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

  • 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 ...
  • Development and evaluation of a jackfruit peeler cum corer 
    Hareesha, T Shidenur; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2016)
    India is the largest producer of jackfruit followed by Bangladesh and Thailand. Kerala, which lies in the southernmost part of Western Ghats, is well known for its diversity in jackfruit with cultivated area of 90,225 ...
  • Development and quality evaluation of millet fortified tuber based extruded RTE products 
    Seema, B. R; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2016)
    As the eating patterns are changing day by day, snack foods play very important role in the diet of the modern consumer. Extrusion technology has a pivotal role in the snack and ready to eat breakfast food industry. The ...
  • Optimization of process parameters for cryogenic grinding of dried ginger 
    Bhavya Francis; Santhi Mary Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2016)
    The processing of spices requires additional care because they are sensitive to atmospheric parameters like temperature and light. The exposure to temperature during any of the processing stage may lead to their quality ...
  • Development and evaluation of an ultraviolet radiation assisted with ohmic heating system for preservation of pineapple juice 
    Dileep Sean, Y; Prince, M. V (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    Ultraviolet (UV) radiation is one such non-thermal processing alternative that has been shown to be effective against many types of foodborne pathogens. But there is a limitation of practical application of UV to disinfect ...
  • Design and Development of a Solar Refrigeration System 
    Rakhi, J. F; George Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2015)
    When solar power, either thermal or photovoltaic, is used to provide energy to any refrigeration system, it is called as solar refrigeration system. The main objective of the study was to design and develop a solar ...
  • Development and evaluation of a cassava (Manihot esculenta) storage cum packaging system 
    Chinthana, D. T; George Mathew (Department of Post-Harvest Technology and Agricultural Processing, 2014)
    Cassava (Manihot esculenta) has its origins in South America. This tuber root crop has become the staple food of the economically weaker sections of these countries as this can be grown in most of the adverse climatic ...
  • Development of Process Protocol for Garcinia cambogia Powder 
    Sunitha, C. P; Santhi Mary Mathew (post, 2012)
    The major problem faced by the farmers regarding the processing of Garcinia cambogia is difficulty in drying of this fruit as the harvesting period coincides with the southwest monsoon also if not processed quickly ...
  • Development and quality evaluation of extruded RTE snack food from starch based food products 
    Aneeshya Kamal, K. S; Sudheer, K. P (Department of Post-Harvest Technology and Agricultural Processing, 2012)
    As the eating patterns are changing day by day, snack foods play very important role in the diet of the modern consumer. Extrusion cooking has been used increasingly in the production of food and food ingredients such ...

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