TIROUTCHELVAME D
@mvit.edu.in
ASSOCIATE PROFESSOR, DEPARTMENT OF FOOD TECHNOLOGY
MANAKULA VINAYAGAR INSTITUTE OF TECHNOLOGY
EDUCATION
M.Tech., Ph.D
RESEARCH INTERESTS
Drying and Dehydration
Food Product Development
Fruit and Vegetable Processing
Value Addition
Food Waste Utilization
Scopus Publications
Scopus Publications
Dillwyn Stephen, Kulastic Jassy Antony, Pragalyaashree Maripillai Munusamy, and Tiroutchelvame Deivanayagame
College of Graduate Studies, Walailak University
Tamarillo (Cyphomandra betacea) is a tree native to Peru and is cultivated in few areas of Western and Eastern Ghats in India. It has high nutritive and therapeutic value due to the abundance of health promoting substances. Owing to its high nutritive profile, a study was conducted to examine the nutritional composition of fresh fruits and dried fruit powder. Fresh Tamarillo was dried under different methods of drying (sun drying, cabinet/tray drying and freeze drying). The dried samples were made into powder and used for comparative analysis of various bioactive constituents and antioxidants (antioxidant activity, total phenols, carotene, vitamin C, colour value, elemental analysis). From the results it was observed that the samples dried under freeze dried condition exhibited better antioxidant activity (13.82 mg/g), carotene (15.97 mg/100 g), vitamin C content (217.1 mg/100 g) than that of the samples dried under sun drying and cabinet tray drying. This might be due to long exposure time and leaching effect of the tamarillo samples to air. Among the three drying methods, sun drying resulted in significant micronutrient loss and exhibited low antioxidant activity due to the use of uncontrolled temperature during drying process. This underutilized fruit is consumed in the fresh form as it is a seasonal fruit. Converting the seasonal fruit into dried or powder form will help in development of nutria-rich food products.
 HIGHLIGHTS
 
 Tamarillo is an underutilized fruit that possesses higher nutritional and therapeutic values. The extract of the fruits also contains a wide range of antioxidant activities
 Study on the nutritional profile and antioxidant activity of tamarillo was conducted with the samples dried under different drying conditions (sun drying, cabinet tray drying and freeze drying)
 The samples dried under freeze dried condition exhibited better antioxidant activity
 The tamarillo fruits could be a better source to develop antioxidant rich value-added products, nutraceuticals and bio colorant
 
 GRAPHICAL ABSTRACT
Tiroutchelvame Deivanayagame
Slovak University of Agriculture in Nitra
Regressional-desirability approach in Box-Behnken response surface design was employed in this study to examine and optimize the osmotic dehydration process of Benincasa hispida cubes by impregnating in salt solution as an osmotic agent. The effect of independent parameters such as, concentration of solution (1-5%), sample to solution ratio (1:5-1:15 g/ml), temperature of osmotic solution (30-50℃) and time of immersion (30-180 min) on the weight reduction (WR), solid gain (SG), water loss (WL), rehydration ratio (RR) and shrinkage (SH) were studied. Second order polynomial mathematical models were developed for the responses and all the independent process variables have considerable consequence on the responses. The optimal dehydration process condition was found by regressional-desirability method and were: osmotic solution concentration of 2.73%, sample to solution ratio of 1:14 g/ml, osmotic solution temperature of 50℃ and osmotic dehydration time of 179 minutes with the mass transfer and quality properties such as weight reduction of 24.59%, solid gain of 7.69%, water loss of 32.28%, rehydration ratio 11.43%, shrinkage 8.58% and overall acceptability 8.19. The optimized samples were subjected to convective drying in cabinet tray dryer at different drying air temperatures (40, 50 and 60℃). The results indicated that the osmotic pre-treatment of the samples using salt solution was better in terms of water removal and reduction in the processing time when combined with convective drying process. Also, the quality of the final product was found to be good for the osmo-convective dried product using salt solution.
D. Tiroutchelvame, J. Prakash Maran, and M.M. Pragalyaashree
Slovak University of Agriculture in Nitra
The mass transfer characters were quantitatively investigated during osmotic dehydration of Musa acuminata slices using response surface methodology with sugar concentration of 30-50 oBrix, temperature of 30-50℃, osmotic dehydration time of 30-180 minutes and sample to solution ratio of 1:5-1:15 g/ml as the independent process variables. Quadratic regression equations were obtained to describe the effects of independent process variables on the weight reduction (WR), solid gain (SG) and water loss (WL). From the results, it was found that, all the independent variables had significant effect on mass transfer characteristics during osmotic dehydration of banana slices. The optimal condition for osmotic dehydration of M.acuminata slices was found to be: osmotic solution concentration of 43oBrix, sample to solution ratio of 1:10 g/ml, osmotic solution temperature of 50℃ and osmotic dehydration time of 164 minutes respectively.
M. M. Pragalyaashree, D. Tiroutchelvame and Siddant Sashikumar
Journal of Applied Pharmaceutical Science
Roselle calyces (Hibiscus sabdariffa) pigment contains an inexpensive source of anthocyanins, which is used as a natural colorant in food preparation instead of artificial colors. Hence, a study was carried out to extract anthocyanin from roselle calyces using acidified ethanol. The pigment stability during storage under different temperature conditions was also investigated. Kinetics study of the roselle extract was conducted to find out the degradation rate. It was concluded that the pigment stored in an amber bottle under refrigerated conditions showed least degradation rate with a k value of 0.0017, followed by the pigment stored in a transparent bottle under refrigerated conditions with a k value of 0.0025. The highest degradation rate was found when the pigment was stored in the transparent bottle at 40°C under light with a k value of 0.0055. The half-life periods of the pigment extract stored in amber bottle and transparent bottle under refrigerated condition (10°C), dark and light condition at 40°C were 407.73, 277.25, 223.59, 138.62, 147.47, and 126.02 days, respectively. From the results of the experiments, it was found that the roselle calyces (Hibiscus sabdariffa) is a potential source of natural anthocyanin which can be used as a natural colorant in various food formulations.
D. Tiroutchelvame, V. Sivakumar, and Prakash Maran
National Library of Serbia
A four factors three level Box-Behnken response surface design was employed in this study to investigate and optimize the effect of process variables (osmotic solution concentration, fruit to liquid ratio, temperature and dehydration time) on mass transfer properties such as weight reduction, solute gain, water loss, rehydration ratio, shrinkage and overall acceptability of the osmotically dehydrated amla cubes. The cubes of uniform size (10 mm ? 10 mm ? 10 mm) were impregnated into sugar solution of different solution concentration (30-50? Brix), temperature (30-50?C), fruit to liquid ratio (1:5 - 1:15 g/ml) and time (30-180 min). It was observed from the results that the process variables have significant effect on osmotic dehydration process. The optimum condition was found to be: sugar concentration of 50? Brix, solution temperature of 30?C, fruit to liquid ratio of 1:5 g/ml and immersion time of 133 min. respectively. The microstructural changes during osmotic dehydration were also investigated using scanning electron microscopy (SEM).