Barjinder Pal Kaur

Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage

This study attempts to report the effect of high pressure processing (100, 200 and 300 MPa for 5, 10 and 15 min at 27 ± 2 ℃) on quality and shelf life extension of ‘Bombai’ variety peeled litchi fruits during refrigerated storage (5 ℃). High pressure processing significantly increased total colour difference, browning index, drip loss and total soluble solids, whereas pH decreased after processing. Also, ascorbic acid content significantly decreased after high pressure processing and retention of 83.5% was observed. Texture profile analysis showed that pressurization significantly affected firmness and increased cohesiveness, gumminess, springiness and chewiness of litchi fruits. Pressure-induced firming effect was observed at 100 and 200 MPa pressure. A maximum of 3.29, 3.24 and 3.77 log10 cycles reduction in aerobic mesophiles, yeast & mold and psychrotrophs count, respectively, was achieved after pressurization of 300 MPa for 10 and 15 min treatments. During storage, samples treated at 300 MPa for 10 and 15 min showed relatively minimal changes in physico-chemical attributes, textural parameters and maintained lower viable microbial counts. Treatments at 300 MPa for 10 min and 15 min were found to enhance the shelf life of litchi fruits up to 32 days as compared to 12 days of untreated during refrigerated storage (5 ℃).

Process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology

This study aims to investigate the effect of high-pressure processing on the quality of black tiger shrimp using response surface methodology. A central composite rotatable design was applied to evaluate the effects of three processing parameters, namely pressure (300–600 MPa), temperature (30–50 ℃), and time (0–15 min), on the inactivation rate of Staphylococcus aureus and physical properties (color and texture) of shrimp and to optimize the process conditions to achieve maximum bacterial inactivation with minimal changes in quality attributes. The results revealed that the processing conditions significantly affected the studied responses and the experimental data have been adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.92, 0.92, and 0.94 for the inactivation rate of S. aureus, hardness, and color changes, respectively. The optimized conditions targeting minimum six log cycle reductions of S. aureus with moderate changes in quality attributes were obtained as: pressure, 361 MPa; time, 12 min and temperature, 46 ℃. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data.

Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon)

The effect of high pressure (HP) treatment (at 100, 270, and 435 MPa for 5 min at 25°C) on microbiological (total viable count and total psychrotrophic count), physical (color, texture, and drip loss), and microstructural characteristics of black tiger shrimp (Penaeus monodon) during storage at 2°C for 35 days was investigated. Pressure treatment increased drip loss, maintained low microorganisms level, imparted cooked appearance to the muscle, and resulted in improved texture. Results of scanning electron microscopy revealed more compact structure in treated samples, confirming the results of texture profile analysis. Pressure treatment of 435 MPa was most effective in preserving the quality of shrimp.

Modeling the Combined Effect of Pressure and Mild Heat on the Inactivation Kinetics of Escherichia coli, Listeria innocua, and Staphylococcus aureus in Black Tiger Shrimp (Penaeus monodon)

The high-pressure inactivation of Escherichia coli, Listeria innocua, and Staphylococcus aureus was studied in black tiger shrimp (Penaeus monodon). The processing parameters examined included pressure (300 to 600 MPa) and temperature (30 to 50°C). In addition, the pressure-hold period (0 to 15 min) was investigated, thus allowing both single-pulse pressure effects (i.e., zero holding time) and pressure-hold effects to be explored. E. coli was found to be the most sensitive strain to single-pulse pressure, followed by L. innocua and lastly S. aureus. Higher pressures and temperatures resulted in higher destruction rates, and the value of the shape parameter (β′) accounted for the downward concavity (β′ > 1) of the survival curves. A simplified Weibull model described the non-linearity of the survival curves for the changes in the pressure-hold period well, and it was comparable to the original Weibull model. The regression coefficients (R2), root mean square error (RMSE), accuracy factor (Af), bias factor (Bf), and residual plots suggested that using linear models to represent the data was not as appropriate as using non-linear models. However, linear models produced good fits for some pressure–temperature combinations. Analogous to their use in thermal death kinetics, activation volume (Va) and activation energy (Ea) can be used to describe the pressure and temperature dependencies of the scale parameter (δ, min), respectively. The Va and Ea values showed that high pressure and temperaturefavored the inactivation process, and S. aureus was the most baro-resistant pathogen.

Pearl millet processing: a review

Purpose Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet. Design/methodology/approach This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds. Findings From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour. Originality/value Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

Conference Report: Second Workshop on Dehydration of Food and Agricultural Products: Principles, Practices, and Prospects; National Institute of Food Technology Entrepreneurship and Management (NIFTEM), India, February 25–27, 2015

Following the success of the first Workshop, which was held during March 25–26, 2014, at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM) campus, the Second Workshop on Dehydration of Food and Agricultural Products: Principles, Practices, and Prospects, was organized by NIFTEM and held during February 25–27, 2015, at the NIFTEM campus, Kundli, Sonepat, Haryana, India. The Workshop witnessed the participation of 60 delegates, both from academia and industry from different parts of India, Thailand, and Singapore. The workshop was inaugurated by Dr. Ajit Kumar, Vice Chancellor, NIFTEM, in the presence of esteemed guests, Mr. Dinesh Gupta, President, Bry-Air (Asia) P. Ltd.; Dr. K. Vidyasagar, Vice President, SEED, Hyderabad; Dr. Sakamon Devahastin, KMUTT, Thailand; and Dr. Pitam Chandra, Head, Department of Food Engineering, NIFTEM. The workshop began with the introductory lecture by Mr. Dinesh Gupta. He explained the basics of drying followed in low-temperature desiccant drying technology, which offers a cost-effective and energy-efficient drying alternative to freeze-drying technology. Dr. Sakamon Devahastin discussed a superheated steam drying (SSD) system and explained its advantages over conventional hot air drying, both from product quality and energy consumption points of view, along with recent developments in this area. The session progressed with a description of a solar-assisted heat pump dryer developed by Dr. P. L. Singh, which has proved to be more efficient in retaining the antioxidant properties of fruits, such as Indian gooseberry, as compared to other conventional drying systems. Dr. Abhijit Kar from IARI, New Delhi, highlighted the importance of mushrooms in daily diet and the present status of their cultivation and prospects of processing in India, along with the criteria for the selection of right type of dryer for processing mushrooms. The participants were introduced to a wide variety of solar drying systems by Dr. K. Vidyasagar and Dr. V. Siva Reddy. The systems have advantages of near-zero energy cost, pollution-free operations, and suitable for farm-level processing, which could ultimately lead to the economic empowerment of small and marginal farmers and rural women. Advances in drying technologies, the importance of innovations in food drying, and challenges in bringing these innovations into practice were discussed by Dr. Sachin Jangam (National University of Singapore). Dr. Parag Sutar from the National Institute of Technology, Rourkela, and Mr. Rajesh Deolalikar (General Manager of Twin Engg, Vadodara) focused on new innovations and advances in the fields of microwave and infrared drying. On the last day, we listened to the personal industrial experience of Mr. Ashok Anand, who discussed the operational management of running a dehydration unit at a commercial scale and different regulations to be followed by entrepreneurs. The Workshop received 14 papers for poster presentation. A peer team evaluated the posters, and two of them were selected for the best paper awards. Besides the technical sessions, there were three lab sessions on spray drying, freeze drying, and vacuum drying to give practical hands-on experience and demonstration to the participants. An industrial visit to a food dehydration unit, namely, M=s Gopi Dehydrates Pvt. Ltd., Kundli, Sonepat, was also organized. The unit is engaged in dehydration of a large variety of fruit and vegetable products. It also has testing laboratories to ensure best quality products to its customers. The visit was appreciated by all the visiting delegates, as some of them were also interested in taking up similar work for their own enterprises. The organizing team extended thanks to the Managing Director of the unit, Mr. Ashok Anand, for the cooperation received from his whole team. The Workshop was supported by National Mission on Food Processing, Government of Haryana, and State Bank of India, NIFTEM, Kundli. Papers presented at the workshop will be compiled and published in the near future. The next Workshop is proposed to be held in early 2016 at the NIFTEM. Prabhat K. Nema Barjinder Pal Kaur Vinkel Arora NIFTEM E-mail: pknema@gmail.com Drying Technology, 33: 1018, 2015 Copyright # 2015 Taylor & Francis Group, LLC ISSN: 0737-3937 print=1532-2300 online DOI: 10.1080/07373937.2015.1044926

Report on the First Workshop on Dehydration of Food and Agricultural Products: Principles, Practices, and Prospects, March 25–26, 2014

The First Workshop on Dehydration of Food and Agricultural Products: Principles, Practices, and Prospects, organized by the Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), was held during March 25 to 26, 2014, at the NIFTEM campus, Kundli, Sonepat, Haryana, India. The Workshop witnessed the participation of 53 delegates, both from academia and industry from different parts of India. In addition, 23 delegates from different countries of the South African subcontinent also attended lectures of the Workshop. The Workshop was inaugurated by Dr. Ajit Kumar, Vice Chancellor, NIFTEM, in the auspicious presence of Professor Arun S. Mujumdar, Professor Emeritus, NIFTEM; Dinesh Gupta, President, Bry-Air (Asia); and Dr. Sakamon Devahastin, KMUTT, Bangkok, Thailand. The Director of CIAE Bhopal, Professor Pitam Chandra, was the Chief Guest of the inauguration program. The objective of the Workshop was to provide a unique blend of learning through interactive lectures and brainstorming discussion among the speakers and participants. There were 10 invited lectures by eminent researchers from academia and industry, from India as well as from abroad. The detailed topics covered were as follows:

Effect of High Hydrostatic Pressure on Natural Microflora of Mango Pulp (Mangifera indica cv. Amrapali)

High pressure processing (HPP) is a novel non thermal technology involving the application of hydrostatic pressure in the range of 100-900 MPa on packaged or non packaged food product which renders the food shelf stable due to inactivation of enzymes and destruction of microorganisms. In addition to increasing the product shelf life, this technology enhances food quality in terms of better nutrition retention, minimal changes in appearance and desirable texture modifications than conventional processing methods. Mango pulp (Mangifera indica cv. Amrapali) having TSS 16-17.5 °brix and pH adjusted to 4 was pressurized at 100 to 600 MPa pressure for different hold times between 0 to 20 min at pressurization ramp rate of 300 MPa/min (process temperature: 28±2 °C). The treated samples were analyzed for viable microbial counts viz. total plate count (TPC), total yeast and mold count (YMC), lactic acid bacteria count (LAB), total coliforms (TC) and total psychrotophic count (PC).