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(Ph D, Food Process Engineering)

Mobile No.: + 91-8101766639

E- Mail:,

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


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
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