Santanu Basu
Assistant Professor
Chemical Engineering
Panjab University
India
Biography
"My broader academic interest lies in Food Engineering and particularly in the area of food material science. I am interested in the general area of rheology - microstructure - processing - performance relationships of liquid or semi-solid materials including foods and biopolymers. Apart from composition, microstructure is majorly controlled by processing and it affects the rheological properties. Understanding how microstructure evolves during processing and affects in-use characteristics forms my core research interest. I am presently interested in study and characterization of food gels and other macromolecular systems in order to better understand their structure function relations and to engineer value-added food and non-food products. In the area of biopolymer gels we are investigating possible applications of preparing encapsulated hydrogels for controlled delivery of bioactive compounds. I have earlier worked on sorption isotherm modelling, enzyme inactivation modelling, puree and paste product characteristics. "
Research Interest
Food Engineering
Publications
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"Ahluwalia, Shilpi, Shivhare U.S. and Basu S. 2013. Supercritical CO2 Extraction of Compounds with Antioxidant Activity from Fruits and Vegetables Waste -A Review. Focusing on Modern Food Industry, Vol 2, Issue 1, 43-62."
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"Basu, S., Shivhare, U.S. and Singh T.V. 2013. Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering. 114(4): 465-476, Elsevier."
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"Singla, N., Verma, P., Ghoshal, G. and Basu, S. 2013. Steady state and time dependent rheological properties of mayonnaise (egg and eggless). International Food Research Journal, 20(4): 2009-2016. "
