2026 Sudhir K. Sastry: Engineering and Technology Researcher – H-Index, Publications & Awards

Discipline name	D-Index	World Ranking	Current World Ranking	National Ranking	Current National Ranking	Publications	Citations
Engineering and Technology	50	4187	4026	1196	1101	166	7148

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

331
Citations
EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEW

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

232
Citations
Mathematical modeling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater

Sudhir K. Sastry;Sevugan Palaniappan

193
Citations
Electrode and pH effects on electrochemical reactions during ohmic heating

Chaminda P. Samaranayake;Sudhir K. Sastry

192
Citations
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

171
Citations
Extraction Using Moderate Electric Fields

Ilkay Şensoy;Sudhir Sastry

168
Citations
Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating.

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

154
Citations
Ohmic heating of liquid-particle mixtures : Dielectric and ohmic sterilization

S. K. Sastry;S. Palaniappan

148
Citations
Ohmic heating in food processing.

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

141
Citations
Ohmic heating of solid-liquid mixtures : A comparison of mathematical models under worst-case heating conditions

Sudhir K. Sastry;S. Salengke

136
Citations
Mathematical evaluation of process schedules for aseptic processing of low-acid foods containing discrete particulates.

Sudhir K. Sastry

130
Citations
A MODEL FOR HEATING of LIQUID‐PARTICLE MIXTURES IN A CONTINUOUS FLOW OHMIC HEATER

Sudhir K. Sastry

130
Citations
Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes

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

127
Citations
Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications.

Mohsen Gavahian;Yan-Hwa Chu;Sudhir Sastry

125
Citations
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

118
Citations
Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing

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

115
Citations
Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms

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

114
Citations
Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating

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

107
Citations
Velocity Distributions of Food Particle Suspensions in Holding Tube Flow: Experimental and Modeling Studies on Average Particle Velocities

Bhaskar Dutta;Sudhir K. Sastry

103
Citations
Heat transfer during frying of potato slices.

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

97
Citations
Velocity Distributions of Food Particle Suspensions In Holding Tube Flow: Distribution Characteristics and Fastest-Particle Velocities

Bhaskar Dutta;Sudhir K. Sastry

95
Citations