V.M Balasubramaniam

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V.M Balasubramaniam

V.M Balasubramaniam

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Biography

The Ohio State University - Food Science

Researcher and Educator. Food Engineer with expertise in nonthermal & adv thermal technol. Chair IFT Food Engineering.
Higher Education
V.M. "Bala"
Balasubramaniam
Columbus, Ohio
V.M. (Bala) Balasubramaniam, is a Professor of Food Engineering at The Ohio State University (OSU), Columbus, OH, USA. Dr. Bala research interest and expertise include development of advanced thermal and nonthermal oriented clean food process technologies. Dr. Bala teaches courses on principles of thermal and nonthermal processing. Dr. Bala authored over 125 peer-reviewed journal articles, book chapters, food processor factsheets and co-edited two books on nonthermal food processing methods. Dr. Bala is one of the founding members of the IFT Nonthermal Processing Division and served as its chair (2010-11). Bala help to promote IFT mission of advancing the science of food by volunteering his time for various activities of IFT Nonthermal Processing and Food Engineering divisions.

Specialties: Food engineering, Food Safety and quality. Thermal and non thermal preservation, high pressure processing, pasteurization, sterilization, microbial inactivation kinetics, food quality, nutrient retention

Experience

  • Asian Institute of Technology

    Graduate Student

    V.M worked at Asian Institute of Technology as a Graduate Student

  • The Ohio State University

    Professor of Food Engineering

    Food Engineering, Food Safety, Clean Process Technology Development, Impact of thermal and nonthermal processing on food quality and nutrition. Sustainable food processing

  • The Ohio State University

    Associate Professor, Food Engineering

    Food Engineering with emphasis on food safety.

    Novel food preservation methods including high pressure food pasteurization and sterilization.

  • Wiley

    Editor In Chief, Journal of Food Process Engineering

    http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4530

  • University of Georgia

    Post doctoral Research Associate

    Post doctoral researcher conducted research on milk packages for elderly consumers. Studied edible film applications for deep-fat frying.

  • Illinois Institute of Technology

    Associate Research Professor, National Center for Food Safety and Technology,

    Associate & Assistant Research Professor; Director of Graduate studies Food Process Engineering/Food Safety and Technology.

Education

  • Tamil Nadu Agricultural University

    B.S.

    Agricultural Engineering

  • Asian Institute of Technology

    MS

    Food Engineering, Post harvest Tech

  • Asian Institute of Technology

    Graduate Student



  • The Ohio State University

    PhD

    Agricultural and Food Engineering

  • The Ohio State University

    Professor of Food Engineering


    Food Engineering, Food Safety, Clean Process Technology Development, Impact of thermal and nonthermal processing on food quality and nutrition. Sustainable food processing

  • The Ohio State University

    Associate Professor, Food Engineering


    Food Engineering with emphasis on food safety. Novel food preservation methods including high pressure food pasteurization and sterilization.

Publications

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Putting Pressure on Food.

    American Institute of Chemical Engineers, Chemical Engineering Progress

    Balasubramaniam, V M; Nitin, N; Krishnamurthy, Kathiravan; Sulaiman, Alifdalino. 2019 Putting Pressure on Food. Chemical Engineering Progress; New York 115 (5), 56-60.

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Putting Pressure on Food.

    American Institute of Chemical Engineers, Chemical Engineering Progress

    Balasubramaniam, V M; Nitin, N; Krishnamurthy, Kathiravan; Sulaiman, Alifdalino. 2019 Putting Pressure on Food. Chemical Engineering Progress; New York 115 (5), 56-60.

  • Kinder, Gentler Food Processing

    Food Technology, Institute of Food Technologists

    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Putting Pressure on Food.

    American Institute of Chemical Engineers, Chemical Engineering Progress

    Balasubramaniam, V M; Nitin, N; Krishnamurthy, Kathiravan; Sulaiman, Alifdalino. 2019 Putting Pressure on Food. Chemical Engineering Progress; New York 115 (5), 56-60.

  • Kinder, Gentler Food Processing

    Food Technology, Institute of Food Technologists

    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.

  • High pressure assisted osmotic dehydrated ginger slices.

    Journal of Food Engineering

    Kshirod K. Dash, V.M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. 247, 19-29. https://doi.org/10.1016/j.jfoodeng.2018.11.024

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Putting Pressure on Food.

    American Institute of Chemical Engineers, Chemical Engineering Progress

    Balasubramaniam, V M; Nitin, N; Krishnamurthy, Kathiravan; Sulaiman, Alifdalino. 2019 Putting Pressure on Food. Chemical Engineering Progress; New York 115 (5), 56-60.

  • Kinder, Gentler Food Processing

    Food Technology, Institute of Food Technologists

    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.

  • High pressure assisted osmotic dehydrated ginger slices.

    Journal of Food Engineering

    Kshirod K. Dash, V.M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. 247, 19-29. https://doi.org/10.1016/j.jfoodeng.2018.11.024

  • High Pressure Processing of Food: Principles, Technology and Applications

    Springer New York

    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Putting Pressure on Food.

    American Institute of Chemical Engineers, Chemical Engineering Progress

    Balasubramaniam, V M; Nitin, N; Krishnamurthy, Kathiravan; Sulaiman, Alifdalino. 2019 Putting Pressure on Food. Chemical Engineering Progress; New York 115 (5), 56-60.

  • Kinder, Gentler Food Processing

    Food Technology, Institute of Food Technologists

    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.

  • High pressure assisted osmotic dehydrated ginger slices.

    Journal of Food Engineering

    Kshirod K. Dash, V.M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. 247, 19-29. https://doi.org/10.1016/j.jfoodeng.2018.11.024

  • High Pressure Processing of Food: Principles, Technology and Applications

    Springer New York

    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

  • Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices

    Food and Bioprocess Technology

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Putting Pressure on Food.

    American Institute of Chemical Engineers, Chemical Engineering Progress

    Balasubramaniam, V M; Nitin, N; Krishnamurthy, Kathiravan; Sulaiman, Alifdalino. 2019 Putting Pressure on Food. Chemical Engineering Progress; New York 115 (5), 56-60.

  • Kinder, Gentler Food Processing

    Food Technology, Institute of Food Technologists

    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.

  • High pressure assisted osmotic dehydrated ginger slices.

    Journal of Food Engineering

    Kshirod K. Dash, V.M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. 247, 19-29. https://doi.org/10.1016/j.jfoodeng.2018.11.024

  • High Pressure Processing of Food: Principles, Technology and Applications

    Springer New York

    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

  • Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices

    Food and Bioprocess Technology

  • Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure

    Molecules

    Zulkurnain, Musfirah; Balasubramaniam, V.M.; Maleky, Farnaz. 2019. "Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure." Molecules 24, no. 15: 2853.

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Putting Pressure on Food.

    American Institute of Chemical Engineers, Chemical Engineering Progress

    Balasubramaniam, V M; Nitin, N; Krishnamurthy, Kathiravan; Sulaiman, Alifdalino. 2019 Putting Pressure on Food. Chemical Engineering Progress; New York 115 (5), 56-60.

  • Kinder, Gentler Food Processing

    Food Technology, Institute of Food Technologists

    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.

  • High pressure assisted osmotic dehydrated ginger slices.

    Journal of Food Engineering

    Kshirod K. Dash, V.M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. 247, 19-29. https://doi.org/10.1016/j.jfoodeng.2018.11.024

  • High Pressure Processing of Food: Principles, Technology and Applications

    Springer New York

    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

  • Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices

    Food and Bioprocess Technology

  • Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure

    Molecules

    Zulkurnain, Musfirah; Balasubramaniam, V.M.; Maleky, Farnaz. 2019. "Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure." Molecules 24, no. 15: 2853.

  • Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage.

    Innovative Food Science & Emerging Technologies

    Shreya Kamat, Kshirod Kumar Dash and V.M. Balasubramaniam. 2018. Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage. Innovative Food Science & Emerging Technologies 49, 146-157 https://doi.org/10.1016/j.ifset.2018.08.008

  • Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

    Journal of Food Engineering.

    Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.

  • High pressure crystallization of binary fat blend: A feasibility study

    Innovative Food Science and Emerging Technologies 38, part B, 302-311.

    The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.

  • Putting Pressure on Food.

    American Institute of Chemical Engineers, Chemical Engineering Progress

    Balasubramaniam, V M; Nitin, N; Krishnamurthy, Kathiravan; Sulaiman, Alifdalino. 2019 Putting Pressure on Food. Chemical Engineering Progress; New York 115 (5), 56-60.

  • Kinder, Gentler Food Processing

    Food Technology, Institute of Food Technologists

    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.

  • High pressure assisted osmotic dehydrated ginger slices.

    Journal of Food Engineering

    Kshirod K. Dash, V.M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. 247, 19-29. https://doi.org/10.1016/j.jfoodeng.2018.11.024

  • High Pressure Processing of Food: Principles, Technology and Applications

    Springer New York

    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

  • Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices

    Food and Bioprocess Technology

  • Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure

    Molecules

    Zulkurnain, Musfirah; Balasubramaniam, V.M.; Maleky, Farnaz. 2019. "Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure." Molecules 24, no. 15: 2853.

  • Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage.

    Innovative Food Science & Emerging Technologies

    Shreya Kamat, Kshirod Kumar Dash and V.M. Balasubramaniam. 2018. Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage. Innovative Food Science & Emerging Technologies 49, 146-157 https://doi.org/10.1016/j.ifset.2018.08.008

  • High-Pressure Processing Equipment for the Food Industry, Chapter 3 In High Pressure Processing of Food Principles, Technology and Applications

    Springer New York

    High-pressure processing has been adopted by a number of food processors, and the demand for adequate equipment in size and throughput is continuously growing. This chapter provides information on the basic components of industrial-scale high-pressure equipment and how they work. This may help to select appropriate high-pressure systems to match industrial needs in a cost-effective manner where safety of the operations is paramount. This chapter includes write-ups from the most relevant companies manufacturing pilot plant and industrial high-pressure systems for processing foods. Major components of the systems are presented, specifications are summarized, and modes of operations are described. The contribution from manufacturers makes the presentation of a number of models very accurate and facilitates highlighting those that are the most promising. At the same time, the equipment manufacturers are key to recommend the selection of the right piece of equipment for a given application and the identification of pros and cons of each model.

Positions

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

  • Institute of Food Technologists

    Nonthermal Processing Division

FST 630

2(1)

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