Application of microwave in combination with other dehydration techniques such as hot air and freeze-thaw drying was investigated for dehydration of apple slices using a customized batch type vacuum-assisted microwave dehydration system. Apple slices of uniform size and thickness (5 mm) were used in the dehydration experiments which were carried out at different microwave power levels (200, 400 and 600 W) with or without application of vacuum (150 m bar). Drying was accomplished till the moisture content of the apple slices reduced from initial moisture content of 1.80 kg water/kg solids to a safer level of 0.06 kg water/kg solids. The dehydration time reduced as the microwave power was increased from 200 W to 600 W at a constant vacuum level of 150 mm Hg. The quality attributes of the fresh and dehydrated apple slices were evaluated for color (L*, a*, b* values), texture, thermal and sensory characteristics. The rehydration characteristics were also evaluated for the dehydrated apple slices. The apple slices, dehydrated using microwave under vacuum at a power level of 200 W with vacuum (150 m bar) , was found to be superior to the rest of the samples in terms of different quality attributes.

Keywords: Microwave, Dehydration, Drying, Vacuum and Apple.

Recent advancements in digital agriculture, with various tools and management techniques, aim to mitigate climate risks and alleviate food insecurity. Climate change and its effects on agricultural production and food security are major global concerns. The purpose of this study is to present an overview of the possible impact of digital agriculture technology and practices that may mitigate greenhouse gas emissions and boost productivity while maintaining food security. Through an extensive review of existing literature, it was discovered that climate change has adversely affected food security by diminishing agricultural yields, impeding animal growth rates, and reducing livestock productivity. This is primarily due to global warming, changed patterns of precipitation, and a rise in extreme events. The examined studies also show that adopting digital technology in agriculture is vital to alleviate the consequences of climate change and food poverty. In addition, topics surrounding developing sustainable agricultural food systems, limiting environmental pollution, boosting yields, ensuring equal and equitable distribution of food, and lowering hunger leading to food security were explored in detail. It was proven that while digital agriculture plays a significant role in reducing climate change and guaranteeing food security, it takes a concerted effort from policymakers, academics, and farmers to ensure that digitalization’s benefits are achieved sustainably and fairly.

Keywords: Digital agriculture, Precision agriculture, Climate change, Food security, Climate-smart agriculture, Environmental sustainability.

The present investigation was conducted to study the effect of pruning and KNO3 sprays on flowering, vegetative growth and quality attributes of litchi fruits (Litchi chinensis Sonn.). The experiment was laid out in Factorial Randomized Block Design with three replications. The treatments consisted of three factors: 3 dates of pruning, 2 levels of pruning intensity and 2 concentrations of KNO3 sprays along with control. The treatment comprising pruning on 29th June at 40 centimeter pruning intensity with 4 per cent KNO3 spray was found to be more effective in terms of maximum leaf area index, panicle length, number of flowers, pulp recovery and TSS: acidity ratio as compared to control. However, length of shoots was more in the treatment where pruning was done on 11th July with the removal of apical 40 cm shoot and 4% KNO3 spray. The thickness of shoots was higher in control. The panicle width was maximum in the trees which were 40 cm pruned on 29th June followed by 2% KNO3 spray. The results suggested that early pruning after harvesting of fruits followed by KNO3 application is effective in enhancing production and quality of litchi crop in the subsequent year.

Keywords: Litchi, Pruning, Potassium Nitrate, Flowering, Fruit Quality.

Instant rice was prepared using popular Indian rice varieties by freeze thaw dehydration method. The effect of variable freezing rate (slow and quick) and freezing temperature (-20, -50 and - 80°C) on water absorption behaviour and rehydration kinetics were evaluated. The results revealed that both freezing temperature and freezing rate had a direct impact on the absorption of water and rehydration attributes of the instant rice. Pretreatment at -20°C (slow freezing) of instant rice led to formation of larger pore size, which in turn increased the water diffusion inside the dehydrated instant rice. Lower initial rehydration value was observed for medium grained varieties (Sona Masuri and Jeerakasala) as compared to long slender grained varieties (PB1509, PB1121, PS17, PB-PB1509). The Jeerakasala variety pretreated at – 20 °C freezing temperature exhibited the highest water absorption rate as 171.45 g/min/100 g of dry matter during rehydration. Based on the desirable water absorption, rehydration, colour and organoleptic properties, slow freezing at -20°C emerged as the preferred freezing method for all rice varieties. Based on estimates of R2, Chi square and RSME, both empirical models (Peleg model as well as Singh and Kulshrestha model) used in predicting the moisture uptake during the rehydration process were found suitable.

Keywords: Freezing, Instant rice, Organoleptic evaluation, Rehydration kinetics, Water absorption.

Optimization of ingredients for the development of instant mango smoothie mix based on spray dried powders as major ingredients was carried out. Effect of the ingredients on pH, total soluble solids (TSS) and overall acceptability (OAA) was investigated based on Response Surface Methodology (RSM). The optimized formulations contain (g/100g) spray dried mango powder (40 g), spray dried milk powder (20 g), strawberry powder (15 g), chia seeds (15 g) and sugar (10 g) with overall acceptability (OAA) of 8.6 in 9 point Hedonic scale while the pH and TSS was found to be 4.9 and 28.7, respectively. Experimental design used for optimization was central composite design (CCD) and those obtained were analyzed using Analysis of variance (ANOVA) and a desirability profile for ingredients was derived. Main effects of spray dried mango powder and milk powder were found to influence response studies such as pH, TSS and OAA. A significant (p<0.05) main effect of spray dried mango and milk powder. Developed product was analyzed for physico-chemical parameters such as proximate composition, color values, total phenolic content (mg GAE/g), total flavonoids content (mg CE/g), antioxidant activity (DPPH) and reducing sugar content. Microbiological load based on total plate count (CFU/g) was found desirable up to 48h at 37° for developed products which were stored in four layered packaging material. Secondary data collection from 100 respondents using an online questionnaire indicated the growing interest of consumers for instant smoothie mix.

Keywords: Instant smoothie mix, Response surface methodology, Physico-chemical parameters, Antioxidant activity, Secondary data collection.