Surya Rajan
Comparative evaluation of retort pouch packaging and pulsed light technology for the preservation of coconut - Neera - Tavanur Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology 2022 - 173p.
MTech
Coconut-neera is the sweet, honey-coloured vascular sap extracted from the
inflorescence of the coconut palm. This phloem sap “Neera” is low in glycemic index
and rich in bioactive components and sugar. The main problem associated with this
nutritional drink is its rapid fermentation within a few hours of extraction. Hence the
commercialisation of coconut-neera is not possible without processing. The present
study envisages the comparative evaluation of retort pouch packaging and pulsed
light technology for the preservation of this wholesome drink coconut-neera. Retort
processing is the innovative and widely accepted method of thermal processing which
is used for the preservation of various processed food products nowadays. Pulsed UV
light processing is one of the very innovative and advanced non-thermal processing
technologies which is effective for surface decontamination of solid foods and
decontamination of transparent liquid foods. In this study, an attempt was made to
optimise the process parameters and evaluate the safety and quality of the optimally
processed sample.
Retort processing of neera was performed at temperature (70 to 90°C) and time
(15 to 25 min) and pulsed light processing of the samples at the number of pulses (50
to 150), depth of the sample (5 to 15 mm) and sample source distance (4 to 10 cm).
The optimization of process variables involved in retort processing and PL processing
was done using Central Composite Design (CCD) and Box-Behnken Design (BBD)
of response surface methodology respectively. The best results were obtained at 82°C
for 19 min in retort processing and at 150 number of pulses, 5 mm depth of the
sample, and 7 cm sample-source distance in PL processing. Samples processed under
optimum conditions were evaluated for sensory quality and the retort processed
samples maintained better sensory quality compared to PL processed samples. The
rheological characteristics of fresh, retort and pulsed light processed neera showed
non-Newtonian shear thickening behavior. The shelf life study of the samples
173
processed at optimised conditions revealed that the retort process and PL process
could provide a shelf life of 25 and 20 days, respectively under refrigerated
conditions retaining their physico-chemical characteristics and microbial level at a
safe limit.
Processing and Food Engineering
631.56 / SUR/CO PG
Comparative evaluation of retort pouch packaging and pulsed light technology for the preservation of coconut - Neera - Tavanur Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology 2022 - 173p.
MTech
Coconut-neera is the sweet, honey-coloured vascular sap extracted from the
inflorescence of the coconut palm. This phloem sap “Neera” is low in glycemic index
and rich in bioactive components and sugar. The main problem associated with this
nutritional drink is its rapid fermentation within a few hours of extraction. Hence the
commercialisation of coconut-neera is not possible without processing. The present
study envisages the comparative evaluation of retort pouch packaging and pulsed
light technology for the preservation of this wholesome drink coconut-neera. Retort
processing is the innovative and widely accepted method of thermal processing which
is used for the preservation of various processed food products nowadays. Pulsed UV
light processing is one of the very innovative and advanced non-thermal processing
technologies which is effective for surface decontamination of solid foods and
decontamination of transparent liquid foods. In this study, an attempt was made to
optimise the process parameters and evaluate the safety and quality of the optimally
processed sample.
Retort processing of neera was performed at temperature (70 to 90°C) and time
(15 to 25 min) and pulsed light processing of the samples at the number of pulses (50
to 150), depth of the sample (5 to 15 mm) and sample source distance (4 to 10 cm).
The optimization of process variables involved in retort processing and PL processing
was done using Central Composite Design (CCD) and Box-Behnken Design (BBD)
of response surface methodology respectively. The best results were obtained at 82°C
for 19 min in retort processing and at 150 number of pulses, 5 mm depth of the
sample, and 7 cm sample-source distance in PL processing. Samples processed under
optimum conditions were evaluated for sensory quality and the retort processed
samples maintained better sensory quality compared to PL processed samples. The
rheological characteristics of fresh, retort and pulsed light processed neera showed
non-Newtonian shear thickening behavior. The shelf life study of the samples
173
processed at optimised conditions revealed that the retort process and PL process
could provide a shelf life of 25 and 20 days, respectively under refrigerated
conditions retaining their physico-chemical characteristics and microbial level at a
safe limit.
Processing and Food Engineering
631.56 / SUR/CO PG