National Institute of Technology Rourkela

राष्ट्रीय प्रौद्योगिकी संस्थान राउरकेला

ଜାତୀୟ ପ୍ରଯୁକ୍ତି ପ୍ରତିଷ୍ଠାନ ରାଉରକେଲା

An Institute of National Importance

Faculty Profile

ORCID ID
Scopus ID
Researcher ID
Google Scholar ID

EXPERTISE INFORMATION

Research Group
  • Food Properties, Post-Harvest Operations, Product Development and Ingredients Innovation
Areas of Interest
  • Valorization, modification of plant proteins, Cereal Processing, Value addition and utilization of by-products, Processing of fruits and vegetables, Drying, Extraction of biopigments

Rachna Sehrawat Assistant Professor Grade-II

Food Process Engineering

sehrawatr@nitrkl.ac.in

Biosketch

42

PUBLICATIONS

3

DOCTORAL STUDENTS

7

CONTINUING EDUCATION

PERSONAL INFORMATION

Rachna Sehrawat

Assistant Professor Grade-II

Food Process Engineering

Room Number:

Department of Food Process Engineering, National Institute of Technology Rourkela, Sundargarh, Odisha, India - 769008

2018

Ph.D.
Food Engineering
National Institute of Food Tech. Entrepreneurship & Management (NIFTEM), Haryana, India

2013

M.Tech
Food Engineering and Technology
Sant Longowal Institute of Engineering & Technology (SLIET), Punjab, India

2012

PG.Diploma
Bakery Science & Technology,
Guru Jambeshwar University (GJU), Hissar, Haryana, India,

Teaching Experience
  • Food Technology,  Amity University, Noida, Uttar Pradesh, India,   29 January 2018 - 25 Feb 2020
  • Food Science and Technology,  National Institute of Food Tech. Entrepreneurship & Management (NIFTEM), Haryana, India,   15 Jan 2014 - 2 June 2014
Industrial Experience
  • Quality Analysis,  Food Coast International Pvt. Ltd., Jalandhar, Punjab, India,   21 September 2010 - 30 June 2011

6
GOOGLE SCHOLAR H-INDEX 3
GOOGLE SCHOLAR I10-INDEX 5
SCOPUS H-INDEX
Total Publications: 42
View All Publications

R. Sehrawat, P. K. Nema, and B. P. Kaur,"Effect of superheated steam drying on properties of foodstuffs and kinetic modeling", Innovative Food Science and Technology, vol.34, pp.285-301, Elsevier 2016, http://dx.doi.org/10.1016/j.ifset.2016.02.003       Article

R. Sehrawat, P. Nema, and B. P. Kaur,"Quality evaluation and drying characteristics of mango cubes dried using low pressure superheated steam vacuum drying and hot air drying methods", LWT - Food, Science, and Technology, vol.92, pp.548-555, Elsevier 2018, 10.1016/j.lwt.2018.03.012       Article

R. Sehrawat and P. Nema,"Low Pressure superheated steam drying of onion slices: kinetics and quality", Journal of Food Science and Technology, vol.55, no.10, pp.4311-4320, Springer 2018, 10.1007/s13197-018-3379-4       Article

S. Tewari, R. Sehrawat, P. K. Nema, and B. P. Kaur,"Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review", Journal of Food Biochemistry, vol.41, no.1, pp.1-10, Wiley 2016, 10.1111/jfbc.12319       Article

R. Sehrawat, P. S. Panesar, T. L. Swer, and A. Kumar,"Response Surface Methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid state fermentation", Pigment & Resin Technology, vol.46, no.1, pp.14-20., Emerled 2017, 10.1108/PRT-08-2015-0077       Article

3D Printing: A Technology With its Diverse Potential in Multidisciplinary Sectors (3DPTECH) Mechanical Engineering (Workshop)
Breaking New Ground in Sustainable Foods: Advanced Techniques for Analysing Next-Generation Plant, Animal, and Marine-based Foods Food Process Engineering (Short-term Course)
INDUSTRY RELEVANT ADVANCED ANALYTICAL TECHNOLOGIES FOR NUTRACEUTICAL DEVELOPMENT AND DESIGNER FOOD Food Process Engineering (Workshop)
Plant Proteins: Role of Cutting-edge Technologies on the Modification of Plant Proteins Techno-functionalities and Applications in the Food Sectors Food Process Engineering (Workshop)
Skill Development Workshop on Bakery Products from Millets Unnat Bharat Abhiyan (Workshop)
Food Security and Sustainability in the Post COVID Food Processing Industry Targeting Zero Carbon Emission Food Process Engineering (Workshop)
Recent Trends in Non-Thermal Food Processing Technologies Food Process Engineering (Short-term Course)

  • FP3404 : Bakery and Confectionery Technology {Theory}
  • FP4109 : Food Ingredients and Additives {Theory}
  • FP6202 : Food Drying and Dehydration {Theory}
  • FP6205 : Advanced Food Plant and Equipment Design {Theory}
  • FP6435 : Advanced Bakery Technology {Theory}
  • FP4471 : Bakery and Confectionery Technology Laboratory {Practical}

Ph.D. Students [2]
Valorization of Proteins
Ankan Kheto
Enrolled: Aug 2021
Continuing
Supervisor
Food Process Engineering
Ram Prasad Bebartta
Enrolled: Jul 2022
Continuing
Supervisor
Executive Ph.D. Students [1]
New Product Development and ingredient innovation, Post Harvest Operations.
Devendra
Enrolled: Aug 2023
Continuing
Supervisor

Awards And Honours
  • First Prize in oral presentation in AMIFOST 2018 (National conference),   2018
  • Awarded Seligman APV Travel Grant award by SCI,   2017
  • First runner-up award in PIP competition of Pulse based products Organized by Mc-Gill Canada and NIFTEM,   2017
  • Visiting research scholar for three months at King Mongkut’s University of Thonburi, Thailand,   2016
  • Third best poster award in National Conference on Technologies in Sustainable Food Systems,   2016
Memberships / Fellowships
  • Association of Food Scientists & Technologists (India) (AFSTI) Life Membership,   2018
  • Awarded Seligman APV Travel Grant award of £1000 for attending 9th Asia-Pacific Drying Conference (ADC2017), Wuxi, China,   2017
  • PhD Fellow by NIFTEM,   2015
  • Senior Research Fellowship by NIFTEM,   2014
  • For Qualifying Graduate Aptitude Test in Engineering (GATE) 2010, fellowship was awarded by AICTE,   2011