Cryogenic Processing
暫譯: 低溫處理技術

Sumit Sudhir Pathak is an Assistant Professor in the Division of Food Processing Technology at Karunya Institute of Technology and Sciences, Coimbatore, India. With over 8 years of total experience in academics and research. His research focuses on cryogenic applications in post-harvest operations of spices, herbs, and minor forest produce, with an emphasis on value addition and preservation. He has handled ANRF, DST funded project based on cryogenic processing of herbs.

Rama Chandra Pradhan is a Professor in the Department of Food Process Engineering at the National Institute of Technology, Rourkela, India. With over 16 years of teaching and research experience, his expertise spans food process engineering, post-harvest technology, value-added products, and equipment design for agricultural and food systems.

Sudarshan Ramanathan is a Junior Research fellow-ANRF, DST in the Division of Food Processing Technology at Karunya Institute of Technology and Sciences, Coimbatore, India possessing 2 years research experience. His research interests include cryogenic processing, non-thermal processing of medicinal herbs, novel extraction techniques, food preservation, and valorisation of fruit and vegetable by-products.

Sumit Sudhir Pathak 是印度科印巴多爾卡魯尼亞科技與科學學院食品加工技術部的助理教授，擁有超過8年的學術和研究經驗。他的研究專注於香料、草藥和小型森林產品的後收穫操作中的低溫應用，強調增值和保存。他曾負責基於草藥低溫加工的ANRF、DST資助項目。

Rama Chandra Pradhan 是印度國立技術學院（National Institute of Technology, Rourkela）食品加工工程系的教授，擁有超過16年的教學和研究經驗。他的專業領域涵蓋食品加工工程、後收穫技術、增值產品以及農業和食品系統的設備設計。

Sudarshan Ramanathan 是印度科印巴多爾卡魯尼亞科技與科學學院食品加工技術部的ANRF、DST初級研究員，擁有2年的研究經驗。他的研究興趣包括低溫加工、藥用草藥的非熱加工、新穎的提取技術、食品保存以及水果和蔬菜副產品的增值。