The thermomechanical process of extrusion is described in the abstract. In the production of read... more The thermomechanical process of extrusion is described in the abstract. In the production of ready-to-eat pasta, cereals, snacks, pet meals, and textured vegetable protein (TVP), it has emerged as a crucial method of food processing. A snugly fitting screw revolving inside of a still barrel makes up an extruder. Ingredients that have already been pre ground and condition enter the screw where they are delivered, combined, and heated using various methods. The product exits the extruder through a die, where it typically puffs and transforms texture as a result of normal forces and the discharge of steam. Mathematical models for extruder flow and torque have been proven effective in understanding extrusion processes. These models have helped to determine the behaviour of raw material during extrusion. There are several food extruder designs available. The extruder is a high temperature, quick technique that minimises vitamin and amino acid losses in many of these applications. The ext...
International Journal of Engineering Applied Sciences and Technology
Aloe vera is one of the oldest known medicinal plants but it is now realized that many of its act... more Aloe vera is one of the oldest known medicinal plants but it is now realized that many of its active constituent may be addressed in different ways by different formulations. A hand operated aloe vera gel extractor was made. The adjusting screw was changed with its position and upper portion is covered. All components were assembled to make a hand operated aloe vera gel extractor suitable for extracting gel from aloe Vera leaf on small scale. Leaf splitter method, roller squeezing method and whole leaf processing method are being used now days to extract aloe vera gel on large scale production. But this hand operated aloe vera gel extractor would aid the small scale producers in easy production of the gel giving the consumers much pure and chemical free gel that than that extracted from different methods as mentioned above. Performance of this hand operated aloe vera gel extractor was evaluated by extracting gel from 2kg aloe vera leaf which yields 1.4kg of the gel. Hand operated al...
Asian Journal of Agriculture and Food Sciences, 2013
The present investigation is to study the development of microwave baked potato chips using tomat... more The present investigation is to study the development of microwave baked potato chips using tomato flavour. Response surface methodology was used to investigate the optimum operation conditions of a microwave baked tomato flavored potato chips and to analyze the effects of microwave baking processing variables, including dehydration time (60-180min), microwave power (20-100 watts), baking time (10-50sec) and potato slices thickness 2 mm (constant). Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on the lack-of-fit test and coefficient of determination obtained. By superimposing individual contour plots of the different responses, regions meeting the optimum conditions were also derived. Quadratic regression equations describing the effects of these factors on the physico-chemical attributes were developed. It was found that effects of dehydration time and microwave power were more significant on the moisture...
International Journal of Scientific Engineering and Technology, 2017
The Higher water content of guava makes them highly perishable. Guava was dried to enhance storag... more The Higher water content of guava makes them highly perishable. Guava was dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Osmotically dehydrated and control guava slices were microwave dried using four different power levels (20W, 40W, 60W and 80W). The osmotic dehydrated samples were found to have more moisture removal as compared to control sample. Dried guava slices were evaluated for quality attributes, viz. Vitamin C retention, rehydration ratio, color, sensory and microbial activity. Pretreated samples have more ascorbic acid retention than control sample. Drying models were developed to optimize the drying conditions in order to minimize the most production losses in the industry occur during drying, drying characteristics of guava slices was overall better predicted by the Lewis’s model.
Studies were conducted the osmo-convective dehydration studies of pineapple slices using sugar sy... more Studies were conducted the osmo-convective dehydration studies of pineapple slices using sugar syrup concentrations of sucrose (20%, 30% and 40% w/v in combination with 2% CaCl2) and glucose (50%, 60%, 70% and 80% w/v) along with lye treatment, blanching and control. The products were evaluated for sensory evaluation, rehydration rate, dehydration rate and physico-chemical parameters. Pineapple slices treated with 40% sucrose and 2% CaCl2 was most accepted by the sensory panel and scored highest sensory points. This treatment was endorsed with lowest acidity (0.10%), moderate ascorbic acid (7.73 to 8.70 mg/100g) retention, reducing sugar (22.50%), total sugars (43.06%) and dehydration ratio (4.50). The dehydrated product was much appreciated by the panels and recommended as ready to use product could be consumed directly as a snack food.
The ongoing COVID-19 pandemic calls for a multi-faceted public health response comprising complem... more The ongoing COVID-19 pandemic calls for a multi-faceted public health response comprising complementary interventions to control the spread of the disease while vaccines and therapies are developed. Many of these interventions need to be informed by epidemic risk predictions given available data, including symptoms, contact patterns, and environmental factors. Here we propose a novel probabilistic formalism based on Individual-Level Models (ILMs) that offers rigorous formulas for the probability of infection of individuals, which can be parameterised via Maximum Likelihood Estimation (MLE) applied on compartmental models defined at the population level. We describe an approach where individual data collected in real-time is integrated with overall case counts to update the a predictor of the susceptibility of infection as a function of individual risk factors.
The current study aims at the development and quality evaluation of Foxtail Millet based Extruded... more The current study aims at the development and quality evaluation of Foxtail Millet based Extruded product. Foxtail millet is potentially important source of protein. Foxtail Millet flour exhibit good extrusion characteristics which give smooth surface and crunchy texture. Both foxtail millet are rich in fiber, vitamins, energy, and protein. A total of five treatments with different proportions (100:0, 95:5, 90:10, 85:15, and 80:20) of the foxtail millet were given for development of product. Analysis of Physico-chemical parameters such as protein, fat, fiber, moisture, ash content and along with sensory evaluation for all the treatments was performed. Protein and Fat content increased gradually with increase in the Foxtail millet content whereas Moisture content % (max. 4.79 and min. 3.62), Ash content % (max. 0.55 and min. 1.42) and crude fiber % (max. 2.35 and min. 1.32), increased with an increase in the foxtail millet proportion. On optimization and evaluation of all the paramet...
Banana chips were dehydrated using microwave energy at different power levels (20W, 40W, 60W and ... more Banana chips were dehydrated using microwave energy at different power levels (20W, 40W, 60W and 80W). Dried samples were evaluated for drying parameters and quality attributes, viz. rehydration ratio, color, and microbial load. It was found that the increase in power level, decreases the drying time to react emc level. Minimum drying time of 19 min at 80W, whereas maximum drying time 45min was at 40W. Maximum Rehydration ratio was observed at 40W, lower Rehydration ratio was observed for both control and pretreated sample at 20W and 80W. The packaged (LDPE) banana chips was microbiologically safe upto 90 days in FSSAI norm. Page, Henderson and pabis, lewis, Wang sing, Peleg model more validated. Lowest RMSE value was observed in Peleg model followed by Lewis model. Pretreated sample shared lower L value (34.19, 30.07, 37.82, 45.82) than control sample (39.06, 28.88, 48.51, 47.17) whereas fresh banana (70.86) at 20W, 40W, 60W, 80W. Pretreated sample shared A value (7.39, 5.65, 5.91,...
The Higher water content of guava makes them highly perishable. Guava was dried to enhance storag... more The Higher water content of guava makes them highly perishable. Guava was dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Osmotically dehydrated and control guava slices were microwave dried using four different power levels (20W, 40W, 60W and 80W). The osmotic dehydrated samples were found to have more moisture removal as compared to control sample. Dried guava slices were evaluated for quality attributes, viz. Vitamin C retention, rehydration ratio, color, sensory and microbial activity. Pretreated samples have more ascorbic acid retention than control sample. Drying models were developed to optimize the drying conditions in order to minimize the most production losses in the industry occur during drying, drying characteristics of guava slices was overall better predicted by the Lewis's model.
The thermomechanical process of extrusion is described in the abstract. In the production of read... more The thermomechanical process of extrusion is described in the abstract. In the production of ready-to-eat pasta, cereals, snacks, pet meals, and textured vegetable protein (TVP), it has emerged as a crucial method of food processing. A snugly fitting screw revolving inside of a still barrel makes up an extruder. Ingredients that have already been pre ground and condition enter the screw where they are delivered, combined, and heated using various methods. The product exits the extruder through a die, where it typically puffs and transforms texture as a result of normal forces and the discharge of steam. Mathematical models for extruder flow and torque have been proven effective in understanding extrusion processes. These models have helped to determine the behaviour of raw material during extrusion. There are several food extruder designs available. The extruder is a high temperature, quick technique that minimises vitamin and amino acid losses in many of these applications. The ext...
International Journal of Engineering Applied Sciences and Technology
Aloe vera is one of the oldest known medicinal plants but it is now realized that many of its act... more Aloe vera is one of the oldest known medicinal plants but it is now realized that many of its active constituent may be addressed in different ways by different formulations. A hand operated aloe vera gel extractor was made. The adjusting screw was changed with its position and upper portion is covered. All components were assembled to make a hand operated aloe vera gel extractor suitable for extracting gel from aloe Vera leaf on small scale. Leaf splitter method, roller squeezing method and whole leaf processing method are being used now days to extract aloe vera gel on large scale production. But this hand operated aloe vera gel extractor would aid the small scale producers in easy production of the gel giving the consumers much pure and chemical free gel that than that extracted from different methods as mentioned above. Performance of this hand operated aloe vera gel extractor was evaluated by extracting gel from 2kg aloe vera leaf which yields 1.4kg of the gel. Hand operated al...
Asian Journal of Agriculture and Food Sciences, 2013
The present investigation is to study the development of microwave baked potato chips using tomat... more The present investigation is to study the development of microwave baked potato chips using tomato flavour. Response surface methodology was used to investigate the optimum operation conditions of a microwave baked tomato flavored potato chips and to analyze the effects of microwave baking processing variables, including dehydration time (60-180min), microwave power (20-100 watts), baking time (10-50sec) and potato slices thickness 2 mm (constant). Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on the lack-of-fit test and coefficient of determination obtained. By superimposing individual contour plots of the different responses, regions meeting the optimum conditions were also derived. Quadratic regression equations describing the effects of these factors on the physico-chemical attributes were developed. It was found that effects of dehydration time and microwave power were more significant on the moisture...
International Journal of Scientific Engineering and Technology, 2017
The Higher water content of guava makes them highly perishable. Guava was dried to enhance storag... more The Higher water content of guava makes them highly perishable. Guava was dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Osmotically dehydrated and control guava slices were microwave dried using four different power levels (20W, 40W, 60W and 80W). The osmotic dehydrated samples were found to have more moisture removal as compared to control sample. Dried guava slices were evaluated for quality attributes, viz. Vitamin C retention, rehydration ratio, color, sensory and microbial activity. Pretreated samples have more ascorbic acid retention than control sample. Drying models were developed to optimize the drying conditions in order to minimize the most production losses in the industry occur during drying, drying characteristics of guava slices was overall better predicted by the Lewis’s model.
Studies were conducted the osmo-convective dehydration studies of pineapple slices using sugar sy... more Studies were conducted the osmo-convective dehydration studies of pineapple slices using sugar syrup concentrations of sucrose (20%, 30% and 40% w/v in combination with 2% CaCl2) and glucose (50%, 60%, 70% and 80% w/v) along with lye treatment, blanching and control. The products were evaluated for sensory evaluation, rehydration rate, dehydration rate and physico-chemical parameters. Pineapple slices treated with 40% sucrose and 2% CaCl2 was most accepted by the sensory panel and scored highest sensory points. This treatment was endorsed with lowest acidity (0.10%), moderate ascorbic acid (7.73 to 8.70 mg/100g) retention, reducing sugar (22.50%), total sugars (43.06%) and dehydration ratio (4.50). The dehydrated product was much appreciated by the panels and recommended as ready to use product could be consumed directly as a snack food.
The ongoing COVID-19 pandemic calls for a multi-faceted public health response comprising complem... more The ongoing COVID-19 pandemic calls for a multi-faceted public health response comprising complementary interventions to control the spread of the disease while vaccines and therapies are developed. Many of these interventions need to be informed by epidemic risk predictions given available data, including symptoms, contact patterns, and environmental factors. Here we propose a novel probabilistic formalism based on Individual-Level Models (ILMs) that offers rigorous formulas for the probability of infection of individuals, which can be parameterised via Maximum Likelihood Estimation (MLE) applied on compartmental models defined at the population level. We describe an approach where individual data collected in real-time is integrated with overall case counts to update the a predictor of the susceptibility of infection as a function of individual risk factors.
The current study aims at the development and quality evaluation of Foxtail Millet based Extruded... more The current study aims at the development and quality evaluation of Foxtail Millet based Extruded product. Foxtail millet is potentially important source of protein. Foxtail Millet flour exhibit good extrusion characteristics which give smooth surface and crunchy texture. Both foxtail millet are rich in fiber, vitamins, energy, and protein. A total of five treatments with different proportions (100:0, 95:5, 90:10, 85:15, and 80:20) of the foxtail millet were given for development of product. Analysis of Physico-chemical parameters such as protein, fat, fiber, moisture, ash content and along with sensory evaluation for all the treatments was performed. Protein and Fat content increased gradually with increase in the Foxtail millet content whereas Moisture content % (max. 4.79 and min. 3.62), Ash content % (max. 0.55 and min. 1.42) and crude fiber % (max. 2.35 and min. 1.32), increased with an increase in the foxtail millet proportion. On optimization and evaluation of all the paramet...
Banana chips were dehydrated using microwave energy at different power levels (20W, 40W, 60W and ... more Banana chips were dehydrated using microwave energy at different power levels (20W, 40W, 60W and 80W). Dried samples were evaluated for drying parameters and quality attributes, viz. rehydration ratio, color, and microbial load. It was found that the increase in power level, decreases the drying time to react emc level. Minimum drying time of 19 min at 80W, whereas maximum drying time 45min was at 40W. Maximum Rehydration ratio was observed at 40W, lower Rehydration ratio was observed for both control and pretreated sample at 20W and 80W. The packaged (LDPE) banana chips was microbiologically safe upto 90 days in FSSAI norm. Page, Henderson and pabis, lewis, Wang sing, Peleg model more validated. Lowest RMSE value was observed in Peleg model followed by Lewis model. Pretreated sample shared lower L value (34.19, 30.07, 37.82, 45.82) than control sample (39.06, 28.88, 48.51, 47.17) whereas fresh banana (70.86) at 20W, 40W, 60W, 80W. Pretreated sample shared A value (7.39, 5.65, 5.91,...
The Higher water content of guava makes them highly perishable. Guava was dried to enhance storag... more The Higher water content of guava makes them highly perishable. Guava was dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Osmotically dehydrated and control guava slices were microwave dried using four different power levels (20W, 40W, 60W and 80W). The osmotic dehydrated samples were found to have more moisture removal as compared to control sample. Dried guava slices were evaluated for quality attributes, viz. Vitamin C retention, rehydration ratio, color, sensory and microbial activity. Pretreated samples have more ascorbic acid retention than control sample. Drying models were developed to optimize the drying conditions in order to minimize the most production losses in the industry occur during drying, drying characteristics of guava slices was overall better predicted by the Lewis's model.
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