The demand for healthy snacks are growing in which Ready-To-Eat (RTE) are common and in RTE puffed grains have grown in demand due to customer preferences in consumption of nutritious low fat food, this review provides basic puffing method for grains such as sand puffing, gun puf...
Open access
Research Article10.9734/jsrr/2025/v31i123815
This study was conducted to take the pre-milling parameters in an optimum way in order to improve milling efficiency and dal recovery in pigeon pea (Cajanus cajan). Experiments were conducted using CFTRI dal mill to determine the influence of four important variables, namely pitt...
Open access
Research Article10.9734/jsrr/2025/v31i103640
Pigeon pea (Cajanus cajan) is a crucial pulse crop cultivated across tropical and subtropical countries, with India being the largest producer. It plays an important role in food security, soil enrichment through nitrogen fixation, and adaptation to marginal environments. This st...
Open access
Research Article10.9734/jabb/2025/v28i62450
Grading fruits and vegetables has become essential for cross-border trade. There are various methods and technologies used for grading fruits and vegetables. In India, fruit growers mainly rely on manual grading, which is costly, labour-intensive, and affected by seasonal labour...
Open access
Research Article10.9734/ijecc/2023/v13i92351
Experiment was carried out to analyse the effect of microwave preheating time at selected power level and temperature for hot air oven drying on drying kinetics. The samples were analysed for various parameters such as moisture content, drying rate, moisture ratio, drying constan...
Open access
Research Article10.9734/ejnfs/2025/v17i51707
The separation of dried and decorticated water chestnut kernels and peels is a critical step in post-harvest processing, as manual cleaning methods are labour-intensive, time-consuming and inefficient. To address this challenge, an air classifier was designed and developed; it co...
Open access
Research Article10.9734/ejnfs/2025/v17i121927
Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger...
Open access
Research Article10.9734/ijecc/2023/v13i82065