Development of an Integrated Light (Minimal) Processing Technology for Tender Coconut and Tender Coconut Husk Based Products (Record no. 27286)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02508nam a2200181Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220927113927.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 631.56 |
| Item number | SUB|DE |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Subramanian K V |
| 245 ## - TITLE STATEMENT | |
| Title | Development of an Integrated Light (Minimal) Processing Technology for Tender Coconut and Tender Coconut Husk Based Products |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellanikkara |
| Name of publisher, distributor, etc. | Department of Processing Technology, College of Horticulture |
| Date of publication, distribution, etc. | 2004 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | PhD |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | Investigations in developing an integrated light (minimal) processing technology for tender coconut and tender coconut husk based products were conducted at College of Horticulture, KAU, Vellanikkara, Thrissur - 681 565. Objectives of the study was to standardise some methods for minimal processing and low temperature storage to extend the shelf life of tender coconut enabling to serve as a chilled RTS beverage. To find out some method for effective utilization ofTCH (Tender Coconut Husk) was another objective of the study. Popular varieties such as WCT, COD, COD x T, T x GB were subjected for the study. Minimal processing involving trimming of the husk, treating with a solution ofKMS 0.5% and citric acid 0.5% for 5 minutes, packaging in LDPP cover of 0.025 mm with 40 ventilation holes, kept under refrigerated condition was found to increase the shelf life of L.P. nut up to 18 days without quality deterioration and acceptance. Changes in TSS and acidity of LP nut under refrigerated condition was very minimum registering their values 4.07° Brix and 0.112% respectively on is" day. On a pilot testing study it was found that the consumers accepted the product up to 18th day of storage and recorded it as more convenient to use. TCH was found useful as ,« medium for mushroom growing, as a component of medium for growing anthurium and also for preparation of silage. Decomposition ofTCH was very poor. For mushroom growing TCH registered a BE of39.58% with P. sajar caju. As a component in growing medium for anthurium TCH was equally good as MCH (Matured Coconut Husk). Silage prepared with TCH was found to be of good nutritive value with digestible carbohydrate content of 64.53% and acceptable to the cows fed with it. Husk and shell of tender coconut had a calorific value of 2.373 and 3.985 k cal s' respectively. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Raju V K(Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810015041 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | DE | 172345 | 2014-03-18 | 2014-03-18 | Theses |