Deepti Salvi

Assistant Professor, Food Engineering

Academic Degrees

Ph.D. (2008) Biological and Agricultural Engineering, Louisiana State University, Baton Rouge, LA

M.E. (2005) Food Engineering and Bioprocess Technology, Asian Institute of Technology, Pathumthani, Thailand

B. Tech. (2003) Agricultural Engineering, Dr. B. S. Konkan Agriculture University, Dapoli, India

Research Interests

  • Food processing techniques such as cold atmospheric pressure plasma, high pressure processing, microwave processing, extrusion, ultraviolet processing to ensure food safety and quality
  • Investigation of the role of physical properties of food to control excessive caloric intake and enhance nutrient absorption in human gastrointestinal tract
  • Numerical modeling of transport phenomena in biological and food engineering

Completed Projects

1. Title Evaluating Microbial Inactivation Efficacy of Plasma-Activated Water, a Novel Surface Disinfectant for Food 
Duration October 2018-May 2019
Sponsor Center for Advanced Processing and Packaging Studies – CAPPS, a NSF IUCRC Founded Center
Team PI: Deepti Salvi Co-PIs: Katharina Stapelmann and Sophia Kathariou

Current Projects

1. Title An Integrated Approach for Improving Growth and Quality of Sweet Basil Using Cold Plasma Activated Water and Mist
Duration May 2018-April 2022
Sponsor USDA NIFA Foundational Program 2018
Team PI: Deepti Salvi (May-June 2018), co-PI (June 2018 onwards)

Current PI: M. V. Karwe, Co-PIs: D. W. Schaffner, J. E. Simon, Q. Wu, S. Guran, D. Specca, A. Fridman, G. Fridman, V. Miller, A. Rabinovich.

2. Title Plasma Treatment for Inactivation of Bacteria and Bacterial Biofilm on Conveyor Belt Surfaces
Duration May 2019 – December 2020
Sponsor Center for Advanced Processing and Packaging Studies – CAPPS, a NSF IUCRC Founded Center
Team PI: Deepti Salvi Co-PIs: Nathalie Lavoine and Katharina Stapelmann
3. Title Biodegradable and recyclable paper-based alternative to single use beverage plastic products
Duration October 2019- December 2020
Sponsor Center for Advanced Processing and Packaging Studies – CAPPS, a NSF IUCRC Founded Center
Team PI: Nathalie Lavoine Co-PI: Deepti Salvi
4. Title Evaluating efficacy of plasma-activated water in egg washing
Duration May 2020- April 2023
Sponsor USDA NIFA Foundational Program 2019
Team PI: Deepti Salvi Co-PIs: Katharina Stapelmann and Sophia Kathariou
5. Title Harnessing (bio-)electrochemical technologies as sustainable sources for on demand precision agriculture
Duration February 2020- June 2023
Sponsor Game‐Changing Research Incentive Program for Plant Sciences Initiative
Team PI: K. Stapelmann Co-PI: Deepti Salvi et al. 
6. Title High-quality manufacturing of packaged fresh produce with conformable in-package cold atmospheric plasma 
Duration USDA NIFA Foundational Program 2019
Sponsor July 2020- June 2023
Team PI: Deepti Salvi Co-PIs: Katharina Stapelmann and Aaron Mazzeo.
7. Title Natural Antimicrobial Edible Coatings for Enhancing Microbial Safety and Prolonging Shelf-Life of Raw Poultry Meat
Duration August 2020- July 2023
Sponsor N.C. Agricultural Foundation
Team PI: Deepti Salvi Co-PIs: Nathalie Lavoine
8. Title Plasma-activated water (PAW) for inactivation of mixed-species biofilms
Duration May 2020- April 2022
Sponsor Center for Advanced Processing and Packaging Studies – CAPPS, a NSF IUCRC Founded Center
Team PI: Deepti Salvi

Lab Resources

Cold Atmospheric Plasma Processing Units

Openair@ FG5001 Plasma Jet

Openair@ FG5001 Plasma Jet

200 L submerged Gliding Arc plasma-water treatment system

200 L submerged Gliding Arc plasma-water treatment system inside of 200 L submerged Gliding Arc plasma-water treatment system

UV Processing

Spectroline™ Batch UV Unit

Spectroline™ Batch UV Unit

High Pressure Processing

STANSTED 2 L High Pressure Processing Unit (Expected Delivery: Dec 2021)

diagram of STANSTED 2 L High Pressure Processing Unit

Ultrasonicator

ultrasonicator

Electrolyzed water system

electrolyzed water system

Multi-mode microplate reader

multi-mode microplate reader

Colorimeter

colorimeter

In addition, the lab has access to the microwave heating units, extruder, and COMSOL Software.

Open Positions

We are looking for motivated graduate students, undergraduates, visiting scholars/post-doctoral researchers who are passionate in conducting research in the area of food process engineering and food safety. If you are interested to join our team, please send me an email with your current CV.

Current Lab Members

Post-doctoral Researcher

  1. Qingyang Wang

Graduate Students

  1. Wendy Rivero Pena (Ph.D. Student)
  2. Urvi Shah (Ph.D. Student)
  3. Manveen Kaur Ahuja (M. S. Student)

Past Lab Members

Graduate Students

  1. Wendy Rivero Pena (M. S. Student)

Undergraduate Students

  1. Mateo Schiemann (Fall 2018)
  2. Elizabeth Shin (Spring 2019, Fall 2019)

 

Food processing techniques such as cold atmospheric pressure plasma, high pressure processing, microwave processing, extrusion, ultraviolet processing to ensure food safety and quality

Investigation of the role of physical properties of food to control excessive caloric intake and enhance nutrient absorption in human gastrointestinal tract

Numerical modeling of transport phenomena in biological and food engineering