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Kumar, Vikrant
- Studies on Drying and Rehydration Characteristics of Osmo-Treated Pineapple Slices using Different Tray Drying Temperatures
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Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 25-30Abstract
Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Care must be taken in choosing the drying system. Study comparing traditional drying and other drying methods for the reduction of the drying time and to a significant improvement of the product quality in terms of color texture and taste. Drying reduces the possibilities of the contamination by insects and micro-organisms so that product is prevented. An experimental study was performed to determine the drying characteristics of pineapple slices subjected to drying in cabinet tray dryer at 50°C, 60°C and 70°C with osmotic treatment indicated that T0 (Control), T1(50°Brix) and T2 (60°Brix). The entire drying process took place in the falling rate period. Drying curves were constructed using non-dimensional moisture ratio (MR) and time. Drying is the most widely used and a primary method for preservation. The result indicated that the cabinet tray dryer at 70°C was found better drying and rehydration characteristics compare to other drying temperatures.Keywords
Pineapple Slices, Osmotic Dehydration, Tray Drying, Rehydration, Moisture Ratio.
References
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- Effect of Drying Methods and Pretreatments on Dehydration and Rehydration Characteristics of Osmo-Dried Papaya Slices
Abstract Views :299 |
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Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 73-77Abstract
Papaya slices were treated with different pre-treatments namely control, T1 = Control, T2 = Potassium metabisulphate, T3 = Sodium bisulphate and T4 = Blanching at 95°C for 4 minute. The treated sample were osmosed in syrup solution of 55° Brix and 65° Brix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60°C. It was revealed from the results that, drying of papaya slices in a hot air oven dryer takes only 600 minutes for drying from an initial weight of sample to final weight of sample. The rehydration ratio was recorded of 65 oBrix that 4.95, 2.61, 3.05 and 2.89 for T1, T2, T3 and T4 samples after 90 days. Drying of papaya slices in a Tray dryer takes only 660 minutes. The dehydration ratio was recorded of 65° Brix that 8.40, 3.52, 4.13 and 3.10 for T1, T2, T3 and T4 samples.Keywords
Dehydration Ratio, Rehydration Ratio, Co-Efficient, Osmo-Dried Papaya Slice.References
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- El-Aouar, A. A., Azoubel, M. P., Barbosa, L. J. and Murr, X. E.F. (2006). Influence of osmotic agent on theosmotic dehydration of papaya (Carica papaya L.). J. Food Engg., 75 : 267-274.
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- Kumari, D., Chandra, S. and Samsher (2013). Assessment of mass transfer properties during osmotic dehydration of ripe banana slice. Beverage &Food World, 40 (12) : 39-42.
- Nsonzi, F. and Ramaswamy, H.S. (1998). Osmotic dehydration kinetics of bluberries. Drying Technol., 16 (3-5):725-741.
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- Vikrant, K., Singh, J.,Chauhan, N., Chandra, S., Kumar, R. and Sunil (2019). Osmo-convective dehydration of papaya slices and quality evaluation: A review. Internat. J. Chem. Stud., 7(1) : 635-640.
- Studies on Physico-Chemical Properties of Multi-Flour Noodles during Storage
Abstract Views :263 |
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Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 96-100Abstract
Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder. The noodles were formulated by taking different proportion of multi-flours in the ratio of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packed in high density polyethylene (HDPE) and stored at room temperature from 0 to 60 days for quality evaluation. After preparation of noodles various physico-chemical properties were determined, i.e., moisture content, ash content, protein content and fat content.Keywords
Multi- Flour, Noodles, High Density Polyethylene.References
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- Kumari, S. and Grewal, R. B. (2007). Nutrtional evaluation and utilization of carrot pomace powder for preparation of high fibre biscuits. J. Food Sci. & Technol., 44 (1): 56-58.
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- Physico-Chemical Study of Edible and Composite Edible Oil
Abstract Views :258 |
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Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 129-135Abstract
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.References
- Bansal, G., Zhou, W., Barlow, P.J., Joshi, P.S., Lo, H.L. and Chung, Y.K. (2010). Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods. Crit. Rev. Food Sci. Nutr., 50:503-514.
- Cabiscol, E., Tamarit, J. and Ros, J. (2010). Oxidative stress in bacteria and protein damage by reactive oxygen species. Inter. Microbiol., 3 : 3-8.
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- Energy Assessment of Milk Pasteurization in Dairy Plant
Abstract Views :265 |
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Authors
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
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
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 142-148Abstract
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.References
- Chaudhari, A.G. and Upadhyay, J.B. (2014). Study on thermal energy scenario for in selected dairy products. Internat. J. Agric. Engg., 7(2) : 467-472.
- Desai, H.K. and Zala, A.M. (2010). An overview on present energy scenario and scope for energy conservation in dairy industry. Souvernir national seminar on energy management and carbon trading in dairy industry, Published by SMC College of Dairy Science, Anand, 1-7.
- Jadhav, Rohan, Achutan, Chandran, Haynatzki, Gleb, Rajaram, Shireen and Rautiainen, Risto (2015). Risk factors for agricultural injury: A systematic review and meta-analysis, J. Agromedicine, 20 (4) : 434 - 449.
- Modi, A. and Prajapat, R. (2014). Pasteurization process energy optimization for a milk dairy plant by energy audit approach. Internat J. Sci. & Technol. Res., 3 (6): 181-188.
- Singh, B., Chandra, S., Chauhan, N., Samsher, Singh, B.R. and Kumar, Mukesh (2017). Energy consumption during pasteurization of milk. South Asian J. Food Tech. Environ., 3(2) : 538-545.
- Yadav, R.H., Jadhav, V. V. and Chougule,G.A. (2016). Performance analysis of a dairy plant through electrical energy audit. Internat. J. Engg. Sci. &Comput., 6(6):720- 725.
- Yadav, R.H., Jadhav, V. V. and Chougule, G.A. (2016).Review paper on performance enhancement of dairy industry by energy conservation analysis. Internat. J. Engg. Sci. & Res. Technol., 5 (7): 439-450.