S
Sudhir K. Sastry
Researcher at Ohio State University
Publications - 222
Citations - 8396
Sudhir K. Sastry is an academic researcher from Ohio State University. The author has contributed to research in topics: Joule heating & Heat transfer coefficient. The author has an hindex of 52, co-authored 216 publications receiving 7484 citations. Previous affiliations of Sudhir K. Sastry include South China Agricultural University & Cornell University.
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ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING
TL;DR: In this article, the electrical conductivities of three vegetable and two meat samples were determined by subjecting them to a constant voltage power supply in a static ohmic heating device, and the results showed that the conductivities increased linearly with temperature.
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Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics
TL;DR: In this paper, the effects of field strength and multiple thermal treatments on electrical conductivity of strawberry products were investigated, and it was found that electrical conductivities depend on the strawberry-based product.
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Electrical conductivity of fruits and meats during ohmic heating
TL;DR: In this article, electrical conductivities of six different fresh fruits (red apple, golden apple, peach, pear, pineapple and strawberry) and several different cuts of three types of meat (chicken, pork and beef) were determined from room temperature through to the sterilization temperature range (25-140°C).
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ELECTRICAL CONDUCTIVITY of SELECTED JUICES: INFLUENCES of TEMPERATURE, SOLIDS CONTENT, APPLIED VOLTAGE, and PARTICLE SIZE
TL;DR: In this article, a device was developed to determine the electrical conductivities of foods under either conventional or ohmic heating conditions, and experiments on suspensions of carrot juice solids and polystyrene spheres in sodium phosphate solution showed an increase in electrical conductivity of the suspension with decreasing particle size.
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The effects of ohmic heating frequency on hot-air drying rate and juice yield
Marybeth Lima,Sudhir K. Sastry +1 more
TL;DR: Ohmic pretreatment of fruit and vegetable samples has been shown to increase hot-air drying rate, shift desorption isotherms, and increase juice yields over raw samples or those pretreated with conventional or microwave heating as mentioned in this paper.