Session 29D |
Sunday PM
Food Engineering: Thermal processes
|
| Sponsor: | Food Engineering Division |
| Time: | 2:00 PM- 5:30 PM |
| 29D-1 | Electrochemical corrosion of platinized-titanium electrodes during ohmic heating
C. P. SAMARANAYAKE, S. K. Sastry |
| 29D-2 | Low-frequency dielectric changes in potato from ohmic heating: effect of end point temperature
S. A. KULSHRESTHA, S. K. Sastry |
| 29D-3 | Changes in permeability of moderate electric field (MEF) treated vegetable tissue over time
S. A. KULSHRESTHA, S. K. Sastry |
| 29D-4 | A simulated system for process evaluation in ohmic heating of two-phase food systems
J. S. B. WU |
| 29D-5 | Characterization of radiant energy sources used for food processing
B. J. LLOYD, B. E. Farkas, K. M. Keener |
| 29D-6 | Conservative process evaluation for multiphase aseptic processing: magnetic sensor arrays and thermo-magnetic switch implants
T. K. PALAZOGLU, J. Simunovic, K. P. Sandeep, K. R. Swartzel |
| 29D-7 | Modeling heat transfer and microbial lethality in a segmented-flow aseptic system
A. B. STEPHENS, P. N. Walker |
| 29D-8 | Come-up lethality credit in the tubular heat exchanger during HTST processing
G. B. AWUAH, Z. Weng, S. Economides |
| 29D-9 | Mathematical model coupled with a search technique to optimize retort pouch thermal processing
R. J. SIMPSON, S. F. Almonacid, M. Mitchell |
| 29D-10 | Total and transient energy consumption for thermal processing of canned foods
R. J. SIMPSON, C. A. Cortés, S. F. Almonacid |
| 29D-11 | Use of modelling to design and improve sterilization processes for food
S. I. Wijnant, P. S. R. Kosters |
| 29D-12 | Heat transfer coefficient in different thermal processing systems for meat and poultry products
R. Y. MURPHY, K. H. Driscoll, B. L. Beard |
| 29D-13 | A hybrid approach to detecting and isolating sensor faults and process faults
X. DONG, M. T. Morgan, T. A. Haley |
| 29D-14 | An improved method to estimate temperatures during the cooling stage of sterilized cylindrical cans
G. CHEN, T. A. Haley, C. M. Corvalan, O. H. Campanella |
| 29D-15 | Computer model based sensitivity analysis of bologna sausage cooking process
C. CHEN, M. Marcotte, G. Piette, S. Grabowski, H. S. Ramaswamy |
| 29D-16 | Effect of end-over-end thermal processing on heat penetration paramters and quality of canned potatoes
B. Jobe, H. S. RAMASWAMY |
| 29D-17 | 3-D computer modeling of small baking oven using computational fluid dynamics (CFD)
C. CHEN, M. R. Zareifard, M. Marcotte |
| 29D-18 | Effect of power level and cycling in near-infrared heating of foods
M. F. ALMEIDA, A. K. Datta |
| 29D-19 | Predicting changes in temperature and quality in frozen foods undergoing variable boundary conditions during storage and distribution
F. ERDOGDU, B. A. Anderson, R. P. Singh |
| 29D-20 | Determination of heat transfer coefficient during hot air jet impingement of cylindrical objects
R. P. GADIRAJU, N. Nitin, M. V. Karwe |
| 29D-21 | Numerical simulation and experimental investigation of flow field and surface heat transfer coefficient for a turbulent hot air jet impinging on a cookie
M. V. KARWE, N. Nitin |
| 29D-22 | The influence of thermal treatments on antioxidant activity of asparagus
S. W. WANG, J. R. Powers, J. Tang, C. I. Nindo |
| 29D-23 | Thermal denaturation of herring (Clupea harengus) protein and protein hydrolysates
S. SATHIVEL, C. Crapo, P. J. Bechtel, I. I. Negulescu, W. Prinyawiwatkul |
| 29D-24 | Effect of temperature-time treatments on phytase activity in cowpea flour
N. S. AFFRIFAH, M. S. Chinnan |
| 29D-25 | Effect of flour protein content and dough moisture content on the physical characteristics of pea flour extrudates
S. D. HOOD, R. T. Tyler |
| 29D-26 | Calcium impregnation effects on structural properties of blanched mushroom tissue
C. Ortíz, D. M. SALVATORI, M. A. Castro, S. M. Alzamora |
| 29D-27 | Products of sucrose caramelisation kinetics: Fructose, glucose and aromatic and coloring agents
M. QUINTAS, A. L. Mota, T. R. S. Brandăo, R. M. Cruz, C. L. M. Silva |
| 29D-28 | Nixtamalized flour from quality protein maize (Zea mays L). Optimization of alkaline processing
J. MILáN CARRILLO, C. REYES MORENO, E. O. Cuevas Rodríguez, H. M. Cuen Ojeda, R. Gutierrez Dorado, E. Reyes Fernández, E. M. Milán Noris |