Hi, I am Goswami Tridib Kumar, My LiveDNA is 91.12265
 
   
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Dr. Goswami Tridib Kumar
 
Highest Degree: Ph.D. in Food Processing and Preservation from Indian Institute of Technology, India
 
Institute: Indian Institute of Technology, India
 
Area of Interest: Food Science Technology
  •   Food Processing
  •   Food Preservation
  •   Food Engineering
  •   Food Properties
 
URL: http://livedna.org/91.12265
 
My SELECTED Publications
1:   Bhande, S.D., M.R. Ravindra and T.K. Goswami, 2008. Respiration rate of banana fruit under aerobic conditions at different storage temperatures. J. Food Eng., 87: 116-123.
2:   Chourasia, M.K, P.S. Rao, P.K. Sahoo and T.K. Goswami, 2001. Factors Affecting the Energy Consumption in Potato Cold Storage - A Critical Review. J. Interacademecia, 5: 282-291.
3:   Chourasia, M.K. and T.K. Goswami, 2001. Losses of potatoes in cold storage vis-a-vis types, mechanism and influential factors. J. Food Sci. Technol., 38: 301-313.
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4:   Chourasia, M.K. and T.K. Goswami, 2006. Computational Fluid Dynamics: A Powerful Tool for Applications in Food Refrigeration. Beverage Food World, 33: 19-22.
5:   Chourasia, M.K. and T.K. Goswami, 2006. Model to predict the cool-down characteristics of variable air temperature potato cold store using computational fluid dynamics. J. Food Process Eng., 29: 633-650.
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6:   Chourasia, M.K. and T.K. Goswami, 2006. Simulation of transport phenomena during natural convection cooling of bagged potatoes in cold storage, Part I: Fluid flow and heat transfer. Biosyst. Eng., 94: 33-45.
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7:   Chourasia, M.K. and T.K. Goswami, 2006. Simulation of transport phenomena during natural convection cooling of bagged potatoes in cold storage, Part II: Mass transfer. Biosyst. Eng., 94: 207-219.
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8:   Chourasia, M.K. and T.K. Goswami, 2007. CFD simulation of effects of operating parameters and product on heat transfer and moisture loss in the stack of bagged potatoes. J. Food Eng., 80: 947-960.
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9:   Chourasia, M.K. and T.K. Goswami, 2007. Simulation of effect of stack dimensions and stacking arrangement on cool-down characteristics of potato in a cold store by computational fluid dynamics. Biosyst. Eng., 96: 503-515.
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10:   Chourasia, M.K. and T.K. Goswami, 2007. Steady state CFD modeling of airflow, heat transfer and moisture loss in a commercial potato cold store. Int. J. Refrig., 30: 672-689.
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11:   Chourasia, M.K. and T.K. Goswami, 2007. Three dimensional modeling on airflow, heat and mass transfer in partially impermeable enclosure containing agricultural produce during natural convective cooling. Energy Convers. Manage., 48: 2136-2149.
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12:   Chourasia, M.K. and T.K. Goswami, 2008. Product cooling load and moisture loss under different loading pattern and cooling rates of potato in cold storage. J. Food Process Eng., 31: 339-353.
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13:   Chourasia, M.K. and T.K. Goswami, 2009. Efficient design, operation, maintenance and management of cold storage. J. Biol. Sci., 1: 70-93.
14:   Chourasia, M.K. and T.K. Goswami, 2012. CFD Modeling for Heat and Mass Transfer on Potato in Cold Store. LAP LAMBERT Academic Publishing, Germany, ISBN10: 3848499320, Pages: 244.
15:   Chourasia, M.K. and T.K. Goswami, 2013. Steady state simulation of natural convection in heat generating porous medium under different boundary conditions. J. Sci. Res. Rev., 2: 012-018.
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16:   Chourasia, M.K., P. Maji, A. Baskey and T.K. Goswami, 2005. Estimation of moisture loss from the cooling data of potatoes. J. Food Process Eng., 28: 397-416.
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17:   Chourasia, M.K., P. Maji, T.K. Goswami and A. Baskey, 2006. Cool-down characteristics of potatoes in commercial cold store. J. Food Sci. Technol., 43: 366-369.
18:   Dash, K.K., M.R. Ravindra and T.K. Goswami, 2009. Modeling of respiration rate of sapota fruit under aerobic conditions. J. Food Process Eng., 32: 528-543.
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19:   Dash, K.K., T.K. Goswami and S.C. Deka, 2012. Modeling for the Modified Atmosphere Packaging of Sapota Fruit. Agric. Eng. Int., 14: 102-109.
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20:   Ghodake, H.M., T.K. Goswami and A. Chakraverty, 2006. Mathematical modeling of withering characteristics of tea leaves. Drying Technol., 24: 159-164.
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21:   Ghodake, H.M., T.K. Goswami and A. Chakraverty, 2007. Moisture sorption isotherms, heat of sorption and vaporization of withered leaves, black and green tea. J. Food Eng., 78: 827-835.
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22:   Ghodki, B.M. and T.K. Goswami, 2015. Optimization of Cryogenic Grinding Process for Cassia (Cinnamomum loureirii Nees L.) J. Food Process Eng., 10.1111/jfpe.12258.
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23:   Ghodki, B.M. and T.K. Goswami, 2016. Thermal and Mechanical Properties of Black Pepper at Different Temperatures. J. Food Process Eng., 10.1111/jfpe.12342.
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24:   Goswami and M. Singh, 2003. Role of feed rate and temperature in attrition grinding of cumin. J. Food Engin., 59: 285-290.
25:   Goswami, T., 2000. Cryogenic grinding of cloves. J. Food Process. Preserv., 24: 57-71.
26:   Goswami, T.K. and M.R. Ravindra, 2015. Determination of Aroma Volatiles in Mango Fruit Cv. Amrapali as Affected During Storage Under Rapid Control Atmosphere Conditions using Liquid Nitrogen. Int. J. Agric. Environ. Biotechnol., 6: 471 -478.
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27:   Goswami, T.K. and S. Mangaraj, 2011. Advances in Polymeric Materials for Modified Atmosphere Packaging (MAP). In: Multifunctional and Nanoreinforced Polymers for Food Packaging, Lagaron J.M. (Ed.). Woodhead Publishing Limited, Cambridge, UK., pp: 163-242.
28:   Goswami, T.K. and S. Mangaraj, 2014. CA and MA storage of fruits and vegetables. In: Introduction to Advanced Food Process Engineering. Sahu, J.K. (Ed.). CRC Press, New York, ISBN-10: 1439880719, pp 257-291.
29:   Goswami, T.K. and S.K. Gupta, 2008. Detection of dilution of milk with the help of glass transition temperature by differential scanning calorimetry (DSC). Afr. J. Food Sci., 2: 7-10.
30:   Goswami, T.K. and S.P. Divekar, 2004. Effect of dough ingredients in combination on gelatinization temperature of wheat starch studied by differential scanning calorimetry. Inf. Yamaguchi, 7: 253-262.
31:   Goswami, T.K., 2002. Liquid nitrogen in food processing and preservation. Indian Food Ind., 21: 28-32.
32:   Goswami, T.K., 2010. Role of Cryogenics in Food Processing and Preservation. Int. J. Food Eng., Vol. 6, 10.2202/1556-3758.1771.
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33:   Goswami, T.K., H. Das, A.N. Bose and P.K. Bose, 1987. A system design for transportation of frozen fish using liquid nitrogen. In: Cryogenics: Applications and processes. Bose, A. and P.Sengupta (Eds.). Tata McGraw-Hill Publishing Company, New Delhi, India, pp 332-342.
34:   Goswami, T.K., M.R. Ravindra and T.K. Nayak, 2001. Time-temperature relationships for iqf shrimp with liquid nitrogen and its quality assessment. J. Food Process Eng., 24: 71-85.
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35:   Goswami, T.K., and M. Meghawal, 2015. Quick Parboiling, Drying and Milling of Paddy. Res. Rev.: J. Food Dairy Technol., 4: 1-7.
36:   Madhava, M. and T.K. Goswami, 2001. Proximate analysis of brown rice by thermogravimetric analysis. Inf., 4: 139-148.
37:   Madhava, M., P.S. Rao and T.K. Goswami, 2001. Drying kinectics of paddy using thermogravimetric analysis. Drying Technol., 19: 1201-1210.
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38:   Mahajan, P.V. and T.K. Goswami, 2001. Enzyme kinetics based modeling of respiration rate for apple. J. Agric. Eng. Res., 79: 399-406.
39:   Mahajan, P.V. and T.K. Goswami, 2002. Apple quality as affected by the precooling rate and o2 pull down rate in controlled atmosphere storage. J. Agric. Biosyst. Eng., 3: 10-17.
40:   Mahajan, P.V. and T.K. Goswami, 2002. Prediction of Respiration Rate of Litchi (Litchi chinensis Sonn.) Fruit by the Principle of Enzyme Kinetics. J. Interacademicia, 6: 156-165.
41:   Mahajan, P.V. and T.K. Goswami, 2004. Extended storage life of litchi fruit using controlled atmosphere and low temperature. J. Food Proc. Preserv., 28: 388-403.
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42:   Mahajan, P.V. and T.K. Goswami, 2007. Use of liquid nitrogen in CA storage: Theoretical analysis and experimental validation. J. Food Eng., 82: 77-83.
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43:   Mangaraj, S. and T.K. Goswami, 2008. Respiration rate modelling of royal delicious apple at different temperature. Fresh Prod., 2: 72-80.
44:   Mangaraj, S. and T.K. Goswami, 2009. Determination of maturity indices of fruits based on physico-chemical properties. Indian Food Packers, 63: 67-79.
45:   Mangaraj, S. and T.K. Goswami, 2009. Enzyme kinetics based modelling of respiration rate of guava for CA/MA storage. J. Food Sci. Technol. (Mysore), 46: 525-531.
46:   Mangaraj, S. and T.K. Goswami, 2009. Modified atmosphere packaging of fruits and vegetables for extending shelf-life-A review. Fresh Prod., 3: 1-31.
47:   Mangaraj, S. and T.K. Goswami, 2009. Modified atmosphere packaging of fruits and vegetables. In: Nutrition. Govil, N. (Ed.). Blackwell publishing Co., UK, pp 107-127.
48:   Mangaraj, S. and T.K. Goswami, 2009. Modified atmosphere packaging-an ideal food preservation technique. J. Food Sci. Technol. (Mysore), 46: 399-410.
49:   Mangaraj, S. and T.K. Goswami, 2011. Measurement and modeling of respiration rate of guava (CV. Baruipur) for modified atmosphere packaging. Int. J. Food Prop., 14: 609-628.
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50:   Mangaraj, S. and T.K. Goswami, 2011. Modeling of respiration rate of litchi fruit under aerobic conditions. Food Bioprocess Technol., 4: 272-281.
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51:   Mangaraj, S., T.K. Goswami and D.K. Panda, 2015. Modeling of gas transmission properties of polymeric films used for MA packaging of fruits. J. Food Sci. Technol., 52: 5456-5469.
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52:   Mangaraj, S., T.K. Goswami and P.V. Mahajan, 2009. Applications of plastic films for modified atmosphere packaging of fruits and vegetables: A review. Food Eng. Rev., 1: 133-158.
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53:   Mangaraj, S., T.K. Goswami and P.V. Mahajan, 2015. Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation. J. Food Sci. Technol., 52: 4286-4295.
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54:   Mangaraj, S., T.K. Goswami, M.K. Tripathi, S.K. Giri and R.K. Pajnoo, 2013. Neural Network Modeling of Respiration Rate of Litchi. Octa J. Biosci., 1: 32-43.
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55:   Mangaraj, S., T.K. Goswami, S.K. Giri and C.G. Joshy, 2012. Design and develoepeemnt of a modified atmosphere packaging system for guava (cv. Baruipur). J. Food Sci. Technol., 51: 2925-2946.
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56:   Mangaraj, S., T.K. Goswami, S.K. Giri and M.K. Tripathi, 2012. Permselective MA packaging of litchi (cv. Shahi) for preserving quality and extension of shelf-life. Postharvest Biol. Technol., 71: 1-12.
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57:   Mangaraj, S., T.K. Goswami, S.K. Giri, P. Chandra and R.K. Pajnoo, 2013. Development and evaluation of MA packages employing lamination technique for royal delicious apple. Emirates J. Food Agric., 25: 358-375.
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58:   Meghwal, M. and T.K. Goswami, 2010. Cryogenic grinding of spices is a novel approach whereas ambient grinding needs improvement. Cont. J. Food Sci. Technol., 4: 24-37.
59:   Meghwal, M. and T.K. Goswami, 2011. Effect of Moisture Content on Physical Properties of Black Pepper. J. Agric. Eng., 48: 8-14.
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60:   Meghwal, M. and T.K. Goswami, 2011. Thermal properties of black pepper and its volatile oil. Int. J. Adv. Biotechnol. Res., 2: 334-344.
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61:   Meghwal, M. and T.K. Goswami, 2012. Chemical composition, nutritional, medicinal and functional properties of black pepper: A review. Open Access Scient. Rep., Vol. 1. .
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62:   Meghwal, M. and T.K. Goswami, 2012. Effect of Moisture Content on the Physical and Textural Properties of Fenugreek Seed. Food 6: 14-21.
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63:   Meghwal, M. and T.K. Goswami, 2012. Nutritional constituent of black pepper as medicinal molecules: a review. Sci. Rep., Vol. 1, 10.4172/scientificreports.172.
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64:   Meghwal, M. and T.K. Goswami, 2013. Piper nigrum and piperine: An update. Phytother. Res., 27: 1121-1130.
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65:   Meghwal, M. and T.K. Goswami, 2013. Ambient and Cryogenic Grinding of Fenugreek and Flow Characterization of Its Powder. J. Food Process Eng., 36: 548-557.
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66:   Meghwal, M. and T.K. Goswami, 2013. Evaluation of size reduction and power requirement in ambient and cryogenically ground fenugreek powder. Adv. Powder Technol., 24: 427-435.
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67:   Meghwal, M. and T.K. Goswami, 2013. Thermal Behaviour of Fenugreek Seed Powder Thermal Properties of Fengreek Powder. J. Agric. Eng. Biotechnol., 1: 23-29.
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68:   Meghwal, M. and T.K. Goswami, 2014. Comparative study on ambient and cryogenic grinding of fenugreek and black pepper seeds using rotor, ball, hammer and Pin mill. Powder Technol., 267: 245-255.
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69:   Meghwal, M. and T.K. Goswami, 2014. Effect of grinding methods and packaging materials on fenugreek and black pepper powder quality and quantity under normal storage conditions. Int. J. Agric. Biol. Eng., 7: 106-113.
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70:   Mitra, A., D. Bhattacharya and T.K. Goswami, 2005. Benefits of Flaxseed Products and a Mixture of Chilli and Flaxseed Oil as ω-3 Supplements in Rural Diabetic Population of India. J. Interacademicia, 9: 455-472.
71:   Mukhopadhyay, S., G.C. Majumdar, T.K. Goswami and H.N. Mishra, 2013. Fuzzy logic (similarity analysis) approach for sensory evaluation of chhana podo. LWT - Food Sci. Technol., 53: 204-210.
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72:   Murlidhar, M. and T.K. Goswami, 2012. A review on the functional properties, nutritional content, medicinal utilization and potential application of fenugreek. J. Food Process Technol., 3: 181-202.
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73:   Pandey, S.K. and T.K. Goswami, 2011. Modeling of Respiration Rate of Capsicum at Various Temperatures. Int. J. Food Eng., Vol. 7, 10.2202/1556-3758.2047.
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74:   Pandey, S.K. and T.K. Goswami, 2012. An Engineering Approach to Design Perforated and Non Perforated Modified Atmospheric Packaging unit for Capsicum. J. Food Process Technol., 10.4172/2157-7110.1000187.
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75:   Pandey, S.K. and T.K. Goswami, 2012. Modelling perforated mediated modified atmospheric packaging of capsicum. Int. J. Food Sci. Technol., 47: 556-563.
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76:   Rao, P.S., S. Bal and T.K. Goswami, 2007. Modelling and optimization of drying variables in thin layer drying of parboiled paddy. J. Food Eng., 78: 480-487.
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77:   Rao, P.S., S. Bal and T.K. Goswami, 2009. Effect of mixing, tempering and multistep thin layer drying on milling quality of parboiled paddy. Int. J. Postharvest Technol. Innovation, 1: 386-393.
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78:   Ravindra, M.R. and T.K. Goswami, 2007. Post-harvest handling and storage of mangoes-an overview. J. Food Sci. Technol. Mysore, 44: 449-458.
79:   Ravindra, M.R. and T.K. Goswami, 2008. Comparative performance of precooling methods for the storage of mangoes (Mangifera indica L. CV. amrapali). J. Food Process Eng., 31: 354-371.
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80:   Ravindra, M.R. and T.K. Goswami, 2008. Modelling the respiration rate of green mature mango under aerobic conditions. Biosyst. Eng., 99: 239-248.
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81:   Ravindra, M.R. and T.K. Goswami, 2013. Mango Fruit Precooling Techniques. Int. J. Res. Appl. Nat. Soc. Sci., 1: 31-42.
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82:   Sharanagat, V.S. and T.K. Goswami, 2014. Effect of moisture content on physio-mechanical properties of coriander seeds (Coriandrum sativum). Agric. Eng. Int., 16: 166-172.
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83:   Singh, A.K. and T.K. Goswami, 2006. Controlled atmosphere storage of fruits and vegetables: A review. J. Food Sci. Technol., 43: 1-7.
84:   Singh, D.K., T.K. Goswami and M.K. Chourasia, 2006. Physical properties of two popular Indian potato varieties. J. Food Process Eng., 29: 337-348.
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85:   Singh, K.K. and T.K. Goswami, 2000. Thermal properties of cumin seed. J. Food Eng., 45: 181-187.
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86:   Singh, K.K. and T.K. Goswami, 2006. Determination of Specific Heat of Cloves using Differential Scanning Calorimetry. J. Agric. Eng., 43: 114-117.
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87:   Tangirala, A.S., K. Charithkumar and T.K. Goswami, 2014. Modeling of size reduction, particle size analysis and flow characterisation of spice powders ground in hammer and pin mills. Int. J. Res. Eng. Technol., 3: 296-309.
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