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Session 65: Room N-220 |
Wednesday PM
Food Engineering: Rheology and texture
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| Sponsor: | Food Engineering Division |
| Moderator(s): | M. A. Rao, Cornell Univ.
P. Takhistov, Rutgers, The State Univ. of New Jersey |
| Time: | 2:30 PM |
| 2:30 PM | | Introductory Remarks |
| 2:35 PM | 65-1 | Contributions to vane yield stress of structured food dispersions
M. A. RAO, D. B. Genovese |
| 2:50 PM | 65-2 | Analysis of the flow and mixing of a viscous Newtonian fluid in a Farinograph using 3-D numerical simulation with particle tracking
R. K. CONNELLY, J. L. Kokini |
| 3:05 PM | 65-3 | Effect of mechanical energy on the rheological properties of zein dough during kneading, mixing and extrusion
M. K. LAU, G. W. Padua, J. L. Kokini |
| 3:20 PM | 65-4 | Influence of dough rheological properties on quality attributes of fried instant noodles
L. J. YU, M. O. Ngadi |
| 3:35 PM | 65-5 | In-line non-isothermal fluid measurements using ultrasonic Doppler velocimetry
L. WANG, K. L. McCarthy, M. J. McCarthy |
| 3:50 PM | 65-6 | Using NMR imaging to investigate the role of glass transition on moisture profiles and crack initiation in foods
H. XING, P. P. Singh, G. Helms |
| 4:05 PM | 65-7 | Role of glass transition on stress crack initiation in foods during continuous and intermittent moisture transport processes
M. KULKARNI, P. P. Singh |
| 4:20 PM | 65-8 | Understanding the role of cellular structure and phase behavior in the sensation of crispness in foods
H. DOGAN, L. Samuel, J. L. Kokini |
| 4:35 PM | 65-9 | 2002 Food Engineering Division Marcel Loncin Research Prize: Advances in the numerical simulation and validation of mixing of viscous and viscoelastic foods
J. L. KOKINI |
| 5:35 PM | | Food Engineering Division Business Meeting
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