Dr. Nishant Rachayya Swami Hulle

Assistant Professor

Tezpur University, Tezpur, Assam

Contact No: + 91- 9547796311 (Mobile)

Email: nishant@tezu.ernet.in, nishant195@gmail.com

 

 

Qualification

         Ph.D. in Food Process Engineering from Indian Institute of Technology, Kharagpur, West Bengal

         M. Tech. in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology, Longowal, Punjab

         B. Tech. Chem. in Food Technology from Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, Maharashtra

Experience

         Assistant Professor, Department of Food Engineering and Technology, Tezpur University (January 2017 to Present)

         Worked as Research Associate at Anand Agricultural University, Anand from October 2015 to January 2017

Research Experience

         Aloe Vera Processing

         High Pressure Processing

         Product Development

         Supercritical Fluid Extraction

Areas of Interest

         High pressure applications in foods

         Non thermal processing

         New product/process development

Awards/Fellowship

         Qualified ICAR-NET 2016 in Food Technology

         Travel grant from CSIR for presenting work at Innovation Food Conference (iFood 2013) at Hanover, Germany.

         Senior Research Fellowship (SRF) during Ph.D. from CSIR, New delhi

Publications

         1.Supercritical fluid extraction of essential oil from mint leaves (menthe spicata): process optimization and it quality evaluation, Shrigod N. M., Swami Hulle N. R. and Prasad R. V. Journal of Food Process Engineering (In Press) (2016)

         2.Effect of high pressure thermal processing on the quality attributes of aloe vera-litchi mixed beverage by Swami Hulle N. R., Chakraborty S. and Rao P.S. Innovative Food Science and Emerging Food Technologies (In Press) (2016)

         3. Viscoelastic behavior of reconstituted Aloe vera hydrogels as a function of concentration and temperature by Patruni K., Swami Hulle N. R and Rao P. S. International Journal of Food Properties 20(2), 475-490 (2016)

         4. Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage by Swami Hulle N. R. and Rao P. S. Journal of Food Science and Technology 53(1), 359369 (2015)

         5. Effect of High Pressure Pre-treatments on Structural and Dehydration Characteristics of Aloe Vera (Aloe barbadensis Miller) cubes by Swami Hulle N. R. and Rao P. S. Drying Technology 34(1), 105-118 (2015)

         6. Effect of high-pressure processing on rheological properties, pectinmethylesterase activity and microbiological quality of Aloe vera (Aloe barbadensis Miller) juice by Swami H. N. R., Kaushik N. and Rao P. S. International Journal of Food Properties 18 (7), 1597-1612 (2015)

        7. Rheological properties of aloe vera (Aloe barbadensis Miller) juice concentrates. by Swami H. N. R., Patruni K. and Rao P. S. Food Process Engineering 37, 375-386 (2014)

 

Book Chapters

         High hydrostatic pressure processing of food materials. (2014) Rao, P. S., Chakraborty, S., Kaushik, N., Kaur, B. P., and Swami Hulle, N. R. in J. K. Sahu (Ed.), Introduction to Advanced Food Processing Technologies, CRC Press, United Kingdom.

         Effect of combined high pressure-temperature treatments on bioactive compounds in fruit purees. (2016) Chakraborty, S., Swami Hulle N. R., Jabeen K. and Rao P. S. In Innovative Processing Technologies for Foods with Bioactive Compounds, Taylor & Francis Group

 

Conferences

         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)

         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)

         Studies on Aloe vera gel as edible coating for shelf-life extension of mango (Mangifera Indica) by Swami Hulle N. R., Rao P. S. and Srivastav P. P. Emerging Innovative Technologies for Assurance of Quality and Safety in Processed Foods, organized by IIT Kharagpur February (2011)

         Modified Atmospheric Packaging for postharvest management and value addition of fruit crops using plastic films by Rao P. S., Chakraborty S. and Swami Hulle N. R. Regional Interactive Workshop on Greenhouse Management and Plasticulture Applications in Horticulture, November 20-21, IIT Kharagpur 36-48 (2014)