A. K. Agrawal

Effect of incorporation of ginger juice in various rates on the freezing and thermal properties of ice cream

Ice cream is a delicious and wholesome nutritious frozen food made by freezing a pasteurized mix with agitation to incorporate air and ensure uniformity of consistency. In present investigation, ginger-a natural herb was used as a flavoring agent in ice cream. Ice cream mix was exposed to a temperature much lower than freezing temperature for freezing. Freezing rate and therefore the freezing time is the most fundamental properties during freezing phenomena. The present investigation was taken up to quantify the variations of thermal properties viz specific heat, thermal conductivity, enthalpy with various levels of flavoring material i.e. ginger juice. The formulae of the previous investigators were used either directly or with some modifications for calculations of various freezing and thermal properties. After statistical analysis it was revealed that changes in freezing properties were non-significant while changes in the thermal properties were significant.

Effect of temperature and time on some physical characteristics of Paneer whey

The present investigation was to determine the various physical characteristics of paneer whey with respect to density, specific weight and electrical conductivity. These physical characteristics were determined considering three levels of temperatures 20, 25 and 30oC at intervals of 1, 2 and 3 h. The highest values for density and specific weight of whey were observed 1015.43 kg/m3 and 9.961 kN/m3 at 20oC respectively and with respect to time it was observed 1013.5 kg/m3 and 9.942 kN/m3 at 3 h respectively. The highest electrical conductivity of whey was 5.10 mS/cm at 30oC and with respect to time it was observed 4.93 mS/cm at 3 h. There is not much appreciable effect on variation on physical characteristics with respect to time, whereas the temperature had shown significant effect on physical characteristics. The data generated in the present investigation can be utilized as guidelines for designing of whey based processing systems.

Milling Quality of Raw and Parboiled Kodo ( Paspalum scorbiculatum L.) by Various Hand Grinders

Kodo , a neglected but useful grain, holds promise for future food security. Kodo is nutritionally comparable with other cereals and in some respect superior to rice and wheat. In India, it is mainly consumed by tribal people, who dehusk it by hand pounding. In the present investigation milling quality of raw as well as parboiled Kodo were determined. The Kodo grains were parboiled by soaking grain at 50oC for 3 h, then steamed for 15 min. followed by shed drying for 24 h. Kodo millet was dehusked using hand grinders to assess the maximum possible value of milling parameters. Three types of hand grinders namely dried mud, Plaster of Paris (POP) and cement were used. In the preliminary experiment POP hand grinders was found totally unsuitable for milling of Kodo because grains were severely damaged and mixing of POP powder. Raw and parboiled Kodo grains were dehusked on dried mud and cement hand grinders in two passes. With dried mud grinder head yield and milling efficiency of raw Kodo samples were found 84.8 per cent and 70.07 per cent while parboiled Kodo sample had shown 98.79 per cent and 96.03 per cent. Similarly with cement grinder head yield and milling efficiency of raw Kodo samples were found 13.72 per cent and 41.45 per cent while parboiled Kodo sample had shown 84.14 per cent and 84.0 per cent.