Pritty S Babu
Standardization and near infrared reflectance spectroscopy based quality evaluation of thermally processed tender jackfruit (Artrocarpus heteophyllus L.) - Tavanur Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology 2020 - 179p.
PhD
The present study examined thermal processing in tin free steel cans (TFS) and near
infrared reflectance spectroscopy (NIRS) techniques for preservation and rapid
characterization of tender jackfruit, respectively. In the thermal processing study, the
effect of 16 treatments with different time-temperature combinations on
physicochemical and microbiological attributes of canned tender jackfruit were
examined. Accordingly, pasteurization at 90oC for 19 min (F = 60 min) and sterilization
at 121oC for 8 min (F0 = 3 min) were identified as the best treatments. During 7 months
of storage, these treatments yielded microbiologically safe tender jackfruit with no
significant (p < 0.05) change in titrable acidity, total soluble solids, carbohydrate and
crude fibre contents. In both pasteurization and sterilization treatments with/without
preservatives, quality and sensory attributes of canned tender jackfruit were
comparable. Hence, the study endorse the use of any of the standardized thermal
processing treatments even without preservatives for safe storage of tender jackfruit.
The NIRS study was the primary attempt to characterize tender jackfruit (fresh and
thermal processed) using its spectral reflectance (R*) within 400-2500 nm wavelength
range by means of partial least square regression (PLSR) algorithm. Based on crossvalidation
of PLSR models, the study have identified a) second derivative of R* in
7012450 nm as the best pre-processing and wavelength combination for the estimation
of quality attributes of fresh tender jackfruit, b) spectral measurement of intact tender
jackfruit samples outperform grated counterparts, c) dry spectra of thermal processed
tender jackfruit yield superior results than wet spectra, d) DLP NIRscan Nano for cost
effective characterization of inter component (skin, tendril and core) variability of fresh
tender jackfruit with regard to total flavonoid and phenol contents. The overall results
of the analyses advocates the use of NIRS for a rapid, reliable, non-destructive and noninvasive
quality assessment of tender jackfruit.
Food engineering
631.56 / PRI/ST PhD
Standardization and near infrared reflectance spectroscopy based quality evaluation of thermally processed tender jackfruit (Artrocarpus heteophyllus L.) - Tavanur Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology 2020 - 179p.
PhD
The present study examined thermal processing in tin free steel cans (TFS) and near
infrared reflectance spectroscopy (NIRS) techniques for preservation and rapid
characterization of tender jackfruit, respectively. In the thermal processing study, the
effect of 16 treatments with different time-temperature combinations on
physicochemical and microbiological attributes of canned tender jackfruit were
examined. Accordingly, pasteurization at 90oC for 19 min (F = 60 min) and sterilization
at 121oC for 8 min (F0 = 3 min) were identified as the best treatments. During 7 months
of storage, these treatments yielded microbiologically safe tender jackfruit with no
significant (p < 0.05) change in titrable acidity, total soluble solids, carbohydrate and
crude fibre contents. In both pasteurization and sterilization treatments with/without
preservatives, quality and sensory attributes of canned tender jackfruit were
comparable. Hence, the study endorse the use of any of the standardized thermal
processing treatments even without preservatives for safe storage of tender jackfruit.
The NIRS study was the primary attempt to characterize tender jackfruit (fresh and
thermal processed) using its spectral reflectance (R*) within 400-2500 nm wavelength
range by means of partial least square regression (PLSR) algorithm. Based on crossvalidation
of PLSR models, the study have identified a) second derivative of R* in
7012450 nm as the best pre-processing and wavelength combination for the estimation
of quality attributes of fresh tender jackfruit, b) spectral measurement of intact tender
jackfruit samples outperform grated counterparts, c) dry spectra of thermal processed
tender jackfruit yield superior results than wet spectra, d) DLP NIRscan Nano for cost
effective characterization of inter component (skin, tendril and core) variability of fresh
tender jackfruit with regard to total flavonoid and phenol contents. The overall results
of the analyses advocates the use of NIRS for a rapid, reliable, non-destructive and noninvasive
quality assessment of tender jackfruit.
Food engineering
631.56 / PRI/ST PhD