A5064587686- Meat and Animal Product Quality
- Proteins in Food Systems
- Edible Oils Quality and Analysis
- Polysaccharides Composition and Applications
- Food Drying and Modeling
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Aquaculture Nutrition and Growth
- Spectroscopy and Chemometric Analyses
- Viral gastroenteritis research and epidemiology
- Postharvest Quality and Shelf Life Management
- Food composition and properties
- Granular flow and fluidized beds
- Bee Products Chemical Analysis
- Pickering emulsions and particle stabilization
- Spacecraft and Cryogenic Technologies
- Plant Surface Properties and Treatments
- Fluid Dynamics and Mixing
- Animal Nutrition and Physiology
- Food Supply Chain Traceability
- Nuts composition and effects
- Minerals Flotation and Separation Techniques
- Magnetic and Electromagnetic Effects
- Food Chemistry and Fat Analysis
- Rheology and Fluid Dynamics Studies
Purdue University West Lafayette
2014-2021
École Polytechnique Fédérale de Lausanne
2019
North Carolina State University
2004-2016
Applied Technical Services (United States)
2004
GTx (United States)
2004
North Central State College
2003
Louisiana State University
2002
University of California, Davis
1991-1994
Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop Brookfield viscometer respectively. Measurements performed from 23 ± 1°C to oils' smoke point at intervals every 20°C. Density decreased linearly with increasing temperature, whereas exponentially. was modeled modified Rackett equation, Eötvös by Andrade equation. The oil type influenced density oil, but did not affect tension.
ABSTRACT An image processing based method was developed to measure volume and surface area of ellipsoidal agricultural products such as eggs, lemons, limes, peaches. The assumes that each product has an axi-symmetric geometry is a sum superimposed elementary frustums right circular cones. are calculated the volumes areas individual using Matlab®. dimensions determined from digitized picture acquired by Charged Coupled Device (CCD) camera processed in Adobe Photoshop®. computed showed good...
ABSTRACT The convective heat transfer coefficient is a useful parameter in characterizing flow across fluid/solid interface when the fluid field complex and solution of coupled transport equations impractical. While values for many unit operations have been tabulated, boiling phase immersion frying has not quantified. objective this study was to develop laboratory method measurement during frying. that developed applied potato cylinders at an oil temperature 180C. initially 300 W/m 2 K, it...
Banked human milk, processed using low-temperature/long-time or Holder pasteurization, inactivates pathogenic microorganisms but degrades important biochemical components. High-pressure processing kinetics favor inactivation of with retention activity and nutritional quality foods. The effects high-pressure (400 MPa) pasteurization (62.5°C, 30 minutes) on total immunoglobulin A lysozyme in milk were investigated. Indirect modified enzyme-linked immunosorbent a Micrococcus lysodeikticus...
ABSTRACT Cooked, diced chicken meat was dehydrated by various air‐ and freeze‐drying techniques. The dried material evaluated to determine shear strength, friability, color, rehydration, surface area, porosity, density pore size distribution. A Scanning Electron Microscope employed study effects of the drying process on fiber structure. We found that produced a porous with excellent rehydration properties. Air‐drying samples less porosity poorer rehydration. concluded primary factor in...
ABSTRACT: Chunks of freshwater trout muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up 30 min at 5 °C. Moisture loss, weight change, and uptake measured or calculated by mass balance, cryoprotection during subsequent freezing thawing was monitored as change myosin Ca2+ ATPase activity. Vacuum treatment had no effect on parameters. Initial loss greater higher concentrations, but adequate achieved all treatments when diffusion time following...
Food production substantially depletes the environment in different ways, but little is known about how overall dietary patterns relate to these environmental impacts. The objective of this study was evaluate performance among U.S. adults using life cycle assessment (LCA). A "typical" pattern compared with those recommended by Dietary Guidelines for Americans, including "healthy U.S.", Mediterranean and lacto-ovo vegetarian. Supplemental functional units (FUs) were applied incorporate...
Abstract Previous research has demonstrated that unit operations in whey protein manufacture promote off‐flavor production protein. The objective of this study was to determine the effects feed solids concentration liquid retentate and spray drier inlet temperature on flavor dried concentrate (WPC). Cheddar cheese manufactured, fat‐separated, pasteurized, bleached (250 ppm hydrogen peroxide), ultrafiltered (UF) obtain WPC80 (25% solids, wt/wt). then diluted with deionized water following...
The relationship between oil temperature, convective heat transfer coefficient, and flux during immersion frying was investigated. Potato cylinders were fried in 120, 150, 180C coefficients measurements made. These followed the expected trends predicted by fundamental calculations. maximum coefficient reached increases as temperature increases. process time to reach these maxima decreases This research provides knowledge relevant effects of on coupled mass problem present frying. will...
ABSTRACT A heat and mass transfer model of continuous drying farmer stock (in‐shell, uncured) peanuts ( Arachis hypogaea L.) in a planar microwave applicator was developed investigated. Transport phenomena equations previously for batch‐type were successfully adapted to account the spatial variation electric field inside applicator. The theoretical developed, together with experimental methods, used determine effect power level dielectric properties on temperature profiles reduction peanuts’...
Abstract Thermal conductivity ( κ ) plays an essential role in functional devices. It is advantageous to design materials where one can tune a wide range according its function: single-crystals and nanowires of anatase polymorph titanium dioxide, broadly used applications ranging from photovoltaics, reflective coatings memristors, have been synthesized large quantities. Here we identify new, strong diffusion mechanism heat by polaronic structures due oxygen vacancies, which considerably...
ABSTRACT Immersion frying was studied as a high temperature drying process and analogies drawn between periods found in similar immersion frying. Analysis of external heat transfer during showed highly complex system free forced convection augmented by boiling conditions. Oil flow to be driven downward buoyancy forces due cooling at the sample surface then upward entrainment vapor bubbles Experimental work convective coefficient dynamic property ranging from 300 1100 W/m2°C strongly coupled...
Abstract Although many variables influence the melt quality of finished processed cheese, this investigation focused on mechanical and thermal energy transport involved during creaming process. To simulate commercial processing, a pilot scale 10‐gallon (0.04m 3 ), dual ribbon blender was equipped with control system 0.75 hp (559.27 W) electrical motor. An experimental design consisted three temperatures (75, 80, 85C), mixing rates (50, 100,150 RPM), six durations (1, 5, 10, 15, 25, 35 min)....