Home > Academics > Admission > Academic Units > Ph.D > Departments > Agricultural and Food Engineering > P Srinivasa Rao
Professor
Agricultural and Food Engineering
The major focus of my research group is non-thermal methods of food processing, which includes high pressure processing, light processing, ultrasound processing, membrane processing, etc. In addition, cereal and food grain processing is the second segment of research in our group, under which, research related to extrusion processing, advanced drying methods, value addition of cereals and other grains, design, development of process equipment and grain storage structures.
The current research areas of my research group are:
Non-thermal-extraction and encapsulation of bioactives
Modification of protein-starch interactions in wheat flour
Design and development of improved storage structures and evaluation of quality changes
Processing and value addition of millets and shelf life enhancement
Apart from strategic research activity, the importance of enterprising the research output was realized and a dedicated business incubation centre named “Agri Food Business Incubation Centre” was established to support startups in agri and food processing. The business incubation centre is a funded by Ministry of Agriculture and Farmer’s Welfare, under Rashtriya Krishi Vikas Yojna (RKVY-RAFTAAR). The above business incubation centre is first of its kind in the IIT system, which is focused on mentoring innovation led agricultural and food business startups.
Our facilities include high pressure processing system (HPP-Food Lab), twin screw extrusion systems (laboratory and pilot scale), cold extrusion system, retort processing system, food dehydration systems, DV III Ultra viscometer, HPLC, UV-VIS spectrophotometers, colorimeter, lyophilizer, automatic kjeldahl, rapid soxhlet and crude fiber estimation systems, refrigerated centrifuge, electrophoresis systems, modular deep freezer (minus 40 °C), modular cool chamber (5-30 °C), halogen moisture analyzer, rotary vacuum evaporator, binocular, florescent and stereo-zoom microscope, laminar flow chamber, high speed pulverser, sieve analysis facility, impulse sealer, vacuum sealing machine etc. In addition, several thrust area facilities like millet and pulses processing, bakery processing units, vacuum frying system, skid mounted liquid pasteurization system, packaging systems etc are on anvil to establish.
Aloe vera gel filleting machine and a method for filleting (Patent No: 310723) by Ramachandra C. T., Rao P. S. - (2019)
Modeling the inactivation of pectin methylesterase in pineapple puree during combined high-pressure and temperature treatments by Rao C. S., Rao P. S., Mishra H. N. Innovative Food Science and Emerging Technologies 52 271-281 (2019)
Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage by N., Rao P. S., Mishra H. N. Food Science and Technology International 24 15--34 (2018)
High pressure induced water absorption and gelatinization kinetics of paddy by R. C., Purohit S. R., Rao P. S. Innovative Food Science & Emerging Technologies 47 140-152 (2018)
Microbial destruction kinetics of high-pressure processed sugarcane juice (Saccharum officinarum) by S. P., Rao P. S. Journal of Food Process Engineering 41 e12850- (2018)
Stability of bioactive compounds in fruit jam and jelly during processing and storage: a review by Shinwari K. J., Rao P. S. Trends in Food Science and Technology 75 181-193 (2018)
Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing by P. S., Jayachandran L. E., Rao P. S. Journal of Food Measurement and Characterization 12 1962-1971 (2018)
Thermal-assisted high hydrostatic pressure extraction of nutraceuticals from saffron (Crocus sativus): Process optimization and cytotoxicity evaluation against cancer cells. by Shinwari K. J., Rao P. S. Innovative Food Science & Emerging Technologies 48 296-303 (2018)
Establishment of Innovation and Agri-Entrepreneurship Cell under RKVY-RAFTAAR Ministry of Agriculture and Farmers Welfare, Department of Agriculture, Cooperation and Farmers Welfare, (RKVY Division), Govt. of India
Production and Processing of Microalgal Biomass for Biodiesel and Other Industrially Important Co-products: An Algal Refinery Approach Indian Council of Agricultural Research, National Agricultural Science Fund
Chaitali Sarkar
Area of Research: Food by-product utilization
Amit Kumar
Area of Research: Light Processing of Starchy Foods
Ankit Kumar
Area of Research: Extraction of bioactives from plant and food sources
Sruthi N U
Area of Research: Design and development of grain storage systems
Rahul Kumar Rout
Area of Research: Extraction and encapsulation of active compounds
Sivaranjani S
Area of Research: Design and development of food processing systems
Yogesh Arun Katu
Area of Research: Refrigeration
