Artificial Neural Network Modeling of Hot-air Drying Kinetics of Mango Kernel

Large quantities of mango seeds are generated as waste during extraction of mango pulp. The mango kernels are nutritionally rich and can be used as food in the form of flour and starch. Present study was undertaken to investigate the effect of blanching and convective drying air temperature of 50, 60 and 70°C on drying characteristics of mango kernel in splitted and shredded form. The drying characteristics of prepared samples were studied in terms of moisture ratio, drying time, and effective moisture diffusivity. The colour  parameters (‘L’, ‘a', ‘b’) of dried samples, were also estimated separately. Drying kinetics (moisture ratio vs drying time) of mango kernels modelled using three transfer functions (Tansig, Logsig and Purelin) of Artificial Neural Network (ANN). A reduction in the total drying time was observed with decrease in size of kernel but with rise in drying air temperature. The splitted and shredded kernels took about 450 to 840 min and 210 to 600 min respectively to be dried to final moisture content of 9 ± 1% (d.b.). Blanching did not show any significant influence on drying time. The drying process of mango kernels for all the conditions was observed to follow the falling rate. Modeling of drying kinetics of mango kernels was carried out using experimental results through artificial neural network. Results showed that the developed ANN model using logsig transfer function could predict the moisture ratio with high coefficient of determination (R2 = 0.99) and low root mean square error (0.01) within the range of tested operating conditions. The established ANN model can be used for online prediction of moisture content of splitted and shredded mango kernels during hot air drying process which has relevance to the food and pharmaceutical industry to produce dried mango kernels at desired moisture content

Not Available

Not AvailableStudy ascertained the recovery of β-carotene from enzyme-treated (enzyme load of 167 U/g) pericarp of ripe bitter melon using supercritical fluid extraction (SFE) technique. Effect of different pressure (ranged from 150–450 bar), carbon dioxide (CO2) flow rates (ranged from 15 to 55 ml/min), temperatures (from 50 to 90 °C), and extraction periods (from 45–225 minutes) were observed on the extraction efficiency of β-carotene. Results showed that extraction pressure (X1) among extraction parameters had the most significant (p < 0.05) effect on extraction efficiency of the β-carotene followed by allowed extraction time (X4), CO2 flow rate (X2) and the temperature of the extraction (X3). The maximum yield of 90.12% of β-carotene from lyophilized enzymatic pretreated ripe bitter melon pericarp was achieved at the pressure of approx. 390 bar, flow rate of 35 mL/min, temperature at 70 °C and extraction time of 190 min, respectively. Based on the accelerated storage study the 70% retention shelf life of the β-carotene into extract was estimated up to 2.27 months at 10 °C and up to 3.21 months at 5 °C.Not Availabl

Not Available

Not AvailableStudy ascertained the recovery of β-carotene from enzyme-treated (enzyme load of 167 U/g) pericarp of ripe bitter melon using supercritical fluid extraction (SFE) technique. Effect of different pressure (ranged from 150–450 bar), carbon dioxide (CO2) flow rates (ranged from 15 to 55 ml/min), temperatures (from 50 to 90 °C), and extraction periods (from 45–225 minutes) were observed on the extraction efficiency of β-carotene. Results showed that extraction pressure (X1) among extraction parameters had the most significant (p < 0.05) effect on extraction efficiency of the β-carotene followed by allowed extraction time (X4), CO2 flow rate (X2) and the temperature of the extraction (X3). The maximum yield of 90.12% of β-carotene from lyophilized enzymatic pretreated ripe bitter melon pericarp was achieved at the pressure of approx. 390 bar, flow rate of 35 mL/min, temperature at 70 °C and extraction time of 190 min, respectively. Based on the accelerated storage study the 70% retention shelf life of the β-carotene into extract was estimated up to 2.27 months at 10 °C and up to 3.21 months at 5 °C.Not Availabl

Optimization of Blanching Treatment for Banana

The study was made to optimize hot water, steam and microwave blanching of banana (Dwarf Cavendish) slices with respect to the total inactivation of peroxidase and polyphenoloxidase for subsequent microwave assisted dehydration. It was found that hot water blanching (97°C) of 5 min.; steam blanching (live steam) of 4 min.; and microwave blanching (700 W) of 1.5 min. was sufficient to completely inactivate both peroxidase and polyphenoloxidase and thereby ensuring no enzymatic browning in subsequent dehydration proces

Effectiveness of sal, Shorea robusta Gaertn. f. bark dye on mordanted silk

The effectiveness of sal (Shorea robusta Gaertn. f.) bark dye on silk fabric treated with four different mordants was studied. Four types of mordants, viz. alum, CuSO4, Al2(SO4)3 and citric acid were used, each at 1, 2 and 3% of weight of fabric (o.w.f.) and with material liquor ratio (MLR) of 1:40.The variations in colour and intensities were analysed with the help of Hunterlab colour scale. It was observed that the maximum change in colour with respect to undyed silk fabrics was for 3% CuSO4 mordant treated samples with the ΔE* value of 48.52±0.14. However, the values were not significantly different from samples treated with CuSO4 at 2% level. The change in chroma (ΔC*) was also maximum for the 3% CuSO4 mordant (37.41±0.40). The colour fastness analysis with respect to washing, rubbing and sunlight also indicated that all mordants and concentrations used in the study excepting 1% alum offered adequate fastness characteristics. Unmordanted samples had moderate fastness. In view of the colour fastness with respect to washing, rubbing and exposure to light, the sal dye can be applied with any of the selected mordants at 3% level

<span style="font-size:11.0pt;mso-bidi-font-size: 10.0pt;font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman";mso-ansi-language:EN-GB;mso-fareast-language: EN-US;mso-bidi-language:AR-SA" lang="EN-GB">Effectiveness of sal, <i style="mso-bidi-font-style: normal">Shorea robusta </i>Gaertn. f. bark dye on mordanted silk </span>

176-183The effectiveness of sal (Shorea robusta Gaertn. f.) bark dye on silk fabric treated with four different mordants was studied. Four types of mordants, viz. alum, CuSO4, Al2(SO4)3 and citric acid were used, each at 1, 2 and 3% of weight of fabric (o.w.f.) and with material liquor ratio (MLR) of 1:40.The variations in colour and intensities were analysed with the help of Hunterlab colour scale. It was observed that the maximum change in colour with respect to undyed silk fabrics was for 3% CuSO4 mordant treated samples with the ΔE* value of 48.52±0.14. However, the values were not significantly different from samples treated with CuSO4 at 2% level. The change in chroma (ΔC*) was also maximum for the 3% CuSO4 mordant (37.41±0.40). The colour fastness analysis with respect to washing, rubbing and sunlight also indicated that all mordants and concentrations used in the study excepting 1% alum offered adequate fastness characteristics. Unmordanted samples had moderate fastness. In view of the colour fastness with respect to washing, rubbing and exposure to light, the sal dye can be applied with any of the selected mordants at 3% level

Mass Transfer During Osmotic Dehydration of Banana (Dwarf Cavendish) Slices

Mass transfer during osmotic dehydration of banana has been studied with respect to the solution concentration (30 - 70oBrix), temperature (25 - 65°C) and solution to sample ratio (I - 9). The diffusion coefficients have been calculated using the sorption data by a method of successive approximations. The diffusion coefficient has been empirically correlated with" the process variables and a high degree of correlation (R2 =0.91) was observed between predicted and experimental values. The solution of Fick\u27s Law for unsteady state mass transfer in a plane sheet has been used to predict the moisture ratios over the entire experimental range. The error between the observed and the predicted values of moisture ratios was less "than 10% indicating the adequacy of diffusion coefficient estimation

Drying kinetics and quality aspects during heat pump drying of onion (Allium cepa L.)

Normal 0 false false false MicrosoftInternetExplorer4 A prototype heat pump dryer has been developed for drying of fruits and vegetables at low temperature and relative humidity to maintain the quality of dried product. Onions, of Nasik red variety were peeled, trimmed and sliced to 2 mm thickness. The onion slices were dried in the heat pump dryer at 35&ordm;C (32 % R.H.), 40&ordm;C (26 % R.H.), 45&ordm;C (19 % R.H.) and 50&ordm;C (15 % R.H.). Samples were also dried in a hot air dryer at 50&ordm;C (52 % R.H.) for comparison. The drying rate increased with increase in drying air temperature, associated with reduced R.H., in the heat pump dryer. Drying took place mainly under the falling rate period. The Page equation, resulting in a higher coefficient of determination and lower root mean square error, better described the thin-layer drying of onion slices than the Henderson and Pabis equation. Heat pump drying took less drying time of 360 min and yielded better quality dried product, with higher retention of ascorbic acid and pyruvic acid and lower colour change, as compared to a hot air dryer at the same drying air temperature of 50&ordm;C.</p

Physicochemical and microbiological characteristics of ginger paste (cv. Suprabha) during storage in different packaging and temperature conditions

Shelf life quality studies of ginger paste have been carried out in three packaging materials [metalized poly-propylene (MPP), polyethylene terepthalate and high density polyethylene] at two storage temperatures [room temperature (25°C) & cold room (CT) (5°C)]. The pH, total soluble solids (TSS), total solids (TS), acidity, water activity (aw), colour and microbial load were evaluated at 15 days interval for 120 days. There was no significant change in pH, acidity, TS and TSS of the paste with package types and storage temperatures, whereas a significant change in the total colour difference (7.406 ± 0.484 to 12.468 ± 1.288) was observed. After 120 days of storage, the minimum total bacterial count value of 4.33 ± 0.58 × 105 cfu/g and total mould count value of 0.9 ± 0.1 × 105 cfu/g were observed for samples in MPP packs stored in CT. Considering all the parameters viz. the change in colour, safety of food and nutritional quality, ginger paste can be stored in MPP pouches at 5°C temperature for 120 days

Enhancement of thermal and techno-economic performance and prediction of drying kinetics of paddy dried in solar bubble dryer

The development and performance evaluation of a solar Bubble drier (SBD) for drying agricultural produce are presented in this study. In order to evaluate the solar bubble dryer's performance in terms of drying characteristics and end-product economics, it was compared to the solar tunnel dryer (STD). A solar tunnel dryer is a structure with a tunnel-like shape that is covered in UV-stabilized polythene sheet so that industrial and agricultural items can be dried off. While there was no load, the maximum temperatures inside the solar bubble dryer and solar tunnel dryer were 56.25 and 49.30 °C, respectively. When there was a full load, the maximum temperatures inside the dryer were 49.55 and 33.20 °C, respectively. For solar bubble dryers, the average final moisture content ranged from 13.07±0.335 % to 18.74±0.716 % (w.b.), while for solar tunnel dryers, it ranged from 13.60±0.575 % to 20.60±0.751 % (w.b.). The mean drying rate also varied depending on the drying air temperature and air flow mode, ranging from 0.081±0.020 to 0.006±0.005 kg/kg dm-h for solar bubble dryers and 0.056±0.025 to 0.005±0.002 kg/kg dm-h for solar tunnel dryers. The thermal efficiency of the developed dryer was found to be 58.39% for solar bubble dryers and 48.09% for solar tunnel dryers, which are significantly higher than that of other general Sun drying (36%). However, the drying rate varied between 0.081 to 0.006 g of water evaporated per g of dry matter per hour when solar bubble dryer was adopted and 0.014 to 0.007 g for solar tunnel dryer. Economic analysis showed that the SBD and STD had payback periods of 3.23 and 2.54 years, respectively. However, the cost of drying came lower for the SBD than the STD, which were Rs. 1.51 per kg and Rs. 1.76 per kg