Ganesan Narsimhan

Bio: Ganesan Narsimhan is an academic researcher from Purdue University. The author has contributed to research in topics: Adsorption & Emulsion. The author has an hindex of 34, co-authored 140 publications receiving 3465 citations. Previous affiliations of Ganesan Narsimhan include Monash University, Clayton campus & Monash University.

Swelling kinetics of rice and potato starch suspensions

Abstract: Granule size distribution of 8% w/w suspension of normal rice starch (NRS), waxy rice starch (WRS), modified potato starch (MPS), and normal potato starch (NPS) in water when subjected to heating at 60, 65, 70, 75, 80, and 85°C at different hold times (0–60 min) were characterized. The average starch granule diameter was larger at higher temperatures and hold times for NRS, WRS, and MPS indicating swelling, whereas for NPS it decreased indicating breakage. Swelling varied in the order: MPS > NRS > WRS. Earlier proposed pseudo first‐ and second‐order kinetic and Weibull models for swelling were evaluated. Swelling kinetics was also predicted using our previously developed mechanistic model (Desam et. al., 2018a Journal of Food Engineering 222:237–249) whose predictions agreed well with the experimental data of mean granule diameter and granule size distribution with time at different temperatures, and therefore can be employed to describe swelling at different processing conditions. PRACTICAL APPLICATIONS: Starches are incorporated in food products for a variety of reasons such as stabilizing, thickening, binding, and gelling. Starch occurs as discrete granules. Upon exposure to water, starch granules swell when heated. This results in thickening of starch suspension (known as pasting) due to an increase in volume fraction of swollen granules. Starch pasting results in an increase in its viscosity. Therefore, the texture of a variety of food products such as sauces, puddings, soups, batter mixes, and so forth are influenced by pasting. The rheology and texture of starch paste obtained by cooking of starch granules are governed by its swelling. It is, therefore, necessary to quantify swelling in order to predict the rheology of starch paste as well as to develop new food formulations. We developed a mechanistic model which predicts the swelling kinetics of rice and potato starch suspensions.

Effect of steam sterilization on the rheology of polymer solutions.

Abstract: The effect of steam sterilization (dwell@121 degrees C) on the apparent viscosity of solutions of carbomer 940P, guar gum, hydroxyethylcellulose (HEC), and xanthan gum was studied. Guar gum and carbomer 940P could be steam sterilized for 30 min without any change in the apparent viscosity. Steam sterilization of HEC and xanthan gum resulted in a substantial decrease in the apparent viscosity and the desirable shear-thinning rheology. The addition of sodium chloride to either polymer prior to steam sterilization diminished the effect of sterilization on the rheology. The apparent viscosity of xanthan solutions was not significantly affected if the solution was made isotonic with sodium chloride (0.15 M). The addition of sodium chloride to xanthan gum after steam sterilization resulted in full recovery of the initial rheological properties. Carbomers, guar gum, and xanthan (in 0.15 M NaCI) are candidates for use in pharmaceutical solutions/suspensions that are subjected to steam sterilization.

Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors

Abstract: In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to covering the technical aspects of these topics, the current commercial status and understanding of health implications of these technologies are also discussed. These applications were chosen because they do not involve direct addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the public in the short term.

Population Balances: Theory and Applications to Particulate Systems in Engineering

Abstract: Foreword. Preface. Introduction. The Framework of Population Balances. Birth and Death Functions. The Solution of Population Balance Equations. Similarity Behavior of Population Balance Equations. Inverse Problems in Population Balances. The Statistical Foundation of Population Balances. Index.