Teaching and/or Extension Activities:
BSEN 225 Engineering Properties of Biological Material; BSEN 303 Principles of Process Engineering
Multiphysics modeling of food processes for improving food quality and safety. Improving safety of low moisture foods using radiofrequency processing, extrusion, and gaseous technologies. Pulsed electric field for enhancing extraction of bioactives from fruits, vegetables and food processing waste for chemoprevention. Hyperspectral and multispectral imaging for predicting food quality.
Five Selected Publications:
- Gulati P., S. Weir, D. Santra, J. Subbiah, and D. Rose. 2016. Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flour. International Journal of Food Science and Technology. doi: 10.1111/ijfs.12974.
- Konda Naganathan, G., K. Cluff , A. Samal, C.R. Calkins, D.D. Jones, G.E. Meyer, and J. Subbiah. 2016. Three Dimensional Chemometric Analyses of Hyperspectral Images for Beef Tenderness Forecasting. Journal of Food Engineering, 169: 309–320.
- Boreddy, S.R. and J. Subbiah. 2016. Temperature and moisture dependent dielectric properties of egg white powder. Journal of Food Engineering, 168: 60–67.
- Pitchai, K., J. Chen, S. Birla, D. Jones, and J. Subbiah. 2016. Modeling Microwave Heating of Frozen Mashed Potato in a Domestic Oven Incorporating Electromagnetic Frequency Spectrum. Journal of Food Engineering, 173: 124–131.
- Konda Naganathan, G., K.Cluff, A.Samal, C.R. Calkins, D.D. Jones, C.L. Lorenzen, and J. Subbiah. 2015. Hyperspectral imaging of ribeye muscle on hanging beef carcasses for tenderness assessment. Computers and Electronics in Agriculture, 116: 55-64.
Kenneth E. Morrison Distinguished Professor in Food Engineering
B.S. Agricultural Engineering, Tamil Nadu Agricultural University, India
M.S. Biosystems Engineering, University of Manitoba Winnipeg, Canada
Ph.D. Biosystems Engineering, Oklahoma State University
245 Food Innovation Center
Lincoln, NE 68588-6205
402 472 4944