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Kumar, Ashok
- Drying Kinetics of Ginger (zingiber Officinale) Slices under Going Microwave Drying
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Authors
Affiliations
1 Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bangalpur Bihar, IN
2 Department of Post Harvest Process and Food Engineering College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, IN
3 Krishi Vigyan Kendra (B.A.U.), Ranchi Jharkhand, IN
1 Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bangalpur Bihar, IN
2 Department of Post Harvest Process and Food Engineering College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, IN
3 Krishi Vigyan Kendra (B.A.U.), Ranchi Jharkhand, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 317–322Abstract
The drying characteristics of ginger slices were investigated in an experimental microwave dryer and modeled at 1.0, 1.5, 2.0 and 2.5 kW power levels. The entire drying process took place in the falling rate period. The effective moisture diffusivity values ranged from 2.5356 × 10-11 to 1.2678 × 10-9 m2/s within the power levels (1.0 to 2.5 kW) studied. Exponential, Page, Henderson and Pabis, Logarithmic and Power law models were applied and validated on the basis of determination of coefficient (R2), reduced mean square (χ2) of the deviation, mean bias error (EMB) and ischolar_main mean square error (ERMS) between the observed and predicted values of moisture ratios. Page model was found to fit best, representing an excellent tool for estimation of the drying time and the values of R2, χ², ERMS and EMB were in the ranged of 0.995 to 0.997; 0.0006 to 0.005; 0.022 to 0.038 and 0.005 to 0.009, respectively.Keywords
Ginger, Moisture Diffusivity, Modelling, Microwave, Falling Rate, Moisture Ratio
- Mass Exchange during Osmotic Dehydration of Sapota
Abstract Views :283 |
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Authors
Affiliations
1 College of Food Processing Technology and Bio Energy, Anand Agricultural University, Anand Gujarat, IN
2 Department of Processing and Food Engineering, College of Technology and Agricultural Engineering, M.P.University of Agriculture and Technology, Udaipur Rajasthan, IN
3 Department of Agricultural Engineering, Bihar College of Agriculture, Sabour, Bhagalpur Bihar, IN
1 College of Food Processing Technology and Bio Energy, Anand Agricultural University, Anand Gujarat, IN
2 Department of Processing and Food Engineering, College of Technology and Agricultural Engineering, M.P.University of Agriculture and Technology, Udaipur Rajasthan, IN
3 Department of Agricultural Engineering, Bihar College of Agriculture, Sabour, Bhagalpur Bihar, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 323–328Abstract
In osmotic dehydration, the sapota samples were dried by immersing in a sugar syrup solution in three sugar concentrations 30, 40 and 50 oBrix at three syrup temperatures 30, 40 and 50oC. In the process, exchange of various components as loss of water and sugar gain from and by the samples takes place. The water loss, sugar gain and mass reduction were found to be 13.54 to 30.25; 23.84 to 36.66 and 3.80 to 6.40 per cent in 30, 40, and 50 oBrix sugar solution at 30, 40, and 50oC.Keywords
Osmotic Dehydration, Water Loss, Mass Reduction, Solid Gain- Physical Characteristics of Optimized Jaggery Nuggets
Abstract Views :231 |
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Authors
Affiliations
1 Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, IN
2 Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bhagalpur Bihar, IN
1 Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, IN
2 Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bhagalpur Bihar, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 363–367Abstract
Chocolate products are the most important products that are popular with a lot, especially children and as a source of energy in addition to its high nutritional value. In chocolate industry, many of ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers and flavorings play an important role in product quality. This research aims to produce chocolate nuggets using jaggery powder, which contains enormous wealth of minerals, protein, vitamins and useful sugar as compared to sugar. Chocolate nugget is formulated using jaggery powder, cocoa powder, cocoa butter, nuts and spices. Physical characteristics (Hardness and Color) of jaggery based nuggets were optimized using Response Surface Methodology (RSM).- Selection of Film for Modified Atmosphere Packaging of Chillies (Capsicum annuum L.) Based on Permeability
Abstract Views :185 |
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Authors
Affiliations
1 Depertment of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), IN
1 Depertment of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), IN
Source
International Journal of Agricultural Engineering, Vol 10, No 2 (2017), Pagination: 287-290Abstract
The design of MAP requires thorough understanding of characteristics and effects of packaging material on fresh produce during storage.Film permeability declines with reduction in temperature of different films (LDPE, HDPE and PP). The rates of oxygen consumption and carbon dioxide evolution increases with rise in temperature (5, 10 and 15°C). The O2 and CO2 permeability per unit thickness increased as temperature increased. All the films had lower permeabilities than required. So 10, 15 and 20 perforations were made in the film of highest permeability i.e. LDPE was selected for packaging of chillies under modified atmosphere packaging.Keywords
Packaging, Permeability, Modified Atmosphere Packaging, Chillies.References
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- O’Beirne, D. (1991). Modified atmosphere packaging of fruit and vegetables, Els Appl Scipp.pp. 183–199.
- Singh, M. (2011). Optimized design of suitable packages for shelf-life extension of fresh baby corn. Ph.D. Dissertation. Punjab Agricultural University, Ludhiana, India.
- Valentas, K.J., Rostein, E. and Singh, R.P. (1997).Handbook of Food Engineering Practice. CRS Press, New York.