Loading...
Thumbnail Image

Theses

Browse

Search Results

Now showing 1 - 2 of 2
  • ThesisItemOpen Access
    Standardization and near infrared reflectance spectroscopy based quality evaluation of thermally processed tender jackfruit (Artrocarpus heteophyllus L.)
    (Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2020) Pritty S, Babu; KAU; Sudheer, K P
    The present study examined thermal processing in tin free steel cans (TFS) and near infrared reflectance spectroscopy (NIRS) techniques for preservation and rapid characterization of tender jackfruit, respectively. In the thermal processing study, the effect of 16 treatments with different time-temperature combinations on physicochemical and microbiological attributes of canned tender jackfruit were examined. Accordingly, pasteurization at 90oC for 19 min (F = 60 min) and sterilization at 121oC for 8 min (F0 = 3 min) were identified as the best treatments. During 7 months of storage, these treatments yielded microbiologically safe tender jackfruit with no significant (p < 0.05) change in titrable acidity, total soluble solids, carbohydrate and crude fibre contents. In both pasteurization and sterilization treatments with/without preservatives, quality and sensory attributes of canned tender jackfruit were comparable. Hence, the study endorse the use of any of the standardized thermal processing treatments even without preservatives for safe storage of tender jackfruit. The NIRS study was the primary attempt to characterize tender jackfruit (fresh and thermal processed) using its spectral reflectance (R*) within 400-2500 nm wavelength range by means of partial least square regression (PLSR) algorithm. Based on crossvalidation of PLSR models, the study have identified a) second derivative of R* in 7012450 nm as the best pre-processing and wavelength combination for the estimation of quality attributes of fresh tender jackfruit, b) spectral measurement of intact tender jackfruit samples outperform grated counterparts, c) dry spectra of thermal processed tender jackfruit yield superior results than wet spectra, d) DLP NIRscan Nano for cost effective characterization of inter component (skin, tendril and core) variability of fresh tender jackfruit with regard to total flavonoid and phenol contents. The overall results of the analyses advocates the use of NIRS for a rapid, reliable, non-destructive and noninvasive quality assessment of tender jackfruit.
  • ThesisItemOpen Access
    Evaluation for processing characteristics and their expression in a bacterial wilt resistant genetic background in tomato
    (Department of Processing Technology, College of Horticulture, Vellanikkara, 1990) Alice Kurian; KAU; Peter, K V
    The present study was undertaken to identify ideal processing types suitable for ketchup and paste making and associated shelf life of ketchup. The prospects of growing these processing types are precarious in Kerala, unless processing trails are coupled with bacterial wilt resistance . The outcome of the investigations on evaluation for processing characteristics in tomato and their expression in a bacterial wilt genetic background are briefed below. The processing tomatoes were distinct from fresh market types with respect in their elongated shape index >I, characterised by fewer locules, high pericarp thickness , increased firmness and resistance to cracking . The firm fruits had comparatively high insoluble solids. Ideal types also indicated high total solids , pulp content , consistency and lycopene.