Accelerated ageing cocoa mucilage wine through hydrodynamic cavitation / (Record no. 19469)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03046nam a2200157 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Item number | HYD/AC |
| 088 ## - REPORT NUMBER | |
| Report number | T 645 |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Hyderali Shihabudheen U H |
| 245 ## - TITLE STATEMENT | |
| Title | Accelerated ageing cocoa mucilage wine through hydrodynamic cavitation / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | Tavanur : |
| Name of publisher | Department of Processing & Food Engineering, |
| Year of publication | 2025. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 99 p. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Rich in bioactive substances with anti-inflammatory and antioxidative qualities,<br/>cocoa (Theobroma cacao L.) is an essential plantation crop and export commodity.<br/>As a sustainable substitute for soft drinks, cocoa wine can be made from the byproducts of cocoa processing, such as mucilage, a nutrient-rich pulp that surrounds<br/>the beans. By employing bubble implosion, hydrodynamic cavitation (HC) a new<br/>green technology, was used to speed up wine ageing and cause notable<br/>physicochemical changes. Hence this study is proposed to develop a suitable<br/>equipment system for small scale accelerated ageing effects on the cocoa mucilage<br/>wine. The study mainly concentrated on the development of a hydrodynamic<br/>cavitation reactor system for the accelerated ageing of cocoa mucilage wine. The<br/>system includes a storage tank, a pump system, various cavitation elements with<br/>different geometries, a digital flow meter, pressure gauges and a piping assembly.<br/>Its operation relies on the cavitation effect, which is induced in the fluid flowing<br/>through a closed pipe at varying operating pressures. The accelerated aging of cocoa<br/>mucilage wine is performed by the combined action of temperature and pressure<br/>generated inside the cavitation element. In this study, three different process<br/>parameters with three levels were selected for the accelerated ageing of cocoa<br/>mucilage wine viz. process pressure (3,3.5 and 4 bar), time of flow (30,45 and 60<br/>mins) and type of cavitation element such as slit venturi, elliptical venturi and<br/>orifice were optimised using central composite design combined with response<br/>surface methodology. The optimized process parameters obtained for<br/>hydrodynamic cavitation were process pressure (3.26 bar) and time of flow<br/>(47.6991 mins) in the slit venturi. Characteristic study of accelerated aged cocoa<br/>mucilage wine, conventionally aged wine and untreated wine were carried out to<br/>obtain the quality as well as the proximate composition. Various quality parameters<br/>like TPC, ascorbic acid, antioxidant activity, reducing sugar content, pH, TSS,<br/>colour etc. were determined for all the three wines. Sensory evaluation revealed that<br/>the optimized HC-treated wine attained the highest overall acceptability score in<br/>comparison to the conventionally aged and fresh wine samples. The production cost<br/>of one liter of accelerated aged cocoa mucilage wine using HC treatment was<br/>estimated at ₹227.105/-. The developed HC reactor system was economically<br/>feasible and commercially exploited. The developed hydrodynamic cavitation<br/>reactor system was highly efficient and feasible. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Prince M V |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Theses |
| Collection code | Home library | Current library | Full call number | Accession Number | Koha item type | Public note |
|---|---|---|---|---|---|---|
| Reference | KAUAET | KAUAET | 664 HYD/AC | T 645 | Theses | M.Tech Thesis |