• EVAPOTRANSPIRATION ESTIMATION USING EMPIRICAL AND MACHINE LEARNING MODELS A COMPARATIVE ASSESSMENT OF ACCURACY AND TRANSFERABILITY 

  AFNA HAMEEM H; ABHIRAM M A; SREENSNDANA P V; Dr. ASHA JOSEPH, (Guide) (DEPARTMENT OF IRRIGATION AND DRAINAGE ENGINEERING, 2026-09-08)

  This study compared empirical and machine learning (ML) models for estimating reference evapotranspiration (ET₀) at two agroclimatically contrasting stations in Kerala: RARS Pattambi (inland, semi-arid) and the College of ...
• Development of a Learning Based Shele- Life Prediction Model for Kaju Katli 

  Aleena Biju; Sourav P; Navya Ankita Anand; Abhishek, (Guide) S (PFE, KCAET, 2026-09-08)

  Kaju katli is a widely consumed traditional Indian confectionery prepared primarily from cashew nuts and sugar. Despite its popularity, the product has a limited shelf life due to physicochemical and microbiological ...
• ULTRASOUND ASSISTED ACCELERATION OF WINE AGING 

  Souvmia Swaminathan; Evin T S; Adish T; Khaleel Mohammed Hasan V; ABHISHEK.S, (Guide) (PFE, KCAET, Tavanur, 2026)
• DEVELOPMENT OF TURMERIC LEAF ESSENTIAL OIL INCORPORATED ACTIVE PACKAGING FILM FOR FOOD APPLICATIONS 

  ARSHAD K; ASWATHI S; MANASA C; VITHU PRABHA, (Guide) (PFE, KCAET, Tavanur, 2026)

  The present study aimed to develop and evaluate a biodegradable active packaging film by incorporating turmeric leaf essential oil (TLEO) into a starch-chitosan matrix for food packaging applications. Turmeric leaves, ...
• REFRACTANCE WINDOW DRYING AND INSTANTANEOUS CONTROLLED PRESSURE DROP ASSISTED EXTRACTION OF ESSENTIAL OIL FROM NUTMEG MACE 

  Ann Annie Shaju; Prince MV (PFE, KCAET, Tavanur, 2026)
• VALORISATION OF COCONUT SPROUT 

  ANJANA K; APARNA M P; ANEESHA CELIN K S; JUSWIN SAJI; ARYA T P; PRINCE M V (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• PROCESS OPTIMIZATION AND CHARACTERIZATION OF ARROWROOT BASED FUNCTIONAL HEALTH BEVERAGE 

  LESNA V L; ASNA T A; SRAVYA C; MUHSIN; BINSIYA; RAJESH G K, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• OPTIMIZATION AND PHYSICOCHEMICAL CHARACTERIZATION OF ULTRASOUND- ASSISTED EXTRACTION OF COCOA BEAN SHELL POWDER 

  NAZRIN H; HIBA P K; NAVYA G; ARDRA V R; ABHINAND RAMESH; RAJESH G K, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• ULTRASOUND-ASSISTED EXTRACTION, OPTIMIZATION AND MICROENCAPSULATION OF BIOACTIVE COMPOUNDS FROM INDIAN BAEL LEAVES 

  Fathima Rinsha; Nayanthara S R; Arya P; Niranjan P J (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• Standardisation and evaluation of thermal and non-thermal processing of ripe jackfruit 

  Saranya S; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2025)
• Development and evaluation of ready to serve beverages from palmyrah palm fruit 

  Muhammed Thwahir; Archana Bhuvandas; Nandu M Vinod; Alfiya Rahiman; Afeefa M; Prince, M. V (Guide) (Department of Processing & Food Engineering, 2025)
• Thermal and non-thermal extraction and pasteurization of red dragon fruit juice 

  Nithay C; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2025)

  This thesis entitled “Thermal and non- thermal extraction and pasteurization of red dragon fruit juice” investigates the application of novel non-thermal and thermal processing technologies—pulsed electric field (PEF), ...
• Accelerated ageing cocoa mucilage wine through hydrodynamic cavitation 

  HYDERALI SHIHABUDHEEN; Prince, M V (Guide) (2025)

  Rich in bioactive substances with anti-inflammatory and antioxidative qualities, cocoa (Theobroma cacao L.) is an essential plantation crop and export commodity. As a sustainable substitute for soft drinks, cocoa wine ...
• Standardisation and evaluation of thermal and non-thermal processing of ripe jackfruit 

  Saranya S; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2025)
• Microencapsulation of ultrasound extracted jamun juice by spray drying 

  Sankar M; Rajesh G K (Guide) (Department of Processing & Food Engineering, 2025)

  Jamun (Syzygium cuminii) is an under-utilized fruit tree from Indian subcontinent. The promising values of phytochemicals, minerals and vitamins gives a great therapeutic value for jamun. Jamun is a seasonal fruit. To ...
• Development of a chocolate enrobing machine for cookies 

  Haritha V; Rajesh, G K (Guide) (Department of Processing & Food Engineering, 2025)

  Chocolate coating is usually applied using a chocolate enrobing machine. This is a machine in which the products to be coated pass through a continuous curtain of chocolate. Due to immense demand of cocoa value added ...
• Development of semi-continuous ultrasound assisted infrared dryer for food products 

  Jahana Thasneem P; Rajesh, G K (Guide) (Department of Processing & Food Engineering, 2025)

  This study aimed to develop an infrared dryer and to evaluate the quality of ultrasound assisted infrared dried samples of moringa leaves and beetroot slices. A semi-continuous infrared dryer was developed comprising of ...
• Application of atmospheric pressure cold plasma on the quality attributes of finger millets 

  Arsha Sugathan; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2024)

  Millets, a group of small-seeded grasses, are widely cultivated as staple food sources due to their nutritional richness. Finger millet (Eleusine coracana), a widely cultivated and nutritionally rich cereal, is gaining ...
• Retort pouch packaging and pulsed light technology for preservation of banana pseudostem juice 

  Vishnupriya M; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2024)

  The banana plant (Musa spp.), commonly known as plantain, is a valuable perennial herb distinguished by a pseudostem that resembles a trunk, composed of tightly wrapped leaf sheaths. Various parts of the banana plant ...
• Microwave hydro-distillation and ultrasound assisted extraction of bioactive components from nutmeg pericarp 

  Noorbina Razak; Prince, M V (Guide) (Department of Processing & Food Engineering, 2024)

  Myristica fragrans Houtt. produces two economically important spices, but its fleshy outer pericarp is often discarded, leading to environmental pollution, despite its potential as a rich source of bioactive compounds. ...

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