Evaluation and optimization of quick freezing for minimally processed mango (Mangifera indica L.)

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dc.contributor.advisorGupta, Satish Kumar
dc.contributor.authorAnkit Kumar
dc.date.accessioned2019-04-22T12:24:49Z
dc.date.available2019-04-22T12:24:49Z
dc.date.issued2019
dc.description.abstractExperiments were conducted to select the pre-freezing treatments for optimizing the process conditions for minimally processed quick frozen mangoes (cv. Dashehari and Langra) stored under deep freezing condition (-20°C). The process parameters selected were pre-freezing treatments (thermal and chemical) and thickness of packaging material. The pre-freezing treatments involved combination of thermal (hot water temperature: 40, 45 and 50°C and water dipping time: 30, 40 and 50 min) and chemical treatments (CaCl2 conc. 2.5 and 3.5%, w/v and malic acid conc. 0.5 and 1.0%, w/v). The independent variables for evaluation and optimization of the quick freezing were the size of mango cube (2x2, 2x4 and 2x6 cm), conveyor speed of quick freezer (0.25, 0.30 and 0.35 m/min) and internal air temperature (-18°C, -14°C and -10°C). The quality of samples was assessed with hardness, color parameters, total soluble solids, titratable acidity, ascorbic acid content, pH, sugars content, thawing time and overall acceptability. Based on the preliminary study, three pre-freezing treatments were selected for quick freezing and storage experiments i.e. PT1 (40°C/30min/3.5 CaCl2/1.0% malic acid), PT2 (45°C/50min/3.5 CaCl2/0.5% malic acid) and PT3 (50°C/50min/2.5 CaCl2/0.5% malic acid). The optimum operational parameters obtained for quick freezing were mango cube of 2 cm size, conveyor speed of 0.25 m/min with internal air temperature of -18°C. Corresponding to these optimum process parameters, the quality responses obtained were freezing time of 4.80 minute and freezing rate of 8.27°C/min. It was observed that during storage studies, the quality parameters like hardness, hue, chroma, titratable acidity, ascorbic acid content, thawing time and overall acceptability decreased while total color difference, total soluble solids, pH, total sugar, reducing and non-reducing sugar increased. Among all the experimental combinations, the minimally processed mango cubes of size 2 cm with pre-freezing treatment PT3 (50°C/50min/2.5 CaCl2/0.5% malic acid) and quick frozen at internal air temperature of -18°C along with conveyor speed of 0.25 m/min and packed in LDPE material of 300 gauge was found to be most suitable for storage of minimally processed frozen mangoes for 180 days in deep freezing condition with best results. Moreover, the mango variety Dashehari witnessed better value of quality attributes (hardness, reducing sugar, thawing time and overall acceptability) in comparison to Langra variety throughout the storage period.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810100800
dc.keywordsquick freezing, mango varieties, thermal treatments, chemical treatments, minimal processing, packaging thickness, quality attributesen_US
dc.language.isoenen_US
dc.pages160en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemEvaluation and optimization of quick freezing for minimally processed mango (Mangifera indica L.)en_US
dc.subProcessing and Food Engineeringen_US
dc.subjectnullen_US
dc.themeEvaluation and optimization of quick freezing for minimally processed mango (Mangifera indica L.)en_US
dc.these.typePh.Den_US
dc.titleEvaluation and optimization of quick freezing for minimally processed mango (Mangifera indica L.)en_US
dc.typeThesisen_US
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