M.Sc., PhD

1. Ultrafiltration Membrane Technology for fruit juice clarification, Ultrafiltration membrane of different MWCO provides simpler operation, better separation and higher juice yield compared to the conventional filtration process.
2. Extraction and Purification of natural Food colorants from fruit juice and their application in different sweet products.

Nine Years

Head of the Department of about 7 years

Seventeen Years

Formerly (2010-2013) She acts as Resource person for Distance Education in Zoology under Vidyasagar University, Midnapore, WB.

N/A

N/A

1. Kakali Roy, Utpal Roy Choudhuri and Runu Chakraborty (2006) An approach to cost estimation of sweetmeat product (Sandesh) prepared using ultrafiltered natural colorant. Beverage & Food World, July 2006, 46 – 49.
2. Kakali Roy, Swathi Gullapalli, Utpal Roy Chaudhuri and Runu Chakraborty (2004) The use of a natural colorant based on betalain in the manufacture of sweet products in India. International Journal of Food Science and Technology, 2004, 39, 1087 – 1091.
3. S. Chaudhuri, K. Ray, U.R. Chaudhuri and R. Chakraborty (2004) Purification of Natural Food Colourants using Membrane technology – A Review. Journal of Food Science and Technology, 2004, Vol. 41, No. 1, 1 – 8.
4. Kakali Roy, Utpal Roy Choudhuri and Runu Chakraborty (2003) An approach to cost estimation for extraction of natural colour. Indian Journal of Dairy & Biosciences, 2003, 14 (2), 37 – 42.
5. K. Ray, U. Ray Chowdhury and R. Chakraborty (2003) Physico-chemical Characteristics of Lemon Juice clarified through Ultrafiltration Membrane. Journal of Food Science and Technology, 2003, Vol. 40, No. 2, 194 – 196.
6. Kakali Ray, Utpal Roychaudhuri and Runu Chakraborty (2003) Study on Prevention of cloud loss in lemon juice during Ultrafiltration. Beverage & Food World, May 2003, 37 – 39.
7. Kakali Ray, Runu Chakraborty and Utpal Raychaudhuri (2003) Fortification of Nutrients in Sandesh by Fruit Juice concentrates. Beverage & Food World, March 2003, 26 – 27.
8. K. Ray, A. K. Ghosh, U. Ray Chowdhury and R. Chakraborty (2002) Studies on Clarification of Lemon juice by Ultrafiltration as a substitute for α- Amylase enzyme treatment for Starch removal. Journal of Food Science and Technology, 2002, Vol. 39, No. 3, 304 – 306.
9. K. Ray, A. K. Ghosh, U. Ray Chowdhury and R. Chakraborty (2000) Effect of Non-enzymatic Browning on quality of Lime juice. Journal of Food Science and Technology, 2000, Vol. 37, No. 1, 22– 24.