Modified atmosphere storage (MAS) structure of 100 kg capacity has been developed for prolonging the shelf life of fresh guava. The influence of MAS on guava was investigated at 10 and 25 °C of storage temperature with unpacked guava as control. During storage study, the quality parameters of MAS stored guava, namely physiological weight loss (PWL), firmness, color (L*, a*, b*) and total soluble solids (TSS) were found to be 5.49%, 143.78 N, 76.20, 5.58, 50.81 and 12.3 ˚brix respectively, after 9 days of storage at 25 °C and were very close to that of fresh guava. The quality analysis revealed that at 10 and 25 °C, guava can be stored up to 20 and 9 days respectively under MAS as compared to control sample having 7 and 4 days at 10 and 25 °C, respectively. Therefore, the developed MAS system can be widely used for handling, transportation and retailing of guava. Practical application The developed modified atmosphere storage (MAS) system has increased the shelf life of Guava up to 20 and 9 days at 10 °C and 25 °C, respectively. This extended period will be very much effective for providing the buffer period to the fresh Guava and facilitate extra time to the farmers for its marketing. The uniquely developed MAS system is helpful for the farmers for on-farm storage of fresh Guava at a large scale and will provide smooth handling and transportation for retailing and marketing.
Soy chaap is a novel textured soy protein, gaining popularity as the best plant-based protein. Presently, few entrepreneurs are practicing manual techniques to prepare soy chaap using non-scientific and inappropriate food standards. So far, no machine is available in the public domain for producing quality soy chaap. Therefore, an automated soy chaap making machine was designed and developed, which works based on the principle of simultaneous pulling, rotation, and longitudinal movement of the skewer. It consists of a gluten extractor, dough sheeter cum cutter, and soy chaap wrapping machine. The gluten extractor comprises two helical screws that develop the dough and separates the gluten. The dough sheeter cum cutter is fabricated to transform the dough into the sheet of a dimension required for the wrapping on the next machine. Finally, the soy chaap wrapping machine is used to wrap the sheet on the skewer to develop soy chaap, which is operated by a microcontroller. The developed machine was tested, and the capacity of the machine was found 5 kg/hr (89% efficiency). The energy requirement per hour for producing soy chaap in frozen and canned form was 2.632 and 3.824 kWh, respectively. The machine's total cost was 3,895.45 USD having the cost of production for frozen and canned chaap was found to be 1.35 and 1.75 USD per kg. The developed machine would be a boon for the micro, small, and medium enterprises and others to produce quality soy chaap while getting a better economic return. Practical ApplicationsThe present work can extend the utilization of the soybean in developing a novel product. It produces high-quality soy chaap with high capacity by reducing dependency on inefficient and unhygienic manual methods. This machine development lays a pavement in setting up the micro, small, and medium enterprises and creates employment opportunities. | INTRODUCTIONNutrition is the fundamental pillar of sound physical health and cognitive abilities. The world's prime reason of malnutrition is not due to lack of foods, but its non-affordability of many families (UNICEF, 2021). Certain customer groups around the world may be prohibited from consuming meat and meat products due to religious beliefs, diverse cultures, economic imbalances, and the dietary habits, which became the root cause of the low consumption of protein by many people (Asgar, Fazilah, Huda, Bhat, & Karim, 2010;Filippini & Srinivasan, 2019). To address this problem, people have been relying on plant-based proteins. Soybean is one of the richest sources of protein produced in many counties like United States, Brazil, Argentina, China, and India, it contains about 40% proteins and is highly digestible to the human after proper heat
The composition of the soy chaap was optimized and prepared by the developed machine. The developed soy chaap was studied for its storage stability using different packaging materials. The optimization for state of product (dry, wet, and wet-brined), packaging materials (glass bottle, polypropylene and polyvinylidene chloride) and storage condition that is, ambient (27 ± 2°C), refrigerated (4°C) and frozen (−18°C) was done using response surface methodology (RSM). The quality parameters of soy chaap in terms of water activity, pH, microbial load, color variation, sensory overall acceptability, and shelf life during 110 days of storage was determined. The results indicated that the optimum condition was obtained for dry soy chaap kept in glass bottle and stored at frozen temperature (−18°C) with quality parameters such as water activity, pH, microbial load, color variation, overall sensory quality, and shelf life 0.54, 6.48, 0.03 log CFU/g, 1.46, 8.02 and 107 days, respectively. Practical applicationsThe present work deals with the optimization of storage criteria (state of product, packaging material, storage condition) on quality parameters and shelf life of soy chaap under storage. The study reveals the criteria for the selection of packaging materials as well as storage conditions for soy chaap, besides fulfilling consumer desire, satisfying industry requirements, and maintaining food safety.
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