Naveen Jose

• Doctor of Philosophy
• Scientist at National Institute of Research on Jute and Allied Fibre Technology

Microencapsulated Phase Change Materials (MEPCMs) represent a breakthrough in the realm of thermal energy storage (TES), providing enhanced stability and expanding the scope of applications across diverse industries. Encapsulating phase change materials within microcapsules, significantly improved the thermal, chemical, and physical properties, the...

Many by-products of the dairy industry contain nutritive and commercial value, which with appropriate technological interventions can be exploited for improving the profitability of the industry. Ghee residue (GR) is one such by-product reported to contain considerable amount of polar lipids dominated by phospholipids (PLs). An attempt was made to...

Encapsulation technologies, including micro- and nanoencapsulation, provide innovative solutions to key challenges in food grain storage, insect and mold infestation, and nutrient loss. Methods like coacervation, spray drying, freeze-drying, electrospinning, solvent evaporation, and interfacial polymerization are commonly used to encapsulate the ac...

Electrospinning has emerged as a transformative technology in textile engineering, enabling the production of ultra-fine nanofibres with unique properties and a wide range of applications. This technique leverages an electric field to produce continuous fibres from polymer solutions or melts, creating structures with high surface area-to-volume rat...

Buckwheat, a versatile pseudo cereal crop, has garnered attention for its remarkable nutritional profile, diverse potential, and sustainable utilization aspects. The buckwheat encompasses its adaptability to various agro-climatic conditions, rapid growth cycle, and minimal soil requirements. Its unique physiological characteristics, such as self-po...

Photo-chemical effect: By formation of pyrimidine or thiamine dimers Photo-thermal effect: Heat generation by the IR rays effectively eliminates pathogenic organisms on the surface Photo-physical effect: High energy pulses are capable of destructing the cell membranes of microorganisms

An attempt was made to evaluate the engineering properties of an experimental sample of dry crystallized rice flake-milk pudding convenience mix (prepared using an in-house developed mechanical unit) against a control (prepared using manual stirring). The prepared mixes were characterized for proximate composition and engineering properties. Analys...

A novel dry crystallisation approach was attempted to formulate a convenience mix for a rice pasta–milk pudding. A mechanical stirring unit was custom-designed for the process. The interactive effect of process parameters (steam pressure, rotor speed, process time) on product characteristics was evaluated in terms of colour, particle size distribut...

An attempt was made to develop mathematical models to describe the sorption behaviour and determine the thermodynamic properties of sorption of dry-crystallized Palada payasam mix at different water activities (between 0.113 and 0.973) and temperature ranging from 25 to 35 °C. Samples were prepared using both manual and mechanical mixing during the...

Water activity has a direct impact on food stability as it controls the rate and activity of reactions occurring in the product and is considered to be more important than the moisture content (MC) associated with the product. The moisture interaction is quantified by plotting the moisture sorption isotherms (MSIs) under varying temperature and hum...

The moisture sorption isotherms (MSI) of a dry‐crystallized Palada payasam mix and its thermodynamic properties were investigated using Dynamic Vapour Sorption (DVS) method, at 20, 30 and 40 °C, over a range of water activity (aw) from 0.10 to 0.90. The MSI were found to closely follow a J‐shape curve, conforming to Type‐ΙΙΙ of Brunauer‐Deming‐Demi...

Food color is one of the parameters impacting food quality and consumer acceptance to a significant level. Synthetic food colors are being used in many food products which are a major concern to human health, having allergic and carcinogenic effects. Therefore, efforts are being made to use natural food colorants from natural sources such as turmer...