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ICAR - Central Institute of Post-Harvest Engineering & Technology
भा.कृ.अनु.प.- केन्द्रीय कटाई उपरान्त अभियांत्रिकी एवं प्रौद्योगिकी संस्थान AN ISO 9001:2015 CERTIFIED INSTITUTION (Formerly ISO 9001:2008 Certified)
about ciphet

Agricultural structures & Environmental control

Completed Institute

Title:
Optimization of fermentation parameters for bio-ethanol production using whey and vegetable wastes using different microbial strains in a batch type fermented
Team:
Harinder Singh Oberoi, PI, VK Bhargav, Co-PI, D Dhingra, Co-PI, BS Chadha, Co-PI
Objectives:

i. Screening of different microbial cultures such as Saccharomyces cerevisiae and Klyuveromyces marxianus for ethanol production using whey
ii. Optimization of substrate composition for achieving significant ethanol concentration
iii. Optimization of operational parameters for maximizing the ethanol productivity
iv. Scale up of the process at a batch fermenter level

Progress:

(a) Products/Process: Strain screening has been completed. All the operational parameters have been optimized and substrate combination studies have been completed at a shake flask level
(b) Machine: one no (30 l fermenter has been customized (designed) with specific controls)

Publication:

2

Title:
Development of post-harvest processing machinery for makhana processing & value addition
Team:
Dr. S N Jha, Dr. Janardan Jee and Dr. B K Jha
Objectives:

i. To design, fabricate & test the Euryale ferox seed (Makhana Gurri) popping Machine
ii. To study the possible unit operations using the above developed machine to decorticate the Euryale ferox seeds for getting the un-popped kernel for exploring their uses in terms of makhana flour/industrial purposes
iii. To develop a process for manufacturing of grinding of popped/un-popped kernels and adopt/fabricate/modify a suitable machine for the purposes

Progress:

Two no (Makhana popping m/c & Ready to constitute makhana kheer mix)

Publication:

Research Papers in Referred Journals: Two no Technical/popular articles : Two no

Title:
Application of modified atmosphere packaging and storage of fresh vegetables
Team:
Dr. D R Rai, Dr. S N Jha
Objectives:

i. To apply modified atmosphere packaging to the selected vegetables.
ii. To store the packaged vegetables under different environmental conditions.
iii. To evaluate the effect of MAP on the shelf-life and quality of stored vegetables.
iv. To evaluate per cent reduction in post-harvest losses.

Progress:

Process: 4 no (MAP Protocols for Okra, spinach (shelf life 10 days), betel leaf (pan, shelf life 10 days), broccoli (shelf life 10 days

Publication:

Research Papers in referred journals: 4 no Technical bulletin: 1 no

Technology:

EDPs: 2 no

Title:
Identification and evaluation of appropriate packaging for minimal processing of selected fruits and vegetables
Team:
Dr D R Rai, Dr K Narsaiah Dr. K Narsaiah and Dr. D K Bharti
Objectives:

i. To prepare minimally processed fruits and vegetables and study their metabolic behaviour.
ii. To develop the equipment for minimally processed produce, wherever necessary.
iii. To apply modified atmosphere packaging technique to minimally processed produce and to assess its quality and shelf-life under different environment conditions.
iv. To study the potential of value-addition, economics and marketability of minimally processed produce.
v. Preparation of project profile on minimally processed produce for income and employment generation.

Progress:

Process: 6 no (Protocol for minimal processing and packaging of carrot, broccoli, cabbage, cabbage, moong bean sprouts, pumpkin) Machine: Basket centrifuge to remove surface moisture of washed vegetables

Publication:

1

Technology:

EDP-1

Title:
Production of amylases, proteases and pectinases using agricultural and horticultural residues as supplements
Team:
Dr. H S Oberoi, Dr. K Narsaiah, Dr. Devinder Dhingra and Dr. Jatinder Singh
Objectives:

i. Optimization of Solid state fermentation parameters using substrates like fruit residues, lignocellulosic material like rice straw for production of enzymes<br>
ii. Partial purification and characterization of the consortia of produced enzymes<br>
iii. Evaluating the potential of crude/ partially purified enzymes in oil recovery, dhal milling and fruit juice extraction and clarification

Progress:

Products : Hyper cellulase and pectinase producing strains of T.eesei and A. niger have been used for production of enzymes employing SSF

Publication:

In Referred Journals: 3 no

Title:
Post-harvest management and value addition in coriander and cumin seed spices
Team:
Dr. Vinod K Bhargav Er. R K Vishawakarma and Dr O P Aishwath
Objectives:

1. To optimize the harvesting stage in coriander production system for quality improvement<br>
2. To develop threshing and primary processing gadgets in post harvest system of coriander<br>
3. To develop de-bearder for cumin<br>
4. To study drying behaviour of coriander under different drying system<br>
5. To develop a splitter to split coriander into dhal for seed purpose<br>
6. Utilization of coriander straw for value added products

Progress:

Products/Machinery : Two no (Coriander Splitter and portable solar dryer)
Processes : 1 no (for essential oil extraction)
EDP : one

Title:
Processing and utilization of beetroot and carrot for value addition in health foods.
Team:
Dr. Mridula Devi (PI) and Dr. Dilip Jain (Co-PI) (Dr S.K. Tyagi and Dr D.R. Rai up to June 2008)
Objectives:

1) To standardize process technology for making beetroot and carrot powder for making value added product.
2) To utilize beetroot and carrot powder for development of nutritious health foods (drinks) based on food grains rich in proteins and micronutrients.
3) To study the shelf life of beetroot and carrot powder.

Progress:

1) Beetroot powder making technology
2) Carrot powder making technology
3) Carrot kheer mix formulation
4) Value added health mix with beetroot and carrot
5) Dried beetroot supplemented biscuits and extrudates.
6) -carotene rich biscuits and extrudates.

Publication:

Research papers:
Mridula D., Naveen Kumar M, Dilip Jain, S.K. Tyagi and D.R. Rai. Effect of addition of beetroot powder on physical properties and acceptability of defatted soya flour fortified biscuits, 2009, 46(2): 59-69.

Presentations in Conferences/other forum:
Mridula D and Dilip Jain. Quality Characteristics of Dried Carrot Based Carotene Rich Extruded Snack Food. Paper presented in XLIVth ISAE Convention & Symposium at IARI, New Delhi during January 28-30, 2010 (Abstract No. DFE-2010-34).
Mridula D and Dilip Jain. Physico – chemical properties and acceptability of beetroot added extruded snack food. Paper presented in XLIVth ISAE Convention & Symposium at IARI, New Delhi during January 28-30, 2010 (Abstract No. DFE-2010-33).
Project profile for production of beetroot powder was prepared and submitted to office.
Beetroot powder CIPHET E-News Letter, July 2008, Vol. 3, No.7, p12-13.
Organized EDP on “Processing of Beetroot and Carrot for Making Powder” during 24-30 January 2009.