Indian Journal of Food Engineering最新文献

Investigating the Impact of Microwave Drying on Papaya Slice Quality and Drying Attributes 研究微波干燥对木瓜片质量和干燥特性的影响

Indian Journal of Food Engineering Pub Date : 2023-12-30 DOI: 10.54105/ijfe.b1010.03011223

Prashant Kumar, Dr. Kailash Chandra Yadav

{"title":"Investigating the Impact of Microwave Drying on Papaya Slice Quality and Drying Attributes","authors":"Prashant Kumar, Dr. Kailash Chandra Yadav","doi":"10.54105/ijfe.b1010.03011223","DOIUrl":"https://doi.org/10.54105/ijfe.b1010.03011223","url":null,"abstract":"Impact of microwave power and thickness of papaya slices were studied on the product quality and drying attributes of dehydrated papaya slices. Power (20, 40, 60 and 80W), thickness (3, 6 and 9mm), Moisture content, Vitamin’C’ and Iron content were determined and found i.e.M.c 24.23 to 13.25% w.b., Vitamin ‘C’ 45.55 – 45.38 mg/100g, Iron content 4 - 3.98 mg/100g. The quality and sensory attributes were determined, and it was found that the sample with the thickness of 3mm with 60W power was found highest score in overall acceptability with minimum loss of vitamin C and iron content. Drying rate, Rehydration Ratio, Ash Content were determined and found i.e., Drying Rate 0.0002 – 0.00025 g/s, Rehydration Ratio 1.85 – 1.08, Ash Content 1.80 – 1.02 %. In color parameters the product achieved dark color [L-22.48]at higher microwave power before acceptable dehydration. Where, as the sample dehydrated at slice thickness 3mm and microwave power 60 W scored acceptable color and sensory score as well as L (39.46), a (8.45) &b (15.23. The samples processed at 60 W microwaves drying had higher porosity than fresh samples analyzed by using SEM.Based on the criteria for thin-layer drying kinetics, the results reveal that, in comparison to the Henderson and Pabis, Lewis and Page model, the Singh and Wang model achieved the best values for the coefficient of determination (R2), chi-square (χ2), and reduced root-mean-square error approximation (0.01341).","PeriodicalId":103158,"journal":{"name":"Indian Journal of Food Engineering","volume":" 50","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Storage Study of Custard Apple Seed Powder 吉士苹果籽粉的储存研究

Indian Journal of Food Engineering Pub Date : 2023-12-30 DOI: 10.54105/ijfe.a1009.123123

Dr. A. V. Zambare, Prof. D. A. Kulkarni, Mr. Pradip Shirtode

引用次数: 0

Food Extrusion: A Highly Popular Technology to Process 食品挤压:一种非常流行的加工技术

Indian Journal of Food Engineering Pub Date : 2023-06-30 DOI: 10.54105/ijfe.c1005.062323

Dr. Kailash Chandra Yadav, Hrushikesh B. Karhale, Prof. (Dr.) Mohan Singh

{"title":"Food Extrusion: A Highly Popular Technology to Process","authors":"Dr. Kailash Chandra Yadav, Hrushikesh B. Karhale, Prof. (Dr.) Mohan Singh","doi":"10.54105/ijfe.c1005.062323","DOIUrl":"https://doi.org/10.54105/ijfe.c1005.062323","url":null,"abstract":"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 extrusion process also affects the product's form, flavour, and colour. Extrusion is frequently used in the manufacture of wholesome meals. The increase of protein quality and digestibility, as well as the use of extrusion to denature antinutritional components, are highlighted.","PeriodicalId":103158,"journal":{"name":"Indian Journal of Food Engineering","volume":"37 9","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120967736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Study on Socio-Economic Profile of the Dairy Farmers in Aurangabad District, Maharashtra, India 印度马哈拉施特拉邦奥兰加巴德地区奶农社会经济状况研究

Indian Journal of Food Engineering Pub Date : 2023-03-30 DOI: 10.54105/ijfe.b1004.032223

Dr. Jagadish D. Wetal, Dr. Madanlal V Suryawanshi, Dr. Chatragun Udhav Bhore

{"title":"A Study on Socio-Economic Profile of the Dairy Farmers in Aurangabad District, Maharashtra, India","authors":"Dr. Jagadish D. Wetal, Dr. Madanlal V Suryawanshi, Dr. Chatragun Udhav Bhore","doi":"10.54105/ijfe.b1004.032223","DOIUrl":"https://doi.org/10.54105/ijfe.b1004.032223","url":null,"abstract":"If we look at the state's population growth patterns, milk and milk products must be used to ensure both food security and nutritional security. Another possibility is that the populace expresses various concerns like food insecurity, perceived insecurity, unemployment, etc., and the government responds by taking quick and effective action to address these concerns. The current study examines various facets of dairy farming and the current state of milk production, consumption, and sales. The city of Aurangabad was deliberately chosen for the investigation. Two tehsils were randomly chosen from the zone, and two blocks were randomly chosen from each tehsil. Each block has two villages drawn at random. 10% of dairy producers were chosen proportionately and randomly from among all the households in each community. Dairying was the primary occupation of 13.86% of the respondents, whereas the major occupations of 9.32%, 7.50%, and 6.36% of the respondents were labour, business, and services, respectively. In contrast, the majority of respondents (67.50%) chose dairying as their secondary occupation, followed by agriculture (21.59%) with 20.00% of the respondents. The respondents stipulated that at the time of the inquiry, dairy farmers had to have at least one lactating dairy animal. the majority of respondents (43.18%) sold 4 to 7 liters of milk per day, followed by 34.55% and 22.27 % of respondents who sold less than 4 liters and more than 7 liters of milk, respectively. In the study region, agriculture was the main industry and dairying was the secondary one. As increased milk production was the farmers' primary goal, respondents had more crossbred cattle and buffalo than native livestock. Farmers often sell their milk in cooperative societies, while some also sell in independent shops.","PeriodicalId":103158,"journal":{"name":"Indian Journal of Food Engineering","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121880034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0