information to the awardees

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1 Information to the AWARDEES The SPRINGER awardees for technical session will receive a book purchase coupon of 300.00. The SPRINGER awardees for poster presentation will receive book purchase coupon of 200.00. The prizes sponsored by AFST (I) Tezpur Chapter are as follows 1 st prize 500.00 2 nd prize 300.00 3 rd prize 200.00 The prizes sponsored by ANTON PAAR will be a Book entitled Applied rheology with joe flow on rheology roadby Prof. Thomas G Mezger. The certificate of the awards will be issued by 10 th July, 2021 and will be send to the respective mail ID. AFST (I) Tezpur Chapter Awardees are requested to send their UPI (G-pay/Bhim/Paytm) or bank details to [email protected]. The ANTON PAAR awardees are requested to send the postal address to [email protected].

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book purchase coupon of € 300.00.
The SPRINGER awardees for poster presentation will receive
book purchase coupon of € 200.00.
The prizes sponsored by AFST (I) Tezpur Chapter are as
follows
2 nd
prize 300.00
3 rd
prize 200.00
The prizes sponsored by ANTON PAAR will be a Book entitled
“Applied rheology with joe flow on rheology road” by Prof.
Thomas G Mezger.
The certificate of the awards will be issued by 10 th
July, 2021
AFST (I) Tezpur Chapter Awardees are requested to send their
UPI (G-pay/Bhim/Paytm) or bank details to
[email protected].
The ANTON PAAR awardees are requested to send the postal
address to [email protected].
Code Authors Name Title of presentation
TS1-4
Joshi, Jatindra K Sahu
formulations : development of legume based 3D
printed dysphagia foods
Suwalka
Extraction Techniques of Different Potatoes
Types using Image Processing
based on corn starch-gum Arabic with sepiolite
clay for fresh produce packaging
TS14-2
Wansapala, M.A.J.
coconut water using ultraviolet-C radiation, ultra
sonication and thermal pasteurization method
PS1-11
and Partha Pratim Sahu
Magnesium silicate based capcitive sensor
PS6-16
M.K.
PS7-1
Ghosh, & Amit Baran Das
Eutectic Solvents and cold Storage on Shelf-life
and Microbiological Quality of Strawberry
PS8-7
sativa) cookies using “kew” variety pineapple
(Ananas comosus) waste
1 st prize sponsored by Anton Paar
2 nd
First
TS1-3
extracts-filled alginate hydrogel beads
Sethi, A. Borah
improvised Poly-house solar bulk drying
system for spices and minor fruits in
Assam
1 st prize sponsored by Anton Paar
2 nd
First
TS2-4
batch type ohmic heating system
Second
TS2-6
K. Nanda
Powder Using Spray-Drying Technology
1 st prize sponsored by Anton Paar
2 nd
First
TS3-6
Panda D. Behera R. N. Nayak
A. K. Mohapatra A. K. Dash
A study on the functional requirement
and nutritional characteristics of OUAT
ragi thresher cum pearler
on the physico-chemical, morphological,
rheological and sensory characteristics
Essential Amino Acid Balanced Nutri
Lentil
4
1 st and 2
First
TS4-1
management of Antibiotic Associated
miliaceum L.) as influenced by biological
processing treatments
1 st and 2
First
TS5-4
commodities
Second
TS5-2
from rice beer cake
1 st and 2
First
TS6-6
and real time IoT based quality
monitoring device for tomatoes
packaging additive
1 st and 2
First
TS7-2
material.
Second
TS7-1
Biopolymer with Coconut Shell Extract
and Sepiolite Clay to Control the
Oxidative Stability of Lipid-Based Food
Position Code Technical Session-8: Quality, Safety and Hygiene in Food Processing
1 st and 2
First
Legume Macrotyloma uniflorum, and its
Fortification
Second
Verma
Position Code Technical Session-9: Quality, Safety and Hygiene in Food Processing
1 st and 2
First
TS9-7
for fish spoilage monitoring
6
Position Code Technical Session-10: Quality, Safety and Hygiene in Food Processing
1 st and 2
First
TS10-3
Srivastava B.
shelf-life enhancement of fresh-cut
Position Code Technical Session-11: Waste Utilization and Management in Food
Processing
First
TS11-3
Extraction of Cellulose nanocrystals
Food processing waste to value added
product
Second
TS11-1
nano-sized physical derivative for
Position Code Technical Session-12: Modeling and Simulation Approaches in Food
Processing
First
TS12-6
Second
TS12-3
rich fraction and its optimization using
RSM-BBD and ANN
1 st and 2
First
TS13-10
Lata Mahanta
tocotrienol stability and permeability:
in edible oil
1 st and 2
Chapter
First
TS14-1
K., & Srivastava B.
and Energy Performance
less, solar refrigerated-evaporatively
perishables
1st and 2 nd
Chapter
First
TS15-1
Sahu
SnO2 patch electrode low cost sensor
8
1 st and 2
First
TS16-5
chemical & Functional Properties of
Arora, S.
cruelty free approach
1 st and 2
First TS17-2
T and Challa Suresh
Jack Fruit Functional Candy-lollypops
Development and Evaluation of
3 Fatty Acids, Phytosterols and Soluble
Dietary Fibre
1 st and 2
First TS18-1
Second
TS18-2
morphological, pasting and crystalline
umbraculifera) starch, a
1 st,
2 nd
Chapter
Enzymatic Browning in pineapple
pulp and Modelling inactivation
compounds from pomegranate peel
point extraction (PUA-CPE).
Position Code Poster Session-2: Quality, Safety and Hygiene in Food Processing
1 st,
2 nd
First
health and their minimization
cultivars by electromyography (EMG)
Tabli Ghosh & Amit Baran
targeted use as pH indicator for food
quality monitoring
1 st , 2
nd , and 3
First PS3-2
Functional Fermented Whey-Based
functional properties of noodles
incorporation of carrot
D.S. & Sodhi, N.S.
bars formulated with the incorporation
of beetroot extract and guava pectin
Third PS3-1
Position Code Poster Session-4: Functional, Nutraceutical and Health Foods
1 st , 2
nd , and 3
First
PS4-12
functionality and resistant starch
characteristics of insoluble dietary
fiber incorporated instant noodles
oil
11
Position Code Poster Session-5: Quality, Safety and Hygiene in Food Processing
1 st , 2
nd and 3
First
PS5-16
& Mishra, H. N.
rice kernels by HPLC
Regression Tree to predict E. coli
Prevalence in Pasture Poultry Farms in
Southeastern United States
Upgrading the value of Citrus limetta
peels as a potential source of pectin and
its characterization
Third PS5-8
Boruah, A and Baishya, S. Quality of elephant apple (Dillenia
indica L.) powder as affected by drying
methods
Third
PS5-14
extract on antioxidant, textural, and
sensory properties of bread
1 st , 2
nd and 3
First PS6-10
density and expansion ratio of
horsegram extruded product
Baran Das
and Physicochemical Properties
on microwave and freeze drying of
mycelium
12
1 st , 2
First
PS7-13
bananafibre based dense paper
during storage
Value added Rice-based-snacks of the
Khasi tribe
Processing
First PS8-1
modification of insoluble dietary fibre
from pea peel using different
techniques
Second
PS8-5
Third PS8-11
(Ananas comosus)
1 st , 2
First PS9-4
Bethsheba Basaiawmoit ,
Jaintia hills of Meghalaya using S.
cerevisiae and Pearl millet
Chethan Kumar M.
Citrullus lanatus seed, as functional food
Third PS9-6
Lactic Acid Bacteria (L.acidophilus,
L.plantarum, L.rhamnosus) in Buransh