PROJECTS
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Application development using MATLAB for predicting phase separation properties
Using MATLAB for coding and programming of a standalone/web-based/MATLAB application for prediction of phase separation using a complex calculation model.Attempting to turn this into a standalone application and/or web application for increased availability of the application. Optimisation of the input for various parameters such as physical conditions, critical point, coexisting phases and more to correctly predict phase diagram in different conditions.
Furthermore, getting reproducible output data and organising in excel sheet for ease in user-understanding.
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Phase separation in Biopolymers: Virial theory and criteria for microscopic and macroscopic phase separation. (Grade: 9.0/10)
A prediction model based on Virial approach up to the second virial coefficient for predicting phase separation in a binary mixture is used. The viability of the model is examined using food-related biopolymers viz. polysaccharide and protein. Moreover, the research aims to develop a stepwise procedure for establishing the model using as few experiments as possible. A second part of the investigation deals with developing an understanding of the causes and extent of microphase separation in concentrated water-in- water emulsions and phase-separated coexisting phases.
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World Protein: Rethink Protein
The project was majorly the stratigical solution to the upcoming protein deficiency problem. The was to divide the world in major population and geographyical groups and provide local solution. The idea was to promote traditionally locally established and culturally acceptable solutions for the subcontinents in terms of South East Asia, Europe and USA and Sub-Saharan Africa.
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PROfun: Bio-based Innovation Student Challenge (Europe)
The project was focussed on innovation based on utilising waste stream from vegetable industry. Broccoli was used as an expe rimental represntation of the project. The waste materials from the frozen foods industries were used as an expression of edible waste from industry. This is usually used as animal feed by the industry and hence, with an innovative process and product innovation, Broccoli puree rich in bioactive compounds was suggested.
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Physical analysis of secondary packaging material of various suppliers, cause of material damage and its consequences. (Grade: 9.0/10)
(Industrial Project - Confidencial)
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Procedure for handling solid waste and segregation (Grade: 9.0/10)
(Industrial Project - Confidencial)
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Evaluation of lye-acid consumption and safety stock levels for smooth function
(Grade: 9.0/10)
(Industrial Project - Confidencial)
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Water footprint of Aseptic processing plants and evaluation of water safety stock levels for smooth functioning (Grade: 9.0/10)
(Industrial Project - Confidencial)
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Compact Oven System (Grade: 9.0/10)
A combination of Deck Oven, Rotary oven and Vaccum oven heats the product at a lower temperature. Positive vaccum helps in lifting the product, rejecting the steam formed due to water present in batter. The system works as nutrient conservation as, heating takes place at a lower temperature. An optimum solution for bakers in Uniform heating as well as handling bulks at a time diminishing the need to buy individual ovens for various .
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Sanitation Using Ozone
The conventional methods of sanitation uses, Chlorine and Caustic Soda. These are usually responsible for corrossion and pitting in a machine. Also, their residual particles may contaminate the foods. Hence, moving towards a more safe stratergy chemically as well as microbiologically Ozone Sanitation is seen to reduce microbial biofilms, leaving no residue in the machine and hence, safe. The experiment was covered in two mediums i.e. water and gas to check for the efficieny of ozone.
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Low Calorie Sorbitol Cupcakes Sponge
Sugar, also known as sweet poison is on a reducing trend today. The bulk provided by sugar is a secondary advantage of Sugar other then Sweetness. Also, as a carbohydrate it provides 4 Calories per gram of energy and hence needs to be replaced to an omtimum range by other bulk and intense sweetners such that the sensory properties are not affected
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Undergoing Review Paper: Product Development Process
With the growing trends of a dynamic market, it is very important for companies to develop consumer centered products. The review paper discusses about various steps that can be included in the process of a new product development for developing food products that are prepared with consumer needs, choices and wishes in mind and hence, can capture the market easily. The paper also shows an additional dimension to the concept.
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Product development: Carbonated Probiotic Whey Beverage
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Product development: Quinoa Cupcakes
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Product development: Oat-Wheat Sponge