Journal Publications

2018-2019
S.No Name of the Faculty Title of the Publication Name of the Publisher National/International Published on
 1.   G.Sasireka Biomass Production and GC-MS Analysis of Selenastrum bibraianum Reinsch’   J. Algal Biomass Utln International   2018
 2.   G.Sasireka   Enzymatic Transesterification of Biodiesel Production from Scenedesmus sp and its Parameter Optimizing through Response Surface Methodology J. Algal Biomass Utln  International  2018 
3. G.Vaishali  3D Food Printing Technology And its Application On Foods  National Conference On Recent Advances in Food Production and Processing Technologies  National   2018 
4. A.Shivani Indumathi  Inactivation of Alkaline Phosphatase And Shelf Life Extension of Milk Processed By Hurdle Technology  International Journal Of Current Microbiology And Applied Sciences  International   2018 
2017-2018
S.No Name of the Faculty Title of the Publication Name of the Publisher National/International Published on
 1.  Manonmani T Approaches to understand Heat and Mass Transfer phenomenon in Food grain storage systems  International Journal of Current Research  International    2017
 2.  Manonmani T Approaches to understand Heat and Mass Transfer phenomenon in Food grain storage systems  International Journal of Current Research  International   2017 
3. G.Sasireka   Low Cost Photo Bioreactor For Marine Microalga Cutivation  International journal for Research in Applied Science and Engineering Technology  International    2017
4.   G.Sasireka  Study on Algal Diversity of Three Manmade Ponds from Cuddalore District, Tamil Nadu, India.  Indian Journal of Experimental Biology  National  2017 
5. G.Sasireka Least carbon emission biodiesel production by optimizing extraction methods from marine microalgae Indian Journal of Biotechnology  National  2017  
2016-2017
S.No Name of the Faculty Title of the Publication Name of the Publisher National/International Published on
 1.  Dr.S.Babuskin  Effect of Spice – incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures  Journal of Science of Food and Agriculture International  2016 
 2.  Dr.S.Babuskin  Design and characterization of spice fused tamarind starch edible packaging film. Elsevier – Food Science & Technology  International  2016 
3. Ms.K.Swathi  Herbal antioxidants-A Review  International Journal of  Engineering  Science & Research Technology  International   2016 
4.  Ms.K.Swathi Microwave  assisted  extraction of pectic polysaccharide from waste mango  peel 

 Elsevier – Carbohydrate polymer

International  2016 
5. Mr.K.Akash  Nutraceutical approach for Neurocognitive disease management with antioxidant molecule   Indian Journal of Science  National  2016 
6. G.Sasireka   A Comparative Study of Biomass and Lipid Accumulation in Dunaliella salina and Chlorella vulgaris Under Different Nitrogen Sources for Biodiesel Production  J. Algal Biomass Utln   National  2016 
2015-2016
S.No Name of the Faculty Title of the Publication Name of the Publisher National/International Published on
 1. Ms.K.Swathi  Multi response analysis  and optimization  of microwaveassisted   extraction  of antioxidant  phenolic  compounds from waste Mangifer Indica   L peel  Journal of Food Processing and Preservation  International  2015 
 2. Mr.K.Akash  Anti inflammatory and antioxidant property of marine bio active molecule and their role in neuro degenerative disease : a review    Discovery – The International Journal International   2015
3. G.Sasireka   A Comparative Study of Biomass and Lipid Accumulation in Dunaliella salina and Chlorella vulgaris Under Different Nitrogen Sources for Biodiesel Production  Research Journal of Chemical Sciences International   2015 

List of MoU

S.No MoU Details
1. Benchmark Tea Factory, Ooty benchmark
2.

Meenalakshmi Farm Products, Dindigul

meenalakshmi
3.

Awecare Analytical & Research Laboratories, Erode.

awecare

SPRAY DRYER

Spray drying is a technique widely used in the food industry to produce food powder due to its effectiveness under the optimum condition. Spray drying is an industrial process for dehydration of a liquid feed containing dissolved and/or dispersed solids, by transforming that liquid into a spray of small droplets and exposing these droplets to a flow of hot air. The spray drying parameters such as drying air temperature and feed rate are influential to the attributes of spray-dried food such as particle size, bulk density, moisture content, average time of wet ability and insoluble solids.

It takes a liquid stream and separates the solute or suspension as a solid and the solvent into a vapour. The solid is usually collected in a drum or cyclone. The liquid input stream is sprayed through a nozzle into a hot vapour stream and vaporized. Solids form as moisture quickly leaves the droplets. A nozzle is usually used to make the droplets as small as possible, maximizing heat transfer and the rate of water vaporization. Droplet sizes can range from 20 to 180 μm depending on the nozzle. There are two main types of nozzles: high pressure single fluid nozzle and two-fluid nozzles: one fluid is the liquid to dry and the second is compressed gas.

Spray dryers can dry a product very quickly compared to other methods of drying. They also turn a solution or slurry into a dried powder in a single step, which can be advantageous as it simplifies the process and improves productivity margins.

Spray drying is employed to manufacture Amorphous Solid Dispensation, by uniformly disperse food Ingredients into a polymer matrix powder format it’s often used as an encapsulation technique by the food and other industries. A substance to be encapsulated (the load) and an amphipathic carrier (usually some sort of modified starch) are homogenized as a suspension in water (the slurry). The slurry is then fed into a spray drier, usually a tower heated to temperatures well over the boiling point of water.