SARVESH KUMAR | UTU dehradun (original) (raw)

Papers by SARVESH KUMAR

This present study aimed at investigating the thin layer hot air drying characteristics of brocco... more This present study aimed at investigating the thin layer hot air drying characteristics of broccoli. Fresh, un-blanched and blanched samples were dried at different temperature of 50 °C, 60 °C and 70 °C. Drying curves obtained from the experimental data were then fitted to the five semi theoretical and/or empirical thin layer drying models. The effects of drying air temperature on the models constants and coefficients were evaluated by a multiple regression technique. The results showed that, the moisture removal of blanched samples were fast compare to un-blanched. Comparing the correlation coefficients (r 2) and chi-square (χ 2) values of five models, it was concluded that the Exponential model was found to be the best model for describing the drying curves of broccoli. Introduction Broccoli scientific name is Brassica oleracea var. italic, it's belongs to family Brassicaceae. According to FAO, 2012 [1] , China is the top world producer of broccoli (9,596,000 tons). Broccoli is an edible green plant that is classified in the Italica cultivar group of the species Brassica oleracea. They are rich in vitamin C, dietary fiber and also contain glucoraphin, sulforaphane, selenium and isothiocyanates. Broccoli is also a good source of indole-3-carbinol (Xiaofeng et al., 2015) [2]. These constituents present in broccoli are known to be very popular since they possess several anti-cancer properties and benefits. Broccoli is known to be hearty and tasty vegetable which is rich in dozens of nutrients. It has many benefits such as: Cancer prevention, Cholesterol reduction, Reducing allergic reaction and inflammation, Antioxidant, Bone health, heart health, Diet aid. Carotene present in high quantities in broccoli improves eyesight and prevents cataracts. 100g of broccoli yields just about 34 calories, which is good for health and diet conscious (Ravi Kumar, 2015) [3]. Drying is an industrial preservation method in which water content and activity of the fruits and vegetables are decreased by heated air to minimize biochemical, chemical and microbiological deterioration (Doymaz and Pala, 2003) [4]. Mathematical modeling of drying process helps in understanding the physics of drying. A number of physical mechanisms have been proposed for describing migration of moisture in capillary porous products. Newman, 1931 [5] described the basic equation of diffusion theory for porous media with the assumption that the resistance to flow of moisture is uniform throughout the material. Drying makes foods more concentrated in form than foods preserved in other ways. They are less costly to produce, store and transport than canned or preserved foods. However, blanching of vegetables prior to drying is required to protect their colour, texture and nutrients and to inactivate harmful enzymes. Blanching has several advantages as it reduces drying time; inactivates the enzyme that brings undesirable changes in food product, expulses air from the tissue and better retains minerals and acids (Kumar et al., 2015) [6]. Broccoli dehydration has not been investigated to a great extent and few data are available in the literature. Therefore, the objective of this study were to determine the effect of blanching on the drying kinetics of broccoli.

In this research discussed the effect of acidity, pH, and ascorbic acid, lycopene content and mic... more In this research discussed the effect of acidity, pH, and ascorbic acid, lycopene content and microbial growth. The highest acidity value 7.62 of untreated samples (8mm) in LDPE packaging material and 7.58 of untreated samples (8mm) in aluminium foil packaging and the lowest pH value 2.90 of untreated samples (8mm) in LDPE packaging material and 2.90 of untreated samples (4 mm) in aluminium foil package under greenhouse type solar dryer after 120 days. The lowest lycopene content value 60.65 of untreated samples (8mm) in LDPE packaging material and 60.22 of untreated samples (4 mm) in aluminum foil packaging under greenhouse type solar dryer after 120 days. The lowest vitamin C value 8.50 of untreated samples (4mm) in LDPE packaging and 8.00 of untreated samples (4 mm) in aluminum foil packaging under green house type solar dryer after 120 days. The main region of ascorbic acid degradation, during storage periods might be due to oxidation or irreversible conversion of L-ascorbic acid in to dehydration process ascorbic acid in the presence of enzyme ascorbic acid oxidase (ascorbinase) caused by trapped or residual oxygen in the storage conditions and secondly region tomato slices dried in naturally green house type solar dryer because not properly and continuous temperature in green house dryer. We can see that microbial growth does not detect in the starting 30 days but after one month we can easily see microbial growth. When considering growth rates of microbial pathogens, in addition to temperature, time is a critical consideration. Food producers or manufacturers address the concept of time as it relates to microbial growth when a product's shelf life is determined. The highest microbial growth 4.56×10 2 of untreated samples (8mm) in LDPE packaging and 4.67×10 2 of untreated samples (6 mm) in aluminum foil packaging under greenhouse type solar dryer after 120 days.

Deep fat frying is one of the oldest cooking methods for imparting the desired texture and flavor... more Deep fat frying is one of the oldest cooking methods for imparting the desired texture and flavor to a variety of food products. Presently the processed foods in the Indian market are quite expensive and out of the reach of most people. But the tendency of people to consume processed and packaged food products is gradually increasing. Changing fat consumption patterns are affecting the consumer preferences for low-fat content in the products as also regarding the types of oil used in frying. In this research, experiments were undertaken to study the pre-drying of potato chips at different temperatures (40, 60 and 80 0 C), oil absorption and moisture loss during drying of fresh and pre-dried chips, and to evaluate the quality and storage characteristics of the fried chips. The results showed that pre-drying of potato chips prior to deep fat frying resulted in considerable reduction in oil uptake as compared to fresh. The hardness of the chips increased with time of frying and also chips pre-dried to lower moisture content had more hardness. The potato chips pre-dried to 200 % db at a temperature of 60 0 C and fried at 180 0 C for 3 min resulted in best quality chips.

The quality attributes comprised of moisture content, acidity, pH, optical density, TSS, total pl... more The quality attributes comprised of moisture content, acidity, pH, optical density, TSS, total plate count. The quality parameters were done for fresh as well as stored papaya leather at 0, 15, 30, 45 and 60 days of storage under the room temperature and samples were packed in PET jars and glass jars. The TSS, pH, optical density and total plate count of papaya leather increased with increase of sugar and jaggery ratio at room temperature condition. The acidity and moisture content decreased with decrease in the level of papaya ratio and acidity values after 60 days of storage were observed the acidity T1 0.353, T2 0.349,T3 0.333, T4 0.322 and T5 0.367 for the sample stored in pet jar and T1 0.348, T2 0.360,T3 0.350, T4 0.333 and T5 0.359 for the sample stored in glass jar at room temperature. The moisture content of sample pet jar T1 16.9, T2 15.5, T3 16.7, T4 17.0 and T5 16.4 and samples of glass jar T1 16.7, T2 16.3, T3 16.0, T4 17.0 and T5 16.1 after 60 days at room temperature condition. The maximum overall acceptability score for the papaya leather prepared with sugar and jaggery ratio samples T1 7.1 in glass jar and the minimum score T1 6.8 in pet jar at room temperature. It was concluded that papaya leather prepared with sugar and jaggery ratio of T1, T2, and T3 samples was found to be superior of glass jar as compared to other samples.

The term nutraceutical was originally defined by Dr. Stephen L. De Felice, founder and chairman o... more The term nutraceutical was originally defined by Dr. Stephen L. De Felice, founder and chairman of the Foundation of Innovation Medicine (FIM), Crawford, New Jersey. About 2000 years ago, Hippocrates correctly emphasized " Let food be your medicine and medicine be your food". Nutraceuticals are medicinal foods that play a role in maintaining well being, enhancing health, modulating immunity and thereby preventing as well as treating specific diseases. Thus the field of nutraceutical can be envisioned as one of the missing blocks in the health benefit of an individual. Probiotics are ingested for their purported positive advantages in the digestive tract and/or systemic area like the liver, brain, vagina or blood stream. Antioxidants are very essential in the treatment of almost all diseases because most chronic diseases carry with them a great pact of oxidative stress. Oxidative stress is accelerated by the ageing process along with lack of dietary antioxidants. Flavonoids have anti-cancerous properties by acting as antioxidants. Phytochemicals have specific actions and can be used variously for e.g. as antioxidants and have a positive effect on health. Recently, much attention has been given to phytochemicals that possess cancer preventive properties. Omega-3 polyunsaturated fatty acids (PUFAs) have been shown to decrease the production of inflammatory eicosanoids, cytokines and reactive oxygen species, possess immunomodulatory effects and attenuate inflammatory diseases. With the evolution of " Smart Nutraceuticals " , a Futuristic " Physician's Desk Reference " would contain information on individual genetic profiles to be matched with specific nutritional interventions as well. This would be a vast improvement over current nutritional recommendations which being too generalized are reported to benefit only 60% of population.

Fresh bitter gourd was procured from the local market were subjected to microwave and microwave a... more Fresh bitter gourd was procured from the local market were subjected to microwave and microwave assisted hot air drying. During microwave drying, power levels were kept as 160, 320 and 480W. Samples were dried in hot air dryer at 60 • C and 1m/s air velocity. The drying time ranged between 25 to 40 minutes for all power levels. The drying time for unblanched sample was 25% less than the blanched sample. Drying rate of bitter gourd increased with increase in power from 160 W to 480 W. In hot air drying of bitter gourd drying was faster for the blanched samples. In microwave assisted hot air drying, a sudden increase in drying rate was observed when samples partially dried in hot air dryer were subjected to microwave drying. The microwave dried bitter gourd slices exhibit lower rehydration capacity than the other two drying methods because of case hardening which does not allow further absorption of moisture from the sample. Of all the experimental drying methods, the rehydration capacity of the sample dried in microwave assisted hot air drying method had the highest value. The rehydration capacity was more for blanched sample (666.67%) as compared to unblanched sample (352.27%) during microwave assisted hot air drying at 160 W.

Our nation can achieve its progress when the rural sector is uplifted as they constitute the majo... more Our nation can achieve its progress when the rural sector is uplifted as they constitute the major percentage of population. The progress should be achieved in several means, that is, infrastructure, electrification of villages, mechanization etc. The problem faced by villages of many states is that grid connectivity needed in centralized generation cum distribution system is either not feasible or is not cost effective. Several renewable sources of energy available in nature can be effectively used to serve different applications in rural sector like power generation, cooking, irrigation and water heating. Indian Government has come forward with new schemes and funding assistance in implementing such projects in both national as well as state levels. This paper presents the different technologies that can be adopted for improving the life of the rural sector.