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PARAG P SUTAR, PhD
PARAG P SUTAR, PhD
Dr. Parag Prakash Sutar, Department of Food Process Engineering, National Institute of Technology
在 nitrkl.ac.in 的电子邮件经过验证 - 首页
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年份
Modeling microwave vacuum drying kinetics and moisture diffusivity of carrot slices
PP Sutar, S Prasad
Drying Technology 25 (10), 1695-1702, 2007
1122007
Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed …
H Wang, XM Fang, PP Sutar, JS Meng, J Wang, XL Yu, HW Xiao
Food Chemistry 338, 127799, 2021
1102021
Mathematical modeling of mass transfer in osmotic dehydration of onion slices
PP Sutar, DK Gupta
Journal of food engineering 78 (1), 90-97, 2007
1022007
Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation
S Deepika, PP Sutar
Drying Technology 36 (14), 1719-1737, 2018
552018
A Comprehensive Review of Mathematical Modelling of Paddy Parboiling and Drying: Effects of Modern Techniques on Process Kinetics and Rice Quality.
G Behera, PP Sutar
Trends in Food Science and Technology, 2018
512018
Thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods
LZ Deng, PP Sutar, AS Mujumdar, Y Tao, Z Pan, YH Liu, HW Xiao
Annual review of food science and technology 12 (1), 287-305, 2021
342021
Optimization of Osmotic Dehydration of Potato Cubes Under Pulsed Microwave Vacuum Environment in Ternary Solution
PP Sutar, GVS Raghavan, Y Gariepy, S Prasad
Drying Technology 30 (13), 1449-1456, 2012
322012
Microwave drying technology-recent developments and R&D needs in India
PP Sutar, S Prasad
proceedings of the 42nd ISAE Annual Convention, 1-3, 2008
322008
Pesticide residue elimination for fruits and vegetables: The mechanisms, applications, and future trends of thermal and non-thermal technologies
AA Zhang, PP Sutar, Q Bian, XM Fang, JB Ni, HW Xiao
Journal of Future Foods 2 (3), 223-240, 2022
312022
Development and optimization of novel Infrared dry peeling method for ginger (Zingiber officinale Roscoe) rhizome, Accepted manuscript,DOI: 10.1016/j.ifset.2018.05.021
AE Kate, PP Sutar
Innovative Food Science and Emerging Technologies, 2018
312018
Evaluation of different soybean varieties for manufacture of soy ice cream
N Sutar, PP Sutar, G Singh
International journal of dairy technology 63 (1), 136-142, 2010
302010
Inulin‐A polysaccharide: Review on its functional and prebiotic efficacy
A Bhanja, PP Sutar, M Mishra
Journal of Food Biochemistry 46 (12), e14386, 2022
292022
Developments in osmotic dehydration of fruits and vegetable-a review
N Sutar, PP Sutar
Trends Post Harvest Technol 1 (1), 20-36, 2013
282013
Effect of Convective, Infrared and Microwave Heating on Drying rates, Mass Transfer Characteristics, Milling Quality and Microstructure of Steam Gelatinized Paddy
G Behera, PP Sutar
Journal of Food Process Engineering, 2018
272018
Acceleration of mass transfer rates in osmotic dehydration of elephant foot yam (Amorphophallus paeoniifolius) applying pulsed-microwave-vacuum
JH Patel, PP Sutar
Innovative Food Science & Emerging Technologies 36, 201-211, 2016
272016
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism
YH Zhou, YP Pei, PP Sutar, DH Liu, LZ Deng, X Duan, ZL Liu, HW Xiao
Lwt 161, 113362, 2022
252022
Aspergillus Niger Inactivation in Microwave Rotary Drum Drying of Whole Garlic Bulbs and Effect on Quality of Dried Garlic Powder.
S Kar, M Arun, Sadashiv, S Parag, Prakash
Drying Technology, 2018
242018
High power short time microwave finish drying of paprika (Capsicum annuum L.): development of models for moisture diffusion and color degradation, Accepted Manuscript
SS Shirkole, PP Sutar
Drying Technology, 2018
242018
Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics
SS Shirkole, PP Sutar
Journal of Food Science and Technology 55 (2), 678–688, 2017
242017
Dry sterilization of paprika (Capsicum annuum L.) by short time-intensive microwave-infrared radiation: establishment of process using glass transition, sorption, and quality …
SS Shirkole, R Jayabalan, PP Sutar
Innovative Food Science & Emerging Technologies 62, 102345, 2020
232020
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