Souvenir Food Conference 2015

7/23/2019 Souvenir Food Conference 2015

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TEQIP-II

Sponsored

National Conferenceon

Innovative Techniques in Food Product andProcessing Technologies

October 0910, 2015

In Association With

Organized by

Department of Food Engineering and Technology,

Sant Longowal Institute of Engineering and Technology,

Longowal-148106, District Sangrur, Punjab, India


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Editorial Board:Prof. D.C.Saxena

Prof. Vikas Nanda

Er. Navdeep Jindal

Prof.C.S. RiarProf. Sukhcharn Singh

Published by:

Department of Food Engineering and Technology,

Sant Longowal Institute of Engineering and Technology,

Longowal-148106

District Sangrur, Punjab, India


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TEQIP-II

Sponsored

National Conferenceon

Innovative Techniques in Food Product and

Processing Technologies

October 0910, 2015

Organizing Committee

Patron

Prof. V. K. Jain, Director

ChairmanProf. D. C. Saxena, Head (FET)

Co-Chairman

Prof. Vikas Nanda

CoordinatorEr. Navdeep Jindal

Co Coordinators

Prof. C. S. Riar and Prof. Sukhcharn Singh


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National Advisory Committee

Dr. A. S. Bawa, Former Director, DFRL, MysoreDr. B S Bisht, Former ADG, ICAR, New Delhi

Dr. R. K. Gupta, Director, ICAR- CIPHET, Ludhiana

Dr. H. Prathap Kumar Shetty, President AFST(I)

Prof. B. S. Khatkar, Dean, GJU, HissarProf. Ashok Kumar, ADR, PAU, Ludhiana


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Preface

It is a pleasant opportunity for the organizers to bring out the souvenir-cum abstractbook of the TEQIP sponsored National Conference on Innovative Techniques in Food

Product and Processing Technologies on Oct 09-10, 2015 at SLIET, Longowal. The

conference is focused on the innovative food products and technologies and their present

and future role in the growth of ever expanding food industry. Traditional production

methods were slowly substituted by more modern and reproducible techniques that

helped to increase the availability and safety of food. The growth of the world population,

the abundant availability of agro raw materials and energy and the integration of

knowledge from other scientific disciplines (e.g., engineering, physics, nutrition,

toxicology and biotechnology) further boosted the growth of the food and drink industry

to a robust industrial sector The main challenge for the Agro-Food industry in the coming

decades is to guarantee the availability of safe and healthy food for a growing global

population, against the background of increasing consumer demands, sustainability

concerns as well as resource demands for biobased (non-food) applications. Climate

change, the intensified competition for energy, fresh water raw materials and land, as

well as the shift in dietary patterns across the world are expected to have a major impact

on the current food supply chains. In the constantly changing global marketplace, keeping

up with new developments is important and keeping ahead of them is essential.

Consumer-driven products have kept the food industry at the forefront of technological

innovations. Novel food processing technologies have significant potential to improve

product quality and process efficiency. Commercialization of new products and processes

brings exciting opportunities and interesting challenges.

The conference will provide a comprehensive overview of innovative processing

technologies and their use to develop new or improved food products and ingredients that

meet consumers increased demands for quality and safety. It will also focus on new


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products, materials, and additives that have emerged as a response to current and

emerging issues faced by the food industry.

The topics covered in the conference are:

i. Applications of non thermal technologies for food processing and preservation

ii. Novel food packaging techniques

iii. Advances in food structure and functionality

iv. Applied biotechnology for food processing

v. Waste and energy management techniques in food processing

vi. Mechanization and automation in food processing sector

vii. Health, functional and nutraceutical foods

viii. Novel processes and ingradients for conventional foods

We take this opportunity to express our sincere gratitude to Prof. V. K. Jain,

worthy Director, SLIET, Longowal and patron of Food Conference 2015 for his

encouragement and whole hearted support in organizing this conference. We also remain

thankful to national advisory board in providing guidance, motivation in organizing the

conference.

On the behalf of organizing team we welcome all the participants and wish their

meaningful and pleasant stay during these two days of Food Conference 2015.

Organizing Committee


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Sant Longowal Institute of Engineering and Technology

(Deemed University: Established by: Govt. of India)

Longowal District Sangrur (Punjab)-148101

Message

It is indeed a matter of great pleasure and gratification to me that a two day

TEQIP-II Sponsored National conference on one of the important and current topic

Innovative Techniques in Food Product and Processing Technologies is beingorganized by the Department of Food Engineering and Technology on 9-10 October,

2015.

This occasion will provide an opportunity to review the current status and future

needs in the area of Innovations in Food Product and processing technologies and suggest

viable ways in adopting the latest developments to serve the mankind. This scientific

activity will help to bridge the gap between the young scientists and the senior

researchers working in the area as well as lead to develop industry-institute interactions

in the related industrial sector.

I wish the great success of the Food Conference and hope that the scientists,

students, teachers and the professionals participation and interaction leads to new horizon

in the development of innovative food products and technologies.

With best wishes,

Prof. V. K. Jain

Prof. V. K. JainDirector


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Message

I am delighted to share that the Department of Food Engineering and Technology isorganizing a two day TEQIP-II Sponsored National conference on one of the important andcurrent topic Innovative Techniques in Food Product and Processing Technologies. The

food industry abounds with ideas for healthy and sustainable innovations but translating theseinto production processes is often difficult. Breakthrough innovation comes slowly and cautiouslyto the food and beverage industry. But breakthroughs continue in the R&D centers of bothingredient suppliers and equipment manufacturers. High-intensity sweeteners were unheard ofuntil saccharin was synthesized in 1879 - although it took another 70 years to come into

widespread use, and then it was followed by a slew of sugar substitutes. That's about the sametime (the 1950s) that clean-in-place relieved the food industry of disassembly of equipment forsanitizing. Some seemingly good recent ideas have failed to catch on. We need to identify

technologies that may persevere (even through initial resistance) and start to have an impact onboth the product development and plant operations sides of the food industry.

We need to develop innovative equipment to help manufacturers to more accuratelycontrol their production processes. Mechanical engineers, physicists, industrial designers and

experts in chemistry and rapid manufacturing should work in tandem with food ingredientsexperts e.g. use of inkjet technology in the food industry as an alternative to conventional spray-drying and for the encapsulation of flavours and nutrients, print-drying and the production ofmicrocapsules based on print technology, electro-spinning whereby food-grade materials are spuninto fibres under the influence of an electrical field. These techniques allow manufacturers to

reduce their energy consumption for processes and they are very suitable for optimizing theprocessing of sensitive ingredients.

I am sure this scientific interaction will help in bridging the gap between the young

scientists and the senior researchers working in the area of food processing. The deliberations anddiscussions during the two day conference will bring the scientists and industry closer for fruitful

interaction to develop projects of mutual interest.I take this opportunity to accolade the efforts of the organizers in holding this timely

event and wish the conference a great success.

Prof. D. C. Saxena

Chairman, Food Conference 2015


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SUMMARY OF TECHNICAL PROGRAMME

Friday, 09, October 2015

Registration: 9.00 10.00 AM (Venue: Computer Science Block)

Inauguration: 10.00 AM 11.00 AM (Venue: Mini Auditorium Computer Sci Block)

Inaugural Tea: 11.00 AM 11.30 AM (Venue: In Front of Food & Chemical Block)

TECHNICAL SESSIONI 11.30 AM1.30 PM (120 min) (Venue: Food & Chemical Block)

Chairperson: Prof. Savita Sharma, PAU, Ludhiana Rapporteur: Ms. Shumaila Jan, SLIET, Longowal

TI-1 Invited Lecture

(30 min)

Novel Food Packaging Techniques

Prathap Kumar Shetty H, Puducherry

TI-2 Invited Lecture

(30 min)

Advances in starch structure and functionality

Kawaljit Singh Sandhu, CDLU, Sirsa

TI-3 Oral

presentation(15 min)

Rice grown by organic and conventional modes of farming: A comparison of

properties of grains and starchesManinder Kaur, GNDU, Amritsar

TI-4 Oral

presentation

(15 min)

Determination of Convective Heat Transfer Coefficient for Milk Using PCM

Based Milk Chilling System

Amandeep Sharma, Narender Kumar, Kulwinder Kaur, GADVASU, Ludhiana

TI-5 Oral

presentation

(15 min)

A Study on Convective-Cum-Microwave Dehydration of Oyster Mushrooms

Shakti, Satish Kumar, Ramya HG and Tarun Garg, PAU, Ludhiana

TI-6 Oral

presentation(15 min)

Techniques for assessing the quality of pellets used for development of

biodegradable productsKulsum Jan, Khalid Bashir, Shumaila Jan, C.S. Riar and D.C. Saxena, SLIET,

Longowal

LUNCH: 1.302.30 pm


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TECHNICAL SESSIONII 2.304.00 PM (90 min) (Venue: Food & Chemical Block)

Chairperson: Prof.Dalbir Singh Sogi, GNDU, Amritsar Rapporteur: Ms. Sangeeta, SLIET,

Longowal

TII- 1 Invited Lecture

(30 min)

Current Approaches and Technological Advancements in Grain Processing as

Functional Foods

Dr. Savita Sharma, PAU, Ludhiana

TII- 2 Invited Lecture

(30 min)

Ancestors Were the Best Food Designers

Dr. Parveen Bansal, Baba Farid University of Health Sciences, Faridkot

TII- 3 Oral

Presentation

(15 min)

Effect of Papaya peel flour and Papaya seed flour on the Physical, Functional

and Textural properties of Biscuits

Sanju B. Dhull, Manju V. Nehra, Simran, CDLU, SirsaTII- 4

Oral

Presentation

(15 min)

Shelf Life Study of Pinni moulded by machine under different storage

parameters

Gopika Talwar, Sandeeppal Kaur Brar, P K Singh, GADVASU, Ludhiana

Tea 4.004.15 PM

TECHNICAL SESSIONIII 4.155.45 PM (90 min) (Venue: Food & Chemical Block)

Chairperson: Dr. Prathap Kumar Shetty H, Puducherry Rapporteur: Ms. Suheela Bhat, SLIET,

Longowal

TIII- 1 Invited Lecture

(30 min)

PepsiCo India: Pioneering in Renewable Energy

Sandeep Garg, PEPSICO, Channo

TIII- 2 Invited Lecture

(30 min)

Waste Management Techniques in Food Processing Industries

Dalbir Singh Sogi, GNDU, Amritsar

TIII- 3

Oral

Presentation

(15 min)

Effect of Dual Stage Sonication on Particle Size, Pasting, Thermal and

Morphological Properties of Amaranthus Starch and its solicitation as

Microencapsulating Agent for the Development of Nutraceutical Ingredients

Narender Kumar, Sukhcharn Singh, D. C. Saxena, Gopika Talwar

and

Amandeep Sharma, GADVASU, Ludhiana

TIII- 4

Oral

Presentation

(15 min)

Cassava: Extraction of Starch and Utilization of Flour in Bakery Products

Kamaljit Kaur, Preeti Ahluwalia and Hira Singh, PAU, Ludhiana

POSTER SESSION (Evaluation) 5.50

6.30 PM

DINNER 8.00 PM


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Saturday, 10th

October, 2015

TECHNICAL SESSION

IV 9.30 AM

11.15 PM (105 min) (Venue: Food & Chemical Block)

TECHNICAL SESSIONV 11.30 AM1.15 PM (105 min) (Venue: Food & Chemical Block)

Chairperson: Prof. Bhupendar Singh Khatkar, GJU, Hisar Rapporteur: Ms. Kulsum Jan, SLIET, Longowal

TV-1 Invited Lecture

(30 min)

Current Scenario in Post Harvest Processing and Food Engineering and

Future Thrusts

R. K. Gupta, CIPHET, Ludhiana


(30 min)

Potato and Potato Flakes Industry in India

Paramdeep Singh Ghuman, Mahindra & Mahindra Agribusiness, MohaliTV-3 Oral Presentation

(15 min)

Retrogradation of Rice and related effects on Textural attributes of Kheer

Sanket G. Borad, Ashok A. Patel, Ashish K. Singh, NDRI, Karnal

TV-4 Oral Presentation

(15 min)

Role of Computers in Food Processing Sector

Manminder Singh, SLIET, Longowal


(15 min)

Flow Properties of Food Powders for Bulk Handling & Storage

Shumaila Jan, Kulsum Jan, Syed Insha Rafiq and D.C.Saxena, SLIET,

Longowal

LUNCH: 1.302.30 PM

Chairperson: Prof. P.S. Panesar, SLIET, Longowal Rapporteur: Ms. Khan Nadiya, SLIET, Longowal

TIV-1 Invited Lecture

(30 min)

Recent Trends in Baking and Pasta Processing

Dr. P.Prabhasankar, CFTRI, Mysore

TIV-2 Invited Lecture

(30 min)

Isolation, Biochemical and Functional Characterization of Wheat

Gluten Proteins

Bhupendar Singh Khatkar, GJU, Hisar

TIV-3 Oral Presentation

(15 min)

Production and Evaluation of Physico-chemical and Rheological

Properties of Milk Protein Concentrate77 (MPC77)Ganga Sahay Meena, Ashish Kumar Singh and Sanket Borad, NDRI, Karnal


(15 min)

Effect of Concentration on the Pigment Content and Rheology of

Watermelon Juice

Davinder Pal Singh Oberoiand Dalbir Singh Sogi, GNDU, Amritsar


(15 min)

Effect of germination on nutritional profile of Amaranth (Amaranth spp)

grains

Arti Chauhan, D.C. Saxena and Sukhcharn Singh, SLIET, Longowal


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TECHNICAL SESSIONV 2.30 PM3.30 PM (60 min) (Venue: Food & Chemical Block)

Chairperson: Prof. H.K. Sharma, SLIET, Longowal Rapporteur: Ms. Romee Jan, SLIET, Longowal


(30 min)

Application of Nanoemulsions, as Delivery Systems for Bioactive

Ingredients and Food Preservation

M.B. Bera, Rimpy Foujdar and H.K.Chopra, SLIET, Longowal


(15 min)

Automation in Food processing Sector

V. Eyarkai Nambi, CIPHET, Ludhiana


(15 min)

Oxalates in food: Impact on human health and nutrition

Sangeeta and Bahadur Singh Hathan, SLIET, Longowal

Valedictory Function: 3.30 PM4.35 PM


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Table of contents

National advisory committeePreface

Messages

Technical Session

Section I

(Invited Talk)

S.No. Title of abstract/author(s) Page No.FCIT-1 Recent Trends in Baking and Pasta Processing

Dr. P.Prabhasankar1-2

FCIT-2 Novel Food Packaging TechniquesPrathap Kumar Shetty H

3

FCIT-3 Current Scenario in Post Harvest Processing and FoodEngineering and Future ThrustsR. K. Gupta

4

FCIT-4 Ancestors Were the Best Food DesignersDr. Parveen Bansal

5

FCIT-5 Application of Nanoemulsions, as Delivery Systems for

Bioactive Ingredients and Food PreservationM.B. Bera, Rimpy Foujdar and H.K.Chopra

6

FCIT-6 Current Approaches and Technological Advancements in

Grain Processing as Functional FoodsDr. Savita Sharma

7

FCIT-7 Advances in starch structure and functionality

Kawaljit Singh Sandhu

8-9

FCIT-8 Isolation, Biochemical and Functional Characterization of

Wheat Gluten Proteins

Bhupendar Singh Khatkar, Nisha Chaudhary and Priya Dangi

10


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FCIT-9 Waste Management Techniques in Food Processing IndustriesDalbir Singh Sogi

11

FCIT-10 Potato and Potato Flakes Industry In IndiaParamdeep Singh Ghuman and Uttam Sharma

12

Section II

Oral presentations

FCOP-1 Effect of Papaya peel flour and Papaya seed flour on the Physical,

Functional and Textural properties of Biscuits

Sanju B. Dhull, Manju V. Nehra, Simran

15

FCOP-2 Effect of germination on nutritional profile of Amaranth

(Amaranth spp) grains

Arti Chauhan, D.C. Saxena and Sukhcharn Singh

16

FCOP-3 Retrogradation of Rice and related effects on Textural attributes

of KheerSanket G. Borad, Ashok A. Patel, Ashish K. Singh

17

FCOP-4 Shelf Life Study of Pinni moulded by machine under different

storage parameters

Gopika Talwar, Sandeeppal Kaur Brar, P K Singh

18

FCOP-5 Effect of Dual Stage Sonication on Particle Size, Pasting, Thermal

and Morphological Properties of Amaranthus Starch and its

solicitation as Microencapsulating Agent for the Development of

Nutraceutical IngredientsNarender Kumar, Sukhcharn Singh, D. C. Saxena, Gopika Talwar

and

Amandeep Sharma

19

FCOP-6 Role of Computers in Food Processing SectorManminder Singh

20


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FCOP-7 Rice grown by organic and conventional modes of farming: A

comparison of properties of grains and starches

Maninder Kaur

21

FCOP-8 A Study on Convective-Cum-Microwave Dehydration of Oyster

Mushrooms

Shakti, Satish Kumar, Ramya HG and Tarun Garg

22

FCOP-9 Cassava: Extraction of Starch and Utilization of Flour in Bakery

Products

Kamaljit Kaur, Preeti Ahluwalia and Hira Singh

23

FCOP-10 Effect of Concentration on the Pigment Content and Rheology of

Watermelon JuiceDavinder Pal Singh Oberoi

and Dalbir Singh Sogi

24

FCOP-11 Production and Evaluation of Physico-chemical and Rheological

Properties of Milk Protein Concentrate77 (MPC77)

Ganga Sahay Meena, Ashish Kumar Singh and Sanket Borad

25

FCPP-12 Flow Properties of Food Powders for Bulk Handling & StorageShumaila Jan, Kulsum Jan, Syed Insha Rafiq and D.C.Saxena

26

FCOP-13 Determination of Convective Heat Transfer Coefficient for Milk

Using PCM Based Milk Chilling System

Amandeep Sharma, Narender Kumar, Kulwinder Kaur

27

FCOP-14 Techniques for assessing the quality of pellets used for

development of biodegradable productsA review

Kulsum Jan, Khalid Bashir, Shumaila Jan, C.S. Riar and D.C. Saxena

28

FCOP-15 Oxalates in food: Impact on human health and nutrition

Sangeeta and Bahadur Singh Hathan29

FCOP-16 Automation in Food processingSectorV. Eyarkai Nambi

30


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Section IIIPoster presentations

FCPP-1 Nutritional and Functional Significance of Baobab (Adansonia

digitata) Grown in Tanzania

Amina Ahmed, Usha Bajwa and Rajpreet Kaur Goraya

32

FCPP-2 Germination of Food Grains: Natural Processing For Quality

EnhancementArashdeep Singh, Savita Sharma and Baljit Singh

33

FCPP-3 Future scope and potential applications of agricultural and agro

industrial wastes and byproducts in the development of

biodegradable and edible filmsCharanjiv Singh Saini and Gireesh Kumar Shroti

34

FCPP-4 Non-Wheat Whole Grain PastaDolly, Savita Sharma and Gurkirat Kaur

35

FCPP-5 Development of Maize and Chickpea based Extruded SnacksGagandeep Singh, Baljit Singh, Navjot Kaur and Savita Sharma

36

FCPP-6 Oxygen Scavenging Technology

Kimmy37

FCPP-7 Comparative Evaluation of Gliadin Extraction Methods from theWheat CultivarsMonika Rani and Dalbir Singh Sogi

38

FCPP-8 Technological Innovations in Third Generation Snack FoodsNeeraj Gandhi, Kamaljit Kaur, Amarjeet Kaur, Navjot Kaur and Baljit

Singh

39

FCPP-9 Bioactive Potential of Spices: Advantage Health and DiseaseRajpreet Kaur Goraya, Usha Bajwa and Amina Ahmed

40

FCPP-10 Antioxidant Activity and Certain Selected Functional Properties of

Different Flaxseed (L inum Usitatissimum L .) CultivarsRajwinder Kaur and Maninder Kaur

41


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FCPP-11 Studies on utilization ofjamun(syzygium cuminil.) powder in

papaya fruit barSwati Kapoor, P S Ranote and Savita Sharma

42

FCPP-12 Nutrition Facts, Functional Potential of Underutilized

Chenopodium AlbumAnd Its Applications: A ReviewRomee Jan, Seema Sharma, D.C. Saxena and Sukhcharn Singh

43

FCPP-13 Sil ky Poha: Manufacturing and Characterization

S. Kumar and K. Prasad

44

FCPP-15 Novel Food Packaging Technologies: Innovations And Future

Prospective

Ishrat Majid, Gulzar Ahmad Nayik and Vikas Nanda

45

FCPP-16 Oats: A Functional Cereal for Combating Food Insecurity for the

Developing World

Jaspreet Kaur, Amarjeet Kaur and Amritpal Kaur

46

FCPP-17 Review: Processing of Quinoa (Chenopodium Quinoa Wil ld.) and its

Effect on Nutritional and Anti-Nutritional ComponentsKhan Nadiya Jan , P.S Panesar and Sukhcharn Singh

47

FCPP-18 Recent Advances in Osmotic Dehydration of Fruits and VegetablesKulwinder Kaur

and A K Singh

48

FCPP-19 Optimization of Osmotic Dehydration of Apple using Response

Surface Methodology (RSM)Rajni Kamboj, Vikas Nanda

and Manav Bandhu Bera

49

FCPP-20 Physical and functional characteristics of extrudates prepared from

fenugreek and oatsSajad Ahmad Wani, Khalid Muzaffar and Pradyuman Kumar

50

FCPP-21 Enhancement In Head Rice Recovery of Pusa Punjab Basmati 1509

Using Different Parboiling MethodsChavan P, S R Sharma, T C Mittal, Gulshan Mahajan and S K Gupta

51


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FCPP-22 Ultrasound a Green Technology for Extraction of Vegetable Oil- A

ReviewSamridh Datt, Gagandeep Kaur and Preetinder Kaur

52

FCPP-23 Phytochemical, functional properties and health benefits of foxtail

millet (Setari a italica): A ReviewSeema Sharma, Romee Jan, Charanjit S. Riar

53

FCPP-24 Storage Stability of Pearl Millet Flour Prepared using Low Speed

Mini Flour MillGagandeep Kaur Sidhu, Sukreeti Sharma and Neha

54

FCPP-25 Waste Management in Food Industries: Current Status and Future

PerspectiveGulzar Ahmad Nayik, Ishrat Majid, Yogita Suhag & Vikas Nanda

55

FCPP-26 Nutritional Biomarkers of Specific Foods and Dietary Components

Aasima Rafiq and Savita Sharma

56

FCPP-27 Development of sugar free herbal mixed fruit jam and analysis of

its shelf lifeDharmendra Pratap Chaudhari, Prasad Rasane, Aman Chhibber

57

FCPP-28 Food Preservation by High Pressure Processing (HPP)

Ambreena Nazirand Monika Sood

58

FCPP-29 Arsenic Contamination in Food

Arshpreet Kaur Sidhu, Baljit Singh and Savita Sharma59

FCPP-30 Bisphenols and Their Health Hazards

Ashwani Kumar, Kamaljit Kaur, Amarjeet Kaur and VidishaTomer60

FCPP-31 Influence of black carrot powder incorporation on thecookingquality and sensory properties of noodles

Jyoti Singh, Asish Choudhury and Sawinder Kaur

61

FCPP-32 Emerging Biodegradable Polymers- A Review

Bazilla Gayas, Gagandeep Kaur Sidhu and Beena Munaza Khan62


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FCPP-33 Effect of Storage and Packaging Material on Quality Parameters of

Potato Flour Made From Two Potato Varieties

Shweta Goyal and Bhupinder Singh

63

FCPP-34 Utilization of Soy Protein as Meat Analogue- A review

Birabrata Nayak, Shumaila Janand Syed Mansha Rafiq

64

FCPP-35 Effect of Different Parboiling Methods on Milling Attributes and

Textural Qualities of Cooked Basmati Rice

Chavan P, S R Sharma, T C Mittal, Gulshan Mahajan and S K Gupta

65

FCPP-36 Evaluation of Physicochemical Properties of Starch Isolated from

Amorphophallus paeonii foli us

Jasleen Kaur Bhasin, Kartik Sidhu, Daniel Maisnamand Prasad Rasane

66

FCPP-37 Minimal Processed Foods: Innovative Approach in Product

DevelopmentDipak Das, R. Kaur, S. Shekhar and K. Prasad

67

FCPP-38 Methodology to Increase Yield of Protein Isolate from Brewers

Spent Grain (BSG)Gireesh Kumar Shroti and Charanjiv Singh Saini

68

FCPP-39 Diabetes and Functional FoodsIsha Sharma, Gurdeep Kaur and Priyanka Sharma

69

FCPP-40 Cereal Starch Nanoparticles: A Potential Food IngredientJashandeep Kaur, Gurkirat Kaur, Savita Sharma and Kiran Jeet

70

FCPP-41 Nutraceutical Properties and Health Benefits of Sea Buckthorn: An

OverviewKhalid Muzaffar, Sajad Ahmad Wani, Gulzar Ahmad Naik, and

Pradyuman Kumar

71

FCPP-42 Optimization of Enzymatic Hydrolysis of Pumpkin for Improved

Juice Yield Extraction Using Response Surface MethodologyBhupinder Singh, Kiran Pannu

, Sawinder Kaur, Sushma Gurumayum

72


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FCPP-43 Effect of Storage Conditions on Proteolytic Activity in Soybean

Flour Blended papadsusing Response Surface Methodology

Manbir Singh and Poonam Rishishwar

73

FCPP-44 Gamma irradiation of food proteins to improve their functionality

Mudasir Ahmad Malik, H K Sharma, Charanjiv Singh Saini74

FCPP-45 Quality Protein Maize for Nutritional SecurityNavjot Kaur, Baljit Singh, Savita Sharma and Neeraj Gandhi

75

FCPP-46 Development and Organoleptic Evaluation of Corn ExtrudedSnacks by Incorporating Bottle Gourd and InulinPriya Sharma, Anita Kochhar

76

FCPP-47 Effect of Guar Flour Supplementation in Muffin- Storage StudiesPriyanka Sharma, Amarjeet Kaur and Amritpal Kaur

77

FCPP-48 Anthocyanin as a natural food colorant: A Review

Rafia Rashid , Shumaila Jan, Khan Nadiya Jan

and Anju Bhat

78

FCPP-49 Effects of Different Process and Machine Parameters on Physical

Properties of Extrudates during Twin Screw Extrusion cooking of

deoiled Rice Bran

Renu Sharma, Raj Kumar, Tanuja Srivastava, D.C. Saxena

79

FCPP-50 High Pressure Processing of Foods: A Green Technology

S. Kumar, P. Prity, S. Shekhar and K. Prasad

80

FCPP-51 Minimal Processing Approaches to Preserve Bioactive Compounds

in Fruits and VegetablesSakshi Sukhija, Farahan M. Bhat and Charanjit Singh Riar

81

FCPP-52 Key words: Bioactive compounds, minimal processing, health

benefits Biocolours forSafe FoodsSalim Ali, Preeti Ahluwalia and Baljit Singh

82

FCPP-53 Stress management through proper nutritionSimran Pannu

83


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FCPP-54 Small Scale Production and Physico Chemical Properties of

Degermed Maize FlourSukreeti Sharma, Gagandeep Kaur Sidhu and Surekha Bhatia

84

FCPP-55 Utilization of Horse Chestnut starch for food and non-food

applications: A reviewSyed Insha Rafiq, Syed Mansha Rafiq, Shumaila Jan, Sukhcharn Singh

and D.C.Saxena

85

FCPP-56 Isolation and Characterization Of Starch and Protein FormDefatted Wheat BranTajendra Pal Singh, Gagandeep Kaur Arora, Dalbir Singh Sogi

86

FCPP-57 Studies On Colour Degradation During Drying of Red Chilli

Tarsem Chand, S. R. Sharmaand S.K. Jindal

87

FCPP-58 Excipient Foods: A Step towards enhancing bioavailability oflipophilic Nutraceuticals

Vidisha Tomer, Ashwani Kumar, Amritpal Kaur and Amarjeet Kaur

88

FCPP-59 Biocolours forSafe FoodsSalim Ali, Preeti Ahluwalia and Baljit Singh

89

FCPP-60 Effect of blanching and chemical treatments on the quality of

dehydrated Oyster mushroom(Pleurotusspp.)Gursharan Kaur

and P S Ranote

90

FCPP-61 Enrichment of functional properties of ice cream with non-

conventional ingredients

Usha Bajwa, Rajpreet Kaur Goraya and Amina Ahmed

91

FCPP-62 Development of Active Edible Films Incorporated With Clove

Essential Oil

Maitre Saikia and Laxmikant S. Badwaik

92


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Abbreviations:

FCPP-63 Impact of climate change on Food SafetyH. R. Naik, A H Rather and Syed Zameer

93

FCPP-64 Some Novel Drying Techniques for Foods

Beena Munaza, Dr. Raj Kumari Kaul and Bazilla Gayas94

FCPP-65 Sensory characterization of market samples of thandai using

principal component analysis (PCA)

Kaur Manpinder , and Chawla Rekha, Kumar Sunil, Talwar Gopika

94

FCIT: Food Conference Invited talk

FCOP: Food Conference Oral Presentation

FCPP: Food Conference Posters Presentation


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Section I

Invited Talk


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National Conference on Innovative Techniques in Food Product and Processing Technologies,

October 0910, 2015 Page 1

Recent Trends in Baking and Pasta Processing

P.Prabhasankar

Principal Scientist, Flour Milling Baking and Confectionery Technology DepartmentCSIR-Central Food Technological Research Institute, Mysore 570020, India

E-mail:[email protected]

ABSTRACT

Recently, consumers demand has emerged for food products with improved nutritional

quality and health benefits, posing new challenges for the baking industry. In recent years,

there has been a global trend towards the use of natural substances present in foods as a source

of antioxidant and functional ingredients. Efficient utilization of food products, food wastes

and unconventional food sources of human consumption would result in increased nutritional

value of products made from available resources. Wheat based bakery products have been

regarded for centuries as popular and appealing food products both because of its relative high

nutritional value and its unique sensory characteristics.

The food industry is constant changing and developing new products according to

consumer needs. The baking industry is one of the most active, because bread is widelyconsumed in most homes throughout the world. However, for people who are overweight,

obese or who have diabetes, consumption of traditional or normal bread is either prohibited or

limited because its high content of digestible carbohydrates increases the glucose level in the

blood. One alternative is to produce bread with high dietary fiber or high levels of indigestible

carbohydrates, which can be considered as healthy breads, and are also classified as

nutraceutical foods. Nutraceutical foods are defined as foods similar in appearance to

conventional foods that are consumed as a part of the normal diet and have demonstratedphysiological benefits. Patients suffering from celiac disease, an immune-mediated

enteropathy triggered by the ingestion of the cereal protein gluten, cannot tolerate products

made from wheat, rye and barley and therefore rely on gluten free alternatives. There is an

immense thrust in the direction of the development of the products free of gluten. Many

alternatives are being extensively testified to be standardized to use in formulations.

Currently wheat is used extensively in most parts or worlds diet among cereals, wheat

is one of the richest sources of protein with excellent viscoelastic properties which forms thebasic ingredient in bakery and pasta products which is imported at high prices. The

underutilized edible ingredients and other grain by-products are used to replace part of wheat

flour in preparation of bakery and pasta products, either when the wheat is in short supply, or
mailto:[email protected]:[email protected]:[email protected]


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when it is desired to promote utilization of underutilized edible ingredients and their by-

product among a larger segment of the population. The bakery and pasta products prepared

from wheat flour lacks in some of the essential amino acids (lysine), minerals, vitamins anddietary fibre. In developed countries, the bakery products are enriched with minerals and

vitamins. However, such practice is not common in developing countries.

The nutritional significance of the bakery and pasta products is well recognized and

attempts are being made to enrich the products with modified ingredients. Bakery and pasta

products are consumed in large quantities daily and they provide a convenient medium for

delivering various nutrients and other healthy compounds to consumers can serve as good

vehicle for carrying the added proteins to target populations for the use in combating theprotein malnutrition and population suffering from celiac disease. These sources include fish

protein products, whey proteins, single cell proteins, leaf proteins, and proteins and proteins

from coarse cereals and legumes, oilseeds and by- product obtained from cereals and

vegetables. In addition to protein enrichment, the products can be manipulated to meet

specific dietary requirements such as high fibre products, high protein products, low calorie

products, gluten free products and diabetic products

Additives are used in bakery and pasta to facilitate processing, to compensate for

variations in raw materials, to guarantee constant quality, and to preserve freshness and food

properties. Different types of gums, hydrocolloids, modified starches, emulsifiers are

extensively being studied for their use in bakery industry. Dairy ingredients, too assume

important place as modified ingredients, especially whey proteins are utilized to improve the

protein quality of the final product. Shortenings are replaced in order to reduce the fatty acid

content of the final product. Use of healthy oils such as flaxseed oils, fat mimics such as

olestra is among the recent trends. Alike shortenings sugar substitutes follow the same trend.

Numerous synthetic sugar substitutes are available in market. Their feasibility and safety are

the main factors driving their usage as modified ingredients. These ingredients are quite

varied; these may range from mango kernel flour to GABA (gamma-aminobutyric acid) tea

extract and many more.Among the recent trends observed in bakery and pasta industry, one

class deals with processes like encapsulation, immobilization of specific ingredients, so that

these ingredients will provide desired effect during processing. Some workers have patented

use of encapsulated leavening agents. At international level there are numerous research and

development centers working towards the creation and modification of newer ingredients

which prove benefits to society. So there is need to explore newer ingredients and processing

techniques that are compatible with wheat based and other products.


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Novel Food Packaging Techniques

Prathap Kumar Shetty H

Department of Food Science and Technology

Pondicherry University, Pondicherry 605014

ABSTRACT

Packaging was primarily developed to wrap the food, further evolving to act as barrier,

and to finally act as smart protector of food. While protecting and preserving food were once

perceived as the principal roles of food Packaging, facilitating convenience has quickly

emerged as equally important. Other elements of increasing importance in food packaging

include traceability, wholsomeness indication, and sustainability. Many other new and

exciting developments in food packaging are also emerging. Active and intelligent food

packaging, Controlling volatile flavors and aromas, Novel foodservice packaging, Green

packages and Nanotechnology based food packaging in addition to others. The talk will

summarise the latest developments in the field.


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Current Scenario in Post-Harvest Processing and Food Engineering and Future Thrusts

R.K. Gupta

Director, Central Institute of Postharvest Engineering and Technology, Ludhiana, India

ABSTRACT

Main goal of food processing is loss prevention and value addition to the raw foodcommodities. Food produce undergo a series of processing operations like cleaning,

sorting/grading, decortication, drying, packaging, transportation, storage and value addition

before reaching the consumer. These kind of processing and handling are being carried out at

many stages and mostly in unorganized way which leads to losses. The postharvest losses

during these operations are estimated in the range from 6 to 18%. The availability of food can

thus be increased by reducing these huge losses and preserving the quality of produce to

ensure nutritional security. Indian food processing sector is highly fragmented like grain

processing, fruits and vegetables, milk and milk products, meat and poultry, marine products,

beer and alcoholic beverages, packaged or convenience food and packaged drinks. Majority of

entrepreneurs are small and unorganized. Consumer awareness on nutritional benefits created

huge demand for value added food products, on the other side population growth forces to

ensure the food security. These challenges are forcing us to explore alternative ways, modern

techniques and approaches for enhancement of production, preservation, storage and reduction

in the postharvest losses in all agricultural commodities along with assurance of food safety

and quality.


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Ancestors Were the Best Food Designers

Dr. Parveen Bansal

Joint Diretor, University Centre of Excellence in Research, Baba Farid University of Health

Sciences, Faridkot-India

Email:[email protected]

ABSTACT

Food and health had been closely associated with each other. Hippocrates 2500 years

back said that Let food be thy medicine and medicine be thy food. On scientific analysis of

foods taken by population and their therapeutic effect, it cannot be ignored that these were

having highly scientific basis. In spite of the significant progress in the development of

anticancer therapies the incidence of cancer is still on its rise worldwide. Due to limited role

of chemotherapy, radiotherapy and surgery , cancer patients who already got crippled with this

disease followed by burden of drug induced toxic side effects have now turned to seek help

from complementary and alternative medicine. Daily everybody is ingesting a cocktail of

phytochemicals from vegetables, fruits, spices etc however most of the population is unaware

about its biochemical, physiological and pharmacological therapeutic inputs. About 25000

different chemical compounds occur in fruits, vegetables and other plants eaten by man. Outof 121 prescription drugs in use for cancer treatment, 90 have been derived from plant species.

This speech intends to showcase and focus on some of the components of daily diet that have

been shown to work on different target sites for anticancer activity. It shows that the food that

was designed by our ancestors was not only based on taste, rather it was strongly backed by

scientific knowledge at that time.
mailto:[email protected]:[email protected]


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Application of Nanoemulsions, as Delivery Systems for Bioactive Ingredients and Food

Preservation

M.B. Bera, Rimpy Foujdar* and H.K.Chopra#

* Department of Food Engineering & Technology, # Department of Chemistry

Sant Longowal Institute of Engineering & Technology, Longowal-148106 (Pb)

ABSTRACT

Over the years there had been attempts to develop novel processing techniques to

obtain healthier and safer food products. Novel processing techniques were derived not only

from the classical techniques of food processing and preservation but used tools of

biotechnology, material science, information and communication technology and

nanotechnology and emerged as cutting-edge discipline for food production and control.

Metamorphosis of nanotechnology has already begun with the development of first generationpassive nanomaterials to active nanotechnology (drug delivery) and nanosyatem (robotics).

However, applications of nanotechnology in food product development and in food

preservation are still in its infancy. The current nanotechnology applications in food science

provide the detection of food pathogens, through nanosensors, which are quick, sensitive and

less labour-intensive procedures, as a carrier/delivery of antimicrobial polypeptides in food

preservation. In our laboratory we have been able to develop nanoemulsion containing

bioactive components and investigated its possible role the extension of self life of highly

perishable food products. In this investigation, selection of suitable method of preparation of

nanoemulsion using various types of oils (short chain/medium chain/long chain fatty acids)

and process to reduce the particle size and its effect on particle dispersion index, Zeta

potential has been reported.


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Current Approaches and Technological Advancements in Grain Processing as

Functional Foods

Savita Sharma

Department of Food Science & Technology, Punjab Agricultural University. Ludhiana


ABSTRACT

Increasing awareness of consumer health and interest in functional foods to achieve a

healthy lifestyle has resulted in the need for food products with versatile health-benefitingproperties. Functional foods are defined as the food or dietary components that may provide a

health benefit beyond basic nutrition. A food can be made functional by applying any

technological or biotechnological means to increase the concentration of, add, remove or

modify a particular component as well as to improve its bioavailability, provided that

component has been demonstrated to have functional effect. The interest in developing

functional foods is thriving, driven largely by the market potential for foods that can improve

the health and well-being of consumers. Successful types of functional products that havebeen designed to reduce high blood pressure, cholesterol blood sugar, and osteoporosis have

been introduced into the market. Grains are used world-wide as staple foods. In recent years,

cereals, legumes and oilseed meal and their ingredients are accepted as functional food

because of providing dietary fiber, proteins, energy, minerals, vitamins and antioxidants

required for human health. For example; cereals include dietary fibre such as -glucan and

arabinoxylan, carbohydrates such as resistant starch and oligosaccharides that act as

fermentable substrates for the growth of probiotic microorganisms. Preventing cancer and

CVD, reducing tumor incidence, lowering blood pressure, risk of heart disease, cholesterol

and rate of fat absorption, delaying gastric emptying and supplying gastrointestinal are the

protective effects of the food grains. Recently, the functional food research has moved

progressively towards the development of dietary supplementation utilizing various cereal

components, introducing the concept of probiotics and prebiotics, which may affect gut

microbial composition and activities. Food processing has become one of the most

competitive sector in recent years. With increasing consumers demands, food indu stry needs

to keep updating technology. In this direction, newer techniques can be whole grain concept,

germination, fermentation, multigrain, extrusion and nanotechnology for value addition.


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Advances in starch structure and functionality

Kawaljit Singh Sandhu

Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana

E-mail: [email protected]

ABSTRACT

Starch contributes greatly to the textural properties of many foods and has many

industrial applications as a thickener, colloidal stabilizer, gelling agent, bulking agent, water

retention agent and adhesive. Starches from various plant sources, such as corn, potato, wheat,

rice and legumes have received extensive attention in relation to their structural and physico-

chemical properties. In recent years, glycemic index (GI) has become a useful tool for

planning diets for the patients of diabetes, dyslipidemia, cardiovascular disease, and even

certain cancers in the general population. Due to poor digestibility compared to that of other

cereals, legume starches promote slow and moderate postprandial glucose and insulin

responses, and have low GI values. The digestibility of starch in foods varies widely, therefore

a nutritional classification of dietary starch has been proposed. This proposed classification

system takes into account both the kinetic component and the completeness of the starchs

digestibility and is comprised of rapidly digestible starch (RDS), slowly digestible starch

(SDS), and resistant starch (RS). SDS is generally the most desirable form of dietary starch

and completely, but more slowly, digested in the small intestine, and it attenuates postprandial

plasma glucose and insulin levels. RS has been defined as the fraction of starch that escapes

digestion in the small intestine and has functional and nutritional properties in common with

dietary fiber.

Digestibility of starches from common legumes (black gram, chickpea and mung bean),

mango kernels and commercial normal corn starch was studied and related to functional

(amylose content, crystallinity and molecular weight) and morphological properties. The

lowest amylose content was found in mango kernel starches, followed by corn whereas the

highest was observed for legume starches. Legume starches have previously been found to

have relatively high amylose content (30-40%). Mean granule diameter of the starch granules

followed order: mango>chickpea> mung bean> black gram >corn. Granule size and shape arerelated to the biological source from which the starch is isolated. The scanning electron

micrographs (SEM) of the isolated starches from different sources showed diverse size and

shape among different botanical sources. Scanning electron micrographs showed the presence


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of polyhedral shaped granules for corn and large oval to spherical and elliptical shape granules

for mango and legume starches.

Both corn and mango kernel starches showed A-type X-ray diffraction patterns, which aretypically found in many cereal starches and strong reflections at 15

o and 23

o (2), and an

unresolved doublet at 17oand 18

o(2). All the three legume starches showed a characteristic

C-type diffraction pattern, which actually consisted of a mixture of A and B-type crystalline

structures and diffraction peaks at 15o, 17.2

o and 23.2

o (2). A C-type X-ray pattern for

different legume starches has been previously reported. The relative crystallinity, which was

measured, based on diffraction intensity was the highest for mango kernel starches (35.4%),

followed by corn (30.1%), mung bean (29.1%), black gram (28.2%) and the lowest forchickpea (27.6%). Significant differences in the molecular weight (Mw) of amylopectin and

amylose were observed between corn, legumes and mango kernel starches. Legume starches

had the highest value of Mwof amylopectin followed by corn starch and the lowest was for

mango kernel starches. Among the legume starches, chickpea starch had the highest Mw of

amylopectin (298 106g/mol) whereas, mung bean starch had the highest values for Mwof

amylose (1.83 106 g/mol). Mw of amylose followed the order: corn>mango>mung

bean>black gram>chickpea.The digestibility of starches and starch fractions differed in digestion behavior (readily

digestible starch, RDS; slowly digestible starch, SDS; & resistant starch, RS). RDS is rapidly

and completely digested in the small intestine and is associated with more rapid elevation of

postprandial plasma glucose whereas SDS is completely but more slowly digested in the small

intestine and attenuates postprandial plasma glucose and insulin levels. Mango kernel starches

showed lower values for both RDS (5.2%) and SDS (19.2%) but very high resistant starch

(RS) content (75.6%) as compared to normal corn and legume starches. The lowest RS(27.3%) was observed for corn starch in comparison to other starches studied. The hydrolysis

indices (HI) of starches ranged from 16.5 to 64, and the estimated glycemic indices (GI) based

on HI were between 48.7 to 74.9%. HI is a useful tool, from a nutritional point of view, for

comparison of starch digestibility. This index expresses the digestibility of the starch in foods

in relation to the digestibility of starch in a reference material, namely white bread. GI is

defined as the incremental postprandial blood glucose area after injection of the test product as

a percentage of the corresponding area after injection of an equicarbohydrate portion of the

reference product. The greater amylose content observed for legume starches in comparison to

the normal corn starch may be a major contributor to the greater resistance of the digestive

enzymes.


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Isolation, Biochemical and Functional Characterization of Wheat Gluten Proteins

Bhupendar Singh Khatkar, Nisha Chaudhary and Priya DangiDepartment of Food Technology

Guru Jambheshwar University of Science & Technology, Hisar, Haryana, 125001, IndiaE-mail:[email protected]

ABSTRACT

Wheat is cultivated in all parts of the world except in the hottest tropical regions and

Antarctica. Wheat areas world over currently total about 230 million hectares and itsproduction is around 700 million tonnes per annum. Most wheat is consumed in the form of

various types of value added products such as bread, biscuits, cakes, noodles, pasta and

breakfast cereals in most countries of the world. The technological importance of wheat flouris attached mainly to its gluten proteins, i.e. the water-insoluble complex proteins. Wheatgluten is a complex of heterogeneous protein components that form a three-dimensional

network of linearly cross-linked glutenin subunits and gliadin components through hydrogen,

hydrophobic, and disulfide bonds. In India, hundreds of wheat varieties with specific end usequality are available in market for direct consumption and for industrial processing. Therefore,

biochemical and molecular characterization of wheat gluten proteins for assessing the

suitability of a particular wheat variety for specific end product is essential. Incompatible use

of wheat may cause production losses and inferior quality of end product. Understanding atmolecular level for better performance of a wheat variety for a specific product will also help

scientist to evolve wheat varieties suitable for wheat based products.

A great deal of knowledge about the isolation, biochemical properties, structure and

functionality of wheat gluten proteins has been acquired through the applications of gene

sequencing, electrophoresis, HPLC/SEC techniques and dynamic rheometry. Size-exclusionhigh performance liquid chromatography (SE-HPLC)/ Size exclusion chromatography (SEC)

has been used to separate the wheat storage proteins. Numerous studies have utilized thistechnique considerably to evaluate the impact of gluten protein composition and their sizedistribution on end-product quality. Understanding the structure of the gluten proteins, and

how they interact with themselves and other flour constituents to convert wheat flour into a

viscoelastic system still largely remains a challenging problem. While some areas have been

thoroughly studied, others still need research attention. The proteome approach offers a freshnew look to understand the functionality of gluten. Although it is now evident that the high Mr

subunits of glutenin play a significant role in gluten viscoelasticity and product performance,

the basis of the differential effect of various glutenin polypeptides on functionality of a wheatflour remains to be defined. Also, little is known concerning the role of low Mr glutenin

subunits and gliadin subgroups in gluten viscoelasticity and baking potential. In this paper,

these aspects of wheat gluten proteins will be discussed.


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Waste Management Techniques in Food Processing Industries

Dalbir Singh Sogi

Professor


Guru Nanak Dev University, Amritsar


ABSTRACT

Global sale of the processed food is about 3.2 trillion USD and global trade of theprocessed food is about 192 billion USD. The world trade in food products is likely to

increase with the increase in food processing in developing countries. Food processing

generates substantial quantity of solid wastes while transforming raw material into finished

products. The edible tissues are separated from non-edible tissues during preparation

operation that produces the majority of the solid waste in the form of peel, core, seeds, leaves

etc. Second major source of solid waste is sorting that includes damaged raw material. These

biodegradable wastes pollute the environment during the course of decomposition. Different

techniques are used to reduce the waste, utilization into useful products and scientific disposal

in order to minimize the water, soil and air pollution.


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Potato and Potato Flakes Industry In India

Paramdeep Singh Ghuman and Uttam Sharma

Mahindra Agri Business

ABSTRACT

Potato Diversified Sector in India (Innovations)

Traditional: largest sales through this channel from farms or cold stores. Material goes to

Mandi where commission agents (CA) distribute it to various hawkers or F&V shops. CA

typically charges 5-7% as commission

Retail Fresh: Growing sector, not much scope of product differentiation. Generally potato

considered as loss leader product. Supply through traders generally based in Mandi. No pack

house concept operational in India. Generally retail prices are double of what the farmer gets

Crisps: Commonly known as Chips. Supply chain operates different in different parts of

country. Contract farming prevalent in W.B., Maharashtra & U.P. through consolidators and

aggregators while direct buying from farmers in Punjab

French Fries: Companies sell the seed and get the produce from farmers through contractfarming (direct company to farmer linkage)

Flakes: Capacity utilization about 60%, are generally the rejections of processing industry

FACTORS CRITICAL TO PRODUCE QUALITY

Before Storage:

1. Farm Mechanisation-Grader availability

2. Farmer awareness to grading

3. Size Specs/Processing Specs4. Size/Sugar distribution

5. Cut & Crack/non retailable grade %

After Storage:

1. Size Specs/Processing Specs

2. Size/Sugar distribution

3. Cut & Crack/non retailable grade %

4. Ex Frier TPoD & Hunter Color/Appearance/Texture/Color/Taste./Sugar End-in FrenchFries.

Usage of Potato Flakes are Still in the Nascent Stage in India with many untapped segments:


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Global Application Areas of Potato Flakes: Used as an ingredient in industries like Bakery,

Fish, Meat, Snack food, dried instant soup, baby food, etc. . By Chips and French Fries

manufacturing industries like Baked Lay (Frito Lay). RAS Potato Mash (Rixona B.VHolland), Pringles (P&G) etc. Global demand was estimated at 3,60,000 tones in 2005.

Exports opportunity in the European market, Japanese market etc.

Current Application areas in India: Application in India is very ad-hoc. Flakes are also being

marked as Aloo Tikki (with a mix ratio of 1:6). Companies like MTR consume Flakes to make

ready to eat Aloo Tikki. Limited application in most of the internationally consumed segment.

Current users in India include: A few small chips manufacturers, MTR, Vista, Mc Donalds,

Haldiram etcIndustry Map Supply Chain: In India supply chain is unorganised and Contract farming is in

first phase which is in process to grow further. Stored in a local cold storage, from where the

potato is procured. Located close to the manufacturing plant and supplied according to

demand

Critical Success factors for Flakes Industry: High Growth in Organized Retail. Being the

preferred supplier of choice to organized retailers across pan India and exports and across

timelines. Quality & Packaging is key differentiator to organised retailer. Building newcategory class of peeled will add to consumer delight. Working with new varieties will add

further to success by focussing as healthy for you segment. Building critical supply chain with

farmer and delivering farm tech prosperity will be key driving strength. Maintaining off all

necessary compliances.

Scope of Potato Flakes: Development of Potato starch from high dry matters, Fortification of

potato flakes for healthy dietary foods etc.


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Section II

Oral presentations


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Effect of Papaya peel flour and Papaya seed flour on the Physical, Functional and

Textural properties of Biscuits

Sanju B. Dhull, Manju V. Nehra, Simran

Department of Food Science and Tech., Chaudhary Devi Lal University, Sirsa, Haryana

E mail: [email protected]

ABSTRACT

Every year food processing industry is wasting a considerable amount of bio-active

material that can play a vital role to cure and prevent many diseases. Papaya peel flour (PPF)

and papaya seed flour (PSF) were analyzed for its proximate, functional and colour properties

and compared with wheat flour. Biscuits were than prepared with incorporation of 1% PSF

and different levels of PPFi.e. 5%, 10%, 15%, 20%, with wheat flour and its effect on physical

and sensory properties of biscuits were analyzed. The weight and spread ratio of biscuits wasincreased while thickness was decreased with the addition of PSF and PPF. Based on sensory

evaluation, the composite biscuits with 1% PSF and 10% PPF were analyzed for its proximate

composition, total dietary fibre, soluble dietary fibre and insoluble dietary fibre and compared

with control biscuits. Ash content and crude fibre content of the composite biscuits was higher

but protein content was lower as compared with control biscuits. TDF, SDF and IDF of

composite flour biscuits were also significantly higher than the control biscuits.


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Effect of germination on nutritional profile of Amaranth (Amaranth spp) grains

Arti Chauhan, D.C. Saxena and Sukhcharn Singh

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering

and Technology, Longowal, Sangrur, Punjab, India

ABSTRACT

Amaranth belongs to dicotyledonous class in Amaranthaceae family and widely grown by the

Aztecs, Incas and Mayas in Latin America since pre- Columbian times for millennia.Amaranth grain is considered to have a unique composition of protein, carbohydrates, and

lipids. Grain amaranth has higher protein (12 to 18%) than other cereal grains andsignificantly higher lysine content which is deficient in major cereal grains. Amaranth grain

contains about 5 to 9% oil which is generally higher than other cereals. The lipid fraction of

amaranth grain is similar to other cereals, being approximately 77% unsaturated, with linoleicacid being the major fatty acid. The lipid fraction is unique however, due to the unusually high

squalene content (5 to 8%) of the total oil and tocotrienols (forms of vitamin E) which are

known to effect lower cholesterol levels in mammalian systems. In addition to the proteins,carbohydrates, and lipids, amaranth grain also contains high levels of calcium, iron, andsodium when compared to cereal grains. Germination is an inexpensive and effective way to

improve the nutritional value of cereals, pseudocereals, and legumes. Sprouted seeds have

been reported to be nutritionally superior to their respective seeds, with higher levels ofnutrients like increased protein, starch digestibility, and bioavailability of some minerals

whereas, lower levels of antinutrients (such as phytic acid, tannin, trypsin inhibitors) and

flatulence-causing sugars. The inclusion of sprouted grains in the formulation of whole-grain-

rich, fiber-rich, and gluten-free baked goods may provide a natural fortification andenrichment mechanism; it may improve nutritional quality because of the increased

digestibility and bioavailability of some nutrients and the reduction of some antinutrients. The

sprouts are excellent examples of functional food defined as lowering the risk of various

diseases and exerting health promoting effects in addition to its nutritive value.


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Retrogradation of Rice and related effects on Textural attributes of Kheer

Sanket G. Borad, Ashok A. Patel, Ashish K. Singh

Dairy Technology Division, ICAR-NDRI, Karnal

ABSTRACT

Kheer,a rice pudding, is made by cooking rice in boiling milk and sweetening with

sugar followed by flavouring with cardamom, saffron, etc. During kheer preparation, rice

grain starch undergo gelatinization upon heating followed by retrogradation upon cooling.Retrograded starch in rice grains tends to become tough and render the product rather coarse

and less creamy. Hardening of rice grains in refrigerated kheer is a common textural defect

manifested by lowering of sensory quality. Long-life kheerprepared by in-pouch retorting has

been reported to exhibit toughening of rice grains during storage. Similarly precooked rice

mixed with sweetened concentrated milk, upon refrigerated storage has also been found to

show considerable rice grain hardening. Kheerhas typically a shelf life of a few days to two

weeks under cold storage depending upon method of manufacture, but it loses its consumer

acceptance from the mouth-feel point of view. Keeping these aspects in view, the present

study was targeted to characterize the hardening of rice grains upon prolonged refrigerated

storage and its effect on the various instrumental and sensory attributes of the product. Kheer

samples prepared from Basmati CSR-30 and Parimal PR-44 were assessed for sensory

attributes along with instrumental rheological parameters. Rheological as well as sensory

studies showed the gradual increase in the hardness of rice grains whereas sensory coarseness

in serum was reported. The SEM (scanning electron microscopy) revealed amylose crystals

having >20 size in the serum that supported increased coarseness of it. Since the part of the

structure of retrograded starch is recoverable upon heating, reheating of stored kheer was

studied to minimize the toughness of native rice grains by made into kheer, which was heated

in-pouch. Reheating of kheer to 50, 60, 70 and 80C resulted in recovery of the textural

attributes of kheerin terms of hardness, coarseness and overall texture score after storage of

28 days. However, the reheating temperature had little impact on the grain softening. Thusreheating of cold-stored kheerto 50C was adequate. The leaching of amylose from the rice

grain to kheerserum was expected to contribute to the coarseness of serum.


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Shelf Life Study of PinniMoulded by Machine under Different Storage Parameters

Gopika Talwar, Sandeeppal Kaur Brar, P K Singh

College of Dairy Science and Technology, GADVASU, Ludhiana

ABSTRACT

Pinni is one of the traditional and popular dairy composite product of northern India.

Pinni is prepared by roasting dal peethi (paste)/wheat flour in ghee and then adding

khoa,sugar and is moulding into round shape. The ball formation process is done byrolling the

roasted material by hand which is time consuming, unhygienic and laborious and balls result

in non-uniform weight and shape. To overcome these difficulties a prototype was developed

for ball formation of roasted material.This unit consist of hopper to hold roasted material,

screw to convey the material, knife for cutting and twin roller for rolling the cut material. The

power transmission was done by chain mechanism and power was given with 0.5 hp a.c.

motor. In addition to this pneumatic cylinder was attached to the screw which cuts the

material at a known thickness. The weight of ball coming out was set as 455 g. The

throughput capacity of machine was found to be approximately 300 balls/hour. The pinni

produced by this machine was analysed for shelf life studies. Pinni was stored in cardboard

boxes, same in which it is available in market. Pinni was stored at two different temperatures

i.e ambient temperature (25oC) with 60% RH and refrigeration temperature (5-7

oC). the pinni

stored at ambient temperature was acceptable for consumption for 21 days only and had

fungal attack afterwards whereas pinni stored at refrigeration was acceptable upto 28 days of

storage.

Keywords: ball formation, pinni, tradional dairy product, composite dairy product


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Effect of Dual Stage Sonication on Particle Size, Pasting, Thermal and Morphological

Properties of Amaranthus Starch and its solicitation as Microencapsulating Agent for the

Development of Nutraceutical Ingredients

Narender Kumar1&2

, Sukhcharn Singh1, D. C. Saxena

1, Gopika Talwar

2and Amandeep Sharma

2

1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering

& Technology, (SLIET), (Deemed - University),Longowal, Sangrur, Punjab, INDIA

2Department of Dairy Engineering, College of Dairy Science & Technology, Guru Angad Dev

Veterinary and Animal Sciences University, (GADVASU), Ludhiana, Punjab, INDIA


ABSTRACT

Process of sonication was applied for higher yield of starch from the Amaranthus

grain. Secondly, the starch obtained was modified by applying the sonication process at a

frequency of 50 KHz for a period of 10 min. The starch modified by sonication was further

evaluated for the Particle Size Distribution (PSD), pasting (RVA), thermal (DSC) and

Morphological (SEM) Properties. In particle size analysis most of the particles have shown

starch granules size less than 2m and this reduction in particle size resulted paradigm shift in

the pasting profile. Peak Viscosity (PV) have been increased many folds, peak temperature

(Tp) have been increased as comparison to native starch as shown by DSC. Scanning Electron

Micrographs have shown that starch granule has been affected by sonication. The starch

obtained, therefore is recommended for the encapsulation purposes of functional foods.


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Role of Computers in Food Processing Sector

Manminder Singh

Department of Computer Science & Engineering, SLIET, Longowal

ABSTRACT

Food processing is concerned with the transformation of raw ingredients into

consumer food product by chemical or physical means. Food processing industry is largest

within the manufacturing sector of the world economy. The use of computers in the food

processing sector has increased many folds in recent years due to its various applications. To

improve efficiency, to reduce cost, lead and process time of the consumer food product most

of the food processing sector has turned to computer aided manufacturing. Higher demand for

quality consumer food products along with on time delivery may be another reason for using

computers in food processing industry. Now a days computers play important role in each

and every aspect of food processing sector including planning, control, processing,

scheduling, production, distribution and marketing etc. This paper is an effort to review the

importance and role of computers in food processing sector.

i G O i C i f i A C i Of


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Rice Grown By Organic and Conventional Modes of Farming: A Comparison Of

Properties of Grains and Starches

Maninder Kaur

Department of Food Science and Technology, Guru Nanak Dev University,

Amritsar-143005, India

ABSTRACT

Fertilizer has become an essential agro-chemical input for modern rice farming and

plays a key role in increasing the productivity of rice land. Excessive and inappropriate use of

fertilizers and pesticides has polluted waterways, salt build up in soils, poisoned agricultural

workers, and killed beneficial insects and wildlife. Organic farming on the other hand, is a

system which avoids or largely excludes the use of synthetic inputs such as chemical

fertilizers, pesticides, hormones, feed additives etc and to maximum extent rely upon crop

rotation, crop residues, animal manures, off farm organic wastes, mineral grade rock additives

and biological system of nutrient mobilization and plant protection. Since rice is produced by

both organic mode (OM) and conventional mode (CM) of farming, scientific research isrequired to compare the properties of crop produced by both the modes. In the present study

rice grown by OM and CM of farming were studied for their physicochemical, cooking and

textural properties. Starch was isolated from both types of rice and analysed for their amylose,

swelling power, X-ray diffraction, pasting and morphological properties. Milled rice from

OM farming exhibited significantly lower bulk density and protein content but higher

thousand kernel weight and length/breadth ratio in comparison to rice from CM farming.

Cooked rice grains from OM farming showed significantly higher elongation and widthexpansion ratio and lower gruel solid loss. Starch isolated from milled rice of CM farming

showed significantly higher swelling power and solubility but lower amylose content in

comparison to OM starch. Scanning electron micrographs of starches from both modes of

farming revealed the presence of smooth surfaced granules with polyhedral shape and a very

few round shaped granules. Starch, from OM rice showed significantly higher peak, final and

setback viscosity against starch from CM rice. Both the starches showed typical A-type X-ray

diffraction pattern.

Keywords: Rice; Starch; Farming; Organic; Conventional

A St d C ti C Mi D h d ti f O t M h


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A Study on Convective-Cum-Microwave Dehydration of Oyster Mushrooms

Shakti, Satish Kumar, Ramya HG and Tarun Garg

Department of Processing and Food Engineering,

COAE&T, PAU, Ludhiana, India. E-mail: [email protected]

ABSTRACT

Mushrooms are non-conventional source of food production, requiring negligible area.

It contains 20-35 % protein and are also rich source in vitamin, minerals and water content;

but, are low in calories, salt, fat and are devoid of sugar, starch and cholesterol. Medicinalmushrooms have become important due to their antitumor, antifungal, and reducing hyper

cholesterolemia activities. Mushroom growing can be efficient means of disposal of

agriculture waste by converting it into protein rich biomass. Mushrooms are highly perishable;

therefore, need application of the best post harvest technique to enhance the shelf life.

Investigations were carried out to study the effect of drying parameters viz. loading density,

air velocity and power level on convective-cum-microwave dehydration of oyster mushroom.

Multi layer drying of commercially grown mushroom cv.Pleurotus sajor-cajuwas carried out

at 3 levels of loading densities (26-52 kg/m2) and air velocities, 3-5 m/s and microwave

drying was carried out at 3 power levels (270-810 W). The drying parameters studied were

drying rate, temperature and relative humidity of outgoing air, product temperature and heat

utilization factor. Quality attributes included rehydration ratio, shrinkage ratio, texture

(hardness and chewiness), colour and overall acceptability. Multi layer drying of mushroom

with an initial moisture content of 91 % wb was carried out at 60C in a mechanical drier till

the moisture content reached 27 % wb followed by drying in microwave oven to a final

moisture content of 6.89 % wb. It was observed that drying rate, relative humidity of outgoing

air and heat utilization factor decreased with drying time but opposite trend was observed for

temperature of outgoing air and product. The decline in drying rate increased with increase in

air velocities and power level whereas opposite trend was observed for loading densities.

Increase in loading density and air velocity resulted in decrease in heat utilization factor and

relative humidity however temperature of outgoing air and product showed the opposite trend.Logarithmic model showed the highest adequacy of fit for multi layer drying and t wo term

exponential model for microwave drying. The effective moisture diffusivity increased with

increase in both loading density and air velocity



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Kamaljit Kaur, Preeti Ahluwalia and Hira Singh#


#Department of Vegetable Science, Punjab Agricultural University, Ludhiana

ABSTRACT

The cassava (Manihot esculentaCrantz) is the third largest carbohydrate food source

in the tropical region, after rice and corn. Cassava is considered as food security crop whichcan be left in the ground for extended periods of up to two years, until required. Cassava is not

a labor intensive crop and it grows well on marginal soils. Starch was extracted from cassava

by peeling, chopping, grinding with water for five minutes, filtration, decantation and drying

at 55oC for one hour. Percentage of starch obtained was 25 %. Flour was prepared from

cassava by peeling, grating, drying in hot air oven at 55oC for 24 hrs and then milling.

Percentage of flour obtained was 40% and percentage of flour after extraction of starch was 12

%. Different blends were prepared with wheat flour, soy flour, cassava flour in the ratio of

90:5:5, 85:5:10, 75:10:15 and 70:10:20 respectively and their baking quality for preparation of

cookies was evaluated. The blend with wheat flour, soy flour, cassava flour in the ratio of

85:5:10 was found to be the best with regard to baking and organoleptic quality. It was

concluded that cassava can be utilized in the form of flour in bakery products, as a

replacement of wheat flour in gluten free diets and for starch, as the demand of starch for

various food and non food purposes is increasing.

Effect of Concentration on the Pigment Content and Rheology of Watermelon Juice


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Effect of Concentration on the Pigment Content and Rheology of Watermelon Juice

Davinder Pal Singh Oberoiaand Dalbir Singh Sogi

b

a Department of Food Science and Technology, Khalsa College Amritsar, 143 002, India.b

Department of Food Science and Technology, GNDU, Amritsar 143 005, India.

Email ID: [email protected].

ABSTRACT

Concentration of watermelon juice is vital to increase its utilization in food products.Watermelon juice yield of Namdhari-95, Namdhari-450 and Sugar baby cultivars was

42.9, 49.6 and 48.6g/100g while soluble solids content of juice was 6.0, 5.1 and 8.9g/100g

respectively. Juice concentrate with soluble solids content of 70g/100g had total solids,

titrable acidity and total sugars contents of 77.1-77.3g/100g, 0.34-0.35g/100g and 44.7-

53.8g/100g respectively. Total carotenoids of watermelon juice concentrate with soluble

solids content of 70g/100g varied from to 34.9 to 86.68mg/100g whereas lycopene content

from 33.12 to 84.42mg/100g for three cultivars. Hunter L, a and b value of watermelon

juice increased as soluble solids varied from control to 20g/100g but then decrease with

further increase in soluble solids. Watermelon juice concentrates behaved like Non-Newtonian

fluid and apparent viscosity varied from 0.001-0.117, 0.001-0.284 and 0.001-0.220 Pa.s in

Namdhari-95, Namdhari-450 and Sugar baby cultivars respectively. Soluble solids have

exponential relationship with consistency index (k) but linear relation with lycopene content.

Concentration is better alternative to handle the surplus production of watermelon.

Keywords: Watermelon, juice, concentration, lycopene, rheology.

Production and Evaluation of Physico-chemical and Rheological Properties of Milk


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Production and Evaluation of Physico chemical and Rheological Properties of Milk

Protein Concentrate77 (MPC77)

Er. Ganga Sahay Meena1, Dr. Ashish Kumar Singh2and Mr. Sanket Borad1

1Scientist,

3Principal Scientist, Dairy Technology Division

ICAR-National Dairy Research Institute, Karnal, Haryana-132001

*Corresponding author, Email:[email protected]

ABSTRACT

Milk Protein Concentrate (MPC) is a high protein milk powder that have beenclassified as second generation, dairy ingredient containing protein in the range 4089% on

dry matter basis. Apart from other processing factors, protein content itself decides the

solubility of MPC. Poorer solubility of the MPC is a key deterrent factor in their wider

applications in food industry as compared to casein, sodium caseinates, whey protein

concentrates and isolates. Therefore, present investigation was carried out to produce better

soluble MPC77 using ultrafiltration membrane process followed by diafiltration (DF) of UF

retentate prior to its spray drying. MPC77 was analyzed for its chemical composition (fat,

protein, lactose, ash, total solids, calcium) and physical properties (solubility, nitrogen

solubility index, and insolubility index), powder properties (bulk density, wettability,

dispersibility, flowability, color values) and compared with reputed international commercial

sample of MPC85. The Ca content in MPC77 reduced significantly (p


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p g g

Shumaila Jan, Kulsum Jan, Syed Insha Rafiq and D.C.Saxena

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering

and Technology, Sangrur Punjab

Email: [email protected]

ABSTRACT

Food powders are the materials mostly used in industry as well as in households allaround the world and are considered among the most difficult materials to characterize.

Powders are the least predictable of all materials in relation to their flowability because of the

large number of factors that can affect their rheological properties. Much research regarding

handling and storage characteristics of bulk solids has been conducted over the years. Size and

size distribution, Particle shape, Particle surface, Angle of repose, Conveying angle, Frictional

forces, Permeability, Densities (Bulk, Tapped & Particle), Hausner Ratio, Compressibility

index, Wall friction are some of the properties which affect the flowability of powders during

bulk handling & storage. This study focuses on these properties to characterize the powder

flow.

Key Words: Powders, flow properties, bulk solids.

Determination of Convective Heat Transfer Coefficient for Milk Using PCM Based Milk


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g

Chilling System

Amandeep Sharma, Narender Kumar, Kulwinder KaurDepartment of Dairy Engineering, College of Dairy Science and Technology

Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana.

ABSTRACT

An attempt has been made to estimate the convective heat transfer coefficient for

cooling of milk in a PCM based liquid chilling unit. The experiment was performed byaddition of milk in inner cavity immediately after phase change of the coolant. The

temperature of milk side and coolant side was recorded at an interval of 15 minutes. The heat

transfer coefficients for milk were calculated by empirical equations at an interval of 30

minutes, assuming that heat gain by coolant was equal to heat loss by product. The cooling

curve representing temperature of product w.r.t cooling time was plotted which showed a

rapid decline in the temperature of product at initial phase of cooling and became gradual

thereafter. Similarly, the values of convective heat transfer coefficients of milk dec

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Souvenir Food Conference 2015