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Rakesh K. Singh - Publications

Affiliations: 
1985-2001 Purdue University, West Lafayette, IN, United States 
 2001- Food Science & Technology University of Georgia, Athens, Athens, GA, United States 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
Website:
https://foodscience.caes.uga.edu/people/faculty/rakesh-singh.html
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34 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2006 Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel–Bulkley fluid in a tubular heat exchanger Journal of Food Engineering. 76: 632-638. DOI: 10.1016/J.Jfoodeng.2005.06.015  0.332
2006 Chakrabandhu K, Singh RK. Determination of food particle residence time distributions in coiled tube and straight tube with bends at high temperature using correlation analysis Journal of Food Engineering. 76: 238-249. DOI: 10.1016/J.Jfoodeng.2005.04.047  0.708
2005 Chakrabandhu K, Singh RK. Wall slip determination for coarse food suspensions in tube flow at high temperatures Journal of Food Engineering. 70: 73-81. DOI: 10.1016/J.Jfoodeng.2004.07.025  0.713
2005 Chakrabandhu K, Singh RK. Rheological properties of coarse food suspensions in tube flow at high temperatures Journal of Food Engineering. 66: 117-128. DOI: 10.1016/J.Jfoodeng.2004.02.039  0.703
2003 Kayacier A, Singh RK. Textural properties of baked tortilla chips Lwt - Food Science and Technology. 36: 463-466. DOI: 10.1016/S0023-6438(02)00222-0  0.632
2002 Rozzi NL, Singh RK, Vierling RA, Watkins BA. Supercritical fluid extraction of lycopene from tomato processing byproducts. Journal of Agricultural and Food Chemistry. 50: 2638-43. PMID 11958635 DOI: 10.1021/jf011001t  0.717
2002 Son SM, Singh RK. Turbulence modeling and verification for aseptically processed soybean milk under turbulent flow conditions Journal of Food Engineering. 52: 177-184. DOI: 10.1016/S0260-8774(01)00101-7  0.356
2002 Rozzi NL, Phippen W, Simon JE, Singh RK. Supercritical fluid extraction of essential oil components from lemon-scented botanicals Lwt - Food Science and Technology. 35: 319-324. DOI: 10.1006/Fstl.2001.0873  0.712
2002 Kayacier A, Singh RK. Glass transition studies of baked tortilla chips using dynamic mechanical thermal analysis Lwt - Food Science and Technology. 35: 34-37. DOI: 10.1006/Fstl.2001.0813  0.64
2000 Esturk O, Kayacier A, Singh RK. Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz Food Science and Technology International. 6: 425-431. DOI: 10.1177/108201320000600509  0.633
2000 Rozzi NL, Singh RK. The Effect of Selected Salts on the Microwave Heating of Starch Solutions Journal of Food Processing and Preservation. 24: 265-273. DOI: 10.1111/J.1745-4549.2000.Tb00418.X  0.696
1999 Kim HB, Tadini CC, Singh RK. Effect Of Different Pasteurization Conditions On Enzyme Inactivation Of Orange Juice In Pilot‐Scale Experiments Journal of Food Process Engineering. 22: 395-403. DOI: 10.1111/J.1745-4530.1999.Tb00494.X  0.328
1999 Kim HB, Tadini CC, Singh RK. Heat transfer in a plate exchanger during pasteurization of orange juice Journal of Food Engineering. 42: 79-84. DOI: 10.1016/S0260-8774(99)00110-7  0.3
1998 Chakrabandhu K, Singh RK. Determination Of Fluid-To-Particle Heat Transfer Coefficients For Rotating Particles Journal of Food Process Engineering. 21: 327-350. DOI: 10.1111/J.1745-4530.1998.Tb00457.X  0.326
1998 Son SM, Singh RK. Rheological behavior of aseptically processed soybean milk under turbulent flow conditions International Journal of Food Properties. 1: 57-70. DOI: 10.1080/10942919809524565  0.349
1998 Lee JH, Singh RK. Normalized particle residence times as affected by process parameters in a vertical scraped surface heat exchanger International Journal of Food Science and Technology. 33: 429-434. DOI: 10.1046/J.1365-2621.1998.00173.X  0.338
1997 Thakur BR, Singh RK, Nelson PE. Effect of pH and soluble solids on the serum viscosity and serum color of tomato juice at elevated temperatures Journal of Food Quality. 20: 495-500. DOI: 10.1111/J.1745-4557.1997.Tb00490.X  0.335
1997 Singh PC, Singh RK, Bhamidipati S, Singh SN, Barone P. Thermophysical Properties Of Fresh And Roasted Coffee Powders Journal of Food Process Engineering. 20: 31-50. DOI: 10.1111/J.1745-4530.1997.Tb00409.X  0.319
1997 Fonkwe LG, Singh RK. Production and characterization of gelatinous protein extracts from turkey deboner residue Process Biochemistry. 32: 309-318. DOI: 10.1016/S0032-9592(96)00087-8  0.328
1996 Muriana PM, Hou H, Singh RK. A Flow-Injection System for Studying Heat Inactivation of Listeria monocytogenes and Salmonella enteritidis in Liquid Whole Egg. Journal of Food Protection. 59: 121-126. PMID 31158999 DOI: 10.4315/0362-028X-59.2.121  0.322
1996 FONKWE LG, SINGH RK. CHARACTERIZATION OF ALKALI-EXTRACTED PROTEIN PREPARED FROM DEBONED TURKEY RESIDUE Journal of Food Processing and Preservation. 20: 359-378. DOI: 10.1111/J.1745-4549.1996.Tb00753.X  0.327
1996 Bhamidipati S, Singh RK. Model System for Aseptic Processing of Paniculate Foods using Peroxidase Journal of Food Science. 61: 171-175. DOI: 10.1111/J.1365-2621.1996.Tb14752.X  0.331
1995 Lee JH, Singh RK, Lineback DS. Particle Concentration Influence On Liquid Residence Time Distributions In A Model Aseptic Processing System Journal of Food Process Engineering. 18: 119-133. DOI: 10.1111/J.1745-4530.1995.Tb00359.X  0.309
1994 Fonkwe LG, Singh RK. EXTRACTION of SALT and ALKALI SOLUBLE PROTEINS FROM MECHANICALLY DEBONED TURKEY RESIDUE: EFFECT of SOME VARIABLES USING RESPONSE SURFACE METHODOLOGY1 Journal of Food Processing and Preservation. 18: 47-60. DOI: 10.1111/J.1745-4549.1994.Tb00241.X  0.34
1993 Lee JH, Singh RK. Residence time distribution characteristics of particle flow in a vertical scraped surface heat exchanger Journal of Food Engineering. 18: 413-424. DOI: 10.1016/0260-8774(93)90055-O  0.32
1993 Chen DSD, Singh RK, Haghighi K, Nelson PE. Finite element analysis of temperature distribution in microwaved cylindrical potato tissue Journal of Food Engineering. 18: 351-368. DOI: 10.1016/0260-8774(93)90052-L  0.314
1991 Singh RK, Nielsen SS, Chambers JV, Martinez-Serna M, Villota R. SELECTED CHARACTERISTICS of EXTRUDED BLENDS of MILK PROTEIN RAFFINATE OR NONFAT DRY MILK WITH CORN FLOUR Journal of Food Processing and Preservation. 15: 285-302. DOI: 10.1111/J.1745-4549.1991.Tb00173.X  0.315
1991 Lee JH, Singh RK. Particle Residence Time Distributions In A Model Horizontal Scraped Surface Heat Exchanger Journal of Food Process Engineering. 14: 125-146. DOI: 10.1111/J.1745-4530.1991.Tb00086.X  0.331
1991 Lee JH, Singh RK. Process Parameter Effects on Particle Residence Time in a Vertical Scraped Surface Heat Exchanger Journal of Food Science. 56: 869-870. DOI: 10.1111/J.1365-2621.1991.Tb05405.X  0.328
1991 Lee JE, Singh RK. Scraped surface heat exchanger orientation influence on particle residence time distributions Journal of Food Science. 56: 1446-1447. DOI: 10.1111/J.1365-2621.1991.Tb04793.X  0.316
1990 Lee JH, Singh RK, Chandarana DI. SENSITIVITY ANALYSIS of ASEPTIC PROCESS SIMULATIONS FOR FOODS CONTAINING PARTICULATES1 Journal of Food Process Engineering. 12: 295-321. DOI: 10.1111/J.1745-4530.1990.Tb00056.X  0.323
1990 Bhamidipati S, Singh RK. FLOW BEHAVIOR of TOMATO SAUCE WITH OR WITHOUT PARTICULATES IN TUBE FLOW1 Journal of Food Process Engineering. 12: 275-293. DOI: 10.1111/J.1745-4530.1990.Tb00055.X  0.335
1990 Lee JH, Singh RK, Larkin JW. Determination of lethality and processing time in a continuous sterilization system containing particulates Journal of Food Engineering. 11: 67-92. DOI: 10.1016/0260-8774(90)90039-B  0.334
1990 Franzen K, Singh RK, Okos MR. Kinetics of nonenzymatic browning in dried skim milk Journal of Food Engineering. 11: 225-239. DOI: 10.1016/0260-8774(90)90029-8  0.334
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