scispace - formally typeset
A

Asit Kumar Saha

Researcher at Haldia Institute of Technology

Publications -  7
Citations -  90

Asit Kumar Saha is an academic researcher from Haldia Institute of Technology. The author has contributed to research in topics: Actinidia deliciosa & Essential oil. The author has an hindex of 4, co-authored 7 publications receiving 63 citations.

Papers
More filters
Journal ArticleDOI

Kinetic effect and absorption performance of piperazine activator into aqueous solutions of 2-amino-2-methyl-1-propanol through post-combustion CO2 capture

TL;DR: In this article, the absorption kinetics of carbon dioxide (CO2) released from power plant exhaust using activated mixture of 2-amino-2-methyl-1-propanol (AMP) upgraded by piperazine (PZ) were investigated.
Journal ArticleDOI

Modeling and simulation of parametric sensitivity in primary freeze-drying of foodstuffs

TL;DR: In this article, a mathematical model depicting the influence of operating parameters on unsteady drying rate in primary freeze-drying operation for two food stuffs viz. paneer and mango has been presented.
Journal ArticleDOI

Absorption of CO2 in a sterically hindered amine: modeling absorption in a mechanically agitated contactor

TL;DR: In this paper, the absorption of dilute CO 2 into aqueous solutions of a sterically hindered amine, 2-amino-2-methyl-1-propanol (AMP), is modeled in the mechanically agitated contactor under the fast pseudo first-order reaction condition using the kinetic data for CO 2 -AMP.
Journal ArticleDOI

In vitro evaluation of antioxidant and antibacterial properties of supercritical CO2 extracted essential oil from clove bud (Syzygium aromaticum)

TL;DR: It was found that the extracted clove essential oil demonstrated high antioxidant contents which lead to free radical scavenging, reducing power, metal chelation and inhibition of lipid peroxidation, suggesting that cloveessential oil may act as therapeutic molecules against diseases caused by pathogens and free radicals.
Journal ArticleDOI

Dehydration of Kiwi Fruit (Actinidia deliciosa) by Consecutive Osmotic Dehydration and Freeze-Drying

TL;DR: In this paper, a new methodology, consecutive Osmotic Dehydration (OD) and Freeze Drying (FD), was developed and applied, which was found to be very effective with respect to drying time, cost and quality.