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ThesisItem Open Access Optimization of plant based ingredients for development of organic coating powder and its application on litchi fruit(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Patidar, Shubham; Singh, AnupamaIncreasing urban population and altering food patterns lead to agro-waste generation in the form of peels, pulps, seeds, stalks. Careful attention to utilize lowıcost and ecoıfriendly method not only resolve the present issues of agro-waste generation, but also helps to improve the shelf life of fresh produce with an integrated and environmentally friendly approach. Many coating materials are presently being used to enhance the shelf life of fruits and vegetables but many of them consist of inorganic chemicals or non-food grade compounds. Organic coating from plant extracts not only prolongs the shelf life and reduce wastage of fresh produce, but also allows nutrients, flavor and moisture to be maintained, thus improving consumer acceptance. Hence, the present research work has been investigated to develop an organic coating powder from plant-based ingredients and to see the efficacy of it on the shelf life of litchi fruit. For the development of organic coating powder, designed experiment (BBD) having three independent variables with three levels of each i.e. starch to gum ratio (1:1, 2:1, 3:1), kinnow peel extract conc. (0.2, 0.3, 0.4%) and particle size (300, 450, 600μ) and four responses (solubility (%), flowability (CI), hygroscopicity (%) and color measurement) were carried out. Analysis of experiment data using Design Expert (10.0.1) software revealed that the optimum values of independent parameters for development of coating powder obtained by numerical optimization were 1:1 for starch to gum ratio, 0.4 % for peel extract, and 300μ for particle size having powder characteristics i. e. solubility 83.58%, good flowability (CI= 12.65), hygroscopicity 3.45 % and L* 64.12. The developed coating powder with starch to gum ratio 1:1, peel extract 0.4 %, and particle size 450μ combination was quite efficient in enhancing the shelf life of litchi fruit up to 6 days with maintained quality. Suitability of the second order polynomial model was proved with high correlation coefficient indicating the success of BBD (RSM) design in optimizing the independent variables in the prediction of developed organic coating powder characteristics.ThesisItem Open Access Process standardization for the development of kinnow peels based edible fillers(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Bisht, Bhawna; Lohani, U.C.The present study entitled, “PROCESS STANDARDIZATION FOR THE DEVELOPMENT OF KINNOW PEELS BASED EDIBLE FILLERS” was conducted in the Department of Post-Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T, Pantnagar, Uttarakhand during 2017-19. Kinnow mandarin (Citrus reticulate Blanco), one of the world’s most nutritious, processed and commercialized citrus fruits among horticultural fruit crops, produces vast amounts of citrus bio-wastes in the form of peels, pulp residues and seeds ending up as putrefying waste that impacts ecosystem heath. Therefore, sustainable efforts are needed in the circular economy to create an innovative and integrated strategy to combat these citrus bio-waste in order to overcome several issues such as improving processing efficiency, increasing profitability, and exploring “Taste over Waste”, which helps to achieve overall sustainability. The present research work was therefore, undertaken for process standardization for the development of kinnow peels based edible fillers with respect to physical, functional and microbiological properties. The experiments were conducted to study the effect of the process parameters on the quality of developed edible fillers. The independent parameters selected were calcium chloride concentration (0.25, 0.50 and 0.75%), agar concentration (0.75, 1.0 and 1.5%) and moisture content (10, 15 and 20%). Total phenolic content (mg GAE/g DW), total flavonoid content (mg CE/g DW), DPPH antioxidant activity (%), ABTS antioxidant activity (%), microbial load (CFU/g), structural integrity (%), color (L*, a* and b*), textural profile analysis (hardness, adhesiveness, cohesiveness, springiness and chewiness) and shelf life (days) were analyzed. The data from all 17 experiments were analyzed using Design Expert 10.1.1 and the response functions were developed using multiple regression. The optimum level of variables for maximum desirability of development of kinnow peels based edible fillers were 0.75% calcium chloride concentration, 1.01% agar concentration and 10% moisture content. The optimum values of responses were 194.8 mg GAE/g DW of total phenolic content, 134.3 mg CE/g DW of total flavonoid content, 92.9% of DPPH antioxidant activity, 94.4% of ABTS antioxidant activity, 65.7 of lightness, 7.41 of hue, 6.48 of chroma, 212.8 CFU/g of microbial load, 75.4% of structural integrity, 517.4 N of hardness, 0.16 of cohesiveness, -4.14 N.s of adhesiveness, 7732.4 of chewiness, 0.46 of springiness and 31 days of shelf life. Significant (p<0.05) effect of process parameters were found in all responses. During storage, color difference, microbial load and hardness were affected significantly (p<0.05). On validation of the model for the development kinnow peels based edible fillers, it was found that the developed model was accurate as the prediction error was in the range of -9.96 to 3.28%. Consumers’ acceptability was also assessed by offering to a panel of judges using 9.0 rating hedonic scale and optimized sample displayed a perfect hexagonal spider web indicating a balanced sensory characteristics for the consumers. This research has therefore proved that development of edible fillers using bio-waste is an efficient and new approach towards “zero waste economy”.ThesisItem Open Access Process optimization for extraction of natural colorant from beetroot waste stalks (Beta vulgaris L.) by ultrasonication technique(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Singh, Shikhangi; Omre, P.K.Betalains food additives derived from vacuoles of plants. The main source of betalains are beetroot, amaranth, bougainvillea and many cacti. Betalains are a class of red and yellow indole derived pigments found in plants of the Caryophyllales, where they replace anthocyanin pigments. The interest of the food industry in betalains has grown since they were identified by in vitro methods as antioxidants, which may protect against oxidation of low-density lipoproteins. The stalks of beetroot were considered as agro-industrial waste and discarded. But these stalks contain considerable amount of betalain pigment. Therefore, research was undertaken to extract the betalain pigments from these waste stalks and to study the effect of process parameters i.e., pH, solid-solvent ratio and sonication time and subsequently optimize on the basis of betalain yield and its quality attributes. Experiments were conducted using Central- Composite design with three independent variables at five levels. Variables selected for the experiment were pH (3.31, 4, 5, 6, 6.68), solidsolvent ratio (23.19, 30, 40, 50, 56.18 g/ml) and Sonication time (16.59, 20, 25, 30, 33.40 min). Responses selected were quantification of betalain (mg/g), total phenolic content (mg GAE/g), total flavonoid content (mg CE/g), antioxidant activity (%) and color analysis. The data from the experiments were analyzed using Design Expert 10.0.1 and the response function were developed using multiple regression analysis and second order model was fitted for each response. The results shows that betalain yield for betacyanin varied from 1.8 to 6.5 mg/g and 1.26 to 4.56 mg/g for betaxanthin. Quality parameters such as total phenolic content ranged from 27.59 to 81.75 mg GAE/g, total flavonoid content varied from 130.13 to 509.29 mg CE/g, antioxidant activity ranged from 43.37 to 80.83%. The values of L*, a*, b* and E during color analysis ranged from 13.24 to 39.15, 21.83 to 52.27, 19.58 to 49.62 and 4.42 to 18.07 respectively. Solid-solvent ratio and sonication time, had highly significant effect on the betalain yield, whereas on quality basis TPC, TFC and AA was mostly affected by the solid-solvent ratio and pH. For the color determination, the L*, a* and b* values were significantly affected by the pH. Optimum levels of variables were pH 4.7, solid-solvent ratio 50g/ml and sonication time 30 minutes with response value for betacyanin 6.31 mg/g, betaxanthin 4.43 mg/g, total phenolic content 73.74 mg GAE/g, total flavonoid content 464.87 mg CE/g, antioxidant activity 68.14%. During color analysis, the optimum values for L*, a*, b* and E obtained were 27.54, 42.96, 41.79 and 9.7 respectively.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 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 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 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 Development and performance evaluation of batch-type induction pasteurizer(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-06) Lamo, Changchuk; Shahi, N.C.