Studies on pulsed electric field assisted extraction of anthocyanin from jamun
| dc.contributor.advisor | Prince, M V | |
| dc.contributor.author | Akhila, J Chand | |
| dc.contributor.author | KAU | |
| dc.date.accessioned | 2020-02-05T04:45:59Z | |
| dc.date.available | 2020-02-05T04:45:59Z | |
| dc.date.issued | 2019 | |
| dc.description | MTech | en_US |
| dc.description.abstract | Colour is considered as one of the major quality parameter of food. Anthocyanins are water soluble pigments after chlorophylls and impart red to blue colours to various fruits, vegetables and storage organs. Jamun is one of the under processed minor fruit found commonly in different parts of Indian continent. It is a rich source of anthocyanin. Conventional methods of extraction of anthocyanin is less productive and the extracted product is inferior in quality. In this study pulsed electric field assisted extraction was carried out with an objective of increasing the yield and quality parameter. A pulsed electric field system was developed to carry out pretreatment prior to extraction. The developed system consists of an outer protective chamber, inlet unit, pulse generating system, treatment chamber, display unit and cooling system. Pulse generating system consists of a Line Output Transformer, micro controller and filter unit. The treatment chamber consists of electrodes and isolated feedback circuit. In order to evaluate the developed system towards extraction of anthocyanin from Jamun, the process variables such as electric field strengths of 5, 10, 15kV/cm, pulse frequencies of 60, 80 and 100 pulses/s and treatment time of 2, 3 and 4 minutes were selected and the results were compared with conventional extraction. The results were then analysed statistically for optimization of the process parameters. The optimized conditions of electric field strength, pulse frequency and treatment time were found to be 9.47 kV/cm, 60 pulses/s and 2.24 minutes. The quality parameters of PEF assisted extracted anthocyanin such as anthocyanin yield, antioxidant activity, colour values and refractive index were 11.9mg/100 of sample, 97.2%, L value of 2.1, a* value of 2.36, b* value of -2.23 and 1.38 respectively whereas, the same for conventional extraction process were 10mg/100g of sample, 82.3%, L value of 3.1, a* value of 1.23, b* value of -1.35 and 1.37. It was concluded from the study that PEF assisted extraction resulted in higher anthocyanin yield and increased quality characteristics compared to conventional extraction process. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810142481 | |
| dc.keywords | Agricultural engineering, Phytochemicals, Pulsed Electric Field (PEF), Anthocyanin, Varieties of Jamun | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 88 | en_US |
| dc.publisher | Department of Processing and Food Engineering, Tavanur | en_US |
| dc.sub | Agricultural Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | Studies on PEF | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | Studies on pulsed electric field assisted extraction of anthocyanin from jamun | en_US |
| dc.type | Thesis | en_US |