Kshirod Kumar Dash

Tezpur University · Food Engineering and Technology

In the present investigation, the black jamun extract was used to prepare microcapsules by freeze‐drying method with three different wall materials: maltodextrin, guar gum, and xanthan gum. The formed microcapsules were analyzed for different physicochemical properties. Moisture content and water activity were less than 6.50 g water/ 100 g and 0.38...

Sappan wood (Caesalpinia sappan) is a tropical hardwood tree found in Southeast Asia. Sappan wood contains a water-soluble compound, which imparts a red color named brazilin. Sappan wood is utilized to produce dye for fabric and coloring agents for food and beverages, such as wine and meat. As a valuable medicinal plant, the tree is also known for...

Alzheimer's disease (AD) is an ascending, neurodegenerative disorder that attacks the brain's nerve cells, i.e., neurons, resulting in loss of memory, language skills, and thinking and behavioural changes. It is one of the most common causes of dementia, a group of disorders that is marked by the decline of cognitive functioning. Probiotics are liv...

Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomateria...

This review describes the various innovative approaches implemented for naringin extraction as well as the recent developments in the field. Naringin was assessed in terms of its structure, chemical composition, and potential food sources. How naringin works pharmacologically was discussed, including its potential as an anti-diabetic, anti-inflamma...

Barley is one of the most important cereal crops cultivated in all agricultural regions across the world. Barley is high in proteins, and carbohydrates, including Beta-glucan, lipids, vitamins, and minerals. Barley is gaining popularity among agricultural and culinary experts due to its unique chemical composition and health benefits. Beta-glucans,...

Poniol (Flacourtia jangomas) has beneficial health effects due to its high polyphenolic and good antioxidant activity content. This study aimed to encapsulate the Poniol fruit ethanolic extract to the sucrose matrix using the co-crystallization process and analyze the physicochemical properties of the co-crystalized product. The physicochemical pro...

Machine learning assists with food process optimization techniques by developing a model to predict the optimal solution for given input data. Machine learning includes unsupervised and supervised learning, data pre-processing, feature engineering, model selection, assessment, and optimization methods. Various problems with food processing optimiza...

Consumers are increasingly interested in food products with minimal processing, natural flavours, and no additional artificial preservatives. To fulfil these expanding needs, non-thermal alternative processing processes that result in products of greater quality were used that match customer expectations while adhering to food safety regulations. T...

Nanofluids (NFs) are homogenous mixes of solid nanoparticles as well as base fluid in which the size of the solid nanoparticles (NPs) is smaller than 100 nm. These solid NPs are intended to enhance the thermophysical characteristics and heat transmission attributes of the base fluid. The thermophysical characteristics of nanofluids are influenced b...

In the present investigation, the cape gooseberry (Physalis peruviana L.) was preserved by the application of osmotic dehydration (sugar solution) with ultrasonication. The experiments were planned based on central composite circumscribed design with four independent variables and four dependent variables, which yielded 30 experimental runs. The fo...

Edible films and coating provide a potentially effective method for preserving fresh food products by reducing Edible coating moisture loss, regulating respiration rate, improving surface smoothness, and or preventing microbial growth Biopolymers during their storage. Concurrently, starch has proven for its inexpensive, non-toxic, and widely availa...

The walnut green hull is an agro-waste, a source of natural dye and volatile compounds with various biological activities, but the main challenge with the conventional extraction method is the quality and quantity of the volatile compound (dye) extraction from walnut hull waste. The objective of this research work is to use microwave-assisted extra...

An indirect-type forced convection solar dryer implementing a phase-changing material (PCM) as the energy-storing medium was designed, fabricated, and investigated in this study. The effects of changing the mass flow rate on the valuable energy and thermal efficiencies were studied. The experimental results showed that the instantaneous and daily e...

The present investigation studied the influence of ultrasonication power (XUp), microwave power (XMp), and vacuum level (XVl) on the quality attributes of dried persimmon fruit. The range of independent variables selected for the study was 100–200 W for XUp, 400–800 W for microwave power and 380–680 mmHg of vacuum level. The best artificial neural...

Bitter gourds were dried under varied drying conditions in a microwave assisted fluidized bed dryer, and the process was optimized using response surface methodology. Microwave power, temperature and air velocity were used as process variables for drying and the process parameters were varied between 360 and 720 W, 40–60 °C and 10–14 m/s, respectiv...

Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to qua...

The carbon footprint is a measurement of the environmental effect in terms of the quantity of greenhouse gases created. Identifying its relevance and scope, describing the functional unit and system, evaluating the inventory, calculating the life cycle impact, and clarifying the life cycle to include sensitivity analysis are all processes in the ca...

The present invention relates to a food snack with high protein content, low-fat content, high fiber content and which can boost the immune system. The snack is prepared from gram flour, finger millet and Spirulina powder. The method of preparing the snack comprises the steps of mixing the ingredients quantitatively and adding calculated amount of...

This review describes the application of carbon dots in the development of sustainable technologies for food safety and quality. Carbon dots (CDs) are surface-functionalized and minuscule in size, with controlled fluorescence, high environmental sensitivity, and a range of remarkable photochemical properties. Green CDs are now the subject of extens...

Artificial intelligence (AI) has been implemented into the food industry over the last few generations as food demand has expanded in parallel with the global population. The capability of the aforesaid intelligent systems to perform a variety of tasks, including food quality assessment, process controls, food classification, and prediction purpose...

Large cardamom is a high‐value, low‐volume cash crop that is commercially important. The evaluation and selection of suppliers is a complicated and common multi‐criteria decision‐making challenge. Supplier selection becomes more difficult and unpredictable as a result of the necessity for human judgment in many areas of supplier selection, such as...

The book covers different aspect related to the food processing technology. It consist of twenty-eight chapters covering emerging food processing technologies for the development of various value-added food products. The developed food products where characterized by different researchers. The sensory evaluation and storage stability of various foo...

Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, cardiovascular, and wound-healing properties. Anticancer activity of quercetin against cancer cell lin...

The application of ultrasonic assisted extraction to extract seed oils for multifaceted food applications is discussed in this study. Seed oils, which are notable sources of health‐promoting characteristics and reservoirs of fatty acids and phytochemicals, are being targeted for effective extraction. Conventional techniques of oil extraction, inclu...

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of t...

Laser emits light using an optical amplification process that is based on the stimulated emission of electromagnetic radiation. Thermal and non-thermal approaches are used in laser material processing. Some of the characteristics of lasers that make them beneficial for food processing are their ability to produce consistent heating, perfect control...

Nanosensors are chemical or mechanical sensors used in food and water quality detection to detect the presence of chemical species. Biosensor enabled packaging systems can detect food quality and extend shelf life. Nanosensors provide faster and more accurate detection of microbes, toxins, and adulterants. Nanoparticles may also be used to detect b...

This review presents a comprehensive understanding of the dynamics of the microorganisms in milk and their growth and the heat treatments used to minimize their number. Milk and milk-based products provide a suitable environment for the growth of microorganisms such as yeasts, molds, and a wide range of bacteria. The variation in the microbial coun...

The freeze drying encapsulation process was used to encapsulate dragon fruit peel extract with three distinct wall materials: maltodextrin, gum arabica, and gelatin. The process was modeled using a feed forward back propagation artificial neural network with four, eleven, and four neurons in the input, hidden, and output layers. Three of the four i...

This study has summarized the energy and exergy analyses of flat plate collector solar dryer. The study involves a fundamental method for the design of the solar collector based on minimum entropy generation number (Ns) and mass flow number (M). The optimal performance parameters of the solar collector were determined using thermodynamic optimizati...

During the current study, experiments were conducted for the development of hydrocolloid fortified flour‐based multilayered snacks. The main objectives of the study were to determine the appropriate frying temperature, study the kinetics of quality change with respect to time, and evaluate the sensory score of the samples incorporated with hydrocol...

Nanoparticles (NPs) have acquired significance in technological breakthroughs due to their unique properties, such as size, shape, chemical composition, physiochemical stability, crystal structure, and larger surface area. There is a huge demand for packaging materials that can keep food fresher for extended periods of time. The incorporation of na...

The purpose of this study was to analyze the effect of the addition of hydrocolloids such as gum arabic and xanthan gum, as well as a mixture of gum arabic and xanthan gum on moisture and oil transport properties in deep fat‐fried multilayered wheat flour dough sheet (Khaja). The dynamic viscoelastic analysis of the dough showed that the hydrocollo...

The present study focuses on the extraction of phenolic compounds, anthocyanin and antioxidants from black jamun pulp by microwave and ultrasound assisted extraction process. The microwave-assisted extraction was carried out for 240 s at microwave power level of 100–400 W. The yield of total anthocyanin and total phenolic content in the microwave a...

In the present study, flaxseed protein-alginate films were prepared with different concentrations of silver nanoparticles (AgNPs) and were evaluated for the physicochemical, mechanical, barrier, and thermal properties. The presence of AgNPs in the protein-alginate films significantly affected the properties of films. Film thickness and moisture con...

The phytochemical-rich extract obtained from black jamun pulp were encapsulated using vibrating dripping extrusion technique. The utilisation of alginate (AL) with four variations of core-shell material comprising gum Arabic (AL-GA), guar gum (AL-GG), pectin (AL-P) and xanthan gum (AL-X) was engaged to form calcium-alginate based lyophilised jamun...

The purpose of this study was to develop a predictive three-dimensional analytical model for predicting the temperature profile during microwave and convective drying of dragon fruit. A combined electromagnetic (Maxwell's equation) and heat transfer model was used for modeling of microwave drying. This heat transfer modeling is applicable to descri...

Microwave‐assisted extraction of black jamun fruit pulp was conducted under different processing conditions and the phytochemical compounds of the extract were accessed. The extraction method was modeled by an artificial neural network (ANN) by varying microwave power, extraction time, liquid–solid ratio, and water percentage in deep eutectic solve...

The present work investigated the mass transfer process during osmotic dehydration of carambola fruit slice using binary solution of salt and sugar. The dehydration performance was improved by optimizing the time and temperature of dehydration, salt concentrationand fruit to syrup ratio. Response Surface Methodology (RSM) was used to infer about th...

The microwave vacuum drying of sohiong (Prunus nepalensis) fruit was performed to study the effect of the processing parameters such as microwave power, vacuum level, and citric acid concentration on the phytochemical properties and the color of the dried fruit. The processing parameters were optimized using response surface methodology and the exp...

The drying behavior of freshly harvested large cardamom capsules were studied in a hot air dryer within the temperature range of 50-80°C. The study on drying rate showed that the constant rate drying period was very short, and capsules mostly followed the falling rate drying period. The drying during falling rate drying was followed unsteady state...

Artificial neural network (ANN) is a simplified model of the biological nervous system consisting of nerve cells or neurons. The application of ANN to food process engineering is relatively novel. ANN had been employed in diverse applications like food safety and quality analyses, food image analysis, and modeling of various thermal and non-thermal...

Microwave vacuum drying of dragon fruit (Hylocereus undatus) slice was investigated in this study and the drying process was modelled with the help of feed-forward back-propagation artificial neural network (ANN). ANN model was architecturally composed of an input layer with three nodes, an output layer with four nodes, and a hidden layer with elev...

A genetic algorithm based on artificial neural network (ANN) modeling was developed for the microwave puffing of preconditioned rice. The microwave puffing method was analyzed in order to find out the effect of microwave power, puffing time, butter level, and sodium bicarbonate level on the expansion ratio and puffing percentage of puffed rice. ANN...

In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water bath at a frequency of 25 kHz for 20 min. Osmotic dehydration of ultrasonic pre-treated samples were conducted for a period of 300 min in 60 Brix sucrose sol...

Ultrasound-assisted extraction method (UAE) was applied to recover phytocompounds from dragon fruit peel and the process was modelled and optimized using the combination of artificial neural network (ANN) and genetic algorithm (GA). The influence of ultrasonic temperature (30-70°C), solvent to solid ratio (10:1 – 30:1 mL/g), solvent concentration (...

The article demonstrates the effect of the respiration rate of fig fruit at different storage temperatures (5–35 °C) and the designing of its modified atmospheric packaging. The average O2 consumption rates \(\left( {{\text{R}}_{{{\text{O}}_{2} }} } \right)\) and CO2 evolution rate \(\left( {{\text{R}}_{{{\text{CO}}_{2} }} } \right)\) of fig fruits...

Native Lotus seed (NLS) starch was independently subjected to two different modifications such as heat-moisture treatment (HMT) and citric acid treatment (CAT). The effect of the treatment on physical, chemical, morphological, thermal, pasting and gelling properties of native and modified starches were evaluated during the study. The results showed...

An Artificial Neural Network (ANN) is an information processing paradigm that is inspired by the way biological nervous systems, such as the brain, process information. High-pressure processing is a very effective food processing technology in the preservation of food products which retains the nutritional quality and enhances the value of the prod...

The thermal and physical properties that affect heat and mass transfer during frying are thermal diffusivity, heat transfer coefficient, specific heat, density, moisture diffusivity and effective mass transfer coefficient of the food and the oil. The rate of heat transfer is controlled by the temperature difference between the oil and the food and...

In microwave vacuum drying, the microwave energy was mainly absorbed by liquid water present in food that results in the temperature to rise, resulting in drying of bael pulp. In this study, modeling of microwave vacuum drying kinetics and effective moisture diffusivity of bael pulp was investigated. The effect of microwave power varying between 40...

Sensory evaluation plays a vital role in the assessment of acceptance of novel food products and preferences for different cuisines. This process provides significant and valuable information to the food processing industries and food scientists regarding the sensory quality of food products. Traditional techniques generally employed for the sensor...

Sensory evaluation plays a vital role in the assessment of acceptance of novel food products and preferences for different cuisines. This process provides significant and valuable information to the food-processing industries and food scientists regarding the sensory quality of food products. Traditional techniques generally employed for the sensor...

The present investigation aims to extrude a value-added noodle product from wheat flour and protein using Single-screw-extruder. The protein used was extracted from a low-cost Bombay Duck (Harpodon nehereus L.) fish following salt extraction process, which in natural condition has some unattractive odor. For the study, five fish protein enriched sa...

The study investigates the effects of novel combination of ultrasound and vacuum pre-treatment on osmotic dehydration of black jamun fruit. The osmotic dehydration was conducted under three different conditions namely atmospheric osmotic dehydration (AOD), vacuum pre-treated osmotic dehydration (VOD), ultrasonic vacuum pre-treated osmotic dehydrati...

Biodegradable starch-pectin‑titanium oxide nanoparticles (TiO2 - NPs) blend edible films were developed by casting filmogenic solution of sweet potato starch and lemon waste pectin incorporated with TiO2 nanoparticles. The effect of incorporating different concentration of TiO2 nanoparticle (0.5-4% wt) on the different properties of starch and pect...

Preconditioning of rice is heat curing of salt infused moist parboiled rice prior to microwave puffing process. The sudden expansion of moisture present in the interstices of the starch granules caused by microwave heating of the preconditioned rice results in highly expanded smooth‐surface puffed rice. The expansion ratio (ER) and percentage of pu...

Experiments were conducted to investigate osmotic dehydration of ginger slices suspended in three different osmotic agents at 0.1–600 MPa and 40 °C for various pressure holding times. A Weibull distribution mathematical model was employed to predict the kinetics of moisture and solute transport during osmotic dehydration of ginger. Increased proces...

A study assessed combined pressure-thermal treatment effect on quality attributes of selected acidified vegetables (banana pepper, red beets and green asparagus) over 30 days storage at 25 °C. Vegetables were acidified by suspending them in pickling liquid either through thermal blanching or 8 h storage at ambient temperature. Subsequently, samples...

Sorption isotherm is a quantitative approach to predict the shelf life of dried foods. Adsorption isotherms of spray dried sweetened yoghurt powder (SYP) were determined by static gravimetric technique at 20, 30, 40 and 50 °C. The data obtained were fitted to eight different sorption models. A non-linear least square regression analysis was adopted...

This area of study gives the consequence of respiration rate of bhimkol (Musa balbisiana) at different storage temperatures (15–35 °C). The relationship between O₂ step down rate and CO₂ step up rate was ascertained using gas measuring data set collected by enclosing bhimkol in respirometer and measuring head space O₂ and CO₂ concentration over tim...

The mass transfer kinetics during osmotic dehydration of granny smith apple slices in 60 Brix fructose and sucrose solution was studied at atmospheric pressure and at elevated pressure of 200–600 MPa at 40°C. The moisture and solute fractions in apple slices during osmotic dehydration under high pressure were predicted by Weibull frequency distribu...

Chhena jhili is a deep fat fried product prepared from the mixture of Chhena, refined wheat flour and sugar. The effect of frying temperature (120–140 ) and frying time (3–20 min) on texture and color were investigated. The kinetics of texture and color followed the zero order kinetics for hardness, firmness, and L value whereas the stiffness and c...

In the present work, drying kinetics of elephant apple (Dillenia indica) was studied at four different drying temperatures i.e. 50, 60, 70 and 80oC using a laboratory scale tray drier. A 4 mm thick uniform layer of the fruit pulp was dried at the above mentioned temperatures and the subsequent changes in weights were noted at intervals of 30 minute...

The influence of drying temperature, sample slice thickness and pretreatment on quality attributes like rehydration ratio, scavenging activity, colour (in terms of nonenzymatic browning) and texture (in terms of hardness) of culinary banana (Musa ABB) has been evaluated in the present study. A comparative approach was made between artificial neural...

This study presents the mathematical model of thin layer drying behavior of ripe jackfruit (Artocarpus heterophyllus). The experiment was conducted at four different temperatures i.e. 50, 60, 70 and 80°C using a tray dryer. At varying temperature the dry basis moisture content values were subsequently used to fit 14 different thin-layer drying empi...

This study presents the mathematical model of thin layer drying behavior of ripe jackfruit (Artocarpus heterophyllus). The experiment was conducted at four different temperatures i.e. 50, 60, 70 and 80°C using a tray dryer. At varying temperature the dry basis moisture content values were subsequently used to fit 14 different thin-layer drying empi...