DR. AJAYKUMAR SWARNAKAR
(Ph D, Food Process Engineering)
Mobile No.: + 91-8101766639
E- Mail: as04@ganpatuniversity.ac.in, aksw11@gmail.com
Present Designation: Assistant Professor
Permanent Address: E/3 Housing Board Colony, Kanchghar, Jabalpur, Madhya Pradesh, Pin – 482001
Experience : 6 years Experience
Research Interests: Cereal Processing, Microwave Heating
Dr. Ajay Kumar Swarnakar is working as Assistant Professor in Food Technology Department under Center for Health and Research, Shree S.K.Patel College of Pharmaceutical Education and Research, Ganpat University, North Gujarat, India. He did his Ph D and M. Tech. from IIT Kharagpur, WB. His Ph D research was on microwave puffing of pressure parboiled brown rice. He presented his work on national and international conferences.
Education Qualification
| Degree | Subject | Year | Institute/University | Grade |
|---|---|---|---|---|
| Ph.D | Food Process Engineering | 2019 | Indian Institute of Technology (IIT) Kharagpur | – |
| Post-Graduation(M. Tech.) | Food Process Engineering | 2013 | Indian Institute of Technology (IIT) Kharagpur | First |
| Graduation(B. Tech.) | Agricultural Engineering | 2009 | College of AgriculturalEngineering ,Jabalpur(JNKVV, M.P.) | First |
WORKSHOP/INDUSTRIAL TRAINING
| Title | Place | Duration | Sponsoring Agency |
|---|---|---|---|
| Workshop on technical paper writing in LATEX | IIT Kharagpur | One Day, April 2017 | IEEE in Indian Institute of Technology Kharagpur |
| Authors Workshop | IIT Kharagpur | 41682 | Springer andInstitute of TechnologyKharagpur |
| Winter term course on Thermal Processing of Foods | IIT Kharagpur | 2-13 June 2014 | Indian Institute of Technology Kharagpur |
Extra-Curricular Activities:
| Title | Position Held | Period |
|---|---|---|
| Agri and Food Innovation Fest “Prakriti 2012”organised by Department of Agriculture and Food Engineering, IIT Kharagpur | Executive Head | 16-18 March 2012 |
Paper published in journal/proceedings
| Title | Name of Journal & Vol./Year | ISSN/ ISBN No. | Author / Co-Author | Impact Factor |
|---|---|---|---|---|
| Popping characteristics of paddy using microwave energy and optimization of process parameters | International Journal of Food Studies, 3-45-59 (2014) | 2182-1054 | Dr. A. K. Swarnakar, Dr. M. K., Devi, and Dr. S. K. Das | – |
| Design anddevelopment of aonla stone(seed) removing cum slicing equipment. | Journal of Pharmacognosy and Phytochemistry, 7(3)-27-30 (2018) | 2349-8234 | Dr. A. K. Swarnakar, R Kumar, and S. P. Shrivastava | |
| Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing. | Journal of Food Process Engineering, 42(3), e13007 (2019) | 0145-8876 | Dr. A. K Swarnakar, Dr. P. P. Srivastav, &Dr. S. K.Das | 1.955 |
| Optimization of pressure parboiling conditions and pre-conditioned moisture content of brown rice (unpolished rice) for microwave puffing and its comparison with hot sand bed puffing. | International Journal of Food Studies, 9.-2020 | 2182-1054 | Dr. A. K Swarnakar, Dr. P. P. Srivastav, &Dr. S. K.Das | – |
| Shelf life estimation of preconditioned brown or unpolished rice (Oryza sativa) and its effect in microwave puffing. | Asian Journal of Dairy and Food Research, 38(3), 231-236,2019 | 0976-0563 | Dr. A. K. Swarnakar | – |
Book published as single author or editor:
| Book Title, Editor & Publisher | ISSN/ISBN No | Year | Whether you are the main author? |
|---|---|---|---|
| Microwave Popping of Paddy, LAMBERT ACADEMICS PUBLISHING | 978-613-9-82338-3 | 2018 | |
| Effect of thermal processing on nutritional composition of green leafy vegetables: a review, Engineering Interventions In Food and Plants, APPLE ACADEMIC PRESS | 9781771885966 | 2017 |
Members of Groups and Associations:
- Life member of Indian Society of Agricultural Engineers