snacks etc. A research work was, therefore, undertaken to standardize and optimize the ohmic heating followed by solar drying of Rohu fish muscles and to study the effect of independent variables on the quality and nutritional characteristics. The experiments were conducted for drying of Rohu fish muscles. In these process parameters, four variables at five levels were taken. Variables set for the experiments in drying was ohmic voltage (160, 170, 180, 190 and 200 V), salt (NaCl) concentration (0, 0.5, 1, 1.5 and 2%), PID controlled solar drying temperature (40, 48, 56, 64 and 72 C) and loading density of fish muscle (0.472, 0.572, 0.672, 0.772 and 0.872 g/cm2). The data from all experiments were analyzed using Design Expert 10.0.0.1 and the response functions were developed using multiple regression analysis and second-order model were fitted for each response. Drying characteristics and kinetics were also studied. All the independent parameters were observed on the all responses. Results of drying studies show that the moisture, protein and fat and content ranged from 12.66 to 15.57 % (dry basis), 44.08 to 60.88 % (dry basis) and 9.33 to 20.67 % (dry basis), respectively. Further, the FFA ranged from 0.5 to 1.8%, change in color 28.83 to 50.74 and sensory attributes (overall acceptability) ranged from 6.5 to 9.4. No microbial growth was found after the ohmic followed by solar drying of Rohu fish with optimum conditions 194 V and 0.56 % salt concentration, 59C Solar dryer temperature and 0.472 g/cm2 loading density The dried fish powder had a shelf life of 3 months as it retained the quality in terms of nutritive value.ThesisItem Open Access Development of potato peel based biopolymer film and its performance on food packaging(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Surwade, Sachin Ashok; Khan ChandThe present study entitled, “Development of potato peel based biopolymer film and its performance on food packaging” was conducted in the department of Post-Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T, Pantnagar, Uttarakhand during 2016-18. Potato is one of the most important crops in India. During the processing of the potato, huge quantity of potato peel waste is generated. Potato peel waste can be used for development of value-added product due to the presence of sufficient quantities of starch, cellulose, hemicellulose and fermentable sugars and variety of valuable compounds such as henols, dietary fibres, unsaturated fatty acids and amides. Developed biopolymer film from potato peel waste can be used as biodegradable food packaging material which might result in high commercial value use of the by-product. The research was therefore undertaken for development of potato peel based biopolymer film and its performance on food packaging. The experiments were conducted to study the effect of developed biopolymer film on physicochemical, mechanical as well as antimicrobial properties. The independent variables selected were potato peel extract (8, 10 and 12% w/v), glycerol concentration (10, 20 and 30 % v/v), acetic acid (2, 4 and 6 % v/v), drying temperature (40, 45 and 50⁰C) and film thickness (0.2, 0.25 and 0.3 mm). The moisture content (% wb), tensile strength (MPa), water vapour permeability (g/Pa h m), film transparency, colour difference and antimicrobial activity (CFU/ml) were analysed. The data from all 46 experiments were analysed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. The optimum level of variables for maximum desirability of developed biopolymer film were 8.28% (w/v) potato peel extract, 10% (v/v) glycerol concentration, 2% (v/v) acetic acid, 50 ⁰C drying temperature and film thickness 0.3 (mm). The optimum values of responses were 8.27% (wb) of moisture content, 0.829 (MPa) of tensile strength, (0.498×10-5 g/Pa h m) water vapour permeability, 3.996 of film transparency, 25.501 of colour difference and 11.55×103 CFU/ml of antimicrobial activity. Significant (p<0.05) effect of process parameters were found in all responses in developed potato peel based biopolymer film. On validation of the model for responses of biopolymer film, it was found that the developed model was accurate as the predication error was only in the range of -0.23 to 13.76%. At optimum condition of developed biopolymer film the storage study of bread was found to be significant (p<0.05) during storage. Also, biodegradability characteristics of the developed biopolymer film showed 48.98% to 52.32% weight loss during 15 days of degradable period when buried under soil.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 Design, development and performance evaluation of drying cum storage bin for paddy (Oryza sativa L.)(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Sruthi, N.U.; Lohani, U.C.The present study entitled, “Design, development and performance evaluation of drying cum storage bin for paddy (Oryza sativa L.)” was conducted in the department of Post-Harvest Process and Food Engineering, G.B.P.U.A.T, Pantnagar, Uttarakhand during 2016-18. Cereals such as rice, wheat and maize are particularly important to humans because of their role as staple food crops. India is the second largest producer of food grains globally. The principal food grain of India is rice. While fulfilling the food demand of an increasing population remains a major global concern, more than one-third of food is lost or wasted in postharvest operations. As much as 50 to 60 % cereal grains are lost during the storage stage due to the lack of technical efficiency, rice facing the highest loss. Therefore, an effort was made to develop a drying cum storage bin for paddy where heated air was supplied to the grain bulk from a central perforated duct. A temperature sensor, digital controller and air exhaust valve regulates the temperature and air flow rate in the bin. The air passes horizontally through the grain bulk taking up the moisture and moves towards the perforated walls of the bin and proceeds towards the exhaust. Drying experiments were conducted to analyse the drying characteristics of paddy and thereby evaluate the performance of the dryer. Paddy was dried from 18 % moisture content (wb) to 12 % moisture content (wb). A full factor design with two independent variables at three levels was used for conducting the experiments. The independent variables selected were drying air temperature (35, 40 and 45 °C) and air flow rate (15, 21 and 27 m3/h). The total drying time (h), effective moisture diffusivity (m2/s), heat transfer coefficient (W/m2K) and specific energy consumption (kJ/kg) were determined. The data from all 9 experiments were analysed using Design Expert 10.1.1.0 and the response functions were developed using multiple regression analysis. There was minimum variation in the drying data of the top and bottom basins showing that the drying occurred uniformly throughout the depth of the bin. The optimum level of variables for maximum desirability of cross flow aerated paddy drying were 45°C temperature and 27 m3/h air flow rate. The optimum values of responses were 1.51 hours of drying time, 6.05x10-7 m2/s of effective moisture diffusivity, 0.078 W/m2K of heat transfer coefficient and 823537.1 kJ/kg of specific energy consumption. Significant (p<0.05) effect of process parameters were found in all responses. On validation of the model for drying of paddy, it was found that the developed model was accurate as the prediction error was only in the range of -1 to 9.58 %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 drying characteristics of carrot cubes in a fluidized bed dryer(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-06) Arvind Kumar; Pandey, R.K.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 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.