Fish Processing

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Browsing Fish Processing by Author "Alok Jha"

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    Development of a process for shelf stable dairy dessert dalia & its physico-chemical properties
    (2012) Alok Jha; Murli; Patel, A.A.; Gopal, T.K.S.; Ravishankar, C.N.
    Dalia, is a traditional dairy food of Indian sub-continent. It is consumed as dessert by cooking cracked wheat (dalia grains) in milk along with addition of sugar. It is used as a breakfast food especially for growing children and also for old age people. It has a poor shelf life of 1e2 days. In order to enhance its shelf life, dalia was processed in tin-free steel cans at 121.1 0C in a rotary over pressure retort. Process lethality (Fo) was found to vary from 3.90 to 8.22 min for different formulations. The average composition of retort sterilized dalia dessert comprised of 29.60 g/100 g total solids (TS), 3.56 g/100 g protein, 0.84 g/ 100 g ash and 21.54 g/100 g total carbohydrates including 2.88 g/100 g amylose. The product had a short lag period for the heating curve, jh (0.40e0.85), small heating rate index, fh (3.2e5.5 min) and a short lag factor for the cooling curve, jc (0.91e1.10) implying essentially convective heating regime. The process time (B) was 10.20e15.78 min for Fo value of 3.90e8.22 min, whereas the cook value (Cg) was 28.95 e54.03 min. Fo value of 4.15 min and nisin 376 IU/g yielded a product that was both safe and wholesome for 72 days at 37 0C.
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    Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer)
    (2014) Alok Jha; Patel, A.A.; Gopal, T.K.S.; Ravishankar, C.N.
    Kheer, a traditional milk product of South East Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large-scale production due to its poor shelf life. Shelf-life was improved by development of a process based on in-pouch thermal processing employing a rotary retort. Product development included optimization of rice-to-milk solids ratio (0.18–0.52) and total milk solids levels (16–26 %) to simulate the conventional product in taste, appearance and textural attributes. Various Fo values (12.4–14.8) were examined with regard to product quality. While the TBA value tended to increase (0.073–0.081) the reflectance value (35.3–43.4) declined with increasing Fo. The pH of the product (6.04–6.10) showed a slight tendency to increase with Fo. Sensorily, the product was found to be acceptable for a period of 150 days at 37 °C.