Profile of Dr. Binod Kumar Yadav

• B.Tech. in Agricultural Engineering: RPCAU (Then RAU), Pusa
• M.Tech. in Ag. Mach. Management: Asian Institute of Technology, Thailand
• Ph.D. in Post Harvest & Food Proc. Engineering: Asian Institute of Technology, Thailand

Professional Area

• Research Area: Postharvest and food process engineering and food packaging
• Research Interests: Agri. equipment development, Smart & intelligent packaging; applications of e-nose & e-vision in food processing, functional/nutraceutical food product

KEY PUBLICATIONS:

• Yadav, B.K. and Jindal, V.K. 2001. Monitoring milling quality of rice by image analysis. Computer and Electronics in Agriculture, UK. 33(1), 19-33.
• Yadav, B.K. and Jindal, V.K. 2007. Water uptake and solid loss during cooking of milled rice (Oryza sativa L.) in relation to its physicochemical properties. Journal of Food Engineering. 80(1), 46-54.
• Jerish, J. and Yadav, B.K. 2015. Microwave assisted dehulling of black gram (Vigna mungo L). Journal of Food Science and Technology.52(4):2003-2012.
• Pratik, G.S., Yadav, B.K. and Anandkumar S. 2020. Fabrication of natural colorimetric indicators for monitoring freshness of ready-to-cook idli batter. Packaging Technology and Science, DOI: 10.1002/pts.2550.
• Pratik, G. S., Yadav, B. K., and Anandkumar, S. (2022). A method for estimating shelf-life of packaged readyto-cook idli batter under normal temperature distribution supply chain. Journal of Food Engineering, 326(August 2022). https://doi.org/10.1016/j.jfoodeng.2022.111022

A. Department of Processing and Food Engineering

M. binodkyadav@rpcau.ac.in

T. + 91-9750968419

Google Scholar ID: https://scholar.google.com/citations?hl=en&user=6u3PScEAAAAJ