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Research Group

Research

Publications

Kumar Mallikarjunan

Associate Professor
205 Seitz Hall
540/231-7937
kumar@vt.edu
http://www.bse.vt.edu/kumar/

Kumar Mallikarjunan

Areas of Interest

Food engineering and food safety, mathematical modeling, physical properties

Education

Ph.D. Biological Engineering, University of Guelph, Canada, 1993

M.S. Agricultural and Food Engineering, Asian Institute of Technology, Thailand, 1988

B.S. Agricultural Engineering, Tamilnadu Agricultural University, India, 1986

Professional Experience

2004-Present: Associate Professor, Biological Systems Engineering Dept., Virginia Polytechnic Institute and State University, Blacksburg, VA

1999- 2004: Assistant Professor, Biological Systems Engineering Dept., Virginia Polytechnic Institute and State University, Blacksburg, VA

1993-1998: Postdoctoral Research Associate, Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia

1989-1993: Graduate Research Assistant, School of Engineering, University of Guelph,Canada

1988-1989: Research Associate, Agricultural & Food Engineering Division, Asian Institute of Technology, Thailand

1987-1988: Graduate Research Assistant, Agricultural & Food Engineering Division, Asian Institute of Technology, Thailand

Teaching and Workshops

BSE 4004 Instrumentation: Measurement and Control in Biological Systems

BSE 4604 Food Process Engineering

BSE 5604 Advanced Food Process Engineering

Awards and Recognitions

Member, Sigma Xi honor society

Member, Phi Beta Delta honor society

Member, Who's Who in World

Member, Who's Who in Science and Engineering

Selected Publications

Hu X., P. Mallikarjunan, D. Vaughan. 2008. Development of Non-destructive Methods to Evaluate Oyster Quality by Electronic Nose Technology, Sensing and Instrumentation for Food Quality and Safety 2(1):51-57.

Sarnoski P., M. Jahncke, S. O'Keefe, P. Mallikarjunan, G. Flick. 2008. Determination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and draeger-tube analyses. Journal of Aquatic Food Product Technology. 17(3): 234- 252.

Mallikarjunan, P. 2003. Correlating instrumental and sensory measurements of the texture of crisp savory foods. In Texture in Food Vol. 1. (D. Kilcast, ed.) Woodhead Publishing, Cambridge, UK. pp. 261-284.

Innawong, B., P. Mallikarjunan, J. Irudayaraj and J. E. Marcy. 2003. The determination of frying oil quality using Fourier transform infrared attenuated total reflectance. Lebensmittel-Wissenschaft und-Technologie. 37(1): 23-28.

Innawong, B., P. Mallikarjunan, and J. E. Marcy. 2003. The determination of frying oil quality using a chemosensory system. Lebensmittel-Wissenschaft und-Technologie. 37(1): 35-41.

Andrews, L., M. L. Jahncke, and P. Mallikarjunan. 2003. Low dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica). J. Aquatic Food Product Technol. 12(3): 71-82.

Antonova, I., P. Mallikarjunan, and S. E. Duncan. 2003. Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. J. Food Sci. 68(4):1308-1315.

Ngadi, M. O., M. S. Chinnan, and P. Mallikarjunan. 2003. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. Lebensmittel-Wissenschaft und- Technologie 36:75-81.

Hu, X. and P. Mallikarjunan, 2004. Mathematical modeling of heat transfer of microwave heated fish gel. Agricultural Engineering Journal, 13(3): 93-100.

Antonova, I., P. Mallikarjunan, S. E. Duncan, 2004. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Foodservice Research International, 14(3): 189-200.

Niskaran, G., Mallikarjuna, P., Eifert, J. and Sumner, S. 2005. Effect of fat content on dielectric properties of ground beef patties. Transactions of ASAE, 48(2): 673-680.

Hu, X. , P. Mallikarjunan, J. Koo, L. Andrews and M. Jahncke. 2005. Comparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and in whole oysters. Journal of Food Protection. 68(2): 292-295.

Awuah, G., H. Ramaswamy, S. Economides and P. Mallikarjunan. 2005. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating. Innovative Food Science & Emerging Technologies. Volume 6(4): 396-402.

Pathange, L., P. Mallikarjunan, R. Marini, S. O'Keefe and D. Vaughan. 2006. Non-destructive evaluation of apple maturity using an electronic nose system- A statistical approach. Journal of Food Engineering. 77: 1018-1023.

Innawong, B., P. Mallikarjunan, J. Marcy and J. Cundiff. 2006. Pressure Conditions and Quality of Chicken Nuggets Fried Under Gaseous Nitrogen Atmosphere. Journal of Food Processing and Preservation. 30: 231-245.

Ballard, T. and P. Mallikarjunan. 2006. The Effect of Edible Film Coatings and Pressure Frying using Nitrogen Gas on the Crispness of Breaded Fried Chicken Nuggets. Journal of Food Science. 71(3): S259-S264.

Powell, J., S.E. Duncan, R. C. Williams, P. Mallikarjunan, W. N. Eigel, and S. E. O'Keefe, 2006. Flavor fade in peanuts during short-term storage. Journal of Food Science, 71(3): S265-S269.

Kumar Mallikarjunan, Biological Systems Engineering, Virginia Tech.
Tel: 540-231-7937    Email: kumar AT vt.edu