Ministry of Education
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Mr Chakkaravarthi A

vidwan id: 186367
Male

Principal Technical Officer, Department of Food Engineering
Central Food Technological Research Institute, Mysore

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Expertise

  • Agronomy

Publications

Total Articles 18
Books 0
Proceedings 0

Publications

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Scopus

Citations 323
h-index 10

CrossRef

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Citations 268
h-index 8
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Professional Recognition

2009

Award for Best Feature Article 2009” for the publication entitled “Jilebi – An Indian Traditional Sweet”

AFST(I), Mysore
2004

Individual Award for Best Scientific & Technical contribution under Group III”

CSIR_CFTRI
2004

As a team received “Best Technology Award for New formulation of Energy Food”

CSIR_CFTRI

Community & Membership

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Bio

Design & development and developing fabrication drawings for food processing machineries, process development, product development, process scale-up, Solvent resistant membrane processing.....

Personal Details

  • Male
  • Principal Technical Officer , Central Food Technological Research Institute, Mysore
  • KRS Road
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Principal Technical Officer Jun 2022 – Present
Central Food Technological Research Institute, Mysore | Department of Food Engineering
Senior Technical Officer Dec 2015 – Jun 2022
Central Food Technological Research Institute, Mysore | Department of Food Engineering

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Co-Authors (6)

Sukumar

Dr Sukumar Debnath

Central Food Technological Research Institute, Mysore

Umesh H.

Dr Umesh H. Hebbar

Central Food Technological Research Institute, Mysore

Narayan

Mr Narayan A V

R V College of Engineering, Bangalore

KSMS

Prof KSMS Raghavarao

Indian Institute of Technology, Tirupati

Baby Latha

Dr Baby Latha R

Central Food Technological Research Institute, Mysore

Vinayak M

Dr Vinayak M Hegde

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Scholarly Work

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Scholarly Publications

Jilebi 3: Effect of frying conditions on physical characteristics

Open Access
Article
Journal of Food Science and Technology. Year: 2014. Volume: 51 , Issue: 5 , Pages: 865-874 .
Authors: Chakkaravarthi A.;Nagaprabha P.;Kumar H.;Latha R.;Bhattacharya S.
DOI 10.1007/s13197-011-0595-6
7 5

Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation

Open Access
Article
Journal of Food Science and Technology. Year: 2013. Volume: 50 , Issue: 2 , Pages: 293-300 .
Authors: Chakkaravarthi A.;Kumar H.N.P.;Bhattacharya S.
DOI 10.1007/s13197-011-0326-z
5 6

Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions

Open Access
Article
Journal of Food Science and Technology. Year: 2009. Volume: 46 , Issue: 6 , Pages: 543-548 .
Authors: Chakkaravarthi A.;Punil Kumar H.;Bhattacharya S.
8

Grinding characteristics and batter quality of rice in different wet grinding systems

Open Access
Article
Journal of Food Engineering. Year: 2008. Volume: 88 , Issue: 4 , Pages: 499-506 .
Authors: Sharma P.;Chakkaravarthi A.;Singh V.;Subramanian R.
DOI 10.1016/j.jfoodeng.2008.03.009
43 49

Kinetics of cooking unsoaked and presoaked rice

Open Access
Article
Journal of Food Engineering. Year: 2008. Volume: 84 , Issue: 2 , Pages: 181-186 .
Authors: Chakkaravarthi A.;Lakshmi S.;Subramanian R.;Hegde V.
DOI 10.1016/j.jfoodeng.2007.02.061
36 47

Energy consumption in microwave cooking of rice and its comparison with other domestic appliances

Open Access
Article
Journal of Food Engineering. Year: 2007. Volume: 78 , Issue: 2 , Pages: 715-722 .
Authors: Lakshmi S.;Chakkaravarthi A.;Subramanian R.;Singh V.
DOI 10.1016/j.jfoodeng.2005.11.011
61 45

Energy conservation in domestic rice cooking

Open Access
Article
Journal of Food Engineering. Year: 2006. Volume: 75 , Issue: 2 , Pages: 156-166 .
Authors: Das T.;Subramanian R.;Chakkaravarthi A.;Singh V.;Ali S.Z.;Bordoloi P.K.
DOI 10.1016/j.jfoodeng.2005.04.005
38 40

Acoustic field-assisted osmotic membrane distillation

Open Access
Article
Desalination. Year: 2002. Volume: 147 , Issue: 1-3 , Pages: 149-156 .
Authors: Narayan A.;Nagaraj N.;Hebbar H.;Chakkaravarthi A.;Raghavarao K.;Nene S.
DOI 10.1016/S0011-9164(02)00603-3
21