Roy Sutar | Anand Agricultural University (original) (raw)

Papers by Roy Sutar

Agricultural Research Journal

Proper post harvest management of any perishable maximizes its shelflife. Precooling and storage ... more Proper post harvest management of any perishable maximizes its shelflife. Precooling and storage are two major areas, which can contribute to a great extent in increasing the shelflife of banana. An attempt has been made to find out ideal package of post harvest handling of banana which maximizes its shelflife. Different precooling treatments(forced air cooling, hydro-cooling, dipping each at 5,8,10 deg.C), wax and control treatments were tried. Three storage environments viz. ambient condition (30 ± 3 deg.C), zero energy cool chamber (25 ± 10 deg.C at 90 – 95 % RH), and cold storage (13.5 ± 0.5 deg.C, at 85-90 % RH) were evaluated. Results clearly shown that wax treatment was better for banana aimed at room storage as well as evaporative storage and was at par with precooling treatments for banana aimed at cold storage. However, deciding factor is cost of waxing or precooling v/s shelflife extension benefits in case of different combinations of precooling methods, waxing and storag...

Knowledge of physical and mechanical properties of pigeon pea grains are necessary for the design... more Knowledge of physical and mechanical properties of pigeon pea grains are necessary for the design of equipments to handle, transport, process and store the crop. The moisture content of pigeon pea is different at the harvest than at milling or storage; thus affecting different physical and mechanical properties of the pigeon pea. The physical properties of pigeon pea i.e. length, width, thickness, bulk density, particle density, porosity, surface area, volume, angle of repose and hardness have been evaluated as a function of grain moisture content varying from 6.2 to 30.2 % (wb). The length, width, thickness, grain surface area, volume and angle of repose increased non-linearly from 5.37 to 6.24 mm, 4.97 to 5.67 mm, 4.06 to 4.60 mm, 33.73 to 45.22 mm 2 , 322.68 to 556.07 mm 3 , and 22.7° to 50.45°, respectively, while bulk density, particle density, hardness and sphericity decreased nonlinearly from 1032.49 to 835.35 kg/m 3 , 1398.09 to 1242.85 kg/m 3 , 484.22 to 10.27 N and 0.89 to 0.87, respectively when moisture content was increased from 6 to 30 % (wb).

International Journal of Food Studies, 2013

Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destr... more Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases in human when consumed over a certain concentration. The toxicological effects of synthetic food antioxidants have been the focus of controversy in recent years. There is scope to use natural antioxidants, present in many components of food and plant sources, as a preservative. In this review different synthetic and natural antioxidants present in various foods, reactions with food and the biological system, extraction techniques and their pitfalls as well as legal implication are discussed.

Energy Conversion and Management, 1994

A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled ... more A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions. Green matured banana fruits treated with 100 ppm ethylene were stored at 15+1°C and 30+2°C, for different storage periods to study the physical, biochemical and textural changes associated with the ripening process. Ethylene treated bananas ripened at low temperature (15+1°C), had a firmer pulp, while those stored at higher temperature (30+2°C) had softer pulp. Total soluble solids, reducing sugars, total sugars, pulp to peel ratio and weight loss increased significantly, while acidity and firmness/hardness decreased with increase in the storage temperature and days. Higher temperature and longer storage time resulted in lower shelf life of the fruits.

American Journal of Agricultural and Biological Sciences, 2013

The halogen drying characteristics of strawberry (Fragaria ananassa Duch) slices were investigate... more The halogen drying characteristics of strawberry (Fragaria ananassa Duch) slices were investigated. Drying experiments were carried out a three different drying temperatures (60, 70 and 80°C). The effect of drying temperature on the drying rate, drying coefficient, efficiency, effective diffusivity of the strawberry and antioxidant activity were evaluated. The best model for describing the halogen drying process was chosen by fitting nine commonly used drying models. The effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick's diffusion equation. The results showed that increasing drying temperature accelerate the halogen drying process. As well as, increasing of drying rate, drying rate constant, drying coefficient and effective diffusivity. All drying experiments had only falling rate period. The goodness of fit tests indicated that the proposed modified page model gave the best fit to experimental results at 70 and 80°C, but page model gave the best fit to experiment results at temperature of 60°C. The effective diffusivity varied from 7.53×10 −9-2.52×10 −8 m 2 /sec. Effective diffusivity was satisfactorily by an Arrhenius type relationship with activation energy with in 60-80°C temperature range. The ability of reducing power of the ferrous ion can taken as an indicator for the ability or antioxidant power for strawberry extracted.

Food and Bioprocess Technology, 2013

ABSTRACT Microwavable products are gaining worldwide acceptance as convenience foods, where hygie... more ABSTRACT Microwavable products are gaining worldwide acceptance as convenience foods, where hygiene can be maintained when processed in small quantities at the domestic level. One such ready to eat products are puffed or popped starchy grains like corn, rice, sorghum, etc. Owing to its high starch content, rice has high expandability, and the puffed rice produce thence has better digestibility. Considering these aspects, an attempt was made to produce puffed rice in a domestic convective–microwave oven. Puffing characteristics were studied for Gurjari variety of rice at 14 % (wb) moisture content for different preheating temperatures of the glass base plate (180, 200, and 220 °C), microwave power level (300, 600, and 900 W), and residence time (10–100 s), from which the range of residence time was selected for the optimization study. It was found that the puffing of rice was better at higher power level and preheating temperature of the base plate, and puffing started only after certain residence time. Further study was carried out to optimize the process parameters by using response surface methodology, for a Box–Behnken design at three levels for four parameters, i.e., moisture content (12, 14, and 16 % wb), preheating temperature of the base plate (180, 200, and 220 °C), microwave power level (300, 600, and 900 W), and residence time (50, 60, and 70 s). The optimized conditions were found to be 14 % (wb), 220 °C, 900 W, and 60 s. The second-order polynomial model was validated by conducting three trials at the optimized point and found to be agreeing with the predicted values.

Indian Journal of Horticulture, 2022

Energy, 1996

We have analysed the performance of a greenhouse suitable for use in the summer season when the t... more We have analysed the performance of a greenhouse suitable for use in the summer season when the temperature inside the greenhouse may have to be reduced for optimum plant growth. Cooling was achieved by integrating the earth via an air tunnel with the greenhouse in a forced-circulation mode. This technique also reduces irrigation requirements. The selection of optimum design parameters is described.

Energy and Buildings, 1998

Energy Conversion and Management, 1998

International Journal of Solar Energy, 1995

ABSTRACT In this technical note, an attempt has been made to develop an analytical expression for... more ABSTRACT In this technical note, an attempt has been made to develop an analytical expression for an instantaneous thermal loss efficiency factor for a summer greenhouse. The analysis is based on energy balance equations for each component of the greenhouse in a steady state condition. Effect of design and climatic parameters have also been taken into account. An ideal condition has been achieved analytically, for a best summer greenhouse. The nature of characteristic curve obtained by the present model has been compared with the experimental results obtained by others.

Energy and Buildings, 1995

An analytical study of a controlled-environment agricultural system for the hot and dry climate o... more An analytical study of a controlled-environment agricultural system for the hot and dry climate of Delhi has been carried out in terms of design parameters to provide favourable environmental conditions for the optimal growth of plants. The effect of water flow over the greenhouse has also been incorporated in the thermal analysis. It is observed, analytically and numerically, that the flowrate of the water should be large to achieve minimum thermal flux into the controlled-environment agricultural system.

International Journal of Solar Energy, 1995

ABSTRACT In this technical note, an attempt has been made to develop an analytical expression for... more ABSTRACT In this technical note, an attempt has been made to develop an analytical expression for an instantaneous thermal loss efficiency factor for a summer greenhouse. The analysis is based on energy balance equations for each component of the greenhouse in a steady state condition. Effect of design and climatic parameters have also been taken into account. An ideal condition has been achieved analytically, for a best summer greenhouse. The nature of characteristic curve obtained by the present model has been compared with the experimental results obtained by others.

Agricultural Research Journal

Proper post harvest management of any perishable maximizes its shelflife. Precooling and storage ... more Proper post harvest management of any perishable maximizes its shelflife. Precooling and storage are two major areas, which can contribute to a great extent in increasing the shelflife of banana. An attempt has been made to find out ideal package of post harvest handling of banana which maximizes its shelflife. Different precooling treatments(forced air cooling, hydro-cooling, dipping each at 5,8,10 deg.C), wax and control treatments were tried. Three storage environments viz. ambient condition (30 ± 3 deg.C), zero energy cool chamber (25 ± 10 deg.C at 90 – 95 % RH), and cold storage (13.5 ± 0.5 deg.C, at 85-90 % RH) were evaluated. Results clearly shown that wax treatment was better for banana aimed at room storage as well as evaporative storage and was at par with precooling treatments for banana aimed at cold storage. However, deciding factor is cost of waxing or precooling v/s shelflife extension benefits in case of different combinations of precooling methods, waxing and storag...

Knowledge of physical and mechanical properties of pigeon pea grains are necessary for the design... more Knowledge of physical and mechanical properties of pigeon pea grains are necessary for the design of equipments to handle, transport, process and store the crop. The moisture content of pigeon pea is different at the harvest than at milling or storage; thus affecting different physical and mechanical properties of the pigeon pea. The physical properties of pigeon pea i.e. length, width, thickness, bulk density, particle density, porosity, surface area, volume, angle of repose and hardness have been evaluated as a function of grain moisture content varying from 6.2 to 30.2 % (wb). The length, width, thickness, grain surface area, volume and angle of repose increased non-linearly from 5.37 to 6.24 mm, 4.97 to 5.67 mm, 4.06 to 4.60 mm, 33.73 to 45.22 mm 2 , 322.68 to 556.07 mm 3 , and 22.7° to 50.45°, respectively, while bulk density, particle density, hardness and sphericity decreased nonlinearly from 1032.49 to 835.35 kg/m 3 , 1398.09 to 1242.85 kg/m 3 , 484.22 to 10.27 N and 0.89 to 0.87, respectively when moisture content was increased from 6 to 30 % (wb).

International Journal of Food Studies, 2013

Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destr... more Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases in human when consumed over a certain concentration. The toxicological effects of synthetic food antioxidants have been the focus of controversy in recent years. There is scope to use natural antioxidants, present in many components of food and plant sources, as a preservative. In this review different synthetic and natural antioxidants present in various foods, reactions with food and the biological system, extraction techniques and their pitfalls as well as legal implication are discussed.

Energy Conversion and Management, 1994

A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled ... more A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions. Green matured banana fruits treated with 100 ppm ethylene were stored at 15+1°C and 30+2°C, for different storage periods to study the physical, biochemical and textural changes associated with the ripening process. Ethylene treated bananas ripened at low temperature (15+1°C), had a firmer pulp, while those stored at higher temperature (30+2°C) had softer pulp. Total soluble solids, reducing sugars, total sugars, pulp to peel ratio and weight loss increased significantly, while acidity and firmness/hardness decreased with increase in the storage temperature and days. Higher temperature and longer storage time resulted in lower shelf life of the fruits.

American Journal of Agricultural and Biological Sciences, 2013

The halogen drying characteristics of strawberry (Fragaria ananassa Duch) slices were investigate... more The halogen drying characteristics of strawberry (Fragaria ananassa Duch) slices were investigated. Drying experiments were carried out a three different drying temperatures (60, 70 and 80°C). The effect of drying temperature on the drying rate, drying coefficient, efficiency, effective diffusivity of the strawberry and antioxidant activity were evaluated. The best model for describing the halogen drying process was chosen by fitting nine commonly used drying models. The effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick's diffusion equation. The results showed that increasing drying temperature accelerate the halogen drying process. As well as, increasing of drying rate, drying rate constant, drying coefficient and effective diffusivity. All drying experiments had only falling rate period. The goodness of fit tests indicated that the proposed modified page model gave the best fit to experimental results at 70 and 80°C, but page model gave the best fit to experiment results at temperature of 60°C. The effective diffusivity varied from 7.53×10 −9-2.52×10 −8 m 2 /sec. Effective diffusivity was satisfactorily by an Arrhenius type relationship with activation energy with in 60-80°C temperature range. The ability of reducing power of the ferrous ion can taken as an indicator for the ability or antioxidant power for strawberry extracted.

Food and Bioprocess Technology, 2013

ABSTRACT Microwavable products are gaining worldwide acceptance as convenience foods, where hygie... more ABSTRACT Microwavable products are gaining worldwide acceptance as convenience foods, where hygiene can be maintained when processed in small quantities at the domestic level. One such ready to eat products are puffed or popped starchy grains like corn, rice, sorghum, etc. Owing to its high starch content, rice has high expandability, and the puffed rice produce thence has better digestibility. Considering these aspects, an attempt was made to produce puffed rice in a domestic convective–microwave oven. Puffing characteristics were studied for Gurjari variety of rice at 14 % (wb) moisture content for different preheating temperatures of the glass base plate (180, 200, and 220 °C), microwave power level (300, 600, and 900 W), and residence time (10–100 s), from which the range of residence time was selected for the optimization study. It was found that the puffing of rice was better at higher power level and preheating temperature of the base plate, and puffing started only after certain residence time. Further study was carried out to optimize the process parameters by using response surface methodology, for a Box–Behnken design at three levels for four parameters, i.e., moisture content (12, 14, and 16 % wb), preheating temperature of the base plate (180, 200, and 220 °C), microwave power level (300, 600, and 900 W), and residence time (50, 60, and 70 s). The optimized conditions were found to be 14 % (wb), 220 °C, 900 W, and 60 s. The second-order polynomial model was validated by conducting three trials at the optimized point and found to be agreeing with the predicted values.

Indian Journal of Horticulture, 2022

Energy, 1996

We have analysed the performance of a greenhouse suitable for use in the summer season when the t... more We have analysed the performance of a greenhouse suitable for use in the summer season when the temperature inside the greenhouse may have to be reduced for optimum plant growth. Cooling was achieved by integrating the earth via an air tunnel with the greenhouse in a forced-circulation mode. This technique also reduces irrigation requirements. The selection of optimum design parameters is described.

Energy and Buildings, 1998

Energy Conversion and Management, 1998

International Journal of Solar Energy, 1995

ABSTRACT In this technical note, an attempt has been made to develop an analytical expression for... more ABSTRACT In this technical note, an attempt has been made to develop an analytical expression for an instantaneous thermal loss efficiency factor for a summer greenhouse. The analysis is based on energy balance equations for each component of the greenhouse in a steady state condition. Effect of design and climatic parameters have also been taken into account. An ideal condition has been achieved analytically, for a best summer greenhouse. The nature of characteristic curve obtained by the present model has been compared with the experimental results obtained by others.

Energy and Buildings, 1995

An analytical study of a controlled-environment agricultural system for the hot and dry climate o... more An analytical study of a controlled-environment agricultural system for the hot and dry climate of Delhi has been carried out in terms of design parameters to provide favourable environmental conditions for the optimal growth of plants. The effect of water flow over the greenhouse has also been incorporated in the thermal analysis. It is observed, analytically and numerically, that the flowrate of the water should be large to achieve minimum thermal flux into the controlled-environment agricultural system.

International Journal of Solar Energy, 1995

ABSTRACT In this technical note, an attempt has been made to develop an analytical expression for... more ABSTRACT In this technical note, an attempt has been made to develop an analytical expression for an instantaneous thermal loss efficiency factor for a summer greenhouse. The analysis is based on energy balance equations for each component of the greenhouse in a steady state condition. Effect of design and climatic parameters have also been taken into account. An ideal condition has been achieved analytically, for a best summer greenhouse. The nature of characteristic curve obtained by the present model has been compared with the experimental results obtained by others.