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

  • Development and evaluation of protein enriched RTE extruded food products 
    Athira, K; Rajesh, G. K (Department of Processing and Food Engineering, 2019)
    Malnutrition causes major health problems due to qualitative and quantitative insufficiency of dietary protein and calories intake. Protein energy malnutrition is a serious threat especially in children in developing ...
  • Development of Neera powder using spray drying process 
    Anjali, V; Santhi Mary Mathew (Department of Processing and Food Engineering, 2019)
    The Coconut Palm (Cocos nucifera) is one of the most important crops grown in humid tropics, cultivated for its multiple utilities, belongs to Arecaceae family. Since most of the components of coconut palm is getting ...
  • Development and quality evaluation of nutrient enriched RTE product 
    Anusree Anil; Nayana, T. K; Nimisha, P. M; Pavithra, P. A; Prince, M. V (Department of Post Harvest Technology and Agricultural Processing, 2019)
    As the eating patterns are changing day by day, snack foods play very important role in the diet of the modern consumer. Consumer appeal for ready‐to‐eat (RTE) products is forecast to grow rapidly as consumers demand ...
  • Commercial utilization of jackfruit seed 
    Aarcha Vallath; Amrutha, K. P; Basil, M; Harikrishnan, M. P; George Mathew (Department of Processing and Food Engineering, 2019)
    Jackfruit is a homestead fruit found predominantly in tropical areas. The fruit is regarded as the state fruit of Kerala primarily owing to its nutritional benefits it possesses. Though the fruit has immense potential ...
  • Development and performance evaluation of infrared dryer 
    Anuj Sonal, P; Aswin Jayaraj; Shahana, A; Shreya Khalai; Athulya Murali; Rajesh, G. K; Nighitha, M. T (Department of Post Harvest-Technology and Agricultural Processing, 2020)
    Infrared drying has been investigated as a potential method for obtaining high quality dried foodstuffs, including fruits, vegetables and grains. Infrared drying offers many advantages over conventional drying under ...
  • Development and Quality Evaluation of Thermally Processed Cassava in Retort Pouch 
    Rasmi Janardhanan; Rajesh, G. K (Department of Post-Harvest Technology and Agricultural Processing, 2018)
    Cassava (Manihot esculenta Crantz), popularly known in India as tapioca, is one of the important food crops providing livelihoods and food security for millions of people in the tropical regions. High moisture content ...
  • Development and evaluation of process protocol for vacuum fried bitter gourd chips (Momordica charantia) 
    Pooja, M. R; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2018)
    Bitter gourd (Momordica charantia) is commonly known as bitter melon or Karela in India. The estimated post harvest loss of bitter gourd was 25%. A realistic solution to reduce the post harvest loss in bitter gourd is ...
  • Response surface optimisation of process variables for encapsulation of cumin oil by spray drying 
    Shahama, K; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2018)
    Spices are the main flavouring agents in food. Cumin (Cuminum cyminum Linn.) is one of the important commercial seed spices which belong to the umbellifereae family. Cumin is valued for its aroma, medicinal and therapeutic ...
  • Development and performance evaluation of a rubber tapping machine 
    Aswathy, M. S; George Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2018)
    Hevea brasiliensis, the common rubber tree, is the most important species which is the commercial source of natural rubber. The natural rubber is harvested in the form of latex, a sticky, milky colloid through the tapping ...
  • Development and Performance Evaluation of a Solar Dryer for Copra 
    Sai Krishna, V; George Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2017)
    Copra is one of the major traditional products dried from fresh coconut kernels. It contains about 65% oil. It is produced from various methods such as direct sun drying, solar drying, and traditional smoke drying, ...
  • Studies on microwave system distillation process for extraction of lemongrass essential oil. 
    Claudia, K. L; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 2017)
    Essential oils are concentrated aromatic oily liquids distilled from different parts of aromatic plants. Conventionally steam distillation has been widely used for extraction. Modern technologies have been continuously ...
  • Development and quality evaluation of spray dried probiotic flavoured yoghurt containing Lactobacillus bulgaricus 
    Sreekutty suresh, V; Rajesh, G. K (Department of Post-Harvest Technology and Agricultural Processing, 2017)
    Yoghurt is one of the most popular fermented milk products, it is a product of the lactic acid fermentation of milk by addition of a starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus . ...
  • Optimisation of process parameters for preparation of flavoured instant green tea 
    Sankalpa, K. B; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2017)
    Tea is the second most popular drink in the world after water. Tea can be classified into three major categories: unfermented green tea, partially fermented oolong tea, and fermented black tea. Green tea contains more ...
  • Development and performance evaluation of a blancher cum dryer for jackfruit 
    Anupama, B. M; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2017)
    Jackfruit is an indigenous and underutilised tropical fruit rich in nutrients. It can be consumed as both fruit in the ripe and as vegetable in the unripe stage. Jackfruit is a seasonal crop as to ensure its year round ...
  • Development and evaluation of a vacuum frying system for banana chips (Musa spp.) 
    Ranasalva, N; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2017)
    Frying is an indigenous cooking method. The deep fat frying produces crispy textured and tasty fruits and vegetable products with increased fat content. The property of oil and fried product gets degraded during deep fat ...
  • Development and optimization of microwave assisted process for extraction of nutmeg mace essential oil 
    Nukasani Sagarika; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 2016)
    Essential oils which are the volatile components distilled from the aromatic plant materials, have gained importance in cosmetic, therapeutic, aromatic, fragrant and spiritual uses. But the conventional methods of ...
  • Development and quality evaluation of retort pouch packed tender jackfruit (Artocarpus heterophyllus L.) 
    Praveena, N; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Jackfruit is a seasonal organic fruit and it is popularly used as vegetable in its tender stage. Though it is a highly nutritious commodity, post harvest wastage is huge due to its perishable nature. ‘Koozha’ jackfruit ...
  • Optimization of Process parameters for Vacuum Drying of Ripe Jackfruit bulb (Artocarpus heterophyllus L.) 
    Padmavathi, D; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Jackfruit is an underexploited fruit and commonly referred as poor man’s fruit. Jackfruit is rich in Vitamin A, B, C and minerals such as calcium and iron and is also having immense medicinal value. It is a rich source ...
  • Studies on microencapsulation of vanilla extract 
    Sariga, S; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Vanilla is one of the minor spices, most popular flavoring agent and second most expensive spice in the world. Vanillin flavour is highly volatile, heat sensitive and application in food incorporation is limited; this ...
  • Development and evaluation of a continuous cocoa pod breaker 
    Srikanth Vankayalapati; Rajesh, G. K (Department of Post-Harvest Technology and Agricultural Processing, 2016)
    Cocoa (Theobroma cacao) is a commercial plantation crop in India. It is the main raw material in the production of chocolates, cosmetics, health drinks, pharmaceuticals etc. The cocoa beans which are embedded in a ...

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