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STUDIES ON STORAGE OF JAGGERY UNDER DIFFERENT STORAGE CONDITIONS

KrishiKosh

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Title STUDIES ON STORAGE OF JAGGERY UNDER DIFFERENT STORAGE CONDITIONS
 
Creator DILIP KUMAR OJHA
 
Contributor SIVALA KUMAR)
 
Subject STUDIES, STORAGE, JAGGERY, DIFFERENT, STORAGE, CONDITIONS,,
 
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
 
Date 2016-08-17T14:48:20Z
2016-08-17T14:48:20Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/72806
 
Language en
 
Relation D8631;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD