Faculty of Agriculture

University of Peradeniya

Dr. K.S.P. Amarathunga

Senior Lecturer I



Official Address :

Department of Agricultural Engineering,
Faculty of Agriculture,
University of Peradeniya,
Peradeniya,
Sri Lanka


Email :

sanath.amaratunga@gmail.com


Telephone :

+94 71 833 9593


Personal Website :






  • B.Sc. Agric (Peradeniya)
  • M Agric, Ph.D. (Kyushu, Japan)
  • Post Doctoral Researcher: 2004 - 2007, Department of Bio and Agric. Engineering, University of California Davis, USA.
  • Sri Lanka Presidential Awards for Young Scientists 2000
  • Agricultural Process Engineering
  • Process Controls and Robotics
  • Agricultural product processing and storage
  • Use of solar power in agriculture
  • Development of Microprocessor based control systems for agriculture
  • Lecturer in Agricultural Process Engineering (1990 to date)
  • Botheju, W.S., K. S. P. Amaratunge and M. T. Ziyad Mohamed, 2008. Modeling Moisture Desorption Isotherms and Thermodynamic Properties of Fermented Tea Dhool (Camellia Sinensis var. Assamica). Drying Technology, 26: 1294-1299.
  • Amaratunga, K.S.P., Z. Pan, X. Zheng and J.F. Thompson, 2005. Comparison of Drying Characteristics and Quality of Paddy Rice Dried with Infrared and Commercial Hot Air. Paper presented at the ASAE International Conference in Tampa, Florida. ASAE. Paper No.056005. St.Joseph, Mich.
  • Amaratunga K.S.P., Zhongli Pan, J.F. Thompson, M. Gabel and Y. Zu, 2004. Drying Characteristics of Paddy Rice under Infrared Radiation. ASAE. Paper presented at the ASAE International Conference in Ottowa, Canada. Paper No.046102. St. Joseph, Mich.
  • Amaratunga, K.S.P., W.A.P. Weerakkody and R. Dris, 2000. Fruits and Vegetable Processing in Sri Lanka. IIR Conference on Improving Postharvest Technologies of Fruits and Vegetables and Ornamentals, held in Muricia, Spain. Conducted by the International Institute of Refrigeration, 148.
  • Murata, S., K.S.P., Amaratunga, F. Tanaka, K. Shibuya and S. Koide, 1996. simulation of Moisture Adsorption by Polished Rice in Deep-Bed. Journal of Food Science and Technology International. 2(2):86-91.