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Home    Departments    Food Engineering   Faculty
Name: TitleBarjinder Pal kaur
Designation: Assistant Professor
Department: Food Engineering
Contact No: 8607059995
Email: barjinderpalkaur[at]gmail[dot]com
Area of Interest/Specialization:
  1. Novel food processing
  2. Drying Technology
  3. Food Engineering
Qualification:
Degree NameSubject/Research AreaUniversity/CollegeYear
M.Tech. Food Engineering & Technology Processing and Food Engineering 2009
B.Tech. Agricultural Engineering College of Agricultural Engineering, PAU, Ludhiana 2006
Experience:
Degree/Designation NameSubject(s) Taught*University/CollegeYear
Assistant Professor Food Engineering,Engineering properties of food material,Food equipment design NIFTEM 2013-Till Date
Awards & Honours (if any):
  1. NET Qualified
Major Publications (Last 5 years):
  1. Neelima Kaushik, Barjinder Pal Kaur,P. Srinivasa Rao and H. N. Mishra (2014). Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali). Innovative Food Science and Emerging Technologies. Doi:10.1016/j.ifset.2013.12.011.
  2. P Srinivasa Rao and Barjinder Pal Kaur (2014). High Pressure Inactivation Kinetics of Escherichia coli in Black Tiger Shrimp (Penaeus Monodon). International Conference on Biological, Civil and Environmental Engineering (BCEE-2014) March 17-18, 2014 Dubai (UAE).
  3. Barjinder Pal Kaur, Ashok Chauhan and P.Srinivasa Rao. Effect of High Hydrostatic Pressure (HHP) Processing on Physicochemical, Microbiological and Sensory Quality of Hilsa(Tenualosa ilisha) Fillets. National conference on emerging technology trends in Agricultural Engineering, NERIST,Nirhuli (Itanagar),7-9th November, 2014
  4. Barjinder Pal Kaur, Neelima Kaushik, P. Srinivasa Rao and O.P. Chauhan (2013). Effect of high pressure processing on physical, biochemical and microbiological characteristics of black tiger shrimp (Penaeus monodon). Food and Bioprocess Technology 6, 1390-1400.
  5. Barjinder Pal Kaur, Neelima Kaushik, P. Srinivasa Rao and H.N. Mishra (2013). Chilled storage of high pressure processed black tiger shrimp (Penaeus monodon). Journal of Aquatic Food Product Technology. DOI:10.1080/10498850.2013.772271.
  6. Neelima Kaushik, Barjinder Pal Kaur and P. Srinivasa Rao (2-13). Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage. Food Science and Technology International. DOI: 10.1177/1082013213496093.
International Experience(s)/Collaboration(s)/Consultancy:

N/A

Externally Funded Projects:

Submitted to SERC, DST

Patent(if any):
  1. High Pressure Pasteurized Mango pulp.
  2. High Hydrostatic Pressure Pasteurization of Litchi Juice.
Books(if any):
  1. Prabhat K Nema, Barjinder Pal Kaur, Arun S Mujumdhar (2016). Drying Technologies for Foods: Fundamentals and Applications Part 2. New India Publishing Agency. pp.347 ISBN no. 978-93-85516-39-9

  2. Prabhat K Nema, Barjinder Pal Kaur, Arun S Mujumdhar (2015). Drying Technologies for Foods: Fundamentals and Applications. New India Publishing Agency. pp.347 ISBN no. 978-93-83305-84-1

  3. High Hydrostatic Pressure Processing of Food Materials. In: J.K. Sahu (Ed), Introduction to Advanced Food Processing Technologies. Taylor & Francis publications. publications
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