Food Science & Technology: Personnel

Rakesh K. Singh

 

Description of Research Interests

Aseptic processing, supercritical fluid extraction and alternate processing technologies
including continuous high pressure and radio-frequency processes. The care of FTIR for detection of food components is also of interest.

Courses Taught

FDST 4055/4055L: Computations in Food Formulation and Processing

Selected Recent Publications

Adetunji, V.O, Alonge, D.O., Singh, R. K. and Chen, J. 2008. Production of wara, a West African soft cheese using lemon juice as a coagulant. LWT-Food Science and Technology 41(2): 331-336.

Robinson, J.E., Singh, R., and Kays, S. E. 2008. Evaluation of an automated hydrolysis and extraction method for quantification of total fat, lipid classes and trans fat in cereal products.  Food Chemistry 107: 1144-1150.

Fatouh, A. E., Mahran, G. A., El-Gandour, M. A. and Singh, R. K. 2007. Fractionation of buffalo butter oil by supercritical carbon dioxide. LWT-Food Science and Technology 40(10): 1687-1693.

Yu, J., Dandekar, D. V., Toledo, R. T., Singh, R. K., and Patil, B. S. 2007. Supercritical fluid extraction of limnoids and naringin from grapefruit (Citrus paradise Macf.) seeds. Food Chemistry 105:1026-1031.

Singh, R. K. 2007. Aseptic Processing. In “Advances in Thermal and Non-thermal Food Preservation, G. Tewari and V. K. Juneja (Eds),” Chapter 3, pp. 43-61, Blackwell Publishing, Ames, IA.

Singh, R. K. and Singh, N. 2007. Chemistry, Technology, and Safety of Synthetic Flavors. In “Handbook of Meat, Poultry and Seafood Quality, Leo M. L. Nollet (Ed.),” Chapter 11, pp. 127-150, Blackwell Publishing, Ames, IA.

Chakrabandhu, K. and Singh, R. K. 2006. Determination of food particle residence time distributions in coiled tube and straight tube with bends at high temperature using correlation analysis. Journal of Food Engineering 76: 238-249.

Dietchfield, C., Tadini, C. C., Singh, R. K. and Toledo, R. T. 2006.   Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger.  Journal of Food Engineering 76: 632-638.

Nelson, H.M., Singh, R. K., Toledo, R. T., Saravia, H., and LaMonica, D. 2006. Use of membrane filtration in the recycling and reuse of processing water in the food industry. Membrane & Separation Technology News (May), 24(8): 8-9.

Nelson, H.M., Singh, R. K., Toledo, R.T., and LaMonica, D. 2006. The treatment and recovery of poultry processing wastewater using membrane bioreactor. Membrane & Separation Technology News (November), 25(2): 8-9.

Patil, B. S., Yu, J., Dandekar, D. V., Toledo, R. T., Singh, R. K., and Pike, L. M. 2006. Citrus Bioactive Limnoids and Flavonoids Extraction by Supercritical Fluids. In “Potential Health Benefits of Citrus, B.S. Patil, N.D. Turner, E.G. Miller and J.S. Brodbelt (Eds.),” Chapter 2, pp. 18-33, ACS Symposium Series 936, American Chemical Society, Washington, DC.

Yu, J., Dandekar, D. V., Toledo, R. T., Singh, R. K., and Patil, B. S. 2006. Supercritical fluid extraction of limnoid glucosides from grapefruit molasses. Journal of Agricultural and Food Chemistry 54(16): 6041-6045.

Chakrabandhu, K. and Singh, R. K. 2005. Rheological properties of coarse food suspensions in tube flow at high temperatures. Journal of Food Engineering 66(1): 117-128.

Chakrabandhu, K. and Singh, R. K. 2005. Wall slip determination for coarse food suspensions in tube flow at high temperatures. Journal of Food Engineering 70: 73-81.

Ditchfield, C., Tadini, C. C., Singh, R. K. and Toledo, R. T. 2005. Experimental determination of heat transfer coefficients in banana puree. Eurotherm Seminar 77 – Heat and Mass Transfer in Food Processing, June 20-22.

Fatouh, A. E., Singh, R. K., Koehler, P. E., Mahran, G. A., and Metwally, A. E. 2005. Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation.  Food Chemistry 89: 243-252.

Singh, R. K. and Singh, N. 2005. Quality of Packaged Foods. In “Innovations in Food Packaging,” J. H. Han (Ed.), Chapter 3, pp. 24-44, Elsevier Academic Press, London, UK.

Ariefdjohan, M. W., Nelson, P. E., Singh, R. K., Bhunia, A. K., Balasubramaniam, V. M., and  Singh, N. 2004. Efficacy of high hydrostatic pressure treatment in reducing Escherichia coli O157 and Listeria monocytogenes in alfalfa seeds. Journal of Food Science 69(5):M117 - 120.

Awad, R. A., Abdel-Hamid, L. B., El-Shabrawy, S. A. and Singh, R. K. 2004. Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures. International Journal of Food Properties, 7(3): 429-448.

Ditchfield, C., Tadini, C. C., Singh, R. K. and Toledo, R. T. 2004. Rheological properties of banana puree at high temperatures. International Journal of Food Properties, 7(3): 571-584.

Kayacier, A. and Singh, R. K. 2004.  Application of effective diffusivity approach for themoisture content prediction tortilla chips during baking. Lebensmittel - Wissenchaft und - Technologie (Food Science and Technology) 37: 275 - 281.

Li, L., Singh, R. K., and Lee, J. H. 2004. Process conditions influence on characteristics of holding tube fouling due to cheese sauce. Lebensmittel - Wissenchaft und - Technologie (Food Science and Technology) 37: 565 - 572.

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