Winny Routray

Assistant Professor Grade-II

Food Process Engineering

 routrayw[at]nitrkl.ac.in

 Biosketch

19

Publications       

0

Sponsored Projects

0

Consultancy Projects

1

Doctoral Students

0

Continuing Education

0

PG Dissertation

 Personal Information

Dr. Winny Routray

Assistant Professor Grade-II

Food Process Engineering

Joined in Feb 2020

 Room Number: ZZ-000

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

 Education Qualification

  1. PG.Diploma
    Data Science (Post Graduate Program)
    Purdue University, Indiana, USA
  2. Ph.D.
    Bioresource Engineering
    McGill University, Montreal, Quebec, Canada
  3. M.Tech
    Post Harvest Engineering
    Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India

 Experience

Teaching Experience
  • Bioresource Engineering Material,  McGill University,  02 Sep 2013 - 31 Dec 2013
  • Bioresource Engineering Material,  McGill University,  03 Sep 2012 - 23 Dec 2012
Post Doctoral Research Experience
  • Biopolymer generation from agricultural byproducts,  CSIR-IMMT, Bhubaneswar, Odisha, India,  30 Sep 2019 - 21 Feb 2020
  • Leather processing and agricultural byproduct valorization,  CSIR-CLRI, Chennai, Tamil Nadu, India,  21 May 2018 - 27 Sep 2019
  • Marine waste valorization,  Memorial University of Newfoundland, Canada,  20 Sep 2015 - 28 Apr 2018
  • Biodiesel production from marine waste,  Memorial University of Newfoundland, Canada,  02 Sep 2014 - 01 Sep 2015

 Expertise Information

Research Group
Food Packaging and Storage Engineering
Areas of Interest
Food engineering, Storage and packaging, Bioprocessing, Byproduct valorization

 Projects

No Projects Found....

 Continuing Education

No Continuing Educations Found....

 Publications

15

Google Scholar h-index

22

Google Scholar i10-index

11

Scopus h-index

Total Publications: 19
W. Routray, "Crystallization: Fundamentals, Current Research, and Role in Product Development", Food Processing Advances in Thermal Technologies, ch.7, pp.29, CRC Press, June 2021, 10.1201/9780429321481 Inbook
M. H. Ismail, Hii. C. Lik, W. Routray, and M. W. Woo, "Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring", Processes, vol.9, no.8, MDPI 2021, 10.3390/pr9081309 Article
E. V. Ramakrishnan, D. Dave, Yi. Liu, W. Routray, and W. Murphy, "Statistical Optimization of Biodiesel Production from Salmon Oil via Enzymatic Transesterification: Investigation of the Effects of Various Operational Parameters", Processes, vol.9, no.4, pp.700, Multidisciplinary Digital Publishing Institute 2021, 10.3390/pr9040700 Article
K. Vivek, K. Subbarao, W. Routray, N. Kamini, and K. Dash, "Application of fuzzy logic in sensory evaluation of food products: a comprehensive study", Food and Bioprocess Technology, vol.13, pp.1–29, Springer Nature 2020, 10.1007/s11947-019-02337-4 Article
W. Routray, "Food Industry Byproducts: Resource for Nutraceuticals and Biomedical Applications", Food Bioactives: Functionality and Applications in Human Health, ch.14, pp.1-39, Apple Academic Press 2020 Inbook

Show All Publications(+)

D. Dave, J. Pohling, and W. Routray, "Marine Oils as Biodiesel", Bailey's Industrial Oil and Fat Products, ch.5, pp.21, John Wiley & Sons 2020, 10.1002/047167849X.bio097 Inbook
N. A. Ali, K. Dash, and W. Routray, "Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment", Food Chemistry, vol.319, Elsevier 2020, 10.1016/j.foodchem.2020.126513 Article
M. Ilamaran, S. S. Raghavan, S. Karthik, S. N. Ketaki, S. Samvedna, W. Routray, N. Kamini, P. Saravanan, and N. Ayyadurai, "A facile method for high level dual expression of recombinant and congener protein in a single expression system", Protein Expression and Purification, vol.156, pp.1-7, Elsevier 2019, 10.1016/j.pep.2018.12.003 Article
V. Orsat and W. Routray, "Agricultural and food industry by-products: source of bioactive components for functional beverages", Nutrients in Beverages, ch.15, vol.12, pp.543-589, Elsevier 2019, 10.1016/B978-0-12-816842-4.00015-0 Inbook
W. Routray, D. Dave, S. Cheema, V. Ramakrishnan, and J. Pohling, "Biorefinery approach and environment-friendly extraction for sustainable production of astaxanthin from marine wastes", Critical Reviews in Biotechnology, vol.39, no.4, pp.469-488, Taylor & Francis 2019, abs/10.1080/07388551.2019.1573798 Article
. Deepikadave and W. Routray, "Fishery byproducts: recovery of high value nutritional components", Reference Module in Food Science, ch.in press, pp.2-8, Elsevier 2019, 10.1016/B978-0-08-100596-5.22588-2 Inbook
W. Routray and V. Orsat, "Microwave assisted extraction of flavonoids: A comprehensive overview", Reference Module in Food Science, ch.in press, pp.1-44, Elsevier 2019, 10.1016/B978-0-08-100596-5.21108-6 Inbook
W. Routray and K. Rayaguru, "2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products", Food Reviews International, vol.34, no.6, pp.539-565, Taylor & Francis 2018, 10.1080/87559129.2017.1347672 Article
D. Dave and W. Routray, "Current scenario of Canadian fishery and corresponding underutilized species and fishery byproducts: A potential source of omega-3 fatty acids", Journal of Cleaner Production, vol.180, pp.617-641, Elsevier 2018, 10.1016/j.jclepro.2018.01.091 Article
S. Varghese, D. Seth, W. Routray, and H. N. Mishra, "Dahi (Curd) Powder and Dahi Powder based Energy and Health Drink Mixes", Food Product and Process Innovations, ch.7, pp.179-214, New India Publishing Agency, India 2018 Inbook
D. Dave and W. Routray, "Effect of moisture reduction and harvest times on quality of Salmon processing by-products", Advances in Food Processing and Technology, Gavin Publishers 2018, 10.29011/AFPT-119. 100019 Article
W. Routray, "Effect of postharvest LED application on phenolic and antioxidant components of blueberry leaves", ChemEngineering, vol.2, no.4, pp.56, MDPI 2018, 10.3390/chemengineering2040056 Article
W. Murphy, W. Routray, D. Dave, and V. Ramakrishnan, "Production of High Quality Fish Oil by Enzymatic Protein Hydrolysis from Cultured Atlantic Salmon By-Products: Investigation on Effect of Various Extraction Parameters Using Central Composite Rotatable Design", Waste and Biomass Valorization, vol.9, pp.2003–2014, Springer Nature 2018, 10.1007/s12649-017-9998-6 Article
W. Routray and V. Orsat, "Recent advances in dielectric properties–measurements and importance", Current Opinion in Food Science, vol.23, pp.120-126, Elsevier 2018, 10.1016/j.cofs.2018.10.001 Article

 Courses Taught

  • FP3301 : Processing of Spices, Condiments and Plantation crops {Theory}
  • FP4207 : Food Industry By-Product and Waste Management {Theory}
  • FP4208 : Experimental Design and Statistical Methods {Theory}
  • FP428 : Food Industry By-Product and Waste Management {Theory}
  • FP3272 : Experimental Design and Statistical Methods Laboratory {Practical}

 Research Scholars

Ph.D. Students [1]
Food And Bioprocess Engineering

 Subhanki Padhi

 OnGoing

 Supervisor

 Dissertations

UG Dissertation
  • Kodavath Shanker (117FP0790), "Study of Physicochemical Properties of Quail Eggs" - B.Tech.    Co-supervisor     2021 Summer

 Awards and Honours

Awards and Honours
  • Top reviewer (Multidisciplinary and Agricultural Sciences),    2019
  • Graduate Thesis Award for best Ph.D. thesis awarded by the Canadian Society for Bioengineering during 2015 CSBE/SCGAB annual meeting, held at Edmonton, Alberta, Canada,    2015
  • Graduate Excellence Award, McGill University, Canada,    2013
  • Graduate Excellence Fellowship, McGill University, Canada,    2011
  • Schulich Graduate Fellowship, McGill University, Canada,    2009
Memberships / Fellowships
  • American Chemical Society - Community Membership,    2020
  • Association of Food Scientists & Technologists (India) - Life Membership,    2020