Biography

Dr. W. Routray received her Ph.D. in Bioresource Engineering from McGill University, Canada under the supervision of Prof. Valerie Orsat, where she was a Graduate Excellence Fellow and also worked as teaching assistant for Bioresource Engineering Material program. She received 2015 Best Graduate Thesis Award for best Ph.D. thesis awarded by the Canadian Society for Bioengineering. Subsequently, she moved to Memorial University for her post-doctoral work, where she has carried out vibrant research activities in biofuels, she was involved in start-up activities including new lab set-up and planning and setting up of pilot plant, transfer of scientific research to local industrial enterprise, and entrepreneurs, writing of successful independent research grant proposals in thrust areas of marine industry by-products and waste utilisation. She obtained her M.Tech. in Food Engineering from IIT Kharagpur. Her main research interests encompass many aspects of food and post-harvest engineering, by-product utilisations and waste valorisation using bio-processing and microbial applications with the general themes of exotic frontier of bio-engineering including biofuels, sustainable biomaterials production and value added product development from agricultural and industrial waste and by-products. Dr. Routray has presented 7 oral presentations and 2 posters in different international conferences, established interactions and collaborations with leading academic experts and R & D enterprises working on exotic frontiers of bio-resource energy, bio-fuels, and other source of renewable energy. She has and published 16 peer-reviewed articles in different high-impact international journals in the area of food/ bio-chemistry/ energy/ by-products utilization and 3 published book chapters focussed on food engineering and nutraceutical. Dr. Routray has worked on 4 major projects along with several other projects in thrust areas of bio-resource engineering, and received several excellence fellowships and awards. Apart from research activities, she has keen interest in transfer of knowledge between academia and industry, mentoring of students and fresh entrepreneurs, and outreach activities.

Area of Interest:

Environmental Sciences

100%

Biofuels

62%

Industrial Wastes

90%

Value Addition

75%

Food Engineering

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Routray, W., V. Orsat and Y. Gariepy, 2014. Effect of different drying methods on the microwave extraction of phenolic components and antioxidant activity of highbush blueberry leaves. Drying Technol., 32: 1888-1904.
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Routray, W. and V. Orsat, 2014. Variation of phenolic profile and antioxidant activity of North American highbush blueberry leaves with variation of time of harvest and cultivar. Ind. Crops Prod., 62: 147-155.
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Routray, W. and V. Orsat, 2014. Variation of dielectric properties of aqueous solutions of ethanol and acids at various temperatures with low acid concentration levels. Phys. Chem. Liquids, 52: 209-232.
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Routray, W. and V. Orsat, 2014. MAE of phenolic compounds from blueberry leaves and comparison with other extraction methods. Ind. Crops Prod., 58: 36-45.
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Routray, W. and V. Orsat, 2013. Preparative Extraction and Separation of Phenolic Compounds. In: Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes, Ramawat, K.G. and J.M. Merillon (Eds.). Springer, Berlin, Germany, ISBN: 978-3-642-22143-9, pp: 2013-2045.
Routray, W. and V. Orsat, 2013. Dielectric properties of concentration-dependent ethanol+ acids solutions at different temperatures. J. Chem. Eng. Data, 58: 1650-1661.
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Routray, W. and V. Orsat, 2012. Microwave-assisted extraction of flavonoids: A review. Food Bioprocess Technol., 5: 409-424.
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Routray, W. and H.N. Mishra, 2012. Sensory evaluation of different drinks formulated from dahi (Indian yogurt) powder using fuzzy logic. J. Food Process. Preserv., 36: 1-10.
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Rayaguru, K. and W. Routray, 2012. Mathematical modeling of thin layer drying kinetics of stone apple slices. Int. Food Res. J., 19: 1503-1510.
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Routray, W., H.N. Mishra and Y.M.M. Jusoh, 2011. Study of the variation in viscosity during addition of stabilizers to obtain an optimised reconstituted Indian yoghurt (dahi) powder based drink. Int. Food Res. J., 18: 1269-1273.
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Routray, W. and V. Orsat, 2011. Blueberries and their anthocyanins: Factors affecting biosynthesis and properties. Comprehensive Rev. Food Sci. Food Saf., 10: 303-320.
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Routray, W. and H.N. Mishra, 2011. Scientific and technical aspects of yogurt aroma and taste: A review. Comprehensive Rev. Food Sci. Food Saf., 10: 208-220.
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Rayaguru, K., W. Routray and S.N. Mohanty, 2011. Mathematical modeling and quality parameters of air-dried betel leaf (Piper betle L.). J. Food Process. Preserv., 35: 394-401.
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Rayaguru, K., J.P. Pandey and W. Routray, 2011. Optimization of process variables for accelerated aging of basmati rice. J. Food Qual., 34: 56-63.
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Rayaguru, K. and W. Routray, 2011. Microwave drying kinetics and quality characteristics of aromatic Pandanus amaryllifolius leaves. Int. Food Res. J., 18: 992-999.
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Routray,W. and K. Rayaguru, 2010. Chemical constituents and post-harvest prospects of Pandanus amaryllifolius leaves: A review. Food Rev. Int., 26: 230-245.
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Rayaguru, K. and W. Routray, 2010. Effect of drying conditions on drying kinetics and quality of aromatic andanus amaryllifolius leaves. J. Food Sci. Technol., 47: 668-673.
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