AGRICULTURAL STRUCTURE & ENVIRONMENTAL CONTROL

Division

Development of low cost cold chain transport and storage for selected fruits and vegetables.C. A. and M. A. and ultra low O2 storage for perishable goods and super atmospheric O2 levels for preservation of fruits and vegetables.

  • Application of nanotechnological storage, intelligent packaging, vacuum packaging to fresh, minimally process and value added products from fruits and vegetables
  • Transport simulation for bulk handling and improvements in packaging material.
  • Development of new value added products, equipment and pilot plants for liquid foods/juices including use of ultra filtration and membrane filtration technology.
  • Application of modern technologies such as near infrared spectroscopy (NIRS), computer Tomography, magnetic resonance imaging computer vision, image processing for precision post harvest management quality sorting and grading of agricultural and food product.
  • Technology for fuel-alcohols from agricultural biomass.
  • Modern techniques for conversion of biomass into fuel oils
  • Modern biotechnological processes for production of fuel alcohols
  • Environmental control measures to livestock, poultry and aquaculture production
  • Application of evaporative cooling concept to the animal shelters for their comfort.
  • Development of micro-processor based temperature control strategies in conventional and modern grain storage structures.
  • Development/evaluation of nano cooling technology based refrigerated storage structures for bulk and retail storage and transport
  • Methods for conservation of nutrients, flavour and texture of value added products through high pressure processing techniques
  • Application of enzyme technology for reduction of off flavours and anti nutrients in processed foods.
  • Improvement of microbial strains for reduction in processing time and enhanced quality of final products such as fruit beverages, cheese, soy sauce, tempeh etc.
  • Development of micro-processor based temperature control strategies in conventional and modern grain storage structures.
  • Development of equipment and pilot plants on ultra filtration and membrane filtration technology for liquid foods/juices and value added products.
  • Assessment of post-harvest losses and suggesting remedial measures for various commodities.
  • Development of equipment and package of practices for on farm cooling/chilling of fruits and vegetables
  • Development of drying and dehydration technologies for fruits and vegetables for better quality and safety
  • Development of quick cooking Indian ethnic food items and sprouted grains and process for enhancing their shelf life.
  • Development of methods for rapid detection of mycotoxins in cereals and cereal based products and techniques for detoxification.
  • Package for longer shelf life of meat, poultry and fish
  • Application of bio waste in development of packaging materials.

Ongoing Institute

Title:
Powdering Technology for preservation and value addition of selected agricultural commodities
Team:
Dr. Dr. S.K. Tyagi (PI), Dr. Deepak Raj Rai (Co-PI) and Dr.Mathew Prasad in place of Rajbir Singh (Co-PI), Er. ARP Kingsley (Co-PI)
Objectives:

1) Standardization of dehydration technologies for banana, papaya and mangoes 2) Design and development a dehydrator for low temperature drying of selected commodities 3) Preparation of de- odored and fruit flavored soya milk powder and its appropriate packaging 4) Preparation of naturally flavored instant soya-tea 5) To study cost economics of the developed products

Progress:

1) Standardization of dehydration technologies for banana, papaya and mangoes is completed. 2) De- odored and fruit flavored soya milk powder has been prepared. 3) Naturally flavored instant soya-tea in powder form has been prepared.

Title:
Rapid identification and detection of microbes in poultry meat using IR spectroscopy and chemometrics
Team:
Manpreet Kaur Grewal (PI), Pranita Jaiswal (Co-PI)
Objectives:

1. To acquire the spectral signature of selected microbes using IR Spectroscopy 2. To develop calibration models for different microbes using chemometrics 3. To standardize the procedure for poultry meat

Progress:

(a) Procurement of culture from respective agencies (b) Revival of microbial cultures (c) Acquisition of Spectral signature of poultry specific microbes

Title:
Development of partial dewatering process for value addition and safe storage of onion
Team:
Er. Manpreet Kaur Grewal(PI) and Dr S N Jha
Objectives:

1. To optimize partial dewatering process of onion for preparation of juice, pulp and powder. 2. To evaluate the physicochemical and microbial quality of fresh, processed and stored products. 3. To establish the pilot scale onion processing plant and conduct entrepreneurship development program

Progress:

Process for manufacturing long shelf life onion powder using dewatering process have has successfully been developed

Title:
Development of microorganism based ripening/anti-ripening agent for mango and banana
Team:
Dr. P. Jaiswal(PI) and Dr S N Jha
Objectives:

1. To isolate and characterize surface micro-flora from mango and banana, with storage, exploration of possibility of predicting them using NIR spectroscopy. 2. To evaluate role of selected microorganisms on physicochemical properties of fruits during storage. 3. To develop ripening/anti-ripening agent for mango and banana

Progress:

• Isolation, enumeration of surface micro-flora from mango and banana with storage. 17 bacterial and 21 fungal isolates were purified and maintained for further characterization

Title:
Shelf-life extension of meat and meat products using natural extract and vacuum packaging as hurdles.
Team:
Dr. Suresh K Devatkal
Objectives:

1. To evaluate the phenolic contents, antioxidant effect and antimicrobial effect of pomegranate peel extract in meat and meat products. 2. To evaluate the physicochemical, sensory and microbial quality of meat and meat products containing pomegranate peel extract under vacuum packaging.

Progress:

1. Optimization of time and temperature for extraction of pomegranate peel extract and evaluation of antioxidant properties of pomegranate peel extract. 2. Development of antibacterial and antioxidant extract from pomegranate peel extract 3. Successful in-vitro studies for establishing antioxidant effect of pomegranate peel extract in chicken and goat meat. 4. Successful in-vitro studies for establishing antibacterial effect of pomegranate peel extract against pseudomonas stutzeri, Staphylococcus aureus, Bacillus cereus. 5. Successful isolation and molecular characterization of pseudomonas stutzeri isolated from poultry meat.

Publication:

5

Title:
Packaging and allied applications for bioactive compounds, antioxidants and microbiological safety of fresh and fresh cut fruits and vegetables.
Team:
Dr. Manjunatha, M. (PI), Dr. Rahul Anurag
Objectives:

1. To apply packaging and allied technologies for storage of selected fresh and fresh cut vegetables 2. To evaluate the shelf life, bioactive compounds, antioxidants and microbial safety of stored vegetables 3. To optimized the safe shelf life of selected fresh and fresh cut vegetables vis-a via quality and microbial safety

Progress:

* Respiratory behaviour of jamun, fenugreek has been studied * Active MAP of Cauliflower using moisture absorbents viz. Paddy Husk and Silica Gel has been studied.

Publication:

Research Paper: 2

Title:
Effect of cooling systems on thermal comfort and production of poultry birds
Team:
Dr. Chopra PI and Dr. D. R. Rai , CIPHET and Dr. Nagra & Dr. Kaur, GADVASU
Objectives:

i.To assess the temperature and humidity conditions in the poultry shelters using different cooling devices ii. To study the effect of cooling devices on growth and carcass characteristics of broiler chicks iii. To evaluate the effect of cooling systems on egg production and quality in the laying hens iv. To study the impact of different cooling devices on comfort and welfare of broiler and laying hens

Progress:

Segregation of the poultry shelters in experimental units The fan-pad and fan-fogger cooling systems have been installed and is in operation in the shelters for laying hens of deep litter and cage system

Title:
Development of cooling systems for comfort and enhances production of dairy cow
Team:
Dr. S. Chopra (PI) & S N Jha,Dr. Mehra & Dr. Malhotra
Objectives:

i. To assess the temperature and humidity conditions for cow in the cooled shelters ii. To design and develop the cooling system for cow iii. To evaluate the effect of cooling systems on production of dairy cow

Progress:

(a) The fanR11;pad and fanR11;fogger cooling systems have been installed in the shelters (b) The operation of the cooling systems has been started.

Ongoing External Funded

Title:
NBAIM Coordinated project under AMAAS � Optimization of parameters for production of cellulase, ethanol and feed supplement using rice straw, kinnow waste and pea pods
Team:
Dr. H S . Oberoi and Dr. V K Bhargav and Dr. P. Jaisawal
Objectives:

i. Development of microbial consortium of organisms for cellulose degradation, hexose and pentose fermentation and optimization of operating parameters such as hydrolysis treatments, substrate and inoculum composition, pH, temperature, aeration etc for cellulase and ethanol production. ii. Optimization of pelletization process for paddy straw and kinnow waste iii. Optimization of downstream processing parameters for recovery and purification of cellulase and ethanol iv. Use of basic molecular biology techniques such as mutagenesis, protoplast fusion etc for developing recombinants especially for ethanolegenic strains. v. Evaluation of residues after fermentation for suitability as feed supplements

Progress:

Process developed: 1 No Products: 6 cellulolytic and pentose fermenting microbial strains

Publication:

Research papers in Referred Journals: 2 No

Completed Institute

Title:
Processing and utilization of beetroot and carrot for value addition in health foods.

Team:
Dr. Mridula Devi (PI) and Dr. Dilip Jain (Co-PI) (Dr S.K. Tyagi and Dr D.R. Rai up to June 2008)

Objectives:

1) To standardize process technology for making beetroot and carrot powder for making value added product. 2) To utilize beetroot and carrot powder for development of nutritious health foods (drinks) based on food grains rich in proteins and micronutrients. 3) To study the shelf life of beetroot and carrot powder.

Progress:

1) Beetroot powder making technology 2) Carrot powder making technology 3) Carrot kheer mix formulation 4) Value added health mix with beetroot and carrot 5) Dried beetroot supplemented biscuits and extrudates. 6) -carotene rich biscuits and extrudates.

Publication:

Research papers: Mridula D., Naveen Kumar M, Dilip Jain, S.K. Tyagi and D.R. Rai. Effect of addition of beetroot powder on physical properties and acceptability of defatted soya flour fortified biscuits, 2009, 46(2): 59-69.

Presentations in Conferences/other forum: Mridula D and Dilip Jain. Quality Characteristics of Dried Carrot Based Carotene Rich Extruded Snack Food. Paper presented in XLIVth ISAE Convention & Symposium at IARI, New Delhi during January 28-30, 2010 (Abstract No. DFE-2010-34). Mridula D and Dilip Jain. Physico – chemical properties and acceptability of beetroot added extruded snack food. Paper presented in XLIVth ISAE Convention & Symposium at IARI, New Delhi during January 28-30, 2010 (Abstract No. DFE-2010-33). Project profile for production of beetroot powder was prepared and submitted to office. Beetroot powder CIPHET E-News Letter, July 2008, Vol. 3, No.7, p12-13. Organized EDP on “Processing of Beetroot and Carrot for Making Powder” during 24-30 January 2009.

Title:
Post-harvest management and value addition in coriander and cumin seed spices

Team:
Dr. Vinod K Bhargav Er. R K Vishawakarma and Dr O P Aishwath

Objectives:

1. To optimize the harvesting stage in coriander production system for quality improvement<br> 2. To develop threshing and primary processing gadgets in post harvest system of coriander<br> 3. To develop de-bearder for cumin<br> 4. To study drying behaviour of coriander under different drying system<br> 5. To develop a splitter to split coriander into dhal for seed purpose<br> 6. Utilization of coriander straw for value added products

Progress:

Products/Machinery : Two no (Coriander Splitter and portable solar dryer) Processes : 1 no (for essential oil extraction) EDP : one

Title:
Production of amylases, proteases and pectinases using agricultural and horticultural residues as supplements

Team:
Dr. H S Oberoi, Dr. K Narsaiah, Dr. Devinder Dhingra and Dr. Jatinder Singh

Objectives:

i. Optimization of Solid state fermentation parameters using substrates like fruit residues, lignocellulosic material like rice straw for production of enzymes<br> ii. Partial purification and characterization of the consortia of produced enzymes<br> iii. Evaluating the potential of crude/ partially purified enzymes in oil recovery, dhal milling and fruit juice extraction and clarification

Progress:

Products : Hyper cellulase and pectinase producing strains of T.eesei and A. niger have been used for production of enzymes employing SSF

Publication:

In Referred Journals: 3 no

Title:
Identification and evaluation of appropriate packaging for minimal processing of selected fruits and vegetables

Team:
Dr D R Rai, Dr K Narsaiah Dr. K Narsaiah and Dr. D K Bharti

Objectives:

i. To prepare minimally processed fruits and vegetables and study their metabolic behaviour. ii. To develop the equipment for minimally processed produce, wherever necessary. iii. To apply modified atmosphere packaging technique to minimally processed produce and to assess its quality and shelf-life under different environment conditions. iv. To study the potential of value-addition, economics and marketability of minimally processed produce. v. Preparation of project profile on minimally processed produce for income and employment generation.

Progress:

Process: 6 no (Protocol for minimal processing and packaging of carrot, broccoli, cabbage, cabbage, moong bean sprouts, pumpkin) Machine: Basket centrifuge to remove surface moisture of washed vegetables

Publication:

1

Technology:

EDP-1

Title:
Application of modified atmosphere packaging and storage of fresh vegetables

Team:
Dr. D R Rai, Dr. S N Jha

Objectives:

i. To apply modified atmosphere packaging to the selected vegetables. ii. To store the packaged vegetables under different environmental conditions. iii. To evaluate the effect of MAP on the shelf-life and quality of stored vegetables. iv. To evaluate per cent reduction in post-harvest losses.

Progress:

Process: 4 no (MAP Protocols for Okra, spinach (shelf life 10 days), betel leaf (pan, shelf life 10 days), broccoli (shelf life 10 days

Publication:

Research Papers in referred journals: 4 no Technical bulletin: 1 no

Technology:

EDPs: 2 no

Title:
Development of post-harvest processing machinery for makhana processing & value addition

Team:
Dr. S N Jha, Dr. Janardan Jee and Dr. B K Jha

Objectives:

i. To design, fabricate & test the Euryale ferox seed (Makhana Gurri) popping Machine ii. To study the possible unit operations using the above developed machine to decorticate the Euryale ferox seeds for getting the un-popped kernel for exploring their uses in terms of makhana flour/industrial purposes iii. To develop a process for manufacturing of grinding of popped/un-popped kernels and adopt/fabricate/modify a suitable machine for the purposes

Progress:

Two no (Makhana popping m/c & Ready to constitute makhana kheer mix)

Publication:

Research Papers in Referred Journals: Two no Technical/popular articles : Two no

Title:
Optimization of fermentation parameters for bio-ethanol production using whey and vegetable wastes using different microbial strains in a batch type fermented

Team:
Harinder Singh Oberoi, PI, VK Bhargav, Co-PI, D Dhingra, Co-PI, BS Chadha, Co-PI

Objectives:

i. Screening of different microbial cultures such as Saccharomyces cerevisiae and Klyuveromyces marxianus for ethanol production using whey ii. Optimization of substrate composition for achieving significant ethanol concentration iii. Optimization of operational parameters for maximizing the ethanol productivity iv. Scale up of the process at a batch fermenter level

Progress:

(a) Products/Process: Strain screening has been completed. All the operational parameters have been optimized and substrate combination studies have been completed at a shake flask level (b) Machine: one no (30 l fermenter has been customized (designed) with specific controls)

Publication:

2

Completed External Funded

Dr. K. Narsaiah Acting Head AS&EC, Pr. Scientist (AS&PE), ICAR National Fellow

Dr. K. Narsaiah

Designation: Acting Head AS&EC, Pr. Scientist (AS&PE), ICAR National Fellow Qualification: Ph.D. (Biochemical Engg. & Biotechnology) Contact No.: (O) 01612313109 Email ID: knarsan[at]yahoo[dot]com

Research Interests:

 

Biosensors, Membrane bioprocessing

Research Papers 1) K.Narsaiah and G.P. Agarwal (2007). Transmission analysis in ultrafiltration of ternary protein mixture through a hydrophilic membrane. Journal of Membrane Science. 287: 9-18 2) K.Narsaiah and G.P. Agarwal (2006). Effect of salt concentration on fractionation of proteins using ultrafiltration. Journal of Agricultural Engineering. 43(3):118-121. 3) I.K. Sawhney and K. Narsaiah (2006) Fermenters and Bioprocess Control. Beverage and Food World, 33(3): 40-42. 4) K. Narsaiah. (2005) Microfiltration: a versatile unit operation for dairy, food and beverage industries. Beverage and Food World, 32(6): 45-47 5) K.Narsaiah. (2007)” Environmental Management in Dairy Processing Plant”. Indian Dairyman Vol 59 (5): 43-46. 6) D.R. Rai, K. Narsaiah D.K. Bharti, P.M.K . Reddy and S.S. Brar (2009). Modified atmosphere packaging of minimally processed cabbage (Brassica oleracea var capitata). Accepted for publication in Journal of Food Science and Technology. 7) Jha S N, Narsaiah K, Sharma A D, Singh Manpreet, Bansal S and Jhangra R K (2009). Quality parameters of mango and their determination techniques (review article). Accepted for publication in Journal of Food Science and Technology.

List of Publications of Dr. K. Narsaiah, Senior Scientist ( A.S.& P.E.)

1) Narsaiah K, SN Jha, RA Wilson, HM Mandge and MR Manikantan, RK Malik and Shilpa Vij (2012) Pediocin loaded nanoliposomes and hybrid alginate-nanoliposome delivery systems for slow release of pediocin. Bionanoscience (accepted) DOI: 10.1007/s12668-012-0069-y 2) Jha, S N., Jaiswal, P., Narsaiah K., Sharma R, Kumar R, Basedia A., Kaur P.P. (2012) Effect of cultivar, harvesting stage and storage period on the quality of mango during natural ripening. Indian Journal of Horticulture 69(4):578-585

3) M. S. Meena, S. N. Jha, KM Singh and K. Narsaiah (2012) Summative evaluation of Winter School of India National Agricultural Research System: Comparison with established models. Indian Journal of Social Research 53(4): 263-276.

4) Narsaiah K, SN Jha, RA Wilson, HM Mandge and MR Manikantan (2012) Optimizing microencapsulation of nisin with sodium alginate and guar gum. Journal of Food Science and Technology: DOI: 10.1007/s13197-012-0886-6

5) K. Narsaiah, S.N. Jha, P Jaiswal, Singh A K, Mansha Gupta and Bhardwaj R 2012. Estimation of total bacteria on mango surface by using ATP bioluminescence. Scientia Hortculturae 146: 159A533;163

6) K. Narsaiah, S.N. Jha, Rishi Bhardwaj, Rajiv Sharma, Kumar R. 2012. Optical biosensors for food quality and safety assurance – a review. Journal of Food Science and Technology 49(4):383A533;406

7) K. Narsaiah and S. N. Jha (2012). Nondestructive Methods for Quality Evaluation of Livestock Products. Journal of Food Science and Technology 49(3):342A533;348

8) Jha, S N., Jaiswal, P., Narsaiah K.,Mansha Gupta, Bhardwaj R and Singh A K., (2012). Non-Destructive prediction of sweetness of intact mango using near infrared spectroscopy. Scientia Hortculturae 138, 171-175

9) Jha, S.N., Jaiswal, P., Narsaiah, K., Bhardwaj, R., Kaur, P.P., Singh, A.K., Sharma, R., Kumar, R. (2012). Postharvest microbial diversity on major cultivars of Indian mangoes. Journal of Applied Horticulturae (accepted)

10) Jha, S N., Jaiswal, P., Narsaiah K., Singh A K., Kaur P P., R. Kumar, Sharma R and Bhardwaj R (2012). Prediction of sensory profile of mango using Textural Attributes during Ripening. Food and Bioprocess Technology. DOI: 10.1007/811947-011-0720-6

11) S.K. Devatkal, M. Manjunatha, K. Narsaiah, and RT Patil. Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment. Journal of Food Science and Technology. (Accepted for publication). DOI: 10.1007/s13197-011-0518-6

12) Jha S. N., Jaiswal P., Narsaiah K., Kaur P. P., Kumar R. (2011). Textural properties of mango cultivars during ripening. Journal of Food Science and Technology (accepted for publication). DOI: 10.1007/s13197-011-0431-z

13) S.N. Jha, K. Narsaiah, A.L. Basediya, Rajiv Sharma, Pranita Jaiswal, Kumar R, Rishi Bhardwaj (2011) Measurement techniques and application of electrical properties for non destructive quality evaluation of foods. Journal of Food Science and Technology, 48(4):387/411

14) K. Narsaiah, S.N. Jha, S.K. Devatkal, A. Borah, D.B. Singh and J. Sahoo. 2011. Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat. Journal of Food Science and Technology 48(1):61/68

15) S.K. Devatkal, K. Narsaiah and A. Borah. 2011. The effect of Salt, Extract of Kinnow and Pomegranate Fruit By-Products on Colour and Oxidative Stability of Raw Chicken patties during Refrigerated Storage. Journal of Food Science and Technology 48(4):472-477

16) Jha, S.N., Jaiswal, P., Narsaiah, K., Bhardwaj, R., Sharma, R., Kumar, R., Basedia, A. (2010) Post-harvest Micro Flora on Major Cultivars of Indian Mangoes. Scientia Hortculturae 125 (2010): 617/621

17) S.K. Devatkal, K. Narsaiah and A. Borah. 2010. Antioxidant effects of pomegranate seed and rind powders in goat meat. Meat Science 85: 155/159

18) D.R. Rai, K. Narsaiah D.K. Bharti, P.M.K . Reddy and S.S. Brar (2009). Modified atmosphere packaging of minimally processed cabbage (Brassica oleracea var capitata). Journal of Food Science and Technology. 46(5), 436-439.

19) Jha S N, Narsaiah K, Sharma A D, Singh Manpreet, Bansal S and Jhangra R K (2009). Quality parameters of mango and their determination techniques. Journal of Food Science and Technology 47(1):1-14

20) K. Narsaiah, Suresh K Devatkal and Jagbir Rehal (2009). Post Harvest Engineering and Technological Interventions for Indian Meat Industry. Indian Food Industry 28(4):43-46 (July August)

21) K. Narsaiah and G.P. Agarwal (2007). Transmission analysis in ultrafiltration of ternary protein mixture through a hydrophilic membrane. Journal of Membrane Science. 287: 9-18

22) K. Narsaiah and G.P. Agarwal (2006). Effect of salt concentration on fractionation of proteins using ultrafiltration. Journal of Agricultural Engineering. 43(3):118-121.

23) HM Mandge, Narsaiah K, SN Jha, RA Wilson, and MR Manikantan (2012) Effect of process parameters and nozzle diameter on size of microcparticles prepared with two fluid glass nozzle. Crop improvement (Special Issue): 1183- 1184 24) RA Wilson, Narsaiah K, HM Mandge SN Jha, and MR Manikantan (2012) Controlled release of bactericin form hybrid hydrogel matrix. Crop improvement (Special Issue): 1293- 1294 25) I.K. Sawhney and K. Narsaiah (2006) Fermenters and Bioprocess Control. Beverage and Food World, 33(3): 40-42.

26) Monika Sharma, K.Narsaiah and RK Gupta, (2012) Encapsulation of food ingredients using liposomes: an overview, Indian Food Packer 66(5): 54-59

27) K. Narsaiah. (2005) Microfiltration: a versatile unit operation for dairy, food and beverage industries. Beverage and Food World, 32(6): 45-47

28) RA Wilson, Narsaiah K, HM Mandge (2012) Controlled release of functional ingredients in processed foods methods and applications of controlled release. Beverage and Food World (accepted).

29) K.Narsaiah. (2007) “Environmental Management in Dairy Processing Plant”. Indian Dairyman Vol 59 (5): 43-46.

30) Mk- ds- ujlbZ;k (2009) . ekal dh dkseyrk c 31) Monika Sharma, K.Narsaiah and RK Gupta, (2011), [kk| पदार्थों के सम्पुटन में लीपोसोम का उपयोग, d`f k izlaLdj.k niZ.k, vad 11: 22&24

32) K.Narsaiah, Robin A. Wilson, Harshad M Mandge (2012), प्रसंस्कृत [kk| पदार्थों में कार्यात्मक सामग्री का नियंत्रित रिहाई , d`f k izlaLdj.k niZ.k, vad 12: 33-35

33) K. Narsaiah, S. K. Devatkal and Dinesh Manikrao Rathod (2012), स्वच्छ एवं गुणवत्ता पूर्ण मांस उत्पादन, d`f k izlaLdj.k niZ.k, vad 12: 36-38

Books

34) K.Narsaiah (2012). Encapsulation of Nutraceuticals for Functional and Health Foods. In: RK Gupta, Sangita Bansal, Manisha Mangal (Eds.) Health Foods: Concept, Technology & Scope (ISBN 978-81-76222-265-5). Biotech Books, New Delhi, India: pp.647-667.

35) K.Narsaiah (Ed.) Microencapsulation: Theory and protocols (Training Manual). CIPHET, Ludhiana 48 pages

36) K.Narsaiah (2012). Microencapsulation for immobilization of food ingredients, microorganisms and enzymes. In: Mridula Devi, RT Patil and MR Manikantan (Eds.) Food Processing Technologies, Co-Product Utilization and Quality Assurance (ISBN 978-93-81226-16-2). Satish Serial Publishing House, New Delhi, India : pp.387- 402.

37) K. Narsaiah (Ed.) (2011) Microencapsulation Methods for Food and Biotechnological Applications (Training Manual). CIPHET, Ludhiana 41 pages

38) K. Narsaiah. (2006). Block 5 consisting of 4 units of IGNOU Course material for diploma in dairy technology as per details below:

Block 5 : Water supply and Dairy Effluent System (~100 pages) Unit 1 Tube well, water storage and supply Unit 2 Water quality, water treatment and purification Unit 3 Wastewater treatment, reuse and disposal Unit 4 Water conservation and rain water harvesting

39) R.T. Patil and K.Narsaiah (2009) English-Hindi Glossary of postharvest Engineering and Technology. Published by CIPHET, Ludhiana. 141 Pages

40) R.T. Patil, S.K. Nanda and K.Narsaiah 2009. Lekfjdk : xzkeh.k mUu;u esa d`f k izlaLdj.k m|ksx dh Hkwfedk (jk V h; laxks Bh). Published by CIPHET, Ludhiana. 37 Pages

41) S.K. Devatkal and K.Narsaiah (Ed.) (2009) Recent developments in post harvest processing and value addition to livestock produce. Winter School Published by CIPHET, Ludhiana. 189

42) S.N. Jha and K.Narsaiah (Ed.) (2008) Nondestructive and biosensing methods for food safety and quality assurance Winter School Published by CIPHET, Ludhiana. 202 Pages

43) H.S. Oberoi and K.Narsaiah (Ed.) (2008) Bioprocessing technologies in utilization of crop residues for production of enzymes and biofuesls. Winter School Published by CIPHET, Ludhiana. 187 Pages.

 

Major Research Accomplishments:

R & D:

Awards:

Training:

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

 

Publications:

Dr. Ramesh Chand Kasana Pr. Scientist (Microbiology)

Dr. Ramesh Chand Kasana

Designation: Pr. Scientist (Microbiology) Qualification: Ph.D Contact No.: Email ID: rameshkasana[at]yahoo[dot]co[dot]in

Research Interests:

 

Microbiolgy & Nanotechnology

 

Major Research Accomplishments:

R & D:

Awards:

Training:

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

Publications:

Dr. Rahul Kumar Sr. Scientist

Dr. Rahul Kumar

Designation: Sr. Scientist (FST) Qualification: Ph.D (Food Technology) Contact No.: (O) 0161-2313167 Email ID: Rahul.Anurag[at]icar[dot]gov[dot]in

Research Interests:

Major Research Accomplishments:

R & D:

Awards:

Training:

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

Publications:

Smt. Surya ,Scientist (SS) (Microbiology)

Smt. Surya

Designation: Scientist (SS) (Microbiology) Qualification: M.Sc. (Applied Microbiology & Biotechnology) Contact No.: 0161-2313194 Email ID: surya.kadian[at]gmail[dot]com

Research Interests:

Major Research Accomplishments:

R & D:

Awards:

Training:

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

Publications:

Er. Akhoon Asrar Bashir Scientist (AS&PE)

Er. Akhoon Asrar Bashir

Designation: Scientist (AS&PE) Qualification: M.Tech., NET Contact No.: 0161-2313167 Email ID: akhoonasrar[at]gmail[dot]com

Research Interests:

 

Agricultural Structures and Environmental Management

 

Major Research Accomplishments:

R & D:

Awards:

Training:

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

Publications:

Dr. Bhupendra M Ghodki Scientist (AS&PE)

Dr. Bhupendra M Ghodki

Designation: Scientist (AS&PE) Qualification: P.hD. Contact No.: (O) 0161-2313168 Email ID: bhupendra.ghodki[at]icar[dot]gov[dot]in

Research Interests:

 

Horticultural crop processing, Food packaging, Discrete element modeling, and Particle technology.

 

Major Research Accomplishments:

 

  1. Heat transfer modeling of black pepper seeds in cryogenic grinding system

2. Cryogenic grinding of cassia

 

R & D:

Awards:

 

1. Outstanding performance as a team in the module “Research Project Proposal” at ICAR-NAARM  Hyderabad (04th April 2017

 

Training:

 

  1. Foundation Course for Agricultural Research Services (105th FOCARS) at NAARM Hyderabad (05th Jan 2017 to 04th April 2017).
  2. Orientation training at CIPHET Ludhiana and Abohar (15th April 2017 to 14th May 2017)

3. Professional attachment training at ICT Mumbai (18th May 2017 to 17th Aug 2017).

 

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

Publications:

 

Research Publications

  1. Singh, S. S., Ghodki, B. M., & Goswami, T. K. (2018). Effect of grinding methods on powder quality of king chilli. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-018-9784-6
  2. Ghodki, B. M., Kumar, K. C., & Goswami, T. K. (2018). Modeling breakage and motion of black pepper seeds in cryogenic mill. Advanced Powder Technology, 29(5), 1055-1071.
  3. Mahawar, M. K., Jalgaonkar, K., Bibwe, B., Ghodki, B. M., & Bhushan, B. (2017). Mathematical modelling and drying kinetics of kinnow and sweet lime peels. International Journal of Chemical Studies5(6), 885-888.
  4. Ghodki, B.M., & Goswami, T.K. (2017). DEM simulation of flow of black pepper seeds in cryogenic grinding system. Journal of Food Engineering, 196, 36-51.
  5. Ghodki, B.M., & Goswami, T.K. (2017). Thermal and mechanical properties of black pepper at different temperatures. Journal of Food Process Engineering, 40(1), e12342.
  6. Ghodki, B.M., Tangirala, A.D.S., & Goswami, T.K. (2016). Moisture dependent thermal properties of cassia. Cognet Food and Agriculture, 2, 1227110.
  7. Ghodki, B.M., & Goswami, T.K. (2016). Effect of moisture on physical and mechanical properties of cassia. Cognet Food and Agriculture, 2, 1192975.
  8. Ghodki, B.M., & Goswami, T.K. (2016). Physico–thermal and flavoring characteristics of essential oil of cassia. Journal of Essential Oil Bearing Plants, 19, 854–862.
  9. Ghodki, B.M., & Goswami, T.K. (2016). Effect of grinding temperatures on particle and physicochemical characteristics of black pepper powder. Powder Technology, 299, 168-177.
  10. Ghodki, B.M., & Goswami, T.K. (2016). Optimization of cryogenic grinding process for cassia (Cinnamomum loureirii Nees L.). Journal of Food Process Engineering, 39(6), 659-675.
  11. Book Chapter

Ghodki, B.M., Panda, B.K., Ghodki, D.M. & Goswami, T.K. (2016). Three Dimensional Printing of Food. In M. Meghwal & M. R. Goyal (Eds.), Food Engineering: Emerging Issues, Modeling, and Applications, 211-232, Waretown, USA: Apple Academic Press.

Smt. Poonam Scientist (Biochemistry)

Smt. Poonam

Designation: Scientist (Biochemistry) Qualification: Ph.D (Biochemistry) Contact No.: Email ID: poonam.icar.gov.in, poonam.choudhary98[at]yahoo[dot]com

Research Interests:

 

Plant Biochemistry

 

Major Research Accomplishments:

R & D:

Awards:

Training:

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

Publications:

Dr. Thingujam Bidyalakshmi Devi Scientist (AS&PE)

Dr. Thingujam Bidyalakshmi Devi

Designation: Scientist (AS&PE) Qualification: Ph.D (Agricultural Processing and Structures) Contact No.: 8729849035 Email ID: bidyala[at]gmail[dot]com

Research Interests:

 

Utilization of renewable energy in food processing

 

Major Research Accomplishments:

R & D:

Awards:

 

Training:

 

Completed PAT programme

 

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

Publications:

Sh. Ajay Kumar Lower Division Clerk

Sh. Ajay Kumar

Designation: Lower Division Clerk Qualification: 10+2 Contact No.: 0161-2313110 Email ID: Ajay.kumar6[at]icar[dot]gov[dot]in

Research Interests:

Major Research Accomplishments:

R & D:

Awards:

Training:

Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

Publications:

Instruments

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    Fraction collector

     

    The fraction collector is used for partial purification of enzymes

     

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    Environment chamber

     

    It is used for carrying out solid state fermentation studies Low temperature freezer it is used for storage of enzyme substrate and live microbial culture.

     

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    Elisa reader

     

    It is used for highly specific enzyme assay such as =538;- glucosidase or cellulobiohydrolyase

     

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    Lypholizer

     

    It is sued for freeze drying of microbial culture, enzyme and volatile compounds

     

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    Fermenter (30L)

     

    It is used for conducting scale up studies of optimized parameters

     

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    Fermenter ( 2.5L )

     

    It is used for process optimization and fermentation studies for enzyme and ethanol production

     

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    Ethanol biosensor

     

    Ethanol biosensor is used for precise estimation of ethanol using immobilized membrane based technology

     

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    Ethanol bio sensor

     

    Ethanol biosensor is used for precise estimation of ethanol using immobilized membrane based technology

     

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    HPLC

     

    It is being used for estimation on monosaccharide, polysaccharides, organic acid and inhibitory compounds such as furfual and HMEs

     

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    Other auxiliary Instruments/Machines/equipments

     

    a. Distillation unit b. Liquid warmer c. High temperature oil bath d. Electronic weighing balance e. Hot air oven f.  Vortex shaker g. Magnetic stirrer h. Plate heater i.  pH meter j. Centrifuge k.Water bath

     

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    Ice flaking machine

     

    This machine is used for making ice flakes. The ice flaking machine is used for various purposes where readymade ice flakes are required for day to day work in the lab.

     

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    Homogenizer

     

    It is generally used for making emulsions, suspensions etc. Homogenizer is used to emulsifying one liquid into another or uniformly dispersing solid particles throughout a liquid to improve important product qualities.

     

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    Refrigerated centrifuge

     

    It is used to separate liquid solutions (at refrigerated temperature with different speed and time) into layers based on their mass. More massive components of the liquid are pressed toward the outside of the centrifuge with more force, so they settle to the bottom of the test tube. Less massive components settle in layers higher up, with the least massive at the top.

     

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    Spectrophotometer UV-VIS

     

    The Spectro Scan 80DV has a wavelength range of 190 to 100nm. It is used for the analysis of foods and agricultural products for quantification of chlorophyll content, extent of browning etc. by measuring optical density of the solution at different wavelengths

     

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    Band sealer with nitrogen gas flushing

     

    This machine is used for sealing various pre-made pouches with nitrogen gas flushing and it is a best sealing equipment to be widely used for sealing food & groceries, etc. Ideal for heat sealing of laminated or non laminate pre made pouches.

     

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    Heat sealer

     

    Heat sealer is used to seal the packaging material for packaging of fresh and processed food products.

     

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    Vacuum packaging machine with gas flushing

     

    It is used for “Modified Atmosphere Packaging” by two ways. In one way, it is used for vacuum packaging by removing atmosphere entirely from the package containing food products. It also used to alter the atmosphere by gas flushing (generally CO2 and N2) referred to as gas flushed packaging. In each case, the objective is to extend the shelf life of perishable foods, while at the same time maintain or improve the quality of the product

     

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    Water vapor permeability tester/WVP tester

     

    Electrolytic detection method water vapor permeability tester is applicable for water vapor permeability test of various packaging materials (such as plastic films, laminated films, etc.).

     

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    Thickness tester

     

    Thickness Tester is applicable in precise thickness test for plastic film, foil and other materials

     

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    Headspace gas analyzer

     

    For analysis of oxygen and carbon dioxide in gas flushed (map) food packages. It can be used for analyzing oxygen and carbon dioxide in all types of packages.

     

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    Gas permeability tester (Labthink, Model BTY-B1P, China)

     

    Gas permeability tester is used to measure permeability co-efficient of the packaging film for O2 and CO2 at definite conditions of temperature and humidity

     

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    Sausage Filler

     

    It is used for the manufacture of different types of sausages, frankfurters, salamis and other exotic meat products. Major parts are different sizes of cylinders, Hydraulic press and a stage for holding the meat. It works on Hydraulic pressure.

     

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    Bowl Chopper/ Meat Cutter

     

    It is important equipment used in meat processing. It is very much useful in the manufacture of emulsion type of meat products. It has a rotating bowl and a pair of sharp blades which helps in cutting the muscle and connective tissue structures. Further the larger size fat and protein particles are reduced to less that 100 micron.

     

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    Meat Grinder/Mincer

     

    It is basic requirement in meat processing and development of value added products. The major parts are sharp blades, different size plates (8mm, 10mm and 12 mm) and a hoover/worom which pushes the meat chunks into the blade and plat. It is principally used to reduce the size of meat and fat particles

     

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    Micro Encapsulator

     

    Effective in encapsulation of food ingredients, plant extracts, enzymes and probiotic micro-organisms to provide a protective coating.

     

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    Laminar Flow

     

    Used for pouring and dilution series preparation in a sterilized environment

     

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    HPLC Assembly

     

    Separation of components and pigments could be achieved for a given sample with different components

     

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    Gas Chromatography Assembly

     

    Separation of components and pigments could be achieved for a given sample with different components

     

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    Environmental Control Chamber

     

    Controlled heat treatment could be given up to 600C for effective drying of food product

     

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    Bod Incubator

     

    Incubation could be given for the growth of specific microbes with specific heat and relative humidity.

     

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    Auto Titrtor

     

    Used for estimation of moisture content in liquid food products, which could not be possible by the general method.

     

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    Hot Air Oven

     

    Drying of varied type of food product could be achieved within wide range of temperature.

     

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    Orbital Shaker

     

    Used for giving incubation along with shaking, in a controlled environment having significant importance in fermentation.

     

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    Ultra Filtration Unit

     

    Ultra filtration system is used for purification and fractionation of biomolecules by means of membrane filtration.

     

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    Water Activity Meter

     

    Used for determination of water activity. Effective in moisture content estimation of flour and dried food products.

     

Lab Staff