Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a "fresh-like" product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life.

The important commercial species of Coffee grown in India are arabica coffee (Coffea arabica), robusta coffee (Coffea canephora) and tree coffee (Coffea liberica). Arabica coffee is cultivated largely in the world since it produces the best quality coffee. Frictional properties of fresh and partially fermented arabica coffee parchment of Cauvery variety are important in development of washer mechanism for parchment at estate level processing of coffee. Mechanical behaviour of coffee parchment being time dependent must logically be studied by applying the principles of rheology and visco-elasticity. The stress relaxation function describes the behaviour of visco-elastic materials of coffee parchment. Hence stress relaxation behaviour of fresh and partially fermented arabica coffee parchment were studied. The result indicated that the stress decay last for 400, 1890, 1560 and 1740 seconds for fresh, 16, 20 and 24 hours fermented parchment, respectively. The stress relaxation behaviour indicated that the parchment have the tendency to break easily and hence care should be taken while handling / during washing of parchment.

No abstract

Physical properties of both fresh and partially fermented arabica coffee parchment of Cauvery variety viz., size, shape, angle of repose, bulk density, true density, porosity, 1000 parchment mass, hardness/crushing strength, adhering strength of mucilage to parchment and moisture content of washed parchment were studied. These data can be used for the development of machineries used in estate level processing of coffee parchment.

Respiration is a process of oxidative breakdown of organic matter present in the cells into simpler molecules along with concurrent production of energy and other molecules which can be used by the cell for synthetic reactions. Respiration rates have been used as an index for the metabolic activities of fruits during ripening and senescence. The respiration process depends on the physical properties like mass, volume and surface area of the produce. In the present study, the physical properties were determined and modeled using the graphical method. The respiration rate was determined at three different temperatures (ambient, 14°C and 24°C) by using formula method and the same was modeled based on enzyme kinetic reactions as per Michaelis-Menten type of equation using non-linear regression in Sigmaplot 8.0 software. Results indicated that the mathematical model was found to be good fit.