Associate Professor & HOD
Department of Food Process Engineering
National Institute of Technology Rourkela, Odisha, India
Publications
Sutar, P. P., & Prasad, S. (2007). Modeling microwave vacuum drying kinetics and moisture diffusivity of carrot slices. Drying Technology, 25(10), 1695-1702.
Deepika, S., & Sutar, P. P. (2018). Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation. Drying Technology, 36(14), 1719-1737.
Sutar, P. P., Raghavan, G. V. S., Gariepy, Y., Prasad, S., & Trivedi, A. (2012). Optimization of osmotic dehydration of potato cubes under pulsed microwave vacuum environment in ternary solution. Drying Technology, 30(13), 1449-1456.Sutar, P. P., & Prasad, S. (2008, February). Microwave drying technology-recent developments and R&D needs in India. In proceedings of the 42nd ISAE Annual Convention (pp. 1-3).
Behera, G., & Sutar, P. P. (2018). Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy. Journal of food process engineering, 41(8), e12900.
Patel, J. H., & Sutar, P. P. (2016). Acceleration of mass transfer rates in osmotic dehydration of elephant foot yam (Amorphophallus paeoniifolius) applying pulsed-microwave-vacuum. Innovative food science & emerging technologies, 36, 201-211.
Shirkole, S. S., Jayabalan, R., & Sutar, P. P. (2020). Dry Sterilization of paprika (Capsicum annuum L.) by short time-intensive microwave-infrared radiation: Establishment of process using glass transition, sorption, and quality degradation kinetic parameters. Innovative Food Science & Emerging Technologies, 62, 102345.
Shirkole, S. S., & Sutar, P. P. (2019). High power short time microwave finish drying of paprika (Capsicum annuum L.): Development of models for moisture diffusion and color degradation. Drying technology, 37(2), 253-267.
Behera, G., Sutar, P. P., & Aditya, S. (2017). Development of novel high power-short time (HPST) microwave assisted commercial decontamination process for dried turmeric powder (Curcuma Longa L.). Journal of food science and technology, 54, 4078-4091.
Kar, S., Mujumdar, A. S., & Sutar, P. P. (2018). Aspergillus niger inactivation in microwave rotary drum drying of whole garlic bulbs and effect on quality of dried garlic powder. Drying technology.
Sutar, P. P., & Prasad, S. (2011). Optimization of osmotic dehydration of carrots under atmospheric and pulsed microwave vacuum conditions. Drying Technology, 29(3), 371-380.
Behera, G., & Sutar, P. P. (2021). Starch gelatinization and drying of paddy using microwave rotary drum dryer: Optimization, kinetics, and cooking studies. Drying Technology, 39(7), 965-981.
Shirkole, S. S., Mujumdar, A. S., Jayabalan, R., & Sutar, P. P. (2021). Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics. Food Chemistry, 338, 128012.
Giri, S. K., Sutar, P. P., & 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.
Patel, D. N., Sutar, P. P., & Sutar, N. (2013). Development of instant fermented cereal-legume mix using pulsed microwave vacuum drying. Drying technology, 31(3), 314-328.
Behera, G., & Sutar, P. P. (2019). Development of a new pre-drying method of accelerated water absorption and partial gelatinization of starch in paddy using pulsed microwave-water applications in a microwave rotary drum dryer. Drying technology, 37(6), 707-721.
Prudhvi, P. V. V. P., Deepika, S., & Sutar, P. P. (2022). Modeling moisture and solids transfer kinetics during a novel microwave assisted water absorption-desorption process of dry red gram (Cajanus cajan L.) splits. Journal of Food Engineering, 318, 110891.
Kar, S., & Sutar, P. P. (2022). Enhancing the efficacy of microwave blanching-cum-black mould inactivation of whole garlic (Allium sativum L.) bulbs using ultrasound: Higher inactivation of peroxidase, polyphenol oxidase, and aspergillus niger at lower processing temperatures. Food and Bioprocess Technology, 15(3), 635-655.
Shirkole, S. S., Mujumdar, A. S., & Sutar, P. P. (2021). Studies on thermal stability of high-power short time microwave dried paprika (Capsicum annuum L.) considering the interaction of water molecules with sorption sites. Drying Technology, 39(1), 52-65.
Sharma, P., Xiao, H. W., Zhang, Q., & Sutar, P. P. (2023). Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum). Journal of Food Engineering, 343, 111373.
Deepika, S., & Sutar, P. (2015). Microwave assisted hybrid drying in food and agricultural materials. Drying Technologies for Foods: Fundamentals and Applications (Part I), 121-154.
Dhumal, C. V., Pardeshi, I. L., Sutar, P. P., & Babar, O. A. (2014). Optimization of process parameters for development of microwave puffed product. Journal of Ready to Eat Food, 1(3), 111-119.
Sutar, P. P., Prasad, S., Sutar, N., & Thorat, B. N. (2008, November). Effect of microwave power density and pressure on selected quality parameters of dehydrated carrots. In 16th International Drying Symposium (IDS’2008), Hyderabad, India, CD-Rom.
Leishangthem, C., & Sutar, P. P. (2024). Innovative high power short time microwave finish drying cum decontamination method for producing hot curry spice mix (Garam Masala) with enhanced quality characteristics. Drying Technology, 42(2), 238-252.
Zhang, Q., Pertin, O., Kamdi, H. S., Durgawati, Xiao, H. W., & Sutar, P. P. (2024). Modified refractance window drying of jamun pulp (Syzygium cumini) based on innovative infrared and microwave radiation techniques. Drying Technology, 42(5), 775-794.
Sutar, P. P. (2005). Microwave vacuum drying of potato cubes and selection of suitable drying model. In 4th Asia Pacific Drying Conference ADC.
Sharma, P., Venugopal, A. P., & Sutar, P. P. (2024). Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties. Innovative Food Science & Emerging Technologies, 103595.
Kate, A. E., & Sutar, P. P. (2018). Development and optimization of novel infrared dry peeling method for ginger (Zingiber officinale Roscoe) rhizome. Innovative Food Science & Emerging Technologies, 48, 111-121.
Kate, A. E., & Sutar, P. P. (2020). Effluent free infrared radiation assisted dry‐peeling of ginger rhizome: A feasibility and quality attributes. Journal of food science, 85(2), 432-441.
Durgawati, Balasubramanian, P., & Sutar, P. P. (2023). Development of a novel non-water infrared refractance window drying method for Malabar spinach: Optimization of process parameters using drying kinetics, mass transfer, and powder characterization. Drying Technology, 41(10), 1620-1635.
Golani, R., Leishangthem, C., Xiao, H., Zhang, Q., & Sutar, P. P. (2024). Effect of high temperature short time infrared roasting of peanuts. Journal of Future Foods, 4(2), 173-178.
Deepika, S., & Sutar, P. P. (2023). Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review. Critical Reviews in Food Science and Nutrition, 1-23.
Deepika, S., & Sutar, P. P. (2023). Development of effluent‐free dry‐peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for maximizing the peeling performance. Journal of Food Science, 88(4), 1506-1522.
Jiang, D. L., Wang, Q. H., Huang, C., Sutar, P. P., Lin, Y. W., Okaiyeto, S. A., … & Xiao, H. W. (2024). Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices. Food Chemistry: X, 22, 101299.
