1

Vinayaka Mission’s Kirupananda Variyar Engineering College,

Salem – 636308.

DEPARTMENT OF BIO TECHNOLGY

&

DEPARTMENT OF MECHANCIAL ENGINEEING

CENTRE OF EXCELLENCE

FOR

FOOD PROCESSING & EQUIPMENTS

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CONTENTS INTRODUCTION ....................................................................................................................................................... 3

AIM .......................................................................................................................................................................... 4

OBJECTIVES .............................................................................................................................................................. 4

MARKET & OPPORTUNITIES .................................................................................................................................... 4

THRUST AREAS OF RESEARCH ................................................................................................................................. 4

OUTCOME ................................................................................................................................................................ 4

METHODOLOGY ADOPTED ...................................................................................................................................... 5

PLAN OF ACTION...................................................................................................................................................... 6

CAPACITY/FACILITY AVAILABLE ............................................................................................................................... 6

RESOURCE PERSONS ................................................................................................................................................ 6

CONFERENCE ORGANIZED ....................................................................................................................................... 7

PATENTS FILED ......................................................................................................................................................... 8

PRODUCTS DEVELOPED IN THE CENTER .................................................................................................................. 9

EDIBLE WATER BUBBLE ....................................................................................................................................... 9

DEVELOPMENT OF PROBIOTIC DRINK FROM MYSORE RASPBERRY .................................................................. 11

EXTRACTION OF HIGH VALUE BIOMOLECULES FROM FOOD WASTES .............................................................. 13

FREEZE DRYING OF FRUIT TO STORE IT FOR EXTENDED PERIOD OF TIME AT ROOM TEMPERATURE.............. 16

CRYOGENIC GRINDING OF SPICES WITH QUALITIES UNALTERED – GINGER .................................................... 19

TEA LEAF CUTTING MACHINE ............................................................................................................................ 21

PARABOLIC SOLAR COOKER ............................................................................................................................... 22

FOOD FEEDING ROBOT FOR PHYSICALLY CHALLENGED PERSONS .................................................................... 23

PRODUCTS UNDER PROCESS ................................................................................................................................. 24

VEGETABLE OIL BASED SOLAR STOVE ............................................................................................................... 24

MoUs AND OUTCOMES ..................................................................................................................................... 25

ONGOING FUNDED PROJECTS ............................................................................................................................... 26

ONGOING FUNDED PROJECTS ............................................................................................................................... 26

PUBLICATIONS ....................................................................................................................................................... 27

COLLABORATION WITH INDUSTRIES/RESEARCH LABORATORIES ......................................................................... 28

FUTURE PLANS ....................................................................................................................................................... 29

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INTRODUCTION

India is an agriculture based country where 30-40% of people are employed in agriculture sector

directly and indirectly. The Indian food and grocery market is the world’s sixth largest, with retail

contributing 70 per cent of the sales. The Indian food processing industry accounts for 32 per cent of

the country’s total food market, one of the largest industries in India. It contributes around 8.80 and

8.39 per cent of Gross Value Added (GVA) in Manufacturing and Agriculture respectively, 13 per cent

of India’s exports and six per cent of total industrial investment.

A strong and dynamic food processing sector plays a vital role in reduction in the wastage of

perishable agricultural products, enhancing shelf life and ensuring value addition, commercialization

of agricultural products. It also creates surplus opportunities for the export of agro & processed foods.

In the era of economic liberalization, all segments including; private, public and co-operative sectors

have defined roles to play and the Food Processing Ministry promotes their active participation. Even

though this much people involved in this area, the adoption of new technology is not taking place in

massive scale because of the patented high technology machines or processes. The harvested product

is also not stored effectively. So it is imperative to convert the raw materials to value added ready to

use product. For converting this, processing technique without altering the basic qualities like color,

aroma, nutrition etc. is required. This centre is poised to develop the cost effective process and

equipments based on bio technology with the equipments based on the thermal principle. The Food

Processing Industries has a clear goal of attaining these objectives by facilitating and acting as a

catalyst to attract quality investments from within India and abroad into this sector, with the aim of

making food processing a national initiative. The Centre of Excellence for Food Processing and

Equipments with this overall objective was established in August 2015.

The Centre of Excellence(CoE) is operated by the two departments namely, Department of Bio

Technology and Department of Mechanical Engineering. The Department of Bio Technology is set to

develop the process and product for the needs of the society at cheaper cost. The department of

Mechanical Engineering is set to design the machineries for the food processing and run the pilot

model equipments.

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AIM

To foster cutting-edge technology and crosscutting research &technical knowledge base in the

area of food processing and equipments to the engineering students”

OBJECTIVES

1. To identify a suitable technology to preserve the agriculture products for a longer shelf life

without losing its nutrients, color, taste and aroma.

2. To develop equipment for agriculture activities

3. To develop equipments of making semi cooked dry foods

4. To develop grinding equipments for various food grains without losing its original taste and

flavor

5. To innovate new techniques in the field of Food processing agro-products, transforming the

raw materials to the finished products.

6. To work on processing and value addition of foods. To promote training, research and

consultancy activities in various areas of food analysis

MARKET & OPPORTUNITIES

India is one of the key food producers in the world, with the second largest arable land area. It

is the largest producer of milk, pulses, sugarcane and tea in the world and the second largest

producer of wheat, rice, fruits and vegetables

India’s Food Processing industry is one of the largest industries in the country - it is ranked

fifth in terms of production, consumption, export and expected growth.

THRUST AREAS OF RESEARCH

1. Cryogenic Food processing

2. Automation of food processing

3. Design and analysis of Agriculture equipments

4. Nutrient Enhancement - Raw Fruits &Vegetables, Fruit Pulps and Canned Fruits

5. Beverages

6. Staple foods

OUTCOME

1. To develop entrepreneurship among students

2. To transfer the technology of food processing to food Industries

3. To create facilities for training to produce skilled workers and building of capacity of

entrepreneurs in food processing industries

The centre is proposed to develop a novel technology in food processing industries. The provisions

made for creation of a Fund for development of Food Processing research projects in association

with various funding agencies.

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METHODOLOGY ADOPTED

1. Data Collection

2. Basic Research

3. Innovation and advanced Technological development

4. Social and Economic development

5. Network and partnership with food industries and DFRL

6. Conducting Conferences

7. Institutional funding, venture capital, crowd funding

8. Creating start ups

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PLAN OF ACTION

1. Development of Integrated foods

2. Strengthening of foods for setting standards

3. Coordination among food testing laboratories

4. Training of small and unorganized sector including street vendors

5. Training of food inspectors

CAPACITY/FACILITY AVAILABLE

1. Softwares- Solidworks, Ansys, Catia

2. Machine shop and workshop

3. Friction stir welding

4. Inoculation Chamber

5. UV Spectro Photo meter

6. Tray Drier

7. Flame Photometer

8. Hot air oven

RESOURCE PERSONS

1. Dr.K.G.Muthurajan, Senior Professor, Mechanical

2. Dr. S.Venkatesan, Professor, Mechanical

3. Dr. M.Sridevi, Professor, Bio-Technology

4. Prof.N.Rajan, Associate Professor, Mechanical

5. Mrs. G.Aarthi, Assistant Professor, Bio-Technology

6. Prof. S.Natarajan, Associate Professor, Mechanical

7. Prof. R.Chandrasekar, Assistant Professor, Mechanical

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CONFERENCE ORGANIZED

CSIR SPONSORED - NATIONAL CONFERENCE ON “EMERGING TRENDS IN

AGRICULTURE AND FOOD PROCESSING TECHNIQUES"-ETAFPT-2017 HELD ON Feb 24th

& 25th, 2017

The conference was jointly organized by Department of Biotechnology and

Prof.Dr.A.P.J.Abdul Kalam Business Incubator, Vinayaka Mission’s Kirupananda Variyar

Engineering College, Salem, The Biotechnology Department of Vinayaka Missions Kirupananda

Variyar Engineering College and Prof.Dr.A.P.J.Abdul Kalam Business Incubator has jointly organized

Two days National Conference on “National Conference On “Emerging Trends In Agriculture And

Food Processing Techniques" On Held On Feb 24th & 25th, 2017.The conference was duly

sponsored by Council of Scientific & Industrial Research (CSIR), India .The conference was attended

by nearly 125 students and research scholars from the region, state and far off places.

The Chief Guest Dr.Ng.Iboyaima Singh, Sr. Principal Scientist & Head, Department of Fruit &

Vegetable Technology, CSIR − CFTRI, delivered keynote address and two technical sessions (I &

IV) described the essentials of Sustainable Food Processing Industry in India & about Novel and

Emerging Technologies for Food Processing Applications. The Technical Session II, was chaired by

Dr.A.Amudhasurabi, Associate Professor and Head, Department of Technology Dissemination,

Indian Institute of Crop Processing Technology (IICPT), Thanjavur delivered the lecture on Food

Processing Entrepreneurship Development: Options for Technology, Investment and Market. The

Conference Day Two resumed with the Technical Session VI, by Dr.Vasudev Singh, Emeritus

Medical Scientist (ICMR), Dept. of Food Science and Nutrition, University of Mysore, Manasa

Gangotri, Mysore, elaborated about Grain processing in India. Prof. D.Jothi, Proprietor, Industrialist

from Bagavathi BioTech Chemical Company, Chithode, Erode, TN, delivered a note on Agro based

Enzyme application in Industrial sectors. Dr.T.Poongodi Vijayakumar, Professor and Head,

Department of Food Science and Nutrition, Periyar University, Salem explored the Processing Trend

of Underutilized Fruits in India in the technical session VIII.

Good number of research papers was presented in the conference. Mrs. C Nirmala, Co-Convener

revealed the evaluation and best presentation award. 4 prizes were given to the poster presenters and 5

prizes were given to the oral presenters. Dr.M.Sridevi, Co- Convener addressed the report for the day

to the gathering present at the ceremonial event. Mrs.G.Arthi, Assistant Professor and Organizing

Secretary of the Conference delivered Vote of Thanks. The faculty and students of Biotechnology

Department of the college made elaborate arrangement for the success of the Conference.

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PATENTS FILED

Sl. No.

Name of the

faculty

member

Patent Filed Details

1. Mr. Alagappan

IV Year , Automobile

Repulsive Magnetic Motor

(RMM)

Docket No. 21118

Reg.No.

3363/CME/2015

CBR No. 13480

2. Mr. Alagappan

IV Year , Automobile Automotive Fuel Limiter (AFL)

Docket No. 20839

Reg.No.

3323/CHE/2015 CBR

No. 13275

3.

Mr. Alagappan

IV Year ,

Automobile

Automatic E-Bike recharger

(AE-BR)

Docket No. 20840

Reg.No.

3324/CHE/2015 CBR

No. 13276

4. Mr. Alagappan

V Year Automobile Magnetic Fuel Promoter (MFP)

Docket No. 21113

Reg.No.

3356/CHE/2015

5. Mr. Alagappan

IV Year , Automobile Mileage Promoter Gears (MPG)

Docket No. 21117

Reg.No.

3362/CHE/2015

6.

Prof.N.Rajan,

Asso Professor,

Mechanical

Cryogenic Grinding with

Unaltered Qualities of the

Spices-Ginger

Docket No. 21124

Reg.No.

3364/CHE/2015 CBR

No. 13482

7.

Prof.S.Natarajan,

Asso Professor,

Mechanical

Generation of Power from

Speed Breakers by using a

Hydraulic Circuit

Reg.No.

4286/CHE/2015 CBR

No. 17352

8. Dr.K.G. Muthurajan

Senior Professor

Compression and inter

fragmentary displacement

testing equipment

Docket No.33695

CBR No.21842

E2/3022/2015-CHE

9

Dr.K.G. Muthurajan

Senior Professor,

Mechanical

Pit type induction powered

mega stove

Docket No. 12020

CBR No.7271

E2/1156/2016-CHE

10 M.Sridevi , Professor,

Bio-Technology

Identification Of Active

Principles from Cardiospermum

halicacabum Leaf and its effect

on Alloxan Induced Diabetic

Rats.

5859/CHE/2014

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PRODUCTS DEVELOPED IN THE CENTER

EDIBLE WATER BUBBLE

FUNDED BY MSME, GOI NEWDELHI, RS 6.25 LAKHS

Designed and Developed by

Incubatee: Ms. Oluganti Mounika, Batch: 2012-2016

Mentor: Mrs. G. ARTHI, Asst. Professor

Plastic pollution involves the accumulation of plastic products in the environment that

adversely affects wildlife and humans. Edible water bubble serves as a Good alternate source of water.

Water scarcity is fast becoming urban India's number one woe, with government's own data revealing

that residents in 22 out of 32 major cities have to deal with daily shortages.

Edible water bubbles which mimics nature by capturing water in a droplet –shaped container

that is earth friendly and can be eaten in a pinch. It creates a liquid with a soft membrane that you can

eat. The process combines drinking water with sodium alginate, which comes from brown seaweed.

After those two are combined, spoonfuls are put into a bath of calcium lactate, which is a salt that can

be found in many items like baking powder, antacids, and cheese. Inside the bath, a gelatinous

membrane begins to form, through the water stays liquid in the middle. Edible water bubble can also

be used in Army War Zones – Emergency Cases, Flights & Transportation. This technique can also

used in Industries Mainly in the Food and Pharmaceuticals and can develop products like

multivitamin coated bubbles, Fruit jellys etc.,

The project was funded by MSME-GoI, New Delhi to the grant of 6.25 lakhs under the scheme

“Support for Entrepreneurial and Managerial Development of SMEs through Incubators”

Semi automatic spherificator system

Good bubble texture developed

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Expected Outcomes

Significant reduction in plastic bottles usage

Applicable in water scarcity regions and war zones.

Easy to carry during travel.

Free from contaminations

No toxic substances involved

Stable and rigid.

Applications in Clinical use, Agriculture, Food and Pharmaceuticals.

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DEVELOPMENT OF PROBIOTIC DRINK FROM MYSORE RASPBERRY - RS:1.00 LAKH

FUNDED BY SRISTI -BIRAC, PMU, Ahmedabad

Awardee: Mr. SAMBHASAN BANERJEE, Batch: 2013-2017

Mentor: Dr.M.Sridevi, Prof & Head

Malnutrition and metabolic disorders are some of the common scenes found in the community

health statistics. In India, more than 40% people suffer from under nutrition. In consequence of the

malnutrition and changing global environment several diseases such as gastroenteritis, colo-rectal

cancer etc are common among the masses. To adapt the pace of the modern corporate life the

introduction of functional food is most needed. A functional food or drink is a multi-nutrient food

supplement to supply the regular nutrient need of the body. Probiotics are microorganisms (mainly

bacteria and yeast) which are beneficial especially to the digestive system. They are mainly prescribed

by physicians after heavy antibiotic dosage or abnormality in digestive system.

The project aims at the development of a probiotic drink from Mysore raspberry. Strains of

Lactobacillus plantarum and Saccharomyces boulardii are used for the fermentation of the drink and

the development of the drink. The drink in association with the strains shall act as a typical probiotic

drink for the smooth functioning of the metabolic activity. In addition to probiotic activity, the drink is

also aimed at the prevention of colo-rectal cancer, gastroenteritis and immune modulatory effect in the

body. The drink is to elevate the quality of food consumption in the community and fill the gaps

between the deficiencies of the nutrition uptake at a low cost.

Collection and Formulation of Micro organisms - Two probiotic strains were obtained through Alpha

Omega Hi-tech BioResearch Centre, Salem

1. Lactobacilius plantarum – MTCC No 5422

2. Saccharomyces boulardii – MTCC No 537

The strains were developed as stable bio product that can keep the micro organism in vegetative state

for a year. This product when added with the sugared-fruit juice or phosphate buffer the micro

organism will regain the dividing stage, which can then pave to fermentation process.

Mysore Raspberry- Fruit

Collection of Fruit Product - Dried extract of the raspberry (Procured from Kuber Impex Ltd, MP) is

implemented for the fermentation process. The fruit extract was mixed in water and sugar at 1:1:1

ratio. The juice obtained had a cloudy white colour. The fruit juice prepared at the composition was

autoclaved and inoculated with the microorganisms. After the inoculation the fruit juice was subjected

to regular analysis of parameters to study the fermentation process. The various analyses which were

conducted on the fruit juice were pH, acidity, total sugar, reducing power assay.

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Expected Outcome

The project aims at the outcome of the packaged juice with specialized properties of probiotic activity

and other health benefits. The estimated parameters to be observed will provide us the documentation

for clinical marketing of the product. The formulated microorganisms and extracted fruit product shall

be a benefit for both the industry and the customer end as a source of longer shelf life of the product.

The nutrient analysis of the drink compared with the other common beverage drink has a

higher energy and suits the targeted need of the society; i.e. the students and the working adults.

The product of study will give the society with health benefits from a fruit which was lost from

the daily intake. The higher energy of the drink and the probiotic effect served at a affordable cost

shall be ailing aid for the patients suffering from Digestive tract Infection and Diseases. The threshold

of commercialization is believed can be achieved by the technology transfer. As and to the need of the

society the product can then be accelerated to the market flow.

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EXTRACTION OF HIGH VALUE BIOMOLECULES FROM FOOD WASTES

Designed and Developed by

Incubatee: Mr. SAMBHASAN BANERJEE, Team Member: P. HINDRAJITH

Mentor: Mrs. C. NIRMALA, Assistant Professor

Food waste is produced in all the phases of food life cycle. About 42% of food waste is

produced by household activities, 39% losses occurring in the food manufacturing industry and 14% in

food service sector, while 5% is lost during distribution. 300 tons of oil barrels are used for the

production of the total amount of food around the world. This amount of oil also gets dumped with the

food waste. Raw fruit &vegetable peels, fish parts, animal residues constitute the part of the total food

waste. The increasing population is giving rise to the high amount of food waste that is dumped in the

landfills. This huge amount of waste increases the Biological Oxygen Demand and Chemical Oxygen

Demand level of the local water bodies when carried off by the surface run offs into the ponds and

rivers. The process of incineration and composting treatment leads to the complete loss of the

nutrients. A number of valuable bioactive compounds can be obtained from these food wastes for the

production of nutraceuticals, functional foods, and food additives.

Fish wastes can be used to produce oil, protein, calcium, bio-diesel and numerous bioactive

compounds. In particular, fish oil is rich in omega-3 fatty acids which can aid prevention and treatment

of various diseases. The main objective of the proposed work is to extract valuable biomolecules such

as omega-3 fatty acids, proteins and carbohydrates from fish and animal wastes, characterization of the

extracted molecules and its applications to produce nutraceuticals and functional ingredients.

Fish and animal Wastes Biomolecules

The project was funded by IISC- MSME-CoE, Bangalore to the grant of 1.19 lakhs.

The prototype model of the project was designed and fabricated by the Incubatee in the

Prof.Dr.A.P.J.Abdul Kalam Business Incubator, VMKV Engineering College, Salem.

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VACUUM FREEZE DRYING

Vacuum freeze drying, scientifically known as lyophilisation, it is a method in which both

vacuum and freezing process are used to sublimate the moisture content in order to make the materials

dry. After vacuum freeze drying, no change occurs to the biological and chemical properties of the

material. The only change is that there will be a slight reduction in its volume. Since the moisture

content is less, there will not be having any possibility for oxidisation or bacterial propagation. There

by it can be stored for a very long time. These materials can retain their original properties by adding

hot water to it.

The special characteristics of these products are as follows:

•Thorough dehydration which is good for long-term storage

•Low product shrinkage which makes it easy to maintain the organization structure and appearance of

the raw materials

•Porous and spongy inside presents excellent rehydration

•Full preservation of the nutrients, active substances and the natural colour and flavour of the raw

materials

•The reduction of product moisture content lowers the material weight for convenient transportation

In the biotechnological field, vacuum freeze drying is the most suitable method for products with high

heat sensitivity, such as vaccine or protein preparations and is a very effective method to promote the

stability of preparations in the pharmacy process which makes the medicaments more compatible with

some special circumstances, such as wars or disasters. In relevant researches, when the bottom of

drugs contacts excessive heat, it causes the disintegration and dissolving of the dry products and has a

great effect on the color. In pharmaceutical manufacturing process, it is important to ensure the

stability of drugs by utilizing the temperatures of tray shelves and samples to determine the optimum

shelf temperature in primary drying shorten the drying time and drain the moisture fast without

ebullition. Therefore, in pharmaceutical manufacturing process, primary drying is usually carried out

on a shelf with the temperature lower than 0°C and in a low-pressure vacuum environment to obtain

drugs with higher quality.

The vacuum freeze drying technology could prevent the loss of nutrients in food and maintain good

appearances and colors. Observed under an electron microscope, the cell appearance is intact after

drying. Vacuum freeze drying is suitable for processing nutritious dry food due to its anti-oxygenation

and is able to produce a better quality when used in porous materials. In the drying process, the

parameters of condenser temperature, shelf temperature and chamber pressure are controlled directly,

where the shelf temperature control affects the moisture sublimation rate directly. Products suffering

from excessive heat on its bottom would cause dissolving. Meanwhile, the vacuum freeze drying

experiments are carried out respectively on different fruits and vegetables, such as apples, bananas,

radish and tomatoes.

As the result of applying different pressures and freezing temperatures in the process indicates that the

temperatures of the materials affect the freezing results and their freezing temperatures need be

obtained through experiments. Studies on the storage effects of roses and carnations after vacuum

freeze drying found that the vacuum degree in the freeze drying process affects the colors and strength

of the petals.

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This study aims to discuss the manufacturing process of reducing the moisture content of 60% of

cooked rice to below 5% through the vacuum freeze drying process, while maintaining the starch chain

in rice and the flavor as freshly cooked rice after rehydration (expansion after absorbing water). This

technique could provide a choice of fast food, frozen rice, for outdoor usage or food supplies during

disasters. It is convenient as instant noodles that are ready to eat after adding hot water.

16

FREEZE DRYING OF FRUIT TO STORE IT FOR EXTENDED PERIOD OF TIME AT ROOM

TEMPERATURE

NAME OF THE STUDENT : Muhammad Arafath. A, IV/MECHANCAL

MENTOR:Prof. N.RAJAN, Asso.Prof/MECH

Scope of work The vacuum freeze drying method can prolong the storage time and maintain the nutrients of

the easily oxidized materials, food, agricultural products and medicinal drugs.

Therefore, vacuum freeze drying are widely used in the fields, such as agriculture (vacuum

freeze drying of vegetables, melons and fruits), food industry (vacuum package and vacuum

drying of fast food), chemical industry (drying of the powdery chemical agents) and biological

pharmaceutical products (freeze drying of hormones, antibiotics, blood preparations, medicine

for examination, vitamin agents and blood serum.

Project Brief:

It is a method utilizing both vacuum and freeze procedures to allow the moisture to

sublimate under the vacuum state, so as to form dry materials.

The biological and chemical properties of the materials after freeze drying remain the

same and their volume reduce slightly; however, their texture presents a loose and porous

state.

Due to the lowered moisture content, the materials are harder to deteriorate by oxidation,

able to inhibit bacteria propagation and convenient for long-term storage.

Objective:

1. To prolong the storage time of the easily oxidized materials, food, agricultural products and

medicinal drugs

2. To maintain the nutrients of the easily oxidized materials, food, agricultural products and

medicinal drugs by vacuum freeze drying method.

What is available in market?

Presently the fruits are available in market in its original form, which has to be preserve

in refrigerated condition where it can be prolonged for few days.

The farmers are finding it difficult to preserve their fruits and to earn money for their

products.

What value it would add to market?

In food processing and agriculture, the vacuum freeze drying technology could prevent the

loss of nutrients in food and maintain good appearances and colors.

Observed under an electron microscope, the cell appearance is intact after drying.

What is the market potential?

Vacuum freeze drying is suitable for processing nutritious dry food due to its

antioxygenation and is able to produce a better quality when used in porous material.

In the drying process, the parameters of condenser temperature, shelf temperature and

chamber pressure are controlled directly, where the shelf temperature control affects the

moisture sublimation rate directly.

17

CRYOGENIC GRINDING

The term “Cryogenics” originates from Greek word which means creation orproduction by means of

cold. As prices for energy and raw materials rise and concern for the environment makes safe waste

disposal difficult and Costly, resource recovery becomes a vital matter for today’s business. Cryogenic

grinding technology can efficiently grind most tough materials and can also facilitate Cryogenic

recycling of tough composite materials and multi component scrap. The heart of this technology is the

CRYO-GRIND SYSTEM.It employs a cryogenic process to embrittled and grind materials to achieve

consistent particle size for a wide range of products. The cryogenic process also has a unique capability

for recycling difficult to separate composite materials.

Cryogenic grinding is a method of powdering herbs at sub-zero temperatures ranging from

0 to -70°C. The herbs are frozen with liquid nitrogen as they are being ground. This process does not

damage or alter the chemical composition of the plant in any way. Normal grinding processes which do

not use a cooling system can reach up to 200°C. These high temperatures can reduce volatile

components and heat-sensitive constituents in herbs. The cryogenic grinding process starts with air-

dried herbs, rather than freeze-dried herbs.

Solid materials are ground or pulverized by way of hammer mills, attrition mills,

granulators or other equipment. A smaller particle size is usually needed to enhance the further

processing of the solid, as in mixing with other materials. A finer particle also helps in melting of

rubber and plastics for molding. However, many materials are either very soft or very tough at room

temperatures. By cooling to cryogenic temperatures with liquid nitrogen, these may be embrittled and

easily fractured into small particles.

For pulverizing many materials, cryogenic grinding technology increases productivity and

lowers power costs. Many elastic or "soft" materials are very difficult to pulverize, requiring long cycle

times and high energy consumption. This combination decreased productivity and increased costs

unnecessarily. Cryogenic grinding involves cooling a material below its embrittlement temperature

with a cryogenic fluid, typically liquid nitrogen or, in certain applications, carbon dioxide. After

cooling, the material is fed into an impact mill where it is reduced in size primarily by brittle fracture.

This process has several benefits:

Probably the greatest benefit provided by cryogenic grinding is the ability to grind "soft" or

elastic materials that otherwise could not be ground, or could be ground only with long cycle times and

high energy use. By embrittling the material, fine powder or crumb can be obtained easily and with a

minimum expenditure of energy. Because embrittled material grinds easily, the throughput for a given

mill is substantially increased and less power is used per pound of material ground.

Cryogenic grinding also reduces the material to particle sizes difficult or impossible to attain

with ambient temperature grinding. The dry, cold, inert atmosphere in which the grinding occurs

minimizes reaction with the material and reduces the loss of volatile components. When processing

composite materials, cryogenic grinding usually makes it easy to separate the various materials.

Cryogenic grinding is used for grinding spices, thermoplastics, elastomers, colour concentrates, and

similar materials. It is also used to recover a variety of scrap materials, such as factory scrap rubber and

scrap tires, and to separate the components in composite materials.

18

PROBLEMS WITH CONVENTION GRINDING

LOSS OF ETHERIC OIL

The applied energy gets dissipated in the form of heat (>99%) and hence the temperature in the

grinding zone rises to more than 90oC resulting in loss of etheric oils whose boiling point vary from

50oC to 320oC. This results in the inferior quality of the ground product.

CLOGGING AND GUMMING OF THE MILL

Spices like nutmeg, clove, cinnamon, etc.., contain high level of fat while capsicum, chilli, etc, contain

high moisture content. These cause clogging and gumming of mill thus affecting the throughput and

quality of the ground product. High moisture content materials often stick to the parts of the mill.

OXIDATION AND RELATED DEGRADATION

Due to intimate cyclone effect of the air in the vicinity of grinding zone, aromatic substances in

materials oxidize and become rancid. In addition the formation of fresh and exposed surfaces due to

grinding, accelerates the process of oxidation.

Here comes the application or use of cryogenic grinding mill for overcome the above mentioned

difficulties.

19

CRYOGENIC GRINDING OF SPICES WITH QUALITIES UNALTERED – GINGER

Student Name: V.Suhandan Guide Name: Prof. N. RAJAN, Associate Professor,

Funded by: MSME, New Delhi Amount Sanctioned: Rs. 6,25,000/-

Introduction

Cryogenic grinding is a method of powdering spices without loosing its aroma.

Temperatures ranging from -70°C to -200°C.

The spices are frozen with liquid nitrogen before they are being ground.

This process does not damage or alter the chemical composition of the spices in any way.

Theme of the Project

• Existing the cryogenic grinding is not used for ginger, garlic etc.

• Hence this project work is applied to grind the ginger to get

– fine dry powder

– without losing its characteristics

– Can be stored for longer period of time without adding any preservative

DRAWBACK OF CONVENTIONAL GRINDING

Clogging and gumming of the mill.

Loss of etheric oil.

Oxidation and related degradation.

Loss of aroma

OBJECTIVES

To retain the volatile components of the spices

To obtain maximum yield

To increase the product life

SEQUENCE OF PROCESSES

The spice to be ground is cleaned manually and fed in to the hopper.

From the outlet of the hopper the spice enters in to the vibratory feeder.

It is positioned with a small inclination towards the entry of the helical screw conveyor.

The speed of screw conveyor is reduced through reduction pulley.

Speed of the screw conveyor is 10 rpm for feed rate of 12kg/hr.

The liquid nitrogen is passed through the pre-cooler unit.

The spice is allowed to enter into the grinder after passing through the pre-cooler.

The grinding takes place at the pre-decided temperature in the range of -200°C to -70°C.

Spice gets crushed between the studs and comes out through an optional sieve as a ground

product.

The flow rate of liquid nitrogen is adjusted by the valve in the transfer line.

The powder is collected at chute and the nitrogen vapour is let out.

20

CRYOGENIC GRINDING MACHINE

21

TEA LEAF CUTTING MACHINE

STUDENT NAME: HARISH, MECHANICAL

MENTOR NAME: Prof. S.RAJA

Tea cultivation in India has a long history in application of traditional system of medicine as

well as for consumption. Tea is a major beverage in India. It is considered as the second

cheapest drink after water.

India and China are the largest producers as well as the consumers of tea. 70% of tea produced

in India is consumed in India itself. Tea is grown in places having rain in most of the years

Tea bushes will reach up to thirty feet. This makes the harvesting difficult. In tea farming the

height of the bushes are maintained at a comfortable height for easy plucking of the leaves and

buds

Pruning the plants in comfortable heights regularly train the plants to produce leaves tightly

around the area easily accessible by hand.

Tea manufacturing is done by processing tea leaves. The tea leaves plucked from the plant and

taken to the factory where it is processed.

For good quality tea only the buds are to be plucked and processed. The shortage of labour and

the increase in wages made the management to think of an alternate method of harvesting the

leaves

Tea leaf harvesting is mainly done by the plucking of leaves manually. An experienced person

can pluck 40 kg per day, by using cutting scissors it can be up to 90 kg. Tea leaf cutting

machine is having double efficiency, it can pluck up to 180 kg per day

The machine operation is very simple and can be handled by a single person. Since India is one

of the major producers of tea in the world, tea leaves harvesting machine will have an

important role in improving the tea production

A tea leaf harvesting machine is a device used for easy harvesting of tea leaves with minimum

number of labours. Machine is so compact compared to existing models. Tea leaf cutting

machine helps in increasing output rate of tea harvesting with reduced man power

22

PARABOLIC SOLAR COOKER

STUDENT NAME: GAUTHAM KUMAR, MECHNAICAL

MENTOR: Prof. V.K.KRISHNAN

This project is to overcome the growing demand of energy. For our non-renewable sources of

energy are limited, we are trying to use the renewable source to cook.

Anodized aluminium sheet is used to construct a parabolic structure that concentrated the SUN

LIGHT to produce heat energy and this energy is used for cooking.

The sun light falls on the earth, it is transformed into heat by any surface or material, it the

atmosphere, soil, buildings, or even the furniture in front of a window.

This heat also drives the world's weather systems including wind, rain and river flow. Through

photosynthesis, plants also turn solar energy into new growth.

Anodizing is the process of coating a metal with its oxide. The oxide of Aluminium is

extremely hard and corrosion free so it is coated on aluminium to make it durable.

A parabolic concentrator is made in such a way that it could focus the sun light to generate

heat. It is made up of Anodized Aluminium because it is a good reflector, easy to install, low

cost and very much durable.

PARABOLIC SOLAR COOKER

23

FOOD FEEDING ROBOT FOR PHYSICALLY CHALLENGED PERSONS

STUDENT NAME: SIVANADHAM, MECHANICAL

MENTOR: PROF. N.NATARAJAN, ASSOCIATE PROFESSOR

A three degrees of freedom robot designed to feed the food for aged and physically challenged

persons (Specially for handless persons, Soldiers loss their hands in war)

A simple binary controller used to the motors used in the robots.

Leg operated switches are used.

The end effector of the robot designed for handle the spoon and water cans.

The binary switches pressed by leg in an sequence order the robot movement is achieved

Based on the practice of the user the robot scope the food from plate and feed to the user.

FOOD FEEDING ROBOT FOR PHYSICALLY CHALLENGED PERSONS

24

PRODUCTS UNDER PROCESS

VEGETABLE OIL BASED SOLAR STOVE

STUDENT NAME: SIVANATHAM

MENTOR: PROF. S.NATARAJAN, ASSOCIATE PROFESSOR

This solar stove designed to placed inside the kitchen

Vegetable oil is used to transfer the heat from roof top unit to stove.

o The stove has three units

o Roof top unit (parabolic reflector)

o Insulated storage unit to hold the heat of the fluid

The stove (A heat exchanger)

This stove works both day and night

The heated oil stored in an insulated container during day time.

The fluid circulated by small electrical pump

25

MoUs AND OUTCOMES

Name of the Industry

/ Institution

Academic co-operations,

Collaborations

Progression Mechanism of review Assessment of outcomes

Infosys, Chennai Imparting Industrial

Electives in curriculum, Webinars

Students updating their

knowledge to the Industry

level as well as in

foundation level

Review through

assignments, online test

and University

examinations

1. Rate of success is high in

the University Examinations.

2. Merit certificate from

Industry

3. Good placement in IT and

ITES companies.

Bosch, Chennai Imparting Industrial training

in Auto electric components

Obtaining industrial skills

on Auto electric

components

Review through

Industrial internship

Good placements in

Automobile companies

DFRL, Mysore Collaboration with DFRL

and Dept of EEE for

developing high frequency

induction heater.

Product developed and

tested in electrical lab and

proved the maximum

efficiency

Scientists from DFRL

have

Continuous interaction

with the students and

teachers in product

design

Product delivered to DFRL

MSME-CoE, IISc,

Bangalore

Collaboration for “Support

for Entrepreneurial and

Managerial Development of

SMEs through Incubators”

Product developed and

tested

Continuous review

meeting with professors

of IISc, Bangalore

Developing Entrepreneurs and

commercialization of products

MSME, GoI, New

Delhi

Collaboration for “Support

for Entrepreneurial and

Managerial Development of

SMEs through Incubators”

Product developed and

tested

Continuous review

meeting with Local

Management Committee

Developing Entrepreneurs and

commercialization of products

26

ONGOING FUNDED PROJECTS

S.

N

o.

Funding Agency Project Title

Total

Cost

in Rs.

Lakhs

Date of

Submissio

n

Status

Principal

Investigato

r

1

Micro, Small and

Medium Enterprises,

GoI, NewDelhi

Mileage Promoter Gears

(MPG) 6.2

19.12.201

5

Ongoin

g

Mr.S.

Alagappan

2

Micro, Small and

Medium Enterprises,

GoI, NewDelhi

Design and fabrication of

Leg holder for supporting

Rural woman in labor

process

5.1 19.12.201

5

Ongoin

g

Mr. Hari

KrishnaK.S

3

Micro, Small and

Medium Enterprises,

GoI, NewDelhi

Cryogenic Grinding with

Unalterd Qualities of the

Spices – Ginger

6.25 19.12.201

5

Ongoin

g

Mr. V.

Suhandan

4

Micro, Small and

Medium Enterprises,

Indial Institute of

Science, Bangalore.

Development of AC and

Refrigeration using

exhaust heat from 4

stroke engine

1.42 19.12.201

5

Ongoin

g

Mr. Mithun

muralithara

n

Mr. Ashik

Sam

5 MSME, GoI, New

Delhi

Edible water bubble and

its formulated products.

6.25

Lakhs

08.08.201

5

Ongoin

g Mrs.G.Arthi

6 SRISTI -BIRAC,

PMU, Ahmedabad

Development of

Probiotic drink from

Mysore raspberry

1.00

Lakh

04.05.201

6

Ongoin

g

Dr.M.Sride

vi

7 MSME-IISC,

Bangalore

Extraction of

Biomolecules from Food

Waste

1.19

Lakhs

26.05.201

7

Ongoin

g

Mrs.C.Nirm

ala

8 MSME-IISC,

Bangalore

Production of

Biofertilizer from fruits

and vegetable wastes

3.00

Lakhs

08.08.201

5

Ongoin

g

Dr.M.Sride

vi

9 MSME, GoI, New

Delhi

Production of

Biocellulose from

Coconut Waste Water

6.25

Lakhs

22.11.201

6

Ongoin

g Mrs.G.Arthi

10 MSME, GoI, New

Delhi

Novel Technique for

Preserving Fruits to

retain natural nutrient

content

6.25

Lakhs

22.11.201

6

Ongoin

g

Dr.V.Anbaz

hagan

27

FUNDED AND COMPLETED PROJECTS

S.

No.

Title of the Project Name of the

Student

Mentor Fundin

g

Agency

Amoun

t in Rs.

Status

1 Design and

fabrication of

vacuum freezer

drying equipment

for rice

Rizwan Kabeer,

Vishnu R, Nath,

Arjun Kottangal, S.

Shammer

Prof. N.

Rajan, HoD

DST 1,50,00

0

Complet

ed

PUBLICATIONS

International Publications : 104

Scopus : 54

EBSCO host : 27

Index Copernicus : 3

Web of Science : 5

Citation Index – range / average : 1-155/52

SNIP : 0.066-3.109

SJR : 0.106-3.12

Impact Factor – range / average : 0.12-6.798 / 2.43

h-index (Scopus) : 6

h-index (Google) : 10

Chapter(s) in Books : 3

28

COLLABORATION WITH INDUSTRIES/RESEARCH LABORATORIES

Defence Food Research Laboratory, DRDO, Mysore

IISC-MSME-COE, Indian Institute of Science, Bangalore

Indian Institute of Food Processing Technology, Thanjore

Bhagavathi Bio-Tech, Erode

Alpha Omega Hi-Tech Bio Research Centre, Salem

Rengarajan Foods, Salem

Global Lab and Consultancy Services, Salem

29

FUTURE PLANS

To make a combined unit of vacuum freeze drying and cryogenic grinding to store tomato for

longer shelf life in raw stage.

The centre allows the student to engage in really ground-breaking research by “Providing a

space where ideas can actually come to fulfilment”. They also actively participate in Project

Contest, Symposium and Conference thereby develops their self-efficacy and research

confidence.

To develop innovative food processing equipments to cater the needs of the society

30

31

32