@article{keener_zhang_bottcher_munilla_2002, title={Evaluation of thermal desorption for the measurement of artificial swine odorants in the vapor phase}, volume={45}, DOI={10.13031/2013.11063}, abstractNote={Quantification of odorants from animal production facilities is difficult. The current technique is to collect air 
samples in Tedlar bags and quantify odor using a trained olfactory panel. In this approach, relative differences between 
samples can be determined, but further quantification of odorants is limited. An alternative approach is to quantify odorants 
in air emissions using sorbent tubes. A sorbent tube is a glass tube packed with a specific adsorbent material (Tenax TA, 
Carboxen 1000, Carbosieve SIII, etc.) and has been used to collect volatiles and quantify emissions from various industrial 
sources. Each adsorbent has a limited range of chemical selectivity. Limited applications of sorbent tubes with single or dual 
adsorbents have been used to measure odorant emissions from animal production facilities. 
In this study, tri–packed sorbent tubes and Tedlar bags were compared in characterizing 19 major odorants found in 
artificial swine odor. The sorbent tubes were packed with Tenax TA, Carboxen 1000, and Carbosieve SIII. The artificial swine 
odor was directly desorbed onto the tri–packed sorbent tube. For comparison, a 10–L Tedlar bag was filled with nitrogen gas 
and artificial swine odor. The Tedlar bag was then desorbed onto the tri–packed sorbent tube. The sorbent tube was then 
thermally desorbed into a gas chromatography (GC) system with a flame ionization detector (FID) for quantification. The 
tri–packed sorbent tube demonstrated recoveries greater than 74% and detection limits less than 0.4 ng for all 19 odorants. 
Thus, a tri–packed sorbent tube may provide an analytical method to measure low concentrations of major odorants found 
in air emissions from swine production facilities. Tedlar bags showed limited recoveries of some odorants, less than 12% for 
indole and skatole. In addition, Tedlar bags immediately sampled after three flushings with nitrogen emitted 3.50 ng L–1 hr–1 
of acetic acid (~35% above background levels) and 2.13 ng L–1 hr–1 phenol (~27% above background levels). These results 
suggest that air samples collected in Tedlar bags may bias olfactory analysis.}, number={5}, journal={Transactions of the ASAE}, author={Keener, K. M. and Zhang, J. and Bottcher, R. W. and Munilla, R. D.}, year={2002}, pages={1579–1584} }
 @article{zhang_farkas_hale_2002, title={Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation}, volume={35}, ISBN={0023-6438}, DOI={10.1006/fstl.2002.0912}, abstractNote={Abstract A numerical simulation of the commercial tuna precooking and cooling process was developed as an aid to improving these critical thermal processing steps. Using the finite element method, a two-dimensional model of a tuna consisting of three regions, muscle, backbone, and viscera, was developed. Results from previous research on thermal properties of skipjack tuna were applied in the model. Preprocessor software, GAMBIT 1.1, and commercial finite element software, FIDAP 8.52, were used. The model was tested via comparison with experimental data collected in a commercial processing facility and a pilot plant. Good agreement between the simulation and experimental results was obtained.}, number={7}, journal={Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie}, author={Zhang, J. and Farkas, B. E. and Hale, S. A.}, year={2002}, pages={607–616} }
 @article{fowler_zhang_hain_manville_2001, title={The distribution pattern of two juvenile hormone related compounds in Fraser fir and the induced response to a balsam woolly adelgid infestation}, volume={31}, ISSN={["0045-5067"]}, DOI={10.1139/x01-077}, abstractNote={Two juvenile hormone related compounds (JRCs), juvabione and dehydrojuvabione, were isolated from Fraser fir, Abies fraseri (Pursh) Poirit. Both juvabione and dehydrojuvabione concentrations had large variations across the tested trees and within trees. Juvabione, but not dehydrojuvabione, was much higher in stemwood then in branchwood. There was no significant difference in either chemical in relation to high, low, or middle branch position. To determine if juvabione concentration was influenced by an infestation of balsam woolly adelgid, Adelges piceae Ratz., branches from infested and uninfested 11-year-old Abies fraseri with were sampled at the bottom, middle, and top branches of each tree. While mean juvabione concentrations for each infested fir were higher than their uninfested counterparts, only the infested middle tree sections had mean juvabione values that were substantially higher (p = 0.078) than the corresponding uninfested tree section of all the infested firs. The two infested Abies fraseri that maintained apical dominance demonstrated the highest upper branch levels of juvabione of all the infested. These results indicate that juvabione may be induced in small Abies fraseri in response to adelgid attack. Trees that produce large quantities of this compound may possess tolerance to the adelgid. Further research is needed to elucidate this possibility.}, number={10}, journal={CANADIAN JOURNAL OF FOREST RESEARCH-REVUE CANADIENNE DE RECHERCHE FORESTIERE}, author={Fowler, G and Zhang, J and Hain, FP and Manville, JF}, year={2001}, month={Oct}, pages={1701–1707} }
 @article{zhang_farkas_hale_2001, title={Thermal properties of skipjack tuna (Katsuwonus pelamis)}, volume={4}, ISSN={["1094-2912"]}, DOI={10.1081/JFP-100000345}, abstractNote={Differential Scanning Calorimetry (DSC) was used to obtain specific heat, heat of fusion, and protein denaturation temperatures of raw skipjack tuna. Thermal conductivity values of raw skipjack tuna over a range of temperatures were determined by the line heat source probe method. Statistical analysis showed that there was no significant difference between the specific heat of loin meat (3.536 kJ/kg K), red meat (3.505 kJ/kg K), and viscera (2.263 kJ/kg K). There were significant differences between the backbone and loin meat, backbone and red meat, and backbone and viscera on specific heat values. The protein denaturation temperature of loin meat was higher than that of red meat. There was no significant difference between thermal conductivity of raw loin meat (0.57 W/m K) and viscera (0.56 W/m K). In general, thermal conductivity increased with temperature.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Zhang, JR and Farkas, BE and Hale, SA}, year={2001}, pages={81–90} }
 @article{zhang_bunn_2000, title={Oxygen diffusivities of apple flesh and skin}, volume={43}, number={2}, journal={Transactions of the ASAE}, author={Zhang, J. and Bunn, J. M.}, year={2000}, pages={359–363} }