@article{fasina_fleming_thompson_2002, title={Mass transfer and solute diffusion in brined cucumbers}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb11380.x}, abstractNote={ABSTRACT:  The exchange of malic acid, lactic acid, NaCl, and sugar between cucumber and cover brine was monitored over a course of 16 days for 5 sizes of cucumbers. Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest. In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of cucumbers. Diffusion coefficient of sugar was estimated to vary from 1.80 × 10–9 to 9.18 × 10–9 m2/s. Solute sorption rate from the exponential model varied from 0.0204 to 0.233 h‐1 and decreased with increase in cucumber size and solute molecular weight.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Fasina, O and Fleming, H and Thompson, R}, year={2002}, pages={181–187} }
 @article{fasina_fleming_mcfeeters_2002, title={Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers}, volume={25}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.2002.tb00568.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Fasina, OO and Fleming, HP and McFeeters, RF}, year={2002}, month={Oct}, pages={307–322} }
 @article{fasina_tyler_pickard_zheng_wang_2001, title={Effect of infrared heating on the properties of legume seeds}, volume={36}, ISSN={["1365-2621"]}, DOI={10.1046/j.1365-2621.2001.00420.x}, abstractNote={Summary Five legume seeds (kidney beans, green peas, black beans, lentil and pinto beans) were heated by infrared to a surface temperature of 140 °C. The changes in chemical composition, physical, mechanical and functional properties of the processed seeds were measured and compared to those of the raw seeds. Significant changes in the properties of the seeds in terms of increased volume, lower rupture point and toughness, higher water uptake and higher leaching losses (when the seeds were soaked in water) were obtained. The changes in the physical and mechanical properties were attributed to possible cracking of the seed. Even though trypsin inhibitor activity was reduced, infrared heating did not significantly affect the starch and protein components of the seeds. The functional characteristics of flour from the infrared‐heated seeds were superior to those of flour from untreated seeds.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Fasina, O and Tyler, B and Pickard, M and Zheng, GH and Wang, N}, year={2001}, month={Jan}, pages={79–90} }
 @article{fasina_fleming_2001, title={Heat transfer characteristics of cucumbers during blanching}, volume={47}, ISSN={["0260-8774"]}, DOI={10.1016/S0260-8774(00)00117-5}, abstractNote={The possible use of blanching in combination with controlled fermentation is being considered as a means to reduce the salt levels needed in the storage of brined cucumbers. To be commercially feasible, the use of heat should be optimized for economic and product quality considerations. This study reports basic information on the heat transfer characteristics of cucumbers needed to optimize the blanching process. Two-dimensional (cylindrical coordinates) heat diffusion equations were used to simulate the heat transfer characteristics of cucumbers during rapid water heating (blanching). The equations were solved by explicit form of the finite difference method. Thermo-physical properties (thermal conductivity, specific heat and density) of cucumbers needed to solve the heat transfer equation were also measured. Temperature (20–95°C) did not significantly affect the thermal conductivity (0.62 W/m K) or specific heat (4.03 kJ/kg K) of cucumber. The maximum standard error of simulated temperatures of the cucumbers from experimental data was 4.5°C. There was no significant change in the moisture level of the cucumber during blanching. Simulation results showed that heat transfer coefficients between 500 and 6000 W/m2 K had no significant effect on the surface and center temperatures of cucumbers during blanching.}, number={3}, journal={JOURNAL OF FOOD ENGINEERING}, author={Fasina, OO and Fleming, HP}, year={2001}, month={Feb}, pages={203–210} }
 @article{fasina_tyler_pickard_zheng_1999, title={Infrared heating of hulless and pearled barley}, volume={23}, ISSN={["0145-8892"]}, DOI={10.1111/j.1745-4549.1999.tb00375.x}, abstractNote={Whole hulless and pearled barley were subjected to infrared heating (micronization) at moisture contents between 12.2% and 26.5% and surface temperatures of 105C to 150C. Infrared heat processing markedly affected the functional, structural and physical properties of the grains. Both micronizing temperature and initial grain moisture content had pronounced effects on these characteristics. the characteristics evaluated are bulk and particle densities, water absorption of whole kernel when soaked for 4 h and 24 h, flour water hydration capacity, protein solubility at pH of 2.0 to 12.0 and flour thermal properties using differential scanning calorimetry. Infrared heating did not change the chemical constituents (starch, protein, total dietary fiber, ash and fat) of hulless and pearled barley.}, number={2}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Fasina, OO and Tyler, RT and Pickard, MD and Zheng, GH}, year={1999}, month={Jul}, pages={135–151} }
 @article{fasina_ajibola_tyler_1999, title={Thermodynamics of moisture sorption in winged bean seed and gari}, volume={22}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1999.tb00496.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Fasina, OO and Ajibola, OO and Tyler, RT}, year={1999}, pages={405–418} }