Food Science & Technology: Personnel

Manjeet Chinnan

 

Description of Research Interests

• Research is aimed at identifying suitable materials for the development of new or alternative packaging approaches for employing the concept of 'Active Packaging'.
• The influence of frying process conditions and breading formulations or coatings on the changes affecting a product's quality (coating adhesion, coating pickup, oil uptake, surface color, texture) are being studied.Bacterial stress response
• Strategies are being developed and examined for improving the frying life of oil and improving the quality of fried products.
• Mathematical models for describing package and food interactions as pertinent to 'Active Packaging' are being developed.

Selected Recent Publications

Pannu, K. S. and Chinnan, M. S. 2003. Relating food frying to daily oil abuse – Part I: Determination of surface heat transfer coefficients with metal balls. (In) Transport phenomena in food processing (eds.) J. Welte-Chanes, J. F. Valez-Ruiz, G. V. Barbosa-Canovas. Chap. 26. CRC Press, Boca Raton, FL. 399-412.

Holownia, K., M. S. Chinnan and A. E. Reynolds. 2003. Pink Color Defect in Poultry White Meat As Affected By Endogenous Conditions. J. Food Sci. 68:742-747.

Cha, D. S., J. Chen, H. J. Park and M. S. Chinnan. 2003. Inhibition of Listeria mononcytogenes in tofu by application of polyethylene film coated with cellulosic solution containing nisin. Int. J. of Food Sci. & Technol. 38: 499-503.

Ngadi, M. O., M. S. Chinnan, P. Mallikarjunan. 2003. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. Lebenesmittel-Wissenschaft Und-Technologie. 36:75-81.

Patterson, S. P., Phillips, R. D., Hung, Y.-C., Chinnan. M. S and McWatters, K. H. 2003. Enhanced convenience of akara preparation with a two-stage frying process. Foodservice Res. Int. 14:35-51.

Cha, D. S. and M. S. Chinnan. 2003. Emerging role of Nisin in Food Packaging Systems: A Review. Korean J of Food Sci. and Biotech. 12(2):206-212.

Aryana, K. J., A. V. A. Resurreccion, M. S. Chinnan and L. R. Beuchat. 2003. Functionality of palm oil as a stabilizer in peanut butter. J. Food Sci. 68 (4) 1301-1307.

Holownia, K., M. S. Chinnan and A. E. Reynolds. 2003. Evaluation of Induced Color Changes in Chicken Breast Meat During Simulation of Pink Color Defect. J. Poultry Science 82:1049-1059.

Phillips, R. D., McWatters, K. H., Chinnan, M. S., Hung, Y.-C., Beuchat, L. R., Sefa-Dedeh, S., Sakyi-Dawson, E., Ngoddy, P., Nanyelugo, D., Enwere, J., Komey, N. S., Liu, K., Mensa-Wilmot, Y., Nnanna, I. A., Okeke, C., Prinyawiwatkul, W., and Saalia, F. K. 2003. Utilization of cowpeas for Human Food. Fields Crops Research. 82: 193-213.

Fang, C., M. S. Chinnan and C. N. Thai. 2003. Finite element modeling of heat and mass transfer during steaming of cowpea seeds. J. Food Sci. 68:1702-1712.
Henshaw, Folake O. K. H. McWatters, J. O. Akingbala, and M. S. Chinnan. 2003. Thermal properties of cowpea flour: A study by differential scanning calorimetery. Nahrung/Food. 27 (3): 161-165.

Chinnan, M. S. and Cha, D. S. 2003. Primary Packaging. In Food Packaging. Dr. Dennis Heldman, Editor. Encyclopedia of Food and Agricultural Engineering. Marcel and Dekker, Inc., NY. 781-784.

Naruenartwongsakul, S., M.S. Chinnan, S. Bhumiratana, and T. Yoovidhya. 2004. Pasting Characteristics of Wheat Flour-Based Batters Containing Cellulose Ethers. Lebenesmittel-Wissenschaft Und-Technologie, 37 (4): 489-495.

Patterson, S. P., Phillips, R. D., McWatters, K. H., Hung, Y.-C. and Chinnan. M. S. 2004. Fat reduction affects quality of akara (fried cowpea paste). Int. J. of Food Science and Technology. 39: 681-689.

Holownia, K., M. S. Chinnan, A. E. Reynolds and J. W. Davis . 2004. Relating Induced In Situ Conditions of Raw Chicken Breast Meat to Pinking. J. Poultry Science 83: 109-118.
Fang, C. and Chinnan, M. S. 2004. Kinetics of cowpea starch gelatinization and modeling of starch gelatinization during steaming of intact cowpea seed. Lebenesmittel-Wissenschaft Und-Technologie. 37: 345-354.

Cha, D. S. and Chinnan, M. S. 2004. Biopolymer-based Antimicrobial Packaging – A Review. Critical Reviews in Food Science and Nutrition. 44(4): 223-237.

Naruenartwongsakul, S., M.S. Chinnan, S. Bhumiratana, and T. Yoovidhya. 2004. Influence of cellulose ether on oil absorption of wheat flour batter coated product. J. Food Proc. And Preserv. 28(3): 223-239.

Nunez-Barrios, A., NeSmith, D. S., Chinnan, M., and Prussia, S. E. 2005. Dynamics of Rabbiteye blueberry fruit quality in response to harvest method and post-harvest handling temperature. Small Fruits Review. 4(2) 73-81.

Affrifah, N.S., M. S. Chinnan, and R. D. Phillips. 2005. Heat-moisture treatments of cowpea flour and their effects on phytase inactivation. J. Food Science. 70(2): E 98-103.

Usawakesmanee, W., Wuttijumnong, P., Chinnan, M.S., Jangchud, A. and N. Raksakulthai. 2005. The effect of edible coating ingredients as a barrier to moisture and fat of fried breaded potato. The Kasetsart Journal. 39(1) (In press) .

Bourtoom, T., M. S. Chinnan, P. Juntawat and R. Sanguandeekul. 2005. Recovery and Characterization of Proteins Precipitated from Surimi Wash-Water. Lebenesmittel-Wissenschaft Und-Technologie. (Accepted) .

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