Rakesh K Singh Graduate Coordinator and Professor Food Science & Technology
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Portrait of Rakesh K Singh


Description of Research Interests

Dr. Singh's research is focused on value-added processing using various emerging technologies. Current projects include developing processes for aflatoxin decontamination of peanuts using UV and H2O2; continuous high pressure and HTST processing of fruit juices; atmospheric cold plasma technology for dairy protein modification and inactivation of pathogens in juices; and radio frequency heating technology for decontamination of food powders. Additionally, these projects require physical, microbiological and chemical characterization of products and properties of key ingredients.

Courses Taught

FDST 3910 & 8910: Food Science Internship

FDST7020E: Integration of multidisciplinary topics in foods



Toledo, R.T., Singh, R.K. and Kong, F. 2018. Fundamentals of Food Engineering, 4th Edition, Springer.

Selected Recent Publications

Dag, D., Singh, R.K., Chen, J., Mishra, A. and Kong, F. 2022. Radio frequency assisted thermal processing for pasteurization of packaged whole milk powder surrounded by oil. Food Control 135: Article 108762, pp. 8, https://doi.org/10.1016/j.foodcont.2021.108762

Mohan, A., Kafle, D., Singh, R.K. and Hung, Y. 2022. Effects of 4-oxo-2-nonenal on biochemical properties of bovine heart mitochondria. Food Science & Nutrition, pp. 11, https://doi.org/10.1002/fsn3.2799

Mohan, A., Singh, R.K., and Adhikari, K. Influence of bicarbonates and salt on the physicochemical and sensory properties of meatloaf. Journal of Food Quality, Article 4788425, http://doi.org/10.1155/2021/4788425

Sharma, S., and Singh, R.K. 2022. Effect of atmospheric pressure cold plasma treatment time and composition of feed gas on properties of skim milk. LWT- Food Science and Technology 154: Article 112747, pp. 10, https://doi.org/10.1016/j.lwt.2021.112747

Shen, M.H. and Singh, R.K. 2022. Effective UV wavelength range for increasing aflatoxins reduction and decreasing oil deterioration in contaminated peanuts. Food Research International 154: Article 111016, pp. 8, https://doi.org/10.1016/j.foodres.2022.111016

Singh, R.K. and Sharma, N. 2022. Physical and biochemical changes in ultra-rapid air chilled broiler muscle and quality of marinated chicken breast filets. Food Bioscience 46, Article 101524, https://doi.org/10.1016/j.fbio.2021.101524

Dag, D., Singh, R.K and Kong, F. 2021. Effect of surrounding medium on radiofrequency (RF) heating uniformity of corn flour. Jour. Food Engineering 307, 110645, pp. 10. https://doi.org/10.1016/j.jfoodeng.2021.110645

Gonzales, S.A., Pegg, R.B., Singh, R.K. and Mohan, A. 2021. Assessing the impact of 4-oxo-2-nonenal on lactate dehydrogenase activity and myoglobin redox stability. Food Bioscience 43, Article 101306, pp. 8. https://doi.org/10.1016/j.fbio.2021.101306

Singh, R.K., and Kirmaci, B. 2021. Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven. International Journal of Food Properties 24(1): 1737-1743. https://doi.org/10.1080/10942912.2021.2000433

Ozturk, S., Zhang, J., Singh, R. K., and Kong, F. 2021. Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut cantaloupe. Part 2: Quality attributes. LWT-Food Science and Technology 147: 111519, p. 1-9. https://doi.org/10.1016/j.lwt.2021.111519

Shen, M.H. and Singh, R.K. 2021. Effect of rotating peanuts on aflatoxin detoxification by ultraviolet C light and irradiation uniformity evaluated by AgCl-based dosimeter. Food Control 120: 107533, 1-9. https://doi.org/10.1016/j.foodcont.2020.107533

Shen, M.H. and Singh, R.K. 2021. Detoxification of aflatoxins in foods by ultraviolet irradiation, hydrogen peroxide, and their combination - A review. LWT-Food Science & Technology 142: 110986, p. 1-6. https://doi.org/10.1016/j.lwt.2021.110986

Cavender, G., Jiang, N., Singh, R. K., Chen, J., Mis Solval, K. 2021. Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material. Food Research International 139: 109831. https://doi.org/10.1016/j.foodres.2020.109831

Ozen, E. and Singh, R.K. 2020. Atmospheric cold plasma treatment of fruit juices: A review. Trends in Food Science and Technology 103: 144-151. https://doi.org/10.1016/j.tifs.2020.07.020

Ozen, E. and Singh, R.K. 2020. Heat transfer in breaded and non-breaded chicken nuggets baked in a pilot scale radiant wall oven. LWT-Food Science & Technology 124: 109107, p. 1-6. https://doi.org/ 10.1016/j.lwt.2020.109107.

Purohit, A., Singh, R.K., and Mohan, A. 2020. Role of particulate carbon dioxide on removal of Salmonella and Listeria attached to stainless steel surfaces. LWT-Food Science and Technology 122: 108979, 1-5. https://doi.org/10.1016/j.lwt.2019.108979

Dag, D., Singh, R.K and Kong, F. 2020. Developments in radio frequency pasteurization of food powders. Food Reviews International p. 1-18. https://doi.org/10.1080/87559129.2020.1775641

Sharma, S. and Singh, R.K. 2020. Cold plasma treatment of dairy proteins in relation to functionality enhancement. Trends in Food Science & Technology 102:30-36. https://doi.org/10.1016/j.tifs.2020.05.013

Zhang J, Ozturk S, Singh RK, Kong F. 2020. Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 1: Microbial Safety. LWT-Food Science & Technology. doi.org/ 10.1016/j.lwt.2020.109972.

Mis Solval, K.E.; Cavender, G.; Jiang, N.; Chen, J.; Singh, R. 2020. Microencapsulation of Lactobacillus plantarum NRRL B-1927 with skim milk processed via ultra-high-pressure homogenization. Molecules 25: 3863. doi.org/10.3390/molecules25173863

Ozturk, S., Kong, F. and Singh, R.K. 2020. Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating. Food Control 108: 106833, 1-10. https://doi.org/10.1016/j.foodcont.2019.106833

Dag, D., Singh, R.K., Kong, F. 2019. Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating. Journal of Food Engineering, 261: 40-50.

Ozturk, S., Liu, S., Tang, J., Chen, J., Singh, R.K., Kong, F. 2019. Inactivation of Salmonella enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing. LWT- Food Science and Technology, 111: 782-789.

Ozen, E. and Singh, R.K. 2019. Quality of breaded and nonbreaded chicken nuggets baked in a radiant wall oven. J. Food Process Engineering, e13147, https://doi.org/ 10.1111/jfpe.13147.

Singh, R. K. and Deshpande, D. 2019. Functional properties of marinated chicken breast meat during heating in a pilot-scale radio-frequency oven. International Journal of Food Properties, 22 (1): 1985-1997. https://doi.org/10.1080./10942912.2019.1698604.

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.

Kirmaci, B. and Singh, R.K. 2018. Process severity affects texture and color of potato strips baked in pilot-scale infrared radiant wall oven. LWT-Food Science and Technology, 97: 261-268. https://doi.org/10.1016/j.lwt.2018.05.053.

Ozturk, S., Kong, F., Singh, R.K., Kuzy, J.D., Li, C., Trablesi, S. 2018. Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating. Journal of Food Engineering, 228: 128-141.

Singh, R.K. and Deshpande, D. 2018. Thermally induced changes in quality of chicken breast protein fractions. Journal of Nutrition and Food Sciences, 8(4): 1-5. https://doi.org/ 10.4172/2155-9600.1000709.

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 ID 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.org/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.