Ministry of Education
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Dr Sukumar Debnath

vidwan id: 5606
Male

Chief Scientist, Department of Food Engineering
Central Food Technological Research Institute, Mysore

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Expertise

  • Food Science and Technology

Publications

Total Articles 32
Books 0
Proceedings 0

Publications

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Scopus

Citations 611
h-index 12

CrossRef

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Citations 508
h-index 11
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Professional Recognition

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Community & Membership

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Bio

Heat mass transfer during drying and frying, Rheology, Optimization, Modification of oils, Tradtional foods, Functional foods, Designer lipids, Vacuum frying.

Personal Details

  • Male
  • Chief Scientist , Central Food Technological Research Institute, Mysore
  • Central Food Technological Research Institute, Kajjihundi
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Chief Scientist Sep 2023 – Present
Central Food Technological Research Institute, Mysore | Department of Food Engineering

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Co-Authors (8)

Chakkaravarthi

Mr Chakkaravarthi A

Central Food Technological Research Institute, Mysore

Kamlesh

Prof Kamlesh Prasad

Sant Longowal Institute of Engineering and Technology

Radha

Dr Radha Cheruppanpullil

Central Food Technological Research Institute, Mysore

KSMS

Prof KSMS Raghavarao

Indian Institute of Technology, Tirupati

Ramaprasad

Dr Ramaprasad Talahalli

Central Food Technological Research Institute, Mysore

Sandeep

Dr Sandeep N Mudliar

Central Food Technological Research Institute, Mysore

Prasanna

Dr Prasanna Vasu

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Vijay

Dr Vijay Bokade

CSIR National Chemical Laboratory

Scholarly Work

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Scholarly Publications

A new approach to prepare ω-3 and ω-6 fatty acid rich glycerides from vegetable oils for value added food products

Open Access
Article
Journal of Food Science and Technology. Year: 2009. Volume: 46 , Issue: 4 , Pages: 374-376 .
Authors: Nasirullah;Debnath S.;Bhargava V.

Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study

Open Access
Article
LWT - Food Science and Technology. Year: 2009. Volume: 42 , Issue: 6 , Pages: 1054-1058 .
Authors: Debnath S.;Rastogi N.K.;Krishna A.G.G.;Lokesh B.R.
DOI 10.1016/j.lwt.2009.01.006
26 32

Pulsed infrared roasting of groundnuts and its quality

Open Access
Article
International Journal of Food Engineering. Year: 2009. Volume: 5 , Issue: 4 .
Authors: Kumar S.;Debnath S.;Hebbar U.
DOI 10.2202/1556-3758.1158
11 8

Shelf life of spray-dried milk formulations supplemented with N-3 fatty acids

Open Access
Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2006. Volume: 30 , Issue: 3 , Pages: 364-378 .
Authors: Ramaprasad T.;Baskaran V.;Debnath S.;Lokesh B.
DOI 10.1111/j.1745-4549.2006.00071.x
4 5

Rehydration characteristics of osmotic pretreated and dried onion

Open Access
Article
Food and Bioproducts Processing. Year: 2004. Volume: 82 , Issue: 4 C , Pages: 304-310 .
Authors: Debnath S.;Hemavathy J.;Bhat K.;Rastogi N.
DOI 10.1205/fbio.82.4.304.56405
17 17

Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food

Open Access
Article
LWT - Food Science and Technology. Year: 2003. Volume: 36 , Issue: 1 , Pages: 91-98 .
Authors: Debnath S.;Bhat K.;Rastogi N.
DOI 10.1016/S0023-6438(02)00186-X
87 93

Moisture sorption studies on onion powder

Open Access
Article
Year: 2002. Volume: 78 , Issue: 4 , Pages: 479-482 .
Authors: Debnath S.;Hemavathy J.;Bhat K.
DOI 10.1016/S0308-8146(02)00161-9
42 45

Colour degradation and rheology of green chilli puree during thermal processing

Open Access
Article
International Journal of Food Science and Technology. Year: 2002. Volume: 37 , Issue: 1 , Pages: 57-63 .
Authors: Ahmed J.;Shivhare U.;Debnath S.
DOI 10.1046/j.1365-2621.2002.00532.x
34 48