Sunil Kumar PhD

Sunil Kumar is CEO of Rheonics. He graduated with Bachelors in Aerospace from Indian Institute of Technology, Kharagpur, Masters in Mechanical engineering from University of California, Irvine and Ph.D in Electrical engineering from Imperial College, London where he developed the Seis-SP seismometer that is part of the main payload for the NASA Insight mission to Mars.

Get fried chicken batter right with instrumentation

Viscosity sensors

Inline viscosity sensing provides better batter control

Coupled with Industry 4.0 technology, inline sensing means no more rushing grab-samples to the lab, introducing quality issues with food products

Manpreet Dash

Joe Goodbread PhD

Sunil Kumar PhD

December 1, 2020

Batter is widely used as a coating for deep-fried foods as well as many other products such as cakes, waffles, biscuits, and pancakes. Depending on the type of food product, the processing objectives and challenges may be different but one thing is certain—food companies strive to meet their requirements of consistent quality and freshness by developing innovative products, while lowering production costs and easing maintenance.