gbehera2@gitam.edu
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Dr. Gitanjali Behera holds degree in B.Tech in agricultural engineering (Hons), M.Tech in agricultural processing & food engineering and Ph.D in food process engineering. She had qualified for ICAR NET. She is an Associate professor at Dept. of Life Science (Microbiology and Food Science & Technology), GSS, GITAM University, Visakhapatnam. Her area of research are in food drying and dehydration, Food fermentation and waste management, Process modeling and simulation, Food Product and equipment.
Research Publications
- 1. Behera G and Sutar PP (2018). A Comprehensive Review of Mathematical Modelling of Paddy Parboiling and Drying: Effects of Modern Techniques on Process Kinetics and Rice Quality. Trends in food Science and Technology. 75:206-230.
- 2. Behera G and Sutar PP (2018). Development of a New Pre-Drying Method of Accelerated Water Absorption and Partial Gelatinisation of Starch in Paddy using Pulsed Microwave-Water Applications in a Microwave Rotary Drum Dryer. Drying Technology. 37 (6): 707-721.
- 3. Behera G and Sutar PP (2018). Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam-gelatinized paddy. Journal of Food Process Engineering. 41(8): e12900. Doi: 10.1111/jfpe.12900.
- 4. Behera G Sutar PP and Aditya S (2017). Development of novel high power-short time (HPST) microwave assisted commercial decontamination process for dried turmeric powder (Curcuma Longa L.). Journal of Food Science and Technology. 54(12): 4078–4091.
- 5. Behera G and Sutar PP (2020). Starch gelatinization cum drying of paddy using microwave rotary drum dryer: process optimization, drying and cooking kinetics with quality evaluation. Drying Technology. 39 (7): 965-981.
Ongoing Research Projects
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NIL
Expertise
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Food Process Engineering, Food waste Utilization
