TY  - BOOK
AU  - Surya Rajan
AU  - Sudheer K P (Guide)
TI  - Comparative evaluation of retort pouch packaging and pulsed light technology for the preservation of coconut - Neera
U1  - 631.56 
PY  - 2022///
CY  - Tavanur
PB  - Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology
KW  - Processing and Food Engineering
N1  - MTech
N2  - 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
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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
UR  - https://krishikosh.egranth.ac.in/handle/1/5810208354
ER  -