Dr. Patil Rajvardhan Kiran
Scientist
Discipline: Agricultural Structures and Process Engg 

ERP No. 659861
Ph. 8007053003
rajvardhan.patil@icar.org.in,

rajvardhanp4545@gmail.com

Google Scholar

Field of Specialization:

  • Food Engineering
  • Artificial Intelligence
  • Non-destructive quality evaluation
  • Food Quality Analysis
  • Food Safety

  • Ph.D. in Food Process Engineering | Indian Agricultural Research Institute (IARI), New Delhi | 2020 – 2023

  • M.Tech. in Postharvest Engineering and Technology | Indian Agricultural Research Institute (IARI), New Delhi | 2018 – 2020

  • B.Tech. in Agricultural Engineering | Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra | 2014 – 2018

  • Kiran, P. R., Aradwad, P., Arunkumar, T. V., & Parray, R. A. (2024). Enhancing mango quality control: A novel approach to spongy tissue inspection through image clustering and machine learning models via X‐ray imaging. Journal of Food Process Engineering, 47(6), e14664.

  • Kiran, P. R., Mani, I., Parrey, R. A., & Srivastav, M. (2023). Mapping of supply chain and assessment of pre and postharvest losses of Alphonso mango in India. Environment Conservation Journal, 24(4), 64-74.

  • Kiran, P. R., Yeasin, M., Aradwad, P., Arunkumar, T. V., & Parray, R. A. (2024). Advancing mango quality assurance: Non‐destructive detection of spongy tissue using visible near‐infrared spectroscopy and machine learning classification. Future Postharvest and Food, 1(2), 237-251.

  • Kiran, P. R., Jadhav, P., Avinash, G., Aradwad, P., TV, A., Bhardwaj, R., & Parray, R. A. (2024). Detection and classification of spongy tissue disorder in mango fruit during ripening by using visible-near infrared spectroscopy and multivariate analysis. Journal of Near Infrared Spectroscopy, 32(4-5), 140-151.

  • Kiran, P. R., & Parray, R. A. (2024). Non-destructive prediction of quality parameters in Alphonso mangoes using near-infrared spectroscopy: A comprehensive study on physicochemical characteristics and ripening dynamics. Journal of Scientific Research and Reports, 30(5), 82-90.

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