Dr. Om Prakash Chauhan

Dr. Om Prakash Chauhan

Research Scientist
Defence Food Research Laboratory, India


Highest Degree
Ph.D. in Food Technology from G. B. Pant University of Agriculture and Technology, India

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Biography

Dr. Om Prakash Chauhan is currently working as Scientist E at Defense Food Research Laboratory, Mysore, India. He obtained his Ph.D. in Food Technology from Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India. He also worked as Lecturer at CFT, University of Allahabad, and Scientist B, C, and D at DFRL, DRDO, Mysore. Dr. Om Prakash received honors includes Bioved Fellowship Award, Dr JS Pruthi Award, Best Postharvest Technology Innovation Award, Young Scientist Award, and Technology Group Award and many others. He is member of editorial board in many journals, and referee in various national and international journals. He is member of FAD 10 (Processed Fruits and Vegetables Products) Sectional Committee, Bureau of Indian Standards (BIS), India, and life member of Association of Food Scientists and Technologists, India, and Nutrition Society of India, India. His area of research focuses on High Pressure Processing (HPP) of Foods, Established High Pressure Food Processing unit for the first time in India, Pulsed Electric field (PEF) Processing of Fruits, Vegetables and Milk products, Microwave Dehydration of Fruits and Vegetables: Established first Vacuum Assisted Microwave Dehydration Unit in India, Micro and Macro-climatic Modulation of storage Atmosphere for Shelf Life Extension of whole and Precut Fruits and Vegetables, Development of Functional Foods based on Fruits and Vegetables, Development of valued added products from Coconut, and Development of Value added products from Soybean. He is also member of various committees for various conferences/seminar/symposia. He also organized Training Programmes, and Refresher course in Food Technology. He also guided 12 MSc. 2 PhD and 3 B.Tech students thesis. He has published (55) articles in journals, (2) books, (11) book chapters, (2) booklet, and (8) patents, and review (14) papers, (76) oral and poster presentations in conferences, (12) presentations and (17) articles in Hindi contributed as author/co-author.

Area of Interest:

Food Science Technology
100%
Fruits and Vegetables Processing
62%
High Pressure Processing
90%
Food Analysis
75%
Functional Food
55%

Education

2002

Ph.D.

G. B. Pant University of Agriculture and Technology, India

Food Technology

1999

M.Sc.

Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India

Food Technology

1996

B.Sc.

University of Allahabad, Allahabad, India

Botany, Zoology, Chemistry

Selected Publications

  1. Unni, L.E., O.P. Chauhan and P.S. Raju, 2015. Quality changes in high pressure processed ginger paste under refrigerated storage. Food Biosci., 10: 18-25.
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  2. Roopa, N., O.P. Chauhan, N. Madhukar, N. Ravi, S. Kumar, P.S. Raju and D.K. Dasgupta, 2015. Minimal processing and passive modified atmosphere packaging of bread fruit (Artocarpus altilis) sticks for shelf life extension at refrigerated temperature. J. Food Sci. Technol., (In Press). 10.1007/s13197-015-1842-z.
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  3. Nath, P., O.P. Chauhan and P.S. Raju, 2015. Coriander - a potential medicinal herb. Indian Food Ind., 34: 29-35.

  4. Luckose, F., M.C. Pandey, O.P. Chauhan, S. Sultana and V. Abhishek, 2015. Effect of high pressure processing on the quality characteristics and shelf life of low-sodium restructured chicken nuggets. J. Food Nutr. Res., 54: 334-345.

  5. Lakshmi, U.E., K. Chitravathi, O.P. Chauhan and P.S. Raju, 2015. Technological and regulatory aspects in functional food development. Indian Food Ind., 34: 29-38.

  6. Jalarama, R.K., K. Jayathilakan, O.P. Chauhan, M.C. Pandey and K. Radhakrishna, 2015. Effect of high pressure processing on physico-chemical and microbial quality characteristics of chevon (capra aegagrus hircus). Food Bioprocess Technol., 8: 2347-2358.
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  7. Chitravathi, K., O.P. Chauhan, P.S. Raju and N. Madhukar, 2015. Efficacy of aqueous ozone and chlorine in combination with passive modified atmosphere packaging on the postharvest shelf-life extension of green chillies (Capsicum annuum L.). Food Bioprocess Technol., 8: 1386-1392.
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  8. Chitravathi, K., O.P. Chauhan and P.S. Raju, 2015. Influence of modified atmosphere packaging on shelf-life of green chillies (Capsicum annuum L.). Food Packaging Shelf Life, 4: 1-9.
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  9. Chauhan, O.P., S. Kumar, R. Nagraj, R. Narasimhamurthy and P.S. Raju, 2015. Effect of high pressure processing on yield, quality and storage stability of peanut paneer. Int. J. Food Sci. Technol., 50: 1515-1521.
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  10. Chauhan, O.P., D. Bhawya, M. Kumar, N. Roopa and P.S. Raju, 2015. Effect of variable microwave power and vacuum levels during dehydration on the quality attributes of potato cubes. Am. J. Adv. Food Sci. Technol., 3: 53-66.

  11. Chauhan, O.P., C. Nanjappa, N. Ashok, N. Ravi, N. Roopa and P.S. Raju, 2015. Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes. J. Food Sci. Technol., 52: 1200-1205.
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  12. Arora, S.K., A.A. Patel and O.P. Chauhan, 2015. Trends in milk and milk products fortification with dietary fibers. Am. J. Adv. Food Sci. Technol., 3: 14-27.

  13. Unni, L.E., O.P. Chauhan and P.S. Raju, 2014. High pressure processing of garlic paste: Effect on the quality attributes. Int. J. Food Sci. Technol., 49: 1579-1585.
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  14. Shayanfar, S., O.P. Chauhan, S. Toepfl and V. Heinz, 2014. Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing. Int. J. Food Sci. Technol., 49: 1224-1230.
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  15. Shayanfar, S., O.P. Chauhan, S. Toepfl and V. Heinz, 2014. Effect of non-thermal hurdles in extending shelf life of cut apples. J. Food Sci. Technol., 51: 4033-4039.
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  16. Roopa, N., O.P. Chauhan, P.S. Raju, D.D. Gupta, R.K.R. Singh and A.S. Bawa, 2014. Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies. J. Food Sci. Technol., 51: 2472-2480.
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  17. Khurana, H.K., S.K. Kanawjia and O.P. Chauhan, 2014. Exopolysaccharide producing lactic acid bacteria as novel biostabilizers for cultured dairy products. Indian Food Ind., 33: 19-21.

  18. Chitravathi, K., O.P. Chauhan and P.S. Raju, 2014. Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings. Postharvest Biol. Technol., 92: 146-148.
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  19. Chauhan, O.P., L.E. Unni and S. Toepfl, 2014. Quality of High-Pressure Processed Pastes and Purees. In: Improving Food Quality with Novel Food Processing Technologies, Tokusoglu, O. and B.G. Swanson (Eds.). Chapter 6, CRC Press, Boca Raton, FL., USA., ISBN-13: 9781466507241, pp: 111-131.

  20. Chauhan, O.P., B.S. Archana, A. Singh, P.S. Raju and A.S. Bawa, 2014. A refreshing beverage from mature coconut water blended with lemon juice. J. Food Sci. Tech., 51: 3355-3361.
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  21. Chauhan, O.P. and L.E. Unni, 2014. Pulsed Electric Field Processing of Foods. In: Electron Beam Pasteurization and Complementary Food Processing Technologies, Pillai, S.D. and S. Shayanfar (Eds.). Woodhead Publishing Limited, USA., ISBN-13: 9781782421085, pp: 157-184.

  22. Yadav, A., S. Tsering, A. Somen, O.P. Chauhan, O.P. Chaurasia, S.K. Dwivedi and R.B. Srivastava, 2013. Seabuckthorn. In: Fruit Production in India, Dhillon, W.S. (Ed.). Narendra Publishing House, Delhi, India, ISBN-13: 9789382471066, pp: 623-630.

  23. Shayanfar, S., O.P. Chauhan, S. Toepfl and V. Heinz, 2013. The interaction of pulsed electric fields and texturizing-antifreezing agents in quality retention of defrosted potato strips. Int. J. Food Sci. Technol., 48: 1289-1295.
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  24. Shah, A. and O.P. Chauhan, 2013. Freezing Preservation of Foods. In: Food Science, Bawa, A.S., O.P. Chauhan and P.S. Raju (Eds.). New India Publishing Agency, New Delhi, India, ISBN-13: 9789381450147, pp: 155-200.

  25. Raju, P.S. and O.P. Chauhan, 2013. Minimal Processing of Fruits and Vegetables. In: Food Science, Bawa, A.S., O.P. Chauhan and P.S. Raju (Eds.). New India Publishing Agency, New Delhi, India, ISBN-13: 9789381450147, pp: 257-280.

  26. Lakshmi, U.E., O.P. Chauhan and P.S. Raju, 2013. Application of novel non-thermal methods in food processing. Indian Food Ind., 32: 42-49.

  27. Kaur, B.P., N. Kaushik, P.S. Rao and O.P. Chauhan, 2013. Effect of high-pressure processing on physical, biochemical and microbiological characteristics of black tiger shrimp (Penaeus monodon). Food Bioprocess Technol., 6: 1390-1400.
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  28. Ginson, J., C.K. Kamalakanth, J. Bindu, R. Venkateswarlu, S. Das, O.P. Chauhan and T.S. Gopal, 2013. Changes in K value, microbiological and sensory acceptability of high pressure processed Indian white prawn (Fenneropenaeus indicus). Food Bioprocess Technol., 6: 1175-1180.
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  29. Chauhan, O.P., P.S. Raju and A.S. Bawa, 2013. Non-Thermal Methods of Food Preservation. In: Food Science, Bawa, A.S., O.P. Chauhan and P.S. Raju (Eds.). New India Publishing Agency, New Delhi, India, ISBN-13: 9789381450147, pp: 317-342.

  30. Chauhan, O.P., B.S. Archana, N. Roopa, N. Ashok and P.S. Raju, 2013. Stabilization of ready-to-eat coconut chutney using combination processing technology. Indian Food Packer, 67: 77-83.

  31. Chauhan, O.P., B.S. Archana, A. Singh, P.S. Raju and A.S. Bawa, 2013. Utilization of tender coconut pulp for jam making and its quality evaluation during storage. Food Bioprocess Technol., 6: 1444-1449.
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  32. Bawa, A.S., P.S. Raju and O.P. Chauhan, 2013. Food Science. New India Publishing Agency, New Delhi, India, ISBN-13: 9789381450147, Pages: 384.

  33. Bawa, A.S., O.P. Chauhan and P.S. Raju, 2013. Introduction to Food Science. In: Food Science, Bawa, A.S., O.P. Chauhan and P.S. Raju (Eds.). Chapter 1, New India Publishing Agency, New Delhi, India, ISBN-13: 9789381450147, pp: 1-12.

  34. Yadav, A., S. Tsering, O.P. Chauhan, G. Korekar, T. Konchok and R.B. Srivastava, 2011. Postharvest Management of Fruits and Vegetables in High Altitudes. In: Innovations in Agro Animal Technologies, Srivastava, R.B. and W. Selvamurthy (Eds.). Satish Serial Publishing House, Delhi, India, ISBN-13: 9789381226025, pp: 97-112.

  35. Unni, L.E., O.P. Chauhan, P.S. Raju and A.S. Bawa, 2011. High pressure processing of foods: present status and future strategies. Int. J. Food Ferment. Technol., 1: 49-62.
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  36. Maity, T., O.P. Chauhan, A. Shah, P.S. Raju and A.S. Bawa, 2011. Quality characteristics and glass transition temperature of hydrocolloid Pre-treated frozen Pre-cut carrot. Int. J. Food Prop., 14: 17-28.
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  37. Kamalakanth, C.K., J. Ginson, J. Bindu, R. Venkateswarlu, S. Das, O.P. Chauhan and T.K.S. Gopal, 2011. Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage. Innov. Food Sci. Emerg. Technol., 12: 451-455.
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  38. Chauhan, O.P., P.S. Raju, N. Ravi, N. Roopa and A.S. Bawa, 2011. Studies on retention of antioxidant activity, phenolics and flavonoids in high pressure processed black grape juice and their modelling. Int. J. Food Sci. Technol., 46: 2562-2568.
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  39. Chauhan, O.P., P.S. Raju, N. Ravi, A. Singh and A.S. Bawa, 2011. Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks. J. Food Eng., 102: 43-48.
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  40. Chauhan, O.P., P.S. Raju, A. Singh and A.S. Bawa, 2011. Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices. Food Chem., 126: 961-966.
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  41. Chauhan, O.P., A. Singh, A. Singh, P.S. Raju and A.S. Bawa, 2011. Effects of osmotic agents on colour, textural, structural, thermal and sensory properties of apple slices. Int. J. Food Propert., 14: 1037-1048.
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  42. Raju, P.S., O.P. Chauhan and A.S. Bawa, 2010. Postharvest Handling Systems and Storage of Vegetables. In: Postharvest Handling of Vegetables, Sinha, N.K. and J. Ahmed (Eds.). Blackwell Publishing Limited, Iowa, USA., pp: 185-198.

  43. Raju, P.S., O.P. Chauhan and A.S. Bawa, 2010. Chili Flavor. In: Handbook of Fruit and Vegetable Flavor, Hui, Y.H., F. Chen and L.M.L. Nollet (Eds.). Chapter 41, John Wiley and Sons, New Jersey, USA., ISBN-13: 9781118031858, pp: 775-802.

  44. Chauhan, O.P., P.S. Raju and A.S. Bawa, 2010. Mango Flavor. In: Handbook of Fruit and Vegetable Flavor, Hui, Y.H., F. Chen and L.M.L. Nollet (Eds.). Chapter 19, John Wiley and Sons, New Jersey, USA., ISBN-13: 9781118031858, pp: 319-344.

  45. Mishra, P., V. Srivastava, D. Verma, O.P. Chauhan and G.K. Rai, 2009. Physicochemical properties of chakiya variety of amla (Emblica officinalis) and effect of different dehydration methods on quality of powder. Afr. J. Food Sci., 3: 303-306.
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  46. Chauhan, O.P., S. Asha, P.S. Raju and A.S. Bawa, 2009. Development of tender coconut water blended yoghurt using different stabilizers. J. Food Sci. Technol., 46: 427-430.
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  47. Chauhan, O.P., S. Alok, S. Asha and P.S. Raju, 2009. Modeling of pre-treatment protocols for frozen pineapple slices. LWT J. Food Sci. Technol., 42: 1283-1288.
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  48. Chauhan, O.P., S. Asha, P.S. Raju and A.S. Bawa, 2008. Development of pomegranate juice blended tender coconut water beverage. Cord, 24: 46-60.
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  49. Chauhan, O.P. and G.S. Chauhan, 2008. Development of anti-nutrients free soy beverage using microwave treated soybeans. J. Food Sci. Technol., 45: 496-500.
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  50. Bawa, A.S., P.S. Raju and O.P. Chauhan, 2008. Integrated agro processing and management-prospects and feasibility. Consultancy Ahead, 2: 70-77.

  51. Chauhan, O.P., P.S. Raju, F. Khanum and A.S. Bawa, 2007. Aloe vera: A therapeutic and food supplement. Indian Food Ind., 27: 43-51.

  52. Chauhan, O.P., P.S. Raju and A.S. Bawa, 2007. Pre-cut fruits and vegetables: Pre and post harvest considerations. Fresh Produce, 1: 82-93.
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  53. Chauhan, O.P. and Y. K. Jha, 2007. Probiotic effect of Streptococcus thermophilus and Lactobacillus bulgaricus (yoghurt culture) with and without Lactobacillus acidophilus and Bifidobacterium bifidum. Int. J. Food Sci. Technol. Nutr., 1: 129-142.

  54. Chauhan, O.P. and G.S. Chauhan, 2007. Development of anti-nutrients free soy beverage using germinated soybean. J. Food Sci. Technol., 44: 62-65.
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  55. Chauhan, O.P. and G.S. Chauhan, 2007. Anti-nutrients in soybeans at different stages of soy milk production. J. Food Sci. Technol., 44: 378-380.
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  56. Bawa, A.S., O.P. Chauhan and P.S. Raju, 2007. Status of dehydrated fruits, vegetables and allied products in India. Indian Food Packer, 62: 64-72.
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  57. Chauhan, O.P., P.S. Raju, R. Shylaja, D.K. Dasgupta and A.S. Bawa, 2006. Synergistic effects of modified atmosphere and minimal processing on the keeping quality of pre-cut papaya (Carica papaya L.). J. Hortic. Sci. Biotechnol., 81: 903-909.
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  58. Chauhan, O.P., P.S. Raju, D.K. Dasgupta, and A.S. Bawa, 2006. Passive modified atmosphere storage of banana (cv. Cavendish) using silicone membrane. Am. J. Food Technol., 1: 129-138.

  59. Chauhan, O.P., P.S. Raju, D.K. Dasgupta, R. Shylaja, R. Sudhakar and A.S. Bawa, 2006. Modified/controlled atmosphere storage of minimally processed mango slices (var. Arka Anmol). Am. J. Food Technol., 1: 105-116.

  60. Chauhan, O.P., P.S. Raju, D.K. Dasgupta and A.S. Bawa, 2006. Modified atmospheres packaging of banana (cv. Pachbale) with ethylene, carbon dioxide and moisture scrubbers and effect on its ripening behaviour. Am. J. Food Technol., 1: 179-189.
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  61. Chauhan, O.P., P.S. Raju, D.K. Dasgupta and A.S. Bawa, 2006. Instrumental textural changes in banana (var. Pachbale) during ripening under active and passive modified atmosphere. Int. J. Food Properties, 9: 237-253.
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  62. Chauhan, O.P., S. Srivastava, P. Pandey and G.K. Rao, 2005. A study on the development of aonla blended sauce. Beverage Food World, 32: 31-33.

  63. Chauhan, O.P. and T. Chatterjee, 2005. A study on the development of papaya sauce. Beverage Food World, 32: 28-30.

  64. Yadav, D.N., G.S. Chauhan, O.P. Chauhan, P. Sharma and A. Bajpai, 2003. Quality evaluation of curd prepared from milk-soymilk blends. J. Food Sci. Technol., 40: 403-405.
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  65. Swarn, S., G.S. Chauhan, R. Raghuwamshi, P. Sharma, O.P. Chauhan and A. Bajpai, 2003. Replacement of egg solids with whey protein concentrates and optimization of its levels in cake making. J. Food Sci. Technol., 40: 386-388.
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  66. Chauhan, O.P., G.S. Chauhan, P. Sharma, A. Bajpai and D.N. Yadav, 2003. Effect of varieties on the quality characteristics of roasted soybean. Int. J. Food Properties, 6: 281-289.
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  67. Bajpai, A., G.S. Chauhan, S. Gurumukh and O.P. Chauhan, 2003. Microwave dehydration of soy paneer and its storage studies. J. Food Sci. Technol., 40: 400-402.
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  68. Kesarwani, M.K., G.S. Chauhan, Y.K. Jha, K. Agrawal, D.N. Yadav and O.P. Chauhan, 2002. Development of eggless cake doughnuts. Proc. Food Ind., 7: 27-33.

  69. Chauhan, O.P., S. Dheer, S.M. Tyagi and D.K. Balyan, 2002. Studies on preservation of sugarcane juice. Int. J. Food Properties, 5: 217-229.
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  70. Chauhan, O.P., G.S. Chauhan, S. Gurumukh, B.K. Kumbhar and D.P. Mishra, 2002. Varietal variability in the contents of nutrients and anti-nutrients in different parts of soybean seeds. J. Rural Agric. Res., 2: 42-50.