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ThesisItem Open 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 PThe 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.ThesisItem Open 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 PThe 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.ThesisItem Open 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 PThe 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 7012450 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.
