Optimization of Process Parameters for Production of Palmyrah Palm Jaggery Madhava M.1,*, Babu D. Ravindra2, Vengaiah P. C.3, Babu B. Hari4 1Assistant Professor, College of Agricultural Engineering, Bapatla, Andhra Pradesh 2Post graduate student, College of Agricultural Engineering, Bapatla, Andhra Pradesh 3Scientist, Horticultural Research Station, Pandirimamidi, Andhra Pradesh 4Assistant Professor, College of Agricultural Engineering, Bapatla, Andhra Pradesh *Corresponding author email: madhava12@gmail.com
Abstract Palmyra palm (Borassus flabellifer L.) is one of the important and an alternate source for production of jaggery. Palmyra jaggery industry is facing technical issues as quantification of lime to be used, heating temperature and heating time of neera for jaggery preparation. A central composite rotatable design was used to optimize the process parameters like quantity of lime, heating temperature and heating time. Mathematical models and response surfaces were developed for estimating the total sugars, ash and moisture content of palmyra palm jaggery. Total sugars increased with increase in temperature and time, but lime had less effect over the optimal value. Ash content was more affected with lime, but less effected by the time and temperature. Moisture content was more affected by temperature and less by time and lime content. The best combination obtained to get good quality solid palmyrah jaggery was use of 2.1% lime, operating temperature of 111°C and 126 min of process time. The jaggery prepared at these conditions had 0.17% fat, 0.98% protein, 2.80% ash and 91.00% carbohydrates at 8.50% moisture content. Sensory evaluation of jaggery showed that the jaggery produced with above combination scored well for all quality attributes as compared to jaggery prepared at 2.1% lime, 121°C and 174 min time. Top Keywords Process, quality, sensory, lime, model, time, temperature, properties. Top |