Date: 26/09/2019,
Pantnagar.
To
The Dean
College of Technology, GBPUA&T
Pantnagar, U. S. Nagar, Uttarakhand
(Through Proper Channel)
Sub: Request for approval of Innovative Research Project Proposal under TEQIP Phase-III - Reg.
Respected Sir,
I, Nalla Bhanu Prakash Reddy with ID. No. 54125, M. Tech. scholar in the department of Post-
Harvest Process and Food Engineering. Sir, I am here with submitting the innovative research project
proposal entitled with “Optimization of ultrasound-assisted osmotic dehydration of papaya (Carica
papaya. L) followed by hot-air drying” under TEQIP Phase-III for your kind approval.
With this regard, I am requesting your kind self to please approve my project proposal and
release the necessary funds to finish this project as early as possible.
Thanking you sir.
Yours Faithfully,
Nalla Bhanu Prakash Reddy
M. Tech. scholar (II year)
Dept. of Post-Harvest Process & Food Engineering
Note: Project proposal is attached.
OPTIMIZATION OF ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION OF
PAPAYA (Carica papaya. L) FOLLOWED BY HOT-AIR DRYING
Innovative Research Project Proposal
Submitted to
TEQIP-III
By
Nalla Bhanu Prakash Reddy
Id No. 54125
M. Tech Scholar
Under the guidance
of
Dr. Navin Chandra Shahi
Professor
DEPARTMENT OF POST HARVEST PROCESS AND FOOD ENGINEERING
COLLEGE OF TECHNOLOGY
GB PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, PANTNAGAR,
U.S. NAGAR – 263 145. (U.K)
Proposed Research Work
Project Title: Optimization of ultrasound-assisted osmotic dehydration of papaya (Carica
papaya. L) followed by hot-air drying / vacuum drying.
Major Area: Non-Thermal Processing of fruits.
Project Details
Project Summary
The main goal of the present project is to establish the novel processing technology for
enhancing the shelf life of fruit products viz., papaya, guava, watermelon, sapota, some other
off-season fruits, location specific fruits etc., Shelf life of fruits and fruit products can also be
enhanced by chemical and thermal treatments. However, the main purpose of using ultrasound
technology is to reduce the nutritional losses as much as possible during processing.
Optimization of process parameters of ultrasound-assisted osmotic dehydration for papaya can
be done through this course of work and final product (fruit cubes) can be made with these
optimized parameters followed by air-drying. Those processed papaya cubes will be evaluated
for nutritional properties based on their results the best conditions may be obtained. There will
be evaluation of the abovesaid parameters during the storage study also for making sure about
the shelf life of final product.
Objectives of Proposed Project
The following are the objectives of the proposed project work.
1. To study the effect of ultrasound-assisted osmotic dehydration on drying of papaya and its
characteristics.
2. To optimize the process parameters using response surface methodology.
3. To estimate the shelf life of osmotic dehydrated papaya slices.
Justification of the Project
Currently, there is a trend towards a healthier way of living, which includes a growing
awareness by consumers of what they eat and what benefits of certain food / ingredients have
in maintaining good health. Presently, Thermal treatment is commonly using for preservation
of perishable foods viz. fruits, fruit products and some food products. However, the loss of
nutrients in thermal treatment is very high. The researchers suggested that, there is a scope to
develop a novel technology to enhance the shelf life of perishables with no change or minimal
changes in its nutritional properties.
Papaya has gained more importance owing to its high palatability, fruitability throughout
the year, early fruiting and multifarious uses like food, medicine and industrial input. Being
highly remunerative and short duration fruit crop, it has a tremendous impact on economic and
nutritional propitiations. The major components of papaya dry matter are carbohydrates.
Among major soluble sugars in ripe fruits (glucose, fructose and sucrose), sucrose is the most
prevalent. Papaya is regarded as an excellent source of vitamin C (ascorbic acid), a good source
of carotene and riboflavin, and a fair source of iron, calcium, thiamin, niacin, pantothenic acid,
vitamin B-6 and vitamin K.
Shelf life of papaya in raw state is less because of high moisture content and water activity.
Water content in raw papaya which may be around 90-95% has to be reduced to a condition
wherein there is almost nil possibility of moisture removal. It can be done completely through
hot air drying but affecting factor is that fruit loses its nutritive properties and acceptability
continuously.
In order to reduce negative effects of processing, in this study it’s aimed to go for observing
the effect of ultrasound-assisted osmotic dehydration followed by hot air/vacuum drying on
main quality parameters of papaya and storage study for assessment of shelf life of papaya in
processed form.
Significance of undertaking the Project
The main worth of undertaking this project is that to establish a combination of novel non-
thermal and existing thermal method in order to reduce the nutritional losses as much as
possible and concurrently efforts would be made to increase the acceptability of final processed
product.
Technical program of work
OBJECTIVE 1: To study the effect of ultrasound-assisted osmotic dehydration on drying of
papaya and its characteristics.
Ultrasound is a novel technology which has more effect on operations like extraction,
pre-treatment for drying, ...etc., effect of ultrasound intensity and treatment time on papaya in
osmotic solution will be observed during the course of experiment. It will also be observed
simultaneously that the effect of ultrasound assistance during the process on final drying time
of papaya cubes.
Papaya will be peeled, cut into 2*2*2 cm3 and weighed then treated under pre-designed
conditions. The corresponding effect would be measured on shelf life, nutritional attributes of
papaya. Full factorial design would be used throughout all the experimental conditions. The
following are the proposed details of design
Design model: Full factorial design with 3 replications
Independent parameters: These are with three levels and the levels will be fixed based on
preliminary trials and approved standard previous research results.
1. Ultrasound energy density
2. Time of ultrasound treatment
3. Sugar concentration
4. Temperature
Responses:
1. Physico-chemical & nutritional attributes (SG, WL, WR, TSS, aw, AA, TPC, ∆E*,
Texture, Microstructure, total sugars)
OBJETIVE 2: To optimize the process parameters according to the nutritional destruction and
shelf life estimation.
Optimization will be done using RSM technique in design expert software. Process
conditions will be adjusted based on the results of abovesaid one.
Shelf life of osmo-dried papaya cubes would be examined at different stages like
different conditions, different packaging materials, … etc., the detailed storage plan is
presented below
SAMPLES
C1: Raw papaya cubes
C2: Osmotically dehydrated and air-dried papaya cubes
C3: Ultrasound assisted dehydrated with distilled water as medium followed by air-
dried cubes
C4: USOD with sucrose solution and air-dried cubes
STORAGE CONDITIONS:
Packing materials: HDPE, EVOH
Storage temperatures: refrigerated condition (R1), room temperature (R2)
Responses: TSS, aw, AA, TPC, ∆E*, Texture, Microstructure, total sugars
Sampling days:
R1 – 1,2,3,4,5,6,7 days
C1
R2 – 1,2,3,4,5,6,7 days
R1- 1,15,30,45, 60, 75, 90, 105, 120, 135, 150 days
C2, C3 & C4
R2- 1,15,30,45, 60, 75, 90, 105, 120, 135, 150 days
Expected benefits of project
1. Method of processing of papaya with low cost may be introduced and may be extended
further which ultimately make benefit for food industry to face crisis of food in our fast-
growing country
2. Making available of papaya cubes with better nutritional quality than existing for
people of Uttarakhand and India.
Duration of project: 6 months
S. No. Activity Block Time Required
1 Planning, Design and preliminary trials of proposed experiment 1.5 months
2 Original experiment for optimizing parameters 1.5 months
3 Storage study 3 months
Total 6 Months
Recurring
SI. No. Recurring Details Approximate cost (Rs.)
1 Consumables (including equipment hiring etc.) 28,000
2 Sample 15,000
3 Packing material 6,500
Grand Total 49,500/-
Name of the N. Bhanu Prakash Reddy Advisor: Dr. N. C. Shahi
Applicant:
Signature: Signature:
Contact Dept. of PHP&FE, COT, Contact Dept. of PHP&FE, COT,
Address: GBPUA & T, Pantnagar. Address: GBPUA & T, Pantnagar.
U.S. Nagar – 263 145 (U.K). U.S. Nagar – 263 145 (U.K).
Email Id: bpreddy.n1997@gmail.com Email Id: ncshahi2008@gmail.com
Mobile 9398222148 Mobile No: 9456137157
No:
Place & Date: Pantnagar & 26/19/2019. Place & Pantnagar & 26/19/2019.
Date:
Signature
Head of the Department
