Research
Research Programs
AFTC is recognized as Scientific Industrial Research Organisation (SIRO) by Department of Scientific & Industrial Research (DSIR), Ministry of Science & Technology, GOI.Various research works are conducted as sponsored / funded projects, student’s research projects.
Study on Causes for Variation in Milling Breakage in Basmati growing states viz., Punjab, Haryana and UP was conducted. The project carried out in collaboration with APEDA and .sponsored by Basmati Export Development Foundation (BEDF). A modified improved parboiling processing technique developed reduces the broken percentage in milling and increases the milling yield. Many rice mills in north states are adopting this basmati rice processing method.
- In Jaggery processing for clarification chemicals like hypo chloride and to improve colour artificial colours used.
- A new organic clarification material identified and successfully tested in a 200 liters capacity jaggery production unit to clarify sugar cane juice for preparation of Jaggery. This method completely eliminates the chemical usage in Jaggery production.
- Using non chemical Jaggery value added products like Thuthuvali candy
Indo-UK Grain Care Project
Indo – UK project is a collaborative project – AFTC partnered with Indian Institute of Crop Processing Technology, Thanjavur, (now National Institute of Food Technology Entrepreneurship and Management – NIFTEM) GOI, Brunel University London, Nquiringminds Limited, Hampshire, United Kingdom partners conducted studied to reduce storage loss. The project was funded by UK Government and Department of Biotechnology, Ministry of Science and Technology, Government of India.
In this Indo-UK Research Project ‘Grain Care’, study was conducted for the systemfollowed during drying and storage of grains in India and evaluated the low cost, lowpower robust sensor developed by UK partners. Grains stored in warehouse may spoil and causes storage losses due to climatic condition. Sensors developed by UK team were placed in the paddy stored bag and data on temperature, humidity and moisture content collected regularly through clouds and were analysed , accordingly aeration given and the quality of paddy maintained.
In the Indo UK Graincare project A Solar Tunnel dryer with floor area of 750 sq.ft (28’X26’0.9”X10’) was installed. It was constructed with GI pipe covered with UV Protected Polycarbonate Sheet and Cuddapha flooring. A control panel board with sensors was also installed to maintain temperature and humidity inside dryer by automatic operating of three numbers of 24v DC axial Fans
A Solar PV Module -100W – 12V panel was provided to supply power for control panel and axial fan. An average temperature of 55 – 60 ° C is reaching inside and in bright sun shine days 80 ° C is reaching. Paddy and wheat grains in gunny bags were kept inside solar tunnel drier in vertical and horizontal position and drying monitored by using sensors and found vertical position dried faster helps in quick drying in bulk level with minimum handling.
In the Indo UK Graincare research project a metal flat bottom galvanized, zinc, magnesium, aluminum coated Silo with capacity of 100 MT was erected .Diameter of the silo is 15 feet with overall height of 35 feet. It has mechanical loading and unloading facilities with aeration arrangement to dissipate any heat formed during storage. Grain storage in Silo minimizes handling charges and space. Usage of sensors in silo is easy to monitor the storage condition of grains. Sensor placed inside indicates temperature and humidity and based on that aeration will be given to maintain the quality of the commodity.
Students Research
From various colleges under graduates, post graduates and research scholars conducting research works at FPAL under the Guidance of Dr K.Singaravadivel, Independent Director and former Director IIFPT, ( MOFPI, GOI)
List of Various research projects conducted
- Technology for Non Chemical Jaggerry production.
- Value added candy from non chemical Jaggrry
- Self-life of fermented rice in different temperature.
- Development of bitter gourd juice
- Horse Gram cake by replacing sugar with Chemical free Jaggery
- Dietary supplement for diabetic patient using coccinia (kovakkai)
- Flavoured Millet Milk infused with Chemical free Jaggery
- Fortification of Idly Podi By Using Spinach
- Jaggery candy with Annona reticulata (custard apple) leaf
- Traditional food Paniyaram incorporated with herbal Thoothuvalai (Solanum trilobatum)
- Quality of Rice Cooked in Five different Vessels
- Enrichment Of Edible Oil With Omega-3 Pufa and Standardisation of Fortified Mayonnaise Preparation
- Comparison Of Chemical Fumigation and Herbal Fumigation On Wheat Storage To Control Insects
- Value added ready to Eat (RTE) food preparation using retort packaging technology
- Solar assisted drying of chili to avoid aflatoxin and to retain colour, pungency
- Jaggery candy fortified with iron and antioxidant was prepared by incorporating Custard apple leaves
- A Comparative Study on open Sun drying and Solar Tunnel Drying of Food grains
- Effect of raw, parboiled and curing of paddy on milling qualities of different Varieties of Paddy grown near Madurai.
- A Comparative Study on Cooking Analysis of Various Varieties of Rice.
- Comparative study on ‘Farm Dressed’ and ‘Machine Dressed’ Paddy
- Rice Yield, Nutritional Quality and Cooking Characteristics of Old Vs New Paddy: Variety Sona
- Millets based Moring leaves incorporated Idiyappam mix
- Pest management for stored wheat by using heat treatment methods
- Enrichment of edible oil with pufa rich omega-3
- Development of millet based waffle with rich antioxidant
- Vaccum assisted parboiling of paddy
- Development of health mix using germinated brown rice fortified with green gram and palm kernel sprout analysis.
- Development of processing technology to improve shelf life of cold rice and serve as ready to eat packed food
- Standardization of parboiling process to reduce splitting of cooked rice
- Development of value added product from palm sprouts
- Value added products from herbal incorporated millet product
- Flavoured Germinated brown rice milk
- Production of Iron rich Energy bar
- Value added millet based products incorporated with moringa and agathi leaves
- Value added products from ponanganni and amaranth leaves
From various colleges under graduates, post graduates and research scholars conducting research works at FPAL under the Guidance of Dr K.Singaravadivel, Independent Director and former Director IIFPT, ( MOFPI, GOI)
Training Programmes viz.- Grain processing (Lab Level) – Physical analysis, Parboiling, Milling, Cooking Analysis, Sensory Analysis.
- Nutritional analysis of food products
- Nutritional analysis of food products
- Nutritional analysis of food products
- Quality analysis of Sugar & Sugar products
