Informatics Publishing Limited

Soumitra Tiwari ¹, S. Patel ²

Affiliations
1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana punjab, IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Agricultural University, Raipur C.G., IN

Abstract

The edible rhizome rich in powder content is processed to obtain tikhur flour which is cooked in different forms and preparations and consumed in many parts of India. The traditional way of tikhur powder extraction or processing leads to a very high loss of powder along with huge time and labour requirement. In the developed partial mechanical method of processing, all the process is similar to that of traditional method except the size reduction of rhizomes and drying. By this method 300 to 400 kg of rhizomes could be handled in a day and it also saves Rs. 30per kg.

Keywords

Tikhur, curcuma Angustifolia, Traditional Processing, Mechanical Processing

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Navneet Khare ¹, Dharmendra Khokhar ², Soumitra Tiwari ³, Yashwant Kumar ³, Yogesh Kumar ³

Affiliations
1 Department of Agricultural Processing and Food Engineering, S.V. College of Agricultural Engineering and Technology (Indira Gandhi Krishi Vishwavidyalaya), Raipur (C.G.), IN
2 Department of Agricultural Processing and Food Engineering, S.V. College of Agricultural Engineering and Technology (IGKV), Raipur (C.G.), IN
3 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN

Abstract

Biotransformation is the chemical modification made by a microorganism on small molecules as well as on macro-molecules of biological origin. This process results in increased patchouli alcohol content along with improvement in oil extraction. A series of experiments were carried out to understand the biotransformation effect of three selected microorganisms on the quantity and quality of patchouli oil. Dry herbage was the substrate treated with the microbial inoculants. Higher end analysis of the oil samples with GC-MS indicated the effect biotransformation efficiency of different microorganisms on the patchouli oil component. Patchouli alcohol, the active component of the oil is found 31.78, 33.73 and 35.56%, for the oils extracted after the incubation with Aspergillus foetidus, Penicillium citrinum, Trichosporon asteroides, respectively. While the oil extracted from the fresh and control samples contain 26.63 and 27.35% patchouli alcohol. Other components of the oil also affected by the fermentation/biotransformation process. From the above it can be suggested that fermentation/ bitransformation of patchouli is important for the oil recovery as well as patchouli alcohol percentage.

Keywords

Biotransformation, Patchouli Oil, Patchouli Alcohol, Fungi.

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Akanksha Tiwari ¹, Shraddha Sahu ¹, Yogesh Kumar ¹, Soumitra Tiwari ¹

Affiliations
1 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN

Abstract

Desiccant cooling system is one of the options in our daily life to provide the best indoor air quality and thermal comfort with the minimum consumption of energy. In cooling systems a solid desiccant or a liquid desiccant solution can be used to assist in the cooling process. Desiccant has a property of regeneration so it can be recirculated and reused. In this cooling system we use liquid CO₂/dry ice to achieve the sensible heat reduction while using silica gel(desiccant) to absorb moisture and decrease latent heat.The desiccant systems are reasonably-priced, produce no CFCs, and capable of both drying and filtering the air. They provide an opportunity to control humidity and temperature independently, and have the capability of using low quality thermal energy. The performance of the system is evaluated using Cooling Capacity (CC) parameter. The system under a typical summer day of hot and humid climate was tested. A remarkable decrease about 40-65% in the specific humidity and with a supply air temperature lower than 25°C of the proposed system was observed. The study is important and helpful to improve the effectiveness of this kind of liquid desiccant system in hot and humid places.

Keywords

Desiccant Cooling, Solid Desiccant, Liquid Desiccant, Humidity, Temperature.

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Tripti Yadav ¹, Deepak Vishwakarma ¹, Shweta Saloni ¹, Soumitra Tiwari ¹, Sindhu ²

Affiliations
1 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN

Abstract

Wood apple also known as Aegle marmelos is a dry land fruit in the shape of pyriform, oval, oblong; 15-17 m in diameter; belongs to Rutaceae family with botanical name Limonia acidissimia L. It requires a monsoon climate with a distinct dry season. It can be planted in all kinds of soil. It is highly valued for its therapeutic values in Ayurveda and is known to cure liver disorders, indigestion, piles, respiratory problems, diarrhea and dysentery. The aroma of wood apple is a complex mixture of many volatile compounds such as esters, alcohol, aldehydes, ketones, ethers and aldehyde which predominates in immature wood apple but their content decreases as the fruit matures. All the volatile components are of great importance for the complete characteristic aroma profile of the fruit. The fruit can be used in the preparation of product such as jelly, chutney, jam and beverage. Some people eat raw wood apple pulp with or without sugar; Srilankan people prepare a popular drink known as Simhalese as dimbulkiri (wood apple milk) by mixing ripened wood apple pulp with coconut milk and palm sugar. A fruit with such diverse values and immense potentialities indicate its scope for processing commercially into valuable products. Thus wood apple brings about many nutritional and medicinal benefits which can be used in development of various value added products.

Keywords

Aegle marmelos, Rutaceae, Nutritional Properties, Medicinal Properties.

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Yogesh Kumar ¹, Soumitra Tiwari ¹, Yashwant Kumar ¹, Navneet Khare ²

Affiliations
1 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Agricultural Processing and Food Engineering, S.V. College of Agricultural Engineering and Technology (IGKV), Raipur (C.G.), IN

Abstract

Bamboo shoot is one of the indigenous foods mostly consumed by the tribes of Chhattisgarh and North- east states of India. It is belonging to Poaceae family. This is popularly known as Karil in Chhattisgarh. The shoot can be mainly consumed after fermentation. This fermentation process was accomplished by the anaerobic microorganisms with the help of lactobacillus, streptococcus and streptomycin etc. It has various health benefits for human body. In this review paper the processing aspects of the shoot has been discussed.

Keywords

Indigenous, Bamboo Shoot, Karil, Processing.

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