SEED COMMUNICATIONSA Quarterly News Letter from

Society For Energy, Environment & Development

®

Volume : 3 No : 4

EDITORIAL BOARD MEMBERS

FROM THE DESK OF EDITOROctober-December 2016

1

Prof. P. N. Murty

Chief Editor

Prof. M. Ramakrishna Rao

Executive Editor

Mrs. R. Shyamala

Convener

Dr. I. Suresh Dr. Ms. Mahtab S. Bamji

Member Member

People have sundried foods for

centuries. However, over the years the

drying or uncontrolled drying has

improved to dehydration technology

wherein the vegetable or fruit is dried

under controlled atmosphere by

controlling, temperature, humidity and

airflow. During dehydration the product

is also protected from insects, pest, dust

and other atmospheric contaminants. Consequently, the organoleptic,

nutritional, nutraceutical and physico-chemical quality is also superior to

sundried products. The dehydratedvegetables become concentrated

source of micronutrients like carotenes, vitamin c, iron, calcium, folic acid

etc. As they contain high content of flavones, fiber and color pigments

they become a rich source of nutraceuticals and antioxidants.

Society of Energy, Environment and Development ( SEED ), who is a

pioneer in the development of solar dehydration technology for

dehydration of fruits and vegetables, has developed more than 80 fruit

and vegetable dehydrated products.Currently, the dehydration

technology has been standardized for cauliflower, cabbage, carrot and

capsicum. Solar dehydrated green bell pepper (Capsicum annum. L)

slices were treatedwith 1% NaCl solution and developed with 14 sunny

hours of drying time and yield of 5.2%, which resulted in 7% moisture

content. The dried products were packed in two different packaging

materials i.e., Aluminium and Polypropylene pouches.

For carrot cubes the chemically blanched pretreatment (CB) showed better

efficiency in retaining the quality attributes. Solar dehydrated carrot cubes were

developed with 9 sunny hours of drying time with a yield of 11.19%, and 5.39 %

moisture content in the product. The shelf life studies showed that the solar

dehydrated carrot cubes and capsicum slices packed in Aluminium pouch

retained most of the nutrients and physico chemical properties. The sensory

scores showed that the samples in aluminium pouch were superior in

appearance and taste when compared to polypropylene pouch samples after 60

days of storage

Cabbage was solar drying in solar cabinet dryers for a time period of 8 sunny

hours and 10 sunny hours under shade drying with U.V. Reduction blue filter

glass. This resulted in deduction of moisture to 5% and 6.5% for the solar dried

and shade dried cabbage respectively with a remarkable increase in the

Chlorophyll content, Carotenoids, Minerals, Vitamin C, Phenols and Flavonoids.

Cauliflower was pretreated with 5% Nacl and solar dried in solar cabinet dryers

for a time period of 8 sunny hours and 10 sunny hours under shade drying with

U.V. Reduction blue filter glass. This resulted in deduction of moisture to 5% and

6% for the solar dried and shade dried cauliflower respectively with an increase in

the Carotenoids, Minerals, Vitamin C, Phenols and Flavonoids content.The

results indicated that reducing sugars were 18.85% in solar dehydrated

cauliflower and that of total sugars were found highest in solar dried cauliflower.

Dried cauliflower florets dried cabbage packed in polypropylene pouches could

be stored for 6 months.

The upscaling of this technology for commercial purpose is underway.

Solar Dehydration of Carrot, Cabbage, Cauliflower and Capsicum–SEED's Technology for Postharvest-Preservation

Prof. Anurag ChaturvediFormer Prof. of PJTS AG University

SEED COMMUNICATIONSA Quarterly News Letter

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products for emerging markets and Scale up and Automation of Solar

Drying Technology.

The technical experts involved were from R&D, SEED, Hyderabad,

Scientist ( retired )from DFRL ( Mysore ), PJTSAU, Hyderabad, National

Institute of Nutrition, Hyderabad, Packaging Clinic and Research

Institute ( PCRI), Hyderabad, Osmania Univ. Hyderabad, NutriTech,

Hyderabad, Gen. Manager, Andhra Bank, Hyderabad and Tech

Mahindra, Hyderabad..The practical sessions were handled by the

scientific staff of SEED.

The trainees were also provide with hands on experience in making

solar dried products and taken for a field trip to see the Rural Extension

Center established by SEED to see Biogas plant, Vermicomposting,

Rain water harvesting technology for bore wells, solar street lighting

systems along with SEED Solar cabinet drier SDM 50 and SDM 500 ,

wherein bulk quantities of tomatoes, carrots, ragi malt and green leafy

vegetables are processed.

A mixed group of fourteen participants, consisting of 10male and 4

women participated in the programme. Most of them were

entrepreneurs from enterprises like Kruthika Health Foods ( Gujrat ),

Merco Foods ( Hyderabad ), DWMA ( Kurnool ), Sahajoy Foods

(Hyderabad ), TejShirodkarUdyog ( Maharashtra ), Merunee industries

LLP, Kerala Ayurveda Limited, Farmer from Nalgonda( Telangana ),

Sreenidhi Institute of Science and Technology ( Hyderabad )and

research scientists from SEED.

The training concluded with a valedictory programme on the afternoon thof 7 October, 2016. The participants'feedback expressed appreciation

for the well-structured programme with adequate practical component.

However, suggestions to increase the duration of the programme and to

conduct the programme in local language were given.

ABOUT THE PARTICIPANTS

SEED ( Society for Energy and Environment Development ) conducted

a four days training programme on Value addition to fruits and

vegetables from October 4-7, 2016. The energy scenario in India and

other developing countries in the world is in crisis, with the non-

renewable sources of energy becoming scarcer by the day. However,

with the demand for the energy on the rise, it becomes mandatory to tap

the renewable energy sources for the industry including food

processing industry. In this context the use of Renewable Energy

source like solar energy can be used for the food processing sector

especially for drying of food and agricultural commodities with minimal

impact on nutrient loss. Solar drying enables good manufacturing

practices and yield export oriented processed foods with long shelf life.

From these New Sustainable Processing Technologies,healthy and

value-added products fromspeciality crops can be produced. So, with

this background, this training programme was planned with the

following objectives:

1.To impart the knowledge about solar dehydration as a food

processing technology.

2.To learn the skills in processing of vegetables and fruits for value

addition and preservation.

3.To Conduct Physico-chemical, organoleptic, microbiological analysis

in the products for quality control.

The areas covered in the programme included Solar Energy

applications in food processing technology, Dehydration and Drying

process of fruits and Vegetables., Preservation of fruits and Vegetables

by different methods, Quality control methods, HACCAP and food

security & regulations, Shelf life studies and Packaging methods. The

entire programme was covered in 12 hours of Theory and 12 hours of

Laboratory Work.

The invited faculty included senior Faculty from CFTRI, Hyderabad,

NIN, PJTS Agricultural University and SEED Expert team.

The topics covered includedInnovations in solar cabinet dryer

technology, Development of Solar Processed fruits, vegetables,

spices, herbs, forest produces, etc., Solar dried Fruits and Vegetables –

Nutritional, health and Nutraceutical Benefits, Solar (solar/osmo-solar)

dehydration for value addition of fruits and vegetables, Food Safety and

Regulations for manufacture of solar processed foods, Food safety

compliance by small and medium industries-issues and solutions,

Quality Control- Physico – Chemical, Microbiological and Sensory

Analysis in Solar Processed Foods, Packaging for extended shelf life of

Solar Dried Foods, Pre-treatments for dehydration of fruits/vegetables,

Bio-fortification with Solar Dried Fruit and Vegetable, Entrepreneur

development opportunities with solar processed products, New food

ABOUT THE PROGRAMME

Volume : 3 No : 4 October-December 2016

TRAINING PROGRAMME FROM 'SEED'Four Days Training Programme on “Value addition to fruits and vegetables”

from October 4-7, 2016, at 'SEED', Hyderabad.

TRAINEES IN THE PRACTICAL CLASS

SEED COMMUNICATIONSA Quarterly News Letter

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VIP COMMENTS

Volume : 3 No : 4 October-December 2016

Society for Energy, Environment and Development (SEED) is happy to announce a two day National Seminar

on' Solar Energy Applications in Food Processing - Sustainable Progress and Accomplishment' on 26

- 27 April, 2017 at Hyderabad. This important Seminar is expected to be co - sponsored by Government of

India and Governments of Andhra Pradesh and Telangana and participated by a broad cross section of policy

makers, academia, industry and Govt. Agencies

FUTURE PROGRAMMES

“Appreciated all the efforts, wonderful training systems and hospitality during the training programme. He said that he learnt

many subjects during the training regarding Solar Energy. He was confident that good things would come from joint efforts”

- Sri Umeshbhai Mehta

Krutika Agro Produce Pvt. Ltd Rajkot, Gujarat .

NEW INDUSTRY IN SOLAR FOOD PROCESSING Established - SolR Dryers & Foods LLP exclusively for commercial and marketing operations of

solar dryers & solar processed food products.

Contact Address:

SolR Dryers & Foods LLP, Plot No.81, 'Golden Residency'

Flat No.S1, Road No.7, Jubilee Hills Society, Hyderabad – 500 033

Phones: (040) 23608892 / 23546036, Mobile 9652687495, Email: solr.df@gmail.com

SEED COMMUNICATIONSA Quarterly News Letter

4 Volume : 3 No : 4 October-December 2016

The coconut (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos.The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe. It originated in the Indian-Indonesia region and float-distributed

itself around the world by riding ocean currents.

India is third largest producer of coconuts after Philippines and Indonesia and produces more than 160 million coconuts per year. Kerala's share is 46%, Tamilnadu 23%, Karnataka 14%, Andhra Pradesh 6%, West Bengal & Orissa 4%, Maharashtra & Goa 3% and others 3%.. India has a potential of exporting 1, 25,000 M.T. Coconut powder and 1, 20,000M.T oil and 2, 00,000 M.T. of other products. However, today only 2% is the total produce is processed as coconut powder.

Health Benefits: Desiccated coconut is rich in healthy saturated fats with no cholesterol and is also a good source of dietary fiber. Lauric acid, the major fatty acid from the fat of the coconut, has been recognized for its unique properties in food use, which are related to its antiviral, antibacterial, and antiprotozoal functions. Now, capric acid, another of coconut's fatty acids has been added to the list of coconut's antimicrobial components. These fatty acids are found in the largest amounts only in traditional lauric fats, especially from coconut. Also, recently published research has shown that natural coconut fat in the diet leads to a normalization of body lipids, protects against alcohol damage to the liver, and improves the immune system's anti inflammatory response.

Coconut contains dietary fiber which contributes to good health. Coconut is a natural low - carb, high - fiber food ideally suited for low carbohydrate diets.

INGREDIENTS: Matured Coconuts.

Process Flow Chart:Select matured coconuts (more than 10 months old)

↓Break the coconuts into two halves & drain the water

↓

Remove the shell & pericarp (black layer of coconuts)

↓Cut into small pieces and grind the

pieces

↓Transfer into a muslin cloth and

partially remove the coconut milk by manual pressing

↓After removal of coconut milk, steam blanch the grounded coconut

about 25-30 min.

↓Quickly cool the grounded coconut by placing in cold water with the

muslin cloth

↓Transfer it into stainless steel trays and load in solar cabinet dryer

↓Solar drying to 2% moisture level

↓Pack in a suitable poly ethylene pouches and store at ambient

temperatures

SOCIETY FOR ENERGY, ENVIRONMENT & DEVELOPMENT Plot No. 81, Golden Residency, Road No.7, Jubilee Hills, Hyderabad-33, T.S., India. Ph: 040-23608892/23546036, E-mail: seed@seedngo.com website: www.seedngo.com

Printed and Published by:

SEED'S RESEARCH LOG BOOK

Solar Dehydration Technology For Desicated Coconut Processing

NUTRITIONAL VALUES (PER 100GMS)

PARAMETERS PERCENTAGE (g%)

Moisture 2

Protien 9

Sugars 6

Fiber 5

Minerals 0.8

PRODUCT

DRYING CONDITIONS

Loading capacitykg /m2

Yield (%)

Moisture (%)

Drying Hours

Cabinet Temp(?c)

Ambient Temp(?c)

Solar dried desiccatedcoconut 1.5 17 02 -Mar 4 45 30

SOLAR DRYING DATA OF DESICCATED COCONUT

A SUNEETHAFood Technologist