Modeling and optimization of extrusion process for utilization of vegetable waste

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dc.contributor.advisorAlam, M.S.
dc.contributor.authorChoudhary, Kanupriya
dc.date.accessioned2018-07-15T04:35:05Z
dc.date.available2018-07-15T04:35:05Z
dc.date.issued2018
dc.description.abstractInvestigations were carried out to determine the best blanching pre-treatment and drying method for the development of dried radish leaves and pea pods (vegetable waste; VW) powder. The experiments were conducted using completely randomized design (CRD) by varying the blanching pre-treatments viz. hot water (HB), potassium metabisulphate (KMS), citric acid (CB) and drying methods viz. sun drying , solar drying and convective drying ( 55, 65 and 75°C). All the results were statistically analysed to estimate the significant difference between blanching pre-treatments and drying methods on the basis of physico-chemical quality attributes namely drying time, equilibrium moisture content, amino acid content, lignin content, crude fibre, color change and overall acceptability. The best quality dried vegetable waste powder was utilized in development of vegetable waste incorporated soy-cereal based product. Rice based extruded product were developed by replacing the base material (rice) with vegetable waste (VW)-soy powder (SP) mixed in equal proportion. The vegetable waste i.e. Radish leaves and pea pods powder mixed in equal proportion. Response surface methodology (RSM) was employed for optimization of extrusion process using four factor, three level Box-Behnken design. The extrusion process parameters i.e. VW-SP proportion (%), feed moisture content (% wb), die temperature (°C) and screw speed (rpm) for rice based extrudates were optimized for the responses namely bulk density (BD), specific mechanical energy (SME), expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), protein content (PC), crude fibre (CF), hardness (H), color change (CC) and overall acceptability (OA). In addition to the optimization of extrusion process the modeling of extrusion process variables by using RSM and genetic algorithms (GAs) was done. The developed models were fitted to the extrusion data and their adequacy of fit was investigated. The hot water blanched radish leaves, convectively dried at 65°C was found to be best for utilization in the extruded product. The untreated samples (UT) of pea pods dried convectively at 75°C was found to be best for utilization in the extruded product. For rice based extrudates the optimum values of process parameters obtained by using RSM were: 35% VW-SP (i.e. 65% rice proportion) with 13.17% feed moisture content, 152.29°C die temperature and 360.42 rpm screw speed. Results obtained from RSM and GA were comparable. The vegetable waste and defatted soy flour can be successfully incorporated @ 35% i.e. 17.5% vegetable waste i.e. 8.75% radish leaves powder, 8.75% pea pods powder and 17.5% defatted soy flour powder.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810060208
dc.keywordsBlanching pre-treatments, drying, extrusion, genetic algorithm, modeling, optimization, response surface methodology, vegetable wasteen_US
dc.language.isoenen_US
dc.pages83en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemModeling and optimization of extrusion process for utilization of vegetable wasteen_US
dc.subProcessing and Food Engineeringen_US
dc.subjectnullen_US
dc.themeModeling and optimization of extrusion process for utilization of vegetable wasteen_US
dc.these.typeM.Techen_US
dc.titleModeling and optimization of extrusion process for utilization of vegetable wasteen_US
dc.typeThesisen_US
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