Black carrots are rich in bio-actives but underutilized owing to their short-term availability an... more Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji—a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional fermented product, the present study was planned to optimize the process for controlled fermentation using freeze-dried lactic acid bacterial (LAB) culture and refractance window-dried black carrot powder. The physicochemical and microbiological profiles of LAB-fermented Kanji were analysed. The dried Kanji mix can be reconstituted into naturally fermented probiotic beverage with unique fl...
In this study, the influence of storage temperature on the respiratory parameters of fresh yellow... more In this study, the influence of storage temperature on the respiratory parameters of fresh yellow bell pepper (Oribelli) was investigated. The rate of respiration was assessed using closed system technique at 5 °C, 10 °C, and 15 °C for 5 hours. The gaseous concentration of the closed container headspace was continuously measured at regular intervals using gas analyser. The rate of oxygen consumption and CO2 evolution has been described using enzyme kinetics theory that proposes different types of inhibition caused by CO2 at different temperatures. This inhibitory effect in the present study has been assessed using the inter-relationship between four inhibition constants which were determined using non-linear regression techniques. Analysis of the respiration data using different models (competitive, uncompetitive, non-competitive and mixed model) revealed that respiration of yellow bell-pepper could be described using mixed type of inhibition. Rate of respiration was found to increa...
International Journal of Agricultural Engineering, 2017
The design of MAP requires thorough understanding of characteristics and effects of packaging mat... more The design of MAP requires thorough understanding of characteristics and effects of packaging material on fresh produce during storage.Film permeability declines with reduction in temperature of different films (LDPE, HDPE and PP). The rates of oxygen consumption and carbon dioxide evolution increases with rise in temperature (5, 10 and 15°C). The O 2 and CO 2 permeability per unit thickness increased as temperature increased. All the films had lower permeabilities than required. So 10, 15 and 20 perforations were made in the film of highest permeability i.e. LDPE was selected for packaging of chillies under modified atmosphere packaging.
In India, potato is generally processed into chips. Main waste products in a potato processing pl... more In India, potato is generally processed into chips. Main waste products in a potato processing plants are starch - lost during blanching, undersized chips and edgings - lost during slicing. The plant selected for study was Pepsi Foods Ltd. at Channo in district Sangrur of Punjab. Investigations were made to estimate the various wastages during different unit operations of potato chips processing and enhance the profitability of the plant by utilization of these wastages i.e. starch recovery from the blancher effluent and potato flour manufacture from the slicer waste. Cost analysis for these processes is also presented.
Garlic is widely used as a condiment, for medicinal and pharmaceutical preparations. Traditional ... more Garlic is widely used as a condiment, for medicinal and pharmaceutical preparations. Traditional methods of garlic peeling are laborious, time and cost intensive. In this paper, major focus has been laid on testing economic feasibility of small scale developed garlic peeler as our markets are mainly dominated by small scale manufacturing and processing units. Taking into account the manual peeling, the process is highly laborious and time consuming and also there occurs shortage of labor during peak seasons, ultimately adding more cost to peeling operation. Moreover, already available units for garlic peeling are costly and not affordable by small scale entrepreneurs. So, the developed garlic peeling machine will be substantial in serving the small scale entrepreneurs and processing units.
Material and economic balance of a potato processing plant in Northern India i.e. Pepsi Foods Ltd... more Material and economic balance of a potato processing plant in Northern India i.e. Pepsi Foods Ltd., Channo, Distt. Sangrur was examined. The data for material balance at various stages during processing was obtained and analysed. Two types of processing losses occuring in the plant are - raw material losses and finished product losses. Raw material losses include peeling loss (5%), trim & pare loss (2.52%). slicer fines loss (2.59%), blanching loss (1.75%) and moisture loss (69.69%). Finished product losses occur in the form of brown chips (2.52%), finished product wastage during processing (2.02%) and finished product wastage during packaging (0.38%). Material gains include salt (1.6%) and oil (9.9%). Output of finished product is 25%. Capacity utilization was 23.41% in 1994 and increased to 54.91% in 1995 and 55.54% in 1996 (Jan-June). The economic balance of the plant showed an increase in profit from Rs. 4581000 to Rs. 6359000 during the period of study.
Fresh green chillies were stored at 5, 10 and 15 °C with 85% relative humidity under modified atm... more Fresh green chillies were stored at 5, 10 and 15 °C with 85% relative humidity under modified atmosphere packaging to assess the impact of differential in-pack gas atmospheres generated in perforated and non perforated packages on the quality of stored produce. At the end of storage, retention of firmness, total soluble solids and ascorbic acid was better in non perforated packages than in perforated packages. Low in-pack O2 (4-5.2 kPa) along with the build up of CO2 (6–7 kPa) seems to have enhanced the retention of antioxidant components, i.e. ascorbic acid, in no perforated packages. This shelped in less weight loss in non perforated in comparison to perforated packages. Thus, O2 and CO2 permeability of packaging film or in-pack weight of produce might be such that equilibrated O2 partial pressures remain near to 3-4 kPa so as to better retention of ascorbic acid.
The present work was undertaken with an objective to evaluate the impact of temperature on respir... more The present work was undertaken with an objective to evaluate the impact of temperature on respiration rate of fresh black carrot using a non-linear enzyme kinetics approach. Two different models viz. Arrhenius equation (temperature effect) and enzyme kinetics (effect of temperature and headspace concentration) have been compared for predicting the respiration rate of black carrot. The respiratory behavior of black carrot was assessed using closed system technique at 5, 10 and 15 °C (± 1 °C) temperature and constant relative humidity (RH) of 85%. The O2 consumption and CO2 evolution rate values were 39.17, 58.88 and 68.08 ml kg−1 h−1; 22.15, 34.63 and 41.86 ml kg−1 h−1 after the attainment of steady-state condition at 5, 10 and 15 °C, respectively. The inhibition by evolved CO2 was found to be predominantly competitive at all temperatures. The average absolute deviation in O2 consumption and CO2 evolution rate for Arrhenius model was 3.5% and 5.3% while for enzyme kinetics model was 8.8% and 6.3%, respectively. Dependency of respiration rate of black carrot on temperature was well defined by Arrhenius model. The outcomes of the study can be further utilized to design the MAP (modified atmosphere packages) for fresh black carrot storage at 5 °C with 85% RH.
Black carrots are rich in bio-actives but underutilized owing to their short-term availability an... more Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji—a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional fermented product, the present study was planned to optimize the process for controlled fermentation using freeze-dried lactic acid bacterial (LAB) culture and refractance window-dried black carrot powder. The physicochemical and microbiological profiles of LAB-fermented Kanji were analysed. The dried Kanji mix can be reconstituted into naturally fermented probiotic beverage with unique fl...
In this study, the influence of storage temperature on the respiratory parameters of fresh yellow... more In this study, the influence of storage temperature on the respiratory parameters of fresh yellow bell pepper (Oribelli) was investigated. The rate of respiration was assessed using closed system technique at 5 °C, 10 °C, and 15 °C for 5 hours. The gaseous concentration of the closed container headspace was continuously measured at regular intervals using gas analyser. The rate of oxygen consumption and CO2 evolution has been described using enzyme kinetics theory that proposes different types of inhibition caused by CO2 at different temperatures. This inhibitory effect in the present study has been assessed using the inter-relationship between four inhibition constants which were determined using non-linear regression techniques. Analysis of the respiration data using different models (competitive, uncompetitive, non-competitive and mixed model) revealed that respiration of yellow bell-pepper could be described using mixed type of inhibition. Rate of respiration was found to increa...
International Journal of Agricultural Engineering, 2017
The design of MAP requires thorough understanding of characteristics and effects of packaging mat... more The design of MAP requires thorough understanding of characteristics and effects of packaging material on fresh produce during storage.Film permeability declines with reduction in temperature of different films (LDPE, HDPE and PP). The rates of oxygen consumption and carbon dioxide evolution increases with rise in temperature (5, 10 and 15°C). The O 2 and CO 2 permeability per unit thickness increased as temperature increased. All the films had lower permeabilities than required. So 10, 15 and 20 perforations were made in the film of highest permeability i.e. LDPE was selected for packaging of chillies under modified atmosphere packaging.
In India, potato is generally processed into chips. Main waste products in a potato processing pl... more In India, potato is generally processed into chips. Main waste products in a potato processing plants are starch - lost during blanching, undersized chips and edgings - lost during slicing. The plant selected for study was Pepsi Foods Ltd. at Channo in district Sangrur of Punjab. Investigations were made to estimate the various wastages during different unit operations of potato chips processing and enhance the profitability of the plant by utilization of these wastages i.e. starch recovery from the blancher effluent and potato flour manufacture from the slicer waste. Cost analysis for these processes is also presented.
Garlic is widely used as a condiment, for medicinal and pharmaceutical preparations. Traditional ... more Garlic is widely used as a condiment, for medicinal and pharmaceutical preparations. Traditional methods of garlic peeling are laborious, time and cost intensive. In this paper, major focus has been laid on testing economic feasibility of small scale developed garlic peeler as our markets are mainly dominated by small scale manufacturing and processing units. Taking into account the manual peeling, the process is highly laborious and time consuming and also there occurs shortage of labor during peak seasons, ultimately adding more cost to peeling operation. Moreover, already available units for garlic peeling are costly and not affordable by small scale entrepreneurs. So, the developed garlic peeling machine will be substantial in serving the small scale entrepreneurs and processing units.
Material and economic balance of a potato processing plant in Northern India i.e. Pepsi Foods Ltd... more Material and economic balance of a potato processing plant in Northern India i.e. Pepsi Foods Ltd., Channo, Distt. Sangrur was examined. The data for material balance at various stages during processing was obtained and analysed. Two types of processing losses occuring in the plant are - raw material losses and finished product losses. Raw material losses include peeling loss (5%), trim & pare loss (2.52%). slicer fines loss (2.59%), blanching loss (1.75%) and moisture loss (69.69%). Finished product losses occur in the form of brown chips (2.52%), finished product wastage during processing (2.02%) and finished product wastage during packaging (0.38%). Material gains include salt (1.6%) and oil (9.9%). Output of finished product is 25%. Capacity utilization was 23.41% in 1994 and increased to 54.91% in 1995 and 55.54% in 1996 (Jan-June). The economic balance of the plant showed an increase in profit from Rs. 4581000 to Rs. 6359000 during the period of study.
Fresh green chillies were stored at 5, 10 and 15 °C with 85% relative humidity under modified atm... more Fresh green chillies were stored at 5, 10 and 15 °C with 85% relative humidity under modified atmosphere packaging to assess the impact of differential in-pack gas atmospheres generated in perforated and non perforated packages on the quality of stored produce. At the end of storage, retention of firmness, total soluble solids and ascorbic acid was better in non perforated packages than in perforated packages. Low in-pack O2 (4-5.2 kPa) along with the build up of CO2 (6–7 kPa) seems to have enhanced the retention of antioxidant components, i.e. ascorbic acid, in no perforated packages. This shelped in less weight loss in non perforated in comparison to perforated packages. Thus, O2 and CO2 permeability of packaging film or in-pack weight of produce might be such that equilibrated O2 partial pressures remain near to 3-4 kPa so as to better retention of ascorbic acid.
The present work was undertaken with an objective to evaluate the impact of temperature on respir... more The present work was undertaken with an objective to evaluate the impact of temperature on respiration rate of fresh black carrot using a non-linear enzyme kinetics approach. Two different models viz. Arrhenius equation (temperature effect) and enzyme kinetics (effect of temperature and headspace concentration) have been compared for predicting the respiration rate of black carrot. The respiratory behavior of black carrot was assessed using closed system technique at 5, 10 and 15 °C (± 1 °C) temperature and constant relative humidity (RH) of 85%. The O2 consumption and CO2 evolution rate values were 39.17, 58.88 and 68.08 ml kg−1 h−1; 22.15, 34.63 and 41.86 ml kg−1 h−1 after the attainment of steady-state condition at 5, 10 and 15 °C, respectively. The inhibition by evolved CO2 was found to be predominantly competitive at all temperatures. The average absolute deviation in O2 consumption and CO2 evolution rate for Arrhenius model was 3.5% and 5.3% while for enzyme kinetics model was 8.8% and 6.3%, respectively. Dependency of respiration rate of black carrot on temperature was well defined by Arrhenius model. The outcomes of the study can be further utilized to design the MAP (modified atmosphere packages) for fresh black carrot storage at 5 °C with 85% RH.
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Papers by Preetinder Kaur - P&F Engg.