Navneet Kumar | Anand Agricultural University (original) (raw)

Books by Navneet Kumar

It covers basic unit operations like cleaning , grading, milling, drying, wheat processing, paddy... more It covers basic unit operations like cleaning , grading, milling, drying, wheat processing, paddy processing, souabean processing, pulse milling and bioproducts utilization etc.

An introductory book especially designed for graduates in agricultural sciences

Papers by Navneet Kumar

Food Science and Technology International, 2011

Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace d... more Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace drying was performed in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at the air velocity of 0.5, 0.7 and 1.0 m/s at air temperatures from 60 to 75 °C. It was observed that whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. Mathematical models were tested to fit drying data of carrot pomace. The best fit model was observed on the basis of R2, Chi-square and RMSE values. R2 values for all the selected models were above 0.9783. The average values of effective diffusivity ranged from 2.61 × 10−9 to 3.64 × 10−9 m2/s.

International Journal of Food Engineering, 2012

The purpose of the present work was to study the effect of guava pomace and pulse powder incorpor... more The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with pulse powder-rice flour blend at different combinations based on Central Composite Rotatable Design (CCRD). The independent variables were moisture content (17 – 21%), temperature (115 – 135°C), screw speed (230 – 270rpm), and varying proportion of rice, pulse and guava pomace. Higher feed moisture content resulted in extrudates with a higher density, lower expansion, higher water absorption index, lower water soluble index, and higher hardness. Higher barrel temperature resulted in reduced density, increased expansion, and water solubility index. Addition of guava pomace resulted in increase in water absorption index, hardness and decreased bulk density, expansion and water solubility index. The study suggested the guava pomace may be ...

Journal of Pure and Applied Science and Technology Vol, Jul 1, 2011

Carrot is the excellent source of â carotene and other vitamins. The carrot is utilized as raw, c... more Carrot is the excellent source of â carotene and other vitamins. The carrot is utilized as raw, cooked vegetable, sweet meats or as juice and beverages. Carrot pomace is the by-product of carrot juice extraction process. The carrot pomace was dried in hot air oven at 65 C and then grinded to pass through 2 mm sieve. Dried carrot pomace was added in different proportions (0–9%) to fine wheat flour, shortening, sugar and water. The formulation was baked at 175 C for 12 min. in the gas oven with air circulation. The moisture content of ...

2.1 Drying studies on carrot and other vegetables 12 2.2 Modelling of thin layer drying of vegeta... more 2.1 Drying studies on carrot and other vegetables 12 2.2 Modelling of thin layer drying of vegetables 18 2.3 Raw material for extrusion studies 31 2.3. 1 Carrot byproducts utilization 31 2.3. 2 Pigeon pea 34 2.3. 2.1 Pigeon pea milling 35 2.3. 2.2 Byproduct of pigeon pea 36 2.3. 3 Rice 37

Journal of Food Processing …, 2012

International Journal of Postharvest …, 2012

British Food Journal, Jan 1, 2012

Purpose–The utilisation of food waste/by-products helps to increase produce recovery and enhances... more Purpose–The utilisation of food waste/by-products helps to increase produce recovery and enhances nutrition in low-cost food without any appreciable increase in product cost. The storage behaviour of the product must be studied before commercialisation of the product. This paper aims to focus on this process. Design/methodology/approach–Extrudates (25? g) prepared under optimised conditions of proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were sealed using a ...

Buns are basically small sized wheat based bread, which are very popular due to its small shape a... more Buns are basically small sized wheat based bread, which are very popular due to its small shape and complete consumption at one time. The buns are generally used as burgers and other fast food items. The buns do not possess a good quantity of vitamins and dietary fiber. Hence, studies were conducted to develop carrot pomace and fine wheat flour based buns. Product development was done by conventional method utilizing carrot pomace in the different proportions of (0, 2.5, 5, 7.5 and 10%). All the ingredients were mixed to obtain good consistency dough, later on these were baked in hot air-oven at 177±20C for up to 40 minutes to a golden brown Colour. It was observed that the expansion, water solubility and absorption index decreased with the increase in pomace proportion, whereas bulk density and moisture content increased with the increase in pomace proportion. It was further noted that the expansion, water solubility and absorption index and bulk density were having significant correlation to the pomace proportion (p<0.05). The buns prepared with carrot pomace at 2.5% levels, showed a very good result in sensory evaluation. The product was recommended for production of carrot buns.

The purpose of the present work was to study the effect of guava pomace and pulse powder incorpor... more The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with pulse powder-rice flour blend at different combinations based on Central Composite Rotatable Design (CCRD). The independent variables were moisture content (17 – 21%), temperature (115 – 135°C), screw speed (230 – 270rpm), and varying proportion of rice, pulse and guava pomace. Higher feed moisture content resulted in extrudates with a higher density, lower expansion, higher water absorption index, lower water soluble index, and higher hardness. Higher barrel temperature resulted in reduced density, increased expansion, and water solubility index. Addition of guava pomace resulted in increase in water absorption index, hardness and decreased bulk density, expansion and water solubility index. The study suggested the guava pomace may be utilized up to the level of 10% to in Ready to Eat Snacks.

Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace d... more Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace drying was performed in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at the air velocity of 0.5, 0.7 and 1.0 m/s at air temperatures from 60 to 75 °C. It was observed that whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. Mathematical models were tested to fit drying data of carrot pomace. The best fit model was observed on the basis of R 2, Chi-square and RMSE values. R 2 values for all the selected models were above 0.9783. The average values of effective diffusivity ranged from 2.61 × 10−9 to 3.64 × 10−9 m2/s.

Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forc... more Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at 60, 65, 70 & 75 °C and at an air velocity of 0.7 m/s. Mathematical models were tested to fit drying data of carrot pomace. The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. The average values of effective diffusivity ranged from 2.74 × 10−9 to 4.64 × 10−9 m2/s for drying carrot pomace. The activation energy value was 23.05 kJ/mol for the whole falling rate period.

Carrot is the excellent source of â carotene and other vitamins. The carrot is utilized as raw, c... more Carrot is the excellent source of â carotene and other vitamins. The carrot is
utilized as raw, cooked vegetable, sweet meats or as juice and beverages. Carrot
pomace is the by-product of carrot juice extraction process. The carrot pomace
was dried in hot air oven at 65°C and then grinded to pass through 2 mm sieve.
Dried carrot pomace was added in different proportions (0 –9%) to fine wheat
flour, shortening, sugar and water. The formulation was baked at 175 °C for 12
min. in the gas oven with air circulation. The moisture content of cookies was
measured using hot air oven method. The hardness was measured using a texture
analyzer (TA-XT2) with the cutting probe in compression mode. The colour of
both the sides of cookies was measured using a Hunter’s lab color analyzer. The
sensory characteristics for colour, taste, aroma and texture were analyzed using
Hedonic rating test by ten panelists. It was observed that moisture content varied
from 4.03 to 4.79% with an average moisture content of 4.41%. The average
L*, a*, b* values ranged from 51.535 to 61.206, 11.205 to 15.595, 31.65 to 35.27
with average values of 55.3275, 13.84625 and 34.18375 respectively. Maximum
change was observed in L* value followed by a* and b* with respect to control
sample. The hardness was ranged from 41.047 to 116.1N with an average value of
81.499N. It was further observed that moisture content, hardness and L*, a* values
increased with the increase in proportion of carrot pomace in cookies, whereas
no pattern of change was observed in b* value with change in proportion of carrot
pomace. Sensory score of all the cookies ranged from fair to very good; whereas
the cookies with 6% dried carrot pomace proportion got the highest score. The
study indicated that the carrot pomace could be incorporated into ready-to-eat
bakery cookies up to the level of 6% as a source of vitamins and dietary fiber.

International Journal of Food …, Jan 1, 2010

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulati... more Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

African Journal of Food …, Jan 1, 2010

Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse po... more Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse powder
(CPPP) mixture having equal ratio. The formulation was extruded at different moisture content (17 -
21%), screw speed (270 - 310 rpm) and die temperature (110 - 130°C). The lateral expansion, bulk
density, water absorption index, water solubility index, hardness and sensory characteristics were
measured as responses. Significant regression models were established with the coefficient of
determination, R2 greater than 0.72. The results indicated that CPPP proportion and moisture content
significantly influenced (P < 0.10) lateral expansion; temperature for water absorption index; screw
speed and temperature for hardness and screw speed for sensory score. The compromised optimum
condition obtained by numerical integration for development of extrudates were: CPPP mixture of
16.5% in rice flour, moisture content 19.23%, screw speed 310 rpm and die temperature 110°C. Sensory
evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto
the level of 8.25%

It covers basic unit operations like cleaning , grading, milling, drying, wheat processing, paddy... more It covers basic unit operations like cleaning , grading, milling, drying, wheat processing, paddy processing, souabean processing, pulse milling and bioproducts utilization etc.

An introductory book especially designed for graduates in agricultural sciences

Food Science and Technology International, 2011

Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace d... more Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace drying was performed in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at the air velocity of 0.5, 0.7 and 1.0 m/s at air temperatures from 60 to 75 °C. It was observed that whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. Mathematical models were tested to fit drying data of carrot pomace. The best fit model was observed on the basis of R2, Chi-square and RMSE values. R2 values for all the selected models were above 0.9783. The average values of effective diffusivity ranged from 2.61 × 10−9 to 3.64 × 10−9 m2/s.

International Journal of Food Engineering, 2012

The purpose of the present work was to study the effect of guava pomace and pulse powder incorpor... more The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with pulse powder-rice flour blend at different combinations based on Central Composite Rotatable Design (CCRD). The independent variables were moisture content (17 – 21%), temperature (115 – 135°C), screw speed (230 – 270rpm), and varying proportion of rice, pulse and guava pomace. Higher feed moisture content resulted in extrudates with a higher density, lower expansion, higher water absorption index, lower water soluble index, and higher hardness. Higher barrel temperature resulted in reduced density, increased expansion, and water solubility index. Addition of guava pomace resulted in increase in water absorption index, hardness and decreased bulk density, expansion and water solubility index. The study suggested the guava pomace may be ...

Journal of Pure and Applied Science and Technology Vol, Jul 1, 2011

Carrot is the excellent source of â carotene and other vitamins. The carrot is utilized as raw, c... more Carrot is the excellent source of â carotene and other vitamins. The carrot is utilized as raw, cooked vegetable, sweet meats or as juice and beverages. Carrot pomace is the by-product of carrot juice extraction process. The carrot pomace was dried in hot air oven at 65 C and then grinded to pass through 2 mm sieve. Dried carrot pomace was added in different proportions (0–9%) to fine wheat flour, shortening, sugar and water. The formulation was baked at 175 C for 12 min. in the gas oven with air circulation. The moisture content of ...

2.1 Drying studies on carrot and other vegetables 12 2.2 Modelling of thin layer drying of vegeta... more 2.1 Drying studies on carrot and other vegetables 12 2.2 Modelling of thin layer drying of vegetables 18 2.3 Raw material for extrusion studies 31 2.3. 1 Carrot byproducts utilization 31 2.3. 2 Pigeon pea 34 2.3. 2.1 Pigeon pea milling 35 2.3. 2.2 Byproduct of pigeon pea 36 2.3. 3 Rice 37

Journal of Food Processing …, 2012

International Journal of Postharvest …, 2012

British Food Journal, Jan 1, 2012

Purpose–The utilisation of food waste/by-products helps to increase produce recovery and enhances... more Purpose–The utilisation of food waste/by-products helps to increase produce recovery and enhances nutrition in low-cost food without any appreciable increase in product cost. The storage behaviour of the product must be studied before commercialisation of the product. This paper aims to focus on this process. Design/methodology/approach–Extrudates (25? g) prepared under optimised conditions of proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were sealed using a ...

Buns are basically small sized wheat based bread, which are very popular due to its small shape a... more Buns are basically small sized wheat based bread, which are very popular due to its small shape and complete consumption at one time. The buns are generally used as burgers and other fast food items. The buns do not possess a good quantity of vitamins and dietary fiber. Hence, studies were conducted to develop carrot pomace and fine wheat flour based buns. Product development was done by conventional method utilizing carrot pomace in the different proportions of (0, 2.5, 5, 7.5 and 10%). All the ingredients were mixed to obtain good consistency dough, later on these were baked in hot air-oven at 177±20C for up to 40 minutes to a golden brown Colour. It was observed that the expansion, water solubility and absorption index decreased with the increase in pomace proportion, whereas bulk density and moisture content increased with the increase in pomace proportion. It was further noted that the expansion, water solubility and absorption index and bulk density were having significant correlation to the pomace proportion (p<0.05). The buns prepared with carrot pomace at 2.5% levels, showed a very good result in sensory evaluation. The product was recommended for production of carrot buns.

The purpose of the present work was to study the effect of guava pomace and pulse powder incorpor... more The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with pulse powder-rice flour blend at different combinations based on Central Composite Rotatable Design (CCRD). The independent variables were moisture content (17 – 21%), temperature (115 – 135°C), screw speed (230 – 270rpm), and varying proportion of rice, pulse and guava pomace. Higher feed moisture content resulted in extrudates with a higher density, lower expansion, higher water absorption index, lower water soluble index, and higher hardness. Higher barrel temperature resulted in reduced density, increased expansion, and water solubility index. Addition of guava pomace resulted in increase in water absorption index, hardness and decreased bulk density, expansion and water solubility index. The study suggested the guava pomace may be utilized up to the level of 10% to in Ready to Eat Snacks.

Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace d... more Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace drying was performed in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at the air velocity of 0.5, 0.7 and 1.0 m/s at air temperatures from 60 to 75 °C. It was observed that whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. Mathematical models were tested to fit drying data of carrot pomace. The best fit model was observed on the basis of R 2, Chi-square and RMSE values. R 2 values for all the selected models were above 0.9783. The average values of effective diffusivity ranged from 2.61 × 10−9 to 3.64 × 10−9 m2/s.

Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forc... more Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at 60, 65, 70 & 75 °C and at an air velocity of 0.7 m/s. Mathematical models were tested to fit drying data of carrot pomace. The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. The average values of effective diffusivity ranged from 2.74 × 10−9 to 4.64 × 10−9 m2/s for drying carrot pomace. The activation energy value was 23.05 kJ/mol for the whole falling rate period.

Carrot is the excellent source of â carotene and other vitamins. The carrot is utilized as raw, c... more Carrot is the excellent source of â carotene and other vitamins. The carrot is
utilized as raw, cooked vegetable, sweet meats or as juice and beverages. Carrot
pomace is the by-product of carrot juice extraction process. The carrot pomace
was dried in hot air oven at 65°C and then grinded to pass through 2 mm sieve.
Dried carrot pomace was added in different proportions (0 –9%) to fine wheat
flour, shortening, sugar and water. The formulation was baked at 175 °C for 12
min. in the gas oven with air circulation. The moisture content of cookies was
measured using hot air oven method. The hardness was measured using a texture
analyzer (TA-XT2) with the cutting probe in compression mode. The colour of
both the sides of cookies was measured using a Hunter’s lab color analyzer. The
sensory characteristics for colour, taste, aroma and texture were analyzed using
Hedonic rating test by ten panelists. It was observed that moisture content varied
from 4.03 to 4.79% with an average moisture content of 4.41%. The average
L*, a*, b* values ranged from 51.535 to 61.206, 11.205 to 15.595, 31.65 to 35.27
with average values of 55.3275, 13.84625 and 34.18375 respectively. Maximum
change was observed in L* value followed by a* and b* with respect to control
sample. The hardness was ranged from 41.047 to 116.1N with an average value of
81.499N. It was further observed that moisture content, hardness and L*, a* values
increased with the increase in proportion of carrot pomace in cookies, whereas
no pattern of change was observed in b* value with change in proportion of carrot
pomace. Sensory score of all the cookies ranged from fair to very good; whereas
the cookies with 6% dried carrot pomace proportion got the highest score. The
study indicated that the carrot pomace could be incorporated into ready-to-eat
bakery cookies up to the level of 6% as a source of vitamins and dietary fiber.

International Journal of Food …, Jan 1, 2010

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulati... more Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

African Journal of Food …, Jan 1, 2010

Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse po... more Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse powder
(CPPP) mixture having equal ratio. The formulation was extruded at different moisture content (17 -
21%), screw speed (270 - 310 rpm) and die temperature (110 - 130°C). The lateral expansion, bulk
density, water absorption index, water solubility index, hardness and sensory characteristics were
measured as responses. Significant regression models were established with the coefficient of
determination, R2 greater than 0.72. The results indicated that CPPP proportion and moisture content
significantly influenced (P < 0.10) lateral expansion; temperature for water absorption index; screw
speed and temperature for hardness and screw speed for sensory score. The compromised optimum
condition obtained by numerical integration for development of extrudates were: CPPP mixture of
16.5% in rice flour, moisture content 19.23%, screw speed 310 rpm and die temperature 110°C. Sensory
evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto
the level of 8.25%