Dr. A. Sangamithra
About
Research Area
Dr. A. Sangamithra, a passionate Food Engineer, currently working as Assistant Professor in the Department of Food Science and Technology, Pondicherry University. She received her Bachelor of Engineering degree in Food Processing and Preservation Technology under Faculty of Engineering, Avinashilingam University, Coimbatore in the year 2005 and completed M.Tech in Agricultural Processing in 2007 at Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore. After completion of her post-graduation, she started her career as Guest Lecturer at the PG Department of Food Science and Technology, DGMMES (Dr.Ghafoor Memorial Muslim Educational Society) Mampad College, Mampad, Kerala. Later she joined at the Department of Food Technology, Kongu Engineering College, Erode, Tamil Nadu and served as Lecturer (2008- 2010) & Assistant Professor (2010-2012 & 2013-2019). She obtained her Ph.D degree from Anna University, Chennai in 2016. Her Ph.D research work focused on the foam mat drying of muskmelon for the production of fruit powder using different foaming agents. She was honored with the Proficiency Award during her undergraduate study period and also received Post-Graduate Indira Gandhi Scholarship for Single girl child by UGC during her post-graduation. She also received Young Engineer Award by the Institution of Engineers (IEI), New Delhi during 2017-2018
Notable Publications
Sangamithra, A., V. Sivakumar, Swamy Gabriela John and K.Kannan. 2015. Foam Mat Drying of Food Materials: A Review. Journal of Food Processing and Preservation. 9(6):3165–3174.
Sangamithra, A., V.Sivakumar, K.Kannan and Swamy Gabriela John. 2015. Foam-Mat Drying of Muskmelon. International Journal of Food Engineering. 11(1): 127-137
Sangamithra, A., V Sivakumar, Swamy Gabriela John and K Kannan. 2016. Optimization of foaming properties and foam mat drying of muskmelon using soy protein. Journal of Food Process Engineering. 39(6):692-701.
Gabriela John Swamy, Sangamithra, A., and V. Chandrasekar. 2014. Response surface modeling and process optimization of aqueous extraction of natural pigments from Beta vulgaris using Box–Behnken design of experiments. Dyes and Pigments. 111: 64-74.
Sangamithra A., Swamy, G.J. and Hajjul, H., 2020. Deep fat frying of foods: A critical review on process and product parameters. Critical Reviews in Food Science and Nutrition, 60(20), pp.3400-3413.
