Venkatesh Meda

Venkatesh Meda
University of Saskatchewan | U of S

About

70
Publications
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1,630
Citations
Citations since 2017
30 Research Items
1112 Citations
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20172018201920202021202220230100200300400
20172018201920202021202220230100200300400

Publications

Publications (70)
Chapter
Full-text available
Biodiesel fuel is produced from triglyceride fats, and oils obtained from plant and animal sources. Typically, triglycerides are first transesterified to produce fatty acid alkyl esters (FAAE) and then refined. Traditional FAAE refining strategies are often energy-intensive, requiring large amounts of water (e.g., wet washing), adsorbents, and/or c...
Article
Lignan is a class of diphenolic compounds that arise from the condensation of two phenylpropanoid moieties. Oilseed and cereal crops (e.g., flaxseed, sesame seed, wheat, barley, oats, rye, etc.) are major sources of plant lignan. Methods for commercial isolation of the lignan secoisolariciresinol diglucoside (SDG) are not well reported, as most pub...
Article
A significant amount of aqueous liquids rich in organic, inorganic contents and leached metals is produced during torrefaction of biomass, which requires additional remediation before disposal. Hydrothermal gasification can produce H2-rich syngas from organic wastes, especially from feedstocks with high-water content. This study presents a novel me...
Article
Full-text available
The demand for bioenergy is increasing due to the diminishing popularity of fossil fuels and rising greenhouse gas emissions. However, according to recent reports, renewable energy sources account for only 14% of the total primary energy supply, of which bioenergy accounts for 67%. Densification of biomass offers a sustainable pathway to generate s...
Article
In this study, steam gasification of pellets prepared from canola residue was carried out at varying temperatures (650–850 °C) and equivalence ratio (0.2–0.4). The optimal gasification temperature and equivalence ratio, based on syngas yield and its fuel quality, were found to be 800 °C and 0.4, respectively. Torrefaction and densification of canol...
Article
Conventional crude fatty acid methyl ester (FAME) refining requires the use of expensive infrastructure, demands large water inputs, generates substantial amounts of waste, and is associated with the loss of FAME. In this study, electrostatic field (E-field) and nano-adsorbents were employed as novel tools in refining crude FAME. A reduction (37.6%...
Article
Flaxseed is categorized as a functional food due to its abundance in oil, α-linolenic acid, dietary fibres, and lignans. However, flaxseed contains cyanogenic glycosides (CGs). Ingestion of CGs can influence nutrient absorption and induce adverse health effects. Due to the presence of CGs in flaxseed many countries prohibit the import and sale of f...
Article
Torrefaction is an effective technique to produce high quality coal-like material, which can be used as a substitute of coal in combustion or gasification processes. Combination of torrefaction and pelletization can be a promising technique for production of fuel pellet for long term storage and overseas transportation without deterioration of its...
Article
Traditional vegetable oil refining strategies are energy-intensive and can result in substantial oil losses. In metalworking and machine shops, electrostatic “oil cleaners” are used to remove particulate materials (e.g., wear particles, soot, vanish, and dust) from non-polar working fluids with low dielectric constants (e.g., lubricating oil and hy...
Article
This study involves a sequential torrefaction and pelletization process to produce high-quality fuel pellets from canola residue. Firstly, canola residue was torrefied via microwave irradiation at 250–450 W for 10–20 min with 70–110 g feed load and further pelletized under 3500 N load for a relaxation time of 15 s. The Box-Behnken design was employ...
Article
Industrial hemp hearts were subjected to three different extraction techniques-advanced extraction techniques like microwave and ultrasound extraction and primitive extraction technique like mechanical cold pressing in order to extract oils. The extraction yield varied between 41.0 ± 2.1 % (w/w) and 54.0 ± 2.7 % (w/w). Linoleic acid (LA) was report...
Article
Full-text available
Conversion of low value agricultural residues to better-quality products e.g. biofuel, bioproducts can solve the issues related to energy crisis as well as environmental challenges. Torrefaction, a thermochemical pretreatment was employed on canola residue (CR) to augment the physicochemical properties of biomass for heat and energy applications. I...
Article
Full-text available
Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backtae, Seoritae, and Jwinunikong) physical, chemical,...
Article
Full-text available
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functi...
Article
Full-text available
Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”, that can be used as a plant-based emulsifier. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality. In this study, chickpea aquafaba production and drying methods were optimized to produce standardiz...
Article
Agricultural wastes have the potential to contribute to global energy by converting low value by-products to high value products e.g. fuel pellets, which can be used for heat and power generation. In this study, co-pelletizing characteristics of canola hull, oat hull and barley straw with water were investigated while pyrolysis bio-oil was used as...
Article
Effective management and utilization of food waste and agricultural crop residues are highly crucial to mitigate the challenges of greenhouse gas generation upon natural decomposition and waste accumulation. Conversion of biogenic wastes to biofuels and bioproducts can address the energy crisis and promote environmental remediation. This study was...
Article
The optimization of process parameters for biochar activation is crucial for enhancing its surface area and adsorptive potentials. This work attempts to investigate the influence of activating agent (e.g., steam and KOH), temperature (700–900 °C) and activation time (60–120 min) using Taguchi L18 (2¹ × 3²) experimental design for the activation of...
Article
Full-text available
The utilization of lignocellulosic biomass is closely related to one of the renewable sources of energy. However, a few inherent properties of lignocellulosic biomass such as high moisture content, low density, high volume, and heterogeneous composition make it unfavorable for bulk transportation, storage, handling, and conversion. The pretreatment...
Article
The pretreatment of lignocellulosic biomass enhances the conversion efficiency to produce biofuels and value-added chemicals, which have the potential to replace fossil fuels. Compared to physicochemical and other pretreatment techniques, the hydrothermal methods are considered eco-friendly and cost-effective. This paper reviews the strengths, weak...
Article
Background Canning or cooking pulse seed in water produces a solution that, when separated from the seed, has utility as a plant-based rheological additive for food formulations. This solution, called “aquafaba”, has become a popular food ingredient that is extensively featured and trending on social and professional media. It is particularly popul...
Article
Full-text available
Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water, is increasingly being used as an egg replacement due to its ability to form foams and emulsions. The objectives of our work were to select a chickpea cultivar that produces AQ with superior emulsion properties, and to investigate the impact of c...
Article
Full-text available
The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are import...
Article
The degradation of phenol from various industrial effluents becomes essential and studied in this work. The microwave (MW), ultra-violet (UV) and combination treatment systems were designed and TiO2 nanoparticles were used as photocatalyst for the degradation of 1500ppm phenol in a solution. It was observed that the degradation efficiency was less...
Article
Full-text available
Pelletization, a form of densification, increases bulk density and improves the convenience and accessibility of biomass feedstock due to the uniform shape and size. Pretreatment of biomass enhances the breakdown and accessibility of the cross-linking lignin, which acts as a binding agent. In this study, pelletization of radio frequency-alkaline an...
Article
Microwave irradiation was used in this study for the torrefaction of wheat and barley straw. The torrefaction effect was studied by varying the microwave power level (200-300 W), reaction time (10-20 min) and moisture content of biomass (5-15%). Mass yield and energy yield of the torrefied biomass was determined. Fuel properties like H/C and O/C ra...
Article
The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the...
Conference Paper
Full-text available
The animal feed industry utilizes a number of co-products of ethanol production as animal feed. With increasing global ethanol production and availability of co-products, improvement in feeding strategies and development of superior feed products is desirable. The challenge of using ethanol co-products, wheat bran and condensed distillers solubles...
Article
Full-text available
The main objective of the study was to determine the effects of different baking ovens and different cake formulations on the degree of starch gelatinization during cake baking. Baking was performed in microwave, infrared–microwave combination, and conventional ovens. Starch gelatinization levels of fat free, 25% fat, and 25% Simplesse™-containing...
Article
Full-text available
Sea buckthorn (Hippophaė rhamnoides L.), an ancient crop with modern virtues has recently gained worldwide attention, mainly for its nutritional and medicinal value as the berries contain different kinds of nutrients and bioactive compounds including vitamins, fatty acids, free amino acids and elemental components. This review briefly summarises th...
Article
Samples of normal, high-amylose, and waxy barleys (NB, HAB, and WB, respectively) were tempered and then microwaved using three treatment protocols at each of three power levels. Microwave treatment increased starch digestibility, as rapidly digestible starch (RDS) concentrations were markedly higher and resistant starch (RS) and slowly digestible...
Article
The effect of micronisation (high-intensity infrared heating) and microwave radiation of normal barley (NB), high-amylose barley (HAB) and waxy barley (WB) on the physical and mechanical properties was studied. Samples were tempered to 42–45% moisture content and then subjected to infrared or microwave radiation to reduce the moisture content to ap...
Chapter
Paddy is a staple food for more than 93 countries and it will stay of life for future generations. Harvesting is one of the vital operations in crop production and timely harvesting is essential for getting maximum yield. Moisture content and forward speed are the two factors to overcome the post harvest losses and minimise the quantitative losses....
Article
A wide variety of carbohydrates and starch-containing materials have been used for production of ethanol by the fermentation process. The alcohol from grain such as corn, wheat, barley, and sweet sorgum produced dried distillate grain with solubles (DDGS) and carbon dioxide as by-products. An attempt has been made to extract fatty oil from wheat DD...
Article
Full-text available
Naphthenic acids (NAs) are concentrated in oil sand process water (OSPW) as a result of caustic oil sands extraction processes. There is considerable interest in methods for treatment of NAs in OSPW. Earlier work has shown that the combination of ultraviolet (UV) and microwave treatments in the laboratory was effective in reducing the concentration...
Article
This study determined the effect of micronization (high intensity infrared heating) on the concentrations of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in normal barley (NB), high-amylose barley (HAB), and waxy barley (WB). The gelatinized starch contents and the thermal properties of the micronized s...
Article
Naphthenic acids (NAs) are natural constituents of bitumen and crude oil. These compounds are concentrated as part of the oil sands process water (OSPW) during petroleum refining and separation from oil sands. NAs are considered among the major water contaminants in OSPW due to their toxicity and environmental recalcitrance. A laboratory scale micr...
Article
Full-text available
The average flaxseed length, width, thickness and 1000 seed mass were 4.64 mm, 2.37 mm, 1.0 mm and 5.77 g, respectively. The average surface area was 15.49 mm2 while the sphericity and aspect ratio were 0.48 and 51.04%, respectively. The average bulk density was 652.16 kg/m3 while the true density was 784.36 kg/m3, and the corresponding porosity wa...
Article
Flax oil is commonly used in food due to high percentage of omega-3-fatty acid and omega-6-fatty acid. In the present work the flax seed was extracted using green solvent viz. supercritical CO2 and compared with soxhlet and mechanical screw press methods. The chemical compositions of the oils were determined by CHNS analyser, GC-FID, GC/MS and 1H N...
Article
The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum b...
Article
Full-text available
Naphthenic acids (NAs) are soluble in water and are concentrated in oil sand process water (OSPW) as a re-sult of caustic oil sands extraction processes. Significant environmental and regulatory attention has been focused on the naphthenic acids. A laboratory scale photocatalysis system was developed using UV 254 flo-rescent lamps. Experiments were...
Conference Paper
Ficus Carica Linn., is a perishable sub-tropical fruit was subjected to drying. The initial moisture content of fruit was 78 to 80% (wet basis) and it was dried up to 18% (wet basis) for safe storage. In order to enhance the shelf life, drying of the fruit is an acceptable alternative technique. The experiments were conducted using different drying...
Conference Paper
Single pelleting studies of wheat bran and condensed distillers solubles (CDS) for the production of feed pellets were carried out. The bran obtained from the ‘optimization studies of debranning wheat was mixed with CDS in varying ratios (10% CDS: 90% bran, 20% CDS: 80% bran and 30% CDS: 30% bran). The bran-CDS mixture was brought down to moisture...
Conference Paper
Debranning is employed on wheat grains used as feedstock for ethanol production to increase its starch content for subsequent milling, fermentation and downstream processes in an ethanol plant. Experiments were carried out to abrasively remove the bran layer of wheat using two debranning equipment, the Satake mill and tangential abrasive dehulling...
Article
A combined microwave and vacuum system was used to dry the Saskatoon berries (Amelanchier alnifolia). A central composite rotate design and response surface methodology were used to determine the influence of process variables (microwave power, drying time, and fruit load) and arrive at optimal processing conditions to reduce the moisture content a...
Article
Purpose of review: This article reviews some of the versatile postharvest uses of plantains and other components of plantain plants.Findings: Plantain belongs to the Musacace family and is cultivated in over 120 countries. Many African, Asian and Latin American countries depend primarily on the plantain plant for sustainability. Mature plantains ar...
Article
Flax fiber is one of the important bast fiber available in North America which has low density and good mechanical properties for reinforcing various polymers to develop industrial biocomposite. But the hydrophilic nature of the fiber leads to poor adhesion between the fiber and the polymer matrices which, in turn, leads to poor dimensional stabili...
Article
Saskatoon berry (Amelanchier alnifolia) is a high moisture content fruit crop, harvested at 75-80% moisture content (w.b.) and dried to lower moisture contents for a safe, extended shelf-life and for further usage in food applications. Saskatoon berries were dried from an initial moisture content of 75.5% to around 25% (w.b.) using microwave-vacuum...
Article
Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was...
Article
Full-text available
The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on...
Article
Naphthenic acid (NA) is predominantly a mono-carboxylic acid obtained as a by-product of petroleum refining with variable composition and ingredients. It is reported that water affected by processes in the petroleum industries generally contains 40-120 mg IL of naphthenic acid which is considered to be in the range of toxicity to human consumption...
Article
Full-text available
Heat sensitive properties (aromatic, medicinal, color) provide herbs and spices with their high market value. In order to prevent extreme loss of heat sensitive properties when drying herbs, they are normally dried at low temperatures for longer periods of time to preserve these sensory properties. High energy consumption often results from drying...
Conference Paper
Full-text available
Field pea (Pisum sativum L.) is a leguminous crop high in protein and complex carbohydrates and low in fat. Field pea is harvested at 18 to 20% moisture and must be dried to lower moisture contents for safe storage and grinding to be used in food applications. The drying kinetics of field pea using microwave, microwave-vacuum and convective drying...
Article
Full-text available
The feasibility of microwave dehydrating flax fiber was evaluated using a commercial domestic microwave oven at four power settings representing 200, 300, 400 and 500 Watt (W) power level. Due to the possibility of local heating and consequent fiber degradation, the changes in color of the flax fiber at different levels of temperature were also inv...
Conference Paper
One of the products from secondary meat processing industries is jerky, which has good market value of $250 million per annum. Jerky is one of the North American dried meat product and it has been processed in traditional methods like smoke housing or home dehydrators which takes 6-10 hr for processing. As a first attempt, application of non-emissi...
Conference Paper
Jerky is one of the popular North American dried meat products and it presently relies on conventional drying methods for its processing. There is a need to improve the product processing conditions. Physical, chemical, and drying characteristics of beef jerky was explored for different salt content sample formulations. 1, 2 and 3 % salt content ha...
Conference Paper
Jerky is one of the popular North American dried meat products and it presently relies on conventional drying methods for its processing. There is a need to improve the product processing conditions. As drying is the major preservation method used for jerky processing, it is necessary to understand the drying behavior of beef jerky to optimize the...
Article
Full-text available
Purpose of review: This review introduces the field of industrial microwaves and the various processing applications of microwaves for food and biological materials.Recent findings: The development of applications of microwave processing of foods has been increasing steadily over the past two decades with successful industrial applications in meat...
Article
Full-text available
Red lentil is a nutritious and healthy food which provides nutritional and health benefits to consumers. Lentils should be harvested from the field at higher moisture content and dried to lower storage moisture content to reduce field shattering losses during harvesting. Drying and storage might affect the processing quality of lentils. Color chara...
Article
Full-text available
Naphthenic acid (NA) is predominantly a mono-carboxylic acid obtained as a by-product of petroleum refi ning with variable composition and ingredients. Naphthenic acids are quite soluble in water and this water affected by processes in the petroleum industries generally contains naphthenic acid which is considered to be in the range of toxicity to...
Article
Optimal utilization of microwave energy requires more basic knowledge of the dielectric properties of the material under investigation. The dielectric properties of materials subjected to microwaves are known to depend on moisture content, temperature and density of the material as well as the frequency of the applied microwave field. This thesis i...

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