Jaya Shankar Tumuluru

United States Department of Agriculture

Jaya Shankar Tumuluru works as a research agricultural engineer at the Southwestern Cotton Ginning Research Laboratory, the United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Las Cruces, New Mexico, USA. His research focuses on improving the cotton ginning process and using cotton waste for fuels and bioproducts applications. Before joining the USDA, Dr. Tumuluru worked as a distinguished staff engineer at Idaho National Laboratory (INL), one of seventeen national labs in the US Department of Energy complex. He was the principal investigator for multiple US Department of Energy-funded projects on biomass processing for biofuels and bioproduct production. Dr. Tumuluru\'s research at INL was focused on mechanical preprocessing and thermal pretreatments of biomass. He has published papers on biomass preprocessing and pretreatments, food processing, preservation and storage, and prediction and optimization of the bioprocess using artificial neural networks and evolutionary algorithms. Dr. Tumuluru has published more than 100 papers in journals and conference proceedings; presented more than 85 papers in national and international conferences; edited books on biomass preprocessing, valorization, and volume estimation; edited a monograph on biomass densification; and published more than 15 book chapters. He was named an R&D 100 Award Finalist in 2018 and 2020; received the INL Outstanding Engineering Achievement Award for 2019; the Asian American Engineer of the Year Award for 2018; the INL Outstanding Achievement in Scientific and Technical Publication Award in 2014; the Outstanding Reviewer Award for the American Society of Agricultural and Biological Engineers Food and Process Engineering Division in 2013, 2014, and 2016; the Outstanding Reviewer for the Biomass and Bioenergy Journal in 2015; and the Outstanding Reviewer for the UK Institute of Chemical Engineers in 2011.

Jaya Shankar Tumuluru

2books edited

3chapters authored

Latest work with IntechOpen by Jaya Shankar Tumuluru

Food processing, preservation, and packaging is a highly interdisciplinary science. Various techniques and technologies have been developed to extend food shelf life, minimize the risk of contamination, protect the environment, and improve foods’ functional, sensory, and nutritional properties. Some of the many benefits of food processing, preservation, and packaging include increased food safety, improved nutrition, longer shelf life, and increased economic opportunities. In addition, food processing and preservation help to reduce post-harvest losses. Developing novel food processing, preservation, and packaging technologies is critical to preserving food quality, improving sensory characteristics, and reducing losses. At present, there is a great emphasis on developing novel biobased and intelligent packaging technologies that are safe for food and reduce environmental pollution. This book provides a comprehensive overview of food processing and preservation packaging to tackle the challenges of food safety, nutritional security, and sustainability. Chapters address such topics as edible packaging materials, intelligent packaging materials, nanotechnology for enhancing the shelf life of food products, advanced food packaging systems, green materials for food packaging, antimicrobial packaging materials, food drying technologies, methods of food processing, food analysis using acoustic and thermal methods, food formulations, and functional foods. This volume is a useful resource for students, researchers, and food processing preservation professionals. It highlights advances in food processing and packaging systems to increase food quality and preserve food longer without generating waste.

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