Dr. Radhakrishnan Kesavan
Dr. Radhakrishnan Kesavan Assistant Professor Department of Food Engineering and Technology
QUALIFICATIONS PhD
AREA OF INTERESTS

Thermal and non-thermal processing of foods; Functional foods; Meat preservation

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CONTACT: Phone: 8473821333 Email: k.radhakrishnan@cit.ac.in
ACHIEVMENTS:

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RESEARCHES:

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PUBLICATIONS:

1.      C. ChandraMohan, K.Harini, K.Sudharsan, K. RadhaKrishnan, M.Sukumar. Quorum quenching effect and kinetics of active compound from S. aromaticum and C. cassia fused packaging films in shelf life of chicken meat. LWT 105 (2019): 87-102.

2.      P. K. Nayak., C. ChandraMohan, & K. Radha Krishnan*. Effect of thermosonication on the quality attributes of star fruit juice, Journal of Food Process Engineering, (2018). https://doi.org/10.1111/jfpe.12857.

3.      P. K. Nayak., C. ChandraMohan, & K. Radha Krishnan*. Effect of microwave pretreatment on the color degradation kinetics in mustard greens (Brassica juncea), Chemical Engineering Communications, 205 (2018), 1261-1273.

4.      P. K. Nayak., Uma Dash, K. Rayaguru., & K. Radha Krishnan*. Influence of elephant apple powder as an adsorbent in the regeneration of fried soybean oil: Process optimization studies, Journal of Food Process Engineering, (2017). DOI: 10.1111/jfpe.12637

5.      P. K. Nayak., K. Rayaguru., & K. Radha Krishnan*. Quality comparison of elephant apple juices after high-pressure processing and thermal treatment, Journal of the Science of Food and Agriculture, (2016). DOI 10.1002/jsfa.7878 (Impact Factor – 2.076)

6.      K. Radha krishnan, S. Babuskin, P. Azhagu Saravana Babu, M. Sivarajan and M. Sukumar. Evaluation and predictive modeling the effects of spice extracts on raw chicken meat stored at different temperatures. Journal of Food Engineering 166 (2015): 29-37. (Impact Factor – 3.199)

7.      K. Radha krishnan,  S. Babuskin, K.R. Rakhavan, R. Tharavin, P. Azhagu Saravana Babu, M. Sivarajan and M. Sukumar. Potential application of corn starch (CS) edible films with spice essential oils for the shelf life extension of red meat. Journal of Applied Microbiology, (2015). 119(6), 1613–1623. (Impact Factor – 2.156)

8.      K. Radha krishnan, P. Azhagu Saravana Babu, S. Babuskin, M. Sivarajan and M. Sukumar. Modeling the Kinetics of Antioxidant Extraction from Origanum vulgare and Brassica nigra. Chemical Engineering Communications. 202 (2015) 1577-1585. (Impact Factor – 1.433)

9.      K. Radha krishnan, S. Babuskin, P. Azhagu Saravana Babu,  Mohammed A. Fayidh, K. Sabina,  G. Archana, M. Sivarajan and M. Sukumar. Bio protection and preservation of raw beef meat using pungent aromatic plants substances. Journal of the Science of Food and Agriculture, 94 (2014) 2456-2463. (Impact Factor – 2.076)

10.  K. Radha krishnan,  S. Babuskin, P. Azhagu Saravana Babu, M. Sasikala, M. Sivarajan and M. Sukumar, Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat, International Journal of food microbiology,  171 (2014) 32–40. (Impact Factor –3.445)

11.  K. Radha krishnan, M. Sivarajan, S. Babuskin, G. Archana, P. Azhagu Saravana Babu and M. Sukumar. Kinetic modeling of spice extraction from S. aromaticum and C. cassia, Journal of Food Engineering 117 (2013) 326–332. (Impact Factor – 3.199)

12.  S. Babuskin, K. Radha krishnan, P. Azhagu Saravana Babu, M. Sivarajan and M. Sukumar, Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids, Food Technology and Biotechnology, 52 (2014) 292-299. (Impact Factor – 1.179)

13.  S. Babuskin, K. Radha krishnan, P. Azhagu Saravana Babu, M. Sivarajan and M. Sukumar. Effect of photoperiod, light intensity and carbon sources on biomass and lipid productivities of Isochrysis galbana. Biotechnology Letters, 36 (2014) 1653-1660. (Impact Factor – 1.639)

14.  S. Babuskin, K. Radha krishnan, M.Sukumar, Mohammed A.  Fayidh,  K.Sabina, G. Archana and M. Sivarajan, Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass, Journal of Food Science and Technology, 52 (2014) 3784-3793. (Impact Factor – 1.241).

15.  C. Chandra mohan, K. Radha krishnan, S. Babuskin, K. Sudharsan, Vajitha Afrin, U. Lalitha Priya, P. Mariyajenita, K. Harini, D. Madhushalini   & M. Sukumar  Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat, Meat Science, 128, 47-59 (2017).

16.  C. Chandra mohan, K.R. Rakhavan, K. Sudharsan, K. Radha krishnan, S. Babuskin  & M. Sukumar. Design and characterization of spice fused tamarind starch edible packaging films, LWT - Food Science and Technology 68, 642- 652 (2016). (Impact Factor – 2.711).

17.  C. Chandra mohan, K.R. Rakhavan, K. Radha krishnan, S. Babuskin  K. Sudharsan, P. Azhagu Saravana Babu & M. Sukumar Development of predictive preservative model for shelf life parameters of beef using response surface methodology. LWT - Food Science and Technology 72, 239-250. (2016). (Impact Factor – 2.711).

18.  C. Chandra mohan, K.R. Rakhavan, K. Radha krishnan , S. Babuskin  K. Sudharsan, P. Azhagu Saravana Babu & M. Sukumar. Impact of S. aromaticum and C. cassia Incorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different Temperature Conditions, Journal of Food Processing and Preservation (2016) doi:10.1111/jfpp.13096. (Impact Factor – 0.894).

19.  M. Sivarajan, C. Chandra mohan, U. Lalitha Priya, K.R. Rakhavan, K. Radha krishnan, S. Babuskin, & M. Sukumar Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures, Journal of the Science of Food and Agriculture, (2016) DOI 10.1002/jsfa.7638. (Impact Factor – 2.076).

20.  P.K. Nayak, U. Dash, K. Radha Krishnan, B.K. Mishra & K. Rayaguru. Process Optimization for Minimizing Residual Free Fatty Acid Levels in Fried Mustard Oil: Isotherm and Kinetics Studies, Journal of Food Process Engineering, doi:10.1111/jfpe.12426 (2016). (Impact Factor – 0.745).

21.  P. K. Nayak, U. Dash, K. Rayaguru, & K. Radha Krishnan. Physio‐Chemical Changes during Repeated Frying of Cooked Oil: A Review. Journal of Food Biochemistry. DOI: 10.1111/jfbc.12215 (2015). (Impact Factor – 1.02)

22.  G. Archana, K.Sabina, S. Babuskin, K. Radha krishnan, Mohammed A.  Fayidh, P. Azhagu Saravana Babu, M. Sivarajan and M. Sukumar, Preparation and characterization of mucilage polysaccharide for biomedical applications, Carbohydrate Polymers 98 (2013) 89–94. (Impact Factor – 4.219)

23.  P. Azhagu Saravana Babu,  K. Radha krishnan, S. Babuskin, K. Sabina,  G. Archana, Mohammed A. Fayidh, K. Sudharsan,  M. Sivarajan and M. Sukumar, A novel approach and in-vitro evaluation of bioactive  components for the development of nutraceuticals, African Journal of Pharmacy and Pharmacology 7(41) (2013)2721-2726. (Impact Factor – 0.839)

24.  K. Sabina, Mohammed A. Fayidh, G. Archana, M. Sivarajan, S. Babuskin, P. Azhagu Saravana Babu, K. Radha krishnan and M. Sukumar. Microbial desalination cell for enhanced biodegradation of waste engine oil using a novel bacterial strain Bacillus subtilis moh3. Environmental Technology, 35 (2014) 2194‐2203. (Impact Factor-1.760)

25.  K. Sabina, Mohammed A. Fayidh, G. Archana, M. Sivarajan, S. Babuskin, P. Azhagu Saravana Babu, K. Radha krishnan and M. Sukumar, Biodegradation and bioelectricity generation by Microbial Desalination Cell. International Biodeterioration & Biodegradation, 92 (2014) 20–25. (Impact Factor – 2.429)

STUDENTS SUPERVISED:

Diploma - 5

B.Tech - 12 + 4 (undergoing)

Ph.D - 1 (undergoing)