In this research communication, taro starch and fenugreek mucilage were used, in four combination ratios, 1:1 (T1),1:2 (T2),1:3 (T3),2:1 (T4), one pure taro starch (To) and one pure fenugreek mucilage (Fo) to develop total six edible films. Films were evaluated on the basis of optical,textural, morphological, microbiological, color and thermal properties. The optical properties such as transparency and opacity found better results in higher taro concentration films i.e. T1 and T4. In color analysis, the chroma values were found in the range of 66.17-78.80 and hue angle values were found in the range of 22.67-33.85, for all the films. Films of pure fenugreek (Fo) and higher concentration ratio of fenugreek (T2 and T3) found highest rupture strength when compared with another film. Thermal conductivity of the films was founded in the range of 0.049-0.099 W/m°K. A least microbial growth of 1.0 × 10 2 ± 0.03 cfu/ml was found in Fo film and maximum microbial growth of 1.5 × 10 2 ± 0.03 cfu/ml was found pure taro starch film (To). SEM (Scanning Electron Microscopy) analysis of films found smooth surface for (To) and (Fo) films when compared to other films. Higher values of water vapour permeability indicated the porous structure,which allowed the water to penetrate inside the films, it was in the range of 1.53-2.79 mg/Pa.s.m 2 × 10-11. The film (To and Fo) found better results for most of the properties. This edible films can be used as a primary packaging material for food products.

The phenomenon of glass transition has been employed to food products to study their stability. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability. Also associated with the changes during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, and microbial stability of food system. Various techniques such as Differential Scanning Calorimetry, Nuclear Magnetic Resonance, etc. have been developed to determine the glass transition temperature (Tg) of food system. Also, various theories have been applied to explain the concept of Tg and its relation to changes in food system. This review summarizes the understanding of concept of glass transition, its measurement, and application in food technology.

Grinding characteristics of fenugreek (cv. AM-1) were carried out at cryogenic and ambient conditions. It was observed that it affected average particle size, volume surface mean diameter, mass mean diameter, volume mean diameter, specific surface of mixture, number of particles per gram, energy constantsRittinger and Kick's -and specific energy consumption. Values of average particle size, volume surface mean diameter, mass mean diameter, volume mean diameter, specific surface of mixture, number of particles per gram, Rittinger's constant, Kick's constant and specific energy consumption varied from 0.31 to 0.80, 0.31 to 0.57, 0.27 to 0.77, 0.25 to 0.41 mm; 16,413 to 34,254 mm 2 /g; 5,863 to 111,620 particles per gram, 4.97 to 35.87 kWh/t, 4.76 to 53.59 kWh/t, and 8.37 to 50.17 kWh/t, respectively, in the moisture content range of 5-15% wet basis at ambient and cryogenic grinding. Comparative study had shown that ambient grinding needs more power and specific energy than cryogenic grinding.

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In this study, the selected engineering properties of tendu fruit (ripe and unripe) and drying of behavior of tendu fruit slices in different dryers at two temperature levels were investigated. The drying was conducted at 50°C and 60 °C for the slices of 1cm, 2cm, and 3 cm in tray dryer, vacuum dryer, and freeze dryer, respectively. The moisture ratio using modified page equation was used to study the drying behavior. The engineering properties such as bulk density, true density, Carr’s compressibility index, surface area, unit volume, angle of repose, and the coefficient of static friction were studied for tendu fruits , results showed a slight variation in values of ripe and unripe fruit. The porosity and Carr’s compressibility index for ripe and unripe tendu fruits were found (26.12% and 24.89 %) and (6.64 and 7.67), respectively. Whereas the proximate analysis did not found major differences in the ash, crude fat, crude fiber, and protein content values. The drying ratio for vacuum drying was found better results when compared to tray drying for all thickness of fruit slices. The tendu fruit slices of 1cm thickness at 60°C found better result in vacuum drying compared to tray drying and the best fit for modeling on the basis of X2, R2 and RSME also proved it. Freeze drying as a continuous drying process found the best quality of dried slices for all thicknesses with the final product moisture content between 7-10% (wet basis, wb).