Our current research focus is on high-pressure pasteurization and sterilization of foods. Our team investigate combined pressure-thermal resistance of surrogate organisms for process validation. We evaluate combined pressure-thermal effects on various food products and evaluate product quality. We develop kinetic models for bacterial inactivation and estimate thermo physical properties of foods under pressure. We emphasis on multidisciplinary team oriented research that integrate basic engineering principles with microbiology and chemistry concepts in solving practical problems of industrial interest.
Emerging Technology
Effect of High Pressure and Irradiation Treatments on Hydration Characteristics of Navy Beans (with Raghupathy Ramaswamy and S.K. Sastry), International Journal of Food Engineering (2007)
The effects of high-pressure (33, 400 and 700 MPa for 3 min at 24 and...
Evaluation of the instrumental quality of pressure-assisted thermally processed carrots (with LT Nguyen, and NK Rastogi, ), Journal of Food Science (2007)
Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties (with S Rajan, J Ahn, and AE Yousef), Journal of Food Protection (2006)
Compression heating of selected fatty food substances during high pressure processing (with V., Rasanayagam,; E Ting; C. E Sizer; C. Anderson; and C Bush), J. Food Science (2003)
Food Engineering
Opportunities and challenges in high pressure processing of foods (with NK Rastogi, K.S.M.S Raghavarao, K Niranjan, and D Knorr), Critical Reviews in Food Science and Nutrition (2007)
Effect of High Pressure and Irradiation Treatments on Hydration Characteristics of Navy Beans (with Raghupathy Ramaswamy and S.K. Sastry), International Journal of Food Engineering (2007)
The effects of high-pressure (33, 400 and 700 MPa for 3 min at 24 and...