Session 29E |
Sunday PM
Food Engineering: Transport processes and kinetics
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| Sponsor: | Food Engineering Division |
| Time: | 2:00 PM- 5:30 PM |
| 29E-1 | Kinetic prediction of mass transfer during the vacuum impregnation of sardine (Sardinella aurita) filets
M. NUNEZ REYES, V, A. Vegas, Sr. |
| 29E-2 | Study of diffusional phenomenon during convective drying and impregnation of b-carotene
C. SANTACRUZ-VáZQUEZ, G. F. Gutiérrez, M. E. Jaramillo-Flores, V. Santacruz-Vázquez |
| 29E-3 | Analysis of the shrinkage during drying through the fractal dimensión
V. SANTACRUZ-VáZQUEZ, G. F. Gutiérrez, H. Hernández-Sanchez, C. Santacruz-Vázquez |
| 29E-4 | Darcy permeability of food tissues for pressure driven flow of water
A. K. DATTA |
| 29E-5 | Paper Withdrawn
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| 29E-6 | Moisture transfer in potato, apple and carrot (core and cortex) during convective hot air and microwave-convective hot air drying
J. SRIKIATDEN, J. S. Roberts |
| 29E-7 | Rehydration of dry particulates
A. MARABI, M. Jacobson, S. J. Livings, I. S. Saguy |
| 29E-8 | Kinetics of solids leaching during rehydration of particulate dry vegetables
A. MARABI, J. Shah, C. Dilak, I. S. Saguy |
| 29E-9 | Performance evaluation of household refrigerators during the thawing and freezing of selected meat products
B. A. ANDERSON, S. Sun, F. Erdogdu, R. P. Singh |
| 29E-10 | Impingement thawing model for foods
B. A. ANDERSON, R. P. Singh |
| 29E-11 | Predictive approaches to simulate cooling of strawberries
A. SARKAR, R. P. Singh |
| 29E-12 | Cooling of carrots in acrylic boxes
D. RAJU, T. R. Rumsey |
| 29E-13 | Effect of pH on effective diffusivity of biopolymer electrolytes solutions using regular regime method
J. G. BáEZ-GONZáLEZ, C. Pérez-Alonso, C. I. Beristain, E. J. Vernon-Carter, M. G. Vizcarra-Mendoza |
| 29E-14 | Effect of four different flours on the properties of donuts during the frying process
J. F. Vélez-Ruiz, M. E. SOSA-MORALES, R. Treviño-Cuevas |
| 29E-15 | Effect of viscoelasticity on pressure profile measurements during mixing in a continuous twin screw mixer
R. K. CONNELLY, J. L. Kokini |
| 29E-16 | Numerical study related with 2-d natural convection of heat and mass in stored grains in cylindrical silos
H. JIMéNEZ-ISLAS, J. L. Navarrete-Bolaños, E. Botello-Alvarez |
| 29E-17 | Mathematical prediction of cured vanilla beans sorption isotherms
E. HERMAN-LARA, M. A. García-Alvarado, C. E. Martínez-Sánchez, C. Lopez-Azamar |
| 29E-18 | Micro-scale modelling: A better understanding of potato products processing
H. C. V. Deventer, P. S. R. Kosters |
| 29E-19 | Modeling the effect of ascorbic acid addition on browning of orange juice under excess oxygen conditions
M. C. MANSO, F. A. R. Oliveira |
| 29E-20 | Crystallization degree in cocoa butter determined by a video microscopy technique
I. Romero, J. M. Aguilera, P. BOUCHON |
| 29E-21 | Sugar crystallization kinetics monitored by digital video-microscopy
M. P. Arellano, J. M. Aguilera, P. BOUCHON |
| 29E-22 | A new model to predict the inactivation and growth of microorganisms taking into account previous processing history
C. M. CORVALAN, O. H. Campanella, T. A. Haley |