World's Best Scientists 2026 revealed!

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Engineering and Technology

D-Index
50
Citations
7148
World Ranking
4187
National Ranking
1196

Overview

Sudhir K. Sastry is affiliated with The Ohio State University in the United States. Their research spans several fields with a primary focus on Biochemistry, Genetics and Molecular Biology, alongside Agricultural and Biological Sciences.

The scientist's work emphasizes the subfields of Biotechnology, Food Science, Plant Science, Biomedical Engineering, and Physiology. Their research covers a broad scope of topics, including:

  • Microbial Inactivation Methods
  • Listeria monocytogenes in Food Safety
  • Food Drying and Modeling
  • Magnetic and Electromagnetic Effects
  • Essential Oils and Antimicrobial Activity
  • Postharvest Quality and Shelf Life Management
  • Bacillus and Francisella bacterial research

Sudhir K. Sastry has contributed to various publication venues with a notable frequency in:

  • Journal of Food Engineering (8 publications)
  • Innovative Food Science & Emerging Technologies (5 publications)
  • LWT (3 publications)
  • Current Developments in Nutrition (3 publications)
  • Trends in Food Science & Technology (2 publications)

Recent papers associated with their work include:

  • Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review, 2020, published in Current Opinion in Food Science
  • Guidelines on reporting treatment conditions for emerging technologies in food processing, 2021, published in Critical Reviews in Food Science and Nutrition
  • Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges, 2020, published in Advances in Food and Nutrition Research
  • High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction, 2020, published in LWT
  • Mechanism of Bacillus subtilis spore inactivation induced by moderate electric fields, 2020, published in Innovative Food Science & Emerging Technologies

The scientist has collaborated frequently with several researchers, including:

  • Jin Hong Mok (15 coauthored publications)
  • Ahmed E. Yousef (10 coauthored publications)
  • Taras Pyatkovskyy (8 coauthored publications)
  • Chaminda P. Samaranayake (7 coauthored publications)
  • Mohamed Medhat Ali (6 coauthored publications)

Best Publications

  • Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics

    Inês Castro;J. A. Teixeira;S. Salengke;S. K. Sastry

  • EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEW

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

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

    Sudhir K. Sastry;Sevugan Palaniappan

  • Electrode and pH effects on electrochemical reactions during ohmic heating

    Chaminda P. Samaranayake;Sudhir K. Sastry

  • THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTS

    Inês Castro;J. A. Teixeira;S. Salengke;S. K. Sastry

  • Extraction Using Moderate Electric Fields

    Ilkay Şensoy;Sudhir Sastry

  • Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating.

    Hyung-Yong Cho;Ahmed E. Yousef;Sudhir K. Sastry

  • Ohmic heating of liquid-particle mixtures : Dielectric and ohmic sterilization

    S. K. Sastry;S. Palaniappan

  • Ohmic heating in food processing.

    Hosahalli S. Ramaswamy;Michele Marcotte;Sudhir Sastry;Khalid Abdelrahim

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

    Sudhir K. Sastry;S. Salengke

  • Mathematical evaluation of process schedules for aseptic processing of low-acid foods containing discrete particulates.

    Sudhir K. Sastry

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

    Sudhir K. Sastry

  • Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes

    A. Assiry;S.K. Sastry;C. Samaranayake

  • Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications.

    Mohsen Gavahian;Yan-Hwa Chu;Sudhir Sastry

  • Effect of moderate electric field frequency and growth stage on the cell membrane permeability of Lactobacillus acidophilus

    Laleh Loghavi;Sudhir K. Sastry;Ahmed E. Yousef

  • Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing

    Chaminda P. Samaranayake;Sudhir K. Sastry;Howard Zhang

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

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

  • Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating

    Romel Somavat;Hussein M.H. Mohamed;Yoon-Kyung Chung;Ahmed E. Yousef

  • Velocity Distributions of Food Particle Suspensions in Holding Tube Flow: Experimental and Modeling Studies on Average Particle Velocities

    Bhaskar Dutta;Sudhir K. Sastry

  • Heat transfer during frying of potato slices.

    S. Sahin;S.K. Sastry;L. Bayindirli

  • Velocity Distributions of Food Particle Suspensions In Holding Tube Flow: Distribution Characteristics and Fastest-Particle Velocities

    Bhaskar Dutta;Sudhir K. Sastry

Frequent Co-Authors

Ahmed E. Yousef
Ahmed E. Yousef The Ohio State University
Asgar Farahnaky
Asgar Farahnaky RMIT University
Robert B. Beelman
Robert B. Beelman Pennsylvania State University
António A. Vicente
António A. Vicente University of Minho
José A. Teixeira
José A. Teixeira University of Minho
Ashim K. Datta
Ashim K. Datta Cornell University
Isabel Cristina Tessaro
Isabel Cristina Tessaro Federal University of Rio Grande do Sul
Steven J. Schwartz
Steven J. Schwartz The Ohio State University
Peter Setlow
Peter Setlow University of Connecticut Health Center
Olga Martín-Belloso
Olga Martín-Belloso University of Lleida

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