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

  • 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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