@article{caudill_osborne_sandeep_simunovic_harris_2022, title={Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods}, volume={317}, ISSN={["1873-5770"]}, url={https://doi.org/10.1016/j.jfoodeng.2021.110866}, DOI={10.1016/j.jfoodeng.2021.110866}, abstractNote={Production of cold brew (CB) coffee beverages can require 10–24 h of cold-water infusion. Accelerating this process would facilitate its production on a large scale. This study compared hot brewed coffee (HB), CB, heat-treated CB coffee (H-CB), and microwave treated CB coffee (M-CB) over time in terms of four attributes: color measured by L* values, total dissolved solids (TDS), and mg/100 g caffeine and chlorogenic acid (3-CQA). L* decreased over time for both HB and CB (34.98 → 17.19 vs 64.62 → 43.00), while TDS (0.89 → 1.39 vs 0.29 → 0.85), caffeine (48.90 → 84.39 vs 15.23 → 61.42) and 3-CQA (33.60 → 62.85 vs 5.55 → 44.82) increased. H-CB and M-CB attributes remained constant after the heat treatment (L*, 34.46–35.33 vs 29.23–29.29; TDS, 0.80–1.03 vs 1.00–0.94; caffeine, 56.10–62.21 vs 60.88–69.85; 3-CQA, 39.17–46.00 vs 41.39–49.95), were similar to CB samples, but required less preparation time. A brief heat treatment prior to cold infusion accelerates CB production, allowing industry to develop faster, less costly processing methods.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Caudill, Morgan and Osborne, Jason and Sandeep, K. P. and Simunovic, Josip and Harris, Gabriel Keith}, year={2022}, month={Mar} }
 @article{stoforos_rezaei_simunovic_sandeep_2021, title={Enhancement of continuous flow cooling using hydrophobic surface treatment}, volume={300}, ISSN={["1873-5770"]}, url={https://doi.org/10.1016/j.jfoodeng.2021.110524}, DOI={10.1016/j.jfoodeng.2021.110524}, abstractNote={This study examined the effect of hydrophobic-surface treatment of tubular heat exchangers on cooling of viscous foods, namely sweet potato puree, banana puree, and cheese sauce. For the foods tested, cooling efficiency was compared between two identical tube-in-tube stainless-steel heat exchangers either untreated or treated with a hydrophobic chemical coating, Aculon. The average overall heat transfer coefficient, U, was calculated and compared between the two heat exchangers. Cooling of banana puree was improved when using the Aculon-treated heat exchanger, revealing a U of 115 W/(m2·K) compared to 105 W/(m2·K) for the untreated heat exchanger. Cheese sauce cooling was influenced the most, with a U value of 187 W/(m2·K) for the Aculon-treated heat exchanger, compared to 133 W/(m2·K) for the untreated case. Finally, Aculon-treatment showed no difference in the cooling of sweet potato puree, with U of 193 W/(m2·K) and 195 W/(m2·K) for the untreated and the Aculon-treated heat exchangers, respectively.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Stoforos, George N. and Rezaei, Farzad and Simunovic, Josip and Sandeep, K. P.}, year={2021}, month={Jul} }
 @article{yavuz_sandeep_2019, title={Investigation of impeller modification and eccentricity for non-Newtonian fluid mixing in stirred vessels}, volume={206}, ISSN={["1563-5201"]}, DOI={10.1080/00986445.2018.1488690}, abstractNote={Abstract A shear thinning fluid (1% carboxymethyl cellulose) was used to investigate mixing under laminar flow conditions in an unbaffled vessel. The effects of impeller modification in addition to eccentricity were studied. Quantitative measurements such as percentage of uncovered area and coefficient of variance (CoV) of a tracer solution distributed inside the vessel were obtained using planar laser-induced fluorescence (PLIF) method. Increased eccentricity was found to be more effective than increasing rpm alone in reducing isolated mixing regions size (determined by the percentage of uncovered area). The dual-flow pitched blade turbine (DF-PBT), which was the modified version of a standard pitched blade turbine (PBT), was designed to provide both upward and downward flow at the same time to induce more chaotic flow. Though numerical analysis showed this type of flow generated, DF-PBT did not return lower values for the percentage of uncovered area and CoV than PBT did. Power consumption data were also compared between the two impeller types and eccentric locations. Further analyses focusing on the interactions between the impeller blades and fluid rheology is needed to improve laminar mixing in stirred vessels by impeller modification.}, number={3}, journal={CHEMICAL ENGINEERING COMMUNICATIONS}, author={Yavuz, N. and Sandeep, K. P.}, year={2019}, month={Mar}, pages={318–332} }
 @article{yavuz_sandeep_2019, title={Scale-Up of Shear Thinning Fluid Mixing in an Unbaffled Stirred Vessel with Eccentrically Located and Modified Impellers}, volume={17}, ISSN={["1542-6580"]}, DOI={10.1515/ijcre-2018-0205}, abstractNote={Abstract}, number={4}, journal={INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING}, author={Yavuz, Nihat and Sandeep, K. P.}, year={2019}, month={Apr} }
 @article{shi_dean_davis_sandeep_sanders_2018, title={The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator}, volume={240}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2017.07.130}, abstractNote={Peanuts roasted to equivalent surface colors at different temperature/time combinations can vary substantially in chemical and physical properties related to product quality. This study used a pilot plant scale roaster that simulates the configurations of one of the most common industrial roaster, a multi-zone belt roaster. Jumbo-size runner-type peanuts were systematically roasted at 5 temperatures (149-204°C) to three Hunter l-values of 53, 48.5, and 43, corresponding to light, medium, and dark roasts. Moisture and tocopherol contents were more closely correlated with roast color rather than temperature, with exceptions at 149°C. Moisture decreased with darker roast color, while the total tocopherols were greatest in peanut oils with darker colors. Yield stress of peanut pastes increased as the color darkened, indicating spreadability correspondingly decreased with darker roast colors. The overall flavor of roasted peanuts was found to be optimized at 177°C/15min with the medium roast color.}, journal={FOOD CHEMISTRY}, author={Shi, Xiaolei and Dean, Lisa O. and Davis, Jack P. and Sandeep, K. P. and Sanders, Timothy H.}, year={2018}, month={Feb}, pages={974–979} }
 @article{shi_davis_xia_sandeep_sanders_dean_2017, title={Characterization of peanuts after dry roasting, oil roasting, and blister frying}, volume={75}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2016.09.030}, abstractNote={Peanuts were systematically deep fried, blister fried, or dry roasted at 177 °C to Hunter L-values of 53.0 ± 1.0, 48.5 ± 1.0, and 43.0 ± 1.0, corresponding to light, medium, and dark roasting, respectively. Thermal modifications of the epidermal and parenchyma cells were observed in the scanning electron microscopic images for processed peanuts, compared to raw peanuts. Peanut microstructure was most extensively damaged by blister frying, followed by deep frying, and then dry roasting. The moisture content decreased with increased surface color, due to more moisture loss with longer heat processing time. For light roasting, blister fried peanuts had significantly higher moisture contents than the deep fried and dry roasted peanuts, while for medium and dark roasting, blister fried had lower moistures than the other two. Descriptive sensory analysis was able to distinguish the flavor and texture profiles of peanuts prepared by different roasting methods. In storage testing throughout 16 weeks, peroxide value measurements indicated the blister fried peanuts had the longest shelf life, followed by the dry roasted, and then the deep fried. Descriptive sensory analysis proved that the rate of the loss of roast peanut flavor during storage was faster in dry roasted peanuts followed by blister fried and deep fried.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Shi, Xiaolei and Davis, Jack P. and Xia, Zhoutong and Sandeep, K. P. and Sanders, Timothy H. and Dean, Lisa O.}, year={2017}, month={Jan}, pages={520–528} }
 @article{casulli_dhakal_sandeep_balasubramaniam_2017, title={Compression Heating of Selected Polymers During High-Pressure Processing}, volume={40}, ISSN={["1745-4530"]}, DOI={10.1111/jfpe.12417}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Casulli, K. E. and Dhakal, S. and Sandeep, K. P. and Balasubramaniam, V. M.}, year={2017}, month={Apr} }
 @article{shi_sandeep_davis_sanders_dean_2017, title={Kinetics of color development of peanuts during dry roasting using a batch roaster}, volume={40}, ISSN={["1745-4530"]}, DOI={10.1111/jfpe.12498}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Shi, Xiaolei and Sandeep, K. P. and Davis, Jack P. and Sanders, Timothy H. and Dean, Lisa L.}, year={2017}, month={Jun} }
 @article{diaz_pérez-díaz_simunovic_sandeep_2017, title={Winterization strategies for bulk storage of cucumber pickles}, volume={212}, ISSN={0260-8774}, url={http://dx.doi.org/10.1016/j.jfoodeng.2017.03.027}, DOI={10.1016/j.jfoodeng.2017.03.027}, abstractNote={Cucumbers are commercially fermented and stored in bulk in outdoor open top fiberglass tanks. During winter, snow and ice that accumulates around and on top of tanks influence heat transfer in an unpredictable manner, often compromising quality. This study evaluates the performance of inexpensive and resilient fermentation tank insulation and provides an estimate of heat loss associated with strategies for storage and preservation of fermented cucumbers during winter. Three insulation configurations were explored: conical top-cover, flat top-cover, and perimeter insulation. Changes in temperature during storage were experimentally studied in different tank configurations. A mathematical model was developed to simulate temperature profiles and heat loss in an idealized fermentation/storage vessel. Comparisons of the insulated tank configurations suggested a significant difference in temperature between a flat cover and uncovered tank when exposed to temperatures characteristic of the spring season in Pinconning, MI.}, journal={Journal of Food Engineering}, publisher={Elsevier BV}, author={Diaz, Joscelin T. and Pérez-Díaz, Ilenys M. and Simunovic, Josip and Sandeep, K.P.}, year={2017}, month={Nov}, pages={12–17} }
 @article{batmaz_sandeep_2015, title={Integration of Resonant Acoustic (R) mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies}, volume={165}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2015.06.013}, abstractNote={A comparison study was carried out for thermal processing times and final product quality in three different modes of retort operation. Still retort simulation, processing with horizontal reciprocating agitation, and ResonantAcoustic® Mixing (RAM) integrated processing were used to process banana puree samples at different °Bx (degree Brix) values (ranging from 16.6 to 41.5). Thermal processing times ranged from 76.6 min to 90.7 min for still retort simulation, from 6.8 min to 76.5 min for processing with horizontal reciprocating agitation, and from 4.3 min to 15.4 min for RAM integrated processing. While a significant amount of reduction in thermal process times (up to 91%) was observed for processing with horizontal reciprocating agitation for banana puree samples with a °Bx value between 16.6 and 29.1, this effectiveness dropped sharply (down to 16%) for samples with higher °Bx values (33.2–41.5). For the RAM integrated processing, the applied mixing technology was found to be effective in reducing the thermal process times and provide high quality post-process products throughout the tested range of product viscosities.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Batmaz, Ediz and Sandeep, K. P.}, year={2015}, month={Nov}, pages={124–132} }
 @article{caldwell_pérez-díaz_sandeep_simunovic_harris_osborne_hassan_2015, title={Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials}, volume={80}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.12937}, DOI={10.1111/1750-3841.12937}, abstractNote={Abstract}, number={8}, journal={Journal of Food Science}, publisher={Wiley}, author={Caldwell, Jane M. and Pérez-Díaz, Ilenys M. and Sandeep, KP and Simunovic, Josip and Harris, Keith and Osborne, Jason A. and Hassan, Hosni M.}, year={2015}, month={Jul}, pages={M1804–M1814} }
 @article{caldwell_pérez-díaz_harris_hassan_simunovic_sandeep_2015, title={Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods}, volume={80}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.13139}, DOI={10.1111/1750-3841.13139}, abstractNote={Abstract}, number={12}, journal={Journal of Food Science}, publisher={Wiley}, author={Caldwell, Jane M. and Pérez-Díaz, Ilenys M. and Harris, Keith and Hassan, Hosni M. and Simunovic, Josip and Sandeep, K.P.}, year={2015}, month={Nov}, pages={M2892–M2898} }
 @article{kumar_sandeep_2014, title={Thermal principles and kinetics}, DOI={10.1002/9781118846315.ch2}, abstractNote={Thermal processing is the most widely used method of food preservation. Foods may be thermally processed using numerous heating systems such as retorts, direct heating systems, indirect heating systems, volumetric heating systems, and combinations of these. The most common methods of thermal processing include blanching, pasteurization, hot filling, and sterilization. The most common sterilization methods include in-container sterilization (retorting) and in-flow sterilization (aseptic processing). This chapter provides an overview of thermal processing principles and associated kinetics. It starts with a brief introduction to thermal processing. The subsequent sections cover methods of thermal processing, types of microorganisms of concern, kinetics of reactions, process establishment, process calculations, process validation, process monitoring and control, emerging processing technologies, and possible future developments in the area of thermal processing.}, journal={Food Processing: Principles and Applications, 2nd edition}, author={Kumar, P. and Sandeep, KP}, year={2014}, pages={17–31} }
 @article{tang_kumar_alavi_sandeep_2012, title={Recent advances in biopolymers and biopolymer-based nanocomposites for food packaging materials}, volume={52}, DOI={10.1080/10408398.2010.500508}, abstractNote={Plastic packaging for food and non-food applications is non-biodegradable, and also uses up valuable and scarce non-renewable resources like petroleum. With the current focus on exploring alternatives to petroleum and emphasis on reduced environmental impact, research is increasingly being directed at development of biodegradable food packaging from biopolymer-based materials. The proposed paper will present a review of recent developments in biopolymer-based food packaging materials including natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blends, and nanocomposites based on natural and synthetic biopolymers. The paper will discuss the various techniques that have been used for developing cost-effective biodegradable packaging materials with optimum mechanical strength and oxygen and moisture barrier properties. This is a timely review as there has been a recent renewed interest in research studies, both in the industry and academia, towards development of a new generation of biopolymer-based food packaging materials with possible applications in other areas.}, number={5}, journal={CRC Critical Reviews in Food Science and Nutrition}, author={Tang, X. Z. and Kumar, P. and Alavi, S. and Sandeep, KP}, year={2012}, pages={426–442} }
 @misc{kumar_sandeep_alavi_truong_2011, title={A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01919.x}, abstractNote={Abstract: The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio‐nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). One of the reasons for unique properties of bio‐nanocomposites is the difference in physics at nanoscale as compared to that at macroscale. Therefore, the effect of nanoscale on the properties of bio‐nanocomposites is discussed. Properties of bio‐nanocomposites are governed by the extent of dispersion of nanoparticles in the biopolymer matrix and interaction between nanoparticles and the biopolymer. Selection of proper technique to determine properties of these bio‐nanocomposites is very critical in assessing their performance. Experimental techniques (tensile testing, barrier property measurement, dynamic mechanical analysis, differential scanning calorimetry, thermogravimetric analysis, rheological measurement) to determine the mechanical, barrier, thermal, and rheological properties of bio‐nanocomposites are discussed in terms of methodology, interpretation of results, and application in studying the properties of bio‐nanocomposites. Mathematical modeling plays an important role in predicting the properties of bio‐nanocomposites and comparing them to the measured properties. This comparison helps in better understanding the mechanism for much improved properties of bio‐nanocomposites. Mathematical modeling is also helpful in understanding the effects of different parameters on the properties of bio‐nanocomposites. Therefore, the article describes mathematical modeling of mechanical and barrier properties of bio‐nanocomposites using analytical micromechanics.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Sandeep, K. P. and Alavi, S. and Truong, V. D.}, year={2011}, pages={E2–E14} }
 @inbook{sandeep_2011, title={Introduction}, ISBN={9780470960288 9780813810072}, url={http://dx.doi.org/10.1002/9780470960288.ch1}, DOI={10.1002/9780470960288.ch1}, booktitle={Thermal Processing of Foods}, publisher={Wiley-Blackwell}, author={Sandeep, K. P.}, year={2011}, month={Feb}, pages={1–6} }
 @book{sandeep_2011, place={New York}, title={Thermal Processing of Foods: Control and Automation}, ISBN={9780813810072}, DOI={10.1002/9780470960288}, abstractNote={Contributors. Chapter 1 Introduction (K.P. Sandeep). Chapter 2 Elements, Modes, Techniques, and Design of Process Control for Thermal Processes (David Bresnahan). Chapter 3 Process Control of Retorts (Ray Carroll). Chapter 4 On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods (Ricardo Simpson, I. Figueroa, and Arthur A. Teixeira). Chapter 5 Computer Software for On-Line Correction of Process Deviations in Batch Retorts (Arthur A. Teixeira and Murat O. Balaban). Chapter 6 Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products (Franc,ois Zuber, Antoine Cazier, and Jean Larousse). Chapter 7 Instrumentation, Control, and Modeling of Continuous Flow Microwave Processing (Cristina Sabliov and Dorin Boldor). Index.}, publisher={Wiley-Blackwell Publishing}, year={2011}, month={Feb} }
 @article{kumar_sandeep_alavi_truong_gorga_2010, title={Effect of Type and Content of Modified Montmorillonite on the Structure and Properties of Bio-Nanocomposite Films Based on Soy Protein Isolate and Montmorillonite}, volume={75}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01633.x}, abstractNote={Abstract:  The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio‐nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). Bio‐nanocomposite films based on soy protein isolate (SPI) and modified montmorillonite (MMT) were prepared using melt extrusion. The effect of different type (Cloisite 20A and Cloisite 30B) and content (0% to 15%) of modified MMT on the structure (degree of intercalation and exfoliation) and properties (color, mechanical, dynamic mechanical, thermal stability, and water vapor permeability) of SPI‐MMT bio‐nanocomposite films were investigated. Extrusion of SPI and modified MMTs resulted in bio‐nanocomposites with exfoliated structures at lower MMT content (5%). At higher MMT content (15%), the structure of bio‐nanocomposites ranged from intercalated for Cloisite 20A to disordered intercalated for Cloisite 30B. At an MMT content of 5%, bio‐nanocomposite films based on modified MMTs (Cloisite 20A and Cloisite 30B) had better mechanical (tensile strength and percent elongation at break), dynamic mechanical (glass transition temperature and storage modulus), and water barrier properties as compared to those based on natural MMT (Cloisite Na+). Bio‐nanocomposite films based on 10% Cloisite 30B had mechanical properties comparable to those of some of the plastics that are currently used in food packaging applications. However, much higher WVP values of these films as compared to those of existing plastics might limit the application of these films to packaging of high moisture foods such as fresh fruits and vegetables.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Sandeep, K. P. and Alavi, S. and Truong, V. D. and Gorga, R. E.}, year={2010}, pages={N46–N56} }
 @inbook{kumar_sandeep_alavi_2010, place={Boca Raton, FL}, title={Extrusion of Foods}, ISBN={9780429142178}, url={http://dx.doi.org/10.1201/9781420053548-38}, DOI={10.1201/9781420053548-38}, booktitle={Mathematical Modeling of Food Processing}, publisher={CRC Press}, author={Kumar, Prabhat and Sandeep, K.P. and Alavi, Sajid}, year={2010}, month={May}, pages={795–828} }
 @inbook{kumar_sandeep_2010, place={Boca Raton, FL}, title={Heat Exchangers}, ISBN={9780429142178}, url={http://dx.doi.org/10.1201/9781420053548-10}, DOI={10.1201/9781420053548-10}, booktitle={Mathematical Modeling of Food Processing}, publisher={CRC Press}, author={Kumar, Prabhat and Sandeep, K.P.}, editor={Farid, M.M.Editor}, year={2010}, month={May}, pages={201–224} }
 @article{kumar_sandeep_alavi_truong_gorga_2010, title={Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion}, volume={100}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2010.04.035}, abstractNote={The non-biodegradable and non-renewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio-nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). Bio-nanocomposite films based on soy protein isolate (SPI) and montmorillonite (MMT) were prepared using melt extrusion. Effects of the pH of film forming solution, MMT content, and extrusion processing parameters (screw speed and barrel temperature distribution) on the structure and properties of SPI–MMT bio-nanocomposite films were investigated. X-ray diffraction (XRD), transmission electron microscopy (TEM), and scanning electron microscopy (SEM) were used for structural characterization of the films. Properties of the films were determined by tensile testing, dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and water vapor barrier measurement. The arrangement of MMT in the soy protein matrix ranged from exfoliated at lower MMT content (5%) to intercalated at higher MMT content (15%). There was a significant improvement in mechanical (tensile strength and percent elongation at break) and dynamic mechanical properties (glass transition temperature and storage modulus), thermal stability, and water vapor permeability of the films with the addition of MMT. The results presented in this study show the feasibility of using bio-nanocomposite technology to improve the properties of biopolymer films based on SPI.}, number={3}, journal={JOURNAL OF FOOD ENGINEERING}, author={Kumar, P. and Sandeep, K. P. and Alavi, S. and Truong, V. D. and Gorga, R. E.}, year={2010}, month={Oct}, pages={480–489} }
 @article{breidt_sandeep_arritt_2010, title={Use of linear models for thermal processing of acidified foods}, volume={30}, number={5}, journal={Food Protection Trends}, author={Breidt, F. and Sandeep, K.P. and Arritt, F.}, year={2010}, pages={268–272} }
 @inbook{sandeep_puri_2009, place={Boca Raton}, edition={2nd}, title={Aseptic processing of liquid and particulate foods}, ISBN={9781420055535}, booktitle={Food Processing Operations Modeling: Design and Analysis}, publisher={CRC Press}, author={Sandeep, K.P. and Puri, V.M.}, editor={Jun, S. and Irudayaraj, J.Editors}, year={2009}, pages={13–52} }
 @misc{kumar_reinitz_simunovic_sandeep_franzon_2009, title={Overview of RFID Technology and Its Applications in the Food Industry}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01323.x}, abstractNote={ABSTRACT:  Radio frequency identification (RFID) is an alternative technology with a potential to replace traditional universal product code (UPC) barcodes. RFID enables identification of an object from a distance without requiring a line of sight. RFID tags can also incorporate additional data such as details of product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity. This article presents key concepts and terminology related to RFID technology and its applications in the food industry. Components and working principles of an RFID system are described. Numerous applications of RFID technology in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are discussed. Challenges in implementation of RFID technology are also discussed in terms of read range, read accuracy, nonuniform standards, cost, recycling issues, privacy, and security concerns.}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Reinitz, H. W. and Simunovic, J. and Sandeep, K. P. and Franzon, P. D.}, year={2009}, month={Oct}, pages={R101–R106} }
 @article{steed_truong_simunovic_sandeep_kumar_cartwright_swartzel_2008, title={Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees}, volume={73}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00950.x}, abstractNote={ABSTRACT:  Pumpable purees from purple‐flesh sweetpotatoes (PFSP) were subjected to microwave heating using a 60 kW, 915 MHz continuous flow system, followed by aseptic packaging in flexible containers to obtain a shelf‐stable product. Initial test runs were conducted using a 5 kW 915 MHz microwave system to measure dielectric in‐line properties and examine the puree temperature profiles. The results demonstrated uniformity in heating of the puree at sterilization temperatures (>121 °C), and the dielectric constants and loss factors were within the range of published values for orange‐fleshed sweetpotato purees. The pilot‐scale test runs in a 60 kW microwave unit produced shelf‐stable puree packages stable at room temperature. Polyphenolic content of the PFSP purees were evaluated and the results showed that while total phenolics increased (5.9%) and total monomeric anthocyanins slightly decreased (14.5%) with microwave application, antioxidant activity determined by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) assays did not significantly change as a result of microwave processing. Color values showed that microwave‐processed samples differed from fresh puree in saturation and hue angle, but not in overall color change. PFSP purees increased in gel strength when microwave processed, packaged, and stored, but the gel could be easily disrupted into flowable purees. Overall, high‐quality retention can be obtained by microwave processing and aseptic packaging of PFSP purees so that they can be used as functional food ingredients.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Steed, L. E. and Truong, V. -D. and Simunovic, J. and Sandeep, K. P. and Kumar, P. and Cartwright, G. D. and Swartzel, K. R.}, year={2008}, pages={E455–E462} }
 @article{jasrotia_simunovic_sandeep_palazoglu_swartzel_2008, title={Design of conservative simulated particles for validation of a multiphase aseptic process}, volume={73}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2008.00772.x}, abstractNote={ABSTRACT:  Simulated food particles with conservative (fast moving and slow heating) properties are required for validation of multiphase aseptic processing for production of shelf‐stable low‐acid foods. The validation process requires simulated particles to contain residence time tags, thermosensitive implants, and/or bioloads for temperature detection, time–temperature integration, and bactericidal efficacy confirmation. Conservative particle design (CPD) software was used to determine the wall thickness required for conservative behavior of such particles made with polypropylene (PP) and polymethylpentene (PMP) of wall thickness 1 mm (0.0393 inches) and 2 mm (0.0787 inches) containing tube inserts. Thermocouples were inserted in the simulated and real food particles and the particles were heated up to 127 °C under pressurized (24 psi) conditions. Based on the heating rates of the real and simulated particles, an appropriate simulated particle was identified for each type of real food particle. This would allow a food processor to use these designed particles with an appropriate tube insert (diameter) to validate an aseptic process for a multiphase food containing any or all the above tested food materials.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Jasrotia, A. K. S. and Simunovic, J. and Sandeep, K. P. and Palazoglu, T. K. and Swartzel, K. R.}, year={2008}, pages={E193–E201} }
 @article{coronel_simunovic_sandeep_kumar_2008, title={Dielectric properties of pumpable food materials at 915 MHz}, volume={11}, ISSN={["1094-2912"]}, DOI={10.1080/10942910701472755}, abstractNote={Dielectric properties of pumpable food materials having a potential to be processed using a continuous flow microwave heating system were measured at 915 MHz and in the temperature range of 10–90°C. The products considered in this study were milk and dairy products (ϵ′: 70.0 to 50.8 and ϵ″: 14.7 to 41.3), ready to eat puddings (ϵ′: 69.4 to 52.1 and ϵ″: 17.2 to 23.8), soy beverages (ϵ′: 75.4 to 60.8 and ϵ″: 9.0 to 19.8), and avocado products (ϵ′: 51.6 to 39.0 and ϵ″: 17.7 to 67.5). The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature. Polynomial correlations for the dependence of dielectric properties on temperature were developed. The dielectric properties measured in this study are important parameters for designing a continuous flow microwave heating system for processing pumpable food materials.}, number={3}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Coronel, P. and Simunovic, J. and Sandeep, K. P. and Kumar, P.}, year={2008}, pages={508–518} }
 @article{brinley_truong_coronel_simunovic_sandeep_2008, title={Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition}, volume={11}, ISSN={["1532-2386"]}, DOI={10.1080/10942910701284291}, abstractNote={A process for rapid sterilization and aseptic packaging of sweet potato puree using a continuous flow microwave system operating at 915 MHz has been successfully developed. In microwave processing, dielectric properties have a major role in determining the interaction between purees and the electromagnetic energy. The objective of this research was to determine how dielectric properties are affected by temperature and chemical composition of purees derived from thirteen sweet potato cultivars with varying flesh colors. Results indicated that temperature, moisture, sugar and starch content had a pronounced effect (p < 0.001) on dielectric properties measured from 15°C to 145°C at 915 MHz. Dielectric constant decreased with increasing temperature, while dielectric loss factor increased quadratically. Power penetration depth of all cultivars decreased with increasing temperature. Predictive equations were developed for dielectric constant (R2 = 0.82) and dielectric loss factor (R2 = 0.90) as a function of temperature, moisture, sugar, and starch. The predictive equations would be useful in determining the dielectric properties of sweet potato purees for the microwave processing technology.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Brinley, T. A. and Truong, V. D. and Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2008}, pages={158–172} }
 @article{zhu_kuznetsov_sandeep_2008, title={Investigation of a particulate flow containing spherical particles subjected to microwave heating}, volume={44}, ISSN={["1432-1181"]}, DOI={10.1007/s00231-007-0264-5}, number={4}, journal={HEAT AND MASS TRANSFER}, author={Zhu, J. and Kuznetsov, A. V. and Sandeep, K. P.}, year={2008}, month={Feb}, pages={481–493} }
 @article{batmaz_sandeep_2008, title={Overall heat transfer coefficients and axial temperature distribution in a triple tube heat exchanger}, volume={31}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.2007.00154.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Batmaz, Ediz and Sandeep, K. P.}, year={2008}, month={Apr}, pages={260–279} }
 @article{kumar_coronel_truong_simunovic_swartzel_sandeep_cartwright_2008, title={Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees}, volume={41}, ISSN={["1873-7145"]}, DOI={10.1016/j.foodres.2007.11.004}, abstractNote={Continuous flow microwave heating is a promising alternative to conventional heating for aseptic processing of low-acid vegetable purees. However, non-uniform temperature distribution and control of processing parameters are the major hurdles in the implementation of continuous flow microwave heating. This study was undertaken to overcome issues associated with the scale-up of a continuous flow microwave system from pilot plant scale to industrial scale and to conduct extended run times of 8 h based on the procedure developed. Dielectric properties and cross-sectional temperature profiles were measured during processing of green pea puree and carrot puree from 20 to 130 °C in a 5-kW continuous flow microwave system. During processing of green peas, cross-sectional temperature differences of 8.6 and 5 °C were observed at the outlet for center temperatures of 50 and 130 °C respectively. These temperature differences were 32.9 and 3.6 °C for carrot puree. For process scale-up, green pea puree and carrot puree were processed in a 60-kW microwave system with the objective of successful operation for at least 8 h. Static mixers, installed at the exit of each of the microwave applicators, improved temperature uniformity for both purees. Successful completion of processing the purees for 8 h in the 60-kW microwave system showed the potential for the scale-up of a continuous flow microwave system from pilot plant scale to industrial scale.}, number={5}, journal={FOOD RESEARCH INTERNATIONAL}, author={Kumar, P. and Coronel, P. and Truong, V. D. and Simunovic, J. and Swartzel, K. R. and Sandeep, K. P. and Cartwright, G.}, year={2008}, pages={454–461} }
 @article{coronel_simunovic_sandeep_cartwright_kumar_2008, title={Sterilization solutions for aseptic processing using a continuous flow microwave system}, volume={85}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2007.08.016}, abstractNote={The conventional method of sterilization of an aseptic processing system by recirculating hot water cannot be applied to a continuous flow microwave heating system. Therefore, a model solution with dielectric and flow properties similar to that of the food product is required as a sterilization solution. Dielectric properties of solutions of table salt, sugar, CMC, and mixtures of these solutes were measured and correlations for the dependence of dielectric properties on concentration of solute and temperature were developed. Sterilization solutions were prepared by matching the dielectric and rheological properties of solutions prepared from table salt, sugar, and CMC to those of the food product to be processed. Dielectric properties of milk and sweet potato puree were compared to those of salt–sugar–CMC mixtures and a model solution that closely matched the properties of each product was prepared and experimentally tested in a 5 kW continuous flow microwave system operating at 915 MHz. The temperature profile at the exit of the heating section during heating of the sterilization solution was compared to the temperature profile during heating of the product. It was observed that the temperatures during transition from sterilization solution to the product did not change appreciably. Thus, these model solutions can be used as sterilization solutions for aseptic processing using a continuous flow microwave system.}, number={4}, journal={JOURNAL OF FOOD ENGINEERING}, author={Coronel, P. and Simunovic, J. and Sandeep, K. P. and Cartwright, G. D. and Kumar, P.}, year={2008}, month={Apr}, pages={528–536} }
 @article{kumar_coronel_simunovic_sandeep_2008, title={Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures}, volume={11}, ISSN={["1532-2386"]}, DOI={10.1080/10942910701272312}, abstractNote={Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. The objective of this study was to determine the thermophysical and dielectric properties of salsa con queso and its vegetable ingredients (tomatoes, bell peppers, jalapeno peppers, and onions) at a temperature range of 20 to 130°C to design a safe process for aseptic processing of salsa con queso using a continuous flow microwave system. The influence of temperature on apparent viscosity of salsa con queso was described by an Arrhenius-type relationship. Second order polynomial correlations for the dependence of thermophysical and dielectric properties (at 915 MHz) of salsa con queso and its vegetable ingredients on temperature were developed. The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Kumar, Prabhat and Coronel, Pablo and Simunovic, Josip and Sandeep, K. P.}, year={2008}, pages={112–126} }
 @article{schirack_sanders_sandeep_2007, title={Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts}, volume={30}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.2007.00110.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Schirack, A. V. and Sanders, T. H. and Sandeep, K. P.}, year={2007}, month={Apr}, pages={225–240} }
 @article{kumar_coronel_simunovic_sandeep_2007, title={Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00306.x}, abstractNote={ABSTRACT:  Aseptic processing of a low‐acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands of 1 such product (salsa con queso) were measured under continuous flow conditions at a temperature range of 20 to 130 °C. At 915 MHz, the dielectric constant ranged from 58.7 at 20 °C to 41.3 at 130 °C with dielectric loss factor ranging from 41.0 at 20°C to 145.5 at 130 °C. The loss tangent at 915 MHz ranged from 0.61 at 20 °C to 3.52 at 130 °C. The temperature profiles at the outlet during processing of salsa con queso in a 5‐kW microwave unit showed a narrow temperature distribution between the center and the wall of the tube. The study showed the feasibility of aseptic processing of salsa con queso using a continuous flow microwave system.}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2007}, month={Apr}, pages={E121–E124} }
 @article{brinley_stam_truong_coronel_kumar_simunovic_sandeep_cartwright_swartzel_jaykus_et al._2007, title={Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00371.x}, abstractNote={ABSTRACT:  Continuous‐flow microwave heating has potential in aseptic processing of various food products, including purees from sweetpotatoes and other vegetables. Establishing the feasibility of a new processing technology for achieving commercial sterility requires evaluating microbial inactivation. This study aimed to assess the feasibility of using commercially available plastic pouches of bioindicators containing spores of Geobacillius stearothermophilus ATCC 7953 and Bacillus subtilis ATCC 35021 for evaluating the degree of microbial inactivation achieved in vegetable purees processed in a continuous‐flow microwave heating unit. Sweetpotato puree seeded with the bioindicators was subjected to 3 levels of processing based on the fastest particles: undertarget process (F0 approximately 0.65), target process (F0 approximately 2.8), and overtarget process (F0 approximately 10.10). After initial experiments, we found it was necessary to engineer a setup with 2 removable tubes connected to the continuous‐flow microwave system to facilitate the injection of indicators into the unit without interrupting the puree flow. Using this approach, 60% of the indicators injected into the system could be recovered postprocess. Spore survival after processing, as evaluated by use of growth indicator dyes and standard plating methods, verified inactivation of the spores in sweetpotato puree. The log reduction results for B. subtilis were equivalent to the predesigned degrees of sterilization (F0). This study presents the first report suggesting that bioindicators such as the flexible, food‐grade plastic pouches can be used for microbial validation of commercial sterilization in aseptic processing of foods using a continuous‐flow microwave system.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Brinley, T. A. and Stam, C. N. and Truong, V. D. and Coronel, P. and Kumar, P. and Simunovic, J. and Sandeep, K. P. and Cartwright, G. D. and Swartzel, K. R. and Jaykus, L. A. and et al.}, year={2007}, pages={E235–E242} }
 @article{zhu_kuznetsov_sandeep_2007, title={Mathematical modeling of continuous flow microwave heating of liquids (effects of dielectric properties and design parameters)}, volume={46}, ISSN={["1778-4166"]}, DOI={10.1016/j.ijthermalsci.2006.06.005}, abstractNote={A detailed numerical model is presented to study heat transfer in liquids as they flow continuously in a circular duct that is subjected to microwave heating. Three types of food liquids are investigated: apple sauce, skim milk, and tomato sauce. The transient Maxwell's equations are solved by the finite difference time domain (FDTD) method to describe the electromagnetic field in the microwave cavity and the waveguide. The temperature field inside the applicator duct is determined by the solution of the momentum, energy, and Maxwell's equations. Simulations aid in understanding the effects of dielectric properties of the fluid, the applicator diameter and its location, as well as the geometry of the microwave cavity on the heating process. Numerical results show that the heating pattern strongly depends on the dielectric properties of the fluid in the duct and the geometry of the microwave heating system.}, number={4}, journal={INTERNATIONAL JOURNAL OF THERMAL SCIENCES}, author={Zhu, J. and Kuznetsov, A. V. and Sandeep, K. P.}, year={2007}, month={Apr}, pages={328–341} }
 @article{kumar_coronel_simunovic_truong_sandeep_2007, title={Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00315.x}, abstractNote={ABSTRACT:  Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 °C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso. Second‐order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso, which is a multiphase food product. The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Coronel, P. and Simunovic, J. and Truong, V. D. and Sandeep, K. P.}, year={2007}, month={May}, pages={E177–E183} }
 @article{zhu_kuznetsov_sandeep_2007, title={Numerical modeling of a moving particle in a continuous flow subjected to microwave heating}, volume={52}, ISSN={["1040-7782"]}, DOI={10.1080/00397910601150031}, abstractNote={Microwave heating of a food particle and carrier liquid as they flow continuously in a circular pipe is investigated numerically. The three-dimensional transient fluid flow as well as electromagnetic and temperature fields are described by a model that includes coupled Maxwell's, continuity, Navier-Stokes, and energy equations. The electromagnetic power and temperature distributions in both the liquid and the particle are taken into account. The hydrodynamic interaction between the solid particle and the carrier fluid is simulated by the force-coupling method (FCM). This article explores the effects of dielectric properties and the inlet position of the particle on microwave energy and temperature distributions inside the particle. The effect of the particle on power absorption in the carrier liquid is studied as well. The results show that electromagnetic power absorption by the particle is greatly influenced by the ratio of dielectric properties of the particle and the liquid as well as the distance between the particle and the location in the applicator where the electromagnetic power takes on its maximum value.}, number={5}, journal={NUMERICAL HEAT TRANSFER PART A-APPLICATIONS}, author={Zhu, J. and Kuznetsov, A. V. and Sandeep, K. P.}, year={2007}, pages={417–439} }
 @article{zhu_kuznetsov_sandeep_2007, title={Numerical simulation of forced convection in a duct subjected to microwave heating}, volume={43}, ISSN={["1432-1181"]}, DOI={10.1007/s00231-006-0105-y}, number={3}, journal={HEAT AND MASS TRANSFER}, author={Zhu, J. and Kuznetsov, A. V. and Sandeep, K. P.}, year={2007}, month={Jan}, pages={255–264} }
 @article{schirack_drake_sanders_sandeep_2006, title={Characterization of aroma-active compounds in microwave blanched peanuts}, volume={71}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2006.00173.x}, abstractNote={ABSTRACT:  Microwave blanching of peanuts has been explored as an alternative to conventional oven methods based on its speed of operation, energy savings, and efficiency of process control. Although processing times can be greatly reduced, the occurrence of stale/floral and ashy off‐flavors has been reported at high process temperatures. This study examined the chemical compounds responsible for this off‐flavor using solvent extraction/solvent assisted flavor evaporation (SAFE), gas chromatography‐olfactometry (GC/O), gas chromatography‐mass spectrometry (GC/MS), and aroma extract dilution analysis (AEDA). Select compounds were quantified based on AEDA results using SAFE and GC/MS. Quantification, threshold testing, and analysis of model systems revealed increased formation of guaiacol and phenylacetaldehyde in the off‐flavored peanuts, which resulted in the burnt and stale/floral flavors noted by a trained panel.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Schirack, A. V. and Drake, M. A. and Sanders, T. H. and Sandeep, K. P.}, year={2006}, pages={C513–C520} }
 @article{schirack_drake_sanders_sandeep_2006, title={Impact of microwave blanching on the flavor of roasted peanuts}, volume={21}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2006.00075.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Schirack, Andriana V. and Drake, Maryanne and Sanders, Timothy H. and Sandeep, K. P.}, year={2006}, month={Aug}, pages={428–440} }
 @misc{palazoglu_simunovic_swartzel_sandeep_2006, title={Methods, systems, and devices for evaluation of thermal treatment}, volume={7,112,954}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Palazoglu, T. K. and Simunovic, J. and Swartzel, K. R. and Sandeep, K. P.}, year={2006} }
 @article{mudgal_breidt_lubkin_sandeep_2006, title={Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut}, volume={72}, ISSN={["1098-5336"]}, url={http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000238620100013&KeyUID=WOS:000238620100013}, DOI={10.1128/AEM.02429-05}, abstractNote={ABSTRACT}, number={6}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Mudgal, P. and Breidt, F., Jr. and Lubkin, S. R. and Sandeep, K. P.}, year={2006}, month={Jun}, pages={3908–3915} }
 @article{coronel_truong_sandeep_cartwright_2005, title={Aseptic processing of sweetpotato purees using a continuous flow microwave system}, volume={70}, DOI={10.1111/j.1365-2621.2005.tb08315.x}, abstractNote={obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of these tests showed that color values ( these tests showed that color values ( these tests showed that color values ( these tests showed that color values ( these tests showed that color values (L*, *, *, *, a a a a a*) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system.}, number={9}, journal={Journal of Food Science}, author={Coronel, P. and Truong, Simunovic J. Van-Den and Sandeep, KP and Cartwright, G. D.}, year={2005}, pages={E531–536} }
 @article{batmaz_sandeep_2005, title={Calculation of overall heat transfer coefficients in a triple tube heat exchanger}, volume={41}, ISSN={["1432-1181"]}, DOI={10.1007/s00231-004-0546-0}, number={3}, journal={HEAT AND MASS TRANSFER}, author={Batmaz, E and Sandeep, KP}, year={2005}, month={Jan}, pages={271–279} }
 @article{cheng_kuznetsov_sandeep_2005, title={Mathematical modelling of two-phase non-Newtonian flow in a helical pipe}, volume={48}, ISSN={["1097-0363"]}, DOI={10.1002/fld.950}, abstractNote={Governing equations for a two‐phase 3D helical pipe flow of a non‐Newtonian fluid with large particles are derived in an orthogonal helical coordinate system. The Lagrangian approach is utilized to model solid particle trajectories. The interaction between solid particles and the fluid that carries them is accounted for by a source term in the momentum equation for the fluid. The force‐coupling method (FCM), developed by M.R. Maxey and his group, is adopted; in this method the momentum source term is no longer a Dirac delta function but is spread on a numerical mesh by using a finite‐sized envelop with a spherical Gaussian distribution. The influence of inter‐particle and particle–wall collisions is also taken into account. Copyright © 2005 John Wiley & Sons, Ltd.}, number={6}, journal={INTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN FLUIDS}, author={Cheng, L and Kuznetsov, AV and Sandeep, KP}, year={2005}, month={Jun}, pages={649–670} }
 @inbook{sandeep_simunovic_2004, title={Aseptic processing: Basic principles and advantages}, ISBN={1574445529}, booktitle={Handbook of food science, technology, and engineering. Vol. 3}, publisher={Boca Raton: Taylor & Francis}, author={Sandeep, K. P. and Simunovic, J.}, year={2004}, pages={123–1-12312} }
 @article{zhong_sandeep_swartzel_2004, title={Continuous flow radio frequency heating of particulate foods}, volume={5}, DOI={10.1016/j.ifset.2004.07.004}, abstractNote={Small whole carrots, carrot cubes, and potato cubes suspended in 1% (w/w) CMC solutions were heated by a 40.68-MHz, 30-kW continuous flow radio frequency (RF) unit that has an applicator tube with an inner diameter of 14.6 cm (5.75 in.) and a height of 2.1 m (82.5 in.). Solution temperatures and the residence time when the particles entered and left the system were recorded. An infrared camera was used to record the temperature distribution within the particulates. A relatively nonuniform temperature distribution (a local difference up to 8 °C) was seen within carrot cubes (2 cm each side). However, the temperature distributions within small whole carrots and potato cubes (2 cm each side) were relatively uniform (a local difference of 1 to 4 °C). The structure at the center of the big carrot used to make carrot cubes may result in different dielectric properties from the rest of carrot and therefore slower heating at these areas. Although the initial temperature inside the particles (∼7 °C) was significantly lower than that of the solution, the exit temperatures (averages ranging from 38 to 60 °C) within the particles were close to the solution temperatures. Uniform temperature distribution within the particles makes RF a promising heating source in thermal processing, especially aseptic processing of liquid and particulate foods.}, number={4}, journal={Innovative Food Science and Emerging Technologies}, author={Zhong, Q. and Sandeep, KP and Swartzel, K. R.}, year={2004}, pages={475–483} }
 @inbook{sandeep_simunovic_swartzel_2004, place={Boca Raton, FL}, title={Developments in aseptic processing}, ISBN={1855737302}, DOI={10.1533/9781855739079.3.177}, booktitle={Improving thermal processing}, publisher={CRC Press}, author={Sandeep, K. P. and Simunovic, J. and Swartzel, K. R.}, year={2004}, pages={177–187} }
 @article{palazoglu_sandeep_2004, title={Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes}, volume={37}, ISSN={["0023-6438"]}, DOI={10.1016/s0023-6438(03)00013-6}, abstractNote={Abstract The flow of solid–liquid mixtures, containing a heterogeneous mixture of particles, in helical tubes was investigated. The effects of curvature ratio of the helical tube (ratio of tube diameter to coil diameter), flow rate, carrier fluid viscosity, and particle concentration on the residence time (RT) and residence time distribution (RTD) were determined. All of the parameters, except the carrier fluid viscosity, had strong effects on the flow behavior of particles. The RT of acrylic particles decreased slightly upon mixing with the lower-density polystyrene particles. An increase in the flow rate and/or the curvature ratio resulted in a narrower RTD for both particle types.}, number={4}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Palazoglu, TK and Sandeep, KP}, year={2004}, pages={387–393} }
 @article{zhong_sandeep_swartzel_2003, title={Continuous flow radio frequency heating of water and carboxymethylcellulose solutions}, volume={68}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2003.tb14142.x}, abstractNote={ABSTRACT}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Zhong, Q and Sandeep, KP and Swartzel, KR}, year={2003}, pages={217–223} }
 @inbook{coronel_sandeep_2003, title={Flow dynamics and heat transfer in helical heat exchangers}, ISBN={1566769930}, DOI={10.1201/9781420006261.ch25}, booktitle={Transport phenomena in food processing}, publisher={Boca Raton: CRC Press}, author={Coronel, P. and Sandeep, KP}, editor={J. Welti-Chanes, J. F. Velez-Ruiz and Barbosa-Canovas, G. V.Editors}, year={2003}, pages={377–397} }
 @inbook{sandeep_2003, title={Liquid food transport systems}, ISBN={0824709381}, booktitle={Encyclopedia of agricultural and food engineering}, publisher={New York: Marcel Dekker}, author={Sandeep, K. P.}, year={2003}, pages={571–574} }
 @article{coronel_sandeep_2003, title={Pressure drop and friction factor in helical heat exchangers under nonisothermal and turbulent flow conditions}, volume={26}, ISSN={["1745-4530"]}, DOI={10.1111/j.1745-4530.2003.tb00602.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Coronel, P and Sandeep, KP}, year={2003}, month={Aug}, pages={285–302} }
 @article{coronel_simunovic_sandeep_2003, title={Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz}, volume={68}, DOI={10.1111/j.1365-2621.2003.tb07004.x}, abstractNote={ABSTRACT:  Milk with different fat contents (0, 1, 2, 4%, and chocolate milk) were heated in a specially designed continuous‐flow microwave applicator operating at 915 MHz. The nominal power was 5 kW and the flow rates were 2.0 and 3.0 L/min to attain laminar flow. Temperature profiles at the exit of the applicator were measured. The results showed that the average increases in temperature were similar to one another, being 42 °C at 2.0 L/ min and 29 °C at 3.0 L/min. Differences between the lowest and highest temperatures were 3.7 and 3.0 °C, respectively. The temperature profiles illustrated that slightly higher temperatures were achieved within segments flowing close to the center of the tube.}, number={6}, journal={Journal of Food Science}, author={Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2003}, pages={1976–1981} }
 @article{palazoglu_sandeep_2002, title={Assessment of the effect of fluid-to-particle heat transfer coefficient on microbial and nutrient destruction during aseptic processing of particulate foods}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb09591.x}, abstractNote={ABSTRACT:  A computer program was developed to determine the effect of fluid‐to‐particle heat transfer coefficient (hfp) on microbial and nutrient destruction during aseptic processing of fluid‐particle mixtures. According to the simulation results, an increase in hfp did not improve the nutrient retention even though it reduced the time of heating required to reach a target lethality. It was found that even if the process were designed using the most conservative hfp, one would still obtain a high product quality for particles of small sizes. Quality losses were found to be more pronounced for larger particles. Ensuring a narrow residence time distribution of particles within the holding tube can minimize overheating and unnecessary loss of nutrients.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Palazoglu, TK and Sandeep, KP}, year={2002}, pages={3359–3364} }
 @article{palazoglu_sandeep_2002, title={Computational fluid dynamics modeling of fluid flow in helical tubes}, volume={25}, DOI={10.1111/j.1745-4530.2002.tb00560.x}, abstractNote={ABSTRACT}, number={2}, journal={Journal of Food Process Engineering}, author={Palazoglu, T. K. and Sandeep, KP}, year={2002}, pages={141–158} }
 @article{palazoglu_sandeep_2002, title={Effect of holding tube configuration on the residence time distribution of multiple particles in helical tube flow}, volume={25}, ISSN={["1745-4530"]}, DOI={10.1111/j.1745-4530.2002.tb00570.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Palazoglu, TK and Sandeep, KP}, year={2002}, month={Oct}, pages={337–350} }
 @article{vais_palazoglu_sandeep_daubert_2002, title={Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions}, volume={25}, ISSN={["1745-4530"]}, DOI={10.1111/j.1745-4530.2002.tb00555.x}, abstractNote={ABSTRACT}, number={1}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Vais, AE and Palazoglu, TK and Sandeep, KP and Daubert, CR}, year={2002}, month={Apr}, pages={41–61} }
 @inbook{sandeep_puri_2001, title={Aseptic processing of liquid and particulate foods}, ISBN={0824704886}, DOI={10.1201/9780203908105.ch3}, booktitle={Food processing operations modeling: Design and analysis}, publisher={New York: Marcel Dekker}, author={Sandeep, KP and Puri, V. M.}, year={2001}, pages={37–82} }
 @inbook{sandeep_irudayaraj_2001, title={Introduction to modeling and numerical simulation}, ISBN={0824704886}, DOI={10.1201/9780203908105.ch2}, booktitle={Food processing operations modeling: Design and analysis}, publisher={New York: Marcel Dekker}, author={Sandeep, KP and Irudayaraj, J.}, year={2001}, pages={25–36} }
 @article{tessneer_farkas_sandeep_2001, title={Use of ablation to determine the convective heat transfer coefficient in two-phase flow}, volume={24}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.2001.tb00546.x}, abstractNote={ABSTRACT}, number={5}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Tessneer, WA and Farkas, BE and Sandeep, KP}, year={2001}, month={Nov}, pages={315–330} }
 @article{sandeep_zuritz_puri_2000, title={Modelling non-Newtonian two-phase flow in conventional and helical-holding tubes}, volume={35}, ISSN={["1365-2621"]}, DOI={10.1046/j.1365-2621.2000.00408.x}, abstractNote={Summary The research described in this communication was undertaken to test the hypothesis that the fluid mechanics and heat‐transfer aspects involved in aseptic processing could be modelled. In order to do this, a finite difference FORTRAN program (using the fourth‐order, four‐stage explicit Runge–Kutta method) was written by the authors to compute the velocity of fluid elements and particles during fully 3‐dimensional flow in conventional and helical‐holding tubes. The effect of particles on the fluid‐flow field and the interaction between particles was taken into account during the modelling. Simulation results showed that an increase in specific gravity, tube diameter or coil diameter resulted in an increase in the residence time of the particles, while an increase in the flow rate decreased the residence time of the particles. An increase in the particle diameter or the flow rate narrowed the Residence Time Distribution (RTD) of the particles, while an increase in specific gravity or the tube diameter increased the RTD of the particles.}, number={5}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Sandeep, KP and Zuritz, CA and Puri, VM}, year={2000}, month={Oct}, pages={511–522} }
 @article{sandeep_zuritz_puri_1999, title={Determination of lethality during aseptic processing of particulate foods}, volume={77}, ISSN={["1744-3571"]}, DOI={10.1205/096030899532204}, abstractNote={Experimental and modelling studies were conducted to ascertain the effect of viscosity, flow rate, particle size, particle concentration on the residence time distribution of particles during non-Newtonian flow in a holding tube. Another program was written to determine the temperature distribution within particles during flow in the heat exchanger, holding tube, and cooling section of an aseptic processing system. Based on this, the lethality of different processes was determined depending on the target microorganism. The extent of nutrient retention and enzyme destruction was also computed. Experimental studies indicated that an increase in viscosity, flow rate or particle concentration decreased the mean and minimum residence time while an increase in particle concentration resulted in the opposite effect. In addition, it was found that an increase in viscosity widened the residence time distribution (RTD), while an increase in flow rate, particle size or particle concentration narrowed the RTD. Process lethality decreased from 8.0 to 2.3 mins when particle size increased from 1.0 to 1.5 cm; decreased from 5.9 to 4.0mins when particle concentration increased from 30 to 50%; and decreased from 6.5 to 3.0 mins when the heat transfer coefficient decreased from 300 to 200W/m2-K.}, number={C1}, journal={FOOD AND BIOPRODUCTS PROCESSING}, author={Sandeep, KP and Zuritz, CA and Puri, VM}, year={1999}, month={Mar}, pages={11–17} }
 @misc{sandeep_zuritz_1999, title={Secondary flow and residence time distribution in food processing holding tubes with bends}, volume={64}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1999.tb12256.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Sandeep, KP and Zuritz, CA}, year={1999}, pages={941–945} }
 @article{sandeep_zuritz_puri_1997, title={Residence Time Distribution of particles during two-phase non-Newtonian flow in conventional as compared with helical holding tubes}, volume={62}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1997.tb15428.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Sandeep, KP and Zuritz, CA and Puri, VM}, year={1997}, pages={647–652} }
 @article{sandeep_zuritz_1996, title={Drag on multiple sphere assemblies suspended in non-newtonian tube flow}, volume={19}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1996.tb00388.x}, abstractNote={The drag forces experienced by single and multiple sphere assemblies suspended in non‐Newtonian tube‐flow were investigated under different levels of fluid viscosity of aqueous CMC solutions (m=2.0 to 21.1 Pa‐sn and n=0.73 to 0.82), flow rate (0.02 to 0.86 kg/s) and particle concentrations (1.53 to 11.01% on a volume basis). It was found that an increase in particle concentration resulted in an increase in drag force experienced by each sphere in an assembly. It was also observed that the presence of identical assemblies upstream and downstream of the single test assembly (multiple assembly case), resulted in drag force increases per sphere from 14% for low concentration to 25% for high concentration. an equation was developed to predict a drag correction factor for Stokes' equation for the multiple assembly configuration based on particle concentration.}, number={2}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Sandeep, KP and Zuritz, CA}, year={1996}, month={Jun}, pages={171–183} }
 @article{sandeep_zuritz_1995, title={RESIDENCE TIMES OF MULTIPLE PARTICLES IN NON-NEWTONIAN HOLDING TUBE FLOW - EFFECT OF PROCESS PARAMETERS AND DEVELOPMENT OF DIMENSIONLESS CORRELATIONS}, volume={25}, ISSN={["0260-8774"]}, DOI={10.1016/0260-8774(95)93014-M}, abstractNote={A study of residence times of multiple spherical particles suspended in aqueous solutions of carboxymethylcellulose (CMC) during pseudoplastic flow through a commercial size transparent holding tube system is presented in this paper. Polystyrene spheres were used to simulate the food particles. The parameters considered in this study were fluid viscosity, suspension flow rate, particle size and particle concentration. Equations to predict dimensionless mean and minimum residence times were developed as a function of particle Reynolds number, particle concentration and flow behavior index; for the dimensionless standard deviation of the residence times, particle size to tube diameter ratio was also incorporated in the correlation. The results showed that viscosity, flow rate and particle concentration affected the mean, minimum and standard deviation of the residence times while particle size affected only the standard deviation of the residence time significantly (α = 0.05). It was also observed that the mean particle residence times were close to the mean fluid residence times while the minimum particle residence times were much larger than the theoretical minimum (center line) fluid residence times. The ratio of minimum to mean particle residence time was between 1.06 and 1.16. Within the range of parameters studied, the suspensions were very homogeneous and no channeling phenomena were observed. This uniformity of the suspensions could be attributed to the range of particle concentration analysed (4–10%, v/v) and the ratio of particle to the carrier density (nearly neutrally buoyant).}, number={1}, journal={JOURNAL OF FOOD ENGINEERING}, author={SANDEEP, KP and ZURITZ, CA}, year={1995}, pages={31–44} }
 @article{sandeep_zuritz_1994, title={RESIDENCE TIME DISTRIBUTION OF MULTIPLE PARTICLES IN NON-NEWTONIAN HOLDING TUBE FLOW - STATISTICAL-ANALYSIS}, volume={59}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1994.tb14704.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={SANDEEP, KP and ZURITZ, CA}, year={1994}, pages={1314–1317} }