Browsing by Author "Pandiselvam, R."
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Item Adulteration in Coconut and Virgin Coconut Oil : Implications and Detection Methods(2019-11) Pandiselvam, R.; Manikantan, M.R.; Ramesh, S.V.; Shameena Beegum; Mathew, A.CItem Antiviral Potential of Coconut (Cocos nucifera L.) Oil and COVID-19(2021) Ramesh, S.V.; Pandiselvam, R.; Hebbar, K.B.; Manikantan, M.R.; Shameena Beegum; Shelly Praveen; N.U. SruthiItem Application and Kinetics of Ozone in Food Preservation(2017) Pandiselvam, R.; Sunoj, S.; Manikantan, M.R.; Anjineyulu Kothakota; Hebbar, K.B.Item Avenues of value addition in Coconut, Arecanut and Cocoa(2022) Manikantan, M.R.; Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Mathew, A.C.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 Coconut in Dairy Industry(2020) Shameena Beegum; Manikantan, M.R.; Pandiselvam, R.; Hebbar, K.BItem Comparative evaluation of natural vinegar produced from mature coconut water and coconut inflorescence sap(2018) Shameena Beegum; Manikantan, M.R.; Pandiselvam, R.; Arivalagan, M; Hebbar, K.BItem 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 Correlation and principal component analysis of physical properties of tender coconut (Cocos nucifera L.) in relation to the development of trimming machine(2019-02-01) Pandiselvam, R.; Manikantan, M.R.; N. Subhashree; Mathew, A.C.; D. Balasubramanian; Shameena Beegum; Ramesh, S.V.; Niral, V.; Ranjini, T.N; Hebbar, K.BItem A critical appraisal on the antimicrobial, oral protective, and anti-diabetic functions of coconut and its derivatives(2022) Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Shivaji Hausrao Thube; Thavaprakaash. N; Anandu Chandra Khanashyam; Manikantan, M.R.; Hebbar, K.B.Item Design, development and evaluation of a tractor mounted air blast sprayer for coconut and arecanut(2023-01-01) Pandiselvam, R.; Mathew, A.C.; Syed Imran; Thava Prakasa Pandian, R.; Manikantan, M.R.A tractor mounted air blast sprayer was designed and developed to reduce the drudgery involved in the manual spraying of pesticide by climbing coconut tree. The sprayer mounted on a small tractor, prime mover, is operated by the power taken from its power take off (PTO). In this study, the influence of two important parameters viz., blower speed (2250 and 3000 rpm) and tractor speed (1.5 and 2.5 km h−1) at different heights on the spray characteristics such as volume mean diameter (VMD), droplet density, and spray deposition were collected and analysed. The tractor speed of 1.5 kmh−1 and blower speed of 3000 rpm was observed at recommended VMD between 100– 200 μm at a height above 21 m. Hence, the tractor speed of 1.5 kmh−1 and blower speed of 3000 rpm was selected for field evaluation. The mean height of the coconut tree in the tested field was 24 m. The mean droplet size and deposition were observed at 124 μm and 7.2 μl cm−2, respectively at 24 m height. The effective field capacity, field efficiency, and fuel consumption were 0.524 ha.h−1, 73.72%, and 4.67 l h−1, respectively.Item Design, development and evaluation of a tractor mounted air blast sprayer for coconut and arecanut(2023) Pandiselvam, R.; Mathew, A.C.; Syed Imran; Thava Prakasa Pandian, R.; Manikantan, M.R.Item Design, development and evaluation of a tractor mounted air blast sprayer for coconut and arecanut(2023) Pandiselvam, R.; Mathew, A.C.; Syed Imran; Thava Prakasa Pandian, R.; Manikantan, M.R.Item Design,Development and Evaluation of Minimal Processing Machine for Tender Coconut (Cocos nucifera)(2021) Pandiselvam, R.; Manikantan, M.R.; Mathew, A.C.; Shameena Beegum; Hebbar, K.B.Item 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 Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream(2021) Shameena Beegum; Jwala P. Nair; Manikantan, M.R.; Pandiselvam, R.; Sandip Shill; Neenu, S.; Hebbar, K.B.Item Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream(2022) Shameena Beegum; Jwala P. Nair; Manikantan, M.R.; Pandiselvam, R.; Sandip Shil; Neenu, S.; Hebbar, K.B.Item Effect of packaging materials and storage temperature on the physicochemical and microbial properties of ultrasonicated mature coconut water during storage(2023-01-01) Anjitha Jacob; I.P. Sudagar; Pandiselvam, R.; P. Rajkumar; M. RajavelPreservation and shelf life extension of mature coconut water (MCW) is paramount importance for the production of flavored beverages. The present study aims to evaluates the effects of packaging materials (glass bottles, PET bottles and stand-up pouches) and storage temperatures such as atmospheric (28 ±6 ◦C) and cold storage (5 ±1 ◦C) temperatures on microbial growth and quality parameters (pH, Total Soluble Solids (TSS), total sugar, reducing sugar, and non-reducing sugar) of ultrasound treated MCW during storage. The results showed that pH, total soluble solids, total sugar, reducing sugar and non-reducing sugars decreased significantly (p <0.05) during storage, irrespective of packaging materials. It was observed that the microbial load increased significantly (p <0.05) during storage of ultrasonicated samples and control samples. The present study concluded that ultrasonication of MCW at 60% amplitude for 10 min treatment time increased their shelf life up to 12 days under cold storage condition (5 ±2 ◦C) with a safe limit of microbial load and maximum retention of nutrients. Even though all the packaging materials were found to be statistically on par (p >0.05) in maintaining quality parameters and microbial load, glass bottles were observed to be most effective packaging followed by PET bottles and stand-up pouches.Item Effect of packaging materials and storage temperature on the physicochemical and microbial properties of ultrasonicated mature coconut water during storage(2023) Anjitha Jacob; I.P. Sudagar; Pandiselvam, R.; P. Rajkumar; M. RajaveldPreservation and shelf life extension of mature coconut water (MCW) is paramount importance for the production of flavored beverages. The present study aims to evaluates the effects of packaging materials (glass bottles, PET bottles and stand-up pouches) and storage temperatures such as atmospheric (28 ±6 ◦C) and cold storage (5 ±1 ◦C) temperatures on microbial growth and quality parameters (pH, Total Soluble Solids (TSS), total sugar, reducing sugar, and non-reducing sugar) of ultrasound treated MCW during storage. The results showed that pH, total soluble solids, total sugar, reducing sugar and non-reducing sugars decreased significantly (p <0.05) during storage, irrespective of packaging materials. It was observed that the microbial load increased significantly (p <0.05) during storage of ultrasonicated samples and control samples. The present study concluded that ultrasonication of MCW at 60% amplitude for 10 min treatment time increased their shelf life up to 12 days under cold storage condition (5 ±2 ◦C) with a safe limit of microbial load and maximum retention of nutrients. Even though all the packaging materials were found to be statistically on par (p >0.05) in maintaining quality parameters and microbial load, glass bottles were observed to be most effective packaging followed by PET bottles and stand-up pouches.Item 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.B