Arun Kumar Attkan

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Verified

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• Ph.D. in Processing and Food Engineering
• Assistant Professor at Chaudhary Charan Singh Haryana Agricultural University

Conventional techniques of extracting oil using organic solvents pose health, safety, and environmental concerns. In modern extraction methods, green solvents such as water, ethanol, ethyl acetate, carbon dioxide, ionic liquids, and terpenes are currently gaining prominence. These green solvents present no signs of pollution and remain in liquid fo...

Strawberry (Fragaria × ananasa) is one of the most popular soft and delicious fruits used as such or for flavor production. In this study, different physical characteristics such as dimensions, weight, volume, geometric mean diameter, sphericity, and projected areas were determined and the prediction of mass based on these physical characteristics...

The need for safe and healthy foods has increased since the turn of the century. Novel non‐thermal food processing technologies are being adopted by the food sector. Cold plasma (CP) is a proposed, non‐thermal food processing method that inactivates contaminating bacteria on foods and packing materials by using charged, highly reactive gaseous mole...

Thin-layer drying of red beetroot having slice thicknesses of 0.5, 1, and 1.5 mm was carried out using a solar-assisted continuous refractance window dryer at 75, 80, and 85�C drying temperatures for 30, 45, and 60 min. The drying kinetics including moisture ratio, drying rate, and moisture diffusivity was observed to understand the drying behavior...

Onion slices were dried in a low-humidity air-assisted hybrid solar dryer. Drying occurred in the falling rate period, and the drying rate was attenuated with the initial moisture content of the samples. The effects of different drying air temperatures (50, 60, 70°C) and KMS pre-treatments (0.1, 0.3, 0.5%) on drying characteristics of onion slices...

A study was attempted to develop a solar regenerative Bentonite - CaCl2 based solid desiccant material, and examine it's moisture sorption performance and regeneration characteristics. The desiccant was developed from 60 % bentonite, 20 % vermiculite, 10 % CaCl2 and 10 % cement. Regeneration studies on the desiccant were carried out for moisture ad...

With evolving lifestyle preferences, consumer interest has shifted toward diets rich in antioxidants, notably anthocyanins. This study evaluates the engineering, milling, and nutritional properties of three colored wheat types (Amber, Purple P1, and Purple P2) as well as their bran fractions. Moisture levels (12%, 14%, and 16%) were investigated fo...

Fruit and vegetable by-product production produces a large amount of waste material, which poses a significant disposal issue for the food industry and can have harmful effect on the environment, if left unused. This waste includes nutrients like dietary fibre, vitamins and minerals, as well as bioactive like flavonoids and lycopene. The functional...

Traditional Ready to eat Rice based snacks

Manipur is a small state located in the northeastern most corner of the Indian sub-continent. Known for its rich culture and heritage, Manipur itself is a little India where people of different communities, religion stays together in harmony, speaks different languages and have different food habits. The diversity in the state is not only seen in t...

The preferment for farm mechanization and advancement in industrialization has augmented the agro-industrial waste generation. The management of such numerous waste is a challenging and resource-intensive task. The current practices involve releasing this waste into the water bodies and open landfills which causes water, air, and soil pollution. Th...

The present study was conducted to evaluate and compare the efficacy of microwave‐assisted extraction (MAE) and a combination of ultrasound and MAE (UMAE) in extracting mango kernel oil (MKO), as well as studying the physicochemical properties and fatty acid composition of the extracted oil. Oil recovery by MAE and UMAE was 88.42±1.36% and 96.67±1....

Nanoemulsions are minute-sized kinetically stable colloidal systems made up of oil, water, and a carrier. The composition and structural components of nanoemulsion are dependent on the purpose and food matrix. Different plants like basil, citrus, cinnamon, clove, thyme, and turmeric, among others, are used as sources of essential oils used in oil n...

The advancement in technology and the utilization of improved processes of synthetization has made it possible to successfully use the bio-nanocomposite materials in the field of food packaging. Consequently, several natural and synthetic polymers have been tested with numerous nanofillers in the development of innovative packaging films with super...

This study explored the improvement of oil recovery from rice bran by pre-treatment of ohmic heating prior to enzyme assisted aqueous oil extraction process (EAEP). A full factorial design was utilized to investigate the effect of electric field strength (OH450V, OH550V and OH650V), end point temperature (75, 85 and 95°C) and holding time (0, 5 and...

In the study, essential oil extraction from turmeric was carried out using modified microwave distillation system and rotary evaporator unit. In present study, effect of input parameters i.e. microwave power (200, 250, 300, 350 and 400 W) and extraction time (10, 15, 20, 25 and 30 min.) on physical properties (oil yield, specific gravity, refractiv...

Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are dis...

The consumers’ demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemical...

हरियाणा खेती

This investigation elaborates the effect of storage conditions and packaging materials on the shelf life of cherry tomato stored under passive modified atmosphere packaging (PMAP) in heat-sealed pouches. The fruits were encased with 25 μm thick continuous oriented pectin-based bionanocomposite (PBNC), polypropylene, and low density poly ethylene pa...

ISSN-09760-6518

Ready‐to‐eat pineapple pomace powder‐incorporated fried extrudates prepared under optimized extrusion processing parameters were deep‐fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed tha...

Recent Practices for Production of Quality Legume Flour

Present investigation was carried out on performance evaluation of four different types of low cost improved cook stoves at four different biomass fuels. Boiling time, burning rate, thermal efficiency, power output rate and fuel consumption were the main performance indicators that were assessed using water boiling test (WBT). The experimental resu...

Different experimental combinations for onion dehydration process variables i.e. drying temperature, slice thickness and KMS (potassium meta-bisulphate) concentration were tried using Box- Behnken design of experiments. Response surface methodology (RSM) was utilized to research the impact of hot air drying temperature (50, 60 and 70°C), slice thic...

The Indian gooseberry preserve is one of the specialties of the Indian fruit preservation industry selling hundreds of tonnes of preserve every year. Therefore pricking is considered as an important economic activity in India. Till date, the pricking of aonla fruits is done manually employing poorly designed hand tools thus, making the pricking tas...

The performance of the rotary bed desiccant dehumidifier was evaluated for different air mass flow rates of 0.32, 0.63, 0.95 and 1.30 kg s-1 and different reactivation temperatures of 60, 70, 80, 90, 100, 110 and 120 °C, respectively. Obtained experimental data including temperature and absolute humidity at both process and reactivation side via ra...

Drying of fenugreek green leaves (Trigonella foenum-graecum) was conducted by using desiccant dehumidifier dryer at different temperatures viz. 45, 50 and 55°C. Obtained experimental data including moisture content, rehydration ratio, ascorbic acid and carotenoids were analysed via random factorial scheme. Comparison of data average was carried out...

Aonla (Emblica officinalis) is an important Indian fruit crop with enormous potential for processing into various quality products in the world market. Aonla preserve making is an important economic activity in India. The purpose of this paper is to increase the productivity, safety, efficiency and hygiene of the pricking activity and to minimize t...

Low-temperature drying allows foods such as green leafy vegetables to be dried without losing the original color and texture. The system proposed in this paper consists of desiccant dehumidifier which removes the moisture from the air and increases its adsorption capacity. Airflow rate and regeneration temperature of the dehumidifier was controlled...