Refine your search
Collections
Co-Authors
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Khan, Khursheed Alam
- High Hydrostatic Pressure Food Processing:An Overview
Abstract Views :188 |
PDF Views:0
Authors
Affiliations
1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), IN
2 Department of Agricultural Engineering, College of Horticulture (RVSAU), Mandsaur (M.P.), IN
1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), IN
2 Department of Agricultural Engineering, College of Horticulture (RVSAU), Mandsaur (M.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 70-75Abstract
High hydrostatic pressure processing (HHPP or HPP or HHP or Pascalization) is a non-thermal food preservation and processing technology that can inactivate food borne pathogens, spoilage micro-organisms and unfavourable enzymes without significantly altering organoleptic properties and nutritional value of foods. The pressure transmission is uniform and quasi-instantaneous during HHP regardless of the size and geometry of food, rendering the technology more effective and energy efficient. HPP utilizes intense pressure (about 400-600 MPa or 58,000-87,000 psi) at chilled or mild process temperatures (<45°C). Pressure treatment can be used to process both liquid and high-moisture-content solid foods. Although lethal to microorganisms, pressure treatment does not break covalent bonds and has a minimal effect on food chemistry. Thus, HPP provides a means for retaining food quality while avoiding the need for excessive thermal treatments or chemical preservatives. In addition to lengthening the shelf-life of food products, HHP can modify functional properties of components such as proteins, which in turn can lead to the development of new products. In light of these reasons, the use of HHP for processing food has resurged with the industry’s renewed interest in its application. Within the last decade, a number of companies have introduced commercial grade high pressure systems thus providing food processors an opportunity to preserve foods and offering a process of choice for applications where alternative processing methods would adversely impact product quality.Keywords
Food Preservation, Microbial Inactivation, New Technologies, Non-Thermal Processes.References
- Balasubramaniam, V.M.B. (2009). Opportunities and Challenges in Pressure-Assisted Thermal Sterilization of Low-Acid Foods. International Forum on Emerging Technologies in Food Processing. University of Illinois (Urbana-Champaign), USA.
- Bradley, D.W., Hess, R.A., Tao, F., Sciaba-Lentz, L., Remaley, A.T., Laugharn, J.A., JR. and Manak, M. (2000). Pressure cycling technology: a novel approach to virus inactivation in plasma. Transfusion, 40 : 193-200.
- Corrales, M., Butz, P. and Tauscher, B. (2008). Anthocyanin condensation reactions under high hydrostatic pressure. Food Chem., 110: 627-635.
- Dornenburg, H. and Knorr, D. (1993). Cellular permeabilization of cultured plant-tissues by high electric-field pulses or ultra high-pressure for the recovery if secondary metabolites. Food Biotechnol., 7 : 35-48.
- Farkas, D.F. (2007). Internet site http://www.elmhurstresearch.com/hpp_history.htm.
- Hayakawa, I., Linko, Y.Y. and Linko, P. (1996). Novel Mechanical Treatments of Biomaterials. Food Sci. Technol. LEB., 29(5-6): 395-403.
- Hayashi, R. (2002). High pressure in bioscience and biotechnology: pure science encompassed in pursuit of value. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1595(1-2): 397-399.
- Henry, C.J.K. and Chapman, C. (2002). The nutrition handbook for food processors. CRC Press.
- Hoover, D.G., Metrick, C., Papineau, A.M., Farkas, D.F. and Knorr, D. (1989). Biological effects of high hydrostatic pressure on food microorganisms. Food Technol., 43(3): 99-107.
- Indrawati, Arroqui, C., Messagie, I., Nguyen, M.T., Van Loey, A. and Hendrickx, M. (2004). Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products. J. Agr. Food Chem., 52: 485-492.
- Knorr, D. (1999). Novel approaches in food-processing technology: new technologies for preserving foods and modifying function. Curr. Opin. Biotech., 10(5): 485-491.
- Knorr, D. (2003). Impact of non-thermal processing on plant metabolites. J. Food Engg., 56(2–3): 131-134.
- Lopez-Malo, A., Palou, E., Barbosa-Canovas, G.V., Swanson, B.G., Welti-Chanes, J. (2000). Minimally processed foods with high hydrostatic pressure, In: Trends in Food Engineering (Lozano, J.E., Ed.), Technomic Pub, Lancaster Pennsylvania.
- Mahadevan, S. and Karwe, M.V. (2011). Enhanced Infusion Under High Pressure: New Insights. International Congress on Engineering and Food. Athens, Greece.
- Oey, I., Lille, M., Van Loey, A. and Hendrickx, M. (2008). Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends Food Sci. Technol., 19 : 320-328.
- Ponce, E., Beltran, E., Sendra, E., Mor-Mur, M., Guamis, B. and Pla, R. (1998). Development of a cream caramel by high hydrostatic pressure at low temperature. In: Advances in High Pressure Bioscience and Biotechnology (Ludwig, H. Ed.), pp. 341-344, Springer, Germany.
- Qiu, W., Jiang, H., Wang, H. and Gao, Y. (2006). Effect of high hydrostatic pressure on lycopene stability. Food Chem., 97 : 516-523.
- Rastogi, N.K., Angersbach, A. and Knorr, D. (2000). Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. J. Food Engg., 45: 25-31.
- Rastogi, N.K. and Niranjan, K. (1998). Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. J. Food Sci., 63: 508-511.
- Rastogi, N.K., Raghavarao, K.S., Balasubramaniam, V.M., Niranjan, K. and Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Crit. Rev. Food Sci. Nutr., 47 : 69-112.
- Suzuki, A. (2002). High pressure-processed foods in Japan and the world, In: Progress in Biotechnology (Rikimaru, H., Ed.),pp. 365-374, Elsevier.
- Trujillo, A.J., Capellas, M., Buffa, M., Royo, C., Gervilla, R., Felipe, X., Sendra, E., Saldo, J., Ferragut, V. and Guamis, B. (2000). Application of high pressure treatment for cheese production. Food Res. Internat., 33(3): 311-316.
- Varma, S., Karwe, M.V. and Lee, T.C. (2010). Effect of high hydrostatic pressure processing on lycopene isomers. Internat. J. Food Engg., 6(5): Article 14.
- Verlinde, P., Oey, I., Hendrickx, M. and Van Loey, A. (2008). High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. ITALICA) tissue. Food Chem., 111 : 220-229.
- Oyster Mushroom-A Viable Indigenous Food Source for Rural Masses
Abstract Views :146 |
PDF Views:0
Authors
Affiliations
1 Ginning Training Center, ICAR-Central Institute for Research on Cotton Technology, Nagpur (M.S.), IN
2 ICAR-Central Institute for Research on Cotton Technology, Mumbai (M.S.), IN
3 Department of Agricultural Engineering, College of Horticulture (RVSKVV), Mandsaur (M.P.), IN
1 Ginning Training Center, ICAR-Central Institute for Research on Cotton Technology, Nagpur (M.S.), IN
2 ICAR-Central Institute for Research on Cotton Technology, Mumbai (M.S.), IN
3 Department of Agricultural Engineering, College of Horticulture (RVSKVV), Mandsaur (M.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 173-178Abstract
Oyster mushroom cultivation is an economically viable process for conversion of various ligno-cellulosic wastes into valuable food. It can be artificially cultivated on various agro-residues, viz., cotton stalks, wheat and rice straw etc. The yield of mushroom varies with the substrate used and it may be around 500 g/kg of raw material.Mushrooms are highly nutritious, environment friendly crops and have numerous benefits. They are a very good source of protein, vitamins and minerals. But the cultivation and adoption of oyster mushroom in India is very limited compare to other crop. This may be due to lack of awareness and appreciation as a food source, monotonous traditional diets and the conservative eating habit of people. The present workaimed to study onvarious oyster mushroom cultivation techniques, their storage and processing methods and substrates used in the production of Pleurotus spp., for oyster mushroom cultivation. Experiments were conducted at GTC, ICAR-CIRCOT, Nagpur for cultivation of oyster mushroom (Pleurotus florida and Pleurotus ostreatus) using cotton stalks. The results showed 300 g of fresh oyster mushroom could harvest from one kg of dry cotton stalks. The cropping period for cultivation of oyster mushroom in cotton stalks was thirty days.The implication of this study is to facilitate technology adoption of oyster mushroom cultivation using cotton stalks and thereby identify the feasibility of mushroom cultivation in the study area for the betterment of the life of the local community.Keywords
Oyster Mushroom, Rural Masses, Spawn Quality.References
- Ahmed, S. (1998). Development of mushroom varieties suitable for rural level in Bangladesh. Report presented in BARC Annual Review Programme 72-73.
- Alam, S.M. and Raja, M.S. (2001). Importance of mushrooms. Industry and economy, NIA, Tandojam, Pakistan.
- Bonatti, M., Karnopp, P., Soares, H.M. and Furlan, A. (2003). Study of the composition of mushrooms and Protection paper: 43 pp.65.
- Bononi, V.L., Capelari, M., Mazieiro, R. and Trufem, S.F.B. (1999). Cultivation of Edible Mushrooms. Icon. Sao Paulo, Brazil. 206 pp.
- Chang, S.T. and Miles, P.G. (2004). Mushrooms: cultivation, nutritional value, medicinal effect, and environmental impact, 2nd edn. CRC Press, Boca Raton.
- Fan, L., Pandey, A., Mohan, R. and Soccol, C.R. (2000). Use of various coffee industry residues for the cultivation of Pleurotusostreatus in solid state fermentation. Acta Biotechnol., 20 : 41-52.
- Flores, C. (2006). High-value wild mushroom- a livelihood development strategy for earthquake affected Pakistan. East-west management institute, New York.
- Hayes, W.A. and Haddad, S.P. (1976). The nutritive value of mushrooms. Mushroom. J., 30 : 204.
- Khan, S.M., Kausar, A.G. and Ali, M.A. (1981). Yield performance of different strains of oyster mushroom (Pleurotus spp.) on paddy straw in Pakistan. Mush. Sci., 11 : 675-678.
- Khanna, P. and Garcha, H.C. (1981). Introducing the cultivation of Pleurotus florida in the plains of India. Mush Sci., 11 : 655-665.
- Mageshwaran, V., Satankar, V. and Hasan, H. (2017). Compost production and Oyster mushroom cultivation- A potential entrepreneurship for cotton growing farmers. Internat. J. Forestry & Crop Improve., 8 (2) : 149-156.
- Mane, V.P., Patil, S.S., Syed, A.S. and Baig, M.M.V. (2007). Bioconversion of low quality lignocellulosic agricultural waste into edible protein by Pleurotussajor-caju (Fr.) Singer. J. Zhejiang Univ. B., 8:745-751.
- Moonmoon, M., Uddin, Md. Nazim, Ahmed, S., Shelly, N.J. and Khan, Md. A. (2010). Cultivation of different strains of king oyster mushroom (Pleurotus eryngii) on saw dust and rice straw in Bangladesh. Saudi J. Biolog. Sci., 17 : 341-345.
- Mushroom Growers’ Handbook 1, Part II. Oyster Mushrooms, Chapter 9, Post-harvest Management 192-196.
- Oei, P. (2003). Mushroom cultivation, appropriate technology for mushroom growers. Backhugs Publishers, Leiden.
- Salami, A.O., Bankole, F.A. and Salako, Y.A. (2017). Nutrient and mineral content of oyster mushroom (Pleurotus florida) grown on selected lignocellulosic substrates. J. Adv. Biol. & Biotechnol., 1 : 1-7.
- Shah, Z.A., Ashraf, M. and Ishtiaq, Ch. (2004). Comparative study on cultivation and yield performance of Oyster mushroom (Pleurotus ostreatus) on different substrates (wheat straw, leaves, saw dust). Pak. J. Nutri., 3(3): 158-160.
- Sher, H. (2006). Ecological and economic evaluation of some morels mushroom (Morchella spp). J. Wild Mushrooming, 33(4): 23-44.
- Singh, Satpal, Singh, Gopal, Rahul Siddarth, N., Kumar, Ankit, Pratap Bhanu,, Bankoti Priyanka and Pandey, Ravi Kumar (2017). Effect of different substrates on the growth and yield of oyster mushrooms (Pleurotus djamor). Internat. J. Agric. Sci., 9 (4) : 3721-3723.
- Tan, K.K. (1981). Cotton waste is good substrate for the cultivation of P. ostreatus the oyster mushroom. Mush Sci., 11 : 705-710.