Chaminda P. Samaranayake

This researcher studies how electric fields and ohmic heating (a method of heating food by passing electric current through it) can be used to inactivate harmful bacteria, spores, and food-degrading enzymes in juices, purees, and other food products. The work combines lab experiments with molecular dynamics simulations to understand why these electric-field-based treatments work at a molecular level, aiming to improve food safety and shelf life without relying solely on conventional heat treatment.

Publication output has been modest and uneven over the past decade, with several gap years, but shows a recent increase in activity in 2025 and 2026.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026