Profile of Dr. P. D. Sharma

• B. Tech.(Hons.) in Agricultural Engineering: Jawaharlal Nehru Krishi Vishwavidyalaya , Jabalpur (M. P.)
• M. Tech. in Post Harvest Engineering: Indian Institute of Technology, Kharagpur (W. B.)
• Ph. D. in Processing and Food Engineering: Indian Institute of Technology, Kharagpur (W. B.)

Professional Area:

• Research Area: Processing and food engineering
• Research Interests: Food extrusion, Post-harvest technology, grain milling and storage, Food dehydration, Fruits and vegetable processing specially litchi processing
• Current Research project, PI: Study on Ultrasonic assisted osmotic drying of litchi quarters and its effect on different quality characteristics. (UFRP)

Memberships/Fellow of Societies: Life member of ISAE and Life member of AFST, India

Key Publications:

• Sharma, P. D., & Ranjith, G. (2025). Physical properties of powdered pineapple (Ananas comosus) juice—Effect of maltodextrin concentration and outlet temperature during spray drying. International Journal of Applied Research in Veterinary Medicine, 20(1), 1–7.
• Verma, K., & Sharma, P. D. (2025). Optimization of extrusion condition for an extruded snack developed from industrial by-product and moringa leaf powder. International Journal of Advanced Biochemistry Research, 9(4), 391–403
• Ranjith, G., Sharma, P. D., & Kotwaliwale, N. (2025). Recent trends in drying technologies for retention of nutritional/functional quality of litchi: A review. International Journal of Horticulture and Food Science, 7(3), 3–8.
• Sharma, P. D., Verma, S., & Suman, G. (2024). Engineering properties of finger millet. International Journal of Tropical Agriculture, 42(2), 189–194.
• Kaukab, S., Sharma, P. D., & Mishra, A. (2023). Osmotic dehydration of aloe-vera gel discs. Journal of AgriSearch, 10(2), 118–123.
• Harshavardhini, B., & Sharma, P. D. (2021). Drying characteristics of button mushroom. International Journal of Current Microbiology and Applied Sciences, 10(6), 503–512.
• Harshavardhini, B., & Sharma, P. D. (2021). Osmotic drying of mushroom. Journal of Pharmacognosy and Phytochemistry, 10(3), 421–427.
• Yati, N., & Sharma, P. D. (2020). Development of process technology for preparation of bael fruit powder. International Journal of Chemical Studies, 8(5), 1804–1811
• Kumari, N., & Sharma, P. D. (2018). Optimization of osmotic dehydration process of pointed gourd by response surface methodology. Journal of Pharmacognosy and Phytochemistry, 7(4), 2491–2495.
• Kumari, N., & Sharma, P. D. (2018). Drying characteristics of pointed gourd. International Journal of Current Microbiology and Applied Sciences, 7(10), 2040–2049. https://doi.org/10.20546/ijcmas.2018.710.xx

Awards & Achievements:

• Awarded ISAE JAE BEST REVIEWER AWARD (Processing, Dairy & Food Engineering) 2020.
• “Lifetime Achievement Award” in the International Conference for Award Winners on Engineering, Science and Medicine which was held on 12-Nov-2021 in Chennai, India by VDGOOD Professional Association, India.

A. Department of Processing and Food Engineering

M. dr.pratibha@rpcau.ac.in 

T. + 91-6203234473

ORCID ID : 0000-0001-5507-8436

VIDWAN ID: vidwan.inflibnet.ac.in/profile/330582

GoogleScholar: https://scholar.google.com/citations?hl=en&user=mYnAntAAAAAJ