Anubhav Pratap‐Singh

University of British Columbia

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Anika Singh

British Columbia Institute of Technology

Alberto Baldelli

University of British Columbia

Yigong Guo

University of British Columbia

Ronit Mandal

Indian Institute of Technology Kharagpur

Hosahalli S. Ramaswamy

McGill University

Farahnaz Fathordoobady

University of British Columbia

Ammar B. Altemimi

University of Al-Qadisiyah

David D. Kitts

University of British Columbia

Maciej Jarzębski

University of Life Sciences in Poznań

Anika Singh

Indian Institute of Technology Roorkee

Cooperative Institutions

BC Platforms (Finland)

177

University of British Columbia

Galgotias University

University of Life Sciences in Poznań

Graphic Era University

Banaras Hindu University

University of Nizwa

University of Alberta

Institute of Medical Sciences

Indian Institute of Technology Kharagpur

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Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT (2021)

Yuan Shi Anika Singh David D. Kitts Anubhav Pratap‐Singh

Solid-Phase Microextraction

10.1016/j.lwt.2021.111927

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Citations (95)

List of Contributors

Elsevier eBooks (2020)

Francisco J. Barba Jakub Czyżewski Magdalena Dadan Gabriela Inés Denoya Giovanna Ferrari

10.1016/b978-0-12-816402-0.00018-5

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Citations (0)

Sono-processes: quantitative metrics for efficiency evaluation

Elsevier eBooks (2025)

Tanmay Darak Anubhav Pratap‐Singh Prachi Upadhyay Subrata K. Das Sankar Chakma

10.1016/b978-0-443-23651-8.00021-8

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Vermicompost: An Eco-Friendly and Cost-Effective Alternative for Sustainable Agriculture

Sustainability (2023)

Rajesh Babu Katiyar S. Suresh Añil Sharma S. Arisutha Anubhav Pratap‐Singh

Vermicomposting emerges as an eco-friendly solution to manage a blend of agricultural residues and digested biogas slurry (DBS). This research probes the influence of two specific earthworm species, Eisenia fetida and Eugilius euganiae, on the composting dynamics of agro-residues and DBS. Moreover, it gauges their consequential impact on the growth of chili and brinjal plants. The research was conducted at the Sharda Vihar Campus in Bhopal. Several process variables, such as pH, salinity, moisture levels, temperature, carbon-to-nitrogen (C/N) ratio, nitrogen (N), phosphorus (P), potassium (K), presence of pathogens, and monoculture trends, were assessed for their influence on vermicompost yield and its effect on chili and brinjal growth. Intriguingly, reactors employing E. fetida exhibited a vermicast recovery rate of 89.7%, whereas those utilizing E. eugeniae achieved 68.2% recovery, especially with an earthworm density of 125 individuals per liter. Notably, the derived NPK values from various composted and vermicomposted materials ranged from 1.5 to 1.7% for N, 0.98 to 1.19% for P, and 1.1 to 1.49% for K. This suggests its viability as both a fertilizer and soil enhancer. The E. fetida vermicompost-enriched soil notably boosted the yield of chili and brinjal. Overall, these insights highlight vermicomposting’s dual utility in waste management and augmenting bioresources.

Eisenia fetida

Environmentally Friendly

Biogas

Brassica rapa

10.3390/su152014701

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Citations (5)

Modification of a static steam retort for evaluating heat transfer under reciprocation agitation thermal processing

Journal of Food Engineering (2014)

Anubhav Pratap‐Singh Anika Singh Hosahalli S. Ramaswamy

Reciprocating motion

Retort

10.1016/j.jfoodeng.2014.12.001

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Citations (41)

Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review

Critical Reviews in Food Science and Nutrition (2015)

Anubhav Pratap‐Singh Anika Singh Hosahalli S. Ramaswamy

During the past few decades, food industry has explored various novel thermal and non-thermal processing technologies to minimize the associated high-quality loss involved in conventional thermal processing. Among these are the novel agitation systems that permit forced convention in canned particulate fluids to improve heat transfer, reduce process time, and minimize heat damage to processed products. These include traditional rotary agitation systems involving end-over-end, axial, or biaxial rotation of cans and the more recent reciprocating (lateral) agitation. The invention of thermal processing systems with induced container agitation has made heat transfer studies more difficult due to problems in tracking the particle temperatures due to their dynamic motion during processing and complexities resulting from the effects of forced convection currents within the container. This has prompted active research on modeling and characterization of heat transfer phenomena in such systems. This review brings to perspective, the current status on thermal processing of particulate foods, within the constraints of lethality requirements from safety view point, and discusses available techniques of data collection, heat transfer coefficient evaluation, and the critical processing parameters that affect these heat transfer coefficients, especially under agitation processing conditions.

Reciprocating motion

Forced convection

10.1080/10408398.2014.989425

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Citations (33)

Integrating Metal Phenolic Networks-Mediated Separation and Machine Learning-Aided SERS for High-Precision Quantification and Classification of Nanoplastics

Haoxin Ye Shiyu Jiang Yan Yan Bin Zhao Edward R. Grant

The increasing accumulation of nanoplastics across ecosystems poses a significant threat to both terrestrial and aquatic life. Surface-enhance Raman scattering (SERS) is an emerging technique used for nanoplastic detection. However, the identification and classification of nanoplastics using SERS have challenges regarding sensitivity and accuracy, as nanoplastics are sparsely dispersed in the environment. Metal-phenolic networks (MPNs) have the potential to rapidly concentrate and separate various types and sizes of nanoplastics. SERS combined with machine learning may improve prediction accuracy. Herein, for the first time, we report the integration or MPNs-mediated separation with machine learning-aided SERS methods for the accurate classification and high-precision quantification of nanoplastics which is tailored to include the complete region of characteristic peaks across diverse nanoplastics in contrast to the traditional manual analysis of SERS spectra on a singular characteristic peak. Our customized machine learning system (e.g., outlier detection, classification, qualification) allows for the identification of detectable nanoplastics (accuracy 81.84%), accurate classification (accuracy > 97%) and the sensitive quantification of various types of nanoplastics (PS, PMMA, PE, PLA) down to ultra-low concentrations (0.1 ppm) as well as the accurate classification (accuracy > 92%) of nanoplastics mixtures to sub-ppm level. The effectiveness and novelty of this approach are substantiated by its ability to discern between different nanoplastics mixtures and detect nanoplastics samples in natural water systems.

Identification

10.26434/chemrxiv-2024-kn4zj

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Citations (1)

Contributors

Elsevier eBooks (2023)

Jessika Gonçalves dos Santos Aguilar Genaro G. Amador-Espejo Vanina Ambrosi Pedro Esteves Duarte Augusto Alberto Baldelli

10.1016/b978-0-323-98386-0.09992-9

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Citations (0)

Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020

Applied Sciences (2021)

Zina T. Alkanan Ammar B. Altemimi Asaad R. Al‐Hilphy Dennis G. Watson Anubhav Pratap‐Singh

Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.

Pasteurization

Ohmic contact

Electric heating

Roasting

Sterilization

Food Products

10.3390/app11062507

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Citations (73)

Simultaneous optimization of heat transfer and reciprocation intensity for thermal processing of liquid particulate mixtures undergoing reciprocating agitation

Innovative Food Science & Emerging Technologies (2015)

Anubhav Pratap‐Singh Hosahalli S. Ramaswamy