NITIN KUMAR - Thermal Food Engineering Operations

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88. M. Zell, J. G. Lyng, D. A. Cronin, and D. J. Morgan, “Ohmic cooking of whole beef muscle - Evaluation of the impact of a novel rapid ohmic cooking method on product quality,” Meat Sci. , vol. 86, no. 2, 2010, doi: 10.1016/j. meatsci.2010.04.007.

89. M. Morales-de la Peña, L. Salvia-Trujillo, M. A. Rojas-Graü, and O. Martín-Belloso, “Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage,” LWT - Food Sci. Technol. , vol. 43, no. 6, 2010, doi: 10.1016/j. lwt.2010.01.015.

90. P. Nath, S. J. Kale, and B. Bhushan, “Consumer Acceptance and Future Trends of Non-thermal-Processed Foods,” in Non-thermal Processing of Foods , 2019.

91. A. A. Oduola, R. Bowie, S. A. Wilson, Z. Mohammadi Shad, and G. G. Atungulu, “Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice,” J. Food Saf. , vol. 40, no. 2, 2020, doi: 10.1111/jfs.12764.

92. C. Venkitasamy et al ., “Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354,” LWT , vol. 95, 2018, doi: 10.1016/j.lwt.2018.04.095.

93. Y. Feng, B. Wu, X. Yu, A. E. G. A. Yagoub, F. Sarpong, and C. Zhou, “Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices,” Food Chem. , vol. 266, 2018, doi: 10.1016/j. foodchem.2018.06.012.

94. A. Kapoor and P. P. Sutar, “Finish drying and surface sterilization of bay leaves by microwaves,” 2019, doi: 10.4995/ids2018.2018.7822.

95. H. Patil, N. G. Shah, S. N. Hajare, S. Gautam, and G. Kumar, “Combination of microwave and gamma irradiation for reduction of aflatoxin B1 and microbiological contamination in peanuts ( Arachis hypogaea L.),” World Mycotoxin J. , vol. 12, no. 3, 2019, doi: 10.3920/WMJ2018.2384.

96. X. Cao et al., “Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption,” J. Sci. Food Agric. , vol. 99, no. 9, 2019, doi: 10.1002/jsfa.9683.

97. L. Zhang, J. G. Lyng, R. Xu, S. Zhang, X. Zhou, and S. Wang, “Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival,” Food Control , vol. 102, 2019, doi: 10.1016/j. foodcont.2019.03.030.

98. J. Peng et al. , “Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature,” LWT - Food Sci. Technol. , vol. 89, 2018, doi: 10.1016/j.lwt.2017.11.009.

99. E. J. Rifna, S. K. Singh, S. Chakraborty, and M. Dwivedi, “Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances,” Food Res. Int. , vol. 126, no. September, p. 108654, 2019, doi: 10.1016/j.foodres.2019.108654.

100. Alam, M. S., Kumar, N., & Singh, B. (2018). Development of sweet lime ( Citrus limetta Risso) pomace integrated ricebased extruded product: Process optimization. Journal of Agricultural Engineering , 55(1), 47-53.

* Corresponding author : titikshya.sushree@gmail.com

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