@article{bell_farkas_hale_lanier_2002, title={Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle}, volume={26}, ISSN={["1745-4549"]}, DOI={10.1111/j.1745-4549.2002.tb00484.x}, abstractNote={Mass loss of precooked tuna muscle during retorting and storage in cans impacts cannery yield and throughput. Changes in moisture content and mass of frozen, thawed, precooked tuna muscle chunks, canned in water, were determined after retorting and through five weeks of subsequent storage. Canned tuna pieces were retorted to equivalent lethality (F o -value of four) for different time and temperature processes. Retorting at a lower temperature, longer time resulted in less mass loss than higher temperature, shorter time processes. Canned storage of up to five weeks had no effect on muscle mass or moisture content.}, number={4}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Bell, JW and Farkas, BE and Hale, SA and Lanier, TC}, year={2002}, month={Oct}, pages={267–278} }
 @article{moyer_abad_new_bell_2002, title={Isolation, identification and detection of undescribed RNA sweetpotato viruses}, ISBN={["90-6605-985-0"]}, ISSN={["0567-7572"]}, DOI={10.17660/actahortic.2002.583.13}, number={583}, journal={PROCEEDINGS OF THE FIRST INTERNATIONAL CONFERENCE ON SWEETPOTATO: FOOD AND HEALTH FOR THE FUTURE}, author={Moyer, JW and Abad, JA and New, J and Bell, J}, year={2002}, pages={121–127} }
 @article{bell_farkas_hale_lanier_2001, title={Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)}, volume={66}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2001.tb11337.x}, abstractNote={ABSTRACT:  Moisture and mass loss were determined during atmospheric steam cooking of skipjack tuna by measurement of muscle moisture content in whole fish and on‐line measurement of mass and temperature in fillets. Thermal denaturation temperatures of muscle proteins were measured by differential scanning calorimetry. Muscle moisture content and mass loss were dependent on muscle temperature. Temperature distribution was predicted and mass loss rates were calculated in fillets. A decreasing rate of mass loss was followed by a steady rate period and a resumption of a decreasing rate period. The increased loss of mass during the steady period corresponded to thermal denaturation temperatures of muscle proteins. Changes in mass loss rates resulted from a gradient of muscle changes produced by the temperature gradient created during cooking.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Bell, JW and Farkas, BE and Hale, SA and Lanier, TC}, year={2001}, month={Mar}, pages={307–313} }