Dr. Nishant Rachayya Swami Hulle

 

M. Tech.(SLIET, Longowal)

Ph. D. (Indian Institute of Technology, Kharagpur)

 

Contact details

Phone: +91-03712-275715

Email: nishant@tezu.ernet.in

Area of Specialisation/Research:

  • Food product development

  • Non-thermal processing Food process engineering

  • Supercritical fluid extraction of plant bioactives

 

ORCID

 

CV

 

Research Publications (Recent)

  1. Deka D. and Swami Hulle N.R. (2021) Supercritical fluid extraction of Bhut Jolokia oleoresin and its quality analysis. SN Applied Sciences 3(2), 1-12.

  2. Singha K. K.R., Swami Hulle N. R., Deb S. & Rao P. S. (2020) Physicochemical and Microbiological Characteristics of High-Pressure-Processed Ready-to-Eat Hilsa (Tenualosa ilisha) Curry. Journal of Biosystems Engineering 45, 94-103.

  3. Shrigod N. M., Swami Hulle N. R. and Prasad R. V. (2017) Supercritical fluid extraction of essential oil from mint leaves (menthe spicata): process optimization and it quality evaluation, Journal of Food Process Engineering 40(3), e12488.

  4. Swami Hulle N. R., Chakraborty S. and Rao P.S. (2017) Effect of high pressure thermal processing on the quality attributes of aloe vera-litchi mixed beverage. Innovative Food Science and Emerging Food Technologies 40 (2017) 68-77

  5. Patruni Kiran, Nishant R. Swami Hulle & P. Srinivasa Rao (2017) Viscoelastic behavior of reconstituted Aloe vera hydrogels as a function of concentration and temperature, International Journal of Food Properties, 20:2, 475-490

 

 

Papers in Conference proceedings

  1. Effect of High pressure processing on polyphenoloxidase (PPO), peroxidase (POD) and aloin content in aloe vera (Aloe barbadensis Miller) juice by Swami Hulle N. R., Samanta R. and Rao P.S. 3rd International Conference on Food Properties, Sharjah, UAE (2018)

  2. Effect of high pressure as a pre-treatment for enhancing the drying rate of beetroot (Beta vulgaris) by Swami Hulle N. R., Hidangmayum K. Sharma and P. Srinivasa Rao 1st Workshop on Dehydration of Food and Agricultural Products Principles, Practices and Prospects, organized by NIFTEM March (2014)

  3. Effect of high-pressure processing on dehydration kinetics and texture of Aloe vera (Aloe barbadensis Miller) gel by Swami H. N. R. and Rao P. S. Innovation Food Conference (iFOOD 2013), Hanover, Germany (Oral presentation) (2013)

 

 

 

Other Publications (Recent )

 

Books:

  • Sankar Chandra Deka, Dibyakanta Seth and Nishant Rachayya Swami Hulle (2019). Technologies for Value Addition in Food Products and Processes. Edited by Sankar Chandra Deka, Dibyakanta Seth and Nishant Rachayya Swami Hulle, Apple Academic Press

  • Sankar Chandra Deka, Dibyakanta Seth and Nishant Rachayya Swami Hulle (2019). Food Bioactives Functionality and Applications in Human Health. Edited by Sankar Chandra Deka, Dibyakanta Seth and Nishant Rachayya Swami Hulle, Apple Academic Press.

 

Book Chapters:

  • Nongmaithem, S. D., & Hulle, N. R. S. (2022). Nanostructures for improving food structure and functionality. In Food, Medical, and Environmental Applications of Nanomaterials (pp. 231-252). Elsevier.

  • Swami Hulle, N. R. (2019). Application of cold plasma technology in food processing. In Innovations in Food Processing Technology (pp 125-132). New India Publishing Agency, New Delhi (ISBN9789386546517)

  • Swami Hulle N. R. (2017). Cakes - From Beginning to End on All Counts. In A Baker's Essential Handbook: A Complete Guide to the Baking Industry, L. B. Associates (Pvt) Ltd, India, pp 85-94 (ISBN-13-978-93-81760-02-4).

           

 

Research  Projects

 

  • Effect of pre-treatments on drying characteristics and oleoresin content of Bhut Jolokia (Capsicum chinense), (Funding agency: UGC, New Delhi) (2018-20)

  • Non-thermal processing of Assam lemon juice using ozone processing (Funding agency: Assam Science Technology and Environment Council) (2022-2024)

          

 

 

 

Awards

 

Young Scientist Award at 3rd International Conference on Food Properties, Sharjah, UAE (iCFP 2018)