Shrikant Baslingappa Swami

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• Doctor of Philosophy
• Professor and Head, at Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth

As an innovative dehydration technique that combines effectiveness, energy conservation, and preserves quality of product the Refractance Window™ (RW) drying offers a competitive substitute for conventional drying techniques like tray, vacuum, and drum drying. This comprehensive review analyzes the fundamental mechanism, heat transfer dynamics, and...

Hot air puffing system developed is simple, quick and easy to handle. Since the process for hot air puffing of millet grains involved heat treatments, it is necessary to verify the changes occurring during hot air puffing of barnyard millet. Millet is becoming more and more important in a time of rapidly urbanizing populations, shifting lifestyles,...

In present study the multigrain mixes prepared from finger millet malt, moth bean malt and drumstick leaf powder stored in packaging material i.e., polythene pouch and aluminium laminated pouches. The stored multigrain mixes were observed during each day from 0, 15, 30, 45, 60, 75 and 90 days. Nutritional analysis indicated that both multigrain mix...

The study was conducted to analysis of physico-chemical properties of drumstick leaf powder. Drumstick leaf were dried in a convective hot air dryer at 30oC, 40oC and 50oC. The air velocity inside the dryer was 2-3 m/s, the drying process takes 6 hrs, 27hrs, and 19 hrs time to dry the product at 30⁰C, 40⁰C, and 50⁰C. The experimental drying data of...

‘Vengurla-4’ is one of the preferred variety by farmers of Konkan region because of larger size (> 7.5 g) of cashew nut and higher productivity. Cashew fruit comprises kidney shaped nut attached to the apple (cashew apple) which is technically a swollen peduncle. Baked products are good carrier for fibre enrichment, since they have become indispens...

Food Processing Technologies Encylopedia

Jackfruit (Artocarpus heterophyllus Lam.) processing industries generate considerable amount of solid wastes in the form of peels, seeds and latex which leads environmental pollution these waste can be utilized as an attractive source for different sustainable products. Peel has a potential and alternative source of commercial pectin, activated car...

Cocoa butter is an important ingredient in the confectionery industry because of its unique physicochemical properties which are given by its peculiar fatty acid composition. Increasing demand and shortage of supply for cocoa butter, poor quality of individual harvests, economic advantages, and some technological benefits have induced for the devel...

Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by...

Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by...

Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking m...

Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurta) fo...

Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurta) fo...

Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking m...

Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurta) fo...

Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking m...

Acetes is a small sized shrimp, locally known as ‘Jawala’ or ‘Kolim’ is landed along the north-west coast in the states of Gujarat and Maharashtra, India. At present the fresh utilization of Acetes is very limited. One of the most important food product is battered and bearded product. A standardized recipe of batter and breaded Acetes product is m...

In present research work, development of pre-dusting mix for coating of battered and breaded squid ring was prepared from marine water Squid (Loligo duvauceli). The development of pre-dusting mix for coating of battered and breaded squid ring for production of value added products has attracted substantial attention. This serves as a good practice...

In the present study, the moisture-dependent mechanical properties, i.e. rupture force, deformation and rupture energy along three different axes (i.e. L, B, T), of the cashew (Anacardium occidentale) varieties (Vengurle 1, Vengurle 3, Vengurle 4 and Vengurle 7) were studied at 17–85% db under compression loading. The rupture force decreases linear...

Open sun drying (OSD) is most common method of kokum drying in Western Ghats of India. Crop temperature, around the crop, solar temperature and rate of moisture evaporation are the important parameters of OSD of kokum. In this paper, an attempt has been made to study the OS drying characteristics of kokum rind, i.e., moisture content versus time, d...

p>The physical properties, viz., geometric diameter, surface area, sphericity, volume, bulk density, true density and angle of repose was measured for four cashew varieties viz ., Vengurle 1, Vengurle 3, Vengurle 4 and Vengurle 7 at different moisture content (15 to 87% db). For Vengurle 1 as the moisture content increased, the physical properties...

Finger millet being a source of high class nutrition was used to develop Ready-to-eat (RTE) extruded product through extrusion cooking. The proportion of finger millet grain was kept as 50, 40 and 30 percent in the flour formulation in order to study the influence of processing parameters. Finger millet flour level was decreased from 50 to 30 per c...

Green revolution in agriculture has come with huge application of insecticides, pesticides, termiticides, fungicides, wood preservatives and wood polishers. In the want of more food for ever growing population, use of insecticides and pesticides have been crossed the boundaries of safe level.

Jamun seed are popular among alternative medicine systems to control different ailments such as diabetes, cardio-vascular and gastro-intestinal disorders. Owing to such attributes, the most important aspect of this study to develop jamun seed powder fortified biscuits have been commercialized to meet these purposes. Efforts were made to prepare bis...

Snack foods are being considered integral part of human food habits and they become more relevant if targeted to satisfy the need. The promising feature of the technology is that the final product can be tailored as per nutrition requirement by changing the feed material composition. The concern of the present time to prepare such food products whi...

Abstract: In this paper kokum rind dried by different methods, ie open air sun drying, solar drying and the convective hot air drying (60oC) was taken after being packed in gunny bags, nylon bags and plastic jars for storage study upto nine months. The effect of different drying methods on quality parameters ie acidity, pH, TSS, reducing sugar,...

Abstract The article presents review on potential of wine production from various fruits, classification of wines and current status of wine industry. Various wine classes such as grape wine, fruit wine, berry wine, vegetable wine, plant wine, raisin wine etc. have been discussed in this paper. Recent updates on wine production from various trop...

Abstract Jackfruit (Artocarpus heterophyllus L.) is one of the most popular tropical fruits grown in Asia. The objective of this study was suggested ways and means for production of good quality dehydrated jackfruit bulbs. There were two osmosis treatments at 40 B and 60 B and one without osmosis treatment ie tray drying at 60 C. The jackfruit b...

Finger millet flour along with other ingredients were used to develop cookies using varied oil content (30, 35 and 40 %), baking temperature (180, 200 and 220°C) and time intervals keeping other ingredients (baking powder 0.7%, sugar 30%, vanilla flavour 2 %) constant. The prepared cookies were tested for adjudging it’s textural (mainly hardness),...

The viscosity of the food products (kokum, karonda, mango pulp and cashew apple syrup) was determined at temperatures 20°C, 30°C, 40°C, 50°C and 60°C and at different spindle speed such as 0.07, 0.09, 0.1, 1.1 and 17 r min-1 for mango pulp and 17, 140, 150, 160, 180 and 200 r min-1 for kokum, karonda and cashew apple syrup using Brookfield viscomet...

Extrusion cooking process is a high temperature and short time process in which moist, soft food material is fed to the extruder for desired temperature, pressure, and residence time. Finger millet being a "nutri-cereal" was used to develop Ready-To-Eat (RTE) snack food through extrusion cooking. Seven composite mixes were prepared using brown fing...

Abstract Hydration characteristics of finger millet were investigated at different temperatures of 30, 40, 50 and 60℃. The experimental data was fitted with Peleg model. The Peleg rate constant K 1 was 0.0063 to 0.0010 h%-1. It is observed that K 1 decreases with increasing temperature (30-60℃) and Peleg capacity constant K 2 was 0.0022 to 0.001...

Extrusion cooking process is a high temperature and short time process in which moist, soft food material is fed to the extruder for desired temperature, pressure, and residence time. Finger millet being a “nutricereal” was used to develop Ready-To-Eat (RTE) snack food through extrusion cooking. Seven composite mixes were prepared using brown fi...

Jackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit that is widely consumed as a fresh fruit. The use of jackfruit bulbs and its parts has also been reported since ancient times for their therapeutic qualities. The beneficial physiological effects may also have preventive application in a variety of pathologies. The health benefits of jac...

Eugenia jambolana Lam., commonly known as black plum or “jamun” is an important medicinal plant in various traditional systems of medicine. It is effective in the treatment of diabetes mellitus, inflammation, ulcers and diarrhea and preclinical studies have also shown it to possess chemopreventive, radioprotective and antineoplastic properties. The...

Moisture absorption in black gram was investigated at 30, 40, 50 and 60°C using Peleg Model. The Peleg constant K, varied with temperature. At a given temperatures lower the K, water absorbed was lowering. The Peleg constant K2 was almost unaffected by temperature and could be used to predict the equilibrium water absorption. The Peleg's equation w...

Drying characteristics of bori nuggets, an Indian traditional food, prepared from black gram batter were studied using hot air temperature of 30, 50 and 70°C and air flow rates of 0.6, 1.0 and 1.4m/s. The drying constants obtained from Lewis equation decreased from 0.457 to 0.139, 0.514 to 0.324 and 0.735 to 0.487 (r⩾0.975; MSE⩽0.0082) for 30, 50 a...

In this paper the texture profile analysis for the cooked Bori nuggets (traditional Indian food) prepared from black gram batter having different initial moisture content of 62 to 72% (wb) and air incorporation of 14.14 to 18.12% (v/v) is discussed. The initial moisture content and the volume of air incorporation into the batter had significant eff...

Experiments on open air sun drying of bori nuggets (Indian traditional food) prepared from black gram batter having different initial moisture content of 62–72% (wb) and air incorporation of 14·14–18·12% (v/v) showed an initial constant rate period followed by a falling rate period. The drying rate was found to increase with the increase in air inc...

An extrusion system with intermittent discharge mechanism has been developed for preparing conical shaped nuggets (bori, a traditional Indian product) from semi-solid pulse batter. The system is comprised of a barrel and plunger, a piston and a receiving tray. All operates in synchronized manner with gear and chain drive mechanism to discharge an a...

Adsorption–desorption behaviours of bori nuggets prepared from black gram pulse were studied at different relative humidity (ERH) ranging from 0% and 85% and temperatures at 25, 35, 45 and 55 °C following the static equilibriation technique using the saturated solutions of various salts. These data were analysed and fitted Guggenheim–Anderson–de Bo...

Bori, a popular pulse based culinary item in the Indian sub-continent, is generally prepared from aerated paste (batter) of soaked black gram (Phaseolus mungo). Black gram batter was prepared with varied water contents (61.89–62.11%, 63.98–64.99%, 68.19–66.11%, 69.14–69.93%, 71.59–72.42% w/w) and air incorporation (14.06–14.23%, 15.03–15.14%, 16.11...