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

  • Development of a power operated rubber tapping machine 
    Aswathy, M. S; Soumya Krishnan, V; Sruthi, N. U; George Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2016)
    Rubber tapping is the process by which the sap (latex) is removed from a lubber tree without damaging the cambium of the tree. Tapping is the most costly activity in natural rubber production and the shortage of tappers ...
  • Development Process Protocol for banana flour 
    Dhanasree, B; Sneha Sukumaran; Vithu Prabha; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2014)
    Banana a common herbaceous plant of the genus Musa, is the cheap source of carbohydrate and rich source of potassium, calcium, antioxidants and other micro nutrients. But this fruit is highly perishable owing to its ...
  • Development of a Tender Coconut Cutting Machine 
    Bhavya Francis; Meenu, P. B; Sinsha, P. V; George Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2014)
    Coconut is one of the most useful trees in the world. Tender coconut is valued both for its sweet water, which is a refreshing drink and the delicious gelatinous meat (kernel). But the extraction of water from the tender ...
  • Development of fibre fortified pasta using bananan peel powder 
    Ashitha, G. N; Athira Dayanandan; Naslin, N; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2014)
    The production of fruits and vegetables in India during 2010-11 is 74877.6 MT and 146554.5MT, respectively (National Horticulture Board, 2011). India is the largest producer of banana with an annual production of around ...
  • Effect of Vacuum and shrink packaging on shelflife of banana (Musa paradisica) 
    Claudia, K. L; Sunisha, K; George Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Banana (Musa paradisica) is an edible fruit valued worldwide for its flavour, nutritional value, and availability throughout the year. They are harvested green and begin ripening as soon as the banana stem is cut from ...
  • Development and Performance Evaluation of a Cocoa pod breaker cum bean extractor 
    Arun Joshy; Geethu, S; Krishnendu, K. M; Nikhil, C. S; Rajesh, G. K (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Cocoa (Theobroma cacao) is a commercial plantation crop in India. It is mainly cultivated in Kerala, Andhra Pradesh, Karnataka and Tamil Nadu as an intercrop with arecanut or coconut. Cocoa is the main raw material in ...
  • The effect of drying on the shelflife amaranthus leaves 
    Athul Suresh; Jubna, N. K. C; Nighitha, M. T; Sahira, B. M; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Amaranthus is a common green leafy vegetable rich in vitamin A,vitamin C, micronutrients and minerals .Though the leaves are not available during rainy season it is important to preserve them for the off season. It is ...
  • Standardization of process protocol for the production of banana pseudostem juice powder 
    Drishya Mohan; Nithya, C; Sunena, T. P; Sudheer, K. P; Steffy John (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Banana stem, appearing as a waste of the banana plant is very good for health. One can use banana stem for its high nutritive value in different ways. It is also a source of energy and can be used in treatment of kidney ...
  • Development and quality evaluation of GFP 
    Ajna Alavudeen; Akshara Prakash; Rahul, K; Remyasree, P. T; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    The rising demand of gluten-free (GF) products for celiac people has led to important technological research on the replacement of the gluten matrix in the production of high quality gluten-free foods. A fair proportion ...
  • Performance evaluation of modified rotary banana slicer 
    Athira, A. S; Cinu Varghese; Haritha Mohanan; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Banana chips as snack food is very popular in Kerala because of its traditional and ethnic importance. Traditional methods of banana chips making involves four major units operations namely peeling of fruits, cutting of ...
  • Studies on Feasibility of Cocoa Fermentation Inside a Polyhouse 
    Abha, G; Anu, S. Raj; Reshma, M; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2013)
    Fermentation process is indispensible part of cocoa processing as it is responsible for the development of required flavour precursors. The temperature range of 45-500C is inevitable for effectiveness of fermentation, ...
  • Effect of post harvest treatments and modified atmosphere package on shelf life extension of passion fruit 
    Alfiya, P. V; Ashly, K. R; Sangeetha, P. Shenoy; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2010)
    The commercializing period of yellow passion fruits for fresh consumption is reduced due to rapid modifications in their appearance, resulting from immense shrivelling. This loss in quality, and consequently in commercial ...
  • Development and quality evaluation of ready to eat food from speciality rice and nendran banana 
    Aneesa, E; Hridya Haridas; Surya Surendran; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2010)
    Njavara/ basmati, was blended with Nendran banana powder in the ratios: 60:40, 70:30, 50:50, 80:20 and 90:10 respectively. The moisture content of the blend was made to 16% by adding water/milk. Each blend was extruded ...
  • Development and testing of pineapple peeler, corer cum slicer 
    Bindhu, K. George; Bindu Kochugovindan; Vidhu, K. P; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 1999)
  • Computer aided optimal design of RCC silos for bulk storage of grains 
    Binuja Thomas; Jithesh, R; Vinodkumar, B; Ganesan, V (Department of Post-Harvest Technology and Agricultural Processing, 1998)
  • Development and testing of a cleaner cum grader for black pepper 
    James, P. George; Muneer, K; Sharmila Mathew; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 1998)
  • Development and performance evaluation of a modified banana chipper 
    Liju, K; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 1997)
  • Development and performance evaluation of a banana chipper 
    Felix John; Rajasree Madhavan; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 1997)
  • Development of technology for alternative material to areca leaf plants 
    Albert, C. J; Anusha, P; Shemeema, U. S; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2009)
    The plates which are made from fresh leaves or pretreated leaves, with the help of leaf plate making machine are known as leaf plates. These plates are biodegradable and are having a natural and attractive appearance. ...
  • Modified atmospheric packaging of cured vanilla 
    Biju Abraham; Cibin Raj; Tanuja, P; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2006)
    Traditional curing methods for spices are laborious and consume a lot of time. So, it was found that there is a need to standardize the parameters of curing for vanilla. In this study, an attempt was made to standardize ...

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