Rakesh K. Singh Department Head and Professor Food Science & Technology
Portrait of Rakesh K. Singh

Description of Research Interests

Dr. Singh's research is focused on value-added processing using various emerging technologies. Projects include developing processes for peanut blanching and crispy products using radiant wall technology.  He is also developing processing protocols for various foods using radio frequency heating technology, and micronization followed by microencapsulation of phytochemicals from fruits. Additionally, these projects require physical and chemical characterization of products and properties of key ingredients.

Selected Recent Publications

Lukhmana, N., Kong, F., Kerr, W.L. and Singh, R.K. 2018. Rheological and structural properties of tart cherry puree as affected by particle size reduction. LWT- Food Science and Technology, 90: 650-657. https://doi.org/10.1016/j.lwt.2017.11.032

Smith, C., Adhikari, K. and Singh, R.K. 2018. Using infrared radiation in a radiant wall oven for blanching small-sized peanuts. Journal of Food Quality, Article 3267818, 1-9. https://doi.org/10.1155/2018/3267818

Kettler, K., Adhikari, K., and Singh R.K. 2017. Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation. Journal of the Science of Food and Agriculture, 97: 4621–4628; doi: 10.1002/jsfa.8332.

Ozturk, S., Kong, F., Singh, R.K., Kuzy, J.D. and Li, C. 2017. Radio frequency heating of corn flour: Heating rate and uniformity. Innovative Food Science and Emerging Technologies, 44: 191-201; http://dx.doi.org/10.1016/j.ifset.2017.05.001

Rincon, A. and Singh, R.K. 2016. Effect of radiofrequency heating on nalidixic acid-adapted Shiga toxin producing and non-pathogenic Echerichia coli strains in buffer. Food and Bioprocess Technology 9(9): 1535-1541.

Sidhu, J. S. and Singh, R. K. 2016. Ultra high pressure homogenization of soymilk: Effect on quality attributes during storage. Beverages 2(15): 1-17. doi: 10.3390/beverages2020015.

Mohan, A., Jaico, T., Kerr, W.L., Singh, R. 2016. Functional properties of bicarbonates on physicochemical attributes of ground beef. LWT-Food Science and Technology 70: 333-341.

Ozturk, S., Kong, F., Trabelsi, S., Singh, R. K. 2016. Dielectric properties of dried vegetable powders and their temperature profile during radio frequency heating. Journal of Food Engineering 169: 91-100.

Rincon, A. and Singh, R.K. 2016. Inactivation of Shigatoxin-producing and nonpathogenic Escherichiacoli in non-intact steaks cooked in a radiofrequency oven. Food Control 62: 390-396.

Flores, F.P., Singh, R.K. and Kong, F. 2016. Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion. Food Reviews International 32 (1): 46-67.

Nagaraj, G, Purohit, A., Harrison, M. A., Singh, R. K., Hung, Y., C., and Mohan, A. 2016. Radiofrequency pasteurization of inoculated ground beef homogenate. Food Control 59: 59-67.

Kirmaci, B. and Singh, R.K. 2016. Quality of the pre-cooked potato strips processed by radiant wall oven. LWT- Food Science and Technology 66: 565-571.

Rincon, A., Singh, R.K. and Stelzleni, A.M. 2015. Effects of endpoint temperature and thickness on quality of whole muscle non-Intact steaks cooked in a radio frequency oven.  LWT – Food Science and Technology 64(2): 1323 – 1328.

Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R., and Kong, F. 2015. In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts. Food Chemistry, 168: 225-232.

Kirmaci, B. Singh, R. K. and Shewfelt, R.L. 2015. Consumer acceptability and quality evaluation of potato strips baked in a radiant wall oven. International Journal of Food Properties, 18: 1829-1836.

Nagaraj, G., Singh, R.K., Hung, Y-C., Mohan, A. 2015. Effect of radio-frequency on heating characteristics of beef homogenate blends. LWT – Food Science and Technology, 60: 372-376.

Flores, F. P., Singh, R. K., Kerr, W. L., Phillips, D.R., and Kong, F. 2014. Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry, 153: 272-278.

Flores, F.P., Singh, R.K. and Kong, F. 2014. Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material. Journal of Food Engineering, 137: 1-6.

Purohit, Anuj, Singh, R.K., Kerr, W.L., Mohan, A. 2014. Influence of redox reactive iron, lactate and succinate on the myoglobin redox stability and mitochondrial respiration. Journal of Agricultural and Food Chemistry, 62(52): 12570-12575.

Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R., and Kong, F. 2013. Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents. Journal of Agricultural and Food Chemistry, 61, 4441-4447.

Sivanandan, L. Toledo, R.T. and Singh, R.K. 2013. Modelling the effect of processing parameters of continuous flow high pressure throttling system and microfluidizer on particle size distribution of soymilk. International J. of Food Engineering 9(1): 1-9. Doi 10.1515/ijfe-2012-0005.