• Development and Evaluation of semi-continuous microwave convective dryer for food products 

  Alfiya, PV; Rajesh, GK (Guide) (2024)

  The research work aimed to develop a semi-continuous microwave convective dryer for foods and evaluate the performance of the dryer for drying of shrimp and oyster mushroom. The study also aimed to assess the shelf-life ...
• DEVELOPMENT AND QUALITY EVALUATION OF VACUUM-IMPREGNATED COCONUT CHIPS / 

  P, ANUJ SONAL; K P, SUDHEER (Guide) (2024)

  A protocol for vacuum impregnation of coconut chips was optimized across various stages, including the optimization of impregnation and drying parameters, along with a comprehensive storage study. The vacuum impregnation ...
• A SCREW PRESS FOR COCOA BUTTER EXTRACTION 

  N.P., SHAMNA; G.K., RAJESH (Guide) (Department of Processing and Food Engineering, 2023)

  Cocoa butter is a natural fat extracted from cocoa nibs. Cocoa nibs are rich in cocoa butter (54%) and are a source of natural antioxidants and minerals. Cocoa butter is one of the main ingredient for chocolate production ...
• OZONE TREATMENT FOR IMPROVING QUALITY PARAMETERS AND SURFACE DISINFECTION OF CUCUMBER 

  K.P., NAVYA; K.P., SUDHEER (Guide) (Department of Processing and Food Engineering, 2024)

  The consumption of fresh horticultural crops represents a pivotal aspect of human diets across cultures and continents. Cucumbers (Cucumis sativus L.) have high water content, making them incredibly hydrating. The use ...
• DESIGN FLOOD ESTIMATION OF PAZHASSI BARRAGE FOR EFFECTIVE MANAGEMENT OF FLOODS 

  RUKMINI, R; REMA K.P, (Guide) (Department of Irrigation and Drainage Engineering, 2023)

  In the changing climate scenario, many river basins are susceptible to floods by natural or anthropogenic reasons. The frequency and severity of floods have been increasing in recent decades due to a combination of factors ...
• 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 ...
• 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 ...
• 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 ...
• TECHNOLOGY REFINEMENT AND FOOD SAFETY MANAGEMENT SYSTEM ASSESSMENT OF FOOD PROCESSING ENTERPRISES FACILITATED THROUGH AGRI-BUSINESS INCUBATORS 

  BINUJA THOMAS; SUDHEER K. P , (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2021)

  The performance analysis of the food processing enterprises facilitated through the fully functional six ABIs in Kerala was carried out to adjudge the agripreneurial ecosystem in the State in general and the incubation ...
• OPTIMIZATION OF MICROWAVE ASSISTED PROCESS FOR EXTRACTION OF PEPPER MINT ESSENTIAL OIL 

  E S ANANTHAKRISHNAN, SREEJA R( guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2020)

  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 OPTIMIZAION OF MICROWAVE ASSISTED PROCESS FOR EXTRACTION OF ESSENTIAL OIL FROM ALLSPICE LEAVES 

  ABINSHA SM; AKSHAYA THOMAS; AMRUTHA MADHU; ARATHI P; ARSHA SUGATHAN; Prince M V, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2021)

  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 EVALUATION OF A PNEUMATIC EXTRUDER FOR PRODUCTION OF FORTIFIED RICE NOODLES (IDIYAPPAM) 

  DILSHA SURESH; Prince M.V., (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2021)

  The traditional food products of various regions are now developing into food processing business. Marketing of these kind of culinary products will enhance the more income, jobs as well as minimizes post-harvest. ...
• STUDY ON DRYING KINETICS OF MORINGA LEAVES USING CABINET, FLUIDIZED BED AND INFRARED DRYER 

  AKSHATHA VARMA A; ARDRA S; BHAGYA K C; PRINCE M V, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2021)

  Moringa Oleifera leaves are familiar to all, but unknowing that this leaves contain quite a lot of nutrient value which are useful for human body function. This plant‟s leaves contain verities of antioxidant which inhabit ...
• EFFECT OF COMBINED TREATMENTS OF ULTRASOUND AND ULTRAVIOLET RADIATION FOR PRESERVATION OF PINEAPPLE JUICE 

  ANJALY M. G. (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2021)

  Ultraviolet (UV) treatment is an alternative tool for food preservation. UV radiation inactivates microorganisms by DNA denaturation and is widely used for disinfect water and liquid food products. The application of UV ...
• DEVELOPMENT AND EVALUATION OF PROCESS PROTOCOL FOR VACUUM FRIED CARROT CHIPS (DAUCUS CAROTA L) 

  P. Babu (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2020)

  Carrots are highly nutritious vegetable, which can be consumed in raw and processed form throughout the world. Carrot plays a vital role in the development and protection of human body. Carrot contains vitamins viz., ...
• Development of small scale paraboiling cum drying unit for paddy processing 

  Ann Annie Shaju; Sudheer K P (Department of Processing and Food Engineering, 2020)

  Parboiling is an optional unit operation in paddy processing, which results in enhanced milling efficiency with improved nutritional quality of the rice. It is accomplished through the process of soaking, steaming and ...

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