Avinash Kakade | Marathwada Agricultural University, Parbhani (original) (raw)

Papers by Avinash Kakade

International Journal of Agriculture, Environment and Biotechnology, 2015

International Journal of Current Microbiology and Applied Sciences

International Agrophysics, 2013

Some physical and germination properties of bitter gourd seed were determined in a moisture conte... more Some physical and germination properties of bitter gourd seed were determined in a moisture content range of 9.3-32.1% d.b. For this moisture, the average length, width, and thickness of seed increased by 3.68, 4.07, and 4.56%, respectively. The geometric properties increased with increasing moisture content. The bulk density and rupture force decreased while thousand seed mass, true density, porosity, terminal velocity and static coefficient of friction increased with increasing moisture content. At all moisture contents, the maximum friction was offered by rubber, followed by plywood, aluminum, and galvanized iron surface. The seed germination duration, seedling emergence percentage, and germination index values gave the best results at the 19.9% moisture content, whereas fresh seedling mass was not affected by different moisture contents.

In this paper, the mechanical properties such as brust strength, toughness, displacement were det... more In this paper, the mechanical properties such as brust strength, toughness, displacement were determined for spinach of the local variety. These properties are necessary in the processing and transportation, separating and packing. The results showed that on six different packaging materials, namely plastic punnet, bamboo basket, plastic net bag, LDPE bag, polyethylene bag, LDPE wrapping, Mechanical properties was increased with the increasing in spinach storage time. Maximum burst strength (3.815 N) and displacement (5.280 mm) were found, in spinach packed in bamboo basket and toughness (6.704 N.sec) was found to be maximum in spinach packed in plastic net bag in ambient storage, while in cold storage Maximum burst strength (4.354 N) and displacement (5.096 mm) were found, in spinach packed in LDPE bag and toughness (11.366 N.sec) was found to be maximum in spinach packed in plastic punnet.

Soybean is an excellent source of protein and fat. However, beany flavour, indigestible component... more Soybean is an excellent source of protein and fat. However, beany flavour, indigestible components and anti-nutritional factors present in soybean pose obstacles in utilization of soybean. Soyapaneer one of the most nutritional products can be prepared from soymilk. Soypaneer contain 14 per cent proteins, 3.6 % fats and about 72 per cent moisture content. Milk paneer, though it is popular, but it is expensive costing Rs.300/kg. Hence it is out of economy to reach the majority of Indian people. In this context soypaneer is an appropriate alternative to milk paneer. Cost of soypaneer is only one third of milk paneer (Rs.100/kg) and gives all nutritional advantages and psychological satisfaction of eating cow milk paneer dish. Groundnut milk is good source of protein. Fortification of soypaneer with groundnut milk may produce best quality of paneer with improved texture and taste. Soya-groundnut paneer is one of the most nutritional products, which can be prepared from different proportions of soymilk and groundnut milk. In the present investigation, soy- groundnut paneer was prepared from different proportions of soymilk and groundnut milk. Further prepared soy-groundnut paneeer were evaluated for its proximate composition, textural characteristics and organoleptic properties. Soypaneer fortified with 10% groundnut milk improved taste soy-groundnut paneer and reduced typical beany flavour of soypaneer. The soy-groundnut paneer prepared from 90:10 proportion of soymilk and groundnut milk produced maximum yield and best quality attributes in terms of proximate composition, textural characteristics and organoleptic properties as compared to other proportions of soymilk and groundnut milk

The food service industry is faced with challenges related to cost, food quality, and safety. How... more The food service industry is faced with challenges related to cost, food quality, and safety. However, these critical issues cannot be addressed without technological support. In experiment I, 33 fresh cantaloupes were washed and cut into 2-cm^ cubes and then vacuum-packaged. Each sample was frozen in a blast freezer (BF), or frozen with a high-speed immersion system (HS). Fresh samples were prepared 2 hrs before serving.

The aim of this Ph.D. thesis is to contribute to the improvement of the quality of meals prepared... more The aim of this Ph.D. thesis is to contribute to the improvement of the quality of meals prepared in institutional foodservice.

Te den, oh Dios, gracias los pueblos, todos los pueblos te den gracias Salmo 67 Una Etapa Más, Ho... more Te den, oh Dios, gracias los pueblos, todos los pueblos te den gracias Salmo 67 Una Etapa Más, Hoy tu mente y corazón ven realizado un proyecto, un sueño. Interminables días de esfuerzo que siempre lograste vencer, nada te hizo claudicar. Todos los que te queremos cada día te admiramos mas. Nunca estas lejos de nosotros. Ahora, tienes en tus manos un futuro lleno de promesas Que sé vas a lograr.

The present study evaluated the effects of heat-shock treatment (washing in 48°C distilled water ... more The present study evaluated the effects of heat-shock treatment (washing in 48°C distilled water for 5 min) on quality of green asparagus spears stored at 25 or 4°C for 7 days. The results showed that the quality characteristics including toughness, lignin and cellulose contents, and phenylalanine ammonialyase, cinnamyl alcohol dehydrogenase and peroxidase activities were increasing in both heat-shocked and control spears stored at 25°C; however, the heat-shocked spears exhibited lower degrees of increases than control spears. Similar increasing trends but with even smaller magnitudes in these characteristics were obtained from the heat-shocked spears stored at 4°C. Heat-shocked spears stored at 25 or 4°C also demonstrated lesser proliferations of total mesophilic aerobes, Escherichia coli and mold than their respective controls. Thus, a combination of 48°C heat-shock treatment and 4°C cold storage can be used to conserve the quality of stored green asparagus spears.

The domesticated apple (Malus x domestica Borkh.), belonging to the Malus genus of the Rosaceae f... more The domesticated apple (Malus x domestica Borkh.), belonging to the Malus genus of the Rosaceae family, is one of the edible pomaceous fruits. Since it is one of the important commercial fruit crops worldwide, the quality of the fruit is crucial to breeders and farmers as it ultimately determines acceptance of a cultivar for consumption. Fruit quality is also a critical determinant factor that is used to estimate the potential of apples to have a long shelf life.

The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI... more The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI. Carrots are the third most consumed vegetable in Ireland and they are an excellent source of vitamins A and B as well as phytochemicals. Lactic acid bacteria (LAB) are well-known in food for their benefits such as improvement of the nutritional value of food and improvement of the digestion of lactose. Vegetable consumption could be enhanced by promoting a novel snack fermented carrot product that would provide the healthy benefits of vegetables coupled with the benefits of the probiotic lactic acid bacteria. Two varieties of carrots, Amsterdam (baby carrots) and

In this study, the Poisson's ratio of two varieties of Iranian pumpkin seeds and their kernels (n... more In this study, the Poisson's ratio of two varieties of Iranian pumpkin seeds and their kernels (namely Zaria and Gaboor) was determined as a function of moisture content (4%, 7.8%, 14% and 20% d.b.), size (small, medium, large) and loading rate (2, 5, 8 and 10 mm/min). Pumpkin seeds and their kernel were quasi-statically loaded in horizontal and vertical orientations. The results showed that Poisson's ratio of pumpkin seeds and their kernels decreased with increasing moisture content for the varieties under study while it increases with increasing loading rate. Average Poisson's ratio values decreased from 0.347 to 0.267 and from 0.421 to 0.348 when the moisture levels increased from 4% to 20%, for seeds of Zaria and Gaboor varieties, respectively. Poisson's ratio values for corresponding kernels ranged from 0.252 to 0.330 and 0.345 to 0.417. When the loading rate increased from 2 to 10 mm/min, average values of Poisson's ratio increased from 0.272 to 0.420 for seeds and from 0.26 to 0.41 for kernel, respectively. Investigating the effect of size revealed that Poisson's ratio of pumpkin seeds and its kernel increased as the average size of the samples increased. Finally, values of the studied parameters play a key role in minimizing losses during hulling of pumpkin seeds. Therefore, by applying the results of this study, the cost of hulling process is reduced, or the effectiveness of this industry will be increased.

Force and deformation curves of agricultural materials must be provided for the proper design of ... more Force and deformation curves of agricultural materials must be provided for the proper design of harvesting and processing machineries. In this research, the fracture resistance of barley grain was measured in terms of the grain rupture force and energy. In this study, 8 treatments were performed as a randomised complete block design with 10 replications. The barley grains were quasi-statically loaded in horizontal and vertical orientations with the moisture content at four levels: 7.34, 12.11, 16.82, and 21.58% dry basis, and loading rates at two levels: 5 and 10 mm/min. Based on the results obtained, the force required for initiating the grain rupture decreased from 161.97 to 93.94 N, and from 75.37 to 50.16 N, and the energy absorbed at the grain rupture increased from 36.42 to 74.70 mJ and from 27.34 to 62.65 mJ, for horizontal and vertical orientations, respectively, with the increase in the moisture content from 7.34 to 21.58% dry basis. This showed that seeds are more flexible in the horizontal orientation.

International Journal of Agriculture, Environment and Biotechnology, 2015

International Journal of Current Microbiology and Applied Sciences

International Agrophysics, 2013

Some physical and germination properties of bitter gourd seed were determined in a moisture conte... more Some physical and germination properties of bitter gourd seed were determined in a moisture content range of 9.3-32.1% d.b. For this moisture, the average length, width, and thickness of seed increased by 3.68, 4.07, and 4.56%, respectively. The geometric properties increased with increasing moisture content. The bulk density and rupture force decreased while thousand seed mass, true density, porosity, terminal velocity and static coefficient of friction increased with increasing moisture content. At all moisture contents, the maximum friction was offered by rubber, followed by plywood, aluminum, and galvanized iron surface. The seed germination duration, seedling emergence percentage, and germination index values gave the best results at the 19.9% moisture content, whereas fresh seedling mass was not affected by different moisture contents.

In this paper, the mechanical properties such as brust strength, toughness, displacement were det... more In this paper, the mechanical properties such as brust strength, toughness, displacement were determined for spinach of the local variety. These properties are necessary in the processing and transportation, separating and packing. The results showed that on six different packaging materials, namely plastic punnet, bamboo basket, plastic net bag, LDPE bag, polyethylene bag, LDPE wrapping, Mechanical properties was increased with the increasing in spinach storage time. Maximum burst strength (3.815 N) and displacement (5.280 mm) were found, in spinach packed in bamboo basket and toughness (6.704 N.sec) was found to be maximum in spinach packed in plastic net bag in ambient storage, while in cold storage Maximum burst strength (4.354 N) and displacement (5.096 mm) were found, in spinach packed in LDPE bag and toughness (11.366 N.sec) was found to be maximum in spinach packed in plastic punnet.

Soybean is an excellent source of protein and fat. However, beany flavour, indigestible component... more Soybean is an excellent source of protein and fat. However, beany flavour, indigestible components and anti-nutritional factors present in soybean pose obstacles in utilization of soybean. Soyapaneer one of the most nutritional products can be prepared from soymilk. Soypaneer contain 14 per cent proteins, 3.6 % fats and about 72 per cent moisture content. Milk paneer, though it is popular, but it is expensive costing Rs.300/kg. Hence it is out of economy to reach the majority of Indian people. In this context soypaneer is an appropriate alternative to milk paneer. Cost of soypaneer is only one third of milk paneer (Rs.100/kg) and gives all nutritional advantages and psychological satisfaction of eating cow milk paneer dish. Groundnut milk is good source of protein. Fortification of soypaneer with groundnut milk may produce best quality of paneer with improved texture and taste. Soya-groundnut paneer is one of the most nutritional products, which can be prepared from different proportions of soymilk and groundnut milk. In the present investigation, soy- groundnut paneer was prepared from different proportions of soymilk and groundnut milk. Further prepared soy-groundnut paneeer were evaluated for its proximate composition, textural characteristics and organoleptic properties. Soypaneer fortified with 10% groundnut milk improved taste soy-groundnut paneer and reduced typical beany flavour of soypaneer. The soy-groundnut paneer prepared from 90:10 proportion of soymilk and groundnut milk produced maximum yield and best quality attributes in terms of proximate composition, textural characteristics and organoleptic properties as compared to other proportions of soymilk and groundnut milk

The food service industry is faced with challenges related to cost, food quality, and safety. How... more The food service industry is faced with challenges related to cost, food quality, and safety. However, these critical issues cannot be addressed without technological support. In experiment I, 33 fresh cantaloupes were washed and cut into 2-cm^ cubes and then vacuum-packaged. Each sample was frozen in a blast freezer (BF), or frozen with a high-speed immersion system (HS). Fresh samples were prepared 2 hrs before serving.

The aim of this Ph.D. thesis is to contribute to the improvement of the quality of meals prepared... more The aim of this Ph.D. thesis is to contribute to the improvement of the quality of meals prepared in institutional foodservice.

Te den, oh Dios, gracias los pueblos, todos los pueblos te den gracias Salmo 67 Una Etapa Más, Ho... more Te den, oh Dios, gracias los pueblos, todos los pueblos te den gracias Salmo 67 Una Etapa Más, Hoy tu mente y corazón ven realizado un proyecto, un sueño. Interminables días de esfuerzo que siempre lograste vencer, nada te hizo claudicar. Todos los que te queremos cada día te admiramos mas. Nunca estas lejos de nosotros. Ahora, tienes en tus manos un futuro lleno de promesas Que sé vas a lograr.

The present study evaluated the effects of heat-shock treatment (washing in 48°C distilled water ... more The present study evaluated the effects of heat-shock treatment (washing in 48°C distilled water for 5 min) on quality of green asparagus spears stored at 25 or 4°C for 7 days. The results showed that the quality characteristics including toughness, lignin and cellulose contents, and phenylalanine ammonialyase, cinnamyl alcohol dehydrogenase and peroxidase activities were increasing in both heat-shocked and control spears stored at 25°C; however, the heat-shocked spears exhibited lower degrees of increases than control spears. Similar increasing trends but with even smaller magnitudes in these characteristics were obtained from the heat-shocked spears stored at 4°C. Heat-shocked spears stored at 25 or 4°C also demonstrated lesser proliferations of total mesophilic aerobes, Escherichia coli and mold than their respective controls. Thus, a combination of 48°C heat-shock treatment and 4°C cold storage can be used to conserve the quality of stored green asparagus spears.

The domesticated apple (Malus x domestica Borkh.), belonging to the Malus genus of the Rosaceae f... more The domesticated apple (Malus x domestica Borkh.), belonging to the Malus genus of the Rosaceae family, is one of the edible pomaceous fruits. Since it is one of the important commercial fruit crops worldwide, the quality of the fruit is crucial to breeders and farmers as it ultimately determines acceptance of a cultivar for consumption. Fruit quality is also a critical determinant factor that is used to estimate the potential of apples to have a long shelf life.

The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI... more The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI. Carrots are the third most consumed vegetable in Ireland and they are an excellent source of vitamins A and B as well as phytochemicals. Lactic acid bacteria (LAB) are well-known in food for their benefits such as improvement of the nutritional value of food and improvement of the digestion of lactose. Vegetable consumption could be enhanced by promoting a novel snack fermented carrot product that would provide the healthy benefits of vegetables coupled with the benefits of the probiotic lactic acid bacteria. Two varieties of carrots, Amsterdam (baby carrots) and

In this study, the Poisson's ratio of two varieties of Iranian pumpkin seeds and their kernels (n... more In this study, the Poisson's ratio of two varieties of Iranian pumpkin seeds and their kernels (namely Zaria and Gaboor) was determined as a function of moisture content (4%, 7.8%, 14% and 20% d.b.), size (small, medium, large) and loading rate (2, 5, 8 and 10 mm/min). Pumpkin seeds and their kernel were quasi-statically loaded in horizontal and vertical orientations. The results showed that Poisson's ratio of pumpkin seeds and their kernels decreased with increasing moisture content for the varieties under study while it increases with increasing loading rate. Average Poisson's ratio values decreased from 0.347 to 0.267 and from 0.421 to 0.348 when the moisture levels increased from 4% to 20%, for seeds of Zaria and Gaboor varieties, respectively. Poisson's ratio values for corresponding kernels ranged from 0.252 to 0.330 and 0.345 to 0.417. When the loading rate increased from 2 to 10 mm/min, average values of Poisson's ratio increased from 0.272 to 0.420 for seeds and from 0.26 to 0.41 for kernel, respectively. Investigating the effect of size revealed that Poisson's ratio of pumpkin seeds and its kernel increased as the average size of the samples increased. Finally, values of the studied parameters play a key role in minimizing losses during hulling of pumpkin seeds. Therefore, by applying the results of this study, the cost of hulling process is reduced, or the effectiveness of this industry will be increased.

Force and deformation curves of agricultural materials must be provided for the proper design of ... more Force and deformation curves of agricultural materials must be provided for the proper design of harvesting and processing machineries. In this research, the fracture resistance of barley grain was measured in terms of the grain rupture force and energy. In this study, 8 treatments were performed as a randomised complete block design with 10 replications. The barley grains were quasi-statically loaded in horizontal and vertical orientations with the moisture content at four levels: 7.34, 12.11, 16.82, and 21.58% dry basis, and loading rates at two levels: 5 and 10 mm/min. Based on the results obtained, the force required for initiating the grain rupture decreased from 161.97 to 93.94 N, and from 75.37 to 50.16 N, and the energy absorbed at the grain rupture increased from 36.42 to 74.70 mJ and from 27.34 to 62.65 mJ, for horizontal and vertical orientations, respectively, with the increase in the moisture content from 7.34 to 21.58% dry basis. This showed that seeds are more flexible in the horizontal orientation.