This document summarizes a study on the dehydration of papaya slices using osmotic dehydration mediated by hot air oven drying. Papaya slices were treated with sucrose solutions at concentrations of 50, 55, and 60°Brix at 50°C for 30 minutes, then dried in an oven at 70°C. Treating slices with 60°Brix sucrose solution resulted in better rehydration properties, texture, color, and taste compared to lower concentrations. Various quality attributes of the treated slices were evaluated including moisture content, rehydration ratio, proximate analysis, sensory evaluation, and microbiological analysis. The results showed that osmotic pretreatment followed by drying helped preserve nutrients and sensory qualities of the
This document discusses the use of CAD and CAM systems in the food industry. CAD (Computer Aided Design) is used to design products digitally from conceptualization through documentation. CAM (Computer Aided Manufacturing) utilizes CAD data and computers to automate manufacturing processes with little human intervention. CAD and CAM systems increase productivity and quality, create manufacturing databases, optimize tool paths, and assist with production scheduling. They are used in the food industry for equipment design, nutritional analysis, packaging design, and setting automated manufacturing parameters like temperatures and times. While CAM reduces costs and improves consistency, it also results in some job losses and requires an expensive initial investment.
Different evaporators in food industeyketaki patil
Evaporation is a process used extensively in the food industry to remove water from liquids and reduce volumes. It works by heating a liquid to its boiling point to evaporate water. There are several types of evaporators that use different heating methods and liquid flow patterns. Multiple effect evaporators allow for more efficient evaporation by using steam from one effect to heat the next. Factors like viscosity, boiling point elevation, and fouling must be considered for proper evaporator design and operation. Common applications include concentrating fruit juices, coffee, milk and reducing waste volumes. Proper controls, hygienic design, and safety precautions are important for food evaporator systems.
Freezing food involves lowering the temperature so that water inside the food freezes into ice crystals. This process is known as freezing and involves three stages: cooling the food below its freezing point, water changing state to form ice crystals, and further cooling to the freezer temperature for preservation. The rate of freezing impacts crystal size, with fast freezing producing smaller crystals and maintaining food quality better than slow freezing. Proper frozen storage is also important to prevent quality loss from physical, chemical, biochemical, and microbial changes over time. Maintaining temperatures lower than -18°C can help secure food quality and avoid issues like recrystallization according to the time, temperature, tolerance theory of frozen food storage.
Water activity is the moisture content of the food which is available for microbial growth.By controlling water activity the food can be preserved for longer duration
This document discusses various methods of food concentration, including solar concentration, open kettles, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, and ultra filtration and reverse osmosis. It also lists some commonly concentrated foods such as evaporated and sweetened condensed milks, fruit and vegetable juices, nectars, sugar syrups, flavored syrups, jams, jellies, and tomato paste. Additionally, it briefly introduces preservation by dehydration and mentions fruit juice powder.
This document discusses modified atmospheric packaging (MAP). It defines MAP as enclosing food in a package after modifying the internal atmosphere or gas composition to maintain food quality and increase shelf life. The main gases used in MAP are oxygen, carbon dioxide and nitrogen. MAP works by reducing the oxygen level and increasing the carbon dioxide level to inhibit microbial growth and retard chemical reactions that cause spoilage. The document outlines the principles, methods (active vs passive), advantages and disadvantages of MAP.
Extrusion processing is a modern cooking technique that uses heat, pressure, shear and friction to produce food products. Raw materials are fed into an extruder barrel containing a screw. As the materials are conveyed down the barrel by the rotating screw, heating and pressure increase viscosity into a semi-solid mass. The plasticized material is then forced through a die to produce the final product shape before cooling. Extrusion cooking offers advantages like lower processing costs, less space requirements, and high production rates. However, it also has disadvantages such as larger minimum lot sizes and higher initial costs.
This document discusses the use of CAD and CAM systems in the food industry. CAD (Computer Aided Design) is used to design products digitally from conceptualization through documentation. CAM (Computer Aided Manufacturing) utilizes CAD data and computers to automate manufacturing processes with little human intervention. CAD and CAM systems increase productivity and quality, create manufacturing databases, optimize tool paths, and assist with production scheduling. They are used in the food industry for equipment design, nutritional analysis, packaging design, and setting automated manufacturing parameters like temperatures and times. While CAM reduces costs and improves consistency, it also results in some job losses and requires an expensive initial investment.
Different evaporators in food industeyketaki patil
Evaporation is a process used extensively in the food industry to remove water from liquids and reduce volumes. It works by heating a liquid to its boiling point to evaporate water. There are several types of evaporators that use different heating methods and liquid flow patterns. Multiple effect evaporators allow for more efficient evaporation by using steam from one effect to heat the next. Factors like viscosity, boiling point elevation, and fouling must be considered for proper evaporator design and operation. Common applications include concentrating fruit juices, coffee, milk and reducing waste volumes. Proper controls, hygienic design, and safety precautions are important for food evaporator systems.
Freezing food involves lowering the temperature so that water inside the food freezes into ice crystals. This process is known as freezing and involves three stages: cooling the food below its freezing point, water changing state to form ice crystals, and further cooling to the freezer temperature for preservation. The rate of freezing impacts crystal size, with fast freezing producing smaller crystals and maintaining food quality better than slow freezing. Proper frozen storage is also important to prevent quality loss from physical, chemical, biochemical, and microbial changes over time. Maintaining temperatures lower than -18°C can help secure food quality and avoid issues like recrystallization according to the time, temperature, tolerance theory of frozen food storage.
Water activity is the moisture content of the food which is available for microbial growth.By controlling water activity the food can be preserved for longer duration
This document discusses various methods of food concentration, including solar concentration, open kettles, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, and ultra filtration and reverse osmosis. It also lists some commonly concentrated foods such as evaporated and sweetened condensed milks, fruit and vegetable juices, nectars, sugar syrups, flavored syrups, jams, jellies, and tomato paste. Additionally, it briefly introduces preservation by dehydration and mentions fruit juice powder.
This document discusses modified atmospheric packaging (MAP). It defines MAP as enclosing food in a package after modifying the internal atmosphere or gas composition to maintain food quality and increase shelf life. The main gases used in MAP are oxygen, carbon dioxide and nitrogen. MAP works by reducing the oxygen level and increasing the carbon dioxide level to inhibit microbial growth and retard chemical reactions that cause spoilage. The document outlines the principles, methods (active vs passive), advantages and disadvantages of MAP.
Extrusion processing is a modern cooking technique that uses heat, pressure, shear and friction to produce food products. Raw materials are fed into an extruder barrel containing a screw. As the materials are conveyed down the barrel by the rotating screw, heating and pressure increase viscosity into a semi-solid mass. The plasticized material is then forced through a die to produce the final product shape before cooling. Extrusion cooking offers advantages like lower processing costs, less space requirements, and high production rates. However, it also has disadvantages such as larger minimum lot sizes and higher initial costs.
This document provides information on the process of pickling foods. It begins with a brief history and definition of pickling, noting it is an ancient food preservation method involving soaking foods in brine or vinegar. It then discusses the key materials used - salt, vinegar, spices and water. The document outlines different pickling methods including dry salting, fermentation in brine, and using salt. It provides details on the pickling process and packaging methods. Finally, it gives some popular pickle brands and an example recipe for lime pickle.
Dehydration
food dehydration
preservation effect
controlling factors for dehydration
factors affecting dehydration
driers commonly used are
dehydration and nutritive value
disadvantage
drying and microbes
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
Dehydration is a process that removes water from foods through evaporation or sublimation under controlled conditions. This preserves foods by reducing water activity and microbial growth while also lowering storage and transportation costs. There are various methods of dehydration like sun drying, hot air drying, and freeze drying. Proper design of dehydration systems requires understanding moisture content calculations, sorption isotherms, heat and mass transfer principles, and predicting drying times and rates.
This document discusses concentration and dehydration of foods. It provides methods for concentrating foods like fruit jelly and candied fruits by partially removing moisture. Dehydration removes almost all water from foods down to 5% moisture. Methods for dehydrating foods include sun drying, hot air drying, microwave vacuum drying and osmotic dehydration. Water activity is defined as the ratio of water vapor pressure in a food to pure water vapor pressure and influences microbial spoilage and texture. Moisture sorption isotherms relate water content to water activity and may exhibit hysteresis.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
This document provides information on various metal packaging materials used for food, including steel, aluminum, tin, and chromium coatings. It discusses the manufacturing processes for these materials, including electrolytic tinplate production, electrolytic chromium coating of steel, and aluminum alloy production. The document also covers recycling of metal packaging and manufacturing processes for cans, including the different types of cans and their material compositions.
Plastics, specifically thermoplastics, are widely used in food packaging due to their low cost, light weight, and versatility. The most common plastics used are polyolefins like polyethylene and polypropylene, as well as polyesters like polyethylene terephthalate. These plastics can be formed into rigid containers through blow molding or injection molding processes. Laminates and co-extruded plastics are also used to combine the properties of different materials and enhance barrier properties for food preservation. While plastics provide advantages for food packaging, some may absorb food constituents so testing is needed for food safety.
Blanching is a heat treatment used prior to freezing, canning, or drying foods. It inactivates enzymes that cause quality degradation, softens texture, and improves appearance. Blanching is done using hot water, steam, or gas at temperatures between 70-100°C for 1-15 minutes depending on the food. It helps preserve color, flavor, and nutrients but some water-soluble vitamins and minerals are lost through leaching. Individual quick blanching systems improve quality by providing uniform, quick heating of individual pieces.
Instant tea can be produced from black, green, or oolong tea through extraction, concentration, and drying processes. The manufacturing process involves extracting tea solids through hot water extraction. The extracted liquid is clarified through decanting and de-creaming to remove insoluble particles. Aroma compounds are stripped from the extract before concentration in evaporators. The concentrated extract is blended, dried through spray drying, and packaged. Instant tea powder is widely used in tea premixes and food formulations.
This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Low temperatures are used to preserve food by slowing microbial growth and chemical reactions. There are several methods of cold storage including common storage below 15°C, chilling storage just above freezing, and freezing storage which prevents microbial growth entirely. Freezing involves either quick freezing under -18°C within 30 minutes to form small ice crystals, or slow freezing over longer periods to form larger crystals. During freezing, ice crystals form which can damage cells, while chemical and enzymatic reactions are slowed. Frozen storage further slows these processes but can cause quality changes over long periods.
Changes occur to fats during food processing and cooking. Heating fats can cause randomization of glyceride structure, dimer formation, cis-trans isomerization, and formation of conjugated fatty acids. Specific processes like hydrogenation, interesterification, and deodorization further impact fat composition. Deep frying is high heat cooking that promotes reactions like oxidation, leading to rancidity over time. Thermal properties like smoke point are important considerations for fat selection in cooking.
This document discusses freezing as a method for food preservation. It describes how freezing works by lowering temperatures to inhibit microorganism growth, outlines different freezing methods like air freezing and immersion freezing, and distinguishes between quick and slow freezing. The document also explains some changes that occur during freezing like chemical changes, textural changes from ice crystal formation, and potential nutrient losses.
The document discusses homogenization of milk. It defines homogenization as the process of breaking up fat globules in milk to a small uniform size so they remain suspended. This is done using a homogenizer machine which subjects milk to high pressure and shear forces that break up fat globules. The key effects of homogenization are preventing cream separation in milk and making the fat globules uniformly small (<1 micron). Homogenization improves properties of milk like taste, digestibility and stability of cultured milk products. The document also discusses the types of homogenizers, homogenization process, factors affecting it and applications.
Water activity is a measure of available moisture in a food and is defined as the ratio of the water vapor pressure of the substance to the vapor pressure of pure water at the same temperature. Microbial growth and food spoilage is prevented when water activity is below 0.95. Various methods are used to control water activity and preserve foods, including drying, canning, freezing, and adding solutes or salt which lower available moisture content.
Application of evaporator in food processingUsman Khan
Evaporators are used widely in the food industry to concentrate foods through the removal of water. There are several types of evaporators that operate using different mechanisms, but they all work to boil a liquid and remove the vapor, leaving a more concentrated solution. Single effect evaporators use a single heating and evaporation section, while multiple effect evaporators allow vapor from one chamber to heat the next, improving efficiency. Common applications in food processing include concentrating fruit and vegetable juices, dairy products, and syrups to reduce weight and volume before further processing.
Acidulants are food additives that are used to regulate acidity or pH levels in foods. Common acidulants include citric acid, acetic acid, phosphoric acid, and tartaric acid. The document discusses the functions and uses of various acidulants in foods. It provides information on how acidulants interact with other food constituents like proteins, lipids, carbohydrates, and vitamins. Guidelines are presented on selecting the appropriate acidulant based on the major function required, compatibility with the food system, processing considerations, and legal requirements.
Dehydration process,
Typically used to preserve a perishable material or make the material more convenient for transport,
Mostly used for light food required by astronauts, hikers
Effect of osmotic agent on osmotic dehydration ofPragati Singham
This study investigated the effect of different osmotic agents on the osmotic dehydration of fruits. Experiments were conducted using glucose and sucrose solutions at varying concentrations as osmotic agents and apples, bananas, and kiwis as fruit samples. The results showed that glucose led to higher water loss and solids gain from the fruits compared to sucrose, due to its lower molecular weight. A mathematical model was developed to describe the mass transfer process, with water loss and solids gain following first-order kinetics. The findings provide insights into optimizing osmotic dehydration conditions for different fruits.
This document provides information on the process of pickling foods. It begins with a brief history and definition of pickling, noting it is an ancient food preservation method involving soaking foods in brine or vinegar. It then discusses the key materials used - salt, vinegar, spices and water. The document outlines different pickling methods including dry salting, fermentation in brine, and using salt. It provides details on the pickling process and packaging methods. Finally, it gives some popular pickle brands and an example recipe for lime pickle.
Dehydration
food dehydration
preservation effect
controlling factors for dehydration
factors affecting dehydration
driers commonly used are
dehydration and nutritive value
disadvantage
drying and microbes
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
Dehydration is a process that removes water from foods through evaporation or sublimation under controlled conditions. This preserves foods by reducing water activity and microbial growth while also lowering storage and transportation costs. There are various methods of dehydration like sun drying, hot air drying, and freeze drying. Proper design of dehydration systems requires understanding moisture content calculations, sorption isotherms, heat and mass transfer principles, and predicting drying times and rates.
This document discusses concentration and dehydration of foods. It provides methods for concentrating foods like fruit jelly and candied fruits by partially removing moisture. Dehydration removes almost all water from foods down to 5% moisture. Methods for dehydrating foods include sun drying, hot air drying, microwave vacuum drying and osmotic dehydration. Water activity is defined as the ratio of water vapor pressure in a food to pure water vapor pressure and influences microbial spoilage and texture. Moisture sorption isotherms relate water content to water activity and may exhibit hysteresis.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
This document provides information on various metal packaging materials used for food, including steel, aluminum, tin, and chromium coatings. It discusses the manufacturing processes for these materials, including electrolytic tinplate production, electrolytic chromium coating of steel, and aluminum alloy production. The document also covers recycling of metal packaging and manufacturing processes for cans, including the different types of cans and their material compositions.
Plastics, specifically thermoplastics, are widely used in food packaging due to their low cost, light weight, and versatility. The most common plastics used are polyolefins like polyethylene and polypropylene, as well as polyesters like polyethylene terephthalate. These plastics can be formed into rigid containers through blow molding or injection molding processes. Laminates and co-extruded plastics are also used to combine the properties of different materials and enhance barrier properties for food preservation. While plastics provide advantages for food packaging, some may absorb food constituents so testing is needed for food safety.
Blanching is a heat treatment used prior to freezing, canning, or drying foods. It inactivates enzymes that cause quality degradation, softens texture, and improves appearance. Blanching is done using hot water, steam, or gas at temperatures between 70-100°C for 1-15 minutes depending on the food. It helps preserve color, flavor, and nutrients but some water-soluble vitamins and minerals are lost through leaching. Individual quick blanching systems improve quality by providing uniform, quick heating of individual pieces.
Instant tea can be produced from black, green, or oolong tea through extraction, concentration, and drying processes. The manufacturing process involves extracting tea solids through hot water extraction. The extracted liquid is clarified through decanting and de-creaming to remove insoluble particles. Aroma compounds are stripped from the extract before concentration in evaporators. The concentrated extract is blended, dried through spray drying, and packaged. Instant tea powder is widely used in tea premixes and food formulations.
This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Low temperatures are used to preserve food by slowing microbial growth and chemical reactions. There are several methods of cold storage including common storage below 15°C, chilling storage just above freezing, and freezing storage which prevents microbial growth entirely. Freezing involves either quick freezing under -18°C within 30 minutes to form small ice crystals, or slow freezing over longer periods to form larger crystals. During freezing, ice crystals form which can damage cells, while chemical and enzymatic reactions are slowed. Frozen storage further slows these processes but can cause quality changes over long periods.
Changes occur to fats during food processing and cooking. Heating fats can cause randomization of glyceride structure, dimer formation, cis-trans isomerization, and formation of conjugated fatty acids. Specific processes like hydrogenation, interesterification, and deodorization further impact fat composition. Deep frying is high heat cooking that promotes reactions like oxidation, leading to rancidity over time. Thermal properties like smoke point are important considerations for fat selection in cooking.
This document discusses freezing as a method for food preservation. It describes how freezing works by lowering temperatures to inhibit microorganism growth, outlines different freezing methods like air freezing and immersion freezing, and distinguishes between quick and slow freezing. The document also explains some changes that occur during freezing like chemical changes, textural changes from ice crystal formation, and potential nutrient losses.
The document discusses homogenization of milk. It defines homogenization as the process of breaking up fat globules in milk to a small uniform size so they remain suspended. This is done using a homogenizer machine which subjects milk to high pressure and shear forces that break up fat globules. The key effects of homogenization are preventing cream separation in milk and making the fat globules uniformly small (<1 micron). Homogenization improves properties of milk like taste, digestibility and stability of cultured milk products. The document also discusses the types of homogenizers, homogenization process, factors affecting it and applications.
Water activity is a measure of available moisture in a food and is defined as the ratio of the water vapor pressure of the substance to the vapor pressure of pure water at the same temperature. Microbial growth and food spoilage is prevented when water activity is below 0.95. Various methods are used to control water activity and preserve foods, including drying, canning, freezing, and adding solutes or salt which lower available moisture content.
Application of evaporator in food processingUsman Khan
Evaporators are used widely in the food industry to concentrate foods through the removal of water. There are several types of evaporators that operate using different mechanisms, but they all work to boil a liquid and remove the vapor, leaving a more concentrated solution. Single effect evaporators use a single heating and evaporation section, while multiple effect evaporators allow vapor from one chamber to heat the next, improving efficiency. Common applications in food processing include concentrating fruit and vegetable juices, dairy products, and syrups to reduce weight and volume before further processing.
Acidulants are food additives that are used to regulate acidity or pH levels in foods. Common acidulants include citric acid, acetic acid, phosphoric acid, and tartaric acid. The document discusses the functions and uses of various acidulants in foods. It provides information on how acidulants interact with other food constituents like proteins, lipids, carbohydrates, and vitamins. Guidelines are presented on selecting the appropriate acidulant based on the major function required, compatibility with the food system, processing considerations, and legal requirements.
Dehydration process,
Typically used to preserve a perishable material or make the material more convenient for transport,
Mostly used for light food required by astronauts, hikers
Effect of osmotic agent on osmotic dehydration ofPragati Singham
This study investigated the effect of different osmotic agents on the osmotic dehydration of fruits. Experiments were conducted using glucose and sucrose solutions at varying concentrations as osmotic agents and apples, bananas, and kiwis as fruit samples. The results showed that glucose led to higher water loss and solids gain from the fruits compared to sucrose, due to its lower molecular weight. A mathematical model was developed to describe the mass transfer process, with water loss and solids gain following first-order kinetics. The findings provide insights into optimizing osmotic dehydration conditions for different fruits.
This document discusses microwave technology in food applications. It begins by describing the properties of microwaves, including their wavelength and frequency approved for food. It then explains how microwaves are absorbed by polar molecules in food, causing heating through molecular friction. Microwave heating is described as uniform throughout the food, unlike conventional heating which occurs from the surface in. Several food applications of microwaves are listed, including baking, cooking, drying, and enzyme inactivation. The document concludes by noting the magnetron is commonly used to generate microwaves in microwave ovens and tunnel ovens.
This document discusses advances in drying technologies, specifically focusing on intensification of drying rates and multistaging of convective dryers. It describes how intensified heat and mass transfer allows for higher drying rates and smaller dryer sizes. Multistage dryers better optimize drying by removing surface moisture separately from internal moisture using different dryer types or dryer zones. Specific drying technologies covered include fluidized bed dryers and their modifications, as well as spray drying and freeze drying processes.
Micro-organisms need water in order to grow and reproduce. When moisture is removed from food, it does not kill the microbes but it does stop their growth. Dehydration reduces the water activity level, weight and the bulk of the food and helps to preserve the product.
Freeze Drying merupakan metoda pengawetan produk pangan agar dihasilkan produk yang memiliki stabilitas pada strukturnya baik secara kimiawi ataupun biologi. Sistem yang terdapat dalam Freeze Dryer (alat/mesin Freeze Drying) pun tentu sangat kompleks. Saat ini banyak industri yang menggunakan metoda ini, tidak hanya bahan pangan, tetapi juga bisa untuk bidang farmasi dan boiteknologi, dekorasi, makanan astronout, penyimpanan dokumen, dll.
Freeze drying is a process that removes water from foods and other products after they are frozen and placed under a vacuum. This allows the ice in the product to change directly from a solid to vapor without passing through the liquid phase. Freeze drying preserves the integrity of the product's biological and chemical structure. The freeze drying process consists of three phases - freezing, primary drying, and secondary drying. During freezing, the product is frozen to separate the water. In primary drying, heat is applied under vacuum to sublime the ice directly into vapor. Secondary drying further removes water until the desired moisture level is reached. Freeze drying has advantages like long shelf life and retaining of color, taste and shape, though it is more expensive and time consuming than other
This document summarizes microwave heating and its applications. It begins with an introduction to microwaves and their properties such as their ability to reflect off conducting surfaces and attenuate over short distances. It then discusses advantages like increased bandwidth and improved directive properties. Applications mentioned include telecommunications, radar, microwave ovens for cooking, and industrial uses like drying in textiles. The document provides details on how microwave ovens work and their limitations such as not being able to pass through metal. It concludes with examples of microwave technology used in textile finishing processes for desizing, scouring, bleaching, and drying fabrics uniformly.
The document discusses dehydration of fruits and vegetables. It begins with an introduction on food processing in India and the scope for increasing processing and value addition of fruits and vegetables. It then covers types of dehydration methods including outdoor sun drying and indoor food dehydrators or oven drying. The document describes various pre-treatment and blanching methods for fruits and vegetables before dehydration. Finally, it discusses advantages and disadvantages of dehydration and provides flowcharts of dehydration processes for various products like potatoes, tomatoes, and fruits.
Advances in drying and dehydration in Fruit Cropsmanohar meghwal
Drying and dehydration of fruits is an important method of preservation that reduces water content and inhibits microbial growth. There are several key points made in the document:
1) Sun drying is the oldest method but modern methods using controlled conditions better maintain quality. Pre-treatments like washing, peeling, slicing, and blanching prepare fruits for drying.
2) Drying reduces weight and volume for easier storage and transport while concentrating nutrients. Dried fruits retain most vitamins and minerals.
3) Different dryers exist like sun, solar, spray and freeze drying but each has advantages and disadvantages related to costs, drying time, and quality effects. Precise temperature and humidity control in dehydration
This document discusses different types of dryers and drying processes. It describes spray dryers, oven dryers, freeze dryers, vacuum dryers, rotary dryers, and drum dryers. For each type of dryer it provides a definition, describes the drying process, and lists some common applications. The key information provided includes how each dryer works by removing moisture from materials using methods like applying heat, reducing pressure, or rotating materials to facilitate drying.
This document provides information on various drying methods for food, including thermal drying, tray drying, flash drying, drum drying, foam mat drying, freeze drying, vacuum drying, and fluidized bed drying. It describes the basic mechanisms and processes, advantages, disadvantages, and applications of each drying technique. Key points covered include how each method removes moisture from foods using heat, reduced pressure, or other means to preserve and process agricultural products.
This document discusses various types of drying equipment and processes used to remove moisture from foods and other materials. It describes batch and continuous dryers and provides details on rotary drum, rotary louver, fluidized bed, cabinet tray, tunnel, screw conveyor, spray, and pneumatic dryers. Characteristics such as operating temperatures and air velocities are outlined. Diagrams illustrate the set ups and working of different dryer types.
Freeze drying is a process that removes water from foods or other materials by freezing the product and then reducing pressure to allow the frozen water to sublimate from the solid to gas phase. It involves freezing, primary drying where the frozen water sublimates, and secondary drying to remove remaining unfrozen water. Freeze drying is useful for preserving foods, pharmaceuticals, and other temperature-sensitive materials as it avoids damaging heat and allows rehydration to the original state.
This document provides an overview of drying as an important unit operation in the pharmaceutical industry. It discusses the purposes of drying, different periods of drying, and classifications of dryers. It also describes several types of dryers commonly used in the pharmaceutical industry, including tray dryers, rotary dryers, fluidized bed dryers, freeze dryers, and dryers for slurries and suspensions. Special dryers like microwave and radio frequency dryers are also briefly mentioned.
Dehydration or drying is defined as the application of heat under controlled conditions to remove the majority of water from foods through evaporation. Drying fruits and vegetables helps reduce moisture content and water activity, which helps maintain quality by decreasing enzyme activity and microbial growth. Common drying techniques include spray drying, freeze drying, and tray drying. Spray drying is often used to produce fruit juice powders by spraying fruit juice into a heated chamber where it is dried into a powder form. Proper drying helps preserve fruits and vegetables for later use.
Cumulative effect of modified atmospheric packaging on the textural and chemi...SukhveerSingh31
Fruits and vegetables have been consumed by humans since ancient times. Scientific
investigations have proved that an increased consumption of fruits and vegetables is known to
reduce instances of cancer and cardiovascular mortality (Bhardwaj et al., 2014)
This document summarizes a study that investigated the effects of drum rotation speed and steam pressure on properties of drum-dried pitaya (dragon fruit) peel powder. Pitaya peel is typically discarded but contains antioxidants, fiber and betacyanin pigments. The study dried pitaya peel using a laboratory drum dryer at rotation speeds of 1-3 rpm and steam pressures of 1-3 bar. Higher rotation speed increased yield percentage but also moisture content. Higher steam pressure decreased yield, moisture content and water activity. The best conditions for betacyanin retention and product stability were 1 rpm and 2 bar, yielding powder with 80.21 mg/g betacyanin and 10.66% moisture. Overall
Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...IOSR Journals
This document summarizes a study on delay ripening treatments to maintain quality of lime fruit (Citrus aurantifolia) harvested at two different times. The study tested various hot water treatments, potassium permanganate (KMnO4), and wax coating on limes harvested 5 and 6 months after flowering. The results showed that a hot water treatment of 40°C for 2 minutes on limes harvested 6 months after flowering (treatment P7) was most effective in maintaining chlorophyll content, weight loss, vitamin C levels, acidity, and juice content during 20 days of storage compared to other treatments and controls. Potassium permanganate (treatments P5 and P11) was also effective at preventing chlorophyll degradation
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Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot Air Oven Drying
1. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT)
e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 9, Issue 11 Ver. II (Nov. 2015), PP 72-95
www.iosrjournals.org
DOI: 10.9790/2402-091127295 www.iosrjournals.org 72 | Page
Study On dehydration of Papaya Slices Using Osmotic
Dehydration Mediated Hot Air Oven Drying
Ela Singh, B. Kalyani, B.Shashank Reddy, P. Ushasri Kalyani,V. Harika Devi,
L.Ravi ,M. Shanti.
Under the Guidance of:Ms. K.Suseela(Asst. Professor)
College Of Food Science and Technology (Acharya N.G. Ranga Agricultural University) Bapatla–522101 (A.P)
2012-2013.
Abstract: Fruits and vegetables are rich source of minerals and vitamins. India's diverse climate ensures
availability of all varieties of fresh fruits & vegetables. It ranks second in fruits and vegetables production in the
world, after China.Among all despite large acreage of land devoted to papaya the fruit loss is reported to be
between 40-100% of total annual produce.Alone in Andhra Pradesh the total production of fruit is 1173.6
thousand MT.Post-harvest losses are attributed to mechanical damage, rapid flesh softening, decay,
physiological disorders, pest infestation, and improper temperature management and storage which results in
greater loss.To reduce these losses many methods were discovered among which Osmotic dehydration has
received greater attention in recent years as an effective method for preservation of fruits and vegetables which
is being a simple process, facilitates processing of fruits and vegetables with retention of initial fruit
characteristics viz., colour, aroma, texture and nutritional composition.
Hence, the present work is undertaken to study the influence of osmotic dehydration aided with subsequent
dehydration in dryer on the rehydration property of papaya slices.
The study was carried out with treatment of papaya slices with sucrose solution as osmotic agent at
50,55,60⁰brix at 50⁰C temperature with immersion timing 30min followed by further dehydration in dryer at
70⁰C temp.
The result obtained showed that a product osmo- treated at 60⁰brix at 50⁰C temp shows the better rehydration
property along with better nutrient retention, texture, colour, taste and overall acceptability.
I. Introduction
Papaya (Carica papaya)is a tropical fruit having commercial importance because of its high nutritive
and medicinal value.Total annual world production is estimated at 6 million tonnes of fruits. India leads the
world in papaya production with an annual output of about 3 million tones.Alone in Andhra Pradesh the total
area under cultivation is 11.2 thousand hectare and productivity is 100 MT/Hactare. Despite large acreage of
land devoted to papaya the fruit loss is reported to be between 40-100 per cent of total annual produce(Source :
Database of National Horticulture Board, Ministry of Agriculture , Govt. of India).
Since, ancient time, dehydration has been one of the most common natural and reliable methods for
food preservation.Among various dehydration techniques osmotic dehydration which is a traditional process
applied to food dewatering which leads to attractive products that are ready to eat or can be applied as a pre-
treatment to the next process such as drying or freezing(Phisut2012) is more popular and cost effective than
other techniques.Being a simple process, it facilitates processing of fruits and vegetables such as banana,papaya,
sapota, fig, guava, pineapple, apple, mango, grapes, carrots, pumpkins, etc. with retention of initial fruit
characteristics viz., colour, aroma, texture and nutritional composition. It is less energy intensive than air or
vacuum drying process because it can be conducted at low or ambient temperature(Chavan and Amarowicz
2012).
Hence, the present study was undertaken to“Study the dehydration of papaya slices using osmotic
dehydration mediated hot air oven drying“ with the following objectives:
1. To study the rehydration features of osmotically dehydrated fruit slices.
2. To study the effect of osmotic dehydration on nutritional quality of fruit slices.
Fruit slices are treated with sucrose solution as osmotic agent at 50,55,60⁰brix at 50⁰C temperature
with immersion timing 30min followed by dehydration in dryer at 70⁰C temp. The responses of experimental
design were moisture content,reconstitution ratio and reconstitution coefficient.
The result obtained showed that a product osmo treated at 60⁰brix at 50⁰C temp shows the better rehydration
property along with better texture colour and taste.
2. Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot Air Oven Drying
DOI: 10.9790/2402-091127295 www.iosrjournals.org 73 | Page
II. Review Of Literature
Anoar et al (2006) studied on the Influence of osmotic agent on osmotic dehydration of papaya and
reported that the value obtained for weight reduction water loss and Solid gain for dehydration in sucrose
solution were higher than those obtained in corn syrup solution due to their high viscosity and polysaccharide
content.
Chavanand Amarowicz (2012) studied on the osmotic dehydration process for preservation of fruits
and vegetables and reported that it has potential advantage for the processing industry to maintain the food
quality to preserve the wholesomeness of food.
Fasogbon et al (2013) studied on the Osmotic Dehydration and Rehydration Characteristics of
Pineapple Slices and found out Osmotic dehydration enhanced solid gain water loss drymatter loss and
rehydration capacity.
Graziella et al (1998-2004) studied on the osmotic dehydration of carica papaya L Influence of process
variables and reported that increase of variables (temperature concentration and geometry of sample) leads to an
increase in water and weight loss.
Giraldo et al (2003) studied on the influence of sucrose concentration on kinetics and yield during
osmotic dehydration of mango and reported that the water transfer rate increased when the concentration of
sucrose increased upto 45⁰brix,whereas this effect didn’t appear between 55⁰ brix and 65⁰ brix,the rate constant
being slightly greater for the treatment at 55⁰brix.A case hardening effect could be responsible for the mass
transfer reduction at the highest sucrose concentration.
Kephas et al (2004) studied on the osmotic dehydration of banana slices as a pre-treatment for drying
process and mass transfer properties as water loss solid gain and weight reduction during osmotic dehydration
were investigated and reported that longer treatment time in high concentration of sucrose resulted in very soft
product unsuitable for further drying and most efficient water removal occurred between 0.5-4 hr .
Konapacka et al(2008) studied on the effect of different osmotic agents an the sensory perception of
osmo-treated dried fruit and concluded that osmotic solutions significantly influenced the taste and texture
profile of dehydrated fruit and affect their sensory acceptability.
Moazzam (2012) studied on the osmotic dehydration technique for fruit preservation and reported that
osmotic dehydration is an operation used for the partial removal of water from plant tissue by immersion in an
osmotic solution.
Nutthanun et al (2013) studied on the effect of osmotic dehydration time on hot air drying and
microwave vacuum drying of papaya and reported that an increase in osmotic dehydration time for 1-4 hours
followed by hot air drying and microwave vacuum drying at 70 .
Patricia et al (2008) studied on the optimization of Osmotic dehydration of Tommy Atkins mango fruit
and reported that optimum conditions to obtain water removal less 25% with solid uptake lower than 6% could
be obtained by using a 44% sucrose solution concentration temperature up to 38 and immersion time up to
80 minutes.
Patricia et al(2009) studied on the effect of osmotic dehydration on the drying kinetics and quality of
cashew apple and reported that osmotic pretreated samples showed the highest vitamin–c losses and the lowest
water activity and the sample treated with sucrose solution had the highest acceptance.
Phisut (2012) studied on the factors affecting mass transfer during osmotic dehydration of fruits and
reported that osmotic dehydration is a traditional process applied to food dewatering.
III. Material And Methodology
This chapter deals with the material procurement and methodology of dehydration of papaya slices.
3.1 Procurement of raw Materials:
Fresh Papaya of good and uniform quality were obtained from a local market (Bapatla). The average
initial moisture content was 80.2% w⁄w and soluble solids content was 15⁰ Brix. The fruits were hand peeled
and cut into slices (3.0 ×5.0 × 0.5 cm) using cutters designed for this purpose.
3.2 Osmotic dehydration treatment:
The osmotic agent used was sucrose and the osmotic solution was prepared by dissolving the required
quantity of sugar in distilled water to make 50,55,60⁰brix solution.
Papaya fruit slices, previously weighed and identified, were immersed in the osmotic solution of given
concentration (50%, 55%, and 60 %, w⁄w) and temperature (50 ⁰C) during a given immersion time (30 min).
The weight ratio of osmotic medium to fruit samples was 4:1 to avoid significant dilution of the
medium and subsequent decrease of the driving force during the process. After removed from the sugar
solution, samples were drained and the excess of solution at the surface was removed with absorbent paper for
3. Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot Air Oven Drying
DOI: 10.9790/2402-091127295 www.iosrjournals.org 74 | Page
posterior weight. The moisture content of the samples was gravimetrically measured using a vacuum oven at 70
⁰C for 24 h.
3.3 Air drying of the samples:
The osmotically dehydrated papaya slices were arranged in a tray and placed in the hot air oven (MRC
Oven/Incubator, Model DP/DK 500/600/800, made by MRC Ltd. Hahystadnit) at 60°C for 24 hr to obtain dried
products. The dried samples were stored in an airtight polythene bag for further use.
Flow Chart:
Samples Prepared Using Different Brix Of Sucrose
Fig 3.1:Samples prepared using different brix of sucrose
3.4 Evaluation of Dehydrated Papaya Slices:
Samples of different formulations of papaya slices were evaluated for the following parameters :
f
4. Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot Air Oven Drying
DOI: 10.9790/2402-091127295 www.iosrjournals.org 75 | Page
1. Organoleptic evaluation. 2. Proximate analysis 3.Rehydration Test 4. Microbiological analysis.
3.4.1 Organoleptic Evaluation of Dehydrated Papaya Slices:
Organoleptic evaluation of dehydrated papaya slices prepared and evaluation was carried out in this
experiment. The 9 point Hedonic Scale was used to compare the control with the formulated samples.Sensory
evaluation was conducted in sensory evaluation laboratory, Department of Food Technology. The panellists
were selected solely on the basis of interest, time available and lack of allergies to food ingredients used in
study.
On every occasion, the panellists were provided with coded disposable paper cups containing the
sample beverage under investigation. Sensory evaluation was carried out under ambient conditions. A
comfortable area without distractions (isolated booths) under fluorescent lighting and controlled temperature
was used. Water was supplied to clean the pallets between the evaluations of two samples.
Samples were tested for different parameters like colour, taste, texture, flavour, and overall
acceptability. All these tests including the testing for consumer acceptance was done by sensory panellist
according to 9 point hedonic scale for sensory evaluation as described by Peryac and Giradot (1952) .
Sensory Evaluation Score Card
3.4.2 Proximate Analysis of Dehydrated Papaya Samples:
The osmo-treated papaya slices were evaluated for following chemical parameters:
Estimation of Moisture.
Estimation of Fat.
Estimation of Protein.
Estimation of Total Carbohydrates.
Estimation of Energy.
Estimation of Total Ash.
Product: Osmotically treated papaya slices.
Name of the Panel Member:
Date:
You have been given four (4) samples made from papaya treated at different brix 50⁰,55⁰,60⁰ of
sucrose solution. Kindly, taste the samples and rate them based on your personal feel as given in the table
below. Please try to make an honest expression your feeling in order to help us make the product better
suited for the target consumer.
Hedonic Rating Scale:
Sl. No. Feeling/Attribute Rating
1. Like Extremely 9
2. Like Very Much 8
3. Like Moderately 7
4. Like Slightly 6
5. Neither Like Nor Dislike 5
6 Dislike Slightly 4
7. Dislike Moderately 3
8. Dislike Very Much 2
9. Dislike Extremely 1
Scorecard:
Attribute Score
1 2 3 4
Taste
Colour
Texture
Overall Acceptabiliy
Signature
5. Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot Air Oven Drying
DOI: 10.9790/2402-091127295 www.iosrjournals.org 76 | Page
Estimation of Crude Fibre.
Estimation of Calcium
Estimation of Potassium
Estimation of vitamin A.
Estimation of Vitamin C.
Estimation of Moisture:
Moisture content (Wb.) of the osmotically treated papaya slices was determined according to oven
method (AOCC, 1969). 1 g of sample was accurately weighed into a clean dry petri dish and dried in an oven at
105 0
C for 6 - 8 hrs. It was then cooled in a desiccator and weighed. This was repeated till a constant weight was
obtained. The moisture content was expressed as % of sample mix.
% Moisture (Wb.) =
𝑊1−𝑊2
𝑊1−𝑊0
× 100
Where,
W0 = Weight of petri dish (g),
W1 = Weight of petri dish + sample (g),
W2 = Weight of petri dish + dried sample (g).
Estimation of Fat:
Fat was determined by Soxhlet Method (AOAC, 1990). 3 g of the sample was accurately weighed into
a dry cellulose thimble and extracted using petroleum ether (60° - 80 0
C b.p) as solvent in a Soxhlet’s
Apparatus. The solvent was allowed to flow until it touched the bottom of the beaker. The stopper was opened
to ensure whether the rate of condensation of solvent and the delivery of the solvent are at equilibrium. At the
end of this rinsing stage, the stopper was closed and solvent was recovered from the extractor. The beaker along
with fat was removed from the apparatus and kept on a hot plate for some time. The weight of the beaker was
then taken and the fat content calculated. The fat content of the samples were expressed as g /100 g of sample.
The amount of fat present in sample mix were calculated using the following equation,
g of fat / 100g of sample = (
𝐅𝐢𝐧𝐚𝐥 𝐰𝐭 𝐨𝐟 𝐛𝐞𝐚𝐤𝐞𝐫−𝐞𝐦𝐩𝐭𝐲 𝐰𝐭 𝐨𝐟 𝐛𝐞𝐚𝐤𝐞𝐫
𝐰𝐞𝐢𝐠𝐡𝐭 𝐨𝐟 𝐬𝐚𝐦𝐩𝐥𝐞
× 𝟏𝟎𝟎)
Estimation of Protein:
Protein estimation of sample was carried out using kjeldhal method (AOAC,1990). The kjeldhal
method can conveniently be divided into three steps: Digestion,Neutralization and Titration.
Reagents required:
• Conc. H2SO4
• Digestion mixture: 100 g of K2SO4, and 20 g of CU2SO4.5H2O was weighed and mixed uniformly.
• Mixed indicator: 0.1% bromocresol green and 0.1% methyl red indicator in 95% ethanol were prepared
separately. 10 ml of bromocresol green was mixed with 2 ml of methyl red solution in a bottle provided
with a stopper, which will deliver about 0.05 ml per four drops.
• NaOH (40% solution): 40 g NaOH is dissolved in 100 ml of distilled water.
• Boric acid (2% solution): 50 mg of boric acid is dissolved in 100 ml of distilled water.
• Ammonium sulphate (1 mg/ml solution): 50 mg of ammonium sulphate is dissolved in 50 ml of distilled
water.
• HCl (N/70 solution) : 1.2315 ml of concentration HCl is made up to one liter volume with distilled H2O.
Procedure:
0.1 g of sample was weighed into a kjeldhal flask 0.2 g of the digestion mixture as added and digested
in kelplus – kjeldhal digester with 20 ml of conc.H2SO4 until all the organic matter was oxidized and uniform
greenish – blue digest was obtained. The digest was cooled and volume was made up to 100 ml distilled water.
An aliquot of 5 ml was taken for steam distillation in kelpus distillation unit with excess of 40% NaOH solution
(10 ml). the liberated ammonia was observed in 100 ml of 2% boric acid containing a few drops of mixed
indicator. This was titrated against N/70 HCl. A simultaneous standard (Anhydrous ammonium sulphate) was
done to estimate the amount of nitrogen taken up by N/70 HCl. From the nitrogen content of the sample, the
protein content of different samples was calculated by multiplying by a factor of 6.25.
% of N2 present in given sample =
(𝐬𝐚𝐦𝐩𝐥𝐞 𝐭𝐢𝐭𝐞𝐫 𝐯𝐚𝐥𝐮𝐞−𝐛𝐥𝐚𝐧𝐤 𝐭𝐢𝐭𝐞𝐫 𝐯𝐚𝐥𝐮𝐞)×𝐧𝐨𝐫𝐦𝐚𝐥𝐢𝐭𝐲 𝐨𝐟 𝐇𝐂𝐥×𝟏𝟒
𝐬𝐚𝐦𝐩𝐥𝐞 𝐰𝐞𝐢𝐠𝐡𝐭×𝟏𝟎𝟎𝟎𝟎
× 𝟏𝟎0
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Estimation of total carbohydrate
Estimation of carbohydrates in the samples was carried out by Anthrone Method (AOAC, 1990).
Reagents Required:
1. 2.5 N HCl.
2. Anthrone Reagent: Dissolve 200 mg of Anthrone in 100 ml of ice cold 95% H2SO4.
3. Stock Standard Glucose Solution: Dissolve 100 mg of glucose in 100 ml of distilled water (1 mg/ml).
4. Working Standard Solution: Dilute 10 ml of stock standard solution to 100 ml with distilled water (1 ml /
100 mg)
Procedure:
1. Weigh 100 mg of sample and place it in boiling test tube.
2. Hydrolyze by keeping it in a boiling water bath for 3 hrs. with 5 ml 2.5 N HCl and cool to room
temperature.
3. Neutralize it with solid Na2CO3 until the effervescence ceases.
4. Make up the volume to 100 ml and then centrifuge and filter.
5. Collect the supernatant and take 0.5 ml and 1 ml aliquots from the supernatant.
6. Prepare the standards by taking 0.2 ml, 0.4 ml, 0.6 ml, 0.8 ml, 1 ml and run a blank simultaneously.
7. Make up the volume in all the tubes to 1 ml with distilled water.
8. Then add 4 ml of Anthrone Reagent.
9. Heat for 8 min. in a boiling water bath.
10. Cool the tubes under tap water and read the green color at wave length 630 nm.
11. Draw a standard curve by plotting concentration of standard on X-axis and absorbance on Y-axis.
12. From the graph calculate the amount of carbohydrates present in the sample.
13. Amount of carbohydrates present (%) =(
𝐦𝐠 𝐨𝐟 𝐜𝐚𝐫𝐛𝐨𝐡𝐲𝐝𝐫𝐚𝐭𝐞
𝐯𝐨𝐥𝐮𝐦𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐬𝐚𝐦𝐩𝐥𝐞
) × 𝟏𝟎𝟎
Estimation of Energy:
The energy value was estimated using an iso-thermal oxygen bomb calorimeter.
Reagents Required:
1. Benzoic Acid (Heat of Combustion - 6.318 Kcal/g). This reagent is used to calculate water equivalent of
2000g of water.
2. Standard Alkali Solution (Na2CO3) N/10. This solution is used to titrate the total acid produced due to
burning of food sample and the reading of N/10 Sodium Carbonate is used for acid correction.
3. Methyl Orange Indicator.
Procedure:
Filling of the Bomb: 0.5 g of the sample was taken in a metal crucible and the crucible was placed in
the crucible stand of the Bomb Calorimeter. The platinum wire (10 cm) was taken and the crucible was placed
in the crucible stand of the bomb. The thread (20 cm) is tied to the wire and carried to the sample in the crucible.
About 10 ml of distilled water was added to the bomb. The control valve was closed on the filling connection
and the oxygen tank was opened. The filling connection valve was opened slowly, and the gauge was monitored
allowing the pressure to rise slowly until 30 atmospheres was reached and then the control valve was closed.
Water Bucket Adjustment: Two litres of distilled water was added to the calorimeter bucket. The
bucket was adjusted with water inside the calorimeter.
Assembling of the Calorimeter:The bomb was placed inside the calorimeter with the help of the handle
provided on the bucket. The terminal point is attached to the bomb electrode. The cover is placed on the jacket.
The thermometer reading is adjusted to 1-20 0
C and immersed in the water bucket. Vibrator is started to achieve
homogeneous temperature of water bucket inside.
Temperature Observations:The motor is run for 5 min. The initial temperature is noted when the
thermometer reading is constant. The button on the ignition unit is pressed to fire the charge. After firing,
mercury starts rising. Final temperature is noted when the temperature reading is again constant.
Dissembling the Calorimeter: Once the thermometer is removed and covered with insulation, the bomb
is lifted out of the bucket and all residual pressure inside the bomb is relieved. The screw cap is removed. The
bomb head is lifted out and examine the wire left un-burnt. All interior surfaces of the bomb and crucibles are
washed with distilled water. The washings are collected in a beaker for the estimation of H2SO4 and HNO3
formed from Sulphur and Nitrogen present in the test sample. It is titrated with standard alkali solution using
mixed indicator. Total value of standard alkali is noted.
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Determination of Water Equivalent: Benzoic Acid is used as a standard material. It has a heat of
combustion of 6318cal/g. Water equivalent of one calorimeter is computed from the following equation:
W =
𝐻𝑀+𝐶1+𝐶2+𝐶3
𝑡
Where,
W = Water equivalent of calorimeter in cal/g.
H = Heat of combustion of benzoic acid in cal/g = 6318 cal/g.
M = Wt. of benzoic acid in g.
t = Rise in temperature of water in the bucket.
C1 & C2 = Correction of combustion (cal) of H2SO4 and HNO3 respectively.
C3 = Correction of combustion of fuse wire and thread.
The combustion of thread fuse wire may be taken as 3962 cal/g & 1400 cal/g respectively.
Calculations:
Gross heat of combustion (cal/g) =
𝑡×𝑊−(𝐶1+𝐶2+𝐶3)
𝑀
Where,
t = Rise in temperature.
W = Water equivalent.
M = Wt. of substance.
Estimation of Total Ash:
The ash content was estimated according to the method described by AOAC. 5 g of samples were
accurately weighed into cleaned, dried, weighed, tare silica crucible (W2). The initial ashing was carried out
over a low flame to char the sample. The crucible was then transferred to a muffle furnace maintained at 500-
550 0
C to get ash. The crucible was then cooled until a constant weight (W1) was achieved and expressed as
g/100 g of sample.
% ash content = (
𝑤𝑒𝑖𝑔ℎ𝑡 𝑎𝑓𝑡𝑒𝑟 𝑎𝑠ℎ𝑖𝑛𝑔
𝑤𝑒𝑖𝑔ℎ𝑡 𝑏𝑒𝑓𝑜𝑟𝑒 𝑎𝑠ℎ𝑖𝑛𝑔
) × 100
W1 = Weight of sample + crucible before ashing (gm)
W2 = Weight of sample + crucible after ashing (gm)
Estimation of Crude Fibre:
2 g of fat free sample was weighed in triplicate and digested with 200 ml of 1.25% sulphuric acid by
gently boiling in a water bath for half an hour. The contents were filtered through a filter paper and then
transferred to the same beaker. To this 200 ml of sodium hydroxide was added. The contents were then digested
again for half an hour, filtered and washed free of alkali using hot distilled water. The residue obtained was
dried in a hot air oven over night at 130±2 0
C. The dried residue was then weighed and placed in a muffle
furnace at 600±15°C for 30 minutes. The loss in weight after ignition represented the crude fiber content of the
sample in the sample.
% Crude Fiber =
𝑊2−𝑊1
𝑊0
× 100
Where,
W0 = weight of the sample (g).
W1 = weight of empty crucible (g).
W2 = weight of crucible +residue (g).
Estimation of Calcium:
Calcium content of the samples was estimated using some amount of ash obtained after the estimation
of total ash in the sample. The calcium present in the sample ash was selectively reacted with ammonium
oxalate to form calcium oxalate. The calcium oxalate formed was precipitated and titrated against 0.1 N
KMnO4. Thus, the calcium content was then estimated using the titer value and expressed as mg of calcium 100
g of sample .
Reagents Required:
1. Conc. HCl.
2. Sulphuric Acid.
3. 0.1N KMnO4.
4. Oxalic Acid (Saturated Solution).
5. Dilute Ammonium Hydroxide.
8. Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot Air Oven Drying
DOI: 10.9790/2402-091127295 www.iosrjournals.org 79 | Page
Procedure:
Take the ash prepared from the estimation of total ash and add 5 ml HCl. Boil and add about 50 ml of water and
continue heating for few minutes. Transfer to 100 ml volumetric flask, make to volume, mix and filter through
Whattman No. 1 filter paper. Take 25 ml of filtrate in a beaker in duplicate, dilute to 50ml with water. Add few
drops of Methyl Red Indicator. Make it alkaline by adding dil. NH4OH (yellow color). Heat the solution to boil,
add 10 ml of Ammonium Oxalate drop by drop by constant stirring. Complete the precipitation by adding few
ml of dilute NH4OH. Remove the beaker from hot plate and make it acidic by adding dil. HCl (pink color) and
leave the beaker for 4 hours to make complete precipitation of Calcium Oxalate. Filter the contents and wash the
beaker and precipitate with hot water until the filtrate is free from oxalate. Warm and titrate immediately
against standard 0.1 N KMnO4 solution to a pink end point.
mg calcium /100g =
2
𝑋
×
100
25
×
100
𝑊
Where,
X = Volume of 0.1 N KMnO4 (ml).
W = Weight of sample (mg).
Estimation of potassium:
In acid solution,potassium is precipitated as the yellow double cobalt nitrite salt which is dissolved in
hot dilute acid and titrated with standard potassium permanganate.Since the end point is indeterminate,a
standard quantity of sodium oxalate is added at the end of the titration to produce a sharp end point.
Reagents:
1. 40% sodium acetate solution.
2. Sodium cobalt nitrate solution.
3. i)Dissolve 140gm sodium nitrate in 210ml water.Slowly add water.Slowly add the solution to (i)bubble
air through solution for 3hrs.filter and store in refrigerator.Aerate solution for 15min and filter,if
necessary,before using.
4. 12%sulphuric acid(v/v): add acid to water slowly,stirring constantly,cool, and make up to volume.
5. Acetone-water mixture.300ml water+100ml acetone.
6. Dry acetone:add anhydrous sodium carbonate to acetone in the proportion of 10gm per liter and store
in this condition.
7. 0.01N sodium oxalate solution:Heat the sodium oxalate overnight at 105 degree centigrade and cool in
a desiccator.Dissolve 0.67gm in water and dilute to 1litre.
8. Potassium permanganate.
9. 0.1N stock solution:Dissolve 3.16gm in water and make to a volume of 1litre.Store in a darkcoloured
bottle.
10. 0.01N standard solution:Dilute 10ml of stock solution to 100ml with water.Prepare fresh before
using.Standardize by titrating against sodium oxalate solution acidified with 15ml diluted H2SO4.Heat
to 80 degree centigrade before titrating.
Normality of KMnO4 =
𝑔 𝑜𝑓 𝑁𝑎2 𝐶2 𝑂4
𝑚𝑙 𝐾𝑀𝑛𝑂4×0.067
1ml of 0.01N KMnO4=0.07mg K approximately.
Procedure:
Measure 1ml of ash solution into a 15ml centrifuge tube .add 3ml of water,1ml sodium acetate
solution,the last being added drop by drop.mix and allow to stand for 2hr at 5 degree centigrade.Centrifuge at
1000g for 15min and decant the supernatent liquid.add 5ml of a acetone-water mixture,mix,centifuge for 15min
and decant the wash solution.repeat the washing procedure using acetone.evaporate the acetone by allowing the
precipitate to stand for a few minutes.add a little standard pottasium permanganate from the burette,then add
2ml of dil H2SO4.complete the reaction by adding permanganate from the burette with the tube set in a container
of boiling water and with constant shaking,always maintaining an excess of permanganate.when the precipitate
is completely dissolved and a permanent pink colour is obtained,add 2ml of sodium oxalate solution and titrate
to an end point.
True titration value=ml of 0.01N KMnO4 solution_ml of 0.01N Na2C2O4 solution.
9. Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot Air Oven Drying
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Determination of Vitamin –C by Titration:
In the absence of interfering substances that may reduce the dye or oxidize ascorbic acid during
sample preparation,the capacity of a sample to reduce a standard dye solution,as determined by
titration,isdirectltly proportional to the ascorbic acid content.
Reagents:
i) Metaphosphoric acid solution (3%)
ii) Dye solution : Dissolve 50mg of 2,6-dichlorophenol-indophenol in approximately 150ml of hot
distilled water containing 42mg of sodium bicarbonate.cool and dilute with distilled water to 200ml.Store
solution in brown bottle in a refrigerator at about 3 degree centigrade,Standardize every day and prepare afresh
every week.
iii) Standard ascorbic acid solution:Dissolve 100mg of L-ascorbic acid in a small volume of 3%
metaposphoric acid solution and make up to 100ml with same solution.Dilute 10ml this of stock solution to
100ml with 3%metaphosphoric acid (0.1 mg ascorbic acid per ml). i)Standardisation of Dye:
Dilute 5ml of standard ascorbic acid solution with 5ml of 3% meta-phosphoricacid.Titrate with dye solution till
pink colour persists for 10sec.Calculate the dye factor as follows:
Dye factor(D.F) =
0.5
Titre
In case of liquid or juice sample,take 10 ml sample and make upto 100ml with 3%HPO3 and then make
up to 100ml and filter.Pipette 10 ml of filterate into a conical flask and titrate with the standard dye to a pink
end point.If a sample contains sulphur dioxide which reduces the dye and thus interferes with the ascorbic
acidestimation,the following procedure is followed.
Take 10 ml of filterate,add 1ml of 40%formaldehyde and 0.1ml of HCl,allow to stand for 10 minutes and then
titrate.
Ascorbic acid(mg/100g)=
Estimation of Vitamin A:
Reagents : Acetone, Anhydrous sodium sulphate, Petroleum ether.
Procedure:-
Take 5 gm of fresh sample and crush in 10-15ml acetone, adding a few crystals of anhydrous sodium
sulphate, with the help of pestle and mortar. Decant the supernatant into a beaker. Repeat the process twice and
transfer the combined supernatant to a separatory funnel, add 10-11ml petroleum ether and mix thoroughly.
Two layers will separate out on standing. Discard the lower layer and collect upper layer in a 100 ml volumetric
flask,make up the volume to 100 ml with petroleum ether and record optical density at 452nm using petroleum
as blank.
Calculations:
β-carotene =
𝑂𝐷×13.9×10000×100
𝑊𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒×560×1000
Vitamin-A=
𝑏𝑒𝑡𝑎−𝑐𝑎𝑟𝑜𝑡𝑒𝑛𝑒(
𝜇𝑔
100⁄ )
0.6
3.4.3 Microbial Analysis:
Microbial Limit Test (MLT) was done to analyse the sample for its microbial quality (both bacterial
and fungal). The procedure given in the Food Safety Act, 1990 (Govt. of United Kingdom) was followed for
this purpose. The test was performed at two stages. In the first stage all the raw materials to be used in the
preparation of the millet based malt beverage mix were tested for microbial quality. The raw materials procured
from the market were stored at 0 - 5°C (refrigerated conditions) until the microbial analysis was done. The raw
materials were processed further only after affirming their microbial quality. In the second stage after the
preparation of the malt beverage mix, the final product including the various samples and control formulations
were finally tested for their microbial safety.
Bacterial Limit Test:
Requirements:
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Medium: Nutrient Agar Medium was prepared for the purpose of bacterial limit test. 28 g of media was
dissolved in 1000 ml of distilled water. This was later sterilised by autoclaving at 15 lbs pressure and 121°C for
15 minutes.
Diluent Solution:0.1% peptone water solution was prepared by dissolving 100 mg of peptone in 100 ml
of distilled water. This was also sterilised by autoclaving at 15 lbs pressure and 121°C for 15 minutes.
Technique Adopted: Pour Plate Technique.
Incubation Temperature: 37°C.
Incubation Period : 48 hours.
PH
Adjustment: The pH of the sample is adjusted to 7 (neutral pH) by using 1N NaOH or 1N HCl as required.
Procedure:
1. Transfer 1 ml. of diluted neutral sample (1 g in 10 ml of sterilized peptone diluent) into sterile petri
plates.
2. Transfer 15 – 20 ml the sterilized media into the petri plate and allow it to solidify. Close the lids after
the medium solidifies.
3. Incubate the solidified plates in an inverted position in an incubator for 48 hrs. at 37°C.
4. After 48 hrs. count the number of colonies and record the result.
Calculation:
No. of colonies (CFU/g), N = A × D
Where,
N = Number of colonies (CFU/g)
A = Average count of colonies in petri plates,
D = Dilution factor (D = 10 as 1:10 dilution of sample was taken).
Fungal Limit Test:
Requirements:
Medium:Sabouraud Dextrose Agar Medium was prepared for the purpose of fungal limit test. 65 g of media was
dissolved in 1000 ml of distilled water. This was later sterilised by autoclaving at 15 lbs pressure and 121°C for
15 minutes.
Diluent Solution: 0.1% peptone water solution was prepared by dissolving 100 mg of peptone in 100
ml of distilled water. This was also sterilised by autoclaving at 15 lbs pressure and 121°C for 15 minutes.
Technique Adopted: Spread Plate Technique.
Incubation Temperature: 22 - 25°C.
Incubation Period: Upto 5 days.
PH
Adjustment: The pH of the sample is adjusted to 7 (neutral pH) by using 1N NaOH or 1N HCl as required.
Procedure:
1. Transfer 15 – 20 ml the sterilized media into the sterilized petri plate and allow it to solidify.
2. Transfer 1 ml of diluted neutral sample (1 g in 10 ml of sterilized peptone diluent) into the petri plates.
Close the lids after evenly spreading the sample on the medium.
3. Incubate the solidified plates in an upright position in an incubator for upto 5 days at 23°C.
4. After 5 days count the number of colonies and record the result.
5. Calculation:
No. of colonies (CFU/g), N = A × D
Where,
N = Number of colonies (CFU/g)
A = Average count of colonies in petri plates,
D = Dilution factor (D = 10 as 1:10 dilution of sample was taken)
3.4.4 Rehydration test:
Procedure :
Weigh 2 to 10gm of the dry material. Place in 500ml beakers,Add 80 to 150 ml of distilled water,cover
each with a watch glass, bring to a boil within 3 min on an electric heater, and boil for 5 min. The precise
amount of water will vary with the material ,time and rate of boiling excessive amount of water should not be
used. Remove from the heater and dump in to a 7.5 cm buncher funnel which is covered with a coarsely porous
whatmann no.4 filter paper.Apply gentle suction and drain with careful stirring for half to one min until the drip
from the funnel has almost stopped. Do not dry by long suction. Remove from the funnel and weigh.Set the
drained sample aside ina covered porcelain evaporating dish for quality tests.Repeat this test,and then rehydrate
six. Other 10gm samples,boiling two for 10 min,two for 20 min,and two for 30 min.It will be necessary to use
20 to 30 ml more of water for the last two tests than for the shorter boiling,first tests.Only small pieces will
rehydrate in 5min Calculation:
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Results in term of “rehydration ratio”,coefficient of rehydration”,and “per cent of water in the
rehydration material”, as given below:
Rehydration ratio = weight of dehydrated sample:drained weight of rehydration sample
Coefficientof Rehydration:
IV. Results And Discussions
This chapter deals with the presentation of results obtained from present work.
4.1. Microbial Analysis:
The formulated product is evaluated for the presence of microbial count. Here, we analyzed one sample
microbially. The results obtained is given in table below which shows that the colony count for both bacterial
and fungal is below the permissible count.
Table 4.1:Bacterial Count in (CFU/gm)
Permissible Actual
50 15
Fig:4.1:-Bacterial Count
0
10
20
30
40
50
60
Permissible Actual
Bacterial colony count
no of bacterial colony
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Plate 4.1.1:- Bacterial count for control andtest sample(60⁰brix)
Table 4.2:Fungal Count in (CFU/gm)
Permissible Actual
30 10
Fig:4.2:-Fungal Count
0
5
10
15
20
25
30
35
Permissible Actual
Fungal colony count
fungal colony count
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Plate 4.2.1:- Fungal count for control and test sample(with 60⁰Brix)
4.2. Organoleptic Evaluation:
Sensory evaluation for the osmotically dehydrated papaya slices was conducted using 4 test samples
treated at different brixes and temperatures. These samples were tested with the help of a 10 member panel and
the results are furnished below in table and sensory analysis chart.
Table 4.3. Sensory analysis data
Attributes Control 50⁰Brix 55⁰Brix 60⁰Brix
Colour 7.1 8.3 8.5 9
Texture 7.3 7.5 8 8.2
Taste 5 7.4 7.9 8
Overall
acceptability
7 8.0 8.4 9
Fig 4.3: Sensory Evaluation Chart.
From the sensory evaluation analysis, it is clearly understood that in terms of color sample of 60⁰brix
is best, in terms of texture and taste sample of 60⁰brix and finally in terms of overall acceptability sample of
60⁰ brix is accepted. Hence, at the end of sensory evaluation it can be conclude that sample of 60⁰brix is having
better edge over the other samples.
0
1
2
3
4
5
6
7
8
9
10
CONTROL 50⁰BRIX 55⁰BRIX 60⁰BRIX
Colour
Texture
Taste
Overall acceptability
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4.4. Proximate Analysis:
Table:4.4 Nutritional value of Raw papaya
Nutritional value per 100 g (3.5 oz)(RAW PAPAYA)
Nutritional composition Amount present
Moisture content 80%
Fibre 1.8g
Protein 0.61g
Carbohydrate 10.82g
Fat 0.14g
Energy 39Kcal
Vitamin-A 47µg
Vitamin-C 62mg
Potassium 182mg
Calcium 30.3mg
Table:4.5: Proximate Analysis data
Results obtained after proximate analysis of different samples are following:
S.NO EXPERIMENT CONTROL 50 BRIX 55 BRIX 60 BRIX
1 Moisture content 1.9% 1.52% 1.51% 1.49%
2 Ash content 13.75% 13.88% 16% 23.25%
3 Fibre(per 100g) 2.7g 2.79g 2.81g 2.812g
3 Protein(per 100g) 0.59g 0.54g 0.53g 0.522g
4 Carbohydrate(per 100g) 14.94g 19.32g 20.2g 23.33g
5 Fat(per 100g) 0.145g 0.147g 0.147g 0.148g
6 Energy(Kcal per
100g)
59 60 62.5 63.3
7 Vitamin A(IU per 100g) 1.3783 1.3543 1.3542 1.3541
8 VitaminC(mg/100g) 48 45 44.8 44.6
9 Potassium(mg/100g) 240mg 255mg 255.6mg 258mg
10 Calcium(mg/100g) 34 38 48.5 50.5
4.4.1. Estimation of moisture content:
The moisture content of prepared sample is found to be higher in control(1.9%) followed by other, in
50⁰brix(1.52%),55⁰brix(1.51%),and 60⁰brix(1.49%) as shown in figure 4.4 and table 4.6.
Table 4.6. Analysis of moisture content(%)
Parameters Moisture content(%)
Control 1.9
50⁰brix 1.52
55⁰brix 1.51
60⁰brix 1.49
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Fig 4.4: Analysis of moisture content(%)
4.4.2 Estimation of energy:
The energy of prepared sample is found to be higher in sample of 60⁰brix (63.3Kcal) followed by
other, in sample with 55⁰brix (62.5Kcal), sample with 50⁰brix (60Kcal) and control sample(59 Kcal) which can
be shown by following data and graph.
Table 4.7: Analysis of energy (kcal/100g)
4.4.3 Estimation of carbohydrate:
As shown in the fig and table below the carbohydrate of prepared sample is found to be higher in
sample of 60⁰brix (23.33g) followed by other, in sample with 55⁰brix (20.2g), sample with 50⁰brix (19.32g),
and control sample(14.94g). This can be shown by following data and graph.
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
2
control ⁰brix50 55⁰brix 60⁰brix
Moisture Content(%)
moisture content(%)
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Table 4.8: Analysis of carbohydrate(%).
Parameters Carbohydrate (in g per 100g)
Control 14.94
50⁰brix 19.32
55⁰brix 20.2
60⁰brix 23.33
Fig 4.6 Analysis of Carbohydrate
4.4.4 Estimation of fat:
The fat of prepared sample is found to be higher in 60⁰brix(0.148g), followed by
55⁰brix(0.147g),50⁰brix(0.147g) and control sample(0.145g). This can be shown by following data and graph.
Table 4.9 Analysis of fat (%)
Parameters Fat (in g per 100g)
Control 0.145
50⁰brix
0.147
55⁰brix
0.147
60⁰brix 0.148
Fig 4.7: Analysis of Fat
0.1435
0.144
0.1445
0.145
0.1455
0.146
0.1465
0.147
0.1475
0.148
0.1485
control 50⁰brix 55⁰brix 60⁰brix
Fat (in g per 100g)
Fat (in g per 100g)
0
5
10
15
20
25
Carbohydrate in (gm)
carbohydrate(in g)
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4.4.5 Estimation of protein:
The protein of prepared sample is found to be higher in control sample (0.59g) followed by
50⁰brix(0.54g),55⁰brix(0.53g) and 60⁰brix(0.522g) which can be shown by following data and table.Decrease in
protein content may be explained by loss of water soluble proteins during various processing steps.
Table 4.10: Analysis of protein (%)
Parameters protein (in g per 100g)
control
0.59
50⁰brix
0.54
55⁰brix
0.53
60⁰brix 0.522
Fig 4.8: Analysis of Protein
4.4.6 Estimation of total ash:
The total ash of prepared sample is found to be higher in sample of 60⁰brix (23.25%) followed by
other, in sample with 55⁰brix (16%), sample with 50⁰brix (13.88%), and control sample(13.75%) which can be
shown by following data and table.
Table 4.11: Analysis of total ash(%)
Parameters Total ash (%)
control 13.75
50⁰brix 13.88
55⁰brix 16
60⁰brix 23.25
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Total ash (%)
Fig 4.9. Analysis of Ash
4.4.7.Estimation of total fibre:
The Total fibre of prepared sample is found to be higher in 60⁰brix(2.812g) followed by
55⁰brix(2.81g), 50⁰brix(2.79g) and control sample (2.7g) which can be shown by following data and chart.
Table 4.12: Analysis of total fibre
Parameters Total fibre (per 100g)
Control 2.7
50⁰brix 2.79
55⁰brix 2.81
60⁰brix 2.812
Fig 4.10 Analysis of total fibre:
2.64
2.66
2.68
2.7
2.72
2.74
2.76
2.78
2.8
2.82
2.84
control 50⁰brix 55⁰brix 60⁰brix
Total fibre (per 100g)
Total fibre (per 100g)
0
5
10
15
20
25
control 50⁰brix 55⁰brix 60⁰brix
Total ash (%)
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4.4.8.Estimation of Vitamin A:
As shown in the fig and table below the Vitamin A of prepared sample is found to be higher control
sample(1.3783) followed by 50⁰brix (1.3543), 55⁰brix (1.3542),60⁰brix (1.3541) .It can be shown by following
data and graph.
Table 4.13: Analysis of Vitamin A
Parameters Vitamin A (in IU per 100g)
Control
1.3783
50⁰brix
1.3543
55⁰brix
1.3542
60⁰brix 1.3541
Fig 4.11:Analysis of Vitamin A
4.4.9.Estimation of Vitamin C:
As shown in the fig and table below the Vitamin C of prepared sample is found to be higher in sample
of control (48 mg) followed by other, in sample with 50⁰brix (45 mg), sample with 55⁰brix (44.8mg), and
60⁰(44.6mg) which can be shown by following data and graph.
Table 4.14 :Analysis of Vitamin C
Parameters Vitamin C (in mg per 100g)
Control
48
50⁰brix
45
55⁰brix
44.8
60⁰brix 44.6
1.34
1.345
1.35
1.355
1.36
1.365
1.37
1.375
1.38
1.385
control ⁰brix50 55⁰brix 60⁰brix
Vitamin A (in IU per 100g)
Vitamin A (in IU per 100g)
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Fig 4.12:Analysis of Vitamin C
4.4.10.Estimation of potassium:
The potassium content of prepared sample is found to be higher in 60⁰brix(258mg) followed by
55⁰brix(255.6mg), 50⁰brix(255.mg) and control sample (240mg) which can be shown by following data and
graph.
Table 4.15: Analysis of potassium
Parameters Potassium (in mg per 100g)
Control
240
50⁰brix
255
55⁰brix
255.6
60⁰brix 258
Fig 4.13: Analysis of Potassium.
42
43
44
45
46
47
48
49
control 50⁰brix 55⁰brix 60⁰brix
Vitamin C (in mg per 100g)
Vitamin C (in mg per
100g)
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4.4.11.Estimation of calcium:
The potassium content of prepared sample is found to be higher in 60⁰brix(50.5mg), followed by
55⁰brix(48.5mg), 50⁰brix(38mg) and control sample (34mg) which can be shown by following data and graph.
Table 4.16 :Analysis of Calcium
Parameters Calcium(in mg per 100g)
Control
34
50⁰brix
38
55⁰brix
48.5
60⁰brix 50.5
Fig 4.14: Analysis of Calcium
4.5. Rehydration Test:
Table 4.17: Rehydration test
Parameters Rehydration ratio Coefficient rehydration of % of Water
in
rehydrated sample
Control 2/4.59 0.255 56.42
50⁰Brix 2/5.18 0.66 61
55⁰Brix 2/5.56 0.688 64.02
60⁰Brix 2/5.8 0.715 65.5
4.5.1.Rehydration ratio:
From rehydration test it was analysed that Rehydration ratio of control sample was 2/4.59, 50⁰brix was
2/5.18,55⁰brix was 2/5.56 and 60⁰brix was 2/5.8.
Table 4.18:Rehydration ratio of samples
Parameters Rehydration ratio
Control 2/4.59
50⁰Brix 2/5.18
55⁰Brix 2/5.56
60⁰Brix 2/5.8
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4.5.2. Coefficient of rehydration:
From rehydration test it was analysed that coefficient of Rehydration of 60⁰brix(0.715) was highest
followed by 55⁰brix(0.688), 50⁰brix(0.662), and control(0.255) which can be shown by following data and
graph.
Table 4.19:coefficient of rehydration of different samples
Parameters Coefficient rehydration of
Control 0.255
50⁰Brix 0.662
55⁰Brix 0.688
60⁰Brix 0.715
Fig 4.15 : coefficient of rehydration
4.5.3. Percentage of water in rehydrated sample:
From rehydration test it was analysed that percentage of water in rehydrated sample of 60⁰brix was
highest(65.5%),followed by 55⁰brix(64.02%),50⁰brix(61%) and control(56.42%) shown by following data
and graph.
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
Control ⁰Brix50 55⁰Brix 60⁰Brix
Coefficient of rehydration
Coefficient of rehydration
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Table 4.20 Percentage of water in rehydrated sample
Fig 4.16:Variations in percentage of water in rehydrated samples
According to proximate analysis sample of 60⁰brix contain good amount of carbohydrates, fibres, ash
content,minerals like potassium and calcium, as well as energy content.But, at the same time protein contents
decreased with increase in brix because water soluble proteins are lost during various processing steps. Control
sample have significantly high amount of protein. From sensory evaluation results it can be concluded that
sample of 60⁰brix has good acceptability to that of other samples in terms of taste, colour and texture.From
rehydration test results it can be concluded that water rehydration capacity of 60⁰brix sample is maximum as
compared to others as well as rehydration ratio of 60 ⁰brix sample is good as comparared to others.From
moisture content analysis results it can be estimated that the moisture content of control sample is highest as
compared to other.
V. Summary And Conclusion
Osmotic dehydration is being a simple process, facilitates processing of tropical fruits and vegetables
such as banana, sapota, pineapple, mango, guava, carrot, pumpkin, papaya etc with retention of initial fruit
characteristics viz., colour, aroma and nutritional compounds. In preservation of fruits and vegetables osmotic
dehydration process add value to the finished product, which is wholesome, nutritious and available round the
year.
In this study on osmotic dehydration of papaya, papaya was treated at different brix of sucrose at
50⁰,55⁰,60⁰ brix at 50⁰C temperature for 1hr along with hot air drying at 70⁰C temperature and different
analysis was carried out like proximate analysis, organoleptic analysis and rehydration test and different
conclusions are drawn .
And from this study , it can be concluded that the slices which are treated with 60⁰brix sucrose solution
at 50⁰C temperature and cabinet drying at 70⁰C temperature shows the better rehydration characteristics,
organoleptic characteristic along with nutritional compounds retention.
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