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ThesisItem Open Access Modeling and optimization of process parameters for hot air drying of banana (Musa paradisiaca L.) slices(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-08) Dinkar, Vairat Amita; Pandey, R.K.The Banana (Musa paradisiacal L.) is a crop of tropical climate and is grown for its fruit, fiber or foliage. Green banana is perishable and deteriorates after harvesting. Drying prolongs the shelf life of banana. The hot air drying characteristics of green banana slices were studied at drying temperature (40-800C), air velocity (1.5-5.5 m/s) and slice thickness (2-6 mm) in the laboratory scale hot air dryer. Drying was found to occur in the falling rate period only. Higher drying rate were observed with the higher temperature level and minimum level of slice thickness. Drying rate increases with increase in air velocity upto 3.5 m/s after that there was no profound effect on drying rate. The drying behavior of the banana slices was mathematically analyzed using models namely page’s, exponential and logarithmic model. The experimental validity of models were done on the basis of maximum R2 and minimum SEE, and RMSE. The page’s model described the drying behaviour of banana slices better as compared to exponential and logarithmic model. The results reveled that, the temperature, air velocity, slice thickness had significant effect on various quality parameters of dried banana slices viz. rehydration ratio, hardness, shrinkage, ascorbic acid and color whereas carbohydrate and ash content had non-significant effect. The optimum level of independent variables for banana drying obtained by using numerical optimization of multiple responses viz. drying time, rehydration ratio, shrinkage, hardness, ascorbic acid and L and b value were temperature-600C, air velocity- 3.5 m/s and slice thickness- 2mm. These optimum values are recommended for hot air drying of banana.ThesisItem Open Access Drying characteristics and process optimization of spinach (Spinacia oleracea L.) using response surface methodology(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-07) Asaram, Padvi Chandrarekha; Pandey, J.P.ThesisItem Open Access Modelling of finger millet grinding processes in a hammer mill(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-05) Mitra, Jayeeta; Sah, P.C.Finger millet (Eleusine coracana) is one of the commonly used millet among the poor people of Uttaranchal due to its cheaoer availability and nutritional value. Grinding is the most important operationfor finger millet (ragi) since ragi mostly used in ground form as composite flour for bread, biscuit weaning food or for making chapati, porridge etc. This study envisaged analysis of grinding behaviour of finger millet in batch, semi-continuous and continuous system in affixed blade type hammer mill under different operational conditions. In case of batch grinding, the effect of grinding speed, batch size (100g and 200g) and time of grinding on power and energy consumption and particle distribution were observed. The speed of operation ranged from 600 rpm to 1800 rpm and time of grinding was considered from 2.5 min to 25 min. size distribution was done by sieve analysis using 10 standard sieves (1.00mm to 0.045mm diameter). Semi-continuous grinding experiment were conducted to study the effect of speed (600 and 1500 rpm) and percentage filling of grinding chamber(10 to 50%) on grinding behaviour of the mill. In case of continuous grinding process the effect of mill speed, ranging from 1200 to 1800 rpm on the power and energy consumption and particle size distribution were measured taking a constant feed rate of 1 kg/hr. The sieve used for semi-continuous and continuous grinding experiment was having hole diameter of 0.50mm. Mathematical modelling of the grinding characteristics was done to predict the behaviour of mill under different operational conditions. Energy modelling were also attempted using three different energy laws namely Rittinger’s Law, Kick’s Law and Bond’s Law. Suitable average particle diameter was defined to be used in energy modelling as final ground particle dimension.ThesisItem Open Access Hazard analysis and critical control points evaluation in the manufacturing process and storage of jaggery(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-07) Mishra, Sweta; Omre, P.K.Jaggery occupies an important role in rural diet, post harvest cottage industry and agricultural economy of India. Being an eco-friendly sweetener, with additional nutritional value, jaggery holds good export potential. To sustain the market and export potential of jaggery, it is imperative that the jaggery quality is enhanced. Some efficient and cost effective quality control systems like Hazard Analysis and Critical Control Point (HACCP) evaluation is being increasingly adopted in developed industries for quality improvement but it failed to reach the cottage industries. Hence, there is a strong need to develop a cost effective quality control plan using HACCP approach to improve the quality of jaggery. Therefore, this study was undertaken to identify various potential hazards and to decide the critical control points with their control limits among operational steps. A HACCP plan was developed to assess various hazards associated with the process of jaggery manufacture by the application of seven principles and pre-requisite programs of HACCP system. For this purpose six different jaggery units were surveyed. Units were surveyed in three phases from December upto March. Samples drawn during the manufacturing process were further analyzed in laboratory to ensure whether they meet the limits specified for their proximate composition by BIS or not. After this one storage unit for jaggery was surveyed to identify various hazards associated with it. Samples were drawn from its various sections and compared with the samples stored in the laboratory conditions. A controlled sample was manufactured in one of the unit without using any chemicals, under the same process conditions and its results were compared with other samples to know the effects of chemicals. In the hazard analysis conducted various hazards assessed were classified as physical, chemical and biological hazards. Metal pieces, hairs, nails, dust were sources of physical hazards; leakage of lubricants, use of excessive chemicals, residues of detergents were sources of chemical hazards and flies, rodents and ants were sources of biological hazards. The results of proximate analysis of composition of jaggery revealed great variations from the specifications. The critical control points were identified as storage of sugarcanes for long time, storage and late processing of sugarcane juice and exhaustive use of chemicals during preparation of jaggery. The control limits recommended to control these steps are to use sugarcanes within 72 hours of storage, to process the sugarcane juice within 2 hours and to use 35 g of hydros per pan to keep the sulphur dioxide content below 50 ppm (specified limit).ThesisItem Open Access Studies on moisture sorption behaviour, thin layer drying and storage characteristics of horse gram under selected conditions(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-07) Gupta, Rajeew Kumar; Sah, P.C.This study envisaged observation of sorption behaviour of horse gram in temperature (50°-700) and water activity (0.09 to 0.95) and thin layer drying behavior in temperature ranged 40-70°C and in air velocity 15 to 45 m/min, drying experiments were also conducted in an oven under natural convection heat transfer. Additionally the storage behavior of the horse gram was also studied for a period of 180 days in three different types of storage bags. Six two parameter (BET, Henderson, Iglesias and Chirife, Mizrahi, Oswin and Smith model) and two three parameter (GAB and Hailwood and Horrobin) EMC models were tested for their suitability to describe the sorption behaviour. Among all the models tested, Hailwood and Horrobin equation gave the best fit with minimum value of average mean percentage deviation (p) and error at 90 percent data point (E90) and maximum value of R2. Out of four drying models (Exponential, Page, Thomson and Lcg model) fitted, Page model described the drying data more precisely in comparison to other three. As it gave the best fit with minimum value of p and E90 and maximum value of R2 Under storage studies, the horse gram was stored in three different types of storage bags namely Jute bag, Polyethylene bag and Polyethylene Lined Jute bag for 180 days under ambient temperature and relative humidity condition prevailing in the laboratory. The stored product quality parameters for the study included measurement of moisture content, thousand-kernel weight, dry matter loss, infestation, germination and protein content and change in the values over the storage period.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 Studies on physico-chemical, milling and cooking properties of barnyard millet (Echinochloa frumentacea)(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-07) Lohani, Umesh Chandra; Pandey, J.P.Barnyard millet (Echinochloa frumentacea), commonly known as sanwa, madira, banti, jhangora in hilly area of Uttaranchal, is one of the important coarse cereals and the fastest growing crop among the commonly grown minor millets. Experiments were conducted to study the physico-chemical, milling and cooking properties of barnyard millet (VL-172) at four moisture levels (8, 10, 12 and 14%, db). The moisture content was optimized for milling, cooking and chemical properties. The size characteristics, i.e. length, width, thickness, length-width ratio, width-thickness ratio, grain mean diameter and spherecity of barnyard millet varied in the range of 2.43-2.57 mm, 1.94-2.01 mm and 1.26-1.30 mm, 1.26-1.28, 1.54-1.56, 1.81-1.89 mm and 0.73-0.74 respectively within the experimental moisture levels. The gravimetric properties, i.e. 1000-kernel weight, 1000-kernel volume, bulk density, true density, porosity, angle of repose, coefficient of friction and hardness ranged from 3.48-3.73 g and 3.00-3.27 ml, 0.7489-0.7828 g/ml, 1.2134 to 1.2639 g/ml, 0.3249-0.4074, 19.19 to 22.71°, 0.2339 to 0.2561 and 3.2 to 4.3 kgf respectively within 8 to 14 percent moisture levels. Barnyard millet is small sized grains, containing large proportion of husk and bran, require processing prior to consumption. Processing of barnyard millet involves de-husking, de-branning / decortication and milling. In traditional method, de-husking and decortication requires the laborious manual beating of the grain in mortar with pestle. Mechanization of millet processing is necessary to cope with large market demands for a clean dehuskaed product to reduce the severity of human labour involved in manual dehusking and also to secure other advantages inherent in a controlled mechanized process. Milling and cooking properties of barnyard millet have direct and great influence on its commercial value. The milling quality is judged by high head millet yield and minimum brokens. Shelling Index, describing the shelling phenomena, was maximum at 10 percent (0.7077) followed by 12 (0.6632), 14 (0.6154) and 8 (0.6039) percent moisture levels. The effect of degree of polish on milling characteristics, cooking quality and proximate compositions of milled barnyard millet in relation to time of milling upto 6 min (corresponding to 20 ± 1.0% degree of polish) were also experimentally studied. For the entire range of extended milling (0-6 min of milling), at 10 percent moisture content, there was higher head yield (52.97%) compared to that of other moisture levels. Cooking quality of millet is mainly judged by certain basic characteristics of cooked grain such as hydration capacity, swelling capacity, water uptake, cooking time etc. The hydration capacity (0.37-0.53 mg/kernel) and swelling capacity (0.30-0.44 μl/kernel) of milled barnyard millet increased linearly, while the cooking time of millet decreased with the increase in milling time at each experimental moisture levels. The increase in hydration capacity and swelling capacity was more at 14 percent moisture content. The cooking time of milled barnyard millet decreased from 8 to 5 min at 8 and 10 percent moisture levels and from 7 to 5 min at 12 and 14 percent moisture levels respectively with the increase in degree of polish. Barnyard millet is highly nutritious grain. The crude protein, crude fat, total ash, crude fibre and carbohydrates of unshelled grain of barnyard millet varied from 11.25-11.85% (128.01mg/g), 4.30-4.53% (48.94 mg/g), 3.21-3.38% (36.52 mg/g), 8.46-8.92% (96.32 mg/g) and 60.65-63.92% (690.71mg/g) respectively among the experimental moisture levels. The extended milling time caused the maximum loss in protein, fat, ash and fibre at 14 percent moisture content followed by 12, 10 and 8 percent moisture levels.