Fakir Mohan Sahu | A.D.Patel Institute of Technology (original) (raw)

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Papers by Fakir Mohan Sahu

Journal of Food Processing and Preservation, Jun 21, 2021

International Journal of Chemical Studies, 2018

The present investigation was carried out with a view to determine applicable engineering, physic... more The present investigation was carried out with a view to determine applicable engineering, physico-chemical and sensory properties of two most common cultivars of papaya (Carica papaya L.) cv. Red lady and cv. Local from Gujarat, at different ripening stages which could be useful in designing and fabrication of appropriate post harvest handling and processing equipments. The papaya cultivars Red lady (C1) and Local (C2) were harvested at five different maturity stages viz. Green (S1), Colour break (S2), Quarter Ripe: 5 − 25% yellow skin (S3), Half Ripe: 26 − 50 % yellow skin (S4) and Three Quarter Ripe: 51 − 75 % yellow skin (S5).Based on the results, it was observed that papaya cv. Red lady was having significantly larger fruit weight, fruit size, density and surface area than cv. Local at all stages of ripening on the day of harvesting. Shapes of both cultivars were similar and correspond to near round to oval and can be called as obovate shape with a sphericity of 0.77 and 0.83 f...

Drying characteristics and quality of the elephant foot yam slices processed with microwave pretr... more Drying characteristics and quality of the elephant foot yam slices processed with microwave pretreatment and convective drying were investigated. Elephant foot yam slices was blanched at 80°C for 4 min in hot water and exposed to microwave treatment under different microwave power ranging from 300 W to 900 W and exposure time (1, 1.5 and 2 min) and then dried in convective dryer at 60°C to study their effect on drying characteristics and quality. Drying time, average drying rate, and rehydration ratios were studied. Increase in microwave power and exposure time increased the drying rate and decreased the drying time. The whole drying took place in falling rate period only. Midilli et al. model was found to describe the drying behaviour of elephant foot yam most precisely (highest R 2 = 0.9996; least RMSE = 0.0051). From storage study and sensory evaluation with quality in terms of protein, total sugar and oxalate content dried samples were acceptable from all drying treatments. Base...

Horticulture is considered to be “climate smart” when it contribute to increasing food and nutrit... more Horticulture is considered to be “climate smart” when it contribute to increasing food and nutritional security, adaptation (adjustments in ecological, social, or economic systems in response to actual or expected climatic stimuli and their effects or impacts) and mitigation (the effort to reduce loss of life and property by lessening the impact of disasters) in a sustainable (Capable of being continued with minimal long-term effect on the environment) way. With a predicted 9 billion people by 2050, agricultural production will need to increase by 70 per cent to meet new demands for food, feed, fuel and fibre. As agriculture accounts for up to 30 per cent of global greenhouse gas emissions, it's crucial that Climate Smart Agriculture is developed to achieve future food security and climate change goals. The problem is that agricultural systems which perform poorly also require little energy, while the productive ones require more. There is a need to develop an approach to look a...

Journal of Root Crops, 2017

Drying characteristics and quality of the Elephant Foot Yam slices processed with microwave pretr... more Drying characteristics and quality of the Elephant Foot Yam slices processed with microwave pretreatment and convective drying were investigated. Elephant Foot Yam slices was blanched at 80°C for 4 min in hot water and exposed to microwave treatment under different microwave power ranging from 300 W to 900 W and exposure time (1, 1.5 and 2 min) and then dried in convective dryer at 60°C to study their effect on drying characteristics and quality. Drying time, average drying rate, and rehydration ratio were various factors studied. Increased in microwave power and exposure time increased drying rate and decreased the drying time. The whole drying took place in falling rate period only. Midilli et al . model was found to describe the drying behaviour of elephant foot yam most precisely (highest R 2 = 0.9996; least RMSE = 0.0051). From storage study and sensory evaluation with quality in terms of protein, total sugar and oxalate content was found to be acceptable in all drying treatmen...

International Journal of Chemical Studies, 2018

Papaya (Carica papaya) is the tropical fruit crop, and have second highest productivity in India.... more Papaya (Carica papaya) is the tropical fruit crop, and have second highest productivity in India. To analyse the development and physiological and engineering characteristic of papaya it is a most important to study physico - chemical and sensory quality of papaya at a ripening or maturity stages of papaya. The red lady Taiwan papaya at five different Ripening stages. Total green, Colour break, Quarter ripe = 5to 25% yellow, Half ripe = 26to 50% yellow, Three Quarter ripe = 51to 75% yellow colour skin. Result indicated a significant impact of maturity levels on all parameters included in the study when consider individually. Study was laid by considering the physical and chemical property of red lady and local variety Of papaya on the basis of weight, length, breadth, surface area, surface volume ratio, sphericity, Co- efficient of friction, firmness, physiological loss in weight, true density, and in chemical property in Total soluble solid, pH, Titratable acidity, Ascorbic acid, T...

76 www.ijeas.org  Abstract— Elephant Foot Yam was blanched at 80°C for 4 min in hot water and ex... more 76 www.ijeas.org  Abstract— Elephant Foot Yam was blanched at 80°C for 4 min in hot water and exposed to microwave treatment under different microwave power ranging from 300 W to 900 W and exposure time (1, 1.5 and 2 min) and then dried in convective dryer at 60°C to study their effect on microwave assisted convective drying characteristics. Drying time, average drying rate, effective moisture diffusivity, activation energy and rehydration ratio were various factors studied. Increased in microwave power and exposure time increased drying rate and decreased the drying time. The whole drying took place in falling rate period only. Midilli et al. model was found to describe the drying behaviour of elephant foot yam most precisely (highest R = 0.9996; least RMSE = 0.0051). The effective moisture diffusivity values ranges from 4.2 × 10 to 1.1× 10 m/s and activation energy from 3.14 to 4.48 W/g. From storage study and sensory evaluation with quality in terms of protein, total sugar, ash ...

International Journal of Current Microbiology and Applied Sciences, 2018

Journal of Engineering Research and Studies E- …

The explosive popularization of personal computers during the last decade, along with the appeara... more The explosive popularization of personal computers during the last decade, along with the appearance of the World Wide Web and high-level programming techniques, has opened many new and exciting opportunities in the field of education. Instructional modules using Internet-assisted technologies may be used alone or as supplements to lecture materials to enhance learning. With careful preparation, including incorporation of features that have been used for decades in traditional teaching, multimedia technologies may contribute significantly to teaching and learning. The use of text, self-quizzes, illustrations, animated figures, and spreadsheet calculations are some of the features that can enhance instructional units for delivery on the Internet.

Journal of Food Processing and Preservation, Jun 21, 2021

International Journal of Chemical Studies, 2018

The present investigation was carried out with a view to determine applicable engineering, physic... more The present investigation was carried out with a view to determine applicable engineering, physico-chemical and sensory properties of two most common cultivars of papaya (Carica papaya L.) cv. Red lady and cv. Local from Gujarat, at different ripening stages which could be useful in designing and fabrication of appropriate post harvest handling and processing equipments. The papaya cultivars Red lady (C1) and Local (C2) were harvested at five different maturity stages viz. Green (S1), Colour break (S2), Quarter Ripe: 5 − 25% yellow skin (S3), Half Ripe: 26 − 50 % yellow skin (S4) and Three Quarter Ripe: 51 − 75 % yellow skin (S5).Based on the results, it was observed that papaya cv. Red lady was having significantly larger fruit weight, fruit size, density and surface area than cv. Local at all stages of ripening on the day of harvesting. Shapes of both cultivars were similar and correspond to near round to oval and can be called as obovate shape with a sphericity of 0.77 and 0.83 f...

Drying characteristics and quality of the elephant foot yam slices processed with microwave pretr... more Drying characteristics and quality of the elephant foot yam slices processed with microwave pretreatment and convective drying were investigated. Elephant foot yam slices was blanched at 80°C for 4 min in hot water and exposed to microwave treatment under different microwave power ranging from 300 W to 900 W and exposure time (1, 1.5 and 2 min) and then dried in convective dryer at 60°C to study their effect on drying characteristics and quality. Drying time, average drying rate, and rehydration ratios were studied. Increase in microwave power and exposure time increased the drying rate and decreased the drying time. The whole drying took place in falling rate period only. Midilli et al. model was found to describe the drying behaviour of elephant foot yam most precisely (highest R 2 = 0.9996; least RMSE = 0.0051). From storage study and sensory evaluation with quality in terms of protein, total sugar and oxalate content dried samples were acceptable from all drying treatments. Base...

Horticulture is considered to be “climate smart” when it contribute to increasing food and nutrit... more Horticulture is considered to be “climate smart” when it contribute to increasing food and nutritional security, adaptation (adjustments in ecological, social, or economic systems in response to actual or expected climatic stimuli and their effects or impacts) and mitigation (the effort to reduce loss of life and property by lessening the impact of disasters) in a sustainable (Capable of being continued with minimal long-term effect on the environment) way. With a predicted 9 billion people by 2050, agricultural production will need to increase by 70 per cent to meet new demands for food, feed, fuel and fibre. As agriculture accounts for up to 30 per cent of global greenhouse gas emissions, it's crucial that Climate Smart Agriculture is developed to achieve future food security and climate change goals. The problem is that agricultural systems which perform poorly also require little energy, while the productive ones require more. There is a need to develop an approach to look a...

Journal of Root Crops, 2017

Drying characteristics and quality of the Elephant Foot Yam slices processed with microwave pretr... more Drying characteristics and quality of the Elephant Foot Yam slices processed with microwave pretreatment and convective drying were investigated. Elephant Foot Yam slices was blanched at 80°C for 4 min in hot water and exposed to microwave treatment under different microwave power ranging from 300 W to 900 W and exposure time (1, 1.5 and 2 min) and then dried in convective dryer at 60°C to study their effect on drying characteristics and quality. Drying time, average drying rate, and rehydration ratio were various factors studied. Increased in microwave power and exposure time increased drying rate and decreased the drying time. The whole drying took place in falling rate period only. Midilli et al . model was found to describe the drying behaviour of elephant foot yam most precisely (highest R 2 = 0.9996; least RMSE = 0.0051). From storage study and sensory evaluation with quality in terms of protein, total sugar and oxalate content was found to be acceptable in all drying treatmen...

International Journal of Chemical Studies, 2018

Papaya (Carica papaya) is the tropical fruit crop, and have second highest productivity in India.... more Papaya (Carica papaya) is the tropical fruit crop, and have second highest productivity in India. To analyse the development and physiological and engineering characteristic of papaya it is a most important to study physico - chemical and sensory quality of papaya at a ripening or maturity stages of papaya. The red lady Taiwan papaya at five different Ripening stages. Total green, Colour break, Quarter ripe = 5to 25% yellow, Half ripe = 26to 50% yellow, Three Quarter ripe = 51to 75% yellow colour skin. Result indicated a significant impact of maturity levels on all parameters included in the study when consider individually. Study was laid by considering the physical and chemical property of red lady and local variety Of papaya on the basis of weight, length, breadth, surface area, surface volume ratio, sphericity, Co- efficient of friction, firmness, physiological loss in weight, true density, and in chemical property in Total soluble solid, pH, Titratable acidity, Ascorbic acid, T...

76 www.ijeas.org  Abstract— Elephant Foot Yam was blanched at 80°C for 4 min in hot water and ex... more 76 www.ijeas.org  Abstract— Elephant Foot Yam was blanched at 80°C for 4 min in hot water and exposed to microwave treatment under different microwave power ranging from 300 W to 900 W and exposure time (1, 1.5 and 2 min) and then dried in convective dryer at 60°C to study their effect on microwave assisted convective drying characteristics. Drying time, average drying rate, effective moisture diffusivity, activation energy and rehydration ratio were various factors studied. Increased in microwave power and exposure time increased drying rate and decreased the drying time. The whole drying took place in falling rate period only. Midilli et al. model was found to describe the drying behaviour of elephant foot yam most precisely (highest R = 0.9996; least RMSE = 0.0051). The effective moisture diffusivity values ranges from 4.2 × 10 to 1.1× 10 m/s and activation energy from 3.14 to 4.48 W/g. From storage study and sensory evaluation with quality in terms of protein, total sugar, ash ...

International Journal of Current Microbiology and Applied Sciences, 2018

Journal of Engineering Research and Studies E- …

The explosive popularization of personal computers during the last decade, along with the appeara... more The explosive popularization of personal computers during the last decade, along with the appearance of the World Wide Web and high-level programming techniques, has opened many new and exciting opportunities in the field of education. Instructional modules using Internet-assisted technologies may be used alone or as supplements to lecture materials to enhance learning. With careful preparation, including incorporation of features that have been used for decades in traditional teaching, multimedia technologies may contribute significantly to teaching and learning. The use of text, self-quizzes, illustrations, animated figures, and spreadsheet calculations are some of the features that can enhance instructional units for delivery on the Internet.