Rajeev Ranjan Thakur

Dr. Rajendra Prasad Central Agriculture University

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Co-Authors

S. Mangaraj

Odisha University of Agriculture and Technology

Mahmoud Helal

Taif University

Rokayya Sami

Taif University

Praween Nishad

Central Institute of Agricultural Engineering

Amani H. Aljahani

Princess Nourah bint Abdulrahman University

Navin Chandra Shahi

Govind Ballabh Pant University of Agriculture and Technology

Punyavrat S. Pandey

Central Agricultural University

U. C. Lohani

Govind Ballabh Pant University of Agriculture and Technology

Sumedha Deshpande

Central Institute of Agricultural Engineering

Ajay Yadav

Central Institute of Agricultural Engineering

Cooperative Institutions

Central Institute of Agricultural Engineering

Taif University

Govind Ballabh Pant University of Agriculture and Technology

Princess Nourah bint Abdulrahman University

Indira Gandhi Agricultural University

Prince Sattam Bin Abdulaziz University

Benha University

King Khalid University

Umm al-Qura University

King Abdulaziz University

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Effect of oxygen absorber concentration and temperature on enzyme kinetics–based respiration rate modeling of mango (cv. Amrapali)

Food and Bioprocess Technology (2021)

Rajeev Ranjan Thakur S. Mangaraj

Respiration rate

Limiting oxygen concentration

10.1007/s11947-021-02620-3

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Citations (12)

Development and characterization of PLA and Cassava starch‐based novel biodegradable film used for food packaging application

Journal of Food Processing and Preservation (2022)

S. Mangaraj Rajeev Ranjan Thakur Ajay Yadav

Pure starch like PLA is an outstanding substitute to prepare packaging film, nevertheless, because of its greater hydrophilicity, mixing it with other starch become essential. Cassava is a root vegetable that is an excellent source of starch, and it can be used to prepare bio-based packaging materials. The packaging films were developed by blown film extrusion method using 10% and 20% cassava starch, blended with PLA. The water vapor barrier property, and other physico-chemical properties of the packaging films were determined, and it was observed that the film characteristics of PLA and Cassava starch up to 20%, were equally suitable for packaging application to virgin PLA-based film. The biodegradable film developed for MA packaging, had a potential to retain the quality attributes of capsicum up to 12 and 24 days at 25°C and 8°C, respectively as compared to the shelf-life of unpackaged capsicum viz. 4 and 9 days at respective temperatures. Novelty impact statement The film characteristics like haze %, tensile strength, OTR and WVTR parameters for PLA, and 20% cassava starch were found to be 89.68%, 25.16 MPa, 123.92 cc/m2/day, and 217 gm/m2/day, respectively. The physico-chemical characteristics of the developed packaging films were found to be better as compared to other starch and PLA blended film. The outcomes of biodegradable film-based MA packaging were compared to a non-biodegradable film-based MA packaging of capsicum, it was observed that the application of biodegradable film offers a new alternative over the non-biodegradable polymeric film for MA packaging of fresh produce without compromising its quality.

Characterization

Biodegradable polymer

Polylactic Acid

10.1111/jfpp.16314

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Citations (16)

Development and characterization of polyvinyl chloride/poly lactic acid blend based biodegradable polymeric films

Materials Express (2023)

Sanjay Kumar Singh Abhishek Chowdhury Rajeev Ranjan Thakur S. Mangaraj Rokayya Sami

The present work aimed to decrease the environmental contamination, which is caused by solid non-degradable plastics waste. To overcome this serious global concern, the development, and characterization of a bio-degradable film by blending different proportions of the natural polymers poly lactic acid (PLA) to the conventional petroleum polymer has been done. In this process, PLA was synthesized in the lab by condensation method and polyvinyl chloride (PVC)/PLA blends film was developed by solution casting method with and without adding compatibilizer as poly methyl methacrylate (PMMA). The large domain size and two separate glass transition temperatures in the results indicated an immiscible blend form without a compatibilizer. The film developed with 30% PLA blended with PVC showed the highest biodegradability and it was observed that approximately 50% of the film was degraded in 8 months. The shelf lives of tomatoes stored under PVC-PLA blended film were found to be 21 days at ambient temperature (25 °C) with preserved quality attributes.

Biodegradable polymer

Polylactic Acid

10.1166/mex.2023.2388

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Citations (1)

Optimization of Milling Characteristics of Kodo and Little Millet for Development of Value-Added Products

Journal of Biobased Materials and Bioenergy (2023)

Shashikumar Dattatraya Deshpande Praween Nishad S. Mangaraj Rajeev Ranjan Thakur Ebtihal Khojah

The current research aimed to improve the milling quality of millets by applying hydrothermal pre-treatment. The pre-treatment parameters taken were; soaking temperature (30 to 70 °C) and soaking time (1–3 h). After drying the pre-treated millets up to 10–12% (w.b.) moisture content, the millets were milled and the milling qualities were assessed. The optimum values of soaking temperature and time were recorded as 61.29 °C and 2.92 h and, 65.36 °C and 2.98 h for Kodo millet and Little millet, respectively along with corresponding values of dehulling and milling efficiency as 92.94 and 69.7% and, 89.55 and 63.91%. Thereafter, the pre-treated millets at optimized conditions were taken for the determination of cooking characteristics and development of value-added product. The developed products were found to be nutritive and, were highly appreciated by the expert during its sensory evaluation.

10.1166/jbmb.2023.2246

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Design and development of a circular disc type efficient automatic decorticator for Charoli ( Buchanania lanzan )

Journal of Food Processing and Preservation (2022)

Praween Nishad Jaspal Singh Rajesh Kumar Naik Shadanan Patel S. Mangaraj

Abstract The manual decortication process of charoli seeds by beating the dried seeds on the ground with a hand hammer or stone and, by domestic grinder is a laborious, inefficient, time‐consuming as well as uneconomical process. Therefore, an attempt has been taken toward the automation of the charoli decortication process. The decorticator performance was evaluated at three levels of disc speeds, disc clearances, and different moisture levels of charoli seed viz. 197, 246, and 286 rpm; 6, 7, and 8 mm; and 7.83, 8.57; and 9.04% wb, respectively. The selected input parameters were optimized by using the response surface methodology (RSM). The optimum value of disc speed, disc clearance, and seed moisture content was found to be 197 rpm, 7 mm, and 9.04% (wb), respectively. The corresponding response values in terms of decorticating efficiency, whole kernel, and broken kernel percentage at optimum conditions were recorded as 92.5, 21.6, and 3%, respectively. Novelty impact statement The decorticating capacity of the developed decorticator was found to be 70 kg per hour which was higher than the existing decorticator. Since the developed machine was automatically operated and each unit operation was sequentially and continuously carried out with no manual intervention, the ideal time in each decortication step was absent and subsequently, higher capacity was achieved. The efficiency of the decorticator was found to be 92.5%. The higher capacity and kernel recovery with no human drudgery and lower cost of decortication imply the significance of the development of the machine.

Decortication

10.1111/jfpp.16634

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Citations (3)

Effect of Harvesting Stages and Storage Temperature on Quality Attributes and Post-Harvest Shelf-Life of Mango (Mangifera indica)

Journal of Biobased Materials and Bioenergy (2022)

Rajeev Ranjan Thakur S. Mangaraj Adinath Kate Rokayya Sami Amina A. M. Al-Mushhin

In the present study, a combination of physicochemical maturity indices parameters of mango fruit was continuously measured from full bloom stage. Three different harvesting stages were-immature (100th days from full bloom), mature (110th days from full bloom) and over mature (120th days from full bloom) stages. Thereafter, the shelf life and quality attributes of mango fruit were assessed by storing the fruit at optimum storage temperature (12 °C) and ambient storage temperature (27 °C). It was observed that the mango harvested at mature condition could be stored up to 22 days and 6 days, at 12 °C and 27 °C, respectively. The quality attributes like total soluble solids, titratable acidity, physiological weight loss, firmness and puncture strength of matured mango stored at optimum temperature were 22.45 °Brix, 0.32, 9.86%, 41.98 and 14.41 N, respectively at the end of the storage period. These were higher when compared to the values obtained for the over-matured mango, for the same parameters. This affirmed that harvesting over mature or immature fruits might again results into their lower market value and lesser acceptability among the consumers.

Mangifera

Titratable acid

Bloom

Brix

10.1166/jbmb.2022.2219

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Citations (2)

Development of an organic coating powder and optimization of process parameters for shelf life enhancement of button mushrooms ( Agaricus bisporus )

Journal of Food Processing and Preservation (2021)

Rajeev Ranjan Thakur Navin Chandra Shahi S. Mangaraj U. C. Lohani Khan Chand

Button mushrooms (Agaricus bisporus) were coated by dissolving four different organic coating material viz. apple peel powder (1.0 to 1.4% wt/vol), carboxymethyl cellulose (1.2 to 1.8% wt/vol), tartaric acid (0.375%), and glycerol monostearate (1%) in distilled water and dipping the mushroom in coating solution for 45 to 75 s. Experiments were conducted using response surface methodology and the coated as well as uncoated samples were stored at ambient and refrigerated conditions. Various quality parameters of button mushroom were measured. Results indicated that the mushroom coated at optimum condition (apple peel powder 1.17% wt/vol, carboxymethyl cellulose 1.8%, and dipping time 75 s) maintained high level of quality parameters and were used to develop the organic coating powder. The use of coating powder for coating under ambient and refrigerated condition has the potential to maintain mushroom quality and prolong its postharvest shelf life up to 5 and 9 days, respectively. Practical applications The efficacy of developed organic coating powder tested on button mushroom (Agaricus bisporus) shows some prominent practical application for fresh produce. From the analysis and interpretation of the experimental results it was found that the developed organic coating powder was effectively increased the shelf life of button mushroom and also maintained its quality characteristics during storage, and hence, can be a promising as an edible coating for practical use as well as in commercial postharvest applications to enhance the storage life of button mushroom and other fresh produce.

Agaricus bisporus

Carboxymethyl cellulose

10.1111/jfpp.15306

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Citations (21)

Development of Grain-Based Protein Rich Extruded Snack Foods Using D-Optimal Mixture Design

Journal of Biobased Materials and Bioenergy (2023)

S. Mangaraj Praween Nishad Rajeev Ranjan Thakur Sumedha Deshpande Rokayya Sami

In developing nations, malnutrition is one of the main factors contributing to child mortality. To tackle this threat, the development of grain-based, protein-rich, and nutrient-dense extruded foods has been suggested. In this study, 16 experiments were generated using D-optimal mixture design and, the blending ratios of ingredients for the development of protein rich snack food were optimized. The optimum value for independent variables corresponding to highest desirability (0.775) was recorded as 25% corn, 23.79% rice and 11.21% defatted soy flour. The value of response variables in terms of nutritional quality of developed product viz. protein, fat, carbohydrate and energy content were found to be 20.52%, 1.34%, 55.13% and 337.23 kcal whereas, the sensory quality viz. texture and overall acceptability were obtained as 5.78 N and 7.53, respectively. The product packaged in PET/PET-MET/LDPE was found to be safe for consumption up to six months.

Snack food

Nutrient density

Broken rice

Refined grains

10.1166/jbmb.2023.2242

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Citations (1)

Optimization of the performance of an automated/continuous pilot scale soymilk plant for medium and small‐scale entrepreneurs

Journal of Food Processing and Preservation (2022)

S. Mangaraj Veer Mohan Sharma Praween Nishad Rajeev Ranjan Thakur

Abstract The manual operations involved in the existing batch type soymilk plant reduces the overall capacity and quality of soymilk of the plant and due to which, its commercial application is limited. Therefore, the objective of this research work was to optimize the performance of a continuous soymilk extraction plant by maximizing the capacity and protein content while minimizing the hydroperoxide content through the manipulation of feed rate (kg/h), cooker temperature, cooker pressure, and holding time. Four independent variables namely; feed rate (10–20 kg/h), cooker temperature (100–120°C), cooker pressure (1.5–2.5 kg/m 3 ), and holding time (3–7 min) were selected for testing the developed plant. The selected parameters were optimized and, the optimum value of feed rate, cooker temperature, cooker pressure, and holding time was obtained as 19.83 kg/h, 110°C, 2.44 kg/cm 2 and 3 min, respectively. The corresponding values of responses, that is, the capacity, protein content and hydroperoxide level, were 98.58 L/h, 3.15%, and 5.36 mol/g, respectively. Novelty impact statement The developed pilot scale continuous type soymilk plant has successfully adopted and run by a number of self‐help group at medium and small scale enterprises. The output capacity and quality of soymilk produced by the plant were highly appreciated by the consumers. This development has the potential to create a golden opportunity of employment and income generation for the rural youth to initiate a new start up for running their own business and to support the vocal for local as well as self‐reliance India initiative of the Govt. of India.

Cooker

10.1111/jfpp.17099

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Citations (3)

Insecticidal and Antimicrobial Effect of Entomopathogenic Fungi in Stored Wheat

Polish Journal of Environmental Studies (2024)

Ranjeet Kumar Punyavrat S. Pandey Rajeev Ranjan Thakur Rokayya Sami Mahmoud Helal

10.15244/pjoes/192718

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Citations (0)