Ravi Pandiselvam

• Doctor of Philosophy
• Researcher at Indian Council of Agricultural Research

Native starches generally have fewer advantages for industrial applications and often require physical or chemical alterations to perform effectively. In the present investigation, response surface methodology was applied with two factors namely, moisture pre-conditioning and infrared heating time, to study the functional characteristics of tamarin...

This study explores the potential for creating functional foods using buckwheat (Fagopyrum esculentum), a nutrient-dense pseudo-cereal that is high in protein, dietary fibre, resistant starch, rutin, D-chiro-inositol, vitamins, and minerals, by assessing the effects of different milk viscosities and natural sweeteners (honey, date syrup, and palm c...

It is not surprising that cereal grains are among the most intensively produced and consumed food groups. It is therefore imperative to maintain and improve the quality of cereals until they are consumed. Ozone is an innovative and promising green processing technique exhibiting powerful antibacterial, antiviral, and oxidizing properties. Ozone (dr...

This study aimed to develop a screw press‐type cocoa butter extractor optimized for small and marginal cocoa entrepreneurs and to evaluate the quality of the extracted cocoa butter. The screw press features a tapered screw shaft with diameters of 27 mm at the inlet and 35 mm at the outlet, an expelling chamber measuring 32.7 × 294 mm, and a hopper...

This study addresses significant challenges in ultrafiltration (UF), specifically fouling and flux decline, encountered during soy protein concentration using a 10 kDa hollow fiber UF membrane module. It examines various resistances contributing to flux decline, including intrinsic membrane resistance, reversible resistance due to adsorption, irrev...

Adsorption and desorption characteristics of deseeded tamarind strip are very important to facilitate mechanization of deseeding and caking processes in the dry method of tamarind processing since the stickiness of tamarind is related to its hygroscopicity. Sorption studies of deseeded tamarind were conducted at 35°C and 40°C at the water activity...

Extending the shelf life of fresh neera (coconut sap) remains a challenge, due to its highly perishable nature. This study investigates the shelf life of 70˚ Brix coconut sap concentrate under ambient and refrigerated conditions. Based on initial findings, sap concentrate at 70˚ Brix was found suitable for the production of rehydrated coconut sap a...

The present investigation aimed to standardize the preparation process for Tamarind squash and evaluate the chemical composition and qualitative attributes of different combinations of Tamarind squash. Tamarind squash was prepared with three different flavors, with the treatments as follows: Tamarind juice (T0), Tamarind juice + lemon (T1), Tamarin...

Rice (Oryza sativa) is a staple food that provides more than half of the world’s population with the calories they need each day. Peoples in Southeast Asia, relying heavily on rice cultivation, are at an elevated susceptibility to the onset of type II diabetes. Traditional rice varieties found in these regions are classified as genotypes with a low...

This study evaluates the effects of osmotic dehydration (OD) on the physical, mechanical, and textural properties of paneer made from buffalo, cow, and full‐cream milk. Paneer slices were pre‐treated at 4°C with four different concentrations of salt solution for 12 h at an osmotic solution‐to‐product ratio of 1:4 (w/w). Following pre‐treatment, the...

📢 Reminder: Call for Papers – Special Issue in Heat Transfer Journal 🔥📄 🚀 Submission Deadline: April 15, 2025 🚀 Don't miss the opportunity to contribute to our special issue on "Advancements in Design, Development, Kinetics, and Simulation of Food Drying Systems" in the Heat Transfer journal. This is a free-to-publish special issue under the subs...

The development of snack foods while maintaining their nutritional integrity presents a significant challenge within the food industry. This study aims to identify the most suitable drying technique for producing high-quality coconut chips. The conventional drying method (hot air convective drying) was compared with the emerging drying techniques s...

Coconut milk, a plant-based alternative, poses challenges in preservation due to its high fat and moisture content post-extraction. Transforming its aqueous state into powder form offers advantages in handling, storage, and shelf life extension. This research aimed to assess the efficacy of various drying techniques (infrared drying [ID], hot air d...

Agriculture is a significant part of the gross domestic product of almost all nations. Food production is a priority to sustain ever-increasing populations. Since food production is seasonal, long-term storage is imperative. Drying is a predominant processing technique for effective storage, used in the agri-food sector for moisture reduction, henc...

The diversity of botanical origins may influence the composition of honey and thus its recognition as a functional and healthy food. This study examined the standard physicochemical properties, bioactive components and antioxidant activity of Kosovan honeys according to their floral source (monofloral, blossom, acacia, and mountain blossom honey)....

Indian jujube (Ziziphus mauritiana), a fruit from the Rhamnaceae family, has importance in the medicinal sector for its presence of bioactive compounds. They exert antioxidant, antimicrobial and anti-inflammatory effects, inhibit cancer cell growth and ease brain nerve disorders. Hence a study was taken up in extracting bioactive compounds rich ext...

Agriculture is a significant part of the gross domestic product of almost all nations. Food production is a priority to sustain ever-increasing populations. Since food production is seasonal, long-term storage is imperative. Drying is a predominant processing technique for effective storage, used in the agri-food sector for moisture reduction, henc...

The commercial value of turmeric is significantly influenced by the percentage of volatile compounds. Drying techniques reported in previous studies for turmeric showed a reduction in volatile compounds, which negatively affected the quality and market value. In this investigation, drying trials were conducted on turmeric slices with bed thicknesse...

Small onion or multiplier or aggregatum onion (Allium cepa L. var. aggregatum) is widely grown in southern regions of India. The enormous post-harvest losses are the main cause of concern in cultivating small onions, especially during the monsoon period. Curing is an important practice followed after onion harvest to minimize storage loss. In this...

Crackers are popular bakery products known for their crunchy texture and long shelf life. Typically made from leavened or unleavened dough with wheat flour, oil, water, and additives, crackers have undergone recipe enhancements to improve sensory and nutritional profiles. While many studies explore cracker and biscuit formulations, fruit seed oils...

The effects of traditional processing techniques—cooking, autoclaving, and roasting—on the physicochemical properties, anti-nutritional factors (ANF), and amino acid composition of red kidney beans (RKB) were investigated. Significant alterations in proximate composition were observed: cooking generally increased protein levels, while roasting decr...

The objective of this chapter is to highlight the importance of ozone technology in food applications which includes the principles, mode of action of ozone in food products, and various extrinsic and intrinsic factors controlling the parameters. Microbial inactivation by ozone has been attributed toward its oxidation–reduction potential and reacti...

Millets are known for their unique nutritional composition and functional properties, making them a promising solution to nutritional challenges and food security. This review examines the effects of various processing techniques, both thermal (such as cooking, boiling, roasting, and extrusion) and non-thermal biological (such as fermentation and g...

Millets, often overlooked as food crops, have regained potential as promising stable food sources of bioactive compounds to regulate blood sugar levels in the diabetic populace. This comprehensive review delves into various millet varieties, processing methods, and extraction techniques aimed at isolating bioactive compounds. The review elucidates...

📢 Exciting News for Researchers in Starch Science! 📢 We are thrilled to announce that our Research Topic "Enhancing Starch Functionality: Advances in Physicochemical Properties and Modification Techniques" is now accessible in Frontiers in Nutrition! 🌾 🔗 Access the Research Topic : https://lnkd.in/gBSwuiFt With the increasing demand for starch with...

📢 Call for Papers – Special Issue in Heat Transfer Journal-Food Drying! 📢 Excited to announce a special issue titled "Advancements in Design, Development, Kinetics, and Simulation of Food Drying Systems" in the journal Heat Transfer (2023 CiteScore: 6.3, Impact Factor: 2.8; Subscription (Free to Publish without APC) and Open Access options availabl...

Most research publications on the application of ozone for the extension of shelf life of food and crop products suffer from, firstly, not clearly defining the dose of ozone used relative to the sample sizes of produce and, secondly, not quantifying the cost implication. The aim of this article is to clearly calculate the ozone dosage for some 30 d...

You can submit your articles about related topics until 15 April, 2025, by the following link: https://wiley.atyponrex.com/submission/dashboard?siteName=HTJ For more information, please visit: https://onlinelibrary.wiley.com/page/journal/26884542/call-for-papers/si-2024-001146

Plastics are ubiquitous in many sectors, including but not limited to construction, textiles, electronics, and transportation. The immoderate use of single-use plastics has wreaked havoc on society. An ecofriendly and sustainable economic system demands proper usage of raw materials and substitution of fossil fuel-based resources with renewable mat...

The objective of this study is to develop coconut flakes that are readily consumable, using various drying techniques following osmotic dehydration in neera syrup concentrate (50ºBrix). A novel methodology and process have been established to create these coconut flakes, offering a distinct production approach. The infusion of neera syrup enhances...

This review paper explores the potential of Areca nut husk fibers as a sustainable alternative to synthetic textiles, focusing on their composition, properties, extraction methods, and applications. Areca nut husk, a lignocellulosic material rich in cellulose, hemicellulose, and lignin, is an abundant agricultural by-product in regions like India....

Due to rising health concerns, consumers are increasingly inclined toward reduced-fat products, which have driven the need for nutritious alternatives through modifications in recipes and production processes. Despite the growing popularity of coconut-based products, there is limited research on baked coconut chips, particularly regarding the effec...

Introduction Coconut testa, a by-product of the coconut processing industry, is currently underutilised. This study aimed to extract a coconut testa-based food colourant using various organic solvents and physical methods, and to utilise this colourant in food product preparation. Methods Different organic solvents, along with various time and tem...

Acrylamide (AA) is a deleterious compound produced in starchy foods cooked at high temperatures. It is formed primarily due to the combined reaction of amino acid asparagine and sugars during heating processes such as cooking, baking and roasting. AAs create harmful health effects, and an increased risk of cancer. AA containment is integral part to...

In recent years, there has been a noticeable rise in the importance of snack items in diets, particularly among children and adolescents who enjoy them socially with friends. Chips, commonly produced through frying, have garnered significant popularity. This study aimed to assess the quality of fried coconut chips of thickness 0.5 mm and 1.4 mm, ma...

High Pressure Homogenization (HPH) is emerging as a cutting-edge, non-thermal technology for liquid food preservation, offering significant advantages over conventional methods. Recent advances in HPH technology, particularly with the development of robust valves capable of withstanding pressures of 350–400 MPa, have opened new possibilities for th...

This comprehensive review delves into the untapped potential of underutilized legumes in India, offering a deep exploration of their nutritional composition, health benefits, culinary versatility, and functional attributes. Specifically, we examine kidney beans, fava beans, horse gram, and chickpeas, shedding light on their abundant protein content...

This research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the o...

This research explores the potential of coir fibre as a sustainable and effective reinforcement material to enhance the compressive strength (CS) of concrete. The influence of the fibre volume fraction (FVF) and fibre length (FL) on the CS of the coir fibre reinforced concrete was studied using the response surface method (RSM). The selected range...

Fenugreek extracts have remarkable antioxidant properties and can be used as natural preservatives for products containing a large amount of oil, such as mayonnaise. In this study, mayonnaise was enriched with phenolic extracts of fenugreek seeds (FSE) and fenugreek leaves (FLE), and the quality attributes of the enriched mayonnaises were investiga...

The cacao pod husk (shell), serves as the tough outer layer of the cacao pod, and this by-product of cacao processing is typically disposed of once the cacao beans have been removed. They contain a variety of compounds and can be repurposed to reduce waste and generate added value. This article offers an extensive and in-depth analysis of the possi...

Vibrational spectroscopy is a non-destructive analysis technique that depends on the periodic variations in dipole moments and polarizabilities resulting from the molecular vibrations of molecules/atoms. These methods have important advantages over conventional analytical techniques, including (a) their simplicity in terms of implementation and ope...

Growing worldwide in an area of more than 10 MT in about 93 countries around the world, the production and consumption of coconut products are growing steadily. Globally, a large share of coconut production comes from different regions of India, Indonesia, and the Philippines. Traditional products like coconut oil, coconut milk, and copra have been...

Coconut, also known as ‘Kalpavriksha’, is a versatile crop that is widely cultivated in tropical countries for its fruit, sap, lumber, fiber, coconut water, coconut meat, oil, etc. The fruit is normally harvested at two different stages of development for human consumption: mature and immature. Mature coconuts are usually harvested for their meat,...

Growing interest in product development with specific alternative ingredients by partial replacement paved the way. The study aims to optimize and develop the nutrient-rich khoa by partial replacement with sunflower seed milk and groundnut milk and evaluate the biochemical, physicochemical, specific properties and sensory of the product. The optimi...

Coconut and its products are an abundant source of nutrients that have various health benefits. Fresh coconut water (CW) and kernels are an excellent raw food material and are versatile natural products. Various processing methods have been developed to preserve as well as to convert coconut and its parts into value-added products. Conventional the...

Unmanned aerial vehicle (UAV) pesticide application in recent years owing to its importance such as time saving, reduction in human drudgery and also reduction in pesticides application rate. UAV has a great potential to address the problem involved in manual chemicals spraying in tall crops like coconut plantation where at present operation perfor...

Utilization of plant sap-derived sugars and syrups, such as palm sugar, birch syrup, maple syrup, and agave syrup, provides versatile alternatives to conventional sweeteners like cane sugar and high-fructose corn syrup, thereby enriching culinary options and catering to diverse consumer preferences. One noteworthy product derived from coconut palm...

Roasting is a process that involves heat treatment to improve the digestibility, flavor and sensory aspects of foods and to provide the desired structural changes in the food product. In the microwave roasting method, the heat treatment applied to food products uses microwave energy. When this method is applied with the right temperature-time combi...

The study aimed to investigate the impact of the osmotic effect on the drying and rehydration of paneer. The paneer slices were pre‐treated with salt at seven different concentrations and surface treatments. The osmotic solution and product ratio was taken as 1:4 and the pretreatment time was fixed as 12 h. Weight loss (WL), solute gain (SG), and w...

Coconut inflorescence sap, commonly known as neera, is a phloem sap obtained from adult coconut palms. Traditional methods of tapping coconut spadix result in a fermented, oyster-white colored sap with a significant amount of ethanol. However, the introduction of the Coco-sap chiller allows the extraction of unfermented inflorescence sap suitable f...

Coconut sugar is derived from the concentration of inflorescence sap (also known as neera or Kalparasa®) collected by tapping the unopened coconut spadix. The original sap contains around 15% sucrose, which is concentrated by heating it to 90–95 °C until it forms crystalline or amorphous sugar. The resulting coconut sugar is brown in color and typi...

The chapter “Coconut-Based Food Products: Repertoire and Biochemical Features” delves into the diverse world of coconut-derived culinary creations, emphasizing their nutritional value, health benefits, and production methods. While traditionally, coconuts have been processed into staples like copra and coconut oil, the global market demands innovat...

Although cashew nuts are universally edible, they pose a risk of allergic reactions to a few consumer groups. Germination of raw cashew nut enhanced their bioactive compounds and minerals by considerably reducing the anti-nutritional factors like phytic acid. Germinated raw cashews (sprouts and cotyledons) constitute a major biomass in cashew plant...

This paper explores the use of coconut husk as an eco-friendly alternative for packaging. It details the composition, extraction, and processing techniques of coconut husk, emphasizing its abundance and sustainable sourcing methods. Key findings include the use of polyphenols extracted from young coconuts, achieving an 81% reduction in CO2 gas perm...

This study explored various drying techniques and temperatures to analyze their effects on the drying kinetics and quality of copra. The initial moisture content of coconut kernels was 50%–55% (w.b.), which decreased to 6%–8% (w.b.) as a result of the drying process. This study focuses on evaluating the individual and hybrid effects of infrared dry...

The effect of the incorporation of roasted garden cress seed powder (RGCSP) in the diet of girls with anaemia on Hb level and quality was evaluated. Twenty-two girls were selected and their Hb levels were estimated. Out of twenty-two girls, fifteen girls were found to be anemic and were selected for the study and it was found that four girls had mi...

This study introduces a novel penetrating microwave infrared hot-air rolling-bed dryer for blanching and drying Pleurotus eryngii. We investigated the effects of different penetrating microwave blanching times (0–10 min) on the drying characteristics, physicochemical properties, moisture migration, polysaccharide structure, and microstructure of Pl...

Global food security has recently been under serious threat from the rapid rise in the world's population, the problems brought on by climate change, and the appearance of new pandemics. As a result, the need for novel and innovative solutions to solve the existing problems and improve food sustainability has become crucial. 3D printing is expected...

This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different types, including Slightly ACEW, Plasma-Activated EW, Neutralized EW, Alkaline EW, and Weakly ACEW. T...

Dairy products that are contaminated by pathogenic microorganisms through unhygienic farm practices, improper transportation, and inadequate quality control can cause foodborne illness. Furthermore, inadequate storage conditions can increase the microflora of natural spoilage, leading to rapid deterioration. Ultrasound processing is a popular techn...

This study evaluated the impacts of various drying techniques—hot-air drying (HD), microwave rolling-bed drying (MRD), hot-air microwave rolling-bed drying (HMRD), microwave vacuum rolling-bed drying (MVRD), and vacuum freeze drying (VFD)—on the drying efficiency, physicochemical qualities, and flavor profile of Pleurotus eryngii. The Page and Midi...

In the present study, a statistical tool called the simplex lattice mixture design method was used to create a new formulation of Natural Deep Eutectic Solvent (NADES) that is derived from a combination of three compounds (lactic acid, maltose, and water) to extract phenolic compounds, including the anthocyanin content, as well as their antioxidant...

The jackfruit is the largest edible fruit but remains underutilized due to challenges such as sticky latex, labor‐intensive peeling/coring, and lack of mechanization. This study developed and evaluated a jackfruit peeling, coring, and cutting machine to enhance processing efficiency. Performance was modeled using response surface methodology (RSM)...

The process of extracting collagen from food waste (CFW) has captured significant attention due to its promising economic and environmental benefits. With the growing need for collagen in multiple industries, tapping into food waste as a valuable source offers a sustainable approach that tackles resource efficiency and waste reduction simultaneousl...

Food printing is a cutting-edge manufacturing technique that uses advanced printing methods such as binder jetting, extrusion-based printing, and inkjet printing to build an object layer by layer to achieve the required shape of food items such as chocolate and cheese. 3DFP (3-dimensional food printing) has the potential to combine delicate and eas...

Rice is an important staple food in the world. Drying is an important step in the post-harvest handling of rice and can influence rice qualities and thus play a key role in determining rice commercial and nutritional value. In rice processing, traditional drying methods may lead to longer drying times, greater energy consumption, and unintended qua...

This paper targeted to investigate rehydration characteristics of dehydrated black beauty eggplant (which was dried under sun, by hot air, microwave, and infrared) at 25, 50, and 75°C, and to analyze rehydration ratio (RR) by artificial neural network (ANN) approach. RRs of both microwave‐processed specimens (between 5.66 and 7.91) and sun‐dried on...

Coconut husk is widely used as a source of natural fibers in the tropics. Dehusking and fiber extraction are some of the important unit operations in coir manufacturing. For the development of an efficient and economically viable fiber extraction machine, the engineering properties of conventional and organically grown coconuts were evaluated. Sele...

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied...