The mixture of fruits pulp containing low sugar and thus sugar level was adjust from 25 oBrix by using sugar solution. The pH level of mixture was adjusted at 4. The juice was yeast by Saccharomyces cerevisiae with 1%. The Specific gravity of mixed fruit wine showed an increasing trend for all the treatments with fermentation period up to 0, 10, 20 and 30 days. The TSS largely affects the various physic-chemical parameters of fermented wine. Sugar is the main substrate for fermentation of fruits juice into alcohol. The specific gravity of the wine was found to be decreased with increase in sugar percent. The highest value of alcohol content was found 17.43% (v/v) in T6 sample after last day of fermentation period with 1% of yeast concentration. It has been observed that the sample show the high alcoholic wine.

The investigation was carried out using different drying temperatures and osmotic treatments. Storage study was also carried out for a period of 3 months for pineapple slices packed in HDPE bags. The effect on dehydrated pineapple samples determined by moisture content, ash, ascorbic acid, rehydration ratio and pH content. The highest moisture value was found 8.22% for control sample dried at 50°C after 90 days of storage while lowest 4.49% for 60°Brix sample dried at 70°C before storage. The highest ash value was found 3.80% 50°Brix treated sample dried at 50°C before storage while lowest 0.80% for control sample dried at 70°C after 90 days of storage. The highest ascorbic acid value was found 169.1 mg/100 g for 50°Brix treated sample dried at 50°C before storage while lowest 79.8 mg/100 g for control sample dried at 70°C after 90 days of storage. The highest rehydration ratio value was found 4.88 for control sample dried at 50°C before storage while lowest 2.57 for 60°Brix treated sample dried at 70°C after 90 days of storage. The highest pH value was found 5.2 for 50°Brix sample dried at 50°C before storage while lowest was found 4.6 for control sample dried at 70°C after 90 days of storage packed in HDPE bags. In most of the quality characteristics hot air oven drying at 50°C for 50°Brix sugar solution treated sample presented better values in comparison to 60°Brix and control samples.

The effect of storage conditions on the quality of mustard, soybean, sunflower and groundnut oils were analysed under storage upto 210 days in Room temperature, BOD incubator and Refrigerated condition. The mustard oil used as based oil for replacement. The mustard oil was replaced by (40-85), soybean, sunflower and groundnut are each (5-20%). During the storage of individual and blended oil, pH was increase with increasing the storage period and types of storage condition. Density, specific gravity and iodine value was reduced with raising the storage period. Free fatty acid and peroxide value was increase with increasing the storage period and types of storage condition. Vegetable oils have wide application in foods where they are used in frying, cooking etc. Vegetable oils are produced from plant seeds, commonly used for frying, baking and other types of cooking. Edible oils and fats are biological mixtures. Keyword: Crude oil, peroxide value, iodine value, pH, room temperature Paper cited: Kumar, R., Chandra, S., Samsher; Kumar, V., Sunil and Singh, P. (2019). Quality evaluation of blended edible oils. South Asian Journal of Food Technology and Environment, 5(2): 864873.

Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Drying reduces the possibilities of the contamination by insects and microorganisms so that product is prevented. An experimental study was performed to determine the Sensory Evaluation of pineapple slices subjected to drying in open sun drying, cabinet tray dryer at 50oC, 60oC and 70oC and hot air oven at 50oC, 60oC and 70oC with osmotic treatment indicated that T0 (Control), T1(50oBrix) and T2 (60oBrix). The result obtained showed that a product osmo- treated 60obrix at 50oC tray dried shows the better texture, flavor, color, taste and overall acceptability.

This is due to change in perception, economic consideration, westernization, urbanization, busy life, increased women employment and increased per capita income. Among ready to eat foods, noodles form an important part of Indian dietary. These products are rich in starch, fat and energy but depleted in fiber. Various epidemiological studies have shown International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 04 (2019) Journal homepage: http://www.ijcmas.com

Papaya slices were treated with different pre-treatments namely control, T T 1 = Control, T 2 = Potassium metabisulphate, T 3 = Sodium bisulphate and T 4 = Blanching at 95 o C for 4 minute.The treated sample were osmosed in syrup solution of 55 o Brix and 65 o Brix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60 o C. It was revealed from the results that, drying of papaya slices in a hot air oven dryer takes only 600 minutes for drying from an initial weight of sample to final weight of sample.The rehydration ratio was recorded of 65 o Brix that 4.95, 2.61, 3.05 and 2.89 for T 1 , T 2 , T 3 and T 4 samples after 90 days.Drying of papaya slices in a Tray dryer takes only 660 minutes.The dehydration ratio was recorded of 65 o Brix that 8.40, 3.52, 4.13 and 3.10 for T 1 , T 2 , T 3 and T 4 samples.

The experiment was conducted to determine the drying rate, moisture content of osmo-dried papaya slice. Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an initial moisture content of 89% (wb) to a final moisture content of 6.92, 4.84, 7.19 and 2.79% (db) of 55 oBrix and the final moisture content were recorded of 65 oBrix that 16.30, 4.12, 9.32 and 9.76% (db) for T1, T2, T3 and T4 samples. The drying temperature is the main factor controlling the rate of drying. It is an important parameter for internal water transfer in the product.

Drying is an essential process in the preservation of agricultural products.Various drying methods are employed to dry different agricultural products.Each method has its own advantages and limitations.Choosing the right drying system is thus important in the process of drying agricultural products.Care must be taken in choosing the drying system.Study comparing traditional drying and other drying methods for the reduction of the drying time and to a significant improvement of the product quality in terms of color texture and taste.Drying reduces the possibilities of the contamination by insects and micro-organisms so that product is prevented.An experimental study was performed to determine the drying characteristics of pineapple slices subjected to drying in cabinet tray dryer at 50 0 C, 60 0 C and 70 0 C with osmotic treatment indicated that T 0 (Control), T 1 (50 0 Brix) and T 2 (60 0 Brix).The entire drying process took place in the falling rate period.Drying curves were constructed using non-dimensional moisture ratio (MR) and time.Drying is the most widely used and a primary method for preservation.The result indicated that the cabinet tray dryer at 70 o C was found better drying and rehydration characteristics compare to other drying temperatures.

Experiments were conducted to development, quality evaluation and storage stability of multi-flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder.The noodles were formulated by taking different proportion of multi-flours in the ratio of (T 100 ) 100:0:0:0:0, (T 90 ) 90:2.5:2.5:2.5:2.5, (T 80 ) 80:5.0:5.0:5.0:5.0,(T 70 ) 70:7.5:7.5:7.5:7.5, (T 60 ) 60:10:10:10:10 and (T 50 ) 50:12.5:12.5:12.5:12.5 respectively.Wheat flour of the ratio of 100:0:0:0:0 was considered as control.All the samples were packed in high density polyethylene (HDPE) and stored at room temperature from 0 to 60 days for quality evaluation.After preparation of noodles various physico-chemical properties were determined, i.e., moisture content, ash content, protein content and fat content.

Food production and processing in developing countries generate high levels of waste and byproducts, causing a negative environmental impact and significant expenses. Conversion of these food wastes and by-products into value added products is very important for not only economic aspect but also social and environmental sides. 3R’s concept, i.e., Reduce, Reuse, and Recycle should be follow to overcome food waste issue in food industry. However, these biomaterials have ample potential for generating food additives which in turn will minimize malnutrition and hunger in the developing countries where it is produced. Many of these biomaterials are a source of valuable compounds such as proteins, lipids, starch, micronutrients, bioactive compounds, and dietary fibers. In this context, the use of these biomaterials is a challenge and provides great opportunity to improve food security. The purpose of this review is to project the potential of food waste and byproducts as a sustainable alternative to reduce malnutrition and hunger in developing countries.

Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes.It is estimated that about 90 per cent of vegetable oils are used for edible purposes.The sunflower oil used as based oil for replacement.The sunflower oil was replaced by (40-85), mustard, soybean and groundnut are each (5-20%).During the storage of individual and blended oil, pH, density and specific gravity value was decreased with increasing the storage period and types of storage condition.During the storage of individual and blended oil, free fatty acid was increase with increasing the storage period and types of storage condition.During the storage of individual and blended oil, iodine value was decrease with decreasing the storage period and types of storage condition.Peroxide value was increased with increasing the storage period and types of storage condition.Edible oils processing poses challenges due to its high content of polyunsaturated fatty acids and bioactive compounds.The oils refining objective is to remove completely all the minor compounds which are present in the crude oil: free fatty acids, peroxides, phospholipides, pigments, water, heavy metals and all the insoluble impurities which affect both the commercial quality and the shelf-life.

The experiment was conducted to determine the sensory attributes of osmotically papaya samples. Papaya slices were treated with different pre-treatments namely control, T1 = Control, T2 = Potassium Metabisulphate, T3 = Sodium bisulphate and T4 = Blanching at 95oC for 4 minute. The treated sample were osmosed in syrup solution of 55 oBrix & 65 oBrix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60oC. Overall acceptability for osmo-dried papaya slices was awarded highest score for T4, T3 and T2 as compared to control sample. All samples coincided in the range of ‘like moderately’ to ‘like very much’ for control samples.

Energy audit provides the route that helps to get better utilization out of the available resources. The need is to evolve the right strategy for energy saving measures to achieve economical and environmental benefits. Also energy saving is as good as environment saving. Conducting Energy Audit in dairies is not the suppressing the demand for energy use, but providing ways for efficient use of energy and steep rejection of its wastage. Energy is a decisive component of dairy industry. Dairy industry depends on fossil fuels for energy supply. Pasteurization is a relatively mild heat treatment, in which food is heated below 100°C. The aim of experiment was to investigate average quantity of milk, electricity consumption in per day. The data was analyzed of November 2016, December 2016, and January 2017 for New Alfa pasteurizer. The highest average quantity of milk, electricity consumption and thermal energy in shift B of November was 523.87 kg., 17.48 (KW) and 159.45(KJ×103) respectively. The lowest average quantity of milk, electricity consumption and thermal energy in shift A of November was 488.67 kg., 16.37 (KW) and 140.24 (KJ×103). Followed by The highest average quantity of milk, electricity and thermal energy consumption in December was 331.05 kg., 11.05 (KW) and 91.74 (KJ×103) in shift B and the lowest collection of milk 141.46 kg., Electricity consumption average 4.65 (KW) and thermal energy consumption 38.64 (KJ×103) in shift A of New Alfa pasteurizer. New Alfa pasteurizer’s highest average quantity of milk in January (2017), 703.92 kg., electricity consumption average was 23.49 (KW) and thermal energy consumption 197.12 (KJ×103) in shift B while lowest average collection of milk, electricity, and thermal energy consumption was 396.67 kg., 13.24 (KW) and 111.04 (KJ×103) in shift A respectively.

Pineapple is the third most important tropical fruit in the world. It is known as the queen of fruits due to its excellent flavor and taste. It is good for the digestive system and helps in maintaining ideal weight and balanced nutrition. Processed pineapples are consumed worldwide and processing industries are trying out or using new technologies to retain the nutritional quality of the pineapple fruit. This is to meet the demand of consumers who want healthy, nutritious and natural products. The main objective of processing technique is to convert perishable fruits into stable products with longer life. Main purpose of processing is to minimize the qualitative and quantitative deterioration of the produce after harvest. Major export products include dried and preserved vegetables, jams, fruit juice, candy, wine. Moreover, some of these preserved products such as canned pineapple, fruit juices, dehydrated products and frozen fruits are gaining popularity in the foreign market and are good foreign exchange earners. In India only 2.2% of the total produce is processed as compared to 40 to 83% in developed countries.

Energy is critical component of dairy industry.Dairy industry depends on fossil fuels for energy supply.Energy conservation in dairy plant means to develop a methodology to achieve energy saving to reduce energy costs in processing system.The aim of experiment was to investigate average quantity of milk, electricity consumption in per day.The data was analyzed of November 2016, December 2016 and January 2017 for old alfa pasteurizer in Parag dairy Meerut.The highest average quantity of milk, electricity consumption and thermal energy in shift B of November was 520.17 kg, 17.36 (KW) and 144.08(KJ×10 3 ), respectively.The lowest average quantity of milk, electricity consumption and thermal energy in shift A of November was 14 kg, 0.47 (KW) and 3.88 (KJ×10 3 ).Followed by The highest average quantity of milk, electricity and thermal energy consumption in December was 224.80 kg, 7.50 (KW) and 62.0 (KJ×10 3 ) in shift B and the lowest collection of milk 14.04 kg, electricity consumption average 0.47 (KW) and thermal energy consumption 3.78 (KJ×10 3 ) in shift A of old alfa pasteurizer.Old alfa pasteurizer's highest average quantity of milk in January (2017), 111.78 kg, electricity consumption average was 3.73 (KW) and thermal energy consumption 31.07 (KJ×10 3 ) in shift B while lowest average collection of milk, electricity and thermal energy consumption was 42.26 kg, 1.41 (KW) and 11.79 (KJ×10 3 ) in shift C, respectively.

Papaya (Carica papaya) is a tropical fruit having commercial importance because of its high nutritive and medicinal value. Papaya is a power house of nutrients and is available throughout the year. It is a rich source of threes powerful antioxidant vitamin C, vitamin A and vitamin E; the minerals, magnesium and potassium; the B vitamin pantothenic acid and fiber. Handling papaya fruit post harvest is to prepare the fruits for market and also to preserve the fruits quality so it can present on market as it demands. Food preservation has long been an on-going challenge for human with the methods like, drying, salting and fermentation being traditionally done for preservation. The process of impregnation with sugar must not be hurried because otherwise, the fruit would shrivel an unfit for glazing and crystallizing. The preservation of food in common salt or in vinegar is known as pickling. It is one of the most ancient methods of preservation of fruits. Drying may contribute to the deterioration of both the eating quality and the nutritive value of a food product.

Parboiling of paddy is also done in three steps, Soaking, Steaming and Drying. Soaking means paddy is penetrates in to water. In heating the energy weakens the granules structure and more surfaces become available for water absorption. Parboiled paddy may be dried by traditional and modern methods. In to the traditional method we are use the sun light with hot air. This is the longer dried method but gives very good milling qualities. While the modern dried methods to take the minimum time for drying. Parboiling is a well-developed pre-milling treatment to achieve the maximum recovery of total head rice in rice milling and to minimize the breakage. Parboiling treatment was first developed in some Asian countries for the purpose of reduce the milling losses. The main objective the parboiling to increase the total and head rice yield of paddy, to prevents the loss of nutrients during milling. Parboiling of paddy is effected the nutritional quality of rice and cooking qualities of rice. Parboiled rice takes longer cooking time for required softness. Parboiled rice needs the double time than row rice to attain same level of softness in cooking. The parboiled rice contains less starch and more oil than row rice bran.

Non-thermal technologies (NTP) are processing methods for achieving microbial inactivation without exposing foods to adverse effects of heat whilst extending product shelf life and retaining their fresh-like physical, nutritional, and sensory qualities. It consist the high hydrostatic pressure, pulsed electric fields, high-intensity ultrasound, ultraviolet light, pulsed light, ionizing radiation and oscillating magnetic fields have the ability to inactivate microorganisms to varying degree. Pulsed Light is also considered an emerging, non-thermal technology capable of reducing the microbial population on the surface of foods and food contact materials by using short and intense pulses of light in the Ultraviolet near Infrared (UV–NIR) range. Ultraviolet (UV) radiation is an established disinfection alternative used to produce drinking water. The benefits of UV treatment in comparison to other methods of disinfection are very clear no chemicals are used; it is a non-heat related process; lesser changes in color, flavor, odor, or pH and no residuals are left in the fluid stream. However, a potential problem of using short-wave UV light is that it can damage human eyes, and prolonged exposure can cause burns and skin cancer in humans which is a concern especially among industry workers. The application of UV light treatment for the decontamination of fresh fruits and vegetables surface. During the last decades, this technology has emerged as an industrially adopted method for food pasteurization of rare and cooked meat, fish and seafood, dairy and vegetable products, and ready-to-eat meals. This is an opportunity for those who would like to take advantage of NTP technologies to ensure safety and quality of food products.