Author
Ganesan Narsimhan
Other affiliations: Monash University, Clayton campus, Monash University, University at Buffalo ...read more
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.
Papers published on a yearly basis
Papers
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TL;DR: In this article, the energy equation is decomposed into a pair of first order systems, and the originally non-selfadjoint boundary value problems can be reduced to selfadjoint problems.
9 citations
01 Aug 1989
TL;DR: In this paper, the authors developed procedures, techniques, data and other information that will aid in design of cost effective and energy efficient drying processes that produce high quality foods, and used this information to develop recommendations and strategies for improved dryer design and control.
Abstract: The ultimate goal of the project is to develop procedures, techniques, data and other information that will aid in design of cost effective and energy efficient drying processes that produce high quality foods. This objective has been sought by performing studies to determine the pertinent properties of food products, by developing models to describe the fundamental phenomena of food drying and by testing the models at laboratory scale. Finally, this information is used to develop recommendations and strategies for improved dryer design and control. This report is the executive summary of the program. 27 refs., 5 tabs.
8 citations
TL;DR: The critical wavenumber for minimum rupture time is shown to be insensitive to interfacial mobility, and the critical dimensionless surface viscosity and critical Marangoni number at which the behavior of thin film deviates from that of fully mobile film are smaller for higher Hamaker constants, smaller film thickness and smaller surface potentials.
8 citations
TL;DR: Steam sterilization of xanthan gum solutions at 121°C caused a decrease in the helix conformation as well as the molecular weight distribution with a corresponding increase in the coil structure, suggesting a two-step mechanism of disentanglement followed by degradation with the first step being predominant at higher concentrations.
Abstract: Steam sterilization of xanthan gum solutions at 121 degrees C caused a decrease in the helix conformation as well as the molecular weight distribution with a corresponding increase in the coil structure. The effect was directly related to the exposure time and inversely to the xanthan gum concentration, thus suggesting a two-step mechanism of disentanglement followed by degradation with the first step being predominant at higher concentrations. Mark-Houwink exponent of 0.9002 for the intrinsic viscosity of xanthan gum compared favorably with reported values in the literature. The model for intrinsic viscosity of a free draining coil yielded an expansion coefficient of 1.2 (independent of molecular weight) and a root mean square radius of unperturbed chain in the range of 189.5-368 nm. The root mean square unperturbed chain length increased with molecular weight without reaching an asymptotic value, thus indicating that the xanthan molecule behaved as a stiff chain.
7 citations
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01 Nov 2011
TL;DR: 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 nanomMaterial-based assays for the detection of food-relevant analytes.
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.
1,568 citations
TL;DR: The most promising nanoscale fillers are layered silicate nanoclays such as montmorillonite and kaolinite as mentioned in this paper, which can provide active and/or smart properties to food packaging systems.
1,461 citations
TL;DR: This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.
1,055 citations
Book•
26 Jul 2000
TL;DR: The Framework of Population Balances as discussed by the authors is a generalization of Population Balance Equations (PBE) and the solution of population balance equations (SBE) for the same purpose.
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.
1,026 citations