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ThesisItem Open Access Optimization of a microwave assisted process for improving shelf-life of onion-ginger-garlic paste(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-10) Sanjana, Goli; Omre, P. K.The present work has been undertaken with the objectives of standardization of process parameter onion, ginger, and garlic paste using microwave heating based on quality characteristics and to study the shelf-life of the optimized paste. The study started with the development of the onion-ginger-garlic paste using salt and sunflower oil. After the development of the paste, microwave was used for heating treatment. Based on the temperature attained by the samples and quality characteristics, the three levels of independent parameters onion % in onion-ginger-garlic ratio (55%, 65% and 75%), sunflower oil concentration (40, 50 and 60ml/100g), microwave power (160, 320 and 480W) and processing time (1, 2 and 3min) were selected. Response surface methodology was used for designing the experiments and to select optimum levels of onionginger- garlic ratio, sunflower oil concentration, microwave power and processing time. Box- Behnken design with three replications was chosen to determine the levels of each experiment. Standardization of process parameters (i.e. onion % in onion-ginger-garlic ratio, sunflower oil concentration, microwave power and processing time) was carried out based on quality attributes (i.e. moisture content, total soluble solids, pH, total phenolic content, total flavanoid content, antioxidant activity, colour difference). The study showed that the moisture content ranged from 63.73 to 74.83%, A minimum total soluble solid of the paste was about 21.25 to 27.48ºBrix, pH from 4.406 to 4.804, total phenolic content from 110.88 to 117.56 mg GAE/100g, total flavanoid content from 277.3 to 292.275 mg CE/100g, Antioxidant Activity from 80.82 to 87.62 % and colour difference from 10.648 to 13.171. The study showed that all the independent parameters had significant effect on the responses. The optimum conditions of onion-ginger-garlic ratio, sunflower oil concentration, microwave power and processing time as computed by response surface methodology were 75:10:10, 60 ml/100g, 480W and 1.5min. After getting the optimized sample ratio with microwave treatment and control as untreated sample, shelf-life studies were carried out by storing the sample in air tight glass containers at ambient temperature (27 ± 2°C) and relative humidity (57±2%) for 60 days at 15 days interval. From the study it was observed that microwave treated sample got deteriorated from 58 days while the control sample from 27 days of storage. Colour difference in case of untreated sample was more compared to the treated sample.ThesisItem Open Access Process standardization for microwave and ultrasound assisted extraction of black cumin (Nigella Sativa L.) oil(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-07) Iftikhar Alam; Shahi, N.C.Black cumin (Nigella sativa L.) seed belong to Ranonculaceae family and has been cultivated for use in spices and traditional medicine system of Unani and Ayurveda and has a long history. The seed is known for its oil content but the best method of extraction is still the point of concern. Mechanical expression and solvent extraction are currently used commercially methods of oil extraction of black cumin oil but both of the methods have their shortcomings of less oil recovery, degradation of oil quality and more time consumption. The present research work was thus done to overcome these problems. In the present study, the standardization and optimization of microwave, ultrasound and their combined extraction methods were evaluated to enhance the oil recovery and the quality of extracted oil from black cumin. Experiment were planned using box Behnken design considering parameters of microwave power (320, 480 and 640 W), microwave time (3, 5 and 7 min) and solvent volume (100, 150 and 200 ml/sample) for MAE, ultrasound power (150, 200, 250 W), ultrasound time (15, 30 and 45 min) and solvent volume (100, 150 and 200 ml/sample) for UAE and for combination was done at the optimized value of MAE and UAE. Particle size of 1 mm and the solvent, hexane, were kept constant for all the experiments. As per the results obtained from MAE the oil recovery obtained ranged from 83.27 to 97.45 %, Specific gravity ranged from 0.9 to 0.81, Color ranged from 44.18 to 61.66, DPPH Antioxidant activity ranged from 32.21 to 70.38 %, Free fatty acid ranged from 6.12 to 7.22 % and Peroxide value ranged from 7.54 to 9.37 meq O2/kg. In UAE the oil recovery obtained ranged from 85.51 % to 94.80 % Specific gravity ranged from 0.73 to 0.89, Color ranged from 36.24 to 53.88, DPPH Antioxidant activity ranged from 25.50 to 78.18 %, Free fatty acid ranged from 5.83 to 6.92 % and Peroxide value ranged from 6.63 to 8.24 meq O2/kg. Optimization of these methods was done based on their respective responses by means of Response surface methodology using Design Expert 10.0.1.0 software. The optimized parameters of MAE for black cumin oil gave the maximum oil recovery of 92.26 %, specific gravity 0.81, color 43.11, antioxidant 67.29, FFA 6.46 % and PV of 8.15 at microwave power 320W, microwave time 5.5 min and solvent to solid ratio 10 ml/g. and the optimized parameters of UAE for black cumin oil gave the maximum oil recovery of 87.88 %, specific gravity 0.73, color 38.8, antioxidant 76.32, FFA 6.06 % and PV of 6.92 at ultrasound power 158.1 W, ultrasound time 25.2 min and solvent volume (100, 150 and 200 ml/sample). Combined study was conducted at the optimized condition of parameters from MAE and UAE methods. A single experiment was run at these parameters to find the results. The maximum oil recovery 91.12 %, specific gravity 0.84, color 44.28, antioxidant 58.46, FFA 6.51 % and PV of 8.37 were found at ultrasound power 158 W, ultrasound time 25.2 min and solvent volume 100ml/sample followed by microwave power 320 W, microwave time 5.5 min. Results showed that the microwave assisted extraction proved very effective approach for the extraction of black cumin oil for the better oil recovery and the best quality.ThesisItem Open Access An innovative approach for microbial production of pyruvate using agro-industrial waste(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Pant, Manish; Omre, P.K.Pyruvic acid (pyruvate) is a cellular metabolite found in the biochemical link between glycolysis and the tricarboxylic acid cycle. The microbial production of pyruvate from yeasts or bacteria is based on limiting the natural catabolism of pyruvate and limiting the accumulation of its many potential by-products. The industrial pyruvate production methodology involves the use of organic chemicals along with standardised protocol which increases the cost of the end product. In this process, pyruvic acid is distilled from a mixture of tartaric acid and potassium hydrogen sulphates at 220°C; the crude acid obtained is then distilled under vacuum. This process is simple to realize but not cost-effective. Hence, to realise a cheaper and efficient methodology alternative nutrient sources are explored. Development of media formulations is key in any bio-transformation involving micro-organisms. Establishment of optimal culture constraints and process development is considered crucial in this regard. Since, microbial enzyme activity is important to pyruvate accumulation in isolated strains, advances in pyruvate production can be achieved by media optimization. In this study, the media formulation involved various carbon sources viz. glycerol, rice straw and jackfruit rind with various proportions of nitrogen source, corn steep liquor (diluted with distilled water). The amount of nutrient sources is also very critical for formulation of standard media composition. Thus, the screening experiments were focused on standardizing the carbon and nitrogen levels for final experiments. In screening experiments, only incubation time and incubation temperature had significant effect on pyruvate production at a confidence level p<0.05. Finally, the factors compromised for main optimization experiments were screened as follows: carbon source 25%g/g, CSL 12%v/v, pH 5.0, agitation speed 220rpm, KH2PO4 1.1%g/g, thiamine 1.3%μg/g, biotin 1.4%μg/g, MgSO4.7H2O 0.3%g/g and CaCO3 43%g/g. The final experiments were based on full factorial design on different levels of independent variables. With glycerol as carbon source, the highest effect of CSL concentration on pyruvate concentration was observed and was highly significant (p<0.01) because it had high calculated F-value (519.60). The effect of temperature (340.32) followed by time (324.60) was also found significant (p<0.01). As per the results, the optimum solution was obtained when the CSL concentration was 0.992601, time was 0.509991, and temperature was 0.317417. Similarly with rice straw as carbon source, the highest effect of CSL concentration on pyruvate concentration was observed and was highly significant (p<0.01) because it had high calculated F-value (444.80). The effect of time (252.25) followed by temperature (143.40) was also found significant (p<0.01). As per the results, the optimum solution was obtained in terms of coded values when the CSL concentration was 0.999997, time was 0.882823, and temperature was 0.363031. Similarly with jackfruit rind as carbon source, the highest effect of CSL concentration on pyruvate concentration was observed and was highly significant (p<0.01) because it had high calculated F-value (1199.93). The effect of time (925.66) followed by temperature (255.70) was also found significant (p<0.01). As per the results, the optimum solution was obtained when the CSL concentration was 0.999986, time was 0.851276, and temperature was 0.438559. In supervised learning approach, the highest accuracy corresponds to 68.8889% for multilayer perceptron under 10X cross validation fold-maker, and the lowest is 0% for IBk. In fact, in this experimental comparison, we can say that multilayer perceptron was the best scheme in all applicable classifiers, with highest accuracy. Moreover, in unsupervised learning approach feature selection preprocessing was considered essential and principal component analysis was performed prior to each clustering algorithms application. The paired t-test analysis of the three carbon sources show a draw when compared with glycerol as a standard source. This sustains the fact that, organic replacements instead of conventional organic source i.e. glycerol can be utilized for pyruvate production with no random aberrations in pyruvate yield. The SEM results show that the diametric dimensions of the pyruvate produced from carbon sources were in the range of 30μm to 300 μm and is comparable with that of industrially produced sample.ThesisItem Open Access Process optimization, characterization and modelling of microbially synthesized Poly-3-Hydroxybutyrate using damaged wheat grain(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-06) Sirohi, Ranjna; Pandey, J.P.Polyhydroxybutyrate (PHB) is biodegradable, microbiologically produced biopolymers that is compatible with nature as compared to petrochemically derived plastics. PHB has advanced applications in medical sector, packaging industries, nanotechnology, agriculture, etc. It is produced using various feedstocks such as glycerol, dairy wastes, agro-industrial wastes, food industry waste, sugars, etc. Current focus on PHB research has been primarily on reducing the cost of production and, on downstream processing to isolate PHB from the cells. Selection of feedstock, therefore, plays a critical role in determining the economic feasibility and sustainability of the process. However, with increased demand for biobased products, raw materials for their production are at times in conflict with the supply of food provisions. This necessitates the identification of other potential feedstocks for PHB production. One of such alternative feedstocks could be damaged grains (discolored, broken, cracked, insect infested, chalky, smelly, damped and partial softened), which are available in substantial quantities in various parts of the world due to inadequate management of pre- and post-harvesting operations. Damaged wheat grains (DWG) is among these, which does not find any potential application and is often disposed off in environment, where it is decomposed naturally and causes environmental pollution. Thus, overall aim of this study was to explore the production of PHB employing DWG. Locally collected DWG after washing, drying and milling were subjected to hydrolysis using acids and enzymes, followed by fermentation. Initially, hydrochloric, phosphoric, nitric and sulphuric acid were screened for their relative potential for hydrolysis. Maximum production of reducing sugars (RS) and minimum production of inhibitory compounds were taken as performance parameters. Of the tested acids, HCl showed lowest concentration of inhibitors (furfural, 5-hydroxymethyl furfural, acetic acid, formic acid) while producing substantial quantities of reducing sugars (RS). Subsequent experiments with different DWG flour (10, 15, 20%; w/v) and acid concentrations (1.0, 3.0, 5.0%; w/v) were carried out to identify suitable hydrolysis conditions. Results revealed that 3.0% HCl with 15% substrate concentration produced highest RS (116.29 mg/mL) after 45 min of hydrolysis. Artificial neural network (ANN) and second-order models were applied to the experimental data of which ANN performed well in predicting RS after hydrolysis with good accuracy (R2=0.939). For enzymatic hydrolysis, DWG flour (10, 15, 20%; w/v) was treated using α-amylase (1.0, 3.0, 5.0%; v/v, 12 U/mL). Treatment period of 60 min resulted in 85.2 mg/mL RS using 5.0% α-amylase and 19.4% substrate. Reaction kinetics confirmed that substrate concentration higher than 10% enhanced the production of RS. The liquified and partially hydrolysed solution (α-amylase treated) was further treated using glucoamylase (1.0, 2.0, 3.0%; v/v, 46 U/mL) for the production of RS. At 2.4% glucoamylase concentration, 147.5 mg/mL RS was obtained in 103 min. This hydrolysate was used to grow Bacillus sp. NII2 for the production of PHB and the effect of processing parameters, viz., inoculum concentration (5.0, 7.5, 10%; v/v), sugar concentrations (20, 30, 40 g/L) and incubation time (48, 72, 96, 120 h) were evaluated. The optimum values of processing parameters for maximum PHB production was at 8.84% (v/v) inoculum concentration, 32.07g/L sugar concentration and 72 h incubation time. Analysis of the resulting polymer through 1H-NMR, 13C-NMR, FTIR, XRD and SEM confirmed the presence of PHB.ThesisItem Open Access Optimization of process parameters for ultrasound assisted osmotically dehydrated papaya cubes followed by air-drying(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-08) Reddy, Nalla Bhanu Prakash; Shahi, N.C.Papaya (Carica Papaya. L) a tropical fruit having commercial importance due to its high medicinal and nutritive value. It is in general, called as a common man’s fruit as it is low priced with better nourishing capability and several health benefits. Post-harvest losses of papaya fruits happen along the whole value chain, moisture content is major contributing factor for the same. Drying or dehydration could be one of the techniques for reduction of water activity. Also, intermediate moisture foods (IMF) have become more common in recent years when compared to completely dehydrated ones. The problems that may occur during the osmotic dehydration process are undesirable effects like more sugar content in final product, shrinkage as a part of acceleration of water removal. Ultrasonication is one of the non-thermal and emerging technology which could accelerate the mass transfer rates during and after osmotic dehydration process and reduces the limitations faced in coonventional osmotic dehydration. Present study aims to produce product with a specific objective called more nutrition and health per gram. Experiments were conducted using central composite rotatable design (CCRD) with three independent variables at five levels. Independent variables selected for the experiment were osmotic solution concentration (43.2, 50, 60, 70 and 76.8 oBx), ultrasonication time (8.2, 15, 25, 35 and 41.8 min) and osmotic process time (83.2, 90, 100, 110 and 116.8 min). Responses selected were water loss (%), solid gain (%), colour difference (ΔE), ascorbic acid retention (%) and shrinkage ratio. The data from the experiments were analyzed using Design Expert software and the response function were developed using multiple regression analysis for each response. The optimum level of independent variables for development of dehydrated papaya cubes were 61.6 oBx of osmotic solution concentration, 17.7 minutes of ultrasonication time and 100.1 minutes of osmotic process time. The response values at optimum condition of independent variables obtained as 31.34% of water loss, 8.86% of solid gain, 24.82 of colour difference (ΔE), 63.78% of ascorbic acid retention and shrinkage ratio of 0.73.ThesisItem Open Access Optimiztion of process parameters for production of red wine from burans (Rhododendron arboreum) and its quality evaluation during storage(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-06) Yadav, Dhiraj Kumar; Khan ChandBurans (Rhododendron arboreum) flowers are widely grown in Uttarakhand and other hilly areas of India. The flowers of burans exhibit many therapeutic, nutritional and aromatic properties and have a number of uses in folk medicine. It is an evergreen tree which bears flowers with colour ranging from bright red to pink color. Burans flowers having antioxidant, anti-inflammatory, and anti- diabetic properties and is reported to inhibits the growth of cancer cells. As it contains natural red colour and various medicinal properties, the present study was undertaken to minimize waste and increase the shelf life of burans by processing it into fermented product (burans red wine). The experiments were conducted to study the effect of fermenting parameters on quality of red wine produced from Burans (Rhododendron arboreum) using yeast strain. The independent parameters selected were fermentation time (5, 8 and 11 days), temperature (30, 32 and 34°C), pH (3.5, 4.0 and 4.50) and total soluble solid (22, 24 and 26ºBx) to optimize them for production of burans red wine. Responses analyzed were alcohol by volume (%, v/v), titratable acidity (%), pH, total soluble solid (ºBx), reducing sugar (%), total sugar (%), antioxidant activity (%), total phenolic content (mg GAE/L) and total flavonoid content (mg QE/L). The data from all 29 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 optimum value of variables for maximum desirability of the prepared burans red wine were fermentation time 11 days, temperature 32.4°C, pH 3.85 and total soluble solid 23ºBx. The optimum value of responses were 12.27% of alcohol by volume, 0.578% of titratable acidity, 3.67 of pH, 8.49 ºBx of total soluble solid, 9.99% of reducing sugar, 13.25% of total sugar, 68.19% of antioxidant activity, 89.959 mgGAE/L of total phenolic content and 1091.205 mgQE/L of total flavonoid content. Significant (p<0.05) effect of process parameters were found in all responses. The prepared burans red wine were stored for 45 days and analyzed for all responses. During storage, alcohol by volume, pH, antioxidant activity, total phenolic content and total flavonoid content were increased however, titratable acidity, total soluble solid, reducing sugar and total sugar were decreased. This research has therefore proved that production of red wine from burans flower is an efficient and new approach towards improving processing efficiency, improving shelf life and improving economy.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 Process optimization for anthocyanin extraction from black soyabean (Glycine max (L.) Merr.) using different methods, comparative study and its characterization(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Gaibimei, Palmei; Singh, AnupamaBlack soyabean hulls are considered as one of the agro-industrial residues which contain abundant anthocyanin in its seed coats. An effective, environment friendly and energy-efficient extraction technique need to be explored to improve the quantity and quality of anthocyanin from black soyabean hulls. In the present investigation four extraction techniques were employed to extract anthocyanin from black soyabean hulls. Design experiments using BBD for aqueous extraction and enzyme assisted extraction while CCD for microwave assisted extraction and ultrasound assisted extraction were employed with Design Expert 10.0.1 software considering independent parameters having varied levels of each. Independent parameters for AE were chosen as solid to solvent ratio, extraction temperature and treatment period having three levels (1:20, 1:40, 1:60 g/ml; 40, 60, 80 °; 40, 60 and 80 min)of each, for EAE, independent parameters chosen were enzyme concentration, extraction temperature and treatment period having three levels (2, 4, 6 %; 35, 40, 45 °; 30, 60 and 90 min) of each. For MAE, independent parameters chosen were solid to solvent ratio, pH, ethanol concentration and treatment period with five levels (1:20, 1:30, 1:40, 1:50, 1:60 g/ml; 1, 2, 3, 4, 5; 50, 60, 70, 80, 90 %; 30, 60, 90, 120, 150 s), for UAE, independent parameters chosen were solid to solvent ratio, pH, ethanol concentration and treatment period with five levels (1:20, 1:30, 1:40, 1:50, 1:60 g/ml; 1, 2, 3, 4, 5; 50, 60, 70, 80, 90 %; 10, 20, 30, 40, 50 min) of each. The responses selected were Total anthocyanin content, Degradation index, Total phenolic content, DPPH radical scavenging activity, Ferric reducing antioxidant power, Total flavonoids content, Percent polymeric color and Colour difference for entire range of experiments. Comparative study based on the optimized responses values obtained from the different extraction techniques was carried out. Scanning electron microscopy (SEM) analysis for each technique was carried to observe the morphological changes in the hulls powder before and after extraction. Also optimized extracts sample obtained from AE, MAE, UAE and EAE were screened for the identification of various bioactive compounds using GC-MS analysis. Result revealed that the optimized conditions obtained for AE were solid to solvent ratio of 1:20 g/ml, extraction temperature of 40° and treatment period of 65 min with the responses having TAC 30.90 mg/g, DI 1.08, TPC 91.14 mg GAE/g, DPPH 35.41 %, FRAP 295.22 mg AAE/g, TFC 1157.80 mg CE/g, PPC 30.68 % and CD 24.90. While for MAE, the optimized conditions were solid to solvent ratio of 1:22 g/ml, pH of 1.01 and ethanol concentration of 75.20 % and treatment period of 91 sec with the responses having TAC 366.24 mg/g, DI 0.91, TPC 117.01 mg GAE/g, DPPH 100.46 %, FRAP 437.11 mg AAE/g, TFC 2704.82 mg CE/g, PPC 18.30 % and CD 1.86. The optimized conditions for UAE were solid to solvent ratio of 1:26 g/ml, pH of 2.93 and ethanol concentration of 90 % and treatment period of 50 min with the values of responses i.e. TAC 559.95 mg/g, DI 1.27, TPC 170.30 mg GAE/g, DPPH 97.57 %, FRAP 603.33 mg AAE/g, TFC 2536.71 mg CE/g, PPC 97.57 % and CD 25.15. The optimized conditions obtained for EAE were ethanol concentration of 2 %, extraction temperature of 37° and treatment period of 90 min having responses of TAC 1125.38 mg/g, DI 1.45, TPC 119.38 mg GAE/g, DPPH 91.22 %, FRAP 1733.36 mg AAE/g, TFC 4125.32 mg CE/g, PPC 66.11 % and CD 16.87. The micrograph of EAE reveals large, porous, flaky and damaged tough cell wall structure and was found to show biggest pore size opening of 54.468 μm enabling them to leach out more pigment as compared to other extraction techniques. The GC-MS analysis result reveals that the bioactive compounds identified for AE, MAE, UAE and EAE were 22, 43, 50 and 40 respectively. EAE was found to be the best technique as it was able to leach 12 antioxidant compounds, followed by UAE (9 compounds), MAE (8 compounds) and AE (1 compound). Hence the studies showed that all the extraction conditions and techniques selected could effectively extract anthocyanin from black soyabean hulls. Among all the techniques, EAE could be considered as best extraction techniques as it gave outstanding yield of TAC i.e. 97.25 % higher than AE, 67.46 % higher than MAE and 50.24 % higher than UAE method. The cell wall of the black soyabean hulls powder treated by EAE causes large, porous, flaky and damaged tough cell wall structure and was found to show biggest pore size opening of 54.468 μm enabling them to leach out more pigment as compared to other extraction techniques. GC-MS analysis for EAE optimized samples also identified 12 antioxidant compounds in the black soyabean hulls extract. Second order model fitted well and the parameters solid to solvent was most effective for AE, MAE, UAE while for EAE, the parameter enzyme concentration was the most effective for anthocyanin extraction.
