R. Paul Singh

PUBLICATIONS
(in refereed journals and books)

  1.       Singh, R. P., F. H. Buelow, and D. B. Lund.  1973.  Storage behavior of artificially waxed green snap beans.  Journal of Food Science 38:542-543.

  2.       Singh, R. P., D. R. Heldman, and J. R. Kirk.  1975.  Kinetic analysis of light-induced riboflavin loss in whole milk.  Journal of Food Science 40:164-167.

  3.       Singh, R. P., and D. R. Heldman.  1975.  Factors influencing fresh market blueberry quality.  Transactions of the ASAE (American Society of Agricultural Engineers) 18(1):156-158,162.

  4.       Singh, R. B., D. R. Heldman, B. F. Cargill, and C. L. Bedford.  1975.  Weight loss and chip quality of potatoes during storage. Transactions of the ASAE (American Society of Agricultural Engineers) 18(6):1197-1200.

  5.       Singh, R. P., and D. R. Heldman.  1976.  Simulation of liquid food quality during storage.  Transactions of the ASAE (American Society of Agricultural Engineers) 19(1):178-184.

  6.       Singh, R. P., D. R. Heldman, and J. R. Kirk.  1976.  Kinetics of quality degradation:  ascorbic acid oxidation in infant formula during storage.  Journal of Food Science 41:304-308.

  7.       Mack, T. E., D. R. Heldman, and R. P. Singh.  1976.  Kinetics of oxygen uptake in liquid foods.  Journal of Food Science 41(2):309-312.

  8.       Singh, R. P., D. R. Heldman, and B. F. Cargill.  1976.  The influence of storage time and environments on potato chip quality.  Chapter X in Potato Storage, Editor B. F. Cargill, Michigan State University Press, East Lansing, Michigan.

  9.       Singh, R. P., and D. R. Heldman.  1976.  Prediction of freeze-drying time for hydrolyzed vegetable protein mixtures.  Transactions of the ASAE (American Society of Agricultural Engineers) 19(3):570-572.

10.       Singh, R. P.  1976.  Computer simulation of food quality during frozen food storage.  Toward an Ideal Refrigerated Food Chain, International Institute of Refrigeration Proceedings, Melbourne, Australia.  pp. 1-8.

11.       Singh, R. P.  1977.  Energy consumption and conservation in food sterilization.  Food Technology, pp. 57-60.  March.

12.       DeBaerdemaeker, J., R. P. Singh, and L. J. Segerlind.  1977.  Modelling heat transfer in foods using the finite-element method.  Journal of Food Process Engineering 1:37-50.
13.       Singh, R. P., and C. Y. Wang.  1977.  Quality of frozen foods¾a review.  Journal of Food Process Engineering 1(2):97-127.

14.       Singh, R. P., D. R. Heldman, and J. R. Kirk.  1977.  Computer simulation of quality degradation in liquid foods during storage.  Proceedings of 4th International Congress of Food Science and Technology, 1974.  Madrid, Spain.

15.       Eakin, D. E., R. P. Singh, G. O. Kohler, and B. Knuckes.  1978.  Alfalfa protein fractionation by ultrafiltration.  Journal of Food Science 43:544-547,552.

16.       Merson, R. L., R. P. Singh, and P. A. Carroad.  1978.  An evaluation of Ball's formula method of thermal process calculations.  Food Technology, pp. 66-72,75.  March.

17.       Singh, R. P.  1978.  Energy accounting in food process operations.  Food Technology, pp. 40-46.  April.

18.       Singh, R. P., and E. T. Huxel.  1978.  Design and evaluation of a salt agglomeration system.  Transactions of the ASAE (American Society of Agricultural Engineers)  21(1):191-196.

19.       Singh, R. P.  1978.  Prediction of food quality during frozen food storage.  International Journal of Refrigeration 1(1):108-112.

20.       Steffe, J. F., and R. P. Singh.  1979.  Heating of canned food in fluidized silica sand.  Journal of Food Science 44(1):237-240.

21.       Naughton, M., R. P. Singh, P. Hardt, and T. R. Rumsey.  1979.  Energy use in citrus packing plants.  Transactions of the ASAE (American Society of Agricultural Engineers) 22(1):188-192.

22.       Zuritz, C., R. P. Singh, S. M. Moini, and S. M. Henderson.  1979.  Desorption isotherms of rough rice from 10°C to 40°C.  Transactions of the ASAE (American Society of Agricultural Engineers) 22(2):433-436,440.

23.       Brooks, L. A., and R. P. Singh.  1979.  Properties of squid useful in designing of cleaning and handling systems.  Transactions of the ASAE (American Society of Agricultural Engineers) 22(3):658-663.

24.       Morita, T., and R. P. Singh.  1979.  Physical and thermal properties of short-grain rough rice.  Transactions of the ASAE (American Society of Agricultural Engineers) 22(3):630-635.

25.       Singh, R. P.  1979.  Process energy accounting in the canning industry.  In Changing Energy Use Futures, Volume IV, edited by Rocco A. Fazzolare and Craig B. Smith, Pregamon Press, pp. 1855-1861.

26.       Steffe, J. F., R. P. Singh, and A. S. Bakshi.  1979.  Influence of tempering time on rice milling yields and moisture removal.  Transactions of the ASAE (American Society of Agricultural Engineers) 22(5):1214-1218.

27.       Chhinnan, M. S., R. P. Singh, L. D. Pederson, P. A. Carroad, W. Rose, and N. L. Jacob.  1980.  Analysis of energy utilization in spinach processing.  Transactions of the ASAE (American Society of Agricultural Engineers) 23(2):503-507.

28.       Carroad, P., R. P. Singh, M. S. Chhinnan, N. L. Jacob, and W. Rose.  1980.  Energy use quantification in the canning of Clingstone peaches.  Journal of Food Science 45(3):723-735.

29.       Avlani, P. K., R. P. Singh, and W. J. Chancellor.  1980.  Energy consumption in sugar beet production and processing in California.  Transactions of the ASAE (American Society of Agricultural Engineers) 23(3):783-787.

30.       Steffe, J. F., R. P. Singh, and G. E. Miller.  1980.  Harvesting, drying and storage.  Chapter 8, Rice Production, AVI Publishing Co., Connecticut.

31.       Steffe, J. F., and R. P. Singh.  1980.  Theoretical and practical aspects of rough rice tempering.  Transactions of the ASAE (American Society of Agricultural Engineers) 23(3):775-782.

32.       Mayou, L., and R. P. Singh.  1980.  Energy use profiles in citrus packing plants in California.  Transactions of the ASAE (American Society of Agricultural Engineers) 23(1):234-241.

33.       Singh, R. P., C. Y. Wang, and C. Zuritz.  1980.  A numerical approach to simulate rice drying.  Developments in Drying, Editor A. S. Mujumdar, Hemisphere Publishing Corp., Washington, D.C.

34.       Steffe, J. F., and R. P. Singh.  1980.  Liquid diffusivity of rough rice components.  Transactions of the ASAE (American Society of Agricultural Engineers) 23(3):767-774.

35.       Steffe, J. F., and R. P. Singh.  1980.  Diffusivity of starchy endosperm and bran of fresh and rewetted rice.  Journal of Food Science 45(2):356-361.

36.       Bakshi, A. S., and R. P. Singh.  1980.  Kinetics of water diffusion and starch gelatinization during rice parboiling.  Journal of Food Science 45(5):1387-1392.

37.       Singh, R. P., P. A. Carroad, M. S. Chhinnan, W. W. Rose, and N. L. Jacob.  1980.  Energy accounting in canning tomato products.  Journal of Food Science 45(3):735-739.

38.       Steffe, J. F., and R. P. Singh.  1980.  Volumetric reduction of short grain rice during drying.  Cereal Chemistry 57(2):148-150.

39.       Singh, R. P., and A. S. Bakshi.  1980.  Drying characteristics of parboiled rice.  In Drying '80, Proceedings of Second International Symposium, Editor A. S. Mujumdar, Hemisphere Publishing Corp., Washington, D.C.

40.       Steffe, J. F., and R. P. Singh.  1980.  Parameters required in the analysis of rough rice drying.  In Drying '80, Proceedings of Second International Symposium, Editor A. S. Mujumdar, Hemisphere Publishing Corp., Washington, D.C.

41.       Singh, R. P., A. S. Bakshi, and D. R. Heldman.  1980.  Influence of parboiling treatment on hardness of rice.  Proceedings of International Conference on Physical Properties of Agricultural Materials, Budapest, Hungary.

42.       Singh, R. P., and D. E. Brown.  1980.  Development of a squid skinning and eviscerating system.  Marine Fisheries Review 42(7-8):77-84.

43.       Singh, R. P., and J. J. Mehlschau.  1980.  Salt agglomeration–design of a pilot-scale unit.  In Food Processing Engineering, Proceedings of Second International Congress on Food Engineering, Helsinki.

44.       Singh, R. P., and G. Chen.  1980.  Lethality-Fourier method to predict blanching.  In Food Process Engineering, Proceedings of Second International Congress on Food Engineering, Helsinki.

45.       Singh, R. P.  1980.  Analysis of energy use in canning vegetables.  Proceedings International Symposium on Energy and Food Industry.  Madrid, Spain.

46.       Pederson, L. D., W. W. Rose, N. L. Jacob, R. P. Singh, P. A. Carroad, and T. R. Rumsey.  1980.  Energy conservation in the canning industry.  In Agricultural Energy, Vol. 3, Food Processing, pp. 598-602.  American Society of Agricultural Engineers, St. Joseph, Michigan.

47.       Brown, D. E., and R. P. Singh.  1981.  A machine to eviscerate and skin squid.  Transactions of the ASAE (American Society of Agricultural Engineers) 24(1):259-264.

48.       Brusewitz, G. H., and R. P. Singh.  1981.  Energy accounting and conservation in the manufacture of yogurt and sour cream.  Transactions of the ASAE (American Society of Agricultural Engineers) 24(2):533-536.

49.       Zuritz, C. A., and R. P. Singh.  1981.  Mathematical modeling of rough rice drying in a spouted bed.  Journal of Food Process Engineering 4(1980):19-52.

50.       Chhinnan, M. S., and R. P. Singh.  1981.  Energy conservation in a continuous atmospheric retort.  Lebensmittel-Wissenschaft und Technologie 14:122-126.

51.       Heldman, D. R., and R. P. Singh.  1981.  Food Process Engineering.  AVI Publishing Co., Connecticut.

52.       Brown, D. E., R. P. Singh, and R. J. Coffelt.  1981.  A system to singulate and align squid for packaging and processing.  Marine Fisheries Review 43(6):21-26.

53.       Zuritz, C. A., and R. P. Singh.  1981.  Simulation of rough rice drying in a spouted-bed.  In Advances in Drying, Editor A. S. Mujumdar, Hemisphere Publishing Corp., Washington, D.C.

54.       Brown, D. E., R. P. Singh, R. E. Garrett, and B. Katz.  1981.  Physical properties of blue shark useful in designing a skinning machine.  Marine Fisheries Review.

55.       Singh, R. P., and M. O'Brien.  1981.  Conservation of thermal energy use in fruit and vegetable processing.  Proceedings of International Conference on Energy Use Management, Berlin.

56.       O'Brien, M., and R. P. Singh.  1981.  Minimizing fuel and energy use in fruit and vegetable food production and transportation.  Proceedings of International Conference on Energy Use Management, Berlin.

57.       Singh, R. P.  1982.  Thermal diffusivity in food processing.  Food Technology 36(2):87-91.

58.       Bakshi, A. S., and R. P. Singh.  1982.  Modelling rice parboiling process.  Lebensmittel-Wissenschaft und Technologie 15(2):89-92.

59.       Steffe, J. F., and R. P. Singh.  1982.  Diffusion coefficients for predicting rice drying behavior.  Journal Agricultural Engineering Research 27:489-493.

60.       Singh, R. P.  1982.  Energy accounting in food processing.  In 1982/1983 Yearbook of Science and Technology, McGraw Hill Book Co., New York.  pp. 221-224.

61.       Singh, R. P.  1983.  Numerical Techniques.  Chapter 2 In Computer-Aided Techniques in Food Technology, Marcel Dekker, Inc., New York.  pp. 23-47.

62.       O'Brien, M., R. P. Singh, and R. E. Garrett.  1984.  The effect of bruising on dried fruit quality.  Transactions of the ASAE (American Society of Agricultural Engineers) 27(1):274-277.

63.       Chandra, P. K., and R. P. Singh.  1984.  Thin layer drying of parboiled rice at elevated temperatures.  Journal of Food Science 49(3):905-909.

64.         Singh, R. P., and D. R. Heldman.  1984.  Introduction to Food Engineering.  Academic Press, New York.  301 pp.

65.       Agrawal, Y. C., and R. P. Singh.  1984.  Thin layer drying of rough rice.  Journal Agricultural Engineering ISAE 21(4):41-48.

66.       Brusewitz, G. H., and R. P. Singh.  1985.  Natural and applied wax coatings on oranges.  Journal of Food Processing and Preservation 9(1985):1-9.

67.       Zuritz, C. A., and R. P. Singh.  1985.  An equation to compute the heat of evaporation of water for rough rice during drying.  Drying Technology 3(3):421-435.

68.       Wells, J. H., and R. P. Singh.  1985.  Performance evaluation of time-temperature indicators for frozen food transport.  Journal of Food Science 50(2):369-371,378.

69.       Abdalla, H., and R. P. Singh.  1985.  Simulation of thawing of foods using finite element method.  Journal of Food Process Engineering 7:273-286.

70.       Zuritz, C. A., and R. P. Singh.  1985.  Modelling temperature fluctuations in stored frozen foods.  International Journal of Refrigeration 8:289-293.

71.         Suzuki, K., and R. P. Singh.  1985.  A computer-aided calculation of temperature history during thawing of foods.  Transactions of the ASAE (American Society of Agricultural Engineers) 28(4):1330-1335.

72.       Karel, M., J. L. Wellbourn, and R. P. Singh.  1985.  Innovative methods of food preservation and processing.  Food Technology 39(6):17R-20R.

73.       Singh, R. P., and J. H. Wells.  1985.  Use of time-temperature indicators to monitor quality of frozen hamburger.  Food Technology 39(12):42-50.

 

74.       Dolan, K. D., R. P. Singh, and J. H. Wells.  1985.  Evaluation of time-temperature related quality changes in ice cream during storage.  Journal of Food Processing and Preservation 9(1985):253-271.

75.       Olalquiaga, R., J-X Guinard, and R. P. Singh.  1986.  Effect of parboiling and freezing of quality on three Spanish rice varieties.  Journal of Food Processing and Preservation 10(1986):189-2

76.       Miller, W. J., and R. P. Singh.  1986.  Energy in citrus packing.  In Fresh Citrus Fruits, AVI Publishing, Inc.  pp. 535-547.

77.       Booman, A., and R. P. Singh.  1986.  A mechanical device to sort market squid, Loligo opalescens.  Marine Fisheries Review 48(2):37-43.

78.       Heldman, D. R., and R. P. Singh.  1986.  Thermal properties of frozen foods.  InPhysical and Chemical Properties of Foods, ASAE Publication 09-86, pp. 120-137.

79.       Singh, R. P., and D. R. Heldman.  1986.  Quality changes in frozen foods.  In  Physical and Chemical Properties of Foods, ASAE Publication 09-86, pp. 186-201.

80.         Singh, R. P., Editor.  1986.  Energy in Food Processing.  Elsevier Publishing Company, Amsterdam.  375 pp. 

81.       Singh, R. P.  1986.  Energetics of an industrialized food system.  Chapter 1, In Energy in Food Processing, Elsevier Publishing Company, Amsterdam.  pp. 1-9. 

82.       Singh, R. P.  1986.  Energy accounting of food processing operations.  Chapter 3, In Energy in Food Processing, Elsevier Publishing Company, Amsterdam.  pp. 19-68. 

83.       Singh, R. P.  1986.  Measurement of steam flow.  Chapter 7, In Energy in Food Processing, Elsevier Publishing Company, Amsterdam.  pp. 121-133. 

84.         Singh, R. P.  1986.  Energy accounting in food canning industry.  Chapter 10, In Energy in Food Processing, Elsevier Publishing Company, Amsterdam.  pp. 179-190. 

85.       Heldman, D. R., and R. P. Singh.  1986.  Energy losses associated with food losses and wastes.  Chapter 19, In Energy in Food Processing, Elsevier Publishing Company, Amsterdam.  pp. 303-311. 

86.       Singh, R. P.  1986.  Material handling.  In McGraw Hill Encyclopedia of Science and Technology, 6th edition, Volume 7. 

87.       Wilson, H. A., and R. P. Singh.  1987.  Numerical simulation of individual quick freezing of spherical foods.  International Journal of Refrigeration 10(1987):149-155.

88.       Wells, J. H., R. P. Singh, and A. C. Noble.  1987.  A graphical interpretation of time-temperature related quality changes in frozen foods.  Journal of Food Science 52(2):435-444.

89.       Singh, R. P., and J. H. Wells.  1987.  Monitoring quality changes in stored frozen strawberries with time-temperature indicators.  International Journal of Refrigeration 10(1987):296-300.

90.       Dolan, K. D., R. P. Singh, and D. R. Heldman.  1987.  Prediction of temperature in frozen foods exposed to solar radiation.  Journal of Food Processing and Preservation 11(1987):135-158.

91.       Grissius, R., J. H. Wells, E. Barrett, and R. P. Singh.  1987.  Correlation of time-temperature indicator response with microbial growth in pasteurized milk.  Journal of Food Processing and Preservation 11(1987):309-324. 

92.             Wells, J. H., and R. P. Singh.  1988.  Application of time-temperature indicators in monitoring changes in quality attributes of perishable and semiperishable foods.  Journal of Food Science 53(1):148-152,156.

93.       Balaban, M. O., C. A. Zuritz, R. P. Singh, and K. I. Hayakawa.  1987.  Estimation of heat of moisture sorption and improved criteria for evaluating moisture sorption isotherm equations for foods.  Journal of Food Process Engineering 10(1987):53-70.

94.            Mannapperuma, J. D., and R. P. Singh.  1988.  Prediction of freezing and thawing times of foods using a numerical method based on enthalpy formulation.  Journal of Food Science 53(2):626-630.

95.       Singh, R. P.  1988.  Thermal properties of agricultural materials.  In CRC Handbook of Engineering in Agriculture, Volume III, Environmental Systems Engineering, CRC Press, Inc.  pp. 193-202.

96.         Mannapperuma, J. D., and R. P. Singh.  1988.  Thawing of frozen foods in humid air.  International Journal of Refrigeration 11:173-186.

97.       Singh, R. P., and N. Smith.  1988.  A digital imaging system to sort squid (Loligo Opalescens) by sex and size.  In Renard M., and J. J. Bimbenet (Editors), Automatic Controls and Optimization of Food Processes, Elsevier Applied Science, England, pp. 59-64.

98.       Khairullah, A., R. P. Singh, and P. Chen.  1987.  Light transmission as a criterion for sorting herring fish by sex.  Marine Fisheries Review 49(4):51-56.
99.       Wells, J. H., and R. P. Singh.  1988.  Response characteristics of full-history time-temperature indicators for perishable food handling.  Journal of Food Processing and Preservation 12(1988):207-218.

100.         Wells, J. H., and R. P. Singh.  1988.  A kinetic approach to food quality prediction using full-history time-temperature indicators.  Journal of Food Science 53(6):1866-1871, 1893.

101.       Chen, H. C., R. P. Singh, and D. R. Reid.  1989.  Quality changes in hamburger meat during frozen storage.  International Journal of Refrigeration 12:88-94.

102.       Wells, J. H., and R. P. Singh.  1989.  A quality based inventory issue policy for perishable foods.  Journal of Food Processing and Preservation 12:271-292.

103.         Singh, R. P., and A. G. Medina.  1989.  Food Properties and Computer-Aided Engineering of Food Processing Systems.  Kluwer Academic Publishers, The Netherlands.

104.       Singh, R. P.  1989.  Computer-aided inventory management using time-temperature indicators.  In Food Properties and Computer-Aided Engineering of Food Processing Systems.  Kluwer Academic Publishers, The Netherlands.

105.         Mannapperuma, J., and R. P. Singh.  1989.  A computer-aided method for the prediction of properties and freezing/thawing times of foods.  Journal of Food Engineering 9(4):275-304.

106.       Singh, R. P., and J. Mannapperuma.  1990.  Developments in Food Freezing.  In Schwartzberg, H. G. and M. A. Rao, Bioprocess and Food Process Engineering, Marcel Dekker, Inc.

107.         Mannapperuma, J., R. P. Singh, and M. E. Montero.  1991.  Simultaneous gas diffusion and chemical reaction in foods stored in modified atmospheres.  Journal of Food Engineering 14(1991):167-183.

108.       Hsu, M.-H., J. D. Mannapperuma, and R. P. Singh.  1991.  Physical and thermal properties of pistachios.  Journal of Agricultural Engineering Research 199(49):311-321.

109.       Shellhammer, T. H., and R. P. Singh.  1991.  Monitoring chemical and microbial changes of cottage cheese using a full-history time-temperature indicator.   Journal of Food Science 56(2):402-405,410.

110.       Khairullah, A., and R. P. Singh.  1991.  Optimization of fixed and fluidized bed freezing processes.  International Journal of Refrigeration 1991(14):176-181.

111.       Farkas, B. E., and R. P. Singh.  1991.  Physical properties of air-dried and freeze-dried chicken white meat.  Journal of Food Science 56(3):611-615.

112.       Evans, K. E., J. D. Mannapperuma, and R. P. Singh.  1991.  Freezing of foods under surface boiling boundary conditions.  International Journal of Refrigeration 1991(14):240-245.

113.         Wells, J. H., and R. P. Singh.  1992.  The application of time-temperature indicator technology to food quality monitoring and perishable inventory management. Chapter 7, In Mathematical Modelling of Food Processing Operations, Editor S. Thorne, Elsevier Applied Science.

114.       Lee, Y. C., R. P. Singh, and N. F. Haard.  1992.  Changes in freshness of Chilipepper rockfish (Sebastes  Goodei) during storage as measured by chemical sensors and biosensors.  Journal of Food Biochemistry 16(1992):119-129.

115.       Singh, R. P.  1992.  Heating and cooling processes for foods.  Chapter 5 in Handbook of Food Engineering, Edited by D. R. Heldman, and D. B. Lund, Marcel Dekker, Inc.

116.       Singh, R. P.  1992.  The current core literature of food engineering.  Chapter 7 in The Literature of Agricultural Engineering, Edited by C. W. Hall, and W. C. Olsen, Cornell University Press.

117.       Singh, R. P.  1992.  Food science education in the United States.  Chapter 5 in Education and Training in Food Science, A Changing Science, Edited by I. D. Morton, and J. Lenges, Ellis Horwood.

118.       Singh, R. P., and M. A. Wirakartakusumah.  1992. Advances in Food Engineering.  CRC Press, Inc., Boca Raton, Florida .

119.         Singh, R. P., and D. R. Heldman.  1993.  Introduction to Food Engineering, 2nd Edition.  Academic Press, Inc., San Diego, California.

120.       Maté, J. I., and R. P. Singh.  1993.  Simulation of the water management system of a peach canning plant.  Computers and Electronics in Agriculture 9(1993):301-317.

121.         Buhri, A. B., and R. P. Singh.  1993.  Measurement of food thermal conductivity using differential scanning calorimetry.  Journal of Food Science 58(5):1145-1147.

122.       Mannapperuma, J. D., R. P. Singh, and D. S. Reid.  1994.  Effective surface heat transfer coefficients encountered in the air blast freezing of whole chicken and chicken parts, individually and in packages.  International Journal of Refrigeration 17(4): 263-272.

123.       Mannapperuma, J. D., R. P.Singh, and D. S. Reid.  1994.  Effective surface heat transfer coefficients encountered in air blast freezing of single plastic wrapped whole turkey.  International Journal of Refrigeration 17(4):273-280.

124.       Tarter, M., and R. P.Singh.  1994.  Storage of mechanically peeled oranges and grapefruit.  Postharvest Biology and Technology 4(1994):117-124.

125.       Banga, J. R., and R. P. Singh.  1994.  Optimization of air drying of foods.  Journal of Food Engineering 23(1994):189-211.

126.       Miller, K. S., R. P.Singh, and B. E. Farkas.  1994.  Viscosity and heat transfer coefficients for canola, corn, palm, and soybean oil.  Journal of Food Processing and Preservation 18(1994):461-472.

127.       Moreira, L. A., F. A. R. Oliveira, J. C. Oliveira, and R. P.Singh.  1994.  Textural changes in vegetables during thermal processing.  I. A descriptive method to segregate effects of process treatments.  Journal of Food Processing and Preservation 18(1994):483-496.

128.       Moreira, L. A., F. A. R. Oliveira, J. C. Oliveira, and R. P.Singh.  1994.  Textural changes in vegetables during thermal processing.  II. Effects of acidification and selected pretreatments on texture of turnips.  Journal of Food Processing and Preservation 18(1994):497-508.

129.       Chandra, P. K., and R. P. Singh.  1994.  Applied Numerical Methods for Agricultural Engineers.  CRC Press, Inc., Boca Raton, Florida.

130.       Singh, R. P., and F. A. R. Oliveira.  1994.  Minimal Processing of Foods and Process Optimization—An Interface. CRC Press, Inc., Boca Raton, Florida.

131.       Singh, R. P., and J. R. Banga.  1994.  Recent advances in food process optimisation. Chemistry and Industry 13:511-514.

132.         Singh, R. P.  1994.  Scientific principles of shelf life evaluation.  In Shelf Life Evaluation of Foods.  Editors, Man, C. M. D., and A. A. Jones, Blackie Academic and Professionals, London.  pp. 3-26.

133.       Singh, R. P.  1994.  Thermal properties of frozen foods. In Engineering Properties of Foods.  Editors, Rao, M. A, and S. S. H. Rizvi, Marcel Dekker, Inc., New York.  pp. 139-167.

134.       Banga, J. R., A. A. Alonso, R. I. Perez-Martin, and R. P. Singh.  1994.  Optimal control of heat and mass transfer in food and bioproducts processing.  Computers and Chemical Engineering 18:S699-S705.

135.       Hertlein, J., R. P. Singh, and H. Weisser.  1995.  Prediction of oxygen transport parameters of plastic packaging materials from transient state measurements. Journal of Food Engineering 24(1995):543-560.

136.       Singh, R. P.  1995.  Heat and mass transfer in foods during deep-fat frying.  Food Technology, pp. 134-137.  April.

137.       Gomes da Silva, M., and R. Paul Singh.  1995.  Viscosity and surface tension of corn oil at frying temperatures.  Journal of Food Processing and Preservation 19(4):259-270.

138.       Singh, R. Paul.  1995.  Principles of heat transfer.  Chapter 11 in Frozen and Refrigerated Doughs and Batters, Edited by K. Kulp, K. Lorenz, and J. Brümmer, American Association of Cereal Chemists, Inc. 

139.       Lee, J. H., E. J. Seog-Lee, and R. P. Singh.  1996.  Prediction of textural properties of  cooked parboiled rice as influenced by steaming and freezing conditions.  Foods and Biotechnology 5(2):104-111.

140.       Vijayan, J., D. C. Slaughter, and R. P. Singh.  1996.  Optical properties of corn oil during frying.  International Journal of Food Science and Technology 31:353-358.

141.       Singh, R. P.  1996.  Food processing.  In The New Encyclopaedia Britannica 19: 339-346,405. 

142.       Singh, R. P.  1996.  Frozen prepared foods.  In The New Encyclopaedia Britannica 19:400-402,406.

143.         Singh, R. P.  1996.  Computer Applications in Food Technology.  Academic Press, San Diego, California.

144.       Singh, R. P.  1996.  Food Engineering.   In The Engineering Handbook, Editor-in-Chief, CRC Press, Inc., Baco Raton, Florida.  pp. 1779-1791.

145.         Farkas, B. E., R. P. Singh, and T. R. Rumsey.  1996.  Modeling heat and mass transfer in immersion frying. I, model development.  Journal of Food Engineering 29(1996):211-226.

146.         Farkas, B. E., R. P. Singh, and T. R. Rumsey.  1996.  Modeling heat and mass transfer in immersion frying.  II, model solution and verification.  Journal of Food Engineering 29(1996):227-248.

146a.       Singh, R. P. 1996. Teaching food science and technology on the world wide web. Food Technology 50:33, 94-99

147.       Banga, J. R., A. A. Alonso, and R. P. Singh.  1997.  Stochastic dynamic optimization of batch and semicontinuous bioprocesses.  Biotechnology Progress 13(3):326-335.

148.         Rotstein, E., R. P. Singh, and K. Valentas.  1997.  Handbook of Food Engineering Practice.  CRC Press, Inc., Baco Raton, Florida.

149.       Singh, R. P.  1997.  Food engineering curricula North-American and Asian perspectives.  Chapter 20 in Food Engineering 2000, Edited by P. Fito, E. Ortega-Rodríguez, and G. V. Barbos-Cánovas.  Chapman & Hall.

150.       Cristianini, M., and R. P. Singh.  1997.  Determination of thermal properties of fish and seafood using transient methods.  In Engineering & Food at ICEF 7, Part I, Editor R. Jowitt, Sheffield Academic Press.  A1-A4.

151.       Vijayan, J., and R. P. Singh.  1997.  Sensitivity to processing conditions during frying of frozen foods.  In Engineering & Food at ICEF 7, Part 2, Editor R. Jowitt, Sheffield Academic Press.  H49-H-52.

152.       Gomes Da Silva, M., P. Stroeve, and R. P. Singh.  1997.  Analysis of oil penetration in foods during drying using a single pore approach. In Engineering & Food at ICEF 7, Part 2, Editor R. Jowitt, Sheffield Academic Press.  G57-G60.

153.       Vijayan, J., Z. Pan, and R. P. Singh.  1997.  Modelling heat transfer and destruction of E. Coli 0157:H7 during cooking of hamburger patties. In Engineering & Food at ICEF 7, Part 2, Editor R. Jowitt, Sheffield Academic Press.  K45-K48.

154.       Steffe, J. F., and R. P. Singh.  1997.  Pipeline design calculations for Newtonian and non-Newtonian fluids.  In Handbook of Food Engineering Practice, Edited by K. J. Valentas, E. Rotstein, and R. Paul Singh, CRC Press, Inc., Baton Raton, Florida.  pp. 1-35.

155.       Ramaswamy, H. S., and R. P. Singh.  1997.  Sterilization process engineering. In Handbook of Food Engineering Practice, Edited by K. J. Valentas, E. Rotstein, and R. Paul Singh, CRC Press, Inc., Baco Raton, Florida.  pp. 37-69.

156.       Wells, J. H., and R. P. Singh.  1997.  Temperature tolerance of foods during distribution. In Handbook of Food Engineering Practice, Edited by K. J. Valentas, E. Rotstein, and R. Paul Singh, CRC Press, Inc., Bacon Raton, Florida.  pp. 405-423.

157.       Singh, R. P.  1997.  Time-temperature indicators.  In The Wiley Encyclopedia of Packaging Technology, 2nd Edition, Edited by A. L. Brody, and K. S. Marsh.  John Wiley  & Sons, Inc.  pp. 926-927.

158.       Pinthus, E. J., R. P. Singh, M. Rubnow, and I. S. Saguy.  1997.  Effective water diffusivity in deep-fat fried restructured potato product.  International Journal of Food Science and Technology 32:235-240.

159.       Fan, J., R. P. Singh, and E. J. Pinthus.  1997.  Physicochemical changes in starch during deep-fat frying of a molded corn starch patty.  Journal of Food Processing and Preservation 21:443-460.

160.       Singh, R. P., Z. Pan, and J. Vijayan.  1997.  Use of predictive modelling in hamburger cooking.  Food Australia 49(11):526-531.

161.       Robbers, M., R. P. Singh, and L. M. Cunha.  1997.  Osmotic-convective dehydrofreezing process for drying kiwifruit.  Journal of Food Science 62(5):1039-1042, 1047.

162.         Vijayan, J., and R. P. Singh.  1997.  Heat transfer during immersion frying of frozen foods.  Journal of Food Engineering 34:293-314.

163.       Singh, R. P., and D. R. Heldman.  1997.  Introducción a la Ingeniería de los Alimentos.  Edited by S. A. Acribia.  Academic Press, Inc., Orlando, Florida.

164.         Taub, I. A., and R. P. Singh.  1998.  Food Storage Stability.  CRC Press, Inc., Bacon Raton, Florida.

165.       Wells, J. H., and R. P. Singh.  1998.  Quality management during storage and distribution.  In Food Storage Stability, Edited by I. A. Taub, and R. P. Singh.  CRC Press.  Chapter 13, pp. 369-386.

166.       Kader, A. A., R. P. Singh, and J. D. Mannapperuma.  1998.  Technologies to extend the refrigerated shelf life of fresh fruits.  In Food Storage Stability, Edited by I. A. Taub, and R. P. Singh.  CRC Press.  Chapter 16, pp. 419-434.

167.       Singh, R. P.  1998.  Phase transition and transport phenomena in frying of foods.  In Phase/State Transitions in Foods, Chemical, Structural, and Rheological Changes, Edited by M. A. Rao, and R. W. Hartel.  Marcel Dekker, Inc.  pp. 369-390.

168.       de Fátima Machado, Maria, F. A. Oliveira, V. Gekas, and R. P. Singh.  1998.  Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water.  International Journal of Food Science and Technology 33:225-237.

169.       Njie, D. N., T. R. Rumsey, and R. P. Singh.  1998.  Thermal properties of cassava, yam and plantain.  Journal of Food Engineering 37:63-76.

170.       Sebben, E., D. C. Slaughter, and R. P. Singh.  1998.  Optical assessment of corn oil deterioration during frying.  Journal of Food Processing and Preservation 22:265-282.

171.         Pinthus, E. J., R. P. Singh, I. S. Saguy, and J. Fan.  1998.  Formation of resistant starch during deep-fat frying and its role in modifying mechanical properties of fried patties containing corn, rice, wheat, or potato starch and water.  Journal of Food Processing Preservation 22:283-301.

172.       Whitaker, J. R., N. F. Haard, C. F. Shoemaker, and R. P. Singh.  1998.  Food for Health in the Pacific Rim, 3rd International Conference of Food Science and Technology.  Food & Nutrition Press, Inc., Trumbull, Connecticut.

173.       Normén, E., C. O. Rovedo, and R. P. Singh.  1998.  Mechanical properties of an immersion fried potato starch-gluten gel during postfrying period.  Journal of Texture Studies 29(6):681-697.

174.       Singh, R. P., and J. Vijayan.  1998.  Advances in predictive modeling in food frying and cooking processes.  Latin American Applied Research 28:217-221.

175.       Rovedo, C. O., M. M. Pedreño-Navarro, and R. P. Singh.  1999.  Mechanical properties of a corn starch product during the post-frying period.  Journal of Texture Studies 30(3):279-290.

176.          Singh, R. P., and F. Courtois.  1999.  Conducting laboratory experiments via the internet.  Food Technology 53(9:)54-59.

177.       Rovedo, C. O., S. E. Zorrilla, and R. P. Singh.  1999.  Moisture migration in a potato starch patty during post-frying period.  Journal of Food Processing Preservation 23:407-420.

178.          Pan, Z., R. P. Singh, and T. R. Rumsey.  2000.  Predictive modeling of contact-heating process for cooking a hamburger patty.  Journal of Food Engineering 46:9-19.

179.       Singh, R. P.  2000.  Food engineering curricula North-American and Asian perspectives.  In Food Engineering 2000, Edited by P. Fito, E. Ortega-Rodríguez, and G. V. Barbosa-Cánovas.  pp. 367-375.

180.       Singh, R. P., and J. D. Mannapperuma.  2000.  Minimal processing of fruits and vegetables.  In Trends in Food Engineering, Edited by J. E. Lozano, C. Añón, E. Parada-Arias, and G. V. Barbosa-Cánovas.  Chapter 15, pp. 191-203.

181.       Zorrilla, S. E., and R. P. Singh.  2000.  Heat transfer in meat patties during double-sided cooking.  Food Science Technology Research 6(2):130-135.

182.       Zorrilla, S. E., C. O. Rovedo, and R. P. Singh.  2000.  A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties.  Journal of Texture Studies 31:499-523.

183.          Singh, R. P.  2000.  Moving boundaries in food engineering.  Food Technology 54(2):44-53.

184.       Singh, R. P.  2000.  Scientific principles of shelf-life evaluation.  In Shelf-Life Evaluation of Foods, Second Edition, Edited by D. Man, D. and A. Jones.  Chapter 1, pp. 3-22.

185.       Pan, Z., and R. P. Singh.  2001.  Physical and thermal properties of ground beef during cooking.  Lebensm.-Wiss. u.-Technol. 34:437-444.

186.       Banga, J. R., Z. Pan, and R. P. Singh.  2001.  On the optimal control of contact-cooking processes.  Transactions IChemE (Institution of Chemical Engineers) 79(C):145-151.

187.       Lima, I., and R. P. Singh.  2001.  Mechanical properties of a fried crust.  Journal of Texture Studies 32:31-40.

188.       Chakraverty, A., and R. P. Singh.  2001.  Postharvest Technology—Cereals, Pulses, Fruits and Vegetables.  Science Publishers, Inc., Enfield, New Hampshire, Plymouth, United Kingdom.

189.         Singh, R. P., and D. R. Heldman.  2001.  Introduction to Food Engineering, 3rd Edition.  Academic Press, Inc., San Diego, California.

190.       Wichchukit, S. A., S. E. Zorrilla, and R. P. Singh.  2001.  Contact heat transfer coefficient during double-sided cooking of hamburger patties.  Journal of Food Processing Preservation 25:207-221.

191.       Singh, R. P.  2002.  Role of the internet in food engineering teaching.  In Engineering and Food for the 21st Century, Edited by J. Welti-Chanes, G. V. Barbosa-Cánovas, and J. M. Aguilera.  Chapter 61, pp. 1013-1021.

192.       Courtois, F., and R. P. Singh.  2002.  A low-cost, versatile laboratory experiment in food engineering using the internet. .  In Engineering and Food for the 21st Century, Edited by J. Welti-Chanes, G. V. Barbosa-Cánovas, and J. M. Aguilera.  Chapter 63, pp. 1035-1041.

193.         Zorrilla, S. E., and R. P. Singh.  2003.  Heat transfer in double-sided cooking of meat patties considering two-dimensional geometry and radial shrinkage.  Journal of Food Engineering 57:57-65.

194.         Zorrilla, S. E., J. R. Banga, and R. P. Singh.  2003.  Dynamic optimization of double-sided cooking of meat patties.  Journal of Food Engineering 58:173-182.

195.       Anderson, B. A., R. P. Singh, and C. Rovedo.  2003.  Use of phytoglycogen extracted from corn to increase the bowl-life of breakfast cereal.  Journal of Food Processing Engineering 26(3):315-322.

196.         Sarkar, A., and R. P. Singh.  2003.  Spatial variation of convective heat transfer coefficient in air impingement applications.  Journal of Food Science 68(3):910-916.

197.       Singh, R. P., and S. E. Zorrilla.  2003.  Process and plant design.  In Encyclopedia of Dairy Sciences, Edited by H. Roginski, P. F. Fox, and J. W. Fuquay.  Academic Press, Amsterdam, pp. 2322-2330.

198.       Anderson, B. A., S. Sun, F. Erdogdu, and R. P. Singh.  2004.  Thawing and freezing of selected meat products in household refrigerators.  International Journal of Refrigeration 27(1):63-72.

199.       Anderson, B. A., A. Sarkar, J. F. Thompson, and R. P. Singh.  2004.  Commercial-scale forced-air cooling of packaged strawberries.  Transactions of the ASAE (American Society of Agricultural Engineering) 47(1):183-290.

200.         Sarkar, A., N. Nitin, M. V. Karwe, and R. P. Singh.  2004.  Fluid flow and heat transfer in air jet impingement in food processing.  Journal of Food Science 69(4):113-122.

201.       Singh, R. P., and B. A. Anderson.  2004.  The major types of food spoilage: an overview.  In Understanding and Measuring the Shelf-Life of Food, Edited by R. Steele.  Chapter 1, pp. 3-23.

202.          Singh, R. P., and F. Erdogdu.  2004.  Virtual Experiments in Food Processing.  RAR Press, Davis, California.

203.          Wang, L., and R. P. Singh.  2004.  Finite element modeling and sensitivity analysis of double-sided contact-heating of initially frozen hamburger patty.  Transactions of the ASAE (American Society of Agricultural Engineers) 47(1):147-157.

204.       Sarkar, A., and R. P. Singh.  2004.  Air impingement technology for food processing: visualization studies.  Lebensmittel-Wissehschaft und-Technologie 37:873-879.

205.       Sarkar, A., and R. P. Singh.  2004.  Air impingement heating. In Improving the Thermal Processing of Foods, Edited by P. Richardson.  Chapter 13, pp. 253-276.

206.         Sarkar, A., and R. P. Singh.  2004.  Modeling flow and heat transfer during freezing of foods in forced airstreams.  Journal of Food Science 69(9):488-496.

207.       Erdogdu, F., S. E. Zorrilla, and R. P. Singh.  2004.  Effects of different objective functions on optimal decision variables: a study using modified complex method to optimize hamburger cooking. Lebensmittel-Wissehschaft und-Technologie 38:111-118.

208.       Erdogdu, F., A. Sarkar, and R. P. Singh.  2005.  Mathematical modeling of air-impingement cooling of finite slab shaped objects and effect of spatial variation of heat transfer coefficient.  Journal of Food Engineering 71:287-294.

209.       Sun, S., R. P. Singh, and M. O’Mahony.  2005.  Quality of meat products during refrigerated and ultra-chilled storage.  Journal of Food Quality 28:30-45.

210.       Palou, E., J. Welti-Chanes, R. P. Singh, A. López-Malo, L. G. Guerrero, J. Carrillo, J. M. Ramírez, and K. Athmaram.  2005.  Remote experiments for food engineering.  Journal of Food Engineering 67:129-133.

 211.        Anderson, B., and R. P. Singh.  2005.  Moisture diffusivity in Tylose gel (Karlsrouhe test material).  Journal of Food Science 70(5):331-337.

212.       Singh, R. P., and A. Sarkar.  2005.  Thermal properties of frozen food.  In Engineering Properties of Foods, Edited by M. A. Rao, S. S. H. Rizvi, and A. K. Datta.  Chapter 5, pp. 175-207.

213.       Singh, R. P.  2005.  Food engineering.  In The Engineering Handbook, Edited by R. Dorf, CRC Press.  Chapter 189, pp. 189-1 – 189-14. 

214.       Anderson, B. A., and R. P, Singh.  2006.  Effective heat transfer coefficient measurement during air impingement thawing using an inverse method.  International Journal of Refrigeration, vol 29, p 281-293.

215.       Anderson, B. A., and R. P. Singh.  2006.  Modeling the thawing of frozen foods using air impingement technology.  International Journal of Refrigeration, Volume 29, Pages 294-304

 216.      Voit, D. C., M. R. Santos, and R. P. Singh.  2006.  Development of a multipurpose fruit and vegetable processor for a manned mission to Mars.  Journal of Food Engineering vol 77 p230-238.

217.       Anderson, M. C., C. F. Shoemaker, and R. P. Singh. 2006. Rheological characterization of aseptically packaged pudding.  Journal of Texture Studies. Volume 37, Issue 6, Page 681-695.

 218.      Singh, R. P.  2007.  Estimating freezing time of foods. Chapter 36. In Heat Transfer Calculations, Editor, M.Kutz. McGraw Hill, New York, N.Y.

219.       Schwartzberg, H., R. P. Singh, and A. Sarkar. 2007. Freezing and thawing of foods – computation methods and thermal pr4operties correlation.  In  Heat Transfer Advances in Food Engineering, Editors S. Yanniotis and B. Sunden, W.I.T. Press, South Hampton, U.K.

220.       Singh, R. P.  Heating and cooling processes for foods. 2007. In Handbook of Food Engineering, Editors D. R. Heldman and D. B. Lund, CRC Press, Boca Raton, FL

221.       Ferrua, M.J. and Singh, R.P, 2008. A non-intrusive flow measurement technique to validate the simulated laminar fluid flow in a packed container with vented walls. International Journal of Refrigeration. 31(2), p 242-255.

222.     Ferruh E., Ferrua M.J., Singh S.K. and Singh R.P. 2007. Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer. Journal of Food Engineering, 79 (3): 920-928.

223.    Prakash, B. and R. P. Singh. 2007. Energy benchmarking of warehouses for frozen foods. Journal of Food Manufacturing Efficiency 1(3): 15-22.

224.      Ferrua, M.J. and R. P. Singh. 2007. Modeling airflow through vented packages containing horticultural products. In: Computational Fluid Dynamics in Food Processing. Da-Wen Sun ed. USA: CRC Press, 2006, pp 649-695.

225.  Singh, S.K. and R.P.Singh. 2008. Air impingement cooling of cylindrical objects using slot jets. In: Food Engineering-Integrated Approaches. Guitierrez-Lopez, G.F. Barbosa-Canovas, G.V. Welti-Chanes, J. and E. Parada-Arias eds. Springer Science. N.Y., pp 89-104.

226.  Kong, F. and R.P. Singh. 2008. A model stomach system to investigate disintegration kinetics of solid foods during gastric digestion. Journal of Food Science 73(5): E202–E210

227.  Kong, F. and R.P Singh. 2008. Disintegration of solid foods in human stomach (Review). Journal of Food Science 73(5): R67–R80

228.  Amaratunga, S.P., M.D. Dandle, Harris, L.J. and Singh, R.P. 2008. Effectiveness of
electrolysed water in clean-in-place applications for systems fouled with apple juice. Food Manufacturing Efficiency 2(1): 15-22.

229       Sarkar, A., Goh, K. T., Singh, R. P., & Singh, H. (2008). Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model. Food Hydrocolloids, 23(6), 1563-1569. doi:10.1016/J.FOODHYD.2008.10.014

230     Ferrua M.J. and R.P. Singh. 2009. Modeling the forced-air cooling process of fresh strawberry packages. Part I: numerical model. International Journal of Refrigeration. Volume 32, Issue 2, March 2009, Pages 335-348

231     Ferrua, M.J. and R. P. Singh. 2009. Modeling the forced-air cooling process of fresh strawberry packages. Part II: Experimental validation of the flow model. International Journal of Refrigeration. Volume 32, Issue 2, March 2009, Pages 349-358

232     Ferrua M.J. and R.P. Singh 2009. Modeling the forced-air cooling process of fresh strawberry packages. Part III: Experimental validation of the energy model. International Journal of Refrigeration. Volume 32, Issue 2, March 2009, Pages 359-368

233.      Singh, R.P. and D.R. Heldman. 2009. Introduction to Food Engineering. 4th edition. Academic Press, London.

234.  Singh, R.P. 2008. Time Temperature Indicators. Encyclopedia of Packaging Technology. Wiley Publishers. N.Y.

235.    Singh, R.P. and F. Erdogdu. 2009. Virtual Experiments in Food Processing. 2nd edition. RAR Press, Davis, CA

236.     Sukumar, D., Vidyarthi, S.K. and R.P. Singh, 2009. Impact of blending of frying oils on viscosity and heat transfer coefficient at elevated temperatures. Journal of Food Processing and Preservation

237.    Kong, F. and R. P. Singh. 2009. Emerging Food Technologies. IN: Richard H. Stadler,R.H. and D. R. Lineback. Eds. Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks. John Wiley and Sons, Inc.

238.     Singh, R.P., Erdogdu, F. and M.S.Rahman. 2009. Specific Heat and Enthalpy of Foods.Chapter 16. IN: Rahman, M.S. Ed. Food Properties Handbook. 2nd Edition. CRC Publishers, Boca Raton. Pp 517-543.

239.      Kong, F. and R. P. Singh. 2009.  Modes of disintegration of solid foods in simulated gastric environment. Food Biophysics. Food Biophysics: Volume 4, Issue 3 , Pp 180

240.      Ferrua M.J. and R.P. Singh 2009. Design Guidelines for the forced-air cooling process of strawberries. International Journal of Refrigeration. Volume 32, Issue 8, December 2009, Pages 1932-1943

241.      Kong, F. and R. P. Singh. 2009.  Digestion of Raw and Roasted Almonds in Simulated Gastric Environment. Food Biophysics: Volume 4, Issue 4, pp 365-377

242.      Singh, R.P. 2009. Numerical Procedures. Chapter 9. In Food Science and Technology.  Ed: G. Campbell-Platt. pp 175-192. Wiley-Blackwell. Ames, IA

243.      Singh, R. P. 2009. Food Engineering. Chapter 10. In Food Science and Technology.  Ed: G. Campbell-Platt. pp 247-278. Wiley-Blackwell. Ames, IA

244.      Kong, F. and Singh, R.P. 2010. A human gastric simulator (HGS) to study food digestion in human stomach. Journal of Food Science. 75 (9). pp E627-E635

245.      Kong, F. and Singh, R.P. 2010. Solid loss of carrots during simulated gastric digestion. Food Biophysics. Volume 6, Issue 1, pp 84-93

246.      Ferrua, M. and R. P. Singh. 2010. Modeling the Fluid Dynamics in a Human Stomach to Gain Insight of Food Digestion. Journal of Food Science 75(7): R151–R162.

247.      Singh, S.K. and R. P. Singh. 2011.  Gastric digestion of foods; Mathematical modeling of flow field in a human stomach.  In Food Engineering Interfaces. Ed. Aguilera, J.M. Barbosa-Canovas, G.V., Simpson, R. Welti-Chenas, J. and Bermudez-Aguirre, D. p 99-117. Springer, New York.

248.      Kong, F. and R.P.Singh. 2011. Chemical deterioration and physical instability of foods and beverages. In Food and Beverage Stability and Shelf Life. Ed. Kilcast, D. and Subaramaniam, P. p 29-62.  Woodhead Publishing Ltd, Cambridge, UK.

249.      Kong, F. and R.P.Singh. 2011. Advances in instrumental methods to determine food quality deterioration. In Food and Beverage Stability and Shelf Life. Ed. Kilcast, D. and Subaramaniam, P. p 381-404.  Woodhead Publishing Ltd, Cambridge, UK.

250.      Ferrua, M. and R.P.Singh. 2011. Improved Airflow Method And Packaging System For Forced-Air Cooling Of Strawberries. International Journal of Refrigeration. Volume 34, Pages 1162-1173. DOI information: 10.1016/j.ijrefrig.2011.01.018

251.      Taitona, Li, Singh, R.P. and Lee, J. 2011. Thermodynamic analysis of moisture adsorption isotherms of raw and blanched almonds. Journal of Food Process Engineering. doi:10.1111/j.1745-4530.2010.00632.x  

252.      Kong, F., Oztop, M.H., Singh, R.P. and M.J. McCarthy. 2011. Physical changes in white and brown rice during simulated gastric digestion. Journal of Food Science 76(6) ppE450-E457.

253.  Singh, R.P. and S. Debnath. 2011. Heat and Mass Transfer in Foods during Deep-Fat Frying. In Chapter 11 in Frozen and Refrigerated Doughs and Batters, Edited by K. Kulp, K. Lorenz, and J. Brümmer, 2nd edition. American Association of Cereal Chemists, Inc. 

254.  Singh, R.P. and S.E. Zorrilla. 2011. Process and Plant Design. In Encyclopedia of Dairy Sciences. Ed. Fuquay, J.H., Fox, P.F. and P. L.H. McSweeney. 2nd Ed. Volume 4. p 124-133. Academic Press, London, UK.

255.  Thompson, J.F., Mejia, D. and R.P. Singh 2011. Energy use of commercial forced-air coolers for fruit. Applied Engineering in Agriculture. 26(5): 919-924

256.   Ferrua, M., F. Kong and R. P. Singh.  2011.  Computational modeling of gastric digestion and the role of food material properties.  Trends in Food Science and Technolgy.  doi:10.1016/j.fifs.2011.04.

257.   Bornhorst, G.M. and R. P. Singh. 2011. Food bolus formation and disintegration for starch-based foods. Comprehensive Reviews of Food Science and Food Safety 11(2):101-118.

258.   Taitona, L. and R. P. Singh. 2011. Predictive modeling of texture of almonds during storage and shipment. Manuscript submitted to Advances in Food Process Engineering Research and Applications. Springer Books. New York.

259.     Kong, F., Oztop, M.H., Singh, R. P. and M.J. McCarthy. 2013. Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment. LWT- Food Science and Technology. 50(1):32-38.

           

 

 

 

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