Dr. Nishant Rachayya Swami Hulle

Assistant Professor

Tezpur University, Tezpur, Assam

Email: nishant@tezu.ernet.in

ORCID: https://orcid.org/0000-0002-2939-9882

 

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 (2013)

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

Publications

  •            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 40 (3) (2017)

  •            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 40, 68-77 (2017)

  •            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)

  •            Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage bySwami Hulle N. R. and Rao P. S. Journal of Food Science and Technology 53(1), 359-369 (2015)

  •            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)

  •            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)

  •            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

  •            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).

 

Conferences

  •           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)

  •           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 (2013)

 

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