ATTACHMENT C - CRITICAL REVIEW
This section reviews work accomplished toward meeting the objectives
ofNC-136 during the five-year period 1995-2000. The scope of the
scientific output is
indicated by the five-year list of peer-reviewed publications
from participating stations, found at the end of this review.
The Critical Review will emphasize work and
its impact, resulting from the cooperative efforts of the participating
scientists.
Major accomplishments The sharing of ideas, approaches, results
and critical reviews was the single most important accomplishment
of the project. Annual
meetings for the project presented a forum for collective discussion
involving the largest group of researchers in the U.S. interested
in advancing thermal processing
of foods. The format of annual meetings allowed detailed presentation
of collaborative and other research efforts to the entire group.
This provides a critical review
of the research on an ongoing basis. Critical and constructive
comments continue beyond the duration of presentation and often
lead to new and enhanced
collaborations. Members often commented that NC-136 is one of
the most important professional meetings that they attend.
Table Cl. Major accomplishments of NC-136, 1995-99
| Number (multistation) | |
| Journal articles, peer reviewed | 520 (17) |
| Books and book chapters | 102 (7) |
| Presentations | 320 (8) |
| Theses and dissertations | 92 |
| Patents | 15 |
| USDA NRI grants | $1.75 million |
| Other competitive grants | Over $16 million |
Impact
The project has contributed greatly to the development of food
thermal processes based on sound fundamental principles. Detailed
impact statements can be found
following accomplishments in each of the research topics described
under the three objectives. Collaborations of multiple stations
in several ad-hoc committees on
rheological properties of foods and their measurement techniques
have led to development of standard measurement procedures. Such
standard methods reduce
operator and instrument variability and provide more accurate
data for product and process design. NC-136 made such collaboration
possible. In phase transitions
in foods, collaboration has led to an IFT Basic Symposium as well
as an authoritative book on the subject, in addition to scientific
accomplishments. Thermal analysis
using the DSC was standardized by a six station-subcommittee so
that more accurate data can be obtained in the difficult measurement
process of glass transition.
An authoritative reference book on microwave processing of foods
is being published as a result of collaboration between stations.
Guidelines for aseptic processing
were developed in a workshop organized by several of the stations
by obtaining people from academia, industry and government. Development
of a new process of
microwave sterilization that ensures food safety while improving
product quality benefited significantly from collaboration between
NC-136 stations. Validation of
commercial sterilization to ensure food safety requires critical
kinetic parameters that were developed through collaborative studies
between stations. The sharing of
information and the cooperation fostered by NC 136 were directly
responsible in initiating and carrying out these important tasks
relative to food research.
Dissemination of information
Information generated in this project was made available to others
through the 320 presentations at national meetings and 354 publications
in widely-read scientific
journals, plus reference books, development of several short courses
and a website specifically developed for NC136. Two short courses,
one on aseptic
processing and one on the emerging processing technologies were
developed through collaboration of a number of stations. These
workshops were very well
attended by personnel from food processing and equipment industry,
government and academia. Two symposia were developed for Annual
IFT meetings that attract
the largest audience from food industry and academia. Impact to
education has also been very significant as the cutting edge research
in quality and safety of food
processing was included in graduate and undergraduate courses
taught at the participating stations.
Although the accomplishments of NC-136 have been impressive,
continued cooperative work in many areas is critical. Consumer
convenience and safety,
preference for healthier and tastier foods, and the use of new
food processing technologies mandate continued research. Our proposed
objectives for the next five
years are slightly modified to reflect this goal. The remaining
section is organized in terms of the three objectives of the completed
project with the accomplishments
and the continued needs for research discussed under each subtopic.
OBJECTIVE A:
To Identify and Quantify Important Physical and Biochemical
Properties of Thermally Processed Foods and Factors Affecting
These Properties
Al. Rheological Properties. Rheological (deformation and flow) properties of foods strongly influence food quality, safety and the design of processing and handling systems. Studies include rheology of fluid and semi- solid foods, development of improved measurement techniques, mathematical modeling of material behavior, and rheology for process design.
Al.l Improved Measurement Techniques. The Yield Stress
Subcommittee consisted of numerous stations (IA, MI, MO, NY-Geneva,
ND, OH, PA) over
several years of the project. During the course of this study,
each station developed the capabilities to measure the yield stress
of fluid and semi-solid foods using the
vane method. Identical products (applesauce, ketchup, and chocolate)
were tested by each station using carefully defined methodology.
The subcommittee met
every year to discuss previous results and plan subsequent trials.
Working within the infrastructure provided by NC-136, the group
was able to achieve the primary
objectives of the subcommittee: 1) to establish the controlled
rate vane method as a standard procedure for measuring yield stress,
and 2) to establish standard
terminology (static versus dynamic yield stress) to describe the
time- dependent nature of the phenomenon. The new procedure has
wide applications in the food
industry.
A Brookfield Viscometer equipped with a small sample adapter
(18 ml) and a flag impeller was used to evaluate the average shear
rates of mixing processes (Briggs
and Steffe, 1996). A shear rate value of 2.92 /rad is recommended
for routine work. Results were compared to those from a controlled
stress rheometer and
excellent agreement was found. This system provides a useful,
low cost, means of testing power law fluids. Mitschka's method*
to convert Brookfield instrument
readings into viscosity values was evaluated using disc-type spindles
(Briggs and Steffe, 1997), and found to be acceptable for many
fluid foods. Also, a vane tester
was designed and constructed to measure the yield stress of ice
cream at typical scooping temperatures of-12°C to -16°C
(Briggs et al., 1996). Yield stresses from
2.5 to 8.0 kPa were observed. This technique makes it possible
to objectively evaluate reduced fat ice cream formulations.
A direct-drive concentric cylinder viscometer in a pressure
chamber was used to study the flow behavior of a 11 °Brix
tomato puree over the temperature range : 76
to 120 °C, and the apparent viscosity versus temperature profiles
of a 4.0% waxy rice starch dispersion during continuous heating
from 30 to 110 °C (Rao et al.,
1999).
Future Needs: Rheological methods need to be developed for many foods including nonhomogeneous fluids and foams.
A1.2 Studies on Fluid and Semi-solid Foods Rheological
properties of fluid and semi-solid foods are being characterized
at the MI, NC, NY- Geneva, and WA
stations. They have dealt with understanding the role of composition
on the properties and measurement techniques. In a collaborative
study between the MI and
NY- Geneva stations, measurement of yield stress using the vane
method and the role of yield stress in suspending solid foods
were reviewed (Rao and Steffe,
1997). This helped develop "state-of- the-art" methodology
for other stations.
Rheology of wheat dough was studied in terms of the influence
of energy level, type of deformation (shear versus extensional)
and strain history on dough
development (Campos et al., 1997). Results indicate a strong correlation
between the degree of deformation and the development of protein
structure in wheat
dough. These results may lead to significant improvements in the
process and product development in the baking industry.
Various starches, proteins and their combinations were studied
to identify the effects of interaction between the components
and temperature on their rheology.
Rheological studies on cornstarch and waxy maize dispersions showed
that the consistency index of the dispersions increased exponentially
with mean granule
diameter (Okechukwu and Rao, 1995; 1996). Starch granules also
played an important role in the rheology of mixed wheat starch-gluten
pastes (Champenois et al.,
1998) and waxy maize starch dispersions (Chamberlain et al., 1999).
Such data are important for designing a number of thermal processes.
Dynamic rheological data revealed weak gel-like behavior of
both 10% corn starch and soy protein isolate (SP) dispersions;
the storage modulus of cornstarch
dispersion was higher than that of SP isolate. Plots of protein/starch
ratio vs. storage modulus revealed phase separation and inversion
(Chen et al., 1996; Liao et al.,
1996). In protein and starch gels (cowpea protein and 10% solids
cowpea starch), the modulus increased due to aging and starch
concentration. These results led to
important product improvements by increasing our understanding
of ingredient functionality.
The studies of Champenois et al. (1998) improved our understanding
of starch and gluten interactions in starch pastes. The addition
of gluten changed considerably
the viscoelastic properties of starch pastes. In starch dispersions,
the rheological unit was a starch granule. When gluten was present,
the rheological units were the
"cells" formed by gluten fibrils and filled by starch
granules. The internal lipids in flour played an important role
so that flour is not a simple blend of starch and gluten.
Results lead to improvements in the texture of bakery products.
Viscosity of a starch dispersion as a function of temperature
and shear rate during gelatinization are found in the temperature
range 60-95°C (Yang and Rao, 1998;
Lao et al., 1999). These data are needed, for example, in establishing
the safety of thermal sterilization of foods containing starch.
Electrorheology (ER) is the area of rheology that evaluates
changes in material flow properties during exposure to electric
fields. Applications of this technology in the
food industry may unleash new techniques for traditional processing,
and was studied for chocolate. The voltage altered the rheological
behavior of the fluid - voltage
polarized particles prompting structure formation in the fluid,
leading to a greater resistance to flow. In the absence of an
electric field, practically all fluids exhibit a
decrease in the apparent viscosity at higher temperatures. The
opposite response described here is typical of the unusual behavior
found in ER fluids (Daubert and
Steffe, 1996). A prediction equation was developed that allows
prediction of chocolate viscosity during exposure to electric
fields, and delivers a means of selecting
and controlling milk chocolate viscosity with voltage (Daubert
et al., 1998). Much work, however, still remains to harness this
technology in the form of food
processing applications. The chocolate industry may benefit from
this technology by externally controlling the flow properties
of milk chocolate, allowing the
development of new processes and products.
Future work: Due to the complex nature of foods, much more
work needs to be conducted in order to understand the role of
composition and their interactions on
the viscous and viscoelastic properties. As a first step, work
on food polymers should help our understanding of the role of
macro and microstructures, and
rheological elements on food rheology.
A1.3 Rheological Properties During Various Processes
Measurement of the rheological properties of fried product and
frying medium as an important aspect
of food frying research. One of the most important quality attributes
of a fried product is its crispness. Development of texture the
during frying process was studied
(Fan et al., 1997; Pinthus et al., 1998; Normen et al., 1998;
Rovedo et al., 1999). The influence of various components of starch
and post-frying moisture migration
on the texture and other mechanical properties of fried products
was studied. Force-deformation studies have been performed by
several researchers to predict
texture of fried products such as French fries and tortilla chips.
In general, a fried product becomes tougher as frying time increases
up to an optimum value after
which the product becomes brittle. Porosity and pore size distribution,
important for texture and oil absorption, were evaluated at the
TX station. Changes in oil
viscosity due to degradation and temperature changes during a
frying process, with major implications in the rate of heat, moisture
and oil transfer were also studied
at the CA and TX stations. Based partially on these studies, an
optical sensor for monitoring changes in oil quality has been
developed for use in industry.
Future Needs: Although considerable progress has been made
in the measurement and understanding of physical properties of
the oil and food product during
frying, there is still work needed to improve textural quality
and reduce oil absorption in frying. There is lack of data on
critical properties such as permeability of
porous food materials. A method to determine the surface tension,
between the oil and the product, needs to be developed so that
the effect of oil degradation and
surface interaction during the process can be better described.
A2. Phase Transitions in Foods During heating and cooling
of foods, there are many phase transitions that may change the
physical properties of the material.
These transitions are important in a wide range of food products,
including frozen foods, confectionery products, cereals, milk
powders, and many starch-based
foods. It is important to understand these phase transitions and
to be able to control them so the desired attributes are obtained
in the product. Many components of
foods undergo phase transitions (i.e., ice freezing, starch gelatinization,
glass transition, crystallization of sugars and lipids, etc.),
and research in this area by NC-136
members (led by NY-Geneva and WI) has led to publication of a
book on the topic of Phase/State Transitions in Foods.
Cooperative research headed by the OR, WI, and IA stations,
with contributions from 6 other stations (MN, MO, NE, NJ, ND,
OH) on a round robin differential
scanning calorimetry thermal analysis study to determine onset
and peak transition temperatures and enthalpy was completed (Kolbe
et al., 1998). The
reproducibility of these measures using three types of commercial
equipment for both starch gelatinization and tristearin melting
and crystallization was determined. he
transition temperatures and enthalpy values for starch were similar
among laboratories, as were the melting and crystallization temperatures
for tristearin. Enthalpy
values for tristearin were consistent among most laboratories,
but significant differences existed between DSC types. Based upon
the findings of the cooperative
study, instrument usage and laboratory conditions play a major
role in determining transition temperatures and enthalpy values.
Interdependent station activities may
prove useful for determining expected errors in other DSC measurements,
and the evaluation of new calibration materials. This research
will be continued with further
collaboration between the OH, WI, NE and IA stations. Additional
standardization of enthalpy measurements and the standardization
of the procedure to determine
the glass transition temperature of water in different food systems
will be investigated.
The effects of various operating parameters on the kinetics
of crystallization (sugars, lipids, and ice) have been measured
for different foods. For example, the
changes in ice crystals during storage and distribution of ice
cream were modeled based on previously determined kinetic parameters.
The effects of temperature and
extent of temperature fluctuations on recrystallization kinetics
were determined (Donhowe and Hartel, 1996) and then used to model
changes during normal shelf life
conditions (Ben-Yoseph and Hartel, 1999). These results clearly
show the beneficial effects of maintaining low temperatures during
the early stages of storage in the
process plant. Study on the effects of processing parameters on
crystallization of lipids showed that depending on process conditions,
foods with different mechanical
properties could be produced simply by altering the lipid crystalline
structure (Hen-era and Hartel, 1999a and b). By understanding
the relationships between
crystallization conditions and structural properties, we can control
the mechanical properties of lipid-based food products.
There is increasing evidence suggesting a unique relationship
between the glass transition temperature of a food and the rate
of quality change during the storage of
low moisture and frozen foods. Effects of glass transitions on
shelf life and quality in low moisture and frozen foods are being
investigated at MN, MO, NJ, and OH
stations.
Structure development rates in a gel, its melting temperature,
and enthalpy of melting were studied as a function of composition.
For example, high-methoxyl
pectin-Na alginate-fructose (65%) showed a stronger dependence
on Na alginate content than on sugar or pectin content (Rao and
Cooley, 1995). Physical gels
develop slowly and structure development rates provide quantitative
information. These data should be useful in scheduling gel-production.
While the enthalpy of
melting of sucrose gels was higher than those of plain gels, that
of sorbitol gels was lower, reflecting the important role of the
hydroxyl groups in the sugars (Fu and
Rao, 1999). Gel melting temperatures were also studied that should
be useful in selecting ingredients, such as pectins, and in developing
gels with a specific melting
temperature.
Several methods are currently available for measuring the glass
transition temperature of a food including DSC, DMA (Dynamic Mechanical
Analysis), and TMA
(Thermal and Mechanical Analysis), etc. The results often differ
from each other due to differences in the testing methods as well
as testing procedures such as
heating rate or frequency. Our DSC ad-hoc committee has started
to develop a protocol for measurement and analysis of the glass
transition temperature using
DSC. This protocol should reduce instrument and operator dependence
of the data and make it more consistent and reliable for design
of products and processes.
Future Work: Our understanding of phase transitions during
heating and cooling of foods is still severely lacking due to
the complexity of most foods. The
interactions between components in real foods make extrapolation
of results from pure, model systems very difficult. It is the
effects of these complex interactions
that will be the focus of most future work in this area. Most
of the glass transition temperatures reported in the literature
so far are limited to classical single-phase
food products. Data on multi-phase food products are needed for
the food industry to develop new and innovative food products.
A3. Colloidal and Interfacial Properties of Foods Colloidal
constituents affect and determine the behavior of many foods,
including milk, ice cream, butter,
mayonnaise, and cheese, all of which derive their characteristic
properties from the fact that they are colloids. As a result,
colloid and interface science provides a
microscopic framework for understanding and characterizing many
macroscopic food behaviors, including bulk rheological behavior,
and structural integrity of
emulsions and foams. For example, the adsorption, distribution
and/or interactions of proteins and surfactants at the liquid-liquid
interface determine the behavior of
all food emulsions and microemulsions. This, in turn, determines
such properties as shelf life and foam stability. An important
advantage of colloid and interface
science is that its fundamental principles can be used to study
materials that appear to be disparate. Therefore, lessons and
techniques from other fields of study can
be used to benefit food systems. This provides a powerful tool
that enables one to a gain molecular-level understanding of macroscopic
food behavior.
Work done at the MI Station so far has focused on the adsorption
and interactions of proteins at the oil-water interface. The recent
development of a total internal
reflection fluorescence microscopy technique has allowed for quantitative
molecular-level investigations of macromolecular adsorption and
interactions at liquid-liquid
interfaces. This apparatus, coupled with fluorescence photobleaching
recovery (FPR), has been used to qualitatively establish the relative
importance of bulk and
surface diffusion of representative proteins at the oil-water
interface. We have developed a procedure for calculating interfacial
protein concentrations on the basis of
fluorescent emission data, and studied the effect of extrinsic
fluorescent labels on the adsorption and diffusion of proteins.
Future Work: Work in the upcoming funding cycle will focus
on the interactions of various food proteins and commonly used
surfactants at the oil-water interface.
In particular we will investigate the competitive adsorption of
a-casein and b-casein (the two major milk proteins) in the presence
of surfactants such as the tweens.
We will seek collaboration with other stations on how the interfacial
adsorption/interactions of various food proteins and surfactants
affect the uptake and/or delivery
of selected nutrients and vitamins. This is a major undertaking
that should be of a great deal of interest to the food industry,
and will benefit from current collaborative
work with the OR station in which we are exploring the efficacy
of using proteins as drug delivery instruments.
A4. Electrical Properties of Foods
A4.1 Dielectric Properties of Foods for Microwave and Pulsed
Electric Field (PEF) Processing. For the food industry and
the consumer to benefit from the
convenience of microwave heating knowledge of dielectric properties
and how they change during processing are critical. Studies on
dielectric properties are being
conducted at the OH, PA and NY-Ithaca stations. Collaborative
work between OH and NY-Ithaca was presented in the 1997 Conference
on Food Engineering.
Dielectric properties of foods were measured in the range from
0 to 130 °C for the first time which is important for microwave
food sterilization processes. Phase
changes, such as starch gelatuzation and protein denaturation
during heating, changes the dielectric properties that have implication
in the sterilization process.
Changes in dielectric properties of cheese as a function of storage
time showed significant changes, of implication to microwave heating
of pizza and other cheese
containing products. Some of these studies are part of a larger
collaboration between the stations and other agencies (U.S. Army
Natick Laboratories) to determine
the dielectric properties at sterilization temperatures, and use
this information in better understanding microwave sterilization.
Microwave sterilization is being used in
Europe to produce high quality commercially available meals -
such technology can improve the quality of foods for our consumers
and soldiers in combat and make
it possible to export high value commodities.
Dielectric strength is the magnitude of electric field at which
the insulating properties breakdown and there is a discharge.
Systematic data on dielectric strength of
various food products are needed for design of ohmic heating and
pulsed electric field processing that can improve the quality
of processed food significantly.
Dielectric strength of various liquid foods with small size air
bubbles were determined (WA). Air bubbles break down in liquid
foods at an electric field of 22 to 25
kV/cm. De-aerated samples were able to withstand more than 80
kV/cm of electric field without breakdown. Pressurization of the
food increases the dielectric
strength of foods and makes it possible to allow the application
of PEF technology (OH) in some situations Without such critical
information, novel technology (such
as PEF) for improved food quality cannot be implemented.
Future work: Future needs are to measure the dielectric
properties at sterilization temperatures for a wide range of food
items, understand the changes in the food
that contribute to changes in dielectric properties and develop
accurate predictive models at these temperatures. Dielectric properties
of frozen and partially frozen
foods are needed. Such data will provide understanding of how
the dielectric property changes during the freezing/thawing process,
which is necessary for designing
products such as frozen microwaveable dinners.
A4.2 Electrical Conductivity of Foods for Ohmic and PEF
Processing Electrical conductivity information required for
the design of ohmic heaters for aseptic
processing has been measured and empirically modeled for various
model solutions and multiphase foods such as beef stew (OH and
NCFST stations). Electrical
conductivity has also been measured in the context of pulsed electric
field (PEF) processing (WA). In general, the electric conductivity
measured in a high voltage
pulse field is 10 to 20% higher than that measured with a DC type
electrical conductivity meter. This is attributed to electrolysis
during DC type measurements and
temperature increase of the sample under high voltage PEF measurements.
Electrical conductivity of liquid foods for a range of processing
temperatures have been
accomplished for low pulse field which are in good agreement with
high pulse field (OH). A database is being established for the
design of electro technology based
food processes (OH).
A5. Kinetics Collaborative work between FL and NC stations
has continued to evaluate the performance of two alternative techniques
for the determination of
kinetic parameters under dynamic temperature conditions (Moody,
1997). These kinetics provide the engineering parameters upon
which the design and validation
of commercial sterilization and pasteurization processes are based
in the food industry.
Bacterial and enzyme kinetics are needed for development of
new pasteurization processes. Kinetics of microbial load and trypsin
inhibitor in soymilk were studied
by the IA and ND stations. They demonstrated that times and temperatures
greater than those required for the pasteurization of cows milk
are required for soymilk.
Coagulation kinetics of soymilk to manufacture tofu were studied
to develop methods to monitor coagulation in the manufacture of
torn. The influences of processing
method, protein composition, soybean variety, and whole vs. flaked
soybeans on the yield and composition of torn were reported by
both stations (Moizuddin et al.,
1998; 1999). All of these studies have improved the thermal processing
of soybeans into soyfoods. Industries are currently utilizing
these findings to improve the
quality and safety of their products. Based upon these studies
a new reduced-fat tofu was introduced into the marketplace.
Kinetics of several microbiological changes were studied, with
implications to food safety. These included Salmonella dublin
exposed to pulsed electric field,
thermal destruction of E. coli 0157:H7 in a slaughterhouse operation,
Listeria monocyotgenes Scott A. in milk under conventional and
microwave heating, and
Fusarium mold growth during barley making. Kinetics of several
biochemical changes were studied, with applications to new product
and process development.
These included degradation of capsaicin or spice heat (Roche-Herrera
and Wilson, 1999), formations of pyrazines (aroma/flavor) during
Maillard reaction,
degradation of chlorophyll in pureed green peas, retention of
flavor during extrusion, and contribution of chlorination in cake-baking.
Future Work: Kinetic data is still needed for the improvement
and development of thermal and alternative processes. The influence
of the glass transition
temperature on these processes and products needs to be investigated
using reliable methods (DSC Ad-hoc Committee is looking into this).
This includes the
determination of kinetics associated with microbiological, enzymatic,
chemical, safety and quality changes. This data will be used by
multiple stations to design and
validate methods for the commercial processing of foods that are
safe and nutritious, with high consumer acceptance (sensory properties).
Multi-station collaboration
will continue in this area.
OBJECTIVE B:
To Identify And Describe Mechanisms For Heat, Mass, And Momentum
Transfer In Thermally Processes Foods And The Extent To Which
They
Are Affected And Governed By Parameters Covered By Objective A
Bl. Aseptic Processing of Fluid Foods and Particulates Aseptic
processing can provide much improved food quality and more efficient
industrial processing.
Aseptic processing has entered the mainstream as an industry practice
for fluids, but its application to particulates is currently limited.
Aseptic processing of
particulates has been widely investigated over the past fifteen
years. A NCFST-CAPPS (National Center for Food Safety and Technology
and Center for
Advanced Processing and Packaging Studies) workshop, co-sponsored
by several of the NC-136 participating stations and with participants
from several other
NC-136 institutions, has been termed "historic" in terms
of defining the safety considerations required (Damiano, 1997;
Degeronimo et al., 1997; Larkin, 1997;
Marcy, 1997; Sastry, 1997). Discussions during the workshop have
subsequently resulted in a successful process filing by Tetra
Pak. However, there has been no
major attempt by companies to file a process since that time.
Industry reluctance to file processes may be attributed in
part to caution, partly to the extensive filing requirements,
or a lack of significant quality advantages for the
technology if all the safety issues are addressed to the satisfaction
of the Food and Drug Administration. Consequently, it is still
necessary to improve the safety of
processes further while not sacrificing quality; i.e. a major
effort in optimization is necessary. In addition, the advent of
nonthermal process technologies has
introduced a new dimension of complexity to the task.
In the area of particulate-fluid flow, studies have ranged
from applied work on residence time distribution to a number of
fundamental studies aimed at modeling
solid-liquid flows (Liu and Zuritz, 1995; Hu, 1996; Lareo et al.,
1997; Unluturk et al., 1999). While these are useful in characterizing
average flow outcomes for
mixtures, the prediction of real food flows with large particle
loadings has remained elusive.
Estimation of solid-liquid heat transfer coefficient is in
the heart of developing aseptic processing of particulate foods.
Various measurement techniques have been
developed to determine realistic values of heat transfer coefficients
(Barigou et al., 1998) needed for development of microbiologically
safe processes. Alternative
methods of heating such as ohmic and radio frequency continue
to be investigated (Orangi et al., 1998; Sastry and Salengke,
1998).
Future Work: While fluid processing is now routine,
a major opportunity exists to reduce process requirements by applying
thermal and nonthermal processes
individually or in combination to produce high quality liquid
products. The kinetics of such processes are yet to be investigated,
although IFT is conducting a study for
FDA on the kinetics of alternate process technologies. Future
improvements in the technology will not only need to deal with
safety assurance, but also improve
product quality significantly, as with internal generation (ohmic,
radio frequency and microwave heating) and nonthermal processes.
Convective heat transfer
coefficient between solid particles and fluid show a wide variation
between laboratories, indicating the need to develop comparable
methodologies. Effects of various
processing parameters when using internal heat generation would
need to be investigated. Fouling of heat exchange surfaces with
proteinaceous foods still needs
development, as evidenced by a recent issue of the Transactions
of the Institution of Chemical Engineers devoted entirely to the
subject (Dun- and Grasshoff, 1999;
Gillham et al., 1999; Robbins et al., 1999).
B2. Microwave Heating Making food products microwaveable
is still one of the top aspirations in the U.S. food industry.
Another area of industrial importance is
the use of microwaves in processes such as sterilization for improved
quality. Heat and moisture transfer associated with microwave
heating of food can have a
major impact on the final quality of foods.
Collaborative work between PA and NY-Ithaca stations has led
to a comprehensive book on microwave processing of food (Datta
and Anantheswaran, 2000). It
is the most complete collection of information for the U.S. food
industry in developing innovative microwave food products and
processes. Collaboration between
OH and NY-Ithaca station has also been useful in developing a
Symposium on Microwave Food Sterilization during the IFT 2000
Annual Meeting.
Heating non-uniformity of microwaves due to product and equipment
variables are of great significance. Accurate models of heating
non-uniformity were developed
by coupling the electromagnetics and heat transfer and validating
the results using chemical marker formation. Only through such
coupling was it possible to
demonstrate how the cold point in a sterilization process changes
during the heating, with major implication to safety of such processes.
Enhanced heating (focusing)
in certain food shapes and properties, that lead to unusual (compared
with conventional) heating and moisture transport were identified
(Zhang and Datta, 1999).
These provide guidelines for all product and process development,
although application to differential heating of food components
in a multi-compartment frozen
dinner was studied in detail. Microwave pasteurization of shell
eggs without major protein denaturation was studied in the Illinois
station (Sullivan and Padua, 1999).
Understanding moisture transport in microwave heating should
lead to reduction of sogginess and over-drying of foods heated
in microwaves. Experimental moisture
profiles as affected by heating parameters were studied (Zhou
et al., 1995; Lin et al., 1995). Heat and mass transfer coefficients,
important for quantitative
understanding of heat and moisture transfer was measured (Mukherjee
et al., 1997). A comprehensive multiphase porous media transport
model (Ni et al., 1999)
identified the various modes of moisture transport, such as capillarity
and pressure driven ' flow. Pressure gradients in the microwaved
food due to internal heating
and vaporization significantly enhance the moisture transport
making the food surface soggy and increasing the moisture loss.
Infrared and hot air-assisted microwave heating of food to
reduce surface sogginess of microwaved foods was studied (Datta
and Ni, 1999). When absorbed
mostly on the surface, infrared can reduce surface moisture and,
beyond a threshold power level, it can reduce the' surface moisture
to lower than its initial value. Hot
air also can reduce surface moisture and increase surface temperature,
but not as effectively as infrared heat. These findings are important
for designing products and
processes for combination microwave/ infrared/ hot air heating
as they have begun to appear in domestic microwave ovens.
B3. Frying Reduction of oil pickup by fried foods while
achieving the right texture and flavor is of considerable interest
to the U.S. food industry and consumers. To
achieve this objective will require the understanding of heat
transfer, moisture evaporation, moisture movement in liquid and
vapor phase and oil pickup during frying.
Convective heat transfer coefficient measures the rate of heat
transfer from the oil to the food product and has a major influence
on all aspects of the frying process.
The rapid boiling at the surface of food makes this convective
heat transfer a complex process. The convective heat transfer
coefficient was measured (CA, NC,
OH, and TX Stations) using the lumped parameter approach. These
measurements permit a better understanding of the heat transfer
mechanism at the food surface
during frying.
The convective heat transfer coefficient decreases as the oil
degrades during frying and the coefficient increases with oil
temperature. Mass transfer during frying
consists of moisture loss and oil absorption. Moisture loss in
chips (tortilla chips) was found to decrease exponentially with
frying time. Oil absorption is a complex
phenomenon. Studies on tortilla chips at the TX station suggest
that most of the oil does not penetrate the product during frying,
but during the cooling period when
the product is removed from the fryer. Detailed experimentation
was developed to identify the relative amounts of oil pickup on
the surface and inside the food
material.
Future Needs: Work is still needed in better characterization
of energy, moisture and oil movements in the product during continuous
frying or batch frying. The
effects of water evaporation and the shrinkage of food matrix
on the oil absorption have not been understood.
B4. Extrusion Extrusion is an extremely useful but a
complex process to the food industry, involving heat transfer,
moisture transfer, rheology and kinetics. Studies
on extrusion of foods benefit development of new and value-added
products, including alternative non-food uses of agricultural
material. Constitutive models and
equations are being applied to analyze the rheo logical behavior
and flow patterns in extruders during extrusion of corn meal,
corn starches, and wheat starches at
MN, MO, NJ, and TX stations (Zhang and Bhattacharya, 1996; Tsue
- Er et al, 1998). In addition, MO and TX stations are also developing
adaptive control and
generalized predictive control (GPC) schemes for food extruders
(Tsue - Er et al., 1998; Xie, 1999). IL and MO stations are studying
the influence of raw material
characteristics, such as particle size and genetics on extrusion
processing efficiency (Garber et al., 1997; Faller et al., 1995).
Future needs: A more systematic approach to food extrusion
is needed so that the results are easier for scale-up and more
transferable from one model of extruder
to another model or from one screw configuration to another screw
configuration. Elucidation of changes in the rheo logical behavior
of dough in the extruder and at
the die region and their relationship with mechanisms of bubble
formation, extrudate expansion, and final extrudate texture were
studied. A robust, adaptive,
multi-input and multi-output, and easy-to-implement food extruder
controller needs to be developed. A better understanding of the
impact of raw material
characteristics on extrusion process efficiency is needed.
B5. Drying Superheated steam impingement drying is a
novel technology with potential for food applications. It has
advantages such as higher efficiency and
reduced oxidation, and was studied at the TX station. Under the
same conditions, superheated steam drying showed a shorter plateau
than air drying of corn tortillas.
The effect of temperature and airflow rate on the drying rate
and product quality attributes (porosity, shrinkage, texture,
degree of gelatinization) were studied.
Tortilla dries faster and becomes more porous at higher temperature
but shrinks more at low airflow rates. These studies will allow
optimization of this novel drying
process with potential to produce food products with better texture,
less quality loss, and increased speed of drying.
B6. Baking The important food process of baking had
not been understood quantitatively. Heat and mass transfer in
a slab of potato during baking were explained
using a multiphase porous media model (Ni and Datta, 1999). Baking
time reduces significantly with thickness, however at a slower
rate compared to
conduction-only heating. In addition, the surface temperature
also reaches a higher value for a thinner material, which may
help develop the often desired crusty
surface. The skin layer formed during baking can reduce the vapor
loss from the surface, and consequently increase the surface temperature
and center temperature
so that the baking time can be reduced. Decreasing initial moisture
content in the food and increasing air temperature and the heat
transfer coefficient reduces baking
time. This information would be valuable for the design and optimization
of industrial baking processes. Baking of tortillas is being investigated
at IN and TX stations.
B7. Modified Atmosphere Packaging (MAP) MAP for fresh
produce involves packaging with a gas-permeable polymeric film
to obtain a self-generated change
in the gaseous composition in the package. The exact composition
of the gas in the package is a dynamic function of the product
respiration rate and oxygen
transmission rate through the package and can be achieved by selecting
a polymeric film with the appropriate permeability and the amount
of produce in the
package. The optimum 0 2 concentration for mushrooms was found
to be 6% by the PA station (Roy et al., 1995a). They also noted
the need to maintain a constant
temperature (reduce temperature abuse) of the package to maintain
the desired gas concentration within the package. This could potentially
lead to food safety
concerns since a minimum of 5% 0 2 needs to be maintained within
the mushroom package to prevent the growth of anaerobic bacteria
such as C. botulinum.
Modified humidity packaging, which does not have the associated
risks of growth in C. botulinum with temperature abuse, can improve
the present shelf life of retail
mushrooms (Roy et al., 1995b). Suitability of newly developed
microperforated films was also studied (Ghosh, 1998). These findings
are paving ground for the
introduction of new packaging methods and films for the industry
to improve the shelf life of fresh mushrooms. IL station is investigating
the ability of corn proteins to
act as gas permeable polymeric film in MAP and storage of fresh
broccoli (Rakotonirainy, 1999). MAP technologies for MRE products
for the military were
developed by the NCFST and NJ stations, in collaboration with
industry and US Army Laboratories at Natick.
Future needs: Microperforated films can be effectively
used to develop a modified humidity package for fresh produce
to increase its shelf life. There is a need to
develop measurement techniques to monitor water vapor transmission
ratio (WVTR) of microperforated films, and to develop models to
predict WVTR as a
function of size and number of perforations.
B8. Use of Magnetic Resonance Imaging to Fluid Flow, Heat
Transfer and Mass Transfer The advantage of using magnetic
resonance imaging (MRI)
compared to traditional experimental methods is that MRI provides
spatially localized information as compared to an average over
the entire sample. Information is
also obtained non-invasively and hence does not disturb the process.
This permits new insight into the dynamics of heat, mass and momentum
transfer in foods during
processing, needed for product and process development. Significant
results using MRI to study thermal processing include: (1) the
measurement of velocity profiles
of non-Newtonian fluids in extruders; (2) simultaneous measurement
of velocity and concentration profiles in tube flow and in a scraped
surface heat exchanger; (3)
measurement of experimental data to develop a relationship between
flow behavior and strain history. Results are used to develop
new process control sensors that
maintain product quality and minimize production cost, and to
improve equipment design for promoting improved/uniform heat transfer.
OBJECTIVE C: To Develop Mathematical Models, Based on Objectives
A and/or B, For the Analysis, Design, and Improvement of Thermal
Processes.
Cl. Frying A mathematical model based on fundamental physical
principles will make the frying process more predictable as a
function of various operating
parameters. Such a model will help design better product, process
and equipment with less trial and error. This should lead to more
predictable final product quality,
improved process efficiency, reduced waste, more accurate control,
and microbiologically safer fried foods.
Mathematical models of frying, based on fundamental principles,
were developed by the California, NY-Ithaca, and TX stations.
Models developed at the CA and
NY-Ithaca stations apply to the frying of a single chip. California
station divided the material into wet and dry (crust) regions
and was able to predict temperatures,
moisture loss and crust development during frying. NY-Ithaca station
applied a more rigorous model by treating the food as a porous
media and considering
movement of heat, water, vapor and oil separately by the mechanisms
of diffusion, capillarity and pressure driven (Darcy) flow (Ni
and Datta, 1998). This showed
the relative importance of the three modes of transport in various
regions of the food during the frying process. A heat and mass
transfer model developed at the TX
station applied to a batch of tortilla chips and it predicted
oil temperature changes during such heating. Another observational
model predicted the dynamics of a
continuous fryer and was used to develop a controller for process.
Impact of this has been a quantum leap in the understanding of
the frying process that is used to
improve product quality, reduce oil pickup and optimize the process.
Computer-aided models of frying has been made available to the
industry for commercial
applications (CA).
Future Needs: Work in deep-fat frying is still under
way in many stations. Although great advances have been made in
the area of simulation and fundamental
understanding of deep-fat frying, models that can predict changes
in the product structure and volume as well as oil absorption
during frying and after frying are still
required. A fundamental physics-based model of a continuous frying
process is another area of critical need.
C2. Traditional Thermal Processing (Canning) Mathematical
models through the use of computer simulation were developed at
the Florida station for the
analysis, design, optimization and control of thermal processes
used in canned food sterilization. These models can be used to
predict the product temperature
history at any specified location within the can for any set of
processing conditions and container size; thus, precluding the
need to carry out repeated heat
penetration tests in the laboratory or pilot plant for alternate
process designs. A second advantage is that the retort temperature
need not be held constant, but can
vary in any prescribed manner.
An important application of these models is in the rapid evaluation
of an unscheduled process deviation, such as when an unexpected
drop in retort temperature
occurs during the process. The current practice in case of such
a deviation is to set aside whole batch of product (for batch
processing) to be judged safe by a
competent authority before releasing for shipment; otherwise the
complete batch of product must be reprocessed or destroyed. Such
practices are very costly and
inefficient and finding their alternatives is a critical need
for the canning industry. The models resulting from this project
are now being applied toward development of
intelligent on-line computer-based retort control systems capable
of rapid evaluation, on-line correction, and printed documentation
of any process deviations that
should occur while the process is still underway in real time.
This would allow for the release of all product batches on schedule
with full documentation in
compliance with government regulations (Teixeira et al., 1999).
These models have already been adopted for routine use by the
National Food Processors
Association (NFPA), and have been modified for application to
intelligent on-line process control by firms specializing in instrumentation
and control systems for the
food industry. The net impact of this work has been significant
cost reduction while assuring food safety at maximum quality.
In another study, a fundamental and comprehensive model showed
the development of broken heating during sterilization of canned
starch dispersions (Yang and
Rao, 1998b). This quantitative understanding of heating of starch
containing foods can have major impact in the improvement of thermal
processes for such foods.
C3. Microwave Sterilization Use of microwaves instead
of, or in combination with, conventional heating can produce sterilized
foods of much improved quality.
Significant advances were made in developing accurate and comprehensive
pictures of microwave food sterilization (Zhang and Datta, 1999).
Extensive numerical
modeling and experimentation using chemical marker formation to
verify models was performed. Unlike conventional sterilization,
heating patterns can change
qualitatively with geometry and properties (composition) of the
food material and an optimal heating is possible with their suitable
combinations. Combined with
chemical marker yield measurements, the numerical model can give
comprehensive descriptions of the spatial time- temperature history,
and thus be used to verify
and establish microwave sterilization processes.
JOURNALS
Abdel-Hamid, L.B., El-Shabrawy, S.A., Awad, R.A., and Singh,
R.K. 1999. Rheology and microstructure of processed Ras cheese
spreads with formulated
emulsifying salt mixtures. Int. J. Food Properties, (in press).
Abdel-Hamid, L.B., El-Shabrawy, S.A., Awad, R.A., and Singh,
R.K. 1999. Physical and sensory characteristics of processed Ras
cheese spreads with formulated
emulsifying salt mixtures. Int. J. Food Properties (in press)
Abudagga, Y. and E. Kolbe. Analysis of heat transfer in surimi paste heated by conventional and ohmic means. In Press. J. Aquatic Food Product Technology.
Abudagga, Y. and E. Kolbe. 1997. Thermophysical properties of surimi paste at cooking temperature. J. Food Eng. 32(3) :325-337
Aguilera, J. M., E. Parada-Arias, J. Chirife and G. V. Barbosa-Canovas.
1993. "CYTED-D, AHI: A Multinational Project on Intermediate
Moisture Foods." In:
Drying of Foods. AlChE' Symposium Series Number 297 89:72-79.
Ahn, H., Hsieh, F., Clarke, A.D. and Huff, H.E. 1999. Extrusion
for producing low-fat pork and properties of low-fat pork sausage
links containing soy protein
isolate. J. Food Sci., 64:267- 271
Alhamdan, A. and Sastry, S.K. 1997. Residence time distribution of food and simulated particles in a holding tube. J. Food Engr. 34:271-292.
Alhamdan, A. and Sastry, S.K. 1998. Bulk heat transfer coefficient
of multiple particles flowing in a holding tube. Food and Byproducts
Processing. Trans.
IChemEPartC. 76:95-101.
Alhamdan, A. and Sastry, S.K. 1998. Residence time distribution
of food and simulated particles in a model horizontal swept-surface
heat exchanger. J. Food Proc.
Engr. 21:145-180.
Anantheswaran, R. C. and Liu, L. 1994. Effect of electrical
shielding on time-temperature distribution and flow profiles in
water in a cylindrical container during
microwave heating. J. Microwave Power & Electromagnetic Energy.
29:220-230.
Anantheswaran, R. C. and Liu, L. 1994. Effect of viscosity
and salt concentration on microwave heating of model non-Newtonian
liquid foods in cylindrical
containers. J. Microwave Power & Electromagnetic Energy. 29:127-126.
Arola, D.F, Ban-all, G.A., Powell, R.L., McCarthy, K.L. and
McCarthy, M.J. 1997. Use of nuclear magnetic resonance imaging
as a viscometer for process
monitoring. Chemical Engineering Science, 52(13): 2049-2057.
Arola, D.F., Powell, R.L., Ban-all, G.A. and McCarthy, M.J.
1998. A simplified method for accuracy estimation in nuclear magnetic
resonance imaging. Rev. Sci.
Instruments 69:3300- 3307. Arola, D.F., Powell, R.L., Ban-all,
G.A. and McCarthy, M.J. 1999. Pointwise observations for rheological
characterization using
nuclear magnetic resonance imaging J. of Rheo., V43(N1):9-30.
Ayappa , K. G., Davis, H. T., Barringer, S. A., And Davis,
E. A. 1997. Resonant microwave power absorption in slabs and cylinders.
Am. Inst. Chem. Eng.
Journal. 43(3): 615-624.
Badding-Smithey, S.L., Huff, H.E. and Hsieh, F. 1995. Processing
parameters and product properties of extruded beef with nonmeat
binders. Lebensm. Wiss.
Technol, 28:386-394.
Bai, Y., Wilson, L.A. and Glatz, B.A. 1998. Quality of commercial shelf-stable soymilk products. J. Food Prot. 61(9): 1161-1164.
Balaban, M. 0., and Ural, S. 1996. Personal computer based food engineering education. Food Science and Technology International. (2) 1: 1-9.
Balandran-Quintana, R. R., G. V. Barbosa-Canovas, J. J. Zazueta-Morales,
A. Anzaldua-Morales and A. Quintero-Ramos. 1998. "Functional
and Nutritional
Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgris
L.)." Journal of Food Science 63(1) :113-116.
Balasubramaniam, V. M., Chinnan, M. S., Mallikarjunan, P. and
Phillips, R. D. 1997. The effect of edible film on oil uptake
and moisture retention of a deep-fat
fried poultry product. J. Food Proc. Eng. 20(1): 17-29.
Balasubramaniam, V.M. and Sastry, S.K. 1994. Convective heat
transfer at particle-liquid interface in continuous tube flow
at elevated fluid temperatures. J. Food
Sci. 58(3): 675-681.
Balasubramaniam, V.M. and S.K. Sastry. 1994. Liquid-to-particle
heat transfer in a continuous flow through a horizontal scraped
surface heat exchanger. Trans.
IChemE ., Part C, Food and Bioproducts Proc. 72:189-196.
Balasubramaniam, V.M. and Sastry, S.K. 1994. Liquid-to-particle
heat transfer in a non-Newtonian carrier medium during continuous
tube flow. J. Food Engr.
23(2): 169-187.
Balasubramaniam, V.M. and Sastry, S. K., 1995. Use of liquid crystals as temperature sensors in food processing research. J. Food Engineering. 26: 219-230.
Balasubramaniam, V.M. and Sastry, S.K. 1996. Fluid-to-particle
convective heat transfer coefficient in a horizontal scraped surface
heat exchanger determined from
relative velocity measurement. J. Food Proc. Engr. 19:75-95.
Balasubramaniam, V.M. and Sastry, S.K. 1996. Liquid-to-particle
heat transfer in continuous tube flow: comparison between experimental
techniques. Int. J. Food
Sci. Technol 31-177-187.
Balasubramaniam, V.M. and Sastry, S.K. 1996. Noninvasive estimation
of convective heat transfer between fluid and particle in continuous
flow using a remote
temperature sensor. J. Food Proc. Engr. 19:223-240.
Balasubramaniam, V.M. and Sastry, S.K. 1996. Estimation of
convective heat transfer between fluid and particle in continuous
tube flow using a remote temperature
sensor. J. Food Proc Engr. 19:223-240.
Banga, J. R., Alonso, A. A. and Singh, R. P. 1997. Stochastic
dynamic optimization of batch and semi continuous bioprocesses.
Biotechnology Progress. 13(3):
326-335.
Baptista, P.M., Oliveira, F.A.R., Oliveira, J.C. and Sastry,
S.K. 1996. Effect of product and process variables in the flow
of spherical particles in two-phase flow in
straight tubes. J. Food Proc. Pres. 20(6): 467-486.
Baptista, P.N., Oliveira, F.A.R., Oliveira, J.C. and Sastry,
S.K. 1997. Dimensionless analysis of fluid-to-particle heat transfer
coefficients. J. Food Engr.
31:199-218.
Baptista, P.N., Oliveira, F.A.R., Oliveira, J.C. and Sastry,
S.K. 1997. Dimensionless analysis of the flow of spherical particles
in two-phase flow in straight tubes. J.
Food. Engr. 31:125-136.
Baptista, P.N., Oliveira, F.A.R., Oliveira, J.C. and Sastry,
S.K. 1997. Effect of translational and rotational velocity components
on fluid-to-particle heat transfer
coefficients in continuous tube flow. Food Research International
30(1): 21-27.
Barbosa-Canovas, G. V., Guest Ed. 1995. Food Rheology. Special Issue: Journal of Food Engineering 25(3).
Barbosa-Canovas, G. V., A. Ibarz and M. Peleg. 1993. "Propiedades Reologicas de Alimentos Fluidos." Revista Alimentaria 241:43-93.
Barbosa-Canovas, G. V., B. G. Swanson and B-L. Qin. 1997. "Food
Microbiology: Microbial Inactivation by Pulsed Electric Fields."
McGraw-Hill Yearbook of
Science & Technology. pp.32-33.
Barbosa-Canovas, G. V., J. Kokini, L. Ma and A. Ibarz-Ribas. 1996. "The Rheology of Semi-liquid Foods." Advances in Food and Nutrition Research 39:1-69.
Barbosa-Canovas, G. V., J. Malave and M. Peleg. 1987. "Density
and Compressibility of Selected Food Powders Mixtures." Journal
of Food Process Engineering
10(1): 1-19.
Barbosa-Canovas, G. V. and M. Peleg. 1983. "Flow Parameters of Selected Commercial Semi-Liquid Food Products." Journal of Texture Studies 14(3) :213-234.
Barbosa-Canovas, G. V. and M. Peleg. 1982. "Propiedades de Flujo de Alimentos Liquidos y Semiliquidos." Revista Tecnologia de Alimentos 17(2) :4-28.
Barbosa-Canovas, G. V., J. Malave and M. Peleg. 1985. "Segregation in Food Powders. "Biotechnology Progress 1(2):140-146.
Barbosa-Canovas, G. V. and M. Peleg. 1985. "Detachment
of Dusts by Exploiting the Selective Affinity of Fine Powders
to Particulates of Different Species."
Powder Technology 43(2):185-186.
Barbosa-Canovas, G. V. and M. Peleg. 1985. "Migration
of Absorbed Food Colorants Between Powder Components." Journal
of Food Science
50(5):1517-1518.
Barbosa-Canovas, G. V., M. M. Gongora-Nieto and B. G. Swanson.
1998. "Nonthermal Electrical Methods in Food Preservation."
Food Science and Technology
International 4(5):363-370.
Barbosa-Canovas, G. V., R. Ruffiier and M. Peleg. 1985. "Microstructure of Selected Binary Food Powders Mixtures." Journal of Food Science 50(2):473-477.
Barletta, B. J. and G. V. Barbosa-Canovas. 1993. "An Attrition
Index to Assess Fines Formation and Particle Size Reduction in
Tapped Agglomerated Food
Powders." Powder Technology 77:89-93.
Barletta, B. J. and G. V. Barbosa-Canovas. 1993. "Fractal
Analysis to Characterize Ruggedness Changes in Tapped Agglomerated
Food Powders." Journal of
Food Science 58(5) :1030-1035,1046.
Barletta, B. J., K. M. Knight and G. V. Barbosa-Canovas. 1993.
"Attrition in Agglomerated Coffee." Spanish Journal
of Food Science and Technology 33(1)
:43-58.
Barletta, B. J., K. M. Knight and G. V. Barbosa-Canovas. 1993.
"Compaction Characteristics of Agglomerated Coffee during
Tapping." Journal of Texture Studies
24:253-268.
Bamnger, S.A., Bennett, M. A., and Bash, W. D. 1999. Effect
of nitrogen fertilizer levels and fruit maturity on tomato peeling
efficiency. Journal of Vegetable Crop
Production. 5(1): In press
Bamnger, S. A., Azam, A. T. M. S., Heskitt, B., and Sastry
S. 1998. On-line prediction of Bostwick consistency from pressure
differential for ketchup and related
tomato products. Journal of Food Processing and Preservation.
22(3): 211-220.
Ben-Yoseph, E. and Hartel, R.W. 1999. Computer modeling of sugar crystallization during drying of thin sugar films, J. Crystal Growth. 198/199: 1294-1298.
Ben-Yoseph, E. and Hartel, R.W. 1999. Computer simulation of ice recrystallization in ice cream during storage. J. Food Eng. 38(3): 309-331.
Bhamidipati, S. and Singh, R. K. 1995. Determination of fluid-particle convective heat transfer coefficient. Trans. Amer. Soc. Agric. Engineers 38(3): 857-862.
Bhamidipati, S. and Singh, R. K. 1996. Model system for aseptic processing of particulate foods using peroxidase. J. Food Science 61(1): 171-175, 179.
Bhatnagar, S. and Hanna, M.A. 1996. Starch-stearic acid complex development within single and twin screw extruders. J. Food Sci. 61(4): 778-782.
Bichier,J.G.,Teixeira, A.A., and Balaban, M.O. 1995. Thermal
process simulation of canned foods under mechanical agitation.
Journal of Food Process
Engineering. 18(2): 17-40.
Bircan, C. and Barringer, S. A. 1998. Effect of viscosity on the dielectric properties of a starch solution when salt is present. J. of Food Sci. 63(6): 983-986.
Brancoli, N., E. Palou, G. V. Barbosa-Canovas and M. G. Modemell.
1997. "Edible Films and Coating in Food Processing: A Review."
Biotechnology
International 1:247-258.
Brescia, L. and Moreira, R.G. 1997. Modeling and control of
a continuous trying process: I Dynamic analysis and system identification.
Trans. Of Chem. Engr.
75(c): 3-11
Brescia, L. and Moreira, R.G. 1997. Modeling and control of a continuous frying process: II Control development. Trans. Of Chem. Engr. 75(c): 12-20.
Bricknell, J. and Hartel, R.W. 1998. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. J. AOCS, 75(11): 1609-1616.
Briggs, J.L. and Steffe, J.F. 1995. Kinetic energy correction
factor of a Herschel-Bulkley fluid. J. Food Proc. Engr. 18(1):
115-118. Briggs, J.L. and Steffe, J.F.
1996. Mixer viscometer constant (k1) for the Brookfield Small
Sample Adapter and Flag Impeller. J. Texture Stud. 27(6): 671-677.
Briggs, J.L. and Steffe, J.F. 1997. Using Brookfield data and the "Mitschka Method" to evaluate power law foods. J. Texture Studies. 28(5): 517-522.
Briggs, J.L., Steffe, J.F. and Ustunol, Z. 1996. Using the vane method to evaluate the yield stress of frozen ice cream. J. Dairy Sci. 79 (4): 527-531.
Bruhn, R. E., P. D. Pedrow, R. G. Olsen, G. V. Barbosa-Canovas
and B. G. Swanson. 1997. "Electrical Environment Surrounding
Microbes Exposed to Pulsed
Electrical Fields." IEEE Transactions on Dielectrics and
Electrical Insulation 4(6):806-812.
Bruhn, R. E., P. D. Pedrow, R. G. Olsen, G. V. Barbosa-Canovas,
and B. G. Swanson. 1998. "Heat Conduction in Microbes Exposed
to Pulsed Electric Fields."
IEEE Transactions on Dielectrics and Electrical Insulation 5:878-885.
Bryant, A., Ustunol, Z. and Steffe, J.F. 1995. Texture of Cheddar cheese as influenced by fat reduction. J. Food Sci. 60(6): 1216-1219, 1236.
Calderon-Miranda, M. L., Fernanda San Martin, G. V. Barbosa-Canovas
and B. 'G. Swanson. "Nonthermal Methods to Process Foods:
Variables and Microbial
Inactivation" (in Spanish). Brazilian Journal of Food Science
and Technology. In Press.
Calderon-Miranda, M. L., G. V. Barbosa-Canovas and B. G. Swanson.
"Inactivation of Listeria innocua in Liquid Whole Egg by
Pulsed Electric Fields and Nisin."
International Journal of Food Microbiology. In Press.
Calderon-Miranda, M. L., G. V. Barbosa-Canovas and B. G. Swanson.
"Inactivation of Listeria innocua in Skim Milk by Pulsed
Electric Fields and Nisin."
International Journal of Food Microbiology. In Press.
Calderon-Miranda, M. L., G. V. Barbosa-Canovas and B. G. Swanson.
'Transmission Electron Microscopy of Listeria innocua Treated
by Pulsed Electric Fields
arid Nisin in Skim Milk." International Journal of Food Microbiology.
In Press.
Calderon-Miranda, M. L., M. F. San Martin-Gonzalez, G. V. Barbosa-Canovas,
and B. G. Swanson. 1998. "Metodos no Termicos." Cuadernos
de Nutricion
21(6):30-35.
Calderon-Miranda, M. L., J. Raso, M. M. Gongora-Nieto, G. V.
Barbosa-Canovas and B. G. Swanson. "Electroporation—Pulsed
Electric Fields." In:
Encyclopedia of Food Microbiology. In Press.
Campos, D.T., Steffe, J.F. and Ng, P.K.W. 1996. Mixing wheat flour and ice to form "undeveloped dough." Cereal Chem. 73(1): 105-107.
Campos, D.T., StefFe, JJF. and Ng, P.K.W. 1997. Rheology of undeveloped and developed dough. Cereal Chem. 74(4): 489-494.
Carabasa, M., A. Ibarz, S. Garza and G. V. Barbosa-Canovas.
1998. "Removal of Dark Compounds from Clarified Fruit Juices
by Adsorption Processes." Journal
of Food Engineering 37:25-41.
Casasnovas, J. and Anantheswaran, R. C. 1994. Thermal processing
of food packaging waste using microwave heating. J. Microwave
Power & Electromagnetic
Energy. 29:171 -179.
Casasnovas, J. and Anantheswaran, R. C. 1995. An interactive software to teach sterilization. Int. J. Engineering Education 11(1): 67-76.
Castro, A. J., G. V. Barbosa-Canovas and B. G. Swanson. 1993.
"Microbial Inactivation of Foods by Pulsed Electric Fields."
Journal of Food Processing and
Preservation 17(1) -.47-73
Chakrabandhu, K. and Singh, R.K. 1998. Determination of fluid-to-particle heat transfer coefficients for rotating particles. J. Food Proc. Eng. 21:327-350.
Chamberlain, E. K. and Rao, M. A. 1999. Rheological properties
of acid converted waxy maize starches in water and 90% DMSO/10%
water. Carbohydrate
Polymers 40: 251-260.
Chamberlain, E. K., Rao, M. A., and Cohen, C. 1999. Shear thinning
and anti-thixotropic behavior of a heated cross-linked waxy maize
starch dispersion. Int. J.
Food Properties. 2: 63-77.
Chamchong, M. and Datta, A. K. 1998. Microwave thawing of foods:
Effect of power levels and dielectric properties. Accepted in
The Journal of Microwave
Power and Electromagnetic Energy.
Chamchong, M. and Datta, A. K. 1998. Microwave thawing of foods:
Mathematical modeling and experiments. Accepted in The Journal
of Microwave Power and
Electromagnetic Energy.
Champenois, Y. C., Rao, M. A., and Walker, L. P. 1998. Influence
of a-amylase on the viscoelastic properties of starch-gluten pastes
and gels. J. Sci. Food and
Agriculture. 127-
Champenois, Y. C., Rao, M. A., and Walker, L. P. 1998. Influence
of gluten on the viscoelastic properties of starch pastes and
gels. J. Sci. Food and Agriculture.
78: 119-126.
Chang, Y-H. and Hartel, R.W. 1997. Flow Properties of Freeze Concentrated Skim Milk J Food Eng. 31:375-386.
Chen, C-J., Okechukwu, P. E., Damodaran, S., and Rao, M. A.
1996. Rheological properties of heated corn starch + soybean 7S
and 1 IS globulin dispersions. J.
Texture Studies 27- 419-432.
Chen, Y. and Moreira, R.G. 1997. Modeling of a deep-fat frying process. Trans. Of Chem Ener 75(c): 181-190. '
Cho, H-Y., Yousef, A.E. and Sastry, S.K. 1996. Growth kinetics of Lactobacillus acidophilus under ohmic heating. Biotech. and Bioengr., 49:334-340.
Cho, H-Y; Yousef, A.E. and Sastry, S.K. 1999. Kinetics of inactivation
of Bacillus subtilis spores by continuous or intermittent ohmic
or conventional heating.
Biotechnol & Bioene 62(3): 368-372.
Cuebas, L. E., C. A. Ramirez, M. A. Aponte and G. V. Barbosa-Canovas.
1992. "In Vitro Degradation and Solute Release from Erodible
Polyanhydride
Supports." Journal of Controlled Release 18:145-152.
da Silva, J. A. L., Gon?alves, M. P., and Rao, M. A. 1995.
Kinetics and thermal behaviour of the structure formation process
in HMP/sucrose gelation. Int. J.
Biological Macromolecules. 17: 25-32.
da Silva, P. M. S., Oliveira, J. C., and Rao, M. A. 1997. The
effect of granule size distribution on the rheological behavior
of heated modified and unmodified maize
starch dispersions. J. Texture Studies. 28: 123-138.
da Silva, P. M. S., Oliveira, J. C., and Rao, M. A. 1998. Rheological
properties of heated cross-linked waxy maize starch dispersions.
Int. J. Food properties .
1:23-34.
da Silva, J. A. L. and Rao, M. A. 1995. Rheology of structure development in high-methoxyl pectin/sugar systems. FoodTechnol. 49(10): 70, 72-73.
Das, D. J. and Barringer, S. A. 1999. Use of organic solvents
for improving peelability of tomatoes. Accepted to the Journal
of Food Processing and Preservation.
23(4): 193-202.
Datta, A.K. 1998.Computer-aidedengineeringinfoodprocessandproductdesign.Food Technol. 52(10): 44-52.
Daubert, C.R. and Steffe, J.F. 1996. Electorheological behavior of milk chocolate. J. Texture Stud. 27(1): 93-108.
Daubert, C.R., Steffe, J.F. and Lloyd, J.R. 1997. Electric
field effects on the thermal conductivity of milk chocolate determined
using the "mirror image method." J.
Food Proc. Engr. 20(1): 77-89.
Daubert, C.R., Steffe, J.F. and Srivastava, A.K. 1998. Dimensional
analysis of the electrorheological behavior of fluid foods. J.
Food Process Engineering 21:
249-261.
Daubert, C.R., Steffe, J.F. and Srivastava, A.K.. 1998. Predicting the electrorheological behavior of milk chocolate. J. Food Proc. Engr. 21: 249-261.
Daubert, C.R., Tkachuk, J.A., and Troung, V.D. 1998. Vane method to evaluate the yield stress of spreadable foods. J. Texture Studies 29:427-435.
De Fatima Machado, M., Oliveira, F. A., Gekas, V. and Singh,
R. P. 1998. Kinetics of moisture uptake and soluble-solids loss
by puffed breakfast cereals
immersed in water. International Journal of Food Science and Technology.
33: 225-237.
Dhanoa, P. M., Puri, V. M., and Anantheswaran, R. C. 1996.
Thermal and mechanical properties of eggshell under different
treatments. Trans. ASAE
39:999-1004.
Dombroski, C.S., Jaykus, L.A., Green, D.P., and Farkas, B.E.
Evaluation of processing strategies to inactivate Vibrio vulnificus
from oysters using a biological
indicator. Journal of Food Protection.: In press
Donhowe, D.P. and Hartel, R.W. 1996. Influence of Temperature
on Ice Recrystallization in Frozen Desserts. I. Accelerated Storage
Studies, International Dairy J.
6: 1191-1208.
Donhowe, D.P. and Hartel, R.W. 1996. Influence of Temperature
on Ice Recrystallization in Frozen Desserts, n. Bulk Storage Studies,
International Dairy J., 6:
1209-1221.
Dorantes-Alvarez, L., L. Parada-Dorantes, A. Ortiz-Moreno,
T. Santiago-Pineda, A. Chiralt-Boix and G. V. Barbosa-Canovas.
1998. "Effect of Anti-Browning
Compounds on the Quality of Minimally Processed Avocados"
(in Spanish). Food Science and Technology International 4:107-113.
Drake, M. A., L. Ma, B. G. Swanson and G. V. Barbosa-Canovas.
1994. "Rheological Characteristics of Milkfat and Milkfat
Blend Sucrose Polyesters." Food
Research International 27:477-481.
Drake, M.A., Gerard, P.D. Truong, V.D. and Daubert, C.R. 199X.
Relationship of instrumental measurements with sensory texture
measurements of cheese. J.
Texture Studies. Accepted for publication.
Drake, M. A., S. L. Harrison, M. Asplund, G. V. Barbosa-Canovas
and B. G. Swanson. 1997. "High Pressure Treatment of Milk
and Effects on Microbiological
and Sensory Quality of Cheddar Cheese." Journal of Food Science
62(4):843-845, 860.
Drake, M.A., Truong, V.D. and Daubert, C.R. 1999. Rheological
and sensory properties of reduced-fat processed cheeses containing
lecithin. J. Food Sci.
Accepted for Publication.
Emesih, G.C., Moreira, R.G. and Barrufet, M.A. 1999. Evaluation
of modified starches for improved oil recovery. Applied Engineering
in Agriculture. 15(3):
237-242.
EUajosyula, K., Doores, S., Mills, E. W., Wilson, R. A., Anantheswaran,
R. C. and Knabel, S. J. 1998. Destruction of Escherichia coli
0157:H7 and Salmonella
typhimurium in Lebanon bologna by interaction of fermentation
pH, heating temperature and time. J. Food Prot. 61:152-157.
Erdogdu, F., Balaban, M. 0., Chau, V.C.1998. Automation of
heat transfer coefficient determination: development of a Windows-based
software tool. Food
Technology, Turkey 3(10):66-75.
Erdogdu, F., Balaban, M. 0., Chau, K.V. 1998. Modeling of heat
conduction in elliptical cross section. I. Development and testing
of the model. J. Food
Engineering. 38(2): 223-239.
Erdogdu, F., Balaban, M. 0., Chau, K.V. 1998. Modeling of heat
conduction in elliptical cross section. II. Adaptation to thermal
processing of shrimp. J. Food
Engineering. 38(2): 241-250.
Evangelista, R. L., Kusnadi, A., Howard, J. and Nikolov, Z.
L. 1998. Process and economic evaluation of the recovery of recombinant
p-glucuronidase from
transgenic corn. Biotechnol. Progress. 14: 607-614.
Fairchild, T.M., Swartzel, K.R. and Foegeding, P.M. 1994. Inactivation
kinetics of Listeria innocua in skim milk in a continuous flow
processing system. J. Food
Sci. 59(5): 960-963.
Fajardo, T. A., Anantheswaran, R. C. and Puri, V. M. 1995.
Effect of cooling on crack development and mechanical behavior
of eggshells. Applied Engineering in
Agriculture. 12:49-55.
Fajardo, T. A., Anantheswaran, R. C., Puri, V. M. and Knabel,
S. J. 1995. Penetration of Salmonella enteritidis into eggs subjected
to rapid cooling. J. Food
Protection. 58:473-477.
Faller, J.F., Huff, H.E. and Hsieh, F. 1995. Evaluation of die swell and volumetric expansion in corn meal extrudates. J. Food Proc. Eng. 18:287-306.
Fan, S., Hsieh, F. and Huff, H.E. 1999. Puffing of wheat cakes
using a rice cake machine. Trans. ASAE, In press. Fan, J., Singh,
R. P. and Pinthus, E. J. 1997.
Physicochemical changes in starch during deep fat frying of a
molded corn starch patty. Journal of Food Processing and Preservation.
21:443-460.
Farkas, B.E. and Hubbard, L.J. 2000. Analysis of convective heat transfer during immersion frying. Drying Technology Vol. 18 No. 5.
Farkas, B.E., Hale, S.A., and Overboom, M.A. 1999. An Improved
Process for Retort Cooking Blue Crab. Journal of Aquatic Food
Product Technology, Vol. 8,
no. 4.
Farkas, B. E., Singh, R. P. and Rumsey, T. R. 1996. Modeling
heat and mass transfer in immersion frying. I. Model development.
Journal of Food Engineering.
29(1996): 211-226.
Farkas, B. E., Singh, R. P. and Rumsey, T. R. 1996. Modeling
heat and mass transfer in immersion frying. II. Model solution
and verification. Journal of Food
Engineering. 29(1996): 227-248.
Fonkwe, L. G. and Singh, R. K. 1996. Characterization of protein
extracts prepared from deboned turkey residue. J. Food Processing
& Preservation
20(5):359-378.
Fonkwe, L.G. and Singh, R. K. 1996. Protein recovery from mechanically deboned turkey residue by enzymic hydrolysis. Process Biochemistry 31(6):605-616.
Fonkwe, L. G. and Singh, R. K. 1997. Production and characterization
of gelatinous protein extracts from turkey deboner residue. Process
Biochemistry 32(4): 309
- 318.
Fu, J-T. and Rao, M. A. 1999. The influence of sucrose and sorbitol on gel-sol transition of low-methoxyl pectin + ca2+gels. Food Hydrocolloids 13: 371-380.
Fuentes-Granados, R., Wilson, L.A. and Widrlechner, M. 1997.1dentifying
Genetic Markers and their Role in Selecting Chemotypes in Perennial
Lamiaceae(Agastache). The Herbalist 63:44-48.
Fuentes-Granados, R., Widrlechner, M. P. and Wilson, L. A.
1998. Allozyme Inheritance in Anise Hyssop [Agastache foeniculum(Pursh)
Kuntze] (Lamiaceae).
J.Amer.Soc. Hort. Sci 123(5): 868-874.
Fuentes-Granados, R., Widrlechner, M. P. and Wilson, L. A. 1998. An Overview of Agastache Research. J. Herb, Spices and Medicinal Plants. 6: 69-97.
Fuentes-Granados, R., Wilson, L. A. and Widrlechner, M. 1997.1dentifying
Genetic Markers and their Role in Selecting Chemotypes in Perennial
Lamiaceae
(Agastache). The Herbalist 63:44-48.
Gabarra, P. and Hartel, R.W. 1998. Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose, J. Food Sci. 63(3): 523-528.
Garber, B.W., Hsieh, F. and Huff, H.E. 1997. The influence of particle size on the twin-screw extrusion of corn meal. Cereal Chem. 74:656-661.
Godfrey Usiak, A. M., Bourne, M. C., and Rao, M. A. 1995. Blanch
temperature/time effects on rheological properties of applesauce.
J. Food Sci. 60:
1289-1291.
Gomes da Silva, M. and Singh, R. P. 1995. Viscosity and surface
tension of corn oil at frying temperatures. Journal of Food Processing
and Preservation. 19(4):
259-270.
Grosso, C. R. F. and Rao, M. A. 1998. Dynamic rheology of structure development in low-methoxyl pectin+Ca2++sugar gels. Food Hydrocolloids 12:357-363.
Guo, Z., M.E. Castell-Perez, M.E. and Moreira, R.G. 1999. Characterization
of masa and low-moisture corn tortilla using stress relaxation
methods. 30(2):
197-216.
Hagiwara, T. and Hartel, R.W. 1996. Effect of sweetener, stabilizer and storage temperature on ice recrystallization in ice cream. J. Dairy Science. 79(5): 735-744.
Hanna, M.A., Gennadios, A. and Mandigo, R. 1996. Restructuring of pork meat in a twin-screw extruder. Food Processing and Preparation. 20: 391-402.
Harrison, S., G. V. Barbosa-Canovas and B. G. Swanson. 1997.
"Saccharomyces cerevisiae Structural Changes Induced by Pulsed
Electric Field Treatment."
Lebensmittel-Wissenschaft und-Technologie 30:236-240.
Harrison, S. L., G. V. Barbosa-Canovas and B. G. Swanson. "Pulsed
Electric Field Inactivation of Saccharomyces cerevisiae and Scanning
Electron Microscopy
Observations of Induced Structural Changes." Food Science
and Technology International. In Press.
Hartel, R.W. 1995. Crystallization and Drying during Hard Panning. Manufacturing Confectioner. 75(2): 51-57.
Hartel, R.W. 1996. Application of Milk Fat Fractions in Confectionery.
J. AOCS. 73(8): 945 953. Hartel, R.W. 1996. Ice Crystallization
during Manufacture of
Ice Cream. Trends Food Sci. Technol. 7(10): 315-320.
Hartel, R.W. 1999. Mechanism of Bloom Formation in Chocolate, Manuf. Confect, 79(5): 89 99.
Heddleson, R. A., Doores, S. and Anantheswaran, R. C. 1994. Parameters affecting bacterial destruction in microwave heating. J. Food Sci. 59(2): 447-451.
Heddleson, R. A., Doores, S., Anantheswaran, R. C. and Kuhn,
G. D. 1993. Destruction of Salmonella species heated in aqueous
salt solutions by microwave
energy. J. Food Protection. 56:763-768.
Heddleson, R. A., Doores, S., Anantheswaran, R. C. and Kuhn,
G. D. 1996. Viability loss of Salmonella species, S. aureus, L.
monocytogenes heated by
microwave energy in food systems of various complexity. J. Food
Protection. 59:813-818.
Hertlein, J., Singh, R. P. and Weisser, H. 1995. Prediction
of oxygen transport parameters of plastic packaging materials
from transient state measurements. Journal
of Food Engineering. 24(1995): 543-560.
Ho, K.G., Wilson, L.A. and Sebranek, J. 1997. Dried soy tofu powder effects on frankfurters and pork sausage patties. J. Food Science. 62:434-437.
Hou, H., Singh, R. K., Muriana, P. M., and Stadelman, W. J. 1996. Pasteurization of intact shell eggs. Food Microbiology 13:93-101.
Hu, L., Huff, H.E., Heymann, H. and Hsieh, F. 1996. Effects
of emulsifier and soy fiber addition on sensory properties of
corn meal extrudate. J. Food Qual.,
19:57-77.
Huang, M., Moreira, R.G. and Murano, E. 1999. Use of hydrostatic
pressure to produce high quality and safe fresh pork sausage.
J. Food Processing and
Preservation. 23(4): 218-220.
Huang, S., Liang, M., Huff. H.E., Kerley, M.S. and Hsieh, F.
1995. Extrusion cooking of rapeseed meal for reducing glucosinolates.
Anim. Feed Sci. Technol.,
56:1-9.
Hubbard, L.J. and Farkas, B.E. A method for determining the convective heat transfer coefficient during immersion frying. Journal of Food Process Eng.: In press.
Hubbard, L.J. and Farkas, B.E. 1999. Determination and analysis
of oil temperature effects on convective heat transfer coefficients
and heat flux in immersion frying.
Journal of Food Processing and Preservation. Accepted for Publication.
Hudson, H.M., Daubert, C.R. and Mills, R.H. 199X. The interdependency
of protein-energy malnutrition, aging, and dysphagia. Dysphagia.
Accepted for
publication.
Hsu, C.K., and E. Kolbe. 1996. The market potential of using
whey protein concentrate as a functional ingredient in surimi
seafoods. J. Dairy Sci. 79/12(1996)
:2146-2151
Hsu, C.K., E. Kolbe, M. English. 1997. A nonlinear programming
technique to develop least cost formulations of surimi products.
J Food Proc. Eng. 20(3)
:179-196
Ibarz, A., A. M. Ramos, J. Puig-Bargues and G. V. Barbosa-Canovas.
1998. "Heating Rates of Peach Juice in an Agitated Jacketed
Vessel." Journal of Food
Science 63(6): 1045-1048.
Jia, M., Zhang, Q.H. and Min, D.B. 1998. Optimization of solid-phase
microextraction analysis for headspace flavor compounds of orange
juice. J. Agric. Food
Chem., 46(7): 2744-2747.
Jin, Z., Hsieh, F. and Huff, H.E. 1994. Extrusion cooking of corn meal with soy fiber, salt and sugar. Cereal Chem. 71:227-234.
Jin, Z., Hsieh, F. and Huff, H.E. 1995. Physical properties and microstructure of corn meal extruded with soy fiber, salt and sugar. J. Cereal Sci., 22:185-194.
Johnson, R. J., Anantheswaran, R. C. and Law, S. E. 1996. Electrostatic-enhanced spray drying of milk. Lebensmittel-Wissenschaft und Technologie 29:71-81.
Kaletunc-Gencer, G., G. V. Barbosa-Canovas, M. D. Normand,
J. R. Rosenau and M. Peleg 1987. "Determination of the Flow
Parameters of Fluid Foods Using a
Digitizer and a Personal Computer." m: Food Engineering and
Process Applications, Vol. 1: Transport Phenomena.
M. Le Maguer and P. Jelen, Eds. Elsevier Applied Science Publishers.
Katta, S.K., Jackson, L.S., Simmer, S.S., Hanna, M.A. and Bullerman,
L.B. 1998. Effect of
temperature and screw speed on stability of FumonisinBl in extrusion
cooked corn grits Cereal Chemistry. 76(1) 16-20.
Kayacier, A. and Singh, R.K. 1999. Rheological properties of deep fried tortillas prepared with hydrocolloids. Int. J. Food Properties 2(2):185-193
Khalaf, W.G. and Sastry, S. K. 1996. Effect of fluid viscosity on the ohmic heating rates of liquid-particle mixtures. J. Food Engineering 27(2): 145-158.
Kim, H. B., Tadini, C.C., and Singh, R.K. 1999. Effect of different
pasteurization conditions on enzyme motivation of orange juice
in pilot-scale experiments. J.
Food Process Eng. (In Press)
Kim, H. B., Tadini, C.C., and Singh, R.K. 1999. Heat transfer in a plate exchanger during pasteurization of orange juice. J. Food Eng. 42(2): 79-84.
Kim, K.H. and Teixeira, A.A. 1997. Predicting Internal Temperature
Response to Conduction-heating of Odd-Shaped Solids. J. Food Process
Engineering. 20(1):
51-64.
Kim, Y.S. and Wiesenbom, D. P. 1996. Starch noodle quality as related to potato genotypes. J. Food Sci. 61(1): 248-252.
Kim, Y.S., Wiesenbom, D. P. and Grant, L.A. 1997. Pasting and thermal properties of potato and bean starches. Starch/Starke, 49(3): 97-102.
Kim, Y.S., Wiesenbom, D.P., Lorenzen, J.H. and Berglund P.
1996. Suitability of edible bean and potato starches for starch
noodles. Cereal Chem. 73(3):
302-308.
Kim, Y.S., Wiesenbom, D. P., Orr, P. H. and Grant, L.A. 1995.
Screening potato starch for novel properties using differential
scanning calorimetry. J. Food Sci.
60(5): 1060-1065.
Kolbe, E., Wilson, L.A. and Hartel, R.W. 1999. A round robin
evaluation of differential scanning calorimetry to measure transition
enthalpy and temperatures. J.
Food Eng., 40(1/2): 95-100.
Kollengode, A.N.R. and Hanna, M.A. 1997. Flavor retention in pregelatinized and internally flavored starch extrudates. Cereal Chemistry. 74(4): 396-399.
Kollengode, A.N., Hanna, M.A. and Cuppett, S. 1996. Volatiles
retention as influenced by method of addition during extrusion
cooking. J. Food Sci. 61(5):
985-989, 1079.
Kollengode, A.N., Sokhey, A.S. and Hanna, M.A. 1996. Physical
and molecular properties of re-extruded starches as affected by
extruder screw configuration. J.
Food Sci. 61(3): 1-5.
Kumar, A., Nunes, R.V. and Swartzel, K.R. 1996. A novel method
for kinetic parameter estimation for nonisothermal heating in
aseptic processing temperature
range. In Proceedings of the 1993 Food 2000 Preservation Conference,
Vol. I, Science and Technology Corp. Natick, MA, p. 75-89.
Kusnadi, A. R., Evangelista, R. L., Hood, E. E., Howard, J.
and Nikolov, Z. L. 1998. Production and purification of two recombinant
proteins from transgenic
corn. Biotechnol. Progress. 14:149-155.
Kusnadi, A. R., Evangelista, R. L., Hood, E. E., Howard, J.
and Nikolov, Z. L. 1998. Processing of transgenic corn and its
effect on the recovery of
P-glucuronidase. Biotechnol. Bioeng.: In press.
Kyereme, M., Hale, S.A. and Farkas, B.E. Modeling the temperature effect on the flow behavior of sweet potato puree. Journal of Food Process Eng.: In press
Kyereme, M., Swartzel, K.R. and Farkas, B.E. 1999. New line
intersection procedure for the equivalent point method of thermal
evaluation. J. Food Sci.
64:565-570.
Lechowich, R.V. and Swartzel, K.R., Eds. 1996. Aseptic Processing
of Multiphase Foods. Pub by the National Center for Food Safety
and Technology,
Summit-Argo, IL and the Center for Aseptic Processing and Packaging
Studies, Raleigh, NC and the University of California-Davis, Davis,
CA., 26 pp.
Lee, H.G. and Swartzel, K.R. 1997. Enthalpy-entropy Compensation
for a glucose-lysine maillard Reaction. Fd. Engr. Progress 1(2):
113-116 Swartzel, K.R.
1997. The Time is Now for the U.S. to Capitalize on Aseptic Processing
and Packaging of Particulate Foods. In Proceedings of the 1997
Conference on Food
Engineering. AlChE, New York, NY.
Lee, J. H., Seog-Lee, E. J. and Singh, R. P. 1996. Prediction
of textural properties of cooked parboiled rice as influenced
by steaming and freezing conditions.
Foods and Biotechnology 5(2): 104-111.
Lee, J. H., Singh, R. K., and Lineback, D. S. 1995. Particle
concentration influence on liquid residence time distributions
in a model aseptic processing system. J.
Food Process Eng 18(2): 119-133.
Lee, J.H. and Singh, R.K. 1998. Normalized particle residence
times as affected by process parameters in a vertical scraped
surface heat exchanger. Int. J. Food
Sci. & Technol. 33-429-434.
Lee, J.L., Uebersax, M.A., Zabik, M.E. and Stefie, J.F. 1995. Gelatinization properties of navy bean starch. Starch/Starke. 47(9): 329-333.
Li, Y. and Hsieh, F. 1994. New melt conveying models for a single screw extruder. J. Food Proc. Eng. 17:299-324.
Li, Y. and Hsieh, F. 1996. Modeling of flow in a single screw extruder. J. Food Eng. 27:353-375.
Li, Y., Huff, H.E. and Hsieh, F. 1996. Flow modeling of a power-law fluid in a fully wiped, co-rotating twin-screw extruder. J. Food Proc. Eng. 20:141-163.
Li, Y., Kloeppel, K.M. and Hsieh, F. 1998. Texture of glassy corn cakes as a function of moisture content. J. Food Sci. 63: 869-872
Li, Y., Lu, Q., Huff, H.E. and Hsieh, F. 1996. On-line measurements
of rheological properties of corn meal using a co-rotating self-wiping
twin-screw extruder.
Trans. Inst. Chem. Eng., Part C - Food and Bioprod. Proc., 74:149-158.
Liang, M., Hsieh, F., Huff, H.E. and Hu, L. 1994. Barrel-valve
assembly: Its influence on residence time distribution and flow
pattern in a twin-screw extruder.
Trans. ASAE ., 37:1255-1261.
Liang, M., Hsieh, F., Huff, H.E. and Hu, L. 1994. Effects of
barrel-valve assembly on twin-screw extrusion cooking of corn
meal. J. Food Sci., 59:890-894. Liao,
H-J., Okechukwu, P. E., Damodaran, S., and Rao, M. A. 1996. Rheological
and calorimetric properties of heated corn starch-soybean protein
isolate dispersions.
J. Texture Studies. 27:403-418.
Liao, H-J., Tattiyakul, J., and Rao, M. A. 1999. Superposition
of complex viscosity curves during gelatinization of starch dispersion
and dough. J. Food Process
Eng.: In press.
Lima, M. and Sastry, S.K. 1999. The effects of ohmic heating frequency on hot-air drying rate, desorption isotherms and juice yield. J. Food Engr. 41:115-119.
Lima, M., Heskitt, B.F. and Sastry, S.K. 1999. The effect of
frequency and wave form on the electrical conductivity-temperature
profiles of turnip tissue. J. Food
Proc. Engr. 22:41-54.
Limanond, B., Castell-Perez, M.E and Moreira, R.G. 1999. Effect
of Time and Storage Conditions on the Rheological Properties of
Masa for Corn Tortillas.
Lebensmittel-Wissenschaft und-Technologie, 32:212-220.
Lin, Y. E., Anantheswaran, R. C. and Pun, V. M. 1995. Finite element analysis of microwave heating of solid foods. J. Food Eng. 25:85-112.
Lin, Y. and Hsieh, F. 1996. Measurement and prediction of apparent
thermal conductivity of plastic foam with or without biomass materials.
Appl. Mech. Eng.,
1:465-480.
Lin, S., Hsieh, F., H. Heymann and Huff, H.E. 1998. Effects
of lipids and processing conditions on the sensory characteristics
of extruded dry pet food. J. Food
Qual., 21:265-284.
Lin, S., Hsieh, F. and Huff, H.E. 1997. Effects of lipids and
processing conditions on degree of starch gelatinization of extruded
dry pet food. Lebensm. Wiss.
TechnoL, 30:754-761.
Lin, Y., Hsieh, F. and Huff, H.E. 1997. Water-blown flexible polyurethane foam extended with biomass materials. J. Appl. Polym. Sci., 65:695-703.
Lin, S., Hsieh, F. and Huff, H.E. 1998. Effects of lipids and
processing conditions on lipid oxidation of extruded dry pet food.
Anim. Feed Sci. TechnoL,
71:283-294.
Lin, Y., Hsieh, F. Huff, H.E. and lannotti, E. 1996. Physical,
mechanical and thermal properties of water-blown rigid polyurethane
foam containing soybean protein
isolate. Cereal Chem 73:189-196.
Lin, Y., Huff, H.E., Parsons, M.H., lannotti, E. and Hsieh,
F. 1995. Mechanical properties of extruded high amylose starch
for loose-filled packaging material.
Lebensm. Wiss. Technol 28:163-168.
Lin, J., Puri, V. M. and Anantheswaran, R. C. 1995. Measurement of eggshell thermal-mechanical properties. Trans. ASAE. 38: 1769-1776.
Lin, J., Puri, V. M. and Anantheswaran, R. C. 1996. Eggshell
stresses during cooling of eggs - Measurement and prediction using
finite element method. Trans.
ASAE. 39:1005-1012.
Lin, J., Puri, V. M. and Anantheswaran, R. C. 1999. Finite
element analysis of stresses during cooling of eggs with different
physical parameters. Applied
Engineering in Agriculture (in press).
Livney, Y.D., Donhowe, D.P. and Hartel, R.W. 1995. Influence
of temperature on crystallization of lactose in ice cream. Intern.
J. Food Sci. and Technol. 30(3):
311-320.
Livney-Miller, T. and Hartel, R.W. 1997. Ice reciystallization in ice cream: sweetener stabilizer interactions. J. Dairy Science. 80:447-456.
Lobo, S. and Datta, A. K. 1998. Characterization of spatial
non-uniformity in microwave reheating of high loss foods. The
Journal of Microwave Power and
Electromagnetic Energy 33(3): 158-166.
Lopez-Malo, A., E. Palou, G. V. Barbosa-Canovas, J. Welti-Chanes
and B. G. Swanson. "Polyphenoloxidase Activity and Color
Changes During Storage in High
Hydrostatic Pressure Treated Avocado Puree." Food Research
International. In Press.
Lue, S., Hsieh, F. and Huff, H.E. 1994. Modeling of twin-screw extrusion cooking of corn meal and sugar beet fiber mixtures. J. Food Eng., 21:263-289.
Luo, Y. and G. V. Barbosa-Canovas. 1996. "Enzymatic Browning
and Its Inhibition in New Apple Cultivars Slices Using 4-Hexylresorcinol
Combination with
Ascorbic Acid." Food Science and Technology International
2:315-321.
Luo, Y. and G. V. Barbosa-Canovas. 1995. "Inhibition of
Browning of Fresh Apple Slices by 4-Hexylresorcinol." In:
Enzymatic Browning and its Prevention. ACS
Symposium Series Number 600. C. Y. Lee and John R. Whitaker, Eds.
pp. 240- 250.
Lujan, F.J. and Moreira, R.G. 1997. Reduction of oil in tortilla
chips using impingement drying. Lebensm.-Wiss.u.-Technol.Food
Science and Technology. 30(8);
834-840.
Lujan, F.J., Moreira, R.G. and Seyed-Yagoobi, J. 1997. Impingement drying of tortilla chips. Drying Technology. 15(3&4): 881-897.
Lujan, F.J. and Moreira, R.G. 1997. Effects of different drying processes on oil absorption and microstructure of tortilla chips. Cereal Chemistry. 74(3); 216-223.
Luzuriaga, D., Balaban, M.O., Teixeira, A.A. and Hasan, R.
1997. A new device for measuring texture changes in raw white
shrimp stored on ice. J. Aquatic Food
Prod. Dev. 6(3): 5-28.
Luzuriaga, D., Balaban, M. 0. 1996. Electrical conductivity
of frozen shrimp and fish at different temperatures and voltage
levels. J. Aquatic Food Prod. Dev. (5
)3:41-63.
Luzuriaga, D., Balaban, M. 0., Yeralan, S. 1997. Analysis of visual quality attributes of white shrimp by machine vision. J. of Food Sci. 62(1): 1-7.
Luzuriaga, D., Balaban, M. 0., Hasan, R. 1997. Automated headspace
ammonia analysis of shrimp. J. Aquatic Food Prod. Dev. 6(3): 29-52.
Ma, L. and G. V.
Barbosa-Canovas. 1993. "Rheological Properties of Food Gums
and Food Gum Mixtures." Spanish Journal of Food Science and
Technology 33(2): 133-163.
Ma, L. and G. V. Barbosa-Canovas. 1994. "Instrumentation in Rheological Measurement of Foods." Food Science and Technology International 1:3-17.
Ma, L. and G. V. Barbosa-Canovas. 1995. "Rheological Characterization
of Mayonnaise-Part I. Slip Velocity and Yield Stress of Mayonnaise
as a Function of Oil
and Xanthan Gum Concentration." Journal of Food Engineering
25(3) :397-408.
Ma, L. and G. V. Barbosa-Canovas. 1995. "Rheological Characterization
of Mayonnaise-Part II. Flow and Viscoelastic Properties as a Function
of Oil and
Xanthan Gum Concentration." Journal of Food Engineering 25(3)
:409-425.
Ma, L. and G. V. Barbosa-Canovas. 1996. "Simulating Viscoelastic
Properties of Selected Food Gums and Gum Mixtures Using a Fractional
Derivative Model."
Journal of Texture Studies 27:307-325.
Ma, L. and G. V. Barbosa-Canovas. 1997. "Viscoelastic Properties of Xanthan Gels Interacting with Cations." Journal of Food Science 62(6): 1124-1128.
Ma, L. and G. V. Barbosa-Canovas. 1997. "Viscoelasticity
of Gels Made with Selected Food Gums." In: Engineering &
Food at ICEF 7. Part 1. R. Jowitt, Ed.
Academic Press. E76-E79.
Ma, L., A. Grove and G. V. Barbosa-Canovas. 1996. "Viscoelastic
Characterization of Surimi Gel: Effects of Setting and Starch."
Journal of Food Science 61(5)
:881- 883, 889.
Ma, L., M. A. Drake, G. V. Barbosa-Canovas and B. G. Swanson.
1997. "Rheology of Full-Fat and Low-Fat Cheddar Cheeses as
Related to Type of Fat
Mimetic." Journal of Food Science 62(4):748-752.
Ma, L., M. A. Drake, G. V. Barbosa-Canovas and B. G. Swanson.
1996. "Viscoelastic Properties of Reduced-Fat and Full-Fat
Cheddar Cheeses." Journal of
Food Science 61(4) :821-823.
Maheshwari, P., Murphy, P. A. and Nikolov, Z. L. 1997. Characterization
and application of porcine liver aldehyde oxidase in the off-flavor
reduction of soy
proteins. J. Agric. Food Chem. 45: 2488-2494.
Malave, J., G. V. Barbosa-Canovas and M. Peleg. 1985. "Comparison
of the Compaction Characteristics of Selected Food Powders by
Vibration, Tapping and
Mechanical Compression." Journal of Food Science 50(5):1473-1476.
Malave, J., G. V. Barbosa-Canovas, M. Peleg and V. B. Zemelman.
1986. "Kinetic Models for the Attrition of Instant Coffee."
In: Particulate and Multiphase
Processes. T. Ariman and T. N. Veziroglu, Eds. Hemisphere Publishing
Corporation.
Mallikarjunan, P., Chinnan, M.S., Balasubramaniam, V.M. and
Phillips, R.D. 1997. Edible coatings for deep-fat frying of starchy
products. Lebensm.-Wiss. U.
-Technol. 30: 709-714.
Marangom, A.G. and Hartel, R.W. 1998. Visualization and Structural Analysis of Fat Crystal Networks, Food Technol., 52(9): 46-51.
Martin, 0., B-L. Qin, F-J. Chang, G. V. Barbosa-Canovas and
B. G. Swanson. 1997. "Inactivation of Escherichia coli in
Skim Milk by High Intensity Pulsed
Electric Fields." Journal of Food Processes Engineering 20:317-336.
Martin, 0., H. Vega-Mercado, B-L. Qin, F-J. Chang, G. V. Barbosa-Canovas
and B. G. Swanson. 1997. "Inactivation of Escherichia coli
Suspended in Liquid Egg
Using Pulsed Electric Fields." Journal of Food Processing
and Preservation 21:193-208.
Martin, 0., Q. Zhang, A. J. Castro, G. V. Barbosa-Canovas and
B. G. Swanson. 1994. "Pulse Electric Fields of High Voltage
to Preserve Foods. Microbiological
and Engineering Aspects of the Process" (in Spanish). Spanish
Journal of Food Science and Technology 34:1-34.
Martinez, R.M., P.L. Dawson, H.R. Ball, Jr., K.R. Swartzel,
S.E. Winn and F.G. Giesbrecht. 1995. The effects of ultra pasteurization
with and without
homogenization on some chemical, physical and functional properties
of aseptically packaged liquid whole egg. J. Poultry Sci. 74:742-752.
Martinez-Padilla, L. P., A. C. Arzate-Lopez, V. A. Delgado-Reyes
and G. V. Barbosa-Canovas. 1997. "Measurement and Prediction
of the Pressure Drop Inside
a Pipe: The Case of a Model Food Suspension with a Newtonian Phase."
Journal of Food Process Engineering 20(6):477-497.
Martinez-Padilla, L. P., L. Comejo-Romero, C. M. Cruz-Cruz,
C. C. Jaquez-Huacuja arid G. V. Barbosa-Canovas. 1999. "Rheological
Characterization of a
Model Food Suspension Containing Discs Using Three Different Geometries."
Journal of Food Process Engineering 22:55-79.
Martinez-Padilla, L. P., M. M. Gongora-Nieto, J. L. Vergara-Acall,
F. J. Lopez-Martinez and G. V. Barbosa-Canovas. "Flow Behavior
Inside a Horizontal Pipe of
a Model Food Suspension with Spheres or Cubes in a Shear-Thinning
Fluid." Journal of Food Engineering. In Press.
Mashi, S.J., Flores, R.A., and Trivedi, R. 1996. Dynamics of
solidification in 2% corn starch-water mixes: Effect of variations
in freezing rate on product
homogeneity. J Food Sci. 61:760-765.
Maul, F., Sargent, S.A., Huber, D.J., Balaban, M.O., Luzuriaga,
D.A., Baldwin, E.A. 1997. Non-destructive quality screening of
tomato fruit using "electronic
nose" technology. Proc. Fl. State Hort. Soc. 110:188-194.
Maul, F., Sargent, S.A., Balaban, M.O., Baldwin, E.A., and
Sims, C.A. 1998. Aroma volatile profiles from ripe tomatoes are
influenced by physiological maturity at
harvest: an application for electronic nose technology. J. Am.
Soc. Hort. Sci. 123(6): 1094-1101.
McCarthy, K.L. and McCarthy M.J. 1997. Food quality prediction
from process tomography and flow modeling. In: Proceedings, 1
a International Symposium on
Food Rheology and Structure, Zurich, Switzerland.
McCarthy, M.J. and McCarthy, K.L. 1996. Applications of Magnetic
Resonance Imaging to Food Research. Magnetic Resonance Imaging.
14:799-802. Metin, S.
and Hartel, R.W. 1996. Crystallization Kinetics of Blends of Cocoa
Butter and Milk Fat or Milk Fat Fractions, J. Thermal Analysis,
47(5): 1527-1544.
Metin, S. and Hartel, R.W. 1998. Thermal Analysis of Isothermal
Crystallization Kinetics in Blends of Cocoa Butter with Milk Fat
or Milk Fat Fractions, J. AOCS,
75(11): 1617-1624.
Miles, J.J. and Swartzel, K.R. 1995. Evaluation of continuous
thermal processing using thermocouple data and calibrating reactions.
J. Food Process Eng.
18:99-113.
Miles, J.J. and Swartzel, K.R. 1995. Development of sucrose inversion kinetics under conditions of continuous flow. J. Food Quality 18:369-378.
Mills, R.H., Daubert, C.R., Stewman, D.Y. and C. Church. 199X.
Control of viscosity in modified barium swallow examinations.
Dysphagia. Accepted for
publication.
Mitek, M., Chang, K.C. and Wiesenbom, D. 1997. Effect of extraction
conditions on the yield and physicochemical characteristics of
sunflower pectin. Polish J.
Food Nutr Sci Volume 6/47(4): 81-91.
Moizuddin, S., Buseman, G., Fenton, A.M. and Wilson, L. A.
1999. Tofil production from soybeans or full-fat soyflakes using
direct and indirect heating processes.
J. Food Sci 64:145-148.
Monsalve-Gonzalez, A., G. V. Barbosa-Canovas, A. McEvily and
R. lyengar. 1995. "Inhibition of Enzymatic Browning in Apple
Products by 4-Hexylresorcinol."
Food Technology 4:110-118.
Monsalve-Gonzalez, A., G. V. Barbosa-Canovas and R. P. Cavalieri.
1993. "Mass Transfer and Textural Changes during Processing
of Apples by Combined
Methods." Journal of Food Science 58(5): 111 8-1124.
Monsalve-Gonzalez, A., G. V. Barbosa-Canovas, B. G. Swanson
and R. P. Cavalieri. "Textural and Structural Changes in
Apples Processed by Combined
Methods." Food Structure. In Press.
Monsalve-Gonzalez, A., G. V. Barbosa-Canovas, R. P. Cavalieri,
A. McEvily and R. lyengar. 1993. "Control of Browning During
Storage of Apple Slices
Preserved by Combined Methods: 4-Hexylresorcinol as Anti-browning
Agent." Journal of Food Science 58(4) -.797-800, 826.
Moreira, R.G. and Barrufet, M.A. 1995. Spatial distribution of oil after deep-fat frying from a stochastic model. J. of Food Engineering. 27(2): 205-220.
Moreira, R.G. and Barrufet, M.A. 1998. A new approach to describe oil absorption in fried foods: a simulation study. Journal of Food Engineering. 35:1-22.
Moreira, R.G. and Palau, J. 1995. Deep-fat frying of tortilla chips- an engineering approach J Food Tech. 49(4): 146-150.
Moreira, R.G., Lo, T. and Castell-Perez, M.E. 1995. Rheological
changes in cooked corn meal dough to differences in moisture content.
Food Science and
Technology International. 1:41-45.
Moreira, R.G., Palau, J.and Sun, X. 1995. Simultaneous heat
and mass transfer during deep fat frying of tortilla chips. J.
of Food Processing Engineering.
18:307-320.
Moreira, R.G., Palau, J. and Sweat, V. 1995. Thermal and physical
properties of tortilla chips as a function of frying time. J.
of Food Processing and Preservation.
19: 175-189.
Moreira, R.G., Sun, X. and Chen, Y. 1997. Factors affecting oil uptake in tortilla chips in deep fat frying. J. of Food Engineering. 31(4): 485-498.
Mukherjee, D., Puri, V. M. and Anantheswaran, R. C. 1997. Measurement
of coupled heat and moisture transfer coefficients for selected
vegetables. Drying
Technology 15(1): 71-94.
Murakami, E. G., Sweat, V. E., Sastry, S. K., Kolbe, E., Hayakawa,
K., and Datta, A. K. 1995 Recommended design parameters for thermal
conductivity probes
for non-frozen food materials. Journal of Food Engineering. 27:109-123.
Murakami, E.G., Sweat, V.E., Sastry, S.K. and Kolbe, E. 1996.
Analysis of various design and operating parameters of thermal
conductivity probe. J. Food Engr.
30:209-225. Murano, E.A.,
Murano, P.S., Brennan, R.E., Shenoy, K. and Moreira, R.G. 1999.
Application of high hydrostatic pressure to produce safe and long-lasting
fresh pork sausage. J.
Food Protection. 62(5): 480-483.
Muriana, P. M., Hou, H. and Singh, R. K. 1996. A flow-injection
system for studying heat motivation of Listeria monocytogenes
and Salmonella enteritidis in liquid
whole egg. J. Food Protection 59(2):121-126. Murphy, P.A. 1996.
History of technology development for vitamin A fortification
of foods for developing countries.
Food TechnoL: In press.
Murphy, P.A., Chen, H.P., Hauck, C.C. and Wilson, L.A. 1997. Soybean storage protein composition and torn quality. Food Technol. 51(3): 86-88,110.
Murphy, P.A., Song, T.T., Buseman, G. and Barua, K. 1997. Isoflavones in soy-based infant formula. J. Agric. Food Chem. 45:4635-4638.
Ndi, Embola E., A. K. Dunker, G. V. Barbosa-Canovas and L.
0. Luedecke. "A Calorimetric and Spectroscopic Study of?
-Lactoglobulin-Sodium Polypectate
Interactions." Journal of Dairy Science. In Press.
Ndi, E. E., B. G. Swanson, G. V. Barbosa-Canovas and L. 0.
Luedecke. 1996. "Rheology and Microstructure of? -Lactoglobulin-Sodium
Polypectate Gels."
Journal of Food and Agriculture Chemistry 44:86-92.
Ndi, E. E., C. J. Brekke and G. V. Barbosa-Canovas. 1994. 'Thermal Gelation of Duck Breast and Leg Muscle Proteins." Journal of Muscle Foods 5:27-36.
Ni, H. and Datta, A.K. 1998. Moisture, oil, and energy transport
during deep-frying of food materials. Accepted pending revisions
in the Transactions of the
Institution of Chemical Engineers.
Ni, H. and Datta, A. K. 1999. Heat and moisture transfer in the baking of potato. Accepted pending revisions in the Journal of Drying Technology.
Ni, H., Datta, A. K. and Parmeswar, R. 1997. Moisture loss
as related to heating uniformity in microwave processing of solid
foods. Accepted pending revisions by
the Journal of Food Process Engineering
Ni, H., Datta, A. K. and Torrance, K. E. 1999. Moisture transport
in intensive microwave heating of wet materials: A multiphase
porous media model. International
Journal of Heat and Mass Transfer. 42(8): 1501-1512.
Njie, D. N., Rumsey, T. R. and Singh, R. P. 1998. Thermal properties of cassava, yam and plantain. Journal of Food Engineering 37:63-76.
Okechukwu, P. E. and Rao, M. A. 1995. Influence of granule size on viscosity of cornstarch suspension. J. Texture Studies. 26: 501-516.
Okechukwu, P. E. and Rao, M. A. 1996. Kinetics of cowpea starch gelatinization based on granule swelling. Starch/Starke. 48:43-47.
Okechukwu, P. E. and Rao, M. A. 1996. Role of granule size
and size distribution in the viscosity of cowpea starch dispersions
heated in excess water. J. Texture
Studies 27- 159-173.
Okechukwu, P. E. and Rao, M. A. 1997. Calprimetric and rheological
behavior of cowpea protein plus starch (cowpea and corn) gels.
Food Hydrocolloids. 11:
339-345.
Ofoli, R.Y. and Prieve, D.C. 1997. Small angle Rayleigh light scattering by relatively large particles. Langmuir 13:4837-4842.
Onwulata, C.I., Mulvaney, S.J. and Hsieh, F. 1994. System analysis as the basis for control of density of extruded corn meal. Food Control, 5:39-48.
Orangi, S., Sastry, S.K. and Li, Q. 1998. A numerical investigation
of electroconductive heating of solid-liquid mixtures. Int. J.
Heat Mass Transfer 41(14):
2211-2220.
Ortega-Rivas, E., E. Zarate-Rodriguez and G. V. Barbosa-Canovas.
1998. "Apple Juice Pasteurization Using Ultrafiltration and
Pulsed Electric Fields."
Transactions of the Institute of Chemical Engineering 76(C):193-198.
Pagan-Toro, R., S. Esplugas, M. M. Gongora-Nieto, G. V. Barbosa-Canovas
and B. G. Swanson. 1998. "Inactivation of Bacillus Subtilis
Spores Using High
Intensity Pulsed Electric Fields in Combination with Other Food
Conservation Technologies" (in Spanish). Food Science and
Technology International 4(1) :33- 44.
Palazoglu, T. K., and Balaban, M.O. 1998. Supercritical CO
2 extraction of lipids from roasted pistachio nuts and evaluation
of the remaining meal. Transactions of
the ASAE 41(3)- 679-684.
Palou, E., A. Lopez-Malo, G. V. Barbosa-Canovas, J. Welti-Chanes
and B. G. Swanson. 1999. "Polyphenoloxidase Activity and
Color of Blanched and High
Hydrostatic Pressure Treated Banana Puree." Journal of Food
Science 64(1):42-45.
Palou, E., A. Lopez-Malo, G. V. Barbosa-Canovas, J. Welti-Chanes,
P. M. Davidson and B. G. Swanson. 1998. "Effect of Oscillatory
High Hydrostatic Pressure
Treatments on Byssochlamys nivea Ascospores Suspended in Fruit
Juice Concentrates." Letters in Applied Microbiology 27:375-378.
Palou, E., A. Lopez-Malo, G. V. Barbosa-Canovas, J. Welti-Chanes
and B. G. Swanson. 1997. "Effect of Water Activity on High
Hydrostatic Pressure Inhibition
of Zygosaccharomyces bailii." Letters of Applied Microbiology
24:417-420.
Palou, E., A. Lopez-Malo, G. V. Barbosa-Canovas, J. Welti-Chanes
and B.G. Swanson. 1997. "High Hydrostatic Pressure as a Hurdle
for Zygosaccharomyces
bailii Inactivation." Journal of Food Science 62(4):855-857.
Palou, E., A. Lopez-Malo, G. V. Barbosa-Canovas, J. Welti-Chanes
and B. G. Swanson. 1997. "Kinetic Analysis of Zygosaccharomyces
bailii Inactivation by
High Hydrostatic Pressure." Lebensmittel-Wissenschaft und-Technologie
30:703-708.
Palou, E., G. V. Barbosa-Canovas, B. G. Swanson, A. Lopez-Malo
and J. Welti-Chanes. 1997. "High Hydrostatic Pressure Inactivation
Kinetics of
Zygosaccharomyces bailii." In: Engineering & Food at
ICEF 7. Part 1. R. Jowitt, Ed. Academic Press. D13-D16.
Palou, E., A. Lopez-Malo, G. V. Barbosa-Canovas, J. Welti-Chanes,
P. M. Davidson and B. G. Swanson. 1998. "High Hydrostatic
Pressure Come-Up Time and
Yeast Viability." Journal of Food Protection 61(12):1657-1660
Palou, E., A. Lopez-Malo, G. V. Barbosa-Canovas, J. Welti-Chanes
and B. G. Swanson. 1998. "Oscillatory High Hydrostatic Pressure
Inactivation of
Zygosaccharomyces bailii." Journal of Food Protection 61(9):1213-1215.
Panigrahi, S., Wiesenbom, D., Orr ,P., Schaper, L. and Bierwagen, G.. 1996. Spectral reflectance properties of French fries. Appl. Engr. Ag. 12(6): 721-724.
Parsons, M.H., Hsieh, F. and Huff, H.E. 1996. Extrusion cooking
of corn meal with sodium bicarbonate and sodium aluminum phosphate.
J. Food Proc. Preserv.
20:221-234.
Pascall, M.A., Zhang, Q.H., Burgess, G., Harte, B.R. and Wood,
D.M. 1998. Integrity of preformed sealed plastic cups put to the
test. J. Pkgng. Technol. & Eng.,
March 33-38.
Patience, D. and Hartel, R.W. 1999. Crystallization and Pressure Filtration of Anhydrous Milk Fat: Mixing Effects, J. AOCS, 76(5):, 585-594.
Peng, J., Huff, H.E. and Hsieh, F. 1994. An RTD determination method for extrusion cooking. J. Food Proc. Preserv. 18:263-277.
Pernell, C.W., Foegeding, E.A. and Daubert, C.R. 199X. Measurement
of the yield stress of protein foams by vane rheometry. J. Texture
Studies. Accepted for
publication.
Peters, S., Ulrich, J. and Hartel, R.W. 1999. Milk Fat Fractionation by Solid Layer Melt Crystallization, J. AOCS, 76(5): 579-584.
Peyre, F., Datta, A. K. and Seyler, C. E. 1997. Influence of
the dielectric property on microwave oven heating patterns: application
to food materials Journal of
Microwave Power and Electromagnetic Energy, 32(1): 3-15.
Pinthus, E. J., Singh, R. P., Rubnow, M. and Saguy, I. S. 1997.
Effective water diffusivity in deep-fat fried restructured potato
product. International Journal of
Food Science and Technology. 32:235-240.
Pinthus, E. J., Singh, R. P., Saguy, I. S. and Fan, J. 1998.
Formation of resistant starch during deep-fat frying and its role
in modifying mechanical properties of fried
patties containing corn, rice, wheat, or potato starch and water.
Journal of Food Processing Preservation 22-283-301.
Pothakamury, U.R., A. Monsalve-Gonzalez, G. V. Barbosa-Canovas
and B. G. Swanson. 1995. "High Voltage Pulsed Electric Field
Inactivation of Bacillus Subtilis
and Lactobacillus Delbrueckii." Spanish Journal of Food Science
and Technology 35 (1) :101-107.
Pothakamury, U. R., A. Monsalve-Gonzalez, G. V. Barbosa-Canovas
and B.G. Swanson. 1995 "Inactivation of Escherichia coli
and Staphylococcus aureus in
Model Foods by Pulsed Electric Field Technology." Food Research
International 28(2): 167-171.
Pothakamury, U. R. and G. V. Barbosa-Canovas. 1995. "Controlled Release in Food Processing." Trends in Food Science and Technology 6(12) :397-406.
Pothakamury, U. R. and G. V. Barbosa-Canovas. 1993. "Membrane Technology In Food Processing." Fluid/Particle Separation Journal 6(3) :110-118.
Pothakamury, U. R., B. J. Barletta, G. V. Barbosa-Canovas and
B. G. Swanson. 1993. "Inactivation of Microorganisms in Foods
by Oscillating Magnetic Fields"
(in Spanish). Spanish Journal of Food Science and Technology 33(5)
.-479-489.
Pothakamury, U. R., G. V. Barbosa-Canovas and B. G. Swanson.
1993. "Magnetic-Field Inactivation of Microorganisms and
Generation of Biological Changes."
Food Technology 2:85-93.
Pothakamury, U. R., G. V. Barbosa-Canovas, B. G. Swanson and
K. D. Spence. 1997. "Ultrastructural Changes in Staphylococcus
aureus Treated with Pulsed
Electric Fields." Food Science and Technology International
3:113-121.
Pothakamury, U. R., G. V. Barbosa-Canovas and H. G. Schwartzberg. 1994. "Expressions in Food Processing." Fluid/Particle Separation Journal 7(4) : 172-183.
Pothakamury, U. R., G. V. Barbosa-Canovas, B. G. Swanson and R. Meyer. 1995. "Staying Fresh Under Pressure." Engineering World 8:29-34.
Pothakamury, U. R., G. V. Barbosa-Canovas, B. G. Swanson and
R. S. Meyer. 1995. "The Pressure Builds for Better Food Processing."
Chemical Engineering
Progress 91(3) :45-53.
Pothakamury, U. R., Vega-Mercado, Q. Zhang, G. V, Barbosa-Canovas
and B. G. Swanson. 1996. "Effect of Growth Stage and Temperature
on the Inactivation
of E. coli by Pulsed Electric Fields." Journal of Food Protection
59(11) :1167-1171.
Puri, V. M. and Anantheswaran, R.C. 1993. Finite element method in food processing – a review. J. Food Eng. 19:247-274.
Qin, B-L., F-J. Chang, G. V. Barbosa-Canovas and B.G. Swanson.
1995. "Nonthermal Inactivation of Saccharomyces cerevisiae
in Apple Juice Using Pulsed
Electric Fields." Lebensmittel-Wissenschaft und-Technologie
28:564-568.
Qin, B-L., G. V. Barbosa-Canovas, B. G. Swanson, P. D. Pedrow
and R. G. Olsen. 1998. "Inactivating Microorganisms Using
a Pulsed Electric Field Continuous
Treatment System." IEEE Transactions on Industry Applications
34(1):43-50.
Qin, B-L., H. Vega-Mercado, U. R. Pothakamury, G. V. Barbosa-Canovas
and B. G. Swanson. 1995. "Application of Pulsed Electric
Fields for Inactivation of
Bacteria and Enzymes." Journal of The Franklin Institute
332(A) :209-220.
Qin, B-L., Q. Zhang, G. V. Barbosa-Canovas, B. G. Swanson and
P. D. Pedrow. 1994. "Inactivation of Microorganisms by Pulsed
Electric Fields with Different
Waveforms." IEEE Transactions on Dielectrics and Electrical
Insulation 1(6) :1047-1057.
Qin, B-L., Q. Zhang, G. V. Barbosa-Canovas, B. G. Swanson and
P. D. Pedrow. 1995. "Pulsed Electric Field Treatment Chamber
Design Using a Finite Element
Method." Transactions of the ASAE 38(2) :557-565.
Qin, B-L., U. R. Pothakamury, G. V. Barbosa-Canovas and B.
G. Swanson. 1996. "Nonthermal Pasteurization of Liquid Foods
Using High Intensity Pulsed
Electric Fields." Critical Reviews in Food Science and Nutrition
36(6) :603-677.
Qin, B-L., U. R. Pothakamury, H. Vega- Mercado, 0. Martin,
G. V. Barbosa-Canovas and B. G Swanson. 1995. "Food Pasteurization
Using High Intensity Pulsed
Electric Fields." Food Technology 12:55-60.
Qiu, X. Sharma, S.K., Tuhela, L. Jia, M. and Zhang, Q.H. 1998.
An integrated PEF pilot plant for continuous nonthermal pasteurization
of fresh orange juice.
Trans. ASAE, 41(4): 1069-1074.
Qumtero-Ramos, A., A. L. Sanchez de La Paz, J. A. Meza-Velazquez,
G. V. Barbosa-Canovas and A. Anzaldua-Morales. "Optimization
of Stepwise Blanching of
Dehydrated Zucchini (Cucurbita pepo)" (in Spanish). Food
Science and Technology International. In Press.
Ramkumar D. H. S., Bhattacharya, M., Menjivar, J. A. and Huang,
T. A. 1996. Relaxation behavior and the application of integral
constitutive equation for wheat
flour dough. J. Texture Studies. 27:517-544.
Ransom-Painter, K.L., Williams, S.D. and Hartel, R.W. 1997.
Incorporation of Milk Fat and Milk Fat Fractions into Palm Kernel
Oil Based Compound Coatings.
J. Dairy Sci. 80(10)' 22372248.
Rao, M. A. 1997. Pumping power requirements and role of viscosity
during agitation of concentrated orange juice. Trans. 1997 Citrus
Eng. Conference, ASME SE
Region XI. 43:45-63.
Rao, M. A. and Cooley, H. J. 1995. Rates of structure development
during gelation and softening of high-methoxyl pectin-sodium alginate-fructose
mixtures. Food
Hydrocolloids. 9: 229-235.
Rao, M. A., Cooley, H. J., and Liao, H-J. 1999. High temperature
rheology of tomato puree and starch dispersion with a direct-drive
viscometer. J. Food Process
Eng. 22:29-40.
Rao, M. A., Okechukwu, P. E., da Silva, P. M. S., and Oliveira,
J. C. 1997. Rheological behavior of heated starch dispersions
in excess water: role of starch
granule. Carbohydrate Polymers. 33: 273-283.
Rao, M.A. and StefFe, J.F. 1997. Measuring the yield stress of fluid foods. Food Technol. 51(2):50-52.
Rao, M. A. and Tattiyakul, J. 1999. Granule size and rheological behavior of heated tapioca starch dispersions. Carbohydrate Polymers. 38: 123-132.
Raso, J., G. V. Barbosa-Canovas and B.G. Swanson. 1998. "Sporulation
Temperature Affects Initiation of Germination and Inactivation
by High Hydrostatic
Pressure of Bacillus cereus." Journal of Applied Microbiology
85:17-24.
Raso, J., M. L. Calderon, M. M. Gongora-Nieto, G. V. Barbosa-Canovas
and B. G. Swanson. 1998. "Inactivation of Mold Ascospores
and Conidiospores
Suspended in Fruit Juices by Pulsed Electric Fields." Lebensmittel-Wissenschaft
und-Technologie 31(7/8) :668-672.
Raso, J., M. L. Calderon, M. M. Gongora-Nieto, G. V. Barbosa-Canovas
and B. G. Swanson. 1998. "Inactivation of Zygosaccharomyces
bailii in Fruit Juices by
Heat, High Hydrostatic Pressure and Pulsed Electric Fields."
Journal of Food Science 63(1): 1042-1044.
Raso, J., M. M. Gongora, G. V. Barbosa-Canovas and B.G. Swanson.
1998. "Influence of Several Environmental Factors on the
Initiation of Germination and
Inactivation of Bacillus cereus by High Hydrostatic Pressure."
International Journal of Food Microbiology 44:125-132.
Reddy, N.R., Solomon, H.M., Fingerhut, G.A., Rhodehamel, E.J.,
Balasubramaniam, V.M., and Palaniappan, S. 1999. Inactivation
of Clostridium botulinum type E
spores by high pressure processing. J Food Safety (In Press)
Reina, L.D., Jin, Z.T., Zhang, Q.H. and Yousef, A.E. 1998.
Inactivation of Listeria monocytogenes in milk by pulsed electric
fields. J. Food Prot., 61(9):
1203-1206.
Requena, D.D., Hale, S.A., Green, D.P., McClure, W.F. and Farkas,
B.E. 1999. Detection of discoloration in thermally processed blue
crabmeat. J. Sci Food
Agric 79:786-791.
Robbers, M., Singh, R. P. and Cunha, L. M. 1997. Osmotic-convective
dehydro freezing process for drying kiwifruit. Journal of Food
Science. 62(5): 1039-1042,
1047.
Roberts, J. S., Balaban, M. 0., Zimmerman, R. and Luzuriaga,
D. 1998. Design and testing of a prototype ohmic thawing unit.
Computers and Electronics in
Agriculture. 19:211-222.
Rodenbush, C.M, Hsieh, F. and Viswanath, D.S. 1999. Density and viscosity of vegetable oils. J. Am. Oil Chem. Soc., in press.
Rodenbush, C.M., Viswanath, D.S. and Hsieh, F. 1999. A group
contribution method for the prediction of thermal conductivity
of liquids and its application to the
Prandtl number for vegetable oils. Ind. Eng. Chem. Res., in press.
Roy, S., Anantheswaran, R. C. and Beelman, R. B. 1995. Fresh mushroom quality as affected by modified atmosphere packaging. J. Food Sci. 60:334-340.
Roy, S., Anantheswaran, R. C. and Beelman, R. B. 1995. Sorbitol
increases the shelf life of fresh mushrooms stored in conventional
packages. J. Food Sci.
60:1254-1259 (based on Ph.D. thesis of SR under the direction
of RCA & RBB).
Roy, S., Anantheswaran, R. C. and Beelman, R. B. 1996. Modified atmosphere and modified humidity packaging of fresh mushrooms. J. Food Sci. 61:391-397.
Roy, S., Anantheswaran, R. C., Shenk, J., Westerhaus, M. 0.
and Beelman, R.B. 1993. Determination of moisture content of mushrooms
using vis-NIR
spectroscopy. J. Sci. Food Agric. 63:355-360.
Rozzi, N.L. and Singh, R.K. 1999. The effect of selected salts on the microwave heating of starch solutions. J. Food Processing & Preservation (in press)
Ruiz, E. M., C. A. Ramirez, M. A. Aponte and G. V. Barbosa-Canovas.
1993. "Degradation of Poly[bis(glycine ethyl ester)phosphazene]
in Aqueous Media."
Biomaterials 14(7) :491-496.
Ryu, D., Hanna, M.A. and Bullerman, L.B. 1999. Stability of zearalenone during extrusion of corn grits. J. Food Protection. 62(12): In press.
Sahin, S., Sastry, S.K. and Bayindirii, L. 1999. Heat Transfer
during Frying of Potato Slices Lebensm-Wiss. u.-Technol. (Food
Science and Technology).
32:19-24.
Sahin, S., Sastry, S.K. and Bayindirii, L. 1999. The Determination of Convective Heat Transfer Coefficient during Frying. J. Food Engr. 39:307-311.
Sastry, S.K. 1997. Measuring the residence time and modeling a multiphase aseptic system. Food Technol. 51(10): 44-48.
Salengke, S. and Sastry, S.K. 1996. Residence time distribution
of cylindrical particles in a curved section of a holding tube:
the effect of particle concentration and
bend radius of curvature. J. Food Engr. 27(2): 159-176.
Salengke, S. and Sastry, S. K. 1996. Residence time distribution
of cylindrical particles in a curved section of a holding tube:
the effect of particle size and flow rate.
J. Food Proc Engr 18:363-381.
Sangronis, E., U. R. Pothakamury, A. Mota., A. Ibarz, G. V.
Barbosa-Canovas and B. G. Swanson. 1997. "High Hydrostatic
Pressure: An Alternative to Food
Processing." Revista Alimentaria (in Spanish).
Sastry, S.K. and Li, Q. 1996. Modeling the ohmic heating of foods. Food Technol. 50(5)- 246-248.
Sastry, S.K, and Salengke, S. 1998. Ohmic heating of solid-liquid
mixtures: a comparison of mathematical models under worst-case
heating conditions. J. Food
Proc. Engr. 21(6): 441- 458.
Sastry, S.K. and Zitoun, K. 1997. Continuous flow ohmic heating
of solid-liquid mixtures: determination of interstitial velocity,
rotation and stochastic area fraction.
Engineering and Food at ICEF7. R. Jowitt, Ed.: E1-E4. Sheffield,
Academic Press.
Schonauer, S. and Moreira, R.G. 1995. Development of a fixed-GPC
controller for a food extender based on PQA- Part I: System identification.
Transactions of
the Institute of Chemical Engineers. 73(c): 189-199.
Schonauer, S. and Moreira, R.G. 1995. Development of a fixed-GPC
controller for a food extruder based on PQA- Part II: Control
development, implementation
and analysis. Transactions of the Institute of Chemical Engineers.
73(c) :200-210.
Schonauer, S. and Moreira, R.G. 1996. A variable restrictive
valve as an extra independent control variable for food extrusion
process. Food Science and
Technology International. 2: 241-248
Schonauer, S. and Moreira, R.G. 1997. Dynamics analysis of
on-line product quality attributes for automation of food extruders.
Food Science and Technology
International. 3: 413-421.
Sebben, E., Slaughter, D. C. and Singh, R. P. 1998. Optical
assessment of corn oil deterioration during frying. Journal of
Food Processing and Preservation.
22:265-282.
Sensoy, I., Zhang, Q.H. and Sastry, S.K. 1997. Inactivation kinetics of Salmonella dublin by Pulsed Electric Field. J. Food Proc. Engr., 20(5): 367-381.
Seog, E.J., Lee, J.H., and Singh, R.K. 1999. Migration of styrene in relation to food-packaging materials. J. Food Science and Nutrition (Korea) 4(2) :152-158.
Seymour, J.D., Maneval, J.E., McCarthy, K.L., Powell, R.L. and McCarthy, M.J. 1995.
Rheological characterization of fluids using velocity spectrum measurements. J. Texture Stud. 26:89-101.
Shastry, A.V. and Hartel, R.W. 1996. Sucrose nucleation and
crystal growth in thin films of sucrose solution during drying:
aspects of panning processes. J. Food
Sci. 61(5): 978-981.
Shastry, A.V. and Hartel, R.W. 1997. Crystallization during drying of thin sucrose films. J. Food Eng. 30(1-2): 75-94.
Shefet, S.M., Sheldon, B.W., Farkas, B.E. and Swartzel, K.R.
1999. Development of a quantitative video-based visualization
method to characterize the flow
behavior of food particulates in a model continuous aseptic sterilizer.
J. Food Process Engineering. 22:141-160.
Shi, X., Chang, K.C., Schwarz, J.G., and Wiesenbom, D.P. 1995.
Acid removal from sunflower pectin gel through ethanol washing.
J. Food Sci. 60(6): 1-3. Shi,
X., Chang, K.C., Schwarz, J.G. and Wiesenbom, D.P. 1995. Effect
of counter current ethanol washing on sunflower pectin quality.
Carbohyd. Polymers.
27:171-175.
Shi, X., Chang, K.C., Schwarz, J.G., Wiesenbom, D.P. and Shih,
M.C. 1996. Optimizing water-washing process for sunflower heads
before pectin extraction. J.
Food Sci. 61(3): 608-612
Shi, X.Q., Chang, K.C., Schwarz, J.G., Wiesenbom, D.P. and
Shih, M.C. 1996. Optimizing pectin extraction from sunflower heads
by alkaline washing.
Bioresource Technol 58 f3)- 291-297.
Shi, X., Datta, A. K. and Mukheq'ee, S. 1998. Thermal fracture in a biomaterial during rapid freezing. Accepted in the Journal of Thermal Stresses.
Shi, X., Datta, A. K. and Mukherjee, Y. X. 1998. Thermal stresses
from large volumetric expansion during freezing of biomaterials.
The Journal of Biomechanical
Engineering Transactions of ASME. 120:720-726.
Shi, X., Datta, A. K. and Throop, J. 1998. Mechanical property changes during freezing of biomaterials. Accepted in the Transactions of the ASAE.
Simunovic, J. and Swartzel, K. R. 1998. Methods and systems
for residence time measurement of particles in continuous thermal
bioprocessing. In: Automatic
Control of Food and Biological Processes. SIK, Goteborg, Sweden.
Singh, P. C. and Singh, R. K. 1996. Application of GAB model for water sorption isotherms of food products. J. Food Proc. & Preserv. 20(3):203-220.
Singh, P. C., Bhamidipati, S., Singh, R. K., Smith, R. S.,
and Nelson, P. E. 1996. Evaluation of in-line sensors for prediction
of soluble and total solids and moisture
in continuous processing of fruit juices. Food Control 7(3): 141-148.
Singh, P.C., Singh, R. K., Smith, R. S., and Nelson, P. E.
1997. Evaluation of in-line sensors for selected properties measurements
in continuous food processing.
Food Control 8(1): 45-50.
Singh, P. C., Singh, R. K., Bhamidipati, S., Singh, S. N., and Barone, P. 1997. Thermal properties of coffee beans. J. Food Process Eng. 20(1)31-50.
Singh, R. P. 1995. Heat and mass transfer in foods during deep fat frying. Food Technology pp. 134-137. April.
Singh, R. P., Pan, Z. and Vijayan, J. 1997. Use of predictive modeling in hamburger cooking Food Australia. 49(11):526-531.
Sirisee, U., Hsieh, F. and Huff, H.E. 1998. Microbial safety of supercritical carbon dioxide processes. J. Food Proc. Preserv. 22:387-403.
Sizer, C. and Balasubramaniam, V. M. 1999. New intervention processes for minimally processed juices. Food Technol. (In press)
Sokhey, A.S., Ah, Y. and Hanna, M.A. 1997 Effect of die dimensions on extruder performance J. Food Engr. 31:251-261.
Son, S. M. and Singh, R. K. 1998. Rheological behavior of aseptically
processed soybean milk under turbulent flow conditions. Int. Jour.
Food properties 1(1):
57-70.
Song, T., Barua, K., Buseman, G. and Murphy, P.A. 1996. Soy isoflavone analysis: quality control and new internal standard. J. Amer. Dietetic Assoc.: In press.
Song, T., Barua, K., Buseman, G. and Murphy, P.A. 1998. Soy isoflavone analysis: quality control and new internal standard. J. Amer. Dietetic Assoc.: In press.
Spencer, D. B., P. D. Pedrow, R. G. Olsen, G. V. Barbosa-Canovas
and B. G. Swanson. 1996. "Space Charge Evolution in Dilute
Binary Electrolyte Exposed to
High Voltage Transients." IEEE Transactions on Dielectrics
and Electrical Insulation 3(6) :747-753.
Stadelman, W. J., Singh, R. K., Muriana, P. M., and Hou, H. 1996. Pasteurization of eggs in the shell. Poultry Sci. 75:1122-1125.
Su, A., E. Kolbe, J.W. Park. 1999. A model of heat transfer coefficients over steam-cooked surimi paste. J. of Aquatic Food Product Technology 8(3):39-53
Suhendro, E.L., Almeida-Dominguez, H.D., Rooney, L.W., Waniska,
R.D. and Moreira, R.G. 1998. Tortilla bending technique: An objective
method for corn
tortilla texture measurement. Cereal Chem. 75(6): 854-858.
Suhendro, E.L., Almeida-Dominguez, H.D., Rooney, L.W., Waniska,
R.D. and Moreira, R.G. 1999. Use of extensibility to measure corn
tortilla texture. Cereal
Chem. 76(4): 536-540.
Sun, E., Datta.A. K. and Lobo, S. 1995. Composition-based prediction
of dielectric properties of foods. The Journal of Microwave Power
and Electromagnetic
Energy. 30(4): 205-212.
Sun, H., Wiesenborn, D. and Rayas-Duarte, P. 1997. Fractionation of squalene from amaranth seed oil. J. Am. Oil Chem. Soc. 74(4): 413-418.
Sun, H., Wiesenbom, D., Rayas-Duarte, P., Mohamed, A. and Hagen,
K. 1995. Bench-scale processing of amaranth seed for oil. J. Am.
Oil Chem. Soc. 72(12):
1551-1556.
Sun, X. and R.G. Moreira. 1996. Relationships between proton
relaxation time and free fatty acids and polar materials of degraded
soybean oil. J. of Food
Processing and Preservation. 20:157-167.
Swartzel, K. R. 1995. Aseptics Yesterday, Today and Beyond.
In Proceedings of the International Symposium on Advances in Aseptic
Processing and Packaging
Technologies. Thomas Ohisson (ed.) SIK, Goteborg, Sweden.
Swartzel, K.R. 1997. Future Challenges and New Markets for
Aseptics. In proceedings of the International Symposium Advances
in Aseptic Processing and
Packaging Technologies. Food Industry Research and Development
Institute, Hsinchu, Taiwan.
Swartzel, K.R. 1997. Past and Present Challenges for Aseptics.
In proceedings of the International Symposium Advances in Aseptic
Processing and Packaging
Technologies. Food Industry Research and Development Institute,
Hsinchu, Taiwan.
Swartzel, K.R. 1998. Challenges for the Process Specialist
in the 21st Century. In: Proceeding from me Annual Conference
of the Thermal Processing Specialist.
Washington, DC.
Swartzel, K.R. 1998. Future Directions Tomorrows Innovations
Today. In: Practical Innovations in Aseptic Processing and Packaging.
J. Larkin and K. R.Swartzel,
Eds. Society of Mfg. Engineers, Dearborn, MI.
Swartzel, K.R. 1998. Treatment of University Intellectual Property. In Proceedings of the Technology Transfer Forum. Mississippi State University, Starksville, MS.
Tan, J., Gao, X. and Hsieh, F. 1994. Extrudate characterization by image processing J Food Sci., 59:1247-1250.
Tan, J., Chang, Z. and Hsieh, F. 1996. Implementation of an automated real-time statistical process controller. J. FoodProc. Eng., 19:49-61.
Tang, C., Hsieh, F., Heymann, H. and Huff, H.E. 1999. Analyzing
and correlating instrumental and sensory data: a multivariate
study of physical properties of
cooked wheat noodles J Food Qua!., 22:193-211.
Tang, C., Heymann, H. and Hsieh, F. 1999. Alternatives to data averaging of consumer preference data. Food Quality and Preference, in press.
Taw, B.Y., X, X., Wang, H.J., Murphy, P.A. and Hendrich, S.
1996. A diet high in wheat fiber decreases bioavailability of
soybean isoflavones in a single meal fed
to women. J Nutria 26:871-877.
Teixeira, A.A. and G.S. Tucker. 1997. On-line retort control in thermal sterilization of canned foods. Food Control. 8(1): 13-20.
Teixeira, A.A., Balaban.M.O., Germer, S.P.M., Sadahira, M.S.,
Teixeira-Neto, R.O. and Vitali, A.A. 1999. Heat Transfer Model
Performance in Simulation of
Process Deviations. J. Food Science. In Press.
Tejada, M., C. Alvarez, 0. Martin-Belloso and G.V. Barbosa-Canovas.
1995. "Influence of Thermal Treatment and Moisture on the
Quality of Tilapia Surimi Gels."
Spanish Journal of Food Science and Technology 35(3):297-314.
Thakur, B. R. and Singh, R. K. 1995. Combination processes in food irradiation. Trends in Food Sci.Technol.6:7-H.
Thakur, B. R., Singh, R. K.., and Handa, A. K. 1995. Effect of homogenization pressure on consistency of tomato juice. J. Food Quality, 18(5): 389-396.
Thakur, B. R., Singh, R. K., and Handa, A. K. 1996. Effect
of an antisesnse pectin methylesterase gene on the chemistry of
pectin in tomato (Lycopersicon
esculentum) fruit juice. Jour. Agric. Food Chem. 44:628-630.
Thakur, B. R., Singh, R. K., Tieman, D. M., and Handa, A. K.
1996. Tomato product quality from transgenic fruits with reduced
pectin methylesterase . J. Food
Science'61(1): 85-87, 108.
Thakur, B. R., Singh, R. K., and Handa, A. K. 1996. Effect of added soy protein on quality of tomato sauce. J. Food Processing & Preserv. 20 (2): 169-1-76.
Thakur, B. R., Singh, R. K., and Nelson, P. E. 1996. Quality attributes of processed tomato products - A review. Food Reviews International 12(3):375-401.
Thakur, B. R., Singh, R. K., and Handa, A. K, 1997. Chemistry and uses of pectin - A review. Critical Reviews in Food Science and Nutrition 37(1):47-73.
Thakur, B. R., Singh, R. K. and Nelson, P. E. 1997. Effect
of pH and soluble solids on the serum viscosity and serum color
of tomato juice at elevated
temperatures. J. Food Quality, 20:495-500.
Torres-Penaranda, A.V., Reitmeier, C., Wilson, L. A., Fehr,
W. and Narvel, J.M. 1998. Sensory characteristics of soymilk and
torn made from lipoxygenase-free
and normal soybeans. J Food Sci. 63:1084-1087.
Turhan, M., Balaban, M.O., Turhan, K. N., and Luzuriaga, D.A.
1998. Potential use of electronic nose technique for detection
of meat adulteration: separation of
pork-beef mixtures. Fleischwirtschaft. 6:26-28.
Tjuradi, P. and Hartel, R.W. 1995. Effects of Corn Syrup Oligosaccharides on Sucrose Crystallization, J. Food Sci., 60(6): 1353-1356.
Tseng, Y., Moreira, R.G. and Sun, X. 1996. Total frying-use
time effects on soybean oil deterioration and on tortilla chip
quality. Int. J. of Food Science and Techn.
31: 287-294.
Tsue-Er, L., Moreira, R.G. and Castell-Perez, M.E. 1998. Effect
of operating conditions on melt rheo logical characteristics during
twin-screw food extrusion.
Transactions of the ASAE.41(6): 1721-1728.
Tsue-Er, L., Moreira, R.G. and Castell-Perez, M.E. 1998. Modeling
product quality during twin-screw food extrusion. Transactions
of the ASAE. 41(6):
1729-1738.
Tsue-Er, L., Moreira, R.G. and Castell-Perez, M.E. 1998. Rheological properties of corn meal dough. Food Science and Tech. Intern. 5(1) :61-68.
Ustunol, Z., K. Kawachi and J.F. Steffe. 1995. Rheological
properties of cheddar cheese as influenced by fat reduction and
ripening time. J. Food Sci. 60(6):
1208-1210.
Vega, P.J., Balaban, M.O., Sims, C.A., 0'Keefe, S.F. and Cornell,
J.A. 1996. Determination of Supercritical Carbon Dioxide Extraction
Efficiency of Carotenes
from Carrots by the Response Surface Method. J. Food Science.
61:757.
Vega-Mercado, H. and G. V. Barbosa-Canovas. 1990. "Modeling
of the Sorption Kinetics and the Browning Reaction of Freeze-Dried
Pineapple Pulp." In:
Engineering and Food. Vol. 1: Physical Properties of Process Control.
W. Spiess and H. Schubert, Eds. (593-601). Elsevier Applied Science
Publishers.
Vega-Mercado, H. and G. V. Barbosa-Canovas. 1993. "Comparison
of Moisture Sorptionmisotherm Models of Freeze-Dried Pineapple
Pulp." The Journal of
Agriculture of the University of Puerto Rico 73(3-4):! 13-128.
Vega-Mercado, H. and G. V. Barbosa-Canovas. 1993. "The
Use of G.A.B. Model to Represent Freeze-Dried Pineapple Pulp Sorption
Isotherms." In: Drying of
Foods. AlChE Symposium Series Number 297(89):! 14-117.
Vega-Mercado, H. and G. V. Barbosa-Canovas. 1994. "Heat
of Sorption and Free Energy Change of Freeze-Dried Pineapple Pulp."
The Journal of Agriculture of
the University of Puerto Rico 77(3-4): 101-111.
Vega-Mercado, H. and G. V. Barbosa-Canovas. 1994. "Prediction
of Water Activity in Food Systems. A Review on Theoretical Models."
Spanish Journal of
Food Science and Technology 34(4):368-388.
Vega-Mercado, H., B-L. Qin, 0. Martin, F-J. Chang, L. Ma, G.
V. Barbosa-Canovas and B. G. Swanson. 1997. "Nonthermal Food
Preservation by Pulsed
Electric Fields." In: Engineering & Food at ICEF 7. Part
1. R. Jowitt, Ed. Academic Press. C81- C84.
Vega-Mercado, H., B. Romanach and G. V. Barbosa-Canovas. 1994.
"Prediction of Water Activity in Food Systems: A Computer
Program for Predicting Water
Activity in Multicomponent Foods." Spanish Journal of Food
Science and Technology 34(4) :427-440.
Vega-Mercado, H., J. R. Powers, G. V. Barbosa-Canovas and B.
G. Swanson. 1995. "Plasmin Inactivation with Pulsed Electric
Fields." Journal of Food Science
60(5) :1143-1146.
Vega-Mercado, H., J. R. Powers, 0. Martin, L. Luedecke, G.
V. Barbosa-Canovas and B. G. Swanson. 1997. "Effect of Pulsed
Electric Fields on the
Susceptibility of Proteins to Proteolysis and the Inactivation
of an Extracellular Protease from Pseudomonas fluorescens M3/6."
In: Engineering & Food at ICEF 7.
Part 1. R. Jowitt, Ed. Academic Press. C73-C76.
Vega-Mercado, H., L. 0. Luedecke, G. Hyde, G. V. Barbosa-Canovas
and B. G. Swanson. 1996. "HACCP and HAZOP for a Pulsed Electric
Field Processing
Operation." Dairy, Food and Environmental Sanitation 16(9):554-560.
Vega-Mercado, H., 0. Martinez and G. V. Barbosa-Canovas. 1995.
"Shelf-Stable Pineapple Slices Preserved by Combined Methods."
Journal of Agriculture 79
(1-2) :75-84.
Vega-Mercado, H., 0. Martin-Belloso, F-J. Chang, G. V. Barbosa-Canovas
and 'B. G. Swanson. 1996. "Inactivation of Escherichia coli
and Bacillus subtilis
Suspended in Pea Soup Using Pulsed Electric Fields." Journal
of Food Processing and Preservation 20:501-510.
Vega-Mercado, H, 0. Martin, G. V. Barbosa-Canovas, B-L. Qin
and B. G. Swanson. 1997. "Non-thermal Food Preservation:
Pulsed Electric Fields." Trends in
Food Science and Technology 5(8):151-156
Vega-Mercado, H., U. R. Pothakamury, F-J. Chang, G. V. Barbosa-Canovas
and B. G. Swanson. 1996. "Inactivation of Escherichia coli
by Combining pH, Ionic
Strength and Pulsed Electric Fields Hurdles." Food Research
International 29(2): 117-121.
Velez-Ruiz, F., B. G. Swanson and G. V. Barbosa-Canovas. 1998.
"Flow and Viscoelastic Properties of Concentrated Milk Treated
by High Hydrostatic
Pressure." Lebensmittel-Wissenschaft und-Technologie 31:182-195.
Velez-Ruiz, J. F. and G. V. Barbosa-Canovas. 1997. "Effects
of Concentration and Temperature on the Rheology of Concentrated
Milk." Transactions of the
ASAE 40(4) :1113-1118.
Velez-Ruiz, J.F. and G. V. Barbosa-Canovas. 1997. "Rheological
Characterization of Concentrated Milk at Various Temperatures
and Concentrations." In:
Engineering & Food at ICEF 7. Part 1. R. Jowitt, Ed. Academic
Press. E72-E75.
Velez-Ruiz, J.F. and G. V. Barbosa-Canovas. 1997. "Rheological
Properties of Selected Dairy Products." Critical Reviews
in Food Science and Nutrition 37(4)
:311-359.
Velez-Ruiz, J. F. and G. V. Barbosa-Canovas. 1998. "Rheological
Properties of Concentrated Milk as a Function of Concentration,
Temperature and Storage
Time." Journal of Food Engineering 35:177-190.
Vijayan, J., Slaughter, D. C. and Singh, R. P. 1996. Optical properties of corn oil during frying. International Journal of Food Science and Technology 31:353-358.
Vijayan, J., and Singh, R. P. 1997. Heat transfer during immersion frying of frozen foods. Journal of Food Engineering 34:293-314.
Vilayannur, R. S., Puri, V. M. and Anantheswaran, R. C. 1998.
Size and shape effect on non-uniformity of temperature and moisture
distributions in microwave
heated materials: Part I Simulation. J. Food Process Engineering
21(3): 209-233.
Vilayannur, R. S., Puri, V. M. and Anantheswaran, R. C. 1998.
Size and shape effect on non-uniformity of temperature and moisture
distributions in microwave
heated materials: Part II Experimental validation. J. Food Process
Engineering 21(3): 235-243.
Wang, H.J. and Murphy, P.A. 1996. Mass balance of isoflavones study in soybean processing J Agric. Food Chem. 44:2377-2383.
Wang, J., Wiesenbom, D.P.,Schwarz,J.G.andChang,K.C. 1997. Continuous,
counter-current extraction of pectin from sunflower heads. Trans.
ASAE 40(6):
1649-1654.
Wang, S. T., Barringer, S. A. and Hansen, P. M. T. 1998. Effects
of carboxymethyl cellulose and guar gum on ice crystal propagation
in a sucrose-lactose solution.
Food Hydrocolloids 12:211-215.
Wang, S. T., Hansen, P. M. T. and Barringer, S. A. 1998. Effect of sucrose and CMC on D20 diffusion in water. Food Hydrocolloids. 12: 115-119.
Wang, W-C., and Sastry, S.K. 1997. Changes in electrical conductivity of selected vegetables during multiple thermal treatments. J. Food Proc. Engr. 20:499-516.
Wang, W-C., and Sastry, S.K. 1997. Starch gelatinization-electrical
conductivity relationships during ohmic heating. Engineering and
Food at ICEF7. R. Jowitt, Ed.:
A13-A16. Sheffield, Academic Press.
Wang, W-C., and Sastry, S.K. 1997. Starch gelatinization in ohmic heating. J. Food Engr 20(6): 499-516.
Wang, W., Walton, J., McCarthy, M.J. and McCarthy, K.L. 1998.
Evaluation of mixing profiles of power law fluids in scraped surface
heat exchanger geometry
using MRI. m: Spatially Resolved Magnetic Resonance, Blumich,
B. Et al., eds, Wiley-VHC, Weinheim, Germany.
Wang, Y-C., Hartel, R.W., Yoon, J. and Jebson, R.S. 1995. Extraction of Milk Fat in High Pressure Solvents. J. Food Proc. Pres. 19: 409-425.
Welt, B.A., Teixeira, A.A., Balaban, M.O., and Smerage, G.H.
1997. Iterative Method for Kinetic Parameter Estimation from Dynamic
Thermal Treatments. J.
Food Science 62(1)- 8-14.
Welt, B.A., Teixeira, A.A., Balaban, M.O., Smerage, G.H., Hintenlang,
D.E. and Smittle, B.J. 1997. Kinetic Parameter Determination in
Conduction Heating
Foods Subjected to Dynamic Thermal Treatments. J. Food Science.
62(3): 529-534, 538.
Welt, B.A., Teixeira, A.A., Chau, K.V., Balaban, M.A., Smerage,
G.H. and Hintenlang, D.E. 1997. Heat Transfer Simulation for Thermal
Process Design. J. Food
Science. 62(2): 230-236.
Welti-Chanes, J., J. A. Guerrero, M. E. Barcenas, J. M. Aguilera,
F. Vergara and G. V. Barbosa-Canovas. 1999. "Glass Transition
Temperature (Tg) and Water
Activity (aw) of Dehydrated Apple Products." Journal of Food
Process Engineering 22(2): 91-101.
Wiesenbom, D.P., Wang, J., Chang.K-C. and SchwarzJ.G. 1999.
Comparison of continuous and batch processes for pectin extraction
from sunflower heads.
Indust. Crops Prod. 19:171-181.
Wiesenbom, D.P., Xu, M., Chang, K.C. and Schwarz, J.G. 1996.
Pigment removal and pectin loss during the continuous, countercurrent
washing of sunflower
heads. Trans. ASAE 39(5): 1781-1787.
Wiesenbom, D., Zbikowski, Z. and Nguyen, H. 1995. Process conditions
affect pigment quality and yield in extracts of purple sunflower
hulls. J. Am. Oil Chem.
Soc. 72(2): 183-188.
Williams, J.E., Belyea, R.L., Hsieh, F. and Firman, J.D. 1998.
Responses of growing turkeys to the dietary inclusions of inedible
pasta and unextruded and extruded
biosolids from milk processing. Anim. Feed Sci. Technol., 70:123-136.
Williams, C.K., Hamaker, R.W., Ganesan, S.G., Kuehn, R.T.,
Swartzel, K.R. and O'Sullivan, J. 1995. Low temperature diffusion
of Alkalie earth cations in thin
vitreous Si02 films. J. Electro-Chem. Soc. 142(1): 303-311.
Williams, S.D., Ransom-Painter, K.L. and Hartel, R.W. 1997.
Mixtures of Palm Kernel Oil with Cocoa Butter and Milk Fat in
Compound Coatings, J. AOCS, 74
(4): 357-366.
Wolf-Hall, C.E., Bullerman, L.B. and Hanna, M.A. 1999. Stability of deoxynivalenol in heat treated foods. J. Food Protection. 62(8): 962-964.
Wu, H., B. Flugstad, E. Kolbe, J.W. Park, J. Yongsawatdigul.
1998. Electrical properties of fish mince during multi-frequency
ohmic heating. J. Food Science.
63(6):1028-1032
Yan, H. and G. V. Barbosa-Canovas. 1997. "Compression
Characteristics of Agglomerated Food Powders: Effect of Agglomerate
Size and Water Activity." Food
Science and Technology International 3:351-359.
Yan, H. and G. V. Baibosa-Casovas. 1997. "Size Characterization
of Se)ectefS ¥006 Powders by Five Particle Size Distribution
Functions." Food Science and
Technology International 3:361-369.
Yang, W. H. and Rao, M. A. 1998. Complex viscosity-temperature master curve of cornstarch dispersion during gelatinization. J. Food Proc. Eng. 21: 191-207
Yang, W.H. and Rao, M.A. 1998. Numerical study of parameters affecting broken heating curve. J. Food Engineering 37:43-61.
Yang, W. H. and Rao, M.A. 1998. Transient natural convection
heat transfer to starch dispersion in a cylindrical container:
numerical solution and experiment. J.
Food engineering 36:395-415.
Yeh, R. S., Anantheswaran, R. C., Shenk, J. and Puri, V. M.
1994. Determination of moisture profile in foods during microwave
heating using vis-NIR
spectroscopy. Lebensmittel-Wissenschaft und Technologie 27(4)
:358-362.
Yongsawatdigul, J., J.W. Park, E. Kolbe. Kinetics of texture degradation in Pacific whiting surimi. 1997a J. Food Process Engineering 20:433-452.
Yongsawatdigul, J., J.W. Park, E. Kolbe. 1997b. Degradation kinetics of myosin heavy chain of Pacific whiting surimi. J. Food Science. 62: 724-728.
Yongsawatdigul, J., J.W. Park, E. Kolbe. 1995. Electrical conductivity of Pacific whiting surimi paste during ohmic heating. J. Food Sci. 60(5):922-925,935.
Yongsawatdigul, J., J.W. Park, E. Kolbe, Y. Abudagga, M.T.
Momssey. 1995 Ohmic heating maximizes gel functionality of Pacific
Whiting surimi. J. Food Science.
60(1): 10-14
Yoo, B. and Rao, M. A. 1995. Yield stress and relative viscosity
of tomato concentrates: effect of total solids and finisher screen
size. J. Food Sci. 60: 777-779,
785.
Yoo, B. and Rao, M. A. 1996. Creep and dynamic rheological
behavior of tomato concentrates: effect of concentration and finisher
screen size. J. Texture Studies
27: 451-459.
Yoo, B., Rao, M. A., and Steffe, J. F. 1995. Yield stress of
food suspensions with the vane method at controlled shear rate
and shear stress. J. Texture Studies 26:
1-10.
Zhang, Q., G. V. Barbosa-Canovas and B. G. Swanson. 1995. "Engineering
Aspects of Pulsed Electric Field Pasteurization." Journal
of Food Engineering 25(2)
:261-281.
Zhang, D. and Bhattacharya, M. 1996. Numerical simulation of entry flows of corn meal J Food Eng. 28:323-339.
Zhang, Q., F-J. Chang, G. V. Barbosa-Canovas and B. G. Swanson.
1994. "Inactivation of Microorganisms in Semisolid Model
Foods Using High Voltage Pulsed
Electric Fields." Lebensmittel-Wissenschaft und-Technologie
27:538-543.
Zhang, S., Datta, A. K. and Ni, H. 1995. The stochastic finite
element method for analyzing conduction heat transfer in foods.
Transactions of the Chinese Society
of Agricultural Engineering. 11(2): 143-148.
Zhang, Z. and Hartel, R.W. 1996. A multilayer freezer for freeze concentration of liquid milk. J. Food Eng. 29(1): 23-38.
Zhang, Q., A. Monsalve-Gonzalez, G. V. Barbosa-Canovas and
B. G. Swanson. 1994. "Inactivation of Escherichia coli and
Saccharomyces Cerevisiae by Pulsed
Electric Fields under Controlled Temperature Conditions."
Transactions of the ASAE 32(2) :581-587 (1995 ASAE Paper Award).
Zhang, Q., A. Monsalve-Gonzalez, B-L. Qin, G. V. Barbosa-Canovas
and B. G. Swanson. 1994. "Inactivation of Saccharomyces cerevisiae
by Square-Wave and
Exponential-Decay Pulsed Electric Fields." Journal of Food
Process Engineering 17(4) :469-478.
Zhang, Q., B-L. Qin, G. V. Barbosa-Canovas and B. G. Swanson.
1995. "Inactivation of Escherichia coli for Food Pasteurization
by High-Intensity-Short-Duration
Pulsed Electric Fields." Journal of Food Processing and Preservation
19:103-118.
Zhao, Y., B. Flugstad, E. Kolbe, J.W. Park, J.H. Wells. Using
capacitive (radio frequency) dielectric heating in food processing
and preservation - a review. J.
Food Process Engineering (In Press).
Zhao, Y., E. Kolbe, C. Craven. 1998. Simulation of onboard chilling and freezing of albacore tuna. J. of Food Science. 63(5):751-755
Zhao, Y., E. Kolbe, B. Flugstad. 1999. A method to characterize electrode corrosion during ohmic heating. J. Food Process Engineering 22(1999):81-89
Zhou, L., Puri, V. M. and Anantheswaran, R. C. 1994. Measurement
of coefficients for simultaneous heat and mass transfer in food
products. Drying Technology
12(3): 607-627.
Zhou, L., Puri, V. M., and Anantheswaran, R. C. 1994. Effect
of temperature gradient on moisture migration during microwave
heating. Drying Technology. 12(4):
777-798.
Zhou, L. M., Puri, V. M., Anantheswaran, R. C. and Yeh, G.
1995. Finite element modeling of heat and mass transfer in food
materials during microwave heating -
model development and validation. J. Food Eng. 25:509-529
BOOKS
Balaban, M.O. 1999. Textbook on Food Engineering with 12 chapters
and its associated software package. The final manuscript is in
review by the publisher (CRC
Press, Boca Raton, FL).
Barbosa-Canovas, G. V., A. Ibarz-Ribas, S. Garza, V. Gimeno,
L. ma and B.J. Barletta. 1999. Food Technology Laboratory Manual
(in Spanish). Zaragoza,
Spain : Acribia, S.A.
Barbosa-Canovas, G. V., S. Lombardo, G. Narsimhan and M. R.
Okos, Eds. 1997. New Frontiers in Food Engineering. Proceedings
of the fifth CoFE. New
York: AlChE.
Barbosa-Canovas, G. V., L. Ma and B.J. Barletta. 1997. Food Engineering Laboratory Manual. Lancaster, PA: Technomic Publishing Co., Inc.
Barbosa-Canovas, G. V., U.R. Pothakamury, M. Gongora Nieto
and B. G. Swanson. 1999. " Preservation of foods with Pulsed
Electric Fields. San Diego:
Academic Press.
Barbosa-Canovas, G. V., U. R. Pothakamury, E. Palou and B. G. Swanson. 1997 Nonthermal Preservation of Foods. New York: Marcel Dekker.
Barbosa-Canovas, G. V. and H. Vega-Mercado. 1996. Dehydration of Foods. New York: Chapman & Hall.
Barbosa-Canovas, G. V. and J. Welti-Chanes, Eds. 1995. Food
Preservation by Moisture Control: Fundamentals and Applications.
ISOPOW Practicum II.
Lancaster, PA: Technomic Publishing Co., Inc.
Datta, A. K. 1999. Biological and Bioenvironmental Transport
Processes. Marcel Dekker, Inc., New York, NY. Completed and self-published
400 page
textbook that will be republished by Marcel Dekker in May 2000.
Datta, A. K. and Anantheswaran, R. C. (Ed.) 2000. Handbook
of Microwave Technology for Food Applications. Marcel Dekker,
Inc., New York, NY.
Expected publication date April 2000.
Fito, P., E. Ortega-Rodriguez and G. V. Barbosa-Canovas, Eds. 1997. Food engineering 2000. New York: Chapman & Hall.
Hartel, R.W., Howell, T.A. and Hyslop, D.B. 1997. Math Concepts for Food Engineering. Technomics, Lancaster, PA.
Hasenhuetti, G.L and Hartel, R.W. (Ed.). 1997. Food Emulsijiers and Their Applications. Chapman and Hall, NY.
Heldman, D.R. and Hartel, R.W. 1997. Food Processing. Chapman
and Hall, NY. Ibarz-Ribas, A. and G. V. Barbosa-Canovas. 1999.
Unit Operations in Food
Engineering (in Spanish).
Lancaster, PA: Technomic Publishing Co., Inc. Ma, L., L. Obalda,
D.C. David and G. V. Barbosa-canovas. 1999. Engineering Properties
of Food and Other
Biological Products.
St. Joseph, MI: ASAE. Moreira, R.G., Castell-Perez, M.E. and
Barrufet, M.A. 1999. Deep-Fat Frying: Fundamental and Applications.
Aspen Publisher.
Boston, MA.
Rao, M. A. 1999. Rheology of Fluid and semisolid Foods: Principles and Applications, Aspen Publishers, Inc., Gaithersburg, MD.
Rao, M. A. and Hartel, R. W. (Ed.) 1998. Phase/State Transitions
in Foods: Chemical, Structural, and Rheological Changes, Marcel
Dekker, Inc., New
York.
Rao, M. A. and Rizvi, S. S. H. (Ed.) 1995. Engineering Properties of Foods, 2nd ed. Marcel Dekker, Inc., New York.
Rotstein, E., Singh, R. P. and Valentas, K. 1997. Handbook of Food Engineering Practice. CRC Press, Inc., Baco Raton, Florida.
Singh, R. K. (Ed.), 1995. Food Process Design and Evaluation, Technomic Publishing Co., Lancaster, PA, 257 pp.
Singh, R. P. 1996. Computer Applications in Food Technology. Academic Press, San Diego, California.
Singh, R. P. and Heldman, D. R. 1997. Introduccion a la Ingenieria de los Alimentos, S. A. Acribia (Ed.), Academic Press, Inc., Orlando, Florida.
Singh, R.K. and Rizvi, S. S. H. (Ed.), 1995. Bioseparation Processes in Foods, Marcel Dekker, New York. 469pp.
Steffe, J.F. 1996. Rheological Methods in Food Process Engineering, 2nd ed. Freeman Press, East Lansing, Michigan.
Taub, I. A., and Singh, R. P. 1998. Food Storage Stability. CRC Press, Inc., Bacon Raton, Florida.
BOOK CHAPTERS
Balaban, M.O. and Luzuriaga, D.A. 1997. Automated sensory procedures
for shrimp. Fish Inspection, Quality Control andHACCP: A Global
Focus, R.E.
Martin, R.L. Collette and J.W. Slavin (Ed.), p. 509-520. Technomic
Publishing Co. Lancaster, PA.
Balaban, M.O., Luzuriaga, D., Yerlan, S. and Hasan, R. 1997.
Automated quality evaluation of shrimp. Engineering and Food in
ICEF 7, R. Jowitt (Ed.), p.
A105-108. Sheffield Academic Press.
Balaban, M.O., O'Keefe, S. and Polak, J.T. 1996. Supercritical
fluid extraction of algae. Supercritical Fluid Extraction in Oil
and Lipid Chemistry, J. King and
G. List (Ed.), p 247-266. AOCS Monograph.
Balaban, M.O., Roberts, J., Luzuriaga, D., and Hasan, R. 1997. Engineering and Food in ICEF 7, R Jowitt, (Ed.) p. C53-56. Sheffield Academic Press.
Balaban, M.O. and Ural, S. 1997. Personal computers in food
engineering education. Engineering and Food in ICEF 7, R. Jowitt
(Ed.), p. Q9-12. Sheffield
Academic Press.
Balaban, M.O., Vega, P., Sims, C., O'Keefe, S. and Comell,
J. 1997. Supercritical CO 2 extraction of carotenes from carrots.
Engineering and Food in ICEF 7,
R. Jowitt (Ed.) p. 125-128. Sheffield Academic Press.
Balasubramaniam, V. M. and Chinnan , M. S. 1997. Role of packaging
in quality preservation of frozen foods. Quality in Frozen Food,
M. C. Erickson, and Y.
-C. Hung. (Ed.), p. 296-306. Chapman & Hall.
Barbosa-Canovas, G. V., U. R. Pothakamury and B. G. Swanson.
1995. "State-of-the Art Technologies for the Stabilization
of Foods by Nonthermal Processes:
Physical Methods." In: Food Preservation by Moisture Control:
Fundamentals and Applications. G. V. Barbosa-Canovas and J. Welti-Chanes,
Eds. pp.
493-532.
Barbosa-Canovas, G. V., B-L. Qin and B. G. Swanson. 1997. "The
Study of Critical Variables in the Treatment of Foods by Pulsed
Electric Fields." In: Food
Engineering 2000. P. Fito, E. Ortega-Rodriguez and G. V. Barbosa-Canovas,
Eds. pp. 141-159.
Barbosa-Canovas, G. V., B. L. Qin, B. G. Swanson. 1998. "Biological
Effects Induced by Pulsed Electric Fields of High Intensity."
In: Tecnologias Avanzadas en
Esterilizacion y Seguridad de Alimentosy Otros Productos. M. Rodrigo,
A. Martinez, S. M. Fiszman, C. Rodrigo, and A. Mateau, Eds. pp.
151 -165.
Barbosa-Canovas, G. V., B. L. Qin, B. G. Swanson. 1998. Preservation
of Foods by Pulsed Electric Fields: System Design and Key Components."
In:
Tecnologias Avanzadas en Esterilizacion y Seguridad de Alimentos
y Otros Productos. M. Rodrigo, A. Martinez, S. M. Fiszman, C.
Rodrigo, and A. Mateau,
Eds. pp. 151-165.
Barbosa-Canovas, G. V., M. F. San Martin, F. M. Harte and B.
G. Swanson. "Magnetic Fields as a Potential Nonthermal Technology
for the Inactivation of
Microorganisms." In: Inactivation of Foodbome Microorganisms.
V. K. Juneja and J. N. Sofos, Eds. (in press).
Barbosa-Canovas, G. V., H. Vega-Mercado and E. Ortega-Rivas.
1997. "Propiedades Fisicas m. Caracterizacion de Alimentos
en Polvo." In: Temas en
Tecnologia de Alimentos. Vol. I. J. M. Aguilera, Ed. pp. 289-337.
Cristianini, M. and Singh, R. P. 1997. Determination of thermal
properties offish and seafood using transient methods. Engineering
& Food at ICEF 7, Part I, R.
Jowitt (Ed.), p. Al -A4. Sheffield Academic Press.
Datta, A. K. 1999. Fundamentals of heat and moisture transport
for microwave processing of foods. To be published in Handbook
of Microwave Technology for
Food Applications. A. K. Datta and R. C. Anantheswaran, (Ed.),
Marcel Dekker, Inc., New York.
Daubert, C.R. and Foegeding, E.A. 1998. Principles of food
rheology. Introduction to the Chemical Analysis of Foods, S. Suzanne
Nielsen (Ed.), Jones and
Bartlett Publisher, Inc., Boston.
Daubert, C.R. and Steffe, J.F. 1999. Dimensional Analysis of
the Electrhorheological Behavior of Milk Chocolate. New Techniques
in the Analysis of Foods,
M.H. Tunick, S.A. Palumbo, and P.M. Fratamico (Ed.), Plenum Publishing
Corporation, New York.
Fabian, J., Hartel, R.W. and Ulrich, J. 1996. Growth and dissolution
rate dispersion in sucrose crystals. Crystal Growth of Organic
Materials, A.S. Myerson,
D.A. Green, and P. Meenan (Ed.), p. 216-219. ACS Conference Proceeding
Series.
Farkas, B.E. and Farkas, D.F. 1997. Material and Energy Balances.
Ch. 7 in The Food Engineering Handbook, R.P. Singh, E. Rotstein
and K.J. Valentas (Ed.)
CRC Press, Inc., Boca Raton, FL.
Femandez-Molina, J. J., G. V. Barbosa-Canovas and B. G. Swanson.
"Inactivation of Microorganisms by High Intensity Pulsed
Electric Fields." In: Inactivation
ofFoodbome Microorganisms. V. K. Juneja and J. N. Sofos, Eds.
(in press, expected publication date: July 2000)
Gomes Da Silva, M., Stroeve, P. and Singh, R. P. 1997. Analysis
of oil penetration in foods during drying using a single pore
approach. Engineering & Food at
ICEF 7, Part 2, R. Jowitt (Ed.), p. G57-G60. Sheffield Academic
Press.
Hartel, R.W. 1996. Controlling crystallization in foods. Ch.
in Crystal Growth of Organic Materials, A.S. Myerson, D.A. Green
and P. Meenan (Ed.), p.
172-177. ACS Conference Proceeding Series.
Hartel, R.W. 1998. Mechanisms and kinetics ofrecrystallization
in ice cream. The Properties of Water in Foods: ISOPOW 6, DS Reid
(Ed.), p. 287-319. Blackie,
London.
Hartel, R.W. 1998. Phase transitions in chocolates and coatings.
Phase/State Transitions in Foods, M.A. Rao and R.W. Hartel (Ed.),
p. 217-252. Marcel
Dekker, New York
Hartel, R.W. 1998. Phase transitions in ice cream. Phase/State Transitions in Foods, M.A. Rao and R.W. Hartel (Ed.), p. 327-368. Marcel Dekker, New York.
Hsieh, F. 1999. Extrusion and extrusion cooking. Wiley Encyclopedia
of Food Science and Technology, pp. 699-706, Frederick J. Francis
(Ed.), John Wiley &
Sons, New York, NY.
Hsieh, F. 1999. Ultrafiltration and reverse osmosis. Wiley
Encyclopedia of Food Science and Technology, pp. 2614-2619, Frederick
J. Francis (Ed.), John
Wiley & Sons, New York, NY.
Hubbard, L.J. and Farkas, B.E. 1998. Determination of the convective
heat transfer coefficient during immersion fiying. Drying '98
Vol. A, C.B. Akritidis, D.
Marinos-Kouris and G.D. Saravakos (Ed.), p. 781-788. Ziti Publishing
Co., Thessaloniki, Greece.
Jin, Z., Hsieh, F. and Huff, H.E. 1997. Effects of ingredients
and screw speed on physical properties of corn meal in twin screw
extrusion. Proceedings of the 4th
Conference of Food Engineering, pp.44-46. G. Narsimhan, M.R. Okos
and S. Lombardo (Ed), Purdue University, West Lafayette, IN.
Kader, A. A., Singh, R. P. and Mannapperuma, J. D. 1998. Technologies
to extend the refrigerated shelf life of fresh fruits. Food Storage
Stability, I. A. Taub,
and R. P. Singh (Ed.), p. 419-434. CRC Press.
Kauten, R. and McCarthy, M.J. 1995. Applications ofNMR Imaging
in Processing of Foods. Food Processing Recent Developments. GaonkarA.N.
(Ed.), p.
1-22. ElsevierNew York.
Kim, S-M., McCarthy, M.J., Bibbs, D. and Chen, P. 1998. Water
in Tissue Structures by NMR and MRI. The Properties of Water In
Foods ISOPOW 6. D.S.
Reid. (Ed.), p. 30-40. Blackie Academic & Professional New
York.
Kolbe, E. Freezing technology. IN Surimi and Surimi Seafoods. J.W. Park, Ed. Marcel Dekker; In press.
Li, Y., Lu, Q., Huff, H.E. and Hsieh, F. 1997. Using a co-rotating
self-wiping twin-screw extruder as an on-line rheometer. Proceedings
of the 4th Conference of
Food Engineering. pp.97-100. G. Narsimhan, M.R. Okos and S. Lombardo
(Ed), Purdue University, West Lafayette, IN.
Lin, Y., Huff, H.E., Hsieh, F. and lannotti, E. 1997. Flexible
polyurethane foam extended with corn starch. Cereals: Novel Uses
and Processes, pp.27-33, G.M.
Campbell, C. Webb and S.L. McKee (Ed.), Plenum Press, New York,
NY.
Lopes da Silva, J. A. L. and Rao, M. A. 1998. Rheology of food
polymer structures during gelation and melting. Formulation Science
- Volume 1, C. L. Foy, D.
W. Pritchard and G. B. Beestman (Ed.), p. 424-442. CRC Press,
Boca Raton, FL.
Lopes da Silva, J. A., Rao, M. A., and Fu, J-T. 1998. Rheology
of structure development and loss during gelation and melting.
Phase/State Transitions in Foods:
Chemical, Rheological and Structural Changes, M. A. Rao and R.
W. Hartel (Ed.), p. 111-156. Marcel Dekker, Inc. New York.
Lopez-Malo, A., M. S. Tapia, S. M. Alzamora, J. Welti-Chanes,
M. M. Marcela Gongora-Nieto and G. V. Barbosa-Canovas. "Water
Activity: Microbiology." In:
Wiley Encyclopedia of Food Science and Technology, 1 nd Edition.
(in press).
Ma, L., F-J. Chang, M. Marcela Gongora-Nieto, G. V. Barbosa-Canovas
and B. G. Swanson. "Food Pasteurization Using High-Intensity
Pulsed Electric Fields:
Promising New Technology for Non-Thermal Pasteurization for Eggs."
In: Proceedings of the Second International Symposium on Egg Nutrition
and Newly
Emerging Ovo-Technologies. J. S. Sim, Ed. (in press).
Murphy, PA., Barua, K., Song, T.T. 1998. Soy Isoflavones in
Foods: Database Development in American Chemical Society Symposium
Series: Functional
Foods: Overview and Disease Prevention, Ed. T. Shibamoto. In press.
Nelson, S. 0. and Datta, A. K. 1999. Dielectric properties
of food materials and electric field interactions. To be published
in Handbook of Microwave
Technology for Food Applications. A. K. Datta and R. C. Anantheswaran
(Ed.), Marcel Dekker, Inc., New York, NY
Okechukwu, P. E. and Rao, M. A. 1996. Kinetics ofcomstarch
granule swelling in excess water. Gums & Stabilizers for The
Food Industry 8, G. 0. Phillips, P.
A. Williams and D. J.Wedlock (Ed.), p. 49-57. The Oxford University
Press, Oxford, U.K.
Okechukwu, P. E. and Rao, M. A. 1998. Rheology of structured
polysaccharide food systems: starch and pectin, Polysaccharide
Association Structures in
Food, R. H. Walter (Ed.), p. 289-328. Marcel Dekker, Inc., New
York.
Palou, E., A. Lopez-Malo, G. V. Barbosa-Canovas and B. G. Swanson.
"High Pressure Treatment in Food Preservation." 1999.
In: Handbook of Food
Preservation. M. S. Rahman, Ed. pp.533-576.
Palou, E., A. Lopez-Malo, J. Welti-Chanes, G. V. Barbosa-Canovas
and B. G. Swanson. 1999. "Importance of Water in Foods Preserved
by High Hydrostatic
Pressure." In: Water Management in the Design and Distribution
of Quality Foods. Y. H. Roos, R. B. Leslie and P. J. Lillford,
Eds. pp. 481-501.
Park, J. W., J. Yongsawatdigul, E. Kolbe. 1998. Proteolysis
and gelation offish proteins under ohmic heating (Book Chapter)
In Process-Induced Chemical
Changes in Foods. F.Shahidi, C-T.Ho, N. Van Chuyen, ed. Plenum
Press. New York
Ramaswamy, H. S. and Singh, R. P. 1997. Sterilization process
engineering. Handbook of Food Engineering Practice, K. J. Valentas,
E. Rotstein, and R. P.
Singh (Ed.), p. 37-69. CRC Press, Inc., Baco Raton, Florida.
Rao, M. A. 1995. Rheological properties of fluid foods. Engineering
Properties of Foods, 2nd edition, M. A. Rao and S. S. H. Rizvi
(Ed.), p. 1-53. Marcel
Dekker, Inc., New York.
Rao.M.A 1997. Engineering properties of foods: Current status.
Food Engineering 2000, P. Fito, E. Oretga Rogriguez and G. Barbosa-Canovas
(Ed.), p. 39-54.
International Thomson Publishing Co., New York.
Rao.M.A. 1997. Rheological properties of fluid foods: Recent
developments. Food Engineering 2000, P. Fito, E. Oretga Rogriguez
and G. Barbosa-Canovas
(Ed.), p. 55-63. International Thomson Publishing, New York.
Rao, M. A. and Vitali, A. A. 1999. Fruit juice concentration
and preservation. Handbook of Food Preservation, S. Rahman (Ed.),
p. 217-258, Marcel Dekker,
Inc., New York.
Resurreccion, A. V. A., Chinnan, M. S., Erickson, M. C., Hashim,
I. H., Balasubramaniam, V. M., Mallikaqunan, P. and Liao, J .-H..
1997. Consumer-based
approach in developing alternate packaging systems for fluid milk
for the elderly. 1996 Packaging Yearbook. B. Blakistone (ed).
National Food Processors
Association.
Saltiel, C. and Datta, A. K. 1998. Heat and mass transfer in microwave processing. Advances in Heat Transfer, 32:1-100.
Singh, R. P. 1995. Principles of heat transfer. Chapter 11
in Frozen and Refrigerated Doughs and Batters, K. Kulp, K. Lorenz,
and J. Brummer (Ed.), American
Association of Cereal Chemists, Inc.
Singh, R. P. (Ed.). 1996. Food Engineering. The Engineering Handbook, p. 1779-1791. CRC Press, Inc., Baco Raton, Florida.
Singh, R. P. 1996. Food processing. In The New Encyclopaedia Britannica 19: 339-346,405.
Singh, R. P. 1996. Frozen prepared foods. In The New Encyclopaedia Britannica 19-400-402, 406.
Singh, R. P. 1997. Food engineering curricula North-American
and Asian perspectives. Chapter 20 in Food Engineering 2000, P.
Fito, E. Ortega-Rodriguez, and
G. V. Barbos-Canovas (Ed.), Chapman & Hall.
Singh, R. P. 1997. Time-temperature indicators. The Wiley Encyclopedia
ofPackaging Technology, 2nd Edition, A. L. Brody, and K. S. Marsh
(Ed.), p.
926-927. John Wiley & Sons, Inc.
Singh, R. P. 1998. Phase transition and transport phenomena
in frying of foods. Phase/State Transitions in Foods, Chemical,
Structural, and Rheological
Changes, M. A. Rao, and R W Hartel (Ed.), p. 369-390. Marcel Dekker,
Inc.
Steffe, J. F. and Singh, R. P. 1997. Pipeline design calculations
for Newtonian and non-Newtonian fluids. Handbook of Food Engineering
Practice, K. J.
Valentas, E. Rotstein, and R. P. Singh (Ed.), p. 1-35. CRC Press,
Inc., Baton Raton, Florida.
Stiefermann, K.M., Huff, H.E. and Hsieh, F. 1997. Twin-screw
extrusion of corn meal with amaranth. Proceedings of the 4th Conference
of Food Engineering,
pp. 141-145. G. Narsimhan, M.R. Okos and S. Lombardo (Ed.), Purdue
University, West Lafayette, IN.
Tang, C., Hsieh, F. and Huff, H.E. 1997. The effect of wheat
protein fractions and an emulsifier on spaghetti processing and
qualities. Engineering & Food at
ICEF 7, pp.A81-A84, R. Jowitt (Ed.), Sheffield Academic Press,
Sheffield, UK.
Teixeira, A.A. and Tucker, G.S. 1997. Critical Control Points
for On-Line Computer Simulation and Control of Canned Food Sterilization.
Food Engineering
2000. P. Fito, E. Ortega-Rodriguez, and G.V. Barbosa-Canovas,
(Ed.), p. 291-307. Chapman & Hall,'International Thomson Publishing,
New York.
Teixeira, A.A., Balaban, M.O. and Welt, B.A. 1997. Estimation
of thermal death rate constants from innoculated cans of pea puree
undergoing thermal processes.
Engineering and Food in ICEF-7, R. Jowitt, (Ed.), p. K41-44. Sheffield
Academic Press.
Tiedtke, M., Ulrich, J. and Hartel, R.W. 1996. Solid layer
melt crystallization - a fractionation process for milk Fat, Crystal
Growth of Organic Materials, A.S.
Myerson, D.A. Green and P. Meenan, (Ed.), p. 137-144. ACS Conference
Proceeding Series.
Vega-Mercado, H., M. Marcela Gongora-Nieto, G. V. Barbosa-Canovas
and B. G. Swanson. 1999. "Nonthermal Preservation of Liquid
Foods Using Pulsed
Electric Fields." In: Handbook of Food Preservation. M. S.
Rahman, Ed. pp. 487-520.
Vijayan, J., Pan, Z. and Singh, R. P. 1997. Modeling heat transfer
and destruction of E. Coli 0157:H7 during cooking of hamburger
patties. Engineering & Food
at ICEF 7. Part 2, R. Jowitt (Ed.), p. K45-K48. Sheffield Academic
Press.
Vijayan, J., and R. P. Singh. 1997. Sensitivity to processing
conditions during frying of frozen foods. Engineering & Food
at ICEF 7, Part 2, R. Jowitt (Ed.), p.
H49-H52. Sheffield Academic Press.
Wells, J. H. and Singh, R. P. 1997. Temperature tolerance of
foods during distribution. Handbook of Food Engineering Practice,
K- J. Valentas, E. Rotstein, and
R. P. Singh (Ed.), p. 405-423. CRC Press, Inc., Bacon Raton, Florida.
Wells, J. H. and Singh, R. P. 1998. Quality management during
storage and distribution. Food Storage Stability, I. A. Taub,
and R. P. Singh (Ed.), p. 369-386.
CRC Press.
Weiti, J., S. M. Alzamora, A. Lopez-Malo, M. S. Tapia, G. V.
Barbosa-Canovas and E. Parada-Arias. 1999. "Role of Water
in the Stability of Minimally or
Partially Processed Foods." In: Water Management in the Design
and Distribution of Quality Foods. Y. H. Roos, R. B. Leslie and
P. J. Lillford, Eds. pp.
503-532.
Wilson, L.A. 1995. Soy foods. Practical Handbook of Soybean
Processing and Utilization, D.R. Erickson (Ed.), p. 428-459. AOCS
Press and USB Press, St.
Louis. MO.
Wilson, L.A. 1996. Comparison of lipoxygenase-null and Lipoxygenase-containing
soybeans for foods. Lipoxygenase and Lipoxygenase Pathway Enzymes,
M.
Piazza (Ed.), p 209-225 AOCS Press, St. Louis, MO.
Yang, W. H., Datta, A. K., and Rao, M. A. 1997. Rheological
and Calorimetric Behavior of Starch Gelatinization in Simulation
of Heat Transfer. Engineering and
Food at ICEF 7 / Part 2, R. Jowitt (Ed.), p. K1-K5. Sheffield
Academic Press, London.
Thome, A.E., Farkas, B.E. and Rutledge, G.R. 1997. Effect of
food based contaminants on the integrity ofthermoformed seals.
Paper 377 P, Engineering and
Food at ICEF 7, R. Jowitt (Ed.), Sheffield Academic Press, Sheffield,
UK.
THESES AND DISSERTATIONS
Adieman, R. 1998. Lipid Emulsifier Interactions in Ice Cream. MS Thesis, Univ. of Wisconsin, Madison.
Ahn, H. 1995. Effects of Extrusion Temperature and Isolated
Protein on the Physical and Chemical Properties of Fat-Reduced
Pork Sausage Products. MS Thesis,
Univ. of Missouri, Columbia.
Ahza, A.B. 1995. Kinetics of Milk Fat Crystallization in a
Continuous Crystallizer. Ph.D. dissertation, Univ. of Wisconsin,
Madison. Arola, D.F. 1997.
Development of a Nuclear Magnetic Resonance Imaging-Based Viscometer.
Ph.D. dissertation, Univ. of California, Davis. 315 p.
Azam, A.T.M. Safiul, 1997. Prediction ofBostwick Consistency for Tomato Products Using Pressure Drop Along a Pipe. MS Thesis, Ohio State Univ.
Ben-Yoseph, E. 1999. Computer Modeling of Sucrose Crystallization during Drying of Thin Films. Ph.D. dissertation, Univ. of Wisconsin, Madison.
Bibbs, D.G. 1995. Characterization of Flow and Packing Structure in Porous Media Using NMR Imaging. M.S. dissertation, Univ. of California, Davis. 123p.
Bikram, K. 1998. Rheological Properties of Starch in Aqueous Dimethylsulfoxide. MS Thesis, Univ. of Minnesota.
Bircan, Cavit. 1997. Effect of Viscosity on Dielectric Properties in Salty and Nonsalty Food Systems. MS Thesis, Ohio State Univ.
Bricknell, J.P. 1997. Bloom Inhibition in Dark Chocolate Using Milk Fat Fractions. MS Thesis, Univ. of Wisconsin-Madison.
Briggs, J.L. 1995. Methods to Characterize Power Law Fluids Using a Brookfield Viscometer. MS Thesis, Michigan State Univ. 143 p.
Buseman, G. 1996. Distribution oflsoflavones and Coumestrol in Fermented Miso and Edible Soybean Sprouts. MS Thesis, Iowa State Univ. 112 p.
Campos, D.T. 1996. Rheology of Developed and Undeveloped Wheat Flour Dough. Ph.D. dissertation, Michigan State Univ., 173 p.
Castelo, M. 1999.Stability of Mycotoxins in Thermally Processed Corn Products. Ph.D. dissertation, Univ. of Nebraska.
Chamberlain, E. K. 1996. Characterization of Heated and Thermally
Processed Cross-Linked Waxy Maize Starch Utilizing Particle Size
Analysis, Microscopy and
Rheology. MS Thesis, Comell Univ., Ithaca, NY.
Chamberlain, E. K. 1999. Rheological Properties ofAcid-Hydrolyzed Waxy Maize Starches. Ph.D. dissertation, Cornell Univ., Ithaca, NY.
Chamchong, M. 1997. Microwave Thawing of Foods: Effect of Power Levels, Dielectric Properties and Sample Geometry. Ph.D. Dissertation. Cornell Univerisity.
Chandra, M. Carbon Dioxide Hydration Using Carbonic Anhydrase Purified from Mammalian Blood, M.S. thesis, Purdue University, West Lafayette, IN.
Chang, Y-H. 1995. Freeze Concentrated Skim Milk: Ice Crystallization and Flow Properties. MS Thesis, Univ. of Wisconsin, Madison.
Chang, L. 1998. Physical, Mechanical, Thermal, and Viscoelastic
Properties of Water-Blown Rigid Polyurethane Foam Containing Soy
Flour. Ph.D. dissertation,
Univ. of Missouri-Columbia.
Chen, M. 1998. Puffing of Sorghum Cakes with a Rice Cake Machine. MS Thesis, Univ. of Missouri, Columbia.
Das, D. 997. Factors Effecting the Peelability of Tomatoes and Methods to Improve Chemical Peeling of Tomatoes. MS Thesis, Ohio State Univ.
Daubert,C.R. 1996. Electrorheology of Fluid Foods. Ph.D. dissertation, Michigan State Univ. 192 p.
Deng, Y. Estimation of Temperature Profiles in Microwaved Particulates
Using Enzyme and Color Vision Systems, M.S. thesis, Purdue University,
West Lafayette,
IN.
Erdogdu, F. 1996. Modeling of Temperature Distribution in Shrimp,
and Measuring Its Effect on Texture, Shrinkage, and Yield Loss.
MS Thesis, Univ. of Florida.
142p.
Faller, J.F. 1994. Die Design and Rheological Analysis in Twin-Screw Food Extrusion. Ph.D. dissertation, Univ. of Missouri, Columbia.
Fan, S. 1996. Puffing of Wheat Cakes Using a Rice Cake Machine. MS Thesis, Univ. of Missouri, Columbia.
Fonkwe, L. G. Production and Characterization of Proteins from Mechanically Deboned Turkey Residue, Ph. D. thesis, Purdue University, West Lafayette, IN.
Fu, J-T. 1998. Rheology of Sol-Gel and Gel-Sol Transition ofLow-Methoxyl
Pectin + Ca 2+ Gels: The Effect of Sweeteners. Ph.D. dissertation,
Cornell Univ.,
Ithaca, NY.
Gabarra, P. 1996. The Effects of Corn Syrup Solids and Their
Oligosaccharide Fractions on the Glass Transition and Crystallization
of Amorphous Sucrose. MS
Thesis, Univ. of Wisconsin, Madison.
Garber, B.W. 1995. The Influence of Particle Size on the Twin-Screw Extrusion of Corn Snacks. MS Thesis, Univ. of Missouri, Columbia.
Gunawan, M. I. 1998. Chlorophyll Degradation of Processed Broccoli during Refrigerated Storage. MS Thesis, Ohio State Univ.
Guo, Z. 1998. Prediction of Corn Tortilla Textural Quality
Using Stress Relaxation Methods. MS Thesis, Texas A&M University.
Hou, H. Pasteurization of Shell
Eggs for Salmonella Reduction, M.S. thesis, Purdue University,
West Lafayette, IN.
Jauhari, P. 1997. A Study of the Diffusion of Bovine Serum
Albumin at the Oil-Water Interface Using Total Internal Reflection
Fluorescence and Fluorescence
Photobleaching Recovery. MS Thesis, Department of Chemical Engineering,
Michigan State Univ.
Johnson, J.M. 1998. Enzymatic Modification of Milk Fat. Ph.D. dissertation, Univ. of Wisconsin, Madison.
Khan, M. 1996. Modeling of Extrusion Cooking of Full-Fat Soybean in a Single Screw Extruder. Ph.D. dissertation, Univ. of Missouri, Columbia.
Kistler, A.H. 1996. Puffed Rice and Corn Cakes: Modeling Physical
Characteristics and Fortified Antioxidant Vitamin Degradation.
MS Thesis, Univ. of Missouri,
Columbia.
Kloeppel, K.M. 1998. Puffing of White and Yellow Dent Corn Cakes. MS Thesis, Univ. of Missouri, Columbia
Kollengode, A. 1996.Flavor Retention Enhancement in Extrudates
by Internal Application Techniques. Ph.D. dissertation, Univ.
of Nebraska. Li, A. 1997.
Dielectrics of Commonly Microwaveable Foods and Their Water-Salt
Relationships. MS Thesis, Ohio State Univ.
Li, Y. 1994. Modeling of a Fully-Wiped Co-Rotating Twin-Screw Extruder. Ph.D. dissertation, Univ. of Missouri, Columbia.
Liao, H-J. 1998. Simulation of Continuous Sterilization of
Fluid Food Products: The Role of Thermorheological Behavior of
Starch Dispersion and Process
Optimization. Ph.D. dissertation, Cornell Univ., Ithaca, NY.
Lima, E. 1995. Formation of Resistant Starch Using Twin-Screw Extrusion Technology. MS Thesis, Univ. of Missouri, Columbia.
Lin, S. 1994. Utilization of Beef Tallow in the Production
of Extruded Dry Pet Food. Ph.D. dissertation, Univ. of Missouri,
Columbia. Lin, S. 1998. Meat Analog
Development and Physical, Chemical, and Sensory Properties. Ph.D.
dissertation, Univ. of Missouri, Columbia.
Lin, Y. 1994. Biomass Based and Extended Plastic Foams. Ph.D. dissertation, Univ. of Missouri, Columbia.
Liu, Y. 1998. Development ofOat-Com Puffs with a Twin-Screw Extruder. MS Thesis, Univ. of Missouri, Columbia.
Livney-Miller, T. 1995. Effects of Sweetener and Stabilizer on Recrystallization in Ice Cream. MS Thesis, Univ. of Wisconsin, Madison.
Lobo, S. 1996. Characterization of Spatial Non-Uniformity in the Microwave Reheating of High Loss Foods. M.S. Thesis. Comell University.
Lu, W. 1997. Rigid Polyurethane Foams Extended with Biomass. MS Thesis, Univ. of Missouri, Columbia.
Luzuriaga, D. 1995. Development and Testing of an Automated Quality Evaluation Device for Shrimp. MS Thesis, Univ. of Florida. 189 p.
Matthey, F. 1996.Physical and Macromolecular Properties of
Twin-Screw Extruded Corn Starch-Whey Protein Concentrate Blends.
MS Thesis, Univ. of
Nebraska.
Metin, S. 1996. Crystallization Behavior and Kinetics of Blends
of Cocoa Butter and Milk Fat or Milk Fat Fractions. Ph.D. dissertation,
Univ. of Wisconsin,
Madison.
Miranda-Lopez, R. 1999. Effects of some Anti-staling Additives, pH and Storage on the Staling of Corn Tortillas. Ph.D. Dissertation, Texas A&M University.
Moody, Vertigo. 1997. Estimating Thermal Inactivation Kinetics
of Microorganisms from a Continuous Dynamic Thermal Treatment
Process. MS Thesis, Univ. of
Florida. 103 p.
Ni, H. 1997. Multiphase moisture transport in porous media under intensive microwave heating. Ph.D. Dissertation. Comell University.
Okan, E. Reducing Oil Uptake in Tortilla Chips by Carboxy-Methyl cellulose Addition and/or Baking, M.S. thesis, Purdue University, West Lafayette, IN.
Ou-Yang, F. Self-Learning Neural-Fuzzy Control System and its
Application on HTST Heating in Aseptic Processing, Ph.D. thesis,
Purdue University, West
Lafayette, IN.
Pandrangi, S. 1998. Treatment of Tomato Industry Effluent by Coagulation Using Ferric Chloride and Factors Affecting Peelability. MS Thesis, Ohio State Univ.
Parsons, M.H. 1994. Effects of Sodium Bicarbonate/SALP and Process Variables on Corn Meal Extrudates. MS Thesis, Univ. of Missouri, Columbia.
Patience, D.B. 1996. Melt Crystallization Kinetics and Pressure Filtration of Anhydrous Milk Fat. MS Thesis, Univ. of Wisconsin, Madison.
Pomchaloempong, P. 1999. Numerical Simulation, Validation,
and Optimization of Nutrient Retention in Thermal Processing of
Conduction Heated Foods in
Odd-Shaped Containers. Ph.D. dissertation, Univ. of Florida. 239p.
Ransom-Painter, K. 1995. Incorporation of Milk Fat, Milk Fat
Fractions, and Cocoa Butter into Palm Kernel Oil Based Compound
Coatings. MS Thesis, Univ. of
Wisconsin, Madison.
Rayas, L.M. 1995. Development and Characterization of Edible and/or Degradable Films from Wheat Proteins. Ph.D. dissertation, Michigan State Univ., 187 p.
Rocha-Herrera, A.R. 1997. Influence of Solvent Extraction,
Maturity Stage, and Thermal Treatment on the Determination ofCapsaicin
in Capsicums (Capsicum
annuum Spp.) and Their Products. Ph.D. dissertation, Iowa State
Univ. 161p.
Rodenbush, C.M. 1999. Physical Properties of Fatty Acids and Vegetable Oils. MS Thesis, Univ. of Missouri, Columbia.
Roife, L.A. 1998. The Effect of Screw Speed, Moisture Content,
and Particle Size on the Floatability, Durability, and Water Stability
of Catfish Feed. MS Thesis,
Univ. of Missouri, Columbia.
Sadikin, S. 1999. Viscometric Measurement by Nuclear Magnetic Resonance Imaging. M.S. Thesis, Univ. of California, Davis. 208p.
Schluentz, E.J. 1997. Rheological Behavior and Microstructure of Developed and Undeveloped Wheat Dough. MS Thesis, Michigan State Univ. 155 p.
Schmelzer, J. 1998. Interactions of Milk Fat and Milk Fat Fractions
with Confectionery Fats. MS Thesis, Univ. of Wisconsin, Madison.
Shi, X. 1997.
Thermomechanics of Fracture in Freezing ofBiomaterials. Ph.D.
Dissertation. Cornell University.
Shukia, B. 1998. Kinetics ofDesorption of Bovine Serum Albumin
at the Oil-Water Interface Using Total Internal Reflection Fluorescence
and Fluorescence
Photobleaching Recovery. MS Thesis, Department of Chemical Engineering,
Michigan State Univ. (1998).
Son, S. Aseptic Processing of Non-Newtonian Fluids under Turbulent Flow Conditions, Ph. D. thesis, Purdue University, West Lafayette, IN.
Sun, H. 1996. Extraction and Fractionation of Amaranth Seed Oil. Ph.D. dissertation. North Dakota State Univ. 165 p.
Shen, C. 1996. Utilization of Dried Tofa to Improve Sensory and other Properties of Beef Patties. MS Thesis, Iowa State Univ. 80p.
Tang, C. 1996. Effects of Wheat Proteins and an Emulsifier on Spaghetti Processing and Qualities. MS Thesis, Univ. of Missouri, Columbia.
Tang, C. 1997. Multivariate Analysis of Physical Characteristics,
Sensory Perception and Consumer Preference of Wheat Noodles. MS
Thesis, Univ. of Missouri,
Columbia.
Tattiyakul, J. 1997. Studies on Granule Growth Kinetics and
Characteristics of Tapioca Starch Dispersion during Gelatinization
Using Particle Size Analysis and
Rheological Methods. MS Thesis, Cornell Univ., Ithaca, NY.
Tietz, R.A. 1998. The Effects of Milk Fat Minor Lipids on the
Crystallization of Milk Fat Cocoa Butter Blends and Bloom Formation
in Chocolate. MS Thesis,
Univ. of Wisconsin, Madison.
Wang, S-T. 1996. The Freezing Behavior of Water as Influenced by Ice Cream Stabilizers. Ph.D. dissertation, Ohio State Univ.
Wang, J. 1997. Continuous, Countercurrent Extraction of Pectin from Sunflower Heads. MS Thesis. North Dakota State Univ. 122 p.
Wang, Y. 1994. Extruded Packaging Foam Using Corn Starch and Isolated Soy Protein. MS Thesis, Univ. of Missouri, Columbia.
Welt, B. A. 1996. Kinetic Parameter Estimation in Prepackaged Foods Subjected to Dynamic Thermal Treatments. Ph.D. dissertation, Univ. of Florida. 214 p.
Williams, S. 1996. Phase Behavior of Mixtures of Palm Kernel Oil with Cocoa Butter, Milk Fat and Milk Fat Fractions. MS Thesis, Univ. of Wisconsin, Madison.
Wang, L. 1998. The Antioxidant Properties ofLycopene and Oxygenated Lycopene Derivatives. MS Thesis, Iowa State Univ. 127 p.
Wang, W. 1998. Identification of CCPs in Pork Slaughter Establishments
Based on Microbiological Contamination on Carcasses. MS Thesis,
Iowa State Univ. 68
p.
Wei, S. 1998. An Investigation of the Physicochemical Properties
of Chlorinated Flour. MS Thesis, Department of Food Science and
Human Nutrition, Michigan
State Univ. Xie, W. 1999. Numerical Analysis on Corn Flour Melt
in Extruder Die and Extrusion of Corn Puffs with Wheat Starches.
Ph.D. dissertation, Univ. of
Missouri, Columbia.
Xu, M.I 995. Countercurrent Washing of Sunflower Heads prior to Pectin Extraction. MS Thesis. North Dakota State Univ. 121 p.
Yang, W. H. 1997. Rheological Behavior and Heat Transfer to
a Canned Starch Dispersion: Computer Simulation and Experiment.
Ph.D. dissertation, Cornell
Univ., Ithaca, NY. Zhang, D. 1996. Numerical Simulation of Entry
Flows of Corn Meal. Plan B MS Thesis, Univ. of Minnesota.
Zhang, H. 1999. Electromagnetic and Thermal Studies of Microwave Processing of Foods. Ph.D. Dissertation. Comell University.
PATENTS
Flugstad, B., E. Kolbe, J.W. Park, J.H. Wells, Y. Zhao. Capacitive
dielectric heating system for pasteurization, sterilization and
thawing of foods. U.S. Provisional
Patent Application Serial No. 601082,586. 1998. Canada Patent
Application No. 2,235.464. 1998.
Hamid-Samimi, M.H., Swartzel, K.R. and Ball, Jr., H.R. 1997. Method for the pasteurization of egg products using radio waves. U.S. Patent 5,612,076.
Maneval J.E., McCarthy, K.L. McCarthy, M.J. and Powell, R.L. 1996. Nuclear magnetic resonance imaging rheometer, U.S. Patent No. 5532593.
Qin, B-L., R. Olsen, G. V. Barbosa-Canovas, B. G. Swanson,
P. D. Pedrow and Q. Zhang. 1998. "Continuos Flow Electrical
Treatment ofFlowable Food
Products. Part II." US Patent No. 5,776,529.
Qin, B-L., R. Olsen, G. V. Barbosa-Canovas, B. G. Swanson,
P. D. Pedrow and Q. Zhang. 1997. "Continuos Flow Electrical
Treatment ofFlowable Food
Products. Part I." US Patent No. 5,662,031.
Simunovic, J., Sanders, T.H. and Swartzel, K.R. Proc. and Sys.
for Obj. Remote Color & Size Anal. and Class, of Peanut Pod
and Like Agr. Commodities.
USDA-ARS Patent Application-code: 66-45-05-00.
Swartzel, K.R. and Ball Jr., H.R. 1997. Method and Apparatus for Pasteurizing Liquid Whole Egg Products. Canadian Patent No. 2,073,867.
Swartzel, K.R., Ball, Jr., H.R. and Hamid-Samimi, M.H. 1992.
Method for the ultrapasteurization of liquid whole egg products.
U.S. Reissue Patent application
filed 08 May 1992.
Swartzel, K.R. and Palaniappan, S. 1997. Method for Pasteurizing Liquid Whole Egg Products. U.S. Patent 5,670,199.
Swartzel, K.R. and Simunovic, J. 1998. Nondestructive Method
and System for Detection of Non-Uniformities in Hermetically Packaged
Foods NCSU Ref.
97-77. US Patent Application in review.
Swartzel, K.R. and Simunovic, J. 1999. Meth. and Sys. for Res.
Time Meas. Of Sim. Fd. Par. in Cont. Ther. Fd Proc. and Sim. Fd
Part. for Use in Same. NCSU
Ref.97/72; Filed US Patent Office, Oct. 7, 1997. Issued 8/9/99-#-?
Swartzel, K.R. and Simunovic, J. 1999. Meth. and Sys. for Res.
Time Meas. Of Sim. Fd. Par. in Cont. Ther. Fd Proc. and Sim. Fd
Part. for Use in Same. US
patent # 5,932,813.
Swartzel, K.R. and Simunovic, J. 199X. Thermal Processor Measurement
Using Simulated Food Particles .PCT. The International Bureau
ofWIPO, Geneva,
Switzerland. In review.
Wu, S., Fratzke, A.R. and Murphy, P.A. 1998. A simple, low cost, high yield method for soybean glycinin and B-conglycinin separation. Patent applied.
Zhang, Q., B-L. Qin, G. V. Barbosa-Canovas, B. G. Swanson and
P. D. Pedrow. 1996. "Batch Mode Food Treatment Using Pulsed
Electric Fields." US Patent
No. 5,549,041
APPENDIX B
UNIQUE STATION CAPABILITIES AVAILABLE FOR
COLLABORATIVE PROJECTS
California
Dynamic Solid Analyzer.. Rheometrics
Differential Scanning Calorimeter .. Perkin Elmer
Video microscope 50X ... Olympus
Walk-in Freezer with wind tunnel
GC and HPLC ... HP and Waters
Florida
Fully-equipped semi-works citrus packing and processing pilot plant
State-of-the-art rotary retort, with full control capabilities
Closing machines for cans, glass, pouches, and semi-rigid containers
Facilities for research and testing of modified atmosphere packaging
Ultra-high pressure unit, 2.4 It capacity, -20 to 90C
Expertise in software development, especially in thermal processing
National high magnetic field lab
Food and Drug Administration
UV light reactor for juice processing.
Continuous unit is expected to be ready by FYOO. I
llinois (National Center for Food Safety and Technology)
Pilot scale Batch high pressure food processor
Pilot scale semi-continuous high pressure food processor
Laboratory scale pulsed electric field food processor
Equipment for determining thermal, physical & electrical properties of foods
Ozone processing system
NCFST is also in the process of installing a pilot scale aseptic processing system
Indiana
Aseptic packaging machine (Metal Box, single lane)
Supercritical Fluid Extractor (Isco)
Q-Test Texture Analyzer
Differential Scanning Calorimeter
NMR machines
Iowa
Linear Accelerator Facility - irradiation
High Pressure processing system
Soybean/soyfood commercial (Japanese system) processing pilot plant
Aroma/flavor/sensory testing equipment and human panelists (prob. similar to other stations Electronic Nose, GC, etc.)
Isoflavone analysis (samples sent here from all over the world)
Oil extraction from soybeans and oil seeds Haake and other rheological equipment
Michigan
Assessment of the interfacial behavior of biological macromolecules, particularly proteins
Acquiring and interpreting surface/interfacial tension data
Complete rheological analysis of fluid foods
Missouri
RheoStress RS100 (Haake, Paramus, NJ). A sophisticate rheometer
which allows rheological measurements under controlled stress
(CS), controlled rate (CR) and
oscillation (OSC) test modes.
Exstar 6100 Dynamic Mechanical Thermal analyzer (Seiko Instruments,
Chiba, Japan). This instrument has four modes of sample deformation
including
compression, tension, shear and bending, and is able to operate
from -150 to 600C at 0.01 to 20C/min heating and cooling rate
from 0.01 to lOOHz. It also has
Fourier transform technology in the noise reduction, and is able
to handle a wide range of materials from solid films to melts.
The Pyris 1 Differential Scanning Calorimetry with TAC 7/PC
Thermal Analysis Controller (Perkin-Elmer Corp., Norwalk, CT)
is a state-of-the-art computer
controlled laboratory instrument that operates with Perkin-Elmer's
unique power compensation design.
TA.XT2 Texture Analyzer with XTRA Dimension software (Texture
Technologies Corp., Scarsdale, NY). It provides force or distance
measurements in
compression or tension mode with a wide variety of available probes.
The Fox 200 heat flow meter instrument (LaserComp, Wakefield,
MA). A complete system with thermal conductivity instrument for
testing in accordance with
ASTM C518 and ISO 8301 specifications.
APV Baker 50/25 MPF intermeshing, co-rotating twin-screw extruder
(APV Baker, Grand Rapids, MI). This extruder is a pilot plant
model and is similar to but
more versatile than commercial extruders. Materials are conveyed
along an enclosed barrel where they are subjected to a combination
of heating, cooling, mixing
and shear. The screws can be built in any number of configurations
using five types of screw element. Maximum screw speed is 500
rev/min. The processing
chamber (barrel) has a length to diameter ratio (L/D) of 25:1
and splits along the horizontal axis for easy cleaning. The barrel
diameter is 50 mm. The barrel is heated
and cooled in zones. Each heating/cooling zone is 2.5 D long and
has an independent temperature controller giving heating or cooling
as required on a time
proportional basis. The feed port is provided with a detachable
feed chute and accepts feed from a K-tron twin-screw volumetric
feeder. A liquid feed port is
provided in each zone. These ports can also be used for measurement
of product temperature or pressure using industry standard probes.
The main drive power (28
kW) is provided by a silicon controlled rectifier, direct current
drive. The motor is coupled via a mechanical torque limit device
to a splitter/reduction gearbox to
drive the twin output shafts. A rigid box frame carries all the
components of the extruder.
Nebraska
C.W. Brabender Extruders - single and twin screw, mixing and non mixing configurations, and film blowing and compounding capabilities.
Permeability measurement of thin films - CO 2 and H:20
New Jersey
Laser Doppler Anemometer applications in extrusion
Jet impingement heat transfer applications to baking
Mechanical dynamic measurements of glass transition temperature
Intelligent microwave oven for more precise control of product residence time
FIDAP and FLUENT software for simulation of heat and mass transfer
Numerical simulation ofviscoelastic flows
New York (Geneva)
Isothermal Heating Apparatus (John Roberts).
This heating equipment incorporates a multi-mode microwave
oven with Variable continuous power and a feedback temperature
controller for rapid internal heating
along with variable convective hot air for rapid surface heating.
Utilizing these two heating mechanisms in a controlled system,
the operator is able to heat food
particulates below boiling temperatures isothermally and obtain
desired temperatures within seconds.
Temperature Data Acquisition in a Microwave Oven (John Roberts).
This data acquisition is an eight channel fiber-optic system that
is able to record
time-temperature measurements in a microwave environment. There
are many systems similar to this, but the uniqueness of this system
is that it is attached to the
rotating glass tray in a home microwave oven and the unit rotates
with the product on a slip-ring device. Thus temperature profiles
can be obtained in food products
as they heat and rotate in a home microwave oven.
AR 100 Rheometer, TA Instruments (Andy Rao) With this rheometer,
one can conduct flow, creep, and dynamic rheological tests, as
well as measure normal
stresses of fluid and semisolid foods. The Peltier temperature
control system can control the temperature of a test sample between
-20 to 180°C.
Dynamic Mechanical Analyzer (DMA), Model 2980, TA Instruments (Andy Rao)
The DMA should allow us to study the rheological properties of solid foods. We plan to use for studies on fruits and vegetables.
Fruit and Vegetable Processing Pilot Plant (Department ofFS&T)
The pilot plant is dedicated to processing of fruits and vegetables.
It is used to support food processors interested in production,
pasteurization, and concentration of
fruit juices, and canning of vegetables.
New-York (Ithaca)
Software, hardware and trained personnel for computational
modeling in heat transfer, mass transfer, thermo- and hygromechanics
and coupled
thermal-electromagnetics. Software includes commercial ones such
as FIDAP and FLUENT as well as home grown ones. The applications
in the past have been to
cracking during rapid freezing, electromagnetic field patterns
in microwave heating, and heat and moisture transfer in microwave
heating, infrared heating, baking and
frying.
Laboratory microwave oven with instrumentation to measure forward and reflected power and with mode stirrer to improve uniformity.
Fiberoptic temperature and pressure measurement system that is immune to electromagnetic interference, as in a microwave oven.
North Carolina
Continuous flow radio frequency unit 30 kW, 40.68 MHz
Manufacturer: Radio Frequency Co., Inc., Millis, MA
Applications: Uniform heating of viscous and particulate products
Software: CFD-ACE+ Vendor: CFD Research Corp., Huntsville,
AL; Applications: Modeling fluid flow, heat transfer (includes
grid generation and post-processing
also. Has capability to incorporate use defined subroutines)
Single and Multicoil heat exchangers Vendor: VRC Co., Cedar
Rapids, IA Applications: Rapid and uniform heating (ultrapasteurization)
; minimum to no fouling
Bohlin VOR controlled-strain rheometer
Haake VT-550 Viscotester
StressTech controlled stress rheometer with sealed cell attachment for couette geometry allows measurement of viscosity at temperatures higher than 100 °C
Electrorheological attachment for Haake VT550
MTS/histron Universal Testing machine
Differential Scanning Calorimeter, Perkin Elmer DSC 7 with modulated capability (Pyris 1) Dynamic Mechanical Analysis, Perkin Elmer
Micromeritics Helium Pycnometer: Determination of true and bulk particle density and porosity
International Paper SA-50 Aseptic Filler ( 250 ml aseptic brick
packs at 275 gal/hr with a minimum batch size of 100 gal; 3600
pkg/hr; single cycle: unfolded
pouches with a minimum batch size of 5 gal.)
Scholle 9-S auto-fill, extended life, bag-in-box filler; 1
- 3 gal; SchoUe Cheny Buirell EQ-3 ESL clean-fill filler (8, 16,
32 ounces; 26 - 70 units/min; half pint, quart
gable-top containers),
Cherry-Burrell, Cedar Rapids, IA.
North Dakota
Bench-scale solvent extraction
Mini expeller and other oilseed processing
Tofu/soy milk pilot plant
Ohio
PEF pilot facility with aseptic packaging
Ohmic heating pilot facility
High Pressure Processing facility
Continuous flow microwave processing units
Ozonation equipment
A high speed microscopic imaging system for imaging bacterial cells during PEF treatment.
Liquid crystal/image analysis temperature measurement
Particle tracking velocimetry capability for measurement of interstitial velocity and solids motion in multiphase flow.
PEF bacterial death kinetics equipment
Ohio Supercomputer Center, with various CFD and other computational codes.
Pennsylvania
Characterization of dielectric properties of food systems: Network analyzer, coaxial probe, transmission cell
Characterization of gas permeabilities of food packaging systems:
MOCON/Oxygen transmission rate measurement system, Permatran/Water vapor transmission rate measurement system
Continuously-variable-power microwave oven and fluoroptic temperature measurement system.
Texas
Snacks processing lab - tortilla chips processing
Rheological measurements lab (controlled stress rheometer, 2 Haakes, 3 Brookfields, 2 Texture Analyzers)
Vaccum and pressure frying units, permeability probe of porous media
Impingement drying (steam and air)
Extrusion (twin and single screw), reverse osmosis and ultrafiltration (membranes)
Washington
High Pressure Press
Wisconsin
Dynamic Mechanical Analysis (DMA): Perkin Elmer
Differential Scanning Calorimeter (DSC): Perkin Elmer DSC 7 and Perkin Elmer Pyris 1 with modulated capability
Submersible Microscope Probe: Lasentec PVM
Automated Image Analysis system: Nikon Labophot and Optiphot microscopes and Optimas 6.1 image analysis software
Refrigerated glove box (home made) for work on frozen foods
RELATED CURRENT AND PREVIOUS WORK
The following projects were identified through a search of the CRIS (U.S.) and ICAR (Canada) databases:
Projects involving NC-136 members:
Project Number: CA-D*-AER-3499-RR Performing Organization:
AGRI ENGINEERING Performing Institution: UNIV OF CALIFORNIA Investigator(s):
SINGH R P Project Title- IMPROVEMENT OF THERMAL PROCESSES FOR
FOODS.
Project Number: CA-D*-FST-5641-RR Performing Organization:
FOOD SCIENCE AND TECHNOLOGY Performing Institution: UNIV OF CALIFORNIA
Investigators)- MCCARTHY M J MCCARTHY K L Project Title: IMPROVEMENT
OF THERMAL PROCESSES FOR FOODS.
Project Number: FLA-AGE-03456 Performing Organization: AGRI
ENGINEERING Performing Institution: UNIVERSITY OF FLORIDA Investigators):
TEDCEIRA A A SMERAGE G H Project Title: IMPROVEMENT OF THERMAL
PROCESSES FOR FOODS.
Project Number: ILLW-NC-136 Performing Organization: NATIONAL
CNTR FOR FOOD SAFETY Performing Institution: ILLINOIS INSTITUTE
OF
TECHNOLOGY Investigators)- BALASUBRAMANIAM VM Project Title: IMPROVEMENT
OF THERMAL PROCESSING FOR FOODS.
Project Number: ILLR-9603758 Performing Organization: NATL
CENTER FOR FOOD SAFETY & Performing Institution: ILLINOIS
INSTITUTE OF
TECHNOLOGY Investigator(s): BALASUBRAMANIAM JM Project Title:
ELECTRICAL RESISTANCE HEATING OF MULTIPHASE FOODS.
Project Number: ILLU-69-0201 Performing Organization: UNIVERSITY
ADMINISTRATION Performing Institution: UNIVERSITY OF ILLINOIS
Investigator(s): BALASUBRAMANIAM V PALANIAPPAN S REDDY R Project
Title: HIGH ISOSTATIC PRESSURE INACTIVATION OF SELECTED
FOOD SPOILAGE MICRORGANISMS .
Project Number: IND060017A Performing Organization: FOOD SCIENCE
Performing Institution: PURDUE UNIVERSITY Investigator(s): MARKS
J S Project
Title- IMPROVEMENT OF THERMAL PROCESSES FOR FOODS.
Project Number: IOW02164 Performing Organization: FOOD TECHNOLOGY
Performing Institution: IOWA STATE UNIVERSITY Investigator(s):
WILSON
L A NIKOLOV Z L MURPHY P A Project Title: IMPROVEMENT OF THERMAL
PROCESSES FOR FOODS.
Project Number: MIN-12-030 Performing Organization: AGRI ENGINEERING
Performing Institution: UNIV OF MINNESOTA Investigator(s):
BHATTACHARYA M K APOOR B Project Title: IMPROVEMENT OF THERMAL
PROCESSES FOR FOODS.
Project Number: NC00836 Performing Organization: FOOD SCIENCE
Performing Institution: NORTH CAROLINA STATE UNIV Investigators):
FARKAS B
E SWARTZEL K R Project Title: IMPROVEMENT OF THERMAL PROCESSES
FOR FOODS .
Project Number: NC05483 Performing Organization: FOOD SCIENCE
Performing Institution: NORTH CAROLINA STATE UNIV Investigator(s):
DAUBERT
C R Project Title: RHEOLOGICAL PROPERTIES OF FOOD AND BIOLOGICAL
SYSTEMS.
Project Number: NC05859 Performing Organization: FOOD SCIENCE
Performing Institution: NORTH CAROLINA STATE UNIV Investigator(s):
SANDEEP
K P SWARTZEL K R Project Title: ENGINEERING STUDIES ON CONTINUOUS
FLOW THERMAL PROCESSES FOR FLUID FOODS .
Project Number: NC06393 Performing Organization: FOOD SCIENCE
Performing Institution: NORTH CAROLINA STATE UNIV Investigators):
FARKAS BE
Project Title: PHASE CHANGE AND MOVING BOUNDARY PROBLEMS IN FOOD
PROCESSING OPERATIONS.
Project Number: NC06482 Performing Organization: FOOD SCIENCE
Performing Institution: NORTH CAROLINA STATE UNIV Investigators):
KEENER
KM Project Title: TRANSPORT PHENOMENA IN AGRICULTURAL AND BIOLOGICAL
PROCESSES.
Project Number: ND01452 Performing Organization: AGRI ENGINEERING
Performing Institution: NORTH DAKOTA STATE UNIV Investigator(s):
WIESENBORN D P Project Title: IMPROVEMENT OF THERMAL PROCESSES
FOR FOODS.
Project Number: NEB-11-044 Performing Organization: BIOLOGICAL
SYSTEMS ENGINEERING Performing Institution: UNIVERSITY OF NEBRASKA
Investigator(s): HANNA M A CHINNASWAMY R Project Title: IMPROVEMENT
OF THERMAL PROCESSES FOR FOODS .
Project Number: NYG623493 Performing Organization: FOOD SCIENCE
AND TECHNOLOGY Performing Institution: N Y AGRICULTURE EXPT
STATION Investigator(s): RAO M A WALTER R H Project Title: IMPROVEMENT
OF THERMAL PROCESSES FOR FOODS.
Project Number: NYG623560 Performing Organization: FOOD SCIENCE
AND TECHNOLOGY Performing Institution: N Y AGRICULTURE EXPT
STATION Investigator(s): RAO MA WALKER LP Project Title: ROLE
OF GRANULE SIZE AND VISCOMETER GEOMETRY IN RHEQLOGY OF
STARCH DISPERSIONS.
Project Number: OH000768-SS Performing Organization: AGRI ENGINEERING
Performing Institution: OHIO STATE UNIV Investigator(s): SASTRY
S K
Project Title: OHMIC HEATING AND RAPID COOLING OF SOLID-LIQUID
MDCTURES.
Project Number: TEX03366 Performing Organization: AGRI ENGINEERING
Performing Institution: TEXAS A&M UNIV Investigator(s): MOREIRA
R G
LACEY R E SWEAT V E Project Title: IMPROVEMENT OF THERMAL PROCESSES
FOR FOODS.
Project Number: WNP00223 Performing Organization: BIOLOGICAL
SYSTEMS ENGINEERING Performing Institution: WASHINGTON STATE
UNIVERSITY Investigators): TANG J CAVALIERI R P PITTS M J Project
Title: APPLICATION OF MICROWAVE HEATING IN FOOD AND
AGRICULTURE PROCESSES . Other related U.S. Projects:
Project Number: 6612-41420-003-OOD Performing Institution:
AGRICULTURAL RESEARCH SERVICE Investigators): DICKENS J A CASON
JR J A
BUHR R J Project Title: ENGINEERING INNOVATIONS AND MICRO DEVELOPMENTS
TO REDUCE CONTAMINATIO N OF POULTRY AND
EQUIPMENT.
Project Number: 1935-41420-001-OOD Performing Organization:
AGRICULTURAL RESEARCH SERVICE Performing Institution: EASTERN
REGIONAL
RES CENTER Investigator(s): MORGAN A I GOLDBERG N M Project Title:
DESIGN OF PROTOTYPE SURFACE PASTEURIZER FOR FRESH MEATS
AND POULTRY.
Project Number: ARK01677 Performing Organization: BIOLOGICAL
& AGR ENGINEERING Performing Institution: UNIVERSITY OF ARKANSAS
Investigator(s): MARKS B P MARCY J A SIEBENMORGEN T J Project
Title: QUANTIFYING THE DEGREE OF COOKING FOR
FURTHER-PROCESSED POULTRY PRODUCTS.
Project Number: CA-D*-FST-6462-H Performing Organization: FOOD
SCIENCE AND TECHNOLOGY Performing Institution: UNIV OF CALIFORNIA
Investigators): SHOEMAKERCF Project Title: THE EFFECT OF FOOD
POLYMER COMPOSITION AND STRUCTURE ON THE RHEOLOGY AND
TEXTURE OFFOODS .
Project Number: GE001500 Performing Organization: FOOD SCIENCE
AND TECHNOLOGY Performing Institution: UNIVERSITY OF GEORGIA
Investigator(s): HUNG Y C Project Title- VALUE-ADDED PROCESSES
TO ENHANCE THE QUALITY AND SAFETY OF FOODS.
Project Number: IND046058 Performing Organization: AGRI ENGINEERING
Performing Institution: PURDUE UNIVERSITY Investigator(s): HAGHIGHI
K
Project Title- APPLICATION OF FINITE ELEMENT TO PRODUCTION AND
PROCESSING OF FOOD AGR. AND BIOLOGICAL MATERIALS .
Project Number: MAS-9502429 Performing Organization: FOOD SCIENCE
Performing Institution: UNIV OF MASSACHUSETTS Investigator(s):
PELEG M
Project Title- IMPERFECT SQUEEZING FLOW VISCOSIMETRY FOR FOOD
PRODUCTS.
: MAS09701494 Performing Organization: FOOD SCIENCE Performing
Institution: UNIV OF MASSACHUSETTS Investigator(s): MCCLEMENTS
D J
Project Title- NON-DESTRUCTIVE CHARACTERIZATION OF FOOD EMULSIONS
USING ULTRASOUND.
Project Number: NYG623559 Performing Organization: FOOD SCIENCE
AND TECHNOLOGY Performing Institution: N Y AGRICULTURE EXPT
STATION Investigator(s): SPLITTSTOESSER D P MCLELLAN M R Project
Title: PASTEURIZATION PROCESSES FOR THE DESTRUCTION OF
ESCHERICHIA COLI 0157:H7 IN SWEET CIDER. P
Project Number: TEN00125 Performing Organization: FOOD SCIENCE
AND TECHNOLOGY Performing Institution: UNIVERSITY OF TENNESSEE
Investigator(s): HULBERT G J RAMAN R WILHELM L Project Title:
ENGINEERING SYSTEMS FOR VALUE-ADDED FOOD PROCESSING AND
WASTE UTILIZATION.
Project Number: UTA00226 Performing Organization: NUTRITION
& FOOD SCIENCE Performing Institution: UTAH STATE UNIVERSITY
Investigator(s):
MCMAHON D IRUDAYARAJ J Project Title: EVALUATION OF ELECTROHEATING
TECHNOLOGY FOR UHT PROCESSING OF MILK.
Project Number: VA-135503 Performing Organization: FOOD SCIENCE
AND TECHNOLOGY Performing Institution: VIRGINIA POLYTECHNIC
INSTITUTE Investigators): PffiRSON M D Project Title: DESTRUCTION
OF CLOSTRIDIUM BOTULINUM IN FOODS AT MINIMAL PROCESSING
TEMPERATURES .
Project Number: 5325-42000-024-OOD Performing Institution:
WESTERN REGIONAL RES CENTER Investigators): TSAI L S HERNLEM B
J
ROBERTSON G H Project Title: ADV. TECHNOLOGIES FOR REDUCTION OF
MICROORGANISMS AND PARTICULATE MATTER IN FOOD
PROCESSING .
Project Number: WIS04015 Performing Organization: BIOLOGICAL
SYSTEMS ENGINEERING Performing Institution: UNIV OF WISCONSIN
Investigator(s): GUNASEKARAN S Project Title: RHEOLOGICAL PROPERTIES
OF BIOPOLYMER GEL SYSTEMS.
Related Canadian Research Projects
Project Number: 333-1411-9611 AGRICULTURE AND AGRI-FOOD CANADA
RESEARCH BRANCH FOOD RESEARCH AND DEVELOPMENT
CENTREPASSEY C A Development of separation and fractionation technologies
for value-added processing of milkfat.
Project Number: 11680 Performing Organization: UNIVERSITY OF
GUELPH, COLLEGE OF PHYSICAL AND ENGINEERING SCIENCES Investigator(s):
BROWN R TECH Project Title: Digital image analysis and interpretation
in food processing and grading systems.
Project Number: 11270 Performing Organization: UNIVERSITY OF
GUELPH, ONTARIO AGRICULTURAL COLLEGE Investigators): TUNG M TECH
Project Title: Temperature controlled food packaging for improved
shelf life, quality and safety.
Project Number: 16430 Performing Organization: UNIVERSITY OF
GUELPH, ONTARIO AGRICULTURAL COLLEGE Investigators): MCKNIGHT
D
TECH Project Title: Sanitizing milk lines and milk handling equipment
with special references to rubber hoses, gaskets and inflations.
Project Number: AGENG022 UNIVERSITY OF MANITOBA FACULTY OF
AGRICULTURAL AND FOOD SCIENCES JAYAS D S Optimization of
canned food sterilization and measurement of thermal properties
of irregular shaped food materials.
Project Number: 11430 Performing Organization: UNIVERSITY OF
GUELPH COLLEGE OF PHYSICAL AND ENGINEERING SCIENCES Investigators).•
MITTAL G TECH Project Title: To investigate the mechanisms of
food frying processes for lower fat and better quality products.
Performing Organization:
MACDONALD CAMPUS OF MCGILL UNIVERSITY FACULTY OF AGRICULTURAL
AND ENVIRONMENTAL SCIENCES Performing Institution:
21-111 Lakeshore Road Investigators): RAMASWAMY H SABLANI S Project
Title: Quality enhancement of foods through rotational processing.
Performing
Organization: MACDONALD CAMPUS OF MCGILL UNIVERSITY FACULTY OF
AGRICULTURAL AND ENVIRONMENTAL SCIENCES Performing
Institution: 21-111 Lakeshore Road Investigators): RAMASWAMY H
GRABOWSKI S TAJCHAVAVIT S Project Title: Heat transfer techniques
for improved
food processing.
Project Number: 333-1421-9307 Performing Organization: AGRICULTURE
AND AGRI- FOOD CANADA RESEARCH BRANCH FOOD RESEARCH
AND DEVELOPMENT CENTRE Performing Institution: 3600 Casavant Boulevard
West Investigator(s): MARCOTTE M Project Title: Amelioration de
la qualite
des aliments par Ie developpement ou la mise au point de traitements
thermiques de stabilisation. 107