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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.
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
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. 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. .
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 DOI: 10.1080/87559129.2020.1775641 p. 1-18.
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.
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: 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.
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.
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.
Mohan, A. and Singh, R.K. 2016. Functional properties of carrageenan on color stability and sensory characteristics of beef steaks. Food Bioscience 15: 72-80. doi.org/10.1016/j.fbio.2016.05.006
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.
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 Co Control 59: 59-67.
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.
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.
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.
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. Foodand Bioprocess Technology 9(9): 1535-1541.