A Project Report On

Chapter 2- LITERATURE SURVEY

1.The following auther Bahadur Singh, P.S. Panesar and Vikas Nanda
was studied : Utilization of Carrot Pomace for the Preparation of a Value
Added Product and This study was conducted to explore the possibility of
utilization carrot obtained during carrot juice extraction for the
preparation of a value added product viz. carrot based condensed milk
product (gazrella, an Indian sweetmeat). The carrot pomace was treated
osmotically in two ways: Firstly, dipping in 65Brix sucrose syrup,
secondly, by adding 35% sucrose (dry powder) to the pomace. The
product was further dehydrated convectively at 60C temperature up to 4-
5% moisture content (wet basis) and packaged under vacuum in
aluminum laminated package (100 gauge). The dehydrated product was
stored at ambient temperature (28-42C) for 6 months and was utilized
for preparation of carrot based condensed milk product. After conducting
preliminary trials, a new method was adopted for the preparation of carrot
based condensed milk product. The product prepared from osmo
convectively dehydrated pomace had moderate to excellent overall
acceptability. .(refrence 28)

2. The following auther SHANKARALINGAM PITCHIAH, B.S. was

studied : DEVELOPMENT AND EVALUATION OF CARROT
POWDER AS A FOOD INGREDIENT and this study gives Consumers
demand convenience and innovative products. Consumers expect the
food producers to deliver high quantity products for a reasonable price.
Health is considered important but not at the expense of flavor. The focus
of this research project was to develop a product from carrot in a
powdered form, which with enable the consumer to produce a juice, or a
soup very easily. The objective o f this study was to identify and evaluate
a product, which was cubed dried and powdered dried. Blanched carrots,
which were dried, and ground (Cubed Dried) and carrots were
cryogenicahy ground and then dried (Powder Dried). These carrot
powders evaluated for composition, sensory, and microbial quantity. The
cubed dried carrot powder sample scored better in both physiochemical
and sensory characteristics than the powdered dried sample. Carotene
levels were found to be higher in the cubed dried product. The microbial
quantity was better for powdered dried than cubed dried, anyhow cubed
dried microbial quantity its in the acceptable level. .(refrence 29)

3. The following auther Audrey Morris, Audia Barnett and Olive-Jean

Burrows was studied : Food processing, to a large

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extent, embraces techniques of food preservation, as in addition

to producing modified products spoilage is also reduced. The main
distinction between preservation and processing lies in the fact that
processing may be carried out solely for the purpose of extending product
lines and variety and not necessarily to extend shelf life as in
preservation. The production of soft drinks, fruit syrups, glazes, and some
snack products among many others, are examples of value-added
products produced primarily to provide convenience foods, increased
profits and the enjoyment of the consumer. .(refrence 30)

4. The following auther P. Phongsomboon and Pilairuk Intipunya was

studied :
Comparative study on drying of osmotic treated carrot slices
was studied This research work was aimed at comparing the quality of
dried carrot slice from freeze drying, microwave drying and hot air
drying. Osmotic treatment of carrot slice in glycerol:sucrose:glucose
syrup solution was undertaken before drying to improve texture and
final appearance. Carrot slices were freeze dried for 8 hr, microwave
dried at 240 W for 25 minutes and hot air dried at 60C for 6 hr.
Chemical, physical, microbial and sensory (by 9- point hedonic scale test)
qualities of the dried samples were determined. Sorption isotherms were
also analyzed. Freeze drying produced the sample with the lowest
moisture content and aw, and the highest cutting force and L value
(p0.05). The highest total carotenoid and betacarotene contents (0.14
and 0.17 mg/g solids, respectively) were found in microwave dried carrot.
All samples had microbial counts less than 10 cfu/g. Microwave dried
and hot air dried samples were slightly and moderately liked (sensory
scores of 6.18 and 7.0), respectively, while the freeze dried sample was
disliked (sensory score of 3.24). All samples had similar sorption
isotherms, however, the freeze dried carrot was more hygroscopic and
had higher sorption isotherms. .(refrence 31)

5. The following auther Magdalini Krokida and Zacharias Maroulis

was studied QUALITY CHANGES DURING DRYING OF FOOD
MATERIALS The study shows commonly examined
properties of dried products may be classified into two
major categories: the engineering properties of the drying
products and properties, which are related to product
quality. The engineering properties of dried food systems
are essential in the design of food processes and
processing equipment, and in the efficient operation and

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control of processing plants. The engineering properties of

the dried food involve effective moisture diffusivity,
effective thermal conductivity, specific heat, equilibrium
moisture content, and viscosity. The comprehensive term
quality comprises of a number of parameters of the
drying material, either in a mid-state (at intermediate
stages of the drying process) or
after the completion of the drying. Although these
properties are not necessary for prediction of drying time
and process modeling, they are important for
characterization and prediction of the quality of dried
product. They are also very important for the development
of new industrial products with desired properties or for
quality improvement of already existing ones. The quality
related properties could be grouped into the following:
Structural properties (density, porosity, pore size,
specific volume)
Optical properties (color, appearance)
Textural properties (compression test, stress
relaxation test, tensile test)
Thermal properties (state of product: glassy,
crystalline, rubbery)
Sensory properties (aroma, taste, flavor)
Nutritional characteristics (vitamins, proteins)
Rehydration properties (rehydration rate,
rehydration capacity) .(refrence 32)

5. The following auther Embrapa Agroindu stria Tropical, was studied

Betalains: properties, sources, applications, and stability a review
was studied theConsumers are increasingly avoiding foods containing
synthetic colourants, which lead food industries to replace them by
natural pigments, such as carotenoids, betalains, anthocyanins and
carminic acid. Betalains are water-soluble nitrogen-containing pigments,
composed of two structural groups: the red-violet betacyanins and the
yellow-orange betaxanthins. This review synthesises the published
literature on basic chemistry of betalains, their sources and chemical
stability. Moreover, several works are mentioned which have
demonstrated the potent antioxidant activity of betalains, which has been
associated with protection against degenerative diseases.
.(refrence 33)

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6. The following auther Aroldo Arvalo-Pinedo(1); Fernanda E. X.

Murr(2), Abraham D. Giraldo-Zuiga(1) and Zilda D. S. Arvalo was
studied the VACUUM DRYING OF CARROT (Daucus carota):
EFFECTS OF PRETREATMENTS AND PARAMETERS
PROCESS and gives the information of Effect of selected pre-treatments
as freezing and bleaching and process parameters as pressure and
temperature on vacuum drying kinetics of carrot was studied. The
experimental runs were driven in a dryer under vacuum, at pressures of 5,
15 and 25 kPa
and temperatures of 50, 60 and 70 C. The influences on the drying
kinetics of the pressure and temperature were studied, as well as effect of
adopting pretreatment. It was observed that the applied pre-treatments
influence favorably in the kinetics of drying, however the freezing
showed the greater influence in the bleaching. The higher velocity
of drying had been verified in the highest temperature and the lowest
pressure of independent of the received pre-treatment. The experimental
curves of drying were adjusted to the diffusional model of Fick for an
infinite slab. The drying kinetics revealed that took place under the falling
rate period and diffusional model described appropriately the drying
behavior of carrot. The effect of freezing thawing and blanching on the
kinetics drying of carrot slabs at an constant temperature of 60 C and
different pressures is shown in Figure 1. As can be observed in Figure 1,
distinctly faster changes in the water content for decreasing pressures
values. Although both pretreatments increased the velocity of drying,
freezing had a more significant influence than blanching on
the rate of moisture transport in carrots. Alzamora and Chirife (1980)
observed similar behavior during air-drying the avocado.
Also, the influence of the freezing on the in nature samples is higher
when pressure decrease. However, it is verified that the drying velocity
does not depend on the pre-treatments at pressure of 25 kPa.(refrence 33

7. The following auther Alan Mortensen was studied the Carotenoids and
other pigments as natural colorants and was studied theFood colorants
may be classified into synthetic, nature-identical, inorganic, and
natural colorants. Natural colorants for food are made from renewable
sources. Most often, the colorants are extracted from plant material, but
other sources such as insects, algae, cyanobacteria, and fungi are used as
well. Natural colorants are usually extracted and concentrated
using either water or lower alcohols for water-soluble pigments and
organic solvents for lipophilic pigments. Legislation restricts which

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colorants are allowed, what sources may be used for that particular
colorant, what solvents may be used to extract it, and the purity
of the pigment.
.(refrence 34)
8. The following auther Martha Archuleta was studied the Drying
Foods Guide E-322 was studied the Drying or dehydration, the oldest
method of food preservation, is particularly successful in the hot, dry
climates found in much of New Mexico. Quite simply, drying reduces
moisture necessary for bacterial growth that eventually causes
deterioration. Successful dehydration depends upon a slow steady heat
supply to assure that food is dried from the inside to the outside. Drying
is also an inexact art. Size of pieces, relative moisture, and the method
selected all affect the time required to dehydrate a food adequately. and
effective method of drying. .(refrence 35)

9. The following auther Nancy C. Flores, Extension Food Technology

Specialist was studied the Drying Foods Guide E-322 To provide
general directions for preparing foods for drying. It studied the general
directions for drying foods and making safe jerky and specific directions
for the preparation and drying of fruit and vegetables. Fruits high sugar
and acid content make them safe for sun drying. it gives the techniques of
Vegetables (with the exception of vine-dried beans) and meats are not
recommended for sun drying. It is best to dry meats and vegetables in-
doors using the controlled conditions of an oven or food dehydrator.
Dry fruit on hot, dry, breezy days with a minimum temperature of
85F, the hotter the day the better. Relative humidity should be below 60
percent. Because the weather is uncontrollable, sun drying fruit can be
risky and it can take several days to complete the process. Often ideal
conditions are not available when the fruit ripens and an alternative
method of drying the food is needed. Sun-dried fruit must be covered or
brought under shelter at night. Cool night air condenses, adding moisture
back to the food, thus slowing the drying process.

10.The following auther Derossi A.1, Severini C.1 and Cassi D.2 was
studied Mass Transfer Mechanisms duringDehydration of Vegetable
Food: Traditional and Innovative Approach and developed the
dehydration techniques.Among foods, fresh fruits and vegetables show an
average water content ranged between 90% and 98% which greatly affect
their perishability. So, back in the past sun dehydration was the first
drying method used to assure fruits and vegetables during long period of
drought, winters, etc. In terms of stability, drying processes not only

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inhibit microbial growth but also several biological and chemical

degradation reactions; nevertheless, they also affect sensorial and
nutritional characteristics promoting the collapse of vegetable tissues and
the degradation of vitamins and antioxidants (Ibarz and Barbosa-
Canovas, 2003). Nowadays, it is well known that the state of water
rather than its mass fraction is responsible of microbial growth and
degradation reactions. Moreover, in the last 30 years the need of new
technologies allowed to develop several dehydration methods such as hot
air dehydration, osmotic dehydration, microwave dehydration, infrared
(IR) dehydration, ultrasonic dewatering, hybrid technologies, etc. The
introduction of these technologies in food industries has increased the
quality of dried vegetables leading to an exponential increase of the
market of these products. For instance, a report published from Research
and Markets showed that the total West European dehydrated food market
was worth euros 11.5 bilion in 2009. during drying processes, the key
factor of all traditional and innovative techniques is the mass transfer
from vegetable tissues to its surrounding and vice versa. In general, water
is the component that moves from vegetable tissues toward the
surrounding ir but this transfer may occurs through several mechanisms
such as capillary flow, diffusion of water due to concentration
differences, surface diffusion, vapor diffusion in the pores due to pressure
gradient, water vaporization-condensation (Ibarz and Barbosa- Canovas,
2003), etc.; moreover, some of these mechanisms may affect each other,
making the drying a very complex phenomenon. Furthermore, in the case
of osmotic dehydration a countercurrent mass transfer occurs: water
flows from vegetables to hypertonic solution;osmotic agents move
toward vegetable tissues. .(refrence 36)

11. The following auther Debjani Dutta, Utpal Raychaudhuri, Runu

Chakraborty wae studied the Carrots were blanched and stored in a
freezer to study the retention of _-carotene. Retention was found
to be better in 3 min blanched samples than in 5 min ones. There was an
increase in carotene content in carrots after 5 days at all storage
temperatures: 0, 8, 14, and 18oC. Decrease was found to be
insignificant compared to the initial value even after 80 days of storage
time at 18oC and for 3 min blanch time. .(refrence37)

12. The following auther Henriette M.C.Azeredo* was studied the

Betalains: properties, sources, applications, and stability a review
and research on Consumers are increasingly avoiding foods containing
synthetic colourants, which lead food industries to replace them by

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natural pigments, such as carotenoids, betalains, anthocyanins and

carminic acid. Betalains are water-soluble nitrogen-containing pigments,
composed of two structural groups: the red-violet betacyanins and the
yellow-orange betaxanthins. This review synthesises the published
literature on basic chemistry of betalains, their sources and chemical
stability. Moreover, several works are mentioned which have
demonstrated the potent antioxidant activity of betalains, which has been
associated with protection against degenerative diseases. .(refrence 38)

13. The following auther Wei-Qiang Yan,1 Min Zhang,1* Lue-Lue

Huang,1 Juming Tang,2 Arun S. Mujumdar3 & Jin-Cai Sun4 was
studied the Studies on different combined microwave drying of
carrot pieces and developes the Three different combined microwave
(MW) drying methods were compared, namely microwave-assisted
vacuum drying (MWVD), microwave-assisted freeze drying (MWFD),
microwave-enhanced spouted bed drying (MWSD), in terms of drying
rate, drying uniformity, product colour, rehydration ratio, retention of
b-carotene and vitamin C, and energy consumption. The drying rate of
MWVD and MWSD were much faster than that of MWFD. The largest
drying rate was obtained in MWSD with 3.5 W g)1. In general, the colour
of MWSD products was very uniform. Rehydration ratio of MWFD
carrot pieces was almost the same as the freeze-dried (FD) products and
better than MWVD and MWSD products. In addition, the highest
retention of carotene and vitamin C was observed in MWFD carrot
pieces. No significant differences were observed in carotene and vitamin
C between MWVD and MWSD products. However, the energy
consumption in MWFD was the highest. (refrence 39)

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