Achinta Bordoloi

Achinta Bordoloi

  • College of Engineering

    Civil and Environmental Engineering

    Research Assistant Professor

Office Location

1947 N 12th St Rm 415

Phone

215-204-7802

Research Interests

  • •. Advanced oxidation technologies for wastewater treatment
    •. Fate and removal of emerging contaminants such as antibiotic resistant bacteria, antibiotic resistant genes, associated biological contaminants from wastewater and surface water
    • Bioremediation and biodegradation in engineered biological systems for waste gas and wastewater treatment
    • Development of novel bio-carriers in moving bed bioreactors (MBBR) to remove high loads of nitrogen from wastewater
    • Valorisation of high value products from biomass, food waste and marine resources
    •. Bioprocessing of food and nutraceuticals through green and sustainable technologies (subcritical water and enzymatic extraction) by a biorefinery approach
    • Anaerobic digestion and bioenergy

Selected Publications

Featured

  • Das, D., Bordoloi, A., Achary, M.P., Caldwell, D.J., & Suri, R.P.S. (2022). Degradation and inactivation of chromosomal and plasmid encoded resistance genes/ARBs and the impact of different matrices on UV and UV/H2O2 based advanced oxidation process. Sci Total Environ, 833, p. 155205. Netherlands. doi: 10.1016/j.scitotenv.2022.155205

  • Bordoloi, A. & Goosen, N.J. (2020). A greener alternative using subcritical water extraction to valorize the brown macroalgae Ecklonia maxima for bioactive compounds. Journal of Applied Phycology, 32(4), pp. 2307-2319. doi: 10.1007/s10811-020-02043-1

  • Bordoloi, A., Gapes, D.J., & Gostomski, P.A. (2019). The impact of environmental parameters on the conversion of toluene to CO2 and extracellular polymeric substances in a differential soil biofilter. Chemosphere, 232, pp. 304-314. England. doi: 10.1016/j.chemosphere.2019.05.192

  • Bordoloi, A. & Gostomski, P.A. (2019). Carbon recovery and the impact of start-up conditions on the performance of an unsaturated Pseudomonas putida biofilm compared with soil under controlled environmental parameters in a differential biofilter. Journal of Chemical Technology and Biotechnology, 94(2), pp. 600-610. doi: 10.1002/jctb.5807

  • Bordoloi, A. & Gostomski, P.A. (2019). Fate of degraded pollutants in waste gas biofiltration: An overview of carbon end-points. Biotechnol Adv, 37(4), pp. 579-588. England. doi: 10.1016/j.biotechadv.2018.09.002

Recent

  • Greyling, N., Bordoloi, A., & Goosen, N.J. (2021). Optimising enzymatic conditions of monkfish (Lophius vomerinus) heads hydrolysis towards potential waste biomass valorisation. Biomass Conversion and Biorefinery, 11(6), pp. 2711-2722. doi: 10.1007/s13399-020-00650-z

  • Bordoloi, A. & Goosen, N. (2020). Chapter Eleven Green and integrated processing approaches for the recovery of high-value compounds from brown seaweeds. In Seaweeds Around the World: State of Art and Perspectives, 95 (pp. 369-413). doi: 10.1016/bs.abr.2019.11.011

  • Swart, J., Bordoloi, A., & Goosen, N.J. (2019). Optimization of phosphate recovery from monkfish, Lophius vomerinus, processing by-products and characterization of the phosphate phases. J Sci Food Agric, 99(6), pp. 2743-2756. England. doi: 10.1002/jsfa.9450

  • Bordoloi, A. & Gostomski, P.A. (2014). Fate of transformed carbon in a differential biofilter: Impact of temperature on carbon-endpoints and product ratios. 21st International Congress of Chemical and Process Engineering, CHISA 2014 and 17th Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction, PRES 2014, 3, pp. 1753-1754.

  • Bordoloi, A., Kaur, L., & Singh, J. (2012). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry, 133(4), pp. 1092-1100. doi: 10.1016/j.foodchem.2011.11.044

  • Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chemistry, 133(4), pp. 1206-1213. doi: 10.1016/j.foodchem.2012.01.063