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[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font=”|700|on||||||” text_text_color=”#FFFFFF” text_font_size=”20px” text_orientation=”center” global_colors_info=”{}”]To be the center for research and technology innovation to increase income from the coconut industry through diversification and value addition. [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” background_enable_image=”off” custom_padding=”42px||0px|||” global_colors_info=”{}”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.16″ _module_preset=”default” max_width=”100%” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/cri.gov.lk\/wp-content\/uploads\/2021\/09\/Coconut-Processing.jpg” title_text=”Coconut-Processing” _builder_version=”4.16″ _module_preset=”default” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][\/et_pb_image][et_pb_blurb title=”Mission” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”30px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font_size=”18px” text_line_height=”1.6em” global_colors_info=”{}”]Generate knowledge and technology to develop value added products from coconut by minimizing wastage at various production processes[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0a2d61″ text_font_size=”25px” background_color=”#efefef” custom_margin=”||-3px|||” custom_padding=”20px|10px|20px|10px|true|true” border_radii=”off|5px|5px||” border_width_all=”1px” border_color_all=”#d8d8d8″ global_colors_info=”{}”]<\/p>\n

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image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Extra VCO production through fermentation[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Development of value added coconut butter from coconut kernel [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Concentration of protein and production of Spread cheese from Coconut Skimmed Milk[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Development of an edible food wrap from coconut protein isolates [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Improvements for the coconut paring oil production process [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Development of low GI food from defatted coconut flour and defatted coconut testa flour [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Determination of the effect of virgin coconut oil in ameliorating Type 2 diabetes in human. [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Determination of the efficacy of adjunctive extra virgin coconut oil\/ coconut products used in people with mild cognitive impairment and mild to severe Alzheimer\u2019s disease [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Anti-diabetic and anti oxidative potentials of partially-defatted coconut parings of indigenous coconut varieties[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Determination of the effect of fresh ground coconut kernel to reduce domestic wastage and study on health benefits of creamed coconut [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Development of a technology for manufacturing cushion\/mattress using waste coir fiber[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Quality Improvement of Gloves and Rubber Boots by using Coconut Husk Products[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Fabrication of a dryer for drying coir pith[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” background_color=”#FFFFFF” border_color_all=”RGBA(0,0,0,0)” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|off” _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”On Going Research” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”30px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Development of low Glycemic Indexed (GI) food from defatted coconut flour and defatted testa flour<\/p>\n

[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Physico-chemical, sensory and nutritional characteristics of coconut flour incorporated foods (Funded by Agricultural Research Policy)<\/p>\n

[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Quality Evaluation of sweet coconut chips through maturity index of coconut<\/p>\n

[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Investigation of nano composites with coir fiber<\/p>\n

[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Analyzing the impact of ultra sonication and microfiltration processing on quality of king coconut water<\/p>\n

[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Development of Instant beverage from low fat coconut milk<\/p>\n

[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Development of hygienic absorption pads using biomass of coconut and natural cotton<\/p>\n

[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Development of machinery for coir industry- Coir extraction machine and coir pith dryer (With collaboration of NERDC)<\/p>\n

[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]<\/p>\n

Applying Isotopic Fingerprinting to Authenticate Sri Lankan Coconut Kernel Products to Protect and Promote in International Market (Collaborative research with Atomic Energy Authority \u2013 NSF funded)<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Major achievements” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”20px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Initiate the business incubation facility dedicated to entrapnuers of coconut industry [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” admin_label=”Blurb” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Commercialization of dry processing of virgin coconut oil[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Introduction of de-fatted coconut flour (coconut flour) production technology [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Introduction of coconut flour-based food product formulation [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Development of a Coconut sap collection device to collect fresh coconut sap[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Designing, fabrication and investigation of a drying system based on flash drying mechanism to dry coir pith[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Development of coconut paste to minimize coconut wastage at domestic level and to utilize the whole kernel for consumption.[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Improvement to copra drying process to produce high quality copra[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Technology for manufacture coconut water vinegar.[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” background_color=”#FFFFFF” border_color_all=”RGBA(0,0,0,0)” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ admin_label=”recommondations” _builder_version=”4.21.0″ _module_preset=”default” max_width=”100%” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Recommendations” icon_placement=”left” content_max_width=”100%” _builder_version=”4.21.0″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”20px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]1.\tRecommendations for processing of Mature coconut water:
\n\u2022\tUse of cooled containers for collection and transportation
\n\u2022\tContainers should be food grade plastics or stainless steel
\n\u2022\tPasteurization conditions: 60 0C for 20 minutes
\n\u2022\tStore at 4-9 0C for 24 hours without shaking to remove the suspended materials [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]2.\tRecommended a novel coconut sap (Meera) collection device to preserve the quality of unfermented coconut sap.[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.21.0″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]3.\tGlycemic Index of Coconut jaggery and low glycemic indexed coconut jaggery production technology[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” background_color=”#FFFFFF” border_color_all=”RGBA(0,0,0,0)” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ disabled_on=”on|on|on” _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_padding=”0px|||||” disabled=”on” collapsed=”on” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=” Milestones” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”20px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Commercialization of dry processing of virgin coconut oil[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Development of de-fatted coconut flour production technology[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Developed coconut sap collection device to collect fresh coconut sap [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Developed a drying system based on flash drying mechanism to dry coir pith[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Development of dry coconut paste to minimize coconut wastage at domestic level and to utilize the whole kernel for consumption.[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Improvement to copra drying process to produce high quality copra[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Technology for manufacture coconut water vinegar.[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” background_color=”#FFFFFF” border_color_all=”RGBA(0,0,0,0)” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”0px||4px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Staff” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_align=”center” header_text_color=”#0a2d61″ header_font_size=”50px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_blurb title=”Research” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_align=”left” header_text_color=”#636363″ header_font_size=”40px” header_line_height=”1.5em” body_font_size=”18px” max_width=”100%” custom_margin=”||||false|false” custom_padding=”||||false|false” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_margin=”||||false|false” custom_margin_tablet=”” custom_margin_phone=”|||10%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/cri.gov.lk\/wp-content\/uploads\/2022\/01\/Dr.-Chandi_Yalegama_Head_of_the_Division.jpg” title_text=”Dr.-Chandi_Yalegama_Head_of_the_Division” url=”https:\/\/cri.gov.lk\/profile\/?l-l-w-c-yalegama\/” _builder_version=”4.16″ _module_preset=”default” custom_margin=”||-35px|||” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][\/et_pb_image][et_pb_blurb title=”Dr. L L W C Yalegama” url=”https:\/\/cri.gov.lk\/profile\/?l-l-w-c-yalegama\/” content_max_width=”1100px” _builder_version=”4.21.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” link_option_url=”https:\/\/cri.gov.lk\/profile\/?l-l-w-c-yalegama\/” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

\u0d85\u0d82\u0dc1 \u0db4\u0dca\u200d\u0dbb\u0db0\u0dcf\u0db1\u0dd3\/\u0da2\u0dca\u200d\u0dba\u0dd9\u0dc2\u0dca\u0da8 \u0d86\u0dc4\u0dcf\u0dbb \u0dc0\u0dd2\u0daf\u0dca\u200d\u0dba\u0dcf\u0da5<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/cri.gov.lk\/wp-content\/uploads\/2022\/01\/Mrs.-J.A.-K.M.-Fernando.jpg” title_text=”Mrs.-J.A.-K.M.-Fernando” url=”https:\/\/cri.gov.lk\/profile\/?kumudu-malkanthi\/about” _builder_version=”4.16″ _module_preset=”default” custom_margin=”||-35px|||” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][\/et_pb_image][et_pb_blurb title=”Ms. J A K M Fernando” url=”https:\/\/cri.gov.lk\/profile\/?kumudu-malkanthi\/about” content_max_width=”1100px” _builder_version=”4.16″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” link_option_url=”https:\/\/cri.gov.lk\/profile\/?kumudu-malkanthi\/about” border_radii=”off||40px||40px” global_colors_info=”{}”]Chemical Engineer[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”0px||4px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Technical (Research)” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_align=”left” header_text_color=”#636363″ header_font_size=”40px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”-30px||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.17.4″ _module_preset=”default” max_width=”100%” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Mr. S S Rajapakse” content_max_width=”1100px” _builder_version=”4.21.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Ms. T M S G Weerasinghe” content_max_width=”1100px” _builder_version=”4.21.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Ms. A M L Silva” content_max_width=”1100px” _builder_version=”4.21.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Ms. C A T D Chandrapeli” content_max_width=”1100px” _builder_version=”4.21.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Mrs. R M L Nilanka” content_max_width=”1100px” _builder_version=”4.27.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”0px||4px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Non Research” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_align=”left” header_text_color=”#636363″ header_font_size=”40px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”-30px||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Ms. S H K G Kumarasiri” content_max_width=”1100px” _builder_version=”4.21.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Ms. D C S Sandamali” content_max_width=”1100px” _builder_version=”4.21.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Mr. N A C Udayasiri” content_max_width=”1100px” _builder_version=”4.21.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

\u0dbb\u0dc3\u0dcf\u0dba\u0db1\u0dcf\u0d9c\u0dcf\u0dbb \/\u0d9a\u0dca\u0dc2\u0dda\u0dad\u0dca\u200d\u0dbb \u0dc3\u0dc4\u0d9a\u0dcf\u0dbb<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Ms. J H M S Jayamaha” content_max_width=”1100px” _builder_version=”4.27.0″ _module_preset=”default” header_text_align=”center” header_text_color=”#FFFFFF” body_text_align=”center” body_text_color=”#FFFFFF” body_font_size=”18px” body_line_height=”1.1em” background_color=”#0a2d61″ z_index=”1″ custom_padding=”13px||13px||true|false” border_radii=”off||40px||40px” global_colors_info=”{}”]<\/p>\n

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[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.16″ _module_preset=”default” max_width=”100%” min_height=”128.8px” custom_margin=”||||false|false” custom_margin_tablet=”” custom_margin_phone=”|||10%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|on” _builder_version=”4.16″ _module_preset=”default” custom_padding=”0px||1px|||” disabled=”on” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” max_width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Awards and Patents” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”30px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_blurb title=”Awards” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”20px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]L.L.W.C. Yalegama was awarded presidential awards for research publication in 2015[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]L.L.W.C. Yalegama received merit award for post graduate research for characterization and nutritional effect of cell wall polysaccharides from coconut kernel al SLAAS annual sessions in 2014[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]J.M.M.A. Jayasundera, (Collaborators; U. Samarajeewa, C. Jayasekara and A.R. Kulathunga) were awarded the presidential award in 2007 for the work ” Improved copra drying process and quality of copra” at the competition “Quality improvement of products, process and services” organized by National Science Foundation.[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]K.D.P.P.Gunathilake, J.M.M.A. Jayasundera and C. Yalegama were awarded the commendation certificate at the competition “Best locally developed and transferred technology for the “Development of Coconut paste as an alternative for coconut milk in domestic use” organized by National Science Foundation in 2005.[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” max_width=”100%” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Patents” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”20px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Long Storable Coconut Paste as an alternative for Highly Perishable Coconut Milk (2006) by K.D.P.P.Gunathilake, J.M.M.A. Jayasundera, C. Yalegama and C. Jayasekara Sri Lanka Patent No. 1338[\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”N||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#0a2d61″ icon_placement=”left” image_icon_width=”16px” content_max_width=”96%” _builder_version=”4.16″ _module_preset=”default” body_text_color=”#000000″ body_font_size=”18px” body_line_height=”1.8em” image_icon_custom_padding=”8px|8px|8px|8px|false|false” width=”100%” custom_margin=”||7px|||” border_radii_image=”on|100%|100%|100%|100%” icon_font_size=”16px” use_circle=”on” circle_color=”#0a2d61″ global_colors_info=”{}” image_icon_background_color__sticky_enabled=”#7EBEC5″ image_icon_background_color__sticky=”#7EBEC5″]Coconut milk extraction machine by A.R. Kulathunga. Sri Lanka Patents No. 12731[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|off” _builder_version=”4.16″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” max_width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Recent Publications” icon_placement=”left” content_max_width=”100%” _builder_version=”4.16″ _module_preset=”default” header_text_color=”#0a2d61″ header_font_size=”30px” header_line_height=”1.5em” body_font_size=”18px” custom_margin=”||17px|||” custom_css_blurb_image=”width:90px;||||” global_colors_info=”{}”][\/et_pb_blurb][et_pb_toggle title=”2022″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.21.0″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1.\tHewa Pathirana, H.P.D.T., Wijesekara, I., Yalegama, L.L.W.C., Garusinghe, C., Jayasinghe, M.A. and Waidyarathne, K.P., 2022. Comparison of blood glucose responses by cane sugar (Saccharum officinarum) versus coconut jaggery (Cocos nucifera) in type 2 diabetes patients. Journal of Future Foods, 2(3): 261-265.
\n2.\tYalegama, L.L.W.C., Karunaratne, D.N. and Sivakanesan, R., 2022. A Study on Acid Hydrolysis and Composition of Polysaccharides Concentrated from Coconut Kernel. CORD, 38: 30-38.
\n3.\tBandupriya, H.D.D., Perera, S.A.C.N., Ranasinghe, C.S., Yalegama, C. and Hewapathirana, H.P.D.T., 2021. Physiological, biochemical and molecular evaluation of micropropagated and seed-grown coconut (Cocos nucifera L.) palms. Trees:1-12.
\n4.\tHewa Pathirana, D., Yalegama, C., Arachige, D.J. and Senarathne, M., 2021. Physicochemical Properties of Virgin Coconut Oil Extracted from Different Coconut (Cocos nucifera L) Varieties. CORD, 37: 1-10.
\n5.\tHewa Pathirana, H.P.D.T., Lakdusinghe, W.M.K., Yalegama, L.L.W.C., Chandrapeli, C.A.T.D. and Madusanka, J.A.D., 2020. Evaluation of Nutritional Composition of Defatted Coconut Flour Incorporated Biscuits. CORD, 36:33-39.
\n6.\tFernando, J. A. K. M., and Amarasinghe, A. D. U. S. (2016). Drying kinetics and
\n7.\tmathematical modeling of hot air drying of coconut coir pith. Journal of Springer Plus,5, 807: 1-12.[\/et_pb_toggle][et_pb_toggle title=”2019″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]<\/p>\n

1. Hewapathirana H. P. D. T, Wijesekara H. T. R, De Costa, D. M, Kumara, U. M. A. and Yalegama, L. L. W. C. (2019). Evaluation of microbial quality of unfermented coconut sap collected under two different systems by molecular approaches, International symposium of Ruhuna University, Faculty of Agriculture, University of Ruhuna, Sri Lanka.<\/p>\n

2. Jayasinghe, J. M. M. S., Hewapathirana, H. P. D. T., Wijesinghe, W. A. J. P. and Wedamulla, N. E. (2019). Development of an edible film using coconut protein isolate, International Research conference of Uva wellassa University, Badulla, Sri lanka, 240.<\/p>\n

3. Jayamal, R. M. D. H. and Hewapathirana, H. P .D. T. (2019) Physiochemical and sensory properties of differently processed coconut milk, Annual Research Symposium, Faculty of Livestock Fisheries and Nutrition Wayamba University of Sri Lanka.<\/p>\n

4. Yalegama, C., Samaranayake, H. A. E. Perera, T. H. B. L. Jayaweera, C. (2019). A study on the changes in quality characteristics of coconut oil used for deep frying for different types of foods. Accepted for publish in Cocos (Journal published by CRI)<\/p>\n

5. Marasinghe, S. S. K., Marikkar, J. M. N. Yalegama, C., Wimalasiri, S. Seneviratne, P. R. G. Weerasooriya, R. and Liyanage, R. (2019). Comparison of inter varietal differences in chemical composition and nutritional properties of coconut testa flour. J Nat Sci Found Sri L. 47(3): 351-358.<\/p>\n

6. L. L. W. C Yalegama, R. Sivakanesan and D. N. Karunaratne (2019). An investigation on effectiveness of coconut flour obtained from virgin coconut oil on serum lipid concentrations of Wister rats \u2013 Proceedings of the seventh symposium on Plantation Crop Research symposium, Vol. 2: 57 \u2013 67.<\/p>\n

7. Fernando M. G, Silva K. D. R. R, De Silva M. P, Obadaarachchi L. N, Yalegama L. L. W. C, Williams S.S., Nutrition of patients with mild-to-moderate Alzheimer\u2019s disease using the mini nutritional assessment (MNA), 132nd Anniversary International Medical Congress, Sri Lanka Medical Association, 2019.<\/p>\n

8. Fernando J. A. K. M., Amarasinghe, A. D. U. S. and Jayarathne, W. A. R.(2019) Flash drying of coir pith as an alternative to sun drying. Moratuwa Engineering Research Conference (MERCon), 2019.<\/p>\n

9. Fernando, J. A. K. M. and Amarasinghe, A. D. U. S. Investigation of efficient drying method for coir pith alternative to sun drying, Proceedings of the seventh symposium on Plantation Crop Research symposium, Vol. 2:. 67 \u2013 78.<\/p>\n

10. Thilakarathna, H. M. N. P.; Fernando, J. A. K. M.; Dharmarathne, T. T. D.; Senavirathna, A. M. W. K. Identification of Retting Enhancing Microbial Strains in Coconut Fibre Extraction. International Research conference of Uva Wellassa University, Badulla, Sri Lanka, 594.<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”2018″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. Fernando, M. G., Silva, K. D. R. R., Fernando, W. M. A. D. B.., Yalegama, L. L. W. C, Martins, R. N., Williams,S. S., Coconut oil supplementation and its effects on lipid profile and HbA1C levels – Preliminary findings, 131st Anniversary International Medical Congress, Sri Lanka Medical Association, 2018.<\/p>\n

2. Hewapathirana, H. P. T. D., Yalegama, L. L. W. C., Madusanka, J. A. D. (2018). Properties of Hal Bark (Vateria Copallifera) as an anti-fermenting agent for unfermented sap production. Proceeding of the Wayamba University International Conference, Sri Lanka, 24-25 August, 2018.<\/p>\n

3. Hewapathirana, H. P. T. D., Yalegama, L. L. W. C., Samaranayake, H. A. E. and Dissanayake, D. M. P. D. (2018). In-vitro analysis of Glycemic Index of coconut jaggery and table sugar. Proceedings of the International symposium on Agriculture and Environment, Sri Lanka, 17th January, 2018<\/p>\n

4. Gunawardhana, S. P. M. G., Hewapathirana, H. P. T. D., Yalegama, L. L. W. C. and Laksman, P. L. N. (2018). Development of Coconut based ready to drink beverage. Proceedings of the International symposium on Agriculture and Environment, Sri Lanka, 17th January, 2018<\/p>\n

5. Fernando, W. L., Hewapatirana, H. P. D. T., Yalegama, L. L. W. C. and C. D. Jayaweera (2018). Phenolic compound and antioxidant activity of Ampeloocissus india (L), a wild grape species native to Asia. Chemistry in Sri Lanka, 35(2): 25-26.[\/et_pb_toggle][et_pb_toggle title=”2017″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. Hewa Pathirana, H. P. D. T., Yalegama L. L. W. C. and Samaranayake, H.A.E. (2017). Evaluation of quality of coconut treacle to assess different sap collection methods. Poster presentation at the Peradeniya University International Research Sessions held in Peradeniya University on 24th November, 2017<\/p>\n

2. Fernando, J. A. K. M. and Amarasinghe, A. D. U. S. (2017). Effect of retting and drying on quality of coir pith and coco discs. Journal of National Science Foundation. 45(1): 3-12.<\/p>\n

3. Hewa Pathirana, H. P. D. T., Yalegama, L. L. W. C. Samaranayake, H. A. E. and Dissanayake, D. M. P. D. (2017). Prediction of glycemic index of coconut jaggary and table sugar by invitro analysis. Tradmed International 2017. 23rd-25th November, 2017.<\/p>\n

4. Yalegama, L. L. W. C. (2017). Coconut oil production, marketing and innovation in Sri Lanka. Proceedings of the second international conference on coconut oil. 15-18 March 2017. Trade and Exhibition Center (BITEC), Bangkok, Thailand.[\/et_pb_toggle][et_pb_toggle title=”2016″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]<\/p>\n

1. Samaranayake, H. A. E. and Yalegama, L. L. W. C. (2016). Investigation of the Quality of Coconut Oil Available at Retail and Wholesale Shops in the Coconut Triangle, 72nd Annual Session of SLAAS, 7th and 8th December 2016 at University of Colombo.<\/p>\n

2. Hewapathirana, H. P. D. T., Yalegama L.L.W.C., Samaranayake, H.A.E. and Weerasinghe T.M.S.G. (2016). Culture condition of bacterial cellulose formation in rotten pineapple (Ananas comosus) for nata de coco production, 2015, 5thYSF Symposium, Colombo- Abstract<\/p>\n

3. Yalegama, L. L. W. C., Gimasha., A. J. N, Samaranayake, H. A. E. and Gunathilaka, K. D. P. P. (2016). Changes in Physico chemical properties of deep fried food due to repeatedly used coconut oil, 72nd Annual Session of SLAAS, 7th and 8th December 2016 at University of Colombo.<\/p>\n

4. Yalegama, L. L. W. C., Sivakanesan, R. and Karunaratne, D. N. (2016). Isolation of oligosaccharides of coconut kernel and their effects on serum lipids and glucose concentration of rats. Proceeding of the sixth symposium on plantation crop research,Volume 2, November 2-4, Bandaranaike Memerial International Conference Hall, Colombo, Sri Lanka.<\/p>\n

5. Fernando, J. A. K. M. and Amarasinghe, A.D. U.S. (2016). Drying kinetics and mathematical modeling of hot air drying of coconut coir pith. Journal of Springer Plus, 5-807, 1-12.<\/p>\n

6. Yalegama, L. L.W. C. Sivakanesan, R. and Karunaratne, D. N. (2016). Effect of coconut kernel residues on serum lipid concentrations of rats. Procedia Food Science: 6 :186-189.<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”2015″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. H.A.E. Samaranayake, S. Chackrewarthy, A.R. Wickremasinghe, M. G. Thammitiyagodage, R. Karunakaran, (2015) Determination of proximate composition of rat feed used at the Medical Research Institute, Sri Lanka, 2ndScientic Sessions,Sri Lanka Association for Laboratory Animal Science (SLALAS)<\/p>\n

2. H.A.E. Samaranayake, S. Chakrawarthy, R. Karunakaran, A.R. Wickremasinghe (2015) Effects of white coconut oil, virgin coconut oil and grated coconut on blood glucose and serum lipids in wistar rats”, , Sri Lanka Medical Association 128th Anniversary International Medical Congress<\/p>\n

3. H.A.E. Samaranayake, M.G. Thammitiyagodage, B.P. Galhena, S. Chakrewarthy, A. R. Wickremasinghe (2015) Optimization of reverse transcriptase PCR for selected hepatic cytokines in Wistar Rats, , International Post Graduate Research conference 2015, University of Kelaniya.<\/p>\n

4. H A E Samaranayake, L L W C Yalegama and H P D T Hewapathirana (2015) Optimization of the osmotic dehydration process to prepare coconut chips and value addition of sweet coconut chips, , 71st Annual Sessions, Sri Lanka Association for the Advancement of Science.<\/p>\n

5. H P D T Hewapathirana, L L W C Yalegama and H A E Samaranayake,(2015) Development of a ready-to-drink beverage from mature coconut water, 71st Annual Sessions, Sri Lanka Association for the Advancement of Science.<\/p>\n

6. B.K.P. Balasooriya , H.P.D.T. Hewa Pathirana and O.D.A.N. Perera (2015), Developing a noval method to collect fresh coconut sap for the production of coconut sugar. Annual Research Symposium, Faculty of Livestock Fisheries and Nutrition Wayamba University of Sri Lanka, Pp 39.<\/p>\n

7. L.E.P.E. Wijewickrama, L.L.W.C. Yalegama and V.P.N. Prasadi (2015). Physico- chemical variations of copra stored under different conditions and its effect on oil quality. Annual Research Symposium, Faculty of Livestock Fisheries and Nutrition Wayamba University of Sri Lanka, Pp 38.<\/p>\n

8. L.L.W.C. Yalegama, R. Sivakanesan and D.N. Karunarathne (2015). Effects of coconut kernel residues on serum lipid concentration on serum lipid concentration of rats. 5th international conference of sabaragamuwa university of Sri Lanka, Berjaya Hotel , Colombo.<\/p>\n

9. L.L.W.C. Yalegama, M. Sovis and D. Dissanayake (2015). Effect of antioxidant and heat treatment on the free fatty acids formation of differently processes coconut oil. Cocos Journal of coconut research institute.21:01.13[\/et_pb_toggle][et_pb_toggle title=”2014″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. L.L.W.C. Yalegama, R. Sivakanesan, D.N. Karunarathne and C. Jayasekara (2014) Serum lipids concentrations of rats fed with soluble and insoluble fibre of coconut kernel. Proceedings of the Peradeniya University International Research Sessions, Volume 18.<\/p>\n

2. S. L. Panadura, L.L.W.C. Yalegama and A. J. Fernando (2014) Effect of drying efficiency on quality of coconut oil. 5th international, conference on sustainable built environment. 12 th \u2013 15 th in Kandy, Sri Lanka<\/p>\n

3. L.L.W.C. Yalegama, N. Karunaratne, R. Sivakanesan and C. Jayasekara (2014). In vitro binding capacity of coconut kernel fibre concentrates to Iron, copper and zinc at different pH levels. 5th Symposium on Plantation Crop Research, October 15th -17th 2014BMICH Colombo.<\/p>\n

4. D.D.I. Dhanushika, H.A.E Samaranayake,., A.J. Fernando, Kinetics of osmotic dehydration in coconut chips. 2014. Annual Research Symposium, Faculty of Agriculture, Rajarata University of Sri Lanka, pp 16.<\/p>\n

5. R.K.G. Rajakaruna, H.A.E. Samaranayake, M.G.P.P. Mahindarathne. Development of flavoured sweet coconut chips. 2014. International Research Session, Proceedings of Peradeniya University, Sri Lanka.[\/et_pb_toggle][et_pb_toggle title=”2013″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]<\/p>\n

1. L.L.W. C. Yalegama, D. NedraKarunarathne, Ramiah, Sivakanesan and Chitrangani Jayasekara (2013). Chemical and functional properties of fibre concentrates obtained from by- products of coconut kernel. Food Chemistry, 141: Pp124-130.<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”2011″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. Weerakoon, W.M.S.S.B.,Yalegama, L.L.W.C. and Fernandopulle, M.N.D. (2011). Evaluation of Copra Quality and Quantity of Weligama wilt Affected Coconuts, Proceedings of 11th Agricultural Research Symposium, Pp. 319-322.<\/p>\n

2. Jayasundera, M., Adhikari, B., Howes, T. and Aldred, P. (2011). Surface Protein Coverage and its Implications on Spray-drying of Model Sugar-rich Foods: Solubility, powder production and characterization, Food Chemistry, 128(4): Pp. 1003-1016.<\/p>\n

3. Jayasundera, M., Adhikari, B., Adhikari, R. and Aldred, P. (2011). The Effects of Proteins and Low Molecular Weight Surfactants on Spray Drying of Sugar-Rich Foods: Powder Production and Characterisation, Journal of Food Engineering, 104: Pp. 259-271.<\/p>\n

4. Jayasundera, M., Adhikari, B., Adhikari, R. and Aldred, P. (2011). The Effect of Protein Types and Low Molecular Weight Surfactants on Spray-Drying of Sugar-Rich Foods, Food Hydrocolloids, 25: Pp. 459-469.[\/et_pb_toggle][et_pb_toggle title=”2010″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. Yalegama, L.L.W.C., Karunaratne, N., Sivakanesan, R. and Jayasekara, C. (2010). Composition and metal binding capacity of cell wall polysaccharides extracted from coconut residue, Proceedings of the third symposium on Plantation Crop Research held on 30th September \u2013 1st October, 2010 at Cinnamon Grand Hotel, Colombo, Sri Lanka.<\/p>\n

2. Buddhika, W.L.N., Perera, L.C.S., Suriarachchai, M.N. and Fernando, J.A.K.M. (2010). Development of coir fibre reinforced cement composite board, Proceedings of the third symposium on Plantation Crop Research held from 30th September to 1st October, 2010 at Cinnamon Grand Hotel, Colombo, Sri Lanka.<\/p>\n

3. Perera, T.H.S., Jayasinghe, M.C.N. and Yalegama, L.L.W.C. (2010). Determination of fatty acid profile in oil cake using gas chromatography technique, 3rd international symposium held from 26th August to 28th August at the Sabaragamuwa University of Sri Lanka.<\/p>\n

4. Asanka, J.R.K., Jeewanthi, K.M.P. and Guanthilake, R.P.D. (2010). Oil recovery from desiccated coconut process water to produce value added coconut oil, Research symposium of Uva Wellassa University of Sri Lanka.<\/p>\n

5. Jayasundera, M., Benu, A., Adhikari, R. and Aldred, P. (2010). The Effect of Food-Grade Low Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods, Food Biophysics, 5: Pp. 128-137.<\/p>\n

6. Jayasundera, M., Adhikari, B. and Aldred, P. (2010). Effect of sodium caseinate and LMS on spray drying of sucrose and fructose: Powder production and characterization, Proceedings of Annual Research Conference of University of Ballarat, Australia in November 2010.<\/p>\n

7. Jayasundera, M. and Adhikari, M. (2010). Effects of a dairy and a plant protein along with low molecular weight surfactants on spray-drying of sugar-rich foods, Proceedings of 2010 Chemeca, in Adelaide, Australia from 26th to 29th September 2010.[\/et_pb_toggle][et_pb_toggle title=”2009″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. Marikkar, J. M. N., Banu, M. K. I. and Yalegama, C. (2009). Evaluation of the modified \u2013 Ceylon copra kiln for accelerated production of ball copra, International Food Research Journal, 16: Pp. 175-181.<\/p>\n

2. Jayasundera, M., Adhikari, B., Aldred, P. and Ghandi, A. (2009). Surface Modification of Spray-Dried Food and Emulsion Powders with Surface-Active Proteins: A Review. Journal of Food Engineering, 93: Pp. 266-277.<\/p>\n

3. Jayasundera, M., Adhikari, B. and Aldred, P. (2009). The effect of proteins and surfactants on the spray-drying of sticky sugar-rich foods, 4th International Symposium on Spray Dried Dairy Products, 15-17th April 2009, Melbourne Convention Centre, Australia.<\/p>\n

4. Asanka, J.R.K., Amadoru, I.J. and Fernandopulle, M.N.D. (2009). Coconut shell biomass gasification with waste heat recovery technology to dry pulverized kernel for virgin coconut oil extraction, Agriculture Symposium, Wayamba University, Makandura.[\/et_pb_toggle][et_pb_toggle title=”2008″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. Marikkar, J.M.N., Jayasundera, J.M.M.A. Kumari, A.G.O. and Waidyarathna, K.P. (2008). A predictive model for determination of the iodine value of coconut oil by GLC analysis of component fatty acids, Int. J. Coco Res. Dev., 24: Pp. 21\u201328.<\/p>\n

2. Yalegama, L.L.W.C., Ambigaipalan, P. and Arampath, P.C. (2008). Physico-chemical and shelf life evaluation of pasteurized coconut milk, Proceedings of the Second Symposium on Plantation Crop Research, October 16-17, Bandaranayake Memorial International Conference Hall, Colombo.<\/p>\n

3. Darmasena, D.S.P., Yalegama, L.L.W.C., Fernandopulle, M.N.D. and Marikkar, J.M.N. (2008). Studies on increasing the keeping quality of cup copra, Proceedings of 8th Agricultural Research Symposium, Faculty of Agriculture and Management, Wayamba University of Sri Lanka, Makadura, Sri Lanka, Pp. 341-344.<\/p>\n

4. Banu, M.K.I., Marikkar, J.M.N., Fernandopulle, M.N.D. and Yalegama, C. (2008). Effect of kiln drying on ball copra formation, Proceedings of 8th Agricultural Research Symposium, Faculty of Agriculture and Management, Wayamba University of Sri Lanka, Makadura, Sri Lanka, Pp. 312-315.<\/p>\n

5. Fernando, J.A.K.M., Weerasinghe, T.M.S.G., Mallawaarachchi, S.M., Jayasekera, C. and Marikkar, J.M.N. (2008). Development of a technology for coir retting using consortium of micro organisms, Proceedings of the 2nd Symposium on Plantation Crop Research, October16-17, 2008, BMICH, Colombo, Pp. 45-52.<\/p>\n

6. Asanka, J.R.K., Prasangika, J.P.C., Marikkar, J.M.N. and Jayasundera, J.M.M.A. (2008). Production of pulverized kernel for virgin coconut oil extraction: Assessment on particle size distribution, drying curve pattern and quality characteristics, Proceedings of the 2nd Symposium on Plantation Crop Research, October 16-17, 2008, BMICH, Colombo, Pp. 327-335.<\/p>\n

7. Jayasundera, M., Adhikari, B. and Aldred, P. (2008). The effect of proteins and surfactants on the spray-drying of highly sticky sugar-rich foods, Proceedings of Annual Research Conference of University of Ballarat, Australia.[\/et_pb_toggle][et_pb_toggle title=”2007″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1. Marikkar, J.M.N., Jayasundera, J.M.M.A. Kumari, A.G.O. and Waidyarathna, K.P. (2008). A predictive model for determination of the iodine value of coconut oil by GLC analysis of component fatty acids, Int. J. Coco Res. Dev., 24: Pp. 21\u201328.<\/p>\n

2. Marikkar, J.M.N., Jayasundera, J.M.M.A., Prasadika, A.A.M., Jayasinghe, C.L.V. and Premakumara, G.S. (2007). Assessment of the stability of virgin coconut oil during deep-frying, Int. J. Coco Res. Dev., 23 (1): Pp. 62\u201370.<\/p>\n

3. Jayasinghe, J.A.A.K., Marikkar, J.M.N., Jayasundera, J.M.M.A. and Gajanayake, K.G.M.C.P.B. (2007). Exploring constraints and motivations of HACCP adoption in the virgin coconut oil and white edible copra industries of Sri Lanka, In proceedings of the 7th Agriculture Research Symposium of the Wayamba University of Sri Lanka, 23-24 October 2007.[\/et_pb_toggle][et_pb_toggle title=”2006″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1.Marikkar J.M.N., Jayasundera, J.M.M.A., Fernando, S.R. and Peiris, T.S.G. (2006). Fortification of coconut oil with sesame oil through micro expeller extraction process, Int. J. Coco Res. Dev., 22: Pp. 15\u201322.<\/p>\n

2. Yalegama, L.L.W.C. and Chavan, J.K. (2006). Preparation of dietary fibre from coconut kernel, J. Food Sci Technology, 43(5), Pp. 491-492.<\/p>\n

3. Yalegama, L.L.W.C. and Chavan, J.K. (2006). Studies on utilization of coconut flour as a source of cell wall polysaccharides, Tropical Agricultural Research, 18, Pp. 126-134.<\/p>\n

4. Ekanayake, S., Marikkar J.M.N., Jayasundera, J.M.M.A. (2006). Effect of virgin coconut oil and essential fatty acids enriched virgin coconut oil on serum blood cholesterol level in Wistar rats, Proceedings of 61st Annual sessions of Sri Lanka Association for Advancement of Science.[\/et_pb_toggle][et_pb_toggle title=”2005″ open_toggle_text_color=”#0a2d61″ _builder_version=”4.16″ _module_preset=”default” title_text_color=”#0a2d61″ title_font_size=”18px” body_font_size=”17px” body_line_height=”1.8em” global_colors_info=”{}”]1.Marikkar, J.M.N., Ghazali, H.M., Che Man, Y.B., Peiris, T.S.G. and Lai, O.M., (2005). Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis, Food Chemistry, 90, Pp. 30-35.[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"

Coconut Processing Research DivisionTo be the center for research and technology innovation to increase income from the coconut industry through diversification and value addition. Generate knowledge and technology to develop value added products from coconut by minimizing wastage at various production processesResearch DivisionAgronomy DivisionCrop Protection DivisionEconomics & AgribusinessGenetics & Plant Breeding DivisionPlant Physiology DivisionCoconut Processing […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_joinchat":[],"footnotes":""},"dipi_cpt_category":[],"class_list":["post-767","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/pages\/767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/comments?post=767"}],"version-history":[{"count":88,"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/pages\/767\/revisions"}],"predecessor-version":[{"id":22993943,"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/pages\/767\/revisions\/22993943"}],"wp:attachment":[{"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/media?parent=767"}],"wp:term":[{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/cri.gov.lk\/si\/wp-json\/wp\/v2\/dipi_cpt_category?post=767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}