@misc{palazoglu_simunovic_swartzel_sandeep_2006, title={Methods, systems, and devices for evaluation of thermal treatment}, volume={7,112,954}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Palazoglu, T. K. and Simunovic, J. and Swartzel, K. R. and Sandeep, K. P.}, year={2006} } @article{palazoglu_sandeep_2004, title={Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes}, volume={37}, ISSN={["0023-6438"]}, DOI={10.1016/s0023-6438(03)00013-6}, abstractNote={Abstract The flow of solid–liquid mixtures, containing a heterogeneous mixture of particles, in helical tubes was investigated. The effects of curvature ratio of the helical tube (ratio of tube diameter to coil diameter), flow rate, carrier fluid viscosity, and particle concentration on the residence time (RT) and residence time distribution (RTD) were determined. All of the parameters, except the carrier fluid viscosity, had strong effects on the flow behavior of particles. The RT of acrylic particles decreased slightly upon mixing with the lower-density polystyrene particles. An increase in the flow rate and/or the curvature ratio resulted in a narrower RTD for both particle types.}, number={4}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Palazoglu, TK and Sandeep, KP}, year={2004}, pages={387–393} } @article{palazoglu_sandeep_2002, title={Assessment of the effect of fluid-to-particle heat transfer coefficient on microbial and nutrient destruction during aseptic processing of particulate foods}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb09591.x}, abstractNote={ABSTRACT: A computer program was developed to determine the effect of fluid‐to‐particle heat transfer coefficient (hfp) on microbial and nutrient destruction during aseptic processing of fluid‐particle mixtures. According to the simulation results, an increase in hfp did not improve the nutrient retention even though it reduced the time of heating required to reach a target lethality. It was found that even if the process were designed using the most conservative hfp, one would still obtain a high product quality for particles of small sizes. Quality losses were found to be more pronounced for larger particles. Ensuring a narrow residence time distribution of particles within the holding tube can minimize overheating and unnecessary loss of nutrients.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Palazoglu, TK and Sandeep, KP}, year={2002}, pages={3359–3364} } @article{palazoglu_sandeep_2002, title={Effect of holding tube configuration on the residence time distribution of multiple particles in helical tube flow}, volume={25}, ISSN={["1745-4530"]}, DOI={10.1111/j.1745-4530.2002.tb00570.x}, abstractNote={ABSTRACTThe flow of solid‐liquid mixtures in a novel tube configuration was investigated and the results were compared to those obtained with a single‐helical tube configuration. Residence time distribution (RTD) of polystyrene and acrylic particles as affected by different processing parameters was determined. The studied parameters included flow rate, carrier fluid consistency, particle concentration, and curvature ratio of the helical tube. Curvature ratio and flow rate were found to be the most important factors affecting the RTD of particles. Interactions between particles appeared to be important, as the RTD of acrylic particles decreased significantly whereas that of polystyrene particles increased slightly upon mixing the two types of particles.}, number={4}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Palazoglu, TK and Sandeep, KP}, year={2002}, month={Oct}, pages={337–350} } @article{vais_palazoglu_sandeep_daubert_2002, title={Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions}, volume={25}, ISSN={["1745-4530"]}, DOI={10.1111/j.1745-4530.2002.tb00555.x}, abstractNote={ABSTRACTThe rheology of Carboxymethylcellulose (CMC) solutions, which are widely used as carrier fluids in aseptic processing simulations, was studied. Effects such as time dependency, recovery, and viscoelasticity were studied. A model was developed to determine the apparent viscosity of CMC solutions as a function of shear rate, temperature, and concentration. The model can be used in process design from both a fluid mechanics standpoint and a heat transfer standpoint. It was found that the solutions behaved as pseudoplastic fluids that were irreversibly thixotropic and also viscoelastic.}, number={1}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Vais, AE and Palazoglu, TK and Sandeep, KP and Daubert, CR}, year={2002}, month={Apr}, pages={41–61} } @article{sahbaz_uzman_palazoglu_2000, title={Drying kinetics of blanched and unblanched mushrooms}, volume={44}, ISSN={["0027-769X"]}, DOI={10.1002/1521-3803(20000701)44:4<283::AID-FOOD283>3.0.CO;2-I}, abstractNote={Food / NahrungVolume 44, Issue 4 p. 283-284 Short Communication Drying kinetics of blanched and unblanched mushrooms F. Şahbaz, F. ŞahbazSearch for more papers by this authorD. Uzman, D. Uzman Hacettepe University, Food Engineering Department, TR-06532 Beytepe, Ankara, Turkey.Search for more papers by this authorT. K. Palazoğlu, T. K. Palazoğlu North Carolina State University, Food Science Department, Raleigh, NC, USA.Search for more papers by this author F. Şahbaz, F. ŞahbazSearch for more papers by this authorD. Uzman, D. Uzman Hacettepe University, Food Engineering Department, TR-06532 Beytepe, Ankara, Turkey.Search for more papers by this authorT. K. Palazoğlu, T. K. Palazoğlu North Carolina State University, Food Science Department, Raleigh, NC, USA.Search for more papers by this author First published: 29 August 2000 https://doi.org/10.1002/1521-3803(20000701)44:4<283::AID-FOOD283>3.0.CO;2-ICitations: 12AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References 1 Riva, M., A. Schiraldi and L. F. D. Cesare, Lebensm.-Wiss.-Technol. 24 (1991) 479–483. 2 Bonazzi, C. L. L., and E. Wolff, Lebensm.-Wiss.-Technol. 24 (1991) 386–390. 3 Yapar, S., S. S. 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Citing Literature Volume44, Issue41 July 2000Pages 283-284 ReferencesRelatedInformation}, number={4}, journal={NAHRUNG-FOOD}, author={Sahbaz, F and Uzman, D and Palazoglu, TK}, year={2000}, month={Aug}, pages={283–284} } @article{sahbaz_palazoglu_uzman_1999, title={Moisture sorption and the applicability of the Brunauer-Emmet-Teller (BET) equation for blanched and unblanched mushrooms}, volume={43}, number={5}, journal={Nahrung [Food]}, author={Sahbaz, F. and Palazoglu, T. K. and Uzman, D.}, year={1999}, pages={325–329} }