@article{sabliov_boldor_coronel_sanders_2008, title={CONTINUOUS MICROWAVE PROCESSING OF PEANUT BEVERAGES}, volume={32}, ISSN={["1745-4549"]}, DOI={10.1111/j.1745-4549.2008.00223.x}, abstractNote={The feasibility of peanut beverage sterilization by continuous microwave heating as an alternative to conventional ultrahigh temperature (UHT) system processing was studied. Dielectric properties of two products, Peanut Punch (Nestle Trinidad and Tobago Ltd., Port of Spain, Trinidad and Tobago) and Jamaican Irish Moss Peanut Drink (distributed by Eve Sales Co., Bronx, NY) were measured. The products had similar dielectric properties. Values for the dielectric constant (average of 60) and dielectric loss (average of 23) indicated that the two products were good candidates for rapid microwave heating. The products were processed in a 5 kW focused microwave unit, at two different flow rates, 1 and 2 L/min. The short time required to reach 130C and the uniformity of the temperature distribution indicated that microwave heating could be used as a sterilization step in a UHT process for peanutbased beverages. Further studies need to be conducted on microbiological and The research reported in this publication was a cooperative effort of the USDA, ARS and the North Carolina ARS, Raleigh, NC 27695-7643. Use of trade names in this publication does not imply endorsement by the USDA or the North Carolina ARS of the products named nor criticism of similar ones not mentioned. 4}, number={6}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Sabliov, Cristina M. and Boldor, Dorin and Coronel, Pablo and Sanders, Timothy H.}, year={2008}, month={Dec}, pages={935–945} }
 @article{sabliov_heldman_2002, title={A predictive model for thermal conductivity of an intermediate moisture granular food}, volume={25}, DOI={10.1111/j.1745-4530.2002.tb00557.x}, abstractNote={ABSTRACT}, number={2}, journal={Journal of Food Process Engineering}, author={Sabliov, C. M. and Heldman, D. R.}, year={2002}, pages={93–109} }
 @article{sabliov_farkas_keener_curtis_2002, title={Cooling of shell eggs with cryogenic carbon dioxide: a finite element analysis of heat transfer}, volume={35}, DOI={10.1006/fstl.2002.0915}, abstractNote={Cryogenic carbon dioxide cooling of shell eggs was simulated using an axisymmetric unsteady state finite element heat transfer model. The egg was assumed to be a composite system of elliptical shape, consisting of yolk, albumen, air cell, and shell, each isotropic. An enthalpy formulation of the heat transfer problem was used to account for ice formation and growth in the region between the albumen and the shell during cooling. Simulated temperature profiles were compared with analytical and observed data and showed good agreement. The numerical simulation was used to gain an understanding of the two processes encompassed by cryogenic cooling, rapid cooling and equilibration.}, number={7}, journal={Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie}, author={Sabliov, C. M. and Farkas, B. E. and Keener, K. M. and Curtis, P. A.}, year={2002}, pages={568–574} }
 @article{sabliov_boldor_keener_farkas_2002, title={Image processing method to determine surface area and volume of axi-symmetric agricultural products}, volume={5}, ISSN={["1094-2912"]}, DOI={10.1081/JFP-120015498}, abstractNote={ABSTRACT An image processing based method was developed to measure volume and surface area of ellipsoidal agricultural products such as eggs, lemons, limes, and peaches. The method assumes that each product has an axi-symmetric geometry and is a sum of superimposed elementary frustums of right circular cones. The product volume and surface area are calculated as the sum of the volumes and surface areas of individual frustums using Matlab®. The dimensions of individual frustums are determined from a digitized picture of the product acquired by a Charged Coupled Device (CCD) camera and processed in Adobe Photoshop®. The volumes and surface areas computed showed good agreement with analytical and experimental results. The developed method proved to be accurate, precise, and easy to use.}, number={3}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Sabliov, CM and Boldor, D and Keener, KM and Farkas, BE}, year={2002}, pages={641–653} }
 @article{sabliov_farkas_keener_curtis_2002, title={Parametric analysis of cryogenic carbon dioxide cooling of shell eggs}, volume={81}, ISSN={["1525-3171"]}, DOI={10.1093/ps/81.11.1758}, abstractNote={Parametric analysis of cryogenic cooling of shell eggs was performed using finite element analysis. Two cooling temperatures (-50 and -70 C), three cooling convective heat transfer coefficients (20, 50, and 100 W/ m2K), two equilibration temperatures (7 and 25 C), and two equilibration heat transfer coefficients (0 and 20 W/ m2K) were considered in the analysis. Lower temperatures and higher cooling convective heat transfer coefficients resulted in higher cooling rates and lower final egg temperatures. A chart and equation were developed to identify combinations of processing parameters to yield the desired egg temperature (7 C) at the end of adiabatic equilibration. Results show that a cooling time of 8.2 min was required to reach a final egg temperature of 7 C for a cooling temperature of -50 C and a convective heat transfer coefficient of 20 W/m2K. The cooling time decreased to 2 min when the convective heat transfer coefficient increased to 100 W/m2K, at a cooling temperature of -50 C. Processing at -70 C and 20 W/m2K, required 5.3 min to reach a final temperature of 7 C. At a higher convective heat transfer coefficient (100 W/m2K) and -70 C, a processing time of 1.3 min was sufficient to reach the target temperature of 7 C. The results may be used as a reference in process or equipment design for shell egg cooling in cryogenic CO2.}, number={11}, journal={POULTRY SCIENCE}, author={Sabliov, CM and Farkas, BE and Keener, KM and Curtis, PA}, year={2002}, month={Nov}, pages={1758–1765} }