プロフィール詳細

プロジェクトを作成

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Dr. Chaman K.に依頼

India

PhD Food Scientist | Process Parameter Optimization | Statistical Data Analysis | Research & Technical Writing

プロフィール概要

I hold a PhD in Food Processing Engineering, with specialization in food process engineering, postharvest technology, and value addition of horticultural produce. My academic training is strongly grounded in experimental design, process optimization, and mass and heat transfer, supported by extensive laboratory and pilot-scale research experience. My doctoral research, “Development of process engineering methodology for producing value-added millet-enriched cookies from Bael (Aegle marmelos)”, focused on formulation and process optimization using response surface methodology and Design-Expert software. The work involved regression modeling and ANOVA-based analysis of physical, textural, colorimetric, sensory, water activity, and storage stability parameters. I have carried out advanced studies on drying kinetics, moisture sorption, and mass transfer, including equilibrium moisture content modeling using Anderson, GAB, BET, and Oswin models, and drying kinetics of onion under constant, stepwise, tempering, and microwave-assisted drying conditions with various pretreatments. My research demonstrates strong expertise in thin-layer drying models and effective moisture diffusivity analysis. My research experience also includes ultrasound-assisted extraction of bioactive compounds from litchi peel, respiration rate modeling of Shahi litchi, osmotic dehydration of litchi pulp, water activity and shelf-life studies under different packaging systems, and physicochemical characterization of fruit pulps and powders. At the postgraduate level, my M.Tech research focused on enhancing the shelf life of tomato products using irradiation technology, while my B.Tech project involved osmotic dehydration of cucumber, providing early exposure to preservation techniques and mass transfer phenomena. My current and proposed research interests include biotechnological interventions in postharvest management, starch recovery from fruit seeds using steeping and ultrasonication, development of functional beverages, AI-based fruit sorting systems, and review-based research on emerging food processing technologies for rural India. I am proficient in experimental planning, statistical and kinetic modeling, food quality evaluation, and scientific writing, with hands-on experience in texture profile analysis, color analysis, sorption isotherm modeling, drying and extraction equipment, and preparation of publication-ready figures, tables, and technical reports.

専門分野

• ☆ Agricultural Engineering
• ☆ Food Engineering
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Food Processing
• ☆ Packaging Design

サービス

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Technical Writing, Creative Writing, Newswriting, General Proofreading & Editing

Research Scientific and Technical Research, Systematic Literature Review

Consulting Scientific and Technical Consulting

Data & AI Predictive Modeling, Statistical Analysis

Product Development Formulation, Recipe Development, Stability/Shelf Life Testing, Product Evaluation, Product Validation, Quality Assurance & Control (QA/QC), Concept Development, Packaging Design

職務経験

Senior research fellow/senior lecturer

ICAR-National Research Center on Litchi

5月 2024 - 現在

Research scholar

Dr. Rajendra Prasad Central Agriculture University

1月 2022 - 現在

学歴

Ph.D

Dr. Rajendra Prasad Central Agriculture University

1月 2022 - 6月 2025

M.Tech (Post Harvest Engineering)

Bidhan Chandra Krishi Viswavidyalaya

11月 2018 - 11月 2020

B.Tech.( Agricultural Engineering)

Bidhan Chandra Krishi Viswavidyalaya

5月 2014 - 6月 2018

認定資格

• national eligibility test

  Agricultural Scientists Recruitment Board

  6月 2022 - 現在

出版物

JOURNAL ARTICLE

Chaman Kumar, Mukesh Shrivastava (2024). Influence of Varying Drying Air Temperatures on Physico-chemical and Nutritional Characteristics of Bael (Aegle marmelos) Pulp . European Journal of Nutrition & Food Safety.