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

  • Studies on microwave drying and packaging of curry leaves 
    Amitha, M. Anand; Chippy Jasmine Francis (Department of Post Harvest-Technology and Agricultural Processing, 2011)
    The curry leaves (Murraya koenigii) a green leafy vegetable, is also been used as spice. Leaves are especially good sources of vitamin A, vitamin C, and folic acid vitamins most likely to be lacking in the diet. They ...
  • Drying studies of Garcinia Cambogia 
    Preenu, N. P; Rahul Kumar Singh; Sudheer, K. P (Department of Post Harvest-Technology and Agricultural Processing, 2012)
    Kodampuli (Garcinia cambogia) is a tropical fruit commonly known as Malabar tamarind and belongs to the family Clusiaceae earlier known as Guttiferae. It is an essential ingredient in all the seafood loving kitchens of ...
  • Development of Whey based RTS product from Pineapple 
    Naina, M; Neeraja, H. Nair; George Mathew (Department of Post Harvest-Technology and Agricultural Processing, 2012)
    The growing demand for the consumption of fruits is increasing day by day. In order to meet the demand of the market throughout the year in all areas, the commodities are preserved using different techniques. The objective ...
  • Studies on vacuum drying of coconut 
    Anjali, V; Hafisa Hameed; Prince, M. V (Department of Post Harvest-Technology and Agricultural Processing, 2014)
    The coconut (cocos nucifera) has multifarious uses. The coconut oil is a good source of MCFA and has higher degree of digestibility. It is mostly included in diets all over the world. Traditional method of oil extraction ...
  • Effect of edible wax coating and modified atmospheric packaging on shelf life of slicing cucumber (Cucumis sativus) 
    Chinchu Mohan; Hima John; Sudheer, K. P (Department of Post Harvest-Technology and Agricultural Processing, 2013)
    The cucumbers (Cucumis sativus) which are belonging to the gourd family, Cucurbitaceae is of very high demand due to its high nutritional quality. The fruit is highly perishable and losses its quality immediately after ...
  • Development and Performance Evaluation of Plantain peeler cum slicer 
    Aswathi, K. B; Indulekshmi; Rajesh, G. K (Department of Post Harvest-Technology and Agricultural Processing, 2010)
    Peeling and slicing of green mature plantains of Nendran variety is labour intensive and costly. At present, it is carried out manually and no means of mechanical peeling and slicing device has been commercialized till ...
  • Development of Pepper Harvester 
    Aneeshya Kamal, K. S; Krishnanunni, G. K; Ganesan, V (Department of Post Harvest-Technology and Agricultural Processing, 2009)
    Kerala is the leading producer of Black Pepper, king of spices in India. The farmers are well aware about the excellent export potentials of pepper, pepper by-products and their value- addition. The harvesting of pepper ...
  • Product diversification of jackfruit 
    Akhila, B. G; Shareena, K. P; Rajesh, G. K (Department of Post Harvest-Technology and Agricultural Processing, 2009)
    Jackfruit has enumerable health benefits and healing properties. A considerable amount of jackfruit, specially obtained in the glut season (June-July) goes waste due to its perishability in nature. It has to be processed ...
  • Development of Mango Destoner Cum Cube Cutting Machine For Pickle Production 
    Amritha, V. L; Dhanesh, K. J; Nisha, S; Remya, M. R; George Mathew (Department of Post Harvest-Technology and Agricultural Processing, 2011)
    Mango is one of the commercially important fruit crop in India. Raw mango available during the peak seasons can be used for the preparation of pickles, mango in brine solution etc. Pickle is one of the major item in ...
  • Modified atmospheric packaging of fried bitter gourd 
    Asha Thomas; Deepthy, K. R; Susha Lekshmi, S. U; Santhi Mary Mathew (Department of Post Harvest-Technology and Agricultural Processing, 2009)
    Bitter gourds are vegetables which contain enumerable health benefits and healing properties. Due to its perishability in nature, it has to be processed to extend the storage period. Preethi variety of bitter gourd was ...
  • Development of GMP and HACCP protocol for pepper industry 
    Pritty, S. Babu; Sarathjith, M. C; Tina Ann Abraham; Sudheer, K. P (Department of Post Harvest-Technology and Agricultural Processing, 2009)
    Pepper, commonly called as “King of Spices” has been one of the most ancient commodities of the spice trade. India being the major producer of world’s pepper, it is necessary to exercise a strict check and control over ...
  • Fabrication and Testing of Vanilla Extractor 
    Divya, E; Nithya, N. S; Parvathi, S; Prince, M. V (Department of Post Harvest-Technology and Agricultural Processing, 2008)
    In view of developing an indigenous, cost effective method of extraction of natural vanilla from vanilla planifolia, a prototype percolation type vanilla extractor was developed and its performance evaluated. It was found ...
  • Studies on Development of Coconut Chips 
    Bhavya, E. P; Govind Ramachandran Nair; Soumya Mohan; Santhi Mary Mathew (Department of Post Harvest-Technology and Agricultural Processing, 2008)
    A study on development and packaging of coconut chips was conducted in Kelappaji College of Agricultural Engineering and Technology for developing value added product of coconut for prolonging their shelf life and ...
  • Drying studies of Oyster mushroom 
    Athira, P; Binitha, V. Pai; Santhi Mary Mathew (Department of Post Harvest-Technology and Agricultural Processing, 2007)
    Mushrooms are highly perishable and can be stored for 24 hours under the ambient conditions. Mushrooms were subjected to four different drying methods namely; freeze drying, fluidized bed drying, convective drying and ...
  • Development and Evaluation of Potato Slicer 
    Dayana Paul; Rajesh Mohanan; Simi Poulose; Prince, M. V (Department of Post Harvest-Technology and Agricultural Processing, 2007)
    Potato is one of the commercially important vegetables in India which is exploited in value added form such as canned potato, potato chips, french fries etc. The main unit operation during the value addition process is ...
  • Studies on pressure parboiling of paddy 
    Simi, V. P; Sudeep, P. S; Prince, M. V (Department of Post Harvest-Technology and Agricultural Processing, 2006)
    A pressure parboiling system for paddy was designed and fabricated which consists of a pressure parboiling tank with steam distribution pipes, a steam generator and instrumentation for measuring pressure and temperature. ...
  • Fabrication and testing of a multireflector type solar oven 
    Beena, Thomas; Helen, Alex; Jayarajan, R; Rajeev, M; Jobi, V. Paul (Department of Post Harvest-Technology and Agricultural Processing, 1992)
  • Standardization of vanilla curing techniques 
    Manjusha Mathew; Roshni Raju; Shailesh Kumar Singh (Department of Post Harvest-Technology and Agricultural Processing, 2005)
  • Development and testing of a power operated ashgourd seed extractor 
    Deepak, E; Jyothylakshmi, C; Shifa, T. D; Santhi Mary Mathew (Department of Post Harvest-Technology and Agricultural Processing, 2004)
    A power operated ash gourd seed extractor was developed, tested and its performance was evaluated. The major parts were flexible shaft, cutting blades, V-groove, seed outlet and collecting drum and an electric motor with ...
  • Design and fabrication of low cost paddy thresher 
    Babu, V; Saisundar, S; Sunilkumar Pandey (Department of Post Harvest-Technology and Agricultural Processing, 1992)

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