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Dive into the research topics where Sudhir K. Sastry is active.

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Featured researches published by Sudhir K. Sastry.


Journal of Food Engineering | 1996

Effect of fluid viscosity on the ohmic heating rate of solid-liquid mixtures

Wadad Ghazi Dunia Khalaf; Sudhir K. Sastry

The effect of fluid viscosity on the ohmic heating rates of fluid-particle mixtures was investigated. Fluids of identical electrical conductivity but different viscosity were used with identical amounts of solid particles (of electrical conductivity lower than the fluid) and heated ohmically in batch (static and vibrating), and continuous flow heaters. In the static ohmic heater, the heating rate of the fluid and particles was found to be comparable for the different fluids. However, in the vibrating ohmic heater, the heating rate of fluid and particles was found to increase with increasing fluid viscosity. In the continuous flow ohmic heater, the mixture with the higher viscosity fluid heated faster than that with the lower viscosity fluid. The important implication is that poor interphase convective heat transfer may actually contribute to accelerated overall heating, since the more (electrically) conductive phase does not lose heat readily to the less (electrically) conductive phase, and consequently heats rapidly, transferring heat to the other phase by larger temperature differences.


Journal of Food Engineering | 1996

Residence time distribution of cylindrical particles in a curved section of a holding tube: the effect of particle concentration and bend radius of curvature☆

S. Salengke; Sudhir K. Sastry

Abstract The residence time and the residence time distribution (RTD) of model food particles (cylindrical, diameter and length = 0.02 m, density = 1130 kg/m 3 ) in the curved section of a transparent holding tube have been investigated. Variables included in the study were particle concentration (20%, 30% and 40%) and bend radius of curvature (0.089, 0.22 and 0.28 m). The results show that the means of the normalized residence time tend to increase as either particle concentration or bend radius of curvature increased. However, there was no clear tendency of the effect of the experimental variables on the standard deviation of the normalized residence time. Empirical correlations between the means and the standard deviations of the normalized residence time and particle Froude number, particle concentration, and the ratio of bend radius of curvature to tube diameter are presented.


Journal of Food Process Engineering | 1991

ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING

Sevugan Palaniappan; Sudhir K. Sastry


Journal of Food Processing and Preservation | 1990

EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEW

Sevugan Palaniappan; Sudhir K. Sastry; Edward R. Richter


Journal of Food Process Engineering | 1992

Mathematical modeling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater

Sudhir K. Sastry; Sevugan Palaniappan


Journal of Food Process Engineering | 1998

Ohmic heating of solid-liquid mixtures : A comparison of mathematical models under worst-case heating conditions

Sudhir K. Sastry; S. Salengke


Journal of Food Process Engineering | 1992

A MODEL FOR HEATING of LIQUID‐PARTICLE MIXTURES IN A CONTINUOUS FLOW OHMIC HEATER

Sudhir K. Sastry


Biotechnology and Bioengineering | 1992

Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms

Sevugan Palaniappan; Sudhir K. Sastry; Edward R. Richter


Journal of Food Engineering | 2007

Experimental investigation of ohmic heating of solid–liquid mixtures under worst-case heating scenarios

S. Salengke; Sudhir K. Sastry


Journal of Food Process Engineering | 1999

THE EFFECT OF FREQUENCY AND WAVE FORM ON THE ELECTRICAL CONDUCTIVITY‐TEMPERATURE PROFILES OF TURNIP TISSUE

Marybeth Lima; Brian F. Heskitt; Sudhir K. Sastry

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Marybeth Lima

Louisiana State University Agricultural Center

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