(03222)   282-243

Tridib Kumar Goswami

Professor

Ph.D (IIT Kharagpur)


Specialization :
Dairy and Food Process Engineering

Phone :
03222-283122 (O), 09647485515 (M)

E-mail :
tkg@agfe.iitkgp.ernet.in

RESEARCH AREA

  • Cryogenic freezing, transportation, and grinding
  • Cold storage of potato
  • Design of cold storage with the help of Computational Fluid Dynamics (CFD)
  • Control atmosphere storage
  • Modified atmosphere storage
  • Thermal analysis of food using DSC TG, DMA, TG, and HPLC

HONOURS & AWARDS

  • Best paper was adjudged in 34 Annual Convention of ISAE, held at CCHAU, Hisar, India, Dec. 16-18, 1999.
  • Doctoral thesis under my supervision was awarded Jawaharlal Nehru Award offered by ICAR in July 2000 and 2010.
  • Conferred with best poster presentation award in the 19th Indian Convention of Food Science and Technology on Health Foods held during 31st Dec 2007 to 2nd Jan 2008 at IIT Kharagpur.
  • Conferred with best poster presentation award in the 42nd Indian Society of Agricultural Engineers Convention and symposium held during February 1-3 2008 at Central Institute of Agricultural Engineering, Bhopal.
  • N.N. Mohan Memorial Award for 2009 for best research paper conferred by All India Food Processors' Association, NewDelhi - 16.

PUBLICATIONS

  • Pandey, S.K. and Goswami, T.K. (2011), “Modeling of Respiration Rate of Capsicum at Various Temperatures, International Journal of Food Engineering, 7, (5), Article 4.
  • Mangaraj, S. and Goswami, T.K. (2011), “Measurement and modelling of respiration rate of guava (cv. Baruipur) for modified atmosphere packaging, International Journal of Food Properties, Tailor and Fancis Publication, USA, 14 (3),609 - 628.
  • Meghwal, M. and Goswami, T.K. (2011), “Thermal properties of black pepper powder and its volatile oil,International Journal of Advanced Biotechnology and Research, ISSN 0976-2612, 2, (3), 334-344.
  • Goswami, T.K. (2010), “Role of Cryogenics in Food Processing and Preservation, International Journal of Food Engineering, Volume 6, Issue 1, Article 2. d.o.i: 10.2202/1556-3758.1771, Available at http://www.bepress.com/ijfe/vol6/iss1/art2.
  • Meghwal, M. and Goswami, T.K. (2010), “Cryogenic grinding of spices is a novel approach whereas ambient grinding needs improvement, Continental Journal of Food Science and Technology, 4, 24-37.
  • Mangaraj, S., Goswami, T.K. and Mahajan, P.V. (2009),“Application of plastic films in modified atmosphere packaging of fruits and vegetables A review, Food Engineering reviews, Springer publication, New York, 1, 133-158.
  • Mangaraj, S. and Goswami, T.K. (2009), “Enzyme kinetics based modelling of respiration rate of guava for CA/MA storage, Journal of Food Science and Technology, 46(6), 525-531.
  • Rao, P.S, Bal, S. and Goswami, T.K. (2009), “Effect of mixing, tempering and multistep thin layer drying on milling quality of parboiled paddy, International Journal of Postharvest Technology and Innovation, 1 (4), 386 – 398.
  • Bhande, S.D., Ravindra, M.R. and Goswami, T.K. (2008),“Respiration rate of banana fruit under aerobic conditions at different storage temperatures, Journal of Food Engineering,87 (1), 116-123.
  • Meghwal, M. and Goswami, T.K. (2011), “Thermal properties of black pepper powder and its volatile oil,International Journal of Advanced Biotechnology and Research, ISSN 0976-2612, 2, (3), 334-344.