Extrusion Technology Collaborations with India
USDA Foreign Agricultural Service (FAS)
Agricultural Knowledge Initiative (AKI)
Novel whey protein and fruit-based expanded snacks using extrusion processing
The proposal describes in detail the expertise of the principal investigators (Drs. Sajid Alavi and
Syed Rizvi) and institutional capabilities of their respective universities (Kansas State University and
Cornell University), project objectives and budget in relation to hosting three visiting scientists in the area
of extrusion processing under the ongoing U.S.-Indian Agriculture Knowledge Initiative. Both the PIs
have several years of research experience in extrusion processing, and have extensive linkages and
contacts with Indian partner institutions such as National Dairy Research Institute and University of
Agricultural Sciences.
Principal Investigator Information
Dr. Sajid Alavi; Asst. Professor, Department of Grain Science & Industry, 201 Shellenberger
Hall, Kansas State University, Manhattan, KS 66506; Phone: 785-532-2403; e-mail: salavi@ksu.edu
Expertise: Dr. Alavi’s research and teaching activities are in the areas of extrusion technology;
phase and state transitions of starch and proteins; and value-added uses of biological materials and
residues. He has co-authored several extrusion-related peer reviewed publications and received major
extrusion-related grants from programs such as USDA-NRI and commodity organizations such as Kansas
Wheat Commission and Kansas Soybean Commission. Dr. Alavi has extensive experience in the use of
extrusion processing for non-allergenic and nutritious food products (gluten-free, high fiber, high
protein), starch-based nanocomposites for biodegradable packaging and precooked flours for application
in baked products. These are the areas where the project would focus on as discussed below.
Collaborative activities in India: Dr. Alavi has developed strong collaborative links with Indian
academic institutions and processing industries. Since Spring 2004, he has been at the forefront of the
efforts by the Department of Grain Science to engage with universities and food industry in India. As a
results of his efforts, in partnership with another faculty member, memoranda of understanding (MoUs)
on faculty and student exchange programs have been signed with several institutions including Acharya
NG Ranga Agricultural University, Maharana Pratap University of Agriculture and Technology,
Himachal Pradesh Agricultural University and Tamil Nadu Agricultural University. High level teams
(Vice-Chancelor/ Dean) from some of these universities have already visited KSU to strengthen linkages.
Also one professor each from MPUAT and Osmania University recently visited Dr.Alavi’s lab to work on
extrusion-related projects (vegetable-based expanded snacks) for a period of 2-3 weeks in July/ August
2007. Dr.Alavi has also traveled to India every year since 2004, and visited some of these institutions and
conducted short courses and seminars for Indian industry on extrusion processing in different cities
including Pune, Vadodra, Hyderabad and Delhi.
Dr. Syed Rizvi; Professor, Institute of Food Science, 114B Stocking Hall, Cornell University,
Ithaca, New York 14853; Phone: 607-255-7913; e-mail: ssr3@cornell.edu
Expertise: Dr. Rizvi is Professor of Food Process Engineering and International Professor of Food
Science. Recently, the U.S. Department of State named him as a Jefferson Science Fellow. He teaches
and conducts research related to engineering and processing aspects of food and related biomaterials. He
is a co-author/editor of six books and over one hundred research publications, holds seven U.S. patents
and serves on the editorial board of several journals. Professor Rizvi is a Fellow of the Institute of Food
Technologists and was awarded the Marcel Loncin Research Prize (2000) for his research in food process
engineering. He also received the International Dairy Foods Association Research Award in Food
Processing (2001). His teaching has been recognized by several awards, including the SUNY
Chancellor’s Award for Excellence in Teaching (1999) and the College of Agriculture and Life Sciences
Professor of Merit Award (1991). He has served as a consultant on numerous projects for many
organizations, the World Bank and UNIDO. Professor Rizvi’s research focuses on experimental and
theoretical aspects of bioseparation processes, supercritical fluid extrusion, delivery systems for bioactive
materials and nutrients, and physical and engineering properties of biomaterials. He also has a longstanding interest in international agribusiness development and sustainability.
Collaborative activities in India: Dr. Rizvi has been at the forefront of the collaborative activities
between Cornell College of Agriculture and Life Sciences (CALS) and Indian institutions and
agribusinesses. He has hosted in his laboratory several visiting scientists from Indian research institutions
and universities. He plays a leading role in ‘Agriculture in the Developing Nations’, the flagship course in
CALS international programs, operated in collaboration with Cornell’s private-sector Indian partner,
Sathguru. This course brings approximately 25 students to India from departments throughout Cornell. In
India, they are joined by students from the Acharya N. G. Ranga Agricultural University, Tamil Nadu
Agricultural University and the University of Agricultural Sciences. Indian students also travel to Ithaca
to participate in the prerequisite activities of the course. Dr. Rizvi is also involved in the Agri/ Food
Business Management Program, an executive development program, which brings together high-level
policy planners, industry CEOs of the food industry, academic faculty and leaders from nongovernmental organizations from India and neighboring countries. The group is exposed first in India to
the Indian perspective on agribusiness and then travels to Ithaca and upstate New York for practical
experience.
Host Institution Capabilities
The Department of Grain Science and Industry at Kansas State University is renowned all
over the world for its specialized undergraduate and graduate programs in milling science, bakery science,
feed science, and bio-processing and value-added industrial applications. Dr. Alavi’s lab has both labscale (1-2 kg/hr) and pilot-scale (100-200 kg/hr) single and twin screw extruders, and ancillary processing
equipment such as dryer, coater and mixer. Analytical equipment for raw material and finished product
analyses include differential scanning calorimeter, phase transition analyzer, rapid visco analyzer, and
texture analyzer. The department has unique and collaborative relationships with two other major
institutions based in Manhattan, KS – the American Institute of Baking and USDA Grain Marketing and
Production Research Center (GMPRC), and has access to various facilities at these places as well.
The Institute of Food Science at Cornell University has a large, internationally recognized
faculty with a broad range of expertise in all facets of food science. An excellent selection of courses in
basic and applied sciences; and modern, well-equipped research laboratories and pilot plant facilities
combine to make Cornell's graduate and undergraduate programs in food science among the very best in
the world. Dr. Rizvi’s lab has a pilot-scale twin-screw extruder that is specially configured for low
temperature and low shear processing of grain-based expanded foods using the patented supercritical fluid
extrusion (SCFX) technology. Several analytical equipment such as Instron, differential scanning
calorimeter, capillary rheometer and dynamic mechanical analyzer are also available in his lab.
Objectives for Phase 1
Phase 1 of the project will be carried out both at Kansas State University and Cornell. The
conventional steam-based extrusion facilities at KSU will be utilized to produce fruit–based expanded
snacks, while the supercritical fluid extrusion facilities at Cornell University will be utilized for the
developing expanded snacks fortified by milk proteins. The visiting scientists will spend two weeks each
at the two institutions. They will also be taken on field trips, including one to Wenger Manufacturing,
(Sabetha, Kansas), which is a major extrusion equipment manufacturer. The specific research objectives
of Phase 1 are  Use of corn and rice flours/ starches as base ingredients for developing nutritious extruded snacks
enriched with whey proteins or dehydrated fruit powders.
 Chemical/ physical modification of whey proteins or fruit powders for more expansion, smoother
texture and mouthfeel using alkaline treatment among other methods.
 Characterization of the expanded snacks from the point of view structure, texture, size and phase
transition properties.
Background
Fiber, provided through fruits and vegetables or whole grains, has long been an important part of
the human diet. Diets rich in dietary fiber provide health benefits linked to chronic ailments like cardiovascular disease and colorectal cancer (Burkitt 1971; Kantor et al. 2001; Decker et al. 2002). Dietary
fiber can also reduce the risk of being overweight. However, fiber has deleterious effects on functional
properties of ingredients and also the sensory perception of the food product (Artz et al., 1990).
Milk whey derivatives such as whey protein isolates (WPI) are also increasingly being used in
breakfast cereal and snack products (Kim and Maga 1987; Matthey and Hanna 1997; Onwulata et al.
2001). Apart from being a rich source of amino acids, such as lysine, in which cereals are deficient, whey
proteins have several additional nutritional benefits, including enhancement of immune function and antioxidant activity, appetite suppression, anti-hypertension effects, greater muscle functionality and
improved general health (Burrington 2004; Onwulata and Tomasula 2004).
Extrusion processing is widely used to make snacks. When starch is heated and sheared at high
temperatures in the presence of water in an extruder, it forms a melt that expands when the pressure is
released. When whey proteins or fruit and vegetable powders are incorporated at high percentages, it
negatively affects physical properties such as expansion (Kim and Maga 1987; Matthey and Hanna 1997;
Chang et al., 1998; Onwulata et al. 2001; Altan et al., 2007). It is an enormous challenge to incorporate
high levels of milk proteins or fruit and vegetable fiber in starch-based directly expanded snacks, while
maintaining the desired expansion and textural properties. In order to produce good tasting expanded
snacks by extrusion that are also healthy and high in protein or fiber, a good base formulation needs to be
used and also modification of the protein or fibrous components need to be carried out to increase their
processability. In the past, our research group has conducted studies on incorporation of fruits (Indian
gooseberry), vegetables (lotus stem and curry leaves) and milk proteins into expanded snacks produced
by conventional extrusion or supercritical fluid extrusion (SCFX) (Alavi et al. 1999). Our research
group has also conducted trials on modification of fruit and vegetable fiber using NaOH for increasing
their functionality.
A thorough understanding is required of the starch-fiber and starch-protein interactions, and the
resultant physico-chemical properties of matrices based on these components. The principal investigators
propose to tackle these challenges by conducting a study involving modification, extrusion and
characterization of fruit/vegetable fiber-starch and milk protein-starch based matrices.
Materials and Methods
Ingredients: Corn and rice flours and starches (base ingredient), dehydrated fruit powders (gooseberry and
pumpkin; up to 50%) and whey protein isolate (up to 50%).
Objective 1: Mixes of base ingredient and 0, 25 and 50% dehydrated fruit and vegetable powder or 0, 15
and 30% whey protein isolate will be prepared in a blender. A lab scale twin-screw extruder (Micro-18,
American Leistritz) with a barrel diameter of 18 mm and L:D ratio of 31:1, high-shear screw profile and a
circular die opening of 3.3 mm, will be used to process all fruit–based expanded snacks. A pilot-scale
twin-screw extruder (TX-57, Wenger Manufacturing) specially configured for supercritical fluid
extrusion (SCFX) will be used for to process all WPI-based expanded snacks. The extruded products will
be dried at 100C in an oven before further testing as detailed in Objective 3.
Objective 2: Batch preconditioning with different levels of alkali solution (5% NaOH), for softening of
fruit powders, will be carried out as a separate set of treatments. For WPI, batch preconditioning with
different levels of moisture will be carried out as a separate set of treatments. Treated fruit powders or
WPI will be stored at room temperature for 12 hours before being mixed with the base ingredient and
extruded as above.
Objective 3: Extruded snacks will be characterized for quality using various physical measurements.
Longitudinal and sectional expansion ratio, and piece density of products will be determined. Texture
measurements will be performed using a TA.XT2 Texture analyzer or an Instron Universal Testing
Machine. Uniaxial compression will be applied at a test speed of 1 mm/sec and strain level of 80%.
Resulting force-deformation curves will be used to evaluate the textural parameters and the results will be
reported as the average of 20 replicate measurements.
Objectives for Phase 2
The visiting scientists will return to their home institutions and carry out further research work on
this project including sensory and nutritional evaluation of extruded products developed in Phase 1. The
PIs will also travel to India in summer 2008 to follow-up on technology transfer and continue the
knowledge exchange. They will conduct an extrusion workshop for the Indian public and private sector,
which will have interactive sessions for future technology transfer and trade. Registration for a limited
number of members from Indian partner institutions in this workshop will be complimentary.
Representatives from Wenger Manufacturing will also travel to speak at this workshop.
Time Duration and Budget
It is proposed to complete the Phase 1 of the above project in a 4 week period in 2008. For Phase
2, the PI’s also propose to visit the home institutions of the visiting scientists in India in summer 2008 to
follow-up on the project. A total budget of $46,970.00 (including 10% institutional indirect costs) is
proposed for this project. Details are provided in the supporting documents.
References
Alavi, S.H., Gogoi, B.K., Khan, M., Bowman, B.J. and Rizvi, S.S.H. 1999. Structural properties of
protein-stabilized starch-based supercritical fluid extrudates. Food Res. Int. 32, 107-118.
Artz, W.E., Warren, C.C., Mohring A.E., Villota, R. 1990. Incorporation of corn fiber into sugar snap
cookies. Cereal Chem., 67(3): 303-305.
Burkitt, D. 1971. Epidemiology of the cancer of the colon and rectum. Cancer, 28: 3-13.
Burrington, K.J. 2004. Benefits of whey proteins in breakfast and snack foods. Cereal Foods World 49,
334-336.
Decker, E., Beecher, G., Slavin, J., Miller, H.E., Marquart, L. 2002. Whole grains as a source of
antioxidants. Cereal Foods World, 47: 370-373.
Kantor, L.S., Variyam, J.N., Allshouse, J.E., Putnam, J.J., Lin, B.H: 2001. Choose a variety of grains
daily, especially whole grains: A challenge for consumers. J Nutr. 131: 473S-486S.
Kim, C.H. and Maga, J.A. 1987. Properties of extruded whey protein concentrate and cereal flour blends.
Lebensm.- Wiss. Technol. 20, 311-318.
Matthey, F.P. and Hanna, M.A. 1997. Physical and functional properties of twin-screw extruded whey
protein concentrate - corn starch blends. Lebensm.- Wiss. Technol. 30, 359-366.
McCarthy, J., O’Mahony, L., O’Callaghan, L. 2003. Double blind, placebo controlled trial of two
probiotic strains in interleukin 10 knockout mice and mechanistic link with cytokine balance.
Gut, 52: 975–980.
Onwulata, C.I., Smith, P.W., Konstance, R.P. and Holsinger, V.H. 2001. Incorporation of whey products
in extruded corn, potato or rice snacks. Food Res. Int. 34, 679-687.
SUPPORTING DOCUMENTS
Host Institution Budget Details - KSU
Estimated duration of visit: 14 days (2 weeks)
Living expenses
Sub-total
Professional
development
Sub-total
Host institution
fees
Sub-total
Ground
transportation
Sub-total
Air transportation
Sub-total
Follow up
activity (if
applicable)
Expense category
Rate/person
Number of persons
Subtotal
Lodging
Per-diem (meals only)
1,050 (=75 x 14 d)
420 (=30 x 14 d)
3
3
$3,150.00
$1,260.00
Living expenses (phone, laundry, bus
fares, etc.)
Medical insurance
210 (=15 x 14 d)
200
3
3
$630.00
$600.00
Visa processing (includes SEVIS
fees)
210
3
$630.00
$6,270.00
Educational/technical materials &
supplies
Field tours and site visits
250
3
Mentoring fees
750
3
$750.00
$750.00
$2,250.00
Training coordinator/ administration
fees
Laboratory expenses
135
3,300
3
3
$405.00
$9,900.00
$12,555.00
Local transportation
$0.00
Airfare - international
Airfare - domestic (if applicable)
Mentor airfare - international
Mentor airfare - domestic
Lodging*
Per-diem*
Miscellaneous*
Sub-total
Other Direct
Cornell University sub-contractual
Costs
costs
Sub-total
Total Direct Cost
Indirect Cost/Overhead at 10%
Total Program Cost
* To be provided by Indian institutions.
500
3
1500
500
1
1
$1,500.00
$1,500.00
$1,500.00
$500.00
$2,000.00
$22,379.50
$22,379.50
$45,454.50
$4,545.45
$49,999.95
Host Institution Budget Details – Cornell University (sub-contract)
Estimated duration of visit: 14 days (2 weeks)
Living expenses
Expense category
Rate/person
Number of persons
Lodging
Per-diem (meals only)
1,050 (=75 x 14 d)
420 (=30 x 14 d)
3
3
$3,150.00
$1,260.00
210 (=15 x 14 d)
3
$630.00
Living expenses (phone, laundry, bus
fares, etc.)
Medical insurance
Subtotal
Visa processing (includes SEVIS
fees)
Sub-total
Professional
development
Sub-total
Host institution
fees
Sub-total
Ground
transportation
Sub-total
Air transportation
Sub-total
Follow up
activity (if
applicable)
$5,040.00
Educational/technical materials &
supplies
Field tours and site visits
250
3
Mentoring fees
750
3
135
3,300
3
3
Training coordinator/ administration
fees
Laboratory expenses
$750.00
$750.00
$2,250.00
$405.00
$9,900.00
$12,555.00
Local transportation
$0.00
Airfare - international
Airfare - domestic (if applicable)
Mentor airfare - international
Mentor airfare - domestic
Lodging*
Per-diem*
Miscellaneous*
Sub-total
Other Direct
Costs
Sub-total
Total Direct Cost
Indirect Cost/Overhead at 10%
Total Program Cost
* To be provided by Indian institutions.
1500
500
1
1
$0.00
$1,500.00
$500.00
$2,000.00
$20,345.00
$2,034.50
$22,379.50
Budget Justification
The details of the proposed budget given below are based on costs for hosting three visiting scientists
from India.
Visiting scientist living expenses include costs of a hotel adjoining the KSU and Cornell
campuses @$75 per day; per-diem for meals @$30 per day; miscellaneous expenses such as laundry,
local taxi, phone calls, etc. @ $15 per day; $200 for a 28-day $500,000 medical insurance policy for
international visitors issued by a typical company; and $210 for visa processing fees that includes $100 J1 visa application fee, $10 payment processing fee and $100 SEVIS fee.
Professional development expenses include $250 per person at each host institution for a total of
two field tours. One of these would be a day tour to Wenger Manufacturing, Inc., which is a major
extrusion equipment manufacturer based in Sabetha, KS (about 2 hour drive from Manhattan, KS). The
field trips will be undertaken by car, and the visiting scientists will be accompanied by one of the PIs. The
costs include car rental, fuel and lodging expenses. Costs related to all educational/technical materials and
supplies including stationery, copying expenses, provision of personal computer, etc. will be borne by the
PIs at no cost to the USDA-FAS.
Host institution fees include $750 for mentoring fees, $135 for administrative fees and $3,300
for laboratory expenses per person at each host institution (KSU and Cornell). The lab expenses include
usage fee for pilot- and lab-scale twin screw extruders at Cornell and KSU (rates are determined by
university mandated schedule of charges and includes costs for a trained operator), cost for raw materials
such as starches, flours, fruit powders and whey protein isolate, and usage and consumables for analytical
equipment such as differential scanning calorimeter, phase transition analyzer, rapid visco analyzer and
texture analyzer.
Air transportation expenses of $500 per person is budgeted for a round-trip ticket for travel
between Cornell (Ithaca, NY) and KSU (Manhattan, KS).
Follow up activity is proposed by the PI’s for Phase 2 of the project in the form of visits to the
home institutions of the visiting scientists in India for a period of 2 weeks in summer of 2008 (June/ July).
The international round trip air travel costs have been estimated at $1500 per person, and the domestic
travel costs at $500 per person. Funds for lodging, per-diem and miscellaneous expenses will be borne by
Indian institutions.
SUPPORTING DOCUMENTS
SAJID ALAVI
201 Shellenberger Hall, Kansas State University, Manhattan, KS 66506
Tel.: 785-532-2403; email: salavi@ksu.edu
Education
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Doctor of Philosophy, 2002Cornell University, Ithaca, NY
Food Science/ Food Engineering
Minors: Chem. Engg.; Operations Research & Ind. Engg.
Master of Science, 1997Pennsylvania State University, State College, PA
Agricultural & Biological Engineering
Bachelor of Science, 1995Indian Institute of Technology, Kharagpur, India
Agricultural Engineering
Professional Experience
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Assistant Professor, 2002 – present
Dept. of Grain Science and Industry, Kansas State University
10% teaching, 90% research appointment; Research Areas – Food engineering; Extrusion processing of
food and feed materials; Rheology; Food microstructure imaging; Structure-texture relationships
Post-Doctoral Associate, 2002
Dept. of Food Science, Cornell University
Research Assistant (Ph.D.), 1997 – 2001
Dept. of Food Science, Cornell University
Research Assistant (M.S.), 1995 – 1997
Dept. of Agri. and Biol. Eng., Penn State
National Seeds Corporation, Summer internship, 1994
New Delhi, India
Teaching and Student Advising
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GRSC 820. Advanced Extrusion Processing. Kansas State. Fall 2004.
GRSC 720. Extrusion Processing in the Food and Feed Industries. Kansas State. Fall 2002, 03 and 06
ATM 540. Introduction to Food Engineering. Kansas State. Spring 2004.
ATM 541. Introduction to Food Engineering Laboratory. Kansas State. Spring 2004.
Student Advising. Kansas State. 2002-current. Major advisor for 4 Ph.D. students and 1 M.S. student in
Grain Science and Food Science. Advised and assisted undergraduate students for projects related to
extrusion and production of starch-based biodegradable packaging foams.
Student Clubs. 2004- current. Faculty advisor for the Grain Science Food Product Development Team.
Honors and Awards
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IFT-SA Graduate Paper Competition (2001) - Honorable mention (top 6 out of 200 entrants)
Best Paper Award (2000) - Food Engineering Division, Institute of Food Technologists
Henry and Ruth Herzog Graduate Research Award (2000) – given for excellence in research and
academics by the Department of Food Science, Cornell University
Outstanding Teaching Assistant Award (1999) - Department of Food Science, Cornell University
Graduate Science Exhibition Poster Award (1997) - Penn State
IFT Product Development Competition, Second Place (1999) – Sweet Spots, a microwavable dessert
comprising of cored apples filled with vanilla ice cream and coated with a caramel and sweet-oat veneer.
‘Discoveries in Dairy Ingredients’ Contest, Best Overall Product (2000 and 2001) - Tropical Jewels
(2000), a premium frozen novelty that combines tropical fruit flavored frozen yogurt core with a fine layer
of premium chocolate blended with green tea; Café Crunch (2001), an extruded snack with premium
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chocolate and coffee coating. Co-captain of the 7-member team.
Unilever U.S. Graduate Student Award (2000) - Excellence in frozen dairy product development.
Government of India National Talent Search Scholarship (1989 – 1995)
Representative Professional Meeting Presentations and Abstracts
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Alavi, S. 2007. Extrusion processing - Adding value to cereal grains for food and industrial applications.
International Conference on 21st Century Challenges to Sustainable AgriFood Systems, March 15-17,
Bangalore, India. (Invited Oral Presentation)
Cheng, E.M., Alavi, S., and Bean, S. 2007. Sorghum-based pre-cooked pasta utilizing extrusion
processing. 25rd Biennial Sorghum Research and Utilization Conference, Jan. 14-16, Santa Ana Pueblo,
New Mexico.
Tang, X., and Alavi, S. 2006. Use of extrusion for synthesis of starch-nanoclay composites for
biodegradable packaging films. 2006 AACC Annual Meeting, Sep. 17-20, San Francisco, CA. (Oral
Presentation).
Yao, N., Jannink, J., Alavi, S., and White, P.J. 2006. Properties of extruded products made from high betaglucan and traditional oat lines. 2006 AACC Annual Meeting, Sep. 17-20, San Francisco, FL. Orlando,
FL. (Oral Presentation).
Liu, S. and Alavi, S. 2006. Production of snack food with Moringa leaf powder using extrusion
processing. 2006 Institute of Food Technologists Annual Meeting, June 23-28, Orlando, FL. Book of
Abstracts. (Poster presentation).
Agbisit, R.N., Cheng, E. M., and Alavi, S. 2006. Interrelationships among physical, thermal flow,
microstructure and mechanical properties of extruded cornstarch-whey protein foams. 2006 Institute of
Food Technologists Annual Meeting, June 23-28, Orlando, FL. Book of Abstracts. (Poster presentation).
Cho, K. Y., Alavi, S., and Rizvi, S. S. H. 2006. Microstructures of steam-expanded and SCFX extrudates
using 3-D non-invasive image analysis. 2006 Institute of Food Technologists Annual Meeting, June 23-28,
Orlando, FL. Book of Abstracts. (Poster presentation).
Gajula, H., Liu, S., Alavi, S., Herald, T., Madl, R., and Scott, B. 2006. Effect of drying method on
functional properties of pre-cooked wheat flour obtained by extrusion. 2006 Institute of Food
Technologists Annual Meeting, June 23-28, Orlando, FL. Book of Abstracts. (Oral Presentation).
Alavi, S. 2005. Thermal Death Kinetics Models for Food Disinfection. Invited speaker for symposium on
‘Thermal Death Kinetic Models: Theory and Applications’, Entomological Society of America Annual
Meeting, Fort Lauderdale, FL, Dec. 2005. (Oral Presentation).
Cheng, E., Agbisit, R., Alavi, S., and Pearson, T. 2005. Mechanical-acoustic and sensory evaluations of
extruded food foams. AACC Annual Meeting, Orlando, FL , Sep. 2005. (Oral Presentation).
Singh, H., Bean, S., Alavi, S., and Tang, X. 2005.Use of ultrasound and extrusion processing to improve
the nutritional and functional quality of sorghum flour. AACC Annual Meeting, Orlando, FL , Sep. 2005.
(Poster Presentation).
Agbisit, R., Trater, A.M., and Alavi, S. 2004. Understanding microstructure-texture relationships of
extruded corn starch products with different protein and in-barrel moisture contents. AACC Annual
Meeting , San Diego , CA , Sep 2004. (Oral Presentation).
Alavi, S., and Trater, A. 2003. Microstructure characterization of biopolymer foams using non-invasive Xray tomography. Eight Conference of Food Engineering. 2003 AIChE Annual Meeting, November 16-21,
San Francisco, CA. Proceedings (AIChE Pub. No. 192) p. 324-333. (Oral Presentation).
Memberships
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Institute of Food Technologists (IFT)
AACC International (AACCI); Rheology Division Chair (2006-current); Chair-Elect (2005-06); Secretary/
Treasurer (2004-05)
Honor Societies - Gamma Sigma Delta (Agriculture) and Alpha Epsilon (Agricultural Engineering)
Refereed Publications
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Cheng, E., Alavi, S., Pearson, T., and Agbisit, R. 2007. Mechanical-acoustic and sensory evaluations
of corn starch-whey protein isolate extrudates. Journal of Texture Studies. Accepted for publication.
Khouryieh, H.A., Herald, T. J., Aramouni, F., and Alavi, S. 2007. Intrinsic Viscosity and Viscoelastic
Properties of Xanthan/Guar Mixtures in Dilute Solutions: Effect of Salt Concentration on the Polymer
Interactions. Food Research International. 40: 883-893.
Khouryieh, H.A., Herald, T. J., Aramouni1, F., and Alavi, S. 2007. Influence of deacetylation on the
rheological properties of xanthan-guar interactions in dilute aqueous solutions. Journal of Food
Science. 72(3): C173-C181.
Agbisit, R., Alavi, S., Cheng, E., Herald, T.J., and Trater, A.M. 2007. Relationships between
microstructure and mechanical properties of cellular corn starch extrudates. Journal of Texture
Studies. 38: 199–219.
Higiro, J, Herald, T.J., and Alavi, S. 2007. Rheological study of xanthan and locust bean gum
interaction in dilute solution: effect of salt. Food Research International. 40: 435-447.
Yao, N., Jannink, J.-L., Alavi, S., and White, P. 2006. Properties of extruded products made from
high β-glucan and traditional oat lines. Cereal Chemistry. 83(6): 692-699.
Lee, K.-M., Bean, S.R., Alavi, S., Herrman, T.J., and Waniska, R.D. 2006. Physical and biochemical
properties of maize hardness and extrudates of selected hybrids. Journal of Agricultural and Food
Chemistry. 54(12): 4260-4269
Khouryieh, H.A., Herald, T. J., Aramouni, F., and Alavi, S. 2006. Influence of mixing temperature on
xanthan conformation and interaction of xanthan-guar gum in dilute aqueous solutions. Food Research
International. 39: 964-973.
Higiro, J, Herald, T.J., and Alavi, S. 2006. Rheological study of xanthan and locust bean gum
interaction in dilute solution. Food Research International. 39(2): 165-175.
Yaseen, E.I., Herald, and T.J., Aramouni, F.M., and Alavi, S.H. 2005. Rheological properties of
selected gum solutions. Food Research International. 38: 111-119.
Trater, A.M., Alavi, S, and Rizvi, S.S.H. 2005. Use of non-invasive X-ray microtomography for
characterizing microstructure of extruded biopolymer foams. Food Research International. 38: 709719.
Alavi, S.H., and Rizvi, S.S.H. 2005. Strategies for enhancing expansion in starch-based microcellular
foams produced by supercritical fluid extrusion. International Journal of Food Properties. 8: 23-34.
Alavi, S.H. 2003. Starch research over the years. Food Research International. 36: 307-308.
Alavi, S.H., Rizvi, S.S.H, and Harriott, P. 2003. Process dynamics of starch-based microcellular
foams produced by supercritical fluid extrusion. I: Model development. Food Research International.
36: 309-319.
Alavi, S.H., Rizvi, S.S.H., and Harriott, P. 2003. Process dynamics of starch-based microcellular
foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental
evaluation. Food Research International. 36: 321-330.
Alavi, S.H., Chen, K.-H., and Rizvi, S.S.H. 2002. Rheological characteristics of intermediate moisture
blends of pregelatinized and raw wheat starch. Journal of Agricultural and Food Chemistry. 50: 67406745.
Alavi, S.H., Puri, V.M. and Mohtar, R.H. 2001. An integrated dynamic growth – finite element model
for predicting the growth of Listeria monocytogenes in packaged fluid milk. Journal of Food Process
Engineering, 24 (4): 231-251.
Gogoi, B.K., Alavi, S.H., Khan, M., Bowman, B.J. and Rizvi, S.S.H. 2000. Mechanical properties of
protein-stabilized starch-based supercritical fluid extrudates. International Journal of Food Properties,
3 (1): 37-58.
Alavi S.H., Puri, V.M., Knabel, S.J., Mohtar, R.H., and Whiting R.C. 1999. Development and
validation of a dynamic growth model for Listeria monocytogenes in fluid whole milk. Journal of
Food Protection, 62 (2): 170-176.
SUPPORTING DOCUMENTS
SYED S.H. RIZVI
ACADEMIC RANK: Professor of Food Process Engineering
YEAR ATTAINED: 1988
ADDRESS: Institute of Food Science, 114B Stocking Hall, Cornell University, Ithaca, New York 14853-7201
CONTACT: Phone: 607-255-7913; Fax: 607-254-4868; E-mail: ssr3@cornell.edu
EARNED DEGREES
Ph.D., Ohio State University, 1976
M.Eng.,University of Toronto, 1988
M.S., Panjab University, 1970
B.S., Panjab University, 1968
ACADEMIC HONORS
U.S. Department of State Jefferson Science Fellow, 2007
Professor of International Food Science, Cornell University, 2002- present
Adjunct Professor, Department of Chemical Engineering, U. Toronto, 2002-present
International Dairy Foods Association Research Award in Food Processing, 2001
First Prize for Best Business Idea, Cornell University Big Red Venture Fund, 2001
Outstanding Dairy Professional, National Dairy Research Institute Alumni, 2001
Fellow, Institute of Food Technologists, 2000
Marcel Loncin Research Prize, Institute of Food Technologists, 2000
Chancellor Medal for Excellence in Teaching, State University of New York, 1999.
Professor of Merit, College of Agriculture and Life Science, Cornell University, 1991.
Excellence in Teaching Award, Advisory Council, Cornell University, 1991.
Ohio State University Graduate Leadership Award, 1975.
Government of India Merit Scholar, 1965-1970.
Panjab University and Amul Gold Medals for first positions in B.S. and M.S. Examinations.
PROFESSIONAL EXPERIENCE
Director of Graduate Studies Cornell University1998-2003
Visiting Professor Institute of Food Technology (Brazil)1990
Visiting Professor Bogor Agricultural University (Indonesia)1989
Visiting Professor University of Toronto1987-1988
Associate Professor Cornell University1981-1987
Assistant Professor Clemson University1977-1981
Lecturer Ohio State University1976
Graduate Assistant Ohio State University1972-1976
Management Supervisor Glaxo Laboratories1970-1972
Management Trainee
Nestle's Food Specialty1968
PROFESSIONAL SOCIETIES
American Association of Engineering Societies, American Institute of Chemical Engineers, American
Chemical Society, American Dairy Science Association, American Society of Agricultural Engineers, Institute
of Food Technologists, New York Academy of Science, World Packaging Organization, Gamma Sigma Delta,
Phi Tau Sigma
RESEARCH INTERESTS
Engineering Properties of Biomaterials: Thermodynamic, Thermophysical, Rheological, Mechanical
(Dynamic), and Structural; Mass Transfer and Phase Equilibria of biomaterials
Bioseparation Processes: Supercritical Fluids, Membrane Separation (R.O., U.F., Microfiltration)
Extrusion Processing with Supercritical Fluids: Generation of microcellular matrices for food and non-food
applications
EDITORIAL BOARD MEMBERSHIPS
Journal of Food Process Engineering (1990 - 1997)
Journal of Plastic and Film Sheeting (1990 - present)
International Journal of Food Science and Nutrition (1992 - present)
Trends in Food Science and Technology (1994- present)
International Journal of Food Properties (1996-present)
BOOKS
 Experimental Methods in Food Engineering. S.S.H. Rizvi and G.S. Mittal. VNR Inc., NY 1992.
 Engineering Properties of Food. 2nd ed., M.A. Rao and S.S.H. Rizvi, (eds.), Marcel-Dekker, NY, 1994.
 Opportunities in the Nutrition and Food Sciences. Institute of Medicine, National Academy Press,
Washington, D.C. 1994. Contributing Member.
 Supercritical Fluid Processing of Food and Biomaterials. S.S.H. Rizvi, (ed.),Blackie Academic &
Professional, London. 1994.
 Bioseparation Processes in Foods. R.K. Singh and S.S.H. Rizvi (eds.), Marcel-Dekker, Inc., NY, 1995.
 Food Process Engineering: Theory and Laboratory Experiments. S.K. Sharma, S.J. Mulvaney and S.S.H.
Rizvi, Academic Press, N.Y. 1999.
PATENTS
 Rizvi, S.S.H. and Brandsma, R.L. 2000. Microfilteration Process to Obtain Retentate for Cheese- making
and permeate for Whey Proteins. U.S. Patent Application No. 09/593,770, 6/14/00
 Rizvi, S.S.H., and Shukla, A. and Srikiatden 1999. A thermo-mechanical process for production of
processed mozzarella cheese. U.S. Patent No. 5,925,398. July 20.
 Rizvi, S.S.H. and Mulvaney, S.M. 1995. Supercritical fluid extrusion process and apparatus. U.S. Patent
No. 5, 417,992. May 23.
 Rizvi, S.S.H. and Mulvaney, S.M. 1992. Extrusion processing with supercritical fluids. U.S. Patent No. 5,
120, 559. June 9.
 Rizvi, S.S.H. 1985. Method and apparatus for the accelerated adjustment of water activity of foods and
other materials. U.S. Patent No. 4, 543, 735. October 1.
 Rizvi, S.S.H. and Gossett, P.W. 1985. Gelation measuring apparatus and method. U.S. Patent No. 4, 512,
182. April 23
SELECTED REFEREED PUBLICATIONS
 Alavi, S.H., Gogoi, B.K., Khan, M., Brown, B.J. and Rizvi, S.S.H. 1999. Structural properties of proteinstabilized, starch-based supercritical fluid extrudates. Food Res. Int'l. 32: 107-119
 Tuan, Dang Quoc, Zollweg, J. A., and Rizvi, S. S. H. 1999. Concentration dependence of the diffusion
coefficient of lipids in supercritical carbon dioxide. Ind. & Eng. Chem. Res. 38(7): 2787-2793.
 Brandsma, R. and Rizvi, S.S.H. 1999. Deplition of whey proteins and calcium by microfiltration of
acidified skim milk prior to cheese making. J. Dairy Sci. 82:2063-2069.
 Romero, P. K., Rizvi, S.S.H., Kelly, M. L., and. Bauman D. E. 2000. Concentration of conjugated linoleic
acid from milk fat with a continuous supercritical fluid processing system. J. Dairy Sci. 83:20-22.
 Gogoi B.K., Alavi, S.H., and Rizvi, S.S.H. 2000. Mechanical properties of protein-stabilized, starch-based
supercritical fluid extrudates. Int'l J. Food Properties 3(1);37-58.
 Rizvi, S.S.H. 2000. Supercritical Fluid Extraction in Encyclopedia of Separation Science. Academic Press,
London. Pp 2860-2862.
 Kanawjia, S.K. and Rizvi, S.S.H. 2000. Utilization of MF-retentate for the Manufacture of Mozzarella
Cheese. Indian J. Dairy Sci. 53(6): 411-418.
 Brandsma, R. and Rizvi, S.S.H. 2001. Effect of manufacturing treatment on the rheological characteristics
of Mozzarella cheese made from microfiltration retentate depleted of whey proteins. Int'l J. Food Sci.
Technol. 36 (6): 601-610
 Brandsma, R. and Rizvi, S.S.H. 2001. Manufacture of Mozzarella cheese from highly concentrated skim
milk microfiltration retentate depleted of whey proteins. Int'l J. Food Sci. Technol. 36 (6): 611-624.
 Vadi, P.K. and Rizvi, S.S.H., 2001. Experimental evaluation of a uniform transmembrane pressure
crossflow microfiltration unit for the concentration of micellar casein from skim milk. J. Mem. Sci. 48(8):
1–14.
 Dogan, E., Chen, K.H., and Rizvi, S.S.H. 2001. Fundamentals and applications of supercritical CO2
extrusion technology. In: “Novel Processes and Control technologies in the Food Industry”, Bozoglu, Deak
and Ray, Eds. NATO Science Series Vol. 338, IOS Press, Amsterdam, p. 37-48.
 Kanawjia, S.K. and Rizvi, S.S.H. 2001. Development of Paneer from microfiltered milk. Indian J. Dairy
and Biosci. 11: 67-70.
 Solanki, G. and Rizvi, S.S.H. 2001. Physico-chemical properties of skim milk retentates from
microfiltration. J. Dairy Sci. 84:2381-2391.
 Chen, K. J., Dogan, E. and Rizvi, S.S.H. 2002, Supercritical Fluid Extrusion of Masa-based Snack Chips.
Cereal Foods World. 47(2): 44-51.