FOOD PROCESS ENGINEERING; GRAIN STORAGE; CFD MODELLING
65
Scopus Publications
1137
Scholar Citations
19
Scholar h-index
28
Scholar i10-index
Scopus Publications
Estimation of mass and volume of freshly harvested Naga king chilli (Capsicum chinense Jacq.) using computer vision: Exploring changes during different storage days Raj Singh, Deepali, Kumar Shivam, Shekh Mukhtar Mansuri, Akuleti Saikumar, C. Nickhil, Laxmikant S. Badwaik, Sankar Chandra Deka, Pankaj B. Pathare Food Physics, 2026 This study explores the intricate relationship between the physical attributes of Naga king chilli and their mass and volume, exploiting this correlation to assess chilli quality and devise innovative post-harvest machinery. Chilli grading plays a pivotal role in post-harvest activities in the pickle industry. This assessment is particularly crucial when dealing with Naga king chilli, as it necessitates size and mass-based categorization to ensure optimal processing standards. A prediction method of the mass and volume of Naga king chilli based on a computer vision system was introduced in this study. The work aimed to predict the mass and volume of Naga king chilli as functions of its physical properties, measured using image processing techniques, using single and multiple variable regression models such as linear, quadratic, rational, and exponential. Various mass and volume models are studied to determine their relationships with physical characteristics such as length, width, perimeter, projected area, and elongation ratio. In a single variable mass and volume models, the length-based rational and quadratic models showed the best fit, with R² values of 0.89 and 0.85 and RMSE values of 0.053 and 0.075, respectively. In addition, for multivariable models, the exponential model for both mass and volume were the most suitable regression model, with R² values of 0.92 and 0.90 and RMSE values of 0.046 and 0.062, respectively. The findings of the study revealed that the multivariable model has a better fit than a single variable. • Measurement of physical properties of Naga King chilli using computer vision. • Linear, and non-linear algorithms for mass and volume estimation of Naga King chilli. • Quadratic, rational and exponential models found best for estimation of both mass and volume of Naga chilli. • Naga King chilli mass and volume had shown the linear relationship. • Helps in designing an accurate grading and packaging system.
Drying of Onion and Onion Slices: Comparative Methods and Their Impact on Kinetics, Quality, Nutritional Properties, Modelling, Drying Efficiency, and Energy Consumption: A Review G. Jeevarathinam, J. Deepa, R. Nisha, C. Nickhil, Raj Singh, S. Shahir, D. S. Aniesrani Delfiya, P. Preetha, Punit Singh, Davinder Pal Singh Oberoi, Sarvesh Rustagi Heat Transfer, 2026 Onion drying is an essential post‐harvest process that extends shelf life and preserves the nutritional, functional, and sensory qualities of onions. This review evaluates the influence of various pretreatments (brining, thermal, non‐thermal, and potassium metabisulfite) and drying methods (open sun, solar, convective, microwave, and freeze drying) on drying kinetics, quality characteristics, energy efficiency, and cost economics. Among pretreatments, blanching and ultrasound notably improved drying efficiency by enhancing moisture diffusion, reducing drying time, and maintaining product quality. Conventional drying methods, such as sun and hot‐air drying, are simple and low‐cost but often lead to nutrient degradation, color changes, and reduced sensory appeal. In contrast, advanced and hybrid drying technologies (vacuum, freeze, and low‐pressure superheated steam drying) ensure better retention of bioactive compounds, thiosulphinates, and aroma while improving rehydration capacity. However, these techniques are often limited by high energy requirements and scalability issues. Hybrid drying systems provide the most effective compromise between product quality and energy efficiency, achieving higher moisture removal with reduced specific energy consumption. Mathematical models, particularly thin‐layer (Page, Logarithmic) are used for predicting drying behavior and optimizing parameters. High‐temperature drying can cause color darkening and volatile losses, whereas low‐temperature or vacuum‐based drying better preserves phenolics, vitamin C, and aroma. Overall, integrating optimized pre‐treatments with hybrid or energy‐efficient drying technologies can produce superior‐quality dried onion products while minimizing energy use and processing costs, supporting sustainable and scalable industrial drying operations.
Non-Thermal Techniques for Fresh Produce Quality and Safety Pankaj B. Pathare, Dababandya Mohapatra, C. Nickhil, Dilip Pawar, Naveen Kumar Mahanti Sustainable Approaches in Postharvest Handling and Management, 2026 In recent years, consumers have preferred convenient and healthy foods that have ‘fresh-like’ characteristics while still being safe and having an extended shelf life. The modern consumer’s interest has increased due to the new global trend towards the use of natural products rich in phytochemicals that promote health and bioactive compounds. However, the current technologies based on thermal treatments reduce the nutritional 22value and degrade the sensory attributes of these products in relation to the fresh produce. Hence, non-thermal food processing can be a good substitute for conventional thermal processing that can satisfy consumer demands for wholesome, convenient, and minimally processed meals. Since these processing technologies do not require longer treatment times or higher temperatures compared to traditional thermal processing, this implies that food’s nutritious components are better preserved and its sensory qualities are less affected. The current state of knowledge and developments on the effects of non-thermal technologies—such as cold plasma, irradiation, high-pressure processing, ozone treatment, and supercritical carbon dioxide technology—on the safety and quality of fresh produce are discussed in this chapter.
Advances in heavy metal removal from fruit juices: implications for food safety and quality control G. Jeevarathinam, J. Deepa, Amarjit Singh Ningthoujam, Bedanta Rajbongshi, C. Nickhil, Shweta, Snigdha Chetia, Seema Ramniwas, S. Ganga Kishore, Davinder Pal Singh Oberoi, Sarvesh Rustagi, Syed Mohammed Basheeruddin Asdaq Critical Reviews in Food Science and Nutrition, 2026 Heavy metal contamination in the environment has risen due to industrialization, posing serious health risks through food chain accumulation. Fruit juices, rich in essential nutrients, may also contain harmful metal residues, particularly endangering children due to their higher consumption. Ensuring food safety requires thorough investigation and effective removal of heavy metals to protect public health and promote informed nutrition choices. To make food safe for human consumption, researchers have been working tirelessly to remove impurities from it. This paper reviews the current state of research on the various sources of heavy metal contamination in juices, its health implications and various methods employed to remove heavy metals (physical, chemical, biological and nonthermal). Besides, advanced emerging technologies like nanotechnology, membrane filtration, electrochemical methods, cold plasma, and ozone for the removal of heavy metals have also been discussed. Ozone removes heavy metals from fruit juices through oxidation, where it reacts with metal ions to form insoluble oxides or hydroxides that can be easily filtered out. Cold plasma generates reactive species that interact with heavy metal ions in fruit juices, inducing redox reactions that convert them into less soluble or volatile forms for easy removal.
A comprehensive review on the nutritional, medicinal, and functional potential of Dolichos lablab Snigdha Chetia, Tapasya Kumari, C. Nickhil, Sankar Chandra Deka Discover Food, 2025 Dolichos lablab ( Lablab purpureus ) is a multipurpose crop with uses in agriculture, nutrition, medicine, and traditional cooking. It is rich in protein, with up to 28% content, as well as iron (150–157 mg) and zinc (25–35 mg) per 100 g of dried leaves. It has shown promising medicinal properties like antioxidant, antidiabetic, anti-inflammatory, cytotoxic, hypolipidemic, antimicrobial, insecticidal, hepatoprotective, antilithiatic, antispasmodic, and analgesic effects, thus can combat oxidative stress and enzyme-related disorders. It is identified as an efficient cover crop that can improve soil fertility by supplying organic carbon, nitrogen, phosphorus, and calcium. This is its contribution to sustainable agriculture. In nutrition and health Dolichos beans have the potential to address bone disorders and are found to inhibit bone density loss and promote bone union thus can be used in osteoporosis management. The Lectin content of Dolichos lablab has been investigated with the identification and characterization of specific lectins like Gal/GalNAc lectin (DLL) from seeds of this plant. These lectins have shown sugar specificity and are relevant in various fields such as stem cell preservation. The genetic diversity and breeding of Dolichos lablab have been explored and characterized the morphology of improved genotypes. It belongs to the family Fabaceae with 2n = 22 chromosomes. It has high genotypic as well as phenotypic coefficient of variations viz., 32.10–32.71% of pod width, 25.10–29.45% of primary branches per plant, 21.94–24.76% of fresh pod yield per plant, and average weight of pod is 20.94–24.04%. Also, Dolichos lablab has been tested for proteolytic enzymes such as trypsin inhibitors, cysteine proteases, and aspartic proteases and found useful in enzyme technology and bioprocessing. This review looked into the micronutrient diversity of Dolichos lablab germplasm like Iron, Magnesium, Calcium, Zinc, Potassium, and Phosphorus, and its significance in agriculture, nutrition, and medicine. Its uses from soil improvement to medicinal properties make it a versatile crop that can be further explored and used in different fields.
Comparative nutritional analysis of foxtail millet and rice: a case for millet as a superior alternative Diksha Kalita, Premia Taifa, C. Nickhil, Nirmali Gogoi Discover Food, 2025 Millets have emerged as a viable crop option in this evolving environmental context. However, replacing commonly grown cereals with millets requires a comparative understanding of their nutritional quality. This study aims to compare the nutritional quality of the commonly grown rice ( Oryza sativa L.) variety Ranjit (RR) with a foxtail millet variety ( Setaria italica (L.) P. Beauvais), Gossaigaon local (GL). Proximate analysis revealed lower moisture and carbohydrate content (12.17% and 59.98%) in GL grains compared to RR (15.20% and 73.43%). However, GL had significantly higher ( p ≤ 0.05) ash, protein, crude fiber, and crude fat content (1.59%, 3.13%, 8.68%, and 3.08%, respectively) than in RR. Additionally, significantly higher ( p ≤ 0.05) amylose content (5.83%) was observed in GL than in RR. The mineral content analysis revealed significantly higher levels ( p ≤ 0.05) of Na (78.6%), Zn (56.6%), Mg (14.13%), Mn (146.72%), Ca (21.03%), K (42.98%), and Fe (141.48%) compared to Ranjit rice. Whereas Cu (46.35%) and Ni (110.22%) levels were higher in Ranjit. Gossaigaon local documented a significantly higher total phenolic content (1.5 times) than Ranjit. Similarly, the total flavonoid content of GL exceeded RR by 40 mg QE/100 g. However, the DPPH radical scavenging activity in both of the cereal grain samples exhibited no significant difference. In conclusion, this study suggests that GL can be a nutritionally superior substitute for RR, commonly grown in the Northeastern part of India.
Structural and physicochemical changes in protein and starch during finger millet storage C. Nickhil, Raj Singh, Sankar Chandra Deka, Brijesh Srivastava Discover Food, 2025 Finger millet is a staple grain, a highly nutritious and drought-resistant staple crop, as it can withstand drought and poor soil conditions. Rich in calcium, iron, dietary fibre, and antioxidants, it promotes gut health, bone health, and the prevention of anemia at the same time. The study highlights that as finger millet is stored, several structural changes occur in its protein and starch content. These alterations can significantly impact the nutritional value and overall quality of the grain. For instance, protein denaturation and aggregation may occur, leading to protein solubility and digestibility changes. Moreover, starch retrogradation and amylose–lipid complex formation can affect the texture and digestibility of finger millet-based food products. The review also delves into the various physicochemical properties affected during storage, such as moisture content, color changes, and flavor development, which can influence the acceptability of finger millet products. Understanding these alterations and their underlying mechanisms is essential for devising appropriate storage methods and preservation strategies to maintain the nutritional and sensory attributes of the millet, thereby ensuring its role as a valuable crop for food security and dietary diversity.
Microfluidization of Cereals-Based Products Jithender Bhukya, R. Nisha, Sophia Chanu Warepam, Harsh Dadhaneeya, Raj Singh, C. Nickhil Microfluidics in Food Processing Technologies and Applications, 2025
Effect of Gaseous Ozone Treatment on The Phytochemical Status of Chickpea Grains Food Processing and Preservation Technology, 2024
Evaluation of Quality Changes Broken Rice-Barnyard Millet-Green Gram Based Extruded Snacks During Storage Food Processing and Preservation Technology, 2024
Grain drying Mohan Naik, C Nickhil, K.B. Sankalpa, P. Abhirami Unit Operations in Food Grain Processing, 2024
Biosensor: fundamentals, biomolecular component, and applications Manoj Kumar Tripathi, C. Nickhil, Adinath Kate, Rahul M. Srivastva, Debabandya Mohapatra, Rajpal S. Jadam, Ajay Yadav, Bharat Modhera Advances in Biomedical Polymers and Composites Materials and Applications, 2022
Development of semi mechanised tools for cutting and splitting of jack fruit for bulb separation AMA Agricultural Mechanization in Asia Africa and Latin America, 2020
Survey of traditional tools used for cutting the jackfruit (Artocarpus heterophyllus L) Ecology Environment and Conservation, 2016
Study on physical and textural properties of jackfruit (Artocarpus heterophyllus L.) Ecology Environment and Conservation, 2016
RECENT SCHOLAR PUBLICATIONS
Estimation of Mass and Volume of Freshly Harvested Naga King Chilli (Capsicum chinense L.) Using Computer Vision: Exploring Changes During Different Storage Days R Singh, K Shivam, SM Mansuri, A Saikumar, C Nickhil, LS Badwaik, ... Food Physics, 100087 , 2026 2026
Sustainable valorization of tea flower (Camellia sinensis) blossoms: bioactive phytochemicals and functional food applications–a review P Gogoi, T Kumari, S Babu, C Nickhil, SC Deka Sustainable Food Technology , 2026 2026
Non-Thermal Techniques for Fresh Produce Quality and Safety PB Pathare, D Mohapatra, C Nickhil, D Pawar, NK Mahanti Sustainable Approaches in Postharvest Handling and Management, 21-47 , 2026 2026
Drying of Onion and Onion Slices: Comparative Methods and Their Impact on Kinetics, Quality, Nutritional Properties, Modelling, Drying Efficiency, and Energy Consumption: A Review G Jeevarathinam, J Deepa, R Nisha, C Nickhil, R Singh, S Shahir, ... Heat Transfer , 2026 2026
Nutritional value, phytochemical richness, pharmacological potential, and culinary uses of monkey jackfruit R Singh, C Nickhil, SC Deka, R Nisha Sustainable Food Technology , 2026 2026
Plant-based protein beverages and fermented products A Tripathi, B Rajbongshi, C Nickhil, SC Deka, CK Sunil Plant-Based Proteins Processing, 325-342 , 2026 2026
Plant-based protein sources: Grains, fruits, vegetables, and other plant sources K Shivam, B Rajbongshi, C Nickhil, SC Deka Plant-Based Proteins Processing, 17-42 , 2026 2026
A comprehensive review on the nutritional value, anti-nutritional factors, acridity, medicinal properties, and culinary applications of Alocasia macrorrhizos O Das, C Nickhil, SC Deka Sustainable Food Technology , 2026 2026 Citations: 1
Virgin coconut oil-infused products–hair cream and moisturizer R Singh, P Parimi, C Nickhil Coconut-Based Beverages and Products, 191-220 , 2026 2026
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable P Vashisht, K Sangeetha, B Ramesh, N Gowda, A Prasanna, R Singh, ... Critical Reviews in Food Science and Nutrition 65 (33), 8470-8487 , 2025 2025 Citations: 5
Advances in heavy metal removal from fruit juices: implications for food safety and quality control G Jeevarathinam, J Deepa, AS Ningthoujam, B Rajbongshi, C Nickhil, ... Critical Reviews in Food Science and Nutrition, 1-27 , 2025 2025 Citations: 2
A comprehensive review on the nutritional, medicinal, and functional potential of Dolichos lablab S Chetia, T Kumari, C Nickhil, SC Deka Discover Food 5 (1), 383 , 2025 2025 Citations: 3
Utilization of Queen pineapple waste in functional bread: impacts on In-Vitro starch digestibility and predicted glycemic index: P. Dhar et al. P Dhar, C Nickhil, SC Deka Journal of Food Measurement and Characterization 19 (11), 8952-8964 , 2025 2025
Advances in non-invasive techniques for enhancing cottonseed oil quality and shelf life: a sustainable approach R Pandiselvam, B Rajbongshi, D Deepali, T Akoijam, C Nickhil, ... Journal of Food Measurement and Characterization, 1-28 , 2025 2025 Citations: 1
Structural and physicochemical changes in protein and starch during finger millet storage C Nickhil, R Singh, SC Deka, B Srivastava Discover Food 5 (1), 343 , 2025 2025 Citations: 3
Quality characterization of finger millet (Eleusine coracana) starch using ultrasound-assisted extraction H Gupta, C Nickhil, SC Deka Journal of Food Measurement and Characterization, 1-16 , 2025 2025
Application of Ozone in Seed and Sprouts Processing J Bhukya, D Lata, C Nickhil, D Mohapatra, R Pandey, T Sravan, T Ghosh Ozone Applications in the Food Industry, 295-314 , 2025 2025
Ozone: A New Stored Product Insects Control Strategy for Pulses C Nickhil, SK Chakraborty, D Mohapatra, J Bhukya Ozone Applications in the Food Industry, 135-157 , 2025 2025 Citations: 1
Ozone technology in agriculture: A sustainable approach for preserving fruits, vegetables, and grains N Amarjit Singh, C Nickhil, L Monika Devi, SC Deka Ozone: Science & Engineering 47 (5), 504-534 , 2025 2025 Citations: 4
Harnessing Infrared Radiation: Transforming Vegetable Oil Quality, Drying Kinetics, and Bioactive Potential R Pandiselvam, ZT Özaslan, R Nisha, C Nickhil, R Singh, A Dewan, ... Comprehensive Reviews in Food Science and Food Safety 24 (5), e70246 , 2025 2025 Citations: 1
MOST CITED SCHOLAR PUBLICATIONS
Molecular-MD/atomic-DFT theoretical and experimental studies on the quince seed extract corrosion inhibition performance on the acidic-solution attack of mild-steel AR Shahmoradi, N Talebibahmanbigloo, C Nickhil, R Nisha, ... Journal of Molecular Liquids 346, 117921 , 2022 2022 Citations: 129
Microcrystalline cellulose for active food packaging applications: A review SP Bangar, OJ Esua, C Nickhil, WS Whiteside Food Packaging and Shelf Life 36, 101048 , 2023 2023 Citations: 102
Preparation, physicochemical characterization, and in vitro starch digestibility on complex of Euryale ferox kernel starch with ferulic acid and quercetin BD Maibam, C Nickhil, SC Deka International journal of biological macromolecules 250, 126178 , 2023 2023 Citations: 61
Sensor fusion techniques in deep learning for multimodal fruit and vegetable quality assessment: A comprehensive review R Singh, R Nisha, R Naik, K Upendar, C Nickhil, SC Deka Journal of food measurement and characterization 18 (9), 8088-8109 , 2024 2024 Citations: 58
Gaseous ozone treatment of chickpea grains, part I: Effect on protein, amino acid, fatty acid, mineral content, and microstructure C Nickhil, D Mohapatra, A Kar, SK Giri, MK Tripathi, Y Sharma Food chemistry 345, 128850 , 2021 2021 Citations: 54
Onion waste based-biorefinery for sustainable generation of value-added products NA Sagar, Y Kumar, R Singh, C Nickhil, D Kumar, P Sharma, HO Pandey, ... Bioresource technology 362, 127870 , 2022 2022 Citations: 51
Nutritional and anti-nutritional factors present in oil seeds: an overview B Jithender, K Upendar, PJ Rathod International Journal of Chemical Studies 7 (6), 1159-1165 , 2019 2019 Citations: 47
Physicochemical characterization of elephant apple (Dillenia indica L.) fruit and its mass and volume modeling using computer vision A Saikumar, C Nickhil, LS Badwaik Scientia Horticulturae 314, 111947 , 2023 2023 Citations: 44
A comprehensive review of advanced deep learning approaches for food freshness detection R Singh, C Nickhil, R Nisha, K Upendar, B Jithender, SC Deka Food Engineering Reviews 17 (1), 127-160 , 2025 2025 Citations: 40
Comprehensive review on the nutritional and therapeutic value of banana by-products and their applications in food and non-food sectors N Choudhury, C Nickhil, SC Deka Food Bioscience 56, 103416 , 2023 2023 Citations: 40
Computer vision model for estimating the mass and volume of freshly harvested Thai apple ber (Ziziphus mauritiana L.) and its variation with storage days SM Mansuri, PV Gautam, D Jain, C Nickhil Scientia Horticulturae 305, 111436 , 2022 2022 Citations: 38
Effect of Euryale ferox seed shell extract addition on the in vitro starch digestibility and predicted glycemic index of wheat-based bread BD Maibam, S Chakraborty, C Nickhil, SC Deka International Journal of Biological Macromolecules 226, 1066-1078 , 2023 2023 Citations: 35
Pineapple waste-based-biorefinery for sustainable generation of value-added products P Dhar, C Nickhil, R Pandiselvam, SC Deka Biomass conversion and biorefinery 14 (20), 24927-24948 , 2024 2024 Citations: 33
Impact of LAB fermentation on the nutrient content, amino acid profile, and estimated glycemic index of sorghum, pearl millet, and kodo millet D Mohapatra, C Nickhil, A Kar, Y Sharma, SS Deshpande, MK Tripathi, ... Frontiers in Bioscience-Elite 16 (2), 18 , 2024 2024 Citations: 29
Exploring finger millet storage: an in-depth review of challenges, innovations, and sustainable practices C Nickhil, R Singh, SC Deka, R Nisha Cereal research communications 53 (1), 57-79 , 2025 2025 Citations: 22
Delineating the effect of gaseous ozone on disinfestation efficacy, protein quality, dehulling efficiency, cooking time and surface morphology of chickpea grains during storage C Nickhil, D Mohapatra, A Kar, SK Giri, US Verma, Y Sharma, KK Singh Journal of Stored Products Research 93, 101823 , 2021 2021 Citations: 22
Biosensor: Fundamentals, biomolecular component, and applications MK Tripathi, C Nickhil, A Kate, RM Srivastva, D Mohapatra, RS Jadam, ... Advances in biomedical polymers and composites, 617-633 , 2023 2023 Citations: 21
Bioactive compounds, functional properties, health benefits, and food applications of black rice: a comprehensive review S Das, T Kumari, S Babu, S Kumar, SC Deka Food Chemistry Advances 7, 101028 , 2025 2025 Citations: 20
Encapsulation of quercetin fraction from Musa balbisiana banana blossom in chitosan alginate solution, its optimization and characterizations S Muchahary, C Nickhil, G Jeevarathinam, S Rustagi, SC Deka International Journal of Biological Macromolecules 264, 130786 , 2024 2024 Citations: 19
Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals C Nickhil, D Mohapatra, A Kar, SK Giri, US Verma, S Muchahary Journal of Food Science 87 (12), 5191-5207 , 2022 2022 Citations: 19
