Publications

Development of Efficient Designs of Cooking Systems - I :Experimental.

Jyeshtharaj B. Joshi, Aniruddha B. Pandit, Shirish B. Patel, Rekha S. Singhal, Govind. K. Bhide, Kishore V.Mariwala, Bhagwat A. Devidayal, Sanjay P. Danao, Ajitkumar S. Gudekar, and Yogesh H. Shinde.

Ind. Eng. Chem. Res. 2012, 51, 1878–1896

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Development of Efficient Designs of Cooking Systems - II : Computational Fluid Dynamics and Optimisation.

Jyeshtharaj B. Joshi, Aniruddha B. Pandit, Shirish B. Patel, Rekha S. Singhal, Govind. K. Bhide, Kishore V.Mariwala, Bhagwat A. Devidayal, Sanjay P. Danao, Arijit A. Ganguli, Ajitkumar S. Gudekar, Prakash V. Chavan, and Yogesh H. Shinde.

Ind. Eng. Chem. Res. 2012, 51,1897-1922

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Development of Efficient Designs of Cooking Systems - III : Kinetics of Cooking and Quality of Cooked Food Including Nutrients, Anti-nutrients, taste and Flavour.

Rekha S. Singhal, Aniruddha B. Pandit, Jyeshtharaj B. Joshi, Shirish B. Patel, Sanjay P. Danao, Yogesh H. Shinde, Ajitkumar S. Gudekar, Nisha P. Bineesh, and Kavita M. Tarade.

Ind. Eng. Chem. Res. 2012, 51, 1923-1937

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A study of the degradation kinetics of ascorbic acid in amla (Phyllanthus emblica L.) during cooking.

Nisha, P.; Singhal, R.S.; Pandit, A. B.

International Journal of Food Science and Nutrition, 2004, 55, 415–422.


A study on degradation kinetics of thiamine in red gram splits.

Nisha, P.; Singhal, R.S.; Pandit, A. B.

IFood Chemistry, 2004, 85, 591–598.


A study on the degradation kinetics of visual colour in spinach (Spinacea oleracea L.) and the effect of salt therein.

Nisha, P.; Singhal, R.S.; Pandit, A. B.

Journal of Food Engineering, 2004, 64, 135-142.


A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking.

Bineesh, N. P.; Singhal, R.S.; Pandit, A. B.

Journal of the Science of Food and Agriculture. 2005, 85, 1953 – 1958.


A study on the degradation kinetics of riboflavin in green gram whole (Vigna radiata L.).

Nisha, P.; Singhal, R.S.; Pandit, A. B.

Food Chemistry, 2005, 89, 577–582.


A study on degradation on kinetics of riboflavin in spinach (Spinacea oleracea L.).

Nisha, P.; Singhal, R.S.; Pandit, A. B.

Journal of Food Engineering, 2005, 67, 407-412.


Degradation kinetics of folic acid in cowpea (Vigna catjang L.) during cooking.

Nisha, P.; Singhal, R.S.; Pandit, A. B.

International Journal of Food Science and Nutrition, 2005, 56,389–397.


Kinetics of food quality parameters during food processing.

Nisha, P.

Ph.D (Tech) thesis submitted to University of Mumbai, January 2005.


Kinetic modeling of texture development in potato cubes (Solanum tuberosum L.), green gram whole (Vigna radiate L.) and red gram splits (Cajanus cajan L.).

Nisha, P.; Singhal, R.S.; Pandit, A. B.

Journal of Food Engineering, 2006, 76, 524-530.


Study on degradation kinetics of niacin in potato (Solanum tuberosum L.)

Nisha, P.; Singhal, R.S.; Pandit, A. B.

A Journal of Food Composition and Analysis, 2009, 22, 620–624


A Study on the degradation kinetics of flavour in black pepper (Piper nigrum L.).

Nisha, P.; Singhal, R.S.; Pandit, A. B.

Journal of Food Engineering, 2009, 22, 44–49.


Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.).

Nisha, P.; Singhal, R.S.; Pandit, A. B.

Food Bioprocess Technology, DOI 10.1007/s11947-009-0300-1. In Press.


Kinetics of degradation of saponins in soybean flour (Glycine max.) during food processing.

Tarade, K. M.; Singhal, R.S.; Jayram, R. V.; Pandit, A. B.

Journal of Food Engineering, 2006, 76, 440-445.


Kinetics of degradation of OADP in Lathyrus sativus L. flour during food processing.

Tarade, K. M.; Singhal, R.S.; Jayram, R. V.; Pandit, A. B.

Food Chemistry, 2007, 104, 643-649


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