Personal Information

Er. S. Thangalakshmi Er. S. Thangalakshmi Designation : Assistant Professor thangalakshmi@niftem..ac.in +91-130-2281240
  1. 3D Food Printing
  2. Automation and Robotics
  1. B.Tech College topper (82.3%)
  2. M.Tech( Hons) batch topper (75.6%)
  3. NET Qualified
  4. GATE Qualified

1. S Thangalakshmi, Vinkel Kumar Arora*, Barjinder Pal Kaur, Santanu Malakar (2021), “Investigation on rice flour and jiggery paste as food material for extrusion based 3D printing”, Journal of Food Processing and preservation : DOI: 10.1111/jfpp.15375

2. S Thangalakshmi, Vinkel Kumar Arora* (2020), “Assessment of Rice flour and Jaggery as a potential 3D Food printer cartridge”, Lecture Notes in Mechanical Engineering, Advances in Interdisciplinary Engineering, 978-981-15-9955-2, 496290_1_En, (Chapter 49)

 

3. Akansha Kasara, Onkar A Babar*, Ayon Tarafdar, S. Thangalakshmi, Ranjna Sirohi, Vinkel Kumar Arora (2020)” Thin-layer drying of sadabahar (Catharanthus roseus) leaves using different dry techniques and fate of bioactive compounds”, Journal of Food Processing and preservation : doi:10.1111/JFPP.15140

 

4. Dinkar B. Kamble, Rakhi Singh*, Savita Rani, Ashutosh Upadhyay, Barjinder Pal Kaur, Nitin Kumar, S. Thangalakshmi (2020) “ Evaluation of structural, chemical and digestibility properties”, J Food Sci Technol : https://doi.org/10.1007/s13197-020-04616-x

 

 

5. Pratap, Devendra ; Halder, Kumaresh ; Singh, Rakhi; Ojha, Ankur; Thangalakshmi, S.; Rani Savita 2019) . Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk” Accepted in Nutrition and Food Science. (Impact Factor: 0.44)

 

6. Devendra Pratap, Rakhi Singh, Chandrakala, R., Ojha, Anku, Upadhyay, A., Barjinder Pal Kaur, S. Thangalakshmai. ( 2019). Evaluation of physicochemical, Antioxidant and Sensory characteristics of khoa prepared from blends of soy and standardized milk”. Accepted in Journal of Food Processing and Preservation. (Impact Factor: 1.288)

7. Thangalakshmi S,Mansurkhan Tadakod, Savita Rani, Rakhi Singh (2018) ‘Effect of Ohmic Heating on Quality Parameters of Sapota Juice’ Jounal of Emerging Technologies and Innovative Research :5(8): 390-394, ISSN -2349-5162.

 

8. Thangalakshmi S, Varuni Pandey, Dinkar B Kamble, Rakhi Singh (2018). Standardisation and quality evaluation of Tea premix”, The Pharma Innovation Journal, 7(9):154-157, ISSN 2277-7695

 

9. Teena Rathore, Rakhi Singh, Dikar B. Kamble, Ashutosh Upadhyay, S. Thangalakshmi and Savita Rani. (2019). Prospects of Finger millet: Processing and value Addition. The Pharma Innovation Journal, 8(4): 283-291

Books/Book Chapters:

Rakhi Singh, BP Kaur, S Thangalakshmi (2019). Pulsed electric field processing Principles and Engineering aspects. In: O P Chauhan (Ed), Non-thermal Processing of Foods, CRC Press, Tylor and Francis Group

1. Qualification

# Degree Name Subject University/College Year
1 M.Tech. Automation and Robotics UPTU 2011

2. Experience

# Designation University/College Duration
1 Assistant Professor NIFTEM 2012 - Present
2 Assistant Professor A.K.G. Engineering College, Ghaziabad (Affiliated to U.P. Technical University, Lucknow) July 2004- July 2012
3 Lecturer Sethu Institute of Technology, Tamilnadu July 2002 to Nov 2002
4 Lecturer Sri Padmavathi College of Engineering ,Chennai July 2001 to April 2002