Tiwari R.B.

Post Harvest Technology- Processing of fruits and vegetables through osmotic dehydration,vacuum impregnation, osmodehydrofreezing
M. Sc. Ag. (Hort), PhD

Research experience 21years. The main research emphasis has been nutrient retention and evaluation of quality during processing and storage of processed products, blending of fruit juices and pulps to improve quality, retention of carotene and lycopene during vacuum concentration of mango and tomato pulps/juice respectively and dehydration and freezing of vegetables. Screening of fruits and vegetables varieties/hybrids for processing qualities. Present research interest are osmotic dehydration of fruits like mango and pineapple,papaya,banana,guava,jackfruit,aonla, vegetables carrot and pumpkin development of value added dried products from vegetables such as carrot, cauliflower, onion, French beans. Freezing preservation of vegetables and dehydro-freezing of fruit slices. Recent research interest is vacuum /pressure assisted osmotic dehydration of fruits and vegetables

1.Tiwari R. B., J.P.Tiwari and Sant Lal. 1992. Effect of pruning, NAA and Urea of cropping pattern of guava. Indian Journal of Hort. 49(4):305 308.

2.Tiwari R. B., J.P.Tiwari, 1993. Studies on the problem of leaf bronzin guava induction of phosphorous deficiency symptoms under sand culture. Indian J. of Hort. 50(1):53 56.

3.Tiwari, R. B. and Tiwari,J.P.(1993).A note on the nutritional requirement of guava saplings.Haryana J.Hort.Sci.22(3): 200-203

4.Tiwari, R. B., 2000. Studies on blending of guava and papaya pulp for RTS beverage, Indian Food Packer 54(2):68-71

5.Tiwari, R. B. and M.R.Dinesh,2001. Evaluation of seven exotic red-fleshed guava varieties for processing into RTS beverage. Indian Food Packer 55(1)58-62.

6.Tiwari, R.B. (2005).Application of osmo-air dehydration for processing of tropical fruits in rural areas. Indian Food Industry 24(6):62-69.

7.Tiwari, R. B. (2006) Current Status, Research and Developments Needs for Processed Fruit and Vegetable Products. In Souvenir of the Work shop on “ Technology and equipment for Processing and quality assurance of foods. Held at NDRI, Karnal from 23-24 August,2006 page 53-60.

8.Tiwari RB (2010) Food Fortification and Enrichment –Lifestyle Horticulture Delhi Garden Magzine pp-105-109.

9.Tiwari, R.B. and V.K. Rao ( 2010). Horticultural Crops in formulated and functional foods In : Extruded functional foods using plant and dairy ingredients. Bargale, PC and Kulkarni, SD (Editors). Book published under Indo-US AKI Project on extrusion cooking technology, CIAE, Bhopal, pp 83-92 (ISBN :978-81-909305-1-2).

10.Tiwari RB and Sarojini Jalali ( 2013).Processing of Papaya Fruit.In. National Papaya Consultation Papers. National Papaya consultaion held at IIHR 18 Jan 2013.pp138-41


1) Recipient of United Nations University (UNU-Kirin) Fellowship for carrying out Post Doctoral Research at National Food Research Institute (NFRI), Tsukuba, JAPAN(2003-04)

2) Received Best Feature Article Award for paper on “Application of osmo-air dehydration for processing of tropical fruits in rural areas. Indian Food Industry 24(6):62-69”. Award was presented during ICFOST-2006 at Hyderabad.

3) Received “Dr JS Pruthi Award” for the year 2006 from Association of Food Scientist and Technologist Mysore (AFST-I) for contribution in the field of fruit and vegetable preservation. Invention: Osmotic dehydration of fruits-mango, pineapple, papapya, banana, aonla,jackfruit and guava, dried fig and fruit bar, dehyfdrofrozen mango and pineapple slices, frozen vegetables and dehydrated vegetables-onion,carrot, cauliflower, French Beans, mushroom

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