Ginger oleoresin is an important condiment in food and pharmaceutical industries because of its antioxidant and polyphenolic compounds. The effects of various extraction methods on yield parameters were presented in this article. The ultrasound treatment showed its potential to increase oleoresin extraction rate. The ultrasound-assisted supercritical carbon dioxide extraction was found to be the best method of extraction with the highest oleoresin yield of 8.15 ± 0.06% at 35°C temperature and 25 MPa pressure. The supercritical carbon dioxide extraction had 6.87% oleoresin yield at 25 MPa pressure, 40°C and 15 g/min CO2 flow rate. The signal-to-noise ratio showed that pressure and temperature had significant effect on the oleoresin yield, but their effect on flow rate was not significant. The ultrasound-assisted solvent extraction was 1.75 times faster than simple soxhlet extraction. PRACTICAL APPLICATIONSSupercritical carbon dioxide extraction is an environment-friendly technology that separates pure compound from natural resource. Limitations of the solvent extraction method and steam distillation, such as residual organic solvent in product and degradation of thermally liable compounds, respectively, are major factors toward supercritical carbon dioxide extraction method gaining much attention in the food, cosmetic and pharmaceutical sectors. Ginger consists of specific oleoresin because of the presence of phenolic compounds. It has significant use in some foods and medicines as well. Hence, the optimization of the process to separate this oleoresin is an uphill task because of lack of literature. The orthogonal array design is a tool to reduce the number of experiments, and can become a useful tool in optimizing the experiment. This reduces the time of the experimentation, the cost on research, while obtaining better results. In this regard, the study was conducted to extract ginger oleoresin using supercritical carbon dioxide and orthogonal array design. bs_bs_banner Journal of Food Process Engineering

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The study was aimed to develop a decorticator and to standardize the process for separation kernels from nuts. The developed machine was optimized using independent parameters, that is, cold water soaking, steaming, and sand roasting, different moisture levels (7 and 9%), cylinder speed (150 and 300 rpm), and concave clearances (7.5 and 8 mm). The optimum performance of a developed decorticator was obtained when sand roasted nuts (7% moisture content) fed at a cylinder speed of 300 rpm and a concave clearance of 8 mm. At this condition, decortication efficiency, capacity, and whole kernel recovery were 96.10, 64.15, and 12.60%, respectively. The decorticator produced 126 g whole kernels (56.71%) from 1 kg of nuts. The independent process parameters have significant effect on response variables. The machine had low labor requirement, high efficiency, and ease to operate; thus, the results will be useful for processing of nuts and in other studies.Practical applicationsThe chironji nut decorticator has application to decorticate nuts to produce kernel at manufacturing site of food, flavor, cosmetic, and pharmaceutical industries. The kernels have very short shelf‐life because they are very soft and susceptible to mechanical damage and spoilage. The available decorticators have very limited efficiency and more breakage thus the results can be utilized to fill existing gap to obtain increased efficiency and less damage. The results of different treatments to nuts will assist future studies as well.

Ragi (Eleusine coracana) is most popular and major finger millet in India. Nutritionally, Ragi is superior to Wheat and Rice because of its high Calcium (380mg), Dietary fibre (18g) and Phenolic compounds (0.03g-3g) per 100g.The investigation was done to optimize the process for developing Ragi-Wheat composite cake with more acceptability. Calcium is highly required for children and women especially during pregnancy and lactation period. The orthogonal array design was used to optimize the level of Rag flour and refined Wheat flour. Four different levels of Ragi flour and refined Wheat flour were used during experimentation. The sensory evaluation of the optimized product was done by the panel containing 100 members, while the chemical analysis of the same was done by using standard procedures. From the results, it was observed that cake with 20% Ragi flour most acceptable followed by 10 %, 15 %, control and 25 % Wheat-Ragi Composite cake

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