Fermentation at the beginning used to maintain foods, fermentation now carried out to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic drinks like wine and beer, fermented greens, fruits, and meats are all particularly precious due to their elevated garage balance, decreased risk of meals poisoning, and superior favor. Through the years, medical studies associated the consumption of fermented merchandise with stepped forward fitness reputation. The fermentation manner allows to breakdown compounds into greater effortlessly digestible paperwork. Fermentation additionally helps to lessen the toxins and pathogens in food. Additionally, fermented foods include probiotics, which can be beneficial microorganisms that help the frame to digest meals and take in nutrients. These days global, non-communicable sicknesses including cardiovascular ailment, type 2 diabetes, cancer, and hypersensitive reactions improved. On this regard, clinical investigations have established that moving to a diet that contains fermented foods can lessen the risk of non-communicable illnesses. Furthermore, within the ultimate decade, there has been a growing interest in fermentation generation to esteem food waste into precious via products.

The drying characteristics of beetroot slices were investigated by solar drying method of 4 mm thickness beetroot slices, beetroot slices dried from 611.019% (d.b) moisture content 6.095% (d.b) in the solar dryer in 33 hr. Eight drying models i.e. Newton model, Page model, Henderson and Pabis, Exponential, Modified page, Thompson, Logarithmic, Modified page equation II etc. were fitted to the experimental data on moisture ratio with respect to time. Henderson and Pabis drying model best fitted with r2 = 0.9914; RMSE = 0.00038 and χ2 = 0.0301 to experimental moisture ratio with respect to time. Effective Diffusivity (Deff) at time (t) for Beetroot slices drying by Solar drying was 2.53154 × 10-8 m2/s. Variation in ambient air temperature ranging from 29.5 and 51.0°C, product temperature ranging between 19.4 to 49.56°C and humidity ranging between 35 to 60 %. Effect of quality parameters i.e. acidity, TSS, pH, reducing sugar, total sugar, moisture, hardness, and color (L, a and b value) on fresh beetroot slices and dried beetroot slices after drying at solar drying were determined and discussed at p≤0.05. Total soluble solid of fresh beetroot slices was 10 ± 2.00°B and solar drying total soluble solid content beetroot slices was 57.33 ± 0.58°B, the pH of beetroot slices before drying was 7.27±0.24 and then after solar drying pH of beetroot slices was 6.57 ± 0.15. The titratable acidity of the beetroot slices before drying was 0.31 ± 0.21% and it increases upto 1.28 ± 0.13%, the reducing sugar content of beetroot slices before drying was 0.29 ± 0.03% and then after solar drying reducing sugar content of beetroot slices was 2.93 ± 0.23%, the total sugar content of beetroot slices before drying was 18.80 ± 0.56% and then after solar drying total sugar content of beetroot slices was 41.48 ± 1.08%. The L, a, b value of beetroot slices before drying was 33.69 ± 0.12, 31.50 ± 0.85 and 9.10 ± 0.16 respectively, then after solar drying L, a, b value of beetroot slices was 26.108 ± 0.12, 28.78 ± 0.12 and 13.636 ± 0.06 respectively. 

The engineering properties are important in design and development of processing and handling equipment and storage structures. In the present investigation, some of the engineering properties which are important in storage were determined for the paddy variety (PS-5). The research work was carried out to effect of soaking temperature on physical properties of Paddy (variety PS-5). Then raw paddy was soaked at different temperatures (AT, 40°, 50 oC, 60oC) for 3.5 hr (210 min) by using water bath. Raw paddy and soaked was used to calculate the Length, Width, Thickness, Moisture content, GMD, AMD, Aspect ratio, surface area, sphericity, porosity, volume, Bulk Density, Taped Density, thousand kernel weight. Initial moisture content was found 10.20%.

Rheological properties of gelatinized cassava starch dispersions at different starch concentrations (5.0, 10.0, 15.0, 20.0, and 25.0% w/v) with hydrocolloids i.e. sorbitol and glycerol were experimentally determined using a Brookfield Viscometerat various shear rate 0.08, 0.4, 0.66, 1.6, 2.66, 3.192, 5.32, 7.98, 13.3, 15.96 and 26.6(1/s). Starch dispersions showed shearthinning behavior. All the fluid exhibited pseudoplastic nature (n<1) Herschel-Bulkley model was well fitted to the experimental data with r2 ≥ 0.986 & MSE ≤ 134269.230. The corresponding parameters were correlated with starch concentration. Rheological properties of gelatinized jackfruit seed starch dispersions at different concentrations (5.0, 10.0, 15.0, 20.0, and 25.0% w/v) with hydrocolloids i.e. sorbitol and glycerol were experimentally determined using a Brookfield Viscometer at various shear rate 0.08, 0.4, 0.66, 1.6, 2.66, 3.192, 5.32, 7.98, 13.3, 15.96 and 26.6 (1/s). Starch dispersions showed shear-thinning behavior. All the fluid exhibited pseudoplastic nature (n<1) Herschel-Bulkley model was fitted to the experimental data with r2 ≥ 0.900 & MSE ≤ 2.4316 × 105 and the corresponding parameters were correlated with starch concentration.

In the present study, the convective hot air drying of Aloe vera slices was performed at 45, 55, and 65˚C. The drying characteristic i.e. moisture content versus time, Drying rate versus moisture content, and moisture ratio versus time, was discussed. Three mathematical models were fitted to the experimental data on moisture ratio versus time i.e. Newton, Page and Henderson pabis models were fitted to the experiment data. The page model was fitted well. The dried slices were evaluated for their various nutritional and functional quality parameters i.e. moisture content, protein, fat, ash, fiber, carbohydrate bulk density, water absorption capacity, and wettability. The protein decreased from 7.10 ± 0.03 to 5.57 ± 0.03, fatwas decreased from 2.02 ± 0.12 to 1.97 ± 0.10, ash increased from 16.33±0.29 to 17.33±0.29, fiber decreases was from 14.98 ± 1.38 to 14.92 ± 2.65, carbohydrates was increases from 54.68 ± 1.71 to 54.97 ± 2.75, bulk density decreases from 0.48 ± 0.01 to 0.45 ± 0.01, water absorption capacity increases from 1.34 ± 0.06 to 2.35 ± 0.50, and wettability increases from 35.00 ± 1.00 to 36.67 ± 0.58 respectively when the temperature of drying increases form 45 to 65˚C. The functional properties can be helpful for the development of herbal cookies etc.

Jackfruit peel, as a new source, was used for pectin extraction using the Microwave Convective method. The extraction process factors were analyzed using a Completely Randomized design (CRD), and under optimal conditions (temp. 85°, 90°, 95°, pH 1.5, 2.0, 2.5), the predicted extraction yield (8.120%) was validated by the experimental results. The Jackfruit peel pectic was examined in terms of physicochemical properties. The desirable best results were obtained by 85° temps and 1.5 pH exatraction condition as; Yield (8.120%), Moisture content (8.001%), Ash content (2.77 %), pH (3.555%), Methoxyl Content (3.794 %), Anhydronic acid (52.529 %), Equivalent weight (457.268 mg/mol), degree of esterification (32.623 %), Galacturonic acid (42.887 %), Intrinsic viscosity (2.259 dl/g), Spredability (127.610 mm), Colour L (52.911) Colour a (13.213), Colour b (18.589).

Pre-treatment is a necessary step in raisin production in order to ensure the increased rate of water removal during the drying process. Drying grapes can help preserve it for a longer duration. In present paper, the grapes of Manikchaman variety was treated with Treatment T1 = 2.5% NaOH for 3 sec followed by 2% KMS for 2 minutes and Treatment T2 = 2.5% potassium carbonate + 2% ethyl oleate solution for 5 minutes and dried by open sun drying. The drying time for treatment T1 was 85 hrs and the drying rate was 0.1243 g to 7.30 × 10-3 g. The drying data was fitted with various models the Page model, the Lewis model, the Henderson and Pabis model, and the Two-term exponential model. Exponential two terms Logarithmic drying model was well fitted to the experimental data with r2 = 0.9991 and 0.9947; MSE = 8.481 × 10-5 and 4.996 × 10-5; χ2 = 0.0150 and 0.0649 for treatment-1and treatment-2 solution, respectively. Nutritional analysis of fresh ripened grapes and grape raisins has also been determined i.e., Moisture content, TSS, Titrable acidity, pH, Reducing sugar, Total sugar, Non-reducing sugar, Ascorbic acid, color (yellowness index) and Hardness. The moisture content in grape raisins 14.54%, TSS 72.67 oB, Titrable acidity 2.75%, pH 4.77, Reducing sugar 63.10%, Total sugar 65.67 %, Non-reducing sugar 2.67, Ascorbic acid 20.98 mg, yellowness 71.72 and hardness 3.76 for Treatment-1. The sensory score for best Treatment T1 was color 6.75, flavor 7.30, texture 7.37, and taste 7.25.

In the present investigation Amaranthus (Amaranthus spinosus) leaves were dried in a convective hot air dryer at 45oC, 55oC and 65oC. The air velocity inside the dryer was 2-3 m/s, and the drying process was completed within 5.5 hrs to 10.5 hrs. The drying rate increased with an increase in air temperature ,thus reducing the drying time. The experimental drying data of amaranthus were applied to three moisture ratio models, Newton, Page, Henderson, and Pabismodels. Among all the models, the Page model was found to be the best for explaining the drying characteristics of amaranthus leaves. The effective moisture diffusivity varied from 3.114 × 10-10, 5.735 × 10-10, and 7.729 × 10-10 over the temperature range studied, with an activation energy was 40.728 kJ/mol for amranthus leaves. The nutritional values like protein decreased from 10.32 to 10.07 %, fiber decreased from 20.73 to 19.05%, fat increased from 2.41 to 2.92%, the water absorption capacity increased from 9.29 to 9.82 g/ml while wettability decreased from 194.4 sec to 82.61 sec as the temperature of drying increases from 45°C to 65°C.

The most significant traditional method used in food preparation and preservation through dehydration is frying. In this case, the water content is very important for extending the food’s shelf-life. Food shelf life can be increased by decreasing the amount of water in the food. The objective of this review paper is to provide readers with information about the whole frying process, heat and mass transfer during frying, and what changes occur in food components, i.e., moisture content, texture, fat content, protein content, carbohydrates, vitamins, minerals, and color after frying. Also, the types of frying, various kinds of oils used, and various products made from fruits, vegetables, and tuber crops that are preserved for a long time by frying. The shelf-life of the product increases, and it can be easily available in off-season. A classic culinary technique is deep-fat frying, which involves cooking food in an oil or fat bath until it becomes crispy and golden brown. The amount of oil used in 1000 cm3 of frying. Deep fat frying coats the surface of the food by retaining the taste and fluids through the formation of a crust and crisp that makes chewing and digesting easier while the food is submerged in an oil

bath. There is a 120°C to 200°C temperature range for frying 

Blending is a crucial practice in the tea industry, influencing the flavor, aroma, and overall quality of the final product. This review paper examines the various aspects of blending in the tea industry, including its historical significance, methodologies, factors influencing blending decisions, the impact of blending on tea quality, problems and limitations in blending, and the future outlook of blending. Through an analysis of existing literature and industry practices, this paper provides insights into the role of blending in meeting consumer preferences, ensuring consistency, and optimizing profitability for tea producers and marketers. Additionally, it discusses emerging trends and future directions in tea blending practices, considering sustainability, technological advancements, and evolving consumer demands.

Fruit waste is an abundant and underutilized agricultural waste. It is a good source of pectin, a valuable polysaccharide with wide-ranging applications in the food, pharmaceutical, and industrial sectors. However, the complex structure of the plant cell wall and the existence of additional impurities make it difficult to extract pectin from fruit waste. Pre-treatment methods can be used to enhance pectin extraction by disrupting the cell wall and releasing the pectin molecules. Various pre-treatment methods have been investigated for pectin extraction from jackfruit waste. The maturity stages of fruit also affect the pectin yield. Therefore, this paper aims to provide a brief review of the pectin content present in various fruit parts, the effect of fruit maturity on the yield of pectin, and pre-treatment on parts of fruit given by various researchers, which helps to enhance the Quality and yield of pectin.