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Dr. Shyam Sablani Food Packaging

Publications

My food packaging and processing research program is built around the applications of materials science with aims to develop innovative packaging solutions, improve the safety and quality of processed foods, and optimize food processes.

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Peer Reviewed Journals Articles

Total: 145;Times Cited: 2,6489; h-index: 26; *Corresponding author

2021
  • Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential. Food Technology. Published online: 21 August, 2021. [full text]
2020
  • Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology. Journal of Food Science. Published online: 13 August, 2020. [full text]
2019
  • Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., *Sablani, S. S. 2019. Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization. Food and Bioprocess Technology. Published online: 15 July, 2019.
  • Sonar, C.R., Rasco, B., Tang, J., *Sablani, S.S. 2019. Natural color pigments: Oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees. Journal of the Science of Food Agriculture. Published online 15 June, 2019.
2016
  • Bhunia, K., Zhang, H., Liu, F., Rasco, B., Tang, J., *Sablani, S. S. 2016. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization, Innovative Food Science and Emerging Technologies 38: 124-130
  • Bhunia, K., *Sablani, S. S., Tang, J., and Rasco, B. 2016. Non-invasive measurements of oxygen diffusion in model foods, Food Research International 89: 161-168
  • Bhunia, K., Rasco, B., Ovissipour, M., Tang, J. and *Sablani, S. S. 2016. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: Criteria for package design, Journal of the Science of Food and Agriculture 97:324-332
  • Al-Qadiri, H. M., Al-Holy, M. A., Shiroodi, S. G., Ovissipour, M., Govindan, B. N., Al-Alami, N., Sablani, S. S. and Rasco, B. 2016. Effect of electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis), International Journal of Food Microbiology 231: 48-53
  • Bornhorst, E., Tang, J. and Sablani, S. S. 2016. Sodium chloride diffusion in low-acid foods during thermal processing and storage, Journal of Food Science 81: E1130-E1140
  • Shiroodi, S. G., Nesaei, S., Ovissipour, M., Al-Qadiri, H. M., Rasco, B. and Sablani, S.S. 2016. Biodegradable polymeric films incorporated with nisin: characterization and efficiency against Listeria monocytogenes, Food and Bioprocess Technologies 9: 958-969
  • Zhang, H., Tang, Z., Rasco, B., Tang, J., and *Sablani, S. S., 2016. Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties, Journal of Food Engineering 183: 65-73
  • Tarek, A. R., Rasco, B., and *Sablani, S. S., 2016. Ultraviolet-C light sanitization of English cucumber (cucumis sativs) packaged in polyethylene film, Journal of Food Science 81: E1419-E1430
  • Syamaladevi, R. M., Tadapaneni, R., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., Sablani, S. S., Marks, B., 2016. Water activity change at elevated temperatures and thermal resistance of Salmonella in all-purpose wheat flour and peanut butter, Food Research International 61: 163-170
  • Syamaladevi, R. M., Tang, J., Villa-Rojas, R., Sablani, S. S., Carter, B., Campbell. G., 2016. Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review, Comprehensive Reviews in Food Science and Food Safety 15: 352-370
  • Zhang, H., Bhunia, K., Kuang, P., Tang, J., Rasco, B., Mattinson, D. S. and *Sablani, S. S., 2016. Effects of oxygen and water vapor transmission rates of polymeric pouches on oxidative changes of microwave-sterilized mashed potato, Food and Bioprocess Technologies 9: 341-351
2015
  • Bajaj, P. and Tang, J. and *Sablani, S. S., 2015. Pea protein isolates: Novel wall materials for encapsulating flax seed oil, Food and Bioprocess Technologies 8:2418-2428
  • Dong, T., Gao, D., Miao, C., Yu, X., Degan, C., Garcia-Perez, M., Rasco, B., Sablani, S. S., Chen, S. 2015. Two-step microalgal biodiesel production using acidic catalyst generated from pyrolysis-derived bio-char, Energy Conversion and Management 105:1389-1396
  • Dong, T., Yu, X. C., Miao, C., Rasco, B., Garcia-Perez, M., Sablani, S. S., Chen, S. L. 2015. Selective esterification to produce microalgal biodiesel and enrich polyunsaturated fatty acid using zeolite as a catalyst, RSC Advances 5:84894-84900
  • Adhikari, A., Syamaladevi, R. M., Killinger, K., and *Sablani, S. S. 2015. Ultraviolet-C light inactivation of Escherichia O157:H7 and Listeria monocytogenes on organic fruit surfaces, Journal of International Food Microbiology 210:136-142
  • Tarek, A. E., Rasco, B., and *Sablani, S. S. 2015. Ultraviolet-C light inactivation kinetics of E. coli on bologna beef packaged in plastic film, Food and Bioprocess Technologies 8:1267-1280:
  • Ovissipour, M., Al-Qadiri, H., *Sablani, S. S., Govindan, B. N., and Rasco, B. 2015. Efficacy of acidic and alkaline electrolyzed waters for inactivation Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions, Food Control 53: 117-123
  • Kuang, P., Zhang, H., Bajaj, P. R., Yuan, Q., Tang, J., Chen, S., and *Sablani, S. S. 2015. Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying, Journal of Food Science 80: E359-E369
  • Al-Qadiri, H., *Sablani, S. S., Ovissipour, M., AL-Alami, N., Govindan, B., and Rasco, B. 2015. Effect of oxygen stress on growth and survival of Clostridium perfrigens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions, Journal of Food Protection 78: 691-697
  • Zhang, W., Luan, D., Tang, J., Sablani, S. S., Rasco, B., Lin, H., Liu, F. 2015. Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process, Journal of Food Engineering 149:195-203
  • Syamaladevi, R. M., Adhikari, A., Lupien, S. L., Dugan, F., Bhunia, K., Dhingra, A., and *Sablani, S. S. 2015. Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces, Food Control 50:297-303
2014
  • Ullah, J., Takhar, P. S., Sablani, S. S. 2014. Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage, LWT- Food Science and Technology 59:1186-1190
  • Dhawan, S., Varney, C., Barbosa-Canovas, G. V., Tang, J., Selim, F., and *Sablani, S. S. 2014 Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films,Journal of Food Engineering 128:40-45
  • Syamaladevi, R. M., Lupien, S., Bhunia, K., *Sablani, S. S., Dugan, F., Rasco, B., Killinger, K., Dhingra, A., and Ross, C. 2014. UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage, Postharvest Biology and Technology 87: 27-32
  • Alfaifi, B., Tang, J., Jiao, Y., Wang, S., Rasco, B., Jiao, S., Sablani, S. S. 2014. Radio frequency disinfestations treatments for dried fruit: model development and validation, Journal of Food Engineering 120: 268-276
  • Peng, J., Tang, J., Barrett, D. M., Sablani, S. S., and Powers, J. R. 2014. Kinetic of carrot texture degradation under pasteurization conditions, Journal of Food Engineering 122: 84-91
  • Dhawan, S., Varney, C., Barbosa-Canovas, G. V., Tang, J., Selim, F., and *Sablani, S. S. 2014. The impact of microwave-assisted thermal sterilization on the morphology, free volume and gas barrier properties of multilayer polymeric films, Journal of Applied Polymer Science 131: Article 40376 (1-8) DOI: 10.1002/APP.40376
  • Aamir, M., Ovissipour, M., Rasco, B., Tang, J., *Sablani, S. S. 2014. Seasonality of thermal kinetics of color changes in whole spinach (Spinacea oleracea) leaves under pasteurization conditions, International Journal of Food Properties 17:2012-2024
  • Dhawan, S., *Sablani, S. S., Tang, J., Barbosa-Canovas, G. V., Ullman, J. L. and Bhunia, K. 2014 Silicon migration from high-barrier coated multilayer polymeric films to selected simulants after microwave processing treatments,Packaging Technology and Science 27: 625-638
  •  *Sablani, S. S. 2014.  75 Years of IFT: Food Engineering and Physical Properties, and Nanoscale Food Science, Engineering and Technology in JFS – 1936 to Present, Journal of Food Science 79 (2): iii-v
  • Ovissipour, M., Rasco, B., Sablani, S. S. 2013. Impact of engineered nanoparticles on aquatic organisms, Journal of Fisheries and Livestock Production 1: e106. doi: 10.4172/jflp.1000e106
2013
  • Caparino, O. A., Sablani, S. S., Tang, J., Syamaladevi, R. M., and Nindo, C. I. 2013. Water sorption, glass transition, and microstructures of Refractance Window- and freeze dries mango (Philippine “carabao” var.) Powder, Drying Technology 31:1969-1978
  • Ovissipour, M. *Sablani, S. S., and Rasco, B. 2013. Engineered nanoparticle adhesion and removal from tomato surfaces, Journal of Food and Agricultural Chemistry 61:10183-10190
  • Bhunia, K., *Sablani, S. S., Tang, J., and Rasco, B. 2013. Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage, Comprehensive Reviews in Food Science and Food Safety 12: 523-545
  • Alfaifi, B., Wang, S., Tang, J., Rasco, B., Sablani, S. S., Jiao, Y. 2013. Radio frequency disinfection treatments for dried fruit: dielectric properties, LWT-Food Science and Technology 50: 746-754
  • Chindapan, N., *Sablani, S. S., Chiewchan, N. and Devahastin, S. 2013. Modeling and optimization of electrodialysis desalination of fish sauce using neural networks and genetic algorithm, Food and Bioprocess Technology6:2695-2707
  • Tanongkankit, Y., Sablani, S. S., Chiewchan, N., and Devahastin, S. 2013. Microwave-assisted extraction of sulforaphane from white cabbages: Effects of extraction condition, solvent and sample pretreatment, Journal of Food Engineering 117: 151-157
  • Ovissipour, M., Rasco, B., Tang, J., and *Sablani, S. S. 2013. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization, Food Research International 53: 141-148
  • Aamir, M., Ovissipour, M., Sablani, S. S., and Rasco, B.  2013. Predicting the quality of pasteurized vegetables using kinetic models: A review, International Journal of Food Science Article ID271271, 29 pages http://dx.doi.org/10.1155/2013/271271
  • Ovissipour, M., Rasco, B., Sablani, S. S. 2013. Impact of engineered nanoparticles on aquatic organisms, Journal of Fisheries and Livestock Production 1: e106. doi: 10.4172/jflp.1000e106
  • Syamaladevi, R. M., Lu, X., *Sablani, S. S., Insan, S. K., Adhikari, A., Killinger, K., Rasco, B., Dhingra, A., Bandyopadhyay, A. and Annapure, U. S. 2013. Inactivation of Escherichia coli population on fruit surfaces using ultraviolet-C light: Influence of surface characteristics, Food and Bioprocess Technology 6: 2959-2973
2012
  • Tammineni, N., Unlu, G., Rasco, B., Powers, J., Sablani, S. S., Nindo, C. 2012. Effect of trout skin gelatin-based films containing antioxidants on the oxidative stability of cod liver oil, Journal of Food Science 77:E342-E347
  • Bhunia, K., Dhawan, S., and *Sablani, S. S. 2012. Modeling the oxygen diffusion of nanocomposite-based food packaging films, Journal of Food Science 77:N29-N35
  • Syamaladevi, R. M., Barbosa-Cánovas, G. V., Schmidt, S. J. and *Sablani, S. S. 2012. Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates, Carbohydrate Polymers 88:223-231
  • Syamaladevi, R. M., Manahiloh, K. N., Muhunthan, B., and *Sablani, S. S. 2012. Understanding the influence of state/phase transitions on ice recrystallization in Atlantic salmon (Salmo solar) during frozen storage, Food Biophysics 7:57-71
  • Syamaladevi, R. M., Kumar, S., Dhawan, S., Andrews, P. and *Sablani, S. S. 2012. Physicochemical properties of encapsulated red raspberry (Rubus idaeus) powder: influence of high pressure homogenization, Drying Technology 30:484-493
  • Syamaladevi, R. M., Andrews, P. K., Davies, N. M., Walters, T. and *Sablani, S. S. 2012. Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries, Journal of the Science of Food and Agriculture 92:916-924
  • Caparino, O. A., Tang, J., Nindo, C. I., Sablani, S. S., Powers, J. R. and Fellman, J. K. 2012. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder, Journal of Food Engineering 111:135-148
2011
  • Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J. and Swanson, B. G. 2011. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage, Journal of Food Science 76: E414-E421
  • Chindapan, N., Devahastin, S., Chiewchan, N. and Sablani, S. S. 2011. Desalination of fish sauce by electrodialysis: Effect of selected aroma compounds and amino acid compositions, Journal of Food Science 76: S451-S457
  • Bastarrachea, L., Dhawan, S. and *Sablani, S. S. 2011. Engineering properties of polymeric-based antimicrobial films for food packaging: A review, Food Engineering Reviews 3: 79-93
  • Dhawan, S., Barbosa-Cánovas, G.V., Tang, J. and *Sablani, S. S. 2011. Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure-assisted thermal processing and during storage, Journal of Applied Polymer Science 122: 1538-1545
  • *Sablani, S. S., Andrews, P. K., Davies, N. M., Walters, T., Saez, H., Bastarrachea, L. 2011. Effect of air and freeze drying on phytochemical content of conventional and organic berries, Drying Technology 29: 205-216
  • Goosen, M. F. A., Sablani, S. S., Dal Cin, M. and Wilf, M. 2011. Effect of cyclic changes in temperature and pressure on permeation properties of composite polyamide seawater reverse osmosis membranes, Separation Science and Technology 46: 14-26
2010
  • *Sablani, S. S., Andrews, P. K., Davies, N. M., Walters, T., Saez, H., Syamaladevi, R. M., and Mohekar, P. R. 2010. Effect of thermal treatments on phytochemicals in conventionally and organically grown berries, Journal of the Science of Food and Agriculture 90: 769-778
  • Bastarrachea, L., Dhawan, S., *Sablani, S. S., Mah, J.-H., Kang, D.-H, Zhang, J. and Tang, J. 2010. Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness againstListeria innocua, Journal of Food Science 75:E215-E224
  • Bastarrachea, L., Dhawan, S., *Sablani, S. S., and Powers, J. 2010. Release kinetics of nisin from biodegradable poly((butylene adipate-co-terephthalate) films into water, Journal of Food Engineering 100: 93-101
  • Bertram, R. M., Takemoto, J. K., Remsberg, C. M., Vega-Villa, K. R., Sablani, S. S., and Davies, N. M. 2010. High-performance liquid chromatographic analysis: applications to nutraceutical content and urinary disposition of oxyresveratrol in rats, Biomedical Chromatography 24: 516-521
  • Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J. and Swanson, B. G. 2010. Water sorption and glass transition temperatures in red raspberry (Rubus idaeus), Thermochimica Acta 503: 90-96
  • *Sablani, S. S., Syamaladevi, R. M., and Swanson, B. G. 2010. State diagram of foods: review of determination methods and data, Food Engineering Reviews2: 168-203
  • Syamaladevi, R. M., *Sablani, S. S. and Swanson, B. G. 2010. Aging of amorphous raspberry powder: enthalpy relaxation and fragility, Journal of Food Engineering 101: 32-40
  • Mahmoudi, H., Spahis, N., Abdul-Wahab, S. A., Sablani, S. S. and Goosen, M. F. A. 2010. Improving the performance of a seawater greenhouse desalination system by assessment of simulation models for different condensers,Renewable and Sustainable Energy Reviews 14: 2182-2188
2009
  • *Sablani, S. S., Dasse, F., Bastarrachea, L., Dhawan, S., Hendrix, K. M. and Min, S. C. 2009. Apple peel-based edible film development using a high pressure homogenization, Journal of Food Science 74: E372-E381
  • Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J., and Swanson, B. G. 2009. State diagram and water adsorption isotherm of raspberry (Rubus idaeus), Journal of Food Engineering 91:460-467
  • *Sablani, S. S., Bruno, L., Kasapis, S. and Syamaladevi, R. M. 2009. Thermal transition of rice: development of a state diagram, Journal of Food Engineering90: 110-118
  • Rahman, M. S., Al-Shamsi, Q. H., Bengtsson, G. B., Sablani, S. S. and Al-Alawi, A. 2009. Drying kinetics and allicin Potential in garlic slices during different methods of drying, Drying Technology 27: 467-477
  • Mahmoudi, H., Spahis, N., Goosen, M. F. A., Sablani, S. S., Abdul-wahab, S. A., Ghaffour, N., Drouiche, N.  2009. Assessment of wind energy to power solar brackish water greenhouse desalination units: A case study from Algeria,Renewable and Sustainable Energy Reviews 13: 2149-2155
2008
  • *Sablani, S. S. 2008. Status of observational models used in design and control of products and processes, Critical Reviews in Food Science and Food Safety 7: 130-136
  • *Sablani, S. S., Shrestha, A. K. and Bhandari, B. R. 2008. A new method of producing date powder granules: physicochemical characteristics of powder,Journal of Food Engineering 87: 416-421
  • Kasapis, S. and Sablani, S. S. 2008. The effect of pressure on the structural properties of biopolymers/co-solute Part II: The example of gelling polysaccharides, Carbohydrate Polymers 72: 537-544
  • Mahmoudi H., Abdul-Wahab S.A., Goosen M.F.A., Sablani S. S., Perret, J., Ouagued A., and Spahis N. 2008. Weather data and analysis of hybrid photovoltaic-wind power generation systems adapted to a seawater greenhouse desalination unit designed for arid coastal countries, Desalination222: 119-127.
  • Al-Obeidani, S. K. S., Al-Hinai, H., Goosen, M. F. A., Sablani, S. S., Taniguchi, Y. and Okamura, H. 2008. Chemical cleaning of oil contaminated polyethylene hollow fiber microfiltration membranes, Journal of Membrane Sciences 307: 299-308
2007
  • *Sablani, S. S., Kasapis, S., Al-Tarqe, Z. H., Al-Marhubi, I., Al-Khuseibi, M. and Al-Khabori, T. 2007. Isobaric and isothermal kinetics of gelatinization of waxy maize starch, Journal of Food Engineering, 82: 443-449
  • *Sablani, S. S., Rahman, M. S., Al-Busaidi, S., Guizani, N., Al-Habsi, N., Al-Belushi, R., Soussi, B. 2007. Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry, Thermochimica Acta, 462: 56-63
  • *Sablani, S. S., Al-Belushi, K., Al-Marhubi, I. and Al-Belushi, R. 2007. Evaluating stability of vitamin C in fortified formula powder using water activity and glass transition International Journal of Food Properties, 10: 61-71
  • *Sablani, S. S., Rahman, M. S., Al-Khuseibi, M. K., Al-Habsi, N. A., Al-Belushi, R. H., Al-Marhubi, I. and Al-Amri, I. S. 2007. Influence of shelf temperature on pore formation in garlic during freeze drying, Journal of Food Engineering 80: 68-79
  • *Sablani, S. S., Kasapis, S. and Rahman, M. S. 2007. Evaluating water activity and glass transition concepts for food stability, Journal of Food Engineering78: 266-271
  • Kasapis, S., Sablani, S.S., Rahman, M.S., Al-Marhubi I.M. & Al-Amri, I.S. 2007. Porosity and the effect of structural changes on the network glass transition temperature.  Journal of Agricultural and Food Chemistry, 55:2459-2466
  • Jasinghe, V. J., Perera, C. O. and Sablani, S. S. 2007. Kinetics of the conversion of ergosterol in edible mushrooms, Journal of Food Engineering 79: 864-869
2006
  • *Sablani, S. S. and Kasapis, S. 2006. Glass transition and water sorption properties of freeze dried shark, Drying Technology-An International Journal24: 1003-1009
  • *Sablani, S. S. 2006. Food quality attributes in drying, Stewart Postharvest Review 2:8
  • *Sablani, S. S. 2006. Drying of fruits and vegetables: Retention of nutritional/functional quality, Drying Technology-An International Journal 24: 123-135
  • *Sablani, S. S., Opara, L. U. and Al-Belushi, K. 2006. Influence of bruising and storage temperature on vitamin C content of tomato fruit, Journal of Food, Agriculture and Environment, 4: 54-56
  • Campo, A., Chikh, S. and Sablani, S. S. 2006. Optimal molar gas composition of selected binary gas mixtures with helium that maximize turbulent free convection along a vertical plate, ASME Journal of Fluids Engineering 128: 199-201
2005
  • Al-Khuseibi, M. K., *Sablani, S. S. and Perera, C. O. 2005. Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato, Drying Technology – An International Journal 23: 2449-2462
  • *Sablani, S. S. 2005. Comments on ‘A theoretical model to predict the formation of pores in foods during drying’ International Journal of Food Properties, 8: 413-414
  • *Sablani, S. S., Kacimov, A., Perret, J., Mujumdar, A. S. and Campo, A. 2005. Non-iterative estimation of the heat transfer coefficients using artificial neural network models, International Journal of Heat and Mass Transfer 48: 665-679
  • Shayya, W. H., *Sablani, S. S., Campo, A. 2005. Explicit calculation of friction factor for non-Newtonian fluids using artificial neural networks, Developments in Chemical Engineering and Mineral Processing 13 (1/2): 5-20
  • Perret, J., Al-Ismaili, A. M. and Sablani, S. S. 2005. Development of a humidification-dehumidification system in a Quonset greenhouse for sustainable crop production in arid regions, Biosystems Engineering 91: 349-359
  • Kasapis, S. and Sablani, S. S. 2005. A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin, International Journal of Biological Micromolecules 36: 71-78
  • Rahman, M. S., Sablani, S. S., Al-Habsi, N. H., Al-Maskri, S., and Al-Belushi, R. H. 2005. State diagram of freeze-dried garlic powder by differential scanning calorimeter and cooling curve methods, Journal of Food Science 70: 135-141
2004
  • *Sablani, S. S., Kasapis, S. Rahman M. S., Al-Jabri, A. and Al-Habsi, N. H. 2004. Sorption isotherms and state diagram for evaluating stability of dried abalone,Food Research International 37:915-924
  • Marcotte, M., *Sablani, S. S., Kasapis, S., Baik, O.D. and Fustier, P. 2004. Thermal kinetic parameters of starch gelatinization in the presence of other cake ingredients, International Journal of Food Science and Technology 39: 807-810
  • Goosen, M. F. A., Sablani, S. S., Al-Hinai, H., Al-Obeidani, S., Al-Belushi, R. and Jackson, D. 2004. Fouling of reverse osmosis and ultrafiltration membranes, Separation Science and Technology 39: 2261-2297
2003
  • *Sablani, S. S., Rahman, M. S. and N. Al-Habsi. 2003.  Effect of convection air drying on apparent density, porosity and moisture diffusivity of potato and apple, Journal of Food Science and Technology 40: 592-596
  • *Sablani, S. S., Rahman M. S., Haffar, I. Mahgoub, Al-Marzouki, A, A, Al-Ruzeiqi, Al-Habsi, N. H. and Al-Belushi, R. H. 2003. Drying rates and quality parameters of sardines processed using solar dryers, Agricultural Sciences 8 (2): 79-86
  • *Sablani, S. S., Goosen, M. F. A., Paton, C., Shayya, W. H. and Al-Hinai, H. 2003. Simulation of fresh water production using a humidification-dehumidification seawater greenhouse, Desalination 159: 283-288
  • *Sablani, S. S. and Rahman, M. S. 2003. Using neural networks for predicting thermal conductivity of food as a function of moisture content, temperature and porosity, Food Research International 36: 617-623
  • *Sablani, S. S., Shayya, W. H. and Kacimov, A. 2003.  Explicit calculation of the friction factor in pipeline flow of Bingham plastic fluids: a neural network approach, Chemical Engineering Sciences 58: 99-106
  • *Sablani, S. S. and Shayya, W. H. 2003.  Neural network based non-iterative calculation of the friction factor for power law fluids, Journal of Food Engineering 57: 327-335
  • *Sablani, S. S. and Rahman, M. S. 2003.  Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango, Food Research International 36: 65-71
  • Rahman, M. S. and Sablani, S. S. 2003.  Structural characteristics of freeze-dried abalone: porosimetry and puncture test, Transaction Institute of Chemical Engineers Part C 81: 309-315
  • Goosen, M. F. A., Sablani, S. S., Paton, C., Perret, J., Al-Nuaimi, A., Haffar, I., Al-Hinai, H., and Shayya, W. H. 2003. Solar energy desalination for arid coastal regions: Development of a humidification-dehumidification seawater greenhouse, Solar Energy 75: 413-419
  • Islam, M. R., Sablani, S. S. and Mujumdar, A. S. 2003. An artificial neural network model for prediction of drying rates, Drying Technology-An International Journal 21(9): 1871-1888
2002
  • *Sablani, S. S., Goosen, M. F. A., Al-Belushi, R. H and Gerardos, V. 2002. Influence of spacer thickness on permeate flux in spiral wound seawater reverse osmosis system Desalination 146: 225-230
  • *Sablani, S. S. and Rahman, M. S. 2002.  Pore formation in selected foods as a function of shelf-temperature during freeze-drying, Drying Technology 20(7): 1379-1391
  • *Sablani, S. S., Kasapis, S. Al-Rahbi, Y. and Al-Mugheiry, M. 2002.  Water sorption isotherms and glass transition properties of gelatine, Drying Technology 20: 2081-2092
  • *Sablani, S. S., Baik, O. D. and Marcotte, M.  2002.  Neural network prediction of thermal conductivity of bakery products. Journal of Food Engineering 52: 299-304
  • *Sablani, S. S., Rahman, M. S. and Al-Sadeiri, D. 2002.  Equilibrium distribution data for osmotic drying of apple in sugar-water solution, Journal of Food Engineering 52: 193-199
  • Goosen, M. F. A., Sablani, S. S., Al-Maskari, S. S., Al-Belushi, R. H and Wilf, M. 2002. Effect of feed temperature and flow rates on permeate flux in spiral wound seawater reverse osmosis system Desalination 144: 367-372
  • Rahman, M. S., Sablani, S. S., Al-Ruziki, M. H. and Guizani, N. 2002.  Water sorption isotherms of freeze-dried tuna meet, ASAE Transaction 45: 767-772
2001
  • *Sablani, S. S., Goosen, M. F. A., Al-Belushi, R. H and Wilf, M. 2001. Concentration polarization in ultrafiltration and reverse osmosis. Desalination141: 269-289
  • Myhara, R. M. and *Sablani, S. S.  2001. Unification of fruit water sorption isotherms using artificial neural networks. Drying Technology 19(8): 1543-1554
  • *Sablani, S. S., Myhara, R. M., Mohgoub, Al-Atabi, Z. H. and Al-Mugheiry, M. M. 2001. Water sorption isotherms of freeze- dried fish sardines. Drying Technology 19(3&4): 673-680
  • *Sablani, S. S. 2001. A neural network approach for non-iterative calculation of heat transfer coefficient in fluid-particle systems, Chemical Engineering and Processing 40: 363-369
  • *Sablani, S. S. and Shayya, W. H. 2001. Computerization of Stumbo’s method of thermal process calculations using neural networks, Journal of Food Engineering 47: 233-240
  • Rahman, M. S., Sablani, S. S. and Al-Ibrahim, M. A. 2001. Osmotic dehydration of potato: equilibrium kinetics. Drying Technology 19(6): 1163-1176
  • Baik, O. Sablani, S. S., Marcotte, M. and Castaigne, F. 2001. Thermal properties of bakery products: a review. Critical Review in Food Science & Nutrition 41(5): 321-352
  • Goosen, M. F. A., Al-Hinai, H and Sablani, S. S. 2001. Capacity building strategies for desalination: activities, facilities and educational programs in Oman. Desalination 141(2): 181-190
2000
  • *Sablani, S. S. and Shayya, W. H. 2000. An artificial neural network approach for non-iterative calculation of the friction coefficient in open channel flow,Applied Engineering in Agriculture 16(2): 191-196
  • Sreekanth, S., Chen, C. R., Sablani, S. S., Ramaswamy, H. S., Prasher, S. O. 2000. Neural network assisted experimental designs for food research,Agricultural Sciences 5(2): 97-106
  • Kasapis, S., Sablani, S. S. and Biliaderis, C. G. 2000. Dynamic oscillation measurements of starch networks at temperature above 100oC, Carbohydrate Research329 (1): 179-187
  • Kasapis, S. and Sablani, S. S. 2000. First and second approximation calculations in the relaxation function of high sugar/polysaccharide systems,International Journal of Biological Macromolecules27: 301-305
  • Goosen, M.F.A., Sablani, S. S., Shayya, W. H., Paton, C. and Al-Hinai, H. 2000. Thermodynamic and economic considerations in solar desalination,Desalination 129: 63-89
1999
  • *Sablani, S. S. and Ramaswamy, H. S. 1999. End-over-end agitation processing of cans containing liquid particle mixtures: Influence of continuous vs. oscillatory rotation, Food Science and Technology International, 5: 385-389
  • Baik, O. D., Sablani, S. S., Marcotte, M. and Castaigne, F. 1999. Modeling of the thermal properties of a cup cake during simulated industrial baking,Journal of Food Science 64:295-299
  • Sreekanth, S., Ramaswamy, H. S., Sablani, S. S. and Prasher, S. O. 1999. A neural network approach for evaluation of surface heat transfer coefficient,Journal of Food Processing and Preservation 23: 329-348
1998
  • *Shayya, W. H. and Sablani, S. S. 1998. An artificial neural network for non-iterative calculation of the friction factor in pipeline flow, Computers and Electronics in Agriculture 21: 219-228
  • Myhara, R. M., *Sablani, S. S. Al-Alawi, S. M. and Taylor, M. S. 1998. Water sorption isotherms of dates: modeling using GAB equation and artificial neural network approaches, Food Science and Technology (lwt) 31: 699-706
  • *Sablani, S. S. and Ramaswamy, H. S. 1998. Multi-particle mixing behavior and its role in heat transfer during end-over-end agitation of cans, Journal of Food Engineering 38(2): 141-152
  • *Sablani, S. S., Marcotte, M., Baik, O. D. and Castaigne, F. 1998. Modeling of simultaneous heat and moisture transport in the baking process: A review. Food Science and Technology (lwt) 31: 201-209
  • Sreekanth, S., Ramaswamy, H. S. and Sablani, S. S. 1998. Prediction of psychrometric parameters using neural networks, Drying Technology 16(3-5): 825-837
1997
  • *Sablani, S. S., Ramaswamy, H. S. and Mujumdar, A. S. 1997. Dimensionless correlations for convective heat transfer to fluid and particles in cans with end-over-end rotation, Journal of Food Engineering 34: 453-472
  • Sablani, S. S., Ramaswamy, H. S., Sreekanth, S. and Prasher, S. O. 1997. Neural network modeling of heat transfer to liquid particle mixtures in cans subjected to end-over-end processing, Food Research International 30(2): 105-116
  • Ramaswamy, H. S. and Sablani, S. S. 1997. Particle shape influence on heat transfer in cans containing liquid particle mixtures subjected to end-over-end rotation. Food Science and Technology (lwt) 30: 525-535
  • Sablani, S. S. and Ramaswamy, H. S. 1997. Heat transfer to particles in cans with end-over-end rotation: Influence of particle size and particle concentration (v/v). Journal of Food Process Engineering 20: 265-283
  • Ramaswamy, H.S. and Sablani, S. S. 1997. Particle motion and heat transfer in cans during end-over-end processing: Influence of physical properties and rotational speed, Journal of Food Processing and Preservation 21: 105-127
1990-1996
  • Sablani, S. S. and Ramaswamy, H. S. 1996. Particle heat transfer coefficients under various retort conditions with end-over-end rotation, Journal of Food Process Engineering 19: 403-424
  • Sablani, S. S. and Ramaswamy, H. S. 1995. Fluid/particle heat transfer coefficients in cans during end-over-end rotation, Food Science and Technology (lwt) 28: 56-61
  • Sablani, S. S., Ramaswamy, H. S. and Prasher, S. O. 1995. A neural network approach for thermal process applications, Journal of Food Processing and Preservations 19: 283-301
  • Raghavan, G.S.V., Tulasidas, T. N., Sablani, S. S. and Ramaswamy, H. S. 1995. A method of determination of concentration dependent effective moisture diffusivity, Drying Technology 13 (5-7): 1477-1488
  • Ramaswamy, H. S., Basak, S. Abbatemarco, C. and Sablani, S. S. 1995. Rheological properties of starch as influenced by thermal processing in an agitating retort, Journal of Food Engineering 25: 441-454
  • Ramaswamy, H. S, Abbatemarco, C. and Sablani, S. S. 1993. Heat transfer rates in a canned food model as influenced by processing in an end-over-end rotary steam/air retort, Journal of Food Processing and Preservations 17: 269-286
  • Sablani, S. S., Venkateshan, S. P. and Sastri, V. M. K. 1990. Numerical study of two-dimensional freezing in an annulus, American Institute of Aeronautics and Astronautics Journal of Thermophysics and Heat Transfer, 4: 398-400
  • Sablani, S. S., Venkateshan, S. P. and Sastri, V. M. K. 1990. Numerical solution of the problem of freezing in an annulus, Journal of Energy, Heat and Mass Transfer, 12: 171-180

Quick Links:   Journal Articles   |   Books   |   Book Chapters   |   Book Reviews

Books

Co-Editor, Handbook of Food and Bioprocess Modeling Techniques, CRC Press, Boca Raton, FL (2007), 605 pages, 18 chapters, S. S. Sablani, A. K. Datta, M. S. Rahman, and A. S. Mujumdar (Eds)

Book Chapters

 

  • Bhunia, K., Zhang, H. and Sablani, S. S. 2016. Gas Barrier Packaging, Refrence Module in Food Science, Elsevier 1–11. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.03219-4
  • Sablani, S. S. and Tang, J. 2016. Packaging for Microwave Processes, In Encyclopedia of Agricultural, Food, and Biological Engineering, 7th edition, Taylor and Francis, Boca Raton, FL. Pp. 1-6 DOI: 10.1081/E-EAFE2-120053752
  • Sablani, S. S. 2015 Polymer Nanocomposites for Food Packaging Applications, In Food Nanoscience and Nanotechnology, Hernandez-Sanchez and Gutierrez-Lopez (Editors) Springer Science+Business Media, New York, NY, pp. 205-212
  • Sablani, S. S. 2014. Freezing of Fruits and Impact on Anthocyanins, InProcessing and Impact on Active Components in Food, Victor R. Preedy (Editor) Academic Press, London, UK, pp.147-156
  • Ovissipour, M., Syamaladevi, R. M., Rasco, B., and Sablani, S. S. 2014 Engineered nanoparticles (ENPs): applications, risk assessment, and risk management in the agriculture and food sectors, In Food Chemical Hazard Detection: Development and Application of New Technologies, Shuo Wang (Editor), Wiley Blackwell, Chichester, West Sussex, UK, pp. 209-247
  • Sablani, S. S. 2012 Glass Transitions in Frozen Food Systems, In Handbook of Frozen Food Processing and Packaging, Da-Wen Sun (Editor), CRC Press, Taylor & Francis Group, Boca Raton, pp. 39-54
  • Sablani, S. S. 2009 Food Package Engineering, In Biosystems Engineering, A. Nag (Editor) McGraw Hill Publishing, pp. 325-346
  • Sablani, S. S. 2009 Measurement of Surface Heat Transfer Coefficient, InHandbook of Food Properties, 2nd edition M. S. Rahman (Editor), CRC Press, Francis and Taylor Group, Boca Raton FL. pp. 697-716
  • Sablani, S. S. 2009 Gelatinization of Starch, In Handbook of Food Properties, 2nd edition M. S. Rahman (Editor), CRC Press, Francis and Taylor Group, Boca Raton, FL. pp. 287-322
  • Rahman, M. S. and Sablani, S. S. 2009. Water Activity Measurement Methods of Foods, In Handbook of Food Properties, 2nd edition M. S. Rahman (Editor), CRC Press, Francis and Taylor Group, Boca Raton FL. pp. 9-32
  • Goosen, M. F. A., Sablani, S. S. and Roque-Malherbe, R. 2009. Membrane Fouling: Recent Strategies and Methodologies for its Minimization, InHandbook of Membrane Separations: Chemical, Pharmaceuticals and Biological Applications, A. K. Pabby, A. N. Sastre, S. S. H. Rizvi (eds.) CRC Press, Taylor and Francis Group, pp. 325-344
  • Sablani, S. S. 2008. Physical and Thermal Properties of Sweet Goods, In Food Engineering Aspects of Baking Sweet Goods, S. G. Sumnu and S. Sahin (Editors) CRC Press, Taylor and Francis Group, Boca Raton, FL. Pp., 189-211
  • Sablani, S. S. and Rahman, M. S. 2007. Food packaging interaction, InHandbook of Food Preservation, M. S. Rahman (ed.) CRC Press, Taylor and Francis, Group, pp. 1109-1127
  • Sablani, S. S. 2007. Food processing and preservation using membranes, InHandbook of Food Preservation, M. S. Rahman (ed.) CRC Press, Taylor and Francis Group, pp. 439-462
  • Sablani, S. S. and Rahman, M. S. 2007. Fundamentals of Food Drying, In Food Drying: Science and Technology, Y. U. Hui (ed.) DEStech of Lancaster, PA, pp. 1-42
  • Sablani, S. S. and Mujumdar, A. S. 2007. Drying of potato, sweet potato, mushrooms and other roots, In Handbook of Industrial Drying, A. S. Mujumdar (ed.), CRC Press, Taylor and Francis, Group. pp. 647-663
  • Sablani, S. S. 2007. Artificial neural networks, In Handbook of Food and Bioprocess Modeling Techniques, S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar (eds.) Taylor and Francis, Inc. pp. 375-403
  • Datta, A. K. and Sablani, S. S. 2007. Mathematical Modeling Techniques in Food and Bioprocessing: An Overview, In Handbook of Food and Bioprocess Modeling Techniques, S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar (eds.) Taylor and Francis, Inc. pp. 1-11
  • Lim, L. C., Sablani, S. S., Mujumdar, A. S. 2007. Dimensional analysis, In Handbook of Food and Bioprocess Modeling Techniques, S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar (eds.) Taylor and Francis, Inc. pp. 553-561
  • Rahman, M. S. and Sablani, S. S. 2004. Thermal Processing. In UNESCO Encyclopedia of Life Sustaining Systems, Marcel Dekker, Inc.
  • Rahman, M. S. and Sablani, S. S. 2003. Thermodynamics of Refrigeration. In Encyclopedia of Agricultural and Food Engineering, D. Heldman (ed.) Marcel Dekker, Inc. pp.1048-1054
  • Sablani, S. S. and Ramaswamy, H. S. 2003. Heating behavior of canned liquid/particle mixtures during end-over-end agitation processing. In Transport Phenomena in Food Processing, (Eds.) J. Welti-Chanes, J. F. Velez-Ruiz and G. V. Barbosa-Canovas, CRC Press, Boca Raton, FL pp. 483-503
  • Sablani, S. S. and Ramaswamy, H. S. 2003. Physical and thermal properties of cereal grains. Chapter 2. In Postharvest Technology Handbook. (Eds) A. Chakravorty, A. S. Mujumdar, G. S. V. Raghavan and H. S. Ramaswamy, Mercel Dekker. Inc., New York. pp. 17-40
  • Rahman, M. S. and Sablani, S. S. 2001. Measurement of water activity using electronic sensors, In Current Protocols in Food Analytical Chemistry, John-Wiley & Sons, Inc. pp. A2.5.1-A2.5.4
  • Rahman, M. S., Sablani, S. S., Guizani, N., Labuza, T. P. and Lewicki, P. P. 2001. Direct manometric measurement of vapor pressure. In Current Protocols in Food Analytical Chemistry, John-Wiley & Sons, Inc. pp. A2.4.1-A2.4.7
  • Sablani, S. S., Rahman, M. S. and Labuza, T. P. 2001. Measurement of water activity using isopiestic method. In Current Protocols in Food Analytical Chemistry, John-Wiley & Sons, Inc. pp. A2.3.1-A2.3.10.
  • Sablani, S. S., Rahman, M. S. and Al-Habsi, N. 2000. Moisture diffusivity in foods – an overview. In Drying Technology in Agriculture and Food Science.(Ed) A. S. Mujumdar. Science Publishers, Inc., Enfield, NH, pp. 35-59
  • Ramaswamy, H. S. and Sablani, S. S. 1996. Computerized food freezing/chilling operations In Computerized Control Systems in the Food Industry, G. S. Mittal (ed.), Marcel-Dekker, Inc., New York, pp. 317-344

Quick Links:   Journal Articles   |   Books   |   Book Chapters   |   Book Reviews

Book Reviews

  • Sablani, S. S. 2008. Food Packaging Science and Technology, Authors D. S. Lee, K. L. Yam and L. Piergiovanni, CRC Press, Taylor Francis Group, Boca Raton, FL, Journal of Food Processing and Preservation 33: 140-142
  • Sablani, S. S. 1997. Response Surface, 2nd Edition, Revised and Expanded, Authors I. Khuri and John A. Cornell, Marcel Dekker, Inc., Drying Technology-An International Journal 15(5): 1657-1658