About
41
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Introduction
Having teaching and research experience of more than 38 years for UG & PG -Ph.D. in food process Engg. and Food Technology.
Have done M. Tech. and Ph. D. from Indian Institute of Technology, Kharagpur.
Current institution
Additional affiliations
July 1987 - present
Dr. Rajendra Prasad Central Agricultural University
Position
- Professor
Description
- Teaching different courses of Agricultural Engineering in general and Food processing, food Engineering , Post harvest Engineering, Food technology in particular.
Publications
Publications (41)
Extrusion cooking is a high-temperature, short-time process, was used to develop ready-to-eat extrudedsnacks from industrial by-products and moringa leaf powder. Composite flour was prepared usingbroken rice powder, defatted soybean meal, and moringa leaf powder in varying proportions. Alaboratory twin-screw extruder was employed and a central comp...
Testing evaluations of subsequent introduction of modifications are continuing process of an engineering tool, plant or process. A modern mini rice mill with 200 kg/h capacity was tested for paddy (UPR-238). The effect of various initial M.C. on head yield, % broken, degree of polish , total yield was evaluated while the other machine parameters i....
Abstract
Aeroponics is actually a subgroup of hydroponics, except that it uses no growing medium at all, and the plant grows by misting rich nutrients water. Plant roots in this system are suspended in a dark enclosure, while a nutrient-dense solution is sprayed on the roots at certain intervals. Aeroponics systems can reduce water usage by 98 perc...
The physical properties of jatropha seed were evaluated as a function of moisture content. Principal dimensions-length, breath, thickness, geometric mean diameter ; weight of 1,000 seeds, coefficient of friction, angle of repose, bulk density, true density and porosity were determined experimentally for Jatropha carcus kernels at four different lev...
Okra [Abelmoschus esculentus (L.) Moench] is an important warm season vegetable crop of India. Dried okra pods are in great demand for export as well as domestic market. Hence, okra samples were blanched in water at 100°C for 4 min and subjected to solar cabinet drying to observe qualitative changes of the dried product. Blanching pre-treatments wa...
Pointed Gourd (Trichosathes dioica Roxb.) is an important summer season vegetable crop of India. Fresh pointed gourd has a very short shelf-life of 3-4 days. Lack of suitable technology for enhancing shelf life and processing leads to huge post harvest losses. Solar drying of pointed guard samples were carried out after blanching in water at 100˚C...
Although India is the second largest producer of horticultural crops in the world, yet sometimes it faces shortage of foods. This is due to lack of knowledge of preservation techniques. An experiment was carried out to check the suitability of solar cabinet dryer for drying of cauliflower (Brassica oleracea) as a low cost drying technique for India...
Button mushrooms are highly perishable in nature because of its high
moisture content about (85-90%) hence starts deteriorating immediately within a day after harvest. So as to increase its shelf life three different samples of Button Mushroom Slices viz. untreated, blanched and optimized osmosed samples were taken for drying experiment at each lev...
Response surface methodology with Central Composite Rotatable design was used to know the effect of three independent variables at five levels [Salt Concentration-10, 15, 20, 25, 30%; Solution Temperature-45, 50, 55, 60, 65 o C; Immersion Time-60, 120, 180, 240, 300 min.] on dependent variables like Water Loss, Solute Gain and Weight Reduction of o...
A process technology for the production of dehydrated yam (Amorphophallus spp.) slices was developed and process parameters were optimized. Yam slices sample (T S2) pre-treated with potassium metabisulphite (0.5%) during blanching and dehydrated at drying temperature of 70 o C using hot air dryer was found to be the best in overall quality. The reh...
The currently available technology of Makhana processing is not only indigenous and manual but also cumbersome and painstaking. The process involves handling of hot roasted seeds which require two to three laborers to process 8-9 kg of popped Makhana per day. With the view to mechanize the unit operation involved in Makhana processing, grading and...
Optimization of process variables for ohmic heating (OH) of fish steaks was done by response surface methodology according to Box-Behnken design. The low and high levels of the variables were 3 and 7 min for processing time; 55 and 75 V for applied voltage and 10 and 15 mm for product thickness. Responses studied comprised colour, temperature, hard...
Cabbage (Brassica oleracea var. capitata) 250 g samples were blanched in water at 100˚C for 2 min, and subjected to solar cabinet drying to observe qualitative changes of the dried product. Blanching pre-treatments were done in plain water for 2 min (T1 ), and 0.5% potassium metabisuphite (T2 ). Sample without blanching was considered as control (...
Experiments were conducted for processing of Jatropha curcas for oil extraction. The independent processing variables were moisture content, clearance and feed rate (machine parameters). The effect of independent variables on different dependent parameters viz. per cent oil yield and residual oil content were analyzed. It was observed that moisture...
Osmotic dehydration has been proposed in combination with air drying to improve quality attributes of air dried litchi fruit pieces as a pre-treatment for further drying. The influence of the osmotic step and of the syrup and salt composition on the chemical–physical properties, and colour changes of osmo-airdehydrated (litchi chinensis Sonn.) cube...
Arhar (pigeon pea) and moong are the two most important pulses grown and consumed in Bihar. Milling of pulses i.e., dal miling in India is largely at cottage or village level where it is done by stone grinding or by flour mill. In this traditional mill dal recovery is 65-73 percent. At commercial level, abrasive roller mills are most common. Poor r...
