SAES-422 Multistate Research Activity Accomplishments Report
Sections
Status: Approved
Basic Information
- Project No. and Title: NC136 : Improvement of Thermal and Alternative Processes for Foods
- Period Covered: 10/01/2001 to 09/01/2002
- Date of Report: 11/14/2002
- Annual Meeting Dates: 09/15/2002 to 09/17/2002
Participants
California (K. McCarthy, R.P. Singh*); Delaware (C. Davies*); Florida (A.A. Teixeira*); Idaho (P.P. Singh*); Illinois/IIT/NCFST (V.A. Balasubramanian*); Illinois (G. Padua); Indiana (J. Marks*); Iowa (L. Wilson*); Michigan (K. Dolan, B. Marks, J. Steffe*); Nebraska (G. Ganjyal); New Jersey (D. Heldman*, M. Karwe, S. Liu); New York -Ithaca Geneva (A. Datta*); New York - Geneva (A. Rao*); North Carolina (C. Daubert*, B. Farkas, K. Keener, K.P. Sandeep); North Dakota (D. Weisenborn*, M. Bhattacharya); Ohio (G. Kaletunc, L. Loghavi, S. Sastry*, P. Wongsa-Ngasri); Oregon (J.A. Torres*); Pennsylvania (S. Anantheswaran*, V. Ghosh); South Dakota (K. Muthukumarappan*); Texas (E. Castell-Perez, R. Moreira*); Virginia (K. Mallikarjunan*); Washington (G.V. Barbosa-Canovas*).
The twenty-eighth annual meeting of NC-136 was held at the University Plaza Hotel, Columbus Ohio on September 16-17. The meeting was chaired by Dr. Rosana Moreira (Texas) and hosted by Dr. Sudhir Sastry (Ohio). Dr. Karwe was nominated as secretary for the coming year. Next meeting will be held in Florida and will be chaired by Dr. Barbosa-Canovas.
On Monday morning September the 16th, Dr. Ian Gray, NC-136 Administrative Adviser presented his report for the past year. Dr. Hongda Chen (USDA/CREES) gave an update on research funding. Dr. Sastry moderated a discussion regarding the limited funding for Food Engineering. Dr. Paul Singh (California) described the European initiatives in Food Engineering. Dr. Gustavo Barbosa (Washington) addressed the attendants next, describing the creation of the International Society of Food Engineering and its relationship to IUFoST, IAEF and other parallel organizations. Then the Objective A reports were presented. During sthe afternoon the Objectives A & B reports were presented. Following the presentations, ad hoc committees held meetings and prepared reports for wrap-up ad hoc report session. On Tuesday 17th, Objectives C & D reports were presented. Following the presentations, ad hoc committees presented the wrap-up reports.
The following committee met and presented reports: Phytochemicals committee (Heldman); DSC committee (Kaletunc); Gels committee (Castell-Perez); Mathematical modeling committee (Marks); Oils characterization committee (Mallikarjunan); Steering committee (Wilson): Calibration fluids committee (Karwe). USDA funding committee (Sastry).
On Monday morning September the 16th, Dr. Ian Gray, NC-136 Administrative Adviser presented his report for the past year. Dr. Hongda Chen (USDA/CREES) gave an update on research funding. Dr. Sastry moderated a discussion regarding the limited funding for Food Engineering. Dr. Paul Singh (California) described the European initiatives in Food Engineering. Dr. Gustavo Barbosa (Washington) addressed the attendants next, describing the creation of the International Society of Food Engineering and its relationship to IUFoST, IAEF and other parallel organizations. Then the Objective A reports were presented. During sthe afternoon the Objectives A & B reports were presented. Following the presentations, ad hoc committees held meetings and prepared reports for wrap-up ad hoc report session. On Tuesday 17th, Objectives C & D reports were presented. Following the presentations, ad hoc committees presented the wrap-up reports.
The following committee met and presented reports: Phytochemicals committee (Heldman); DSC committee (Kaletunc); Gels committee (Castell-Perez); Mathematical modeling committee (Marks); Oils characterization committee (Mallikarjunan); Steering committee (Wilson): Calibration fluids committee (Karwe). USDA funding committee (Sastry).
[Minutes]
Accomplishments
The following are the potential accomplishments and impacts based upon completion or on-going collaborative work:
* The sharing of ideas, approaches, results, and reviews among the stations was one the of most important accomplishments of the last year project.
* Through the work undertaken by the ‘Yield Stress‘ ad hoc committee, the vane method is now commercialized by Brookfield Engineering Laboratories (MA). The new Brookfield Yield Stress viscometer has been marketed for quality control and research.
* NC-136 members (CA, IA, OH, NY, PA, WA) were represented in processing, preservation, and packaging groups in a workshop organized by NASA on "Advanced Food Systems" in Houston 11/01.
* The "Oils Characterization" ad hoc committee wrote a paper on the ASAE journal on the work made by the committee on "Frying Oil Quality Measured Using Various Objective Methods" by K. Mallikarjunan, R. G. Moreira, D. P. Wiesenborn, L. A. Wilson.
* Organization of an IFT symposium on "Impingement drying processes" by CA and NJ stations.
* Some of the topics addressed in the NC-136 objectives have attracted the attention of the food science/engineering community. One example is the work on "Vacuum Frying" (TX station) that has recently been featured in popular articles and magazines including "The Battalion" - 02/28/02-(Texas A&M University newspaper), "Texas A&M Engineering News" - 02/18/02; "Texas A&M System News" - June/02; and on "Prepared Foods e-News Weekly" - March/4/02.
* A large number of pre-reviewed publications (147) has been presented by the participating stations last year (see list below).
* NC-136 has been recognized widely as a sound body representing food engineers and the industry uses it as a reference.
* Much of the work on nonthermal preservation has had significant impact, based on the amount of industry interest, and new product introductions, especially in the area of high-pressure processed foods.
* Studies on traditional thermal processing continue to have significant impact by improved calculation of thermal inactivation kinetic parameters.
* Other potential impacts to the industry, teaching, research, and extension communities include:
Plans for the Coming Year:
* Continuation with the one and half meeting days format. Presentations by station will follow similar style of last years.
* Intensify the collaborative component of this work through station participations and ad hoc committees.
* Submission of IFT Symposia in: "Recent Advances in Science and Technology of Soy Foods" - IA and ND stations; "Using DSC in Foods" - OH and WI stations.
* Discuss the new directives, needs, and re-writing of NC-136 Project for the next 5-year period (2005-2010).
* The sharing of ideas, approaches, results, and reviews among the stations was one the of most important accomplishments of the last year project.
* Through the work undertaken by the ‘Yield Stress‘ ad hoc committee, the vane method is now commercialized by Brookfield Engineering Laboratories (MA). The new Brookfield Yield Stress viscometer has been marketed for quality control and research.
* NC-136 members (CA, IA, OH, NY, PA, WA) were represented in processing, preservation, and packaging groups in a workshop organized by NASA on "Advanced Food Systems" in Houston 11/01.
* The "Oils Characterization" ad hoc committee wrote a paper on the ASAE journal on the work made by the committee on "Frying Oil Quality Measured Using Various Objective Methods" by K. Mallikarjunan, R. G. Moreira, D. P. Wiesenborn, L. A. Wilson.
* Organization of an IFT symposium on "Impingement drying processes" by CA and NJ stations.
* Some of the topics addressed in the NC-136 objectives have attracted the attention of the food science/engineering community. One example is the work on "Vacuum Frying" (TX station) that has recently been featured in popular articles and magazines including "The Battalion" - 02/28/02-(Texas A&M University newspaper), "Texas A&M Engineering News" - 02/18/02; "Texas A&M System News" - June/02; and on "Prepared Foods e-News Weekly" - March/4/02.
* A large number of pre-reviewed publications (147) has been presented by the participating stations last year (see list below).
* NC-136 has been recognized widely as a sound body representing food engineers and the industry uses it as a reference.
* Much of the work on nonthermal preservation has had significant impact, based on the amount of industry interest, and new product introductions, especially in the area of high-pressure processed foods.
* Studies on traditional thermal processing continue to have significant impact by improved calculation of thermal inactivation kinetic parameters.
* Other potential impacts to the industry, teaching, research, and extension communities include:
- Development of reliable techniques to characterize product changes during processing and storage, specially staling, baking, frying, extrusion.
- Collaboration among several ad hoc committees has yielded standard procedures for measurement of food properties, including: glass transition temperature, gel properties, frying oil quality characterization, and calibration fluids.
- Development of teaching/research tools to simulate several unit operations using mathematical models has been compiled by the NC-136 members of the ad hoc committee in "Mathematical Modeling".
- Increased funding rate of proposals in the area of Food Engineering submitted to USDA and other agencies due to close interaction with administrators and discussion among NC-136 members
Plans for the Coming Year:
* Continuation with the one and half meeting days format. Presentations by station will follow similar style of last years.
* Intensify the collaborative component of this work through station participations and ad hoc committees.
* Submission of IFT Symposia in: "Recent Advances in Science and Technology of Soy Foods" - IA and ND stations; "Using DSC in Foods" - OH and WI stations.
* Discuss the new directives, needs, and re-writing of NC-136 Project for the next 5-year period (2005-2010).
Impacts
Publications
Adhikari, C., V.M. Balasubramaniam and U.R. Abbott. 2002. A Rapid FTIR Spectroscopic method for screening methyl sulfide and hexanal as indicators of degradation in Meals Ready to Eat product. Lebensmittel-Wissenschaft-und-Technologie
Adhikari, C., V.M. Balasubramaniam and U.R. Abbott. 2002. A Rapid FTIR Spectroscopic method for screening methyl sulfide and hexanal as indicators of degradation in Meals Ready to Eat product. Lebensmittel-Wissenschaft-und-Technologie
Aguilera, CRC Press, Boca Raton, Florida. Datta, A. K. and H. Ni. 2002. Infrared and hot air additions to microwave heating of foods for control of surface moisture. Journal of Food Engineering, 51(4):355-364.
Anantheswaran, R. C. & Ramaswamy. H. S. 2001. Bacterial destruction and enzyme inactivation during microwave heating. In: Handbook of Microwave Technology for Food Application (Ed. Datta & Anantheswaran). Pg. 191-213 Marcel Dekker, Inc.
Anderson, A. D., Daubert, C.R., and Farkas, B.E. 2002. Rheological characterization of skim milk stabilized with carrageenan at high temperatures, J. Food Sci. 67(2): 649-652.
Anderson, B.A., C. Rovedo and R.P.Singh. 2001. Use of an edible coating extracted from corn for improving the bowl life of cereal. . IN: K Mallikarjunan and G. Barbosa-Canovas (eds.), Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.
Ayhan, Z., Zhang, Q.H., Farahbakhsh, B. and Kneller, M. 2001. Inspection of Seal Integrity of Food Packages using Ultrasound and Pressure Differential Techniques. Applied Engineering in Agriculture 17(2):179-192.
Bakalis, S. and M.V. Karwe, "Velocity distributions and volume flow rates in the nip and translational regions of a co-rotating, self-wiping, twin-screw extruder," Journal of Food Engineering, Vol. 51, Issue 4, pp. 273-282, 2002.
Balasubramaniam, V.M. 2002. High pressure processing of foods. In: Encyclopedia of Agricultural, Food and Biological Engineering. D. Heldman (Ed.) Marcel Dekker, Inc., New York (In press).
Banga, J.R., Z. Pan, and R. P, Singh, 2001. On the optimal control of contact cooking processes. Transactions IChemE. 79C:145-151
Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G. and Lesher, L. 2002. Effects of sucrose ester, dough conditioner and storage temperature on the long-term textural stability of shelf-stable bread. Cereal Chemistry. accepted on 5 July 2002.
Barringer SA. Effect of growing conditions, processing and storage on the quality of tomato products. Foods and Food Ingredients Journal of Japan in press
Bell, J.W., Farkas, B.E., Hale, S.A. and Lanier T.C. 2002. Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle. Journal of Food Processing and Preservation. 26 (4).
Bhandari, B.R. and RW Hartel, Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose, J. Food Sci.. 67(5), 1797-1802 (2002).
Bhattacharya, M, S.V. Erazo-Casterjsn, D.C. Doehlert, and M.S. McMullen. 2001. Staling of bread as affected by waxy wheat flour blends. Cereal Chemistry 79:178-182.
Bircan C and Barringer SA. 2002. Determination of collagen denaturation of muscle foods using the dielectric properties. J Food Sci 67(1): 202-205.
Bircan C, Barringer SA and Mangino M. 2001. Use of dielectric properties to detect whey protein denaturation. J Microwave Power EE 36(3):179-186.
Bircan C, Barringer SA. 2002. Use of dielectric properties to detect egg protein denaturation. J Microwave Power EE 37(2): 89-96.
Bugusu B., B. Rajwa, B. Hamaker (2002), Interaction of Maize Zein with Wheat Gluten in Composite Dough and Bread as Determined by Confocal Laser Scanning Microscopy Scanning Vol 24, 1-5.
Cao, Y. M. and Chang, K. C. 2002. Edible film making from water extract of soybeans.
J. Food Sci. 67:1449-1454.
Chakraverty, A. and R. P. Singh. 2001. Postharvest Technology Cereals, Pulses, Fruits and Vegetables. Science Publishers Inc., Enfield, New Hampshire, Plymouth, United Kingdom.
Chang, Y-H. and R.W. Hartel, Development of Air Cells in a Batch Ice Cream Freezer, J. Food Eng., 55(1), 71-78 (2002).
Chang, Y-H. and R.W. Hartel, Measurement of Air Cell Distributions in Dairy Foams, International Dairy J., 12, 463-472 (2002).
Chang, Y-H. and R.W. Hartel, Stability of Air Cells in Ice Cream During Hardening and Storage, J. Food Eng., 55(1), 59-70 (2002).
Chen, H., Anantheswaran, R. C. & Knabel, S. J. 2001. Optimization of iron supplementation for enhanced detection of Salmonella enteritidis in eggs. J. Food Protection 64(9):1279.
Chikthimmah, N., Anantheswaran, R.C., Roberts, R., Mills, E.W. & Knabel, S.J. 2001. Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction on E. coli 0157:H7 during Lebanon bologna processing. J. Food Protection 64(8):1145.
Claybon KT, Barringer SA. 2002. Consumer acceptability of viscosity in processed tomato products by African-American, Latino and Prototypical consumers. J Food Sci 67(6): 2380-2384.
Coronel, P., Sandeep, K.P. 2002. Fluid flow and heat transfer in a helical heat exchanger. In Transport Phenomena in Food Processing. Technomic Publishing Co., Inc.
Datta, A. K. & Anantheswaran, R. C. 2001. Handbook of Microwave Technology for Food Applications. Marcel Dekker, Inc. 511pp.
Datta, A. K. 2001. Integration of tools for computer-aided food process engineering. Invited speaker at the First International Workshop on Mathematical and Computing Technologies for Agro-Food Technologies, Barcelona, Spain, Nov. 26-27.
Datta, A. K. 2002. Engineering issues in industrial food preservation using microwaves. In Encyclopedia of Agricultural and Food Engineering. Marcel Dekker, Inc., New York.
Datta, A. K. 2002. Simulation-based design of food products and processes. In Engineering and Food for the 21st Century, Edited by J. Welti-Chanes, G. V. Barbosa-Canovas and J. M.
Datta, A. K. and J. Rattray. 2002. Food process simulation. The Encyclopedia of Life Support Systems, EOLSS Publishers Co., Ltd., UK.
Datta, A. K. 2002. Biological and Bioenvironmental Heat and Mass Transfer. Marcel Dekker, Inc., New York, NY. ISBN Number 0-8247-0775-3. 383 pages.
Deo, I. and M.V. Karwe, "Effect of die geometry and material on flow
uniformity in an annular food extrusion die, Journal of Food Science, Vol. 67, No. 2, pp. 658-664, 2002.
Dietrych-Szotak, D. and W. Oleszek. 1999. Effect of Processing on the Flavonoid Content in Buckwheat (Fagopyrum esculentum Moench) Grain. J. Agric. Food Chem. 47, 4384-4387.
Erdogdu, F, M.North, R.P. Singh, A. Sarkar. 2001. Predicting heat transfer in finite slab shapes during air impingement cooling. . IN: K Mallikarjunan and G. Barbosa-Canovas (eds.), Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.
Fidelibus, M. W., Teixeira, A. A., Davies, F. S. Mechanical Properties of Orange Peel and Fruit Treated Pre-Harvest with Gibberellic Acid. Transactions of the ASAE. 2002. 45(4)
Garayo, J. And R.G. Moreira. 2002. Vacuum frying of potato chips. J. of Food Engr. 55(2):181-191
Ghosh, V. & Anantheswaran, R. C. 2001. Oxygen transmission rate through microperforated films: Measurement and model comparison. J. Food Process Engineering 24:113.
Goodman C, Fawcett S and Barringer SA 2002. Flavor, viscosity, and color analyses of hot and cold break tomato juices. J Food Sci 67(1): 404-408.
Hartel, R.W., Core Competencies in Food Science: Background Information on the Development of the IFT Education Standards, J. Food Sci. Education, 1, 3-5 (2002).
Hartel, R.W., Crystallization in Foods, in Handbook of Industrial Crystallization (A Myerson, ed), Butterworth-Heinemann, NY, pp. 287-305 (2002).
Hermanowicz, S.W., S.X. Liu, and P.K. Mamidipally. 2002. Mass transfer model of a novel airlift biofilm reactor for wastewater treatment. Submitted to Water Research.
Hou, H. J. and Chang, K. C. 2002. Interconversion of isoflavones in soybeans as affected by storage. J. Food Sci. 67:2083-2089.
Howell, T.A., E. Ben-Yoseph, C. Rao and R.W. Hartel, Sucrose Crystallization Kinetics in Thin Films at Elevated Temperatures and Supersaturations, Crystal Growth and Design, 2(1), 67-72 (2002).
Howell, T.A., Jr. and R.W. Hartel, Drying and Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures, J. Food Sci., 66(7), 979-984 (2001).
Hsieh, F. 2002. Hot breakfast cereal. In: Food Chemistry Workbook II, pp. 13-18, J. S. Smith and G. L. Christen, eds., Science Technology System, West Sacramento, CA.
Hu, J., Lee, S.O., Hendrich, S., Murphy, P.A. 2002. Quantification of group B soyasaponins by HPLC. J. Agric. Food Chem. 50, 2587-2594.
Joshi, N.S., K. Muthukumarappan, and R.I. Dave. 2002. Role of soluble and colloidal calcium contents on functionality of salted and unsalted part skim Mozzarella cheese. Australian Journal of Dairy Technology 57(3): 215-219.
Junus, S., and J.L. Briggs. 2001. Vane sensor systems in small strain oscillatory testing. Applied Rheol. 11:264-270.
Kim, J., Lee, J., Hsieh, F. and Eun, J. 2001. Rice cake production using black rice and medium-grain brown rice. Food Sci. Biotechnol., 10(3):315-322.
Kovalenko, I.V., and J.L. Briggs. 2002. Application of the vane method in textural characterization of soy-based yogurt. J. Texture Studies 33:105-118.
Lee, J. and Kaletunc, G. 2002. Calorimetric determination of inactivation parameters of microorganisms. J Applied Microbiology, 93, 178-189.
Lee, J. and Kaletunc, G. 2002. Evaluation by differential scanning calorimetry of the heat inactivation of Escherichia coli and Lactobacillus plantarum. Applied and Environmental Microbiology. In press.
Lee, L. P.K. W. Ng, and J.F. Steffe. 2002. A modified procedure (one-stage fermentation) for evaluating flour cracker-making potential. Food Engineering Progress 6: 195-201.
Lee, Y., Bobroff, S. and McCarthy, K.L. March 2002. Rheological characterization of tomato concentrates and the effect on uniformity of processing. Chemical Engineering Communications 189(3):339-351.
Li, S. and Zhang, Q.H. 2001. Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science & Nutrition 41(6):451-464.
Liang, M. and Hsieh, F. 2002. Evaluating energy consumption and efficiency of a twin-screw extruder. J. Food Sci., 67(5):1803-1807.
Liang, M., Huang, S., Huff, H.E., Kerley, M. and Hsieh, F. 2002. Extrusion cooking of rapeseed meal for feeding value improvement. Appl. Eng. Agr., 18(3):325-330.
Lima, I. and R. P. Singh. 2001. Mechanical properties of a fried crust. Journal of Texture Studies 32:31-40
Limanond, B., Castell-Perez, M.E. and Moreira, R.G. 2002. Modeling Staling of Corn Tortilla. Journal of Food Engineering. 53(3): 237-247.
Limanond, B., Castell-Perez, M.E. and Moreira, R.G. 2002. Quantifying Texture Changes in Corn Tortillas due to Staling. Journal of Texture Studies, Volume 33, 1: 35-45
Lin, S., H. E. Huff and F. Hsieh. 2002. Extruder responses, sensory characteristics, and structural properties of high moisture soy protein meat analog. J. Food Sci., 67(3):1066-1072.
Liu, S.X. and M. Peng. 2002. Steady-state analysis of juice aroma transport in the boundary layer of a pervaporation membrane channel. Submitted to Advances in Food Science.
Losanoff, J.E., Foerst, J.R., Huff, H.E., Richman, B.W., Collier, A.D., Hsieh, F., Lee, S. and Jones, J.W. 2002. Biomechanical porcine model of median sternotomy closure. J. Surg. Res., 107:108-112.
Lu, Y; Clifford, L.; Hauck, C.C. Hendrich, S.; Osweiler, G.; Murphy, P.A. Characterization of Fumonisin B1-Glucose Reaction Kinetics and Products. J. Agric. Food Chem. 2002,50, 4726-4733.
Luck, P.J., T.C. Lanier, C.R. Daubert and P.K. Kwanyuen. 2002. Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling. J. Food Sci. 67(4): 1379-1382.
Mahungu, S.M., S.Diaz-Mercado, J.Li, M. Schwenk, K. Singletary, and J. Faller. 1999. Stability of Isoflavones during Extrusion Processing of Corn/Soy Mixture. J. Agric. & Food Chem. 47 (1), 279-284.
Martini, S., M.L. Herrera and R.W. Hartel, Effect of Cooling Rate on
Nucleation Behavior of Milk Fat-Sunflower Oil Blends, J. Agric Food Chem., 49(7), 3223-3229 (2001).
McCarthy K.L., J.J. Gonzalez and M.J. McCarthy. June/July 2002. Change in moisture distribution in lasagna pasta post cooking. Journal of Food Science 67(5):1785-1789.
McCarthy K.L., Y. Lee, J. Green and M.J. McCarthy. 2002. Magnetic resonance imaging as a sensor system for multiphase mixing. Applied Magnetic Resonance 22:213-222.
McCarthy, K.L., Y. Lee, and M.J. McCarthy. 2001. MRI as a sensor for batch mixing. IN: K Mallikarjunan and G. Barbosa-Canovas (eds.), Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.
Miller MJ and Barringer SA. 2002. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. J Food Sci 67(1): 198-201.
Moraru, C.I., Lee, T-C., Karwe, M.V., and J.L. Kokini, "Phase behavior of a meat-starch extrudate illustrated on a state diagram," accepted for publication in Journal of Food Science, 2002.
Moraru, C.I., Lee, T-C., Karwe, M.V., and J.L. Kokini, "Plasticizing and antiplasticizing effects of water and polyols on a meat-starch Plasticizing and antiplasticizing effects of water and polyols on meat-starch extruded matrix," accepted for publication in Journal of Food Science, 2002.
Moreira, R.G. 2001. Deep-fat frying of foods. In: Food Process Operations - modeling and analysis for design. Editor Irudayaraj, J.
Marcel Dekker Inc. New York.
Moreira, R.G. 2001. Frying - Mass Transfer in Foods. In The Encyclopedia of Agricultural and Food Engineering. Ed. Dennis Heldman.
Moreira, R.G. 2002. Process Instrumentation and Control. In Food Engineering. Encyclopedia of Life Support Systems (EOLSS). UK.
Murphy, P.A.; Barua, K.; Hauck, C.C. Solvent extraction selection in analysis of isoflavones in soy foods. J. Chromatog. B. 2002, in press. uncorrected proof available electronically
Murphy, P.A.; Hendrich, S. (2002) Phytoestrogens in Foods. Adv. Food Nutri. Res.44:195-246.
Ng, P.K.W. and J.F. Steffe. 2002. Exploring the relationships between flour protein chemistry and dough rheological properties. Chapter 12 in: Ng, P.K.W. and C.W. Wrigley. Wheat Quality Elucidation: The Bushuk Legacy. American Association of Cereal Chemists. St. Paul, MN.
Ngadi, M. O., M. S. Chinnan, and P. Mallikarjunan. 2002. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. Leb.-Wis.- Tech. In Press.
Orsak, M., J. Lachman, M. Vejdova, V. Pivec. K. Hamouz. 2001. Changes of selected secondary metabolites in potatoes and buckwheat caused by UV, gamma-and microwave irradiation. Rostlinna Vyroba, 47, 2001 (11): 493-500.
Palaniappan, S., and Sastry, S.K. 2002. Microbial inactivation during ohmic heating. Ch. 17 in: Inactivation of Foodborne Microorganisms.
Vijay Juneja and John Sofos, Eds., pp. 451-460, Marcel Dekker, Inc.
Palazoglu, T.K., Sandeep, K.P. 2002. Assessment of the effect of hfp on microbial and nutrient destruction during aseptic processing of particulate foods. (Accepted for publication in the Journal of Food Science -- 2001 0378.R1 -- April 2)
Palazoglu, T.K., Sandeep, K.P. 2002. Computational fluid dynamics modeling of fluid flow in helical tubes. Journal of Food Process Engineering. Vol. 25: 141-158.
Peng, M. and S.X. Liu. 2002. VOC removal from contaminated groundwater through membrane pervaporation. Part I: Water-1,1,1- Trichloroethane system. Submitted to Journal of Environmental Sciences.
Peng, M. and S.X. Liu. 2002. Numerical modeling of mass transfer and concentration polarization of VOC removal by pervaporation. Submitted to Heat and Mass Transfer.
Peng, M. and S.X. Liu. 2002. VOC removal from contaminated groundwater through membrane pervaporation. Part II: 1,1,1- Trichloroethane surfactant solution system. Submitted to Journal of Environmental Sciences.
Rao, M. A. 2002. Phase transitions, food texture and structure, in "Texture in Food, Volume 2: Semi-Solid Foods," edited by B. M. McKenna, Woodhead Publishing Ltd., Cambridge, UK (Submitted, 8/02).
Ravishankar, S., G. F. Fleischman, and V.M. Balasubramaniam. 2002. The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber. Food Microbiology 19 (4), 351-361
Resch, J.J. and C.R. Daubert. 2002. Rheological and physicochemical properties of derivitized whey protein concentrate powders. J. Inter. Food Properties 5(2): 419-434.
Ricks NP, Barringer SA, Fitzpatrick JJ. 2002. Food Powder Characteristics Important To Non-Electrostatic and Electrostatic Coating and Dustiness. J Food Sci 67(6): 2256-5563.
Roberts, J.S., Tong, C.H. & Lund, D.B. 2002. Drying kinetics and time-temperature distribution of pre-gelatinized bread. Journal of Food Science, 67(3): 1080-1087.
Rolfe, L.A., Huff, H.E. and Hsieh, F. 2001. Effects of particle size and processing variables on the properties of an extruded catfish feed. J. Aqua. Food Prod. Technol., 10(3):21-33.
Sabliov, C. M., B. E. Farkas, K. M. Keener, and P. A. Curtis. 2002. Parametric Analysis of Cryogenic Carbon Dioxide Cooling of Shell Eggs. J. Poultry Science. Accepted for Publication.
Sabliov, C.M., Boldor, D., Keener, K.M., and Farkas, B.E. 2001. Image processing method to determine surface area and volume of axi-symmetric agricultural products. International Journal of Food Properties. 5(3): pp. 641 - 653.
Sabliov, C.S. and Dennis R. Heldman. 2002. A predictive model for thermal conductivity of an intermediate moisture granular food. J. Food Process Engr. 25(2) 95-110.
Sastry, S.K. 2002. Moderate electric field processes for enhancement of bioprocesses. Proceedings of the International Conference on Energy Saving Technologies in Drying and Hygrothermal Processing, Moscow, Russia, Vol. 3: 40-47.
Sastry, S.K., and Cornelius, B.D. 2002. Aseptic Processing of Foods Containing Solid Particulates. John Wiley and Sons, Inc. New York. (~248 pp).
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