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
(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)
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
Two no (Makhana popping m/c & Ready to constitute makhana kheer mix)
Research Papers in Referred Journals: Two no Technical/popular articles : Two no
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.
Process: 4 no (MAP Protocols for Okra, spinach (shelf life 10 days), betel leaf (pan, shelf life 10 days), broccoli (shelf life 10 days
Research Papers in referred journals: 4 no Technical bulletin: 1 no
EDPs: 2 no
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.
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
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
Products : Hyper cellulase and pectinase producing strains of T.eesei and A. niger have been used for production of enzymes employing SSF
In Referred Journals: 3 no
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
Products/Machinery : Two no (Coriander Splitter and portable solar dryer)
Processes : 1 no (for essential oil extraction)
EDP : one
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.
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.
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.