Dr. Bogala Madhu

@sietk.org

Assistant Professor and Head, Department of Agricultural Engineering
Siddharth Institute of Engineering and Technology

Dr. Bogala Madhu


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https://researchid.co/bogalamadhu
Madhu is an Assistant Professor & Head, Department of Agricultural Engineering. He obtained Ph.D. degree in Agricultural Engineering in the specialization of Processing and Food Engineering from CTAE, MPUAT, Udaipur. He received M.Tech degree in Agricultural Processing and Food Engineering from SVCAET & RS, IGKV, Raipur and B.Tech in Agricultural Engineering from College of Agricultural Engineering Madakasira, ANGRAU, Guntur.
He received Young Scientist Award from ABRF,Prayagraj and Young Scholar Award from SWEFT, New Delhi. He received TEQIP-III fellowship from NPIU, MHRD, Government of India during his Ph.D. programme. He is the recipient of university gold medal in his master’s degree. He qualified ICAR-JRF (AIR-53), ICAR-SRF (AIR-5) and ASRB-NET, 2017. He authored more than 20 research papers, book chapters and popular articles in reputed peer reviewed national and international journals and has participated in several international and national conferences/ symposia.

EDUCATION

Ph.D. in Processing and Food Engineering at CTAE, MPUAT, Udaipur during 2017-2020.
M.Tech in Agricultural Processing and Food Engineering at SVCAE&T&RS, IGKV, Raipur during 2015-17.
B.Tech in Agricultural Engineering at CAMS, ANGRAU, Madakasira during 2011-15.

RESEARCH, TEACHING, or OTHER INTERESTS

Agricultural and Biological Sciences, Food Science, General Agricultural and Biological Sciences, Multidisciplinary
8

Scopus Publications

233

Scholar Citations

9

Scholar h-index

8

Scholar i10-index

Scopus Publications

  • AI-Driven Food Packaging Systems: A New Frontier in Intelligent Food Safety and Shelf-Life Management
    Bogala Madhu
    Journal of Food Science, 2025
    The integration of artificial intelligence (AI) into food packaging systems is transforming traditional packaging from passive containment into an intelligent, adaptive component of food quality management. This review provides a critical and systematic evaluation of AI‐driven packaging technologies published between 2015 and 2025, retrieved from Scopus, Web of Science, ScienceDirect, and IEEE Xplore databases using defined keywords related to AI, machine learning, and smart packaging. It examines how algorithms such as convolutional neural networks, recurrent neural networks, and support vector machines are integrated with embedded sensors, computer vision, and edge analytics to enable real‐time spoilage prediction, microbial risk detection, and supply‐chain traceability. The analysis incorporates model performance indicators precision, recall, and coefficient of determination ( R 2 ) and assesses limitations associated with dataset imbalance, energy consumption, and model transferability. Regulatory frameworks from European Food Safety Authority (EFSA), Food and Drug Administration (FDA), Food Safety and Standards Authority of India (FSSAI), and Codex Alimentarius are reviewed alongside sustainability aspects concerning life‐cycle impacts, e‐waste, and biodegradable AI components. Industrial implementations, including SpoilerAlert, Aryballe, and Tetra Pak's connected systems, demonstrate the transition toward commercial adoption. The review concludes by defining future directions for developing scalable, ethical, and resource‐efficient AI‐enabled packaging systems aligned with global food safety and circular economy objectives.
  • Technological innovations in food grain processing and storage in India: Trends, challenges, and future prospects
    Journal of Stored Products Research, 2025
  • Advances in Renewable Energy-Based Drying Systems for Food Materials: A Comprehensive Review of Innovations, Smart Integration, and Sustainability
    Bogala Madhu
    Journal of Food Process Engineering, 2025
    Drying is a fundamental unit operation in food processing, essential for extending shelf‐life, ensuring microbial safety, and preserving nutritional quality. However, conventional drying techniques such as open sun drying and fossil‐fuel‐powered systems are often energy‐intensive, environmentally unsustainable, and inconsistent in product quality. In response, renewable energy‐based drying systems have emerged as viable, eco‐efficient alternatives that align with global decarbonization goals and sustainable development objectives. This comprehensive review presents recent advancements in renewable drying technologies powered by solar, wind, biomass, and hybrid energy sources. It systematically explores system classifications, engineering configurations, and the integration of intelligent control mechanisms such as the Internet of Things (IoT), artificial intelligence (AI), and computational fluid dynamics (CFD) for real‐time monitoring and optimization. The incorporation of thermal energy storage, particularly phase change materials (PCMs), is highlighted for improving energy reliability and drying performance. Material‐specific drying strategies for fruits, vegetables, grains, fish, meat, and herbs are analyzed with emphasis on nutrient retention, microbial safety, and uniformity. Additionally, the review evaluates the techno‐economic and environmental performance of renewable drying systems, supported by real‐world case studies and lifecycle assessments. Barriers to widespread adoption such as high initial costs, intermittency of energy sources, and policy gaps are critically discussed, along with pathways for scaling through modular designs, financial incentives, and capacity building. By bridging technological innovation with sustainability imperatives, this review offers a multidisciplinary framework for researchers, engineers, and policymakers to accelerate the deployment of renewable energy‐based drying technologies in food processing systems worldwide.
  • Sustainable Garlic Production and Value Chain Development: A Holistic Review of Post-Harvest Technological Interventions, Processing, and Product Diversification
    Journal of Food Process Engineering, 2025
  • Influence of the packaging material and storage temperature on the shelf life of garlic powder
    Bogala Madhu, V. D. Mudgal, P. S. Champawat
    Journal of Food Science and Technology, 2021
  • Moisture Sorption Isotherms of Edible Coated Solid Sugarcane Jaggery
    Bogala Madhu, P. V. K. Jagannadha Rao, S. Patel
    Sugar Tech, 2020
  • Storage of garlic bulbs (Allium sativum L.): A review
    Bogala Madhu, Vishvambhar D. Mudgal, Padam S. Champawat
    Journal of Food Process Engineering, 2019
    Storage of garlic for extended availability during lean season of bulbs of satisfactory quality is a multidimensional issue, which comprises various pre‐ and post‐harvest parameters. The main aims of storage bulb crops are to sustain the “quality capital” present at harvest and to fulfill consumer demand for extended accessibility of adequate quality of bulbs. Hence, increasing garlic yield and improving bulb quality are the specified characteristics for garlic farmers, sellers, and consumers. Proper pre‐ and post‐harvest management is essential to maintain the quality characteristics like the content of dry matter, pungency, total soluble solids, sugars, skin color, and integrity. Timely irrigation and appropriate fertilization are important preharvest parameters whereas proper curing and storage parameters viz., temperature, relative humidity, ventilation, packaging material, and processing treatments are postharvest factors. In this article, a review has been made to describe the conventional and improved structures for storage and the influence of storage practices on quality parameters of garlic bulbs, so as to reduce the postharvest losses through proper storage methods and further valorize garlic bulbs.Practical ApplicationsThe storage losses of the garlic are very high due to the lack of proper storage structures. The physiological weight losses and losses due to diseases are the main storage losses in garlic. The postharvest losses during storage are up to 40% under ambient conditions causing the increase of the market price at a microlevel and decrease availability at the macrolevel. Thus, the promotion and encouragement for eco‐friendly effective storage technologies to overcome these storage losses is aimed to accomplish the need of the ever‐growing population.
  • Optimization of process parameters for banana ripening using ethylene gas
    V.D. Mudgal, P.D. Jawake, D. Rajpurohit, B. Madhu
    Indian Journal of Horticulture, 2019
    The study on organic ripening of banana (Musa sp. var ‘Robusta’) fruit was carried out to optimize the best suitable combination of ethylene concentration, temperature and relative humidity. Process parameters were optimized using the design-expert version 8.0.6 software (Stat-Ease Inc, Minneapolis, USA) and applying factorial methodology to the experimental data. Quality parameter of well ripen banana were taken as standard for comparing the experimental results. The temperature, relative humidity, ethylene gas concentration and duration of ripening were observed to have profound influence on ripening characteristics of banana fruit. Among all, the combination of 40°C temperature, 80% relative humidity and 90 ppm ethylene concentration was found optimum for producing ripening effect after 72 hours with quality parameters i.e. total soluble solid (17.68%), pH(4.79), L*(60.26) a* (12.35) and b* (37.73) which were very close to values of standard sample. The study concluded that ripening of banana can be performed with the help of ethylene gas in closed chamber within three days.

RECENT SCHOLAR PUBLICATIONS

  • Development and Sensory Evaluation of Millet-Based Cupcakes as a Functional Bakery Product
    M Vinayak, B Madhu, VS Krishna
    Advances in Research on Teaching 26 (6), 432-439 , 2025
    2025
  • AI-Driven Food Packaging Systems: A New Frontier in Intelligent Food Safety and Shelf-Life Management
    B Madhu
    Journal of Food Science , 2025
    2025
    Citations: 18
  • Advances in renewable energy‐based drying systems for food materials: A comprehensive review of innovations, smart integration, and sustainability
    B Madhu
    Journal of Food Process Engineering 48 (9), e70207 , 2025
    2025
    Citations: 16
  • Technological innovations in food grain processing and storage in India: Trends, challenges, and future prospects
    B Madhu
    Journal of Stored Products Research 114, 102757 , 2025
    2025
    Citations: 5
  • Sustainable Garlic Production and Value Chain Development: A Holistic Review of Post‐Harvest Technological Interventions, Processing, and Product Diversification
    B Madhu, VD Mudgal, PS Champawat
    Journal of Food Process Engineering 48 (8), e70205 , 2025
    2025
    Citations: 2
  • Development and Performance Evaluation of Solar Power Operated Brush Cutter
    M Vinayak, B Madhu, VS Krishna, GD Subrahmanyam
    International Journal of Environment, Agriculture and Biotechnology 10 (3 … , 2025
    2025
    Citations: 1
  • Influence of the packaging material and storage temperature on the shelf life of garlic powder
    B Madhu, VD Mudgal, PS Champawat
    Journal of Food Science and Technology, 1-11 , 2021
    2021
    Citations: 12
  • STUDIES ON STORAGE OF GARLIC BULBS AND QUALITY OF GARLIC PRODUCTS
    M Bogala
    MPUT, UDAIPUR , 2020
    2020
  • An Overview of Ultrasonic Technology and Its Applications in Food Processing, Preservation and Quality Control
    B Madhu, MS Srinivas, G Srinivas, SK Jain
    BP International , 2019
    2019
  • An Overview of Ultrasonic Technology and Its Applications in Food Processing, Preservation and Quality Control
    SKJ Bogala Madhu, M.S. Srinivas, G. Srinivas
    Current Research in Science and Technology 3 , 2019
    2019
  • Engineering Properties of Garlic (Allium sativum L.) bulbs and Cloves
    PSC Bogala Madhu, V. D. Mudgal
    ENGINEERING PROPERTIES OF AGRICULTURAL PRODUCE, 230 , 2019
    2019
  • Engineering Properties of Agricultural Produce
    S Chandra
    New India Publishing Agency , 2019
    2019
  • Effect of temperature and salt concentration during osmotic dehydration of garlic cloves
    VDMBM P.S. Champawat, A.S.Waghmode
    International Journal of Seed Spices 9 (2), 61-66 , 2019
    2019
    Citations: 5
  • Storage of garlic bulbs (Allium sativum L.): A review
    B Madhu, VD Mudgal, PS Champawat
    Journal of Food Process Engineering, e13177 , 2019
    2019
    Citations: 37
  • Optimization of process parameters for banana ripening using ethylene gas
    VD Mudgal, PD Jawake, D Rajpurohit, B Madhu
    The Horticultural Society of India (Regd.) 76 (2), 344-349 , 2019
    2019
  • Post-harvest processing of custard apple (Annona squamosa L.): A review
    JSK Charul Jain, Champawat PS, Mudgal VD, Madhu B
    International journal of chemical studies 7 (3), 1632-1637 , 2019
    2019
    Citations: 14
  • Ultrasonic technology and its applications in quality control, processing and preservation of food: A review
    B Madhu, MS Srinivas, G Srinivas, SK Jain
    Current Journal of Applied Science and Technology 32 (5), 1-11 , 2019
    2019
    Citations: 61
  • Moisture Sorption Isotherms of Edible Coated Solid Sugarcane Jaggery
    B Madhu, PVKJ Rao, S Patel
    Sugar Tech, 1-9 , 2019
    2019
    Citations: 6
  • Use of Edible Coatings to Increase the Shelf Life of Jaggery: A Review
    PVKJRPS B. Madhu, S. Patel
    International Journal of Current Microbiology and Applied Sciences 7 (6 … , 2018
    2018
    Citations: 11
  • Optimization of Process Parameters for Application of Edible Coating over Solid Jaggery
    B Madhu, PVKJ Rao, S Patel, P Sreedevi
    The Andhra Agricultural Journal , 2018
    2018
    Citations: 5

MOST CITED SCHOLAR PUBLICATIONS

  • Ultrasonic technology and its applications in quality control, processing and preservation of food: A review
    B Madhu, MS Srinivas, G Srinivas, SK Jain
    Current Journal of Applied Science and Technology 32 (5), 1-11 , 2019
    2019.0
    Citations: 61
  • Storage of garlic bulbs (Allium sativum L.): A review
    B Madhu, VD Mudgal, PS Champawat
    Journal of Food Process Engineering, e13177 , 2019
    2019.0
    Citations: 37
  • High Pressure Processing of Foods: A Review
    MS Srinivas, B Madhu, G Srinivas, SK Jain
    The Andhra Agricultural Journal , 2018
    2018.0
    Citations: 28
  • AI-Driven Food Packaging Systems: A New Frontier in Intelligent Food Safety and Shelf-Life Management
    B Madhu
    Journal of Food Science , 2025
    2025.0
    Citations: 18
  • Advances in renewable energy‐based drying systems for food materials: A comprehensive review of innovations, smart integration, and sustainability
    B Madhu
    Journal of Food Process Engineering 48 (9), e70207 , 2025
    2025.0
    Citations: 16
  • Post-harvest processing of custard apple (Annona squamosa L.): A review
    JSK Charul Jain, Champawat PS, Mudgal VD, Madhu B
    International journal of chemical studies 7 (3), 1632-1637 , 2019
    2019.0
    Citations: 14
  • Influence of the packaging material and storage temperature on the shelf life of garlic powder
    B Madhu, VD Mudgal, PS Champawat
    Journal of Food Science and Technology, 1-11 , 2021
    2021.0
    Citations: 12
  • Use of Edible Coatings to Increase the Shelf Life of Jaggery: A Review
    PVKJRPS B. Madhu, S. Patel
    International Journal of Current Microbiology and Applied Sciences 7 (6 … , 2018
    2018.0
    Citations: 11
  • Optimization of Supercritical CO2 Extraction of Safflower Seed Oil Using Response Surface Methodology
    Bala, M., Madhu, B., Tyagi, S.K. and R.K.Gupta
    Asian Journal of Chemistry 28 (7), 1579-1583 , 2016
    2016.0
    Citations: 9
  • Moisture Sorption Isotherms of Edible Coated Solid Sugarcane Jaggery
    B Madhu, PVKJ Rao, S Patel
    Sugar Tech, 1-9 , 2019
    2019.0
    Citations: 6
  • Technological innovations in food grain processing and storage in India: Trends, challenges, and future prospects
    B Madhu
    Journal of Stored Products Research 114, 102757 , 2025
    2025.0
    Citations: 5
  • Effect of temperature and salt concentration during osmotic dehydration of garlic cloves
    VDMBM P.S. Champawat, A.S.Waghmode
    International Journal of Seed Spices 9 (2), 61-66 , 2019
    2019.0
    Citations: 5
  • Optimization of Process Parameters for Application of Edible Coating over Solid Jaggery
    B Madhu, PVKJ Rao, S Patel, P Sreedevi
    The Andhra Agricultural Journal , 2018
    2018.0
    Citations: 5
  • Sustainable Garlic Production and Value Chain Development: A Holistic Review of Post‐Harvest Technological Interventions, Processing, and Product Diversification
    B Madhu, VD Mudgal, PS Champawat
    Journal of Food Process Engineering 48 (8), e70205 , 2025
    2025.0
    Citations: 2
  • Accelerated storage and shelf-life of whey protein concentrate and gum arabic coated solid jaggery.
    B Madhu, S Patel, PVKJ Rao, P Sreedevi
    2017.0
    Citations: 2
  • Development and Performance Evaluation of Solar Power Operated Brush Cutter
    M Vinayak, B Madhu, VS Krishna, GD Subrahmanyam
    International Journal of Environment, Agriculture and Biotechnology 10 (3 … , 2025
    2025.0
    Citations: 1
  • A Review on Thermo Analytical Techniques for Food Analysis
    G Srinivas, B Madhu, MS Srinivas, SK Jain
    Citations: 1
  • Development and Sensory Evaluation of Millet-Based Cupcakes as a Functional Bakery Product
    M Vinayak, B Madhu, VS Krishna
    Advances in Research on Teaching 26 (6), 432-439 , 2025
    2025.0
  • STUDIES ON STORAGE OF GARLIC BULBS AND QUALITY OF GARLIC PRODUCTS
    M Bogala
    MPUT, UDAIPUR , 2020
    2020.0
  • An Overview of Ultrasonic Technology and Its Applications in Food Processing, Preservation and Quality Control
    B Madhu, MS Srinivas, G Srinivas, SK Jain
    BP International , 2019
    2019.0