Session 15D |
Sunday AM
Food Engineering: Processing Technologies
|
| Sponsor: | Food Engineering Division |
| Time: | 8:30 AM- 12:00 PM |
| 15D-1 | An interactive graphical tool for vapor-compression refrigeration cycle calculations
N. A. MILLS, M. O. Balaban |
| 15D-2 | A predictive model for the cross-contamination of Campylobacter jejuni and Salmonella typhimurium during poultry chilling process
H. YANG, Y. Li, M. G. Johnson |
| 15D-3 | Paper Withdrawn
|
| 15D-4 | Thawing of skipjack tuna (Katsuwonas pelamis): A numerical simulation
J. ZHANG, B. E. Farkas, S. A. Hale |
| 15D-5 | Effect of curvature ratio on the degree of mixing during helical tube flow
T. K. PALAZOGLU, K. P. Sandeep |
| 15D-6 | Modification of a pilot scale mixing device for average shear rate approximation
T. A. GLENN, III, C. R. Daubert |
| 15D-7 | Mixing in a twin screw extruder evaluated by MRI
Y. J. CHOI, K. L. McCarthy, M. J. McCarthy |
| 15D-8 | Carbon dioxide assisted low temperature extrusion for producing functional foods
H. S. JEONG, R. T. Toledo |
| 15D-9 | Evaluation of extruded black bean Phaseolus vulgaris L. processed under different screw speeds and particle sizes
J. D. J. BERRIOS, J. L. Pan |
| 15D-10 | The effect of specific mechanical energy on the properties of extruded protein/starch mixtures
J. L. KOKINI, M. Gropper |
| 15D-11 | Use of CFD for design and scale-up of food extrusion
M. DHANASEKHARAN, J. L. Kokini |
| 15D-12 | Influence of processing parameters on lycopene changes during extrusion of tomato-based food products
C. MORARU, T. C. Lee |
| 15D-13 | Computer-controlled puffing of bread dough containing potato flour
S. KATNAS, E. Bilici, Z. Hicsasmaz, S. Gider |
| 15D-14 | Design of a supervision and control system applied to a drum dryer for milk
G. C. RODRIGUEZ, F. Hernandez, M. A. Garcia, M. A. Salgado |
| 15D-15 | Spray-drying microencapsulation of the natural colorant bixina
P. B. L. CONSTANT, P. C. Stringheta, Sr. |
| 15D-16 | Evaluation of process factors in oil-water-oil multiple emulsion method for flavor encapsulation
Y. H. CHO, J. Park |
| 15D-17 | Pilot plant scale preparation and functional properties of soy hull pectin
M. A. MONSOOR, A. Proctor |
| 15D-18 | Correlating the solubility behavior of vegetable oils in supercritical carbon dioxide
Ö. GüçLü-ÜSTüNDAG, F. Temelli |
| 15D-19 | Significance of fluid rheological properties on the pressure drop during ultrafiltration of xanthan fermentation broth
M. HUANG, L. M. Dietrich, Y. M. Lo |
| 15D-20 | Effects of a filter-aid system on the flux and quality characteristics of apple juice in the membrane system
K. YOUN, S. Kim, Y. Choi |
| 15D-21 | Application of pervaporation process for the refined alcoholic beverages
Y. CHOI, J. Yoo, Y. Park |
| 15D-22 | Modeling concentration polarization of pervaporation processes in aroma and flavor recovery
P. K. MAMIDIPALLY, L. M. Vane, S. X. Liu |
| 15D-23 | Isolation of pigments from shrimp wastes by reverse osmosis and enzymatic membrane bioreactor
I. GUERRERO LEGARRETA, R. E. Armenta, M. N. de Pinho |
| 15D-24 | Hydrolysis of caroproteins from shrimp wastes using an enzymatic membrane bioreactor
I. GUERRERO LEGARRETA, R. E. Armenta, M. N. de Pinho |
| 15D-25 | Process simplification and modification affecting physico-chemical properties of chitosan and conversion efficiency of chitin
S. K. ROUT, W. Prinyawiwatkul |
| 15D-26 | Effect of microwave energy on blanchability and shelf-life of peanuts
T. D. RAUSCH, J. M. Drozd, T. H. Sanders |
| 15D-27 | Effect of power level and sample size on temperature distribution during continuous and pulsed microwave heating
H. W. YANG, S. Gunasekaran |
| 15D-28 | A computer simulation of heating uniformity in a pressurized RF sterilization and pasteurization system
Y. WANG, T. D. Wig, J. Tang, L. M. Hallberg |
| 15D-29 | Sterilization of a model food using radio frequency heating.
Y. WANG, T. D. Wig, L. M. Hallberg, J. Tang |
| 15D-30 | Radio frequency (RF) heating of starch solutions as influenced by system and product parameters at 27.12 MHz
G. B. AWUAH, H. S. Ramaswamy, P. Piyasena |
| 15D-31 | Electrical conductivities and the ohmic heating behavior of two phase food systems
M. R. ZAREIFARD, M. Marcotte, H. S. Ramaswamy, M. Trigui |
| 15D-32 | Effect of ohmic heating on amylose leaching from rice starch and flours
H. J. AN, J. M. King |
| 15D-33 | Structure/function modification of b-lactoglobulin and egg white proteins by pulsed electric fields.
O. E. PéREZ, A. M. R. Pilosof |
| 15D-34 | Monitoring aspects of commercial scale pulsed electric field processing systems
S. K. MIN, Q. H. Zhang |
| 15D-35 | Evaluation of pulsed electric field technology in processing of particulate foods
Z. T. JIN, Q. H. Zhang |
| 15D-36 | Design and construction of salt and flavor addition device prior to packaging for pulsed electric field processing
S. Q. LI, C. L. Ning, Q. H. Zhang |
| 15D-37 | Effect of ohmic pretreatment on oil uptake of potato slices during frying and subsequent cooling
S. SALENGKE, S. K. Sastry |
| 15D-38 | Exraction using moderate electric fields
I. SENSOY, S. K. Sastry |
| 15D-39 | Electrostatic coating of shredded cheese with anticaking and antimycotic agents
S. ELAYEDATH, S. A. Barringer |