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Harinder Singh Oberoi

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Specialisation: 
Food Processing, By-product utilization, Fermentation, Food processing, quality & safety.
Date of Birth: 
Monday, September 25, 1967
Experience (No. of Years): 
25

Played an important role in development and evaluation of solar-operated Fruit and vegetable vending van suitable for retail sale and short distance transportation of fresh fruits and vegetables;  Evaporative cooled rooms (ECRs) for extending the storability of fresh fruits and beverages and Arka High Humidity storage boxes for green leafies and other vegetables for quality parameters.  Isolated, screened and developed microbial isolates capable of producing functionally active multi-component cellulases and hemicellulases in significant concentrations and multi-stress tolerant microbial strains which play a significant role in bioconversion and bioprocessing. Optimized processes for production of value added products such as nutraceutical beverage, face care systems, candies and enzymes from Kinnow by-products. Instrumental in development of  value-added products, such as Kokum Amla (rich in malic acid, hydroxycitric acid, anthocyanins, vitamin C) and osmo-dried guava slices. Appraised antioxidant potential for various fruit and vegetable residues and also established a commercial use for such residues. Played an important role in optimizing the process for production of xylo-oligosaccharides from agro-residues using thermostable enzymes from thermophilic fungal strain and separation of such compounds through nanofiltration. Designed and developed biomass extruder, integrated pilot plant combining pretreatment, hydrolysis and fermentation and also hydrolysis assembly for production of sugars from crop residues and processing by-products. Instrumental in design, development and establishment of the pilot plant for processing of red and green chillies at ICAR-CIPHET. Ludhiana.

Ranjitha K and Oberoi HS (2018) Food Flavours from Yeasts: Improved Productivity through Biotechnological Interventions and Process Optimization. Current Biotechnology.7: 199-213; Ranjitha K, Shivashankara KS, Sudhakar Rao DV, Oberoi HS, Roy TK and Bharathamma H (2017) Shelf-life extension and quality retention in fresh-cut carrots coated with pectin. Innovative Food Science and Emerging Technologies, 42: 91-100; Ranjitha K, Shivashankara KS, Sudhakar Rao DV, Oberoi HS, Roy TK and Bharathamma H (2017) Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention. Food Chemistry, 221: 844-854; Saida L, Oberoi HS, Mangamoori LN (2017) Ethanol production from sweet sorghum bagasse through process optimization using response surface methodology. 3 Biotech 7, 233; Bhuvaneswari S, Senthilkumaran G, Raghupathi HB and Oberoi HS (2017) Enhancement of shelf life of coriander leaves (Coriandrum sativum L.) through storage in novel high humidity storage box. Indian Journal of Horticulture, 74: 475-477; Kumar PC, Garg N, Shukla DK, Oberoi HS and Yadav KK (2017) Comparative evaluation of quality attributes and shelf life of minimally processed guava vis-a`-vis whole guava (Psidium guajava) fruits during storage. Indian Journal of Agricultural Sciences, 87: 1246-1251; Mangal M. Khan F, Bansal S and Oberoi HS (2016) Validation of PCR based detection system for aflatoxin producing molds. Indian Journal of Experimental Biology.54: 472-476; Babbar N, Oberoi HS and Sandhu SK (2015) Therapeutic and nutraceutical potential of bioactive compounds extracted from fruit residues. Critical Reviews in Food Science and Technology 55,319-337; Babbar N, Aggarwal P and Oberoi HS (2015) Effect of addition of hydrocolloids on the colloidal stability of Litchi (Litchi chinensis Sonn.) juice. Journal of Food Processing and Preservation. 39, 183-189; Sharma R, Rawat R, Bhogal RS and Oberoi HS (2015) Multi-component thermostable cellulolytic enzyme production by Aspergillus niger HN-1 using pea pod waste: Appraisal of hydrolytic potential with lignocellulosic biomass. Process Biochemistry. 50, 696-704; Babbar N, Oberoi HS, Sandhu SK and Bhargav VK (2014) Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants. Journal of Food Science and Technology. 51: 2568-2575. Sharma R, Kocher GS, Bhogal RS and Oberoi HS (2014) Cellulolytic and xylanolytic enzymes from thermophilic Aspergillus terreus RWY. Journal of Basic Microbiology. 54: 1-11; Rawat R, Srivastava N, Chadha BS and Oberoi HS (2014) Generating fermentable sugars from rice straw using functionally active cellulolytic enzymes from Aspergillus niger HO. Energy and Fuels. 28, 5067-5075; Yuvraj, Kaur R, Uppal SK, Sharma P, Oberoi HS (2013) Chemical composition of sweet Sorghum juice and its comparative potential of different fermentation processes for enhanced ethanol production. 15: 305-310;  Kaur B, Sharma M, Soni R, Oberoi HS and Chadha BS (2013) Proteome-based profiling of hypercellulase-producing strains developed through interspecific protoplast fusion between  Aspergillus nidulans and Aspergillus tubingensis. Applied Biochemistry and Biotechnology. 169, 393-407; Maiti SK, Thuyavan YL, Singh S, Oberoi HS and Agarwal GP (2012) Modeling of the separation of inhibitory compounds from pretreated rice straw hydrolysate by nanofiltration membranes. Bioresource Technology. 114, 419-427; Oberoi HS, Vadlani PV, Nanjundaswamy A, Bansal S, Singh S, Kaur S and Babbar N (2011) Enhanced ethanol production from Kinnow mandarin (Citrus reticulata) waste via a statistically optimized simultaneous saccharification and fermentation process. Bioresource Technology. 102, 1593-1601; Babban N, Oberoi HS, Uppal DS and Patil RT (2011) Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Research International. 44, 391-396; Dhillon GS, Oberoi HS, Kaur S, Bansal S and Brar SK (2011) Value-addition of agricultural wastes for augmented cellulase and xylanase production through solid-state tray fermentation employing mixed-culture of fungi. Industrial Crops and Products. 34, 1160-1167; Oberoi HS, Vadlani PV, Saida L, Bansal S and Highes JD (2011) Ethanol production from banana peels using statistically optimized simultaneous saccharification and fermentation process. Waste Management. 31, 1576-1584; Sandhu SK, Oberoi HS, Dhaliwal SS, Babbar N, Kaur U, Nanda D and Kumar D (2011) Ethanol production from Kinnow mandarin (Citrus reticulata) peels via simultaneous saccharification and fermentation using crude enzyme produced by Aspergillus oryzae and the thermotolerant Pichia kudriavzevii strain. Annals of Microbiology. 62, 655-666; Oberoi HS, Sandhu SK and Vadlani PVV (2011) Statistical optimization of hydrolysis process for banana peels using cellulolytic and pectinolytic enzymes. Food and Bioproduct Processing. 90, 257-265; Oberoi HS, Babbar N, Dhaliwal SS, Kaur S, Vadlani PV, Bhargav VK and Patil RT (2010) Enhanced oil recovery by pre-treatment of mustard seeds using crude enzyme extract obtained from mixed-culture solid-state fermentation of Kinnow (Citrus reticulata) waste and wheat bran. Food and Bioprocess Technology. 5, 759-767; Oberoi HS, Chavan Y, Bansal S and Dhillon GS (2010) Production of cellulases through solid state fermentation using Kinnow pulp as a major substrate. Food and Bioprocess Technology. 4, 528-536; Oberoi HS, Vadlani PV, Madl R, Saida L and Abeykoon JP (2010) Ethanol production from orange peels by two stage hydrolysis followed by fermentation using parameters optimized through statistical experimental design. Journal of Agriculture and Food Chemistry. 58, 3422-3429; Kadam DM, Nangare D and Oberoi HS (2010) Influence of pretreatments on microbial load of stored dehydrated onion slices. International Journal of Food Science and Technology. 44, 1902-1908; Tyagi SK, Manikantan MR, Oberoi HS and Kaur G (2007) Effect of mustard flour incorporation on nutritional sensory and textural characteristics of biscuits. Journal of Food Engineering. 80,1043-1050; Oberoi HS, Mehmood Ahmad KU, Kaur J and  Baboo B (2005) Quality of red ripe chillies var ‘CH-3’ as affected by two different drying methods. Journal of Food Science and Technology 42: 384- 387; Chopra S, Aleksha Kudos SK, Oberoi HS, Baboo B, Mahmood Ahmad KU and Kaur J (2004) Performance evaluation of Evaporative Cooled Room for storage of Kinnow mandarin. Journal of Food Science and Technology 41 : 573-577.

Fellowship of National Academy of Biological Sciences (FNABS); International Norman Borlaug fellowship award; Long term DBT Overseas Associateship award; Best poster award in an International summit, Kansas, USA; Merit certificate for highest OCPA during PhD programme. Patents filed : Microencapsulator with multiple air jet droplet generator for production of microcapsules (10/DEL/2011); Process for preparation of alcoholic beverage with nutraceutical properties from Kinnow peels (1049/DEL/2013), Fermentation process for enhanced glucose production from sweet sorghum bagasse using acido-thermophilic fungal cellulases (0984/DEL/2015).

Played an important role in transferring about twenty five technologies to farmers/ entrepreneurs and Industry.

Division of PHT and Agricultural Engineering
P-802, Purva Venezia, Yelahanka New Town, Bengaluru-560064.
Address for Communication: 

P-802, Purva Venezia, Yelahanka New Town, Bengaluru-560064

Telephone #: 
9417426649/ 7022838619