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ThesisItem Open Access Process standardization for the development of finger millet mix jaggery chocolate(G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-10) Choubey, Diksha; Shahi, N. C.Chocolates in general are found to be poor in protein and high in fat, and excessive intake of chocolate leads to a variety of health problems due to excessive amount of refined sugar. Furthermore, chocolate does not have much nutritive value due to which it cannot be used as a supplement of nutritions. Therefore, sugar and milk powder were replaced by jaggery and finger millet flour respectively for improving the dietary contents. Jaggery is an unrefined sugar and is regarded as the healthiest sugar in the world since it has all of the minerals and vitamins found in sugarcane juice. Finger millet is a nutritionally rich nutri-cereal that is underutilized. Processing and value addition of such minor millet may help to fulfil the nutritional requirements of humans, as it is gluten-free and calcium-rich, which is advisable for stomach patients. Both jaggery and finger millet flour contain high nutritional value and are rich in fibres and minerals, so their incorporation into chocolate not only increases the nutritional value of chocolate but also improves textural properties. The present research work was, therefore, undertaken for the development of sprouted finger millet flour mixed jaggery chocolate, optimization of process parameter for quality chocolate and study of nutritional and textural characteristics of the developed chocolate. The independent variables selected were cocoa butter replaced with coconut oil (20, 25, 30 % w/w), conching time (120, 150, 180 min) and replacement of milk powder with sprouted finger millet flour (20, 30, 40% w/w). The moisture content (%), ash content (%), crude fat (%), crude protein (%), textural profile analysis (hardness, adhesiveness, cohesiveness and chewiness) and sensory characteristics were analyzed. The data from all 17 experiments were analyzed using Design Expert version 11.1.0.1 and the response functions were developed using multiple regression analysis. The optimum values of variables for maximum desirability of sprouted finger millet flour mixed jaggery chocolate were 22% cocoa butter replacement with coconut oil, 150 minutes conching time and 39 % replacement of milk powder with sprouted finger millet flour. The optimum values for responses were 5.16 % moisture, 2.66 % ash, 23.6 % crude fat, 9.87 % crude protein, , 8.12 mouthfeel, 305.6 N hardness, 2.14 N.s adhesiveness, 0.101 cohesivenesss, 4.07 N chewiness and 7.8 overall acceptability. Out of all process parameters, sprouted finger millet flour had highly significant (p<0.05) effect followed by conching time and cocoa butter replacement with coconut oil in all responses of development of sprouted finger millet flour mixed jaggery chocolate. On validation of the model for responses of developed chocolate, it was found that the developed model was accurate as an insignificant difference was observed between experimental and predicted values.ThesisItem Open Access Classification of potatoes into edible and non-edible by using deep learning technique(G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Singh, Nikhil Kumar; Sachin KumarPotato, one of starchy vegetables, needs to be classified before entering industry for assuring the product quality. However, it is time-consuming, tedious, labor-intensive, inaccurate and expensive to assess qualitatively and classified manually. In this study, we propose an efficient and effective machine vision system based on the state-of-the-art deep learning techniques and stacking ensemble technique to offer a non-destructive and cost-effective solution for classification of ‘potatoes’ freshness and appearance. It has been trained and tested the performance of various deep learning models including ResNet, MobileNet, InceptionV3 and VGG16 to find the best model for the classification of potatoes into edible and non-edible categories. The system was trained and tested on potatoes data sets which were collected at constant distance of 20 cm for image capturing. The accuracy of used models is found to be 89 %, 68%, 95%, and 99% respectively and the precision and recall of the proposed model was best for MobileNet with uniform internet speed for each model. The experimental results show that the accuracy, precision and recall achieves with limited sample easily which tells the overall performance of the proposed model. The proposed technique for classification has less parameters and lower computation complexity than popular networks. The result proves that it can be extended to other tasks about classification.ThesisItem Open Access Ultrasound assisted nanocellulose extraction from microwave pre-treated rice straw to develop bio-nanocomposite for active packaging of horticultural produce(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2022-04) Bhat, Mohd Ishfaq; Shahi, Navin ChandraLignocellulosic biomass (especially agricultural residue) is a sustainable feedstock for production of value-added materials through specific processing techniques and sequences as per the desired end-product. The present study aimed to utilize one such agro-residue viz. rice straw by converting it into high crystalline nanocellulose to develop a bifunctional bio-nanocomposite for active packaging of horticultural produce. The first objective involved the application of a modified microwave assisted sodium chlorite pretreatment for intensive and quick delignification of rice straw. The effect of four critical process parameters on the delignification percentage of the rice straw was studied. The delignification was manifested by characterization using Fourier transform infrared spectroscopy, x-ray diffraction and scanning electron microscopy. Using a Box-Behnken experimental design (BBD), the effect of four critical process parameters, viz. microwave power (480-800 W), microwave treatment time (4-12 min), bleaching solution concentration (0.4-3.0 %), and bleaching time (1-5 h) on the delignification (%) was investigated, and the process was optimised using response surface methodology (RSM). The experimental data best fitted a quadratic model with an R2 of 0.9964. The optimized value of process parameters in aforementioned sequence was found to be 671 W, 8.66 min, 2.67 %, and 1h respectively, for the best delignification of 93.51 percent. The absence of lignin peaks (1516 and 1739 cm-1) was corroborated by deconstructed morphological structure and higher crystallinity index in the optimised delignified sample (53.7 %). The optimized delignified rice straw powder was then subjected to ultrasound assisted acid hydrolysis for nanocellulose extraction, preceded by the removal of hemicellulose and silica. The effect of sulfuric acid concentration (40-70%), ultrasonic treatment time (30-120 min) and ultrasound power (150-250 W) on the crystallinity index (%) and the mean particle size (nm) of the nanocellulose crystals, was studied through BBD and optimized through RSM. The optimum process parameters were obtained as 51.62 % sulfuric acid concentration, 48.55 min ultrasonic treatment time and 238. 80 W ultrasound power. The mean particle size and the crystallinity index at these optimum parameters were 69.01nm and 89.72 %, respectively. The spectral characterization revealed the increased intensity of peaks corresponding to the cellulose. The transmission micrograph of the nanocellulose revealed a rod like structure with average length and width of 190 ± 6 nm and 35 ± 3 nm, respectively. The nanocellulose crystals at 1, 5 and 10% concentration levels were used for reinforcement of chitosan biopolymer along with the addition of the titanium dioxide (TiO2) nanoparticles at its 1, 3 and 5% concentration levels. The overall performance of the developed bio-nanocomposite was measured in terms of thermal, mechanical, water vapor permeability (WVP) and water sensitive properties. Thickness of the developed films varied from 0.12 to 0.17 mm. The WVP and the tensile strength were reduced and increased by 27 % and 78 %, respectively for bio-nanocomposite with 10 % cellulose nanocrystals and 3% TiO2 concentration. The thermal stability of the developed bio-nanocomposite was better as compared to neat chitosan film in terms of higher glass transition and melting temperature. The best bio-nanocomposite was used for storage study of fresh-cut apple slices. The developed bio-nanocomposite showed promising results in terms of preserving the firmness, color and the radical scavenging activity of fresh-cut apple slices for a storage study period of 11 days.ThesisItem Unknown 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.
