K.s.m.s. Raghavarao
Chief Scientist
Food Engineering
Central Food Technological Research Institute
India
Biography
K.S.M.S. Raghavarao is currently a Chief Scientist in the department of food engineering Central Food Technological Research Institute, India. He completed B.Tech (Chemical Engineering) 1981 Andhra University, Vizag, Ph.D (Chemical Engineering) 1987 ICT,Mumbai (Formerly UDCT), Post-Doctoral Research 1988 NIST, Boulder, USA. and Sabbatical Research (1 & ½ Yrs) 1997/98 Univ. of Colorado, USA.
Research Interest
The research work is basically the application of principles of Chemical Engineering for process and produce development in area of Food Process Engineering as well as Food and Biotechnology.
Publications
-
Archana Lamdande, Maya Prakash, KSMS Raghavarao Storage Study and Quality Evaluation of Fresh Coconut Grating Journal of Food Processing and Preservation (Accepted)
-
Rani, Ram Saran, Aduja Naik and KSMS Raghavarao Removal of toxic Congo red dye from water employing low-cost coconut residual fiberWater Science andTechnology(Accepted)1.064
-
Rochak Mittal, Hrishikesh A Tavanandi, Vaibhav A.Mantri and KSMS Raghavarao Ultrasound assisted methods for enhanced extraction of Phycobiliproteins from marine macroalgae, Gelidium pusillum (Rhodophyta) Ultrasonics –Sonochemistry (Accepted)
