Technology refinement and food safety management system assessment of food processing enterprises facilitated through agri-business incubators
By: Binuja Thomas.
Contributor(s): Sudheer, K P (Guide).
Material type:
BookPublisher: Tavanur Department of Processing and Food Engineering, KCAET 2021Description: 243p.Subject(s): Processing and Food Engineering | Technology refinement | Food safety management system | Agri-business incubators | Vacuum impregnationDDC classification: 631.56 Online resources: Click here to access online Dissertation note: PhD in Agricultural Engineering Summary: The performance analysis of the food processing enterprises facilitated through
the fully functional six ABIs in Kerala was carried out to adjudge the agripreneurial
ecosystem in the State in general and the incubation facilities in particular. The
performance of the selected food processing enterprises in terms of technology
adaptability, upgradation, value addition, product diversification and FSMS
implementation was analysed. The majority (86.67%) of the enterprises succeeded in
value addition and 76.67 % enterprises succeeded in product diversification. The
composite score for FSMS implementation in the enterprises was found to be ‘High’
with an index value of 82.6. Vacuum impregnation an emerging tool to enrich fruit
matrix with desirable solutes was introduced for the development of IMF, as part of the
refinement of technologies of KAU-ABI. Vacuum impregnated pineapple with
improved sensory and functional properties was developed. The quality parameters
namely water activity, yellowness index, TSS, firmness, moisture content, solid gain
were analysed. The optimised process parameters were process temperature (55ºC),
vacuum pressure (23 kPa), solution concentration (55ºBrix) and impregnation time (20
min). The standardisation of the process protocol for the development of protein
enriched RTC pasta was undertaken as the second technology refinement in the study.
The basic pasta formulation was modified with different levels of protein supplements
in each category: mushroom powder (5%, 10% and 15%), defatted coconut flour (10%,
15% and 20%), and defatted soya flour (20%, 25% and 30%). The sensory evaluation
using fuzzy logic model was carried out and based on the cooking qualities and nutritive
value, the feed composition was standardised. The best treatment of each category was
5% MP, 10% DFC, 25% DSF. The assessment of FSMS implementation in the selected
enterprises supported by KAU-ABI gave an insight to the technological and managerial
activities to control the potential hazards. HACCP plan for each product based on the
CCPs was developed to ensure food safety and total quality management. In addition,
an information support system on ABIs was developed to facilitate technology enterprise linkage.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | Reference Book | 631.56 BIN/TE PhD (Browse shelf) | Available | 175236 |
PhD in Agricultural Engineering
The performance analysis of the food processing enterprises facilitated through
the fully functional six ABIs in Kerala was carried out to adjudge the agripreneurial
ecosystem in the State in general and the incubation facilities in particular. The
performance of the selected food processing enterprises in terms of technology
adaptability, upgradation, value addition, product diversification and FSMS
implementation was analysed. The majority (86.67%) of the enterprises succeeded in
value addition and 76.67 % enterprises succeeded in product diversification. The
composite score for FSMS implementation in the enterprises was found to be ‘High’
with an index value of 82.6. Vacuum impregnation an emerging tool to enrich fruit
matrix with desirable solutes was introduced for the development of IMF, as part of the
refinement of technologies of KAU-ABI. Vacuum impregnated pineapple with
improved sensory and functional properties was developed. The quality parameters
namely water activity, yellowness index, TSS, firmness, moisture content, solid gain
were analysed. The optimised process parameters were process temperature (55ºC),
vacuum pressure (23 kPa), solution concentration (55ºBrix) and impregnation time (20
min). The standardisation of the process protocol for the development of protein
enriched RTC pasta was undertaken as the second technology refinement in the study.
The basic pasta formulation was modified with different levels of protein supplements
in each category: mushroom powder (5%, 10% and 15%), defatted coconut flour (10%,
15% and 20%), and defatted soya flour (20%, 25% and 30%). The sensory evaluation
using fuzzy logic model was carried out and based on the cooking qualities and nutritive
value, the feed composition was standardised. The best treatment of each category was
5% MP, 10% DFC, 25% DSF. The assessment of FSMS implementation in the selected
enterprises supported by KAU-ABI gave an insight to the technological and managerial
activities to control the potential hazards. HACCP plan for each product based on the
CCPs was developed to ensure food safety and total quality management. In addition,
an information support system on ABIs was developed to facilitate technology enterprise linkage.
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