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Department of Agricultural Engineering

DEPARTMENTS

Engineering

Science

CENTRE

Dr. Dhiraj Kumar Yadav

Assistant Professor

Process and Food Engineering; Novel thermal and non-thermal techniques; Modelling

EPBX:
PROFESSIONAL BACKGROUND
From (Date of Joining)ToDesignationOrganisationNature of Association
21/02/2025PresentAssistant ProfessorNERIST, NirjuliRegular
HONORS AND AWARDS
AwardInstituteYear
EDUCATIONAL QUALIFICATION
DegreeSubjectUniversityYear
Ph.D.Food EngineeringNational Institute of Food Technology Entrepreneurship and Management, An Kundli, Haryana2025
M.TechProcess and Food EngineeringG. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand2020
B.TechAgricultural EngineeringC. S. Azad University of Agriculture and Technology, Kanpur, Uttar Pradesh2018
ADMINISTRATIVE BACKGROUND
FromToDesignationOrganisation
MEMBERSHIPS IN PROFESSIONAL BODIES
  1. "Association of Food Scientists and Technologists (INDIA)" AFST(I)

TEACHING ENGAGEMENTS
TitleCourse CodeModuleSemester
M. TECH. THESIS SUPERVISED
Title of ProjectNames of Students
PH.DS SUPERVISING
TopicScholar NameStatus of PhDRegistration Year
PARTICIPATION IN SHORT TERM COURSES
Course NameSponsored ByDate
COURSES OR CONFERENCES ORGANISED
Conference NameSponsored ByDate
BOOKS AUTHORED
PUBLICATIONS
  1. Yadav, D. K., Arora, V. K., & Gupta, A. (2023). Experimental investigation on the thermal appraisal and sustainability indicator of heat pipe-based indirect solar dryer during Giloy (Tinospora cardifolia) drying. Thermal Science and Engineering Progress, 102335.
  2. Yadav, D. K., Arora, V. K., Singh, A., Malakar, S., & Manonmani, T. (2023). Evacuated tube collector based solar drying of pre-treated okra (Abelmoschus esculentus): Analysis of thermal performance, bioactive compounds, antioxidant activity, and functional properties. Solar Energy, 262, 111890.
  3. Yadav, D. K., Chand, K., Shahi, N. C., & Verma, A. K. (2021). Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produccd from Burans petals. Journal of Food Processing and Preservation, 45(12). el6009.
  4. Yadav, D. K., Chand, K., & Kumari, P. (2022). Effect of fermentation parameters on physicochemical and sensory properties of Burans wine. Systems Microbiology and Biomanufacturing, 2(2). 380-392.
  5. Kumar, G., Upadhyay, S., Yadav, D. K., Malakar, S., Dhurve, P., & Suri, S. (2022). Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review. Journal of Food Process Engineering, e14238.
  6. Suri, S., Balasaheb, K. S., Yadav, D. K., Malakar, S., Choudhary, P., Mohapatra, A., & Dhurve, P. (2023). Overview of Millet proteins: Quality characteristics, effect of thermal/non-thermal processing and applications. Food Bioscience, 103434.
  7. Yadav, D. K., Arora, V. K., & Yadav, V. (2024). Investigation of thermal performance, drying characteristics and environomical analysis: direct flow evacuated tube solar drying of okra. Environmental Science and Pollution Research, 1-20.
  8. Yadav, D. K., Malakar, S., Arora, V. K., & Sinhmar, N. (2024). Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities. Food Engineering Reviews, 1-28.