Prasad Chavan

• Ph D
• Postdoctoral Research Scholar at North Carolina State University

In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the r...

Changing lifestyle and maintaining good health status has encouraged the demand for inexpensive functional food products. Sprouting is considered one of the best conventional techniques for improving the availability of nutrients that are beneficial to human health. Although germination is an efficient traditional approach, unfavourable ecological...

Fruit and vegetable by-product production produces a large amount of waste material, which poses a significant disposal issue for the food industry and can have harmful effect on the environment, if left unused. This waste includes nutrients like dietary fibre, vitamins and minerals, as well as bioactive like flavonoids and lycopene. The functional...

The effect of operational parameters such as feed rate (FR), drum speed (DS), and concave clearance (CC) was studied on the performance of a pearling drum. The pearling drum consists of pearling cylinder, pearling sieve, concave, and outer casing of the drum. The response surface method with CCRD experimental design was used to study the effect of...

Traditional Ready to eat Rice based snacks

The performance of a liquid-cooled thermoelectric refrigeration (LCTR) system for the storage of summer fruits and vegetables, viz., bitter gourd, okra, mango, and papaya, indicated notable results for physiological loss in weight, firmness, and colour values and overall acceptability of the crop. The LCTR system significantly reduced (p < 0.0001)...

Background: Oats provide a tough challenge to miller, consists of rigid outer covering called hull that comprises 30-35% of the weight of the oat grain. Hull composed of cellulose, hemi-cellulose and lignin which are inedible and not digested by humans and should be separated from oats. The study would enhance the utilization of this nutritional ce...

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the severa...

Minimally processed onion rings in different packages treated with gamma irradiation (0.5–2.5 kGy) were studied for shelf‐life extension under low temperature (Temp 4–5°C, RH 60%–70%). An untreated sample at 0 kGy was considered as the control sample. The quality, sensory, and microbial attributes of minimally processed onion rings were recorded at...

Marine ecology is a reservoir of diverse biomaterials that has extensive applications in various fields such as the food industry, drug delivery, and tissue engineering. Marine resources, that is, algae (microalgae and macroalgae), fish seashells, and marine bacteria, are rich in protein and carbohydrate compounds with quality equivalent to traditi...

Manipur is a small state located in the northeastern most corner of the Indian sub-continent. Known for its rich culture and heritage, Manipur itself is a little India where people of different communities, religion stays together in harmony, speaks different languages and have different food habits. The diversity in the state is not only seen in t...

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultraso...

A storage-cum-mobile thermoelectric refrigeration system was designed for passive, active, and total load of refrigeration on the basis of thermo-physical properties of polyurethane sheet, heat generated by axial fan, and internal heat of commodities stored for refrigeration. A prototype of mobile thermoelectric refrigeration system of capacity 100...

The performance of a liquid-cooled thermoelectric refrigeration (LCTR) system for the storage of summer fruits and vegetables, viz., bitter gourd, okra, mango, and papaya indicated impressive results for physiological loss in weight, firmness and colour values, and overall acceptability of the crop. The LCTR system significantly reduced (p < 0.0001...

The governments across the developing countries are facing a challenge of steadily increasing population, to maintain a balance demand and supply of food for increasing population and uplift the socio-economic status farming community. As the leading developing countries like India have successfully increased agricultural crop production by fourfol...

Experiments were conducted to assess the effect of aonla shape, pre-treatment and drying air temperature on the quality attributes of dried product. The aonla fruit was subjected to mechanical treatment to form three shapes i.e. spherical (whole pricked), cylindrical (15×35 mm) and sheet (2 mm thickness) and were exposed to different pre-treatments...

The governments across the developing countries are facing a challenge of steadily increasing population, maintaining balance in demand and supply of food and upliftment in socio-economic status of farming community. Among the leading developing countries, India has successfully increased agricultural crop production by fourfold, thus having at mos...

Ready‐to‐eat pineapple pomace powder‐incorporated fried extrudates prepared under optimized extrusion processing parameters were deep‐fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed tha...

Citrus fruits are major processed fruits in the world that results in generation of large quantities of by‐products, which are rich sources of soluble sugars, cellulose, hemicellulose, pectin, and essential oils. However, very large amount of residues is end up at agriculture field or dumping pit as waste. The present review highlights the technolo...

The abundance of nutritional components and bioactive compounds in carrot i.e. carotenoids, dietary fibre, anthocyanins, vitamin C and E creates its demand both in raw and processed forms e.g. carrot juices, pickles, candy, jam, dehydrated carrot powder, etc. The phytonutrients present in carrot-rich in carbon as well as fibre are used in productio...

Indian economy is predominantly dependent on agriculture and allied sectors as they are the important source of raw material and demand for many industrial products. As one among the allied sector, food processing sector is nowadays gaining attention amid entrepreneurs across the country. Famer's interest as an entrepreneur is constantly increasing...

The electric-cum-battery heated honey wax uncapping knife was developed for the use of farmers to mechanize the uncapping operation with better performance. A simple heating arrangement was used for raising the temperature of cutting edge to a desired temperature that does not harm the quality of honey. The temperature regulator was used to maintai...

In order to improve the physico‐chemical, textural properties and nutritional quality of popular exceptionally long grain basmati cultivar (Pusa basmati 1509), three parboiling methods (traditional parboiling technique, steaming alone, and presteaming followed by soaking and steaming) were studied and compared with unparboiled sample. Parboiling me...