Doctorates' Information System

     Murlidhar Meghwal

Ph.D. fromIIT Kharagpur, India - Agricultural and Food Engineering
Supervisor(s)  Prof. T. K .Goswami
Ph.D. status  Joined in 2011 :: In progress
AddressNW 209, BCR Hall IIT Kharagpur, Kharagpur 721302 WB India
Phone9739204027
Emailmurlidhar@age.iitkgp.ernet.in
Formal Education
Exam / Degree Board / UnivBranchYear
10Central Board of Secondary Education (CBSE) New Delhi IndiaGeneral (Science Maths History English Hindi)2001
12Central Board of Secondary Education (CBSE) New Delhi IndiaScience (Biology Mathematics Physics Chemistry Hindi)2003
B.Tech.ANGRAU Hyderabad IndiaAgricultural Engineering2008
M.Tech.Indian Institute of Technology Kharagpur IndiaDairy and Food Engineering2010

Research Areas
  • Processing of raw Turmeric (Curcuma longa) - Drying Cooking
  • Ambient Grinding of Spices
  • Cryogenic Grinding of Spices
  • Comparative Study of Medicinal Value of Cryo and Ambient Ground Spices
  • Rice Milling - Parboiling and automation
  • Medicinal value and application of Fenugreek (T foenum graecum) and Black pepper (Piper nigrum)

Skills
  • S Hall Coordinator BCR Hall for Student Counselling Centre IIT Kharagpur March 2011March 2012
  • Diploma in Computer Application
  • C language
  • C plus plus language
  • JAVA
  • Surveyed for BBC Hindi website design 2009

Awards
  • Awarded Gramin Partibha Excellence Award during Schooling
  • Awarded JNV Grand during Schooling
  • Recipient of President Award for Scouting
  • Recipient of Lakhotiya Scholarship during Schooling
  • Recipient of Foundation for Academic Excellence and Access (FAEA-New Delhi ) Scholarship for Complete Undergradute Studies

Experience
  • 2011, Rapid and Nondestractive Evaluation of Food Quality and Safety factors using Spectroscopy and Biosensing Methods - CIPHET Ludhiana, India
  • 2010, Project Manager, INDUSS, Kolkata, India
  • 2007, 30 Days of Training Experience on Tractor and Farm Machinery Under the Supervision of Central Farm Machinery Training and Testing Institute,Tractor Nagar Budni (M.P.) India
  • 2007, 1 Week, Participated in South Regional Soft Skill Facilitation Programme for FAEA Scholars Bangalore, India
  • 2004, 1 Week, Participated in South Regional Soft Skill Facilitation Programme for FAEA Scholars Bangalore, India

Teaching Experience
  • Food Process Engineering, Dairy Technology, Food Biotechnology(L) at Jain University Banglore 6 (1 terms)

Fellowships / Scholarships
  • 2011 to continue, Senior Research Fellowship awarded by Ministry of Human Resources Development (MHRD), Government of India
  • 2008-2010, Scholarship of Ministry of Human Resources Development (MHRD), Government of India during M. Tech
  • 2004-2008, Awarded Foundation for Academic Excellence and Access (FAEA-New Delhi ) Scholarship for Undergradute Studies

Papers Published in Journals
  • Comparative Study on Ambient and Cryogenic Grinding of Fenugreek and Black Pepper using Hammer, Pin, Rotor and Ball Mill, by Meghwal, M., Goswami, T. K. Powder Technology,  POWTEC-D-13-01402. (2014)
  • Evaluation of Size Reduction and Power Requirement in Conventional and Cryogenic Ground Fenugreek Powder by Meghwal, M., Goswami, T. K. Advanced Powder Technology  24, 427-435 (2013)
  • Ambient and Cryogenic Grinding of Fenugreek and Flow Characterization of its Powder, by Meghwal, M., Goswami, T. K. Journal of Food Processes Engineering, Vol. 36, No. 4, pp. 548-557. (2013)
  • Effect of Moisture Content on the Physical and Textural Properties of Fenugreek Seed by Meghwal, M., Goswami, T. K. Global Science Book Vol. 6, No. 1, pp. 14-21. (2011)
  • Cryogenic Grinding of Spices is a Novel Approach whereas Ambient Grinding Needs Iimprovement, by Meghwal, M., Goswami, T. K. Jr Food Sci Tech Vol. 4, pp. 24-37. (2010)
  • Thermal Properties of Black Pepper and its Volatile Oil. by Meghwal, M., Goswami, T. K. International Journal of Advanced Biotechnology and Research, Vol. 2, pp. 334-344. (2011)
  • Chemical Composition, Nutritional, Medicinal and Functional Properties of Black Pepper, A review by Meghwal, M., Goswami, T. K. scientific reports .172 (2012)
  • A Review on the Functional Properties, Nutritional Content, Medicinal Utilization and Potential Application of Fenugreek, by Meghwal, M., Goswami, T. K. Journal of Food Processes and Technology 10.4172/ 2157-7110. (2012)
  • Thermal Behaviour of Fenugreek Seed Powder, by Meghwal, M., Goswami, T. K. Journal of Agricultural Engineering and Biotechnology, Vol. 1, No. 1, pp. 23-29. (2013)
  • Piper nigrum and Piperine an Update by Meghwal, M., Goswami, T. K.  Phytotherapy Research, Vol. 27, pp. 1121-1130. (2013)
  • Effect of different grinding methods and packaging materials on fenugreek and black pepper powder quality and quantity under normal storage conditions, by Meghwal, M., Goswami, T. K. International Journal of Agricultural and Biological Engineering, MS1271,Vol.xxx, pp xxx. (2014)
  • Effect of Moisture Content on Physical Properties of Black Pepper. by Meghwal, M., Goswami, T. K. Journal of Agricultural Engineering, Vol. 48, No. 2, pp. 24-37. (2011)

Papers Presented at Conferences
  • Ambient and Cryogenic Grinding of Fenugreek and Black Pepper Seeds using Different Grinders, by Meghwal, M., Goswami, T. K. 7th International Food Convention (IFCON-2013) 11 (2013)
  • Fenugreek as Nutrient and Medecine. Symposium on Emerging Innovative by Meghwal, M., Goswami, T. K. Technology for assurance of Quality and Safty in Proccessing Food FI-P05. (2011)

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