The inactivation kinetics of Escherichia coli (MTCC 433) inoculated in the tender coconut
water, orange and pineapple juice was investigated using a laboratory model continuous …

The drying mechanism of the myristicin enriched nutmeg mace has been optimized in a
microwave assisted fluidization bed dryer (MWFBD) through multiple linear regression …

Adulteration of desiccated coconut powder (DCP) with coconut milk residue (CMR) is an
emerging problem in the coconut processing industry. Consumers and industries are …

Polyphenol oxidases (PPO) and peroxidases (POD) are the major enzymes that affect the
quality of tender coconut water (TCW). Advanced thermal treatment such as microwave …

Resistance heating is unique to thermic food manufacturing applications, particularly getting
popularity across the food sector. Here, a prototype ohmic heating device over a capability of …

Breaking the cocoa pod and extracting the beans is a strenuous and laborious task; hence
an attempt was made to design and optimize a mechanized continuous cocoa beans …

In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of
disinfection with potential applications in the food industry. This eco-friendly technology has …

Cashew apple pomace, a major byproduct of cashew plantations and processing units, has
the potential to be used as a vital source of nutritive components. The present study aims in …

The implications of physicochemical, rheological, and thermal properties of seven eminent
Indian rice cultivars (PR 114, 121, 122, 123, 124, 126, and 127) on the extrusion behavior …

Biodiesel is a sustainable, and renewable alternative to fossil fuels that can be produced
from various biological sources with the aid of lipases. This study developed a simple and …