The research was conducted on two soft fruit varieties [hard (HV) and soft varieties (SV)]. Packaging jackfruit slices is said to increase the shelf life of soft slices of fresh cut fruit.
1
- Jackfruit
- Agronomy of jackfruit tree and fruit
- Importance of Jackfruit
- Post-harvest processing
- Storage and preservation
- Value Added Products
- Organization of the Thesis
Therefore, fruits and vegetables are delicious sources of essential nutrients and are therefore one of the most desirable components of our diet. Commercial cultivation of jackfruit is still at a primitive stage in India, mainly due to the difficulty in obtaining elite plant materials.
14
Cultivation of jackfruit
In jackfruit, vegetative propagation was advised over seed propagation when grown for fruit. There are few vegetative propagation practices used for jackfruit: defecation or mound layering, cutting, air layering, grafting and budding.
Fruiting
A well-grown jackfruit tree under favorable conditions can live for 100-120 years or even longer than that. Productivity is inversely proportional to the age of the tree, whereas the cost of wood is directly proportional to the age of the jackfruit tree (Medagoda and Tennkoon, 2001).
Harvesting of jackfruit
For example, to make jackfruit jam, the fruit must be completely unripe and harvested at very early stages. So while harvesting jackfruits extra care was taken and it was done with the help of a sack full of husks.
Physiochemical properties of jackfruit
According to Acedo (1992), it is recommended to continue harvesting jackfruit after mid-morning and late afternoon. After harvesting Jackfruit (preferably in soft form), the fruits were placed on the field for a while, which allows most of the latex to flow out of the fruit and facilitates handling of fruits during storage or other operations.
Functional components of jackfruit
The jackfruit waste has been proven to be one of the best sources of esterified pectin (Begum et. al., 2014). A Chinese patent claims the use of jackfruit extract for the production of medicines or foods with an anti-alcoholic effect (Mei et. al., 2010).
Uses of Jackfruit
Fruits that are rich in the potassium content help to maintain the blood pressure levels (Begum et. al., 2014). Dietary fiber is the non-digestible part that helps to relieve constipation (Watada et. al., 1990).
Minimal processing of fruit and vegetables
Browning of fruit and vegetables
Storage of minimally processed fruits and vegetables at low temperature (4 to 6oC) has reported extension in their shelf life (Piga et. al., 2000). Browning, tissue softening and weight loss are major problems in the storage of minimally processed products (Koukounaras et. al., 2008).
Packaging of fruit and vegetables
- Modified atmospheric packaging
- Different techniques for the atmospheric modification
- Elements of modified atmospheric packaging
- Polymeric materials properties
So, the oxygen concentration should be chosen according to the respiration rate of the product (King and Bolin, 1989). The selection of packaging material is based on the breathability and transpiration rate of the product.
Patents on jackfruit
- Data analysis: Applications of jackfruit
- Different machines and equipment patented on large sized fruits and
A large set of 108 patents mentioned the use of jackfruit or parts of the tree in food and beverage applications. It is a critical review of the selected set of thirty-eight patents that disclose the use of different parts of the jackfruit tree and/or bioactive molecules for different applications.
Motivation and research gap
The watermelon cutting blade included a handle, a connecting unit, a first blade, a second blade support, a first blade body and a second blade body, with the connecting unit mounted on the handle. The first knife rest and the second knife rest were mounted on the connecting unit;
Problem definition
Objectives of the present work
Summary
37
Chemicals used
All reagents and chemicals used were purchased from Sigma-Aldrich, USA, Merck & Co, USA and Himedia, France. The commercial filter papers (diameter 125 mm) were procured from Whatman, GE Healthcare UK Ltd., UK and glassware used for the experiment was obtained from Borosil Glass Works Ltd., Mumbai.
Analysis of Engineering and physico-chemical properties of tender jackfruit
- Physical properties
- Weight
- Dimensions
- Chemical properties
The method used to determine the shape of the fruit is conventional, in the case of soft fruits. The following equation was used to determine the percentage of edible matter for soft fruits (Figure 3.5). These parts were weighed and the following equation was used to determine the percentage of inedible matter in soft fruits (Singh, 1986).
Charring was performed on a hot plate. The fired sample was placed in a muffle furnace at 600oC for 4 hours (AOAC, 2000). The ratio of the residue remaining in the crucibles after ashing to the initial weight of the sample gives the ash content of the sample. .
Textural properties
- Firmness
Colour properties
Image analysis
Microbial analysis
Storage study
- Packaging treatment
- Head space analysis
In-package gas analysis was performed using a bench-top headspace gas analyzer (CheckMate 3 Headspace Gas Analyzer, Dansensor, USA) (Figure 3.16) combining oxygen/carbon dioxide analysis of the gas flushed into the packages. A thin needle is inserted into the package and a pump draws a small sample of the exact volume of gas above the space into the analyzer equipment. The headspace gas contacts a sensor that can measure the concentration of residual oxygen or carbon dioxide in the headspace gas sample.
Sensory properties
Statistical analysis
Design and fabrication and optimization of peeling cum cutting machine
- Material selection and fabrication
- Design consideration computation
- Description of the machine
- Working principle of the machine
- Performance evaluation
- Optimization of machine operational parameter
D1 is the diameter of the drive pulley, (m) D2 is the diameter of the driven pulley, (m) N1 is the speed of the drive pulley, (rpm) N2 is the speed of the driven pulley (rpm), µ is the speed reduction ratio. Throughput is the highest production rate or the maximum rate at which a tender loaf can be processed (peeling, cutting and processing). The following equation was used to determine the cutting efficiency of the machine (Henning et. al., 2012).
As is the effective area of the segment, m2 R is the radius of the blade, m h is the height of the measured segment, m.
Cost analysis
Pay-Back-Period (PBP) refers to the period it takes to recoup the money spent on an investment or reach the break-even point. ROI is the ratio of the profit or loss made in a year, expressed in terms of an investment and represented as a percentage of the increase or decrease in the value of the investment during the given year (Kader, 2004). Break Even Point (BEP) analysis helps us determine the break-even production capacity to avoid losses. BEP also refers to the amount of sales value at which there is no profit or loss in a business (Escobar et al., 2009).
In the initial step of calculating the break-even point, costs are divided into two broad categories, fixed costs and variable costs.
63
Physical properties
Each linear dimension and weight were found to be linearly dependent on stages of maturity for both hard and soft varieties. The significant expansion of size can be easily seen in both the varieties of soft jackfruit from stage 1 to 4. As the fruit maturity increased from stage 1 to 4, the mean diameter for both hard and soft varieties increased (P<0.05).
In the case of the mild variety, the grain was almost cylindrical in the initial stages and was stored elongated in stage 4.
Proximate properties
Nutritional properties
In the initial stages, tender bread had a lower amount of TSS and TDS than the later stage.
Textural properties
The other two properties, stickiness and chewiness, are independent of the ripening stage for both varieties (Table 4.4).
Colour
Controlling the browning of fresh-cut tender jackfruit
- Influence on firmness
- Influence on the browning index (BI)
- Influence on colour (ΔE)
- Influence on overall acceptability (OAA)
- Optimization
The interaction effect between CaCl2 concentration and citric acid concentration has a significant effect on the response (P>0.05). 4: 3D surface plot for the effect of CaCl2 concentrations and citric acid concentration on overall acceptability in minimally processed tender bread slices. The interaction effect between CaCl2 concentration and citric acid concentration had a significant effect on the response (P>0.05).
The desirability graph of CaCl2 and citric acid concentration was plotted with treatment time at its minimum value.
Design and development of minimal processing machine for tender jackfruits
- Pre-design experiment
- Design consideration
- Processing rate
- Production-capacity utilization rate
- Design of machine components
The following factors have been considered in the design and development of minimal processing machinery for soft fruits. From texture profile analysis (TPA) on soft sour fruits (4 stages from 2 varieties) the average force to peel the soft fruit was found to be 22.45 N. However, the 1.67 hp motor is not available in the market, therefore the 2 hp motor can be used to cut soft grain.
From section 4.3.5.1 and section 4.3.5.4, the power required to peel the soft roots was found to be 0.9hp and for cutting the jackfruit was found to be 1.67hp.
Evaluation and optimization of machine performance
- Machine performance
- Effect of cutter speed on performance indices
9: 3D surface plot for the effect of bread maker rotational speed (rpm) and peeler blade forward speed (rpm) on peeling efficiency. 10: 3D surface plot for the effect of bread maker rotational speed (rpm) and peeling blade forward speed (rpm) on peeling loss. 11: 3D surface plot for the effect of bread maker rotational speed (rpm) and peeling blade forward speed (rpm) on peeling time.
12: 3D surface curve for effect of rotation speed (rpm) of jackfruit and forward speed (rpm) of peeling blade on desirability.
Storage study of fresh-cut tender jackfruit
- Change in the concentration of carbon dioxide and oxygen during storage 102
Packaged oxygen levels of MAP and super atmospheric O2 treatments decreased significantly over time, except in perforated packages (Figures 4.16 and 4.17). Both the OTR film and the initial O2 level in the package significantly affected the O2 reduction rates and thus the final O2 levels in the packages. 10% carbon dioxide in PP 10% carbon dioxide in LDPE 10% carbon dioxide in HDPE 0% carbon dioxide in PP 0% carbon dioxide in LDPE 0% carbon dioxide in HDPE. Enzymatic browning in terms of browning index (BI) as a value was presented in Figures 4.18 and 4.19 for pretreated samples at different MA conditions during storage.
We previously observed that electrolyte leakage was closely related to the quality and shelf life of freshly cut bread slices under different packaging materials and conditions (Kim et al., 2004).
Relationship between browning index and storage of tender jackfruit
- Changes in colour values of tender jackfruit slices using sensory evaluation
- Changes in colour value of tender jackfruit slices using image analysis
- Correlation coefficient
The change in color of the packaged tender bread slices during the first 2 days was not significant (P<0.01). Control and conventionally packaged tender bread slices showed higher scores during storage (i.e., nearly 8) than the MA-packaged and vacuum-packaged groups (i.e., <6). In this study, an ethylene generator affected the aging and browning of freshly cut tender bread slices.
This study showed that the RGB value of sample and CIE L∗a∗b∗ values found using image analyzes are suitable for investigating the browning of tender jackfruit slices.
Cost economic analysis of the developed machine
Image analysis depends on the overall appearance of the sample and is therefore able to analyze the entire surface of the samples. In this analysis, it was assumed that Jackfruit is harvested in the peak harvest season (May to July), when the price of the fruit is at its lowest possible rate. For the amortization of the car, a period of ten years was considered with an annual maintenance cost of 2% of the initial cost of the car.
Annual production of jackfruit slices from machine, kg 17280 Annual production of waste material from machine, kg 18720 Revenue from sale of jackfruit slices @₹ (INR) 30.00/kg ₹ INR.
116
Solving the problem of fresh-cut tender jackfruit
The methodology used to optimize the pretreatment for minimal processing of fresh cut tenderloaf was response surface methodology (RSM). The study was conducted with the aim of extending the shelf life of freshly cut tender bread and the results found were very promising and positive. The shelf life of freshly cut tender bread has been extended by 10 to 15 days under refrigerated conditions.
The treatment adopted for minimal processing was soaking freshly cut tender slices of breadfruit in a solution of varying concentration of CaCl2.
Design, development and fabrication of peeling and cutting machine for tender
- Evaluation and optimization of the machine performance
Storage study on fresh-cut tender jackfruit slices
- Testing the quality attributes of tender jackfruit during storage in different
- Optimization of storage condition for storing the fresh-cut tender jackfruit in
Of the response variables, the best combination of independent variables resulted in a 10% CO2 concentration and a 20% O2 concentration for HDPE packaging film.
Cost economic analysis of the developed equipment
Scope of future research
A comparison of image analysis methods to assess the degree of doneness of fresh-cut lettuce. Effect of removal treatment of intact persimmon fruits on the quality of fresh-cut persimmons. Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut "Kent" mango (Mangifera indica L.).
Effect of an atmosphere combining high levels of oxygen and carbon dioxide on microbial spoilage and sensory quality of fresh-cut pineapple.
