Dr. Manuj Kumar Hazarika

Associate Professor & Head

Dept. of Food Engineering & Technology,

Tezpur University, Tezpur, Assam.

 

Contact no.: 03712-267007/8/9 (Extn. 5701/6)

E-mail ID : mkhazarika@tezu.ernet.in, mkhazarika@gmail.com

 

Qualification:

M. Tech in Dairy and Food Engineering

Ph. D. form IIT Kharagpur

 

Experience:

  1. Lecturer in the Department of Agricultural Engineering, NERIST, Arunachal Pradesh
  2. Principle Investigator, Rural Technology Centre, NERIST, Arunachal Pradesh
  3. Reader and Head in charge, Department of Agricultural Engineering, Assam University Silchar.
  4. Associate Professor, Department of Food Processing Technology, Tezpur University

 

Research work:

Technology development for fruits and vegetables products, Sponsored by KVIC Mumbai.

Drying characteristics of foods during thin layer and deep bed drying, PhD work.

Guided 10 B. Tech. Processes in different areas of food processing and preservation

 

Areas of interest:

Food process modeling, product technology development, Transport Processes in Food Engineering, Refrigeration in Food Preservation, Dairy Engineering.

 

Awards/Fellowship:

Recipient of University Gold Medal, JNKVV (1993), recipient of National Scholarship, NEC Scholarship, GATE Schoarship.

 

Conference/seminars/workshop:

Organized a Workshop on "Agricultural Engineering Inputs for Development of the NE Region" at the Department of Agricultural Engineering, Assam University, December, 2008.

 

Attended and Presented papers in:

1.      Conference on Emerging Technologies in Agricultural Engineering, held at IIT Kharagpur, December 2004.

2.      Conference of Research Scholars & Young Scientists in Chemical Engineering, CRSYS-2004, IIT Kharagpur, Sep. 25-27, 2004.

3.      International Workshop and Symposiym in Industrial Drying (IWSID) 2004, UICT, Mumbai, December 2004.

4.      Asia Pacific Drying Conference, CMERI, Kolkata, December 2005.

 

Students supervised:

Ph.D (Guiding):3

M.Tech.: 11

 

B.Tech:15

 

 

Projects

Development of technology for quick cooking rice production through up gradation of a traditional method. 3 years duration. Funded by AICTE. 16.50 Lakhs sanctioned.

Development and fabrication of small capacity paddy parboiling system with process completion indicator (2 years). Funded by MSME. 5.50 Lakhs sanctioned.

 

Publications

 

1. Faisal, S., Chakraborty, S., Devi,W.E.,Hazarika, M.K. and Puranik, V.Sensory evaluation of probiotic whey beverages formulated from orange powder and flavor using fuzzy logic. International Food Research Journal. 2016 (Accepted).
 

2. Aasima Rafiq, Juri Chowdhary, M.K Hazarika, Hilal Ahmad Makroo. Artificial Neural Network‐Based Image Analysis for Evaluation of Quality Attributes of Agricultural Produce. 2016/1/1.

 

3. A Rafiq, HA Makroo, MK Hazarika. MATLAB Toolbox for Mathematical Modelling of Drying Kinetics of Tomato. Indian Journal of Ecology. 42 (2), 444-448, 2016.

 

4. Aasima Rafiq, Juri Chowdhary, M.K Hazarika, Hilal Ahmad Makroo. Temperature dependence on hydration kinetic model parameters during rehydration of parboiled rice. J Food SciTechnol, DOI 10.1007/s13197-015-1790-7, 15th March, 2015.

 

5. Hazarika, M.K. and Datta, A.K. Estimation of Drying Rate Constant from Static Bed Moisture Profile by Neural Network Inversion Agricultural Engineering International: the CIGR Journal Vol. 16,No.1 Page:253-264.

 

6. Bezbaruah, B.J. and Hazarika, M.K. Generalization of temperature and thickness effects in kinetic studies of turmeric (Curcuma longa) slices drying, International Food Research Journal. Vol.21(4): Page:1529-1532 28 January 2014.

 

7.Hazarika, M.K. Energy-Efficient Food Processing: Principles and Practices in Fundamentals of Advanced Food Process Engineering. Editor J.K. Sahu, CRC Press.