@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{boldor_sanders_swartzel_farkas_2005, title={A  model for temperature and moisture distribution during continuous microwave drying}, volume={28}, DOI={10.1111/j.1745-4530.2005.00387.x}, abstractNote={A heat and mass transfer model of continuous drying of farmer stock (inshell, uncured) peanuts ( Arachis hypogaea L.) in a planar microwave applicator was developed and investigated. Transport phenomena equations previously developed for batch-type microwave drying were successfully adapted to account for the spatial variation of the electric field inside the applicator. The theoretical equations developed, together with experimental methods, were used to determine the effect of microwave power level and dielectric properties on the temperature profiles and reduction in peanuts’ moisture content (mc). The temperature profiles from the solution of these equations matched the experimental ones determined using fiber optic temperature probes inserted into drying peanut pods. An exact theoretical determination of mc reduction during microwave drying was not possible due to the dependence of dielectric properties on mc. The surface temperature distribution of the peanut bed measured using infrared pyrometry was well correlated with internal temperature profiles.}, number={1}, journal={Journal of Food Process Engineering}, author={Boldor, D. and Sanders, T. H. and Swartzel, K. R. and Farkas, B. E.}, year={2005}, pages={68–87} }
 @article{boldor_sanders_simunovic_2004, title={Dielectric properties of in-shell and shelled peanuts at microwave frequencies}, volume={47}, DOI={10.13031/2013.16548}, abstractNote={Dielectric properties (..,.. ) of ground samples of in-shell and shelled peanuts (Arachis hypogaea L.) were 
measured for several densities, temperatures, and moisture contents in the range of 300 to 3000 MHz. Dielectric mixture 
equations were used to correlate the dielectric properties with density. The coefficients of quadratic and linear dielectric 
mixture equations are tabulated for 915 and 2450 MHz, for different temperatures and moisture contents. The values of the 
dielectric constant (..) and loss factor (.. ) of bulk in-shell and shelled peanuts were determined by extrapolation of the firstand 
second-order polynomials that relate .. and .. with density. An equation that determines the dielectric properties of 
“nominal” peanut pods (in-shell peanuts) and kernels (shelled peanuts) as a function of their temperature and moisture 
content was determined by using multiple linear regression.}, number={4}, journal={Transactions of the ASAE}, author={Boldor, D. and Sanders, T. H. and Simunovic, J.}, year={2004}, pages={1159–1169} }
 @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} }