Rakesh Singh
The University of Georgia, Food Science and Technology, Faculty Member
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Abstract: A flow-injection system was devised to mimic continuous flow-through pasteurization systems for laboratory thermal inactivation studies. Air bubbles were introduced into the sample stream to create separate moving segments... more
Abstract: A flow-injection system was devised to mimic continuous flow-through pasteurization systems for laboratory thermal inactivation studies. Air bubbles were introduced into the sample stream to create separate moving segments (plugs) of liquid ...
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ABSTRACT There have been numerous studies on effectiveness of different sanitizers for microbial inactivation. However, results obtained from different studies indicate that microorganism cannot be easily removed from fresh cut vegetables... more
ABSTRACT There have been numerous studies on effectiveness of different sanitizers for microbial inactivation. However, results obtained from different studies indicate that microorganism cannot be easily removed from fresh cut vegetables because of puncture and cut surfaces with varying surface topographies. In this study, three step disinfection approach was evaluated for inactivation of E. coli O157:H7 on shredded lettuce leaves. Sequential application of thyme oil, ozonated water, and aqueous chlorine dioxide was evaluated in which thyme oil was applied first followed by ozonated water and aqueous chlorine dioxide. Shredded lettuce leaves inoculated with cocktail culture of E. coli O157:H7 (C7927, EDL 933 and 204 P), were washed with ozonated water (15 mg/l for 10min), aqueous chlorine dioxide (10 mg/l,for 10min) and thyme oil suspension (0.1%, v/v for 5min). Washing of lettuce leaves with ozonated water, chlorine dioxide and thyme oil suspension resulted in 0.44, 1.20, and 1.46 log reduction (log10 cfu/g), respectively. However, the sequential treatment achieved approximately 3.13 log reductions (log10 cfu/g). These results demonstrate the efficacy of sequential treatments in decontaminating shredded lettuce leaves containing E. coli O157:H7.
The e⁄cacy of aqueous chlorine dioxide (ClO2) (10 mg l1, for 10 min), ozonated water (10 mg l1 for 10 min) and thyme oil (0?1%for, 5 min) on inactivation of mixed strains of Escherichia coli O157:H7 was investigated using di¡erent... more
The e⁄cacy of aqueous chlorine dioxide (ClO2) (10 mg l1, for 10 min), ozonated water (10 mg l1 for 10 min) and thyme oil (0?1%for, 5 min) on inactivation of mixed strains of Escherichia coli O157:H7 was investigated using di¡erent inoculation methods (dip, drop or sprinkle) after 6 and 24 h of incuba- tion at 5711C. Di¡erent population sizes of
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Irradiation is emerging as a potential method of food preservation. It is being used to extend the shelf life of raw and processed foods in many countries worldwide. Like all other methods of food preservation, irradiation has a number of... more
Irradiation is emerging as a potential method of food preservation. It is being used to extend the shelf life of raw and processed foods in many countries worldwide. Like all other methods of food preservation, irradiation has a number of limitations. Irradiation, when ...
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... Estimation of h fp values based on the particle resistance temperature device (RTD) data and dimensionless correlations indicated a reduction in the degree of ... 21. JM MWANGI, SSH RIZVI and AK DATTA, Heat transfer to particles in... more
... Estimation of h fp values based on the particle resistance temperature device (RTD) data and dimensionless correlations indicated a reduction in the degree of ... 21. JM MWANGI, SSH RIZVI and AK DATTA, Heat transfer to particles in shear flow: application in aseptic ...
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Chlorine dioxide (ClO 2 ), ozone, and thyme essential oil has been found to be effective in reducing pathogens, including Escherichia coli O157:H7, on selected produce. The efficacy of these sanitizers was evaluated, alone or through... more
Chlorine dioxide (ClO 2 ), ozone, and thyme essential oil has been found to be effective in reducing pathogens, including Escherichia coli O157:H7, on selected produce. The efficacy of these sanitizers was evaluated, alone or through their sequential washing to achieve a 3 or more log ...
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... C 54 (Alltech, State College, PA). 2.5. Thermal analysis. The thermal analysis of BO and its fractions was studied by differential scanning calorimeter (DSC) (Model 7, Perkin Elmer, Norwalk, CT). The DSC was calibrated with ...
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... b Department of Food Science & Technology, 211-Food Science Building, University ofGeorgia, Athens, GA 30602-7610, USA. ... Essential oils of thyme, clove, and pimenta were found to be most effective, based on disc... more
... b Department of Food Science & Technology, 211-Food Science Building, University ofGeorgia, Athens, GA 30602-7610, USA. ... Essential oils of thyme, clove, and pimenta were found to be most effective, based on disc diffusion experiments. ...
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Several outbreaks of human illness have been documented in the United States associated with alfalfa sprouts. This study was done to evaluate the efficacy of aqueous chlorine dioxide (ClO 2 ) (10, 25, and 50 mg/L), ozonated water (4.60,... more
Several outbreaks of human illness have been documented in the United States associated with alfalfa sprouts. This study was done to evaluate the efficacy of aqueous chlorine dioxide (ClO 2 ) (10, 25, and 50 mg/L), ozonated water (4.60, 9.27, and 14.3 mg/L) and thyme oil (1.0, ...
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Textural properties of baked tortilla chips were evaluated using instrumental methods. Tortilla chips were baked at different temperatures (505, 533, 561, 588K) for different durations. Fracture force and work values were determined using... more
Textural properties of baked tortilla chips were evaluated using instrumental methods. Tortilla chips were baked at different temperatures (505, 533, 561, 588K) for different durations. Fracture force and work values were determined using a texture analyzer. Results showed that the formation of air cells and cracks during baking played an important role for the textural attributes of samples. Fracture force
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Three drying technologies [i.e., vacuum belt drying (VBD), hot air drying (HAD), and freeze drying (FD)] were evaluated for the processing of muscadine pomace in terms of their impact on drying time requirement, moisture content (MC),... more
Three drying technologies [i.e., vacuum belt drying (VBD), hot air drying (HAD), and freeze drying (FD)] were evaluated for the processing of muscadine pomace in terms of their impact on drying time requirement, moisture content (MC), water activity (aw), total phenolics content (TPC), and antioxidant activity (AA). Muscadine pomace discs of two thicknesses (2 and 4 mm) were dried using 16
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... Eagerman and Rouse (1976) reported that the DT values at 88.3C for enzyme inactivation for Valencia orange juice was 1.80 min using the thermal death time flask method. Marshall er al. (1985) achieved an average D value at 9OC of 15 s... more
... Eagerman and Rouse (1976) reported that the DT values at 88.3C for enzyme inactivation for Valencia orange juice was 1.80 min using the thermal death time flask method. Marshall er al. (1985) achieved an average D value at 9OC of 15 s for Valencia orange Page 6. ...
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Page 1. THERMOPHYSICAL PROPERTIES OF FRESH AND ROASTED COFFEE POWDERS' PREM c. SINGH, RAKESH K. SINGH*, s. BHAMIDIPATI, SHYAM N. SINGH3 and PETE BARONE4 Department of Food Science Purdue University W. Lafayette, IN... more
Page 1. THERMOPHYSICAL PROPERTIES OF FRESH AND ROASTED COFFEE POWDERS' PREM c. SINGH, RAKESH K. SINGH*, s. BHAMIDIPATI, SHYAM N. SINGH3 and PETE BARONE4 Department of Food Science Purdue University W. Lafayette, IN 47907-1160 ...
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Page 1. PARTICLE RESIDENCE TIME DISTRIBUTIONS IN A MODEL HORIZONTAL SCRAPED SURFACE HEAT EXCHANGER' JUN H. LEE and RAKESH K. SINGH2 Department of Food Science Purdue University Wesf Lufayette, IN 47907 ...
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The effects of tube geometry (coiled and straight), particle concentration (0–30% v/v), average product flow rate, and carrier fluid temperature (96–124°C) on residence time distributions of model food particles in the holding section of... more
The effects of tube geometry (coiled and straight), particle concentration (0–30% v/v), average product flow rate, and carrier fluid temperature (96–124°C) on residence time distributions of model food particles in the holding section of an aseptic processing system were investigated by means of correlation analysis. Hold tube geometry and flow rate exerted significant effects on the mean normalized residence time.
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Research Interests: Engineering, Filtration, Ultrafiltration, Biological Sciences, Wastewater, and 15 moreChlorine dioxide, CHEMICAL SCIENCES, Ozone, Flux, Particulate Matter, Value added, Crude Protein, Chemical Oxygen Demand, Suspended Solids, Membrane Filtration, Diatomaceous Earth, Biological Oxygen Demand, membrane fouling, Poultry industry, and Potable water
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Chemical, physical and stability properties of buffalo butter oil fractions, obtained by stepwise crystallization at several temperatures between 15 and 40 °C, were investigated. Saponification, iodine, Reichert-Meissl, Polenske and... more
Chemical, physical and stability properties of buffalo butter oil fractions, obtained by stepwise crystallization at several temperatures between 15 and 40 °C, were investigated. Saponification, iodine, Reichert-Meissl, Polenske and Krishner values of low-melting fractions (LMF) were significantly higher (P<0.05) than high-melting fractions (HMF) or the original butter oil. Cholesterol, fat-soluble vitamins (A, D and E) and lactones tended to concentrate