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

  • 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 ...
  • AQUEOUS EXTRACTION OF ANTHOCYANINS FROM HIBISCUS BY COUPLING INSTANTANEOUS PRESSURE DROP AND MICROWAVE ASSISTED PROCESS 
    NASIM BANU B; Prince M.V (Guide) (Department of Processing and Food Engineering, 2023)
    Colours are used in food to enhance the quality to clout the consumer and also for balancing the colour loss during processing. Since the consumers are becoming aware of the various hazards of using synthetic colours, ...
  • COMPARATIVE EVALUATION OF RETORT POUCH PACKAGING AND PULSED LIGHT TECHNOLOGY FOR THE PRESERVATION OF COCONUT-NEERA 
    SURYA RAJAN; Sudheer K P, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2022)
    Coconut-neera is the sweet, honey-coloured vascular sap extracted from the inflorescence of the coconut palm. This phloem sap “Neera” is low in glycemic index and rich in bioactive components and sugar. The main problem ...
  • DEVELOPMENT OF COCONUT BASED CHOCOLATE BY 3D PRINTING TECHNOLOGY 
    SARATH KUMAR S; SUDHEER K. P., (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2022)
    Chocolate is one of the chief ingredients in the global confectionary market. It contains high concentrations of refined sugar and saturated fat content. Chocolate and cocoa (Theobroma cacao) provides health benefits ...
  • DEVELOPMENT AND QUALITY EVALUATION OF NUTRIENT RICH PASTA FROM COMPOSITE FLOUR 
    ALAN JOSEPH; ANJALY BALAKRISHNAN; DEVIKA K K; MAYA S KUMAR; STELLA JOHNSON; Dr. Rajesh G K, project guide (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2022)
    Pasta by itself is a healthy nutritional diet and has great scope as an ideal functional food if supplemented with additional healthy ingredients. Taking this context into consideration there is a need to develop nutrient ...
  • REFINEMENT AND PERFREMANCE EVALUATION OF EXISTING JACKFRUIT PEELER, CORER CUM CUTTING MACHINE 
    HISANA THASNIM, M; ADEEBA MUHSINA, LULU; BINCY, T. P; HIMA, M. M; DEEPTHI, K. V; RAJESH, G. K (Guide); ANJALY, M. G (Guide) (2022)
    Jackfruit is one of the major fruits produced in India. The jackfruit is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states, Tamil Nadu and Kerala. The Government of Kerala declared ...
  • STUDIES ON MICROWAVE STEAM DISTILLATION PROCESS FOR EXTRACTION OF TULSI ESSENTIAL OIL 
    MANJU, M; SAFWAN ALI, A. C; SHAHANAS, P; PRADHYMN, A. R. JAWDHEKAR (2022)
    Essential oils are concentrated aromatic oily liquids distilled from different parts of aromatic plants. Conventionally steam distillation has been widely used for extraction but it have some disadvantages. Modern ...
  • DEVELOPMENT AND PERFORMANCE EVALUATION OF TENDER JACKFRUIT PEELER 
    ANKITH, ANILKUMAR; AVEEN, RAGH; AMAN; VAISAKH, K (2022)
    Tender jackfruit is the immature jackfruit which is harvested before the fruit has reached maturity. At present demand for tender jackfruit is increasing day by day. The growers, entrepreneurs and volunteers may focus ...
  • PRODUCTION AND QUALITY EVALUATION OF COCOA WINE 
    ANJITHA, B. S; APARNA, V. M; KAVYA, M; NAMITHA, ASHOKAN; SREEDEV, V. S (2022)
    The research paper depicts the production and quality evaluation of cocoa wine. Cocoa is an important plantation crop grown for chocolates manufactures around the world. Cocoa mucilage, a by product of cocoa bean ...
  • EVALUATION OF OHMIC HEATING SYSTEM FOR PRESERVATION OF PASSION FRUIT PULP 
    ASWIN, DILEEPKUMAR; FATHIMA THANSEEKA, K; HANNA, K; SUDHAKAR, GUPTA; MOHAMMED THASREEF, P. K (2022)
    Passion fruit, a flowering tropical vine that grows in warm climate has recently gained a lot of attention because of its rich source of powerful antioxidants and healthful nutrition profile. Due to its perishable ...
  • DEVELOPMENT AND QUALITY EVALUATION OF CAKE FORTIFIED WITH Moringa oleifera LEAF POWDER 
    AQUILA JABEEN, K. K; HANAN SHANA, KAPPIL; NOORBINA, RAZAK; SHIFA RASHEED, V. R; SIVAKUMAR, V (2022)
    The research paper depicts the development and quality evaluation of cake fortified with Moringa oleifera leaf powder. Micronutrient deficiency is raising concern worldwide, especially among children and pregnant women ...
  • OZONE TREATMENTS FOR IMPROVING THE QUALITY PARAMETERS AND SURFACE DECONTAMINATION OF TOMATO 
    ARDRA C, BABU; RAJESH GK, (GUIDE) (2022)
    Minimising pathogenic and spoilage microorganisms in fruits, vegetables and their products are of prime importance in food safety. The consumption of fresh horticultural products is significant as they form an integral ...
  • OPTIMIZATION OF SPRAY DRYING PARAMETERS FOR PASSION FRUIT JUICE 
    FATHIMA, K S; RAJESH GK, (GUIDE) (Department of Processing & Food Engineering, KCAET, Tavanur, 2022)
    Passion fruit (Passiflora edulis v. flavicarpa) juice attracts consumer attention due to its unique flavor and aroma. The passion fruit juice has so many health benefits due to the presence of vitamins (riboflavin, vitamin ...
  • STUDIES ON EFFECT OF ULTRASOUND ASSISTED OSMOTIC DEHYDRATION PROCESS ON CONVECTIVE DRYING OF PINEAPPLE SLICES 
    MEENA N; Prince M. V, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2022)
    The effect of ultrasound assisted osmotic dehydration (USOD) on convective drying kinetics and the quality characteristics of dried pineapple slices were investigated. A Box-Behnken design of response surface methodology ...

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