Sharma, D.K.Shukla, Abhishek2016-11-092016-11-092011http://krishikosh.egranth.ac.in/handle/1/84577A study of optimization of a number of process variables namely needle diameter (1, 3 and 5 mm) sugar solutions of 50-70oB temperature range of 60-80oC and FTSR of 1:3 to 1:12 for the Petha (ash gourd) sweet manufacture was attempted. Response surface methodology was adopted for optimization of process variables. The effect of process variables were studied on solute gain, water loss, colour (L* value) and sensory scores. The needle with 3 mm diameter proved to be the best thickness needle. The optimum conditions generated by RSM were: temperature as 69.65oC, concentration as 50.0oB and FTSR as 1:4.10. The kinetics study was done on the optimum conditions and it revealed that moisture content decreased from 92.5 to 23.8% following a polynomial trend. TSS increased from 4.2 to 74% following a polynomial trend, total sugars increased from 3.6 to 73.9% following a polynomial trend, reducing sugars increased from 3.4 to 3.6% following a linear trend, non-reducing sugar increased from 0.2 to 70.3% following a polynomial trend, colour value decreased from 30.08 to 12.81 following a linear trend and sensory scores increased from 1.03 to 7.86 following a linear trend. A paddle operated Petha (ash gourd) pricking machine was designed, developed and tested. The designing criteria kept in mind were, the optimum diameter of pricking needles, ergonomic height of workstation for average height of both Indian men and women and the force considerations. The machine was successful in pricking 35 kilograms of ash gourd per hour with no damage to the fruit slices. The machine pricked Petha (ash gourd) sweet was excellent in sensory scores (7.86) and quality parameters (74% TSS, 73.9% total sugars, 70.3% non-reducing sugar, 3.6% reducing sugars and L*=12.81 as colour value). The economic analysis revealed 4 years of payback period and 0.477 as breakeven point.enFermentation, Biological phenomena, Acidity, Surface water, Soybeans, Proteins, Yoghurt, Carbohydrates, Bakery products, FloursThesis