Sudhir K. Sastry, 
Professor

Home Page

VITA

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

Contents

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

Faculty Appointment

Position
Professor

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

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

Education

• 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

Research Areas

• 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, OH

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

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

Sept. 1987 - June 1991, Associate Professor
Department of Agricultural Engineering
The Ohio State University, Columbus, OH

July 1986 - Aug. 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

Sept. 1980- March 1983, Assistant
Department of Agricultural Engineering
The Pennsylvania State University

Back to Top

Honors and Awards

• 1997 College of Engineering Lumley Research Award. 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.
• Lumley Research Award, Ohio State University College of Engineering, 1997, for outstanding research performance.
• 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

Professional Societies

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

Back to Top

Professional Activities

• 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

Comments and Suggestions

Please send me mail if I can be of assistance.

Back to Top