ATTACHMENT C – CRITICAL REVIEW

The advances made by engineers and scientists in the NC-136 committee over the past 20 years in the area of thermal processing have resulted in numerous improvements in processing technologies and the ultimately safety of foods. In 2000, the NC-136 identified the need to better understand and control the processing technologies that use alternative methods for microbial destruction (i.e., pulsed electric field, high pressure). The impact of such technologies in consumer safety and process optimization is obvious. Although progress has been made regarding these alternative technologies through the contributions of NC-136 members during the last five years, there is still a lot to be learned. In addition, the development of in-line sensors for monitoring and controlling thermal and alternative food processes is needed to optimize product quality, minimize processing waste and energy usage, and improve food safety. The NC-136 committee will provide significant input to the food processor and the regulatory agencies regarding approval of these technologies.

This section reviews work accomplished toward meeting the objectives of NC-136 during the five-year period 1999-2004. 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. The collaborations, both past and future, are in italicized text.

Major accomplishments

The NC-136 committee provides an opportunity to have a focused and concentrated meeting/interaction with other food engineers from the scientific community. This is a critical meeting to attend, as specific problems, solution approaches to problems, and the development of new collaborative research, teaching, and outreach activities have been achieved. 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. The presentation/discussion sections provided stimuli for solving engineering problems and have raised the awareness of all the NC-136 members to specific opportunities between stations that would have not occurred otherwise. Discussion sessions are especially useful because they focus on works in development, promote exchange of ideas, and offer the opportunity to forge collaborative teams. Members unanimously agree that NC-136 is one of the most important professional meetings that they attend. NC-136 provides member investigators with a unique “food engineering” forum in which they meet annually to share reports of their progress, exchange knowledge and experience, discuss areas of mutual interest, identify complementary capabilities, and ensure that cooperation continues. This is the single most important accomplishment of the NC-136 project.

Major accomplishments are summarized in the Table C1 below. The large number of peer-reviewed publications speaks for the quality of science. The depth and breadth of the work mentioned below show that the participating stations are strongly committed to NC-136.

21

Table 1. Productivity of NC-136 during 1999-2004. Listing of specific accomplishments can be found under aAttachment C or bAppendix A.

Number (multistation)1

Journals, articles, peer-revieweda 562 (22)Books and book chaptersa 162 (10)Presentationsa 326 (9)Theses and dissertationsa 91Patentsa 7USDA NRI and CSREES grantsb $ 7.65 million ($ 2.1 million)Other competitive grantsb $ 7.6 million Industry grantsb over $1.6 million

The level of funding through the USDA National Research Initiative (NRI), the Integrated Food Safety Initiative (IFSI )and other competitive grants (see also Appendix A) is indicative of the relevance and quality of the science. For a number of stations, the small financial support from the NC-136 project was used as seed money to leverage external funding in a very impressive way from industry and governmental agencies, as shown in Table C.1 In the case of one station, the station representative thought that the leverage has been at least five-fold.

Impact

The project has contributed greatly to the development of food thermal and nonthermal processes based on sound fundamental principles. Detailed impact statements can be found following accomplishments in each of the research topics described under the four objectives. The sharing of ideas and the cooperation fostered by NC-136 were directly responsible in initiating the development of research proposals, sharing of students (going to another station to use equipment, be trained, etc.), sharing equipment, evaluating equipment and procedures, development of IFT (Institute of Food Technologists) symposia, class room experiments, textbooks, IFT - food engineering standards/outcomes, collaborative IFT presentations with the Education Division, alternative processing symposiums, workshops, patents, etc.

IFT Symposia and Technical Sessions:

In phase transitions in foods, collaboration led to an IFT Basic Symposium (1997). NC-136 participants (OH and WI) also co-chaired a session at the 2003 IFT Annual meeting on “Differential Scanning Calorimetry (DSC) methods”.  This collaboration was directly related to the involvement with NC-136.

A symposium was organized by D.R. Heldman and R. P. Singh on “Standard Methods of Measurement of Physical Properties of Foods” in 2000. This symposium included many NC-136 participants and reviewed methods developed for measurement of food properties.

A 2002 IFT symposium on “Food Processing with Air Impingement Systems: Innovations and

1Results from collaborative efforts among NC-136 members are in parentheses

22

Opportunities", organized by R. P. Singh and M. Karwe, involved several industry and NC 136 speakers.

One symposium on Ultrasonic sensors was organized by members of the CA station in 2002.

A special IFT Summit Conference on “Non log survivor curves” was co-organized by several NC-136 members in January 2003.

Another Symposium at the 2003 IFT meeting on “Recent Advances in Science and Technology of Soy Foods“ was planned and organized by ND and IA stations.

A Symposium on “Computer-Aided Engineering to Enhance Food Product, Process and Equipment Design” was co-organized by NY-I Station at the 2003 IFT Annual Meeting that was attended by many of the NC136 members.

A Symposium involving several NC-136 stations and NASA was offered at the 2004 IFT Annual Meeting

Another Symposium at the 2004 IFT meeting was organized and chaired by members of NC-136 on “High moisture extrusion: science, technology and applications”.

Other Accomplishments: The different results of collaborations between stations are impressive.

A standard method for measurement of yield stress in foods was developed through continuous collaborative studies by stations through the Yield Stress ad-hoc committee during the last 5 years. Some members of this ad-hoc committee successfully attracted the interest of a rheometer manufacturing company. As a result, the YR-1 Yield Test Rheometer (Brookfield Engineering Inc., MA) was developed and launched in 2002. This instrument is a simple-to-use, low-cost alternative rheometer for measuring yield stress of food materials for quality control applications. NC-136 made such a significant development possible.

Collaboration in the area of microwave processing at the PA and NY-I stations has resulted in the most comprehensive reference book on microwave processing ever published2.

A book chapter was written because of concepts discussed at NC-136 meetings3.

A new book is the most recent example of the success of NC-136 collaborative efforts4

2 A. K. Datta and S. Anantheswaran. 2001.Handbook of Microwave Technology for Food Applications. Marcel Dekker, Inc., New York, NY. 3 Heldman, Dennis R. 2001. Prediction models for thermophysical properties of foods. Chap. 1 In Food Processing Operation Modeling: Design and Analysis. Ed by J. Irudayaraj. Marcel-Dekker, Inc. New York4 Singh, R. P. and Erdogdu, F. 2004. Virtual Experiments in Food Processing. RAR Press, Davis, CA.

23

The accumulated process modeling work at NY-I has reached a stage that they are able to leverage integration of microbiological and chemical safety models with process models in a major USDA National Integrated Food Safety Project that will produce one integrated tool for food safety prediction for the first time for teaching, extension and research.

As a result of the multicollaborative research efforts of the NC-136 committee, several technologies/techniques have been adopted by industry and economic development achieved. For example, a small-scale system for evaluating soybeans for Lunar and Mars missions was developed at the IA stations with collaboration with NASA scientists. Seed companies and food processors can use this system commercially on earth.

Implementation of the GAP's, GMP's, SOP's, SSOP's, and HACCP's in small and very small apple cider processors has increased the shelf-life of the respective products. No food-borne illness organisms were found in Iowa processors facilities or their products from 1999-2004.

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.

Dissemination of Information

Information generated in this project was made available to others through the 326 presentations at national meetings and 562 publications in widely-read scientific journals, plus reference books, development of short courses and a website specifically developed for NC-136.

A good example of the impact of NC-136 findings is the following: NC-136 work was cited in Barnes, H. A. and Nguyen, Q. D. 2001. Rotating vane rheometry: A review. J. Non-Newtonian Fluid Mechanics, 98:1-14. These authors, who are not affiliated with the group in any way, commented that “there have been efforts to make the vane method a national standard for measurement of the yield stress of food (US National Research Committee NC-136).” One year later, the yield rheometer was available to users.

At the NASA Advanced Food Systems Workshop held in October 2001 in Houston Texas, NC-136 members were represented in processing, preservation, packaging groups (reps from CA, IA, OH ,and WA). Other member stations in attendance: NY, PA.

Two short courses, one on aseptic processing and one on the emerging processing technologies were developed through collaboration of a number of stations.

A Nonthermal Processing Technologies Workshop was conducted in September 2003 in Wageningen, The Netherlands, jointly with IFT and EFFoST. The sponsored workshop included

24

the participation of NC-136 members including Dr. V.M. Balasubramaniam of Ohio State University, Dr. Gustavo Barbosa-Canovas of Washington State University, Dr. Thomas Shellhammer of Oregon State University, and Dr. Q. Howard Zhang of Ohio State University, among others. This workshop was very well attended by personnel from food processing and equipment industry, government and academia and it addressed food safety and quality issues related to nonthermal processing technologies. As a result, there is increased awareness of nonthermal processing. An electronic Workshop Proceedings was produced and distributed to all attendants. Several review articles are being prepared for publication in journals.

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.

A 5-log Reduction HACCP Apple Cider Workshop (approved by FDA) was organized by several stations to train and certify small and very small-scale apple cider operators.

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. Thus, application of molecular and cellular biology to enhance food production, quality and safety is needed. Our proposed objectives for the next five years are slightly modified to reflect this goal. The remaining section is organized in terms of the four objectives of the completed project with the accomplishments and the continued needs for research discussed under each subtopic.

OBJECTIVE A: To develop and verify methods for measurement and prediction of engineering and biochemical properties of foods as needed in process design, analysis and product development

A1. Rheological Properties

Rheological (deformation and flow) properties of foods strongly influence food quality, safety and the design of processing and handling systems. Studies include development of improved measurement techniques, rheology of fluid and semi-solid foods, mathematical modeling of material behavior and structural changes, and rheology for process design.

A1.1 Improved Measurement Techniques

Collaborative interactions among stations have led to numerous successes in measuring rheological properties of various foods and, more importantly, in developing appropriate standardized methods.

The vane method of evaluating yield stress has been successfully developed and commercialized (Brookfield Engineering Laboratories (MA) markets a unit based on this design) through the collaborative efforts of the Yield Stress subcommittee (IA, MI, MO, NY-Geneva, ND, OH, PA, TX). The new Brookfield Yield stress rheometer has wide applications in quality control and

25

enhanced material characterization. It is also being used in the teaching (undergraduate and graduate courses) and in outreach activities with food companies.

Mixer viscometry allows food engineers to characterize the viscosity of a fluid material during a mixing process. Due to the complex nature of many mixing processes, where shear fields are difficult to measure, a defined mixer viscometry constant (k) can approximate average shear rates within a mixing vessel. Average shear rates are calculated as the product of this mixing constant and the impeller speed. Efforts by the MI and NC stations led to a series of publications on development of useful, low cost, means of testing power law fluids.

A mixer viscometry constant was determined for a pilot-scale, 15-gallon, twin-axial ribbon blender at NC station. The mixer was modified with a torque transducer and optical speed sensor installed in line on the drive shaft as driven by a 3/4 hp electrical motor. Torque responses and shaft speeds were collected with a data acquisition system coupled to the measurement device. Impeller speed ranged between 0.5-10.5 rad/s, and torque responses ranged between 10-200 in-lb. Three CMC solutions with weight percentages of 2.0, 3.0, and 4.0% were used to examine pseudoplasticity, and three corn syrups were used as Newtonian standards. Rheological properties of the working fluids were determined using a conventional benchtop rheometer. Using a mixer viscometry technique, the matching stress method, an average constant of 2.56 rad-1 was determined for the blender configuration. Using this mixing system, the viscosity of a material may be monitored during a blending process.

The Calibration fluids ad hoc committee was created because of the lack of non-Newtonian standards for use in the food industry. The member stations (MI, MN, NC, ND, NJ, NY-G, OH, and TX) joined efforts to help identify potential candidates. Several fluids were tested by each station using carefully defined methodology. This 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 objective of the subcommittee: to successfully identify and characterize a suitable standard fluid, which was named the “grizzly fluid”. Future plans include publication of the results. A controlled stress rheometer equipped with a pressurized cell permitted investigation of fluid rheology at elevated temperatures. NC station members hypothesized that specifically casein-carrageenan interactions dictated the flow performance of dairy-based foods, including chocolate milk, puddings, and processed cheeses. Results revealed that whey proteins also contribute to the rheology, especially noticeable at lower concentrations of carrageenan. Principles of time-temperature-concentration superposition were applied for the prediction of fluid properties as a function of shear rate, temperature, and hydrocolloid concentration.

Future needs and work: Mixer viscometry and other techniques for measuring rheological properties of foods need to be developed for many nonhomogeneous foods. Some new starch-based emulsions have shown rheopectic behavior. Studies in this area will be pursued at the TX station to gain an understanding of this unique behavior as it affects its application in the food industry (thickeners).

26

A1.2 Studies on Fluid and Semi-solid Foods

Rheological properties of fluid and semi-solid foods have been investigated by several stations. The main focus of these studies has been the understanding of the role of composition on the properties and measurement techniques. Measurement of yield stress of pastes, dispersions and starch and protein gels has been the subject of several collaborative studies.

A procedure was developed to quantify the textural characteristics of fluid foods (Pollen et al. 2004). Another procedure was developed to calculate the contributions of internal bonds, network, and viscous nature to the yield stress of starch dispersions (Genovese and Rao, 2003). The developed technique should be useful for understanding the effect of processing operations and composition on yield stress of food dispersions, such as apple sauce, chocolate, ketchup, mayonnaise, and mustard.

The Protein-Gel subcommittee (NC and IA stations) joined efforts in 2002 to develop a list of factors that need to be measured/controlled in order to obtain useful data from textural/rheological tests. Likewise, these factors must be controlled if we are to use standard gel samples to evaluate different rheological testing equipment. This work will be continued by the Gels ad hoc committee (NC, IA, SD, OH, MI, and NY-G).

Yield stress of 5% (w/w) cross-linked waxy maize, tapioca, and Amioca starch dispersions (SDs) was measured with the vane method at different rotational speeds. The static and dynamic yield stress values of each SD were measured at the NY-G station before and after breaking down its structure under continuous shear, respectively. This study made it possible to estimate the contributions of internal bonds, and viscous and network stresses from an energy balance model. Breakdown of yield stress into contributions due to bonding, network, and viscous dissipation should be helpful in understanding role of structure and composition of foods.

Fracture data from vane, compression, and torsion methods were compared for semi-solid foods at the NC station. The vane method is a rapid technique, providing an alternative technique for stress and strain calculations. Results substantiate the vane as a semi-empirical method, capable of revealing important rheological trends.

Work conducted at the NC station resulted on a patented process to modify whey proteins into an ingredient imparting thickening functionality similar to starches and hydrocolloids over a variety of conditions. Whey protein concentrate (WPC) was separated into four fractions of different particle sizes using a series of fine mesh sieves. Particle size was found to be inversely proportional to powder dispersibility and water holding capacity. Reduction in particle size also increased the steady shear and complex viscosity of the reconstituted powders. The powder also displayed greater intrinsic viscosity as particle size increased. A derivatized WPC powder of optimal size can be produced to maximize thickening and stabilizing functionality for a wide range of applications.

In continuation, the role of particle size on the electrokinetic and electroviscous properties were evaluated for colloidal dispersions of a derivatized whey protein isolated (dWPI). Colloids were sieved to achieve three narrow size ranges and analysis was conducted on each of the three

27

ranges and the non-sieved colloids. Suspensions were prepared with deionized water as the suspending medium, and colloidal size was determined via light scattering at incremental times throughout a three-hour colloidal hydration period. Zero-shear viscosity was measured on a controlled stress rheometer and modeled via the Cross model. Intrinsic viscosity was determined with a Cannon-Fenske viscometer, and zeta potential was calculated from colloidal electrophoretic mobility. Particle size analysis revealed an average particle size of approximately 10 micrometers for the non-sieved dry colloids, however three hours after hydration, average size more than doubled. With increasing sieved particle size, a corresponding increase on intrinsic viscosity, relaxation coefficient, and zeta potential was evident.

Future needs and work: There is still a lot to be done to understand the role of food composition and their interactions on their viscous and viscoelastic properties. Collaborative efforts will continue on gel characterization and viscometric techniques using mixer viscometry principles. Methods for micromolecular evaluation of food rheological properties need to be assessed. Further work on the effect of flaxseed meal on viscosity will be pursued using a Brookfield viscometer and new method using magnetostrictiveresonance (MSR). The efficacy of novel rheological methods based on ultrasound and acoustic waves should be investigated. Applications to cereals and frozen foods have been identified by several stations.

A1.3 Mathematical Modeling of Material Behavior and Structural Changes

Development of models characterizing physical and textural changes in foods permits improved understanding of product shelf life and allows the development of processing guidelines.

Methods for the assessment of the extent of staling in starch-based products such as tortillas and bread were developed using the theories of polymer crystallization and stress relaxation techniques at the TX station (Limanond et al., 2002). These rheological models allow for accurate prediction of product shelf-life and stability during storage.

The modulus development of dough during baking was studied at the ID station using a rheometer in a flooded parallel plate mode. In order to simulate the dough baking process, dough was baked in a conventional oven and temperature as a function of time was monitored at the center of the dough. These studies provide important knowledge on the transformations from a viscoelastic dough into an elastic crumb at the end of baking.

Results from the two studies above will lead to combined efforts between the stations to further characterize the viscoelastic behavior of dough-based foods for optimum product quality and process efficiency.

The foaming mechanism of food foams was compared with that of synthetic polyurethane foams at the MN station. Four independent regions of modulus development were observed for the synthetic foams: 1) bubble nucleation and growth, 2) packing of bubble network/liquid foam, 3) urea microphase separation and cell opening, and 4) final curing. These results provide useful insight for development of processing systems for food foams.

28

Work at the MO station determined the energy consumption and efficiency of a twin-screw extruder during low moisture extrusion. Their research also allowed the development of a process for evaluating the degree of fiber formation in fibrous soy protein meat analog.Their research also allowed the development of a noninvasive method based on fluorescence polarization spectroscopy for evaluating the degree of fiber formation in fibrous soy protein meat analog. This could be used as a tool for product quality control or used as an on-line process control.

Future needs and work: There is still a need for better understanding the relationship between processing parameters and material behavior. Work will continue on development of mathematical relationships to quantify structure-process-quality control measures to improve process efficiency. Investigations to understand the rheological and mechanical properties of microscale systems (e.g., cell walls of cereals) as they relate to processing parameters are needed. Efforts will be initiated by several stations including IO and WA.

A1.4 Rheology for Process Design

Measurement of the rheological properties of foods is important for improved process design. Several stations investigated the textural and viscoelastic characteristics of foods during drying, frying, microwave heating and extrusion and their results have been recently published in scientific journals (Antonova et al., 2004; Resch et al., 2004; Granda and Moreira, 2004). Efforts were expanded to non-thermal processes (Han et al., 2004).

Studies conducted at the SD station evaluated a variety of cheese types, compositions and ages to gain a better understanding of relationships between cheese melt profile characteristics and chemical/textural /sensory properties. Melt profile analysis, a modified squeeze flow method for accessing cheese meltability, simultaneously measures the decrease in cheese height and increase in cheese temperature over time when cheese is placed in an oven. This methodology has potential for on-line rheological measurements and process design.

A rheological characterization of process cheese mix was performed using tube viscometry techniques at 15, 20, 25, and 30 °C over the approximate shear rate range of 5 to 35 s-1. As expected, the cheese mixture was shear thinning. Additionally, the viscosity of cheese mix substantially decreased as temperature increased, with a near tenfold decrease in viscosity from 15 to 30 °C. At a shear rate of 7.5 s-1, the viscosity of the mixture at 15 °C was 936.8 Pa s, while the viscosity at 30 °C was 112.7 Pa s. Generalized models for predicting apparent viscosity as a function of temperature and shear rate were developed using both a multiple linear regression equation and a modified Arrhenius - type equation at the NC station.

Future needs and work: The tube viscometry technique and subsequent models have applications to the prediction of flow behavior of highly viscous materials to aid in food process design. Further studies will be conducted at NC and MI stations.

29

A2. Thermal and Thermodynamic Properties

NC-136 has often been the leader in developing new methodologies and enhanced understanding of the thermal and thermodynamic properties of foods. For example, past work on standardizing methods of measuring thermal conductivity is widely used in the food industry. The Oils Characterization ad hoc committee presented results from the collaboration made by the participating stations (IA, ND, SD, TX, and VA)5 . Continued work in this area is in the process of being published. NC-136 more recent efforts have focused on the use of differential scanning calorimetry (DSC) to measure physical and thermal properties of foods. 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. A round-robin comparison of DSC measures on standard materials was published based on these results6

Two models for predicting the thermal conductivity of porous foods were developed and tested at the OH station. This is an area of interest to other stations such as MI and NJ and collaborative efforts will be pursued. The FL station developed methods and instrumentation capable of measuring changes in compressibility in citrus juice samples under high isostatic pressures up to 900 MPa. The approach to this work was based upon measurement of sonic velocity through the juice sample under different pressures and temperatures. The purpose of this work was to gain some basic insight into the mechanism by which such high pressure affects biochemical reactions important to juice quality and stability. Prior to work with citrus juice, earlier work consisted of sonic velocity measurements over a range of high isostatic pressure conditions for various simulated fruit juice systems (sugar, acid and sugar/acid solutions).

The relationship between oil quality and heat transfer was studied at the NC station by degrading canola oil to three quality levels (new, mid and old) defined by percent total polar material present in the oil. Heat flux, convective heat transfer coefficient, oil viscosity, and interfacial tension at an oil/water interface were measured at each oil quality level. As oil was degraded from new to mid, a large decrease in interfacial tension with a small increase in oil viscosity resulted in an increase in heat flux and convective heat transfer coefficient. Further degradation of the oil from mid to old level led to a decrease in heat flux and convective heat transfer coefficient. At the old quality level, heat flux and convective heat transfer coefficient were less than at mid level but higher than the new level. This decrease from the mid level was caused by a continued increase in oil viscosity while interfacial tension remained constant. These findings aid in further understanding the role of surfactants, and oil quality in general, on heat transfer during immersion frying. Radiant properties of some food materials and the ability to reproduce frying

5 Mallikarjunan P, Moreira R, Muthukumarappan K, Wilson L, Wiesenborn D. 2002. Frying oil quality measured using various objective methods. Annual ASAE Meeting, July 29–31; Chicago, IL. St. Joseph, MI: ASAE. Paper #026063.

6 Kolbe, E, LA Wilson, R Hartel. 1999. A round robin evaluation of differential scanning calorimetry to measure transition enthalpy and temperatures. J. Food Eng. 40:95-99.

30

characteristics in par-fried products using radiant energy instead of immersion finish frying were studied. The net result was a 30 to 50% reduction in fat content in fried foods.

Innovative nuclear magnetic resonance techniques (spectroscopy and imaging) are being used to non-destructively analyze the physiochemical properties of food materials, which have produced significant findings regarding the states of water and biopolymers in food systems (MN).A temperature scan evaluation method was developed at NC station to estimate the parameters affecting continuous flow thermal processing of foods using cylindrical microwave heaters/reactors. Food or biomaterial is pumped through and heated to achieve a selected temperature difference between heater entry and exit. Flow rate and microwave power level are controlled in order to target the selected exit temperature. Heated material is recirculated and reheated until the anticipated process temperature range is covered. The obtained data can be used directly or further processed to evaluate the potential of individual products for continuous processing using microwaves.

Future needs and work: Measurement of physical and thermodynamic properties of food liquids under high pressures is needed to better understand pressure-driven mechanisms responsible for observed changes in response to high pressure treatments. The new HPP ad hoc committee was formed to address these areas in the next 5 years. Measurement of physical, mechanical and thermal properties of foods packaging materials under irradiation is needed to understand the interactions between radiation energy, product physiological changes and polymeric structures. These efforts will be pursued by several NC-136 members (IA, IL, TX).

A2.1 Phase Transitions in Foods

An understanding of phase transitions that occur in foods is critical to controlling product quality during thermal operations. The phase transitions that occur in lipids, sugars, ice and salts have been studied at the Wisconsin station. A methodology was developed for analyzing and quantifying air cell size distribution in ice cream and frozen desserts. One particular finding of note relates to the mechanism of bloom formation in chocolates, which is related to the uncontrolled phase transitions of cocoa butter. During processing, chocolate is tempered to ensure the proper formation of cocoa butter crystals to give the desired quality and shelf life. If tempering is not done, the chocolate quickly blooms due to the uncontrolled polymorphic transition of cocoa butter. However, the bloomed appearance is due to exclusion of sugar crystals and cocoa particles as the cocoa butter transforms. Thus, the white spots that appear on untempered chocolate are actually sugar and cocoa solids, and not cocoa butter as previously thought.

Other important findings are: 1) nucleation of sucrose from the amorphous phase was directly correlated to the glass transition temperature and the effect of temperature could be modeled either by the WLF equation or the Tamman model of nucleation with only the diffusion term included; 3) that moisture migration into sugar glasses follows Case 2 (non-Fickian) diffusion.  A high-moisture content syrup layer forms at the surface and slowly penetrates into the matrix as plasticization occurs; 4) a correlation between hardness and melt-down rates of ice cream with the structural elements (air cells, fat globules and ice crystals) was established.

31

During the past years, the effects of major ingredients and storage time on texture, and glass transition temperature (Tg) of pear fruit and strawberry leathers were investigated. Pectin was the most significant independent variable that affected the properties and glass transition temperature of the fruit leather samples. Decreasing the pectin content or raising the initial moisture content in the fruit leather formulation reduced Tg when more water became available as a plasticizer. The glass transition temperature of fruit leathers was found to be highly correlated with both instrumental and sensory hardness and chewiness.

The NC station has been working on understanding the mechanisms of protein gelation in processed cheese. A collaborative project on protein and fat interactions in processed cheese is currently under development by several stations (NC, SD).

Future needs and work: Measurement of glass transition provides information about the stability and safety of food products under given storage conditions. The DSC ad hoc committee will work on measuring glass transition temperatures in several foods. Conventional techniques and new techniques such as nuclear magnetic resonance (NMR) are currently used to study the states of food systems in MN station and this will lead to other collaborations. The results of these studies will be expanded to nonthermal processes. Efforts to define the effects of native minor polar components, as well as synthetic surfactants on the crystallization behavior, structure, and rheological properties of fats are an area of interest. Quantitative links between crystallization behavior, static and dynamic structures, macroscopic properties (melting and hardness), and sensory impressions in milkfat (butter) and cocoa butter (chocolate) are needed.

A2. 3 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, lesson and techniques from other fields of study can be used to benefit food systems. This provides a powerful tool that enables one to gain molecular-level understanding of macroscopic food behavior.

The behavior of food proteins at fluid-like interfaces is important in many food processes, since adsorbed protein layers significantly alter surface/interfacial characteristics. The MI station has developed an apparatus to characterize the adsorption and molecular-level interactions of several proteins at the oil-water interface (Gajraj and Ofoli, 2000a). In the last phase of this project, they used the apparatus to study the equilibrium adsorption of bovine serum albumin (BSA) and lysozyme (Gajraj and Ofoli, 2000a,b); interaction of nisin with several proteins (Parthasarathy, and Ofoli, 2004) and sequential and competitive adsorption of fibronectin and human serum albumin (Vaidya et al., 2004).

32

Ion-exchange chromatography (IEC) was used to assess the effect of extrinsic fluorescent labels on adsorption and diffusion of BSA (Gajraj and Ofoli 2000b), a capability that allows the study of labeled molecules, and extrapolation of the results to native species behavior. These studies have also led to developed capabilities for both fluorescence photobleaching recovery (FPR) and fluorescence recovery after pattern photobleaching (FRAPP), enabling the differentiation between diffusion of bulk and surface-bound macromolecules. The apparatus is ideally suited to the study of protein-protein interactions at biomimetic interfaces, because it allows selective excitation of fluorescent species at and in the vicinity of the interface.

The dispersion of fine solid particles in a liquid media occurs in a series of steps during the mixing processes. Colloidal-size particles have four distinctive stages of dispersion: incorporation, wetting, breakdown of particle clusters, and possible flocculation of the dispersed particles. The breakdown of particle clusters in the model system was adequately modeled by first order rate kinetics at the CA station (Mc Carthy et al., 2002).

Interactions between proteins and polysaccharides (PS), depending on the respective concentrations of each biopolymer, may result in striking modifications such as: formation of soluble and/or insoluble complexes, change in thermal stability, different gelling or emulsifying properties of each biopolymer, incompatibility, etc. These interactions could lead to the successful development of functional ingredients. A better knowledge and a precise control of the protein/PS interactions is essential not only to understand the functional properties of both biopolymers, but also to delineate the stability of many food products and, on the long term, develop different matrices that could also be used in non-food areas (encapsulation, composite material etc.). A lot has been done on this subject but at different levels depending on the protein source and on the type of product studied but not considering the compatibility/incompatibility mixture behavior.

Future needs and work: Interfacial properties of foods (e.g., fresh leafy produce) under vacuum packaging need to be evaluated to establish adequate process guidelines to ensure sterilization while minimizing structural damage. Focus will be on the adsorption and interactions of proteins at biomimetic interfaces, using proteins as biological recognition elements (BREs) in biosensors to detect analytes of biological interest. An important advantage of this approach is that these types of biosensors can be readily miniaturized to produce high-density, multi-analyte arrays. The primary experimental tool will be total internal reflection fluorescence microscopy (TIRFM); however, we will also use electrochemical measurements for channel proteins, and atomic force microscopy (AFM) for surface morphology measurements. The development of new protein and starch-based functional ingredients with the potential application to food and non-food areas (drug delivery systems and encapsulation techniques) is an area of critical need to improve food quality and safety.

A3. Mass Transfer Properties

Pressure driven flow plays an important role in many food processes such as microwave heating, grilling, baking and frying. Permeability, a material property that determines the pressure driven flow, is desperately needed to properly describe this physics. For the first time, intrinsic

33

permeability of potato and muscle tissues to water were measured using apparatus and methodology from non-food applications (NY-I Station). Gas permeability has been successfully used in models to predict moisture transport and oven rise during a baking process more accurately under different modes of heating. Such accurate prediction should lead to improved process optimization and the development of novel processes such as microwave baking that would not be possible otherwise. Discussion in NC136 between MI and NY-I stations on permeability has helped speed up a project on quality and safety of meat cooking where permeability values are important.

Understanding of the diffusion of water as well as other molecules through heterogeneous food systems will assist in improved product design for better performance and increased shelf life. Drying is an important unit operation in food processing, so that understanding moisture transfer is a useful endeavor.

Moisture transfer during drying of fruit (apple) and vegetables (potato, carrot core and carrot cortex) was investigated at the NY-G station. Drying curves and temperature profiles were obtained from cylindrical samples (0.7 and 1.4 diameter) under convective hot air drying (40, 50, 60, and 70 °C and 1.5 and 3 m/s air velocity). The effective moisture diffusivities of these materials were in the range of reported values, and temperature dependence of the effective moisture diffusivity was found to follow the Arrhenius relationship..

Work on time-temperature integrators and oxygen transmission rates undertaken by the Florida station’s new Packaging Science program is contributing significantly to enhancing the safety assurance of chilled and vacuum-packed foods for the consuming public.

A mechanism for moisture migration through chocolate coatings was proposed by the PA station. It was hypothesized that the unsteady diffusivity of moisture through chocolate coatings could be estimated from the diffusivity of water through the continuous fat phase, and the partition coefficient of moisture between the hydrophilic particles and the fat phase. The predicted diffusion coefficient through a coating containing fat and varying amounts of sugar and cocoa powder were determined by incorporating the diffusivity data from the time-lag experiments and the partition coefficient obtained from the moisture sorption isotherms. The results of these studies are useful in development of coatings resistant to moisture migration.

Research on diffusion coefficients for flavor compounds in a food matrix has been completed at the NJ station. This research is being continued with emphasis on binding forces for flavor compounds in the matrix.

Several stations have used non-invasive techniques to measure mass transfer properties. For example, magnetic resonance imaging (MRI) is being used to non-invasively monitor mass transfer in various food systems during processing and storage (MN). Modeling to incorporate nonuniform material properties is ongoing in collaboration between the CA and the ID stations. NMR experiments were designed and conducted to visualize the moisture profiles during drying of pasta (ID). Experiments validated the previously developed multiscale theory, which predicts that fluid transport in biopolymers is Fickian in the rubbery state but non-Fickian in the vicinity of glass transition. Experiments in the glassy state are in progress. At the WI station, moisture

34

penetration into a glassy matrix is being characterized by an FT-NIR method. The change in moisture content with both time and dimension allow diffusion coefficients to be determined.

Future work and needs: As the development of active packaging materials is becoming increasingly significant in the optimization of alternative food processing technologies such as irradiation, there is need to determine mass transfer coefficients to optimize diffusion rates of antimicrobial agents in a variety of systems and conditions. Collaborative efforts between IL and TX stations will be initiated. Use of MRI in determining moisture distribution in foods during processing and storage provides new opportunities to improve textural quality.

A4. Electrical Properties

Measurements of dielectric properties of a variety of food materials have continued at several stations (NC, OH, and WA). Dairy products such as milks, whipping and sour creams (regular, low fat and fat-free) and pumpable cheeses have been tested at a range of processing-level temperatures. The results have been used for numerical simulation and modeling as well as to generate appropriate sterilizing solutions for continuous flow microwave sterilization and pasteurization which appropriately mimic the dielectrically-dependent heating behavior of processed food products. Additionally, dielectric properties of a variety of fruit and vegetable purees conducive to thermal treatments using continuous flow microwave processing have been measured and used to simulate and predict the heating behavior of those materials, as well as the theoretical temperature distributions during processing. The temperature distributions were also measured during actual processing and adjusted as needed in order to achieve appropriate sterilization and/or pasteurization treatments.

Electrical conductivity is of great importance to ohmic heating. The levels of electrical conductivity in liquid medium and particulates, and change in electrical conductivity as a function of system temperature greatly influence the heating partner (Gongora-Nieto et al., 2003). Work at MN and WA stations is ongoing.

The following variables were tested to improve powder coating: oil content, powder particle size, powder particle shape, powder composition and use of electrostatic coating. Various food items were coated and the transfer efficiency and dustiness of the process was measured. Significant improvements in efficiency can be made by increasing oil content, decreasing particle size, increasing particle surface area and using electrostatics. Electrostatic coating also significantly decreases the dustiness of the process. On-going projects are studying the effect of powder composition on coating efficiency, optimizing the electrostatic coating process and working to minimize dustiness.

Microwave based instruments provide on-line measurement of the bulk sample due to the relatively long wavelength. Characterization of Guided Microwave Spectrometry (GMS) was conducted. The dielectric properties of the material being measured affected the GMS spectrum by shifting the cutoff region and changing the spectral amplitude over the entire operating frequency span. GMS system has both a lower and upper amplitude limit beyond which its resolution decreases significantly. 

35

An accelerated approach to the generation of a database of dielectric properties for a wide variety of foods and biomaterials was developed by NC station members. Developed data collection procedures concentrate on obtaining relevant data at pre-selected fixed temperature levels for a wide range of microwave frequencies, rather than incrementing the temperature levels and measurement of properties within narrow frequency distribution.

Future needs and work: Work on dielectric property data generation will be continued by implementing a variety of available microwave frequencies to best match the desirable target effects for foods and biomaterials. These properties are essential for process design of continuous flow microwave treatments.

A5 Other Properties

High-sensitivity and high speed optical measurements are being used by the OR station to develop process control methods. The same methodology is also being used for food process engineering research. For example, sugar inversion and alcoholic fermentations are applications of optical control methods of high industrial significance. The OR station has developed methods based on changes in optical rotation (Mendoza-Sanchez et al., 2004; Lopez et al., 2004) for these applications. In another industrial application, optical rotation measurements were combined with light scattering determinations to monitor the coagulation of surimi wash water proteins by chitosan-alginate complexes (Mendoza-Sanchez et al., 2004). This real-time monitoring of the coagulation process will allow for on-line adjustment of the coagulation time in response to the variability of the wash stream water.

Ongoing applications of optical measurements are focusing on studying the denaturation by heat and pressure of proteins in various systems. In addition, uses of an optical rotation system with automatic adjustment of light source intensity is being evaluated at the OR station. This new method is being compared to conventional techniques such as differential scanning calorimetry (DSC).

Research was conducted to measure ultrasonic properties of a model food system subjected to different freezing rates at the VA station. The results obtained show that changes in ultrasonic velocity are highly correlated with the temperature variation and ultrasonic velocity profiles could be used to monitor the phase change of water within frozen foods. This line of work will be continued with participation of the IL station.

At the FL station, methods and instrumentation capable of measuring changes in compressibility in citrus juice samples under high isostatic pressures up to 900 MPa using detection of sonic velocity under pressure were developed. Similar efforts were pursued at the OH station.

Radiant properties of some food materials and the ability to reproduce frying characteristics in par-fried products using radiant energy instead of immersion finish frying were studied at NC station. The net result was a 30 to 50% reduction in fat content in fried foods. Further work in this area is needed.

36

The NC station developed a process that is currently being commercialized for rapid cooling of shell eggs pre-packaging. This cooling process can significantly reduce the potential for foodborne disease from fresh shell eggs. In addition, we have developed a chemical method for measuring CO2 content in the air cell, egg yolk, and egg albumen. A chemical method was developed for determination of carbon dioxide content in shell eggs. This procedure can be applied to air cell, albumen, and yolk. Another technique was developed to measure gas permeability through egg shells under modified atmosphere conditions. They compared existing quality methods and developed a new method for measuring and quantifying shell egg. This method consists of a vitelline membrane strength measurement. It appears significantly more sensitive to environmental conditions (storage, temperature, and hen age) than existing egg quality methods.

Future needs and work: Evaluation of new non-invasive methodology to measure food structural changes is critical to the assessment of new processing technologies. The continued interest in frying processing will lead to new collaborations among several stations (NC, VA, and TX). Other technologies (ultrasound, NMR, optical) will be investigated by the IL, KY, NC, OR and other stations.

OBJECTIVE B: To measure and model process dependent kinetic parameters which affect food quality and safety attributes

During processing, food undergoes chemical, biochemical, physical and microbiological changes which can result in poor product quality and food safety risks. An understanding of these changes and the quantification of their kinetics as foods are manufactured and progress through storage and distribution systems is necessary to control quality and safety. The introduction of alternative nonthermal processes (HPP, PEF, irradiation, etc.) added a new dimension to the kinetics of food processing technologies. Thus, need to investigate the kinetics of such processes. Multi-station efforts include applied research in seafood, fruits and vegetables, meat and dairy, powders and dried foods to reduce process requirements in thermal and nonthermal processes.

B1 Physical Processes

Oxidation is a major concern in food systems, especially in foods having higher unsaturated fat content. In many stations, work has been conducted to increase our understanding of oxidation in food systems with particular reference on the use of antioxidants. Experimental determinations and predictive models are helping the understanding of oxidative changes in vegetable oil, especially flaxseed oil as edible oil.

A collaborative study between IA station and NASA determined that the surface radiation of whole dry soybeans using electron beam or gamma rays at 10 or 30 kGy provided microbial safety for the astronauts. Irradiation of the soybeans significantly reduced microbial load. However these doses caused oxidative changes that resulted in soymilk and tofu with rancid aromas, higher TBAR's, darker brown tofu, lower tofu yields, more solid waste, paste-like okara, and loss of the ability of the seeds to germinate (a problem if there are to be grown on Mars). While lower doses may reduce these problems, the ability to insure microbial safety (cross-contamination) of bulk soybeans for the astronauts is lost. A No Effect Dose for quality changes

37

and an effective dose for food safety are needed. NASA, IA, IN will continue to work in this area over the next 5 years. The application of this study covers NASA and Homeland Security/Bioterrism issues.

The effect of system and process parameters on the quality of aseptically processed products was assessed from a rheological standpoint at the NC station. The system consisted of a positive displacement pump, scraped surface heat exchanger, holding tube, and a tubular cooling unit. The effect of mechanical and thermal damage to particulates such as peas and carrots suspended in a carboxymethylcellulose solution was studied using the Kramer shear test. A dimensionless correlation was developed to model the damage inflicted on the particles as a function of process variables. This correlation can be used by processors to design a process that will minimize damage to particulates and thereby result in a high quality product.

Application of edible coatings to maintain crispness of fried battered chicken products was conducted at the VA station. For crispness studies, methylcellulose (MC) and whey protein isolate (WPI) were incorporated into the batter and pre-dust to determine their effect on crispness of chicken nuggets held under a heat lamp. Samples with MC in the pre-dust were crispier than samples with WPI and control. However, no significant differences were found in sensory qualities among samples tested by a sensory panel. These results were used to quantify the kinetics of quality changes due to frying.

Pasteurization and preservatives combined with refrigeration extended the shelf life of raw apple cider to at least four weeks. This study conducted at the IA station demonstrated that gas chromatography (GC) can be utilized to determine the shelf life of apple cider and to detect and monitor ethanol concentration. Adoption of GMPs, SOPs, SSOPs, and HACCP extended the shelf like of refrigerated apple cider.

The texture and functional properties of process cheese are affected by the type and age of natural cheeses, the type and amount of emulsifying salts, and processing conditions. Cooling is a critical operation and is believed to impact the casein network structure. Therefore, understanding the mechanisms and kinetics of network formation at different cooling rates may improve the efficiency of process cheese manufacturing. A study at the NC station evaluated the effects of cooling rates on casein gelation kinetics using small amplitude oscillatory shear rheology and fractal analysis. To study casein network formation in cheese, a model system was prepared to simplify preparation and analysis. Casein was isolated from skim milk by ultra-filtration, and then redispersed at 50 °C and pH 4.6. Next, the dispersions were analyzed by a Bohlin VOR rheometer while at 80 °C for 30 minutes and during cooling to 5 °C at three different cooling rates (1.0, 0.5, and 0.1°C/min). Dynamic shear tests were used at a strain of 0.1% while cooling. Frequency and strain sweeps were performed at 5 °C for each concentration. Fractal dimensions were derived from the linear viscoelasticity region strain limit and storage moduli (G') at different concentrations. Storage moduli and the fractal dimensions showed higher values at slower cooling rates. A higher fractal dimension at slower cooling rates indicates a more compact structure in the gel network. Cooling conditions impact process cheese quality, yet cooling rate effects are poorly understood. This investigation begins to divulge the effects of cooling rates on network development and may impact the manner in which process cheese is cooled.

38

Future work and needs: Kinetic data are still needed for the improvement of food processing operations, especially the nonthermal technologies. Research is needed to determine the effects of irradiation treatment on the quality of food products. This line of work will be pursued with collaboration from IA, IL, TX station and NASA. A collaborative study (ND and SD stations) on extrusion temperature measurement is under development.

B2 Chemical Reactions

A 2002 joint Food and Agricultural organization/World Health Organization Consultation committee concluded that the presence of acrylamide in baked and fried foods is a major concern in humans based on the ability to induce cancer in laboratory animals. Research recommendations included mechanistic studies on the modes of formation and fate of these compounds and efforts to minimize acrylamide in foods. Important work on acrylamide formation in fried potato chips was initiated at the TX station. The kinetics of formation of acrylamide in potato chips fried under vacuum and atmospheric conditions were established (Granda and Moreira, 2004). The method used for acrylamide measurement was a slight modification of the LC/MS/MS protocol developed by FDA scientists (FDA, 2002). The method uses a Waters C-48 Atlantis HPLC column [isocratic run of 90% water and 10% methanol (0.1% formic acid added)]. Preliminary results showed that potato chips (Variety Superior) fried at 165oC for about 5 minutes in an atmospheric fryer had higher acrylamide content than chips fried in vacuum frying. Over frying (potato chips fried for 8 min resulting in a darker color) produced even higher acrylamide content.

The kinetics of the browning of glucose and glycine model systems has been studied at the DE station to investigate the role of buffers (citrate and acetate) in the Maillard reaction. The affect of different buffers on the Maillard browning of glucose and glycine suggests that a different reaction may occur in citric acid based foods compared to acetic acid based foods. This information may lead to better control of the Maillard reaction in terms of color and flavor formation and even in terms of formation of toxicants, such as acrylamide and heterocyclic amines. This line of work will be extended to vacuum frying in collaboration with the TX station. Similar efforts will be pursued on pressure frying with the VA station.

The relationship between biochemical changes during the storage of soybeans and the quality of soymilk and tofu was characterized through a collaborative study between ND and IA stations. They will work at developing effective methods to treat mildly Fusarium infected malting barley so that it may be utilized for producing good quality, mycotoxin-free malt.

A method was proposed to model the separate thermal and mechanical effects on nutrient degradation during extrusion cooking at the MI station. Thiamin was chosen as a test substance and as an indicator of the intensity of these effects. Thermal effects were modeled kinetically by heating flour and thiamin isothermally for different times. Mechanical effects were modeled by using a modified matching-viscosity technique. Results show that mechanical effects cause up to 94% of total thiamin destruction.

A kinetic study was performed at IN station to develop the kinetics for the conversion of different substrates (lactose, glucose, and galactose) to lactic acid by L. bulgaricus. Supercritical CO2 was used to rapidly extract kavalactones without solvents. The effect of temperature,

39

pressure, and volume of CO2 used to extract commercial kava was evaluated. Similar studies were made for the extraction of lycopene from by-products of the tomato processing industry, and extraction of essential oil components from lemon eucalyptus, lemon balm, lemon bergamont, and lemongrass.

The effect of screw press parameters on press performance and oil quality are being evaluated for pressing of flaxseed at the ND station. Flaxseed oil has very high levels of the essential-yet-sensitive fatty acid, alpha-linolenic acid. Oil recovery can be improved by reducing seed moisture content before pressing, but this also elevated press temperature. Press temperature was reduced by dehulling seed, and dehulling also increased press rate. Certain volatile components of flaxseed oil, as determined by headspace analysis, were correlated to bitterness scores for flaxseed oil as determined by a trained panel. This correlation points to the use of headspace analysis as an important tool for characterizing the effect of press parameters on oil quality. Work conducted at the DE station showed that flaxseed had little effect on the physicochemical properties on baked products suggesting that this nutritionally beneficially ingredient can be used in baked products. The only concern for manufacturers would be the fact that the batter containing flaxseed is more viscous than batter without flaxseed. This issue will be further investigated.

To improve the understanding of structure-dependent texture, model systems were developed to simplify molecular-level interactions and structural analysis. The characteristics of polyacrylamide (PAAm) as elastic models for food gel systems were investigated at the NC station using small amplitude rheological and large deformation tests. Results showed that PAAm gels are ideal elastic materials. The network structure (cross-link density and network chain length) could be controlled by gel concentration and/or monomer to cross-linker (M/C) ratio. The number-averaged modulus was lower when the network density was lower, and finally reached a constant value as defined by the theory of rubber elasticity. Furthermore, torsion tests showed the cross-link density and network chain length determined fracture modulus and fracture strain, respectively. The PAAm gel parameters did not change with deformation rate, indicating no viscous flow was examined during deformation. Changing gel concentration proved a more effective approach than cross-linker concentration in controlling the texture properties of PAAm gels. Supplemented with the temperature dependence of fracture parameters and relaxation properties, which were previously investigated, the entropy-elasticity model can be a foundation to establish fracture mechanisms for food gels on a molecular basis.

Through a USDA Grant Soybean storage study, the ND and IA stations investigated the influence of storage conditions of soybeans on their proteins, protein ratios, free fatty acids, peroxide values, endogenous metal chelators, concentration of coagulators used, and method of tofu processing. Both ND and IA found similar results, in that they believe that color may be used to predict quality of the soyfoods made from stored soybeans. PhotoChem Luminance can be used to monitor the loss of natural antioxidants during different storage conditions.

The FL station was involved in determining the thermal degradation kinetics of ascorbic acid in tropical fruit (cupuacu) nectar. The Paired Equivalent Isothermal Exposures (PEIE) method was used to determine reaction kinetic parameters under non-isothermal conditions. Continuous pasteurization heat treatments were carried out with a tropical fruit nectar [25% of cupuaçu

40

(Theobroma grandiflorum) pulp and 15% of sugar]. The estimated values were (Ea=73(9kJ/mole, k80°C=0.017(0.0015 min-1). These values compared very well to the previously determined values for the same product under isothermal conditions (Ea=73(7kJ/mole, k80°C=0.020(0.001min-1). The predicted extents of reaction presented a good fit to the experimental data, although the cycled thermal treatments presented some deviation.

Future needs and work: Development of a faster and more economical acrylamide detection method is needed. Collaborative efforts will be established between the TX and DE stations to address this issue. Multi-station collaboration of the determination of kinetics associated with several chemical changes will continue. This data will be used by multiple stations to design and validate methods for the commercial processing of foods that are safe and nutritious.

B3 Microbial Kinetics

The determination of kinetics associated with microbiological changes is needed for development of current and new food processing technology with implications to food safety. The influences of processing method and food composition on the performance of the technologies have been evaluated for a series of thermal and nonthermal technologies. These kinetics provide the engineering parameters upon which the design and validation of commercial sterilization and pasteurization processes are based in the food industry.

At the FL station, kinetic parameters describing thermal inactivation of S. cerevisiae and E.coli in heat pasteurization of orange juice were estimated using two alternative techniques recently developed for determination of kinetic parameters under dynamic temperature conditions (EPM at NCSU, and PEIE at UF). Results were compared, and showed that D-values at a given temperature can differ by as much as 25%.  Accuracy of each method was determined by comparing model predicted survivors (using parameters estimated by both methods) with laboratory plate counts resulting from a known but challenging dynamic time-temperature heat treatment outside the range of temperatures used for parameter estimation. In all cases, kinetic parameters estimated by the dynamic PEIE method yielded model predictions that agreed more closely with experimental results.  Use of the more accurate set of parameters led to a 30% reduction in hold tube residence time than that which would have been calculated with the less accurate parameters.

The FL station completed work on studying the performance of various commercially available time-temperature integrators (TTI) for application to safety assurance of chilled seafood packaged in reduced oxygen atmospheres. Results were presented at the July, 2003 IFT Meeting in Chicago, and published in the Journal of Food Science (JFS, 69(3): FMS90-FMS96).

A comparison of inactivation kinetics on high pressure and irradiation processing was conducted at the VA station. In order to obtain an accurate mathematical interpretation of microbial survivor curves, comparisons of four different models (Bigelow model, Arrhenius equation, Fermi equation and Weibull frequency distribution) in inactivation kinetics were conducted on data from high pressure and irradiation processing of oysters.

High pressure processing research at OR station focused on Listeria monocytogenes with emphasis on the determination of its inactivation kinetics and on processing aids to increase the

41

effectiveness of pressure treatments. The inactivation of Clostridium perfringens spores by heated pressurization with a focus on the role of small acid soluble proteins (SASPs) and bacterial spore coat proteins, the role of pressure pulses, and the increase of process effectiveness by germination promoters and surface active agents are also a central area of research.

The MI station has also measured and modeled the effect of thermal exposure on the fluorescence emission of R-phycoerythrin (R-PE) (Vaidya et al., 2003). The long-term objective was to assess the feasibility of encapsulating R-PE for use as the critical component of a time-temperature integrator (TTI) for verifying the degree of inactivation of food pathogens such as Salmonella. They used the isothermal data to determine the kinetic parameters, based on a general nth order reaction, and evaluated the utility of the resulting model by using it to predict R-PE fluorescence emission decay for several non-isothermal experiments based on published USDA safe harbor guidelines for cooked beef products. The transient experiments were conducted over the same temperature range used in the isothermal study. Very good agreement was obtained between theory and experiment at temperatures of 62.8oC and above, although the model slightly under-predicted the extent of fluorescence emission decay at 60oC. These results indicate that R-PE fluorescence emission decay kinetics is well behaved, and that the protein is a strong candidate for use as a time-temperature integrator.

Future needs and work: New non-thermal technologies will be characterized during the next five years by several stations including OH, OR, TX. . B4 Enzyme Kinetics

In many food preservation processes, enzyme inactivation is a critical step in producing a safe and high-quality food.

Optimum blanching times for Edamame soybeans were completed this year at the IA station. For the majority of the cultivars, 1 to 1.5 minutes of blanching in the pod inactivated the soybean peroxidase, but only inactivated 38-45% of the trypsin inhibitor. Water or steam blanching or further cooking for at least 3 minutes inactivated 95% of the trypsin inhibitor. Soluble oxalates and some isoflavones increased after blanching.

In confections, the enzyme invertase is often used to soften fondant-based products. By reducing soluble sucrose to fructose and glucose, which leads to dissolution of sucrose crystals, a cream center is softened during storage. Proper control of conditions is necessary to obtain the desired softening effect. Thus, the effects of formulation and storage conditions on invertase softening in fondant are being studied at the WI station.

The WA station developed a novel enzyme-based biomarker or time-temperature indicator technology (TTIs) as a strategy to ensure that disease causing microorganisms are killed during food pasteurization processes. These TTIs will be used to validate microwave and radio-frequency food pasteurization treatments. These markers will be tested in various foods (meat and egg products, vegetables, and potato) which will be treated using conventional thermal pasteurization processes and in novel dielectric heating systems employing RF or microwave

42

radiation. Heat distribution and thermal inactivation of the markers will be tested in treated food products.

Future needs and work: Quantification of the rates of enzymatic reactions in foods, both during production and shelf life, is necessary to produce safe and long-lasting foods. Studies of these reactions under nonthermal processing must be conducted. Having a variety of possible biomarkers will facilitate development and validation of a process technology for a specific food borne pathogen.

OBJECTIVE C: To identify and describe transport mechanisms occurring in food processes

It is necessary to improve the safety of processes further while not sacrificing quality; i.e. a major effort in optimization is necessary. The new nonthermal process technologies have introduced a new dimension of complexity to the task. Work has focused on understanding transport of mass, momentum, and heat as they are influenced by property changes and the respective changes in process kinetics. To understand and characterize the mechanisms responsible for such changes is a challenging task. The NC-136 committee has faced this challenge during the current five year cycle through multi-station collaborations to further the knowledge needed to optimize processing and storage applications.

Fundamental studies on transport phenomena in impingement jets are providing new information on improving application of this technology for freezing and thawing foods. The results on impingement research show the need of time dependent simulations for air impingement processes. Work on extrusion conducted at the MO station led to the development of the process of high moisture extrusion for fibrous meat analog using soy protein isolate, wheat gluten and starch.

C1 Heat Transfer

With the continual growth in the use of frozen foods both in retail and in food service, there is a need to develop improved thawing methods. Current methods are often undesirably slow (still air) or are very expensive and cause uneven thawing (microwave). Air impingement technology is one possible method to improve the thawing of frozen foods.  The objectives of this work carried out at the CA station were to develop a two-dimensional model for air impingement thawing frozen foods, to verify the model experimentally, and to carry out a sensitivity analysis using the model. Frozen products were thawed using a laboratory impingement system with a single impingement jet. A simulated meat product (Tylose gel) was used as the test material.  Thawing of a Tylose disk (12.7 cm diameter, 1.98 cm thickness) with air at 6°C without impingement required more than 12 hours, while thawing under a single impingement jet took less than 3 hours, over four times faster.  Results from the finite difference model gave good agreement with experimental data.  Moisture loss during thawing was typically over-predicted because moisture gain due to condensation was not modeled.  The sensitivity analysis found that heat transfer coefficients that varied with position or time could cause substantial change in thawing rates at certain locations.

43

Convective heat transfer coefficient is a critical parameter in analyzing heating systems.  When air impingement technology is applied to the thawing of frozen foods, the resulting effective heat transfer coefficient becomes quite complicated.  The air flow from impingement jets result in heat transfer coefficient that varies with position.  In addition, transient thawing results in effective heat transfer coefficient that varies with time (surface temperature).  At the CA station, effective heat transfer coefficients as a function of position and time (surface temperature) were determined using an inverse method for thawing from a single impingement jet.  For this inverse method, temperatures were measured inside a polymeric material and were used to estimate the surface fluxes and surface heat transfer coefficients as a function of time.  Regularization parameters used in this inverse method were determined using simulated data.  Effective heat transfer coefficients tended to increase with time as thawing progressed.  Heat transfer coefficients decreased radially, but exhibited secondary maxima at radial distances approximately equal to the nozzle diameter.  This inverse method enables estimation of heat transfer coefficient as a function of both time and position. Future collaborative work will be conducted with the NJ station and others. AT the NC station, efforts have been devoted to determine the fluid to particle convective heat transfer coefficient (hfp), an essential design parameter in the development of an aseptic processing system. The convective heat transfer coefficient was determined using a new method, developed in our lab, based on ablation heat transfer. The amount of solid lost (ablated) was shown to be directly proportional to the energy flux across the fluid-solid interface with the constant of proportionality being hfp. Change in mass of an ice sphere was used as an ablation probe to study hfp in straight, round conduit. Values of hfp ranged from 1,369 to 2,749 W/m2K over a Reynolds number range of 2,700 to 17,000.

Efforts at the NC station included experiments where water was pumped in a helical heat exchanger to determine the inside and outside heat transfer coefficients as a function of flow rate, process temperature, and coil diameter. Correlations were developed to determine Nusselt number as a function of Reynolds and Prandtl numbers. The resistance to heat transfer offered on the inside and outside were extremely small and was of the same order of magnitude as the resistance to heat transfer due to the wall of the heat exchanger. In order to assess pumping requirements at process temperatures, the pressure drop across the heat exchanger under process conditions was determined. A correlation was developed to determine pressure drop per unit length as a function of process parameters. These results will be useful in designing helical heat exchangers for various applications.

Scientists at the MO station determined the heat transfer coefficient at the cooling die during the formation of fibrous soy protein meat analog. The results could be used to increase the throughput and scale up of the meat analog process using a twin-screw extruder.

Scientists at the NC station evaluated the uniformity of heating liquid (water, solutions of carboxymethylcellulose -- CMC) and particulate foods (carrot cubes, whole baby carrots, potato cubes suspended in water or CMC solutions) using a continuous flow radio frequency heater was studied. Sucrose inversion tests, melting point indicators, and infrared imaging were used to determine the uniformity of heating within the liquid and also within particles. It was found that all of the above products were heated more uniformly using RF energy than with similar products heated using microwave energy.

44

Future needs and work: Study of temperature distribution in food systems during processing and storage using MRI techniques is needed. This effort will be initiated by the MN station.

C2 Mass Transfer

Evaporation and moisture transfer in a hygroscopic material, important to most food processing operations, was studied in detail. In particular, how heat transfer affects evaporation is an area having major implications to quantitative study of food processes where heating is involved. It was shown that a commonly used formulation of evaporation violates mass conservation. This finding should lead to the reconsideration of the simple approach often taken to include evaporation. Another extremely important area relates to the assumption of equilibrium between moisture in solid and gas phases. Non-equilibrium is likely to exist whenever evaporation is rapid and we may not be able to use the familiar isotherms. This can also have major impact in studying moisture transport in food processing in general.

Work on time-temperature integrators and oxygen transmission rates undertaken by the Florida station’s new Packaging Science program is contributing significantly to enhancing the safety assurance of chilled and vacuum-packed foods for the consuming public.

Vacuum frying is a potential alternative technique to produce low oil content potato chips. The effect of vacuum frying [oil temperature (118, 132, 144ºC) and vacuum pressure (16.661, 9.888, and 3.115 kPa)] on the drying rate and oil absorption of potato chips and on the product quality attributes (shrinkage, color, and texture ) was investigated at the TX station. The processing parameters had a significant effect on the mass transfer processes. Vacuum frying is a process that could be used to produce potato chips (and other fried snacks) with lower oil content and desirable color and texture.

Moisture and mass loss were determined during atmospheric steam cooking of skipjack tuna by measurement of muscle moisture content in whole fish and on-line measurement of mass and temperature in fillets at the NC station. Thermal denaturation temperatures of muscle proteins were measured by differential scanning calorimetry. Muscle moisture content and mass loss were dependent on muscle temperature. Temperature distribution was predicted and mass loss rates were calculated in fillets. A decreasing rate of mass loss was followed by a steady rate period and a resumption of a decreasing rate period. The increased loss of mass during the steady period corresponded to thermal denaturation temperatures of muscle proteins. Changes in mass loss rates resulted from a gradient of muscle changes produced by the temperature gradient created during cooking.

The control of moisture uptake in foods is critical to maintaining product quality, especially during shelf life. In many foods, moisture uptake can lead not only to undesirable physical and chemical changes, but also to microbial growth. The process of moisture migration into a glassy matrix and the accompanying matrix relaxation is being studied at the WI station.

Future needs and work: Further studies need to be carried on to better understand the phenomenon of oil absorption during the process. This study will be pursued by the TX and VA stations. Any changes produced during nonthermal processing will be investigated by several stations.

45

C3 Momentum Transfer

During extrusion processing, transport processes are important to controlling product quality. The rates of heat, mass and momentum transfer during extrusion, coupled with the kinetics of physical and mechanical reactions, lead to the desired product characteristics. Transport processes in extrusion will be studied. This is an area that will be strongly pursued by the NC-136 members during the new five years cycle. A method to measure the effect of process technique on evaporator fouling was reported by the IL station. Surface fouling tendencies were determined with a probe immersed in fluids from food processes. Fouling rates varied by a factor of 5 to 7 times depending on the process, showing the effect of membrane filtration on downstream processing.

OBJECTIVE D: To develop mathematical models for analysis, design and improvement of food processes

Mathematical models are based on a fundamental understanding of the mechanisms that underlie a process, and the influence of process, product or equipment variables on the quality and safety attributes of the food product. Once a model has been proven accurate, it can be used to simulate process conditions and reduce the need for pilot and plant scale trials. Strategies such as feed forward, adaptive, and artificial intelligence-based control are only possible with the availability of advanced mathematical models that accurately simulate food processes. Many developments have been accomplished through the continuous collaboration of several stations. Attempts have been made to disseminate awareness, description and access by the scientific community for utilization of the many models already developed by the various collaborating member stations of NC-136. One excellent example is the development of a freezing model7. This software is now used in the industry. A new book with 17 food processing simulations based on work done under NC 136 projects has been published8.

The modeling ad hoc committee (CA, NC, and NY-I, MI, OH and TX stations) worked on the development of a collection of resources for modeling food processes, especially in the area of fluid flow, heat transfer and mass transfer. The entire group of research / education/ extension personnel associated with NC-136 has collaborated to lead to an important set of resources for all three functions to be shared nationwide. This can be seen on the web, at http://www.biotransport.net/NC136/NC136.htm . It is one of a kind resource easily (and freely) available to design engineers in industry and researchers in academia who would be using models to optimize food process, product or equipment development.  It is a continuing project that should eventually produce the most comprehensive collection of modeling resources, covering most of the important food processes.

A modeling software package has been developed and used to simulate and compare the heating behavior of real and simulated (polymer-based) food products in order to design and fabricate an

7 " Industrial Scale Food Freezing Simulation Software, Version 3.0" by Singh, Mannapperuma and Erdogdu. World Food Logistics Organization, Bethesda, MD8 R.P. Singh and F. Erdogdu, 2004, "Virtual Experiments in Food Processing" RAR Press. Davis.

46

appropriately conservative design of simulated particles to be used as thermo-sensitive and remotely detectable implants for time-temperature and residence time measurements respectively.

D1 Thermal Processing

D1.1 Canning

The introduction of commercially available thermal process simulation software to the food canning industry offers food companies the tools they need to achieve increased safety assurance of sterilized canned foods for the consuming public with optimum quality and lower cost, as well as improved manufacturing efficiency and global competitiveness of the industry. The FL station developed user-friendly commercial thermal process simulation software for use by industry, government and academia in design, optimization and control of thermal processes for the manufacture of shelf-stable foods. As part of this work the Florida station developed a demonstration project linking their thermal process simulation software with the control system of a commercial pilot-scale steam retort.  This control system was capable of automatically extending process time to compensate for any unexpected temperature deviations that might occur during the scheduled process while delivering the precise target level of sterilization required without over processing the product.

Future needs and work: The increased amount of food products and packaging materials with different heat transfer properties call for a detailed investigation of this conventional thermal process.

D1.2 Baking

In some food processes such as baking, the engineering understanding is limited by the difficulties associated with large volume change. The NY-I station investigated such processes by including volume change in modeling the heating or drying of food. A multiphase transport model for porous media is established first, in which transient equations of mass and energy balance are used to describe the temperature and moisture changes. Non-equilibrium nature of phase change between water and vapor is considered. Pressure gradient inside the porous food causes deformation, which is solved for by employing the Principle of Virtual Work (PVW) equation. Geometry is then updated during the simulation process. Food is considered to be a viscoelastic material. Transport and deformation are fully coupled in the model and are solved using finite element method. As an application, the model is used to study the baking process and shows more realistic results than those from previous non-deforming models. Current studies in collaboration with the ID station include using hybrid mixture theory of porous media for modeling quality changes in food processes such as drying, rehydration, crack formation, and controlled release of flavors.

D1.3 Drying

47

Nuclear Magnetic Resonance (NMR) experiments were designed and conducted at the ID station to visualize the moisture profiles during drying of pasta. Experiments validated the previously developed multiscale theory, which predicts that fluid transport in biopolymers is Fickian in the rubbery state but non-Fickian in the vicinity of glass transition. Experiments in the glassy state are in progress. A finite-element based user-friendly computer program was developed using Borland C++ Builder to solve the generalized fluid transport equation. Idaho (ID) station is involved in using hybrid mixture theory of porous media for modeling quality changes in food processes such as drying, rehydration, crack formation, and controlled release of flavors.

D1.4 Frying

Stochastic modeling of a fried product and simulation of its three dimensional structure during frying enabled a better control of the frying process. Simultaneously, product quality can be enhanced by a better perceptive of the distribution of the several components (oil, water, air and solids) within the product. This work was conducted at the TX station.

Immersion frying is widely used in the fast-food industry, imparting desirable sensorial properties to foods while having a high throughput. Limitations to the process include an inherent variation in oil quality and need for oil handling and disposal. While fried products are highly desirable, their high oil content may have a negative impact on consumer health. An alternative frying process using radiant heating was developed at the NC station. Critical to the success of the new process was the controlled application of radiant energy from the emitter to the product. Mathematical modeling was proposed as a potential tool in refining the process. The objective of this study was to develop and solve a one-dimensional simulation of convection and radiation heat transfer with variable emitter heat flux and target material properties. Temperature distributions were calculated for a one-dimensional slab. A uniform radiant energy was assumed incident upon the food surface, allowing shape factor considerations between the radiant emitter and the food material surface to be neglected. Penetration of radiant energy within the food material surface was assumed to follow Beer’s Law. Heat transfer equations included an internal generation term for absorbed radiant energy as well as conduction and convection heat transfer terms. Simulations were carried out for both steady and unsteady state heat flux conditions. The mathematical model was solved using explicit finite differences. A laboratory scale infrared heater was designed and constructed to produce finish fried potato slabs. Simulated and experimental temperature profiles agreed well. Input conditions with greatest impact on output were radiant energy surface reflection and internal dissipation coefficients. The simulation now serves as a tool for determination of the heating effects of radiant processing parameters and material temperature profiles.

A commercial pressure fryer will be modified to include injected steam or Nitrogen at the VA station. An ultrasonic instrument will be used to collect sound profiles transmitted through breaded fried foods. This will be correlated to sensory crispness obtained using trained panelists. Edible film coatings will be used to enhance the crispness and produce low-fat crispy fried products (Innawong and Mallikarjunan, 2003). This study should demonstrate that frying with nitrogen gas as opposed to steam and incorporating an edible film coating into the pre-dust significantly increases the crispness of breaded fried chicken nuggets. In addition, there are clear

48

advantages of using nitrogen as a pressurizing medium, including economic gain due to the extension of the oil fry-life, reduction in product waste from using smaller fry loads and the willingness of consumers to pay a little extra for products fried using nitrogen gas. By adapting the suggested modifications to the existing fryers in the restaurants, there could be a significant reduction in oil waste and the resulting value-added products will bring additional revenue to the food industry.

Future needs and work: The high interest in frying processing makes this area of great importance to several NC-136 stations (NC, TX, VA).

D1.5 Other Processes

Heat transfer during cryogenic cooling of shell eggs was simulated by the finite element method at the NC station. The following assumptions were made: 1) unsteady-state, two dimensional heat transfer, 2) egg of elliptical shape, composed of shell, albumen, yolk and air. A mesh of 4300 elements and 4111 nodes was created. Initial and boundary conditions and the egg properties were defined. Experimental temperature data was obtained in eight different locations in an egg using K-type thermocouples connected to a data logger, and a laboratory scale cryogenic cooler was used. Cryogenic CO2 egg cooling was characterized by two stages: rapid cooling, and equilibration. During rapid cooling, egg components close to the shell quickly reached 0°C and an ice layer formed at the interface of the shell and albumen. The temperature in the center of the egg dropped 7°C to 18°C at the end of the cooling process. During equilibration, the ice-layer thawed and the temperature of the internal components decreased to an equilibrium temperature of 45°F. The simulation results compared favorably with results from laboratory testing.

Future needs and work: Heat and mass transfer model verification by data obtained with MRI techniques needs to be investigated.

D1.6 Impingement Methods

Air impingement has been used in paper and textile drying to increase drying rates. Only recently it has been considered for food applications. In impingement applications, multiple jets of the air are forced perpendicular to the surface of a product. The nozzles for the jets are either circular or slot shaped. To date, typical applications of this technology are food drying, baking, paper and textile drying, glass quenching and quenching of electronic parts. Heat transfer coefficients obtained in impingement systems are on the order of 100-400 W/m²K, much higher than for air blast freezing (17-26 W/m²K) or fluidized bed freezing (85 W/m²K). This makes air impingement a promising technology for rapid freezing of foods. There are numerous design and operating issues that must be resolved for this technology to be used in an energy efficient manner. A review of published research and industrial applications makes it abundantly clear that while impingement technology has great promise, poorly designed systems will remain energy inefficient and its benefits will be unrealized. Clearly, the key characteristics of this technology include: high jet exit velocities (20-100 m/s); high heat transfer coefficient (h-value) but may be spatially variable depending on product shape and size; turbulence in the fluid flow field with potential problems of entrainment, confinement and stagnation. These characteristics strongly impact the heat transfer and the freezing process. Important design factors of the

49

equipment include nozzle to product distance, jet velocity at nozzle exit, nozzle-to-nozzle spacing, and nozzle type and nozzle length. Several stations (CA, NJ) have initiated studies on air impingement heating as well as freezing of foods using computational fluid dynamics and particle imaging velocimetry.

Numerical simulation and experimental investigation of conjugate heat transfer between a turbulent hot air jet impinging on a cookie-shaped object has been completed.

Cooling in a post-harvest application (strawberries) and thawing of frozen food (e.g., meat analog) using impingement methods were both evaluated experimentally and modeled at the CA station. The modeling of the cooling of packaged strawberries was performed with both a Navier-Stokes analysis for turbulent flow and a porous media approach.  The modeling resulted in recommendations to re-arrange the strawberry package and pallet positioning for improved cooling.

Air impingement freezing is a conjugate fluid flow and heat transfer processes with change of phase occurring inside the food product. Developing a numerical model is an ideal method to optimize such processes. Such a numerical model was developed at the CA station and consists of a flow model and boundary layer model. The flow model was validated using Particle Imaging Velocimetry (PIV) measurements in the flow field. Simulated temperatures inside the product were validated by freezing of 77 % moisture content Tylose. Simulated and experimentally determined freezing times showed agreements within 10 %. The freezing profiles showed agreements within ±2oC except in a region of supercooling, and in parts of the product under the flow separation region. The validated model was used to perform a sensitivity analysis to identify critical parameters in the impingement operation. The sensitivity analysis indicated that the rate and uniformity of freezing depend on equipment design parameters and on product related parameters. These results demonstrate that the numerical model can be used to optimize various design parameters of the impingement systems for different types of food products.

Expanding the application and utility of advanced analytical sensors (e.g., UDV and MRI) requires incorporating physical property variations in data analysis and modification/redesign of the sensor system. Physical property variations will be included by modeling. Redesign of sensor will include microfabrication and miniaturization to increase sensitivity and lower costs. This effort is led by the CA station.

Future needs and work: Combining microwave with jet impingement and/or infrared heating has great potential in providing the desirable qualities such as crispiness and surface color produced by conventional heating with the increased speed of microwave heating. Models for combination microwave-jet impingement baking and cooking are being developed in NJ and NY-I stations.

D1.7 Microwave Combination Heating

Microwave heating combined with infrared and/or hot air can overcome some of the disadvantages of microwave-only heating such as non-uniformity, edge overheating, soggy texture and lack of browning, without compromising the advantages of microwave heating such

50

as speed. Combining the various heating sources at the right level and sequence is a challenge. Comprehensive engineering understanding of combined microwave-infrared and microwave-jet impingement heating has been achieved through coupled models of microwaves and heat transfer. In radiative heat transfer portion of the model, wavelength dependence of food reflection and absorption properties (measured as part of the project) are precisely accounted for the first time. Using quantitative measures such as mean temperature rise and standard deviation, it was demonstrated exactly how the various heating modes work and how much each mode of heating contributes to uniformity (or the lack of it). Addition of infrared heating to microwaves was shown to improve the uniformity in surface temperatures. Jet impingement seems to play dominant roles for the surface heating during the initial times and interior heating at later times. These results should lead to optimization of combination heating, which is a very active area in the industry. Both the primary U.S. manufacturers of combination heating ovens have gotten interested in the research done at NY-I and NJ stations. They have supplied the stations with ovens for research purpose and are quite eager to learn from their findings.

Future Needs and Work: The combined microwave and heat transfer models need to be extended to studying moisture transfer and quality changes. This has already started in NJ station, but significantly more work needs to be done and the predictions (such as moisture) need to be validated more precisely. Since there are many operating variables, combination of heating modes that maximizes speed and quality is far from over. Also, scale-up of these combination heating processes is extremely important to industry applications and need to be investigated.

D1.8 Aseptic Processes

The convective heat transfer coefficient in a helical heat exchanger is known to be higher than that in a conventional tubular heat exchanger. Dimensionless correlations were developed to predict the convective heat transfer coefficient in a helical heat exchanger for different process temperatures and flow rates for two different coil diameters and for two different flow rates of heating medium. CFD-ACE was used to model fluid flow and heat transfer in helical holding tubes and comparisons were made between flow patterns and heat transfer rates in conventional and helical holding tubes for particulate flows.

A computer program was developed for implementation of conservative design principles for fabrication of simulated food particles used in thermal process monitoring and validation at the NC station. A study was also conducted and a model was developed to investigate the factors that influence corrosion during heat pasteurization.

Future needs and work: Continued work on modeling of process parameters is needed.

D2 Extrusion Processing

Using the results from twin-screw extrusion of corn meal, both energy consumption and extruder efficiency were found to be significantly correlated with screw speed and specific feeding load (SFL), which is defined as the ratio of feed rate over screw speed. An increase in the specific

51

feeding load decreased the total specific mechanical energy, but increased the extruder efficiency. SFL influenced the extruder efficiency more than the screw speed. Increasing the screw speed from 300 to 450 rpm at a constant SFL level increased the extruder efficiency by 6-11%, whereas an increase of SFL from 0.0026 to 0.0038 kg rev-1 raised the extruder efficiency by 30%. Of the mechanical energy consumed per unit mass of extrudate, over 98% were used for shearing or viscous dissipation and less than 1.5% were used for pumping during twin-screw extrusion of corn meal.

Convective mixing within a twin screw extruder was experimentally evaluated using magnetic resonance imaging (MRI) and mathematically modeled by the dispersion model. The objective of this work was to improve product quality by quantifying the extent of mixing with a vessel dispersion number. Magnetic resonance imaging provided a means to noninvasively examine mixing of starch gel within a twin screw extruder. This technique can be extended to evaluate mixing at multiple axial positions with physically dissimilar feed materials. The information would assist to enhance screw design, optimize operating conditions, and validate numerical simulations of mixing.

The NE station continued on modeling efforts of the extrusion process with neural networks and fuzzy logic. The emphasis has been on developing two-step models linking the process parameters, system parameters and the product properties during extrusion. A die was built to measure the velocity of melt dough in the die which will allow for more accurate determination of longitudinal expansion, viscosities and other system parameters. Also, they worked on modeling flow and heat transfer in a single screw extruder.

Future needs and work: Although significant progress has been made regarding extrusion technology through the contributions of NC-136 members during the last five years, there is still a lot to be learned. Models of the melting mechanism in the single screw extruders and the flow and heat transfer in a twin-screw extruder and the expansion phenomenon during extrusion of starch will be pursued by the NE station and others. Efforts on modeling the retention of nutraceuticals in extruded foods will be conducted at the MI station.

D3 Alternative (Nonthermal) Processes

D3.1 Pulsed Electric Fields

Pulsed electric field technology of processed foods will likely enter the market place with premium quality products or products with high nutritional or functional value. The use of pulsed power technologies has been shown to significantly reduce electrolytic processes. A model for moderate electric field processing continues to be in development at the WA station (Espachs-Barroso et al., 2003). A number of processes including fermentation and blanching have been and continue to be investigated. A PEF pilot plant was constructed to meet the research and evaluation needs in academia and industry. Construction was in completed August 2002. This plant is set up and operational. Equipment includes a production scale (2000 L/h orange juice pasteurization) PEF system, a pilot scale (200 L/h) viscous and particulate (<0.32cm) PEF processing system, a vertator deaerator, a Benco thermal form aseptic fill and seal machine

52

running at 12 cups per minute, and other items for product preparation. This facility is open to industry for test production.

Future needs and work: Although progress has been made regarding these alternative technologies through the contributions of NC-136 members during the last five years, there is still a lot to be learned. A theoretical model for predicting the efficacy of pulse electric field food processing is under development at the NJ station with collaboration with the OH and WA stations. The efficacy of ultrasonic sealing technology to reduce seal defects and inspection cost of the food industry will be investigated. Recently accumulated evidence indicates that moderate electric fields have significant and possibly economically far-reaching effects on the processing of cellular materials. Some promising applications are in speeding up drying processes by a brief electrical treatment, acceleration of fermentation by moderate electric fields, reduction of water use during industrial blanching, and improvement of extraction. These processes will be of great importance in the coming years. If this research is successful, industry will not only benefit from increased productivity by the use of Moderate Electric Fields (MEF), but could do so with energy savings and reduced environmental costs. A fundamental investigation is necessary to more fully exploit these effects.

D3.2 Irradiation

The dose at each point in an object exposed to electrons is affected by the shape and thickness of the object because electrons are easily attenuated and scattered by the material they pass through. Obtaining a uniform dose in inherently irregular shape objects such as a whole chicken or a prepared meal package is much more difficult. Furthermore, convenience foods such as packaged meals may contain components which require different doses. The TX station has established a knowledge base on the critical gaps in the field of electron beam irradiation technology applications for food safety. They conducted an extensive literature search on current problems regarding food safety and electron beam irradiation technology. Specific information is needed on the doses required to inactivate the common pathogens and the factors that may alter the percentage killed, and the interactions of radiation injury of the pathogen with other treatments (physical or chemical). Conventional dose calculation methods do not adequately account for the complex 3D structure of foods, inhomogeneity corrections, and the lack of secondary electron equilibrium in and around the object. Selected food samples were scanned to obtain multi-sliced Computer Axial Tomography (CAT) scan data. Using this data, the sample geometry was constructed through an image-processing algorithm, i.e. scanning the CAT data. This procedure was applied to all food slices data. After that, a 3-D geometry was constructed using extrapolation techniques. The CAT scan data were used to describe the product's exact geometry using the image processing software (Image Processing Toolbox 3.1) of MATLAB-11 (MathWorks Inc.). Monte Carlo transport simulation tools were used to predict the behavior of irradiation particles as they interact with atoms in the food during a typical radiation treatment.Results from the simulation helps to setup the irradiation procedure by indicating how to rotate the product so that the most uniform dose distribution is obtained in the product (Kim et al., 2004).

Future needs and work: Validation of irradiation dose calculation models is still needed to fine-tune the predictive tools. Simulation of the interaction of 5 MeV X-rays with foods will be

53

conducted at the TX station to better understand dose distribution patterns in the food products. Protocols to quantify the biological effects of food irradiation should be established.

D3.3 High Pressure Processing

High quality, and fresh flavor is generally reduced when foods are pasteurized (heated) to assure their safety. "Non-thermal" pasteurization methods, such as high pressure, increase the competitiveness and consumer appeal of food products. For this technology to be successfully commercialized, properties of foods under pressure need to be made predictable. The OH station is leading the efforts to develop methods and instruments to measure a key property of foods, compressibility, under high pressure. The data obtained at different food compositions, temperatures, and pressures will allow thermodynamic modeling, and therefore prediction of compressibility under commercial processing conditions.

Procedures and instrumentation to conduct experiments for in situ measurements of food properties under high pressure in an isostatic are being investigated. The main objectives of this research effort include obtaining pressure- and temperature dependence of thermodynamic expressions for volume/compressibility of food-based model liquid solutions and the effects of their components using ultrasound velocity measurements and the pulse-echo method; and comparing the properties predicted by mathematical models with those measured for real food systems.

In 2003, scientists at the OH station developed and instrumented an ultrasonic high-pressure measurement cell. This cell can withstand 600 MPa pressure for extended periods of time. It sends an ultrasonic signal through the liquid sample and measures the time it takes for the sound to reflect back. The cell and the liquid sample are placed in the 2 liter chamber of a prototype high-pressure treatment unit equipped with independent temperature- and pressure-monitoring and control instrumentation. Measurements were taken over a range of pressures up to 600 MPa and temperatures between 10 and 30C with four different simulated liquid food systems (binary aqueous solutions of sucrose, glucose and citric acid at different concentrations, and pure water). The resulting sound velocity data along with atmospheric pressure data on density, specific heat capacity and thermal expansion coefficient were used to derive the important thermodynamic properties of specific volume/density, isentropic and isothermal compressibility and isentropic pressure thermal coefficient at elevated pressures. These results also led to an interpretation of the pressure-, temperature-, and concentration-dependence behavior of each property, allowing prediction of each property as a function of temperature, pressure and composition. The thermodynamic relationships of partial molar properties of solute and solvent in each solution have also led to a better understanding of the interactions between solute and solvent under the influence of pressure, temperature, concentration and solute type in model aqueous food systems.

Future needs and work: Existing thermodynamic models to predict compressibility will be extended and modified to include pressure as a variable. It is anticipated that models to predict important thermodynamic properties of liquid foods will be developed. Thermodynamic heating during pressurization can then be accurately calculated. The developed ultrasonic cell can be used in other applications involving high pressure. Work is continuing in developing mixture models of thermodynamic properties.

54

D3.4 Ultrasound

The food industry is looking for alternative treatments for heat sensitive materials, e.g., milk and apple cider to avoid side-effects of conventional treatment. Further evaluation to determine if ultrasound can be used as an alternative processing treatment to reduce pathogen levels in milk and apple cider without causing major compositional and structural change will be pursued at IL station.

Future needs and work: Identification of alternative processing technologies that may serve as a feasible alternative to thermal pasteurization could provide many juice processors, particularly small operations, with an economically viable means of complying with federal juice HACCP requirements. Providing alternative processing options, and the education to implement them, could allow small juice processors to continue processing juice products and improve the fiscal stability of such companies.

55

PRINCIPAL PUBLICATIONS OF STATIONS (1999-2004)

Exp. St. JournalPublications

Books BookChapters

Theses Patents Presentations

CA 251 with FL, 2

with NJ

3 5 4

DE 1FL 25

1 with SD, 2 with OH

1 5 2 51 with OH

IL 21 4 3 1IN 20

2 with NY-I2

IA 151 with Or &

WI

12

MI 34 3 17MN 14 1 7 4MO 28 8 26 1 40NE 9 1NJ 12

NY-G 223 with NY-I

6 12

NY-I 123 with NY-G,

2 with OH

21 with PA

12 4 2

NC 25 5 4 31ND 10 2 1OH 61

2 with NY-I4 9 20 103

OR 131 with IA &

WI

1 5 4

PA 20 1 5SD 13

1 with FL3 3 20

TX 19 2 10 12 1 36

VA 17 2 7 32WA 15 35 87WI 30 3 5

56

JOURNALS

Abonyi BI, Feng H, Tang J, Edwards CG, Chew BP, Mattinson DS, Fellman JK. 2002. Quality retention in strawberries and carrots dried with refractance window system. J Food Sci 67(2):1051-1056.

Acquarone VM, Rao MA. 2003. Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures. Carbohydrate Polymers 51: 451-458.

Ahn H, Hsieh F, Clarke AD, Huff HE. 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.

Alexandre EB, Barbosa-Cánovas GV, Martín-Belloso O. 2003. Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields. Food Reviews Int 19(3):253-273.

Al-Holy M, Quinde Z, Guan D, Tang J, Rasco B.  2004. Thermal inactivation of listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum TDT tubes. J Food Prot 67(2): 383-386.

Alpas H, Lee J, Bozoglu F, Kaletunç G. 2003. Evaluation of high hydrostatic pressure-sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry. Int J Food Microbiol 87:229-237.

Anantheswaran, RC. 2000. Irradiation: Is it consumer friendly? Case Studies in Science Collection. A web based collection of cases peer reviewed and published by the University of Buffalo, Buffalo, NY.

Anantheswaran, RC, Ramaswamy, HS. 2001. Bacterial destruction and enzyme inactivation during microwave heating. In: Handbook of Microwave Technology for Food Application (Ed. Datta & Anantheswaran). Pg. 191 Marcell Dekker, Inc.

Anantheswaran, RC, Roy, S. 2002. Factors affecting shelf life of fresh mushrooms. In: Manual for the cultivation of Pleurotus (Ed.J.E. Sanchez-Vazquez & D. Royse). Pg. 239. ECOSUR, Mexico

Anantheswaran, RC, Swanderski, J. 2003. Effect of electrical shielding and salt concentration on microwave heating in cylindrical containers. J. Microwave Power & Electromagnetic Energy 37(4):191.

Anderson BA, Singh RP, Rovedo CO.  2003. Use of phytoglycogen extracted from corn to increase the bowl-life of breakfast cereal.  J Food Proc Eng 26(3):315-322.

57

Andrews L, Jahncke ML, Mallikarjunan P. 2003. Low dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica). J Aquatic Food Product Technol 12(3): 71-82.

Antonova I, Mallikarjunan P, Duncan SE. 2003. Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. J Food Sci 68(4):1308-1315.

Antonova I, Mallikarjunan P, Duncan SE. 2004. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Foodservice Research International. Forthcoming.

Apaiah RK, Barringer SA. 2001. Quality loss during tomato paste production versus sauce storage. J Food Process Pres 25(4): 237-250.

Apaiah RK, Goodman CL, Barringer SA. 2001. Quality differences between fresh pack and remanufactured tomato sauce. J Food Process Pres 25(6):431-445.

Ariefdjohan MW, Nelson PE, Singh RK, Bhunia AK, Balasubramaniam VM, Singh N. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. J of Food Sci 69(5):M117-20.

Arora A, Chism G, Shellhammer TH. 2003. Rheology and stability of simple food emulsions treated with high pressure. J Agric Food Chem 51(9):2591-2596.

Assiry AM, Sastry SK, Samaranayake CP. 2003. Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes. J Appl Electrochem 33:187-196.

Ayhan Z, Li CT, Ndife MK, Zhang QH. 2001. Serving size and gender effects on product (Lemonade) acceptance and just-right attribute ratings. Turkish J Agric and Forestry 25(3):157-168.

Ayhan Z, Streaker CB, Zhang QH. 2001. Design, construction, and validation of a sanitary glove box packaging system for product shelf life studies. J of Food Proc and Preservation 25(3):183-196.

Ayhan Z, Yeom HW, Zhang QH Min DB. 2000. Flavor, color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. J Agr Food Chem 49:669-674.

Ayhan Z, Zhang QH, Farahbakhsh B, Kneller M. 2001. Inspection of seal integrity of food packages using ultrasound and pressure differential techniques. Applied Eng in Agric 17(2):179-192.

Ayhan Z, Zhang QH, Min DB. 2002. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. J Food Prot 65:1623-1627.

Ayhan Z, Zhang QH. 2000. Wall thickness distribution on thermoformed food containers produced by a Benco aseptic packaging machine. J Polymer Eng Sci 40(1):1-10.

58

Badding-Smithey SL, Huff HE, Hsieh F. 1995. Processing parameters and product properties of extruded beef with nonmeat binders. Lebensm Wiss Technol 28:386-394.

Bai Y, Wilson LA, Glatz BA. 1998. Quality of commercial shelf-stable soymilk products. J Food Prot 61(9):1161-1164.

Bakalis S, Karwe MV. 2002. Velocity distributions and volume flow rates in the nip and translational regions of a co-rotating, self-wiping, twin-screw extruder. J Food Eng 51(4):273-282.

Banga JR, Pan Z, Singh R P. 2001. On the optimal control of contact cooking processes. Trans IChemE 79C:145-151.

Barbosa-Cánovas GV, Fernández-Molina JJ, Swanson BG. 2001. Pulsed electric fields: A novel technology for food preservation. Agro-Food Industry Hi-Tech 12(2):9-14.

Barbosa-Cánovas GV, Moreira RG. 2001. Drying. Special Issue: J Food Eng 49(4).

Barbosa-Cánovas GV, Pierson MD, Zhang QH, Schaffner DW. 2000. High voltage arc discharge. J Food Sci Supplement: Kinetics of microbial inactivation for alternative food processing technologies. 80-81.

Barbosa-Canovas GV, Pierson MD, Zhang QH, Schaffner DW. 2000. Pulsed electric fields. J Food Sci 65(8):65s-79s.

Barbosa-Cánovas GV, Pierson MD, Zhang QH, Schaffner DW. 2000. Pulsed electric fields. J Food Sci Supplement: Kinetics of microbial inactivation for alternative food processing technologies. 65-79.

Barbosa-Cánovas GV, Rodríguez JJ. 2002. Update on nonthermal food processing technologies: Pulsed electric fields, high hydrostatic pressure, irradiation and ultrasound. Food Australia 54(11): 513-520.

Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Pulsed X-rays. J Food Sci 65(8):96s-97s.

Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Oscillating magnetic fields. J Food Sci 65(8):86s-89s.

Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Pulsed light technology. J Food Sci 65(8):82s-85s.

Barbosa-Cánovas GV, Schaffner DW, Pierson MD, Zhang QH. 2000. Oscillating magnetic fields. J Food Sci Supplement: Kinetics of microbial inactivation for alternative food processing technologies. 86-89.

59

Barbosa-Cánovas GV, Schaffner DW, Pierson MD, Zhang QH. 2000. Pulsed light technology. J Food Sci Supplement: Kinetics of microbial inactivation for alternative food processing technologies. 82-85.

Barbosa-Cánovas GV, Sepúlveda DR. 2002. Food Preservation by High Intensity Pulsed Electric Fields. The International Review of Food Science and Technology 1: 90-92.

Barbosa-Canovas GV, Zhang QH, Pierson MD and Schaffner DW. 2000. High voltage arc discharge. J of Food Sci 65(8):80s-81s.

Barbosa-Cánovas GV. 2002. Key Goals of Emerging Technologies for Inactivating Bacteria. Food Safety 8(4): 34-42.

Barrett A, Cardello A, Maguire P, Richardson M, Kaletunç G, Lesher L. 2002. Effects of sucrose ester, dough conditioner, and storage temperature on long-term textural stability of shelf-stable bread. Cereal Chem 79:806-811.

Barringer SA, Bennett MA, Bash WD. 1999. Effect of nitrogen fertilizer levels and fruit maturity on tomato peeling efficiency. J Veg Crop Prod 5(1): 3-11.

Barringer SA. 2002. Effect of growing conditions, processing and storage on the quality of tomato products. Foods and Food Ingredients Journal of Japan 204:30-36.

Bashor MP, Curtis PA, Keener KM, Sheldon BW, Kathariou S, Osborne JA. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. J Poultry Sci 83(7):1232-1239.

Batmaz E, Sandeep KP. 2004. Overall heat transfer coefficient in a triple tube heat exchanger. J Heat and Mass Transfer. Accepted.

Ben-Yoseph E, Hartel RW, Howling D. 2000.Three-Dimensional Model of Phase Transition of Thin Sucrose Films During Drying. J Food Eng 44(1):13-22.

Bendicho S, Barbosa-Cánovas GV, Martín O. 2002. Milk Processing by High Intensity Pulsed Electric Fields. Trends in Food Science and Technology 13 (6-7): 195-204.

Bendicho S, Barbosa-Cánovas GV, Martín O. 2003. Reduction of Protease Activity in Milk with Continuous Flow High Intensity Pulsed Electric Field Treatments. J Dairy Sci 86(3), 697-703.

Bendicho S, Estela C, Giner J, Barbosa-Cánovas GV, Martín O. 2002. Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens. J Dairy Sci 85(1):19-27.

60

Bendicho S, Giner J, Barbosa-Cánovas GV, Martín O. 2002. Procesado de leche mediante aplicación de pulsos eléctricos de alta intensidad de campo. Alimentaria. 334: 95-104.

Bhandari BR, Hartel RW. 2002. Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. J Food Sci 67(5):1797-1802.

Bhattacharya M, Erazo-Casterjón SV, Doehlert DC, McMullen MS. 2001. Staling of bread as affected by waxy wheat flour blends. Cereal Chem 79:178-182.

Biehl H, Barringer SA. 2004. Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems. Innov Food Sci Emerg Technol 5(2):191-198.

Biehl HL, Barringer SA. 2003. Physical properties important to electrostatic and non-electrostatic powder transfer efficiency in a tumble drum. J Food Sci 68(8): 2512-2515.

Bircan C, Barringer SA and Mangino M. 2001. Use of dielectric properties to detect whey protein denaturation. J Microwave Power EE 36(3):179-186.

Bircan C, Barringer SA. 2002. Use of dielectric properties to detect egg protein denaturation. J Microwave Power EE 37(2): 89-96.

Bircan C, Barringer SA. 2002. Determination of collagen denaturation of muscle foods using the dielectric properties. J Food Sci 67(1): 202-205.

Birla SL, Wang S, Tang J, Hallman G. 2004. Improving heating uniformity of fresh fruits in radio frequency treatments for pest control. Postharvest Biol Technol 33: 205-217.

Boff JM, Troung TT, Min DB, Shellhammer TH. 2003. Effect of thermal processing and carbon dioxide assisted high pressure processing on pectinmethylesterase and chemical changes in orange juice. J Food Sci 68(4):1179 - 1184.

Braud LM, Castell-Perez ME, Matlock M. 2000. Risk-based design of aseptic processing of heterogeneous food products. Society for Risk Analysis Journal 20(4): 405-412.

Braud LM, Moreira RG, Castell-Perez ME. 2001. Mathematical modeling of impingement drying of corn tortillas. J Food Eng 50(3): 121-128.

Bredinger SL, Steffe JF. 2001. Texture maps of cream cheese. J. Food Sci. 66: 453-456.

Brescia G, Moreira RG, Braby L, Castell-Perez ME. 2003. Monte Carlo simulation and dose distribution of low energy electron irradiation of an apple. J Food Eng 60 (1): 31-39.

Brown JA, Foegeding EA, Daubert CR, Drake MA, Gumpertz M. 2003. Changes in rheological and sensorial properties of young cheeses as related to maturation. J Dairy Sci 86: 3054-3067.

61

Bu-Contreras R, Rao MA. 2002. Review: dynamic rheological behavior of heated potatoes. Food Sci Technol Int 8:3-10.

Buranasompob A, Swanson BG, Tang J, Mao R. 2003. Rancidity of walnuts and almonds affected by short-time treatments for insect control. J Food Proc Pres 27(6): 445-464.

Caixeta AT, Moreira RG, Castell-Perez ME. 2001. Impingement drying of potato chips. J Food Proc Eng 25(1): 63-90.

Caner C, Hernandez R, Pascall MA, Balasubramaniam VM. 2004. The effect of high pressure processing on the sorption of selected food simulants into polymeric films used for food packaging. Packaging Technol and Sci 17:139-153.

Cao YM, Chang KC. 2002. Edible film making from water extract of soybeans. J Food Sci 67:1449-1454.

Castell-Perez ME, Moreno M, Rodriguez O, Moreira RG. 2004. Electron beam irradiation treatment of cantaloupes: effect on product quality. Food Sci Technol Int. December 2004 issue.

Castro I, Teixeira JA, Salengke S, Sastry SK, Vicente AA. 2003. The influence of field strength, sugar and solid content on electrical conductivity of strawberry products. J Food Proc Eng 26(1):17-29.

Castro I, Teixeira JA, Salengke S, Sastry SK, Vicente AA. 2004. Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics. Innov Food Sci & Emerg Technol 5:27-36.

Cha JY, Suparno M, Dolan KD, Ng PKW. 2003. Modeling thermal and mechanical effects on retention of thiamin in extruded foods. J Food Sci 68:2396-2612.

Chamberlain E K, Rao MA. 2000. Concentration dependence of viscosity of acid-hydrolyzed amylopectin solutions. Food Hydrocolloids 14:163-171.

Chang L, Xue Y, Hsieh F. 2001. Comparative study of physical properties of water-blown rigid polyurethane foams extended with commercial soy flour. J Appl Polym Sci 80(1):10-19.

Chang L, Xue Y, Hsieh F. 2001. Dynamic-mechanical study of water-blown rigid polyurethane foams with and without soy flour. J Appl Polym Sci 81(8):2027-2035.

Chang YH, Hartel RW. 2002. Development of air cells in a batch ice cream freezer. J Food Eng 55(1):71-78.

Chang YH, Hartel RW. 2002. Measurement of air cell distributions in dairy foams. Int Dairy J 12:463-472.

62

Chang YH, Hartel RW. 2002. Stability of air cells in ice cream during hardening and storage. J Food Eng 55(1):59-70.

Chen, H, Anantheswaran, R C, Knabel, SJ 2001. Optimization of iron supplementation for enhanced detection of Salmonella enteritidis in eggs. J. Food Protection 64(9):1279.

Chen, H, Anantheswaran, RC, Knabel, SJ 2002. Effect of rapid cooling on the growth and penetration of Salmonella enteritidis into egg contents. J. Food Safety 22(4):255.

Chen, H, Anantheswaran, R C, Knabel, S J 2002. Effect of rapid cooling of shell eggs on microcrack development, penetration of Salmonella enteritidis, and eggshell strength. J. Food Processing & Preservation 26(1):57.

Chikthimmah, N, Anantheswaran, RC, Roberts, R, Mills, EW, Knabel, SJ. 2001. Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction on E. coli 0157:H7 during Lebanon bologna processing. J. Food Protection 64(8):1145.

Cho MJ, Unklesbay N, Hsieh F, Clarke AD. 2004. Hydrophobicity of bitter peptides from soy protein hydrolysates. J Agr Food Chem. Forthcoming.

Choi YJ, McCarthy KL, McCarthy MJ. 2002. Tomographic techniques for measuring fluid flow properties. J Food Sci 67(7):2718-2724.

Choi YJ, McCarthy MJ, McCarthy KL. 2004. MRI for process analysis: co-rotating twin screw extruder. J Proc Anal Chem 9(2): 72-85.

Chung, M, R Ruan, P Chen, Y Lee, T Ahn, and C Baik. 2001. Formulation of caking-resistant powdered soups based on NMR study. J. of Food Science. 66(8): 1147-1151.

Chung, M, R Ruan, P Chen, S Chung, T Ahn, and K Lee. 2000. Study of caking in powered foods using nuclear magnetic resonance spectroscopy. J. of Food Science 65(1):134-138.

Clark S, Warner H, Rodríguez JJ, Olivas GI, Sepúlveda D, Bruñís R, Barbosa-Cánovas GV. 2002. Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches. Food Quality and Preference. 13:153-162.

Claybon KT, Barringer SA. 2002. Consumer acceptability of color in processed tomato products by African-American, Latino and Prototypical consumers. J Food Quality 25(6): 487-498.

Claybon KT, Barringer SA. 2002. Consumer acceptability of viscosity in processed tomato products by African-American, Latino and Prototypical consumers. J Food Sci 67(6): 2380-2384.

Coronel P, Sandeep KP. 2003. Pressure drop and friction factor in helical heat exchangers under nonisothermal and turbulent flow conditions. J Food Proc Eng 26(3):285-302.

63

Coronel P, Simunovic J, Sandeep KP. 2003. Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz. J Food Sci 68(6):1976-1981.

Corwin H, Shellhammer TH. 2002. Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli. J Food Sci 67(2),697-701.

Cremer D, Kaletunç G. 2003. Fourier transform infrared microspectroscopic study of the chemical microstructure of corn and oat flour-based extrudates. Carbohyd Polym 52:53-65.

Cummins A, Reitmeier CA, Wilson LA, Glatz BA. 2002. Survey of apple cider production practices and microbial loads in cider in the State of Iowa. J Dairy, Food and Environmental Sanitation 22(10):745-751.

Cushman JH, Bennethum LS, Singh PP. 2004. Toward rational design of drug delivery substrates: I. Mixture theory for two-scale biocompatible polymers. Multiscale Modeling and Simulation: A SIAM Interdisciplinary J 2(2):302-334.

Cushman JH, Singh PP, Bennethum LS. 2004. Toward rational design of drug delivery substrates: II. Mixture theory for three-scale biocompatible polymers and a computational example. Multiscale Modeling and Simulation: A SIAM Interdisciplinary J 2(2):335-357.

Darros-Barbosa R, Balaban MO, Teixeira AA. 2003. Temperature and concentration dependence of density in model liquid foods. Int J Food Prop 6(2): 219-238.

Darros-Barbosa R, Balaban MO, Teixeira AA. 2003. Temperature and concentration dependence of heat capacity in model aqueous solutions. Int J Food Prop 6(2):239-258.

Das DJ, Barringer SA. 1999. Use of organic solvents for improving peelability of tomatoes. J Food Process Pres 23(4):193-202.

Datta, AK,Anantheswaran, RC. 2001. Handbook of Microwave Technology for Food Applications. Marcell Dekker, Inc. 511pp.

Datta AK, Davidson M. 2000. Kinetics of microbial inactivation for alternative processing technologies: Microwave and radio-frequency processing. J of Food Sci 65(8):32S-41S.

Datta AK, Ni H. 2002. Infrared and hot air additions to microwave heating of foods for control of surface moisture. J Food Eng 51(4):355-364.

Dave RI, Sharma P, Muthukumarappan K. 2003. Effects of starter culture and coagulating enzymes on viscoelastic behavior and melt of Mozzarella cheese. J Food Sci 68(4):1404-1410.

64

DeJongh JJ, Steffe JF. 2004. Vane method to evaluate the yield stress of hot cereals. J Texture Studies 34:1-9.

Deo I, Karwe MV. 2002. Effect of die geometry and material on flow uniformity in an annular food extrusion die. J Food Sci 67(2):658-664.

Deymonaz C, Hartel RW. 2001. Effects of Polyols and Bulking Agents in Sugar-Free Chocolate Coatings. Manufacturing Confectioner 81(6):81-92.

Dogan H., Karwe MV. 2003. Physico-chemical Properties of Quinoa Extrudates. Food Sci Technol Int 9(2):101-114.

Dolan KD. 2003. Estimation of kinetic parameters for nonisothermal food processes. J Food Sci 68:728-741.

Dutreux N, Notermans S, Wijtzes T, Góngora-Nieto M, Barbosa-Cánovas GV, Swanson BG. 2000. Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields. Int J Food Microbiol 60:147-152.

Dutreux N, Notermans S, Wijtzes T, Góngora-Nieto M, Barbosa-Cánovas GV, Swanson B. 2000. Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions. Int J Food Microbiol 54:91-98.

Elayedath S, Barringer SA. 2002. Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents. Innov Food Sci Emerg Technol 3(4): 385-390.

Evrendilek GA, Dantzer WR, Streaker CB, Zhang QH. 2001. Shelf life evaluations of liquid foods treated by pilot plant pulsed electric field system. J Food Proc Preservation. 25(4):283-297.

Evrendilek GA, Jin ZT, Ruhlman KT, Qiu X, Zhang QH, Richter ER. 2000. Evaluations of microbial safety of apple juice by bench scale PEF system and shelf-life of apple juice and cider by pilot plant scale PEF system. Innov Food Sci & Emerg Technol 1(2000):77-86.

Evrendilek GA, Li S, Dantzer WR, Zhang QH. 2004. Pulsed electric field processing beer: microbial, sensory and quality analysis. J Food Sci 69(7):x1-x5.

Evrendilek GA, Yeom HW, Jin ZT, Zhang QH. 2004. Safety and quality evaluation of a yogurt-based drink processed by a pilot plant PEF system. J Food Proc Eng 27(3):197-212.

Evrendilek GA, Zhang QH, Richter ER. 2004. Application of Pulsed Electric Fields to Skim Milk inoculated with Staphylococcus aureus. Biosystems Eng 87(2):137-144.

Evrendilek GA, Zhang QH. 2003. Effects of pH, temperature, and pre pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7. J

65

Food Prot 66(5):755-759.

Fan S, Hsieh F, Huff HE. 1999. Puffing of wheat cakes using a rice cake machine. Appl Eng Agr 15(6):677-685.

Fang Q, Hanna MA, Haque E, Spillman CK. 2000. Neural network modeling of energy requirement for size reduction of wheat. Trans of the ASAE 43(4):947-952.

Fang Q, Lan Y, Kocher M, Hanna MA. 2000. Thermal conductivity of granular rice starches. Int J Food Properties 3(2):283-293.

Farkas BE, Zhang JR, Hale SA. 2003. Thawing of skipjack tuna (Katsuwonas Pelamis): A numerical simulation. J Aquatic Food Product Technol 12(4):93-112.

Fasina OO, Farkas BE, Fleming HP. 2003. Thermal and dielectric properties of sweet potato puree. Int J Food Properties 6(3):461-472.

Feng H, Tang J. 2000. Determination of moisture diffusivity of Red Delicious apples by thermogravimetric analysis. Drying Technol-Theme Issue: Material Properties and Techniques for Their Measurement and Estimation.18(6):1183-1199. 

Feng H, Tang J, Cavalieri RP. 1999. Combined microwave and spouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature. Drying Technology 17(10): 1981-1998.

Feng H, Tang J, Cavalieri RP. 2002. Dielectric properties of dehydrated apples as affected by moisture and temperature. Trans ASAE 45(1): 129-135. 

Feng H, Tang J, Cavalieri RP, Plumb OA. 2001. Heat and mass transport in microwave drying of hygroscopic porous materials in a spouted bed. AIChE J 74(7):1499-1511.

Feng H, Tang J, Mattison DS, Fellman KH. 1999. Microwave and spouted bed drying of blueberries: the effect of drying and pretreatment methods on physical properties and retention of flavor volatiles. J. Food Processing and Preservation 23: 463-479.

Feng H, Tang J, Plumb OA, Cavalieri RP. 2004. Intrinsic and relative permeability for flow of humid air in unsaturated apple tissues. J Food Eng 62: 185-192.

Feng H, Tang J, Plumb OA. 2004. Intrinsic and relative permeability for flow of humid air in unsaturated apple tissues. J Food Eng 62:185-192.

Feng X, Hansen JD, Biasi B, Tang J, Mitcham EJ. 2004. Use of hot water treatment to control codling moths in harvested California ‘Bing’ sweet cherries. Postharvest Biol Technol 31: 41-49.

Fernández-Molina JJ, Barbosa-Cánovas GV, Swanson BG. 2001. Tecnologías emergentes para la conservación de alimentos sin calor. Arbor N°661:155-170.

66

Fidelibus M W, Teixeira AA, Davies FS. 2002. Mechanical properties of orange peel and fruit treated pre-harvest with gibberellic acid. Trans ASAE 45(4):1057-62.

Fidelibus MW, Teixeira AA, Davies FS. 2002. Gibberellic acid applied to sweet oranges increases juice yield by reducing peel volume. Proc Florida State Horticultural Society. 2002. 115: 243-246.

Fitzpatrick JJ, Barringer SA, Iqbal T. 2003. Flow property measurement of food powders and sensitivity of Jenike’s hopper design methodology to the measured values. J Food Eng 61(3):399-405.

Fleischman GJ, Ravishankar S, Balasubramaniam VM. 2004. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiol 21(1):91-95.

Francis DM, Barringer SA, Whitmoyer RE. 2000. Ultrastructural characterization of yellow shoulder disorder in a uniform ripening tomato genotype. Hort Sci 35(6):1114-1117.

Friant NR, Marks BP, Bakker-Arkema FW. 2004. Drying rate of individual ears of corn. Trans ASAE 47(5): Forthcoming.

Fu JT, Rao MA. 2001. Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose. Food Hydrocolloids 15:93-100.

Fuentes-Granados R, Wilson LA, Widrlechner M. 2000. Inheritance studies of aromatic compounds in Agastache foeniculum (Pursh) Kuntze. J Essent Oil Res 12:581-594.

Fujikawa H, Morozumi S, Smerage GH, Teixeira AA. 2001. Thermal inactivation patterns of Aspergillus niger spores in capillaries. Biocontrol Science 6(1):17-20.

Fujikawa H, Morozumi S, Smerage GH, Teixeira AA. 2000. Comparison of capillary and test tube procedures for analysis of thermal inactivation kinetics of mold spores. J Food Prot 63(10):1404 -1409.

Gajraj, A, Ofoli, RY. 2000a. A quantitative technique for investigating macromolecular adsorption and interactions at the liquid-liquid interface. Langmuir 16:4279-4285.

Gajraj, A, Ofoli, RY. 2000b. Effect of extrinsic fluorescent labels on diffusion and adsorption kinetics of proteins at the liquid-liquid interface. Langmuir: 16: 8085-8094.

Ganjyal G, Hanna MA. 2002. A review of residence time distribution (RTD) in food extruders and study on the potential of neural networks in RTD modeling. J Food Sci 67(6):1996-2002.

67

Ganjyal GM, Hanna MA, Jones DD. 2003. Modeling selected properties of extruded waxy maize cross-linked starches with neural networks. J Food Sci 68(4):1384-1388.

Garayo J, Moreira RG. 2002. Vacuum frying of potato chips. J of Food Eng 55(2):181-191.

Gazit Y, Rossler Y, Wang S, Tang J, Lurie S. 2004. Thermal death kinetics of egg and 3rd instar Mediterranean fruit fly Ceratitis captitata (Wiedemann) (Diptera: Tephritidae). J Econ Entomol. Forthcoming.

Geater CW, Fehr WR, Wilson LA, Robyt JF. 2001. An improved method of total sugar analysis for soybean seed. Crop Sci 41: 250-252.

Geater CW, Fehr WR, Wilson LA. 2000. Association of Soybean Seed Traits with Physical Properties of Natto. Crop Sci 40:1529-1534.

Genovese DB, Acquarone VM, Youn KS, Rao MA. 2004. Influence of fructose and sucrose on small and large deformation rheological behavior of heated Amioca starch dispersions. Food Sci Technol Int 10(1):51-57.

Genovese DB, Rao MA. 2003. Apparent viscosity and first normal stress of starch dispersions: role of continuous and dispersed phases, and prediction with the Goddard-Miller model. Appl Rheo 13(4):183-190.

Genovese DB, Rao MA. 2003. Role of starch granule characteristics (volume fraction, rigidity, and fractal dimension) on rheology of starch dispersions with and without amylose. Cereal Chem 80:350-355.

Genovese DB, Rao MA. 2003. Vane yield stress of starch dispersions. J Food Sci 68(7):2295-2301.

Gentry TS, Roberts JS. 2004. Design and evaluation of a continuous flow microwave pasteurization system for apple cider. Lebensm Wiss Technol. Forthcoming.

Gentry TS, Roberts JS. 2004. Formation kinetics and application of 5-hydroxymethylfurfural as a time-temperature indicator of lethality for continuous pasteurization of apple cider. Innov Food Sci Emerg Technol 5(3):327-333.

Gerard KA, Roberts JS. 2004. Microwave heating of apple mash to improve juice yield and quality. Lebensm Wiss Technol 37(5):551-557.

Ghosh, V, Anantheswaran, RC. 2001. Oxygen transmission rate through microperforated films: Measurement and model comparison. J. Food Process Engineering 24:113.

Ghosh, V, Ziegler, GR, Anantheswaran, RC. 2004. Moisture migration through chocolate-flavored confectionery coatings. J. Food Engineering 66:177.

68

Ghosh, V, Duda, JL, Ziegler, GR, Anantheswaran, RC. 2004. Diffusion of moisture through chocolate-flavored confectionery coatings. Transactions of IChemE 82(C1):35.

Ghosh, V, Anantheswaran, RC. 2003. Unsteady state heat transfer. In: Encyclopedia of Agricultural & Food Engineering (Ed. D.R. Heldman). Marcel Dekker. p.1086.

Ghosh, V, Floros, JD, Anantheswaran, RC. 2003. Refrigerants. In: Encyclopedia of Agricultural & Food Engineering (Ed. D. R. Heldman). Marcel Dekker. p. 827.

Ghosh, V, Ziegler, GR, Anantheswaran, RC. 2003. Fat, moisture and ethanol migration through chocolates and confectionery coatings. CRC Reviews in Food Sci & Nutrition 42(6):583

Giner J, Gimeno V, Ortega O, Mesegué M, Barbosa-Cánovas GV, Martín O. 2002. Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields. J Food Sci 67(4):1467-1472.

Giner J, Gimeno V, Espachs A, Élez P, Barbosa-Cánovas GV, Martín O. 2000. Inhibition of Tomato (Licopersicon Esculentum Mill.) Pectin Methylesterase by Pulsed Electric Fields. Innov Food Sci Emerg Technol 1:57-67.

Giner J, Gimeno V, Barbosa-Cánovas GV, Martín O. 2001. Effect of pulsed electric field processing on apple and pear polyphenoloxidases. Food Sci Technol Int 7(4): 339-345.

Glenn TA, Daubert CR, Farkas BE, Stefanski LA. 2003. A statistical analysis of creaming variables impacting process cheese melt quality. J Food Qual 26(4): 299-321.

Goeller LM, Amato PM, Farkas BE, Green DP, Lanier TC, Kong CS. 2003. Optimization of incorporation of low molecular weight cryoprotectants into intact fish muscle. J Food Sci. 69(4):164-71.

Góngora-Nieto MM, Pedrow P, Swanson BG, Barbosa-Cánovas GV. 2003. Energy Analysis of Liquid Whole Egg Pasteurized by Pulsed Electric Fields. J Food Eng 57(3):209-216.

Góngora-Nieto MM, Sepúlveda DR, Pedrow P, Barbosa-Cánovas GV, Swanson BG. 2002. Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects. Lebensm Wiss Technol (lwt) 35(5): 375-388.

Góngora-Nieto MM, Younce F, Hyde GM, Pedrow PD, Swanson BG. 2002. Metrology system for pulsed electric fields processing. J Innov Food Sci & Emerg Technol 3(4):337-348.

Góngora-Nieto, Pedrow PD, Swanson BG, Barbosa-Cánovas GV. 2003. Impact of air bubbles in a dielectric liquid when subjected to high field strengths. J Innov Food Sci & Emerg Technol 4(1):57-67.

69

Gonzalez JJ, McCarthy KL, McCarthy MJ. 2000. Textural and structural changes in lasagna after cooking. J Texture Studies 31(1):93-108.

Goodman C, Fawcett S, Barringer SA. 2002. Flavor, viscosity, and color analyses of hot and cold break tomato juices. J Food Sci 67(1):404-408.

Granda C, Moreira RG, Tichy SE. 2004. Reduction of Acrylamide Formation in Potato Chips by Low Temperature Vacuum Frying. J Food Sci. Forthcoming.

Gu, L, R Ruan, P Chen, W Wilcke, and P Addis. 2001. Structure-function relationships of highly refined cellulose. Transactions of ASAE 44(6):1707-1712

Guan D, Cheng M, Wang Y, Tang J. 2004. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurization and sterilization processes. J Food Sci  69(1): 30-37.

Guan D, Gray P, Kang DH, Tang J, Shafer B, Ito K, Younce K, Yang CS. 2003. Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies. J Food Sci 68(4): 1428-1432.

Guan D, Plotka VCF, Clark S, Tang J. 2002. Sensory evaluation of microwave treated macaroni and cheese. J Food Proc Pres 26: 307-322.

Gunawan MI, Barringer SA. 2000. Green color degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth. J Food Process Pres 25(3):253-263.

Gunawan, MI, Barringer SA. 2000. Green Color Degradation of Blanched Broccoli (Brassica oleracea) due to acid and microbial growth. J Food Proc and Preservation 25(3):253-263.

Ha TT, Padua GW. 2001. Effect of extrusion processing on properties of zein-fatty acids sheets. Transac Am Soc Ag Eng 44:1223-1228.

Han J, Gomes-Feitosa CL, Castell-Perez ME, Moreira RG, da Silva P. 2004. Quality of Packaged Romaine Lettuce Hearts Exposed to Low-dose Electron Beam Irradiation. Lebensm Wiss Technol/Food Sci Technol 37(7):705-715.

Hansen J, Wang S, Tang J. 2004. A cumulated lethal time model to evaluate efficacy of heat treatments for codling moth Cydia pomonella (L) (Lepidoptera: Tortricidae) in cherries. Postharvest  Biol Technol 33(3): 309-317.

Hansen JD, Drake SR, Heidt ML, Watkins MA, Tang J, Wang S. 2004. Potential radio frequency-hot water dip treatment for postharvest codling moth control in fresh apples. HortTechnol. Forthcoming.

70

Harte F, Amonte M, Luedecke L, Swanson BG, Barbosa-Cánovas GV. 2002. Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure Treated Full Fat Milk. J Food Sci 67(6): 2245-2250.

Harte F, Luedecke LO, Swanson BG, Barbosa-Canovas GV. 2003. Low-fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing. J Dairy Sci 86(4):1074-1082.

Harte F, San Martin MF, Lacerda AH, Lelieveld HLM, Swanson BG, Barbosa-Cánovas GV. 2001. Potential use of 18 Tesla Static and Pulsed Magnetic Fields on Escherichia coli and Sacharomyces cerevisae. J Food Proc Pres 25(3):223-235.

Hartel RW, Gardner D. 2003. Making the Transition to a Curriculum Based on Assessment of Learning Outcomes. J Food Sci Education 2(2):32-39.

Hartel RW. 2002. Core Competencies in Food Science: Background Information on the Development of the IFT Education Standards. J Food Sci Education 1:3-5.

Hermawan N, Evrendilek GA, Zhang QH. 2004. Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis. J Food Safety 24(1):71-85.

Herrera ML, Hartel RW. 2000. Effect of Processing Conditions on Crystallization Kinetics of a Model Milk Fat System. J Am Oil Chem Soc 77(11):1177-1187.

Herrera ML, Hartel RW. 2000. Effect of Processing Conditions on Physical Properties of a Milk Fat Model System. Microstructure. J Am Oil Chem Soc 77(11):1197-1204.

Herrera ML, RW Hartel. 2000. Effect of Processing Conditions on Physical Properties of a Milk Fat Model System. Rheology. J Am Oil Chem Soc 77(11):1189-1195.

Hiney K, Nielsen B, Orth M, Rosenstein D, Marks BP. 2004. Short duration, high intensity exercise alters bone density and shape. J Animal Sci 82:1612-1620.

Ho KG, Wilson LA, Sebranek J. 1997. Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties. J Food Sci 62:434-437.

Holownia KI, Chinnan MS, Erickson MC, Mallikarjunan P. 2000. Quality evaluation of edible film-coated chicken strips and frying oils. J Food Sci 65(6): 1088-1090.

Hou HJ, Chang KC. 2002. Interconversion of isoflavones in soybeans as affected by storage. J Food Sci 67:2083-2089.

Hou HJ, Chang KC. 2003. Yield and textural properties of soft tofu as affected by changes of phytate content during soybean storage. J Food Sci 68:1185-1191.

71

Howell TA Jr, Hartel RW. 2001. Drying and Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures. J Food Sci 66(7):979-984.

Howell TA, Ben-Yoseph E, Rao C, Hartel RW. 2002. Sucrose Crystallization Kinetics in Thin Films at Elevated Temperatures and Supersaturations. Crystal Growth and Design 2(1):67-72.

Hu X, Mallikarjunan P. 2004. Mathematical modeling of heat transfer of microwave heated fish gel. Agricultural Engineering Journal. Forthcoming.

Huang Y, Singh PP, Tang J, Swanson BG. 2004. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with dynamic rheological analysis. Carbohydrate Polymers 56: 27-33.

Huang Y, Tang J, Swanson B, Cavinato AG, Lin M, Rasco BA. 2003. Near infrared spectroscopy: a new tool for studying physical and chemical properties of polysaccharide gels. Carbohydrate Polymers 53: 281-288.

Huang Y, Tang J,  Swanson BG, Rasco BA. 2003. Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels. Carbohydrate Polymers 54: 517-522.  

Ikediala JN, Tang J, Drake SR, Neven LG. 2000. Dielectric properties of apples and codling moths in relation to microwave and RF heating. Trans ASAE 43(5):1175-1184. 

Ikediala JN, Hansen J, Tang J, Drake SR, Wang S. 2002. Quarantine treatment of cherries using radio frequency energy and saline-water-immersion technique. Postharvest Biol Technol 24(1):25-37. 

Ikediala JN, Tang J, Wig T. 2000. Design and analysis of a heating block system for studying thermal effect on insect pests. Trans ASAE 43(2): 351-358. 

Im JS, Huff HE, Hsieh F. 2003. The effect of process conditions on physical and chemical properties of buckwheat grit cakes. J Agr Food Chem 51(3):659-666.

Innawong B, Mallikarjunan P, Irudayaraj J, Marcy JE. 2003. The determination of frying oil quality using Fourier transform infrared attenuated total reflectance. Lebensm Wiss Technol 37(1):23-28.

Innawong B, Mallikarjunan P, Marcy JE. 2003. The determination of frying oil quality using a chemosensory system. Lebensm Wiss Technol 37(1): 35-41.

Jandhyala M, Barbosa-Cánovas GV, Swanson BG. 2002. Retention of Ascorbic Acid, Thiamin and Pydridoxal after High Hydrostatic Pressure or Thermal Treatments. Food Sci Technol Int 8(5):303-6.

72

Jin ZT, Zhang QH. 1999. Pulsed electric field inactivation of microorganisms and preservation of quality of cranberry juice. J Food Proc and Preservation 23(6):481-497.

Joaquín G, Gimeno V, Palomes M, Barbosa-Cánovas GV, Martín O. 2003. Lessening polygalaturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields. Online © Springer-Verlag 2003. Eur Food Res Technol 217: 43-48.

Johnson JA, Valero KA, Wang S, Tang J. 2004. Thermal death kinetics of red flour beetle, Tribolium castaneum (Coleoptera: Tenebrionidae). J Econ Entomol. Forthcoming.

Johnson JA, Wang S, Tang J. 2003. Thermal death kinetics of fifth-instar Plodia interpunctella (Lepidoptera: Pyralidae). J Econ Entomol 96(2): 519-524.

Jones RL, Steffe JF, Harte JB. 2002. Sensory firmness scale based on gelatin gels. J Texture Studies 33:543-558.

Joshi NS, Dave RI, Muthukumarappan K. 2004. Modeling rheological characteristics and calcium of Mozzarella cheese. J Food Sci 69(3):97-101.

Joshi NS, Jhala RP, Muthukumarappan K, Acharya MR, Mistry VV. 2004. Textural and rheological properties of process cheese. Int J Food Prop 7(3):353-365.

Joshi NS, Muthukumarappan K, Dave RI. 2002. Role of soluble and colloidal calcium contents on functionality of salted and unsalted part skim Mozzarella cheese. Australian J Dairy Technol 57(3):215-219.

Joshi NS, Muthukumarappan K, Dave RI. 2003. Effect of calcium on physico-chemical properties of fat free Mozzarella cheese. J Food Sci 68(7): 2289-2294.

Joshi NS, Muthukumarappan K, Dave RI. 2003. Understanding the role of calcium in functionality of part skim Mozzarella cheese. J Dairy Sci 86(6):1918-1926.

Joshi NS, Muthukumarappan K, Dave RI. 2004. Effect of calcium on microstructure and meltability of part skim Mozzarella cheese. J Dairy Sci 87:1975-1985.

Joshi NS, Muthukumarappan K, Dave RI. 2004. Viscoelastic properties of part skim Mozzarella cheese: effect of calcium, storage and test temperature. Int J Food Prop 7(2):239-252.

Kaletunç G. 2001. Thermal analysis of bacteria using differential scanning calorimetry in “Novel Processes and Control Technologies in the Food Industry”, eds. F. Bozoglu, T. Deak, and B. Ray, NATO Science Series, IOS Press, 227

Kapoor B, Bhattacharya M. 2000. Dynamic and extensional properties of starch in dimethylsulfoxide. Carbohydrate Polymers 42:323-335.

73

Kapoor B, Bhattacharya M. 2000. Steady shear and transient properties of starch in dimethylsulfoxide. Carbohydrate Polymers 44(3):217-231.

Kawas ML, Moreira RG. 2000. Characterization of product quality attributes of tortilla chips during the frying process. J of Food Eng 47(2):97-107.

Kawas ML, Moreira RG. 2001. Effect of degree of starch gelatinization on product quality attributes of tortilla chips during frying. J Food Sci 66(2):195-210.

Keener KM, Anderson KE, Curtis PA, Tharrington JE. 2004. Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas. J Poultry Sci 83:89-94.

Keener KM, Bashor MP, Curtis PA, Sheldon BW, Kathariou S. 2004. Campylobacter contamination and poultry processing. CRFSFS 3(2):105-116.

Keener KM, Bottcher RW, Munilla RE. 2004. Dust and odor emissions from tunnel ventilated swine buildings. Appl Eng Agric 20(3):343-347.

Khan M, Huff HE, Hsieh F, Grebing S, Porter J, Li Y. 2003. Retention of nutritional quality of soybean during extrusion cooking. Pak J Sci Ind Res 46(5):389-394.

Kim J, Lee J, Hsieh F, Eun J. 2001. Rice cake production using black rice and medium-grain brown rice. Food Sci Biotechnol 10(3):315-322.

Kleen D, Padua G, Engeseth N. 2002. Stabilization of lipids in a biodegradable zein-oleate film by incorporation of antioxidants. Cereal Chem. 79:687-694.

Köksel, Ng PKW, Steffe JF. 2001. Effects of transglutamininase enzyme on fundamental rheological properties of sound and insect damaged wheat flour doughs. Cereal Chem 78: 26-30.

Kolbe,E, Wilson LA, Hartel R. 1999. A round robin evaluation of differential scanning calorimetry to measure transition enthalpy and temperatures. J Food Eng 40:95-99.

Kollengode A, Hanna MA. 2001. Developments in flavorings of extrusion cooked products. Research Advances in Food Sci 2:55-62.

Komarov V, Tang J. 2004. Dielectric permittivity and loss factor of tap water at 915 MHz. Microw Opti Technol Let 42(5): 419-420.

Kubantseva N, Hartel RW, Swearingen PA. 2004. Factors affecting solubility of calcium lactate in aqueous solutions. J Dairy Sci 87(4):863-867.

Kubantseva N, Hartel RW. 2002. Solubility of calcium lactate in aqueous solution. Food Reviews Int 18(2/3):135-150.

74

Kulshrestha SA, Sastry SK. 2003. Frequency and voltage effects on enhanced diffusion during Moderate Electric Field (MEF) treatment. Innovt Food Sci & Emerg Technol 4(2):189-194.

Kumar VR, Moreira RG, Barrufet M. 2003. Modeling the structural changes of a food product during frying. J Food Eng 60(2):165-175.

Lai KP, Steffe JF, Ng PKW. 2000. Average shear rate in the RVA mixing system. Cereal Chemistry 77: 714-716.

Lan Y, Fang Q, Kocher MF, Hanna MA. 2000. Thermal properties of tapioca starch. Int. J Food Properties 3(1):105-116.

Lau H, Tang J, Taub IA, Yang TCS, Edwards CG, Mao R. 2003. Kinetics of chemical marker formation in whey protein gels for studying high temperature short rime microwave sterilization. J Food Eng 60: 397-405.

Lau MH, Paulson A, Tang J. 2001. Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels. Food Res Int 34:879-86l. 

Lau MH, Tang J, Paulson A. 2000. Texture profile and turbidity of gellan/gelatin mixed gels. 

Food Res Int 33:665-671. 

Lau MH, Tang J, Swanson BG. 2000. Kinetics of textural and color changes in asparagus during thermal processing. J Food Eng 45: 231-236. 

Lau MH, Tang J. 2002. Pasteurization of pickled asparagus using 915 MHz microwaves. J Food Eng 51(4): 283-290. 

Leach MR, Farkas BE, Daubert CR. 2003. Rheological characterization of process cheese using tube viscometry. Int J of Food Properties 6(2): 259-267.

Lee GH, Kang WS, Hsieh F. 2004. The thin-layer drying characteristics of chicory root slices. Trans. ASAE. Forthcoming.

Lee J, Kaletunc G. 2002. Calorimetric determination of inactivation parameters of microorganisms. J Appl Microbiol 93:178-189.

Lee J, Kaletunç G. 2002. Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantarum by differential scanning calorimetry. Appl Environ Microbiol 68:5379-5386.

Lee L, Ng PKW, Steffe JF. 2002. Biochemical studies of proteins in non-developed, partially developed, and developed doughs. Cereal Chem 79:654-661.

75

Lee L, Ng PKW, Whallon JH, Steffe JF. 2001. Relationships between rheological properties and microstructural characteristics of non-developed, partially developed, and developed doughs. Cereal Chem 78:447-452.

Lee L, NgPKW, Steffe JF. 2002. A modified procedure (one-stage fermentation) for evaluating flour cracker-making potential. Food Eng Progress 6:201-207.

Lee S, Ng PKW, Steffe JF. 2002. Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids. J Food Process Eng 25:381-394.

Lee Y, Bobroff S, McCarthy KL. March 2002. Rheological characterization of tomato concentrates and the effect on uniformity of processing. Chem Eng Communications 189(3):339-351.

Li S, Zhang QH. 2001. Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science & Nutrition 41(6):451-464.

Li SQ, Zhang QH, Lee YZ, Pham TV. 2003. Effects of pulsed electric fields and thermal processing on the stability of Bovine Immunoglobulin G (IgG) in enriched soymilk. J Food Sci 68(4):1201-1207.

Liang, L, Anantheswaran, RC, Bradley, MJ, Long, BR. 2002. Characterization of Guided Microwave Spectrometry using water-ethanol mixtures. J. Microwave Power & Electromagnetic Energy 37(1):63.

Liang B, Hartel RW. 2004. Effects of Milk Powders in Milk Chocolate. J Dairy Sci 87(1):20-31.

Liang B, Shi Y, Hartel RW. 2003. Phase Equilibrium and Crystallization Behavior of Mixed Lipid Systems. J Am Oil Chem. Soc 80(4):301-306.

Liang M, Hsieh F. 2001. Evaluating energy consumption and efficiency of a twin-screw extruder. J Food Sci 67(5):1803-1807.

Liang M, Huang S, Huff HE, Kerley M, Hsieh F. 2002. Extrusion cooking of rapeseed meal for feeding value improvement. Appl Eng Agr 18(3):325-330.

Liao HJ, Rao MA, Datta AK. 2000. Role of thermorheological behavior in simulation of continuous sterilization of starch dispersion. IChemE Transactions Part C - Food and Bioproducts Processing 78 (C1): 48-56.

Lima I, Singh RP. 2001. Mechanical properties of a fried crust. J Texture Studies 32(1):31-40

Lima M, Heskitt BF, Sastry SK. 2001. Diffusion of beet dye during electrical and conventional heating at steady-state temperature. J Food Proc Engr 24(5):331-340.

Limanond B, Castell-Perez ME, Moreira RG. 2002. Modeling Staling of Corn Tortilla. J Food Eng 53(3):237-247.

76

Limanond B, Castell-Perez ME, Moreira RG. 2003. Quantifying Texture Changes in Corn Tortillas due to Staling. J Texture Studies 33(1):215-219.

Lin S, Huff HE, Hsieh F. 2000. Texture and chemical characteristics of soy protein meat analog extruded at high moisture. J Food Sci 65:264-269.

Lin S, Huff HE, Hsieh F. 2001. Extruder responses, sensory characteristics, and structural properties of high moisture soy protein meat analog. J Food Sci 67(3):1066-1072.

Liu CC, Tellez MA, Castell-Perez ME. 2004. Physical and Mechanical Properties of Peanut Protein Films. Lebensm Wiss Technol/Food Sci and Technol 37(7):731-738.

Liu SX, Mamidiaplly PK, Vane LM, Peng M. 2004. Concentration Polarization Analysis of a Developing Flow in A Pervaporation Process. Chem Eng Communications. Forthcoming.

Liu SX, Mamidiaplly PK. 2004. Quality Comparison of Crude Rice Bran Oil Extracted with d-Limonene and Hexane. Accepted to Cereal Chem.

Liu SX, Peng M, Tu S, Li H, Cai L, Yu X. 2003. Single-Screw Extrusion: Extrusion and Extrudate Characteristics of Lean Pork-Soy Flour Blend. J Food Eng and Preservation 27(5):401-410.

Liu SX, Peng M, Vane LM. 2004. CFD Modeling of Pervaporative Mass Transfer in the Boundary Layer. Chem Eng Sci. Forthcoming.

Liu SX, Vane LM, Peng M. 2004. Theoretical Analysis of Concentration Polarization Effect on VOC Removal by Pervaporation. J Hazardous Substance Research 4(5):1-21.

Liu Y, Hsieh F, Heymann H, Huff HE. 2000. Effect of process conditions on the physical properties of extruded oat-corn puff. J Food Sci 65:1253-1259.

Liu ZS, Chang KC. 2003. Development of a titration method for predicting the optimal concentrations of coagulants for making filled tofu. J Agric Food Chem 51:5214-5221.

Lloyd BJ, Farkas BE, Keener KM. 2004. Characterization of radiant emitters used in food processing. Int J Microwave Power and Electromagnetic Energy 38(4).

Lloyd BJ, Farkas BE, Keener KM. 2004. Measurement of spectral emissivity from infrared sources. J Microwave Power. Accepted.

Lonchampt P, Hartel RW. 2004. Comparative Review of Fat Bloom in Chocolate and Compound Coatings. European J Lipid Sci Technol 106:241-274.

77

López D, Mendoza-Sánchez P, Kongraksawech T, Velazquez, G, Huerta-Ruelas J, Torres JA. 2004. In-line/real-time optical polarization measurements in food systems. Journal of Food Engineering. In review.

López-Malo A, Tapia MS, Alzadora SM, Welti-Chanes J, Góngora-Nieto MM, Barbosa-Cánovas GV. 2002. Water activity: Microbiology. Encyclopedia of Food Microbiology. 2635–2640.

Losanoff JE, Collier AD, Wagner-Mann CC, Richman BW, Huff HE, Hsieh F, Diaz-Arias A, Jones JW. 2004. Biomechanical comparison of median sternotomy closures. Ann Thorac Surg 77:203-209.

Losanoff JE, Foerst JR, Huff HE, Richman BW, Collier AD, Hsieh F, Lee S, Jones JW. 2002. Biomechanical porcine model of median sternotomy closure. J Surg Res 107:108-112.

Lucore LA, Shellhammer TH, Yousef AE. 2000. Inactivation of Listeria monocytogenes Scott A on artificially contaminated frankfurters by high pressure processing. J Food Prot 63(5):662-664.

Luechapattanaporn K, Wang Y, Wang J, Tang J, Hallberg LM. 2004. Microbial safety in radio frequency processing of packaged foods. J Food Sci 69(7): M201-M206.

Madhusudhan B, Wiesenborn D, Schwarz J, Tostenson K, Gillespie J. 2000. A dry mechanical method for concentrating the lignan secoisolariciresinol diglucoside in flaxseed. Lebensm Wissen Technol 33(4):268-275.

Malone AS, Shellhammer TH, Courtney PD. 2002. High pressure effects on the viability, morphology, lysis and cell wall hydrolase activity of Lactococcus lactis subsp. cremoris. Appl Environmental Microbiol 68(9):4357-4363.

Malone AS, Wick C, Shellhammer TH, Courtney PD. 2003. High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. J Dairy Sci 86:1139-1146.

Mao R, Tang J, Swanson BG. 2000. Relaxation time spectrum of hydrogels by CONTIN analysis - featured as Concise Reviews and Hypothesis in Food Science. J Food Sci 65(3): 374-381. 

Mao R, Tang J, Swanson BG. 2000. Texture properties of high and low acyl mixed gellan gels. Carbohydrate Polymers 41(4): 331-338. 

Mao R, Tang J, Swanson BG. 2001. Water holding capacity and microstructure of gellan gels.

Carbohydrate Polymers 46(4): 365-371. 

Marks BP. 2002. Web-based readiness assessment quizzes. J Eng Edu 91(1):97-102.

78

Martini S, Herrera ML, Hartel RW. 2001. Effect of Cooling Rate on Nucleation Behavior of Milk Fat-Sunflower Oil Blends. J Agric Food Chem 49(7):3223-3229.

Martini S, Herrera ML, Hartel RW. 2002. Effect of Cooling Rate on Isothermal Crystallization Behavior of Milk Fat/Sunflower Oil Blends. J AOCS 79(11):1055-1062.

Martini S, Herrera ML, Hartel RW. 2002. Effect of Processing Conditions on Microstructure of Milk Fat/Sunflower Oil Blends. J AOCS 79(11):1063-1068.

Martini S, Puppo MC, Hartel RW, Herrera ML. 2002. Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-Melting Milk Fat Fraction. J Food Sci 67:3419-3426.

McCarthy KL, Gonzalez JJ, McCarthy MJ. 2002. Change in moisture distribution in lasagna pasta post cooking. J Food Sci 67(5):1785-1789.

McCarthy KL, Lee Y, Green J, McCarthy MJ. 2002. Magnetic resonance imaging as a sensor system for multiphase mixing. Appl Magnetic Resonance 22:213-222.

Mendoza TF, Welt BA, Otwell WS, Teixeira AA, Kristonsson H, Balaban BO. 2003. Kinetic Parameter Estimation of Time-temperature Integrators Intended for use with Packed Fresh Seafood. J Food Sci 69(3): FMS90-FMS96.

Michalac S, Alvarez V, Ji T, Zhang QH. 2003. Inactivation of selected microorganisms and properties of pulsed electric field processed milk. J Food Proc and Preservation. 27(2):137-151.

Milani AP, Bucklin RA, Teixeira AA, Kibeli HV. 2000. Predicting loads in grain bins by changes in grain moisture content. Trans ASAE 43(6):1789-1793.

Miller MJ, Barringer SA. 2002. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. J Food Sci 67(1): 198-201.

Min S, Jin ZT, Min SK, Yeom H, Zhang QH. 2003. Commercial Scale Pulsed Electric Field Processing of Orange Juice. J Food Sci 68(4):1265-1271.

Min S, Jin ZT, Zhang QH. 2003. Effects of commercial scale pulsed electric field processing on the quality of tomato juice. J Agric Food Chem 51(11):3338-3344.

Min S, Min SK, Zhang QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. J Food Sci 68(6):1995-2001. 

Min S, Reina L, Zhang QH. 2002. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. J Food Proc and Preservation 26:323-337.

79

Min S, Zhang QH. 2003. Effects of Commercial-scale pulsed electric field processing on the flavor and color of tomato juice. J Food Sci 68(5).

Mitcham EJ, Veltman RH, Feng X, de Castro E, Johnson JA., Simpson TL, Biasi WV, Wang S, Tang J. 2004. Application of radio frequency treatments to control insects in in-shell walnuts. Postharvest Biol Technol 33(1): 93-101.

Moizuddin S, Buseman G, Fenton AM, Wilson LA.1999. Tofu production from soybeans or full-fat soyflakes using direct and indirect heating processes. J Food Sci 64:145-148.

Moizuddin S, Johnson LD, Wilson LA. 1999. Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture. J Food Sci 64:684-687.

Montenegro, J, R Ruan, HMa, P Chen. 2002. Inactivation of E. coli O157: H7 Using a Pulsed Non-thermal Plasma System. J. of Food Science 67(2):646-648

Moore JC, Dolan KD. 2003. Optimization of oxidation steps used in the fluorometric determination of thiamin in soft wheat flour. Cereal Chem 80:238-240.

Moraru CI, Panchapakesan CP, Huang Q, Takhistov P, Liu SX, Kokini JL, 2003. Nanotechnology: A Tool for the Food Science and Technology of the New Millennium. Food Technol 57(12):24-29.

Moraru I, Lee TC, Karwe MV, Kokini JL. 2002. Phase behavior of a meat-starch extrudate illustrated on a state diagram. J Food Sci 67(8):3026-3032.

Moraru I, Lee TC, Karwe MV, Kokini JL. Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix. J Food Sci 67(9).

Moreira RG. 2001. Impingement drying of foods. Symposium in “Advances in Drying Technology in the Food Industry”. J Food Eng 49(4):291-295.

Murphy PA, Chen HP, Hauck CC, Wilson LA. 1997. Soybean Storage Protein Composition and Tofu Quality. Food Technol 51(3):86-88,110.

Murphy RY, Johnson ER, Marks BP, Johnson MG, Marcy JA. 2001. Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven. Poultry Sci 80:515-521.

Murphy RY, Marks BP, Johnson ER, Johnson MG. 2000. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. J Food Sci 65:706-710.

Murphy RY, Marks BP. 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry Sci 79:99-104.

80

Muse MR, RW Hartel. 2004. Ice Cream Structural Elements That Affect Melting Rate and Hardness. J Dairy Sci 87(1):1-10.

Ngadi MO, Chinnan MS, Mallikarjunan P. 2003. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. Lebensm Wiss Technol 36:75-81.

Ngadi MO, Chinnan MS, Mallikarjunan P. 2003. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. Lebensm Wiss Technol 36:75-81.

Ngadi MO, Mallikarjunan P, Chinnan MS, Radhakrishnan S. 2000. Thermal properties of fried breaded products. J Food Proc Eng 23(1): 73-87.

Nienaber U, Shellhammer TH. 2001 High-pressure processing of orange juice: Kinetics of pectinmethylesterase inactivation. J Food Sci 66(2):328-331.

Nienaber U, Shellhammer TH. 2001. High-pressure processing of orange juice: Combination treatments and a shelf life study. J Food Sci 66(2):332-336.

Nindo C, Feng H, Shen GQ, Tang J, Kang DH. 2003. Energy efficiency and microbial reduction in refractance window drying of pumpkin purees. J Food Proc Pres 27(2): 117-136.

Nindo C, Ting S, Wang SW, Tang J, Powers JR. 2003. Evaluation of drying technologies for retention of physical and chemical quality of green asparagus (Asparagus officinalis, L). Food Sci Technol (LWT) 36(5): 507-516.

Nindo CI, Tang J, Powers JR, Bolland K. 2004. Energy consumption during refractance window evaporation of selected berry juices. Int J Energy Res 28: 1089-1100.

Nindo CI, Tang J, Powers JR, Singh P. 2004. Viscosity of blueberry and raspberry juices for processing applications. J Food Eng. Forthcoming.

Niskaran G, Mallikarjunan P, Eifert J. 2004. Effect of fat content on dielectric properties of ground beef patties. Transactions of ASAE. Forthcoming.

Nitin N, Karwe MV. 2001. Heat transfer coefficient for cookie-shaped object in a hot air jet impingement oven. J Food Proc Eng 24(1):51-69.

Nitin N, Karwe MV. 2004. Numerical simulation and experimental investigation of conjugate heat transfer between a turbulent hot air jet impinging on a cookie-shaped object. J Food Sci 69(2):FEP59-FEP65.

Olivas GI, Rodríguez JJ, Sepúlveda DR, Warner H, Clark S, Barbosa-Cánovas GV. 2002. Residual gas volume effect on quality of retort pouch wet-pack pears. J Food Proc Eng 25(4):233-249.

81

Omura AP, Steffe JF. 2001. Centrifugal slump test to determine the yield stress of fluid foods. J Food Sci 66:137-140.

Omura AP, Steffe JF. 2003. Mixer viscometry to characterize fluid foods with large particulates. J Food Proc Eng 26:435-445.

Palazoglu TK, Sandeep KP. 2004. Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes. Lebensm Wiss Technol 37: 387-393.

Palou E, Hernández-Salgado C, López-Malo A, Barbosa-Cánovas GV, Swanson BG, Welti-Chanes J. 2000. High Hydrostatic Pressure-Processed Guacamole. Innov Food Sci Emerg Technol 1:69-75.

Pan Z, Singh RP. 2001. Physical and Thermal Properties of Ground Beef during Cooking. Lebens Wiss Technol 34(7):437-444.

Pandrangi S, Barringer SA. 2000. Coagulation of tomato lye peeling waste using ferric chloride. J Food Proc and Preserv 24(4): 303-314.

Pandrangi S, Barringer SA. 2000. Effect of applied foliar calcium on ease of peeling of tomato fruit. J Vegetable Crop Production 5(2): 35-44.

Pandrangi, S, Elwell, MW, Anantheswaran, RC, LaBorde, LF. 2003. Efficacy of sulfuric acid scarification and disinfectant treatments in eliminating Escherichia coli O157:H7 from alfalfa seeds prior to sprouting. J. Food Science 68:613.

Parsons MH, Hsieh F, Huff HE. 1996. Extrusion cooking of corn meal with sodium bicarbonate and sodium aluminum phosphate. J Food Proc Preserv 20:221-234.

Pathak S, Liu F, Tang J. 2003. Finite difference time domain simulation of single-mode 915 MHz cavities in processing pre-packaged foods. J Microwave Powers Electrom Ene 38(1): 37-48.

Pearce MD, Marks BP, Meullenet JF. 2001. Effects of postharvest parameters on functional changes during rough rice storage. Cereal Chem 78:354-357.

Peng M, Liu SX. 2003. Recovery of Aroma Compound from Dilute Model Blueberry Solution by Pervaporation. J Food Sci 68(9):2706-2710.

Peng M, Vane LM, Liu SX. 2004. Numerical Modeling of Mass Transfer and Concentration Polarization of VOC Removal by Pervaporation. Separation Sci Technol 39(6):1239-1257.

Pollen NR, Daubert CR, Drake MA, Gumpertz ML. 2004. Quantifying properties of fluid food texture. J Texture Studies. Accepted.

82

Popescu O, Popescu DC, Wilder J, Karwe MV. 2001. A new approach to modeling and control of a food extrusion process using artificial neural network and an expert system. J Food Proc Eng 24(1):17-36.

Pornchaleompong P, Balaban MO, Teixeira AA. 2002. Optimizing quality in conduction-heating foods of conical shape. J Food Proc Eng 25(6):539-555.

Pornchaloempong P, Balaban MO, Teixeira AA. 2002. Numerical simulation of conduction heating in conically shaped bodies. J Food Proc Eng 25(6):557-570.

Puppo MC, Martini S, Hartel RW, Herrera ML. 2002. Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk Fat Fractions and Sunflower Oil. J Food Sci 67:3412-3418.

Rakotonirainy AM, Padua GW. 2001. Effect of lamination and coating with drying oils on tensile and barrier properties of zein films. J Agr Food Chem 49:2860-2863.

Rakotonirainy AM, Wang Q, Padua GW. 2001. Evaluation of zein films as modified atmosphere packaging for fresh broccoli. J Food Sci 66:1108-1111.

Ratanatriwong P, Barringer SA, J Delwiche. 2003. Sensory preference, coating evenness, dustiness and transfer efficiency of electrostatically coated potato chips. J Food Sci 68(4):1542-1547.

Ravindra P, Genovese DB, Foegeding EA, Rao MA. 2004. Rheology of mixed whey protein isolate/cross-linked waxy maize starch gelatinized dispersions. Food Hydrocolloids 18:775-781.

Raviyan P, Tang J, Orellana L, Rasco B, 2003. Physicochemical properties of a time-temperature indicator based on immobilization of Aspergillus oryzae alpha-amylase in polyacrylamide gel as affected by degree of cross-linking agent and salt content. J Food Sci 68(7): 2302-2308.  

Raviyan P, Tang J, Rasco B. 2003. Thermal stability of -Amylase from Aspergillus oryzae entrapped in polyacrylamide Gel. J  Agric Food Chem 51: 5462-5466.

Raviyan P, Zhang Z, Feng H. 2004. Ultrasonication for food enzyme inactivation: effect of cavitation intensity and temperature on inactivation. J Food Eng. Accepted.

Reid NB, Marks BP, Gonzalez AR, Siebenmorgen TJ. 2000. Effects of physical properties on the incidence of breakage in canned white potatoes. Am J Potato Res 77:319-324.

Resch JJ, Daubert CR, Foegeding EA. 2004. Beta-Lactoglobulin gelation and derivatization: effect of acidulant selection and heating conditions. J Food Sci. Accepted.

Resch JJ, Daubert CR, Foegeding EA. 2004. Comparison of drying operations on the rheological properties of whey protein thickening ingredients. Int J Dairy Sci. Forthcoming.

83

Ricks NP, Barringer SA, Fitzpatrick JJ. 2002. Food powder characteristics important to non-electrostatic and electrostatic coating and dustiness. J Food Sci 67(6): 2256-5563.

Roberts JS, Gentry TS, Bates AW. 2004. Utilization of dried apple pomace as a press aid to improve the quality of berry juices. J Food Sci 69(4): S181-190.

Roberts JS, Kidd DR. 2004. Lactic acid fermentations of onions. Lebensmittel-Wissenschaft und-Technologie. Forthcoming.

Roberts JS, Tong CH, Lund DB. 2002. Drying kinetics and time-temperature distribution of pre-gelatinized bread. J Food Sci 67(3):1080-1087.

Roberts JS, Tong CH. 2001. The development of an isothermal drying apparatus and evaluation of the diffusion model for hygroscopic porous materials. Int J Food Properties. Forthcoming.

Roberts JS, Tong CH. 2003. The development of an isothermal drying apparatus and evaluation of the diffusion model for hygroscopic porous materials. Int J Food Properties 6(1):165-180.

Rodenbush CM, Hsieh F, Viswanath DS. 1999. Density and viscosity of vegetable oils. J Am Oil Chemists Soc 76(12):1415-1419.

Rodenbush CM, Viswanath DS, 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 38(11):4513-4519.

Rodrigo D, Martinez A, Harte F, Barbosa-Cánovas GV, Rodrigo M. 2000. Application of Weibull distribution function to study the inactivation of Lactobacillus plantarum in orange-carrot juice by using electric pulses of high intensity. J Food Prot 64(2):259-263.

Rolfe LA, Huff HE, Hsieh F. 2000. Effects of particle size and processing variables on the properties of an extruded catfish feed. J Aquatic Food Product Technol 10(3):21-33.

Rolfe LA, Huff HE, Hsieh F. 2000. The effect of processing conditions on the quality of extruded catfish feed. Trans ASAE 43:1737-1743.

Rosalina I, Bhattacharya M. 2001. Flow behavior, stress relaxation, and creep measurements of starch gels. J Texture Studies 32:247-269.

Rosalina I, Bhattacharya M. 2002. Dynamic rheological measurements and analysis of starch gels. Carbohydrate Polymers 48:191-202.

Ruan, R and L Chen. 2000. Nuclear magnetic resonance techniques in cereal chemistry research. Research Trends 2(1999):1-9.

84

Ruan, R, P Chen, K Chang, H-J Kim, and I A Taub. 1999. Rapid food particle temperature mapping in ohmic heating using FLASH MRI. J. of Food Science 64(6):1024-1026.

Ruan, R and L Chen. 1999. Measurement of state transition temperature using NMR and MRI. Leatherhead Food RA (Research Association) Food Industry Journal 2(3):238-250.

Ruan, R, Z Long, P Chen, V Huang, and S Almaer. 1999. Pulse NMR study of glass transition in maltodextrins. J. of Food Science 64(1):6-9.

San Martín MF, Barbosa-Cánovas GV, Swanson BG. 2003. Innovations in Food Processing. Chem Eng Progress 99(3): 54-60.

San Martín MF, Harte F, Lelieveld H, Barbosa-Cánovas GV, Swanson BG. 2001. Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli. J Innov Food Sci & Emerg Technol 2(4):273-277.

San Martín-González MF, Barbosa-Cánovas GV, Swanson BG. 2002. Food Processing by High Hydrostatic Pressure. Critical Reviews of Food Science and Nutrition 42(6):627-645.

Santosa FXB, Padua GW. 2000. Thermal behavior of zein sheets plasticized with oleic acid. Cereal Chem 77(4):459-462.

Sarkar A, Nitin N, Karwe MV, Singh RP. 2004. Jet Impingement Technology in Food Processing: A Review. J Food Sci 69(4):CRH 113-122.

Sarkar A, Nitin N, Karwe MV, Singh RP. 2004. Fluid flow and heat transfer in air jet impingement in food processing. J Food Sci 69(4):113-122.

Sarkar A, Singh RP. 2003. Spatial variation of heat transfer coefficient in air impingement applications. J Food Sci 68(3):910-916.

Sastry SK, Barach JT. 2000. Ohmic and inductive heating. J Food Sci 65(8): 42s-46s.

Sastry SK, Datta AK, Worobo R. 2000. Ultraviolet light. J Food Sci 65(8): 90s-92s.

Sastry SK, Datta AK, Worobo RW. 2000. Kinetics of microbial inactivation for alternative processing technologies: Ultraviolet light. J Food Sci 65(8):90S-92S.

Sastry SK, Salengke S, Li Q. 2001. Noninvasive measurement of temperature within a continuously flowing solid-liquid mixture. Promyshlennaya Teplotekhnika (Industrial Heat Engineering) 23(3):128-131.

Schluentz EJ, Steffe JF, Ng PKW. 2000. Rheology and microstructure of wheat dough developed with controlled deformation. J Texture Stud 31: 41-54.

85

Schluentz EJ, Steffe JF, Ng PKW. 2001. SEM sample preparation techniques for developed and undeveloped wheat dough. Food Eng Progress 5:138-143.

Schmelzer J, RW Hartel. 2001. Interactions of milk fat and milk fat fractions with confectionery fats. J Dairy Sci 84:332-344.

Seker M, Sadikoglu H, Ozdemir M, Hanna MA. 2003. Cross-linking of starch with reactive extrusion and expansion of extrudates. Int J Food Prop 6(3):473-480.

Seker M, Sadikolu H, Ozdemir M, Hanna MA. 2003. Phosphorus binding to starch during extrusion in both single and twin-screw extruders with and without a mixing element. J Food Process Eng 27(1):47-63.

Sensoy I, Sastry SK. 2004. Extraction using moderate electric fields. J Food Sci 69(1):FEP7-13.

Sensoy I, Sastry SK. 2004. Ohmic blanching of mushrooms. J Food Proc Eng 27(1):1-15.

Sepúlveda D, Olivas G, Rodríguez J-J, Warner H, Clark S, Barbosa-Cánovas GV. 2003. Storage of Retort Pouch Beefsteak and Beef Stew Packed Under Four Headspace Levels. J Food Proc Pres 27(3):227-242.

Sepúlveda-Ahumada D, Ortega-Rivas E, Barbosa-Cánovas GV. 2000. Quality aspects of cheddar cheese obtained with milk pasteurized by pulsed electric fields. Trans IchemE 78 (C):65-71.

Serrano J, Velazquez G, Lopetcharat K, Ramirez JA, Torres JA. 2004. Moderate hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture and sensory properties of shredded milled curd Cheddar. J Food Sci. Forthcoming.

Serrano J, Velazquez G, Lopetcharat K, Ramirez JA, Torres JA. 2004. Effect of moderate hydrostatic pressure on microstructure, texture and sensory properties of stirred curd Cheddar shreds. J Dairy Sci. Forthcoming.

Shearer AEH, Davies CGA. 2004. Physicochemical Properties of Fresh-Baked and Stored Whole Wheat Muffins with and without Flaxseed Meal. J Food Qual. Submitted January 2004; Accepted February 18th 2004:

Shen N, Moizuddin S, Wilson L, Duvick S, White P, Pollak L. 2001. Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage. JAOCS 78:737-740.

Sheung KSM, Min S, Sastry SK. 2004. Dynamic head space analyses of orange juice flavor compounds and their absorption into packaging materials. J Food Sci 69(7):C549-56.

86

Shi Y, Smith C, Hartel RW. 2001. Compositional Effects on Milk Fat Crystallization. J Dairy Sci 84:2392-2401.

Shilton N, Mallikarjunan P, Sheridan P. 2002. Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation. J Food Eng 55(3): 217-222.

Shook CM, Shellhammer TH, Schwartz SJ. 2001. Polygalacturonase, pectinesterase, and lipoxygenase activities in high pressure processed diced tomatoes. J of Agric Food Chem 49(2): 664-668.

Shukla, TP, Anantheswaran, RC. 2001. Ingredient interactions and product development for microwave heating. In: Handbook of Microwave Technology for Food Application (Ed. Datta & Anantheswaran). Pg. 355. Marcell Dekker, Inc.

Simpson R, Almonacid S, Acevedo C, Teixeira AA. 2003. Bigelow's general method revisited. J Food Sci. Forthcoming.

Simpson R, Almonacid S, Teixeira AA. 2002. Optimization criteria for batch retort battery design and operation in food canning plants. J Food Proc Eng 25(6):571-585.

Singh KK, Wiesenborn D, Tostenson K, Kangas N. 2002. Influence of moisture content and cooking on screw pressing crambe seed. J Am Oil Chem Soc 79(2):165-170.

Singh KK, Wiesenborn D, Kangas N, Tostenson K. 2002. Characterization of preparation parameters for improved screw pressing of crambe seed. Trans ASAE 45(4):1029-1035.

Singh KK, Wiesenborn D, Kangas N, Tostenson K. 2004. Screw pressing characteristics of dehulled crambe seed. Trans ASAE 47(1): 199-204.

Singh PP, Maier DE, Cushman JH, Campanella O. 2004a. Effect of viscoelastic relaxation on moisture transport in foods. Part II: Sorption and drying of soybeans. J Mathematical Biol 49(1): 20-35.

Singh PP, Maier DE, Cushman JH, Haghighi K, Corvalan C. 2004b. Effect of viscoelastic relaxation on moisture transport in foods. Part I: Solution of general transport equation. J Mathematical Biol 49(1): 1-19.

Singh SK, Castell-Perez ME, Moreira RG. 2000. Viscosity and Textural Attributes of Reduced-Fat Peanut Pastes. J Food Sci 65(5): 849-853.

Sipahioglu O, Barringer SA, Bircan C. 2004. The dielectric properties of meats as a function of temperature and composition. J Microwave Power EE 38(3):161-169.

87

Sipahioglu O, Barringer SA, I Taub, A Prakash. 2003. Modeling the dielectric properties of ham as a function of temperature and composition. J Food Sci 68(3): 904-909.

Sipahioglu O, Barringer SA, Taub I, Yang APP. 2003. Characterization and modeling of dielectric properties of turkey meat. J Food Sci 68(2): 521-527.

Sipahioglu O, Barringer SA. 2003. Dielectric properties of vegetables and fruits as a function of temperature, ash and moisture content. J Food Sci 68(1): 234-239.

Sirisee U, Hsieh F, Huff HE. 1998. Microbial safety of supercritical carbon dioxide processes. J Food Proc Preserv 22:387-403.

Sofjan RP, Hartel RW. 2004. Effects of Overrun on Structural and Physical Properties of Ice Cream. Int Dairy J 14:255-262.

Spadaro V, Allen DH, Keeton JT, Moreira RG, Boleman RM. 2002. Biochemical properties of meat and their correlation to tenderness. J Texture Stud 33:59-87.

Srikiatden J, Roberts JS. 2004. Measuring moisture diffusivity of potato and carrot (core and cortex) during convective hot air and isothermal drying. J Food Eng. Accepted 05/19/04.

Sriwatanapongse A, Balaban MO, Teixeira AA. 2000. Thermal inactivation kinetics of bromelain in pineapple juice. Trans ASAE 43(6): 1703 -1708.

Steffe JF, Agrawal E, Dolan KD. 2003. Lubricity index to characterize mouthfeel of mayonnaise in the mouth. J Texture Stud 34 (1): 41-52.

Su G, Chang KC. 2002. Trypsin inhibitor activity, in vitro digestibility and sensory quality of meat-like yuba products as affected by processing. J Food Sci 67:1260-1266.

Subramanian R, Muthukumarappan K, Gunasekaran S. 2003. Effect of methocel as a water binder on the linear viscoelastic properties of Mozzarella cheese during early stages of maturation. J Texture Stud 34(4).

Sun Y, Muthukumarappan K. 2002. Changes in functionality of soy-based extrudates during single-screw extrusion processing. Int J Food Prop 5(2): 379-389.

Suparno M, Dolan KD. 2003. Thermal kinetic parameters of thiamin degradation in wheat flour at temperature higher than 100°C. J Food Sci. Forthcoming.

Tan J, Chang Z, Hsieh F. 1996. Implementation of an automated real-time statistical process controller. J Food Proc Eng 19:49-61.

Tanaka F, Mallikarjunan P, Hung Y-C. 2001. Mathematical modeling of microwave heating of chicken breast meat. J Japanese Soc of Agric Machinery 63: 48-54.

88

Tanaka F, Mallikarjunan P, Kim C, Hung Y-C. 2000. Dielectric properties of chicken breast meat. J Japanese Soc of Agric Machinery 62:109-119.

Tanaka F, Morita K, Mallikarjunan P, Hung Y-C, Ezeike GI. 2002. Analysis of dielectric properties of rice vinegar and sake. Transactions of ASAE 45: 733-740.

Tang C, Heymann H, Hsieh F. 2000. Alternatives to data averaging of consumer preference data. Food Quality and Preference 11:99-104.

Tang C, Hsieh F, Heymann H, Huff HE. 1999. Analyzing and correlating instrumental and sensory data: a multivariate study of physical properties of cooked wheat noodles. J Food Qual 22:193-211.

Tang J, Ikediala JN, Wang S, Hansen JD, Cavalieri RP. 2000. High-temperature-short-time thermal quarantine methods. Postharvest Bio Technol 21(1): 129-145. 

Tang J, Mao R, Tung MA, Swanson BG. 2001. Gelling temperature, and gel clarity and texture of gellan systems containing sucrose or fructose. Carbohydrate Polymers 44:197-209. 

Tattiyakul J, Rao MA, Datta AK. 2001. Simulation of heat transfer to a canned corn starch dispersion subjected to axial rotation. Chem Eng Proc 40:391-399.

Tattiyakul J, Rao MA, Datta AK. 2002. Heat transfer to a canned corn starch dispersion under intermittent agitation. J Food Eng 54(4): 321-329.

Tattiyakul J, Rao MA, Datta AK. 2002. Heat transfer to three canned fluids of different thermo-rheological behavior under intermittent agitation. IChemE Trans Part C - Food and Bioproducts Proc 80:20-27.

Tattiyakul J, Rao MA. 2000. Rheological behavior of cross-linked waxy maize starch dispersions during and after heating. Carbohydrate Polymers 43:215-222.

Teixeira AA, Rich EC, Szabo NJ. 2003. Water Extraction of L-dopa from Mucuna Bean. Tropical and Subtropical Agroecosystems 1:159-171.

Teixeira AA, Rich EC. 2003. Detoxification of Velvet Bean (Mucuna Pruriens) by Water Extraction of L-Dopa. Trans ASAE 46(5): 1-13.

Tay T, Shellhammer TH, Yousef AE, Chism GW. 2003. Pressure death and tailing behavior of Listeria monocytogenes strains having different barotolerances. J of Food Prot 66(11):2057-2061.

Tietz RA, Hartel RW. 2000. Crystallization and Microstructure of Milk Fat Cocoa Butter Blends Related to Bloom Formation in Chocolate. J Am Oil Chem Soc 77(7): 763-772.

89

Tijskens LMM, Barringer SA, Biekman ESA. 2001. Modeling [sic] the effect of pH on the color degradation of blanched broccoli. Innov Food Sci Emerg Technol 2(4):315-322.

Tirtarahardja L, Muthukumarappan K, Gunasekaran S. 2001. Thermal properties of Cheddar cheese based on its composition. Int J Food Prop 4(3): 205-225.

Torres JA, Velazquez G. 2004. Commercial opportunities & research challenges in the high pressure processing of foods. J Food Eng. Forthcoming.

Torres-Penaranda AV, Reitmeier C, Wilson LA, Fehr W, Narvel JM. 1998. Sensory characteristics of soymilk and tofu made from lipoxygenase-free and normal soybeans. J Food Sci 63:1084-1087.

Truong TT, Boff JM, Min DB, Shellhammer TH. 2002. Carbon dioxide in high pressure processing: Enzymatic and chemical changes in single strength orange juice. J Food Sci 67(8): 3058-3062.

Urena M, Galvan M, Teixeira AA. 2002. Measurement of aggregate true particle density to confirm grain mixture composition. Trans ASAE. 45(6):1201-1204.

Uresti RM, Velazquez G, Ramirez JA, Vazquez M, Torres JA. 2004. Effect of high pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias). J Sci Food Agric. Forthcoming.

Uresti RM, Velazquez G, Vazquez M, Ramirez JA, Torres JA. 2004. Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. Food Hydrocolloids. Submitted.

Uresti RM, Velazquez G, Vazquez M, Ramirez JA, Torres JA. 2004. Effect of combining microbial transglutaminase and high pressure processing on the mechanical properties of restructured products from arrowtooth flounder (Atheresthes stomias). Food Chem. Submitted.

Uresti RM, Velazquez G, Vazquez M, Ramirez JA, Torres JA. 2004. Restructured products from arrowtooth flounder (Atheresthes stomias) using high pressure treatments. European Food Research and Technol. Forthcoming.

Vaidya, S, Orta-Ramirez, A, Smith, DM., Ofoli, RY. 2003. Influence of thermal exposure on the fluorescence emission of R-phycoerythrin. Biotechnology and Bioengineering, 83(4): 465-473.

Van Deventer D, Mallikarjunan P. 2002. Comparative performance analysis of three electronic nose systems using different sensor technologies in odor analysis of retained solvents on printed packaging. J Food Sci 67(8): 3170-3183.

90

Vega-Mercado H, Góngora-Nieto M, Barbosa-Cánovas GV. 2001. Advances in dehydration of foods. J Food Eng 49: 271-289.

Velazquez de la Cruz G, Gandhi K, Torres JA. 2002. Hydrostatic pressure processing: A review. Biotam 12(2):71-78.

Vélez-Ruiz JF, Barbosa-Cánovas GV. 2000. Flow and Structural Characteristics of Concentrated Milk. J Texture Studies. 31:315-333.

Venugopal V, Muthukumarappan K. 2001. Stress relaxation characteristics of Cheddar cheeses. Int J Food Prop 4(3): 291-306.

Venugopal V, Muthukumarappan K. 2002. Rheological Properties of Cheddar Cheese during Heating and Cooling. Int J Food Prop 5(4): 372-383.

Verboven P, Datta AK, Anh NT, Scheerlinck N, Nicolai BM. 2003. Computation of airflow effects on heat and mass transfer in a microwave oven. J Food Eng 59:181-190.

Viera MC, Teixeira AA, Silva CLM. 2001. Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the Paired Equivalent Isothermal Exposures (PEIE) method under non-isothermal continuous heating conditions. Biotechnology Progress 17(1):175-181.

Viera MC, Teixeira AA, Silva CLM. 2000. Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuacu (Theobroma grandiflorum) nectar. J Food Eng 43(1):1-7.

Viera MC, Teixeira AA, Silva FM, Gaspar N, Silva CLM. 2002. Alicyclobacillus acidoterrestris spores as a target for Cupuacu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods. Intl J Food Microbiol 77: 71-81.

Vittadini E, Clubbs E, Shellhammer TH, Vodovotz Y. 2004. Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas. J Cereal Sci 39(1):109-117.

Vittayanont M, Steffe JF, Flegler S, Smith DM. 2002. Gelling properties of heat-denatured -lactoglobulin aggregates in a high-salt buffer. J Agric Food Chem 50: 2987-2992.

Vittayanont M, Steffe JF, Flegler S, Smith DM. 2003. Gelling of chicken pectoralis major myosin and heat-denatured -lactoglobulin. J Agric Food Chem 51: 760-765.

Vittayanont M, Vega-Warner V, Steffe JF, Smith DM. 2001. Heat-induced gelation of chicken pectoralis major myosin and -lactoglobulin. J Agric Food Chem 49: 1587-1594.

91

Walter WM, Truong VD, Wiesenborn DP, Carvajal P. 2000. Rheological and physicochemical properties of starches from moist- and dry-type sweet potatoes. J Agric Food Chem 48(7):2937-2942.

Wang C, Johnson LA, Wilson LA. 2003. Calcium coagulation properties of hydrothermally processed soymilk. JAOCS 80(12):1225-1229.

Wang D, Tang J, Correia LR. 2000. Salt diffusivities and simulation of salt infusion in farmed Atlantic salmon muscle as influenced by rigor mortis. J Food Eng 43(2): 115-123.

Wang H, Feng H, Luo Y. 2004. Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Research Int. In print.

Wang J, Geil PH, Kolling DRJ, Padua GW. 2003. Analysis of zein by matrix-assisted laser desorption/ionization mass spectrometry. J Agric Food Chem 51(20):5849 -5854.

Wang L, Ganjyal GM, Jones DD, Weller CL, Hanna MA. 2004. Finite element modeling of fluid flow, heat transfer and melting of biomaterials in a single screw extruder. J Food Sci 69(5):E212-223.

Wang L, McCarthy KL, McCarthy MJ. 2004. Effect of temperature gradient on ultrasonic Doppler velocimetry measurement during pipe flow. Food Research Int 37(6):633-642.

Wang Q, Crofts AR, Padua GW. 2003. Protein-lipid interactions in zein films investigated by surface plasmon resonance. J Agric Food Chem 51(25):7439-7444.

Wang Q, Geil P, Padua GW. 2004. Role of Hydrophilic and Hydrophobic Interactions in Structure Development of Zein Films. J Polym and the Environment 12(3):197-202.

Wang Q, Wang JF, Geil P, Padua GW. 2004. Zein adsorption to hydrophilic and hydrophobic surfaces investigated by Surface Plasmon Resonance. Biomacromolecules 5(4):1356-1361.

Wang S, Ikediala J, Tang J, Hansen JD. 2002. Thermal death kinetics and heating rate effects for 5th instar Cydia pomonella (L) (Lepidoptera: Tortricidae). J Stored Prod Res 38:441-453. 

Wang S, Ikediala JN, Tang J, Hansen JD, Mictham E, Mao R, Swanson B. 2001. Radio frequency treatments to control codling moth in in-shell walnuts. Postharvest Bio Technol 22 (1):29-38. 

Wang S, Johnson JA, Tang J, Yin X. 2004. Heating condition effects on thermal resistance of

fifth-instar navel orangeworm (Lepidoptera: Pyralidae).  J Stored Prod Res. Forthcoming.

Wang S, Tang J, Cavalieri R. 2001. Modeling fruit internal heating rates for hot air and hot water treatments. Postharvest Biol Technol 22(3): 257-270.

92

Wang S, Tang J, Cavalieri RP, Davis D. 2003. Differential heating of insects in dried nuts and fruits associated with radio frequency and microwave treatments. Trans ASAE 46(4): 1175-1182.

Wang S, Tang J, Johnson JA, Hansen JD. 2002. Thermal death kinetics of 5th instar Amyelois transitella (Walker) (Lepidoptera: Pyralidae). J Stored Prod Res 38: 427-440. 

Wang S, Tang J, Johnson JA, Mitcham E, Hansen JD, Cavalieri R, Bower J, Biasi B. 2002. Process protocols based on radio frequency energy to control field and storage pests in in-shell walnuts. Postharvest Bio Technol 26(3): 265-273.

Wang S, Tang J, Johnson JA, Mitcham E, Hansen JD, Hallman G, Drake SR, Wang Y. 2003. Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments. Biosystems Eng 85(2): 201-212.

Wang S, Tang J. 2001. Radio frequency and microwave alternative treatments for insect control in nuts: a review. Int Agric Eng J 10(3&4):105-120. 

Wang S, Tang J. 2004. Radio frequency heating: a new potential means of postharvest pest control in nuts and dry products. J Zhejiang Univ Sci 5(10): 1169-1174.

Wang S, Yin X, Tang J, Hansen J. 2004. Thermal resistance of different life stages of codling moth (Lepidoptera: Tortricidae). J Stored Prod Res 40(5): 565-574.

Wang S, Yue J,  Tang J, Chen B. 2004. Mathematical modeling of heating uniformity in in-shell walnuts subjected to radio frequency treatments with intermittent stirring. Postharvest Biol. Technol. Forthcoming.

Wang WC, Sastry SK. 2000. Effects of thermal and electrothermal pretreatments on hot air drying rate of vegetable tissue. J Food Proc Engr 23(4):299-319.

Wang WC, Sastry SK. 2002. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innov Food Sci & Emerg Technol 3(4):371-377.

Wang Y, Lau MH, Tang J, Mao R. 2004. Kinetics of chemical marker M-1 formation in whey protein gels for developing sterilization processes based on dielectric heating. J Food Eng 64: 111-118.

Wang Y, Padua GW. 2003. Tensile properties of extruded zein sheets and extrusion blown films. Macromol Mater Eng 288(11):886-893.

Wang Y, Padua GW. 2004. Water sorption properties of extruded zein films. J Agric Food Chem 52(10):3100 – 3105.

Wang Y, Rakotonirainy AM., Padua GW. 2003. Thermal behavior of zein-based biodegradable films. Starch/Staerke 55:25-29.

93

Wang Y, Wig T, Tang J, Hallberg LM. 2003. Dielectric properties of food relevant to RF and microwave pasteurization and sterilization. J Food Eng 57: 257-268.

Wang Y, Wig T, Tang J, Hallberg LM. 2003. Radio frequency sterilization of packaged foods.  J Food Sci 68(2): 539-544.

Wei W, Walton JH, McCarthy KL. 2000. Mixing in scraped surface heat exchanger geometry using MRI. J Food Proc Eng 23(6):403-418.

Welt BA, Teixeira AA, Balaban MO, Smerage GH, Hintenlang DE, Smittle BJ. 2001. Irradiation as pretreatment to thermal processing. J Food Sci 66(6):844-849.

Welti-Chanes J, Vergara-Balderas F, Palou E, Alzamora S, Aguilera JM, Barbosa-Cánovas GV, Tapia MS, Parada-Arias E. Food Engineering Education in Mexico, Central and South America. J Food Sci Education 1(3):59-65.

Whitaker AM, Barringer SA. 2004. Measurement of contour and volume during cake baking. Cereal Chem 8(2):177-181.

Wichchukit S, Zorrilla SE, Singh RP. 2001. Contact heat transfer coefficient during double-sided cooking of hamburger patties. J Food Proc and Preservation 25:207-221

Wick C, Nienaber W, Anggraeni O, Shellhammer TH, Courtney PD. 2004. Proteolysis, texture and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure. J Dairy Research 71(2):107-115.

Wiesenborn D, Tostenson K, Kangas N. 2003. Continuous, abrasive method for mechanical fractionation of flaxseed. J Am Oil Chem Soc 80(3):295-300.

Wiesenborn D, Doddapaneni R, Tostenson K, Kangas N. 2001. Cooking indices to predict screw press performance for crambe seed. J Am Oil Chem Soc 78(5):467-471.

Wiesenborn D, Doddapaneni R, Tostenson K, Kangas N. 2002. Kinetic characterization of cooking-induced changes in crambe seed prepared for expelling. J Food Eng 55:157-163.

Wijesundera C, Drury L, Muthukumarappan K, Gunasekaran S, Everett DW. 2000. Elucidation of the effect of fat globule size and shape on Cheddar cheese flavor development using a fat-substituted cheese model. Australian J Dairy Technol 55(1): 9-15.

Williams JE, Belyea RL, Hsieh F, Firman JD. 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 JE, Belyea RL, Hsieh F, Firman JD. 1998. Responses of growing turkeys to the dietary inclusions of inedible pasta and unextruded and extruded biosolids from milk processing.

94

Anim Feed Sci Technol 70:123-136.

Wilson LA. 2003. Spices and Flavorings (Flavoring) Crops – Use of spices in the food industry. Encyclopedia Food Science and Nutrition. 5460-5466.

Wilson LA. Soya Beans – Uses in the food industry/processing. Encyclopedia Food Science and Nutrition. Forthcoming.

Wright AJ, Hartel RW, Narine SS, Marangoni AG. 2000. The Effect of Minor Components on Milk Fat Crystallization. J Am Oil Chem Soc 77(5):463-476.

Wright AJ, Scanlon MG, Hartel RW, Marangoni AG. 2001. Rheological Properties of Milk Fat and Butter. J Food Sci 66(8):1056-1071.

Yamsaengsung R, Moreira RG. 2002. Modeling the structural change during deep-fat frying of foods. Part I: Model development. J Food Eng 53(1):1-10.

Yamsaengsung R, Moreira RG. 2002. Modeling the structural change during deep-fat frying of foods. Part II: Model validation and sensitivity analysis. J of Food Eng 53(1):11-25.

Yan H Barbosa-Cánovas GV. 2001. The effect of padding foam on the compression characteristics of some agglomerated food powders. Food Sci Technol Int 7(5):417-423.

Yan H, Barbosa-Cánovas GV. 2001. Attrition evaluation for selected agglomerated food powders: the effect of agglomerate size and water activity. J Food Proc Eng 24:37-49.

Yan H, Barbosa-Cánovas GV. 2001. Density changes in selected agglomerated food powders due to high hydrostatic pressure. Lebensm Wiss Technol (lwt) 34:495-501.

Yang R, Li S, Zhang QH. 2004. Effects of pulsed electric fields on the activity of enzymes in aqueous solution. J Food Sci 69(4):FCT241-FCT248.

Yang W, Sokhansanj S, Tang J. 2002. Estimation of thermal conductivity of oilseeds using maximum slope method.  Biosystems Eng  82(2): 169-176.

Yao G, Liu K, Hsieh F. 2004. Characterize fiber formation in meat analogs during high moisture extrusion. J Food Sci 69(7):E303-E307.

Yeom HW, MacCann KT, Streaker CB, Zhang QH. 2001. Pulsed electric field processing of high acid liquid foods: A review. Advances in Food & Nutrition Research. 44(1):1-32.

Yeom HW, Streaker CB, Zhang QH, Min DB. 2000. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J Agric Food Chem 48(10):4597-4605.

95

Yeom HW, Streaker CB, Zhang QH, Min DB. 2000. Effects of Pulsed Electric Fields on the Activity of Microorganisms and Pectin Methyl Esterase in Orange Juice. J Food Sci 65(8):1359-1363.

Yeom HW, Zhang QH, Chism GW. 2002. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. J Food Sci 67:2154-2159.

Yerramilli L, Karwe MV. 2004. Velocity distributions and mixing in the translational region of a kneading section in a co-rotating twin-screw extruder. Food and Bioproducts Processing, Trans. IChemE (UK), Part C, pp. 5-12.

Yin H, Li B, Tang J. 2002. Optimal control of microwave sterilization in food processing. Int J Applied Math 10(1):13-31.

Yin X, Morris SA, O'Brien WD Jr. 2003. Experimental spatial sampling study of the real-time ultrasonic pulse-echo BAI-mode imaging technique. IEEE Trans Ultrason Ferroelect Freq Contr 22(3):103–115.

Yoon WB, McCarthy KL. 2003. Flow behavior of processed cheese melt. J Food Proc Eng 26(6):559-576.

Yoon WB, McCarthy KL. November 2002. Rheology of yogurt during pipe flow as characterized by MRI. J Texture Studies 33(5):431-444.

Youn KS, Rao MA. 2003. Rheology and relationship among rheological parameters of cross-linked waxy maize starch dispersions heated in fructose solutions. J Food Sci 68: 187-194.

Zárate-Rodríguez E, Ortega-Rivas, Barbosa-Cánovas GV. 2000. Quality changes in Apple Juice as related to nonthermal processing. J Food Qual 23(3):337-349.

Zárate-Rodríguez E, Ortega-Rivas E, Barbosa-Cánovas GV. 2001. Effect of membrane pore size on quality of ultrafiltered apple juice. Int J Food Sci Technol 36(6):663-667.

Zhang H, Datta AK, Taub IA, Doona C. 2001. Electromagnetics, heat transfer, and thermokinetics in microwave sterilization. Am Institute Chem Eng J 47(9):1957-1968.

Zhang H, Datta AK. 2000. Coupled electromagnetic and thermal modeling of microwave oven heating of foods. The Journal of Microwave Power and Electromagnetic Energy 35(2):71-85.

Zhang H, Datta AK. 2003. Microwave power absorption in single and multi-component foods. Transactions of the Institution of Chemical Engineers 81C:257-266.

Zheng Y, Wiesenborn DP, Tostenson K, Kangas N. 2003. Screw pressing of whole and dehulled flaxseed for organic oil. J Am Oil Chem Soc 80(10):1039-1045.

96

Zheng Y, Wiesenborn DP, Tostenson K, Kangas N. 2004. Energy analysis in the screw pressing of whole and dehulled flaxseed. J Food Eng. Forthcoming.

Zhong Q, Daubert CR, Farkas BE. 2004. Cooling effects on processed cheese functionality. J Food Proc Eng. Forthcoming.

Zhong Q, Daubert CR, Velev O. 2004. Cooling effects on a model rennet casein gel system: part I. Rheological characterization. Langmuir. Forthcoming.

Zhong Q, Daubert CR, Velev O. 2004. Cooling effects on a model rennet casein gel system: part II. Permeability and microscopy. Langmuir. Forthcoming.

Zhong Q, Sandeep KP, Swartzel KR. 2003. Continuous flow radio frequency heating of liquids. J Food Sci 68(1):217-223.

Zhong Q, Sandeep KP, Swartzel KR. 2004. Continuous flow radio frequency heating of particulate foods. J Innov Food Sci & Emerg Technol. Accepted.

Ziegler, G R, Shetty, A, Anantheswaran, RC 2004. Nut oil migration through chocolate. The Manufacturing Confectioner. 84(9):118.

Zitoun KB, Sastry SK, Guezennec Y. 2001. Investigation of three-dimensional interstitial velocity, solids motion and flow structure in solid-liquid flow using Particle Tracking Velocimetry. Int J Multiphase Flow 27(8):1397-1414.

Zitoun KB, Sastry SK. 2003. Solid area fraction distribution of solid-liquid food mixtures during flow through a straight tube. J Food Eng 60:81-87.

Zitoun KB, Sastry SK. 2004. Orientation distribution of solids in continuous solid-liquid flow in a vertical tube. Chem Eng Sci 59:2767-2775.

Zorrilla SE, Rovedo CO, Singh RP. 2000. A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties. J of Texture Studies 31(5):499-523.

Zorrilla SE, Singh RP. 2000. Heat transfer in meat patties during double-sided cooking. Food Sci and Technol Research 6(2):130-135.

Zorrilla SE, Singh RP. 2003. Heat transfer in double-sided cooking of meat patties considering two-dimensional geometry and radial shrinkage. J Food Eng 57(1):57-65.

BOOKS

97

Barbosa-Cánovas GV, Gould GW, editors. 2000. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co., Inc.

Barbosa-Cánovas GV, Ma L, Barletta BJ. 2000. Food Engineering Laboratory Manual (in Spanish). Zaragoza, Spain: Acribia S.A.

Barbosa-Cánovas GV, Vega-Mercado H. 2000. Dehydration of Foods (in Spanish). Zaragoza, Spain: Acribia S.A.

Barbosa-Cánovas GV, Yan H. 2003. Powder Characteristics of Preprocessed Cereal Flours. In: Kaletunç G, Breslauer KJ, editors. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York: Marcel Dekker.

Barbosa-Cánovas GV, Zhang QH. 2001. Pulsed Electric Fields in Food Processing: Fundamentals Aspects and Applications. Lancaster, PA: Technomic Publishing Co., Inc.

Chakraverty A, Singh RP. 2001. Postharvest Technology – Cereals, Pulses, Fruits and Vegetables. Science Publishers Inc., Enfield, New Hampshire, Plymouth, United Kingdom.

Datta, A K. 2002. Biological and Bioenvironmental Heat and Mass Transfer. Marcel Dekker, Inc., New York, NY.

Datta, A K, R C Anantheswaran, editors. 2001. Handbook of Microwave Technology for Food Applications. Marcel Dekker, Inc., New York, NY.

Gutiérrez G, Barbosa-Cánovas GV. 2003. Food Science and Food Biotechnology. Boca Raton, FL: CRC Press.

Hartel RW. 2001. Crystallization in Foods. Gaithersburg, MD: Aspen Publ.

Ibarz-Ribas A, Barbosa-Cánovas GV. 2002. Unit Operations in Food Engineering (English version). Boca Raton, FL: CRC Press.

Ibarz-Ribas A, Barbosa-Cánovas GV, Garza S, Gimeno V. 2000. Food Technology Laboratory Manual (in Spanish). Zaragoza, Spain: Acribia, S.A.

Kaletunç G, Breslauer KJ. 2003. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York:Marcel Dekker. 620 p.

Lozano J, Añón MC, Parada-Arias E, Barbosa-Cánovas GV, editors. 2000. Trends in Food Engineering. Lancaster, PA: Technomic Publishing Co.

Mallikarjunan P, Singh RP. 2003. Eighth Conference of Food Engineering COFE 2003. New York, NY: American Institute of Chemical Engineers. 483p.

98

Mallikarjunan P, Barbosa-Canovas G. 2001. Seventh Conference of Food Engineering COFE 2001. New York, NY: American Institute of Chemical Engineers. 637p.

Marshall R, Goff HD, Hartel RW. 2003. Ice Cream. 6th ed. New York: Kluwer.

Morales-Blancas E, Torres JA. 2004. WAMFoodLab. Laboratorio de Métodos Asistidos por Internet para Cálculos de Ingeniería de Procesos de Alimentos. VirtualPro, April 2004.

Moreira, RG, Castell-Perez, ME, Barrufet, MA.1999. Deep-Fat Frying of Foods: Fundamentals and Applications. Aspen Publishers.

Moreira RG. 2001. Automatic Control for Food Processing Systems. Boston, MA: Aspen Publishers.

Rodríguez JJ, Barbosa-Cánovas GV, Gutiérrez G, Dorantes L, Yeom HW, Zhang QH. 2003. An update on some key alternative food processing technologies: Microwave Heating, Pulsed Electric Fields, High Hydrostatic Pressure, Irradiation and Ultrasound. In: Gutierrez G, Barbosa-Cánovas GV, editors. Food Science and Food Biotechnology. Boca Raton, FL: CRC Press.

Ruan, R and L Chen. 1998. Water in Foods and Biological Materials - A Nuclear Magnetic Resonance Approach. Technomic Publishing Co., Inc., Lancaster, Pennsylvania, USA, and Basel, Switzerland. 307 pages.

Sastry SK, Cornelius BD. 2002. Aseptic Processing of Foods Containing Solid Particulates. New York: John Wiley and Sons, Inc. 248 p.

Sastry SK. 2002. Ohmic Heating. In: Encyclopedia of Life Support Systems. EOLSS Publishers. Forthcoming.

Sastry SK. 2003. Electrical Conductivity of Foods. In: Rao MA, Rizvi SSH, Datta AK, editors. Engineering Properties of Foods. NewYork: Marcel Dekker, Inc. Submitted.

Sepúlveda DR, Barbosa-Cánovas GV. 2003. Heat Transfer in Food Products. In: Welti-Chanes J, Vélez J, Barbosa-Cánovas GV, editors. Transport Phenomena in Food Processing. Boca Raton, FL: CRC Press.

Singh RP, DR Heldman. 2001. Introduction to Food Engineering. 3rd ed. San Diego, CA: Academic Press.

Singh, R P, Erdogdu, F 2004. Virtual Experiments in Food Processing. RAR Press, Davis, CA.

Teixeira AA. Conventional Thermal Processing. In: Encyclopedia of Life Support Systems, Food Engineering Theme. Oxford, UK: EOLSS Publishers Co. Ltd. Forthcoming.

99

Welti-Chanes J, Barbosa-Cánovas GV, Aguilera JM. 2002. Engineering and Foods for the 21st Century. Boca Raton, FL: CRC Press.

Welti-Chanes J, Vélez J, Barbosa-Cánovas GV. 2003. Heat Transfer in food Products. In: Sepúlveda DR, Barbosa-Cánovas GV, editors. Transport Phenomena in Food Processing. Boca Raton, FL: CRC Press.

Welti-Chanes J, Vélez J, Barbosa-Cánovas GV. 2003. Transport Phenomena in Food Processing. Boca Raton, FL: CRC Press.

Widlak N, Hartel RW, Narine S. 2001. Crystallization and Solidification Properties of Lipids. Champaign: AOCS Press.

CHAPTER IN BOOK

Adleman R, Hartel RW. 2001. Lipid Crystallization and its Effect on the Physical Structure of Ice Cream. In: Garti N, Sato K, editors. Crystallization Processes in Fats and Lipid Systems. p 381-427.

Antonova I, Mallikarjunan P, Chinnan MS. 2001. Edible protein-based coatings for fried foods In: Gennadios A, editor. Protein Based Edible Films. Boca Raton, FL: CRC Press, p 517-526.

Ballard T, Mallikarjunan P. 2003. Crispness enhancement using edible coatings in breaded fried foods. In: Mallikarjunan P, Singh RP, editors. Eighth Conference of Food Engineering COFE 2003. New-York: American Institute of Chemical Engineers. p 9-17.

Barbosa-Cánovas GV, San Martín MF, Harte FM, Swanson BG. 2001. Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms. In: Juneja VK, Sofos JN, editors. Inactivation of Foodborne Microorganisms. New York: Marcel Dekker.

Barbosa-Cánovas GV, Góngora-Nieto MM, Swanson BG. 2000. Processing fruit and vegetable juices by pulsed electric field technology. In: Design of minimal processing technologies for fruits and vegetables. Aspen Publishers.

Bolado-Rodriguez S, Góngora-Nieto MM, Pothakamury U, Barbosa-Cánovas GV, Swanson BG. 2000. A Review of Nonthermal Technologies. In: Lozano JE, Añón MC, Parada E, Barbosa-Cánovas GV, editors. Trends in Food Engineering. Lancaster, PA: Technomic Publishing Co.

Bráncoli N, Barbosa-Cánovas GV. 2000. Browning of Apple Slices Treated with Polysaccharide Films. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

100

Bráncoli N, Barbosa-Cánovas GV. 2000. Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Bráncoli N, Barbosa-Cánovas GV. 2000. Quality Changes during Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Castell-Perez ME, Moreira RG. 2004. Decontamination Strategies. In: Beir RC, Pillai SD, Phillips TD, Ziprin RL, editors. Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions. Ames, IA: Iowa State Press: A Blackwell Publishing Company. p 337-347.

Castell-Perez ME. 2004. Friction. In: Heldman DR, editor. Encyclopedia of Agricultural and Food Engineering (EAFE). Marcel Dekker. Forthcoming.

Castell-Perez ME. 2003. Non-Newtonian Models. In: Heldman DR, editor. Encyclopedia of Agricultural and Food Engineering (EAFE). Marcel Dekker. p 699-702.

Castro A, Swanson BG, Barbosa-Cánovas GV, Dunker K. 2001. Pulsed Electric Field Denaturation of Bovine Alkaline Phosphatase. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Castro A, Swanson BG, Barbosa-Cánovas GV, Zhang QH. 2001. Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas GV, Zhang H, editors. Lancaster, PA: Technomic Publishing Co. Inc.

Castro AJ, Swanson BG, Barbosa-Canovas GV, Zhang QH. 2001. Pulsed electric field modification of milk alkaline phosphatase activity. In: Barbosa-Canovas GV, Zhang QH, editors. Pulsed Electric Fields in Food Processing. Lancaster, PA: Technomic Publishing Co. p 65-83.

Chang KC, Hou HJ. 2003. Science and Technology of Tofu Making. In: Nip WK, editor. Handbook of Fruits and Vegetable Processing. Marcel Dekker, Inc. Forthcoming.

Chang KC. 2002. Isoflavones from Soybeans and Soy Foods. In: Shi J, Mazz J, Maguer ML, editors. Functional Foods: Biochemical and Processing Aspects. Volume II. Functional Foods and Nutraceutical Series. New York, NY: CRC Press. p 39- 69.

Datta AK, Almeida M. 2004. Properties relevant to infrared heating of foods. In: Rao MA, Rizvi SSH, Datta AK, editors. Engineering Properties of Foods. New York, NY: Marcel Dekker, Inc. To be published July 2004.

101

Datta AK, Berek H, Little D, Ramaswamy HS. 2001. Measurement and instrumentation. In: Datta AK, Anantheswaran RC. Handbook of Microwave Technology for Food Applications. New York, NY: Marcel Dekker, Inc.

Datta AK, Rattray J. 2002. Food process simulation. In: The Encyclopedia of Life Support Systems. UK: EOLSS Publishers Co. Ltd.

Datta AK, Sumnu G, Raghavan GSV. 2004. Dielectric properties of foods. In: Rao MA, Rizvi SSH, Datta AK, editors. Engineering Properties of Foods. New York, NY: Marcel Dekker, Inc. To be published July 2004.

Datta AK. 2002. Enabling computer-aided food process engineering: Status and needs. In: Balsa-Canto E, Mora J, Banga JR, Onate E, editors. Computational Techniques in Food Engineering. Barcelona, Spain: International Center for Numerical Methods in Engineering (CIMNE). p 3-14.

Datta AK. 2001. Analysis of microwave heating of foods. In: Irudayaraj J, editor. Food Processing Operations Modeling: Design and Analysis. New York, NY: Marcel Dekker, Inc.

Datta AK. 2001. Fundamentals of heat and moisture transport for microwave processing of foods. In: Datta AK, Anantheswaran RC, editors. Handbook of Microwave Technology for Food Applications. New York, NY: Marcel Dekker, Inc.

Datta AK. 2002. Engineering issues in industrial food preservation using microwaves. In: Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc.

Datta AK. 2002. Simulation-based design of food products and processes. In: Welti-Chanes J, Barbosa-Canovas GV, Aguilera JM, editors. Engineering and Food for the 21st Century. Boca Raton, Florida: CRC Press.

Daubert CR, Farkas BE. 2003. Principles of food rheology. In: Nielsen SS, editor. Food analysis lab manual. Boston, MA: Jones and Bartlett Publisher, Inc.

Davies CGA. 2004. Effect of Acetate Concentration on the Maillard Browning in Glucose-Glycine Model Systems. In: DK Weerasinghe, MK Sucan, editors. Reaction and Processed Flavors, American Chemical Society. New York: American Chemical Society.

Deffense E, Hartel RW. 2003. Fractionation of Butter Fat. In: Oils and Fats Handbook Series - Volume 3. Surrey, UK: Leatherhead Food RA. p 158-186.

Dorantes-Alvarez L, Barbosa-Cánovas GV, Gutiérrez-López G. 2000. Blanching of Fruits and Vegetables using Microwaves. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

102

Esplugas S, Pagan R, Barbosa-Cánovas GV, Swanson BG. 2001. Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields. In: Barbosa-Cánovas GV, Zhang H, editor. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Fang Q, Hanna MA, Lan Y. 2003. Extrusion System Components. In: Encyclopedia of Agricultural, Food and Biological Engineering.

Feng H, Tang J. 2002. Heat and mass transfer modeling in microwave and spouted bed combined drying of particulate food products. In Transport Phenomena in Food Processing. 521-538, (eds.) Welti-Chanes J, Velez-Ruiz JF, Barbosa-Canovas G, CRC Press, LLC, Boca Raton, FL.

Fernández-Molina JJ, Barbosa-Cánovas GV, Clark S, Swanson BG. 2001. Inactivation of Microorganisms by High Intensity Pulsed Electric Fields. In: Juneja VK, Sofos JN, editors. Inactivation of Foodborne Microorganisms. New York: Marcel Dekker.

Fernández-Molina JJ, Barkstrom E, Torstensson P, Barbosa- Cánovas GV, Swanson BG. 2001. Inactivation of Listeria innocua and Pseudomonas fluorescens in Skim Milk Treated with Pulsed Electric Fields (PEF). In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Fulcher, RG, SS Miller, and R Ruan. 1997. Quantitative microscopic approaches to carbohydrate characterization and distribution in cereal grains. In Functionality of Food Phytochemicals, Recent Advances in Phytochemistry. T. Johns and JT Romeo (Eds). Plenum Publishing, London, UK.

Góngora-Nieto MM, Seignour L, Riquet P, Davidson PM, Barbosa-Cánovas GV, Swanson BG. 2001. Nonthermal Inactivation of Pseudomonas fluorescens in Liquid Whole Egg. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Harrison SL, Barbosa-Cánovas GV, Swanson BG. 2001. Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces cerevisiae. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Harrison SL, Chang FJ, Boylston T, Barbosa-Cánovas GV, Swanson BG. 2001. Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

103

Harte FM, Rodríguez JJ, Barbosa-Cánovas GV. 2000. Propiedades Eléctricas. In: Alvarado JD, Aguilera JM, editors. Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Zaragoza, Spain: Acribia S.A.

Hartel RW, Kaylegian KE. 2001. Advances in Milk Fat Fractionation: Technology and Applications. In: Garti N, Sato K, editors. Crystallization Processes in Fats and Lipid Systems. p 329-355.

Hartel RW. 2002. Crystallization in Foods. In: Myerson A, editor. Handbook of Industrial Crystallization. New York: Butterworth-Heinemann. p 287-305.

Hendrich S, Murphy PA. 2000. Soybean Isoflavones: Source and Metabolism. In: Wildman R, editors. Handbook of Nutraceuticals and Functional Foods. Boca Raton, FL: CRC Press. p 55-75.

Hendrich S, Wang GJ, Lin HK, Xu X, Tew BY, Wang HJ, Murphy PA. 1998. Isoflavones metabolism and bioavailability. In: Pappas A, editor. Antioxidant Status, Diet, Nutrition and Health. p 211-230.

Hendrich S, Wang GJ, Xu X, Tew BY, Wang HJ, Murphy PA. 1998. Human Bioavailability of Soy Bean Isoflavones: Influences of Diet, Dose, Time and Gut Microflora. In: Shibamoto T, editor. Functional Foods, ACS Monograph. Washington, DC: ACS Books. p 150-156.

Hsieh F. 1999. Extrusion cooking. In : Francis FJ, editor. Wiley Encyclopedia of Food Science and Technology Vol 2. New York: John Wiley & Sons. p 702-706.

Hsieh F. 1999. Extrusion. In : Francis FJ, editor. Wiley Encyclopedia of Food Science and Technology Vol 2. New York: John Wiley & Sons. p 699-702.

Hsieh F. 1999. Ultrafiltration. In: Francis FJ, editor. Wiley Encyclopedia of Food Science and Technology Vol 4. New York: John Wiley & Sons. p 2357-2362.

Hsieh F. 2002. Hot breakfast cereal. In: Smith JS, Christen GL, editors. Food Chemistry Workbook II. West Sacramento, CA: Science Technology System. p 13-18.

Hsieh F. 2003. Extruder power requirements. In: Heldman DR, editor. The Encyclopedia of Agricultural, Food and Biological Engineering. New York: Marcel Dekker. p 298-300.

Hsieh F. 2003. Unsteady-state heat transfer. In: Heldman DR, editor. The Encyclopedia of Agricultural, Food and Biological Engineering. New York: Marcel Dekker. p 1082-1085.

Hu X, Mallikarjunan P. 2001. Thermal and electrical properties of shucked oysters. In: Mallikarjunan P, Barbosa-Cánovas GV, editors. Seventh Conference of Food

104

Engineering COFE 2001. New York: American Institute of Chemical Engineers. p 356-362.

Huang L, Larry V, Kaletunc G. 2003. Utilization of rheological properties in product and process development. In: Kaletunç G, Breslauer KJ, editors. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York: Marcel-Dekker. p 351-368.

Ibarz A, Castell-Perez ME, Barbosa-Canovas G. 2002. Newtonian and Non-Newtonian Flow. Article 5.10.3.3. In: Barbosa-Cánovas G, editor. Food Rheology and Texture. Encyclopedia of Life Support Systems (EOLSS), 5.10 Food Engineering Theme. Developed under the Auspices of the UNESCO, Eolss Publishers, Oxford UK, [http://www.eolss.net], 9 pages.

Ibarz A, Sangronis E, Barbosa-Cánovas GV, Swanson BG. 2000. Browning of Apple Slices Treated with High Hydrostatic Pressure. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Ibarz A, Sangronis E, Barbosa-Cánovas GV, Swanson BG. 2000. Evolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Ibarz A, Sangronis E, González C, Barbosa-Cánovas GV, Swanson BG. 2000. High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Ibarz A, Sangronis E, González C, Barbosa-Cánovas GV, Swanson BG. 2000. Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Innawong B, Mallikarjunan P. 2003. Effect of pressure conditions on the deterioration of frying oil. In: Mallikarjunan P, Singh RP, editors. Eighth Conference of Food Engineering COFE 2003. New York: American Institute of Chemical Engineers p 299-306.

Jin ZT, Su Y, Tuhela L, Zhang QH, Sastry SK, Yousef AE. 2001. Inactivation of Bacillus subtilus spores using high voltage pulsed electric fields. In: Barbosa-Canovas GV, Zhang QH, editors. Pulsed Electric Fields in Food Processing. Lancaster, PA: Technomic Publishing Co. p 167-182.

Kaletunç G, Breslauer KJ. 2003. Calorimetry of Pre- and Post-Extruded Cereal Flours. In: Kaletunc G, Breslauer K, editors. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York: Marcel Dekker. p 1-35.

105

Kaletunç G. 2003. Construction of State Diagrams for Cereal Processing. In: Kaletunc G, Breslauer K, editors. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York: Marcel Dekker. p 1-35.

Kaletunç G. 2003. Phase Diagrams. In: Heldman D, editor. The Encyclopedia of Agricultural, Food, and Biological Engineering. New York: Marcel Dekker. p 745-750.

Lin Y, Huff HE, Hsieh F, Iannotti E. 1997. Flexible polyurethane foam extended with corn starch. In: Campbell GM, Webb C, McKee SL, editors. Cereals: Novel Uses and Processes. New York: Plenum Press. p 27-33.

López-Malo A, Palou E, Barbosa-Cánovas GV, Swanson BG, Welti-Chanes J. 2000. Minimally Processed Foods with High Hydrostatic Pressure. In: Trends in Food Engineering. Lozano JE, Añón MC, Parada E, Barbosa-Cánovas GV, editors. Lancaster, PA: Technomic Publishing Co.

Ma L, Chang FJ, Barbosa-Cánovas GV, Swanson BG. 2001. Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Mallikarjunan P, Antonova I, Chinnan MS. 2001. Modeling water vapor, gas, and solute transport through protein films. In: Gennadios A, editor. Protein Based Edible Films. Boca Raton, FL: CRC Press. p 329-340.

Mallikarjunan P. 2003. Correlating instrumental and sensory measurements of the texture of crisp savory foods. In: Kilcast D, editor. Texture in Food Vol. 1. Cambridge, UK: Woodhead Publishing. p 261-284.

McCarthy MJ, McCarthy KL. 2002. Integration of tomographic data in process analysis, modeling, and control. IN: Balsa-Canto E, Mora J, Bang JR, Onate E, editors. Computational Techniques in Food Engineering. Barcelona, Spain: International Center for Numerical Methods in Engineering.

Mendoza-Sánchez P, López D, Ramos G, Pless R, Huerta-Ruelas J, Torres JA. 2004. An optical rotation measurement system to control processes in the food industry and to study thermal denaturation of food proteins. In: Memorias del Simposio de Metrología. Querétaro, México: Centro Nacional de Metrología (CENAM).

Metin S, Hartel RW. 2004. Crystallization for Nutritionally-Enhanced Fats and Oils. In: Dunford N, Dunford H, editors. Nutritionally-Enhanced Edible Oil Processing. Champaign, IL: AOCS Press. p 193-210.

106

Monsalve-González A, Barbosa-Cánovas GV, Swanson BG, Cavalieri RP. 2000. Textural and Structural Changes in Apples Processed by Combined Methods. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Morales-Blancas E F, Torres JA. 2003. Activation Energy (Ea). In: Heldman D, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p 1-4.

Morales-Blancas E F, Torres JA. 2003. Measurement of Kinetic Parameters. In: Heldman D, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p 1038-43.

Morales-Blancas E F, Torres JA. 2003. Thermal Resistance Constant (z). In: Heldman D, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p 1030-37.

Moreira RG. 2001. Deep-fat frying of foods. In: Irudayaraj J, editor. Food Process Operations - modeling and analysis for design. New York: Marcel Dekker Inc.

Moreira RG. 2002. Instrumentation and Process Control. In: Caballero B, Trugo L, Finglas P, editors. Encyclopedia of Food Sciences and Nutrition. Academic Press.

Moreira RG. 2003. Frying - Mass Transfer in Foods. In: Heldman D, editor. The Encyclopedia of Agricultural and Food Engineering.

Moreira RG. 2003. Process Instrumentation and Control. In: Food Engineering. Encyclopedia of Life Support Systems (EOLSS). UK.

Moreira RG. 2004. Deep-fat frying. In: Handbook of Food Technology and Food Engineering. New York: Marcel Dekker, Inc.

Moreira RG. 2004. Food Irradiation. In: Handbook of Food Technology and Food Engineering. New York: Marcel Dekker, Inc.

Murphy PA, Barua K, Song TT. 1998. Soy Isoflavones in Foods: Database Development. In: Shibamoto T, editor. American Chemical Society Symposium Series 701: Functional Foods: Overview and Disease Prevention. p 138-149.

Murphy PA, Hendrich S. 2002. Phytoestrogens in Foods. Adv. Food Nutri. Res.44:195-246.

Murphy PA. 2003. Isoflavones in Soybean Processing. In: Dunford N, editor. Nutritionally Enhanced Edible Oil Processing. Forthcoming.

107

Nelson S O, Datta AK. 2001. Dielectric properties and electrical interaction with food materials. In: Datta AK, Anantheswaran RC, editors. Handbook of Microwave Technology for Food Applications. New York, NY: Marcel Dekker, Inc.

Ng PKW, Steffe JF. 2002. Exploring the relationships between flour protein chemistry and dough rheological properties. In: Ng PKW, Wrigley CW, editors. Wheat Quality Elucidation: The Bushuk Legacy. St. Paul, MN: American Association of Cereal Chemists.

Padua GW, Wang Q. 2000. Formation and Properties of Corn Zein Films and Coatings. In: Gennadios A, editor. Protein-Based Films and Coatings. Boca Raton, FL: Technomic Publishing Company, Inc. p 43-67.

Palaniappan S, Sastry SK. 2002. Microbial inactivation during ohmic heating. In: Juneja V, Sofas J, editors. Inactivation of Foodborne Microorganisms. New York: Marcel Dekker, Inc. p 451-460.

Palomeque LA, Góngora-Nieto MM, Bermudez, Barbosa-Cánovas GV, Swanson BG. 2001. Nonthermal Inactivation of endoproteases by Pulsed Electric Fields Technology. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J. 2000. Hydrostatic Pressure and Minimal Processing. In: Alzamora SM, Tapia MS, López-Malo A, editors. Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications. Gaithersburg, MD: Aspen Pub Inc. p 205-220.

Rao MA. 2000. Viscosity of food: measurement and application. In: The Encyclopedia of Analytical Chemistry: Instrumentation and Applications. London: John Wiley & Sons Ltd. p 4262-4278.

Rao MA. 2003. Phase transitions, food texture and structure. In: McKenna BM, editor. Texture in Food, Volume 1: Semi-Solid Foods. Cambridge, UK: Woodhead Publishing Ltd. p 36-62.

Rao MA. 2003. Shear rheology of liquid foods. In: Heldman DR, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p. 880-883.

Rao MA. 2003. Shear viscosity measurement. In: Heldman DR, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p 884-888.

Ren E, Barbosa-Cánovas GV, Vega-Mercado H. 2000. Packaging and Shelf Life study of Apple Slices Preserved by Combined Methods Technology. In: Innovations in Food Processing. Barbosa-Cánovas GV, Gould G, editors. Lancaster, PA: Technomic Publishing Co. Inc.

Roberts JS. 2003. Dew point temperature. In: Heldman DR, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p 186-191.

108

Ruhlman KT, Jin ZT, Zhang QH, Chism GW, Harper WJ. 2001. The Reformulation of a cheese sauce and salsa to be processed using Pulsed Electric Fields. In: Barbosa-Canovas GV, Zhang QH, editors. Pulsed Electric Fields in Food Processing. Lancaster, PA: Technomic Publishing Co. p 213-224.

Ruhlman KT, Jin ZT, Zhang QH. 2001. Study on physical properties of liquid foods for pulsed electric field treatment. In: Barbosa-Canovas GV, Zhang QH, editors. Pulsed Electric Fields in Food Processing. Lancaster, PA: Technomic Publishing Co. p 45-56.

Ruan, R, X Ye, PChen, C Doona, and T Yang. 2003. Developments in Ohmic heating. In Improving thermal processing. Philip Richardson (Ed). Woodhead Publishing Limited, Cambridge, England.

Ruan, R, X Ye, PChen, C Doona, and I Taub. 2002. Ohmic heating. In The Nutrition Handbook for Food Processors. C. K. Henry, and C. Chapman (Eds). Woodhead Publishing Limited, Cambridge, England.

Ruan, R and P Chen. 2001. Nuclear magnetic resonance and magnetic resonance imaging. In Nondestructive Food Quality Evaluation, Sundaram Gunasekaran (Editor). Marcel Dekker, New York, USA.

Ruan, R, X Ye, P Chen, C Doona, and I Taub. 2001. Ohmic heating. In Thermal Technologies in Food Processing. P. Richardson (Ed.). Woodhead Publishing Limited, Cambridge, England.

Ruan, R and P Chen. 2001. Nuclear magnetic resonance study of bread staling. In Bread Staling, P. Chinachoti and Y. Vodovotz (Eds). CRC Press, Boca Raton, Florida, USA.

Sadler GD, Murphy PA. 1998. pH and Titratable Acidity. In: Nielsen S, editor. Food Analysis. 2nd ed. Gaitherburg, MD: Aspen Publishing, Inc. p 99-117. 3rd ed Forthcoming.

Salas J, Velázquez G, Torres JA. 2002. Un algoritmo para la medicion en linea de la longitud de tiras flexibles sobrepuestas. In: Memorias del Simposio de Metrología. Querétaro, México: Centro Nacional de Metrologia (CENAM).

Sandeep KP, Simunovic J, Swartzel KR. 2004. Developments in aseptic processing. In: Improving thermal processing. Woodhead Publishing Limited.

Sandeep KP, Simunovic J. 2004. Aseptic processing: Basic principles and advantages. In: Handbook of food technology and engineering. New York: Marcel Dekker, Inc.

Sandeep KP. 2003. Liquid food transport systems. In: Encyclopedia of agricultural and food engineering. New York: Marcel Dekker, Inc.

109

Sangronis E, Ibarz A, Barbosa-Cánovas GV, Swanson BG. 2000. Water Absorption and Cooking Quality of Black Beans Treated with High Hydrostatic Pressure. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Sarkar A, Singh RP. 2004. Air impingement food processing. In: Richardson P, editor. Improving the Thermal Processing of Foods. Cambridge, UK: Woodhead Publishing Limited. 384p.

Sastry SK. 2003. Ohmic Heating. In: Heldman DR, editor. Encyclopedia of Agricultural Food and Biological Engineering. New York: Marcel Dekker, Inc. p 707-711.

Sastry SK, Yousef A, Cho HY, Unal R, Salengke S, Wang WC, Lima M, Kulshrestha S, Wongsa-Ngasri P, Sensoy I. 2002. Ohmic Heating and Moderate Electric Field (MEF) Processing. In: Welti-Chanes J, Barbosa-Canovas GV, Aguilera JM, editors. Engineering and Food for the 21st Century. Lancaster, PA: Technomic Publishing Co. p 785-793.

Shilton NC, Mallikarjunan P, Sheridan P. 2001. Heat and mass transfer aspects of the cooking of beef burger patties using far infrared radiation. In: Mallikarjunan P, Barbosa-Cánovas GV, editors. Seventh Conference of Food Engineering COFE 2001. New York: American Institute of Chemical Engineers. p 171-176.

Singh RP, Anderson BA. 2004. The major types of food spoilage: an overview. In: Steele R, editors. Understanding and Measuring the Shelf-life of Food. Cambridge, England: Woodhead Publishing Limited. p3-23.

Singh RP. 2000. Scientific principles of shelf-life evaluation. In: Man D, Jones A, editors. Shelf Life Evaluation of Foods. 2nd ed. Maryland: Aspen Publication.

Smerage GH, Teixeira AA. 2003. Microbial Metabolism. In: Heldman DR, editor. Encyclopedia of Ag, Food, & Bio. Enrg. New York: Marcel Dekker. p 646-648.

Song, H, R Ruan, S Schmidt, and JB Litchfield. 1991. NMR and MRI: Applications and potential in the food industry. In Food and Beverage Technology International - USA. B.A. (Pete) Twigg and J.P. Strachan (Eds). Sterling Publications International, Ltd., London, UK.

Tang J, Fengh H, Lau M. 2002. Microwave heating in food processing. In Advances in Bioprocessing Engineering. 1-43, (eds.) Young X, Tang J, World Scientific Publishing Co., Singapore.

Tang C, Hsieh F, Huff HE. 1997. The effect of wheat protein fractions and an emulsifier on spaghetti processing and qualities. In: Jowitt R, editor. Engineering & Food at ICEF 7. Sheffield, UK: Sheffield Academic Press. pA81-A84.

110

Tattiyakul J, Liao HJ, Rao MA. 2002. Modeling viscosity of starch dispersion and dough during heating: master curves of complex viscosity. In: Welti-Chanes J, Barbosa-Cánovas GV, Aguilera JM, editors. Engineering and Food for the 21st Century. New York: CRC Press. p 381-391.

Teixeira AA, Smerage GH. 2003. Microbial Population Dynamics. In: Heldman DR, editor. Encyclopedia of Ag, Food, & Bio. Enrg. New York: Marcel Dekker. p 649-653.

Teixeira AA. 2000. Thermal Processing of Food. In: Encyclopedia of Food Science and Technology, Volume 4. New York: John Wiley and Sons, Inc. p 2305-2321.

Turner L, Daubert CR. 2004. Inquiry-guided Learning in a Food Science Capstone Course. In: Lee V, editor. Teaching and learning through inquiry: A guidebook for institutions and instructors. Sterling, VA: Stylus Publishing.

Varith J, Barbosa-Cánovas GV, Swanson BG. 2000. The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Varith J, Barbosa-Cánovas GV, Swanson BG. 2000. The Influence of Temperature on Functional Properties of high Hydrostatic Pressure Surimi Gels. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

Vega-Mercado H, Powers JR, Barbosa-Cánovas GV, Swanson BG. 2001. Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Vega-Mercado H, Powers JR, Martín-Belloso O, Luedecke L, Barbosa-Cánovas GV, Swanson BG. 2001. Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

Wilson T, Murphy PA. 2001. Health benefits of soy isoflavones. In: Wilson T, Temple NJ, editors. Nutritional Health: Strategies for Disease Prevention. Humana Press, Inc. p 75-88.

Yan H, Rodríguez JJ, Harte FM, Barbosa-Cánovas GV. 2001. Propiedades físicas de alimentos en polvo. In: Alvarado JD, Aguilera JM, editors. Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Zaragoza, Spain: Acribia SA.

111

Yeom HW, McCann KT, Streaker CB, Zhang QH. 2002. Pulsed electric field processing of high acid liquid foods: A review. In: Advances in Food and Nutrition Research. London, UK: Academic Press Ltd.

Yeom HW, Zhang QH. 2001. Pulsed electric field inactivation of enzymes – A review. In: Barbosa-Canovas GV, Zhang QH, editors. Pulsed Electric Fields in Food Processing. Lancaster, PA: Technomic Publishing Co. p 57-63.

Zhang H, Datta AK. 2001. Electromagnetics of microwave heating: Magnitude and uniformity of energy absorption. In: Datta AK, Anantheswaran RC, editors. Handbook of Microwave Technology for Food Applications. New York: Marcel Dekker, Inc.

Zhang Q H, Streaker Jr CB, Yeom HW. 2001. Design, construction and evaluation of a sanitary pilot plant system (PEF). In: Welti-Chanes, J, editor. Engineering and Food for the 21st Century. CRC Publishing.

Zhang QH, Qiu X, Sharma SK. 2002. PEF process improves safety and quality of orange juice. In: Yang XH, Tang J, editors. Advances in Agricultural Science and Technology, Volume 1. Advances in Bioprocess Engineering. New Jersey: World Scientific. p 45-67.

Zhang QH, Qiu X, Sharma SK. 2002. PEF process improves safety and quality of orange juice. In: Yang XH, Tang J, editors. Advances in Bioprocessing Engineering. New Jersey: World Scientific.

Zorrilla SE, Wichchukit S, Singh RP. 2001. Transport phenomena during double-sided cooking of meat patties. In: Transport Phenomena in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

CONFERENCE PROCEEDINGS

Erdogdu F, North M, Singh RP, Sarkar A. 2001. Predicting heat transfer in finite slab shapes during air impingement cooling. In: Mallikarjunan K, Barbosa-Canovas G, editors. Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.

Mallikarjunan K, Barbosa-Cánovas GV. 2001. Proceedings of the 7th Conference of Food Engineering (CoFE 2001). American Institute of Chemical Engineering. Reno, NV.

Mallikarjunan P. 2003. Electronic nose applications in the food industry. (Keynote address in the Emerging Sensors Session) Eighth Conference of Food Engineering. Nov 16-21, San Francisco, CA. New York, NY: American Institute of Chemical Engineers.

McCarthy KL, Lee Y, McCarthy MJ. 2001. MRI as a sensor for batch mixing. IN: Mallikarjunan K, Barbosa-Canovas G, editors. Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.

112

Murphy PA, Wang HJ. 1993. Total genistein, daidzein & glycitein content of soyfoods. Proceedings of the 18th National Nutrient Databank Conference, Baton Rouge, LA

Pan Z, Singh RP. 2001. Temperature distribution and heat transfer coefficient of a clam-shell grill. . IN: Mallikarjunan K, Barbosa-Canovas G, editors. Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.

Pan Z, Tangratanavalee W, Singh RP. 2001. Water absorption and texture characteristics of soybeans during soaking. . IN: Mallikarjunan K, Barbosa-Canovas G, editors. Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.

Peng M, Vane L, Liu S. The Effect of Baffle on Mass Transfer Coefficient in Pervaporation (PV) Flow Channel under Laminar Flow Regime. Proceedings of 2003 AIChE annual meeting, November 2003, San Francisco, CA

Sarkar A, Singh RP, Erdogdu F. 2001. Measurement of spatial variations of heat transfer coefficient on flat surfaces for food processing applications. . IN: Mallikarjunan K, Barbosa-Canovas G, editors. Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.

Sarkar A, Singh RP. 2001. Air impingement of foods with circular and rectangular-shaped jets. . IN: Mallikarjunan K, Barbosa-Canovas G, editors. Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.

Velazquez G, Vazquez P, Torres JA. 2004. Altas Presiones en la Industria Alimentaría: I. Consideraciones Comerciales en el Procesamiento de Alimentos por Alta Presión. In: Proceedings of the International Congress of Food Safety. Reynosa, Tamaulipas, October 12-15, México.

Velazquez, G., Vazquez, P. and Torres, J.A. 2004. Altas Presiones en la Industria Alimentaría: II. Retos Actuales de Investigación en el Procesado de Alimentos a Altas Presiones. In: Proceedings of the International Congress of Food Safety, Reynosa, Tamaulipas, October 12-15, México.

Walton JH, McCarthy KL, McCarthy MJ, Dejmek P. 2001. Applications of magnetic resonance imaging as a tomographic technique in processing and analysis. IN: Mallikarjunan K, Barbosa-Canovas G, editors. Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV.

Wang L, McCarthy KL, McCarthy MJ. 2003. Application of ultrasonic Doppler velocimetry to in-line viscometry. IN: Mallikarjunan K, editor. Proceedings of the 8th Conference of Food Engineering. AIChE, San Francisco, CA.

Welti-Chanes J, Barbosa-Cánovas GV, Aguilera JM. 2001. Proceedings of the International Conference of Engineering and Food (ICEF 8). Lancaster, PA: Technomic Publishing Co., Inc. (2 volumes).

113

CONFERENCE ABSTRACTS

Joshi NS, Dave RI, Muthukumarappan K. 2003. Effect of calcium on functionality of fat free Mozzarella cheese. American Dairy Science Association, annual meeting, June 22-26, 2003. Phoenix, AZ. Technical Program Abstract.

Joshi NS, Muthukumarappan K, Dave RI. 2003. Changes in microstructure of part skim Mozzarella cheese as a function of calcium. American Dairy Science Association, annual meeting, June 22-26, 2003. Phoenix, AZ. Technical Program Abstract.

Joshi NS, Muthukumarappan K, Dave RI. 2003. Role of calcium in stretchability of Mozzarella cheese. Institute of Food Technologists’ annual meeting, July13-16, 2003, Technical Program Abstract 14A-15, Chicago, IL.

Muthukumarappan K, Chen C. 2003. Correlation between melt profiles characteristics and sensory properties of pasta filata and non-pasta filata Mozzarella cheeses. Institute of Food Technologists’ annual meeting, July13-16, 2003, Technical Program Abstract 14A-47, Chicago, IL.

Muthukumarappan K, Chen C. 2003. Melt profile characteristics of shredded Cheddar and Mozzarella cheeses. Institute of Food Technologists’ annual meeting, July13-16, 2003, Technical Program Abstract 14A-48, Chicago, IL.

Shukla C, Muthukumarappan K, Julson J. 2003. Utilization of Corn Distillers Dried Grains (DDG) in food. Institute of Food Technologists’ annual meeting, July13-16, 2003, Technical Program Abstract 92B-54, Chicago, IL.

CONFERENCE PAPERS

Anderson BA, Rovedo C, Singh RP. 2001. Use of an edible coating extracted from corn for improving the bowl life of cereal. IN: Mallikarjunan K, Barbosa-Canovas G, editors. Proceedings of the 7th Conference of Food Engineering. Reno, NV: AIChE.

Balaban MO, Teixeira AA. 2002. Potential home and industrial process treatments to reduce L-dopa in Mucuna bean. In: Flores M, Eilitta M, Myhrman R, Carew LB, Carsky RJ, editors. Food and Feed from Mucuna: Current Uses and the Way Forward. Proceedings of International Workshop; 2000 April 26-29; Tegucigalpa, Honduras. CIDICCO. p 339-351.

Barringer SA, Sipahioglu O, Bircan C. 2003. The dielectric properties of fruit, vegetables and meat. In: DC Folz, JH Booske, DE Clark, JF Gerling, editors. Microwave and Radio Frequency Applications. Proceedings of the Third World Congress on Microwave and Radio Frequency Applications. Westerville, OH: American Ceramic Society. p 57-67.

114

Datta AK. 2003. Enabling modeling as a tool in food product, process and equipment design. Invited speaker in the International Symposium on Future Technologies for Food Production and Future Food Scientists, Gšteborg, Sweden, June 2-4. Proceedings of the Symposium published by SIK-Dokument no 162, ISSN 0280-9737, Kompendiet, Gšteborg, Sweden, p. 64-67.

Datta AK. 2003. Some unique challenges and their possible solutions in computer-aided food process engineering. Invited speaker at the Second International Workshop on Mathematical and Computing Technologies for Agro-Food Technologies, Barcelona, Spain, Nov. 27-28. Proceedings of the conference. p 1-4.

Feng H, Morris S. 2004. Conventional and emerging food processing technologies for Asian functional food production. In: Shi J, Ho C, Shahidi F, editors. Oriental Functional Foods. New York: Marcel Dekker. In print.

Feng H, Yang W. 2004. Emerging technology: power ultrasound. In: Hui YH, editor. Handbook of Food Technology & Engineering. New York: Mercel Dekker. In print.

Hartel RW. 2002. Controlling Sucrose Crystallization in Sugar Confections, Confectionery Science III, Proceedings of the 4th International PSU/PMCA Symposium, Hershey, PA, Penn State University. p 116-127.

Jin Z, Hsieh F, Huff HE. 1997. Effects of ingredients and screw speed on physical properties of corn meal in twin screw extrusion. In: Narsimhan G, Okos MR, Lombardo S, editors. Proceedings of the 4th Conference of Food Engineering. Purdue University, West Lafayette, IN. p 44-46.

Lee JH, Yoo SB, Sohn JM, Singh RP. 2001. Web and CORBA interfaces of food thermal conductivity database. Proceedings of the International Conference on Engineering and Food. (ICEF8). p 2081-2085

Li Y, Lu Q, Huff HE, Hsieh F. 1997. Using a co-rotating self-wiping twin-screw extruder as an on-line rheometer. In: Narsimhan G, Okos MR, Lombardo S, editors. Proceedings of the 4th Conference of Food Engineering. Purdue University, West Lafayette, IN. p 97-100.

Murphy PA. History of technology development for vitamin A fortification of foods for developing countries. FAO Food & Nutrition Paper 60, Food Fortification: Technology and quality control, Rome, November 1996. p 65-76.

Reveco J, Rovedo C, Singh RP. 2001. Textural properties of popcorn cakes. Proceedings of the International Conference on Engineering and Food. (ICEF8). p 45-48.

Sastry SK. 2002. Moderate electric field processes for enhancement of bioprocesses. Proceedings of the International Conference on Energy Saving Technologies in Drying and Hygrothermal Processing, Moscow, Russia, Vol. 3: 40-47.

115

Stiefermann KM, Huff HE, Hsieh F. 1997. Twin-screw extrusion of corn meal with amaranth. In: Narsimhan G, Okos MR, Lombardo S, editors. Proceedings of the 4th Conference of Food Engineering. Purdue University, West Lafayette, IN. p141-145.

Teixeira AA, Chynoweth DP, Haley PJ, Sifontes JR. 2003. Commercialization of SEBAC® Solid Waste Management Technology. Proceedings of SAE International Conference on Environmental Systems (ICES); 2003 July; Vancouver, BC. Published electronically as SAE Paper No. 2003-01-2341.

Teixeira AA, Chynoweth DP, Owens JM, Rich EC, Dedrick AL, Haley PJ. 2004. Prototype Space Mission SEBAC Biological Solid Waste Management System. Proceedings of SAE International Conference on Environmental Systems (ICES); 2004 July; Colorado Springs, CO. Published electronically as SAE Paper No. 2004-ICES-098.

Teixeira AA, Welt BA, Singh RP. 2004. ALS-Integrated Food/Fiber Production and Packaging System for Long-term Space Mission to Mars. Proceedings of SAE International Conference on Environmental Systems (ICES); July 2004; Colorado Springs, CO. Published electronically as SAE Paper No. 2004-ICES-100.

Zorrilla S, Wichcukit S, Singh RP. 2001. Contact heat transfer coefficient during double sided cooking of meat patties. Proceedings of the International Conference on Engineering and Food. (ICEF8). p 321-325.

THESES AND DISSERTATIONS

Abu-Ali J. 2002. Effect of machine and solution properties on electrostatic coating efficiency. PhD dissertation. Ohio State University.

Agrawal E. 2000. Evaluation of Fluid Foods Using a Helical Ribbon Viscometer. MSc thesis. Michigan State University.

Ahn H. 1995. Effects of extrusion temperature and isolated protein on the physical and chemical properties of fat-reduced pork sausage products. MSc thesis. University of Missouri-Columbia, MO.

Akdemir G. 2001. Inactivation of pathogenic microorganisms by pulsed electric fields. PhD dissertation. Ohio State University.

Anand A. 2003. Biosensors for food safety. MSc thesis. Texas A&M University, TX.

Apaiah RK. 2000. Effect of storage and processing temperature on tomato sauce quality. MSc thesis. Ohio State University.

116

Ayhan Z. 2000. Packaging requirements for pulsed electric field processed orange juice. PhD dissertation. Ohio State University.

Bhavsar H. 2004. Effect of partially defatted soy flour on physical and microbial properties of water-blown polyurethane foam. MSc thesis. University of Missouri-Columbia, MO.

Barbosa RD. 2003. Temperature and Concentration Dependence of Density and Heat Capacity of Model Liquid Foods. PhD dissertation. University of Florida.

Branch JK. 2001. Effect of Formulation and Particle Size on the Rheological Properties of Salad Dressing. MSc thesis. Michigan State University.

Braud L. 2000. Mathematical Modeling of Impingement Drying of Corn Tortillas. MSc thesis. Texas A&M University, TX.

Breidinger SL. 2000. Yield Stress of Cream Cheese. MSc thesis. Michigan State University.

Brescia B. 2002. Low energy electron irradiation of an apple. MSc thesis. Texas A&M University, TX.

Caixeta AT. 2001. Impingement drying of potato chips. MSc thesis. Texas A&M University, TX.

Carlson TR. 2002. Effect of water activity and humidity on the thermal inactivation of Salmonella during heating of meat. MSc thesis. Michigan State University.

Carman K. 2000. Rheology of corn dough. MSc thesis. Texas A&M University, TX.

Chang LC. 1998. Physical, mechanical, thermal, and viscoelastic properties of water-blown rigid polyurethane foam containing soy flour. PhD dissertation. University of Missouri-Columbia, MO.

Chen MC. 1998. Puffing of sorghum cakes with a rice cake machine. MSc thesis. University of Missouri-Columbia, MO.

DeJongh JJ. 2002. Rheology and Sensory Analysis of Hot Cereals. MSc thesis. Michigan State University.

Doddapaneni R. 2001. Optimum Cooking Conditions for Mechanical Screw-pressing of Crambe. MSc thesis. Fargo: North Dakota State University.

Fan S. 1996. Puffing of wheat cakes using a rice cake machine. MSc thesis. University of Missouri-Columbia, MO.

117

First L. 2001. A study of quality attributes and physical properties of soy-enriched pasta as a function of formulation and processing conditions. MSc thesis. Ohio State University.

Friant NR. 2002. Drying rate of individual ears of corn. MSc thesis. Michigan State University.

Garayo J. 2001. Vacuum frying of potato chips. MSc thesis. Texas A&M University, TX.

Garber BW. 1995. The influence of particle size on the twin-screw extrusion of corn snacks. MSc thesis. University of Missouri-Columbia, MO.

Gentry TS. 2003. The Design of a Continuous Flow Microwave Pasteurization System for Apple Cider Using 5-Hydroxymethylfurfural as a Measure of process Lethality. DPhil thesis. Ithaca, NY: Cornell University.

Gerard KA. 2001. Microwave heat treatment of apple mash and its effects on juice yield and quality. MSc thesis. Ithaca, NY: Cornell University.

Goodman C. 2000. Flavor, viscosity, and color analyses of hot and cold break tomato juices. MSc thesis. Ohio State University.

Halgerson J, 2000. A comparative study of the barrier and mechanical properties of edible protein films. MSc thesis. Ohio State University.

Han L. 2003. Physical and sensory properties of oat cakes. MSc thesis. University of Missouri-Columbia, MO.

Harris KL. 2002. Assessment of line-level training needs related to commercial production of fully-cooked meat and poultry products. MSc thesis. Michigan State University.

Hermawan N. 1999. PEF Treatment of Salmonella enteritidis in liquid whole egg. MSc thesis. Ohio State University.

Holly Corwin, 2000. Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli. MSc thesis. Ohio State University.

Hopper AC, 2000. Pressure-induced conformational changes in whey protein isolate. MSc thesis. Ohio State University.

Huang CH. 1999. Texturization of soy protein with wheat starch and emulsifier using twin-screw extrusion. MSc thesis. University of Missouri-Columbia, MO.

Huang X. 2003. Texture and sensory properties of pear fruit leather. MSc thesis. University of Missouri-Columbia, MO.

118

Islam MT. 2004. Modeling of In-bin Reverse-airflow Ear-maize Drying: Optimizing Capacity and Cost. PhD dissertation. Michigan State University.

Joshi N. 2003. Effect of calcium in functional and rheological characteristics of Mozzarella cheese. Unpublished PhD thesis. Brookings, SD: South Dakota State University.

Katsuno Y. 2004. Effect of extrusion cooking on strawberry anthocyanins. MSc thesis. University of Missouri-Columbia, MO.

Kawas ML. 2000. PQA Characterization during deep-fat frying of tortilla chips. MSc thesis. Texas A&M University, TX.

Khan M. 1996. Modeling of extrusion cooking of full-fat soybean in a single screw extruder. PhD dissertation. University of Missouri-Columbia, MO.

Kistler AH. 1996. Puffed rice and corn cakes: modeling physical characteristics and fortified antioxidant vitamin degradation. MSc thesis. University of Missouri-Columbia, MO.

Kloeppel K. 1998. Puffing of white and yellow dent corn cakes. MSc thesis. University of Missouri-Columbia, MO.

Kumar VR. 2001. Stochastic modeling and visualization of a tortilla chip. MSc thesis. Texas A&M University, TX.

Lai KPK. 2003. Modeling Thermal and Mechanical Degradation of Anthocyanins in Extrusion Processing. MSc thesis. Michigan State University.

Lee SS. 2000. Effect of Controlled Mixing on the Rheological Properties of Deep Frying Batters at Different Percent Solids. MSc thesis. Michigan State University.

Lee YH. 1999. Puffing of barley cakes using a rice cake machine. MSc thesis. University of Missouri-Columbia, MO.

Li S. 2003. Pulsed Electric Field Processing of Functional Foods. PhD dissertation. Ohio State University.

Lima E. 1995. Formation of resistant starch using twin-screw extrusion technology. MSc thesis. University of Missouri-Columbia, MO.

Limanond. B. 2000. Modeling the Aging Phenomena (Staling) in Corn Tortilla. PhD dissertation. Texas A&M University, TX.

Lin SH. 1998. Meat analog development and physical, chemical, and sensory properties. PhD dissertation. University of Missouri-Columbia, MO.

119

Liu CC. 2002. Functionality and Biodegradability of Biopolymer-Based Films. PhD dissertation in Food Science and Technology. Texas A&M University, TX.

Liu YC. 1998. Development of oat-corn puffs with a twin-screw extruder. MSc thesis. University of Missouri-Columbia, MO.

Lu WB. 1997. Rigid polyurethane foams extended with biomass. MSc thesis. University of Missouri-Columbia, MO.

Meng Y. 2003. Rheological and Structural Properties of Foods Thickened with Different Starches and Their Pharyngeal Transport: A Computer-Aided Study in Dysphagia. PhD thesis. Ithaca, NY: Cornell University.

Miller MJ. 2000. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. MSc thesis. Ohio State University.

Millsap SC. 2002. Modeling condensing-convective boundary conditions in moist air impingement ovens. MSc thesis. Michigan State University.

Min S. 2003. Extending Shelf Life of Juices by Pulsed Electric Fields. PhD dissertation. Ohio State University.

Moody V. 2003. Thermal Inactivation Kinetics of E. coli and Alicyclobacillus terrestrius in Orange Juice: Impact of Parameter Estimation Methods on Pasteurization Process Design. PhD dissertation. University of Florida.

Northeimer E. 2000. A study of mixing in a twin screw extruder. MSc thesis. Davis, CA: University of California.

Omura AP. 2002. MSc thesis. Interrupted Helical Screw Impeller to Characterize Fluid Foods with Large Particulates. Michigan State University.

Pan MR. 2000. New high quality fat replacers from whey proteins. PhD dissertation. University of Missouri-Columbia, MO.

Rakotonirainy A. 2000. Finishing processes for zein biodegradable films. PhD thesis. University of Illinois.

Ratanatriwong P. 2001. Product development for PEF processing. MSc thesis. Ohio State

University.

Reynolds RL. 2001. Human Sensory Firmness Scale Based on Gelatin Gels. MSc thesis. Michigan State University.

120

Rodenbush CM. 1999. Physical properties of fatty acids and vegetable oils. MSc thesis. University of Missouri-Columbia, MO.

Rolfe LA. 1998. The effect of screw speed, moisture content, and particle size on the floatability, durability, and water stability of catfish feed. MSc thesis. University of Missouri-Columbia, MO.

Salengke S. 2000. Electrothermal effects of ohmic heating on biomaterials: temperature monitoring, heating of solid-liquid mixtures, and pretreatment effects on drying rate and oil uptake. PhD dissertation. Ohio State University.

Schmid AH. 2002. The Effect of Extruding Wheat at Lower Temperatures on Thiamin Loss and Physical Attributes when Using Carbon Dioxide Gas as a Puffing Agent. MSc thesis. Michigan State University.

Seacheol M. 2000. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. MSc thesis. Ohio State University.

Sensoy I. 2002.Ohmic and moderate electric field treatment of foods: studies on heat transfer modeling, blanching, drying, rehydration and extraction. PhD dissertation. Ohio State University.

Shukla C. 2003. Development of pet foods using distiller’s dried grain. Unpublished MSc thesis. Brookings, SD: South Dakota State University.

Sirisee U. 1999. Effect of different rice flours on extruded rice puffs. PhD dissertation. University of Missouri-Columbia, MO.

Streaker C. 1999. Design, construction and validation of a pilot plant fluid handing system for pulsed electric field processing and aseptic packaging of foods. MSc thesis. Ohio State University.

Suparno M. 2004. Modeling Thermal and Mechanical Effects of Extrusion on Thiamin Retention in Extruded Wheat Flour. Michigan State University.

Tang C. 1996. Effects of wheat proteins and an emulsifier on spaghetti processing and qualities. MSc thesis. University of Missouri-Columbia, MO.

Tang C. 1997. Multivariate analysis of physical characteristics, sensory perception and consumer preference of wheat noodles. MSc thesis. University of Missouri-Columbia, MO.

Tattiyakul J. 2001. Thermorheology and heat transfer to a canned starch dispersion under agitation: numerical simulation and experiment. PhD thesis. Ithaca: Cornell University.

121

Tellez-Garay A. 2000. Characterization and Development of Alternative Plastic Films for Food Packaging Applications. MSc thesis. Texas A&M University, TX.

Thomas AE. 2002. Using Moisture Transport Properties of Rice Seed Components for Identifying Fissure Resistance. MSc thesis. Texas A&M University, TX.

Useo J-M. 2000. Application of zein films as protective coverings for round hay bales. MSc thesis. University of Illinois.

Wang Q. 2004. Investigation of protein-fatty acid interactions in zein films. PhD thesis. University of Illinois.

Watkins AE. 2004. A Combined Convection Cooking and Salmonella Inactivation Model for Ground Meat and Poultry Products. PhD thesis. Michigan State University.

Wu WY. 2004. Processing and properties of extruded flaxseed-corn puff. MSc thesis. University of Missouri-Columbia, MO.

Xie W. 1999. Numerical analysis on corn flour melt in extruder die and extrusion of corn puffs with wheat starches. PhD dissertation. University of Missouri-Columbia, MO.

Xu Y. 1999. Ultrasonic sealing of laminated aluminum food pouches. MSc thesis. Ohio State University.

Yajnik MM. 2003. Thermal and Mechanical Effects on Retention of Food-grade Beta-carotene During Extrusion Processing. MSc thesis. Michigan State University.

Yamsaengsung R. 2000. Modeling structural changes during Deep-fat frying of tortilla chips. PhD dissertation. Texas A&M University, TX.

Yeom HW. 2000. Effects of pulsed electric fields on the quality of foods. PhD dissertation. Ohio State University.

Zhai L. 2001. Microstructure Properties of Cheeses at High Temperatures. Unpublished MSc thesis. Brokkings, SD: South Dakota State University.

Zhuang S. 2003. Puffing of potato rice blends using a rice cake machine. MSc thesis. University of Missouri-Columbia, MO.

ELECTRONIC JOURNAL ARTICLE

Góngora-Nieto MM, Barbosa-Cánovas GV, Swanson BG, 2001. Pulsed Power in Food Preservation. International Food Information Service. Online article. http://www.ifis.org/hottopics/pulsedpower.html

122

Padua GW. 2004. Water Activity. In: Heldman D, editor. The Encyclopedia of Agricultural, Food and Biological Engineering. Marcel Dekker Online. http://www.dekker.com/servlet/product/productid/E-EAFE

PATENTS

Hsieh F, Young LS, Racicot LD, Raniwala SK. 1995. Process for infusing high levels of humectant into dried fruits, for use in dry foods, such as in mixes and ready to eat cereals. Canada Patent 1,334,258.

Lloyd BJ, Keener KM, Farkas BE, inventors. 2004 May 4. Dynamic radiant frying process to produce fried foods. U.S. patent NCSU File # 02-149.

Padua GW, Ha TT, Rakotonirainy A. 2003. Method of Manufacturing Improved Corn Zein Resin Films and Articles Prepared Therefrom. U.S. Patent 6,635,206.

Ruan, R, L Xu, L Yi, L Chen, J Johnson, and P Addis. 2000. Cellulose fiber compositions and films and their manufacture process. International patent pending. Application No. PCT/US98/15396.

Ruan, R, H Ma, M Zhang, P Chen, D Oyen. 2001. Method and apparatus for non-thermal pasteurization. U. S. Patent pending. U.S. Patent approved.

Ruan, R, B. Lundberg, L Gu, L Chen, P Addis, and J Johnson. 2002. Cellulose fiber-based compositions and their method of manufacture (new process). U.S. Patent approved.

Ruan, R, L Xu, L Yi, L Chen, J Johnson, and P Addis. 2000. Cellulose fiber compositions and films. U.S. Patent No.: 6,083,582. Issue date: July 4, 2000.

Simunovic J, Swartzel KR, Adles EJ. 2004 Aug 17. Method and system for conservative evaluation, validation and monitoring of thermal processing. U.S. patent 6,776,523.

Spadaro V, Keeton J, Moreira RG. 1999. U.S. Provisional Patent Application No. 60/022,037 - “Biomechanical Characterization of Meat Texture”

Swartzel KR, Simunovic J. 2003 Mar 25. Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors. U.S. patent 6,536,947.

Swartzel KR, Simunovic J. 2004 Jul 27. System for measuring residence time for a particulate containing food product. U.S. patent 6,766,699.

PRESENTATIONS

123

Abu-ali J, Barringer SA. 2002. Effect of Machine and Solution Properties on Liquid Electrostatic Coating Efficiency. Institute of Food Technologists Annual meeting 91d-7.

Abu-ali J, Barringer SA. 2002. Effect of Machine and Solution Properties on Liquid Electrostatic Coating Efficiency. Electrostatic Society of America Annual meeting

Abu-Ali JM, Barringer SA. 2003. General, minimal additive method for electrostatic atomization of food oils, water-soluble additives and emulsions. IFT Annual Meeting paper 72-4.

Abu-Ali JM, Barringer SA. 2003. Method for electrostatic atomization of emulsions. Electrostatics Society of America Annual Meeting

Abu-Ali JM, Barringer SA. 2004. Generating charged sprays of oil, emulsions and additives using single-stage, high- field electrostatic atomization. International Conference of Engineering and Food 9 No. 252.

Abu-Ali JM, Sipahioglu O, Bircan C, Ratanatriwong P, Barringer SA. 2002. Development of A Nondairy, Ready-To-Eat And Low Fat Cereal Snack Which Is An Excellent Source Of Fiber. IFT Annual Meeting paper 15f-27.

Acquarone VM, Rao MA. 2001. Influence of sucrose on the rheology and microstructure of heated cross-linked waxy maize starch dispersions. Abstract 44B-5, IFT Annual Meeting, June 23-27, New Orleans, LA.

Alpas H, Bozoglu F, Lee J, Kaletunç G. 2002. Studies on the effect of high hydrostatic pressure (HHP) on cell morphology of Leuconostoc mesenteroides with scanning electron microscopy (SEM). IFT Annual Meeting, June 15-19, Anaheim, California, abs.61C-25.

Anand, A, RG Moreira, T Good, G Cote. 2003. Biosensor for prion detection. IFT International Meeting - Chicago, IL.

Andrews LS, Jahncke ML, Mallikarjunan P. 2002. Gamma irradiation processing to reduce the risk of Vibrio infections from raw oysters. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 44-1.

Antanova I, Mallikarjunan P, Duncan S. 2001. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2001 June 24-28; New Orleans, LA. Chicago, IL: Institute of Food Technologists. Abstract nr 73G-10.

124

Antonova I, Mallikarjunan P, Haugh CG. 2000. Development of an ultrasonic method to measure crispness in breaded fried foods. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2000 June 10-14; Dallas, TX. Chicago, IL: Institute of Food Technologists. Abstract nr 37-2.

Antonova I, Mallikarjunan P. 2002. Correlation between instrumental and sensory measurements of crispness in breaded fried chicken nuggets. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 42-11.

Awuah GB, Ramaswamy HS, Economides S, Mallikarjunan P. 2004. Inactivation of E. coli and Listeria innocua in milk using radio frequency (RF) heating. To be presented at the Annual Meeting of Institute of Food Technologists. July 12-16, Las Vegas, NV. Abstract #17-H-4.

Ayhan Z, Streaker CB, Zhang QH. 2000. Design and Validation of a Glove Box Packaging System for Extended Shelf-life Studies. IFT Annual Meeting, Paper No. 86A-17. June. Dallas, TX.

Ayhan Z, Zhang QH, Min DB. 2000. Effects of PEF processing and packaging on orange juice flavor. IFT Annual Meeting, Paper No. 39F-2. June. Dallas, TX.

Balasubrahmanyam, Kottapalli, Sundar B, Balasubramaniam VM. 2004. Modeling the synergistic effects of high pressure, temperature, pH and time on the inactivation of Bacillus Subtilis ATCC 6633 spores during high pressure processing. Abstract number. P072 91 Annual Meeting, International Association of Food Protection, Phoenix, Az. August 8-11.

Balasubramaniam VM. 2003. High pressure processing of low acid foods. Abstract number 34-5. Annual Meeting of Institute of Food Technologists, Chicago, IL. July 13-16.

Balasubramaniam VM. 2004. High pressure processing of food and biological materials: Opportunities and challenges Supercritical Fluid Chromatography, Extraction, & Processing Conference. Pittsburgh, Pennsylvania, PA August 1 – 4.

Balasubramaniam VM. 2004. Thermal effects in high pressure processing. Internationalization of Combat Feeding, Symposium on high pressure processing. US Army Combat Feeding Program, Natick, MA. June 8-10.

Balasubramaniam VM. 2004. Thermal interactions during high pressure processing. Invited presentation. Nonthermal Processing Technologies Workshop co-sponsored by IFT Nonthermal Processing Division/ EFFoST Sydney, Australia September 16-17.

125

Ballard T, Mallikarjuan P. 2003. Application of edible coatings to maintain crispness in breaded fried foods. Annual IFT Meeting, Chicago, IL, July 12-16, 2003. In: 2003 Institute of Food Technologists Annual Meeting Book of Abstracts, Chicago, IL. Abstract # 43-3.

Bang W, Clare DA, Drake MA, Simunovic J. 2004. Comparison of conventional UHT or microwave heat processing on quality of shelf stable milk. Paper 17B-6. IFT Annual Meeting, July 12-16, Las Vegas, NV.

Barbosa-Canovas G, Pierson MD, Schaffner DW, Zhang QH. 2000. Pulsed electric fields. IFT Annual Meeting, Paper No. 19-1. June. Dallas, TX.

Barbosa-Canovas GV, Koutchma TN, Balasubramaniam VM, Sadler GD, Clark S, Juliano P, Dunne CP, Yousef AE. 2004. High pressure processing of egg-based products. Abstract number 86-4 Annual Meeting of Institute of Food Technologists, Las Vegas, NA. July 12-16.

Barrett AH, Marando G, Kaletunc G, Taub IA, Leung H. 2002 Effect of various enzymes on the firming of shelf-stable bread. 87th Annual Meeting of Cereal Chemists, Montreal, Canada October 13-17, 2002 Abstract 176.

Barringer SA, Bircan C. 2001. Use of the dielectric properties to detect protein denaturation. 8th International Conference on Microwave and High Frequency Heating Paper No. 78, p32.

Barringer SA, Bircan C. 2001. Use of the dielectric properties to detect protein denaturation. 8th International Conference on Microwave and High Frequency Heating Paper No. 78, p32.

Barringer SA, Ricks NP. 2001. Determination of Powder Characteristics Important for Powder Electrostatics Society of America Annual Conference pp 62.

Barringer SA, Sipahioglu O. 2002. Modeling the Dielectric Properties of Fruit, Vegetables and Meat. 3rd World Congress on Microwave and Radio Frequency Applications paper T2C.

Barringer SA. 2000. Dielectric properties through the sterilization temperature range. Institute of Food Technologists Annual meeting Paper No. 59-2

Barringer SA. 2000. Electrostatic powder coating in the food industry: experiments coating cheese, breakfast cereal and popcorn. Electrostatics Society of America Annual Conference.

Bates AW, Roberts JS. 2001. Utilizing apple pomace as a press aid in fruit juicing. IFT Annual Meeting, June 23-27, New Orleans, LA.

Batmaz E, Sandeep KP, Simunovic J. 2003. Determination of overall heat transfer coefficients and temperature profiles in a triple tube heat exchanger. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

126

Biehl H, Barringer SA. 2003. Powder properties significant to coating efficiency and dustiness in an electrostatic and non-electrostatic tumble drum system. IFT Annual Meeting paper 92B-6.

Bircan C, Barringer SA. 2000. Use of the dielectric properties to determine protein denaturation utilizing a frequency sweep at different temperatures. Institute of Food Technologists Annual meeting Paper No. 86A-9.

Biswas AC, Kapoor R, Upreti P, Metzger L, Muthukumarappan K. 2004. Influence of natural cheese characteristics on process cheese functionality: Unmelted and melted properties. Paper No: T 286. Presented at the 2004 ADSA/ASAS Annual Meeting, July 25-29, 2004, St. Louis, MO.

Biswas AC, Kapoor R, Upreti P, Metzger L, Muthukumarappan K. 2004. Influence of natural cheese characteristics on process cheese functionality: Dynamic viscoelastic properties. Paper No: T 288. Presented at the 2004 ADSA/ASAS Annual Meeting, July 25-29, 2004, St. Louis, MO.

Braud, L.M., Moreira, R.G., Castell-Perez, M.E. 2001. Mathematical Modeling of Impingement Drying of Tortillas. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, LA, June 23-27.

Brescia, G., RG Moreira. 2002. Low Energy Electron Irradiation of an Apple - IFT International Meeting - Anaheim, CA.

Brescia, G., Moreira, R.G., Castell-Perez, M.E. 2002. Surface Irradiation of an Apple. IFT (Institute of Food Technologists) Annual Meeting, Anaheim, CA, July.

Caixeta, A.T., Moreira, R.G., Castell-Perez, M.E. 2000. Impingement Drying of Potatoes. IFT (Institute of Food Technologists) Annual Meeting, Dallas, TX, June 10-14.

Carnahan H, Forman J, Shilton NC, Mallikarjunan P, Vaughan D, Fermanian SJ, Meuller KM. 2002. Quality assessment of food products cooked by far-infrared radiation and conventional broiling. Presented at the Annual Meeting ASAE; 2002 July 29–31; Chicago, IL. St. Joseph, MI: ASAE. ASAE Meeting Paper #026016.

Carnahan H, Forman J, Shilton NC, Mallikarjunan P, Vaughan D. 2002. Modeling of the heat transfer in food products cooked with far infrared radiation. Presented at the Annual Meeting ASAE; 2002 July 29–31; Chicago, IL. St. Joseph, MI: ASAE. ASAE Meeting Paper #026044.

Castell-Perez, M.E., Liu, C. 2002. Mechanisms to Enhance Functionality of Peanut Protein Films. IFT (Institute of Food Technologists) Annual Meeting, Anaheim, CA, July.

Castell-Perez, M.E. 2001. Modeling Staling of Corn Tortillas. Third Iberoamerican Conference of Food Engineering, Valencia, Spain, March 12-19.

127

Chamberlain EK, Rao MA. 2000. Kinetics of Amioca starch dissolution in 90% dimethyl sulfoxide + 10% water, poster presented at the 5th International Hydrocolloids Conference, September 10-15, Raleigh, NC.

Chamberlain EK, Tattiyakul J, Rao MA. 2000. Rheology of waxy maize starch in dimethyl sulfoxide and water, abstract 70-5, presented at the IFT Annual Meeting, June 10-14, Dallas, TX.

Chang L, Li Y, Turner RB, Hsieh F. 1997. Properties of water-blown rigid polyurethane foams containing soy flour. Polyurethanes World Congress ‘97, Amsterdam, The Netherlands, Sept. 29-Oct. 1.

Chang L, Li Y, Xue Y, Hsieh F. 1998. Improve polyurethane foam properties using soy flour. 89th AOCS Annual Meeting & Expo. Chicago, IL, May 10-13.

Charles-Rodriguez AV, Li SQ, Zhang QH, Ortega-Rivas E. 2002. Comparison of thermal processing and pulsed electric field for apple juice pasteurization. IFT Annual Meeting, Paper No. 91E-22. June, Anaheim, CA.

Chern WS, Kaneko N, Tarakcioglu GB, Zhang QH. 2003. Consumer acceptance of PEF-processed orange juice. IFT Annual Meeting paper No. 14D-1. July, Chicago, IL.

Childs JL, Foegeding EA, Daubert CR. 2004. Factors regulating shreddability of processed cheese. Paper 17A-15. IFT Annual Meeting, July 12-16, Las Vegas, NV.

Cho MJ, Unklesbay N, Hsieh F, Clarke AD. 2001. Hydrophobicity of bitter peptides from soy protein hydrolysates. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 23-27.

Chowdhury, Anand, Henry, Moreira, Good, Cote. 2003. The use of surface enhanced Raman spectroscopy (SERS) in a competitive affinity binding assay for detection of prions. IEEE-EMBS Conference. Cancun, Mexico.

Chowdhury, Anand, Henry, Moreira, Good, Coté. 2003. Implementation and optimization of a Surface Enhanced Raman Spectroscopy (SERS) based Competitive Affinity Binding Assay for the detection of Prions (PrP). Biomedical Engineering Society Meeting (BMES), Nashville, TN.

Claybon KT, Barringer SA. 2001. Consumer acceptability of color and viscosity of processed tomato products. Institute of Food Technologists Annual meeting Paper No. 30B-7

Coronel P, Simunovic J, Cartwright GD, Sandeep KP. 2003. Continuous flow microwave processing of pumpable foods: Preparation of sterilization solutions by matching dielectric properties. Paper 105bv. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

128

Coronel P, Truong VD, Simunovic J, Sandeep KP, Cartwright GD. 2004. Technical feasibility in pasteurizing and sterilizing sweetpotato puree by continuous flow microwave reactors. Paper No. 17H-3. IFT Annual Meeting, July 12-16, Las Vegas, NV.

Coronel P, Truong VD, Simunovic J, Sandeep KP. 2003. Continuous flow microwave processing of pumpable foods: Feasibility testing sequence for sweet potato puree. Paper 105b. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

Corwin H, Shellhammer TH. 2000. Combined carbon dioxide and high pressure inactivation of pectin methylesterase and polyphenol oxidase. Paper # 62-3. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.

Daubert CR. 2003. Influencing ingredient functionality through manipulation of protein self-assembling. Presented at N.C. State University. Department of Food Science. Nov. 10.

Daubert CR. 2003. Influencing ingredient functionality through manipulation of protein self-assembling. Presented at Cornell University, Department of Food Science. Nov. 11.

Daubert CR. 2003. Plenary Talk: Influencing ingredient functionality through manipulation of protein self-assembling. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

DeLuca DD, Veum TL, Bollinger DW, Hsieh F, Huff HE, Ellersieck M. 1995. Extrusion of the corn, soybeans or soybean meal in diets for weanling pigs. American Society of Animal Science Annual Meeting, Orlando, FL, July 25-28.

Delwiche J, Liggett R, Ratanatriwong P, Barringer S. 2003. Thurstonian ideal point modeling of JAR scale ratings. Fifth Pangborn Sensory Science Symposium #PG00295

Duckworth LB, Huff HE, Hsieh F. 2003. Processing and properties of an extruded fruit piece. Institute of Food Technologists Annual Meeting, Chicago, IL, July 12-16.

Elayedath S, Barringer SA. 2001. Electrostatic coating of shredded cheese with anticaking and antimycotic agents. Institute of Food Technologists Annual meeting Paper No. 15D-39.

Eun JB, Kim JD, Hsieh F. 1998. Puffing of black rice and brown rice using a rice cake machine. Institute of Food Technologists Annual Meeting, Atlanta, GA, June 20-24.

Evrendilek GA, Streaker CB, Dantzer WR, Zhang QH. 2000. Microbial shelf-life stability of chocolate milk processed by a pilot plant PEF system. IFT Annual Meeting, Paper No. 62-5. June. Dallas, TX.

129

Evrendilek GA, Streaker CB, Dantzer WR, Zhang QH. 2001. Microbial inactivation and shelf life evaluation of cranberry juice processed by pilot plant PEF processing system. IFT Annual Meeting, Paper No. 59H-24. June 22-26. New Orleans, LA.

Evrendilek GA, Yeom HW, Jin ZT, Zhang QH. 2001. Shelf life evaluation of yogurt based strawberry flavored drink treated by pilot plant PEF system. IFT Annual Meeting, Paper No. 59H-25. June 22-26. New Orleans, LA.

Evrendilek GA, Zhang QH, Wang C. 2000. Effect of pulse polarity on the inactivation of E. coli O157:H7 treated by pulsed electric fields. IFT Annual Meeting, Paper No. 62-7. June. Dallas, TX.

Evrendilek GA, Zhang QH. 2001. Effect of acid and sublethal PEF stresses on the inactivation of E. coli O157:H7 treated by PEF. IFT Annual Meeting, Paper No. 28-8. June 22-26. New Orleans, LA.

Farkas BE, Lloyd BJ, Keener KM. 2004. Development of a radiant heating process to mimic immersion frying. 9th International Congress on Engineering and Food. Paper 251. International Congress on Engineering and Food (ICEF) 9. March 7-11, Montpellier, France.

Farkas BE, Lloyd BJ, Keener KM. 2004. Numerical simulation of a radiant finish frying process. Paper 111-9. IFT Annual Meeting, July 12-16, Las Vegas, NV.

Farkas BE. 2004. Carolina soy products oil testing. NC Agricultural Advancement consortium, NC Rural Economic Development Center, Inc.

Firebaugh JD, Daubert CR. 2004. Foaming and emulsification properties of derivatized whey powders. Paper 17B-10. IFT Annual Meeting, July 12-16, Las Vegas, NV.

First L, Kaletunç G. 2001 Application of state diagram to pasta processing. IFT Annual Meeting, June 23-27, New Orleans, Lousiana, abs.88C-5.

Garayo, J, RG Moreira. 2002. Vacuum frying of potato chips - IFT International Meeting - Anaheim, CA.

Garber BW, Huff HE, Hsieh H. 1995. Effects of corn meal particle size on extrusion processing variables. Paper No. MC95-104, Mid-Central Conference of ASAE, St. Joseph, MO, Apr. 7-8.

Garber BW, Huff HE, Hsieh H. 1995. Effects of feed particle size on the extrusion of snack and cereal products. Paper No. 23-2, Institute of Food Technologists Annual Meeting, Anaheim, CA, June 3-7.

130

Gentry TS, Bates AW, Roberts JS. 2002. The effects of apple pomace on small fruit juice quality. Poster presented at the 2002 Annual IFT Meeting, Anaheim, CA, June15-19, 2002.

Gentry TS, Roberts JS. 2001. Chemical markers as indicators of lethality for continuous microwave pasteurization of apple cider. IFT Annual Meeting, June 23-27, New Orleans, LA.

Gentry TS, Roberts JS. 2002. Chemical kinetics of 5-hydroxymethyl furfural during microwave pasteurization of apple cider. Poster presented at the 2002 Annual IFT Meeting, Anaheim, CA, June15-19, 2002.

Gentry TS, Roberts JS. 2002. Optimization of microwave energy for the processing of apple cider. Presentation given at the 2002 Annual IFT Meeting, Anaheim, CA, June15-19, 2002.

Gerard KA, Roberts JS. 2001. The effect of microwave heat treatment of apple mash on juice yield and quality. IFT Annual Meeting, June 23-27, New Orleans, LA.

Goldstein SE, Keener KM. 2004. A multi-variable predictive model of egg white lysozyme activity. 3rd International Symposium on Egg Nutrition for Health. April 18-21, Banff, Alberta, Canada.

Goodman CL, Barringer SA. 2000. Color, viscosity, and flavor of hot and cold break tomato juice. Institute of Food Technologists Annual meeting Paper No. 39B-16.

Granda, C, R Moreira, S Tichy, L Dangott. 2004. The effect of operating conditions and potato varieties on the acrylamide formation in potato chips. FT International Meeting - Las Vegas, NE.

Gruen IU, Peterson EM, Cole AJ, Huff HE, Lee G, Hsieh F, Heymann H, Adhikari K. 2004. Consumer acceptability of processed cheese manufactured by extrusion technology. Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 12-16.

Gunasekaran N, Mallikarjunan P. 2002. Effect of plant parts and temperature on dielectric properties of broccoli. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 30D-4.

Gutierrez-Becerra LE, Li SQ, Zhang QH, Ortega-Rivas E. 2002. Cold pasteurization of peach nectar using pulsed electric fields. IFT Annual Meeting, Paper No. 91E-23. June, Anaheim, CA.

Halgerson JS, Shellhammer TH. 2000. Barrier and mechanical properties of plasticized corn zein, soy protein, and whey protein edible films. Paper # 78E-16. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.

131

Halim F, Barringer SA. 2004. Electrostatic adhesion on food products: is it important? ESA Annual meeting. P 361-367.

Ham JW, Keener KM. 2004. Physical and chemical properties of fat, oil, and grease blockages in wastewater systems. 13th Annual NC State University Undergraduate Research Symposium. April 22, North Carolina State University. Raleigh, NC.

Han, J., Gomes, C., Castell-Perez, M.E., Moreira, R.G., da Silva, P. 2004. Effect of Electron Beam Irradiation on the Quality of Packaged Romaine Lettuce Hearts. IFT (Institute of Food Technologists) Annual Meeting, Las Vegas, July 12-16.

Henry, J. A Anand, R Moreira, T Good. 2002. Nanoparticle based sensors for prion detection. Cell Culture Engineering Conference, Aspen, CO.

Hix A, Mallikarjunan P, Sumner S, Hackney C, Eifert J. 2001. Effect of fat content and evaporative cooling on pathogen survival during microwave heating. Presented at the Annual Meeting ASAE; 2001 July 28–Aug 3; Sacramento, CA. St. Joseph, MI: ASAE. ASAE Paper #016151.

Hix A, Sumner S, Mallikarjunan P, Hackney C. 2000. Effect of fat content, evaporative cooling and food type on pathogen survival during microwave heating. Presented at the annual meeting, International Association for Food Protection (IAFP); 2000 Aug 6-9; Atlanta, GA. Abstract nr T33.

Hopper AC, Shellhammer TH. 2000. Effect of high pressure processing on protein dye binding properties. Paper # 78A-24. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.

Hopper AC, Shellhammer TH. 2000. Effect of high pressure processing on protein dye binding properties. Session 77, IFT Student Association/Phi Tau Sigma/Procter & Gamble Graduate Research Paper Competition. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.

Hsieh F, Li Y, Huff HE. 1997. High moisture extrusion of soy protein analogs. Modern Engineering Session, MCASTC 1997, St. Louis, MO, June 6-8.

Hu X, Koo J, Mallikarjunan P, Jahncke ML. 2002. High pressure inactivation kinetics of Vibrio vulnificus and Vibrio parahaemolyticus in buffer solution and whole oysters. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 55-4.

Hu X, Mallikarjuan P. 2003. Quality kinetics of minimally processed oysters using a microwave oven. Presented at the Annual Meeting of ASAE; 2003 July 27-30; Las Vegas, NV. St. Joseph, MI: ASAE. ASAE Meeting Paper #036200.

132

Hu X, Mallikarjunan P, Jahncke M, Flick Jr G. 2004. Inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in buffer solution and whole oysters processed in a microwave oven. To be presented at the ASAE Annual Meeting; 2004 August 1-4; Ottawa, Canada.

Hu X, Mallikarjunan P, Koo J, Andrews LS, Jahncke ML. 2003. Comparison of kinetics on high pressure and irradiation inactivation of Vibrio vulnificus and Vibrio parahaemolytics in buffer solution and whole oysters. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2003 July 12-16; Chicago, IL. Chicago, IL: Institute of Food Technologists. Abstract nr 74-6.

Hu X, Mallikarjunan P. 2002. Dielectric properties of shucked oysters. Presented at the Institute of Food Technologists Annual Meeting. In: 2002 Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 30D-3.

Hu X, Mallikarjunan P. 2002. Heat transfer during microwave processing of fish gel. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 58-4.

Hu X, Mallikarjunan P. 2002. Mathematical modeling of microwave heating of fish gel. Presented at the Annual Meeting ASAE; 2002 July 29–31; Chicago, IL. St. Joseph, MI: ASAE. ASAE Meeting Paper #026043.

Huerta J, Mendoza P, Lopez D, Shellhammer T ,Torres JA. 2004. In-situ optical rotation

measurement for on-line monitoring of brewery fermentations. Presented at the World Breing Congress, San Diego, CA.

Im JS, Hsieh F. 2002. Effects of processing conditions on the rutin content of buckwheat grit cakes. Korean Food Science and Technology Annual Meeting, Mujuresort, Chonbuk, Korea, Oct 24-26.

Im JS, Hsieh F. 2002. Effects of processing conditions on the rutin content of buckwheat grit cakes. Institute of Food Technologists Annual Meeting, Chicago, IL, July 24-28.

Innawong B, Mallikarjunan P, Irudayaraj J. 2001. The determination of frying oil quality using Fourier transform infrared photoacoustic spectroscopy. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2001 June 24-28; New Orleans, LA. Chicago, IL: Institute of Food Technologists. Abstract nr 57-5.

Innawong B, Mallikarjunan P. 2000. Determination of frying oil quality using a chemosensory system. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2000 June 10-14; Dallas, TX. Chicago, IL: Institute of Food Technologists. Abstract nr 51B-3.

133

Innawong B, Mallikarjunan P. 2002. Effect of pressure source and frying conditions on the quality of fried chicken nuggets. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 13-12.

Jasrotia AKS, Palazoglu TK, Simunovic J, Swartzel KR, Sandeep KP. 2004. Conservative process evaluation for multiphase aseptic processing: Design, fabrication and testing of implant-carrier simulated particles. Paper No. 17H-9. IFT Annual Meeting, July 12-16, Las Vegas, NV.

Jasrotia AKS, Simunovic J, Swartzel KR, Sandeep KP. 2003. Multiphase aseptic processing: Selection and detection of magnetic particle implants for monitoring residence time and time-temperature history. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

Jin Z, Huff HE, Hsieh F. 1995. Physical properties and microstructure of corn meal extrudate with soy fiber, salt and sugar. Abstract No. 5.2. Fourth Conference of Food Engineering, Chicago, IL, Nov. 2-3.

Jin ZT, Li SQ, Zhang QH, Dunne CP, Yang TCS, Gaines J. 2004. Development of shelf-stable high acid viscous foods with combination of pulsed electric field and mild heat treatments. IFT Annual Meeting paper No. 32-1. July, Las Vegas, NV.

Jin ZT, Zhang QH. 2001. Evaluation of pulsed electric field technology in processing of particulate foods. IFT Annual Meeting, Paper No. 15D-35. June 22-26. New Orleans, LA.

Jin ZT, Zhang QH. 2002. Cost evaluation of a commercial scale PEF system IFT Annual Meeting, Paper No. 91E-21. June, Anaheim, CA.

Jivanuwong S, Mallikarjunan P, Haugh CG. 2001. Current and future trends in freezing technology. Presented at the Annual Meeting ASAE; 2001 July 28–Aug 3; Sacramento, CA. St. Joseph, MI: ASAE. ASAE Meeting Paper #016072.

Jivanuwong S, Mallikarjunan P, Haugh CG. 2002. Design and development of an on-line system to study ultrasonic properties of model food systems during freezing. Presented at the, Institute of Food Technologists Annual Meeting. In: 2002 Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 91F-2.

Jivanuwong S, Mallikarjunan P, Haugh CG. 2002. Measuring ultrasonic properties of a model food system subjected to different freezing rates. Presented at the Annual Meeting ASAE; 2002 July 29–31; Chicago, IL. St. Joseph, MI: ASAE. ASAE Meeting Paper #026040.

134

Johnson D, Barringer SA. 2004. Optimization of Electrostatic Powder Coating. IFT Annual Meeting paper 99B-2.

Joshi N, Muthukumarappan K, Dave RI. 2001. Role of calcium in the functional and rheological properties of Mozzarella cheese. Presented at the IFT'2001 meeting, New Orleans, Louisiana.

Joshi NS, Muthukumarappan K, Dave RI, Mahapatra AK. 2002. Development of a stretch test for Mozzarella cheese. ASAE Paper No. 026149. Presented at the 2002 ASAE/CIGR International Meeting, Chicago, IL.

Joshi NS, Muthukumarappan K, Dave RI. 2002. Effect of calcium on dynamic rheology of Mozzarella cheese. Paper to be presented at the ASAE/CSAE North Central Intersectional Conference, Saskatoon, Canada.

Joshi NS, Muthukumarappan K, Dave RI. 2002. Role of calcium in microstructure of part skim Mozzarella cheese. Presented at the 93rd American Oil Chemists’ Society (AOCS) annual meeting, Montreal, Canada.

Joshi NS, Muthukumarappan K, Dave RI. 2002. Role of calcium on dynamic rheological properties of part skim Mozzarella cheese. Abstract No. 15B-14. Presented at the IFT’2002 Annual Meeting, Anaheim, CA.

Kaletunç G, Özadali F. 2002. Food Product Recall Fact Sheets: An Introduction. The Ohio State University Extension Fact Sheet, AEX-250-02 (1 page)

Kaletunç G, Özadali F. 2002. Understanding the Recall Concept in the Food Industry. The Ohio State University Extension Fact Sheet, AEX-251-02 (2 pages)

Kaletunç G, Yosick K. 2002 Retrogradation rate of high pressure and thermally produced starch-sucrose gels. 87th Annual Meeting of Cereal Chemists, Montreal, Canada October 13-17, 2002 Abstract 338.

Kaletunç G. 2002 Determination of inactivation kinetic parameters of bacteria using differential scanning calorimetry. The 30th annual NATAS Conference, September 23-25, Pittsburgh, Pennsylvania Abstract 33-3.

Kaletunç G. 2003 Evaluation by calorimetry the inactivation of microorganisms. IFT Annual Meeting, July 12-16, Chicago, IL Abstract 33-3.

Kaletunç G. 2003 Inactivation of Bacteria: A Calorimetric Investigation. Ohio Valley Thermal Analysis Society, DSC Symposium and ASTM Workshop, August 18, Bowling Green, KY.

135

Kawas, ML, Moreira RG. 1999. Oil absorption during frying and cooling: effect of raw material and operating conditions. IFT International Meeting - Chicago, IL.

Kempkes MA, Zhang QH, Gaudreau MPJ, Hawkey TJ. 2001. Scalable, solid state pulsed power systems for Pulsed Electric Field (PEF) processing of pumpable foods. IFT Annual Meeting, Paper No. 59H-26 June 22-26. New Orleans, LA.

Kim, J, Moreira, RG, Castell-Perez, ME. 2004. Dose distribution calculation in irradiated fresh produce using Monte Carlo simulation of electron transport. IFT (Institute of Food Technologists) Annual Meeting, Las Vegas, July 12-16

Kistler AH, Dull BJ, Hurst RL, Hsieh F. 1997. Simultaneous quantitative analysis of -carotene and -tocopherol in food systems. Pittcon ‘97, Atlanta, GA, Mar. 16-21.

Kistler AH, Hsieh F, Dull BJ, Clarke AD, Ellersieck MM. 1995. Puffed rice and corn cakes: Modeling physical characteristics and fortified antioxidant degradation. Paper No. 81B-17, Institute of Food Technologists Annual Meeting, Anaheim, CA, June 3-7.

Kloeppel KM, Huff HE, Hsieh F. 1997. Puffing of corn cakes using a rice cake machine. Paper No. 59D-18. Institute of Food Technologists Annual Meeting, Orlando, FL, June 14-18.

Koo J, Hu X, Jahncke ML, Mallikarjunan P, Reno P. 2002. Effect of high hydrostatic pressure on Vibrio parahaemolyticus and Vibrio vulnificus in pure cultures and whole eastern oysters (Crassostrea virginica). Presented at the Institute of Food Technologists Annual Meeting. In: 2002 Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract nr 76E-4.

Kulshrestha S, Sastry SK. 2003. Changes in permeability of moderate electric field (MEF) treated vegetable tissue over time. Abstract 29D-3. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.

Kulshrestha S, Sastry SK. 2003. Low-frequency dielectric changes in potato from ohmic heating: effect of end-point temperature. Abstract 29D-2. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.

Kulshrestha SA, Sastry SK. 2004. Changes in electrical properties of foods during moderate electric field (MEF) treatment. Abstract No. 17G-6. IFT Annual Meeting, Las Vegas, NV, July 12-16.

Kuo CJ, Harper WJ, Courtney PD, Yousef AE, Zhang QH. 2004. Evaluation of PEF as a means of reducing the microbial load in high-solid, high-protein ulterfiltered WPC retentate. IFT Annual Meeting paper No. 17A-10. July, Las Vegas, NV.

136

Kupongsak S, Tan J, Hsieh F, Huff HE. 2003. Applications of fuzzy sets and neural networks in food process control set points determination. Institute of Food Technologists Annual Meeting, Chicago, IL, July 12-16.

Lee GH, Huff HE, Hsieh F. 2004. Heat transfer between cooling die and extruded product under high moisture extrusion conditions. Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 12-16.

Lee GH, Ratphitagsanti W, Hsieh F. 2004. Hot air drying of strawberry leather. Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 12-16.

Lee J, Kaletunç G. 2001 Calorimetric determination of microbial survival curve of Escherichia coli. IFT Annual Meeting, June 23-27, New Orleans, Lousiana, abs.88D-23.

Lee J, Kaletunç G. 2002 Calorimetric evaluation of the thermal stability of ribosomes isolated from Escherichia coli and Lactobacillus plantarum IFT Annual Meeting, June 15-19, Anaheim, California, abs.100A-26.

Lee J, Kaletunç G. 2003 Inactivation of Salmonella enteritidis Treated by a Combination of High Hydrostatic Pressure (HHP) and Nisin: A Calorimetric Investigation. ASM 103rd General Meeting, May 18-22, 2003 Washington, DC Abstract P-027.

Lee Y, Huff HE, Hsieh F. 1999. Puffing barley cakes using a rice cake machine.

Li S, Dantzer WR, Evrendilek GA, Zhang QH. 2000. Inactivation of Lactobacillus brevis in a highly carbonated beverage with pulsed electric field. IFT Annual Meeting, Paper No. 86H-9. June. Dallas, TX.

Li S, Jin ZT, Hsieh FH, Zhang QH. 1999. Texture changes of soybean/corn extrudates as affected by moisture content and coybean concentration. American Institute of Chemical Engineers (AIChE) Annual Meeting, November. Dallas, TX.

Li S, Zhang QH, Jin Z, Hsieh F. 1999. Texture changes of soybean/corn extrudates as affected by moisture content and soybean concentration. American Institute of Chemical Engineers Annual Meeting, Dallas, TX, Oct. 31-Nov. 5.

Li S, Zhang QH, Jin Z, Hsieh F. 2000. Influence of salt, sugar and cheese powder on texture and flavor of extrudates from soybean/corn 30/70 mixture. Institute of Food Technologists Annual Meeting, Dallas, TX, June 10-14.

Li S, Zhang QH, Jin ZT, Hsieh F. 2001. Texture modification of extrudates from corn/soybean mix and its influence on the consumer acceptance of the product. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 23-27.

137

Li SQ, Jin TZ, Kim M, Lodi A, Zhang QH, Dunne CP. 2004. Shelf stable high acid foods processed by pulsed electric field combined with mild heat. IFT Annual Meeting paper No. 32-4. July, Las Vegas, NV.

Li SQ, Jin TZ, Zhang QH, Turek EJ, Lau MH. 2004. Inactivation of Lactobacillus plantarum and extension of microbial stability of a model salad dressing using a pilot plant pulsed electric field system. IFT Annual Meeting paper No. 32-3. July, Las Vegas, NV.

Li SQ, Ning CL, Zhang QH. 2001. Design and construction of salt and flavor addition device prior to packaging for pulsed electric field processing. IFT Annual Meeting, Paper No. 15D-36. June 22-26. New Orleans, LA.

Li SQ, Zhang QH, Jin QT, Hsieh FH. 2001. Texture modification of extrudates from corn/soybean mix (70:30) and its influences on the customer acceptance of the product. IFT Annual Meeting, Paper No. 44B-20. June 22-26. New Orleans, LA.

Li SQ, Zhang QH, Pham TVT, Lee YZ. 2002. Inactivation of natural flora and E. coli 8739 in a milk protein concentrate-fortified soymilk. IFT Annual Meeting, Paper No. 91E-20. June, Anaheim, CA.

Li SQ, Zhang QH, Pham TVT, Lee YZ. 2002. Survival of bovine IgG bioactivity in a milk protein concentrate-enriched soymilk after pulsed electric field treatment. IFT Annual Meeting, Paper No. 96-6. June, Anaheim, CA.

Li SQ, Zhang QH. 2001. Inactivation of natural flora in a functional food derived from fruit juice and milk. IFT Annual Meeting, Paper No. 44E-24. June 22-26. New Orleans, LA.

Li SQ, Zhang QH. 2001. Inactivation of sacchromyces uvarum and rhodotorula rubra by pulsed electric field technology in a highly carbonated beverages. IFT Annual Meeting, Paper No. 28-6. June 22-26. New Orleans, LA.

Li SQ, Zhang QH. 2003. Application of pulsed electric fields in activation of Escherichia coli 8739 in enriched soymilk. IFT Annual Meeting paper No. 92C-17. July, Chicago, IL.

Li SQ, Zhang QH. 2003. Stability of bovine immunoglobulin G (IgG) when subjected to pulsed electric fields and thermal treatment. IFT Annual Meeting paper No. 103-4. July, Chicago, IL.

Li Y, Hsieh F. 2003. The science and technology of soy-based meat analogs. Institute of Food Technologists Annual Meeting, Chicago, IL, July 12-16.

Limanond, B., Castell-Perez, M.E., Moreira, R.G. 2000. Rheological changes during staling of corn tortillas. IFT (Institute of Food Technologists) Annual Meeting, Dallas, TX, June 10-14.

Lin S, Huff HE, Hsieh F. 1999. Extruder responses, sensory characteristics, and structural

138

properties of high-moisture soy protein meat analogs. Institute of Food Technologists Annual Meeting, Chicago, IL, July 24-28.

Lin S, Huff HE, Hsieh F. 1999. Meat analog development and physical, chemical, and sensory properties. World Soybean Research Conference VI, Chicago, IL, Aug. 4-7.

Liu K, Hsieh F. 2004. Overview of high moisture extrusion technology. Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 12-16.

Liu K, Huff HE, Hsieh F. 2004. Studies into protein-protein interactions during high moisture extrusion by a proteomics technique. Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 12-16.

Lloyd BJ, Farkas BE, Keener KM. 2003. Mathematical modeling of radiant heating of foods. Session T9002. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

Lopez D, Mendoza-Sanchez P, Kongraksawech T, Velazquez de la Cruz G, Huerta-Ruelas J, Torres JA. 2004. In-situ optical polarization measurements for food processes. Presented at the Annual Meeting and Food Expo of the Institute of Food Technologists, Las Vegas, NV.

Losanoff JE, Foerst JR, Huff HE, Richman BW, Collier AD, Hsieh F, Lee S, Jones JW. 2002. Median sternum closure techniques. 38th Annual Meeting of the Society of Thoracic Surgery, Fort Lauderdale, FL, Jan 26-27.

Lucore LA, Shellhammer TH, Yousef AE. 2000. The effect of environmental stress on the barotolerance of Escherichia coli O157:H7. Paper # 51H-23. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.

Lucore LA, Yousef AE, Shellhammer TH. 1999. Inactivation of foodborne pathogens by isostatic high pressure processing. Research & Development Associates for Military Food and Packaging Systems, Fall Meeting, Pittsburgh, Pennsylvania, November 2.

Mallikarjunan P, Moreira R, Muthukumarappan K, Wilson L, Wiesenborn D. 2002. Frying oil quality measured using various objective methods. Presented at the Annual Meeting ASAE; 2002 July 29–31; Chicago, IL. St. Joseph, MI: ASAE. ASAE Meeting Paper #026063.

Mallikarjunan P. 2004. Ultrasonic properties of frozen foods. To be presented at the Annual Meeting of Institute of Food Technologists. July 12-16, Las Vegas, NV. Abstract #28-2.

Mendoza-Sánchez P, López D., Ramos G, Pless R, Huerta-Ruelas J, Torres JA. 2004. An optical rotation measurement system to control processes in the food industry and to study thermal denaturation of food proteins. In Memorias del Simposio de Metrología. Centro Nacional de Metrología (CENAM). Querétaro, México.

139

Mendoza-Sanchez P, Wibowo S, Savant V, Huerta-Ruelas J, Torres JA. 2004. In-situ optical measurements for surimi wash water treatment with chitosan-alginate complexes. Presented at the Annual Meeting and Food Expo of the Institute of Food Technologists, Las Vegas, NV.

Meuller KM, Fermanian SJ, Carnahan HM, Forman J, Mallikarjunan P, Vaughan D, Van Deventer D. 2002. Detection and discrimination of warmed-over flavor in pre-cooked turkey meat using electronic nose systems. Presented at the Annual Meeting ASAE; 2002 July 29–31; Chicago, IL. St. Joseph, MI: ASAE. ASAE Meeting Paper #026095.

Miller MJ, Barringer SA. 2000. Electrostatic coating of popcorn with salt. . Institute of Food Technologists Annual meeting Paper No. 86A-30.

Miller, RK, RG. Moreira. 2002. Meat quality. International Symposium in Ultrasonic Sensors - IFT International Meeting - Anaheim,CA.

Min DB, Zhang QH. 2002. Pulsed electric field processing to improve the freshness of orange and tomato juices. IFT Annual Meeting. Symposium Paper No. 32-4. June, Anaheim, CA.

Min S, Jin ZT, Yeom HW, Min SK, Zhang QH. 2002. Optimization of process conditions and effects of commercial scale PEF processing on the microbiological, chemical, physical, and sensory properties of orange juice. IFT Annual Meeting, Paper No. 96-8. June, Anaheim, CA.

Min S, Jin ZT, Zhang QH. 2002. Effects of commercial scale pulsed electric field processing on the microbiological, chemical, physical, and sensory properties of tomato juice. IFT Annual Meeting, Paper No. 96-7. June, Anaheim, CA.

Min S, Zhang QH, Min DB. 2001. SPME-GC analysis of orange juice flavor compounds absorbed by a polymeric packaging film. IFT Annual Meeting, Paper No. 73D-41. June 22-26. New Orleans, LA.

Min S, Zhang QH. 2000. Effect of water activity on inactivation of Enterobacter cloacae by PEF. IFT Annual Meeting, Paper No. 86H-7. June. Dallas, TX.

Min S, Zhang QH. 2001. Effects of package size and wall thickness increase on the shelf life of orange juice. IFT Annual Meeting, Paper No. 73D-24. June 22-26. New Orleans, LA.

Min S, Zhang QH. 2001. Effects of package size and wall thickness increase on the shelf life of orange juice. IFT Annual Meeting, Paper No. 73D-24. June 22-26. New Orleans, LA.

Min S, Zhang QH. 2001. Wall thickness distribution in thermoformed food containers. IFT Annual Meeting, Paper No. 73D-40. June 22-26. New Orleans, LA.

140

Min S, Zhang QH. 2003. Effects of commercial-scale pulsed electric field processing on flavor and color of tomato juice. IFT Annual Meeting paper No. 92C-35. July, Chicago, IL.

Min S, Zhang QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. IFT Annual Meeting paper No. 92C-16. July, Chicago, IL.

Min SK, Zhang QH. 2001. Monitoring aspects of commercial scale pulsed electric field processing systems. IFT Annual Meeting, Paper No. 15D-34. June 22-26. New Orleans, LA.

Min SK, Zhang QH. 2002. Control of flow and pressure in a continuous pulsed electric field processor. IFT Annual Meeting, Paper No. 91D-5. June, Anaheim, CA.

Moreira, RG. 1999. Impingement drying of foods. Symposium in “Advances in Drying Technology in the Food Industry. IFT International Meeting - Chicago, IL.

Moreira, RG. 1999. Properties of porous media. Seventh Annual Meeting. Texas A&M University. Drying Research Center. Texas A&M University

Moreira, RG. 2000. Model predictive control. Control Group at ENSIA – France

Moreira, RG. 2000. Deep-fat frying of foods. Seminar at ENSIA – France

Moreira, RG. 2000. Food engineering in the USA. Seminar at ENSIA – France

Moreira, RG. 2000. Energy calculation in a twin-screw food extruder. Seminar at Frito-Lay R&D International. London, England. May 7, 2000.

Moreira, RG. 2001. Modeling the structural changes in food during frying. Drying Research Center. Texas A&M University. April 12, 2001.

Moreira, RG. 2001. Drying potato chips with superheated steam impingement drying. Drying Research Center. Texas A&M University. April 12, 2001.

Moreira, RG. 2001. Modeling and control of food processing system. Texas Science Partnership. Food Science & Engineering - Texas A&M University April 10, 2001.

Moreira, RG. 2002. Impingement drying of foods. International Symposium in Food processing with air impingement systems: Innovations and opportunities - IFT International Meeting - Anaheim,CA

Moreira, R.G., Castell-Perez, M.E., Kim, J. 2003. “Dosimetry for Complex Shaped Foods”. Conference of Food Engineering CoFE’03, San Francisco, CA, November 18-21.

141

Moreira, RG, Kawas, ML. 1999. Physical properties of tortilla chips. CoFE/99. Dallas, TX.

Moreira, R, J Kim, E Castell-Perez. 2003. Dose distribution calculation in complex shaped irradiated food. CoFE - S. Francisco, CA.

Moreira, RG, R Yamsaengsung. 2001. Modeling the structural change during deep-fat frying of foods. III Iberoamerican Conference in Food Engineering - Valencia, Spain.

Moreira, RG, R Yamsaengsung. 2001. Modeling the structural change during deep-fat frying of foods. IFT International Meeting - New Orleans, LA

Moreira, R, C Granda. 2003. The effect of frying operation conditions on acrylamide formation in potato chips. CoFE - S. Francisco, CA.

Murano, E, Murano P, Brennan, A, Shenoy, S ,Moreira, RG. 1999. Application of high hydrostatic pressure to eliminate listeria from fresh pork sausage. IFT International Meeting - Chicago, IL.

Muthukumarappan K, Joshi N, Dave RI. 2004. Effect of calcium on functionality of Mozzarella cheese made from skim milk. Presented at the 9 th International Conference of Engineering and Food (ICEF9), March 8-11, 2004, Montpellier, France.

Muthukumarappan K, Wang CY. 2001. Changes in Soy Isoflavones During Single- and Twin-Screw Extrusion Processing. Presented at the 92nd AOCS Annual Meeting and Expo in Protein and Co-Products Division seminar titled “Functional Properties of Protein Product in Functional Food Applications”, Minneapolis, MN.

Muthukumarappan K. 2001. A new method for cheese melt profile analysis. Presented at the 3rd Iberoamerican congress of food engineering, March 11 -15, 2001, Valencia, Spain.

Muthukumarappan K. 2001. Evaluating cheese melt characteristics using melt profile analysis. Presented at the ASAE'2001 meeting, Sacramento, CA.

Nienaber U, Courtney PD, Shellhammer TH. 2000. Texture study of high pressure processed cheddar cheese. Paper # 86H-19. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.

Nienaber U, Shook C, Shellhammer TH. 1999. High-Pressure Effects on Enzymes in Fruit Products. Research & Development Associates for Military Food and Packaging Systems, Fall Meeting, Pittsburgh, Pennsylvania, November 2.

Nishkaran G, Mallikarjunan P, Riad S. 2001. Effect of fat content and temperature on dielectric properties of ground beef. Presented at the Institute of Food Technologists Annual

142

Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2001 June 24-28; New Orleans, LA. Chicago, IL: Institute of Food Technologists. Abstract nr 88C-17.

Pan M, Huff H, Hsieh F. 2001. New high quality fat replacers from whey proteins. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 23-27.

Parsons MH, Hsieh F, Huff HE. 1995. Effects of NaHCO3/SALP and process variables on corn meal extrudates. Paper No. 23-1, Institute of Food Technologists Annual Meeting, Anaheim, CA, June 3-7.

Paterson JL, Hardacre A, Li P, Rao MA. 2000. Rheological behavior of maize starch dispersions from two different genotypes, poster presented at the 5th International Hydrocolloids Conference, September 10-15, Raleigh, NC.

Peretti SW, Bernardinelli P, Bullard LG, Dannels DP, Kmiec D, Anson C, Daubert CR. 2004. Assessment of teaming, writing, and speaking instruction in chemical engineering courses. Session 2131. Presentation and proceedings at the ASEE National Meeting, June 22, Salt Lake City, UT.

Rai M, Shukla C, Muthukumarappan K, Julson J. 2004. Comparison between drum and pulverized air dried distillers grain extrudates using single screw extruder. Paper No: 046067. Presented at the 2004 ASAE/CSAE International Meeting, August 1-4, 2004, Ottawa, Canada.

Ramaswamy R, Balasubramaniam VM, Kaletunc G. 2004. High pressure processing: Fact sheet for food processors. The Ohio State University Extension Fact Sheet, FSE-1-04 (3 pages)

Rao S, Barringer SA. 2003. Liquid dipping versus electrostatic powder coating and application time for calcium chloride on tomato dices. IFT Annual Meeting paper 92B-8.

Ratanatriwong P, Barringer SA, Delwiche JF. 2002. Sensory evaluation of electrostatic versus nonelectrostatically coated potato chips. Institute of Food Technologists Annual meeting 100d-29.

Ratanatriwong P, Barringer SA. 2003. Powder size and composition effects on electrostatic and nonelectrostatic coatings. IFT Annual Meeting paper 92B-9.

Ratanatriwong P, Barringer SA. 2002. Preference of electrostatic versus non-electrostatically coated potato chips. Electrostatic Society of America Annual meeting

Ratanatriwong P, Chism GW, Min DB, Zhang QH. 2000. Development of rice pudding to be processed by Pulsed Electric Fields. IFT Annual Meeting, Paper No. 86H-11. June. Dallas, TX.

143

Ratanatriwong P, Jin ZT, Evrendilek GA, Yeom HW, Zhang QH. 2001. Shelf life evaluation of rice pudding treated by pulsed electric field processing. IFT Annual Meeting, Paper No. 59H-20. June 22-26. New Orleans, LA.

Ratanatriwong P, SA Barringer, JF Delwiche. 2002. Sensory Evaluation Of Electrostatic Versus Nonelectrostatic Coated Potato Chips. OARDC Annual Conference.

Ratanatriwong P, SA Barringer. 2003. Sensory preference and process efficiency of electrostatic vs. nonelectrostatic coating of a snack food. Electrostatics 2003 Conference paper P1.

Ratanatriwong P, SA Barringer. 2004. Powder composition effects on electrostatic and nonelectrostatic coating. International Conference of Engineering and Food 9 No. 876.

Ratanatriwong P. 2004. Sensory evaluation of electrostatically coated potato chips and powder physical property effects (size and food composition) on electrostatic coating improvement. Ph. D Dissertation, The Ohio State University.

Ratphitagsanti W, Huff HE, Hsieh F. 2004. Physical properties of strawberry leather. Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 12-16.

Resch JJ, Daubert CR, Foegeding EA. 2004. Processing parameter effects on the functional properties of modified whey protein ingredients. Paper 64-5. IFT Annual Meeting, July 12-16, Las Vegas, NV.

Reyes C, Barringer SA. 2003. A method to measure coating evenness for snacks. IFT Annual Meeting paper 92B-7.

Ricks NP, Barringer SA. 2001. Determination of powder characteristics important for powder coating of foods. Institute of Food Technologists Annual meeting Paper No. 88C-29

Ricks NP, Barringer SA. 2001. Determination of Powder Characteristics Important for Electrostatic Powder Coating of Foods. Conference of Food Engineering Paper No. 78g.

Rolfe LA, Huff HE, Hsieh F. 1999. Quality factors that affect catfish feed. Institute of Food Technologists Annual Meeting, Chicago, IL, July 24-28.

Rowe N, Muthukumarappan K, Julson JL, Shukla C. 2002. Development of Pet-Foods Using Distillers’ Dried Grain. Presented a poster at the Undergraduate Research Poster Session in the State Capitol organized by the NSF-EPSCoR, Pierre, SD

Sabliov CM, Sandeep KP, Simunovic J, Coronel P. 2003. Experimental and numerical analysis of continuous microwave heating of selected liquid foods. Paper 105c. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

144

Sabliov CM, Sandeep KP. 2003. Continuous flow microwave processing of pumpable foods. Presented at the 2nd International Workshop on Information Technologies and Computing Techniques for the Agro-Food Sector. Nov. 27-28, Barcelona, Spain.

Salengke S, Sastry SK, Zhang QH. 2002. Modeling of pulsed electric field (PEF) processes. . Abstract No. 96-4, Annual Meeting, Institute of Food Technologists, Anaheim, CA, June 15-19.

Salengke S, Sastry SK. 2000. Effect of ohmic pretreatment on drying rate of grapes and adsorption isotherms of raisins. Abstract No. 74-5, presented at the 2000 IFT Annual Meeting, June 10-14, 2000.

Salengke S, Sastry SK. 2001. Effect of ohmic pretreatment on oil uptake of potato slices during frying and subsequent cooling. Abstract No. 15D-37. IFT Annual Meeting, New Orleans, LA, June 23-27.

Samaranayake C, Sastry SK, Zhang QH. 2004. Pulsed ohmic heating with stainless-steel electrodes: frequency, pulse width and delay time effects on electrochemical reactions. IFT Annual Meeting, Las Vegas, NV, July 12-16.

Samaranayake C, Sastry SK. 2004. Electrode and pH effects on electrochemical reactions during 60 Hz. ohmic heating. Abstract No. 17G-7. IFT Annual Meeting, Las Vegas, NV, July 12-16.

Samaranayake CP, Sastry SK. 2002. Electrochemical reactions during ohmic heating. . Abstract No. 91C-10, Annual Meeting, Institute of Food Technologists, Anaheim, CA, June 15-19.

Samaranayake CP, Sastry SK. 2003. Electrochemical corrosion of platinized titanium electrodes during ohmic heating. Abstract 29D-1. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.

Sastry SK, Datta AK. 2001. Electrothermal processing. Abstract No. 65-2. IFT Annual Meeting, New Orleans, LA, June 23-27.

Sastry SK, Heldman DR, Barach JT, Datta AK, Davidson PM. 2000. Ohmic and inductive heating. Abstract No. 19-4, presented at the 2000 IFT Annual Meeting, June 10-14, 2000.

Sastry SK, Marcy JE, Yousef AE, Perchonok MH. 2004. Reheating and sterilization technology for food, waste and water. Abstract No. HLS-20. Habitation 2004 Conference, Orlando, FL, Jan. 4-6, 2004.

Sastry SK, Marcy JE, Yousef AE, Perchonok MH. 2004. Reheating and sterilization technology for food, waste and water. Abstract No. 90-3. IFT Annual Meeting, Las Vegas, NV, July 12-16.

145

Sastry SK. 2002. Ohmic and moderate electric field processing. Abstract. Symposium on Emerging Technologies for the Food Industry, Madrid, Spain, March 11-13, 2002, p. 48.

Sastry SK. Ohmic and moderate electric field processing. Abstract No. 09, European Conference on Advanced Technology for Safe and High Quality Foods, (EUROCAFT 2001), Berlin, Germany, December 5-7, 2001.

Savitski A, Lodi A, Zhang QH. 2004. Prototype evaluation of ultrasonic sealing laminated foil pouches. IFT Annual Meeting paper No. 95-8. July, Las Vegas, NV.

Schaefer M, Haugh CG, Mallikarjunan P, Flick G, Vick B. 2001. Microwave- tempering of frozen shrimp blocks with susceptors. Presented at the Annual Meeting ASAE; 2001 July 28–Aug 3; Sacramento, CA. St. Joseph, MI: ASAE. ASAE Paper #016150.

Schirack AV, Coronel P, Sabliov CM, Sandeep KP, Simunovic J, Cartwright GD, Swartzel KR. 2003. Continuous flow microwave heating of liquid foods. 5th International Conference of Food Science and Technology, Oct. 22-24, Wuxi, China.

Sensoy I, Sastry SK. 2001. Extraction using moderate electric fields. Abstract No. 15D-37. IFT Annual Meeting, New Orleans, LA, June 23-27.

Sensoy I, Sastry SK. 2002. Extraction from leafy materials using moderate electric fields: effects of field strength and frequency. Abstract No. 91C-9, Annual Meeting, Institute of Food Technologists, Anaheim, CA, June 15-19.

Shilton NC, Mallikarjunan P, Sheridan P. 2002. Prediction of the moisture and fat losses from beef patties during cooking by far infrared radiation. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2002 June 15-19; Anaheim, CA. Chicago, IL: Institute of Food Technologists. Abstract No. 58-3.

Shukla C, Muthukumarappan K, Julson J. 2003. Properties of food extruded with Corn Distillers Dried Grains (DDG). Presented at the 4th biennial ND-SD joint EPSCoR conference, September 5, 2003, Fargo, ND.

Shukla C, Muthukumarappan K, Julson J. 2004. Functional properties of twin screw extruded foods with DDGS. Abstract No: 17G-15. Presented at the 2004 IFT Annual Meeting and Food Expo, July 12-16, 2004, Las Vegas, NV.

Shukla C, Muthukumarappan K, Julson J. 2004. Utilization of Corn Distillers Dried Grains (DDG) in food. Presented at the Research 2010 special conference sponsored by the South Dakota Board of Regents and the SDDTSD, May 10, 2004, Pierre, SD.

146

Shukla C, Muthukumarappan K, Julson JL, Rowe N. 2002. Utilization of corn distillers dried grains (DDG) in pet foods. Presented at the Corn Utilization Technology Council Meeting, Kansas City, MO.

Simunovic J, Swartzel KR, Palazoglu TK, Sandeep KP. 2004. Multi-functional system for particle flow monitoring and validation of continuous thermal processing for multiphase aseptic products. International Congress on Engineering and Food (ICEF) 9. Book of Abstracts, pg. 916. March 7-11, Montpellier, France.

Simunovic J. 2004. Future for aseptics. Invited presentation at the Conference on Thermal Processing: Process and Package Innovations for Convenience Foods. Campden & Chorleywood Food Research Assoc, Jun 23-25, Chipping Campden, U.K.

Sipahioglu O, Barringer SA, Bircan C. 2002. Modeling the dielectric properties of meats as a function of temperature and composition. Institute of Food Technologists Annual meeting 30D-5.

Sipahioglu O, Barringer SA. 2000. Microwave heating rate of liquid foods as related to aspect ratios. Institute of Food Technologists Annual meeting Paper No. 3-86A.

Sipahioglu O, Barringer SA. 2001. Characterization and modeling of dielectric properties of turkey meat. Institute of Food Technologists Annual meeting Paper No. 88C-18

Sipahioglu O, Barringer SA. 2002. Modeling the dielectric properties of vegetables and fruits as a function of temperature and composition. Institute of Food Technologists Annual meeting 30D-6.

Sipahioglu O, Bircan C, Barringer SA. 2003. Use of dielectric properties to determine starch gelatinization. IFT Annual Meeting paper 14B-15.

Sipahioglu O, Bircan C, Ratanatriwong P, Abu-ali J, Barringer SA. 2002. Development of a novel shelf-stable high protein carrot snack. Institute of Food Technologists Annual meeting 15f-26.

Sipahioglu O, SA Barringer. 2004. Dielectric properties of date paste and syrup as a function of temperature, ash and moisture content. IFT Annual Meeting paper 17G-5.

Sirisee U, Hsieh F, Huff HE. 1997. Microbial safety of supercritical CO2 extraction processes. Mid-Central Conference of ASAE, St. Joseph, MO, Apr. 11-12.

Sirisee U, Huff HE, Hsieh F. 1999. Effects of different rice flours on extruded rice puffs. Institute of Food Technologists Annual Meeting, Chicago, IL, July 24-28.

Srikiatden J, Roberts JS. 2003. Moisture transfer in potato, apple, and carrot (core and cortex) during convective hot air and microwave-convective hot air drying. Poster presented at the 2003 Annual IFT Meeting, Chicago, IL, July 12-16, 2003.

147

Subramanian R, Gunasekaran S, Muthukumarappan K. 2003. Small-Strain Dynamic Mechanical Spectra Shift Factors of Mozzarella, Cheddar, and Process Cheese and their Dependence on Age/Maturation, Fat and Moisture Content. Presented at the 53rd Canadian Chemical Engineering Conference, October 26-29, 2003, Hamilton, Ontario, CANADA.

Sumawi H, Barringer SA. 2004. Transfer efficiency and dustiness of positive vs. negative polarity electrostatic coating. IFT Annual Meeting paper 99B-1.

Tanaka F, Morita K, Nishida N, Mallikarjunan P, Hung YC, Ezeike GOI. 2003. Dielectric properties of soy sauce. Presented at the Annual Meeting of ASAE; July 27–30; Las Vegas, NV. St. Joseph, MI: ASAE. ASAE Meeting Paper # 036051.

Tanyel Z, Sandeep KP, Simunovic J. 2003. Flow visualization and residence time distribution of particles in curved tubes. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

Tanyel Z, Sandeep KP, Simunovic J. 2004. Residence time distribution of multiple particles in different configurations of holding tubes. Paper No. 17F-8. IFT Annual Meeting. July 13-16, Las Vegas, NV.

Tattiyakul J, Rao MA. 2000. Rheological behavior of cross-linked waxy maize starch dispersions during and after heating, paper presented at the 5th International Hydrocolloids Conference, September 10-15, Raleigh, NC.

Tattiyakul J, Rao MA. 2000. Rheological behavior of cross-linked waxy maize starch dispersion: master curve of viscosity during heating and antithixotropy after gelatinization, abstract 49-7, presented at the IFT Annual Meeting, June 10-14, Dallas, TX.

Tijskens LMM, Biekman ESA, Greiner R, Seyhan F, Barringer S. 2001. pH effects in foods: Development, Validation and Calibration of a fundamental Model. Model-IT Conference 9 - 13 December 2001 Palmerston North, New Zealand.

Van Deventer D, Ballard T, Huguet M, Seitz J, Theriot J, Mallikarjunan P, Vaughan D. 2001. Accelerated storage study on the effects of edible film coatings on peanut rancidity. Presented at the Annual Meeting ASAE; 2001 July 28–Aug3; Sacramento, CA. St. Joseph, MI: ASAE. ASAE Meeting Paper #016097.

Van Deventer D, Mallikarjunan P, Vaughan D. 2001. Correlation of chemosensory measurements to peroxide and hexanal values describing oxidative rancidity of edible film coated dry-roasted peanuts. Presented at the Institute of Food Technologists Annual Meeting. In: Institute of Food Technologists Annual Meeting Book of Abstracts; 2001 June 24-28; New Orleans, LA. Chicago, IL: Institute of Food Technologists. Abstract nr 57-3.

Viswanath DS, Rodenbush CM, Hsieh F. 1999. Thermal conductivity of liquids and liquid

148

mixtures. Progress in Computing of Physicochemical Properties, Warszawa, Poland, Nov. 18-20.

Vykundeshwari G, Joshi N, Muthukumarappan K. 2004. Correlating Calcium Concentration and Rheological Characteristics of Mozzarella Cheese Using Neural Network. Paper No: 046044. Presented at the 2004 ASAE/CSAE International Meeting, August 1-4, 2004, Ottawa, Canada.

Wang C, Evrendilek GA, Zhang QH. 2000. Construction and evaluation of a bench scale PEF processing unit. IFT Annual Meeting, Paper No. 86A-16. June. Dallas, TX.

Whitaker AM, Barringer SA. 2000. A Study of the Cake Baking Process. II: The Effects of Baking Temperature on the thermophysical Properties of High-Ratio White Layer Cake. Institute of Food Technologists Annual meeting Paper No. 14A-48.

Wongsa-Ngasri P, Sastry SK, 2000. Effects of inlet temperature, electric field strength and composition on the occurrence of arcing during ohmic heating. Abstract No. 86A-11, presented at the 2000 IFT Annual Meeting, June 10-14, 2000.

Wu WY, Huff HE, Hsieh F. 2004. Processing and properties of extruded flaxseed-corn puff. Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 12-16.

Xie W, Hsieh F, Huff HE. 1999. Numerical analysis of corn flour melt in the extruder die. Institute of Food Technologists Annual Meeting, Chicago, IL, July 24-28.

Xie W, Hsieh F, Huff HE. 1999. Role of dynamic rheological characteristics of modified starches in the crispness of corn extrudates. Institute of Food Technologists Annual Meeting, Chicago, IL, July 24-28.

Xu Y, Barringer SA. 2004. Prevention of molasses gelling. IFT Annual Meeting paper 83E-23.

Xu Y, Savitski A, Zhang QH. 1999. Ultrasonic sealing of aluminum foil laminates for food packages. American Institute of Chemical Engineers (AIChE) Annual Meeting, November. Dallas, TX.

Yang RJ, Zhang QH. 2003. Effects of high voltage pulsed electric fields on activity and structure of enzymes. IFT Annual Meeting paper No. 103-2. July, Chicago, IL.

Yeam HW, Zhang QH. 2000. Effect of pulsed electric field on the activity and structure of enzyme. The 14th Annual J.R. Brunner Protein Symposium. May 18-19. Lansing, MI.

Yeom HW, Chism GW, Zhang QH. 2001. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. IFT Annual Meeting, Paper No. 28-5. June 22-26. New Orleans, LA.

149

Yeom HW, Evrendilek GA, Jin ZT, Zhang QH. 2001. Processing of yogurt-based product with pulsed electric fields. IFT Annual Meeting, Paper No. 28-7. June 22-26. New Orleans, LA.

Yeom HW, Streaker CB, Zhang QH, Min DB. 2000. Effects of Pulsed Electric Fields on the activity of microorganisms and pectin methyl esterase in orange juice. IFT Annual Meeting, Paper No. 62-6. June. Dallas, TX.

Zhang J, Daubert CR, Foegeding EA. 2003. Characterization of polyacrylamide gels as elastic models for food gels. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

Zhang J, Daubert CR, Foegeding EA. 2004. Influence of additives on the mechanical properties of alginate gels. Paper 99C-6. IFT Annual Meeting, July 12-16, Las Vegas, NV.

Zhang QH, Savitski A, Sherman P, Boyd R, Gordon T. 2004. Implement ultrasonic sealing in MRE pouch production. IFT Annual Meeting paper No. 99B-28. July, Las Vegas, NV.

Zhang QH, Schaffner DW, Pierson MD, Barbosa-Canovas G. 2000. Pulsed light, x-ray, oscillating magnetic field. IFT Annual Meeting, Paper No. 19-2. June. Dallas, TX.

Zhang QH, Streaker CB, Yeom HW. 2000. Design and evaluation of a sanitary pilot plant PEF system. ICEF 8, April 10-13, Puebla, Mexico.

Zhang QH, Wang C, Evrendilek GA. 1999. Design, construction and evaluation of a continuous laboratory-scale PEF processing system. American Institute of Chemical Engineers (AIChE) Annual Meeting, November. Dallas, TX.

Zhang QH, Yeom HW, Min DB. 2001. PEF Processing of Foods. AOCS Annual Conference. May 13-16. Minneapolis, MN.

Zhang QH. 1999. Overview of US pulsed electric field activities. European Conference on Emerging Food Science & Technology. November. Tampere, Finland.

Zhang QH. 2000. PEF Processing of Foods. IFT Food Safety and Quality Conference. November 15-17. Orlando, FL.

Zhang QH. 2001. PEF Fundamental equipment considerations. EFFoST / IFT Nonthermal Processing Workshop. December, Berlin, Germany.

Zhang QH. 2001. Pulsed electric field processing. IFT Annual Meeting. Paper No. 65-3, June. New Orleans, LA.

Zhang QH. 2002. Pulsed electric field processing. IFT Annual Meeting. Symposium Paper No. 3-5. June, Anaheim, CA.

150

Zhang QH. 2003. Critical review of PEF technology. IFT Annual Meeting paper No. 23-1. July, Chicago, IL.

Zhang QH. 2003. Recent development in PEF equipment. IFT Annual Meeting paper No. 23-2. July, Chicago, IL.

Zhang, Q.H. 2002. Pulsed electric field processing of fruit and vegetable juices. IAFP, July, San Diego, CA.

Zhong Q, Daubert CR. 2004. Rheology and microstructure of a model rennet casein system. Paper 109-3. IFT Annual Meeting, July 12-16, Las Vegas, NV.

Zhong, Q., Daubert, C.R. 2003. Physicochemical effects on the rheology and microstructure of self-assembled rennet casein systems. 8th Conference of Food Engineering (Sponsored by the AIChE), Nov. 18-20, San Francisco, CA.

RESEARCH

Beecher G. 1995-99. USDA Nutrient Composition Lab, Murphy. Beltsville. U.S. Army Medical Branch Breast Cancer Initiative Isoflavone Databank Development. $502,399.

Beecher, Murphy. 10/97-9/99. 5%. Federal Coordinating Committee on Breast Cancer. $70,000 ($35,000 ISU subcontract). Phytoestrogen content of ethnic soyfoods.

Birt, Hendrich, Murphy, Kaiser, Dixon, Kohut, Nikolau, Wendel, Wurtele, Kraus, Widrlechner, Carpenter, Cunnick, Delate, Hannapel. 6/02-5/03. NIH. Center for Research on Dietary Supplements. $1,191,156.

Chapleau N, Jung S, de Lamballerie-Anton M, Ghoul M. High pressure effects on myofibrillar proteins. High Pressure Research. 19, 61-68, 2000.

de Lamballerie-Anton M, Peroon J, Chapleau N, Jung-Bourroux S. Effect of high pressure on the reaction between bovine myofibrils and cathepsin D. High Pressure Research. 23, 77-80, 2003.

Fehr, Johnson, Murphy, Reitmeier, White. 1996-1999. Iowa Soybean Promotion Board. Use of lipoxygenase-free soybeans to improve the flavor of soybeans for food applications. $290,095.

Hendrich, Murphy, Cuppett, Wang. 1997-2000. Fund for Rural America. Legume phytochemicals: Improving utilization of an important resource for human health. $490,000.

Hendrich, Murphy, Osweiler, Haynes. 1997-1999. USDA National Research Initiative. $110,000. Detoxification of fumonisin by a simple fructose reaction in corn for food.

151

Johnson, Murphy, Glatz, Meyers, Stahly. USDA Special Grant. Use of enzymes in aqueous processing of soybeans. 9/03-8/04, $394,705.

Johnson, Murphy, Meyers. USDA Special Grant. Use of industrial enzymes to enhance soybean value. 6/01-9/04. $353,600.

Jung S, de Lamballerie-Anton M, Taylor RG, Ghoul M. High pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle. J. Agric. Food Chem. 48, 2467-2471, 2000.

Jung S, Ghoul M, de Lamballerie-Anton M. Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing. Meat Sci., 56, 239-246, 2000.

Jung S, Ghoul M, de Lamballerie-Anton M. Influence of High Pressure Parameters on the Color and Microbial quality of raw beef. Food Science and Technology, 36, 625-631, 2003.

Jung S, Ghoul M, de Lamballerie-Anton M. Effect of high pressure on food enzyme activities: behavior of cathepsin D. Trends in High Pressure Bioscience and Biotechnology, Elsevier Science, 541-544, 2002.

Jung S, Ghoul M, de Lamballerie-Anton M. Modifications of ultrastructure and myofibrillar protein of post-rigor beef treated by high pressure. Food Science and Technology. 33, 313-319, 2000.

Jung S, Ghoul M, de Lamballerie-Anton M. Textural changes in bovine meat treated with high pressure. High Pressure Research, 19, 69-74, 2000.

Jung S, Rickert DA, Deak NA, Aldin ED, Recknor J, Johnson LA, Murphy PA. Comparison of Kjeldahl and Dumas Methods for Determining Protein Contents of Soybeans Products. JAOCS, 80, 1169-1173, 2003

Jung S, Roussel-Philippe C, Briggs J, Murphy PA, Johnson LA. Functional properties of protease-modified soy flour (submitted February 2004)

Kosslak R, Palmer R, Imsande J, Murphy PA. USDA Competitive Grant No. 90-37231-5614. Effects of soybean genotype on root isoflavone and nodulation by B. japonicum. Two years at $100,000 total.

Kraus, Hendrich, Murphy, Reynolds. Pioneer Hybrid International, Detoxification of fumonisins in corn. 7/93-6/95, $120,000. first year $60,000.

Murphy, Hendrich, Alekel. Johnson. Center for Designing Food to Improve Nutrition. Is ß-conglycinin involved in plasma cholesterol lowering in soy protein diets? $51,400 for 6/99-6/01. Match with Iowa Soybean Promotion Board.

152

Murphy, Hendrich, Lewis, Alekel, Johnson. Iowa Soybean Promotion Board, Is ß-conglycinin involved in plasma cholesterol lowering in soy protein diets? $31,560 for 6/99-6/01.

Murphy, Johnson, Reitmeier. USDA NRI Value-added Processing. Novel approaches to new soy protein ingredients with enhanced health benefits. 10/01 to 9/04, $150,000

Murphy. Analysis of Isoflavones in Soy Protein Foods. University Research Grants Program/NIH Biomedical Sciences Support Grant. 1980-1981. $7100.

USDA National Needs Fellowship 1997-2003, Food Science. P. White, L. Johnson, Murphy. 1997-2003. $106,000 2 fellowships.

Wilson LA, “Influence of radiation encountered on Mars missions on the yield and quality of soy milk and tofu from bulk soybeans” ($16,000).2004-2005

153