International Journal of Agricultural Engineering

Vishal Kumar ¹, Suresh Chandra ², Anuj Yadav ², Shusheel Kumar ²

Affiliations
1 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN

Abstract

The ready to serve (RTS) beverage was prepared by blending the orange and carrot juice in the ratios of O40:C60, O50:C50 and O60:C40and stored at room temperature and refrigeration up to 45 days. The quality parameters pH, TSS, acidity and overall acceptability (OAA) were also evaluated at an internal of 15 days. The TSS and acidity of RTS beverage increased and pH was decreased with increase in the level of carrot juice ratio under different storage conditions. The higher score of overall acceptability was 8.05 for fresh sample of O60:C40 and the minimumwas 7.90 for ratio ofO50:C50 sampleat room temperature. However, the overall acceptability of RTS decreased with increase in storage period. Results of study concluded that RTS beverage was found superior under refrigeration condition as compared to room temperature

Keywords

TSS, Acidity, Ph, Beverage, Refrigeration Temperature, Quality, Room Temperature

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Ratnesh Kumar ¹, Suresh Chandra ¹, Samsher ¹, Vikrant Kumar ¹, Sunil ¹, Vipul Chaudhary ¹

Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes. It is estimated that about 90 per cent of vegetable oils are used for edible purposes. The sunflower oil used as based oil for replacement. The sunflower oil was replaced by (40-85), mustard, soybean and groundnut are each (5-20%). During the storage of individual and blended oil, pH, density and specific gravity value was decreased with increasing the storage period and types of storage condition. During the storage of individual and blended oil, free fatty acid was increase with increasing the storage period and types of storage condition. During the storage of individual and blended oil, iodine value was decrease with decreasing the storage period and types of storage condition. Peroxide value was increased with increasing the storage period and types of storage condition. Edible oils processing poses challenges due to its high content of polyunsaturated fatty acids and bioactive compounds. The oils refining objective is to remove completely all the minor compounds which are present in the crude oil: free fatty acids, peroxides, phospholipides, pigments, water, heavy metals and all the insoluble impurities which affect both the commercial quality and the shelf-life.

Keywords

Edible Oil, Free Fatty Acid, Peroxide Value, Iodine Value, PH.

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Balwant Singh ¹, Suresh Chandra ², Ratnesh Kumar ², Vipul Chaudhary ², Vikrant Kumar ², Sunil ², Rahul ²

Affiliations
1 Department of Agriculture Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Energy is critical component of dairy industry. Dairy industry depends on fossil fuels for energy supply. Energy conservation in dairy plant means to develop a methodology to achieve energy saving to reduce energy costs in processing system. The aim of experiment was to investigate average quantity of milk, electricity consumption in per day. The data was analyzed of November 2016, December 2016 and January 2017 for old alfa pasteurizer in Parag dairy Meerut. The highest average quantity of milk, electricity consumption and thermal energy in shift B of November was 520.17 kg, 17.36 (KW) and 144.08(KJ×10³), respectively. The lowest average quantity of milk, electricity consumption and thermal energy in shift A of November was 14 kg, 0.47 (KW) and 3.88 (KJ×10³). Followed by The highest average quantity of milk, electricity and thermal energy consumption in December was 224.80 kg, 7.50 (KW) and 62.0 (KJ×10³) in shift B and the lowest collection of milk 14.04 kg, electricity consumption average 0.47 (KW) and thermal energy consumption 3.78 (KJ×10³) in shift A of old alfa pasteurizer. Old alfa pasteurizer’s highest average quantity of milk in January (2017), 111.78 kg, electricity consumption average was 3.73 (KW) and thermal energy consumption 31.07 (KJ×10³) in shift B while lowest average collection of milk, electricity and thermal energy consumption was 42.26 kg, 1.41 (KW) and 11.79 (KJ×10³) in shift C, respectively.

Keywords

Energy Audit, Dairy Plant, Electrical Energy, Thermal Energy.

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Tarun Kumar ¹, Samsher ¹, Suresh Chandra ¹, Neelesh Chauhan ¹, Gopal Singh ², Vaishali ³

Affiliations
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Experiments were carried out to develop mushroom powder using oyster mushroom (Pleurotus florida) with three different treatments. Products were kept in pet jar during storage. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated. Investigation for organoleptic evaluation of the products was also performed during storage. On the basis of the experimental data it may be concluded that blanched mushroom powder samples contains minimum moisture, due to rapture of cells during blanching process. In most cases, values like ash, protein, fat, carbohydrates, sugar, energy and mostly vitamins; KMS treated samples were found superior over control and blanched samples. During organoleptic evaluation KMS treated mushroom powder sample got better score over other samples.

Keywords

Mushroom Powder, Nutritional Content, KMS, Sensory Evaluation.

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Ankur M. Arya ¹, B.R. Singh ¹, Samsher ¹, Suresh Chandra ¹, Neelesh Chauhan ¹, Vaishali ², Sweta Singh ³

Affiliations
1 Department of Agricultural Engineering, SardarVallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 S.K.N. Agricultural Universitty, Jobner, Jaipur (Rajasthan), IN

Abstract

The physical properties of jack fruit seed are essential for the design and facilities for the harvesting handling conveying, separation, drying, aeration, storing, and processing. Various types of cleaning, grading and separation equipments are designed on the basis of their physical properties. The length came between 22.06 mm to 35.68 mm. whereas the width was ranged between 10.66 mm to 21.78 mm. The thickness was in between 8.72 mm to 16.50 mm. The arithmetic mean diameter of jackfruit seed were ranging from 15.02 mm to 23.80 mm. The geometric mean diameter was 13.30 mm to 22.61 mm and the sphericity was found between 0.53 to 0.73. The jackfruit seed showed bulk density as 0.49 g/ml³. Whereas the true density was lying between 1.02 g/ml³ to 1.59 g/ml³, while porosity came as 50.27 to 69.17 per cent.

Keywords

Jack Fruit Seed, Physical Properties, Length, Width, Thickness, Arithmetic Mean Diameter, Geometric Mean Diameter, Sphericity, Bulk Density, True Density, Porosity

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