Doctorates' Information System

     Swami Hulle Nishant Rachayya

Ph.D. fromIndian Institute of Technology Kharagpur - Agricultural and Food Engineering
Supervisor(s)  Dr P Srinivasa Rao
Ph.D. status  Joined in 2010 :: Completed in 2015
Address79-A, Shivarpan, Ulkanagari, Behind Ramayana Cultural Hall, Aurangabad, Maharashtra - 431005
Formal Education
Exam / Degree Board / UnivBranchYear
M.Tech.Sant Longowal Institute of Engineering and Technology, PunjabFood Engineering and Technology2008
B.Tech.Chemical Technology Department, Dr. B. A. M. University, AurangabadChemical Technology (Specialization Food Technology)2006

Research Areas
  • Aloe vera processing
  • Food processing and product development

  • Food Analysis
  • Process Modeling
  • High pressure processing
  • Fuzzy modeling for sensory evaluation
  • Rheological characterization of liquid products

  • Travel grant from CSIR for attending Innovation Food Conference (October, 2013) at Hanover, Germany.

  • Research Associate at Anand Agricultural University (Oct 2015 to Present)

Fellowships / Scholarships
  • Senior Research Fellowship (SRF) from IIT Kharagpur, National Agricultural Innovation Project (Indian Council of Agricultural Research, New Delhi)
  • SRF from Council of Scientific and Industrial Research (CSIR, New Delhi)

Papers Published in Journals
  • Effect of high pressure thermal processing on the quality attributes of aloe vera-litchi mixed beverage by Swami Hulle N. R., Chakraborty S. and Rao P.S. Innovative Food Science and Emerging Food Technologies (Accepted) (2016)
  • Viscoelastic behavior of reconstituted Aloe vera hydrogels as a function of concentration and temperature by Patruni K., Swami Hulle N. R and Rao P. S. International Journal of Food Properties Accepted (2016)
  • Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage by Swami Hulle N. R. and Rao P. S. Journal of Food Science and Technology (Accepted) (2015)
  • Effect of High Pressure Pre-treatments on Structural and Dehydration Characteristics of Aloe Vera (Aloe barbadensis Miller) cubes by Swami Hulle N. R. and Rao P. S. Drying Technology (Accepted) (2015)
  • Effect of high-pressure processing on rheological properties, pectinmethylesterase activity and microbiological quality of Aloe vera (Aloe barbadensis Miller) juice by Swami H. N. R., Kaushik N. and Rao P. S. International Journal of Food Properties 18 (7), 1597-1612 (2015)
  • Rheological properties of aloe vera (Aloe barbadensis Miller) juice concentrates. by Swami H. N. R., Patruni K. and Rao P. S. Food Process Engineering 37, pp 375-386 (2014)

Papers Presented at Conferences
  • Effect of high pressure as a pre-treatment for enhancing the drying rate of beetroot (Beta vulgaris) by Swami Hulle N. R., Hidangmayum K. Sharma and P. Srinivasa Rao 1st Workshop on Dehydration of Food and Agricultural Products Principles, Practices and Prospects, organized by NIFTEM March (2014)
  • Effect of high-pressure processing on dehydration kinetics and texture of Aloe vera (Aloe barbadensis Miller) gel by Swami H. N. R. and Rao P. S. Innovation Food Conference (iFOOD 2013), Hanover, Germany (Oral presentation) (2013)
  • Studies on Aloe vera gel as edible coating for shelf-life extension of mango (Mangifera Indica) by Swami Hulle N. R., Rao P. S. and Srivastav P. P. Emerging Innovative Technologies for Assurance of Quality and Safety in Processed Foods, organized by IIT Kharagpur February (2011)
  • Modified Atmospheric Packaging for postharvest management and value addition of fruit crops using plastic films by Rao P. S., Chakraborty S. and Swami Hulle N. R. Regional Interactive Workshop on Greenhouse Management and Plasticulture Applications in Horticulture, November 20-21, IIT Kharagpur 36-48 (2014)

Indian Institute of Technology, Kharagpur-721 302, INDIA
Telephone Number +91-3222-255221 | FAX : +91-3222-255303