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, ...

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 ...

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 ...

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 ...

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 ...

A seed extractor was developed for ash gourd and cucumber. The important part of the machine is the extraction tool whose diameter can be varied (52 -160 mm) according to the placental diameter of the fruit and it can ...

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 ...

Passion fruit is a tropical fruit which is extensively used in juice processing. The fruit is highly perishable and losses its quality immediately after the second day of harvest. The postharvest loss in quality and ...

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., ...

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 ...