A5059848112- Coconut Research and Applications
- Food composition and properties
- Microencapsulation and Drying Processes
- Nanocomposite Films for Food Packaging
- Agricultural Engineering and Mechanization
- Food Chemistry and Fat Analysis
- Food Drying and Modeling
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- GABA and Rice Research
- Plant-Derived Bioactive Compounds
- Polysaccharides Composition and Applications
- Freezing and Crystallization Processes
- Proteins in Food Systems
- Food and Agricultural Sciences
- Postharvest Quality and Shelf Life Management
- Soil Mechanics and Vehicle Dynamics
- Natural Products and Biological Research
- Natural Fiber Reinforced Composites
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Advanced Cellulose Research Studies
- Food Science and Nutritional Studies
- Spectroscopy and Chemometric Analyses
- Advanced Battery Technologies Research
Central Plantation Crops Research Institute
2016-2025
Indian Council of Agricultural Research
2014-2024
Central Institute of Post-Harvest Engineering and Technology
2005-2015
Université de Pau et des Pays de l'Adour
2013
Central Tuber Crops Research Institute
2004
Summary In this study, the effect of pretreatments (potassium meta bisulphite and ascorbic acid) drying air temperature (55 65 °C) on behaviour peach slices were investigated. The dried in a cross‐flow tunnel dryer. Drying occurred falling rate period. Pretreated samples had higher rate. To select suitable curve, six thin‐layer models fitted to experimental data. logarithmic model best described with high correlation coefficient values. effective moisture diffusivity treated was than...
Ozone is activated oxygen and it referred to as a triatomic form of oxygen. It natural agent has broad antimicrobial property, which together with an oxidation potential, make attractive option for the food industry. This article focuses on use ozone preservation vegetables, fruits fruit juices, highlights inactivation mechanism microorganisms. The application in grain storage quality treated grains discussed, along reaction kinetics grains.
Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in food sector. The applicability ozone technology industry increasing due to its antimicrobial action modification functional properties foods. structural modifications starches have major applications bakery for producing products with increased shelf life, improved texture, retention moisture content. positive response ozonation carboxyl carbonyl group alters viscosity starch molecules. Rheological...
Fresh coconut sap (neera), if kept at room temperature for a couple of hours, undergoes fermentation. is golden in colour, with pH > 7 and has no foul odour. The traditional way tapping, i.e. collecting the mud pot top palm under atmospheric 8-12 h, ferments before collection itself. colour turns whitish, drops to below 6 odour toddy (fermented smell) slowly develops. Hence only avoid fermentation either keeping boxes low or collect every hour store chilled. Central Plantation Crops Research...
Abstract ICAR‐Central Plantation Crops Research Institute, India, has designed and developed a virgin coconut oil (VCO) cooker for the extraction of by hot process. However, number VCO production processes being followed in India elsewhere cause variations physicochemical properties, which turn potentially affect nutritional medicinal properties VCO. The physical biochemical from process (VCO‐Hot), fermentation (VCO‐Fer), expelled dried gratings (VCO‐EDG), centrifugation (VCO‐Cen),...
Polyphenol oxidases (PPO) and peroxidases (POD) are the major enzymes that affect quality of tender coconut water (TCW). Advanced thermal treatment such as microwave has potential for inactivation food enzymes. The experiments were conducted at three different power levels (450, 600, 900 W) five exposure times (70, 80, 90, 100, 110, 120 s). modeling optimization process parameters done using a central composite design artificial neural network. level 600 W s time was suitable enzyme with...
The feasibility of using non-conventional osmotic agents such as coconut sugar, and jaggery in chips production was evaluated, compared with sucrose treated terms quality sensory attributes. Samples were processed at the identical condition 0.60 mm slice thickness, 45 oBrix solution concentration, 65 °C drying temperature. Osmotic dehydration ability different on slices found to be comparable water loss solute gain. Pretreatment significantly enhances mass transfer rate during convective...
Abstract The effect of extrusion screw speed (200, 250, and 300 rpm), barrel temperature (100, 120, 140 °C), formulation (Coconut milk residue [CMR] 10–20%, corn flour 20–30% rice 60%) on product characteristics like expansion ratio, bulk density, water solubility absorption index, compression force, cutting strength were investigated using multiple linear regression (MLR) artificial neural network (ANN). coefficient determination ( R 2 ) MLR ranged between 0.34 0.84, the sum squared error...