| 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 | 53 | 2018 |
| Osmotic Dehydration of Lemon (Citrus limon L.) Slices: Modelling Mass Transfer Kinetics Correlated with Dry Matter Holding Capacity and Juice Sacs Losses S Deepika, PP Sutar Drying Technology, 2016 | 15 | 2016 |
| Modeling moisture and solids transfer kinetics during a novel microwave assisted water absorption-desorption process of dry red gram (Cajanus cajan L.) splits P Prudhvi, S Deepika, PP Sutar Journal of Food Engineering 318, 110891, 2022 | 12 | 2022 |
| Microwave Assisted Hybrid Drying of Food and Agricultural Materials S Deepika, PP Sutar Drying Technologies for Foods: Fundamentals and Applications, 121-154, 2015 | 5 | 2015 |
| Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review S Deepika, PP Sutar Critical Reviews in Food Science and Nutrition, 1-23, 2023 | 2 | 2023 |
| Development of effluent‐free dry‐peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for … S Deepika, PP Sutar Journal of Food Science 88 (4), 1506-1522, 2023 | 1 | 2023 |
| Infrared and Microwave Assisted Hot Air Drying of Lemon (Citrus limon L.) S Deepika National Institute of Technology Rourkela, 2017 | 1 | 2017 |
| Ensuring food security with safety: Prevention of microbiological contamination in stored and packed foods Deepika, S., Kar, S., Sutar, P.P. Food Security: Impact of Climate Change and Technology, 141-164, 2019 | | 2019 |
| Post-Harvest Processing for Inactivating Peroxidase and Pectinesterase Enzymes of Lemon Slices S Deepika, PP Sutar All India Seminar on Post Harvest Management of Fruits and Vegetables at the …, 2016 | | 2016 |
| “Ultrasonication as a pretreatment for drying and rehydration studies of ginger (Zingiber officinale)” S Deepika, D Agrawal, E Devika, A Rawson Indian Institute of Crop Processing Technology, 2014 | | 2014 |
| Green Chilli powder: A value added product to the market shelves S Deepika, A Srimagal, T Ramesh Proceedings of the National Seminar on Emerging Food Processing Technologies …, 2013 | | 2013 |
| Comparing the effectiveness of Novel and Non-thermal pre-treatments on Rice Bran stabilization to improve the Oil yield S Deepika, R Tamanna, A Srimagal, A Rawson Proceedings of the National Symposium on Emerging Technologies in …, 2013 | | 2013 |
PARAG P SUTAR, PhDDr. 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
PARAG P SUTAR, PhDDr. 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