RESEARCH WORK
The major challenge in developing advanced thermal processes based on electromagnetic heating was to find the location of cold spots in food. In order to develop a thermal process to ensure commercial sterilization, a rapid, cost efficient, consistent and accurate method was developed during my resrech program to locate the cold spot of foods sterilized in 915 MHz single mode industrial scale microwave sterilization system. My developed method involved application of chemical marker M-2 yield, computer vision system, and IMAQ Vision Builder program. Computer vision heating patterns for processed trays have been validated in against of real temperature measurement using fiber optics probes, microbilogical study, and mathemetical modelling using QW-3D. Results demonstrated that the developed method has potential to be used as effective tool in microwave sterilization process development for regulatory approval and industrial applications.
This cutting edge research work is supported by severals top US Food Industries and department of defense, US, Army Natick Soldier Center, MA under a collective unit called Microwave Sterilizatio Consortium at WSU. We are the largest group dealing with several components of this project simultaneously to make the novel microwave (MW) sterilization system ready for industrial as well as army applications. For information regarding our future goals and accomplishments you may visit the microwave consortium web page.
Apart of my hectic schedules I have been involved as a president for India Student Association (ISA) on WSU chapter and student representative for college of Agril. and human natural resourse department. ISA does several programs on WSU campus throughout the year to make people aware about lives and culture in India. For information regarding our upcoming activities in campus and for other helps please visit the ISA web page.
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Computer vision is a technology for acquiring and analyzing a digital image to obtain information or to control processes. The potential of computer vision can be proven as a successful tool for online measurement of several food products with application ranging from routine inspection to the complex vision monitoring (Gunasrkaram,1996). It is the science that develops the theoretical and algorithmic basis by which useful information about an object or scene can be automatically extracted and analyzed from an observed image, image set or images sequence. The technology aims to duplicate and augment human vision by electronically perceiving and understanding an image. |
During heating process, several amino acids (AAs), particularly lysine, arginine, histidine and methionine, may interact with glucose or ribose through Maillard (non-enzymatic browning) reactions to form Amadori compounds. In the formation of Amadori compounds, 1, 2-enolozation is favored in acidic media (pH<4), where the nitrogen atom of the Amadori compound is protonated (Kim et al., 1996). Subsequently dehydration leads to formation of 2-furaldehyde from ribose ( Kim et al., 1996 ). Under weak acidic ( pH>5 ) or alkaline ( pH > 7 ) conditions, 2, 3-enolization leads to the formation of furanose (M-2 compound). |
Contact me by emailing: rbpandit@wsunix.wsu.edu
