Refereed Journal Articles
79. Sablani, S. S. 2008. Status of observational models used in design and control of products and processes, Critical Reviews in Food Science and Food Safety (Accepted)
78. Sablani, S. S., Shrestha, A. K. and Bhandari, B. R. 2008. A new method of producing date powder granules: physicochemical characteristics of powder, Journal of Food Engineering 87: 416-421
77. Kasapis, S. and Sablani, S. S. 2008. The effect of pressure on the structural properties of biopolymers/co-solute. Part II: The example of gelling polysaccharides, Carbohydrate Polymers 72: 537-544
76. Mahmoudi H., Abdul-Wahab S.A., Goosen M.F.A., Sablani S. S., Perret, J., Ouagued A., and Spahis N. 2008. Weather data and analysis of hybrid photovoltaic-wind power generation systems adapted to a seawater greenhouse desalination unit designed for arid coastal countries, Desalination 222: 110-127
75. Mahmoudi H., Ouagued A., Abdul-Wahab S.A., Sablani S. S., and Spahis N. 2008. A model for the performance of a vertical tube condenser of a solar seawater greenhouse unit in the presence of noncondensable gases, Desalination 222: 489-499
74. Al-Obeidani, S. K. S., Al-Hinai, H., Goosen, M. F. A., Sablani, S. S., Taniguchi, Y. and Okamura, H. 2008. Chemical cleaning of oil contaminated polyethylene hollow fiber microfiltration membranes, Journal of Membrane Sciences 307: 299-308
73. Sablani, S. S., Kasapis, S., Al-Tarqe, Z. H., Al-Marhubi, I., Al-Khuseibi, M. and Al-Khabori, T. 2007. Isobaric and isothermal kinetics of gelatinization of waxy maize starch, Journal of Food Engineering, 82: 443-449
72. Sablani, S. S., Rahman, M. S., Al-Busaidi, S., Guizani, N., Al-Habsi, N., Al-Belushi, R., Soussi, B. 2007. Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry, Themochimica Acta, 462: 56-63
71. Kasapis, S., Sablani, S.S., Rahman, M.S., Al-Marhubi I.M. & Al-Amri, I.S. 2007. Porosity and the effect of structural changes on the network glass transition temperature. Journal of Agricultural and Food Chemistry, 55:2459-2466
70. Sablani, S. S., Al-Belushi, K., Al-Marhubi, I. and Al-Belushi, R. 2007. Evaluating stability of vitamin C in fortified formula powder using water activity and glass transition International Journal of Food Properties, 10: 61-71
69. Sablani, S. S., Rahman, M. S., Al-Khuseibi, M. K., Al-Habsi, N. A., Al-Belushi, R. H., Al-Marhubi, I. and Al-Amri, I. S. 2007. Influence of shelf temperature on pore formation in garlic during freeze drying, Journal of Food Engineering 80: 68-79
68. Jasinghe, V. J., Perera, C. O. and Sablani, S. S. 2007. Kinetics of the conversion of ergosterol in edible mushrooms, Journal of Food Engineering 79: 864-869
67. Sablani, S. S., Kasapis, S. and Rahman, M. S. 2007. Evaluating water activity and glass transition concepts for food stability, Journal of Food Engineering 78: 266-271
66. Sablani, S. S. and Kasapis, S. 2006. Glass transition and water sorption properties of freeze dried shark, Drying Technology-An International Journal 24: 1003-1009
65. Sablani, S. S. 2006. Food quality attributes in drying, Stewart Postharvest Review 2:8
64. Sablani, S. S. 2006. Drying of fruits and vegetables: Retention of nutritional/functional quality, Drying Technology-An International Journal 24: 123-135
63 Sablani, S. S., Opara, L. U. and Al-Belushi, K. 2006. Influence of bruising and storage temperature on vitamin C content of tomato fruit, Journal of Food, Agriculture and Environment, 4: 54-56
62. Campo, A., Chikh, S. and Sablani, S. S. 2006. Optimal molar gas composition of selected binary gas mixtures with helium that maximize turbulent free convection along a vertical plate, ASME Journal of Fluids Engineering 128: 199-201
61. Al-Khuseibi, M. K., Sablani, S. S. and Perera, C. O. 2005. Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato, Drying Technology – An International Journal 23: 2449-2462
60 Perret, J., Al-Ismaili, A. M. and Sablani, S. S. 2005. Development of a humidification-dehumidification system in a Quonset greenhouse for sustainable crop production in arid regions, Biosystems Engineering 91: 349-359
59. Sablani, S. S. 2005. Comments on ‘A theoretical model to predict the formation of pores in foods during drying’ International Journal of Food Properties, 8: 413-414
58. Kasapis, S. and Sablani, S. S. 2005. A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin, International Journal of Biological Micromolecules 36: 71-78
57.Rahman, M. S., Sablani, S. S., Al-Habsi, N. H., Al-Maskri, S., and Al-Belushi, R. H. 2005. State diagram of freeze-dried garlic powder by differential scanning calorimeter and cooling curve methods, Journal of Food Science 70: 135-141
56. Sablani, S. S., Kacimov, A., Perret, J., Mujumdar, A. S. and Campo, A. 2005. Non-iterative estimation of the heat transfer coefficients using artificial neural network models, International Journal of Heat and Mass Transfer 48: 665-679
55. Shayya, W. H., Sablani, S. S., Campo, A. 2005. Explicit calculation of friction factor for non-Newtonian fluids using artificial neural networks, Developments in Chemical Engineering and Mineral Processing 13 (1/2): 5-20
54. Sablani, S. S., Kasapis, S. Rahman M. S., Al-Jabri, A. and Al-Habsi, N. H. 2004. Sorption isotherms and state diagram for evaluating stability of dried abalone, Food Research International 37:915-924
53. Goosen, M. F. A., Sablani, S. S., Al-Hinai, H., Al-Obeidani, S., Al-Belushi, R. and Jackson, D. 2004. Fouling of reverse osmosis and ultrafiltration membranes, Separation Science and Technology 39: 2261-2297
52. Marcotte, M., Sablani, S. S., Kasapis, S., Baik, O.D. and Fustier, P. 2004. Thermal kinetic parameters of starch gelatinization in the presence of other cake ingredients, International Journal of Food Science and Technology 39: 807-810
51. Sablani, S. S., Rahman, M. S. and N. Al-Habsi. 2003. Effect of convection air drying on apparent density, porosity and moisture diffusivity of potato and apple, Journal of Food Science and Technology 40: 592-596
50. Rahman, M. S. and Sablani, S. S. 2003. Structural characteristics of freeze-dried abalone: porosimetry and puncture test, Transaction Institute of Chemical Engineers Part C 81: 309-315
49. Sablani, S. S., Rahman M. S., Haffar, I. Mahgoub, Al-Marzouki, A, A, Al-Ruzeiqi, Al-Habsi, N. H. and Al-Belushi, R. H. 2003. Drying rates and quality parameters of sardines processed using solar dryers, Agricultural Sciences 8 (2): 79-86
48 Goosen, M. F. A., Sablani, S. S., Paton, C., Perret, J., Al-Nuaimi, A., Haffar, I., Al-Hinai, H., and Shayya, W. H. 2003. Solar energy desalination for arid coastal regions: Development of a humidification-dehumidification seawater greenhouse, Solar Energy 75: 413-41
47. Islam, M. R., Sablani, S. S. and Mujumdar, A. S. 2003. An artificial neural network model for prediction of drying rates, Drying Technology-An International Journal 21(9): 1871-1888
46 Sablani, S. S., Goosen, M. F. A., Paton, C., Shayya, W. H. and Al-Hinai, H. 2003. Simulation of fresh water production using a humidification-dehumidification seawater greenhouse, Desalination 159: 283-288
45. Sablani, S. S. and Rahman, M. S. 2003. Using neural networks for predicting thermal conductivity of food as a function of moisture content, temperature and porosity, Food Research International 36: 617-623
44. Sablani, S. S., Shayya, W. H. and Kacimov, A. 2003. Explicit calculation of the friction factor in pipeline flow of Bingham plastic fluids: a neural network approach, Chemical Engineering Sciences 58: 99-106
43. Sablani, S. S. and Shayya, W. H. 2003. Neural network based non-iterative calculation of the friction factor for power law fluids, Journal of Food Engineering 57: 327-335
42. Sablani, S. S. and Rahman, M. S. 2003. Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango, Food Research International 36: 65-71
41. Goosen, M. F. A., Sablani, S. S., Al-Maskari, S. S., Al-Belushi, R. H and Wilf, M. 2002. Effect of feed temperature and flow rates on permeate flux in spiral wound seawater reverse osmosis system Desalination 144: 367-372
40. Sablani, S. S., Goosen, M. F. A., Al-Belushi, R. H and Gerardos, V. 2002. Influence of spacer thickness on permeate flux in spiral wound seawater reverse osmosis system Desalination 146: 225-230
39. Sablani, S. S. and Rahman, M. S. 2002. Pore formation in selected foods as a function of shelf-temperature during freeze-drying, Drying Technology 20(7): 1379-1391
38. Sablani, S. S., Kasapis, S. Al-Rahbi, Y. and Al-Mugheiry, M. 2002. Water sorption isotherms and glass transition properties of gelatine, Drying Technology 20: 2081-2092
37. Rahman, M. S., Sablani, S. S., Al-Ruziki, M. H. and Guizani, N. 2002. Water sorption isotherms of freeze-dried tuna meet, ASAE Transaction 45: 767-772
36. Sablani, S. S., Baik, O. D. and Marcotte, M. 2002. Neural network prediction of thermal conductivity of bakery products. Journal of Food Engineering 52: 299-304
35. Sablani, S. S., Rahman, M. S. and Al-Sadeiri, D. 2002. Equilibrium distribution data for osmotic drying of apple in sugar-water solution, Journal of Food Engineering 52: 193-199
34. Sablani, S. S., Goosen, M. F. A., Al-Belushi, R. H and Wilf, M. 2001. Concentration polarization in ultrafiltration and reverse osmosis. Desalination 141: 269-289
33. Goosen, M. F. A., Al-Hinai, H and Sablani, S. S. 2001. Capacity building strategies for desalination: activities, facilities and educational programs in Oman. Desalination 141(2): 181-190
32. Myhara, R. M. and Sablani, S. S. 2001. Unification of fruit water sorption isotherms using artificial neural networks. Drying Technology 19(8): 1543-1554
31. Rahman, M. S., Sablani, S. S. and Al-Ibrahim, M. A. 2001. Osmotic dehydration of potato: equilibrium kinetics. Drying Technology 19(6): 1163-1176
30. Baik, O. Sablani, S. S., Marcotte, M. and Castaigne, F. 2001. Measurement and prediction of thermal properties of dough & bakery products: a review. Critical Review in Food Science & Nutrition 41(5): 321-352
29. Sablani, S. S., Myhara, R. M., Mohgoub, Al-Atabi, Z. H. and Al-Mugheiry, M. M. 2001. Water sorption isotherms of freeze- dried fish sardines. Drying Technology 19(3&4): 673-680
28. Sablani, S. S. 2001. A neural network approach for non-iterative calculation of heat transfer coefficient in fluid-particle systems, Chemical Engineering and Processing 40: 363-369
27. Sablani, S. S. and Shayya, W. H. 2001. Computerization of Stumbo’s method of thermal process calculations using neural networks, Journal of Food Engineering 47: 233-240
26. Sablani, S. S. and Shayya, W. H. 2000. An artificial neural network approach for non-iterative calculation of the friction coefficient in open channel flow, Applied Engineering in Agriculture 16(2): 191-196
25. Sreekanth, S., Chen, C. R., Sablani, S. S., Ramaswamy, H. S., Prasher, S. O. 2000. Neural network assisted experimental designs for food research, Agricultural Sciences 5(2): 97-106
24. Kasapis, S., Sablani, S. S. and Biliaderis, C. G. 2000. Dynamic oscillation measurements of starch networks at temperature above 100oC, Carbohydrate Research 329 (1): 179-187
23. Kasapis, S. and Sablani, S. S. 2000. First and second approximation calculations in the relaxation function of high sugar/polysaccharide systems, International Journal of Biological Macromolecules 27: 301-305
22. Goosen, M.F.A., Sablani, S. S., Shayya, W. H., Paton, C. and Al-Hinai, H. 2000. Thermodynamic and economic considerations in solar desalination, Desalination 129: 63-89
21. Sablani, S. S. and Ramaswamy, H. S. 1999. End-over-end agitation processing of cans containing liquid particle mixtures: Influence of continuous vs. oscillatory rotation, Food Science and Technology International, 5: 385-389
20. Baik, O. D., Sablani, S. S., Marcotte, M. and Castaigne, F. 1999. Modeling of the thermal properties of a cup cake during simulated industrial baking, Journal of Food Science 64:295-299
Sreekanth, S., Ramaswamy, H. S., Sablani, S. S. and Prasher, S. O. 1999. A neural network approach for evaluation of surface heat transfer coefficient, Journal of Food Processing and Preservation 23: 329-348
18. Shayya, W. H. and Sablani, S. S. 1998. An artificial neural network for non-iterative calculation of the friction factor in pipeline flow, Computers and Electronics in Agriculture 21: 219-228
17. Myhara, R. M., Sablani, S. S. Al-Alawi, S. M. and Taylor, M. S. 1998. Water sorption isotherms of dates: modeling using GAB equation and artificial neural network approaches, Food Science and Technology (lwt) 31: 699-706
16. Sablani, S. S. and Ramaswamy, H. S. 1998. Multi-particle mixing behavior and its role in heat transfer during end-over-end agitation of cans, Journal of Food Engineering 38(2): 141-152
15. Sablani, S. S., Marcotte, M., Baik, O. D. and Castaigne, F. 1998. Modeling of simultaneous heat and moisture transport in the baking process: A review. Food Science and Technology (lwt) 31: 201-209
14. Sreekanth, S., Ramaswamy, H. S. and Sablani, S. S. 1998. Prediction of psychrometric parameters using neural networks, Drying Technology 16(3-5): 825-837
13. Sablani, S. S., Ramaswamy, H. S. and Mujumdar, A. S. 1997. Dimensionless correlations for convective heat transfer to fluid and particles in cans with end-over-end rotation, Journal of Food Engineering 34: 453-472
12. Sablani, S. S., Ramaswamy, H. S., Sreekanth, S. and Prasher, S. O. 1997. Neural network modeling of heat transfer to liquid particle mixtures in cans subjected to end-over-end processing, Food Research International 30(2): 105-116
11. Ramaswamy, H. S. and Sablani, S. S. 1997. Particle shape influence on heat transfer in cans containing liquid particle mixtures subjected to end-over-end rotation. Food Science and Technology (lwt) 30: 525-535
10. Sablani, S. S. and Ramaswamy, H. S. 1997. Heat transfer to particles in cans with end-over-end rotation: Influence of particle size and particle concentration (v/v). Journal of Food Process Engineering 20: 265-283
9. Ramaswamy, H.S. and Sablani, S. S. 1997. Particle motion and heat transfer in cans during end-over-end processing: Influence of physical properties and rotational speed, Journal of Food Processing and Preservation 21: 105-127
8. Sablani, S. S. and Ramaswamy, H. S. 1996. Particle heat transfer coefficients under various retort conditions with end-over-end rotation, Journal of Food Process Engineering 19: 403-424
7. Sablani, S. S. and Ramaswamy, H. S. 1995. Fluid/particle heat transfer coefficients in cans during end-over-end rotation, Food Science and Technology (lwt) 28: 56-61
6. Sablani, S. S., Ramaswamy, H. S. and Prasher, S. O. 1995. A neural network approach for thermal process applications, Journal of Food Processing and Preservations 19: 283-301
5. Raghavan, G.S.V., Tulasidas, T. N., Sablani, S. S. and Ramaswamy, H. S. 1995. A method of determination of concentration dependent effective moisture diffusivity, Drying Technology 13 (5-7): 1477-1488
4. Ramaswamy, H. S., Basak, S. Abbatemarco, C. and Sablani, S. S. 1995. Rheological properties of starch as influenced by thermal processing in an agitating retort, Journal of Food Engineering 25: 441-454
3. Ramaswamy, H. S, Abbatemarco, C. and Sablani, S. S. 1993. Heat transfer rates in a canned food model as influenced by processing in an end-over-end rotary steam/air retort, Journal of Food Processing and Preservations 17: 269-286
2. Sablani, S. S., Venkateshan, S. P. and Sastri, V. M. K. 1990. Numerical study of two-dimensional freezing in an annulus, American Institute of Aeronautics and Astronautics Journal of Thermophysics and Heat Transfer, 4: 398-400
1. Sablani, S. S., Venkateshan, S. P. and Sastri, V. M. K. 1990. Numerical solution of the problem of freezing in an annulus, Journal of Energy, Heat and Mass Transfer, 12: 171-180
Editorial / Journal Activities:
Co-Editor, Handbook of Food and Bioprocess Modeling Techniques, Marcel-Dekker, Inc., New York, (2007), 605 pages, 18 chapters, S. S. Sablani, A. K. Datta, M. S. Rahman, and A. S. Mujumdar (Eds)
Associate Editor, International Journal of Food Properties, Taylor & Francis, Inc. NY. Since 2005
Guest Co-Editor, Drying Technology-An International Journal – A Special issue on Quality of Dried Food and Biomaterials [Vol. 28(4), 2005]
Guest Co-Editor, International Journal of Food Properties – A Special issue on Functional Foods [Vol. 10(2), 2007]
Co-Editor, Proceedings of International Conference on Postharvest Technology and Quality Management in Arid Tropics 31 January-2 February, 2005
Editor, Proceedings of the Workshop on Food Safety and Quality, College of Agricultural and Marine Sciences, 13-14 December, 2003
Editorial board member, International Journal of Food Engineering, The Berkeley Electronic Press
Editorial board member, International Journal of Postharvest Technology and Innovation, Inderscience Publishers, Switzerland
Evaluated multi-media education software ‘Material Balances & Visual Encyclopaedia of Chemical Engineering Equipment’ Department of Chemical Engineering, University of Michigan
Peer reviewer for Journal of Food Science, Journal of Food Engineering, Food Science and Technology (lwt), Transaction ASAE, Drying Technology, Journal of Membrane Sciences, Biochemical Engineering Journal, Chemical Engineering Communication, International Journal of Heat and Mass Transfer, Numerical Methods in Heat Transfer, International Journal of Food Engineering, Desalination, Journal of Food Processing and Preservation
Dr. Shyam S. Sablani
Asistant Professor/Scientist
Biological Systems Engineering
Washington State University
LJSmith 204, P.O. Box 64120
Pullman, Wasington 99164-6120
Phone:
509 335-7745
Fax:
509 335-2722
Electronic Mail:
ssablani@wsu.edu