Browsing by Author "Anjineyulu Kothakota"
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Item Application and Kinetics of Ozone in Food Preservation(2017) Pandiselvam, R.; Sunoj, S.; Manikantan, M.R.; Anjineyulu Kothakota; Hebbar, K.B.Item Central composite design, Pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water(2022-01-01) Pandiselvam, R.; V. Prithviraj; Manikantan, M.R.; Shameena Beegum; Ramesh, S.V.; Sugatha Padmanabhan; Anjineyulu Kothakota; Mathew, A.C.; Hebbar, K.B.; Amin Mousavi KhaneghahPolyphenol oxidases (PPO) and peroxidases (POD) are the major enzymes that affect the quality of tender coconut water (TCW). Advanced thermal treatment such as microwave treatment has the potential for the inactivation of food enzymes. The experiments were conducted at three different microwave power levels (450, 600, and 900 W) and five different exposure times (70, 80, 90, 100, 110, and 120 s). The modeling and optimization of process parameters were done using a central composite design and artificial neural network. The microwave power level of 600 W for 120 s exposure time was suitable for enzyme inactivation with minimal quality loss. Optimized treatment has pH = 5.02, total soluble solids (TSS) = 5.68 °Brix, turbidity = 12.51 NTU, titratable acid (TA) = 0.07% of malic acid, PPO = 0, POD = 0, phenolic content = 37.238 mg GAE/L and overall acceptability (OA) = 7.5. These results confirmed that microwave treatment could be the potential alternative to conventional thermal treatment for processing tender coconut water.Item Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)(2022) Pandiselvam, R.; Rathnakumar Kaavya; Sergio I. Martinez Monteagudo; V. Divya; Surangna Jain; Anandu Chandra Khanashyam; Anjineyulu Kothakota; V. Arun Prasath; Ramesh, S.V.; N. U. Sruthi; Manoj Kumar; Manikantan, M.R.; Chinnaraja Ashok Kumar; Amin Mousavi Khaneghah; Daniel CozzolinoItem Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage(2022) Pandiselvam, R.; V. Prithviraj; Manikantan, M.R.; Shameena Beegum; Ramesh, S.V.; Anjineyulu Kothakota; Mathew, A.C.; Hebbar, K.B.; Cristina Maria Maerescu; Florin Leontin Criste; Claudia Terezia SocolItem Emerging non-thermal processing techniques for preservation of tender coconut water(2021) V. Prithviraj; Pandiselvam, R.; Ardra C. Babu; Anjineyulu Kothakota; Manikantan, M.R.; Ramesh, S.V; Shameena Beegum, P.P.; Mathew, A.C; Hebbar, K.BItem Engineering properties of five varieties of coconuts (Cocos nucifera L.) for efficient husk separation(2018) Pandiselvam, R.; Manikantan, M.R.; Anjineyulu Kothakota; Rajesh, G.K.; Shameena Beegum; Ramesh, S.V.; Niral, V.; Hebbar, K.BItem Engineering properties of five varieties of coconuts (Cocos nucifera L.) for efficient husk separation(2020) Pandiselvam, R.; Manikantan, M.R.; Anjineyulu Kothakota; Rajesh, M.K.; Shameena Beegum; Ramesh, S.V.; Niral, V.; Hebbar, K.B.Item Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues(2023) M.P. Harikrishnan; V. Vishnu; Anjineyulu Kothakota; Pandiselvam, R.; T. Venkatesh; Saju Pillai; Manikantan, M.R.Item Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues(2023) M.P. Harikrishnan; V. Vishnu; Anjineyulu Kothakota; Pandiselvam, R.; T. Venkatesh; Saju Pillai; Manikantan, M.R.In this study, de-oiled rice bran (RB) and virgin coconut oil cake (VCOC) were selected as base materials. Corn starch, wheat bran, and guar gum were taken as binding agents. The doughs were treated with combined Ultraviolet (UV) (1000 μW/cm2 for 15 min) and Aqueous Ozone (AO) (3 mg/L, exposure time 5 min and pH of 4). The effect of these non-thermal treatments on microbial log reduction, textural characteristics, glass transition (Tg), and crystallinity was studied and compared with the control. The results for all samples, dough raising capacities differed widely by 10–30%. Bulk Density and True Density were 1.6 to 2.5 g/cm3 and 2.3 to 3.3 g/cm3. X-Ray Diffraction indicated 30–45% crystallinity, and crystallite size ranges between 0.54 and 0.90 nm. DSC indicated Tg and melting point between 49°C-55°C and 98°C-101°C for RB dough and at 54°C-60°C and 107°C-134°C for VCOC dough samples. UV with AO treated dough showed a maximum of 5.2 log microbial reduction compared to the untreated sample. The developed RB and wheat bran combination demonstrated the highest tensile strength (0.62 MPa) whereas RB-starch combination had the minimum water absorption (1.33 ml/min). This indicates the ability of additives to improve the characteristics of biodegradable cutlery made from agricultural residues.Item Modeling and optimization of developed cocoa beans extractor parameters using box behnken design and artificial neural network(2020) V. Srikanth; G.K. Rajesh; Anjineyulu Kothakota; Pandiselvam, R.; Nukasani Sagarika; Manikantan, M.R.; K.P. SudheerItem Modeling and optimization of developed cocoa beans extractor parameters using box behnken design and artificial neural network(2020) Srikanth . V.; Rajesh, G.K.; Anjineyulu Kothakota; Pandiselvam, R.; Nukasani Sagarika; Manikantan, M.R.; Sudheer. K.P.Item Numerical Simulation and Validation of Mass Transfer Process of Ozone Gas in Rice Grain Bulks(2017) Pandiselvam, R.; Thirupathi, V.; Chandrasekar, V.; Anjineyulu Kothakota; Anandakumar, S.Item Numerical Simulation and Validation of Ozone Concentration Profile in Green Gram (Vigna radiate) Bulks(2016) Pandiselvam, R.; Anjineyulu Kothakota; Thirupathi, V.; Anandakumar, S.; Krishnakumar, P.Item Ozone based food preservation: a promising green technology for enhanced food safety(2018) Pandiselvam, R.; Subhashini, S.; Banu Priya, E.P.; Anjineyulu Kothakota; Ramesh, S.V.; Shahir, S.Item Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation(2022) Sujayasree, O.J; Chaitanya, A. K.; Bhoite, R.; Pandiselvam, R.; Anjineyulu Kothakota; Mohsen Gavahian; Amin Mousavi KhaneghahItem Rapid detection of adulteration in desiccated coconut powder: vis-NIR spectroscopy and chemometric approach(2022) Pandiselvam, R.; Naveen Kumar Mahanti; Manikantan, M.R.; Anjineyulu Kothakota; Subir Kumar Chakraborty; Ramesh, S.V.; Shameena BeegumItem Textural Properties of Coconut Meat: Implication on the Design of Fiber Extraction and Coconut Processing Equipment(2022-01-01) Pandiselvam, R.; Anandu Chandra Khanashyam; Manikantan, M.R.; D. Balasubramanian; Shameena Beegum; Ramesh, S.V.; Anjineyulu Kothakota; Niral, V.; Sandip ShilThe textural properties of coconut meat such as punching force, cutting force, punching energy, and cutting energy are the salient parameters for the efficient and ergonomic design of the fiber extraction machine and processing equipments such as coconut chips slicing machine and grating machine. As literature on these textural properties of coconut meat is limited, our study analyzed these textural properties at three different positions viz. eye, middle and bottom position of 9, 10, and 11 months maturity old Malayan Yellow Dwarf (MYD), Malayan Orange Dwarf (MOD), and Chowghat Orange Dwarf (COD) cultivars. Statistical analysis revealed that cultivar, maturity and loading position are the major factors that significantly affect the textural properties of coconut meat. MOD was reported to be the toughest cultivar followed by MYD and COD. The amount of force and energy needed to punch and cut the coconut meat was found to increase with maturity (11 months> 10 months> 9 months) and loading position (bottom section > middle section > eye section), respectively. The highest punching force was observed for the meat of cultivar MOD of 11 months maturity with 18.41 ± 1.53 N, 36.70 ± 5.72 N, and 39.12 ± 6.65 N for the eye, middle and the bottom sections, respectively. The highest punching and cutting energy of 168.89 ± 7.37 J and 254.21 ± 28.14 J was documented for MOD cultivar of 11 months maturity, at the bottom section.Item Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water(2021-08-28) V. Prithviraj1; Pandiselvam, R.; Manikantan, M.R.; Ramesh, S.V.; Shameena Beegum; Anjineyulu Kothakota; Amin Mousavi KhaneghahUnderstanding the temperature profile of different packaging materials would be useful for selecting appropriate packaging material for in-bottle pasteurization. The temperature profile of polypropylene, polyethylene (PE), and polyethylene terephthalate bottles was investigated using COMSOL Multiphysics software to understand the temperature–time correlation with thermal treatments. PE bottles exhibited the least temperature difference between cold and hot spots. Optimization of thermal treatment processing parameters such as temperature (80–95 C) and treatment time (5– 15 min) for inactivation of enzymes, namely polyphenol oxidase (PPO) and peroxidase (POD), in tender coconut water (TCW) was performed to the extent its shelf life. The quality parameters of heat-treated TCW such as pH, total soluble solids (TSS), titratable acidity (TA), turbidity, phenolic content, PPO, POD, and sensory evaluation were analyzed. The multiple linear regression models were developed for each quality parameter using a central composite design (CCD). The optimized treatment conditions were 84 C temperature and 5 min treatment time with the desirability of 0.926. The responses recorded were pH = 5.4, TSS = 5.52, turbidity = 7.1 NTU, TA = 0.06% of malic acid, relative PPO = 0.099, relative POD = 0.093, phenolic content = 44.712 mg gallic acid equivalent/L, and overall acceptability score = 8.