STUDIES ON STORAGE OF JAGGERY UNDER DIFFERENT STORAGE CONDITIONS
KrishiKosh
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Title |
STUDIES ON STORAGE OF JAGGERY UNDER DIFFERENT STORAGE CONDITIONS
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Creator |
DILIP KUMAR OJHA
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Contributor |
SIVALA KUMAR)
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Subject |
STUDIES, STORAGE, JAGGERY, DIFFERENT, STORAGE, CONDITIONS,,
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Description |
India produces about 6 million tonnes of jaggery annually. Jaggery is prepared predominantly by concentrating the sugarcane juice. The final product so obtained usually contains 65–85% sucrose and 5–15% reducing sugars. In India, jaggery is mainly produced in the month of November to April and stored. Jaggery deteriorates fast and becomes watery within 1 or 2 weeks due to its hygroscopic nature. It is estimated that, about 5-10% of stored jaggery gets spoiled every year leading to a colossal loss of Rs. 800 million. Moisture sorption characteristics provide the necessary information regarding quality, stability and shelf life during packaging and storage of foods. Knowledge of moisture sorption isotherms of granulated jaggery products at different storage temperatures could be a useful tool for its handling, storage and packaging system design and drying. The moisture sorption isotherms (MSI) of solid jaggery were determined by the static gravimetric technique based on isopiestic vapour transfer technique using saturated salt solutions at three temperatures of 25, 35, and 45°C. The moisture sorption isotherms for solid jaggery samples are Type-III isotherms. The effect of temperature on sorption behavior was more pronounced. GAB model was found to be best fit with the experimental data. The monolayer moisture content (M0) of the jaggery samples varied from a maximum of 4.4101 %(d.b.) at 25°C and minimum 4.195 %(d.b.) at 45°C. A decreasing trend of Mo values was obtained with increase in temperature. The isosteric heat of solid jaggery decreased from 3.137 kJ/mol to 2.628 kJ/mol with increased in moisture content from 12.5 to 40 %(d.b.). AUTHOR : DILIP KUMAR OJHA TITLE OF THESIS : “STUDIES ON STORAGE OF JAGGERY UNDER DIFFERENT STORAGE CONDITIONS” SUBMITTED FOR AWARD OF : MASTER OF TECHNOLOGY DEPARTMENT : AGRICULTURAL PROCESS AND FOOD ENGINEERING CHAIRMAN : Dr. SIVALA KUMAR UNIVERSITY : ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY YEAR OF SUBMISSION : 2010 Storage studies with and without vacuum packed condition in Low density polyethylene (LDPE) and polypropylene (PP) at 25, 35 and 45°C was conducted. Jaggery samples were dried in shade to reduce the moisture content from 8.5 to 6.4% and packed in LDPE and PP. The samples were analyzed for important physico-chemical characteristics viz., sucrose, reducing sugars, proteins, pH, and moisture content. Sensory parameters i.e., colour, taste, smell, and texture/appearance are analyzed using Fuzzy Logic Comprehensive Model. The solid jaggery stored in PP packets under vacuum was found to be better i.e., low increase in reducing sugars and decrease in non-reducing sugars, as compared to the samples packed in LDPE under vacuum at storage temperature of 25°C. Sensory evaluation of the samples stored under different conditions revealed that, sensory score of the jaggery packed in PP pouch with vacuum package, stored at 25°C is found to be best (0.284) based on the score obtained for the quality attribute ‘Taste’. Jaggery samples stored under vacuum in PP and LDPE pouches at temperature of 25°C does not alter the quality attributes of Smell and Texture, but there are variations in quality attributes of Colour and Taste. Key words: Jaggery, moisture sorption isotherm, Vacuum packaging, Sensory evaluation |
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Date |
2016-08-17T14:48:20Z
2016-08-17T14:48:20Z 2010 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/72806
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Language |
en
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Relation |
D8631;
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Format |
application/pdf
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Publisher |
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD
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