Papers by Kirtiraj K. Gaikwad
The user has requested enhancement of the downloaded file. All in-text references underlined in b... more The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately.
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In the present work, an attempt has been made to study the effect of microwave convection drying ... more In the present work, an attempt has been made to study the effect of microwave convection drying on the drying characteristics of (Beta vulgaris L.). Beet root was dried at the 7% moisture content level on dry basis. The temperatures selected were 100°C to 150°C and thickness of beet root cube was 10 mm. It was also observed that the beetroot samples obtained from the Microwave convection drying system had lower final moisture content than those obtained from the other system. Two mathematical models, the Page's and the generalized exponential models, available in the literature were fitted to the experimental data. Curve expert has been used as statistical program for calculation. It shows that both model had approx same & satisfactory value for R2 in all experiment runs and similarly standard errors of estimate are same in both models. The performance of these models is evaluated by comparing the coefficient of determination (R2) and standard error between the observed and predicted moisture ratio.
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A B S T R A C T Oxygen scavenging films were prepared with 1, 3, 5, 10, and 20% pyrogallol coated... more A B S T R A C T Oxygen scavenging films were prepared with 1, 3, 5, 10, and 20% pyrogallol coated onto a modified LDPE film. The color, mechanical, barrier, and surface properties of the LDPE/PG oxygen scavenging films were compared to those of a pure LDPE film. The results demonstrate that pyrogallol was well coated onto the surface of the modified LDPE film. The LDPE/PG films had a slightly rough film surface, which results in higher water and oxygen permeabilities as well as lower TS due to the addition and agglomerations of sodium carbonate and pyrogallol. The pyrogallol coating also caused color alterations of the LDPE/PG film. In addition, the oxygen scavenging properties of the LDPE/PG films were evaluated at different relative humidities (RH) and temperatures. The oxygen content (%) in the headspace of the absorption cell containing the LDPE/PG 20% film, which was initially 20.9%, decreased to 9.42% after 8 days at 23 °C. The LDPE/PG 20% film showed an effective oxygen scavenging capacity of 0.443 mL/cm 2 at 23 °C. Water was used as an activator to initiate the oxygen scavenging reaction.
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In the present work, cellulose nanocrystals were isolated from seaweed by microwave-assisted alka... more In the present work, cellulose nanocrystals were isolated from seaweed by microwave-assisted alkali treatment, bleaching, and an acid hydrolysis process. Microwave-assisted alkali treatment reduces the heating time and eliminates the traditional dewaxing process. This is different from the commonly adopted procedure for cellulose nanocrystal (CNC) synthesis, in which CNC synthesis generally follows the dewaxing process. Further, samples obtained after each stage of treatment were characterized and final samples were freeze-dried for further characterization. TEM results revealed that isolated CNCs had a 32 nm average diameter and an average length of 408 nm. FTIR and XRD data showed that after each stage of chemical treatment, no cellulosic components were removed. The adopted method is faster than the previous traditional method used for isolation of CNCs from seaweed fibers.
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Corrugated board provides packaging for most diverse industries with a share of over 50%, due to ... more Corrugated board provides packaging for most diverse industries with a share of over 50%, due to the numerous advantages they offer a good protection of the products. In other hand corrugated board fails in environmental conditions , indicating that relative humidity or temperature is higher. These effects directly damage the product packaged. To overcome on this problem recently corrugated boards produced with functional material, " functional corrugated boards, " have become more available in the current market. A number of commercialized forms of functional material are coated or composited products with inorganic materials, for example " Nano clay " as representative. However, although the use of functional materials is increasing in corrugated boards, the several concerns such as over cost, environmental friendly materials, recycling, and toxicity affect consumer perceptions and acceptance. In the past, number of researcher focused on process of box compression and the utility of box compression testing etc., best of our knowledge there is no review paper which focus on the functional corrugated boards used in food packaging applications. This paper aims to review the availability of functional corrugated boards in the current market, past research studies on functional material and present the current status of functional corrugated boards in leading countries.
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We prepared and characterized active, oxygen-scavenging, low density polyethylene (LDPE) films fr... more We prepared and characterized active, oxygen-scavenging, low density polyethylene (LDPE) films from a non-metallic-based oxygen scavenging system (OSS) containing 1, 3, 5, 10, and 20% of gallic acid (GA) and potassium chloride (PC). We compared the surface morphology and mechanical, permeability, and optical properties of the oxygen-scavenging LDPE film with those of pure LDPE film. The surface morphology, gas barrier, and thermal properties indicate that the OSS was well incorporated into the LDPE film structure. The surface roughness of the film increased with the amount of oxygen scavenging material. The oxygen and water vapor permeability of the developed film also increased with the amount of oxygen scavenging material, though its elongation decreased. The oxygen scavenging capability of the prepared film was analyzed at different temperatures. The initial oxygen content (%) in the vial headspace, 20.90%, decreased to 16.6% at 4 8C, 14.6% at 23 8C, and 12.7% at 50 8C after 7 days of storage with the film containing 20% OSS. The film impregnated with 20% organic oxygen scavenging material showed an effective oxygen scavenging capacity of 0.709 mL/cm 2 at 23 8C. Relative humidity triggered the oxygen scavenging reaction. V
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Journal of Food Science and Technology, 2015
Active antioxidant food packaging films were developed by incorporation of apple pomace (AP) with... more Active antioxidant food packaging films were developed by incorporation of apple pomace (AP) with 1, 5, 10, and 30 % (w/w) into polyvinyl alcohol (PVA) matrix. A complete thermal, structural, mechanical and functional characterization was carried out. The findings of this study showed that the incorporation of AP into PVA films enhanced the total phenolic content and antioxidant properties. As regards the physical properties, higher AP content incorporated into PVA films revealed significantly lower tensile strength, elongation at break and increase in thickness. PVA-AP films exhibited lower transparency value compared to control film. The thermal stability of PVA-AP films was improved and grew with the increasing concentration of AP. FTIR spectra indicated that protein–polyphenol interactions were involved in the PVA-AP films. Rough surface and compact-structure were observed in PVA-AP films. The storage study of soybean oil at 60 °C in PVA-AP pouch showed the antioxidant activity and the effectiveness for delaying its lipid oxidation.
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International Journal of Agricultural Engineering , Apr 9, 2014
ABSTRACT : Sugarcane juice deterioration in the factory storage pile, or during factory milling p... more ABSTRACT : Sugarcane juice deterioration in the factory storage pile, or during factory milling processes,
has become a topic of major concern in recent years, where mechanical harvesting of billeted sugar cane
has increased dramatically. Sucrose destruction reactions in cane deterioration include chemical (acid) and
enzymic inversion reactions, and those from microbial activity, and can be influenced by sugarcane health
and environmental conditions. Sugar technologists (Eggleston et al., 2001a and b; Lionnet, 1996; Morel du
Boil, 1995) have reported a variety of sugarcane deterioration products to confirm cane deterioration and
delay (cut-to-crush time), which have been used to predict and control processing problems at the factory.
Such deterioration products have included high invert concentrations, microbial (yeast, bacteria, and fungi)
contamination (e.g. ethanol and lactic acid concentrations) and polysaccharides. In addition, the consumption
of sugarcane itself as sugarcane juice is very popular because it is considered a refreshing and energizing
drink, which is sold in restaurants, supermarkets, trailers, and kiosks. This drink is also quite common in
other countries, such as Malaysia (Qudsieh et al., 2002), India (Shinde et al., 2010) and Cuba (Alonso
Pippo et al., 2007). However, processing and marketing of sugarcane juice is limited by its rapid deterioration
(Prasad and Nath, 2002; Yusof et al., 2000).Aim of this review paper was to discuss different technology to
stabilize sugarcane juice.
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Journal of Food Processing & Technology , Sep 11, 2013
In the present work, an attempt has been made to study the effect of microwave convection drying ... more In the present work, an attempt has been made to study the effect of microwave convection drying on the
drying characteristics of (Beta vulgaris L.). Beet root was dried at the 7% moisture content level on dry basis. The
temperatures selected were 100°C to 150°C and thickness of beet root cube was 10 mm. It was also observed
that the beetroot samples obtained from the Microwave convection drying system had lower final moisture content
than those obtained from the other system. Two mathematical models, the Page’s and the generalized exponential
models, available in the literature were fitted to the experimental data. Curve expert has been used as statistical
program for calculation. It shows that both model had approx same & satisfactory value for R2 in all experiment runs
and similarly standard errors of estimate are same in both models. The performance of these models is evaluated
by comparing the coefficient of determination (R2) and standard error between the observed and predicted moisture
ratio.
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Beverage and Food World journal , Apr 3, 2013
Indian gooseberry or aonla (Emblica officinalis) juice contains the high vitamin C (478.56 mg/100... more Indian gooseberry or aonla (Emblica officinalis) juice contains the high vitamin C (478.56 mg/100 ml).Ginger historically was called Jamaica ginger. It was classified as stimulant and carminative, and used frequently for dyspepsia and colic. Hence aonla juice was blended with ginger juice for increasing the nutritional and functional value of RTS beverages. Aonla juice and ginger juice were utilized at various combination with sugar and artificial sweeteners (aspartame and saccharine) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for various physico-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared by blending aonla and ginger juice with Aspartame scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall acceptability and also found ascorbic acid content (180 mg/100 g). A reducing trend was observed in ascorbic acid and increasing trend was observed in acidity content during the storage of beverage at room temperature over a period of 60 days. The beverage changed significantly with respect to TSS content along the storage period."
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Connect Journals, Dec 16, 2012
"A blend of beverage from bitter gourd (Momordica charantia) and lemon (Citrus limon) was formula... more "A blend of beverage from bitter gourd (Momordica charantia) and lemon (Citrus limon) was formulated and evaluated for its storage stability in Deptt. of Agriculture Engineering process of food engineering (Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad), in the year 2010-11. Addition of bitter gourd to lemon juice increases the nutritional value of the drink and also provides various health benefits to consumers. These ready-to-use functional beverages were prepared by blending different ratios of lemon and bitter gourd (100:0, 75:25, and 50:50). The physico-chemical parameters and sensory characteristics of blended beverage were evaluated for 2 months at 15 days of storage interval. It was observed that TSS mean values decreased (3.5-2.086%) during storage. Decrease in acidity (5.03-4.167%) and increased in pH (2.6-3.6) was also observed. Regarding sensory attributes, maximum scores (9) for overall acceptability was observed in lemon and bitter gourd ratio of 50:50 followed by ratio of 100:0 (7). Drink prepared at 50:50 was also found as the most acceptable in maintaining the physico-chemical and organoleptic characteristics as compared to other treatments."
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Omics Group, Nov 24, 2012
Indian gooseberry or aonla (Emblica officinalis) juice contains the high vitamin C (478.56 mg/100... more Indian gooseberry or aonla (Emblica officinalis) juice contains the high vitamin C (478.56 mg/100 ml).Ginger historically was called Jamaica ginger. It was classified as stimulant and carminative, and used frequently for dyspepsia and colic. Hence aonla juice was blended with ginger juice for increasing the nutritional and functional value of RTS beverages. Aonla juice and ginger juice were utilized at various combinations with sugar and artificial
sweeteners (aspartame and saccharine) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated
for various physico-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared by blending aonla and ginger juice with Aspartame scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall acceptability and also found ascorbic acid content (180 mg/100 g). A reducing trend was observed in ascorbic acid and increasing trend was observed in acidity content during the storage of beverage at room temperature over a period of 60 days. The beverage changed significantly with respect to TSS content along the storage period.
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Conference Presentations by Kirtiraj K. Gaikwad
Sorptionisothermofthecrackerswasdeterminedinahumiditycontrolroom.LDPEpouchwasusedforpackaging&its... more Sorptionisothermofthecrackerswasdeterminedinahumiditycontrolroom.LDPEpouchwasusedforpackaging&itswatervaportransmissionrate(WVTR)andpermeabilitycoefficient(P)wascharacterized.Then,storagestabilityofpackagedproductswasconductedat25Cand50%RH.Finally,thepredictedshelflifeoftheproductsdeterminedbycomputersimulationmethod–linearmodels&GABwascomparedtotheactualshelflife.Thecrackerspackagedproductshadtheactualshelflifeforxxxdays.Fromsimulationshelflifemodelstested,GABmodelgavethebestfitforthecrackersinsealedpouch
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Blackberries are a good source of natural antioxidants. The objective of this study was to invest... more Blackberries are a good source of natural antioxidants. The objective of this study was to investigate the effect of Clo2 treatment on total phenolics, antioxidant and color properties of fresh blackberries in different packaging system. Blackberry are packed with Clo2 sachets in PET and PLA (0, 4, 8 12, days) and evaluated at 4-d intervals during 12-d storage at 4 ± 1 ◦C. Total phenolics content in fresh blackberries control blackberries in PLA were 225.86 mg GAE/100g on 0 day and 210.76 mg GAE/100g on 12th day. Whereas treated samples had PLA 200.51, 284.13 mg GAE/100g IN PLA and PET respectively. The Clo2 treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of blackberries, as assayed by DPPH (4.48 compared with 4.58, 4.95) FRAP (4.13 compared with 3.80 to 4.78) but in ABTS antioxidant activity affected by treatment (34.84 compared with 34.84 to 34.74) Storage time and treatments showed a mixed trend on pH. Blackberries treated with Clo2 showed slightly color bleaching in clo2 sample than control sample.
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Books Chapter by Kirtiraj K. Gaikwad
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Teaching Documents (Permiability & Shelf Life) by Kirtiraj K. Gaikwad
Maintaining O2 and Co2 percentage it is possible to extend the shelf life of fresh produce inside... more Maintaining O2 and Co2 percentage it is possible to extend the shelf life of fresh produce inside a permeable package. In this study PET (Polyethylene teraphthelet) film were used to determine O2 and Co2 transmission rates by using isostatic and permeability of composite can by quasi-isostatic method at 230C and 0% RH condition. It is shown that, study the oxygen transmission rate of cell A and Cell B in SI unit is 1.85E-09 and 1.82E-09 (kg/m^2-sec) respectively and permeability of cell A and Cell B in SI unit is 2.38-19 and 2.34E-19-18 (kg.m/m2-sec-Pa) respectively. From this study we can say isostatic and quaisosatic method is effective, accurate, and easy to conduct for determination of OTR and Permeability. At the end we can say that, permeation and gas transmission study is important to predict a shelf life of product.
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In present study Polypropylene and Low density Polyethylene films were used to determine Permeabi... more In present study Polypropylene and Low density Polyethylene films were used to determine Permeability P, Diffusion Coefficient D and solubility S. For PP film Isostastics and for LDPE film quasi-isostastic method is used to determine P, D, and S. at 220C. Limonene and ethylene acetate used as permeant in PP and LDPE film respectively. Thickness of PP, LDPE is 1.5 and 2 mil respectively. Permeability P, Diffusion D, Solubility S of PP were found 3.16E-16 g*m/ (sec*Pa*m^2), 2.79E-15 m^2/s, 0.1135 g/ (m^3*Pa) respectively. And for LDPE 1.1E-15 kg*m/m2*sec*pa, 2.50E-13 m2/sec, 4.54E-03 kg/m3pa respectively. Consistency test were performed to make sure there were no any abnormal condition during resulted error is in the acceptable limit and found that the consistency test is does not meet
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Papers by Kirtiraj K. Gaikwad
has become a topic of major concern in recent years, where mechanical harvesting of billeted sugar cane
has increased dramatically. Sucrose destruction reactions in cane deterioration include chemical (acid) and
enzymic inversion reactions, and those from microbial activity, and can be influenced by sugarcane health
and environmental conditions. Sugar technologists (Eggleston et al., 2001a and b; Lionnet, 1996; Morel du
Boil, 1995) have reported a variety of sugarcane deterioration products to confirm cane deterioration and
delay (cut-to-crush time), which have been used to predict and control processing problems at the factory.
Such deterioration products have included high invert concentrations, microbial (yeast, bacteria, and fungi)
contamination (e.g. ethanol and lactic acid concentrations) and polysaccharides. In addition, the consumption
of sugarcane itself as sugarcane juice is very popular because it is considered a refreshing and energizing
drink, which is sold in restaurants, supermarkets, trailers, and kiosks. This drink is also quite common in
other countries, such as Malaysia (Qudsieh et al., 2002), India (Shinde et al., 2010) and Cuba (Alonso
Pippo et al., 2007). However, processing and marketing of sugarcane juice is limited by its rapid deterioration
(Prasad and Nath, 2002; Yusof et al., 2000).Aim of this review paper was to discuss different technology to
stabilize sugarcane juice.
drying characteristics of (Beta vulgaris L.). Beet root was dried at the 7% moisture content level on dry basis. The
temperatures selected were 100°C to 150°C and thickness of beet root cube was 10 mm. It was also observed
that the beetroot samples obtained from the Microwave convection drying system had lower final moisture content
than those obtained from the other system. Two mathematical models, the Page’s and the generalized exponential
models, available in the literature were fitted to the experimental data. Curve expert has been used as statistical
program for calculation. It shows that both model had approx same & satisfactory value for R2 in all experiment runs
and similarly standard errors of estimate are same in both models. The performance of these models is evaluated
by comparing the coefficient of determination (R2) and standard error between the observed and predicted moisture
ratio.
sweeteners (aspartame and saccharine) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated
for various physico-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared by blending aonla and ginger juice with Aspartame scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall acceptability and also found ascorbic acid content (180 mg/100 g). A reducing trend was observed in ascorbic acid and increasing trend was observed in acidity content during the storage of beverage at room temperature over a period of 60 days. The beverage changed significantly with respect to TSS content along the storage period.
Conference Presentations by Kirtiraj K. Gaikwad
Books Chapter by Kirtiraj K. Gaikwad
Teaching Documents (Permiability & Shelf Life) by Kirtiraj K. Gaikwad
has become a topic of major concern in recent years, where mechanical harvesting of billeted sugar cane
has increased dramatically. Sucrose destruction reactions in cane deterioration include chemical (acid) and
enzymic inversion reactions, and those from microbial activity, and can be influenced by sugarcane health
and environmental conditions. Sugar technologists (Eggleston et al., 2001a and b; Lionnet, 1996; Morel du
Boil, 1995) have reported a variety of sugarcane deterioration products to confirm cane deterioration and
delay (cut-to-crush time), which have been used to predict and control processing problems at the factory.
Such deterioration products have included high invert concentrations, microbial (yeast, bacteria, and fungi)
contamination (e.g. ethanol and lactic acid concentrations) and polysaccharides. In addition, the consumption
of sugarcane itself as sugarcane juice is very popular because it is considered a refreshing and energizing
drink, which is sold in restaurants, supermarkets, trailers, and kiosks. This drink is also quite common in
other countries, such as Malaysia (Qudsieh et al., 2002), India (Shinde et al., 2010) and Cuba (Alonso
Pippo et al., 2007). However, processing and marketing of sugarcane juice is limited by its rapid deterioration
(Prasad and Nath, 2002; Yusof et al., 2000).Aim of this review paper was to discuss different technology to
stabilize sugarcane juice.
drying characteristics of (Beta vulgaris L.). Beet root was dried at the 7% moisture content level on dry basis. The
temperatures selected were 100°C to 150°C and thickness of beet root cube was 10 mm. It was also observed
that the beetroot samples obtained from the Microwave convection drying system had lower final moisture content
than those obtained from the other system. Two mathematical models, the Page’s and the generalized exponential
models, available in the literature were fitted to the experimental data. Curve expert has been used as statistical
program for calculation. It shows that both model had approx same & satisfactory value for R2 in all experiment runs
and similarly standard errors of estimate are same in both models. The performance of these models is evaluated
by comparing the coefficient of determination (R2) and standard error between the observed and predicted moisture
ratio.
sweeteners (aspartame and saccharine) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated
for various physico-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared by blending aonla and ginger juice with Aspartame scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall acceptability and also found ascorbic acid content (180 mg/100 g). A reducing trend was observed in ascorbic acid and increasing trend was observed in acidity content during the storage of beverage at room temperature over a period of 60 days. The beverage changed significantly with respect to TSS content along the storage period.