Research Highlights

2.   Value addition to pork sausage with banana pseudostem flour

3.   Foxtail millet incorporated buffalo meat products

4.   Technology for production of dietary fibre enriched pork and chicken nuggets

5.   Novel technology for restructured pork ham

6.   Processing of emulsion based pork products with porcine globin and plasma as fat replacers

7.   Solar dryer for meat and meat products

8.   Novel Technology for production of restructured pork ham

9.   Solar dried meat balls and meat cubes

10.  Innovative meat snack ‘Meat Jalebi’

11.  Pork nuggets with natural humectants and antioxidant for extended shelf life

12.  Protein iron enriched goat meat powder with indigenous herbs of Assam

13.  Process for restructured pork ham using liquid whey

2.   Semi-continuous mango pulper

3.   Prototype of potato pre-conditioner – for accelerated conditioning of potatoes taken out from cold storage

4.   Waffle shaped potato slicer

5.   Low cost frequency based sensor for non-destructive inspection of food adulterants

6.   Technology of conversion of Silica to silicon

7.   Technology for production of mango/jackfruit leather by Refractance Window drying

8.   Products of commercial importance from minor millets Setaria, Paspalum and Panicum sp.

9.   Technology for enhancing shelf life of onion in hot and humid region of West Bengal

2.   Organic clarificant (soybean DOC @ 1 kg per 1000 liters of sugarcane juice) for jaggery processing

3.   Reduction of sugarcane staling losses (with application of sodium hypochlorite)

4.   Protocol for Organic Jaggery Production

2.   Vacuum based tank for jaggery

3.   Evaluation of shrink wrap, stretch wrap and modified atmosphere packaging for storage jaggery cubes and blocks

4.   Refinement of juice extraction process with special reference to sugarcane cleaning and juice filtration for 100 kg jaggery/8 hrs

5.   Reduction of sugarcane staling losses (with application of sodium hypochlorite)

6.   Organic clarificant (soybean DOC @ 1 kg per 1000 liters of sugarcane juice) for jaggery processing

7.   HACCP Protocol for liquid jaggery manufacturing

2.   Refinement of inbuilt filtration system in Honey comb structured Pilot plant for production of probiotic and symbiotic juice from guava, kinnow and mango

3.   Coating application machine for minimally processed agricultural produce (carrots)

4.   Percussion based gadget for quality management of stored grains and their milled products

5.   An algorithm for feature extraction from acquired images of different grades of kinnow captured by CCD camera

6.   Shelf life enhancement of minimally processed black carrot using diffusion barriers

2.   Ready-to-eat fish ham with shrimp chunks

3.   Technology for the production of silage using seafood industry waste for animal feed

4.   Development of fish snacks using hybrid solar biomass powered dryer

5.   Gender friendly refrigerated fish vending and display unit using solar energy

6.   Production of silage using seafood industry waste for poultry feed

7.   Production of fish oil concentrate rich in Omega 3 fatty acids

8.   Preservation and handling techniques for porcine skin for production of biological bandages

2.      LAMP assay based technology for easy and rapid detection of  S. aureus and Salmonella spp

3.      Quality evaluation of shelf stable fermented pork sausages-Modified salt and fat content

4.      Protocol for extraction of Chondroitin Sulphate from cartilage of buffaloes

5.      Process protocol for Extraction of Collagen from animal and poultry

6.      Utilization of buffalo slaughter house by-products for manufacturing of pet treats

7.      Fermented pork sausage

8.      Process for preparation of bile concentrate and bile acid

9.      Process technologies of fermented pork sausages and salami

10.  Extraction of natural antioxidants from potato peelings was carried out as an alternative to synthetic casings in fish sausage

11.  Ready-to-eat fish ham in fibrous casings and synthetic casings

12.  Low cost model retail outlet for hygienic production of chicken meat

2.      Packaging material for fresh fig fruits

3.      Phycocyanin- A natural colour from algae to replace synthetic blue colour

4.      Multi-mode Solar Dryer (5 tonnes capacity)

5.      Probiotic (Methionine) poultry feed supplement,

6.      Development of Packaging technology for fresh figs to enhance their shelf life

7.      Development of process technology for starch production from tikhur rhizomes (Curcuma angustifolia L.),

8.      Solar dryer for drying of meat and offals

9.      Drying and milling processes for Asthama plant

10.  Supercritical fluid extraction of phyto-chemicals from Asthama plant

11.  Packaging technology for the split pulses to protect from insect infestation

12.  Fish deboner

2.   Hydraulic tamarind briquetting machine

3.   Technology for starch production from tikhur rhizomes

2.   Mushroom fortified extruded and baked products

3.   Extraction of anthocyanin powder from plum

4.   Protocol and pilot plant for extraction of pectin  from apple pomace

5.   Technology for value addition of Mushroom

6.   Mechanical apple seed corer

7.   Mechanical apple seed extractor

8.   Hand held mechanical apple seed peeler, corer and slicer

9.   Osmo-dried plum, kiwi and apricot

10.  Beverages from the hypertonic solution

11.  Protocol for storage of fresh ginger rhizomes under low cost storage structures

12.  Process for isolation of kiwi fruit enzyme

13.  Analog of petha from sand pear

14.  Ginger based sweet and snack foods

2.   Walnut grader

3.   Walnut bleacher-cum-washer

4.   Value addition and shelf life improvement of pear

5.   Walnut Bleacher-cum-Washer

6.   Nutritious extruded snacks from broken walnut kernels

7.   Mechanization of value chain of walnut

8.   Walnut cracker (hand and power operated)

9.   Improved water chestnut decorticator

10.   Thiamine rich brown rice based extrudates

2.      Banana peeler

3.      Process protocol for thermal processing of “Varikka” variety of tender jackfruit

4.      Extruded RTE products from rice, and Nendran banana

5.      Multistage grinding of spices

6.      Process Protocol for Thermal processing of Varikka variety of Tender Jackfruit

7.      Development of protocol for extruded RTE snack food from rice and banana

8.      MAP of edible wax coated passion fruit

9.      Women friendly multipurpose seed extractor for ash gourd, cucumber and pumpkin

10.  A jackfruit corer cum peeler

11.  Continuous cocoa pod breaker

12.  Retort pouch packaging of tender jackfruit

13.  Vacuum drying of ripened deseeded jackfruit bulbs.

14.  Microencapsulation of papaya leaf extract

15.   Health mix from banana, rice, ragi flour and sugar

16.   Multistage grinding of spices

2.      Development of cassava starch based adhesive formulations for corrugating and paper industries

3.      Electronic starch indicator (Under DST project)

4.      Improved motorised chipping machine

5.      Green particle board using cassava starch

6.      Moisture resistant adhesive from cassava starch

7.      Alkali free corrugating adhesive mix

2.      Modified/Improved maize dehushker-cum-sheller

3.      Ginger peeler

4.      Improved Maize Dehusker-cum-Sheller

5.      Development and evaluation of fly ash based organic pesticides for the management of pulse beetle

6.      Fruit ripening prototype using organic sources