{"id":72,"date":"2016-08-12T15:12:08","date_gmt":"2016-08-12T22:12:08","guid":{"rendered":"http:\/\/labs.wsu.edu\/sablani-food-packaging\/?page_id=72"},"modified":"2021-08-10T16:18:22","modified_gmt":"2021-08-10T23:18:22","slug":"publications","status":"publish","type":"page","link":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/publications\/","title":{"rendered":"Publications"},"content":{"rendered":"<br \/>\n<section id=\"builder-section-1468970436663\" class=\"row single gutter pad-top\">\n<div style=\"\" class=\"column one \">\n<h1>Publications<\/h1>\n<p>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.<\/p>\n<p><strong>Quick Links:<\/strong> \u00a0\u00a0<a href=\"#Journal-Articles\">Journal Articles<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"#Books\">Books\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"#Books\">Book Chapters\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"#Book-Reviews\">Book Reviews<\/a><\/p>\n<p><a name=\"Journal-Articles\"><\/a><\/p>\n<hr \/>\n<h3>Peer Reviewed Journals Articles<\/h3>\n<p>Total: 145;Times Cited: 2,6489; h-index: 26; *Corresponding author<\/p>\n<h5>2021<\/h5>\n<ul>\n<li>Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential. <em>Food Technology. <\/em>Published online: 21 August, 2021. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1418\/2021\/08\/Advanced-Sterilization-Technologies-Unwrap-Pakcaging-Potential-S.-Sablani.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<\/ul>\n<h5>2020<\/h5>\n<ul>\n<li>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.\u00a0<em>Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2020\/08\/340-Patel-2020-JFS.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<\/ul>\n<h5>2019<\/h5>\n<ul>\n<li>Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., *<strong>Sablani, S. S. <\/strong>2019. Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization. <em>Food and Bioprocess Technology. <\/em>Published online: 15 July, 2019.<\/li>\n<li>Sonar, C.R., Rasco, B., Tang, J., <strong>*Sablani, S.S.<\/strong> 2019. Natural color pigments: Oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees. <em>Journal of the Science of Food Agriculture. <\/em>Published online 15 June, 2019.<\/li>\n<\/ul>\n<h5>2016<\/h5>\n<ul>\n<li>Bhunia, K., Zhang, H., Liu, F., Rasco, B., Tang, J., *<strong>Sablani, S. S.<\/strong> 2016. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization, <em>Innovative Food Science and Emerging Technologies<\/em> 38: 124-130<\/li>\n<li>Bhunia, K., *<strong>Sablani, S. S.<\/strong>, Tang, J., and Rasco, B. 2016. Non-invasive measurements of oxygen diffusion in model foods, <em>Food Research International <\/em>89: 161-168<\/li>\n<li>Bhunia, K., Rasco, B., Ovissipour, M., Tang, J. and *<strong>Sablani, S. S.<\/strong> 2016. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: Criteria for package design, <em>Journal of the Science of Food and Agriculture<\/em> 97:324-332<\/li>\n<li>Al-Qadiri, H. M., Al-Holy, M. A., Shiroodi, S. G., Ovissipour, M., Govindan, B. N., Al-Alami, N., <strong>Sablani, S. S.<\/strong> and Rasco, B. 2016. Effect of electrolyzed water-induced bacterial inhibition and injury in live clam (<em>Venerupis philippinarum<\/em>) and mussel (<em>Mytilus edulis<\/em>), <em>International Journal of Food Microbiology<\/em> 231: 48-53<\/li>\n<li>Bornhorst, E., Tang, J. and <strong>Sablani, S. S.<\/strong> 2016. Sodium chloride diffusion in low-acid foods during thermal processing and storage, <em>Journal of Food Science<\/em> 81: E1130-E1140<\/li>\n<li>Shiroodi, S. G., Nesaei, S., Ovissipour, M., Al-Qadiri, H. M., Rasco, B. and <strong>Sablani, S.S.<\/strong> 2016. Biodegradable polymeric films incorporated with nisin: characterization and efficiency against Listeria monocytogenes, <em>Food and Bioprocess Technologies<\/em> 9: 958-969<\/li>\n<li>Zhang, H., Tang, Z., Rasco, B., Tang, J., and *<strong>Sablani, S. S.<\/strong>, 2016. Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties, <em>Journal of Food Engineering <\/em>183: 65-73<\/li>\n<li>Tarek, A. R., Rasco, B., and *<strong>Sablani, S. S.<\/strong>, 2016. Ultraviolet-C light sanitization of English cucumber (<em>cucumis sativs<\/em>) packaged in polyethylene film, <em>Journal of Food Science <\/em>81: E1419-E1430<\/li>\n<li>Syamaladevi, R. M., Tadapaneni, R., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., <strong>Sablani, S. S.<\/strong>, Marks, B., 2016. Water activity change at elevated temperatures and thermal resistance of Salmonella in all-purpose wheat flour and peanut butter, <em>Food Research International <\/em>61: 163-170<\/li>\n<li>Syamaladevi, R. M., Tang, J., Villa-Rojas, R., <strong>Sablani, S. S.<\/strong>, Carter, B., Campbell. G., 2016. Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review, <em>Comprehensive Reviews in Food Science and Food Safety <\/em>15: 352-370<\/li>\n<li>Zhang, H., Bhunia, K., Kuang, P., Tang, J., Rasco, B., Mattinson, D. S. and *<strong>Sablani, S. S.<\/strong>, 2016. Effects of oxygen and water vapor transmission rates of polymeric pouches on oxidative changes of microwave-sterilized mashed potato, <em>Food and Bioprocess Technologies <\/em>9: 341-351<\/li>\n<\/ul>\n<h5>2015<\/h5>\n<ul>\n<li>Bajaj, P. and Tang, J. and *<strong>Sablani, S. S.<\/strong>, 2015. Pea protein isolates: Novel wall materials for encapsulating flax seed oil, <em>Food and Bioprocess Technologies <\/em>8:2418-2428<\/li>\n<li>Dong, T., Gao, D., Miao, C., Yu, X., Degan, C., Garcia-Perez, M., Rasco, B., <strong>Sablani, S. S.<\/strong>, Chen, S. 2015. Two-step microalgal biodiesel production using acidic catalyst generated from pyrolysis-derived bio-char, <em>Energy Conversion and Management <\/em>105:1389-1396<\/li>\n<li>Dong, T., Yu, X. C., Miao, C., Rasco, B., Garcia-Perez, M., <strong>Sablani, S. S.<\/strong>, Chen, S. L. 2015. Selective esterification to produce microalgal biodiesel and enrich polyunsaturated fatty acid using zeolite as a catalyst, <em>RSC Advances <\/em>5:84894-84900<\/li>\n<li>Adhikari, A., Syamaladevi, R. M., Killinger, K., and *<strong>Sablani, S. S.<\/strong> 2015. Ultraviolet-C light inactivation of <em>Escherichia <\/em>O157:H7<em> and Listeria monocytogenes <\/em>on organic fruit surfaces, <em>Journal of International Food Microbiology <\/em>210:136-142<\/li>\n<li>Tarek, A. E., Rasco, B., and *<strong>Sablani, S. S.<\/strong> 2015. Ultraviolet-C light inactivation kinetics of <em>E. coli <\/em>on bologna beef packaged in plastic film, <em>Food and Bioprocess Technologies<\/em> 8:1267-1280:<\/li>\n<li>Ovissipour, M., Al-Qadiri, H., *<strong>Sablani, S. S.<\/strong>, Govindan, B. N., and Rasco, B. 2015. Efficacy of acidic and alkaline electrolyzed waters for inactivation <em>Escherichia coli<\/em> O104:H4, <em>Listeria monocytogenes<\/em>, <em>Campylobacter jejuni<\/em>, <em>Aeromonas hydrophila<\/em>, and <em>Vibrio parahaemolyticus<\/em> in cell suspensions, <em>Food Control<\/em> 53: 117-123<\/li>\n<li>Kuang, P., Zhang, H., Bajaj, P. R., Yuan, Q., Tang, J., Chen, S., and *<strong>Sablani, S. S.<\/strong> 2015. Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying, <em>Journal of Food Science <\/em>80: E359-E369<\/li>\n<li>Al-Qadiri, H., *<strong>Sablani, S. S.<\/strong>, Ovissipour, M., AL-Alami, N., Govindan, B., and Rasco, B. 2015. Effect of oxygen stress on growth and survival of <em>Clostridium perfrigens<\/em>, <em>Campylobacter jejuni<\/em>, and <em>Listeria monocytogenes<\/em> under different storage conditions, <em>Journal of Food Protection<\/em> 78: 691-697<\/li>\n<li>Zhang, W., Luan, D., Tang, J., <strong>Sablani, S. S., <\/strong>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, <em>Journal of Food Engineering <\/em>149:195-203<\/li>\n<li>Syamaladevi, R. M., Adhikari, A., Lupien, S. L., Dugan, F., Bhunia, K., Dhingra, A., and *<strong>Sablani, S. S.<\/strong> 2015. Ultraviolet-C light inactivation of <em>Penicillium expansum<\/em> on fruit surfaces, <em>Food Control <\/em>50:297-303<\/li>\n<\/ul>\n<h5>2014<\/h5>\n<ul>\n<li>Ullah, J., Takhar, P. S.,<strong> Sablani, S. S.<\/strong> 2014. Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage, <i>LWT- Food Science and Technology <\/i>59:1186-1190<\/li>\n<li>Dhawan, S., Varney, C., Barbosa-Canovas, G. V., Tang, J., Selim, F., and <strong>*Sablani, S. S.<\/strong> 2014 Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films,<em>Journal of Food Engineering<\/em> 128:40-45<\/li>\n<li>Syamaladevi, R. M., Lupien, S., Bhunia, K., <em>*<\/em>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, <em>Postharvest Biology and Technology<\/em> 87: 27-32<\/li>\n<li>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, <em>Journal of Food Engineering<\/em> 120: 268-276<\/li>\n<li>Peng, J., Tang, J., Barrett, D. M., Sablani, S. S., and Powers, J. R. 2014. Kinetic of carrot texture degradation under pasteurization conditions, <em>Journal of Food Engineering<\/em> 122: 84-91<\/li>\n<li>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, <em>Journal of Applied Polymer Science<\/em>\u00a0131: Article 40376 (1-8) DOI: 10.1002\/APP.40376<\/li>\n<li>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, <em>International Journal of Food Properties\u00a0<\/em>17:2012-2024<\/li>\n<li>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,<em>Packaging Technology and Science\u00a0<\/em>27: 625-638<\/li>\n<li><em>\u00a0<\/em>*Sablani, S. S. 2014.\u00a0 75 Years of IFT: Food Engineering and Physical Properties, and Nanoscale Food Science, Engineering and Technology in JFS \u2013 1936 to Present, <em>Journal of Food Science <\/em>79 (2): iii-v<\/li>\n<li>Ovissipour, M., Rasco, B., Sablani, S. S. 2013. Impact of engineered nanoparticles on aquatic organisms, <i>Journal of Fisheries and Livestock Production <\/i>1: e106. doi: 10.4172\/jflp.1000e106<\/li>\n<\/ul>\n<h5>2013<\/h5>\n<ul>\n<li>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 \u201c<i>carabao<\/i>\u201d var.) Powder, <i>Drying Technology<\/i> 31:1969-1978<\/li>\n<li>Ovissipour, M. *Sablani, S. S., and Rasco, B. 2013. Engineered nanoparticle adhesion and removal from tomato surfaces, <em>Journal of Food and Agricultural Chemistry<\/em> 61:10183-10190<\/li>\n<li>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, <em>Comprehensive Reviews in Food Science and Food Safety<\/em> 12: 523-545<\/li>\n<li>Alfaifi, B., Wang, S., Tang, J., Rasco, B., Sablani, S. S., Jiao, Y. 2013. Radio frequency disinfection treatments for dried fruit: dielectric properties, <em>LWT-Food Science and Technology <\/em>50: 746-754<\/li>\n<li>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, <em>Food and Bioprocess Technology<\/em>6:2695-2707<\/li>\n<li>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, <em>Journal of Food Engineering <\/em>117: 151-157<\/li>\n<li>Ovissipour, M., Rasco, B., Tang, J., and *Sablani, S. S. 2013. Kinetics of quality changes in whole blue mussel (<em>Mytilus edulis<\/em>) during pasteurization, <em>Food Research International<\/em> 53: 141-148<\/li>\n<li>Aamir, M., Ovissipour, M., Sablani, S. S., and Rasco, B. \u00a02013. Predicting the quality of pasteurized vegetables using kinetic models: A review, <em>International Journal of Food Science<\/em> Article ID271271, 29 pages http:\/\/dx.doi.org\/10.1155\/2013\/271271<\/li>\n<li>Ovissipour, M., Rasco, B., Sablani, S. S. 2013. Impact of engineered nanoparticles on aquatic organisms, <em>Journal of Fisheries and Livestock Production <\/em>1: e106. doi: 10.4172\/jflp.1000e106<\/li>\n<li>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\u00a0<em>Escherichia coli<\/em>\u00a0population on fruit surfaces using ultraviolet-C light: Influence of surface characteristics,\u00a0<em>Food and Bioprocess Technology\u00a0<\/em>6: 2959-2973<\/li>\n<\/ul>\n<h5>2012<\/h5>\n<ul>\n<li>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, <em>Journal of Food Science <\/em>77:E342-E347<\/li>\n<li>Bhunia, K., Dhawan, S., and *Sablani, S. S. 2012. Modeling the oxygen diffusion of nanocomposite-based food packaging films, <em>Journal of Food Science<\/em> 77:N29-N35<\/li>\n<li>Syamaladevi, R. M., Barbosa-C\u00e1novas, G. V., Schmidt, S. J. and *Sablani, S. S. 2012. Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates, <em>Carbohydrate Polymers <\/em>88:223-231<\/li>\n<li>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 (<em>Salmo solar<\/em>) during frozen storage, <em>Food Biophysics <\/em>7:57-71<\/li>\n<li>Syamaladevi, R. M., Kumar, S., Dhawan, S., Andrews, P. and *Sablani, S. S. 2012. Physicochemical properties of encapsulated red raspberry (<em>Rubus idaeus<\/em>) powder: influence of high pressure homogenization, <em>Drying Technology <\/em>30:484-493<\/li>\n<li>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, <em>Journal of the Science of Food and Agriculture <\/em><em>92:916-924<\/em><\/li>\n<li>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 \u2018<em>Carabao<\/em>\u2019 var.) powder, <em>Journal of Food Engineering <\/em>111:135-148<\/li>\n<\/ul>\n<h5>2011<\/h5>\n<ul>\n<li>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, <em>Journal of Food Science<\/em> 76: E414-E421<\/li>\n<li>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, <em>Journal of Food Science<\/em> 76: S451-S457<\/li>\n<li>Bastarrachea, L., Dhawan, S. and *Sablani, S. S. 2011. Engineering properties of polymeric-based antimicrobial films for food packaging: A review, <em>Food Engineering Reviews 3: 79-93<\/em><\/li>\n<li>Dhawan, S., Barbosa-C\u00e1novas, 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, <em>Journal of Applied Polymer Science<\/em> 122: 1538-1545<\/li>\n<li>*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, <em>Drying Technology<\/em> 29: 205-216<\/li>\n<li>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, <em>Separation Science and Technology<\/em> 46: 14-26<\/li>\n<\/ul>\n<h5>2010<\/h5>\n<ul>\n<li>*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, <em>Journal of the Science of Food and Agriculture<\/em> 90: 769-778<\/li>\n<li>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 against<em>Listeria innocua<\/em>, <em>Journal of Food Science<\/em> 75:E215-E224<\/li>\n<li>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, <em>Journal of Food Engineering<\/em> 100: 93-101<\/li>\n<li>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, <em>Biomedical Chromatography <\/em>24: 516-521<\/li>\n<li>Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J. and Swanson, B. G. 2010. Water sorption and glass transition temperatures in red raspberry (<em>Rubus idaeus<\/em>), <em>Thermochimica Acta<\/em> 503: 90-96<\/li>\n<li>*Sablani, S. S., Syamaladevi, R. M., and Swanson, B. G. 2010. State diagram of foods: review of determination methods and data, <em>Food Engineering Reviews<\/em>2: 168-203<\/li>\n<li>Syamaladevi, R. M., *Sablani, S. S. and Swanson, B. G. 2010. Aging of amorphous raspberry powder: enthalpy relaxation and fragility, <em>Journal of Food Engineering<\/em> 101: 32-40<\/li>\n<li>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,<em>Renewable and Sustainable Energy Reviews<\/em> 14: 2182-2188<\/li>\n<\/ul>\n<h5>2009<\/h5>\n<ul>\n<li>*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, <em>Journal of Food Science <\/em>74: E372-E381<\/li>\n<li>Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J., and Swanson, B. G. 2009. State diagram and water adsorption isotherm of raspberry (<em>Rubus idaeus<\/em>), <em>Journal of Food Engineering<\/em> 91:460-467<\/li>\n<li>*Sablani, S. S., Bruno, L., Kasapis, S. and Syamaladevi, R. M. 2009. Thermal transition of rice: development of a state diagram, <em>Journal of Food Engineering<\/em>90: 110-118<\/li>\n<li>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, <em>Drying Technology<\/em> 27: 467-477<\/li>\n<li>Mahmoudi, H., Spahis, N., Goosen, M. F. A., Sablani, S. S., Abdul-wahab, S. A., Ghaffour, N., Drouiche, N.\u00a0 2009. Assessment of wind energy to power solar brackish water greenhouse desalination units: A case study from Algeria,<em>Renewable and Sustainable Energy Reviews<\/em> 13: 2149-2155<\/li>\n<\/ul>\n<h5>2008<\/h5>\n<ul>\n<li>*Sablani, S. S. 2008. Status of observational models used in design and control of products and processes, <em>Critical Reviews in Food Science and Food Safety<\/em> 7: 130-136<\/li>\n<li>*Sablani, S. S., Shrestha, A. K. and Bhandari, B. R. 2008. A new method of producing date powder granules: physicochemical characteristics of powder,<em>Journal of Food Engineering<\/em> 87: 416-421<\/li>\n<li>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, <em>Carbohydrate Polymers<\/em> 72: 537-544<\/li>\n<li>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, <em>Desalination<\/em>222: 119-127.<\/li>\n<li>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, <em>Journal of Membrane Sciences<\/em> 307: 299-308<\/li>\n<\/ul>\n<h5>2007<\/h5>\n<ul>\n<li>*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, <em>Journal of Food Engineering<\/em>, 82: 443-449<\/li>\n<li>*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, <em>Thermochimica Acta<\/em>, 462: 56-63<\/li>\n<li>*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 <em>International Journal of Food Properties<\/em>, 10: 61-71<\/li>\n<li>*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, <em>Journal of Food Engineering<\/em> 80: 68-79<\/li>\n<li>*Sablani, S. S., Kasapis, S. and Rahman, M. S. 2007. Evaluating water activity and glass transition concepts for food stability<em>, Journal of Food Engineering<\/em>78: 266-271<\/li>\n<li>Kasapis, S., Sablani, S.S., Rahman, M.S., Al-Marhubi I.M. &amp; Al-Amri, I.S. 2007. Porosity and the effect of structural changes on the network glass transition temperature.\u00a0 <em>Journal of Agricultural and Food Chemistry<\/em>, 55:2459-2466<\/li>\n<li>Jasinghe, V. J., Perera, C. O. and Sablani, S. S. 2007. Kinetics of the conversion of ergosterol in edible mushrooms, <em>Journal of Food Engineering<\/em> 79: 864-869<\/li>\n<\/ul>\n<h5>2006<\/h5>\n<ul>\n<li>*Sablani, S. S. and Kasapis, S. 2006. Glass transition and water sorption properties of freeze dried shark, <em>Drying Technology-An International Journal<\/em>24: 1003-1009<\/li>\n<li>*Sablani, S. S. 2006. Food quality attributes in drying<em>, Stewart Postharvest Review<\/em> 2:8<\/li>\n<li>*Sablani, S. S. 2006. Drying of fruits and vegetables: Retention of nutritional\/functional quality<em>, Drying Technology-An International Journal<\/em> 24: 123-135<\/li>\n<li>*Sablani, S. S., Opara, L. U. and Al-Belushi, K. 2006. Influence of bruising and storage temperature on vitamin C content of tomato fruit, <em>Journal of Food, Agriculture and Environment<\/em>, 4: 54-56<\/li>\n<li>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, <em>ASME Journal of Fluids Engineering<\/em> 128: 199-201<\/li>\n<\/ul>\n<h5>2005<\/h5>\n<ul>\n<li>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, <em>Drying Technology \u2013 An International Journal<\/em> 23: 2449-2462<\/li>\n<li>*Sablani, S. S. 2005. Comments on \u2018A theoretical model to predict the formation of pores in foods during drying\u2019 <em>International Journal of Food Properties<\/em>, 8: 413-414<\/li>\n<li>*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, <em>International Journal of Heat and Mass Transfer <\/em>48: 665-679<\/li>\n<li>Shayya, W. H., *Sablani, S. S., Campo, A. 2005. Explicit calculation of friction factor for non-Newtonian fluids using artificial neural networks, <em>Developments in Chemical Engineering and Mineral Processing <\/em>13 (1\/2): 5-20<\/li>\n<li>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, <em>Biosystems Engineering<\/em> 91: 349-359<\/li>\n<li>Kasapis, S. and Sablani, S. S. 2005. A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin, <em>International Journal of Biological Micromolecules<\/em> 36: 71-78<\/li>\n<li>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, <em>Journal of Food Science <\/em>70: 135-141<\/li>\n<\/ul>\n<h5>2004<\/h5>\n<ul>\n<li>*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,<em>Food Research International <\/em>37:915-924<\/li>\n<li>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, <em>International Journal of Food Science and Technology <\/em>39: 807-810<\/li>\n<li>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, <em>Separation Science and Technology <\/em>39: 2261-2297<\/li>\n<\/ul>\n<h5>2003<\/h5>\n<ul>\n<li>*Sablani, S. S., Rahman, M. S. and N. Al-Habsi. 2003.\u00a0 Effect of convection air drying on apparent density, porosity and moisture diffusivity of potato and apple, <em>Journal of Food Science and Technology <\/em>40: 592-596<\/li>\n<li>*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, <em>Agricultural Sciences <\/em>8 (2): 79-86<\/li>\n<li>*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, <em>Desalination <\/em>159: 283-288<\/li>\n<li>*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, <em>Food Research International <\/em>36: 617-623<\/li>\n<li>*Sablani, S. S., Shayya, W. H. and Kacimov, A. 2003.\u00a0 Explicit calculation of the friction factor in pipeline flow of Bingham plastic fluids: a neural network approach,<em> Chemical Engineering Sciences<\/em> 58: 99-106<\/li>\n<li>*Sablani, S. S. and Shayya, W. H. 2003.\u00a0 Neural network based non-iterative calculation of the friction factor for power law fluids, <em>Journal of Food Engineering<\/em> 57: 327-335<\/li>\n<li>*Sablani, S. S. and Rahman, M. S. 2003.\u00a0 Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango, <em>Food Research International <\/em>36: 65-71<\/li>\n<li>Rahman, M. S. and Sablani, S. S. 2003.\u00a0 Structural characteristics of freeze-dried abalone: porosimetry and puncture test, <em>Transaction Institute of Chemical Engineers Part C <\/em>81: 309-315<\/li>\n<li>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, <em>Solar Energy <\/em>75: 413-419<\/li>\n<li>Islam, M. R., Sablani, S. S. and Mujumdar, A. S. 2003. An artificial neural network model for prediction of drying rates, <em>Drying Technology-An International Journal<\/em> 21(9): 1871-1888<\/li>\n<\/ul>\n<h5>2002<\/h5>\n<ul>\n<li>*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 <em>Desalination <\/em>146: 225-230<\/li>\n<li>*Sablani, S. S. and Rahman, M. S. 2002.\u00a0 Pore formation in selected foods as a function of shelf-temperature during freeze-drying, <em>Drying Technology <\/em>20(7): 1379-1391<\/li>\n<li>*Sablani, S. S., Kasapis, S. Al-Rahbi, Y. and Al-Mugheiry, M. 2002.\u00a0 Water sorption isotherms and glass transition properties of gelatine, <em>Drying Technology <\/em>20: 2081-2092<\/li>\n<li>*Sablani, S. S., Baik, O. D. and Marcotte, M.\u00a0 2002.\u00a0 Neural network prediction of thermal conductivity of bakery products. <em>Journal of Food Engineering <\/em>52: 299-304<\/li>\n<li>*Sablani, S. S., Rahman, M. S. and Al-Sadeiri, D. 2002.\u00a0 Equilibrium distribution data for osmotic drying of apple in sugar-water solution, <em>Journal of Food Engineering <\/em>52: 193-199<\/li>\n<li>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 <em>Desalination <\/em>144: 367-372<\/li>\n<li>Rahman, M. S., Sablani, S. S., Al-Ruziki, M. H. and Guizani, N. 2002.\u00a0 Water sorption isotherms of freeze-dried tuna meet, <em>ASAE Transaction <\/em>45: 767-772<\/li>\n<\/ul>\n<h5>2001<\/h5>\n<ul>\n<li>*Sablani, S. S., Goosen, M. F. A., Al-Belushi, R. H and Wilf, M. 2001. Concentration polarization in ultrafiltration and reverse osmosis. <em>Desalination<\/em>141: 269-289<\/li>\n<li>Myhara, R. M. and *Sablani, S. S.\u00a0 2001. Unification of fruit water sorption isotherms using artificial neural networks. <em>Drying Technology <\/em>19(8): 1543-1554<\/li>\n<li>*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. <em>Drying Technology <\/em>19(3&amp;4): 673-680<\/li>\n<li>*Sablani, S. S. 2001. A neural network approach for non-iterative calculation of heat transfer coefficient in fluid-particle systems, <em>Chemical Engineering and Processing<\/em> 40: 363-369<\/li>\n<li>*Sablani, S. S. and Shayya, W. H. 2001. Computerization of Stumbo\u2019s method of thermal process calculations using neural networks, <em>Journal of Food Engineering <\/em>47: 233-240<\/li>\n<li>Rahman, M. S., Sablani, S. S. and Al-Ibrahim, M. A. 2001. Osmotic dehydration of potato: equilibrium kinetics. <em>Drying Technology <\/em>19(6): 1163-1176<\/li>\n<li>Baik, O. Sablani, S. S., Marcotte, M. and Castaigne, F. 2001. Thermal properties of bakery products: a review.<em> Critical Review in Food Science &amp; Nutrition <\/em>41(5): 321-352<\/li>\n<li>Goosen, M. F. A., Al-Hinai, H and Sablani, S. S. 2001. Capacity building strategies for desalination: activities, facilities and educational programs in Oman. <em>Desalination <\/em>141(2): 181-190<\/li>\n<\/ul>\n<h5>2000<\/h5>\n<ul>\n<li>*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,<em>Applied Engineering in Agriculture <\/em>16(2): 191-196<\/li>\n<li>Sreekanth, S., Chen, C. R., Sablani, S. S., Ramaswamy, H. S., Prasher, S. O. 2000. Neural network assisted experimental designs for food research,<em>Agricultural Sciences<\/em> 5(2): 97-106<\/li>\n<li>Kasapis, S., Sablani, S. S. and Biliaderis, C. G. 2000. Dynamic oscillation measurements of starch networks at temperature above 100<sup>o<\/sup>C,<em> Carbohydrate Research<\/em>329 (1): 179-187<\/li>\n<li>Kasapis, S. and Sablani, S. S. 2000. First and second approximation calculations in the relaxation function of high sugar\/polysaccharide systems,<em>International Journal of Biological Macromolecules<\/em>27: 301-305<\/li>\n<li>Goosen, M.F.A., Sablani, S. S., Shayya, W. H., Paton, C. and Al-Hinai, H. 2000. Thermodynamic and economic considerations in solar desalination,<em>Desalination<\/em> 129: 63-89<\/li>\n<\/ul>\n<h5>1999<\/h5>\n<ul>\n<li>*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, <em>Food Science and Technology International<\/em>, 5: 385-389<\/li>\n<li>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,<em>Journal of Food Science <\/em>64:295-299<\/li>\n<li>Sreekanth, S., Ramaswamy, H. S., Sablani, S. S. and Prasher, S. O. 1999. A neural network approach for evaluation of surface heat transfer coefficient,<em>Journal of Food Processing and Preservation <\/em>23: 329-348<\/li>\n<\/ul>\n<h5>1998<\/h5>\n<ul>\n<li>*Shayya, W. H. and Sablani, S. S. 1998. An artificial neural network for non-iterative calculation of the friction factor in pipeline flow, <em>Computers and Electronics in Agriculture<\/em> 21: 219-228<\/li>\n<li>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, <em>Food Science and Technology (lwt) <\/em>31: 699-706<\/li>\n<li>*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, <em>Journal of Food Engineering<\/em> 38(2): 141-152<\/li>\n<li>*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.\u00a0<em>Food Science and Technology (lwt) <\/em>31: 201-209<\/li>\n<li>Sreekanth, S., Ramaswamy, H. S. and Sablani, S. S. 1998. Prediction of psychrometric parameters using neural networks, <em>Drying Technology<\/em> 16(3-5): 825-837<\/li>\n<\/ul>\n<h5>1997<\/h5>\n<ul>\n<li>*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, <em>Journal of Food Engineering<\/em> 34: 453-472<\/li>\n<li>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, <em>Food Research International<\/em> 30(2): 105-116<\/li>\n<li>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. <em>Food Science and Technology (lwt) <\/em>30: 525-535<\/li>\n<li>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). <em>Journal of Food Process Engineering<\/em> 20: 265-283<\/li>\n<li>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, <em>Journal of Food Processing and Preservation<\/em> 21: 105-127<\/li>\n<\/ul>\n<h5>1990-1996<\/h5>\n<ul>\n<li>Sablani, S. S. and Ramaswamy, H. S. 1996. Particle heat transfer coefficients under various retort conditions with end-over-end rotation, <em>Journal of Food Process Engineering<\/em> 19: 403-424<\/li>\n<li>Sablani, S. S. and Ramaswamy, H. S. 1995. Fluid\/particle heat transfer coefficients in cans during end-over-end rotation,<em> Food Science and Technology (lwt)<\/em> 28: 56-61<\/li>\n<li>Sablani, S. S., Ramaswamy, H. S. and Prasher, S. O. 1995. A neural network approach for thermal process applications, <em>Journal of Food Processing and Preservations<\/em> 19: 283-301<\/li>\n<li>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, <em>Drying Technology<\/em> 13 (5-7): 1477-1488<\/li>\n<li>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, <em>Journal of Food Engineering<\/em> 25: 441-454<\/li>\n<li>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, <em>Journal of Food Processing and Preservations<\/em> 17: 269-286<\/li>\n<li>Sablani, S. S., Venkateshan, S. P. and Sastri, V. M. K. 1990. Numerical study of two-dimensional freezing in an annulus, <em>American Institute of Aeronautics and Astronautics Journal of Thermophysics and Heat Transfer<\/em>, 4: 398-400<\/li>\n<li>Sablani, S. S., Venkateshan, S. P. and Sastri, V. M. K. 1990. Numerical solution of the problem of freezing in an annulus, <em>Journal of Energy, Heat and Mass Transfer<\/em>, 12: 171-180<\/li>\n<\/ul>\n<p><a name=\"Books\"><\/a><\/p>\n<p><strong>Quick Links:<\/strong> \u00a0\u00a0<a href=\"#Journal-Articles\">Journal Articles<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"#Books\">Books\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"#Books\">Book Chapters\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"#Book-Reviews\">Book Reviews<\/a><\/p>\n<hr \/>\n<h3>Books<\/h3>\n<p><em>Co-Editor<\/em>, Handbook of Food and Bioprocess Modeling Techniques, CRC Press, Boca Raton, FL (2007), 605 pages, 18 chapters, <strong>S. S. Sablani<\/strong>, A. K. Datta, M. S. Rahman, and A. S. Mujumdar (<em>Eds<\/em>)<\/p>\n<p><a name=\"Book-Chapters\"><\/a><\/p>\n<hr \/>\n<h3>Book Chapters<\/h3>\n<p>&nbsp;<\/p>\n<ul>\n<li>Bhunia, K., Zhang, H. and <strong>Sablani, S. S.<\/strong> 2016. Gas Barrier Packaging, Refrence Module in Food Science, Elsevier 1\u201311. doi: <a href=\"http:\/\/dx.doi.org\/10.1016\/B978-0-08-100596-5.03219-4\">http:\/\/dx.doi.org\/10.1016\/B978-0-08-100596-5.03219-4<\/a><\/li>\n<li><strong>Sablani, S. S.<\/strong> and Tang, J. 2016. Packaging for Microwave Processes, In Encyclopedia of Agricultural, Food, and Biological Engineering, 7<sup>th<\/sup> edition, Taylor and Francis, Boca Raton, FL. Pp. 1-6 DOI: 10.1081\/E-EAFE2-120053752<\/li>\n<li><strong>Sablani, S. S.<\/strong> 2015 Polymer Nanocomposites for Food Packaging Applications<em>, <\/em>In <em>Food Nanoscience and Nanotechnology<\/em>, Hernandez-Sanchez and Gutierrez-Lopez (Editors) Springer Science+Business Media, New York, NY, pp. 205-212<\/li>\n<li><strong>Sablani, S. S.<\/strong><i> <\/i>2014.<i> <\/i>Freezing of Fruits and Impact on Anthocyanins, In<i>Processing and Impact on Active Components in Food<\/i>, Victor R. Preedy (Editor) Academic Press, London, UK, pp.147-156<\/li>\n<li>Ovissipour, M., Syamaladevi, R. M., Rasco, B., and <strong>Sablani, S. S.<\/strong> 2014 Engineered nanoparticles (ENPs): applications, risk assessment, and risk management in the agriculture and food sectors, In <em>Food Chemical Hazard Detection: Development and Application of New Technologies<\/em>, Shuo Wang (Editor), Wiley Blackwell, Chichester, West Sussex, UK, pp. 209-247<\/li>\n<li><strong>Sablani, S. S.<\/strong> 2012 Glass Transitions in Frozen Food Systems, In <em>Handbook of Frozen Food Processing and Packaging<\/em>, Da-Wen Sun (Editor), CRC Press, Taylor &amp; Francis Group, Boca Raton, pp. 39-54<\/li>\n<li><strong>Sablani, S. S.<\/strong> 2009 Food Package Engineering, In\u00a0<em>Biosystems Engineering<\/em>, A. Nag (Editor) McGraw Hill Publishing, pp. 325-346<\/li>\n<li><strong>Sablani, S. S.<\/strong> 2009 Measurement of Surface Heat Transfer Coefficient, In<em>Handbook of Food Properties<\/em>, 2<sup>nd<\/sup>\u00a0edition M. S. Rahman (Editor), CRC Press, Francis and Taylor Group, Boca Raton FL. pp. 697-716<\/li>\n<li><strong>Sablani, S. S.<\/strong> 2009 Gelatinization of Starch, In <em>Handbook of Food Properties<\/em>, 2<sup>nd<\/sup> edition M. S. Rahman (Editor), CRC Press, Francis and Taylor Group, Boca Raton, FL. pp. 287-322<\/li>\n<li>Rahman, M. S. and<strong> Sablani, S. S.<\/strong> 2009. Water Activity Measurement Methods of Foods, In <em>Handbook of Food Properties<\/em>, 2<sup>nd<\/sup> edition M. S. Rahman (Editor), CRC Press, Francis and Taylor Group, Boca Raton FL. pp. 9-32<\/li>\n<li>Goosen, M. F. A.,<strong> Sablani, S. S.<\/strong> and Roque-Malherbe, R. 2009. Membrane Fouling: Recent Strategies and Methodologies for its Minimization, In<em>Handbook of Membrane Separations: Chemical, Pharmaceuticals and Biological Applications<\/em>, A. K. Pabby, A. N. Sastre, S. S. H. Rizvi (eds.) CRC Press, Taylor and Francis Group, pp. 325-344<\/li>\n<li><strong>Sablani, S. S.<\/strong> 2008. Physical and Thermal Properties of Sweet Goods, In <em>Food Engineering Aspects of Baking Sweet Goods<\/em>, S. G. Sumnu and S. Sahin (Editors) CRC Press, Taylor and Francis Group, Boca Raton, FL. Pp., 189-211<\/li>\n<li><strong>Sablani, S. S.<\/strong> and Rahman, M. S. 2007. Food packaging interaction, In<em>Handbook of Food Preservation<\/em>, M. S. Rahman (ed.) CRC Press, Taylor and Francis, Group, pp. 1109-1127<\/li>\n<li><strong>Sablani, S. S.<\/strong> 2007. Food processing and preservation using membranes, In<em>Handbook of Food Preservation<\/em>, M. S. Rahman (ed.) CRC Press, Taylor and Francis Group, pp. 439-462<\/li>\n<li><strong>Sablani, S. S.<\/strong> and Rahman, M. S. 2007. Fundamentals of Food Drying, In <em>Food Drying: Science and Technology<\/em>, Y. U. Hui (ed.) DEStech of Lancaster, PA, pp. 1-42<\/li>\n<li><strong>Sablani, S. S.<\/strong> and Mujumdar, A. S. 2007. Drying of potato, sweet potato, mushrooms and other roots, In <em>Handbook of Industrial Drying<\/em>, A. S. Mujumdar (ed.), CRC Press, Taylor and Francis, Group. pp. 647-663<\/li>\n<li><strong>Sablani, S. S.<\/strong> 2007. Artificial neural networks, In <em>Handbook of Food and Bioprocess Modeling Techniques<\/em>, S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar (eds.) Taylor and Francis, Inc. pp. 375-403<\/li>\n<li>Datta, A. K. and<strong> Sablani, S. S.<\/strong> 2007. Mathematical Modeling Techniques in Food and Bioprocessing: An Overview, In <em>Handbook of Food and Bioprocess Modeling Techniques<\/em>, S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar (eds.) Taylor and Francis, Inc. pp. 1-11<\/li>\n<li>Lim, L. C., <strong>Sablani, S. S.<\/strong>, Mujumdar, A. S. 2007. Dimensional analysis, In\u00a0<em>Handbook of Food and Bioprocess Modeling Techniques<\/em>, S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar (eds.) Taylor and Francis, Inc. pp. 553-561<\/li>\n<li>Rahman, M. S. and <strong>Sablani, S. S.<\/strong> 2004. Thermal Processing. In UNESCO\u00a0<em>Encyclopedia of Life Sustaining Systems<\/em>, Marcel Dekker, Inc.<\/li>\n<li>Rahman, M. S. and <strong>Sablani, S. S.<\/strong> 2003. Thermodynamics of Refrigeration. In\u00a0<em>Encyclopedia of Agricultural and Food Engineering<\/em>, D. Heldman (ed.) Marcel Dekker, Inc. pp.1048-1054<\/li>\n<li><strong>Sablani, S. S.<\/strong> and Ramaswamy, H. S. 2003. Heating behavior of canned liquid\/particle mixtures during end-over-end agitation processing. In\u00a0<em>Transport Phenomena in Food Processing,<\/em> (Eds.) J. Welti-Chanes, J. F. Velez-Ruiz and G. V. Barbosa-Canovas, CRC Press, Boca Raton, FL pp. 483-503<\/li>\n<li><strong>Sablani, S. S.<\/strong> and Ramaswamy, H. S. 2003. Physical and thermal properties of cereal grains. Chapter 2. In<em> Postharvest Technology Handbook.<\/em> (Eds) A. Chakravorty, A. S. Mujumdar, G. S. V. Raghavan and H. S. Ramaswamy, Mercel Dekker. Inc., New York. pp. 17-40<\/li>\n<li>Rahman, M. S. and <strong>Sablani, S. S.<\/strong> 2001. Measurement of water activity using electronic sensors, In<em> Current Protocols in Food Analytical Chemistry<\/em>, John-Wiley &amp; Sons, Inc. pp. A2.5.1-A2.5.4<\/li>\n<li>Rahman, M. S.,<strong> Sablani, S. S.<\/strong>, Guizani, N., Labuza, T. P. and Lewicki, P. P. 2001. Direct manometric measurement of vapor pressure. In<em> Current Protocols in Food Analytical Chemistry<\/em>, John-Wiley &amp; Sons, Inc. pp. A2.4.1-A2.4.7<\/li>\n<li><strong>Sablani, S. S.<\/strong>, Rahman, M. S. and Labuza, T. P. 2001. Measurement of water activity using isopiestic method. In<em> Current Protocols in Food Analytical Chemistry<\/em>, John-Wiley &amp; Sons, Inc. pp. A2.3.1-A2.3.10.<\/li>\n<li><strong>Sablani, S. S.<\/strong>, Rahman, M. S. and Al-Habsi, N. 2000. Moisture diffusivity in foods \u2013 an overview. In<em> Drying Technology in Agriculture and Food Science.<\/em>(Ed) A. S. Mujumdar. Science Publishers, Inc., Enfield, NH, pp. 35-59<\/li>\n<li>Ramaswamy, H. S. and<strong> Sablani, S. S.<\/strong> 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<\/li>\n<\/ul>\n<p><a name=\"Book-Reviews\"><\/a><\/p>\n<p><strong>Quick Links:<\/strong> \u00a0\u00a0<a href=\"#Journal-Articles\">Journal Articles<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"#Books\">Books\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"#Books\">Book Chapters\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"#Book-Reviews\">Book Reviews<\/a><\/p>\n<hr \/>\n<h3>Book Reviews<\/h3>\n<ul>\n<li>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, <em>Journal of Food Processing and Preservation<\/em> 33: 140-142<\/li>\n<li>Sablani, S. S. 1997. Response Surface, 2<sup>nd<\/sup> Edition, Revised and Expanded, Authors I. Khuri and John A. Cornell, Marcel Dekker, Inc., <em>Drying Technology-An International Journal<\/em> 15(5): 1657-1658<\/li>\n<\/ul>\n<hr \/><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p> Publications<\/p>\n<p>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.<\/p>\n<p><strong>Quick Links:<\/strong> \u00a0\u00a0<a href=\"#Journal-Articles\">Journal Articles<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"#Books\">Books\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"#Books\">Book Chapters\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"#Book-Reviews\">Book Reviews<\/a><\/p>\n<p><a name=\"Journal-Articles\"><\/a><\/p>\n<h3>Peer Reviewed Journals Articles<\/h3>\n<p>Total: 145;Times Cited: 2,6489; h-index: 26; *Corresponding author<\/p>\n<h5>2021<\/h5>\n<p>Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential. <em>Food Technology. <\/em>Published online: 21 August, 2021. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1418\/2021\/08\/Advanced-Sterilization-Technologies-Unwrap-Pakcaging-Potential-S.-Sablani.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">[full text]<\/a><\/p>\n<h5>2020<\/h5>\n<p>Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, &#8230; <a href=\"https:\/\/labs.wsu.edu\/sablani-food-packaging\/publications\/\" class=\"more-link\"><span class=\"more-default\">&raquo; More &#8230;<\/span><\/a><\/p>\n","protected":false},"author":1351,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/pages\/72"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/users\/1351"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/comments?post=72"}],"version-history":[{"count":20,"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/pages\/72\/revisions"}],"predecessor-version":[{"id":169,"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/pages\/72\/revisions\/169"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/media?parent=72"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/wsuwp_university_location?post=72"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/sablani-food-packaging\/wp-json\/wp\/v2\/wsuwp_university_org?post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}