KP Sandeep

Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods

JOURNAL OF FOOD ENGINEERING, 317.

Enhancement of continuous flow cooling using hydrophobic surface treatment

JOURNAL OF FOOD ENGINEERING, 300.

Investigation of impeller modification and eccentricity for non-Newtonian fluid mixing in stirred vessels

CHEMICAL ENGINEERING COMMUNICATIONS, 206(3), 318–332.

Scale-Up of Shear Thinning Fluid Mixing in an Unbaffled Stirred Vessel with Eccentrically Located and Modified Impellers

INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING, 17(4).

The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator

FOOD CHEMISTRY, 240, 974–979.

Characterization of peanuts after dry roasting, oil roasting, and blister frying

LWT-FOOD SCIENCE AND TECHNOLOGY, 75, 520–528.

Compression Heating of Selected Polymers During High-Pressure Processing

JOURNAL OF FOOD PROCESS ENGINEERING, 40(2).

Kinetics of color development of peanuts during dry roasting using a batch roaster

JOURNAL OF FOOD PROCESS ENGINEERING, 40(3).

Winterization strategies for bulk storage of cucumber pickles

Journal of Food Engineering, 212, 12–17.

Integration of Resonant Acoustic (R) mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies

JOURNAL OF FOOD ENGINEERING, 165, 124–132.

Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials

Journal of Food Science, 80(8), M1804–M1814.

Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods

Journal of Food Science, 80(12), M2892–M2898.

Thermal principles and kinetics

Food Processing: Principles and Applications, 2nd Edition, 17–31.

Recent advances in biopolymers and biopolymer-based nanocomposites for food packaging materials

CRC Critical Reviews in Food Science and Nutrition, Vol. 52, pp. 426–442.

A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites

[Review of ]. JOURNAL OF FOOD SCIENCE, 76(1), E2–E14.

Introduction

In Thermal Processing of Foods (pp. 1–6).

Thermal Processing of Foods: Control and Automation

Effect of Type and Content of Modified Montmorillonite on the Structure and Properties of Bio-Nanocomposite Films Based on Soy Protein Isolate and Montmorillonite

JOURNAL OF FOOD SCIENCE, 75(5), N46–N56.

Extrusion of Foods

In Mathematical Modeling of Food Processing (pp. 795–828).

Heat Exchangers

In M. M. Farid (Ed.), Mathematical Modeling of Food Processing (pp. 201–224).

Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion

JOURNAL OF FOOD ENGINEERING, 100(3), 480–489.

Use of linear models for thermal processing of acidified foods

Food Protection Trends, 30(5), 268–272.

Aseptic processing of liquid and particulate foods

In S. Jun & J. Irudayaraj (Eds.), Food Processing Operations Modeling: Design and Analysis (2nd ed., pp. 13–52). Boca Raton: CRC Press.

Overview of RFID Technology and Its Applications in the Food Industry

[Review of ]. JOURNAL OF FOOD SCIENCE, 74(8), R101–R106.

Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees

JOURNAL OF FOOD SCIENCE, 73(9), E455–E462.

Design of conservative simulated particles for validation of a multiphase aseptic process

JOURNAL OF FOOD SCIENCE, 73(5), E193–E201.

Dielectric properties of pumpable food materials at 915 MHz

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(3), 508–518.

Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(1), 158–172.

Investigation of a particulate flow containing spherical particles subjected to microwave heating

HEAT AND MASS TRANSFER, 44(4), 481–493.

Overall heat transfer coefficients and axial temperature distribution in a triple tube heat exchanger

JOURNAL OF FOOD PROCESS ENGINEERING, 31(2), 260–279.

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees

FOOD RESEARCH INTERNATIONAL, 41(5), 454–461.

Sterilization solutions for aseptic processing using a continuous flow microwave system

JOURNAL OF FOOD ENGINEERING, 85(4), 528–536.

Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(1), 112–126.

Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts

JOURNAL OF FOOD PROCESS ENGINEERING, 30(2), 225–240.

Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system

JOURNAL OF FOOD SCIENCE, 72(3), E121–E124.

Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system

JOURNAL OF FOOD SCIENCE, 72(5), E235–E242.

Mathematical modeling of continuous flow microwave heating of liquids (effects of dielectric properties and design parameters)

INTERNATIONAL JOURNAL OF THERMAL SCIENCES, 46(4), 328–341.

Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions

JOURNAL OF FOOD SCIENCE, 72(4), E177–E183.

Numerical modeling of a moving particle in a continuous flow subjected to microwave heating

NUMERICAL HEAT TRANSFER PART A-APPLICATIONS, 52(5), 417–439.

Numerical simulation of forced convection in a duct subjected to microwave heating

HEAT AND MASS TRANSFER, 43(3), 255–264.

Characterization of aroma-active compounds in microwave blanched peanuts

JOURNAL OF FOOD SCIENCE, 71(9), C513–C520.

Impact of microwave blanching on the flavor of roasted peanuts

JOURNAL OF SENSORY STUDIES, 21(4), 428–440.

Methods, systems, and devices for evaluation of thermal treatment

Washington, DC: U.S. Patent and Trademark Office.

Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(6), 3908–3915.

Aseptic processing of sweetpotato purees using a continuous flow microwave system

Journal of Food Science, 70(9), E531–536.

Calculation of overall heat transfer coefficients in a triple tube heat exchanger

HEAT AND MASS TRANSFER, 41(3), 271–279.

Mathematical modelling of two-phase non-Newtonian flow in a helical pipe

INTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN FLUIDS, 48(6), 649–670.

Aseptic processing: Basic principles and advantages

In Handbook of food science, technology, and engineering. Vol. 3 (pp. 123–121-12312). Boca Raton: Taylor & Francis.

Continuous flow radio frequency heating of particulate foods

Innovative Food Science and Emerging Technologies, 5(4), 475–483.

Developments in aseptic processing

In Improving thermal processing (pp. 177–187).

Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(4), 387–393.

Continuous flow radio frequency heating of water and carboxymethylcellulose solutions

JOURNAL OF FOOD SCIENCE, 68(1), 217–223.

Flow dynamics and heat transfer in helical heat exchangers

In J. F. V.-R. J. Welti-Chanes & G. V. Barbosa-Canovas (Eds.), Transport phenomena in food processing (pp. 377–397).

Liquid food transport systems

In Encyclopedia of agricultural and food engineering (pp. 571–574). New York: Marcel Dekker.

Pressure drop and friction factor in helical heat exchangers under nonisothermal and turbulent flow conditions

JOURNAL OF FOOD PROCESS ENGINEERING, 26(3), 285–302.

Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz

Journal of Food Science, 68(6), 1976–1981.

Assessment of the effect of fluid-to-particle heat transfer coefficient on microbial and nutrient destruction during aseptic processing of particulate foods

JOURNAL OF FOOD SCIENCE, 67(9), 3359–3364.

Computational fluid dynamics modeling of fluid flow in helical tubes

Journal of Food Process Engineering, 25(2), 141–158.

Effect of holding tube configuration on the residence time distribution of multiple particles in helical tube flow

JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 337–350.

Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions

JOURNAL OF FOOD PROCESS ENGINEERING, 25(1), 41–61.

Aseptic processing of liquid and particulate foods

In Food processing operations modeling: Design and analysis (pp. 37–82).

Introduction to modeling and numerical simulation

In Food processing operations modeling: Design and analysis (pp. 25–36).

Use of ablation to determine the convective heat transfer coefficient in two-phase flow

JOURNAL OF FOOD PROCESS ENGINEERING, 24(5), 315–330.

Modelling non-Newtonian two-phase flow in conventional and helical-holding tubes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 35(5), 511–522.

Determination of lethality during aseptic processing of particulate foods

FOOD AND BIOPRODUCTS PROCESSING, 77(C1), 11–17.

Secondary flow and residence time distribution in food processing holding tubes with bends

[Review of ]. JOURNAL OF FOOD SCIENCE, 64(6), 941–945.

Residence Time Distribution of particles during two-phase non-Newtonian flow in conventional as compared with helical holding tubes

JOURNAL OF FOOD SCIENCE, 62(4), 647–652.

Drag on multiple sphere assemblies suspended in non-newtonian tube flow

JOURNAL OF FOOD PROCESS ENGINEERING, 19(2), 171–183.

RESIDENCE TIMES OF MULTIPLE PARTICLES IN NON-NEWTONIAN HOLDING TUBE FLOW - EFFECT OF PROCESS PARAMETERS AND DEVELOPMENT OF DIMENSIONLESS CORRELATIONS

JOURNAL OF FOOD ENGINEERING, 25(1), 31–44.

RESIDENCE TIME DISTRIBUTION OF MULTIPLE PARTICLES IN NON-NEWTONIAN HOLDING TUBE FLOW - STATISTICAL-ANALYSIS

JOURNAL OF FOOD SCIENCE, 59(6), 1314–1317.