Dr. Goswami  Tridib Kumar
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Dr. Goswami Tridib Kumar

Professor
Indian Institute of Technology, India


Highest Degree
Ph.D. in Food Processing and Preservation from Indian Institute of Technology, India

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Biography

Dr. Tridib Kumar Goswami is currently the Professor at Department of Agricultural and Food Engineering, Indian Institute of Technology (IIT), Kharagpur, India. He has completed his Doctorate from IIT Kharagpur in 1987. He has around more than 20 years of teaching and research experience. He has published 86 articles in renowned international journals and 14 national journals and 53 papers in proceeding contributed as author/co-author. Dr. T.K. Goswami has made significant contributions in the area of application of Cryogenics to Grinding of Spices and preservation of Cells, Tissues, Enzymes, etc. He has developed quick freezing technology for prawn, and controlled and modified atmosphere storage of fruits and vegetables. He has made application of Computational Fluid Dynamics (CFD) to estimate the transient refrigeration load in cold storage systems. Dr. Tridib received honors includes received 3rd Technology Achievement Award for Excellence in Research presented by Research Branding Company, New Delhi, Distinguished Scientist award presented by Venus International Foundation, Chennai, best paper award in the International Conference on Advances in Chemical, Biological, & Environmental Engineering, and N.N. Mohan Memorial Award for 2009 for best research paper conferred by All India Food Processors Association. He has completed 6 funded research projects as principal investigator or co-investigator. He is member of editorial board in Journal of Applied Sciences Research, and Food Processing Technology. He is professional member of American Society of Agricultural and Biological Engineers, life member of Indian Institute of Chemical Engineers, Indian Cryogenic Council (ICC), and Association of Food Scientists and Technologists, AFST. He also supervised 10 PhD and 73 masters, and 52 B.Tech level students’ projects.

Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Food Preservation
90%
Food Engineering
75%
Food Properties
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Ghodki, B.M. and T.K. Goswami, 2016. Thermal and Mechanical Properties of Black Pepper at Different Temperatures. J. Food Process Eng., 10.1111/jfpe.12342.
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  2. Mangaraj, S., T.K. Goswami and P.V. Mahajan, 2015. Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation. J. Food Sci. Technol., 52: 4286-4295.
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  3. Mangaraj, S., T.K. Goswami and D.K. Panda, 2015. Modeling of gas transmission properties of polymeric films used for MA packaging of fruits. J. Food Sci. Technol., 52: 5456-5469.
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  4. Goswami, T.K., and M. Meghawal, 2015. Quick Parboiling, Drying and Milling of Paddy. Res. Rev.: J. Food Dairy Technol., 4: 1-7.
  5. Goswami, T.K. and M.R. Ravindra, 2015. Determination of Aroma Volatiles in Mango Fruit Cv. Amrapali as Affected During Storage Under Rapid Control Atmosphere Conditions using Liquid Nitrogen. Int. J. Agric. Environ. Biotechnol., 6: 471 -478.
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  6. Ghodki, B.M. and T.K. Goswami, 2015. Optimization of Cryogenic Grinding Process for Cassia (Cinnamomum loureirii Nees L.) J. Food Process Eng., 10.1111/jfpe.12258.
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  7. Tangirala, A.S., K. Charithkumar and T.K. Goswami, 2014. Modeling of size reduction, particle size analysis and flow characterisation of spice powders ground in hammer and pin mills. Int. J. Res. Eng. Technol., 3: 296-309.
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  8. Sharanagat, V.S. and T.K. Goswami, 2014. Effect of moisture content on physio-mechanical properties of coriander seeds (Coriandrum sativum). Agric. Eng. Int., 16: 166-172.
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  9. Meghwal, M. and T.K. Goswami, 2014. Effect of grinding methods and packaging materials on fenugreek and black pepper powder quality and quantity under normal storage conditions. Int. J. Agric. Biol. Eng., 7: 106-113.
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  10. Meghwal, M. and T.K. Goswami, 2014. Comparative study on ambient and cryogenic grinding of fenugreek and black pepper seeds using rotor, ball, hammer and Pin mill. Powder Technol., 267: 245-255.
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  11. Goswami, T.K. and S. Mangaraj, 2014. CA and MA storage of fruits and vegetables. In: Introduction to Advanced Food Process Engineering. Sahu, J.K. (Ed.). CRC Press, New York, ISBN-10: 1439880719, pp 257-291.
  12. Ravindra, M.R. and T.K. Goswami, 2013. Mango Fruit Precooling Techniques. Int. J. Res. Appl. Nat. Soc. Sci., 1: 31-42.
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  13. Mukhopadhyay, S., G.C. Majumdar, T.K. Goswami and H.N. Mishra, 2013. Fuzzy logic (similarity analysis) approach for sensory evaluation of chhana podo. LWT - Food Sci. Technol., 53: 204-210.
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  14. Meghwal, M. and T.K. Goswami, 2013. Thermal Behaviour of Fenugreek Seed Powder Thermal Properties of Fengreek Powder. J. Agric. Eng. Biotechnol., 1: 23-29.
  15. Meghwal, M. and T.K. Goswami, 2013. Evaluation of size reduction and power requirement in ambient and cryogenically ground fenugreek powder. Adv. Powder Technol., 24: 427-435.
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  16. Meghwal, M. and T.K. Goswami, 2013. Ambient and Cryogenic Grinding of Fenugreek and Flow Characterization of Its Powder. J. Food Process Eng., 36: 548-557.
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  17. Meghwal, M. and T.K. Goswami, 2013. Piper nigrum and piperine: An update. Phytother. Res., 27: 1121-1130.
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  18. Mangaraj, S., T.K. Goswami, S.K. Giri, P. Chandra and R.K. Pajnoo, 2013. Development and evaluation of MA packages employing lamination technique for royal delicious apple. Emirates J. Food Agric., 25: 358-375.
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  19. Mangaraj, S., T.K. Goswami, M.K. Tripathi, S.K. Giri and R.K. Pajnoo, 2013. Neural Network Modeling of Respiration Rate of Litchi. Octa J. Biosci., 1: 32-43.
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  20. Chourasia, M.K. and T.K. Goswami, 2013. Steady state simulation of natural convection in heat generating porous medium under different boundary conditions. J. Sci. Res. Rev., 2: 012-018.
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  21. Pandey, S.K. and T.K. Goswami, 2012. Modelling perforated mediated modified atmospheric packaging of capsicum. Int. J. Food Sci. Technol., 47: 556-563.
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  22. Pandey, S.K. and T.K. Goswami, 2012. An Engineering Approach to Design Perforated and Non Perforated Modified Atmospheric Packaging unit for Capsicum. J. Food Process Technol., 10.4172/2157-7110.1000187.
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  23. Murlidhar, M. and T.K. Goswami, 2012. A review on the functional properties, nutritional content, medicinal utilization and potential application of fenugreek. J. Food Process Technol., 3: 181-202.
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  24. Meghwal, M. and T.K. Goswami, 2012. Nutritional constituent of black pepper as medicinal molecules: a review. Sci. Rep., Vol. 1, 10.4172/scientificreports.172.
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  25. Meghwal, M. and T.K. Goswami, 2012. Effect of Moisture Content on the Physical and Textural Properties of Fenugreek Seed. Food 6: 14-21.
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  26. Meghwal, M. and T.K. Goswami, 2012. Chemical composition, nutritional, medicinal and functional properties of black pepper: A review. Open Access Scient. Rep., Vol. 1. .
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  27. Mangaraj, S., T.K. Goswami, S.K. Giri and M.K. Tripathi, 2012. Permselective MA packaging of litchi (cv. Shahi) for preserving quality and extension of shelf-life. Postharvest Biol. Technol., 71: 1-12.
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  28. Mangaraj, S., T.K. Goswami, S.K. Giri and C.G. Joshy, 2012. Design and develoepeemnt of a modified atmosphere packaging system for guava (cv. Baruipur). J. Food Sci. Technol., 51: 2925-2946.
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  29. Dash, K.K., T.K. Goswami and S.C. Deka, 2012. Modeling for the Modified Atmosphere Packaging of Sapota Fruit. Agric. Eng. Int., 14: 102-109.
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  30. Chourasia, M.K. and T.K. Goswami, 2012. CFD Modeling for Heat and Mass Transfer on Potato in Cold Store. LAP LAMBERT Academic Publishing, Germany, ISBN10: 3848499320, Pages: 244.
  31. Pandey, S.K. and T.K. Goswami, 2011. Modeling of Respiration Rate of Capsicum at Various Temperatures. Int. J. Food Eng., Vol. 7, 10.2202/1556-3758.2047.
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  32. Meghwal, M. and T.K. Goswami, 2011. Thermal properties of black pepper and its volatile oil. Int. J. Adv. Biotechnol. Res., 2: 334-344.
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  33. Meghwal, M. and T.K. Goswami, 2011. Effect of Moisture Content on Physical Properties of Black Pepper. J. Agric. Eng., 48: 8-14.
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  34. Mangaraj, S. and T.K. Goswami, 2011. Modeling of respiration rate of litchi fruit under aerobic conditions. Food Bioprocess Technol., 4: 272-281.
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  35. Mangaraj, S. and T.K. Goswami, 2011. Measurement and modeling of respiration rate of guava (CV. Baruipur) for modified atmosphere packaging. Int. J. Food Prop., 14: 609-628.
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  36. Goswami, T.K. and S. Mangaraj, 2011. Advances in Polymeric Materials for Modified Atmosphere Packaging (MAP). In: Multifunctional and Nanoreinforced Polymers for Food Packaging, Lagaron J.M. (Ed.). Woodhead Publishing Limited, Cambridge, UK., pp: 163-242.
  37. Meghwal, M. and T.K. Goswami, 2010. Cryogenic grinding of spices is a novel approach whereas ambient grinding needs improvement. Cont. J. Food Sci. Technol., 4: 24-37.
  38. Goswami, T.K., 2010. Role of Cryogenics in Food Processing and Preservation. Int. J. Food Eng., Vol. 6, 10.2202/1556-3758.1771.
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  39. Rao, P.S., S. Bal and T.K. Goswami, 2009. Effect of mixing, tempering and multistep thin layer drying on milling quality of parboiled paddy. Int. J. Postharvest Technol. Innovation, 1: 386-393.
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  40. Mangaraj, S., T.K. Goswami and P.V. Mahajan, 2009. Applications of plastic films for modified atmosphere packaging of fruits and vegetables: A review. Food Eng. Rev., 1: 133-158.
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  41. Mangaraj, S. and T.K. Goswami, 2009. Modified atmosphere packaging-an ideal food preservation technique. J. Food Sci. Technol. (Mysore), 46: 399-410.
  42. Mangaraj, S. and T.K. Goswami, 2009. Modified atmosphere packaging of fruits and vegetables. In: Nutrition. Govil, N. (Ed.). Blackwell publishing Co., UK, pp 107-127.
  43. Mangaraj, S. and T.K. Goswami, 2009. Modified atmosphere packaging of fruits and vegetables for extending shelf-life-A review. Fresh Prod., 3: 1-31.
  44. Mangaraj, S. and T.K. Goswami, 2009. Enzyme kinetics based modelling of respiration rate of guava for CA/MA storage. J. Food Sci. Technol. (Mysore), 46: 525-531.
  45. Mangaraj, S. and T.K. Goswami, 2009. Determination of maturity indices of fruits based on physico-chemical properties. Indian Food Packers, 63: 67-79.
  46. Dash, K.K., M.R. Ravindra and T.K. Goswami, 2009. Modeling of respiration rate of sapota fruit under aerobic conditions. J. Food Process Eng., 32: 528-543.
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  47. Chourasia, M.K. and T.K. Goswami, 2009. Efficient design, operation, maintenance and management of cold storage. J. Biol. Sci., 1: 70-93.
  48. Ravindra, M.R. and T.K. Goswami, 2008. Modelling the respiration rate of green mature mango under aerobic conditions. Biosyst. Eng., 99: 239-248.
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  49. Ravindra, M.R. and T.K. Goswami, 2008. Comparative performance of precooling methods for the storage of mangoes (Mangifera indica L. CV. amrapali). J. Food Process Eng., 31: 354-371.
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  50. Mangaraj, S. and T.K. Goswami, 2008. Respiration rate modelling of royal delicious apple at different temperature. Fresh Prod., 2: 72-80.
  51. Goswami, T.K. and S.K. Gupta, 2008. Detection of dilution of milk with the help of glass transition temperature by differential scanning calorimetry (DSC). Afr. J. Food Sci., 2: 7-10.
  52. Chourasia, M.K. and T.K. Goswami, 2008. Product cooling load and moisture loss under different loading pattern and cooling rates of potato in cold storage. J. Food Process Eng., 31: 339-353.
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  53. Bhande, S.D., M.R. Ravindra and T.K. Goswami, 2008. Respiration rate of banana fruit under aerobic conditions at different storage temperatures. J. Food Eng., 87: 116-123.
  54. Ravindra, M.R. and T.K. Goswami, 2007. Post-harvest handling and storage of mangoes-an overview. J. Food Sci. Technol. Mysore, 44: 449-458.
  55. Rao, P.S., S. Bal and T.K. Goswami, 2007. Modelling and optimization of drying variables in thin layer drying of parboiled paddy. J. Food Eng., 78: 480-487.
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  56. Mahajan, P.V. and T.K. Goswami, 2007. Use of liquid nitrogen in CA storage: Theoretical analysis and experimental validation. J. Food Eng., 82: 77-83.
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  57. Ghodake, H.M., T.K. Goswami and A. Chakraverty, 2007. Moisture sorption isotherms, heat of sorption and vaporization of withered leaves, black and green tea. J. Food Eng., 78: 827-835.
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  58. Chourasia, M.K. and T.K. Goswami, 2007. Three dimensional modeling on airflow, heat and mass transfer in partially impermeable enclosure containing agricultural produce during natural convective cooling. Energy Convers. Manage., 48: 2136-2149.
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  59. Chourasia, M.K. and T.K. Goswami, 2007. Steady state CFD modeling of airflow, heat transfer and moisture loss in a commercial potato cold store. Int. J. Refrig., 30: 672-689.
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  60. Chourasia, M.K. and T.K. Goswami, 2007. Simulation of effect of stack dimensions and stacking arrangement on cool-down characteristics of potato in a cold store by computational fluid dynamics. Biosyst. Eng., 96: 503-515.
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  61. Chourasia, M.K. and T.K. Goswami, 2007. CFD simulation of effects of operating parameters and product on heat transfer and moisture loss in the stack of bagged potatoes. J. Food Eng., 80: 947-960.
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  62. Singh, K.K. and T.K. Goswami, 2006. Determination of Specific Heat of Cloves using Differential Scanning Calorimetry. J. Agric. Eng., 43: 114-117.
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  63. Singh, D.K., T.K. Goswami and M.K. Chourasia, 2006. Physical properties of two popular Indian potato varieties. J. Food Process Eng., 29: 337-348.
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  64. Singh, A.K. and T.K. Goswami, 2006. Controlled atmosphere storage of fruits and vegetables: A review. J. Food Sci. Technol., 43: 1-7.
  65. Ghodake, H.M., T.K. Goswami and A. Chakraverty, 2006. Mathematical modeling of withering characteristics of tea leaves. Drying Technol., 24: 159-164.
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  66. Chourasia, M.K., P. Maji, T.K. Goswami and A. Baskey, 2006. Cool-down characteristics of potatoes in commercial cold store. J. Food Sci. Technol., 43: 366-369.
  67. Chourasia, M.K. and T.K. Goswami, 2006. Simulation of transport phenomena during natural convection cooling of bagged potatoes in cold storage, Part II: Mass transfer. Biosyst. Eng., 94: 207-219.
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  68. Chourasia, M.K. and T.K. Goswami, 2006. Simulation of transport phenomena during natural convection cooling of bagged potatoes in cold storage, Part I: Fluid flow and heat transfer. Biosyst. Eng., 94: 33-45.
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  69. Chourasia, M.K. and T.K. Goswami, 2006. Model to predict the cool-down characteristics of variable air temperature potato cold store using computational fluid dynamics. J. Food Process Eng., 29: 633-650.
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  70. Chourasia, M.K. and T.K. Goswami, 2006. Computational Fluid Dynamics: A Powerful Tool for Applications in Food Refrigeration. Beverage Food World, 33: 19-22.
  71. Mitra, A., D. Bhattacharya and T.K. Goswami, 2005. Benefits of Flaxseed Products and a Mixture of Chilli and Flaxseed Oil as ω-3 Supplements in Rural Diabetic Population of India. J. Interacademicia, 9: 455-472.
  72. Chourasia, M.K., P. Maji, A. Baskey and T.K. Goswami, 2005. Estimation of moisture loss from the cooling data of potatoes. J. Food Process Eng., 28: 397-416.
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  73. Mahajan, P.V. and T.K. Goswami, 2004. Extended storage life of litchi fruit using controlled atmosphere and low temperature. J. Food Proc. Preserv., 28: 388-403.
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  74. Goswami, T.K. and S.P. Divekar, 2004. Effect of dough ingredients in combination on gelatinization temperature of wheat starch studied by differential scanning calorimetry. Inf. Yamaguchi, 7: 253-262.
  75. Goswami and M. Singh, 2003. Role of feed rate and temperature in attrition grinding of cumin. J. Food Engin., 59: 285-290.
  76. Mahajan, P.V. and T.K. Goswami, 2002. Prediction of Respiration Rate of Litchi (Litchi chinensis Sonn.) Fruit by the Principle of Enzyme Kinetics. J. Interacademicia, 6: 156-165.
  77. Mahajan, P.V. and T.K. Goswami, 2002. Apple quality as affected by the precooling rate and o2 pull down rate in controlled atmosphere storage. J. Agric. Biosyst. Eng., 3: 10-17.
  78. Goswami, T.K., 2002. Liquid nitrogen in food processing and preservation. Indian Food Ind., 21: 28-32.
  79. Mahajan, P.V. and T.K. Goswami, 2001. Enzyme kinetics based modeling of respiration rate for apple. J. Agric. Eng. Res., 79: 399-406.
  80. Madhava, M., P.S. Rao and T.K. Goswami, 2001. Drying kinectics of paddy using thermogravimetric analysis. Drying Technol., 19: 1201-1210.
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  81. Madhava, M. and T.K. Goswami, 2001. Proximate analysis of brown rice by thermogravimetric analysis. Inf., 4: 139-148.
  82. Goswami, T.K., M.R. Ravindra and T.K. Nayak, 2001. Time-temperature relationships for iqf shrimp with liquid nitrogen and its quality assessment. J. Food Process Eng., 24: 71-85.
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  83. Chourasia, M.K. and T.K. Goswami, 2001. Losses of potatoes in cold storage vis-a-vis types, mechanism and influential factors. J. Food Sci. Technol., 38: 301-313.
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  84. Chourasia, M.K, P.S. Rao, P.K. Sahoo and T.K. Goswami, 2001. Factors Affecting the Energy Consumption in Potato Cold Storage - A Critical Review. J. Interacademecia, 5: 282-291.
  85. Singh, K.K. and T.K. Goswami, 2000. Thermal properties of cumin seed. J. Food Eng., 45: 181-187.
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  86. Goswami, T., 2000. Cryogenic grinding of cloves. J. Food Process. Preserv., 24: 57-71.
  87. Goswami, T.K., H. Das, A.N. Bose and P.K. Bose, 1987. A system design for transportation of frozen fish using liquid nitrogen. In: Cryogenics: Applications and processes. Bose, A. and P.Sengupta (Eds.). Tata McGraw-Hill Publishing Company, New Delhi, India, pp 332-342.