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Session 17F |
Tuesday AM
Food Engineering: Kinetics and mass transfer
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| Sponsor: | Food Engineering Division |
| Time: | 8:30 AM- 12:00 PM |
| | 17F-1 | Effects of emulsifiers on the crystallization kinetics of cocoa butter
D. WEI, D. S. Reid |
| | 17F-2 | Heat-moisture treatments of cowpea flour and its effect on the inactivation of phytase
N. S. AFFRIFAH, M. S. Chinnan, R. D. Phillips |
| | 17F-3 | Study on kinetics of browning reaction for coffee beans
Y. MIZUKAMI, Y. Osada, T. Goryoda |
| | 17F-4 | Mass transfer and physical changes in brine bell pepper with and without ultrasound at different temperatures
C. GABALDÓN-LEYVA, A. Quintero-Ramos, R. R. Balandrán-Quintana, J. Barnard, J. Jiménez-Castro, R. Talamás-Abbud |
| | 17F-5 | Internet-assisted experiments in food processing
R. P. Singh, D. CIRCELLI |
| | 17F-6 | Ultrasound-aided chitin extraction from freshwater Tennessee prawns shells
G. T. KJARTANSSON, K. Kristbergsson, S. Zivanovic, J. Weiss |
| | 17F-7 | Critical process parameters and their influence on supercritical fluid extrusion (SCFX) performance
C. W. WINOTO, S. S. H. Rizvi |
| | 17F-8 | Residence time distribution of multiple particles in different configurations of holding tubes
Z. TANYEL, K. P. Sandeep, J. Simunovic |
| | 17F-9 | Encapsulation of shiitake (Lenthinus Edodes) flavors by spray drying
H. YOSHII, H. Shiga, T. Furuta, H. Kuwahara, M. Ohkawara, P. Linko |
| | 17F-10 | Osmotic dehydration of cylindrical slices of cactus pear (Opuntia ficus indica)
M. A. RUIZ-CABRERA, E. J. Moreno-Castillo, A. Grajales-Lagunes, M. Abud-Archila |
| | 17F-11 | Kinetics modeling of viscoelastic properties for wiener sausage
C. CHEN, A. R. Taherian, M. Marcotte |
| | 17F-12 | Rice bran oil extraction coupled with adsorption on rice hull ash in a pilot-scale supercritical fluid extractor
P. PATEL, T. H. Walker, J. S. Godber |
| | 17F-13 | Isomerization kinetics of hop bitter acids during wort boiling
M. G. MALOWICKI, T. H. Shellhammer |
| | 17F-14 | Quality characteristics of dehydrated onion produced with infrared radiation technology
M. M. GABEL, Z. Pan, K. S. P. Amaratunga |
| | 17F-15 | Study of drying paddy rice using infrared radiation
Z. PAN, K. S. P. Amaratunga, J. F. Thompson |
| | 17F-16 | Effect of aging temperature on diffusion and microstructure of egg albumen-cassava starch composite film
S. WONGSASULAK, T. Yoovidhaya, S. Bhumiratana, P. Hongsprabhas |
| | 17F-17 | Pickling of jalapeño pepper: Influence of vacuum impregnation and solutes concentration
L. D. ARGÜELLES-PIÑA, L. C. Pérez-Velázquez, A. Valdez-Fragoso, J. Welti-Chanes, A. López-Malo, H. Mújica-Paz |
| | 17F-18 | Comparison of the thermal inactivation kinetics of Byssochlamys fulva and three enzymes used as TTI’s for various food processes under conventional and ohmic heating
I. CASTRO, A. A. Vicente, B. R. Macedo, J. A. Teixeira |
| | 17F-19 | Effective water diffusivity during air drying of pretreated tropical fruits
M. A. SALGADO, R. I. Castillo, M. A. García |
| | 17F-20 | Oil migration in fat-based confectionery
A. SHETTY, R. C. Anantheswaran, G. R. Ziegler |
| | 17F-21 | Effects of emulsifiers on the crystallization kinetics of 1,3-dipalmitoyl-2-oleoylglycerol (POP) and 1,3-distearoyl-2-oleoylglycerol (SOS)
D. WEI, D. S. Reid |
| | 17F-22 | Paper Withdrawn
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| | 17F-23 | Solid-liquid equilibrium consideration in osmotic drying
H. LI, E. Kivitz, H. S. Ramaswamy |