About

Sudhir K. Sastry is a professor in the Department of Food, Agricultural and Biological Engineering at The Ohio State University. His research focuses on agricultural safety and health, biomass and processing, environment and sustainability, food engineering, and plant and animal production engineering. He is involved in extension and outreach activities, contributing to the dissemination of knowledge in these areas. His work is recognized within the college of Food, Agricultural, and Environmental Sciences, and he has been honored for his contributions to the field. He is based at the Agricultural Engineering Building on Ohio State's Columbus campus and also associated with facilities in Wooster, Ohio.

Research topics

• Computer Science
• Chemistry
• Biochemistry
• Food science
• Biology
• Thermodynamics
• Engineering
• Materials science
• Molecular biology
• Physics
• Nanotechnology
• Medicine
• Composite material
• Biological system
• Risk analysis (engineering)
• Business
• Microbiology
• Optoelectronics
• Biochemical engineering
• Biophysics
• Telecommunications

Selected publications

• Iron-enrichment of kale via combination moderate electric field processing enhances iron delivery in vitro

  Scientific Reports · 2026-05-07

  articleOpen access

  Combination-moderate electric field (MEF) processing successfully increases the iron content of kale by ~ 160 × as compared to untreated kale, but it is unknown whether this kale better delivers iron. It is also not known how combination-MEF treatments impact other nutritionally relevant bioactive kale compounds. This study aimed to (1) determine intestinal delivery of iron from the iron-enriched kale leaf following in vitro digestion and (2) assess ascorbic acid (AA), carotenoid, and α-tocopherol (i.e., vitamin E) concentrations in the combination-MEF treated kale. AA, carotenoids and α-tocopherol were separated and quantitated from non-polar kale extracts using high-performance liquid chromatography-diode-array detection (HPLC–DAD). Iron-enriched kale, hemoglobin, and FeSO4 were digested in vitro, and the digesta was centrifuged, filtered, diluted 16x, and applied to confluent Caco-2 cells. The combination-MEF treated kale increased cell ferritin 4.4 × and 1.8 × relative to FeSO4 and hemoglobin, respectively. The combination-MEF treatment decreased β-carotene and lutein by 3–4 ×, produced no change in α-tocopherol, and increased AA 3 ×, as compared to untreated kale. In conclusion, combination-MEF treated kale is a potentially excellent source of dietary iron for those at risk of iron deficiency, and the combination-MEF treatment merits further investigation for its ability to enrich other vegetables with iron.

  PublisherOA PDFDOI

• Ohmic heating inactivation of Clostridium sporogenes in green bean puree and its effect on sensory attributes

  Journal of Food Engineering · 2026-03-12

  articleOpen accessSenior authorCorresponding

  Conventional thermal processing of heat-sensitive low-acid foods like green bean puree ensures microbial safety but often compromises sensory quality. Ohmic heating (OH) offers a promising alternative by rapid and uniform heating as well as accelerated spore inactivation. This study evaluated the effectiveness of OH in inactivating Clostridium sporogenes PA3679 spores, a surrogate for C. botulinum , in green bean puree (GBP) and assessed its effects on sensory attributes. Spore inactivation kinetics were compared between OH and conventional heating (CH) in capillary tubes at 110, 120, and 130°C at various electric field strengths and frequencies. OH demonstrated significantly greater lethality than CH, with a 4.04 log CFU/ml reduction at 130°C compared to 0.88 log by CH. We also conducted scaled-up inactivation trials on GBP using specially fabricated electrode-embedded pouches compared to conventionally retorted GBP at a similar process temperature and kill level of C. sporogenes . Temperature distribution in the pouch during OH was modeled and verified experimentally. Sensory evaluations, including trained descriptive and consumer acceptance panels, were conducted to assess the appearance and aroma of raw, OH-treated, and conventionally retorted purees. In pouch experiments, OH (30 V/cm and 5 kHz) achieved sterility in 2 minutes, while CH required 3 minutes and 42 seconds at 121.1 o C. Sensory analysis showed that OH-treated (30 V/cm and 5 kHz) puree retained significantly more green color and fresh aroma. Consumers also rated its color as more acceptable and preferred it over the retorted sample. These findings support the potential of OH to enhance both microbial safety and sensory quality in low-acid food processing. • Greater spore inactivation was achieved by ohmic heating (OH) at all temperatures • OH achieved faster sterilization of C. sporogenes (2 min) than retort (3.7 min). • OH preserved green color and fresh aroma significantly better than retort processing. • Consumers prefer sensory attributes of ohmic treated puree over retort processed.

  PublisherDOI

• Data from: Combined effect of mechanical shear and moderate electric field on the inactivation of pathogenic bacteria in fresh orange juice

  Ag Data Commons · 2026-03-11

  datasetOpen accessSenior author

  In response to the growing consumer demand for fresh-like products, the food and beverage industries are increasingly exploring innovative nonthermal technologies to effectively inactivate pathogenic bacteria while preserving product quality. Recently, we have examined the combined application of rotational shear stress and moderate electric fields (SS+MEF) to inactivate non-pathogenic microorganisms, including <i>Escherichia coli</i> K12 and <i>Listeria innocua</i>, under ambient temperature conditions. However, the effectiveness of SS+MEF treatments for inactivating pathogenic microorganisms in real food matrices remains largely unexplored. In this study, we investigated the inactivation of the pathogenic microorganisms <i>Escherichia coli</i> O157:H7, <i>Salmonella </i>Typhimurium, and <i>Listeria monocytogenes</i> in fresh orange juice with 5% pulp using simultaneous SS+MEF treatments under varying temperature conditions. Freshly squeezed orange juice samples were inoculated with bacteria and subjected to treatment using laboratory-scale batch shear-MEF device, and bacterial inactivation kinetics were analyzed through periodic sampling over a 30-minute treatment duration. A 5-log reduction in the pathogenic microorganism <i>E. coli</i> O157:H7 was achieved within 5 minutes of treatment at 45°C, while the same reduction was observed at 10 minutes for <i>S.</i> Typhimurium and <i>L. monocytogenes</i> at 55°C. The combined (SS+MEF) approach exhibited a significant advantage over conventional thermal pasteurization methods (70-80°C) for fruit and vegetable juices. These findings offer valuable insights for the food industry, which is increasingly seeking nonthermal alternatives for the effective inactivation of pathogenic microorganisms.

  PublisherDOI

• Data from: Combined effect of mechanical shear and moderate electric field on the inactivation of pathogenic bacteria in fresh orange juice

  Ag Data Commons · 2026-03-11

  datasetOpen accessSenior author

  In response to the growing consumer demand for fresh-like products, the food and beverage industries are increasingly exploring innovative nonthermal technologies to effectively inactivate pathogenic bacteria while preserving product quality. Recently, we have examined the combined application of rotational shear stress and moderate electric fields (SS+MEF) to inactivate non-pathogenic microorganisms, including <i>Escherichia coli</i> K12 and <i>Listeria innocua</i>, under ambient temperature conditions. However, the effectiveness of SS+MEF treatments for inactivating pathogenic microorganisms in real food matrices remains largely unexplored. In this study, we investigated the inactivation of the pathogenic microorganisms <i>Escherichia coli</i> O157:H7, <i>Salmonella </i>Typhimurium, and <i>Listeria monocytogenes</i> in fresh orange juice with 5% pulp using simultaneous SS+MEF treatments under varying temperature conditions. Freshly squeezed orange juice samples were inoculated with bacteria and subjected to treatment using laboratory-scale batch shear-MEF device, and bacterial inactivation kinetics were analyzed through periodic sampling over a 30-minute treatment duration. A 5-log reduction in the pathogenic microorganism <i>E. coli</i> O157:H7 was achieved within 5 minutes of treatment at 45°C, while the same reduction was observed at 10 minutes for <i>S.</i> Typhimurium and <i>L. monocytogenes</i> at 55°C. The combined (SS+MEF) approach exhibited a significant advantage over conventional thermal pasteurization methods (70-80°C) for fruit and vegetable juices. These findings offer valuable insights for the food industry, which is increasingly seeking nonthermal alternatives for the effective inactivation of pathogenic microorganisms.

  PublisherDOI

• Roles of ohmic heating to achieve sustainable development goals in the food industry: From reduced energy consumption and resource optimization to innovative production pathways with reduced carbon footprint

  Trends in Food Science & Technology · 2025-02-27 · 15 citations

  articleSenior author
  PublisherDOI

• Multiomics Approach to Regionally Profile Zinc-Driven Host-Gut Microbiome Interactions in the Intestinal Tract

  bioRxiv (Cold Spring Harbor Laboratory) · 2025-07-03 · 1 citations

  preprintOpen access1st author

  Abstract Zinc deficiency (ZnD) is a major risk factor for metabolic and inflammatory diseases associated with gut microbial alterations, such as obesity, type 2 diabetes, and inflammatory bowel disease. Despite its importance, there are no established dietary recommendations for zinc supplementation in individuals with these conditions, except in cases of severe diarrhea in children. This gap stems from inconsistent outcomes in zinc supplementation trials, suggesting an incomplete understanding of zinc-mediated spatial and temporal regulation within the host-microbiome interface. This study employed a multiomics approach to investigate zinc-driven host-gut microbial interactions in the intestinal tract of mice fed zinc-adequate or ZnD diets. Radio tracing and metallomics analyses uncovered differential zinc abundance across intestinal tissues, with conventionalized germ-free mice displaying significantly lower zinc levels than germ-free mice, highlighting the reciprocal regulation of zinc between host tissues and gut microbes. Transcriptomic analyses revealed region-specific effects of ZnD, including altered energy metabolism and apoptosis in the small intestine, and impaired barrier function and redox processes in the colon. Metagenomics profiling revealed that ZnD reduced microbial diversity in the small intestine, while the cecum and colon were protected from diversity loss but exhibited an increased abundance of pathogenic bacteria. Correlation analyses linked tissue-specific host gene expression to shifts in microbial populations, identifying potential microbial mediators of host transcription changes under ZnD. Collectively, these findings emphasize the critical role of zinc in spatially regulating host-microbiome interactions, advancing our understanding of region-specific impacts of ZnD on the GI tract and disease risk. Abstract Figure

  PublisherOA PDFDOI

• An experimental and molecular dynamics analysis of Listeria monocytogenes inactivation in peach puree influenced by moderate electric field and temperature

  Journal of Food Engineering · 2025-07-04 · 1 citations

  articleOpen accessSenior authorCorresponding

  Nonthermal food preservation methods are increasingly recognized for their potential, with moderate electric fields (MEF) identified as a viable alternative. This study explores the synergistic effect of MEF and temperature on the inactivation of Listeria monocytogenes in peach puree. An electro-processing device was employed to minimize ohmic heating and improve cooling during electric field application. Inactivation was investigated at a field strength of 105 V/cm and isothermal treatment temperatures of 45 and 50 °C, with results compared to corresponding control treatments performed without electric field application. The results revealed a significant ( P ≤ 0.05) increase in inactivation induced by MEF at 50 °C within the initial 10 minutes of treatment, while at 45 °C, a comparable effect was noted only after 20 minutes of MEF exposure. Moreover, a reduction exceeding 5-log 10 was achieved with MEF treatment at 50 °C for durations exceeding 10 minutes. Molecular dynamics analysis also demonstrated the effectiveness of the combined influence of electric field and temperature on electroporation and membrane lipid dynamics, with a significant ( P ≤ 0.05) enhancement observed at 50 °C. The results of the present study highlight the applicability of MEF processing technology to fruit-based matrices. • Combining MEF and heat is more effective than heat alone for pathogen control. • MEF (105 V/cm, 50 °C, >10 min) yields a 5-log 10 reduction of Listeria monocytogenes. • Field strength and temperature can be fine-tuned to increase the inactivation effect. • Lipids in the bacterial membrane are sensitive to electric fields and temperature. • Electroporation and membrane lipid dynamics are greater at 50 °C than at 45 °C.

  PublisherDOI

• Effect of electric field frequency on inactivation of the Bacillus subtilis spore and its mutants during ohmic heating

  Food and Bioproducts Processing · 2025-05-14 · 4 citations

  articleSenior authorCorresponding
  PublisherDOI

• Models for Pulsed Electric Field Processing

  2025-09-19

  other1st authorCorresponding

  In this chapter, we consider the modeling of the pulsed electric field (PEF) process, with specific attention to the originally intended application of pasteurization of liquid foods. Our treatment covers three classes of models. First are the models for electroporation (of molecular scale), derived from physics and physical chemistry considerations, and their extension to probabilistic approaches, which treat pore formation as a random process. We also discuss the more recent approaches involving molecular dynamics. Next, we consider treatment chamber and system scale models, which are based on continuum physics approaches, and rely on computational multiphysics codes for their solution. In this section, we discuss the base assumptions for several modeling studies. Finally, we consider models for inactivation kinetics for bacteria exposed to PEF. These include approaches including the first-order, Hulsheger, Peleg, and Weibull models.

  PublisherDOI

• Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice

  Food Research International · 2025-03-18 · 6 citations

  article
  PublisherDOI

Frequent coauthors

• Ahmed E. Yousef

  The Ohio State University

  29 shared

• V.M. Balasubramaniam

  The Ohio State University

  21 shared

• Jin Hong Mok

  The Ohio State University

  20 shared

• Taras Pyatkovskyy

  I.Horbachevsky Ternopil National Medical University

  18 shared

• Chaminda P. Samaranayake

  The Ohio State University

  18 shared

• Brian Heskitt

  Bryan College

  17 shared

• Ricardo Simpson

  Federico Santa María Technical University

  13 shared

• John L. Capinera

  12 shared

Education

• Ph.D., Agricultural and Biological Engineering

  University of California, Berkeley

  1990

• M.S., Agricultural and Biological Engineering

  University of California, Berkeley

  1986

• B.S., Agricultural and Biological Engineering

  University of California, Berkeley

  1984

Awards & honors

• OARDC Honors FABE Faculty and Staff