Citrus fruits are major processed fruits in the world that results in generation of large quantities of by‐products, which are rich sources of soluble sugars, cellulose, hemicellulose, pectin, and essential oils. However, very large amount of residues is end up at agriculture field or dumping pit as waste. The present review highlights the technologies and processes for utilization of the citrus by‐products viz., feed for extraction of essential oils, charcoal and bio‐oil production, hydrogen syngas etc. Citrus pulp a very effective agent for removal of metals and chemicals in and effluent generated by industries by adsorption technique. Polymer Electrolyte Membrane Fuel Cell developed by synthesis of activated carbon from citrus pulp is considered to be next generation potential power. In order to make rational use of this valuable resource and protect the environment, the present study aims at comprehensive utilization of this value added by‐products. Practical Applications In the present scenario of fast developing world, the generation of waste is increasing day by day in large quantities which influences the heath of ecosystem and ultimately the human health. Adaptation of advanced technologies and processes is not only a technique of waste management but also generate an alternative to environment polluting substances through development of craft paper, biodiesel, activated carbon along with development of value added food products such as extruded, pectin extraction, essential oils, etc. Increased scope of product development increases the overall returns to manufacturer, employment generation and sustainable socio‐economic development and maintains environmental stability.

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

In order to improve the physico-chemical, textural properties and nutritional quality of popular exceptionally long grain basmati cultivar (Pusa basmati 1509), three parboiling methods (traditional parboiling technique, steaming alone, and presteaming followed by soaking and steaming) were studied and compared with unparboiled sample. Parboiling method consisting presteaming of paddy at 1.05 kg/cm 2 , soaking in 85 8C hot water for 3 hours and again steaming for 60 minutes followed by drying was found best parboiling technique with increase in head rice recovery from 41.15 to 68.87%. Cooking time and water uptake ratio observed was 43.69 minutes and 2.05%, respectively whereas gruel solid loss was significantly reduced. Parboiling treatment resulted in increase in hardness, cohesiveness and springiness while adhesiveness was decreased. Parboiling treatment resulted in leaching of amylose, crude protein, crude fat and crude fiber. Lightness was positively associated with crude protein and crude fat. PRACTICAL APPLICATIONParboiling method resulted into better quality of cooked rice. Increased head rice recovery of these cultivars will help the farmers in getting more prices for their crops as well as increase the market value of rice because of value addition (by increasing head rice recovery) resulting in increased returns to the millers.

A storage-cum-mobile thermoelectric refrigeration system was designed for passive, active, and total load of refrigeration on the basis of thermo-physical properties of polyurethane sheet, heat generated by axial fan, and internal heat of commodities stored for refrigeration. A prototype of mobile thermoelectric refrigeration system of capacity 100 L (40 kg per batch) was designed and developed for maintaining the temperature of 15 ± 2 C and relative humidity of 80 ± 5%. The developed system of dimension (45  50  50 length  width  height), composed of four thermoelectric modules, liquid cooled evaporator, axial fan, diaphragm water pump, fogger, and water tank. The system was operated by 12 V DC power source. Results obtained from experimental performance evaluation indicated that 20.8 C temperature reduction was achieved in 210 min under no load operation, whereas, 23.6 C temperature reduction was obtained in 360 min when the system was loaded with 30 kg of bitter gourd. The temperature was reduced at the rate of 9.65 C/h till temperature of 20 C was attained which latter reduced to 2.23 C/h under no load condition, whereas, rate of temperature reduction was 7.44 C/h till attainment of 20 C and then reduced to 1.43 C/h under loading condition.The techno-economic feasibility of the system exhibited COP 0.85 which was significantly higher than those reported by several scientists in the range of 0.15-0.50. Developed refrigeration system can be effectively utilized as an eco-friendly technology for small scale cold storage of fruits and vegetables with causing detrimental effect to environment. Practical ApplicationsDeveloped thermoelectric refrigeration technology is climate friendly without generating any global warming potential and can be commercially used for small scale cold storage of fruits and vegetables to enhance the shelf life of produce. A developed refrigeration system is helpful for fruits and vegetable vendors to maintain the quality of commodity during transportation to minimize the decay of food and fetch good value to the commodity. | INTRODUCTIONThe principle of the refrigerated preservation of foods is to reduce and maintain the temperature of the food in order to control, reduce or stop the growth of microorganisms, ripening, browning reaction, pigment degradation, moisture loss and rate of deterioration of food (James & James, 2014). Food transport refrigeration is a critical link in the food chain not only in terms of maintaining the

Ready‐to‐eat pineapple pomace powder‐incorporated fried extrudates prepared under optimized extrusion processing parameters were deep‐fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed that extruded products fried at 180°C for 15 s has the highest acceptability (6.33) with least hardness (9.59 N) and better color value. Extruded products fried at desired deep‐frying condition were stored for determination of shelf life stability under aluminum‐coated laminate (ACL) and low‐density polyethylene. Results showed that ACL packaging material was more effective in terms of least increase of free fatty acids (0.65%), peroxidase value (4.23 meq/kg), and better retention of color value “L,” “a,” and “b.” Products packed in ACL packaging material were shelf stable for 4 months with better quality retention. Practical applications Evaluated deep‐frying condition, e.g., temperature and time combination will be helpful for the entrepreneurs for standardization of their processing technology to get the maximum consumer acceptability to their product. The study will also be helpful for selection of packaging material for extruded product in order to maintain the product shelf stable in the market.

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Indian economy is predominantly dependent on agriculture and allied sectors as they

The effect of operational parameters such as feed rate (FR), drum speed (DS), and concave clearance (CC) was studied on the performance of a pearling drum. The pearling drum consists of pearling cylinder, pearling sieve, concave, and outer casing of the drum. The response surface method with CCRD experimental design was used to study the effect of operational parameters on pearling drum. The considered levels for optimizing operational parameters viz., FR, DS, and CC were 40–80 kg/h, 5–10 m/s, and 3–15 mm, respectively. The maximum pearling efficiency (PE) and minimum grain damage (GD) were found to be 98.40%, and 0.12%, respectively at FR, DS, and CC of 71.89 kg/h, 7.13 m/s, and 5.13 mm, respectively. The validation of the performance of pearling drum was carried out at optimized levels of parameters, the PE was found to be 99% with no GD against predicted PE of 98.40% and GD of 0.12%.