Antioxidant activities of butylatedhydroxyanisole (BHA) and orange peel powder extract in ghee stored at different storage temperatures (T1:6 ± 2 °C; T2: 32 ± 2 °C; T3:60 ± 2 °C) were evaluated during storage period of 21 days. Peroxide value (PV), thiobarbituric acid (TBA), radical scavenging activity (RSA) and free fatty acids (FFA) of ghee samples were analyzed during the study. PV, TBA and FFA of ghee samples increased significantly while radical scavenging activity (RSA) of ghee samples decreased significantly at accelerated temperature (T3) as compared to the temperatures at T1 and T2. Effect of storage temperature on development of peroxides and TBA of ghee samples was significantly higher than the effect of treatment and storage period while treatment had more significant effect on the change in FFA and RSA as compared to storage temperature and storage period. Ghee incorporated with orange peel extract (OPE) showed stronger activity in quenching DPPH radicals and least development of PV, TBA and FFA than ghee incorporated with BHA and control. The study revealed that orange peel could be a good natural source of antioxidants which can be used in fat rich food products like ghee to retard oxidative deterioration.

In this study, paneer was prepared by conventional method as well as by employing an automated pressing equipment and microstructure of paneer samples was studied by scanning electron microscopy. Further, pneumatic pressing of the hot coagulum was carried out at different pressures (2.5, 3.0, and 3.5 kg cm−2) and time durations (10, 12.5, and 15 min) using a semi‐automated microprocessor based pneumatic pressing unit. It was found that the microstructure of paneer comprised mainly of continuous medium of casein matrix in which micro‐pores were distributed. However, differences were observed in the way the curd particles were fused during the pressing process of paneer manufacture. Paneer obtained from the automated press was found to possess more uniformity than the one prepared by conventional method. This was attributed to more uniform pressure applied by the automated technique. Further, porosity values were correlated with the openness observed in the microstructure of paneer. It was found that at an optimized pressure and time combination, paneer had a more uniform structure along with porosity than conventionally made one. The dependence of the paneer properties on the pressure and pressing time was well fitted to polynomial quadratic model which showed influence of pressure applied is greater than the time of pressing. Practical Applications The SEM imaging of paneer prepared by automated pneumatic pressing based technique could be very useful in analyzing the microstructure which influences the texture and amount of water retention. Small to medium scale paneer manufacturers could very well utilize the automated pneumatic pressing technique to produce paneer of optimum texture and adequate amount of moisture. Paneer manufacturers of small to medium scale could very well utilize this pressing technique to increase their income at farm level.

In India the milk is consumed both in the raw (un-processed) as well as processed forms with the raw milk being consumed locally. The use of processed milk is prevalent through both the organized as well as un-organized sectors. The milk processing in the organized sector (20% of the total milk processed) is undertaken to produce the pasteurized liquid milk as well as other value-added products. Solar energy is a cheap, omnipresent, and indigenous source of energy that produces a clean, pollution-free climate. In recent years, the use of solar energy has risen to new heights. Its driving force is the ongoing quest for an alternative power source due to the perceived shortage of fossil fuels. As the price of fossil fuels continues to increase, it has become much more common. The planet absorbs more energy from the sun in a single hour than the entire world consumes in a year. Its use has proved to be the most cost-effective, as most systems in individual applications only need a few kilowatts of electricity. Solar collectors transform solar energy into thermal energy for heating applications, which is the easiest and most effective way to do it. The dairy industry is one of the industries where thermal processing is a crucial unit activity. Solar energy can thus be used to heat water, sterilize cans and bottles, and pasteurize milk. This paper examines the use of solar energy in the pasteurization of milk.

The present study was aimed at applying centrifugation for the rapid removal of whey from chhana and investigating the effect of processing parameters on various attributes of chhana. A prototype model based on centrifugation was developed for rapid whey removal from chhana. The optimised spin speed and centrifugation time for manufacturing chhana using the developed system were 80 rpm and 7 min, respectively. Whey removal at centrifugation speed of 39.09 rpm for 2.57 min resulted in production of soft chhana with minimum hardness value (2.054 N).

A sub-baric thermal processor (SBTP) was conceptualized, designed by 3D modeling and simulation for von mises stress analysis, deformation, and factor of safety. The auxiliary system components like electrical heater, surface condenser, vacuum pump, and frying cage with tiered trays were selected based on the design for a flexible capacity to prepare fried snack products and were integrated into the system for smooth functioning. Essential mechanical movements of the frying cage were controlled by frequency-controlled planetary gear motor along with pneumatic system for rotary and vertical movements. The design concept was transformed into process, instrumentation, and manufacturing drawings. The fully automatic, microcontroller based, skid mounted, mobile SBTP was fabricated asper c-GMP and 3-A hygiene fabrication standards. Based on von mises stress analysis (135.79 MPa), the SBTP was fabricated from 4-mm thick, food grade, acid-resistant AISI-316 stainless steel to withstand high vacuum environment. The factor of safety obtained was 1.50, which implies that vacuum vessel can practically withstand a stress up to 205 MPa. The operating process parameters of SBTP, temperature, process time, and pressure were controlled by custom-made microcontrollers, programmed to work in auto mode. The rotation of frying basket was varied by inverter-controlled variable frequency gear motor. The basket hoist mechanism was automated and controlled by microcontroller. Results showed that the sub-baric product had lower oil content (22.74%) and the use of leavening agent could be eliminated due to the development of adequate porosity during sub-baric frying. Sub-baric fried Gulab jamun balls at 118 C, 5 min and 48 kPa had a color comparable to the conventional fried balls (140 C, 5 min, 101 kPa) with a browning index of 164/94 and 169/103, respectively, for crust/ crumb. From the above results, it concluded that sub-baric thermal process is a potential alternative technique, which could be adopted by the dairy and food industry for the production of low-fat dairy and food products.