9447792950(Administrator) 9497392950(Principal) (0474) 2482833(Admission Officer)
[Code : TKI]
ADMISSION
Dr. Abdullah S Assistant Professor Food Technology abdullah@tkmit.ac.in Abdullah Manzil, Punnala (P.O), Kollam-689696, Kerala, India

Educational Qualification & Specialization

  • UG – B.Tech- Food Process Engineering
  • PG – M.Tech- Food Safety and Quality Management
  • Ph.D – Food Process Engineering

Professional Experience

  • Teaching – 2 Years 
  • Research Scholar/ Teaching Assistant - 2 yrs 2 months

Duties & Responsibilities

  • Placement coordinator, Department of Food Technology, TKM Institute of Technology, Kerala.
  • Member of admission committee, Department of Food Technology, TKM Institute of Technology, Kerala

Membership in Professional Bodies

  • Life member of Association of Food Scientists & Technologists, India (AFSTI).
  • Associate member of The Institute of Engineers (India).

Courses and Training Attended

  • Undergone training program on Hi-Tech Analytical Instrumentation (Gas Chromatography and ICP-OES) at ITC Limited- Foods Division (R&D Category), Bangalore, India.
  • Participated as a presenter on five days DST-SERB sponsored Karyashala, High-End International Workshop on “Technologies for Increasing the Shelf-Life of Perishable Foods” (Online Mode) organized by the Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, from 13th to 17th December, 2021.
  • Participated in a short- term Gian Course on “Advances in Sustainable Disruptive Technology in Food Processing” (Online Mode) organized by the Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, from 27th to 31st December, 2021.
  • Participated in DST & ACS workshop organized by the Department of Science and Technology, Government of India on October 30, 2020.
  • Participated in the “HANDS ON TRAINING OF BAKERY PRODUCTS” held at national symposium on ‘Recent advances in industrial fermentation and fermented foods’ held at SRM University Chennai, India.
RESEARCH INTEREST
  • Thermal and non-thermal processing of foods
  • Membrane filtration of fruit juices
  • Extraction and utilization of bioactive compounds from food matrixes
  • Process modelling and optimization.
ACHIEVEMENTS
  • Author of the top cited article- Wiley 2021-22
  • Recognized Reviewer Certificate – Journal of Agriculture and Food Research
  • Recognized Reviewer Certificate – LWT
  • Recognized Reviewer Certificate –Food Chemistry Advances
  • Qualified UGC- National Eligibility Test (NET) in Home Science
  • “Overall Best Poster” during the first national student’s conference on food technology (SCOFTECH-2014) conducted at NIFTEM-Thanjavur, Tamil Nadu, India.
  • Second position during the 8th national level student’s symposium (Food Xplore’14) conducted at TNAU Coimbatore, Tamil Nadu, India on September 2014.
PUBLICATIONS RESEARCH ARTICLES
  • Abdullah, S., Karmakar, S., Mishra, S., & Pradhan, R. C. (2022). Ultrafiltration of cashew apple juice using hollow fibers for shelf life extension: process optimization, flux modelling and storage study. Journal of Food Measurement and Characterization, 1-11. Springer IF: 3.006. https://doi.org/10.1007/s11694-022-01790-8
  • Jaddu, S., Abdullah, S., Dwivedi, M., & Pradhan, R. C. (2022). Optimization of functional properties of plasma treated kodo millet (open air multipin) using response surface methodology (RSM) and artificial neural network with genetic algorithm (ANN-GA). Journal of Food Process Engineering, Wiley IF: 2.889 https://doi.org/10.1111/jfpe.14207
  • Jaddu, S., Abdullah, S., Dwivedi, M., & Pradhan, R. C. (2022). Multipin cold plasma electric discharge on hydration properties of kodo millet flour: Modelling and optimization using response surface methodology and artificial neural network–Genetic algorithm. Food Chemistry: Molecular Sciences, 5, 100132. Elsevier https://doi.org/10.1016/j.fochms.2022.100132
  • Patel, G., Patra, A., Abdullah, S., & Dwivedi, M. (2022). Indian jujube (Ziziphus mauritiana) fruit juice extraction using cellulase enzyme: modelling and optimization of approach by ANN-GA. Applied Food Research, 100080. Elsevier https://doi.org/10.1016/j.afres.2022.100080
  • Abdullah, Sankha Karmakar, Rama Chandra Pradhan, Sabyasachi Mishra (2022). Pressure-driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: modeling of permeate flux decline and optimization of process parameters. Journal of food processing and preservation, e16497. Wiley IF: 2.609 https://doi.org/10.1111/jfpp.16497
  • Patra, A., Abdullah, S., & Pradhan, R. C. (2022) Optimization of Ultrasound‐Assisted Extraction of Ascorbic Acid, Protein and Total Antioxidants from Cashew Apple Bagasse using Artificial Neural Network‐Genetic Algorithm and Response Surface Methodology. Journal of Food Processing and Preservation, e16317. Wiley IF: 2.609 https://doi.org/10.1111/jfpp.16317
  • Abdullah, S., Pradhan, R.C. and Mishra, S. (2021). Effect of cellulase and tannase on yield, ascorbic acid and other physicochemical properties of cashew apple juice. Fruits 76(2), 51-60.ISHS IF: 0.586 https://doi.org/10.17660/th2021/76.2.1
  • Patra, A., Abdullah, S., & Pradhan, R. C. (2021). Application of artificial neural network‐genetic algorithm and response surface methodology for optimization of ultrasound‐assisted extraction of phenolic compounds from cashew apple bagasse. Journal of Food Process Engineering, e13828.Wiley IF: 2.889 https://doi.org/10.1111/jfpe.13828
  • Patra, A., Abdullah, S., & Pradhan, R. C. (2021). Microwave-assisted extraction of bioactive compounds from cashew apple (Anacardium occidenatale) bagasse: modeling and optimization of the process using response surface methodology. Journal of Food Measurement and Characterization, 1-13. Springer IF: 3.006 https://doi.org/10.1007/s11694-021-01042-1
  • Abdullah, S., Pradhan, R. C., Aflah, M., & Mishra, S. (2020). Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology. Journal of Food Process Engineering, e13499.Wiley IF: 2.889 https://doi.org/10.1111/jfpe.13499
  • Abdullah, S., Pradhan, R. C., Pradhan, D., & Mishra, S. (2020). Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm. Food Chemistry, 339, 127862.Elsevier IF: 9.231 https://doi.org/10.1016/j.foodchem.2020.127862
  • Pradhan, D., Abdullah, S., & Pradhan, R. C. (2020). Optimization of Pectinase Assisted Extraction of Chironji (Buchanania lanzan) Fruit Juice Using Response Surface Methodology and Artificial Neural Network. International Journal of Fruit Science, 1-19.Taylor & Francis IF: 1.534 https://doi.org/10.1080/15538362.2020.1734895
  • Pradhan, D., Abdullah, S., & Pradhan, R. C. (2020). Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology. Journal of Food Science and Technology, 1-10.Springer IF: 3.117 https://doi.org/10.1007/s13197-020-04619-8
  • Singh, S. S., Abdullah, S., Pradhan, R. C., & Mishra, S. (2019). Physical, chemical, textural, and thermal properties of cashew apple fruit. Journal of Food Process Engineering, 42(5), e13094.Wiley IF: 2.889 https://doi.org/10.1111/jfpe.13094
REVIEW ARTICLES
  • George, S., Thomas, A., Kumar, M. V. P., Kamdod, A. S., Rajput, A., & Abdullah, S. (2022). Impact of processing parameters on the quality attributes of spray-dried powders: a review. European Food Research and Technology, 1-17. Springer IF: 3.498. https://doi.org/10.1007/s00217-022-04170-0.
  • Pandiselvam, Ravi, Rathnakumar Kaavya, Anandu Chandra Khanashyam, Valarivan Divya, Abdullah, Fawzan Sigma Aurum, Rajendran Dakshyani, Anjineyulu Kothakota, Shunmugiah Veluchamy Ramesh, and Amin Mousavi Khaneghah. "Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products." Environmental Science and Pollution Research (2022): 1-19.Springer IF: 5.190 https://doi.org/10.1007/s11356-022-20338-3
  • Patra, A., Abdullah, S., & Pradhan, R. C. (2022). Review on the extraction of bioactive compounds and characterization of fruit industry by-products. Bioresources and Bioprocessing, 9 (1), 1-25. Springer IF: 4.983 https://doi.org/10.1186/s40643-022-00498-3
  • Rachna Sehrawat, Abdullah, Prateek Khatri, Lokesh Kumar, Anit Kumar & Arun Sadashiv Mujumdar (2022): Role of drying technology in probiotic encapsulation and impact on food safety, Drying Technology. Taylor & Francis IF: 3.556 https://doi.org/10.1080/07373937.2022.2044844
  • Kaavya, R., Pandiselvam, R., Abdullah, S., Sruthi, N. U., Jayanath, Y., Ashokkumar, C., ... & Ramesh, S. V. (2021). Emerging non-thermal technologies for decontamination of Salmonella in food. Trends in Food Science & Technology, 112, 400-418.Elsevier IF: 16.002 https://doi.org/10.1016/j.tifs.2021.04.011
  • Prabha, K., Ghosh, P., Abdullah, S., Joseph, R. M., Krishnan, R., Rana, S. S., & Pradhan, R. C. (2021). Recent Development, Challenges, and Prospects of Extrusion Technology. Future Foods, 100019. Elsevier https://doi.org/10.1016/j.fufo.2021.100019.
BOOK CHAPTERS
  • Abdullah, Pathra, A. and Pradhan, R.C. (2021). Microwave processing and ohmic heating technology for inactivation of food enzyme. Apple Academic Press (ISBN No. 9781774911600).
  • Abdullah, Rama Chandra Pradhan, Sabyasachi Mishra (2021). Membrane process in food processing: introduction, types and application. Apple Academic Press. (ISBN No. 9781774911143).
INTERNATIONAL AND NATIONAL CONFERENCES
  • S Abdullah, Dr. Rama Chandra Pradhan, Dr. Sabyasachi Mishra. A comparative study on the clarification of cashew apple juice with centrifugation and membrane filtration. Organised by 8th International Food Convention, IFCON 2018 at CSIR-CFTRI, Mysore, India.
  • S Abdullah, Dr. Rama Chandra Pradhan, Dr. Sabyasachi Mishra. The application of membrane filtration technology for the clarification of cashew (Anacardium occidentale L.) apple juice. By International Congress on Membranes and Membrane Assisted Processes (ICMMAP – 2020) at Mahatma Gandhi University, Kottayam, Kerala, India.
  • Participated and presented a poster on “Vacuum packaging of minimally processed pomegranate arils” during the first national students conference on food technology (SCOFTECH-2014) conducted at IICPT, Thanjavur, Tamil Nadu, India.
  • Participated and presented a poster on ”minimal processing of pomegranate arils for extending the shelf life” during the 8th national level students symposium (Food Xplore’14) conducted at TNAU Coimbatore, Tamil Nadu, India, on September 2014.
  • Participated and presented a poster on “HACCP for Ice-cream Manufacturing” during a national level symposium (Food Xplore’13) conducted at TNAU Coimbatore, Tamil Nadu, India on September 2013.
  • Participated and Presented a poster on “Nanotechnology in Food Industries” at a national level symposium (ETAE’13), conducted at AEC&RI. Tamil Nadu agricultural University, Kumulur, Tamil Nadu, India.
  • Participated in “New Fermented Food Products Competition” in the national symposium on ‘Recent advances in industrial fermentation and fermented foods’ Conducted at SRM University Chennai, Tamil Nadu, India.

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