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Variation in physico-chemical, organoleptic and microbial qualities of intermediate moisture pineapple (Ananas comosus (L.) Merr.) slices during storage

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Food Production, Processing and Nutrition 2022年第1期4卷 58-68页

作者： Saji Gomez Bintu Kuruvila P.K.Maneesha Meagle Joseph department of post harvest technology College of AgricultureKerala Agricultural UniversityVellanikkaraThrissur680656India

Pineapple is a commercial tropical fruit ranking sixth in global fruit production. Seasonal market gluts result in huge postharvest losses in all pineapple-growing nations. To reduce postharvest losses of fruits, viable, cost-effective and market-oriented value-added products are needed urgently. The present study was carried out to determine the suitability of two commercial varieties, Kew and Mauritius, for the development of intermediate moisture (IM) fruits and to evaluate product quality during storage. Pineapple slices were steam blanched for 2 min, followed by immersion in osmotic solution containing sucrose and sorbitol (fruit: solution ratio of 1:4), in combination with 0.5% ascorbic acid and 0.25% potassium metabisulfite, for 6 h and were subsequently dehydrated in a tray drier at 50 °C until the moisture content of the product attained equilibrium. The initial moisture contents of IM Kew and Mauritius pineapple slices were 26.53 and 21.65 g/100 g, respectively, while the water activity ranged between 0.671 and 0.666. The L* and b* values showed a decreasing trend, while a* value increased throughout storage, irrespective of variety and storage conditions. The initial TSS of IM pineapple from both varieties was 72 0 Brix, which declined during storage. Though titratable acidity of the product decreased during storage, the decline was insignificant. The total carotenoids of the product from Mauritius was significantly higher (0.809 mg 100 g− 1) compared to the one from Kew (0.215 mg 100 g− 1). Total phenolics contents in IM slices showed an increasing trend during storage, irrespective of varieties and storage conditions. IM pineapple slices from the variety Mauritius had significantly higher flavonoids (40.50 mg) than the product from Kew (30.0 mg 100 g− 1). DPPH radical scavenging activity was highest (3.0 μl ml− 1) in IM slices from the variety Mauritius as compared to those from Kew (5.0 μl ml− 1). IM pineapple from Mauritius recorded higher organolepti

关键词： Intermediate moisture(IM) Pineapple Physico-chemical Organoleptic Microbial

Optimization of substrate ratio for beer production from finger millet and barley

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International Journal of Agricultural and Biological Engineering 2015年第2期8卷 110-120页

作者： Sanjay Kumar Anupama Singh Navin Chandra Shahi Khan Chand Kopal Gupta department of post-harvest Process&Food Engineering College of TechnologyG.B.Pant University of Agriculture and TechnologyPantnagar 263145Udham Singh NagarUttarakhandIndia

Seventeen designed experiments were conducted in three steps(malting,brewing and fermentation)to produce beer from barley,finger millet and the combination of *** of independent variables with three levels for each *** ratios of grains(100:0,50:50,0:100),kilning temperature(50℃,70℃,90℃)and malted grain to water ratios(1:3,1:5,1:7)were investigated on product *** results of the study indicated that all the independent parameters *** ratio,kilning temperature and slurry ratio affected the responses(pH,colour,bitterness and alcohol content)*** values of parameters,from the simultaneous optimization done using Design Expert 8.***.6.1 software,for beer production,were found to be 68:32 blend ratio,50℃ kilning temperature and 1:7 slurry *** model F-value was found to be highly significant at 1% level of significance for all the *** the responses could be predicted by fitting the second order mathematical model and adequacy checked by R^(2).

关键词： beer production fermentation technology blend ratio alcohol content bitterness finger millet barley

Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

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Food Quality and Safety 2019年第3期3卷 145-155页

作者： Shubhangi Srivastava Prashant Said Agricultural and Food Engineering department Indian Institute of TechnologyKharagpurWest BengalIndia College of Agricultural Engineering and post-harvest technology RanipoolSikkimIndia

Objectives:The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during *** and Methods:Pomegranate fruits of variety‘Bhagawa’were stored in 200,300 gauge high-density polyethylene(HDPE)package,and silicone membrane modified atmospheric storage system at ambient conditions and 10℃.Gas composition inside the package,texture,color,and overall quality parameters were evaluated at these two storage *** physico-chemical properties such as total soluble solids,titratable acidity,ascorbic acid content,total,reducing,and non-reducing sugars,and physiological loss in weight(PLW)were also ***:In ambient storage,the shelf life of pomegranate fruit was 10 days,whereas in modified atmosphere packaging(200 gauge HDPE,300 gauge HDPE,and silicone membrane system),the shelf life of pomegranate fruits was extended up to 60,60,25 days at ambient and 96,96,65 days at 10℃temperature,***:Among the 200,300 gauge HDPE package,and silicone membrane system treatments T1,T5,and T8,respectively,were found better with respect to all the sensory and quality parameters studied.

关键词： silicone membrane shelf life pomegranate temperature ripening

Prediction of rice productivity in Kandhamal district of Orissa using simulation modeling

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International Journal of Modeling, Simulation, and Scientific Computing 2014年第4期5卷 170-183页

作者： Banshidhar Panda Milu Acharya Dwitikrishna Panigrahi Ajaya Binay Institute of technology CuttackIndia Institute of Technical Education and Research Siksha‘O’Anusandhan University BhubaneswarIndia College of Agricultural Engineering and post harvest technology Central Agricultural University RanipoolSikkimIndia

Simulation technique has been employed to predict rice yield of Kandhamal plateaus in Orissa(India)using the data of previous *** simulation model has been developed The test for uniformity and independence has been conducted using Kolmogrov–smironov test and auto-correlation test,*** result obtained has been subjected to testing of hypothesis by using two sided *** for five years(1995 to 2000)are used for model validation and the sample size is increased to 12 years i.e.,from 1995 to 2007 for prediction up to *** analysis is conducted by changing the parameters within feasible limits to find out the effect on the model.

关键词： Simulation modeling pilot experiment empirical distribution prediction interval regression line

Dynamic viscoelastic behaviour,gelling properties of myofibrillar proteins and histological changes in shrimp(***)muscles during ice storage

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Aquaculture and Fisheries 2023年第2期8卷 180-189页

作者： Naresh Kumar Mehta Banalata Rout Amjad KBalange Binaya Bhusan Nayak department of Fish Processing technology and Engineering College of FisheriesCAU(I)LembucherraAgartalaTripura799210India department of post-harvest technology Central Institute of Fisheries EducationMumbai400061India

Changes in protein quality during ice storage affects the muscle structure,the textural quality,functional properties and the eating *** viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes in white leg shrimp muscles were assessed for 14 days in ice *** in Ca2+ATPase activity of fresh myofibrillar protein(MFP),fading of myosin banding pattern and increased gapping in myofibrils were clearly observed with progress of *** quality indices of the shrimp muscle were well correlated with histological and functional properties as a function of ice *** of fresh MFP was 86.76%which decreased to 77.06%on the 14th day of storage *** capacity found to increase during storage *** strength of white leg shrimp meat was low(81±14 g cm)and further,reduced nearly 60%compared to fresh sample at the end of *** considerable reductions(from 535.77 kPa to 246.56 kPa)in storage modulus values were evident of diminishing elasticity and gelling ability of the meat due to ice ***,this study usherd that the histological deterioration in myofibrils may be used as an indication of diminishing biochemical quality and gelling behaviour of the proteins.

关键词： White leg shrimp Myofibrillar proteins Quality Rheology Gel strength Functionality

Influence of Bleaching Powder on the Quality of Giant Freshwater Prawn (<i>Macrobrachium rosenbergii</i>)

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Food and Nutrition Sciences 2013年第9期4卷 1-8页

作者： Md. Mizanur Rahman Md. Shaheed Reza Mohammed Nurul Absar Khan Golam Mohammad Moshiur Rahman Md. Nazrul Islam Md. Kamal depart- ment of post-harvest technology Chittagong Veterinary and Animal Sciences University Chittagong Bangladesh department of Fisheries technology Faculty of Fisheries Bangladesh Agricultural University Mymensingh Bangladesh department of Fisheries technology Faculty of Fisheries Patuakhali Science and Technology University Patuakhali Bangladesh WorldFish- Bangladesh & South Asia Office Dhaka Bangladesh.

Calcium hypochlorite commercially known as bleaching powder is used as a bleaching agent in shrimp processing industries in many countries and known to effect biochemical alteration in shrimp muscle. Studies were, therefore, undertaken to determine their effect in different concentrations viz., 10, 20, 30, 40 and 50 ppm with different time intervals on the quality of head-on, headless shell-on and peeled giant freshwater prawn (Macrobrachium rosenbergii) by determining biochemical and organoleptic aspects. Myofibrillar protein solubility of fresh head-on, headless shell-on and peeled samples were 90.5%, 90% and 88%, respectively indicating a gradual decrease in protein solubility with increasing concentration of bleaching powder. Decrease in protein solubility was also higher in samples kept at longer duration in different concentration of bleaching powder. At a given concentration of 50 ppm for 30 min treatment, the loss of myofibrillar protein was higher (26.14%) in peeled samples than those of head-on and headless shell-on samples (20.44% and 21.11%). Shelf life of bleaching powder treated prawn samples was found to be reduced to 4 - 5 days in iced condition compared to 6 - 7 days for control samples. Peeled samples were also found to be more susceptible to bleaching powder than that of head-on and headless shell-on samples.

关键词： Bleaching Powder Myofibrillar Protein Solubility Giant Freshwater Prawn Organoleptic Quality

Effects of moisture content and feed rate on milling characteristics of wild apricot pits (Prunus armeniaca L.)

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International Journal of Agricultural and Biological Engineering 2014年第1期7卷 103-110页

作者： A.E.Kate U.C.Lohani N.C.Shahi J.P.Pandey A.Sarkar Khan Chand department of post harvest Process&Food Engineering College of TechnologyG.B.Pant University of Agriculture and TechnologyPantnagarU.S.Nagar(Uttarakhand)-263145India department of agricultural and Biological Engineering South Dakota State UniversityBrookingsSD 57006USA

Milling with decortication of wild apricot pits was done in wild apricot pit decorticator working on the principle of“impact and compression”.The milling characteristics includes decortication efficiency,percentage of husk,percentage of broken kernels and output capacity was evaluated at the different levels of moisture content,i.e.,8%,10%,12%,14%and 16%(w.b.)and feed rates,i.e.,12 g/stroke,14 g/stroke,16 g/stroke,18 g/stroke and 20 g/*** moisture content as well as feed rate significantly(P<0.05)affected the decortication efficiency,percentage of husk as well as brokens and output *** efficiency was initially increased and then decreased and opposite nature was found for the percentage of *** percentage of broken kernels and output capacity decreases with the increase in moisture content,while output capacity increases with the increase in feed rate and brokens decreases with the increase in feed rate of wild apricot pits.

关键词： wild apricot pit milling characteristics decortication efficiency moisture content husk percentage broken percentage output capacity

Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice

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Rice science 2015年第5期22卷 227-236页

作者： S.J.KALE S.K.JHA G.K.JHA J.P.SINHA S.B.LAL Division of Food Science and post harvest technology Indian Agricultural Research Institute Division of Agricultural Economics Indian Agricultural Research Institute Division of Agricultural Engineering Indian Agricultural Research Institute Division of Computer Applications Indian Agricultural Research Institute

An attempt was made to determine the qualitative changes in basmati rice （Pusa Basmati 1121, PBl121） during soaking at 40 ℃ to 80 ℃. Soaking temperature had significant effect （a = 0.01） on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio （Am/Ap） decreased from 0.59 to 0.52 （soaked at 80 ℃）. Crude fibre and crude ash contents increased after soaking. The mineral composition （K, P, S, Ca, Mg, Mn, Fe, Cu and Zn） in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 ℃. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 ℃ to 80 ℃. Based on qualitative changes in rice （apparent amylose content, Am/Ap ratio and crystallinity rate）, it was concluded that intermediate soakincl temperatures （60 ℃ to 70 ℃） would be useful for soaking of PB1121.

关键词： basmati rice soaking glycemic index starch characteristic temperature chemicalcomposition crystallinity

Determination of Optimum Seed Rate of Hybrid Rice (Oryza sativa L.) Varieties in Mat-Type Seedling Raising for Mechanical Transplanting

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Agricultural Sciences 2022年第10期13卷 1031-1047页

作者： Md. Anwar Hossen Md. Kamruzzaman Sharmin Islam Haimonti Paul Md. Mahir Shahriyar Arafat Ullah Khan Farm Machinery and post-harvest technology Division Bangladesh Rice Research Institute (BRRI) Gazipur Bangladesh

Rice is the most important and crucial to ensuring food and dietary energy security in most developing countries and is the staple food of more than half of the world’s population. This study was conducted to identify the seed rate of hybrid rice varieties for mechanical transplanting during Boro (irrigated dry season), 2021-22 season at BRRI research field, Gazipur. Slender grain type BRRI hybrid dhan3, BRRI hybrid dhan5, Ishpahani hybrid dhan6, and BRRI dhan89 were used in the study. The same growth medium was used to establish mat-type seedlings on plastic trays (280 × 80 × 25 mm) at seed rates of 80, 90, 100, 110, and 120 g∙tray−1. Walk-behind type 04 rows rice transplanter (Daedong, model-DP 488) was used during transplanting in the field at the set of the plant to plant spacing of 140 mm while line-to-line spacing was fixed to 300 mm. The result depicted that regardless of the variety, seedling density increased linearly as seed rate increased, except for the 21 days following sowing. However, the seedling density of BRRI dhan89 decreased after the seed rate of 100 g∙tray−1 due to mortality. The seedling height of the BRRI hybrids dhan5 and Ishpahani hybrid dhan6 was significantly higher than that of the BRRI hybrid dhan3 and BRRI dhan89. After 21 days, the seedling height decreased significantly with the increase in seed rate. For the seed rates of 100, 110, and 120 g∙tray−1, identical numbers of hills per unit area and plants per hill were observed. On the other hand, regardless of the variety, the percentage of missing hills considerably decreased with the increased seed rate. The yield of the BRRI hybrid dhan5 variety was significantly higher at the seed rates of 100 and 110 g∙tray−1, although the yield of the Ishpahani hybrid dhan6 variety was comparable. In terms of yield among the four varieties, BRRI hybrid dhan5 gave a higher yield followed by Ishpahani hybrid

关键词： Slender Type Grain Seedling Density Seedling Height Missing Hill Plants Per Hill Yield