Courses Program Offered

• M.Tech. in Agricultural Engineering (Processing and Food Engineering)
• Ph.D. in Agricultural Engineering (Processing and Food Engineering)

Research and Extension activity

Seed Money Project on Development of microwave based quick disinfestation system for foodgrains. Development of microwave based quick disinfestation system for foodgrains.

(PI)Sunil Kumar, (CO PI)Km Sheetal Banga and (CO PI)RK Kumawat

Project Cost: 3.95 lacs

Duration: 2 Years

Year of approval: 2025

B.tech and M.tech Students Industrial visit at Parag Dairy Meerut on 19 may 2025

Facilities

• Computer lab for PG
• Smart class/seminar room
• Departmental library/study room

Food Engineering Lab Equipment

Process Engineering Lab Equipment

Process & Food Engineering UG & PG Time Table

UG Time Table

PG Time Table

Gallery:

Publications:

• Chandra, D., Chandra, S., Singh, B. R., Samsher, Chauhan, N., & Kumar, M. (2022). Evaluation of physicochemical and functional properties of composite flours blended with different ratios of moringa leaves powder. The Pharma Innovation Journal, 11(6), 2024–2028.
• Shalini, Singh, J., Samsher, Chandra, S., Kumar, V., Chauhan, N., & Yadav, M. K. (2020). To study the titratable acidity of aonla powder prepared using different drying conditions at different temperatures. International Journal of Chemical Studies, 8(5), 1509–1511.
• Anurag, Rahul, & Chauhan, N. (2018). Development of banana chips using different drying methods and pretreatments. International Journal of Chemical Studies, 6(4), 3120–3123.
• Chauhan, N., Singh, S., Singh, J., Samsher, Chandra, S., Singh, B. R., & Singh, G. R. (2018). Effect of drying conditions on rehydration ratio of dried mint leaves. Journal of Pharmacognosy and Phytochemistry, 7(1S), 513–516.
• Shalini, Singh, J., Samsher, Chandra, S., Kumar, V., Chauhan, N., & Yadav, M. K. (2020). Non-enzymatic browning of aonla powder prepared using different drying methods during storage. Plant Archives, 20(Special Issue AIAAS-2020), 333–336.
• Sharma, A., Singh, G. R., Singh, B. R., Chauhan, N., Kumar, V., & Yadav, M. K. (2017). Study the drying characteristics of apple pomace. International Journal of Chemical Studies, 5(3), 751–754.
• Singh, J., Sharma, E., Yadav, D. K., Chauhan, N., Kumar, V., Samsher, & Chandra, S. (2018). Studies on physico-chemical properties of osmo-dehydrated sweet potato slices during their storage. Journal of Pharmacognosy and Phytochemistry, 7(1S), 326–329.
• Sunil, Chauhan, N., Pal, R., Chaudhary, V., Kumar, V., Kumar, R., & Kumar, R. (2023). Evaluation of cooking properties of multi-flour noodles. International Journal of Multidisciplinary Research and Development, 8(5S), 926–930.
• Verma, R., Chauhan, N., Singh, B. R., Samsher, Chandra, S., &Sengar, R. S. (2022). Cassava processing and its food application: A review. The Pharma Innovation Journal, 11(5S), 764–768.
• Chandra, S., Singh, S., & Kumari, D. (2014). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681–3688.
• Chandra, S., & Samsher. (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 4849–4852.
• Chandra, S., & Kumari, D. (2015). Recent development in osmotic dehydration of fruit and vegetables: A review. Critical Reviews in Food Science and Nutrition, 55, 552–561. https://doi.org/10.1080/10408398.2012.664830
• Singh, J., & Chandra, S. (2012). Quality evaluation of guava-carrot jelly. International Journal of Food and Fermentation Technology, 2(2), 197–200.
• Chandra, S., & Samsher. (2006). Dehydration and sensory quality evaluation of edible mushroom: A critical review. Journal of Food Science and Technology, 43(3), 221–227.
• Chandra, S., & Samsher. (2002). Studies on quality evaluation of dehydrated oyster mushroom (Pleurotus flabellatus) as influenced by the various pretreatments and drying methods. Mushroom Research—An International Journal, 11(2), 107–112.
• Chandra, S., Goyal, S. K., & Kumari, D. (2009). Agricultural processing and food technology (Objective type). The Jain Brothers.
• Chandra, S., Kumari, D., Goyal, S. K., & Samsher. (2010). Food processing and technology (Question bank). The Jain Brothers.
• Chandra, S., Kumari, D., & Goyal, S. K. (2014). A competition book for food safety officer (Main subject – An objective approach). The Jain Brothers.
• Chandra, S., & Kumari, D. (2014). Short notes on food safety officer examination – A subjective approach (pp. xiv+314). The Jain Brothers.
• Chandra, S., Kumari, D., Samsher, & Kumar, V. (2018). Crop process engineering. The Jain Brothers.
• Chandra, S., Samsher, Goyal, S. K., & Kumari, D. (2020). Engineering properties of agricultural produce (p. 242). New India Publishing Agency.
• Chandra, S. (2021). Value addition and quality management during preservation and processing (p. 286). New India Publishing Agency.
• Chandra, S., Kumari, D., Goyal, S. K., Kumar, R., & Samsher. (2022). Krishi Prasanskaran Mein Udyamita Vikas [Entrepreneurship development in agricultural processing] (pp. xii+330). New India Publishing Agency.
• Chopra, S., Müller, N., Dhingra, D., Mani, I., Kaushik, T., Kumar, A., & Beaudry, R. (2022). A mathematical description of evaporative cooling potential for perishables storage in India. Postharvest Biology and Technology, 183, 111139.
• Chopra, S., Müller, N., Dhingra, D., Pillai, P., Kaushik, T., Kumar, A., & Beaudry, R. (2023). Design and performance of solar-refrigerated, evaporatively-cooled structure for off-grid storage of perishables. Postharvest Biology and Technology, 197, 111139.
• Kumar, A., & Tiwari, V. K. (2016). Effect of ageing, moisture contents and storage structures on color parameters of brown rice during ambient condition. The Ecoscan, 10(3&4), 433–436.
• Kumar, A., & Tiwari, V. K. (2017). Studies on colour parameters of brown rice at various moisture contents using different storage structures. Research in Environment and Life Sciences, 10(4), 315–318.
• Kumar, A., Bhople, S., Kumar, N., & Tiwari, V. K. (2017). Effect of ageing, moisture contents and storage structures on nutritional and cooking characteristics of brown rice during storage. Chemical Science Review and Letters, 6(22), 793–800.
• Kumar, A., & Tiwari, V. K. (2017). Effect of different storage condition on physiological weight loss and cooking quality of brown rice. International Journal of Processing and Post-Harvest Technology, 8(1), 118–123.
• Bhople, S., Kumar, A., &Haldkar, P. (2017). Effect of moisture content on angle of repose for different cereals and pulses. International Journal of Chemical Studies, 5(5), 2283–2286.
• Kumar, N., Kirandeep, Kumar, A., & Malathi, A. N. (2017). Comparative analysis of traditional and modern methods of aonla pricking: A techno-economic and ergonomic assessment. International Journal of Agricultural Science and Research, 7(2), 81–86.
• Narang, R., Sharma, S. R., Mittal, T. C., & Kumar, A. (2017). Effect of modified atmosphere packaging on storage life and quality of cherry tomato under ambient conditions. International Journal of Agricultural Science and Research, 7(2), 87–92.
• Banga, K. S., Kotwaliwale, N., Mohapatra, D., Babu, V. B., Giri, S. K., &Bargale, P. C. (2020). Assessment of bruchids density through bioacoustic detection and artificial neural network (ANN) in bulk stored chickpea and green gram. Journal of Stored Products Research, 88, 101667. https://doi.org/10.1016/j.jspr.2020.101667
• Banga, K. S., Kotwaliwale, N., Mohapatra, D., Giri, S. K., & Babu, V. B. (2019). Bioacoustic detection of Callosobruchus chinensis and Callosobruchus maculatus in bulk stored chickpea (Cicer arietinum) and green gram (Vigna radiata). Food Control, 104, 278–287. https://doi.org/10.1016/j.foodcont.2019.05.016
• Banga, K. S., Kotwaliwale, N., Mohapatra, D., & Giri, S. K. (2018). Techniques for insect detection in stored food grains: An overview. Food Control, 94, 167–176. https://doi.org/10.1016/j.foodcont.2018.07.003
• Banga, K. S., Kumar, S., Kotwaliwale, N., & Mohapatra, D. (2020). Major insects of stored food grains. International Journal of Chemical Studies, 8(1), 2380–2384.
• Banga, K. S., Singh, G. R., & Kumar, S. (2017). Optimization of process parameters during osmo convective dehydration of Aonla using RSM. Green Farming, 8(2), 494–497.
• Mwaurah, P. W., Kumar, S., Kumar, N., Panghal, A., Attkan, A. K., Singh, V. K., & Garg, M. K. (2020). Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review. Comprehensive Reviews in Food Science and Food Safety, 19(6), 2815–2838.
• Saini, P., Kumar, N., Kumar, S., Mwaurah, P. W., Panghal, A., Attkan, A. K., Singh, V. K., & Garg, M. K. (2021). Bioactive compounds, nutritional benefits and food applications of colored wheat: A comprehensive review. Critical Reviews in Food Science and Nutrition, 61(19), 3197–3210.
• Mwaurah, P. W., Kumar, S., Kumar, N., Panghal, A., Attkan, A. K., Singh, V. K., & Garg, M. K. (2020). Novel oil extraction technologies: Process conditions, quality parameters, and optimization. Food Reviews International, 36(3), 265–291.
• Abedi, F., Kumar, S., Kumar, N., Kumar, D., & Takhar, P. S. (2023). Moisture transport and stress development in rice during drying: A Hybrid Mixture Theory-based model. Drying Technology, 41(13), 2119–2142.
• Birania, S., Attkan, A. K., Kumar, S., Kumar, N., & Singh, V. K. (2022). Mass modeling of strawberry (Fragaria × ananassa) based on selected physical attributes. Journal of Food Process Engineering, 45(5), e14023. https://doi.org/10.1111/jfpe.14023