Sukumar Debnath
Principal Scientist
Department of Technology scale up
Central Food Technological Research Institute
India
Biography
He has expertise in Heat mass transfer during drying and frying, Rheology and Optimization
Research Interest
His research area includes modification of oils, tradtional foods, functional foods, designer lipids, vacuum frying
Publications
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Debnath S, Hemavathy J (2002) Moisture sorption studies on onion powder. Food Chemistry 78: 479-482.
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Kumar PDG,Hebbar UH,Sukumar D,Ramesh MN (2005) Infrared and hot air drying of onions.J Food Process Preserv 29:132-150.
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 Shanker N, Debnath S (2016) Hypolipidemic Effect of Purslane (Portulaca oleracea L.) in Rats Fed on High Cholesterol Diet. J Nutr Food Sci 6:557.
