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Subject: Processing and Food Engineering × Author: Binuja, Thomas × Author: KAU × Start date: 2010 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Technology refinement and food safety management system assessment of food processing enterprises facilitated through agri-business incubators
    (Department of Processing and Food Engineering,KCAET,Tavanur, 2021) Binuja Thomas; KAU; Sudheer, K P
    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 facilities in particular. The performance of the selected food processing enterprises in terms of technology adaptability, upgradation, value addition, product diversification and FSMS implementation was analysed. The majority (86.67%) of the enterprises succeeded in value addition and 76.67 % enterprises succeeded in product diversification. The composite score for FSMS implementation in the enterprises was found to be ‘High’ with an index value of 82.6. Vacuum impregnation an emerging tool to enrich fruit matrix with desirable solutes was introduced for the development of IMF, as part of the refinement of technologies of KAU-ABI. Vacuum impregnated pineapple with improved sensory and functional properties was developed. The quality parameters namely water activity, yellowness index, TSS, firmness, moisture content, solid gain were analysed. The optimised process parameters were process temperature (55ºC), vacuum pressure (23 kPa), solution concentration (55ºBrix) and impregnation time (20 min). The standardisation of the process protocol for the development of protein enriched RTC pasta was undertaken as the second technology refinement in the study. The basic pasta formulation was modified with different levels of protein supplements in each category: mushroom powder (5%, 10% and 15%), defatted coconut flour (10%, 15% and 20%), and defatted soya flour (20%, 25% and 30%). The sensory evaluation using fuzzy logic model was carried out and based on the cooking qualities and nutritive value, the feed composition was standardised. The best treatment of each category was 5% MP, 10% DFC, 25% DSF. The assessment of FSMS implementation in the selected enterprises supported by KAU-ABI gave an insight to the technological and managerial activities to control the potential hazards. HACCP plan for each product based on the CCPs was developed to ensure food safety and total quality management. In addition, an information support system on ABIs was developed to facilitate technology enterprise linkage.
  • Thumbnail Image
    ThesisItemOpen Access
    Technology refinement and food safety management system assessment of food processing enterprises facilitated through agri-business incubators
    (Department of Processing and Food Engineering, KCAET, Tavanur, 2021) Binuja Thomas; KAU; Sudheer, K P
    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 facilities in particular. The performance of the selected food processing enterprises in terms of technology adaptability, upgradation, value addition, product diversification and FSMS implementation was analysed. The majority (86.67%) of the enterprises succeeded in value addition and 76.67 % enterprises succeeded in product diversification. The composite score for FSMS implementation in the enterprises was found to be ‘High’ with an index value of 82.6. Vacuum impregnation an emerging tool to enrich fruit matrix with desirable solutes was introduced for the development of IMF, as part of the refinement of technologies of KAU-ABI. Vacuum impregnated pineapple with improved sensory and functional properties was developed. The quality parameters namely water activity, yellowness index, TSS, firmness, moisture content, solid gain were analysed. The optimised process parameters were process temperature (55ºC), vacuum pressure (23 kPa), solution concentration (55ºBrix) and impregnation time (20 min). The standardisation of the process protocol for the development of protein enriched RTC pasta was undertaken as the second technology refinement in the study. The basic pasta formulation was modified with different levels of protein supplements in each category: mushroom powder (5%, 10% and 15%), defatted coconut flour (10%, 15% and 20%), and defatted soya flour (20%, 25% and 30%). The sensory evaluation using fuzzy logic model was carried out and based on the cooking qualities and nutritive value, the feed composition was standardised. The best treatment of each category was 5% MP, 10% DFC, 25% DSF. The assessment of FSMS implementation in the selected enterprises supported by KAU-ABI gave an insight to the technological and managerial activities to control the potential hazards. HACCP plan for each product based on the CCPs was developed to ensure food safety and total quality management. In addition, an information support system on ABIs was developed to facilitate technology enterprise linkage.