Sudhir Sastry

Homepage

Research Group Home Page
http://www.oardc.ohio-state.edu/sastry/

Contact Information

• Faculty Appointment
• Education
• Research Areas
• Experience
• Honors and Awards
• Professional Societies
• Professional Activities
• Selected Recent Publications
• NC-136, Improvement of Thermal Processes for Foods

Position
Professor

Department
The Department of Food, Agricultural and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210

Co-Director, Center for Advanced Processing and Packaging Studies (CAPPS)

 

• Ph.D. August 1980, Mechanical Engineering, University of Florida
• M.S. June 1976, Agricultural Engineering, University of Florida
• B.S. June 1974, Agricultural Engineering, Indian Institute of Technology, Kharagpur, India

Back to Top

• Transport phenomena in food process engineering
• Mathematical modeling of processes
• Continuous sterilization (aseptic processing) of solid-liquid mixtures
• Ohmic heating
• Pulsed electric field processing

Back to Top

July 1991 - present, Professor
Department of Food, Agricultural and Biological Engineering
The Ohio State University, Columbus, Ohio

February 1999 - present, Co-Director
Center for Processing and Packaging Studies (A National Science Foundation Industry/University Cooperative Research Center)

October 1997 - September 1998, Nestle´ R&D Center, Inc., New Milford, CT, and Nestle´ Research Center, Lausanne, Switzerland (Sabbatical leave)

September - June 1991, Associate Professor
Department of Agricultural Engineering
The Ohio State University, Columbus, Ohio

July 1986 - August 1987, Associate Professor
Department of Food Science
The Pennsylvania State University

March 1983 - June 1986, Assistant Professor
Department of Food Science
The Pennsylvania State University

September 1980 - March 1983, Assistant
The Pennsylvania State University

Back to Top

• 1997 College of Engineering Lumley Research Award, for outstanding research
  http://www-fst.ag.ohio-state.edu/Awards/sastry.htm
  
• Research and Development Award, Institute of Food Technologists, 1997, for a significant development in the understanding of food science and technology
  
• Departmental Research Awards, 1996, from the Ohio Agricultural Research and Development Center, The Ohio State University
  
• Senior Moulton Medal, 1994, from the Institution of Chemical Engineers, U.K. for the best paper published in the IChemE transactions. "Particle Damage and Particle-Wall Collisions During Pumping of Solid-Liquid Mixtures" co-authored with Budi Rahardjo
  
• Gamma Sigma Delta Research Award of Merit, 1993
  
• Sigma Xi (Scientific Research), Tau Beta Pi (Engineering), Gamma Sigma Delta (Agriculture), Alpha Epsilon (Agricultural Engineering)

Back to Top

• Institute of Food Technologists (IFT)
• American Society of Mechanical Engineers (ASME)

Back to Top

• U.S. Editorial Board, International Journal of Refrigeration
• Editorial Board, Journal of Food Process Engineering, Food and Bioproducts Processing (Transactions, Institution of Chemical Engineers, UK, Part C)
• Editorial Board, Innovative Food Science and Emerging Technologies
• Editorial Board, Agricultural Sciences

Back to Top

Alhamdan, A., and Sastry, S.K. 1998. Bulk heat transfer coefficient of multiple particles flowing in a holding tube. Food and Bioproducts Processing. Trans. IChemE Part C. 76: 95-101.

Orangi, S., and Sastry, S.K., and Li, Q. 1998. A numerical investigation of electroconductive heating of solid-liquid mixtures. Int. J. Heat Mass Transfer 41(14):2211-2220.

Sastry, S.K., and Salengke, S. 1998. Ohmic heating of solid-liquid mixtures: a comparison of mathematical models under worst-case heating conditions. J. Food Proc. Engr. 21(6):441-458.

Cho, H-Y; Yousef, A.E., and Sastry, S.K. 1999. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic or conventional heating. Biotechnol. & Bioeng. 62(3):368-372.

Lima, M., Heskitt, B.F., and Sastry, S.K. 1999. The effect of frequency and wave form on the electrical conductivity-temperature profiles of turnip tissue. J. Food Proc. Engr. 22:41-54.

Lima, M., and Sastry, S.K. 1999. The effects of ohmic heating frequency on hot-air drying rate, desorption isotherms and juice yield. J. Food Engr. 41:115-119.

Lima, M., Heskitt, B.F., Burianek, L.B., Nokes, S.E., and Sastry, S.K. 1999. Ascorbic acid degradation kinetics during conventional and ohmic heating. J. Food Proc. & Pres. 23(5):421-434.

Wang, W-C., and Sastry, S.K. 2000. Effects of thermal and electrothermal pretreatments on hot air drying rate of vegetable tissue. J. Food Proc. Engr. 23(4):299-319.

Sastry, S.K., and Barach, J.T. 2000. Ohmic and inductive heating. J. Food Sci. 65(8): 42s-46s.

Sastry, S.K., Datta, A.K., and Worobo, R. 2000. Ultraviolet light. J. Food Sci. 65(8): 90s-92s.

Lima, M. , Heskitt, B.F., and. Sastry , S.K. 2001. Diffusion of beet dye during electrical and conventional heating at steady-state temperature. J. Food Proc. Engr. 24(5):331-340.

Zitoun, K.B., Sastry, S.K., and Guezennec, Y. 2001. Investigation of three-dimensional interstitial velocity, solids motion and flow structure in solid-liquid flow using Particle Tracking Velocimetry. Int. J. Multiphase Flow 27(8):1397-1414.

Sastry, S.K., Salengke, S., and Li, Q. 2001. Noninvasive measurement of temperature within a continuously flowing solid-liquid mixture. Promyshlennaya Teplotekhnika (Industrial Heat Engineering), 23(3):128-131.

Kulshrestha, S.A., and Sastry, S.K. 2002. Frequency and voltage effects on enhanced diffusion during Moderate Electric Field (MEF) treament. Innov. Food Sci.& Emerg. Technol. (Accepted for publication).

Back to Top

All educational programs conducted by The Ohio State University are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.

Official home page of Dr. S. Sastry, The Ohio State University, The Department of Food, Agricultural, and Biological Engineering.

Send mail to Webmaster with questions or comments about this web site.

©Department of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus, OH 43210

Back to Top