Dr. Saroj Kumar Giri
Principle Scientist
Discipline: Agricultural Structures & Process Engineering

ERP No. 006731
Ph. 8839824914
Saroj.Giri@icar.gov.in

Google Scholar

Field of Specialization:

  • Non-thermal/non-chemical processing of foods
  • Packaging and storage of agro commodities
  • Post-harvest management of fruits and vegetables

Ph.D. (Food Engineering) Indian Institute of Technology (IIT), Kharagpur (2007)

M. Tech (Dairy & Food Engineering) Indian Institute of Technology (IIT), Kharagpur (1998)

B.Tech (Agricultural Engineering) Orissa University of Agriculture & Technology (OUAT), Bhubaneswar (1996)

Research/ Review papers (First or corresponding authors only)

  1. Aseeya Wahid, A., Giri, S.K.*, Kate, A., Tripathi, M.K. & Kumar, M. (2023). Enhancing phytochemical parameters in broccoli through vacuum impregnation and their prediction with comparative ANN and RSM models. Scientific Reports, 13(1): 15579.
  2. Lalita P., Giri, S.K*., Mohapatra, D., Tripathi M.K., & Kate, A. (2023). Mass transfer parameters and quality characteristics of aonla slices under refractance window drying. Drying Technology, doi: 10.1080/07373937.2023.2234473
  3. Giri, S.K., Sadvatha, RH., Tripathi, M.K. and Pawar, D.A. Treatment. (2020). Enhancing Shelf-life of Fresh-cut Carrot and Cauliflower Floret with Combined Ozone and Ultraviolet-C Radiation. Journal of Agricultural Engineering, 57 (3): 210-225.
  4. Giri S.K., Tripathi M.K. & Kotwaliwale, N. (2018). Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. Journal of Food Science and Technology, 55 (5), 1667-1674
  5. Giri, SK, Mangaaraj, S, Sinha, LK and Tripathi, MK. (2017). Quality Of Spray Dried Soy Beverage Powder As Affected By Drying And Feed Parameters. Nutrition and Food Sciences. 47 (4), 567-577.
  6. Giri, SK, Singh, R, Tripathi, MK and More, SN. (2016). Post harvest heat treatment of bananas-Effect on shelf life and quality. Journal of Food Safety and Food Quality (Archives of Food Hygiene), 67 (5), 132-138.
  7. Giri, S.K.and S. Mangaraj (2014). Soymilk concentration by ultrafiltration: effects of pore size and transmembrane pressure on filtration performance. International Journal of Food Science and Technology, 49 (3), 666-672.
  8. Tripathi, M.K. and Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage Journal of Functional Foods. Journal of Functional Foods, 9: 225-241.
  9. Giri , S.K.,Sutar, PP and Prasad, S. (2014). Effect of process variables on energy efficiency in microwave-vacuum drying of button mushroom. Journal of Food Research and Technology , 2 (1), 31-38
  10. Giri, S.K. and S Mangaraj (2013). Application of pulsed electric field technique in food processing – a review. Asian J. of Dairy & Food Research. 32 (1): 1-12.
  11. Giri, K. and Mangaraj, S. (2012). Processing influences on composition and quality attributes of soymilk and its powder – A review. Food Engineering Reviews, 4 (3), 149-164
  12. Giri, S.K., Ansari M.F. and Baboo, B (2010). Effect of storage methods on quality of lac-a natural resin. Journal of Agricultural Engineering, 47(1): 20 -26
  13. Giri, S.K. and Prasad, S. (2009). Quality and moisture sorption characteristics of microwave-vacuum, air and freeze dried button mushroom (Agaricus bisporus). Journal of Food Processing and Preservation, 33: 237-251
  14. Giri, S.K. and Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried button mushrooms. Journal of Food Engineering, 78(2): 512-521
  15. Giri, S.K. and Prasad, S. (2007). Optimization of microwave vacuum dehydration of button mushroom using response surface methodology, Drying Technology 25(5): 901-911
  16. Giri, S.K. and Prasad, S. (2006). Modeling shrinkage and density changes during microwave-vacuum drying of button mushroom, International Journal of Food Properties, 9(3): 409-420.
  17. Giri, S.K., Prasad, S. and Mohapatra, D. (2005). Application of radio frequency heating in food processing and preservation. Beverage & Food World Journal, 32 (3), 40-41, 44
  18. Giri, S.K., Prasad, N. and Kumar K.K. (2003). Lac wax based emulsion coating to extend post harvest life of mango, Indian Food Packer, 57 (3): 62-68
  19. Giri, S.K. and Bandyopadhyay, S. (2000). Effect of extrusion variables on extrudate characteristics of fish muscle-rice flour blend in a single screw extruder, Journal of Food Processing and Preservation, 24(3): 177-190
  1. K. Tripathi and S.K. Giri (2016). Process technology for production of probiotic soy cheese spread. Indian Patent no. 435233. Indian Patent Office, New Delhi.
  2. K. Tripathi and S.K. Giri (2019). Process technology for production of protein-energy rich, stable and ready to eat complimentary food spread (RTE Comfo spread). Patent application no. 201921001701. Indian Patent Office, New Delhi. (filed on 15/01/2019)
  3. D. Pawar, S.K. Giri, N.Kotwaliwale and AK Sharma (2020). “Chemical free pre-treatment process and equipment for the production of raisins”. Patent application No.  202021023413. Indian Patent Office, New Delhi (filed on 04/06/2020)
  4. AE Kate, SK Giri, and N Kotwaliwale (2022). Infrared Heat Based Pre-Treatment Process and Equipment for Quick Milling of Dal”. patent Application no.- 20222100665. Indian Patent Office, New Delhi (filed on 08/02/2022)
  5. Priyanka Sakare, S.K. Giri & Debabandya Mohapatra (2023). Colorimetric food spoilage indicator: method of preparation and application thereof. Patent application no. 202321015117. Indian Patent Office, New Delhi (filed on 07/03/2023)
  • Fellow of Indian Society of Agricultural Engineers (ISAE), India
  • Fellow of Institutions of Engineers, India
  • Awarded with ISAE Commendation Medal 2020
  • Awarded with ISAE Team Award, 2020
  • Awarded with GATE fellowship and NET (ICAR); NAIP(ICAR) fellowship for Foreign training at WSU, Pullman, USA