Novel Food Products and Process Development

 Traditional methods of shelf life extension like refrigeration / freezing / thermal treatments / chemical treatments / fumigation etc sometimes lead in altering the sensory quality of the perishables; also the technologies are not commercially feasible in long run. Hence, novel innovative processing technologies for the extension of shelf-life of perishables and semi-perishables through use of microwave drying and sterilization; controlled and modified atmospheric storage (CAS & MAP); extrusion technology; super critical fluid technology (SCFE); freeze drying, spray drying and vacuum drying is been undertaken. CAS and MAP is being utilized for the shelf-life extension of mushrooms, bananas, tomatoes and guavas. SCFE is being utilized for the extraction of functional bioactive compounds and removal of cholesterol from foods.