Informatics Publishing Limited

Rohit Sharma ¹, Khursheed Alam Khan ²

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

Abstract

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.

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Varsha Satankar ¹, V. Mageshwaran ¹, P. Jagajanantha ², Khursheed Alam Khan ³

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

Abstract

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.

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Kiran Dabas ¹, Khursheed Alam Khan ²

Affiliations
1 Department of Food Technology, Doon Valley Institute of Engineering and Technology, Kurukshetra University, Thanesar, Kurukshetra (Haryana), IN
2 Department of Agricultural Engineering, College of Horticulture, Mandsaur of Rajmata Vijayaraje Scindia Agriculture University, Gwalior (M.P.), IN

Abstract

India is one of the largest producers of indigenous crops like rice, millets, wheat, maize and pulses. Inspite of having million of tonnes of production, people of different age group are suffering from the micronutrient deficiency diseases. National Family Health Survey (NHFS-4) shows that about 58 per cent of children, 53 per cent of women and 23 per cent of men are anemic and about 78 per cent of pregnant women are given iron and folic acid (IFA) pills in 2015-2016. However, only 30 per cent of pregnant women take pills at least for first 100 days of pregnancy (NFHS-4, 2016). The medium of providing iron and folic acid medication can be supported by intake of fortified rice due to its high consumption in India. About 104 million tonnes of rice produced in 2014-2015 and only 10 per cent of rice is exported and rest is consumed in India. Therefore, rice can be promoted as fortified indigenous crop to address micronutrient deficiency and will help in reducing anemia and pregnancy complications in women. Food regulatory authorities of India are also promoting the fortification in rice and wheat. This study investigates the effectiveness of various rice fortification techniques, advantages, disadvantages and recommendation for the promotion of fortified rice in rural and urban India. It elaborates the rice fortification through the process of parboiling, dusting, coating and extrusion processing.

Keywords

Micronutrients, Iron, Folic Acid, Fortification, Parboiling.

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