• 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)
• 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 ...
• 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 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. ...
• Ultrasound assisted supercritical CO2 extraction of carotenoids from gac fruit 

  Ashitha Thomas; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2025)

  Ultrasound-assisted supercritical extraction (US-SC) was investigated to enhance carotenoid recovery from Gac fruit, with a focus on its engineering properties and extraction optimization. The engineering properties ...
• Development and quality evaluation gluten free noodles from arrowroot and finger millet powder 

  Ashna Yoosaf, CP; Hasna, PV; Gerald Job (2024)

  In recent years, there has been a growing interest in the development of healthier dietary alternatives, particularly gluten-free food products, due to increasing awareness of dietary impacts on overall well-being and ...
• Processing and shelf-life studies of coconut water 

  Silpa, O; Nandana Vishnu; Muhammad Siraj; Muhammed Arshad, KC; Rajesh, GK (Guide) (Department of Processing & Food Engineering, 2024)

  Coconut water is a highly nutritious beverage with low calorific value. Due to its high nutrition content and high chance of fermentation, the shelf life of coconut water is very less. So, it is usually discarded during ...
• Development of a portable cold extruder for value-added products 

  Abhinav Nair; Haseeba Rahiman; Sandra Suresh; Nimmya, N; Prince, MV (Guide) (Department of Processing & Food Engineering, 2024)

  The aim of this study was to develop a novel portable cold extruder, powered by a DC power source, aimed at addressing the limitations of existing extrusion machines. The primary objective was to design a low-cost, ...
• Development and evaluation of millet-based yoghurt 

  Aswin, PK; Fathima Shimna; Neeharika; Nyanthara, B; Rajesh, GK (Guide) (Department of Processing & Food Engineering, 2024)

  Yoghurt is a cultured milk product obtained by lactic acid fermentation through the action of Lactobacillus bulgaricus and Streptococcus thermophilus and resulting in reduction of pH with coagulation. Minor millets are ...
• Development of fibre fortified bread using banana peel powder 

  Paul, NP; Megha, M; Anitta Sebastian; Fathima Mufliha; Prince, MV (Guide) (Department of Processing & Food Engineering, 2024)

  This study explores the utilization of banana peel, a by-product of banana chip production, in developing fiber-fortified bread. The research conducted at Kelappaji College of Agricultural Engineering and Technology ...
• Development and quality evaluation of cake incorporated with Amaranth (Amaranthus viridis) leaf powder) 

  Nerin, KS; Dilna, K Dileep; Sanya Sunny; Malavika, E; Prince, MV (Guide) (Department of Processing & Food Engineering, 2024)

  The incorporation of Amaranth (Amaranthus viridis) leaf powder into cake formulations represents an innovative approach to enhancing the nutritional profile and functional properties of baked goods. This study aimed to ...
• Development and Evaluation of semi-continuous microwave convective dryer for food products 

  Alfiya, PV; Rajesh, GK (Guide) (2024)

  The research work aimed to develop a semi-continuous microwave convective dryer for foods and evaluate the performance of the dryer for drying of shrimp and oyster mushroom. The study also aimed to assess the shelf-life ...
• Development and evaluation of potato waste based biodegradable for food packaging 

  Aparna, N; Fahmidha; Arjun Menon; Fathima Nasrin, P; Rajesh, GK (Guide) (Department of Processing & Food Engineering, 2024)

  Plastics have become a necessary component of our contemporary lifestyle and are used widely in a variety of industries. Of them, the packaging industry is the one that uses plastics the most. However, the disposal of ...
• Instant Controlled Pressure Drop Assisted Extraction of Essential Oil From Cinnamon Leaves 

  Ameera, C; Navya Praveen, K; Alex K Sani; Akash Balakrishnan; Prince, MV (Guide) (Department of Processing & Food Engineering, 2024)

  This study aims to optimize the extraction parameters to maximize the essential oil yield from Cinnamomum verum leaves using the Instant Controlled Pressure Drop (DIC) pre-treatment technique followed by hydro-distillation. ...
• DEVELOPMENT AND QUALITY EVALUATION OF VACUUM-IMPREGNATED COCONUT CHIPS / 

  P, ANUJ SONAL; K P, SUDHEER (Guide) (2024)

  A protocol for vacuum impregnation of coconut chips was optimized across various stages, including the optimization of impregnation and drying parameters, along with a comprehensive storage study. The vacuum impregnation ...

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