Browsing by Author "Sudharshana Sathyanath"

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    Development, evaluation, and optimization of portable pyrolysis system for the production of biochar from tender coconut husk
    (2024) R. Pandiselvam; Athira Shaji; S. V. Ramesh; Sudharshana Sathyanath; M. R. Manikantan; A. C. Mathew
    Tender coconut husk (TCH) is a prominent part of coconut fruit, and it is discarded after consumption of tender coconut water. TCH is made of fibers that comprise lignin (30–42%) and cellulose (54–65%) and also contains traces of tannin and potassium. In this study, development of most feasible and adaptable method for production of biochar from TCH is reported. The method opted for the production of biochar is pyrolysis, and temperature of pyrolysis has a direct correlation with the characteristics of resultant biochar. The main parameters investigated are the size of the reactor, type of fuel, and positioning of the drum. Biochemical parameters of biochar such as moisture content, ash content, pH and electrical conductivity, and total nitrogen content of the product were studied. The results reveal that sample collected from the upper layer of the large-sized reactor kept in upright position and using mature coconut husk as a fuel for biochar production was found to be the best considering the yield and physicochemical properties.
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    Physicochemical properties of coconut inflorescence sap (neera) under double wall open heating system
    (2024) R. Pandiselvam; Sudharshana Sathyanath; M. R. Manikantan; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.; Hebbar, K.B
    Utilization of plant sap-derived sugars and syrups, such as palm sugar, birch syrup, maple syrup, and agave syrup, provides versatile alternatives to conventional sweeteners like cane sugar and high-fructose corn syrup, thereby enriching culinary options and catering to diverse consumer preferences. One noteworthy product derived from coconut palm sap is neera, a traditional beverage celebrated for its natural sugars, vitamins, minerals, and bioactive compounds. Its nutritional value and cultural significance make it a cherished component of local diets. It is nutritionally important due to its natural sugars (sucrose, glucose, and fructose), rich in vitamins and minerals (potassium, magnesium, zinc, and iron). The focus of this study is to comprehend the biochemical changes that occur during the conversion of neera into sugar using an open double-jacket cooker. The process entails meticulous monitoring of various parameters, including total soluble solids (TSS), pH levels, total sugar content, reducing sugar content, total phenol content (TPC), antioxidant activity (measured by DPPH and FRAP assays), and ascorbic acid concentration. Throughout the 3 h heating process, samples are collected at 30 min intervals to track the changes in biochemical composition. Continuous stirring and precise temperature control ensure uniform heat transfer and accurate results. The findings reveal significant alterations in biochemical composition, with notable increases observed in TPC and antioxidant activity, possibly attributed to the Maillard reaction. The conversion from neera to coconut sugar yields a range of compositions suitable for various culinary applications, presenting opportunities for entrepreneurship and the development of value-added products. This not only enhances market competitiveness but also fosters economic growth in the food sector.