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Edible coating refers to the application of a layer of any edible material on the surface of a minimally processed fruit in order to provide it with a modified atmosphere, retarding gas transfer, reducing moisture and aroma loss, delaying color changes, and improving general appearance of the product through storage (Olivas & Barbosa-Cánovas, 2005). In the past few years, research has been focused on the development of new sustainable coatings, based on biodegradable polymers. The type of coating to be used is based on the biological property of the product to be coated. In postharvest processing, many researchers has used different types of edible coating material such as Natural Seal TM 1020, cellulose-based edible coating on cut apple and other fruits and vegetables crop

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Resistance heating is unique to thermic food manufacturing applications, particularly getting popularity across the food sector. Here, a prototype ohmic heating device over a capability of 6.25 kg/hr has been developed to process fish. The developed device was used combined with PID-controlled solar dryer, and the parameters have been optimized by using central composite rotatable design and artificial neural network (ANN). During the processing of hybrid drying (ohmic heating with solar drying), the selected input variables were voltage (160-200 V), salt concentration (0-2%), solar drying temperature (40-72 C), and loading density (109-190 g) to improve the drying rate (drying time, overall temperature, and final moisture content). The designed ohmic heater reduced the moisture in fish muscles from 348.5% (db) to 260.91% at the first stage of drying under optimum conditions (180 V ohmic voltage and 1% salt concentration) in the time interval of 165-300 s for all experiments, followed by final moisture content, which was reduced to 12.66% (db), and the overall drying rate was improved to 2.73 g/min at the second stage of solar drying during optimum conditions (72 C temperature and 0.672 cm 2 load density).The R 2 (determination coefficient 0.96-0.94) values, SSE (sum of square error values 0.15-025) values, and MSE (mean square values 1-8.7) were more significant for RSM than ANN. This developed resistance heating apparatus for enhancing fish drying rate and also reduced post-harvest losses, and it is considered to be a good technology for drying the fish and making a fish powder that can be further used for value-added product. Practical ApplicationsThe fish comes readily digestible; on the other hand, extremely spoilable accordingly, and fish cannot be gathered for a longer time below atmosphere circumstance, leading to enormous reap as well as commercial disadvantage. The processing of fish may impede against spoiling before reaching the consumers. Dehydration becomes a more frequent also essential approach to post-processing conservation. Fish dehydration must be promoted by farmers' stage in addition to micro-industry scale by way of convenience to frozen food locker. Hybrid or combined drying is an attraction for its nutritive values retention, uniformity of drying, reducing the microbial load, and improving product storage properties. Therefore, the present study aimed to develop an ohmic device accompanied by solar drying for preservation of Rohu fish muscles under ambient condition.

Storage behaviour of jaggery samples, stored in different containers (open pan, polythene bag and jaggery drying cum storage bin) was studied for a period of 6 months. The change in quality characteristics such as moisture content, colour, sucrose and reducing sugar were determined at an interval of 1 month. The study was conducted on commercial jaggery to observe the effect of storage period on quality characteristics of jaggery. The experimental data revealed that the jaggery moisture content was increased from an initial value of 12.07 to 22.36% (db) in open storage, while it was decreased to 9.23% (db) in case of bin and was increased up to 15.84% (db) in case of polythene bags. Similarly the percentage change in sucrose, reducing sugar and colour was lesser in bin and polythene bags than in open storage. The colour of jaggery became darker during storage. The optical density of jaggery was increased from 0.18 to 0.27. The acidity of the jaggery was increased slightly during storage which was within the safe limits. Good keeping quality of jaggery could be maintained in storage bin. Jaggery, stored in bin, showed less reduction in quality parameters.