T. Krishnakumar

Engineering Properties of Different Commercial Grades of Sago (Sabudana)

T. Krishnakumar, M. S. Sajeev, Saravanan Raju, Namrata A. Giri, Chintha Pradeepika, V. Senthil Kumaran & Venkatraman Bansode · Current Journal of Applied Science and Technology · 2019

Sago is a traditional food product of India made exclusively from fresh wet cassava starch. The engineering properties of different commercial grades of sago, developed by roasting and steaming process were investigated. The physical properties (moisture content, size, shape (sph...

Open access Research Article 10.9734/cjast/2019/v38i330358

Response Surface Optimization of Bath Type Ultrasound-Assisted Extraction (UAE) of Native Starch from Fresh Cassava Tubers

T. Krishnakumar & M. S. Sajeev · Advances in Research · 2017

The objective of this study was to calculate the optimum conditions for extraction of starch from fresh cassava tubers using response surface methodology (RSM). In this study, Box-Behnken response surface design (BBD) was used to optimize the extraction process conditions (3 inde...

Open access Research Article 10.9734/AIR/2017/37317