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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola
Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme.
The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered.
The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers.
In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University
A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.
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ThesisItem Open Access STUDIES ON STORAGE SYSTEM OF CUSTARD APPLE PULP.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-07-08) SOLANKE, SHWETA BHAGVANRAO.; Bakane, Dr. P. H.Custard apple is notified as a non-conventional, climacteric, and highly perishable tropical type fruit. Considering the fast-increasing area under custard apple cultivation, methods of its preservation, processing technology and energy-saving methods need to be developed to regulate the prices of produce during the glut period. Therefore, the aim of this study was to develop processing and storage technology for the preservation of custard apple pulp with energy saving. Fully ripened custard apple fruits were taken for the experiment. The seeded pulp and peel were separated manually. The seeds from the pulp were separated by PDKV deseeding machine. The extracted pulp was added with potassium metabisulphite (0.1% KMS) and packed in low density polyethylene (22×14 cm) bags. The experiments were conducted to optimize the thickness of LDPE bags for the storage of frozen custard apple pulp. The LDPE bags having thicknesses of 350 (87.5µ), 450 (112.5µ) and 550 (137.5µ) were used for the packaging of custard apple pulp. The pulp was stored in a deep freeze at -20°C for six months. The samples were analyzed at an interval of 30 days. Based on the physical properties and cost of LDPE bags, quality attributes and sensory of packed frozen custard apple pulp, 87.5µ (350 gauge) thickness bags were selected for further experiments. The final experiments were conducted with four factors viz freezing method (blast freezing and slow freezing), preservative (KMS and control), and three storage temperatures (-10°C, -15°C and -20°C) and six-month storage. Thus, experiments were designed in a factorial completely randomized design with three replications. The treatment wise samples were analyzed at an interval of 30 days for physicochemical properties, sensory evaluation and energy requirement of the pulp. The physicochemical properties of fresh custard apple pulp before storage viz., pH, TSS, acidity, moisture content, ascorbic acid, total sugar, reducing sugar, non-reducing sugar, water activity, color (L*, a*, and b*) were found to be 5.57, 22.85 °Brix, 0.45%, 74.22%, 19.62 mg/100g, 21.29%, 17.82%, 3.50, 0.98 and 60.41, -1.40, 11.49, respectively. The time required to attain the storage temperature of -10°C, -15°C and -20°C were found to be 12.25, 17.50 and 26.5 h, respectively. The individual effects of freezing methods, KMS, storage temperatures and storage period and their combined effects on ascorbic acid, L value, color difference, microbial load and sulfur dioxide of pulp were statistically significant during storage. But individual effects of the freezing method on pH, total soluble solids, acidity, reducing sugar and total sugar, non-reducing sugar, moisture content, water activity and sensory evaluation were found non significant. The blast freeze custard apple pulp treated with potassium metabisulphite (KMS) and storage temperature T3 (-20°C) has rated superior than that of other treatments for quality attributes during storage of six months. Blast freezing of custard apple pulp before storage enhanced the quality and shelf life of frozen custard apple pulp at high storage temperature (-10°C and -15°C). The frozen custard apple pulp treated with 0.1% KMS can be kept at ambient condition up to 8 hr in good condition for its further utilization. The energy consumption during the storage of custard apple pulp was found maximum at -20°C as compared to -10°C and -15°C. The energy consumption for storage of frozen custard apple pulp at -10°C, -15°C and -20°C were found to be 2.13, 3.23 and 5.01 kWh/kg, respectively. Therefore, for a short period, custard apple pulp (five months) could be store at -10°C to save energy. The adoption of the blast freezing method for storage of custard apple pulp at high storage temperatures (-10°C and -15°C) reduces the energy consumption during storage. The quality and sensory score of stored custard apple pulp at higher storage temperature (-10°C and -15°C) with blast freezing treatments were similar to the lower temperatures (-20°C) through 180 days. Thus, custard apple pulp can be stored at these high storage temperatures (-10°C and -15°C) with blast freezing to reduce the energy cost with good quality of pulp during frozen storage. The benefit-cost ratio of the storage system of frozen custard apple pulp at -10˚C for 150 days storage, -15˚C for 180 days storage and -20˚C for 180 days storage were found to be 1.35, 1.48 and 1.29 respectively. For energy-saving custard apple pulp treated with 0.1% KMS packed in 350 gauges (87.5µ) LDPE bags and frozen by blast freezing could be stored at -10°C upto five months and for more than five months, pulp could be stored at -15°C and -20°C.ThesisItem Open Access Title: DESIGN AND DEVELOPMENT OF PEELER CUM CUTTER FOR MEDICINAL PLANTS (ROOTS).(Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-10-21) Authors: JADHAV, PRIYANKA DATTATRAY.; Advisor: Patil, Dr. B. N.Abstract: Shatavari (Asparagus racemosus) is climbing Ayurvedic plant with tuberous roots. It belongs to family “Asparagaceae”. It is traditionally used herb for its benefits like antidepressant, antioxidant, diuretic, antiepileptic, anti-HIV, antiplasmoidal etc. The process of peeling and cutting of medicinal roots like Shatavari is labour-intensive and time consuming operation done manually mostly by women labour. Hence, to reduce labour, human contamination and time requirement a power operated peeling cum cutting machine was developed. The physical properties of Shatavari roots were studied. The length, top diameter and bottom diameter of Shatavari root was found out to be 193.47 mm, 10 mm and 7.15 mm, respectively. The geometric mean diameter was 23.81 mm while sphericity and aspect ratio were 0.127 and 19.67. True density and bulk density of Shatavari roots were 0.66 g/cc and 0.36 g/cc. Moisture content was 73.80% (wb) for Shatavari roots while static coefficient of friction and angle of repose 0.38 and 33.25o, respectively. The peeling cum cutting machine was designed and developed, then the performance was evaluated. The main component of machine includes main frame, feeding unit, peeling unit, cutting unit, driving mechanism and 0.5 hp electric motor with stabilizer. The trials were performed by varying motor speed (200 to 300 rpm), feed rate (1 to 3 kg/batch) and two types of peeling sheets (metal sheet and emery paper sheet) to determine different responses viz. washing efficiency (%), peeling efficiency (%), cutting efficiency (%), peel ratio, throughput capacity (kg/h) and overall efficiency (%). Optimal custom design of response surface methodology in Design Expert Software was used to optimize machine parameter for better overall efficiency and lower peel ratio. Optimum machine performance with maximum peeling efficiency (94.93%) and minimum peel ratio (0.069) obtains at motor speed of 250 rpm and feed rate of 3 kg/ batch for metal sheet.ThesisItem Open Access Title: DESIGN AND DEVELOPMENT OF SUGARCANE PEELER CUM CUTTER MACHINE(Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-10-21) Authors: RATHI, DARPAN MANMOHAN.; : Gupta, Dr. S. V.Abstract: Sugarcane Peeler cum cutter machine was designed and developed for peeling the sugarcanes and then cut it into pieces. The machine consists of peeling unit, cutting unit and power transmission unit. Rubbing action of three pairs of wire roller brush removed the upper cover of the sugarcane. These rollers were attached to rotating disc which was attached to hollow shaft and powered with D.C. motor through V-belt. Rollers made a clearance at one end of hollow shaft. When the sugarcane passes through the clearance, it got peeled and the waste was collected from discharge unit. The clearance can be adjusted according to the diameter of the sugarcane. Filler trials were conducted to determine optimum roller speed and roller clearance. Performance evaluation was carried out and different response parameters studied were peeling efficiency, machine output capacity and damage percentage. The machine output capacity of machine was found to be 90 Kg/h. At optimized conditions, peeling efficiency was found to be 58%. The damage percentage increased with increase in roller speed and decrease in clearance. At optimized conditions, cutting efficiency was found near 85%.ThesisItem Open Access Title: STUDY ON DEHULLING OF BLACK GRAM(Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-10-21) Authors: CHAVAN, GANESH MAHENDRASING.; Advisor: Bakane, Dr. P. H.Abstract: Black gram (Vigna mungo L) is an annual pulse grown mostly as a fallow crop in rotation with rice. Black gram commonly known as Urad in India. India is its primary origin and is mainly cultivated in Asian countries including Pakistan, Myanmar and parts of South Asia. About 70 per cent of world's black gram production comes from India. Urad is grown primarily for its protein rich seeds. It is as dal and as ingredient in snacks like idli, dosa, vada and papad. India is largest producer as well as consumer of black gram. Black gram output accounts for about 10 per cent of India's total pulse production. Black gram is rich in protein, vitamins, minerals, and it is storehouse of calcium, potassium, iron, magnesium, copper, manganese etc. Milling of pulses reduces fibre content; improve palatability, appearance, texture, and cooking quality of pulse. Milling of pulses without pre-treatment result in low dal recovery. It is, therefore, important to look at different aspect of milling so that proper process and machinery are used to obtain maximum recovery of good quality dal from grain and take corrective measure to reduce milling losses to minimum. Keeping in view the above; the present study will be undertaken for maximum whole dehulled grain recovery. The grains were cleaned and graded and dried up to 10% moisture content (w b). The sample size of grain was 1kg. The first pass was common i. e. done for scarification (pitting) of grains at a feed rate of 200 kg/h followed by oil treatment @ 0.25% (of the weight of grain). The oil treated sample was heaped for overnight, dried in a tray dryer to reach the moisture content near about 10% (w b) and then it was passed through milling mechanism. After second pass samples of each outlet was used for analysis of broken, husk, mixture of fine husk and powder, intact dehulled, intact undehulled, split dehulled and split undehulled for further analysis. Gota Recovery, Dal Yield and Dehulling Efficiency calculated by using standard formula. The performance of the machine was evaluated for dehulling of black gram at three feed rates (70, 140 and 210 kg/h), three clearance (3, 5 and 7 mm), and three roller speed (700, 1000 and 1300 rpm) respectively. The response parameters investigated were gota recovery, dal yield and dehulling efficiency. Three variables, three level Central Composite Design (CCD) model was followed and analysis was done using response surface methodology by using Design Expert Software to optimize machine parameter for maximum gota recovery, minimum dal yield and maximum dehulling efficiency. The optimum gota recovery, dal yield and dehulling efficiency was obtained as, 12.5 per cent, 66.28 per cent and 71.53 per cent.ThesisItem Open Access Title : DEVELOPMENT OF SORHHUM GRAIN (HURDA) EXTRACTOR.(Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-06-18) Authors : MATE, VASUDEV NAMDEV.; Advisor : Bakane, Dr. P. H.Abstract : Hurda is the name given to tender sorghum. Hurda is one among the special sorghum and it is ready to eat snacks. Hurda made from sorghum is known for delicious taste (Anonymous, 2013). The tender jowar can be very good fast food (Meti et al., 2014). The consumption of hurda has more importance and popular in India since ancient times because of its unique sweet taste. Besides, sweet taste hurda has some nutritional properties, like good source of dietary fibers, proteins, minerals and carbohydrates. This can be a gluten free diet option for celiac patients. It helps in not only weight loss but also acts as a coolant for the body (Darekar et al., 2020). Now a days, agro-tourism business is increasing in the rural area and in that context supplying sorghum hurda as a niche product get the more profit to the farmer/producer (Chavan et al., 2013). The development of sorghum grain (hurda) extractor for sorghum crops has not received the attention proportional to its importance to the farmers in the country. Therefore, the manual extraction that means removing grains with indigenous techniques is time consuming process. The availability of suitable sorghum grain (hurda) extractor for this crop would eliminate all drudgery and losses of the crops. Also efforts were made to enhance the shelf life of sorghum grain (hurda). Keeping the above facts, this study was conducted for development of sorghum grain (hurda) extractor with the following distinct and definite objectives 1. To develop the sorghum grain (hurda) extraction machine 2. To evaluate performance of the developed machine 3. To study shelf life of sorghum grain (hurda) using different packaging materials 4. To evaluate the quality of stored sorghum grain (hurda) kernels The power operated (1 hp single phase) sorghum grain (hurda) extractor is developed. The sorghum grain (hurda) extractor consists of main frame, feeding unit (hopper), extraction unit, grain collection unit, drive mechanism and cleaning unit. The developed extractor was optimized for maximum extraction efficiency and minimum hurda loss with different input parameters such as feed rate, speed ratio, inlet clearance, outlet clearance and belt texture. It is revealed that the extraction efficiency was observed to be ranging from 71.08 to 93.54% depending upon the various treatment combinations. The maximum sorghum grain (hurda) extraction efficiency (93.53%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for rough texture PU food grade belt. The minimum sorghum grain (hurda) extraction efficiency (71.08%) was recorded at 0.93 speed ratio and 180 kg/h feed rate for smooth texture PU food grade belt. The extraction efficiency was found to be dependent on the feed rate, belt speed ratio and rough texture PU food grade belt. Significant effect of inlet and outlet clearance was observed on extraction efficiency. The influence of feed rate and speed ratio on mechanical damage for various belt texture was recorded. The maximum mechanical damage (10.3%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for smooth texture PU food grade belt. The minimum mechanical damage (1.2%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for rough texture PU food grade belt. The mechanical damage was found to be slightly increased with decrease in inlet and outlet clearance in all type of PU food grade belts. The maximum mechanical damage (10.3%) was recorded at 45 mm inlet clearance and 20 mm outlet clearance for smooth texture PU food grade belt. The minimum mechanical damage (1.2%) was recorded at 45 mm inlet clearance and 20 mm outlet clearance for rough texture PU food grade belt. It is revealed that the grain loss was observed to be ranging from 7.69 to 34.51 per cent depending upon the extraction treatments. The maximum total grain loss was observed in case of treatment having the combination of rough texture PU food grade belt having speed ratio of 0.93 and feed rate of 210 kg/h. The minimum total grain loss was found for treatment having the combination of rough texture food grade belt having speed ratio of 1.33 and feed rate of 180 kg/h. The sorghum grain (hurda) total grain loss was found to be dependent on the texture of PU food grade belt, speed ratio and feed rate. The total grain loss was found to be slightly increased with increase in inlet and outlet clearance in all types of PU food grade belts For better cleaning of extracted sorghum grain (hurda), 2000 rpm of blower was found suitable with minimum grain loss. To enhance the shelf life, sorghum grains (hurda) were treated with irradiation doses of 1 kGy, 1.5 kGy, 2kGy and packed in various thickness viz. 250 and 300 gauge of low density polyethylene (LDPE). Storage stability of samples was observed for samples kept in ambient condition (15-38°C, 19-49% RH). The quality of the sample was determined with the help of quality parameters, microbiological study and sensory evaluation at the interval of 2 days upto 8 days. The sorghum grain (hurda) sample treated with 1.5 kGy gamma irradiation packed in 300 gauge LDPE was found to have shelf life of 6 days.ThesisItem Open Access Title : DEVELOPMENT OF SORHHUM GRAIN (HURDA) EXTRACTOR.(Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-08-18) MATE, VASUDEV NAMDEV.; Bakane, Dr. P. H.Abstract : Hurda is the name given to tender sorghum. Hurda is one among the special sorghum and it is ready to eat snacks. Hurda made from sorghum is known for delicious taste (Anonymous, 2013). The tender jowar can be very good fast food (Meti et al., 2014). The consumption of hurda has more importance and popular in India since ancient times because of its unique sweet taste. Besides, sweet taste hurda has some nutritional properties, like good source of dietary fibers, proteins, minerals and carbohydrates. This can be a gluten free diet option for celiac patients. It helps in not only weight loss but also acts as a coolant for the body (Darekar et al., 2020). Now a days, agro-tourism business is increasing in the rural area and in that context supplying sorghum hurda as a niche product get the more profit to the farmer/producer (Chavan et al., 2013). The development of sorghum grain (hurda) extractor for sorghum crops has not received the attention proportional to its importance to the farmers in the country. Therefore, the manual extraction that means removing grains with indigenous techniques is time consuming process. The availability of suitable sorghum grain (hurda) extractor for this crop would eliminate all drudgery and losses of the crops. Also efforts were made to enhance the shelf life of sorghum grain (hurda). Keeping the above facts, this study was conducted for development of sorghum grain (hurda) extractor with the following distinct and definite objectives 1. To develop the sorghum grain (hurda) extraction machine 2. To evaluate performance of the developed machine 3. To study shelf life of sorghum grain (hurda) using different packaging materials 4. To evaluate the quality of stored sorghum grain (hurda) kernels The power operated (1 hp single phase) sorghum grain (hurda) extractor is developed. The sorghum grain (hurda) extractor consists of main frame, feeding unit (hopper), extraction unit, grain collection unit, drive mechanism and cleaning unit. The developed extractor was optimized for maximum extraction efficiency and minimum hurda loss with different input parameters such as feed rate, speed ratio, inlet clearance, outlet clearance and belt texture. It is revealed that the extraction efficiency was observed to be ranging from 71.08 to 93.54% depending upon the various treatment combinations. The maximum sorghum grain (hurda) extraction efficiency (93.53%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for rough texture PU food grade belt. The minimum sorghum grain (hurda) extraction efficiency (71.08%) was recorded at 0.93 speed ratio and 180 kg/h feed rate for smooth texture PU food grade belt. The extraction efficiency was found to be dependent on the feed rate, belt speed ratio and rough texture PU food grade belt. Significant effect of inlet and outlet clearance was observed on extraction efficiency. The influence of feed rate and speed ratio on mechanical damage for various belt texture was recorded. The maximum mechanical damage (10.3%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for smooth texture PU food grade belt. The minimum mechanical damage (1.2%) was recorded at 1.13 speed ratio and 180 kg/h feed rate for rough texture PU food grade belt. The mechanical damage was found to be slightly increased with decrease in inlet and outlet clearance in all type of PU food grade belts. The maximum mechanical damage (10.3%) was recorded at 45 mm inlet clearance and 20 mm outlet clearance for smooth texture PU food grade belt. The minimum mechanical damage (1.2%) was recorded at 45 mm inlet clearance and 20 mm outlet clearance for rough texture PU food grade belt. It is revealed that the grain loss was observed to be ranging from 7.69 to 34.51 per cent depending upon the extraction treatments. The maximum total grain loss was observed in case of treatment having the combination of rough texture PU food grade belt having speed ratio of 0.93 and feed rate of 210 kg/h. The minimum total grain loss was found for treatment having the combination of rough texture food grade belt having speed ratio of 1.33 and feed rate of 180 kg/h. The sorghum grain (hurda) total grain loss was found to be dependent on the texture of PU food grade belt, speed ratio and feed rate. The total grain loss was found to be slightly increased with increase in inlet and outlet clearance in all types of PU food grade belts For better cleaning of extracted sorghum grain (hurda), 2000 rpm of blower was found suitable with minimum grain loss. To enhance the shelf life, sorghum grains (hurda) were treated with irradiation doses of 1 kGy, 1.5 kGy, 2kGy and packed in various thickness viz. 250 and 300 gauge of low density polyethylene (LDPE). Storage stability of samples was observed for samples kept in ambient condition (15-38°C, 19-49% RH). The quality of the sample was determined with the help of quality parameters, microbiological study and sensory evaluation at the interval of 2 days upto 8 days. The sorghum grain (hurda) sample treated with 1.5 kGy gamma irradiation packed in 300 gauge LDPE was found to have shelf life of 6 days.ThesisItem Open Access PROCESS TECHNOLOGY DEVOLOPMENT FOR NAGPUR MANDARIN (Citrus reticulata) POWDER.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2021-01-25) Patil, Bhagyashree Nivrutti.; Gupta, Dr. Suchita V.The foam was developed using artificial foaming agents i.e. soy protein isolate (3 to 9%), GMS (2 to 5%), CMC (1 to 3%) and sugar content (5 to 15%) with whipping time (3 to 9 min) and by using natural foaming agent i.e. soy protein isolates (3 to 9%), guar gum (0.3 to 0.9%) and sugar content (5 to 15%) whipped (3 to 9 min) for foam formation. The optimization of concentration of foaming agents was done by CCD in response surface methodology. After optimization the samples were dried in microwave drying at various microwave power (180 to 900 W) with different drying bed thickness (2 to 6 mm) up to bone dry weight. The optimization of microwave power, foaming agent and drying bed thickness was done using optimal custom design. The optimum operating conditions for foam formation using artificial foaming agent i.e. soy protein isolate 2.10%, sugar content 5.10% GMS concentration 2.75%, CMC 1.75% and whipping time 8 min and by using natural foaming agents i.e. guar gum 0.45%, soya protein isolate 3.30%, sugar content 10% and whipping time 6 min were optimized. The effective moisture diffusivity of foamed juice was found varied from 0.041 x 10-9 to 14.605 x 10-9 m2/s at varying microwave power and drying bed thickness. The activation energy was ranged from 17.48 to 19.68 W/g. The optimum drying condition of Nagpur mandarin foamed juice was found at 540 W microwave power and 3 mm drying bed thickness with soy protein isolate 2.10%, sugar content 5.10% GMS concentration 2.75%, CMC 1.75% and whipping time 8 min (artificial foaming agent). The total sugar, reducing sugar and non reducing sugar were found 46.16, 36.4. 9.76%, respectively. The protein was increased in developed Nagpur mandarin powder i.e. 14.88% as compared to juice i.e. 8.28%. The values of thiamine, niacin, vitamin B6 and vitamin C were recorded as 2.90, 5.13, 0.06 and 36.5 mg/100g, respectively in developed powder. The calcium, iron, magnesium, manganese, phosphorus, potassium and zink were found 178.72 mg/100 g dm, 8.58 mg/100 g dm, 61.48 mg/100 g dm, 5.38 ppm, 16.31 mg/100 g dm, 327.54 mg/100 g dm, and 0.565 ppm, respectively in Nagpur mandarin powder. Cookies prepared with developed Nagpur mandarin powder having 0.718 (good catogary) in sensory value. The overall acceptability (0.983) has highest quality attributes value followed by texture (0.971), flavour (0.864) and colour (0.829). The foamed Nagpur mandarin powder was stored in metallized polyester (50 microns) package at moderate RH (65%) and ambient temperature of 30 oC for considerably long shelf life (120 days). From the study, it is concluded that the Nagpur mandarin powder developed by foam mat drying technology using soy protein isolate 2.10%, sugar content 5.50%, GMS concentration 2.75%, CMC 1.75% and 8 min whipping time, dried at 540 W microwave power with 3 mm drying bed thickness gives good quality product in respect with nutritional and sensory parameters with having good shelf life.
