Department of Post-Harvest Technology and Agricultural Processing: Recent submissions

  • 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 was 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 was very less. So, it was usually discarded ...
  • 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 ...
  • A SCREW PRESS FOR COCOA BUTTER EXTRACTION 
    N.P., SHAMNA; G.K., RAJESH (Guide) (Department of Processing and Food Engineering, 2023)
    Cocoa butter is a natural fat extracted from cocoa nibs. Cocoa nibs are rich in cocoa butter (54%) and are a source of natural antioxidants and minerals. Cocoa butter is one of the main ingredient for chocolate production ...
  • OZONE TREATMENT FOR IMPROVING QUALITY PARAMETERS AND SURFACE DISINFECTION OF CUCUMBER 
    K.P., NAVYA; K.P., SUDHEER (Guide) (Department of Processing and Food Engineering, 2024)
    The consumption of fresh horticultural crops represents a pivotal aspect of human diets across cultures and continents. Cucumbers (Cucumis sativus L.) have high water content, making them incredibly hydrating. The use ...
  • DESIGN FLOOD ESTIMATION OF PAZHASSI BARRAGE FOR EFFECTIVE MANAGEMENT OF FLOODS 
    RUKMINI, R; REMA K.P, (Guide) (Department of Irrigation and Drainage Engineering, 2023)
    In the changing climate scenario, many river basins are susceptible to floods by natural or anthropogenic reasons. The frequency and severity of floods have been increasing in recent decades due to a combination of factors ...
  • A CONCHING CUM TEMPERING MACHINE FOR CHOCOLATE PRODUCTION 
    NAVALE ABHISHEK GOVIND; RAJESH. G K (GUIDE) (Department of Processing and Food Engineering, 2023)
    Chocolate industries are fully dominated by multinational companies. There are several homemade chocolate units producing chocolate on a smaller scale. Consumers prefer branded chocolates over homemade chocolates because ...
  • DEVELOPMENT AND EVALUATION OF BITTER GOURD PULP EXTRACTOR 
    AISWARYA VINODKUMAR; ARUN K CHITAN; GOPIKA GOPI; SAFA KT; VISMAYA V; RAJESH G K (GUIDE); ANJALY M G (GUIDE) (Department of Processing and Food Engineering, 2023)
    Momordica charantia, commonly known as bitter gourd has been traditionally used in Ayurvedic and Chinese medicine to treat diabetes and its complications. Several medicinal properties of the bitter gourd have been ...
  • DEVELOPMENT OF TENDER JACKFRUIT FLOUR BASED PASTA 
    AKHIL MOHAN; ANAGHA V P; SANDHRA J.PREM; SREESHMA T; PRITTY S BABU (GUIDE); PRINCE M V (GUIDE) (Department of Processing and Food Engineering, 2023)
    Jackfruit, a tropical fruit, has garnered significant attention in recent times owing to its distinct flavor, texture, and adaptability. This delectable fruit boasts an impressive nutrient profile, including noteworthy ...
  • DEVELOPMENT AND EVALUATION OF JACKFRUIT BASED MEAT ANALOGUE BY EXTRUSION TECHNOLOGY 
    GOPIKA GOPI; MEERA KRISHNA P M; NANDANA M; FATHIMA SALEEKA; ANNA ROSE SABU; RAJESH G K (GUIDE) (Department of Processing and Food Engineering, 2023)
    The research paper depicts the development and storage evaluation of jackfruit-based meat analogue. Meat analogue is a product produced from vegetarian ingredients but it resembles the meat in both nutritional and ...
  • PRODUCTION AND CHARACTERIZATION OF ACTIVATED CHARCOAL FROM COCOA POD 
    HARITHA H; JOSEPH PJ; MALU S; MEGHA; SHARON SHAJI; SREEJA R (GUIDE); ANJITHA P K (GUIDE) (Department of Processing and Food Engineering, 2023)
    Cocoa (Theobroma cacao L.) is one of the widely cultivated crops in the world. Cocoa fruit consist of cocoa pod (70%), cocoa bean (27-29%), and placenta (1-3%). cocoa bean is the major raw material in the production ...
  • MODIFICATION AND EVALUATION OF JACK FRUIT SEED PEELER 
    ABHISHIKTH ALBY; ALEENA SUNIL; ANAMIKA KRISHNAN; MANYA; RAJESH GK( GUIDE); ANJALY M G (GUIDE) (Department of Processing and Food Engineering, 2023)
    A study was conducted at KCAET, Tavanur to develop jackfruit seed peeler with the objectives - a) To study the engineering properties of jackfruit seed, b) To modify the existing power operated seed coat remover for ...
  • ULTRASOUND ASSISTED EXTRACTION OF THEOBROMINE FROM COCOA BEAN SHELL 
    FARHANA SHIRIN; MUBASHIR K.P.; SAJEER K; UMMUL ASNA K; VISHNU PRASAD J R; SREEJA.P R (Guide) (Department of Processing and Food Engineering, 2023)
    Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cocoa. During fermentation of cocoa bean, theobromine content increases and some are migrated to cocoa bean shell. Since cocoa bean shell is ...

Search DSpace


Advanced Search

Browse

My Account