@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={ABSTRACT}, 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={ABSTRACT}, 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. Helvaci and S. Peker, Drying Technol. 8 (1) (1990) 77–99. 4 Konanayakam, M., and S. K. Sastry, J. Food Sci. 53 (5) (1988) 1406–1411. 5 Tat, B. L. S., and P. Jelen, Food Microstructure 6 (1987) 135–142. 6 Pruthi, J. S., M. Gopalakrishnan and A. V. Bhat, Indian Food Packer 32 (2) (1978) 7–16. 7 Komanowsky, M., F. B. Talley and R. K. Eskew, Food Technol. 24 (1970) 1020–1024. 8 Şahbaz, F., T. K. Palazoglu and D. Uzman, Nahrung 43 (1999) 325–329. 9 Anonymous, Işlenmiş sebze ve meyvelerin kalite kontrolü ileilgili analitik metodlar, Ay-Yildiz Matbaasi A. Ş., Ankara, 156 s. 1976. 10 Gal, S., in: Water Relations of Food. Ed by R. B. Duckworth, pp. 139–153. Academic Press, London 1975. 11 Turhan, M., K. N. Turhan and F. Şahbaz, J. Food Processing and Preservation 21 (1997) 209–223. 12 Geankoplis, C. J., in: Transport Processes and Unit Operations, pp. 508–571. Allyn and Bacon, Inc., Boston 1983. 13 Iglesias, H. A., and J. Chirife, J. Food Technol. 19 (1984) 503–506. 14 Canovas, G. V. B., and H. V. Mercado, in: Dehydration of Foods. Ed by G. V. B. Canovas, pp. 29–99. Food Engineering Series. Chapman and Hall, International Thomsan Publishing, New York 1996. 15 Bruin, S., and K. Luyben, in: Drying. Ed by A. S. Mujumdar. Hemisphere Publishing, New York 1980. 16 Rizvi, S. S. H., in: Engineering properties of Foods. Ed. by M. A. Rao and S. S. H. Rizvi, pp. 190–193. Marcel Dekker, New York 1986. 17 Moyer, J. C., H. R. Paldesen and R. S. Shallenberger, Food Technol. 13 (1959) 581–583. 18 Van Arsdel, B. S., and M. J. Copley, in: Food dehydration. The Avi Publishing Company Inc., Westport, Connecticut, 1963. 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} }