Session 27: Room 383

Sunday PM

Food Engineering: Modeling and Optimization

Sponsor:Food Engineering Division
Moderator(s):J. L. Kokini, Rutgers, The State Univ. of New Jersey
F. Erdogdu, Univ. of California, Davis
Time: 1:30 PM
1:30 PM Introductory Remarks
1:35 PM27-1Optimization of energy consumption and quality of cup cakes during baking
M. MARCOTTE, M. Trigui, V. Sourzic
1:50 PM27-2Optimisation of high temperature puffing of potato cubes by response surface methodology
J. G. BRENNAN, A. Varnalis, D. B. MacDougall
2:05 PM27-3Modeling and optimization of variable retort temperature (VRT) thermal processing using coupled neural networks and genetic algorithms
C. CHEN, H. S. Ramaswamy
2:20 PM27-4Non-linear constrained optimization of double-sided cooking of hamburger patties using modified complex method
F. ERDOGDU, S. E. Zorrilla, R. P. Singh
2:35 PM27-5Numerical modeling of a conduction-heated food analogue thermally processed in retortable semi-rigid plastic trays
D. E. N. AMAKO, Y. L. Xiong, W. G. Moody, F. A. Payne
2:50 PM27-6Gelatinization during steaming of intact cowpea seeds
C. FANG, M. S. Chinnan, R. D. Phillips
3:05 PM27-7Improved understanding of baking processes through the development of a transport model with volume change
J. ZHANG, A. K. Datta
3:20 PM27-8Modeling the process dynamics of supercritical fluid extrusion induced puffing of starch-based melts.
S. H. ALAVI, S. S. H. Rizvi
3:35 PM27-9Analysis of mixing using numerical simulation in a model dough mixer
R. K. CONNELLY, J. L. Kokini
3:50 PM27-10Effect of rheology during numerical simulation of flow and mixing in a model dough mixer
J. L. KOKINI, R. K. Connelly
4:05 PM27-11Evaluation of performance of different mixers by numerical simulation
C. YU, S. Gunasekaran
4:20 PM27-12Prediction of freezing times of foods: Development of a Windows-compatible Internet-accessible software tool
F. ERDOGDU, R. P. Singh, J. D. Mannapperuma

2001 IFT Annual Meeting - New Orleans, Louisiana