Chemical Engineering, IIT Bombay
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Anurag Mehra
Food Engineering
Molecular Simulations
Multiphase Reaction
Nanoparticles
Surfactants
Personal Information
Full Name: Anurag Mehra
Room No: 222, Chem. Engg.
+91 (22) 2576 7217 (O)
+91 (22) 2572 8217 (R)
+91 (22) 2572 6895 (Fax)
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Detailed Information / Research Group Web-Page
Background
B.Tech. Chemical Engg., I.I.T. Kanpur, 1983
M.Chem.Engg., Bombay University, 1985
Ph.D. (Tech.), Bombay University, 1987
Affiliations
Head, Department of Chemical Engineering (2008-now)
Head, Computer Center, IIT Bombay (2003-2008)
Visiting Professor, Massachusetts Institute of Technology, Cambridge (2007)
Awards
INSA Medal for Young Scientists (1989)
Associate, Indian Academy of Sciences (1989-1994)
IIChE Amar Dye Chem Award (1994)
EC Marie Curie Fellowship (1995)
Excellence in Teaching (2002)
Manudhane Excellence Award (2005) [consulting]
R&D
Publications
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R&D Areas/Projects
Multiphase Reaction Engineering :
Heterogeneous reactions controlled by diffusional factors pose novel problems when conducted in microheterogeneous media such as emulsions, slurries and other types of surfactant based systems. The diffusion-reaction characteristics in such media are being investigated. The work includes looking at basic mass transfer examining reactant particle size related effects in slurry absorbers / precipitators etc.
Nanoparticles:
The use of micelles and microemulsions to produce nanoparticles of inorganic salts (eg. silver chloride, cadmium sulfide) provides a novel route to the manufacture of these nanomaterials. The mathematical modeling of the formation of these particles, including the case of complex/composite particles is of interest. Also, of interest is the formation of these particles in multiphase systems (eg. nanoparticles of calcium carbonate in gas-slurry-micellar systems)
Demulsification :
The demulsification of surfactant stabilized emulsions is being studied in simple shear flows in order to obtain information about the transient evolution of droplet size distributions as a function of the shearing rate, surfactant concentrations and dispersed phase hold up (collaborator: Prof. D.V. Khakhar).
Food Foams and Sponges :
A reaction engineering based, quantitative understanding of baking processes which give rise to spongy foods, such as cakes and breads, is sought to be developed. Our objective is to relate the properties of the final product, such as cell structure, density, softness etc. with the processing conditions and the dough ingredients.
PhD TA Topics
Carbon sequestration using carbon dioxide absorption in aqueous mineral suspensions
Multiscale simulation of anisotropic Nanoparticles
Simulation of spherical and anisotropic Nanoparticles in laboratory and large scale processes
Studies in formation and modeling of food foams and emulsions
Teaching
Courses Instructing this Academic Year
Jul-Dec (Autumn)
CL 649 Reaction Engineering in Dispersed Phase Systems
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Jan-Jun (Spring)
CL 317 Mass Transfer Operations
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‹ A. K. Suresh
up
Arun Sadashio Moharir ›
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