Dr.Anjineyulu Kothakota
- Dr.Anjineyulu Kothakota
- Scientist
- [email protected]
- 0471-2515350
Personal
Education
| Degree | Institution | Year | Specialization |
| Ph.D | G. B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand | 2016 | Agricultural Processing and Food Engineering |
| M.Tech | Sant Longowal Institute of Engineering & Technology, Longowal, Punjab | 2012 | Food Engineering and Technology |
| B.Tech | Acharya N. G. Ranga Agricultural University, Bapatla, Andhra Pradesh | 2010 | Food Technology |
Professional Appointments
July 30, 2018-till date
Scientist, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST) and Assistant Professor, Academy of Scientific and Innovative Research (AcSIR), India
- Projects management and co-ordination, products development, R&D, facility creation and skill-development
- Agriculture waste-based biodegradable and edible cutleries
- Paper-based food packaging materials (containers, carry bags, and wrappers)
- Vegan leather from agro-waste (corn husk, mango waste, pineapple leaf waste)
- Setting up of processing unit for dehydrated fruits and vegetables in various places: Horticorp, Samrudhi block-level federated organization, Kerala.
- Design and development of machinery for controlling pesticides in spices, fruits vegetables
- Design and development of machinery for innovations in post-harvest processing
- Design and development of machinery for innovations in non-thermal processes for food preservation
Aug 30, 2015 – 2018
Assistant Professor (on – Contract), Kelappaji College of Agricultural Engineering & Technology, Kerala Agricultural University, Tavanur, Kerala. India
- Teaching for UG, PG, Ph.D., student of Food Engineering and Agricultural engineering.
- Designed and developed various machinery for post-processing agriculture crops for the framers, micro and macroscale industries, and cooperative societies.
- Providing training to the farmers, entrepreneurs, and cooperative societies regarding value-added products from agro produce, machine design for postharvest, Scale-up and feasibility studies, and Costing and documentation.
Professional Affiliations
- Advisory panel member – Dept. of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering & Technology, Kerala Agricultural University
- Life member, Association of Food Scientists and Technologists (India)
- Life member, The Indian Science Congress Association
- Life member, Kerala Academy of Sciences
- Life member, Institute of Food Technologists, USA
Major Achievements
- Awarded with ‘ICAR National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2021’ in the field of Agricultural Engineering and technology for converting agro residues into biodegradable products as an alternative to single-use plastics. The award consists of a citation, and gold-plated silver medal, and Rs.25000/-
- Selected for DST-SCO (Shanghai Cooperation Organization) – 1ST Young scientist Conclave organized by India at CSIR-ICT, Hyderabad during 24-28, November 2020, as one among the 22 scientists selected to represent India in the global forum of SCO countries (India, China, and Russia along with other Southeast Asian countries). Presented my research on agro residues-based biodegradable products to replace the single-use plastics under the theme of “Natural Resource Management”.
- As Principal Investigator, led the CSIR-NIIST Team that won the prestigious PAN India ‘CSIR Award for S&T Innovations for Rural Development’ for the year 2020 for our work on “Utilization of various agro-residues for biodegradable products as an alternative to single-use plastics”. The award, which was announced in September 2021, included price money of Rs. 5 Lakh.
- Best oral paper award in “International Conference on Food Processing and Agribusiness Emerging Trends(ICFPA-18)” held at Indian Institute of Plantation Management, Bengaluru during January 18-19, 2018.
- Continuously two times qualified “National Eligibility Test (NET)” conducted by ASRB (ICAR) for Lectureship in the Professional Subject of Food Technology.
- Awarded Technical Education Quality Improvement Programme Phase-II (TEQIP- II) Fellowship for conducting Doctoral research by National Project Implementation Unit (NPIU), unit of MHRD, Government of India, New Delhi, in the academic year 2012-2016.
Projects & Technology Transfer
Research Projects
| Sl.No | Title of Project | Project Category | Participating Agencies and year |
Role (PI/ Co-PI) |
| 1 | Development of plant fiber based biodegradable products (Take aways) | 2022 to 2024 | ITC, Bangalore | PI |
| 2 | Establishment of commercial vegan leather unit at Ergon ventures Mumbai | 2022 to 2024 | Ergon ventures Mumbai | PI |
| 3 | Development of vegan leather from agri residue | 2022 to 2024 | CSIR FTT | PI |
| 4 | Pineapple leaves based biodegradable cutlery at Vazhakulam Agro and Fruit Processing Company Ltd, Kerala |
2021 to 2023 | RKVY scheme | PI |
| 5 | Development of biodegradable products from apple prunes | 2021 to 2022 | Himjoy Enterprises Private Limited, Himachal Pradesh |
PI |
| 6 | Development of Pineapple leaf based biodegradable product (straw, popcorn box, ice-creamcup) |
R& D | MOFPI 2021-2022 | PI |
| 7 | Rice bran and rice husk based biodegradable products | Industry consultancy |
Marikar green earth pvt ltd, Trivandrum |
PI |
| 8 | Wheat bran based edible cutleries | Industry consultancy |
CSIR-NIIST & Aura Exim Pvt ltd. (2020-2021) |
PI |
| 9 | Coconut waste based edible and biodegradable products and food packaging containers | Coconut development board |
CSIR-NIIST & CPRI, Kasaragod, (2020-2022) |
PI |
| 10 | Biomarker based evaluation of processed Priyala (Buchanania lanzan Spreng. Syn. B.latifolia Roxb) seeds for immunomodulation, its efficacy and validation studies |
CSIR Wellness mission |
CSIR-NIIST & CSIR-IIHBT (2020-2022) |
Co-PI |
| 11 | Setting up processing unit for dehydrated fruits and vegetables | State Horticulture Board |
CSIR NIIST (2020-2021) |
Co-PI |
| 12 | Setting up processing unit for dehydrated vegetables | Samurdhi block level federated organization, Ranni, pathanamthitta, kereala |
CSIR NIIST (2021-2022) |
Co-PI |
| 13 | Value added products & Incubation facilities for millets processing | State agricultures board |
CSIR NIIST (2020-2021) |
Co-PI |
| 14 | Development of rice porridge with less cooing time | Industrial Consultancy |
Manjilas Food Tech Pvt Ltd. (Double Horse) |
Co-PI |
| 15 | Validation of banana fiber extraction technology in a laboratory scale unit | CSIR Fund | CSIR NIIST (2020-2021) |
Co-PI |
| 16 | Acrylamide – a heat induced toxicant – in baked food products, mitigation strategies and health risks. |
FOCUS Mission Project – CSIR |
CSIR NIIST Completed (2018-2020) |
Co-PI |
Technology Transfer
| Sl.No. | Technology Transfer | Year |
| 1 | Wheat bran based biodegradable cutleries and utensils technology transferred to Aura Exim Industry Pvt. Ltd ,Cochin,India | 2020 |
| 2 | Rice bran and rice husk based biodegradable cutleries technology transferred to Marikar green earth Pvt Ltd, Trivandrum | 2021 |
| 3 | Apple prune based biodegradable cutlery to Himjoy Enterprises Private Limited, Himachal Pradesh | 2021 |
| 4 | Pineapple leaf based biodegradable cutlery to Vazhakulam Agro and Fruit Processing Company Ltd, Kerala | 2021 |
| 5 | Wheat/rice bran based biodegradable cutleries to Unigreen & Barnett Polypet Private Limited, Ahmedabad, Gujarat | 2022 |
| 6 | Wheat bran based biodegradable cutlery to Biochoice Sustainability Solutions Private Limited, Mohali, Punjab | 2022 |
| 7 | Wheat bran based biodegradable cutleries to Venki biodegradable Pvt.LTD., Kochi, Kerala | 2022 |
| 8 | Biobased packaging materials from agro residue to replace thermocoal box | 2022 |
Marikar Green Earth Pvt .Ltd.
Current Research
Biodegradable products from agro-waste
With the recent ban being imposed on plastics, there is a great need for alternative biodegradable materials for plastics. In this regard, I am working towards developing various biodegradable and edible products like plates, cups, bowls, glass, and straw, etc. from various agricultural residues and by-products such as wheat bran, rice bran, sugarcane bagasse, fruit peels, coconut waste, seafood waste, pineapple leaf & banana waste, etc. The developed product is shelf-stable up to a period of 10 to 12 months and heat resistant up to 1000°C with production cost varying between 1.5 – 2.5 INR for plates of size 5-15 inches.
Biodegradability and circular economy
Natural biodegradability
Utilzation of end product and contribution to circular economy
Various agro residues based biodegrdable products
Vegan leather from agro-waste (Pineapple leaf, corn husk, banana stem, mango waste, and Banana stem) as alternative biomaterials design (handbags, sheet cover, shoes, raincoats, etc.)
The production of the animal and imitation leather utilizes harmful chemicals that lead to contamination of soil and water, which causes great environmental issues. The high contents of dissolved, suspended organic and inorganic solids in tannery effluents give rise to potentially toxic metal salts, chromium, and metal ions and increase biological oxygen demand. Moreover, killing the animals endangers the environment, so people prefer to produce leather from vegeform. Now vegan leather has huge demand and is widely used in many applications, such as handy crafts, bags, and packaging materials, developing bio composite substitutes to leather using sustainable bacterial cellulose, grown using agricultural waste sourced from the mango waste, corn waste, pineapple leaves fiber, banana stem fiber, and coconut waste having immense opportunities. The developed product has resembled the aesthetics and workability of leather. It can be cut, stitched, glued, embossed, printed, and painted. While vegan biomaterials are a strong material built to last long, it breaks down and disintegrate over the years. It poses no harm to the soil, nor emits any harmful fuel. It is completely biodegradable.
Paper-based food packaging materials (containers, wrappers, carry bags, cardboard boxes, and thermocol boxes)
Paper is generally produced by pressing together the moist fibers, typically cellulose pulp derived from wood, rags, or grasses, and drying them into flexible sheets. However, the current annual output of wood pulp cannot meet the strong growth in demands, thus leading to an increasing shortage of wood raw materials and gradual deforestation of some areas of the planet. In recent years, many countries have explored the possibilities of non-wood raw materials for paper production. Conversely, paper-based products are generally hydrophilic, deprived of water barrier resistance on account of their cellulosic fibers and porous microstructure. Petroleum-based polymers are commonly used as coating for papers to acquire hydrophobic behavior, better thermal stability, and moisture resistance. However, these toxic coating materials are a major concern for the environment due to recycling and disposal issues after usage. The technique of surface coating is considered to be one of the versatile methods that can refine the properties or achieve certain functionalities and unenviable contamination can be concealed. Bio-sourced and easily biodegradable green coatings on papers are progressively acceptable options in contrast to regular Petro-based coatings for food packaging and other packaging applications.
Food take away continer, ice cream cups and spoons & fork with agro residues
Bio based packging unit for medical and electrical goods
Using vrious agro residues (rice husk,rice starw, coocnut husk,wood waste ) developing the hardned packging materils similar to thermocoal boxes used for packging of medical packging (drugs, vaccinies) and also electrical packging (laptops, desktops)
Agro waste based biodegradable poly bags and grocery bags (Food packaging application)
Agro-wastes includes prawn shell waste, corn husk, silk cocoons, vegetable waste, Rice husk, cocoa waste and tapioca waste usually discarded. Accumulation of agro-waste may cause health, safety and environmental concerns. These agro-wastes contain insoluble chemical constituents (e.g., Protein, starch, cellulose and lignin) and soluble constituents (e.g., sugar, amino acids, and organic acids). Recently, many studies and research are focussed towards developing agro-waste based bioplastic for polytene grocery bags. The protein from sea food waste (piles of crab and prawn shells), silk cocoons (fibroin) reacting with starch of cocoa, rice waste and tapioca form a network structure having flexible, strong and exhibits all the properties of plastic. These agro-waste based bioplastic products (polytene cover, food packaging covers) have potential use in catering services for railways and aviation, restaurants, pilgrimage centres, community halls, social functions etc.
Agro residue based poly bags and carry bags for food and biodegrdable products packging
Current Research
Biodegradable products from agro-waste
With the recent ban being imposed on plastics, there is a great need for alternative biodegradable materials for plastics. In this regard, I am working towards developing various biodegradable and edible products like plates, cups, bowls, glass, and straw, etc. from various agricultural residues and by-products such as wheat bran, rice bran, sugarcane bagasse, fruit peels, coconut waste, seafood waste, pineapple leaf & banana waste, etc. The developed product is shelf-stable up to a period of 10 to 12 months and heat resistant up to 1000°C with production cost varying between 1.5 – 2.5 INR for plates of size 5-15 inches.
Biodegradability and circular economy
Natural biodegradability
Utilzation of end product and contribution to circular economy
Various agro residues based biodegrdable products
Vegan leather from agro-waste (Pineapple leaf, corn husk, banana stem, mango waste, and Banana stem) as alternative biomaterials design (handbags, sheet cover, shoes, raincoats, etc.)
The production of the animal and imitation leather utilizes harmful chemicals that lead to contamination of soil and water, which causes great environmental issues. The high contents of dissolved, suspended organic and inorganic solids in tannery effluents give rise to potentially toxic metal salts, chromium, and metal ions and increase biological oxygen demand. Moreover, killing the animals endangers the environment, so people prefer to produce leather from vegeform. Now vegan leather has huge demand and is widely used in many applications, such as handy crafts, bags, and packaging materials, developing bio composite substitutes to leather using sustainable bacterial cellulose, grown using agricultural waste sourced from the mango waste, corn waste, pineapple leaves fiber, banana stem fiber, and coconut waste having immense opportunities. The developed product has resembled the aesthetics and workability of leather. It can be cut, stitched, glued, embossed, printed, and painted. While vegan biomaterials are a strong material built to last long, it breaks down and disintegrate over the years. It poses no harm to the soil, nor emits any harmful fuel. It is completely biodegradable.
Paper-based food packaging materials (containers, wrappers, carry bags, cardboard boxes, and thermocol boxes)
Paper is generally produced by pressing together the moist fibers, typically cellulose pulp derived from wood, rags, or grasses, and drying them into flexible sheets. However, the current annual output of wood pulp cannot meet the strong growth in demands, thus leading to an increasing shortage of wood raw materials and gradual deforestation of some areas of the planet. In recent years, many countries have explored the possibilities of non-wood raw materials for paper production. Conversely, paper-based products are generally hydrophilic, deprived of water barrier resistance on account of their cellulosic fibers and porous microstructure. Petroleum-based polymers are commonly used as coating for papers to acquire hydrophobic behavior, better thermal stability, and moisture resistance. However, these toxic coating materials are a major concern for the environment due to recycling and disposal issues after usage. The technique of surface coating is considered to be one of the versatile methods that can refine the properties or achieve certain functionalities and unenviable contamination can be concealed. Bio-sourced and easily biodegradable green coatings on papers are progressively acceptable options in contrast to regular Petro-based coatings for food packaging and other packaging applications.
Food take away continer, ice cream cups and spoons & fork with agro residues
Bio based packging unit for medical and electrical goods
Using vrious agro residues (rice husk,rice starw, coocnut husk,wood waste ) developing the hardned packging materils similar to thermocoal boxes used for packging of medical packging (drugs, vaccinies) and also electrical packging (laptops, desktops)
Agro waste based biodegradable poly bags and grocery bags (Food packaging application)
Agro-wastes includes prawn shell waste, corn husk, silk cocoons, vegetable waste, Rice husk, cocoa waste and tapioca waste usually discarded. Accumulation of agro-waste may cause health, safety and environmental concerns. These agro-wastes contain insoluble chemical constituents (e.g., Protein, starch, cellulose and lignin) and soluble constituents (e.g., sugar, amino acids, and organic acids). Recently, many studies and research are focussed towards developing agro-waste based bioplastic for polytene grocery bags. The protein from sea food waste (piles of crab and prawn shells), silk cocoons (fibroin) reacting with starch of cocoa, rice waste and tapioca form a network structure having flexible, strong and exhibits all the properties of plastic. These agro-waste based bioplastic products (polytene cover, food packaging covers) have potential use in catering services for railways and aviation, restaurants, pilgrimage centres, community halls, social functions etc.
Agro residue based poly bags and carry bags for food and biodegrdable products packging
International and National collaborations
Kerala agricultural university, Kerala, India
ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India.
G.B.Pant University of Agriculture & Technology, Uttarakhand, India.
CSIR -Central Electronics Engineering Research Institute, Pilani, India.
Kansas State University, USA
Post-harvest process engineering
Innovations in agricultural post-harvest processing
The post-harvest system is a vital and dynamic component of the agricultural complex. It involves cleaning, grading, drying, processing, storage, transport and marketing account for a growing part of their final value. The major problem was lacking of advanced processing methods and machinery; this leads to increase the post-harvest loss of agri crops for this problem. For this purpose, I have collaborated with various organisations (KCAET, CPCRI, GBPUAT) for designed and developed various machineries for post processing agriculture crops for the farmers, micro and macroscale industries and cooperative societies. The developed machineries have 95% efficiency, minimum energy consumption and low cost for purchase of farmers and entrepreneurs such as cocoa processing, jackfruit processing, spice processing, tuber crops, coconut and fruit, and vegetable processing.
Designed and Developed continuous cocoa beans extractor (Collaboration of Kerala Agricultural University)
Design and Developed of multifibre extraction unit
Design and developed of Jackfruit peeler and seed removal machine Collaboration of Kerala Agricultural University)
Design and developed microwave fluidized bed dryer for extracting spice oils (With Collaboration of Kerala Agricultural University)
Design and developed of various processing machineries for jack fruit and its seed (with Collaboration of Kerala agricultural university)
Innovation in Thermal and non-thermal application for processing of food
Another major issue in the food preservation and storage. To improve the storage life of food without loss of nutrients and flavor, we have applied non-thermal process such as ozone, cold plasma, pulse light and pulse electric filed to minimize the microbes, inactivation of enzymes, reduce the oxidation in the food. For this developmental research collaborated with various organization (KAU, GBPUAT, Panthnager, ICAR-CPCRI, Kerala, Kansas State University, USA.) and the output has Published papers in high impact journal.
Ozone application for pest control in grains (Collaborations with TNAU & CPCRI)
Pulse electric filed application for food (Collaborations with KCAET)
Publications
Recent and Significant Articles
2022
- Pandiselvam, R., Kaavya, R., Khanashyam, A. C., Divya, V., Abdullah, S. K., Aurum, F. S, Anjineyulu Kothakota & Mousavi Khaneghah, A. (2022). Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products. Environmental Science and Pollution Research, 1-19. (IF-4.22)
- Premjit, Y., Sruthi, N. U., Pandiselvam, R., & Anjineyulu Kothakota (2022) Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food. Comprehensive Reviews in Food Science and Food Safety.21, 1-19 (IF-12.81) (*)
- Mahanti, N. K., Pandiselvam, R. Anjineyulu Kothakota, Ishwarya, P., Chakraborty, S. K., Kumar, M., & Cozzolino, D. (2022). Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis. Trends in Food Science & Technology. (IF-12.56).
- Pandiselvam, R., Mahanti, N. K., Manikantan, M. R. Anjineyulu Kothakota, Chakraborty, S. K., Ramesh, S. V., & Beegum, P. S. (2022). Rapid detection of adulteration in desiccated coconut powder: vis-NIR spectroscopy and chemometric approach. Food Control, 108588. (IF-5.54)
- Rifna, E. J., Pandiselvam, R., Anjineyulu Kothakota, Rao, K. S., Dwivedi, M., Kumar, M., … & Ramesh, S. V. (2022). Advanced Process Analytical Tools for Identification of Adulterants in Edible Oils-A Review. Food Chemistry, 130898. (IF-7.514)
- Kumar, M., Barbhai, M. D., Hasan, M., Punia, S., Dhumal, S., Rais, N., Anjineyulu Kothakota & Mekhemar, M. (2022). Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities. Biomedicine & Pharmacotherapy, 146, 112498. (IF-6.529).
- Pandiselvam, R., & Anjineyulu Kothakota. (2022). Recent Applications of Ozone in Agri-Food Industry. Ozone: Science & Engineering, 44(1), 1-2. (IF-2.56).
- Pandiselvam, R., Barut Gök, S., Yüksel, A. N., Tekgül, Y., Koç, G. Ç., & Anjineyulu Kothakota (2022). Evaluation of the impact of UV radiation on rheological and textural properties of food. Journal of Texture Studies (IF.3.32)
- Devu, S. S., Dileepmon, R., Anjineyulu Kothakota., Venkatesh, T., Pandiselvam, R., Garg, R., … & Khaneghah, A. M. (2022). Recent advancements in baking technologies to mitigate formation of toxic compounds: A review. Food Control, 108707. (IF-5.54) (*)
- Zhang, Y., Pandiselvam, R., Zhu, H., Su, D., Wang, H., Ai, Z., Anjineyulu Kothakota & Liu, Y. (2022). Impact of radio frequency treatment on textural properties of food products: An updated review. Trends in Food Science & Technology. (IF-12.56)
- Lal, A. N., Krishnamurthy, S., Girinandagopal, M. S., Anjineyulu Kothakota., Venugopalan, V. V., Ishwarya, S. P., & Venkatesh, T. (2022). A comparison of the Refrigerated Adsorption Drying of Daucus carota with fluidized bed drying. LWT Food science and Technology, 154, 112749. (IF-5.01)
- Prithviraj, V., Pandiselvam, R., Manikantan, M. R., Ramesh, S. V., Shameena Beegum, P. P., Anjineyulu Kothakota, & Mousavi Khaneghah, A. (2022). Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water. Journal of Food Process Engineering, e13958. (IF-2.35)
- Pandiselvam, R., Prithviraj, V., Manikantan, M. R., Beegum, P. S., Ramesh, S. V., Padmanabhan, S., Anjineyulu Kothakota & Khaneghah, A. M. (2021). Central composite design, pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water. Measurement: Food, 100015. (IF-4.35).
- Pandiselvam, R., Kailappan, R., Imran, S., Anjineyulu Kothakota, & Sruthi, N. U. (2022). Development and performance evaluation of thresher for onion umbels. Journal of Food Process Engineering, e14051. (IF-2.35)
2021
- Lal, A. N., Prince, M. V., Anjineyulu Kothakota, Pandiselvam, R., Thirumdas, R., Mahanti, N. K., & Sreeja, R. (2021). Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste. Innovative Food Science & Emerging Technologies, 102844. (IF-5.91) (*)
- Richa, R., Shahi, N. C., Lohani, U. C., Anjineyulu kothakota., Pandiselvam, R., Sagarika, N., … & Kumar, A. (2021). Design and development of resistance heating apparatus-cum- solar drying system for enhancing fish drying rate. Journal of Food Process Engineering, e13839. (IF-2.35)
- Puja Nelluri, T. Venkatesh, Anjineyulu Kothakota, R. Pandiselvam, , Ramandeep Garg, Amin Mousavi Khaneghah (2021). Artocarpus heterophyllus Lam (Jackfruit) Processing Equipment: Research Insights and Perspectives. Journal of Food Process Engineering, e13920. 10.1111/JFPE.13920 (IF-2.35) (*)
- Anjineyulu Kothakota, R. Pandiselvam, Kaliramesh Siliveru, J.P Pandey, Nukasani Sagarika, C.H. Sai Srinivas, Anil Kumar, Anupama singh and Shivaprasad DP (2021). Modeling and optimization of process parameters for nutritional enhancement in enzymatic milled rice by multiple linear regression (MLR) and artificial neural network (ANN). Foods-1395557 (IF-4.35).
- Pandiselvam, R., Tak, Y., Olum, E., Sujayasree, O. J., Tekgül, Y., Koc, G. C., Anjineyulu Kothakota & Kumar, M. (2021). Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, colour and sensory properties of food. Journal of Texture Studies. 2021,1-26 (IF.3.32)
- G. Jeevarathinam, R.Pandiselvam,T Pandiarajan, P. Preetha, Balakrishnan, V Thirupath, Anjineyulu kothakota (2021). Infrared assisted hot air dryer for turmeric slices: Effect on drying rate and quality parameters LWT Food Science and Technology.1-9,111258. (IF-5.01).
- Pandiselvam, R., Khanashyam, A. C., Manikantan, M. R., Balasubramanian, D., Beegum, P. S., Ramesh, S. V., Anjineyulu kothakota & Shil, S. (2021). Textural Properties of Coconut Meat: Implication on the Design of Fiber Extraction and Coconut Processing Equipment. Journal of Natural Fibers, 1-13. (IF-5.56)
- Sruthi, N. U., Josna, K., Pandiselvam, R., Anjineyulu Kothakota., Gavahian, M., & Khaneghah, A. M. (2021). Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: a comprehensive review. Food Chemistry, 130809. (IF-7.514)
- Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., & Anjineyulu Kothakota. (2021). Impact of Different Microwave Treatments on Food Texture. Journal of Texture Studies. (IF.3.32).
- Aslam, R., Alam, M. S., Kaur, J., Panayampadan, A. S., Dar, O. I., Anjineyulu Kothakota & Pandiselvam, R. (2021). Understanding the effects of ultrasound processing on texture and rheological properties of food. Journal of Texture Studies. (IF.3.32).
- Sujayasree, O. J., Chaitanya, A. K., Bhoite, R., Pandiselvam, R., Anjineyulu Kothakota., Gavahian, M., & Mousavi Khaneghah, A. (2021). Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation. Ozone: Science & Engineering, 1-21. (IF-2.56)
- Niveditha R.Pandiselvam V. Arun Prasath, Sushil Kumar Singh, Khalid Gul, Anjineyulu Kothakota. Application of cold plasma and ozone technology for decontamination of Escherichia coliin foods- A review (2021). Food Control. pp1-10. (IF-5.54)
- Prithviraj, V., Pandiselvam, R., Babu, A. C., Anjineyulu Kothakota, Manikantan, M. R., Ramesh, S. V., … & Hebbar, K. B. (2021). Emerging non-thermal processing techniques for preservation of tender coconut water. LWT Food science and Technology, (IF-5.01)
- Sivaranjani, S., V. Arun Prasath, R. Pandiselvam, Anjineyulu Kothakota, and Amin Mousavi Khaneghah. (2021) “Recent advances in applications of ozone in the cereal industry.” LWT Food science and Technology (2021): 111412. (IF-5.01)
- R. Pandiselvam N. U. Sruthi, Ankit Kumar, Anjineyulu Kothakota. Rohit Thirumdas, S.V. Ramesh &Daniel Cozzolino (2021). Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry. Food reviews international.1-9. (IF-4.07)
- Kaavya, R., Pandiselvam, R., Abdullah, S., Sruthi, N. U., Jayanath, Y., Ashokkumar, C., Anjineyulu Kothakota, & Ramesh, S. V. (2021). Emerging non-thermal technologies for decontamination of Salmonella in food. Trends in Food Science & Technology. (IF-12.56)
- Rohit Thirumdas, Anjineyulu Kothakota, R. Pandiselvam, Akbar Bahrami, Francisco J. Barba. (2021). Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review. Trends in Food Science & Technology. Vol(110),66-77. (IF-12.56)
- Sruthi, N. U., Premjit, Y., Pandiselvam, R., Anjineyulu Kothakota., & Ramesh, S. V. (2021). An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chemistry, 129088. (IF-7.514)
- Raghunathan, R., Pandiselvam, R., Anjineyulu Kothakota., & Khaneghah, A. M. (2021). The application of emerging non-thermal technologies for the modification of cereal starches. LWT,138, 110795.
- Balakrishnan, M., Gayathiri, S., Preetha, P., Pandiselvam, R., Jeevarathinam, G., Delfiya, D. A., & Anjineyulu Kothakota (2021). Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics. LWT Food Science and Technology, 145, 111343. (IF-4.901)
- Pandiselvam, R., Manikantan, M. R., Binu, S. M., Ramesh, S. V., Beegum, S., Gopal, M., Anjineyulu kothakota & Shil, S. (2021). Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation. Journal of Food Science and Technology, 1-9. (IF-2.701)
2020
- Srinivas, Yarrakula, Santhi Mary Mathew, Anjineyulu Kothakota, Nukasani Sagarika, and R. Pandiselvam. “Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality.” Innovative Food Science & Emerging Technologies (2020): 102541. (IF-5.56) (*)
- Srikanth, V., Rajesh, G. K., Anjineyulu kothakota., Pandiselvam, R., Sagarika, N., Manikantan, M. R., & Sudheer, K. P. (2020). Modelling and optimization of developed cocoa beans extractor parameters using box behnken design and artificial neural network. Computers and Electronics in Agriculture, 177, 105715. (IF-5.56) (*).
- Preetha, P., Pandiselvam, R., Varadharaju, N., Kennedy, Z. J., Balakrishnan, M., & Anjineyulu Kothakota, A (2020). Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices. Food Control, 121, 107547. (IF-5.54)
- Pandiselvam, R., Mayookha, V. P., Anjineyulu Kothakota., Ramesh, S. V., Thirumdas, R., & Juvvi, P. (2020). Biospeckle laser technique–A novel non-destructive approach for food quality and safety detection. Trends in Food Science & Technology, 97, 1-13. (IF-12.56)
- Kaavya, R., Pandiselvam, R., Mohammed, M., Dakshayani, R., Kothakota, A., Ramesh, S. V., … & Ashokkumar, C. (2020). Application of infrared spectroscopy techniques for the assessment of quality and safety in spices: a review. Applied Spectroscopy Reviews, 55(7), 593-611.
- R. Pandiselvama, R. Kaavya, Yasendra Jayanathc, Kornautchaya, Veenuttranonb, Piraya Lueprasitsakulb, V.Divyad, Anjineyulu Kothakota, and S.V. Ramesh. Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review (2020). Trends in Food Science & Technology. Vol (97), 38-54 (IF-12.56)
- Anandu Chandra Khanashyam, M. Anjaly Shanker, Anjineyulu Kothakota, Naveen Kumar Mahanti and R. Pandiselvam (2021). Ozone Applications in Milk and Meat Industry. Ozone: Science & Engineering.pp.1-16. . (IF-2.56)
- Sujayasree, O. J., Chaitanya, A. K., Bhoite, R., Pandiselvam, R., Anjineyulu Kothakota, Gavahian, M., & Mousavi Khaneghah, A. (2021). Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation. Ozone: Science & Engineering, 1-21. (IF-2.56)
- Venkatesh Thulasiraman, M. S. Giri Nandagopa and Anjineyulu Kothakota, Need for a balance between short food supply chains and integrated food processing sectors: COVID-19 takeaways from India. (2020). Journal of Food Science and Technology. Vol.6,1-9. (IF-2.701).
- Pandiselvam, R., Kailappan, R., Anjineyulu Kothakota, Kamalapreetha, B., & Rajesh, G. K. (2020). Development and Evaluation of Rasp Bar Mechanism for the Extraction of Onion (Allium Cepa L.) Seeds. AMA-Agricultural Mechanization In Asia Africa And Latin America, 51(2), 39-45.
2019
- Pandiselvam, V.P. Mayookha, Anjineyulu Kothakota, L. Sharmila, S.V. Ramesh, C.P. Bharathi, K. Gomathy & V. Srikanth (2019). Impact of Ozone Treatment on Seed Germination-A Systematic Review. Ozone: Science & Engineering.pp.1-16. https://www.tandfonline.com/loi/bose20. (IF-2.56)
- Pandiselvam, R, Manikantan. M.R, Divya.V, Ashokkumar. C. Kaavya. R, Anjineyulu Kothakota, S.V. (2019). Ozone: An Advanced Oxidation Technology for Starch Modification. Ozone: Science & Engineering. pp.1-17. https://doi.org/10.1080/01919512.2019.1577128. (IF-2.56).
2018
- Thirumdas R, Anjineyulu Kothakota, Annapure U, Siliveru K,Blundell R, Gatt R,Vasilis P. Valdramidis (2018).Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture. Trends in Food Science & Technology. 77, 21–31. (IF-12.56).
- Pandiselvam, R., Subhashini, S., Banuu Priya, E.P., Kothakota, A., Ramesh, S.V. and Shahir, S., (2018). Ozone based food preservation: a promising green technology for enhanced food safety. Ozone: Science & Engineering, pp.1-18. doi/abs/10.1080/01919512.2018.1490636. (IF-2.56).
- R. Kaavya,R. Pandiselvam, Anjineyulu Kothakota, E. P. Banuu Priya, V. Arun Prasath (2018). Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward. Sugar Tech.11, 1-7. (IF-1.59).
2017
- Pandiselvam, R., Anjineyulu Kothakota, Thirupathi, V., Anandakumar, S., & Krishnakumar, P. (2017). Numerical Simulation and Validation of Ozone Concentration Profile in Green Gram (Vigna radiate) Bulks. Ozone: Science & Engineering, 39(1), 54-60. (IF-2.701)
- Pandiselvam, R., Thirupathi, V, Anjineyulu Kothakota, Anandakumar, S., & Krishnakumar, P. (2017). Numerical Simulation and Validation of mass transfer process of ozone gas in rice grain bulks. Ozone: Science & Engineering, 39(4), 1-7. (IF-2.701)
2016
- R. Pandiselvam, S. Sunoj, M. R. Manikantan, Anjineyulu Kothakota & K. B. Hebbar (2016). Application and Kinetics of Ozone in Food Preservation. Review,. Ozone: science and engineering, 39(2), 115-126. (IF-2.56).
2015
- Anjineyulu Kothakota, Pandey J.P, Ahmad A.H, Anil Kumar and Ahmad W, (2015). Determination and optimization of Vitamin B complex in Xylanase enzyme treated Polished Rice by Response surface methodology. Journal of Environmental Biology, Vol. 37, 543-550. (IF-0.79).
Books (Only with ISBN No.)
| Title | Author(s) | Year of Publication | Publisher | ISBN No. |
| Subjective and Objective Food Technology | Anjineyulu Kothakota, R. Pandiselvam, and Sankara Rao |
2018 | Jain Brothers, India | 978-8183602570 |
| Objectives question banks in Agricultural Process Engineering |
R. Pandiselvam, Anjineyulu Kothakota and Krishnakumar, P. |
2016 | Jain Brothers, India | 978-81-8360-229-7 |
| Theoretical Approaches in Food Science and Technology |
Anjineyulu Kothakota, R. Pandiselvam |
2021 | Jain Brothers, India | 978-81- 948297-7-5 |
Book Chapters
| Name of the Book | Title of the Chapter | Publisher | Year |
| Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods, 99, 217. | Application of Ozone in the Food Industry: Recent Advances and Prospects by Pandiselvam, R., Sagarika, N., Srinivas, Y., Kothakota, A., Gomathy, K., & Siliveru, K. | Apple Academic Press, Inc. CRC, Press, a Taylor and Francis group | 2021 |
| Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods, 99, 217. | High-Pressure Processing: Potential Applications for Foods by Gomathy, K., Pandiselvam, R., Kothakota, A., & Ramesh, S. V. | Apple Academic Press, Inc. CRC, Press, a Taylor and Francis group | 2021 |
| Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods, 99, 217. | Numerical Methods and Modeling Techniques in Food Processing by Pandiselvam, R., Prithviraj, V., Kothakota, A., Raj, A. S., Pulivarthi, M. K., & Siliveru, K. | Apple Academic Press, Inc. CRC, Press, a Taylor and Francis group | 2021 |
| Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods, 99, 217. | Potential of Ozonation in Surface Modification of Food Packaging by Pandiselvam, R., Dinesha, B. L., Kothakota, A., Ramesh, S. V., Kamalapreetha, B., & Rohit, T. (2021). | Apple Academic Press, Inc. CRC, Press, a Taylor and Francis group | 2021 |
| Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods, 99, 217. | Pandiselvam, R., Prithviraj, V., & Kothakota, A. (2021) by Applications of Radio Frequency Heating Technology in Food Processing | Apple Academic Press, Inc. CRC, Press, a Taylor and Francis group | 2021 |
| Innovations in Agricultural and Biological Engineering, | Ozone in the Food Industry: Recent Advances and Prospects by Ravi Pandiselvam, Nukasani Sagarika,Yarrakula Srinivas, Anjineyulu Kothakota , Kamalakkannan Gomathy, and Kaliramesh Siliveru |
Apple Academic Press, Inc. CRC, Press, a Taylor and Francis group | 2020 |
| Innovations in Agricultural and Biological Engineering, | High-Pressure Processing: Potential Applications for Foods by K. Gomathy, R. Pandiselvam, K. Anjineyulu, and S. V. Ramesh | Apple Academic Press, Inc. CRC, Press, a Taylor and Francis group | 2020 |
| Amylose properties ,structure and functions in Food science and Technolgy | Traditional and modern methods of amylose isolation, Estimation and Characterization by R.Pandiselvam,K.Gomathy ,Anjineyulu kothakota, Fathima Zehla and V.P.Mayookha | NOVA Science Publishers ,New York | 2020 |
| Advances in Food Bioproducts and Bioprocessing Technologies in Contemporary food engineering series | Polyunsaturated Fatty Acids by Kaavya Rathnakumar,* K. Rathnakumar, R. Pandiselvam, and Anjineyulu Kothakota | Da Wen Sun,Series Editor CRC,Press Taylor & Francis group ISBN: 978-1-138-10 54422-2 | 2020 |
| Evaluation Technologies for Food Quality | Determination of food quality using atomic emission spectroscopy by Rohit Thirumdas, Madhura Janve, Kaliramesh Siliveru, Anjineyulu Kothakota | Woodhead Publishing Series in Food Science, Technology and Nutrition, ELSEVIER | 2019 |
| Trends and prospects in Food Technology, processing, and Preservation | Recent Advances in Ohmic Heating | Today and Tomorrows printers and Publishers ISSBN 81-7019-617-8 | 2018 |
| Entrepreneurship and Skills Development in Horticultural processing | Scope of entrepreneurship developments in Mango processing | New India Publishing Agency | 2017 |
| Recent Developments in Post-harvest Technology | Ozone Technology | Director of Extension, Kerala Agricultural University.,ISBN NO.978-81-921673-6-7 | 2016 |
| Recent Developments in Post harvest Technology | Plasma Technology | Director of Extension, Kerala Agricultural University. | 2016 |
| Recent Developments in Post harvest Technology | Membrane Technology | Director of Extension, Kerala Agricultural University. | 2016 |
| Recent Developments in Post harvest Technology | Ohmic heating and Pulse Electric Field Technology | Director of Extension, Kerala Agricultural University. | 2016 |
Popular Articles
| Title | Author(s) | Year of Publication |
Publisher | ISSN |
| A sensory evaluation A tool in Determining Acceptability of Food Products | Sheshrao Kautkar Anjineyulu Kothakota and Nukasani Sagarika | 2019 | Indian Food industry Mag | ISSN 09721649 |
| Cold Plasma Pre-treatment on Enhancement of Seed Germination of Different Seeds | Rohit Thirumdas, Anjineyulu Kothakota, S.M. Sasmila Bai and Ravi Pandiselvam. | 2017,oct | Indian Farmer | 2394-1227 |
| Biosurfactants and their applications in food processing | Anjineyulu Kothakota | 2014,July | Agro bios news letter | 0972-7024 |
| High Hydrostatic Pressure Food Processing-A New Technology | Anjineyulu Kothakota | 2014, Jan | Agro bios news letter | 0972-7024 |
| Top Most Food Borne Pathogens And Their Effects In Food | Anjineyulu Kothakota | 2014, April | Agro bios news letter | 0972-7024 |
| Corrosion Process & Its Control –In Food Processing Sector | Anjineyulu Kothakota | 2014,Feb | Agro bios news letter | 0972-7024 |
| Tomato (Lycopersicon esculentum Mill.): An Advanced Postharvest Handling and Processing Practices for Indian farmers | Anjineyulu kothakota, Sheshrao Kautkar and Rishi Richa. | 2014,sep | Indian farmers digest | 0537-1589 |
| Shellife enhancement of horticultural produce by various preservation techniques : a prospective for Indian farmers | Sheshrao Kautkar , Anjineyulu kothakota and Rishi Richa | 2014,Dec | Indian farmers digest | 0537-1589 |
| Dairy foods and their functional aspects for human health: A new potential for poor peoples of India. | Anjineyulu kothakota,, Sheshrao Kautkar and N.C.Shahi | 2014,Nov | Indian farmers digest | 0537-1589 |
| On farm rural storage of fruits and vegetables by low cost zero energy cool chambers and enhancing the economy of Indian farmers. | Anjineyulu kothakota, Sheshrao Kautkar and Rishi Richa | 2014,Dec | Indian farmers digest | 0537-1589 |
Research Experience
Dr. Anjineyulu Kothakota, working as a Scientist in the Agro Processing and Technology Division of CSIR-NIIST, is a Food Engineer by education. His research interest broadly includes Biodegradable products, Post-harvest processing machinery, Food packaging, and Agri-based value-added products.
