AS & EC

Title:

Powdering Technology for preservation and value addition of selected agricultural commodities

Team:

Dr. Dr. S.K. Tyagi (PI), Dr. Deepak Raj Rai (Co-PI) and Dr.Mathew Prasad in place of Rajbir Singh (Co-PI), Er. ARP Kingsley (Co-PI)

Objectives:

1) Standardization of dehydration technologies for banana, papaya and mangoes 2) Design and development a dehydrator for low temperature drying of selected commodities 3) Preparation of de- odored and fruit flavored soya milk powder and its appropriate packaging 4) Preparation of naturally flavored instant soya-tea 5) To study cost economics of the developed products

Progress:

1) Standardization of dehydration technologies for banana, papaya and mangoes is completed. 2) De- odored and fruit flavored soya milk powder has been prepared. 3) Naturally flavored instant soya-tea in powder form has been prepared.

Title:

Rapid identification and detection of microbes in poultry meat using IR spectroscopy and chemometrics

Team:

Manpreet Kaur Grewal (PI), Pranita Jaiswal (Co-PI)

Objectives:

1. To acquire the spectral signature of selected microbes using IR Spectroscopy 2. To develop calibration models for different microbes using chemometrics 3. To standardize the procedure for poultry meat

Progress:

(a) Procurement of culture from respective agencies (b) Revival of microbial cultures (c) Acquisition of Spectral signature of poultry specific microbes

Title:

Development of partial dewatering process for value addition and safe storage of onion

Team:

Er. Manpreet Kaur Grewal(PI) and Dr S N Jha

Objectives:

1. To optimize partial dewatering process of onion for preparation of juice, pulp and powder. 2. To evaluate the physicochemical and microbial quality of fresh, processed and stored products. 3. To establish the pilot scale onion processing plant and conduct entrepreneurship development program

Progress:

Process for manufacturing long shelf life onion powder using dewatering process have has successfully been developed

Title:

Development of microorganism based ripening/anti-ripening agent for mango and banana

Team:

Dr. P. Jaiswal(PI) and Dr S N Jha

Objectives:

1. To isolate and characterize surface micro-flora from mango and banana, with storage, exploration of possibility of predicting them using NIR spectroscopy. 2. To evaluate role of selected microorganisms on physicochemical properties of fruits during storage. 3. To develop ripening/anti-ripening agent for mango and banana

Progress:

• Isolation, enumeration of surface micro-flora from mango and banana with storage. 17 bacterial and 21 fungal isolates were purified and maintained for further characterization

Title:

Shelf-life extension of meat and meat products using natural extract and vacuum packaging as hurdles.

Team:

Dr. Suresh K Devatkal

Objectives:

1. To evaluate the phenolic contents, antioxidant effect and antimicrobial effect of pomegranate peel extract in meat and meat products. 2. To evaluate the physicochemical, sensory and microbial quality of meat and meat products containing pomegranate peel extract under vacuum packaging.

Progress:

1. Optimization of time and temperature for extraction of pomegranate peel extract and evaluation of antioxidant properties of pomegranate peel extract. 2. Development of antibacterial and antioxidant extract from pomegranate peel extract 3. Successful in-vitro studies for establishing antioxidant effect of pomegranate peel extract in chicken and goat meat. 4. Successful in-vitro studies for establishing antibacterial effect of pomegranate peel extract against pseudomonas stutzeri, Staphylococcus aureus, Bacillus cereus. 5. Successful isolation and molecular characterization of pseudomonas stutzeri isolated from poultry meat.

Publication:

5

Title:

Packaging and allied applications for bioactive compounds, antioxidants and microbiological safety of fresh and fresh cut fruits and vegetables.

Team:

Dr. Manjunatha, M. (PI), Dr. Rahul Anurag

Objectives:

1. To apply packaging and allied technologies for storage of selected fresh and fresh cut vegetables 2. To evaluate the shelf life, bioactive compounds, antioxidants and microbial safety of stored vegetables 3. To optimized the safe shelf life of selected fresh and fresh cut vegetables vis-a via quality and microbial safety

Progress:

* Respiratory behaviour of jamun, fenugreek has been studied * Active MAP of Cauliflower using moisture absorbents viz. Paddy Husk and Silica Gel has been studied.

Publication:

Research Paper: 2

Title:

Effect of cooling systems on thermal comfort and production of poultry birds

Team:

Dr. Chopra PI and Dr. D. R. Rai , CIPHET and Dr. Nagra & Dr. Kaur, GADVASU

Objectives:

i.To assess the temperature and humidity conditions in the poultry shelters using different cooling devices ii. To study the effect of cooling devices on growth and carcass characteristics of broiler chicks iii. To evaluate the effect of cooling systems on egg production and quality in the laying hens iv. To study the impact of different cooling devices on comfort and welfare of broiler and laying hens

Progress:

Segregation of the poultry shelters in experimental units The fan-pad and fan-fogger cooling systems have been installed and is in operation in the shelters for laying hens of deep litter and cage system

Title:

Development of cooling systems for comfort and enhances production of dairy cow

Team:

Dr. S. Chopra (PI) & S N Jha,Dr. Mehra & Dr. Malhotra

Objectives:

i. To assess the temperature and humidity conditions for cow in the cooled shelters ii. To design and develop the cooling system for cow iii. To evaluate the effect of cooling systems on production of dairy cow

Progress:

(a) The fanR11;pad and fanR11;fogger cooling systems have been installed in the shelters (b) The operation of the cooling systems has been started.

Title:

NBAIM Coordinated project under AMAAS � Optimization of parameters for production of cellulase, ethanol and feed supplement using rice straw, kinnow waste and pea pods

Team:

Dr. H S . Oberoi and Dr. V K Bhargav and Dr. P. Jaisawal

Objectives:

i. Development of microbial consortium of organisms for cellulose degradation, hexose and pentose fermentation and optimization of operating parameters such as hydrolysis treatments, substrate and inoculum composition, pH, temperature, aeration etc for cellulase and ethanol production. ii. Optimization of pelletization process for paddy straw and kinnow waste iii. Optimization of downstream processing parameters for recovery and purification of cellulase and ethanol iv. Use of basic molecular biology techniques such as mutagenesis, protoplast fusion etc for developing recombinants especially for ethanolegenic strains. v. Evaluation of residues after fermentation for suitability as feed supplements

Progress:

Process developed: 1 No Products: 6 cellulolytic and pentose fermenting microbial strains

Publication:

Research papers in Referred Journals: 2 No

Title:

Processing and utilization of beetroot and carrot for value addition in health foods.

Team:

Dr. Mridula Devi (PI) and Dr. Dilip Jain (Co-PI) (Dr S.K. Tyagi and Dr D.R. Rai up to June 2008)

Objectives:

1) To standardize process technology for making beetroot and carrot powder for making value added product. 2) To utilize beetroot and carrot powder for development of nutritious health foods (drinks) based on food grains rich in proteins and micronutrients. 3) To study the shelf life of beetroot and carrot powder.

Progress:

1) Beetroot powder making technology 2) Carrot powder making technology 3) Carrot kheer mix formulation 4) Value added health mix with beetroot and carrot 5) Dried beetroot supplemented biscuits and extrudates. 6) -carotene rich biscuits and extrudates.

Publication:

Research papers: Mridula D., Naveen Kumar M, Dilip Jain, S.K. Tyagi and D.R. Rai. Effect of addition of beetroot powder on physical properties and acceptability of defatted soya flour fortified biscuits, 2009, 46(2): 59-69.

Presentations in Conferences/other forum: Mridula D and Dilip Jain. Quality Characteristics of Dried Carrot Based Carotene Rich Extruded Snack Food. Paper presented in XLIVth ISAE Convention & Symposium at IARI, New Delhi during January 28-30, 2010 (Abstract No. DFE-2010-34). Mridula D and Dilip Jain. Physico – chemical properties and acceptability of beetroot added extruded snack food. Paper presented in XLIVth ISAE Convention & Symposium at IARI, New Delhi during January 28-30, 2010 (Abstract No. DFE-2010-33). Project profile for production of beetroot powder was prepared and submitted to office. Beetroot powder CIPHET E-News Letter, July 2008, Vol. 3, No.7, p12-13. Organized EDP on “Processing of Beetroot and Carrot for Making Powder” during 24-30 January 2009.

Title:

Post-harvest management and value addition in coriander and cumin seed spices

Team:

Dr. Vinod K Bhargav Er. R K Vishawakarma and Dr O P Aishwath

Objectives:

1. To optimize the harvesting stage in coriander production system for quality improvement<br> 2. To develop threshing and primary processing gadgets in post harvest system of coriander<br> 3. To develop de-bearder for cumin<br> 4. To study drying behaviour of coriander under different drying system<br> 5. To develop a splitter to split coriander into dhal for seed purpose<br> 6. Utilization of coriander straw for value added products

Progress:

Products/Machinery : Two no (Coriander Splitter and portable solar dryer) Processes : 1 no (for essential oil extraction) EDP : one

Title:

Production of amylases, proteases and pectinases using agricultural and horticultural residues as supplements

Team:

Dr. H S Oberoi, Dr. K Narsaiah, Dr. Devinder Dhingra and Dr. Jatinder Singh

Objectives:

i. Optimization of Solid state fermentation parameters using substrates like fruit residues, lignocellulosic material like rice straw for production of enzymes<br> ii. Partial purification and characterization of the consortia of produced enzymes<br> iii. Evaluating the potential of crude/ partially purified enzymes in oil recovery, dhal milling and fruit juice extraction and clarification

Progress:

Products : Hyper cellulase and pectinase producing strains of T.eesei and A. niger have been used for production of enzymes employing SSF

Publication:

In Referred Journals: 3 no

Title:

Identification and evaluation of appropriate packaging for minimal processing of selected fruits and vegetables

Team:

Dr D R Rai, Dr K Narsaiah Dr. K Narsaiah and Dr. D K Bharti

Objectives:

i. To prepare minimally processed fruits and vegetables and study their metabolic behaviour. ii. To develop the equipment for minimally processed produce, wherever necessary. iii. To apply modified atmosphere packaging technique to minimally processed produce and to assess its quality and shelf-life under different environment conditions. iv. To study the potential of value-addition, economics and marketability of minimally processed produce. v. Preparation of project profile on minimally processed produce for income and employment generation.

Progress:

Process: 6 no (Protocol for minimal processing and packaging of carrot, broccoli, cabbage, cabbage, moong bean sprouts, pumpkin) Machine: Basket centrifuge to remove surface moisture of washed vegetables

Publication:

1

Technology:

EDP-1

Title:

Application of modified atmosphere packaging and storage of fresh vegetables

Team:

Dr. D R Rai, Dr. S N Jha

Objectives:

i. To apply modified atmosphere packaging to the selected vegetables. ii. To store the packaged vegetables under different environmental conditions. iii. To evaluate the effect of MAP on the shelf-life and quality of stored vegetables. iv. To evaluate per cent reduction in post-harvest losses.

Progress:

Process: 4 no (MAP Protocols for Okra, spinach (shelf life 10 days), betel leaf (pan, shelf life 10 days), broccoli (shelf life 10 days

Publication:

Research Papers in referred journals: 4 no Technical bulletin: 1 no

Technology:

EDPs: 2 no

Title:

Development of post-harvest processing machinery for makhana processing & value addition

Team:

Dr. S N Jha, Dr. Janardan Jee and Dr. B K Jha

Objectives:

i. To design, fabricate & test the Euryale ferox seed (Makhana Gurri) popping Machine ii. To study the possible unit operations using the above developed machine to decorticate the Euryale ferox seeds for getting the un-popped kernel for exploring their uses in terms of makhana flour/industrial purposes iii. To develop a process for manufacturing of grinding of popped/un-popped kernels and adopt/fabricate/modify a suitable machine for the purposes

Progress:

Two no (Makhana popping m/c & Ready to constitute makhana kheer mix)

Publication:

Research Papers in Referred Journals: Two no Technical/popular articles : Two no

Title:

Optimization of fermentation parameters for bio-ethanol production using whey and vegetable wastes using different microbial strains in a batch type fermented

Team:

Harinder Singh Oberoi, PI, VK Bhargav, Co-PI, D Dhingra, Co-PI, BS Chadha, Co-PI

Objectives:

i. Screening of different microbial cultures such as Saccharomyces cerevisiae and Klyuveromyces marxianus for ethanol production using whey ii. Optimization of substrate composition for achieving significant ethanol concentration iii. Optimization of operational parameters for maximizing the ethanol productivity iv. Scale up of the process at a batch fermenter level

Progress:

(a) Products/Process: Strain screening has been completed. All the operational parameters have been optimized and substrate combination studies have been completed at a shake flask level (b) Machine: one no (30 l fermenter has been customized (designed) with specific controls)

Publication:

2

Fraction collector

The fraction collector is used for partial purification of enzymes

Environment chamber

It is used for carrying out solid state fermentation studies Low temperature freezer it is used for storage of enzyme substrate and live microbial culture.

Elisa reader

It is used for highly specific enzyme assay such as =538;- glucosidase or cellulobiohydrolyase

Lypholizer

It is sued for freeze drying of microbial culture, enzyme and volatile compounds

Fermenter (30L)

It is used for conducting scale up studies of optimized parameters

Fermenter ( 2.5L )

It is used for process optimization and fermentation studies for enzyme and ethanol production

Ethanol biosensor

Ethanol biosensor is used for precise estimation of ethanol using immobilized membrane based technology

Ethanol bio sensor

Ethanol biosensor is used for precise estimation of ethanol using immobilized membrane based technology

HPLC

It is being used for estimation on monosaccharide, polysaccharides, organic acid and inhibitory compounds such as furfual and HMEs

Other auxiliary Instruments/Machines/equipments

a. Distillation unit b. Liquid warmer c. High temperature oil bath d. Electronic weighing balance e. Hot air oven f.  Vortex shaker g. Magnetic stirrer h. Plate heater i.  pH meter j. Centrifuge k.Water bath

Ice flaking machine

This machine is used for making ice flakes. The ice flaking machine is used for various purposes where readymade ice flakes are required for day to day work in the lab.

Homogenizer

It is generally used for making emulsions, suspensions etc. Homogenizer is used to emulsifying one liquid into another or uniformly dispersing solid particles throughout a liquid to improve important product qualities.

Refrigerated centrifuge

It is used to separate liquid solutions (at refrigerated temperature with different speed and time) into layers based on their mass. More massive components of the liquid are pressed toward the outside of the centrifuge with more force, so they settle to the bottom of the test tube. Less massive components settle in layers higher up, with the least massive at the top.

Spectrophotometer UV-VIS

The Spectro Scan 80DV has a wavelength range of 190 to 100nm. It is used for the analysis of foods and agricultural products for quantification of chlorophyll content, extent of browning etc. by measuring optical density of the solution at different wavelengths

Band sealer with nitrogen gas flushing

This machine is used for sealing various pre-made pouches with nitrogen gas flushing and it is a best sealing equipment to be widely used for sealing food & groceries, etc. Ideal for heat sealing of laminated or non laminate pre made pouches.

Heat sealer

Heat sealer is used to seal the packaging material for packaging of fresh and processed food products.

Vacuum packaging machine with gas flushing

It is used for “Modified Atmosphere Packaging” by two ways. In one way, it is used for vacuum packaging by removing atmosphere entirely from the package containing food products. It also used to alter the atmosphere by gas flushing (generally CO2 and N2) referred to as gas flushed packaging. In each case, the objective is to extend the shelf life of perishable foods, while at the same time maintain or improve the quality of the product

Water vapor permeability tester/WVP tester

Electrolytic detection method water vapor permeability tester is applicable for water vapor permeability test of various packaging materials (such as plastic films, laminated films, etc.).

Thickness tester

Thickness Tester is applicable in precise thickness test for plastic film, foil and other materials

Headspace gas analyzer

For analysis of oxygen and carbon dioxide in gas flushed (map) food packages. It can be used for analyzing oxygen and carbon dioxide in all types of packages.

Gas permeability tester (Labthink, Model BTY-B1P, China)

Gas permeability tester is used to measure permeability co-efficient of the packaging film for O2 and CO2 at definite conditions of temperature and humidity

Sausage Filler

It is used for the manufacture of different types of sausages, frankfurters, salamis and other exotic meat products. Major parts are different sizes of cylinders, Hydraulic press and a stage for holding the meat. It works on Hydraulic pressure.

Bowl Chopper/ Meat Cutter

It is important equipment used in meat processing. It is very much useful in the manufacture of emulsion type of meat products. It has a rotating bowl and a pair of sharp blades which helps in cutting the muscle and connective tissue structures. Further the larger size fat and protein particles are reduced to less that 100 micron.

Meat Grinder/Mincer

It is basic requirement in meat processing and development of value added products. The major parts are sharp blades, different size plates (8mm, 10mm and 12 mm) and a hoover/worom which pushes the meat chunks into the blade and plat. It is principally used to reduce the size of meat and fat particles

Micro Encapsulator

Effective in encapsulation of food ingredients, plant extracts, enzymes and probiotic micro-organisms to provide a protective coating.

Laminar Flow

Used for pouring and dilution series preparation in a sterilized environment

HPLC Assembly

Separation of components and pigments could be achieved for a given sample with different components

Gas Chromatography Assembly

Separation of components and pigments could be achieved for a given sample with different components

Environmental Control Chamber

Controlled heat treatment could be given up to 600C for effective drying of food product

Bod Incubator

Incubation could be given for the growth of specific microbes with specific heat and relative humidity.

Auto Titrtor

Used for estimation of moisture content in liquid food products, which could not be possible by the general method.

Hot Air Oven

Drying of varied type of food product could be achieved within wide range of temperature.

Orbital Shaker

Used for giving incubation along with shaking, in a controlled environment having significant importance in fermentation.

Ultra Filtration Unit

Ultra filtration system is used for purification and fractionation of biomolecules by means of membrane filtration.

Water Activity Meter

Used for determination of water activity. Effective in moisture content estimation of flour and dried food products.