Our food safety engineering laboratory emphasis on multidisciplinary team oriented
research that integrate basic engineering principles with microbiology and chemistry
concepts in solving practical problems of industrial interest. 

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. 

Emerging Technology

Link

Principles and Application of High Pressure–Based Technologies in the Food Industry (with Sergio I. Mart´ınez-Monteagudo and Rockendra Gupta), Annu. Rev. Food Sci. Technol (2015)

High pressure processing (HPP) has emerged as a commercially viable food manufacturing tool that satisfies...

 

Link

Quality of Shelf-Stable Low-Acid Vegetables Processed Using Pressure-Ohmic-Thermal Sterilization (with Sunghee Park and Sudhir K Sastry), LWT - Food Science and Technology (2014)
 

Link

Nonthermal Processing Technologies for Food (with HQ Zhang, G Barbosa-Canovas, P Dunne, D Farkas, and J Yuan) (2011)
 

OpenURL

Preserving Foods through High-Pressure Processing (with D Farkas and E Turek), Food Technology (2008)

By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables...

 

OpenURL

High-pressure Food Processing (with D Farkas), Food Science and Technology International (2008)

High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat...

 

Food Safety Engineering

Link

Principles and Application of High Pressure–Based Technologies in the Food Industry (with Sergio I. Mart´ınez-Monteagudo and Rockendra Gupta), Annu. Rev. Food Sci. Technol (2015)

High pressure processing (HPP) has emerged as a commercially viable food manufacturing tool that satisfies...

 

Link

Quality of Shelf-Stable Low-Acid Vegetables Processed Using Pressure-Ohmic-Thermal Sterilization (with Sunghee Park and Sudhir K Sastry), LWT - Food Science and Technology (2014)
 

OpenURL

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)
 

Food Engineering

Link

Principles and Application of High Pressure–Based Technologies in the Food Industry (with Sergio I. Mart´ınez-Monteagudo and Rockendra Gupta), Annu. Rev. Food Sci. Technol (2015)

High pressure processing (HPP) has emerged as a commercially viable food manufacturing tool that satisfies...

 

Link

Quality of Shelf-Stable Low-Acid Vegetables Processed Using Pressure-Ohmic-Thermal Sterilization (with Sunghee Park and Sudhir K Sastry), LWT - Food Science and Technology (2014)
 

OpenURL

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)
 

OpenURL

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...

 

OpenURL

Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa (with R Ramaswamy and SK Sastry), Journal of Food Engineering (2007)