Anurag Mehra


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)
Email Contact Form

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
Teaching

Courses Instructing this Academic Year