@article{aydar_rodriguez-martinez_farkas_2016, title={Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media}, volume={65}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2015.08.022}, abstractNote={Contact angles (CAs) of unused Canola and olive oils on polytetrafluoroethylene (PTFE) were measured, and the effect of oil type, surrounding media, and temperature evaluated. CAs were compared to values predicted by Girifalco-Good-Fowkes-Young (GGFY) equation, and GGFY combined with the Eötvös equation (GGFY-E). Finally, a relationship between the CA and interfacial tension for each oil type was obtained. CAs were measured by the sessile drop method (ramé-hart instrument co.). For oil-air systems, measurements were performed at 23 ± 1 °C, 40 °C, and then every 20 °C until reaching the oils' smoke point (olive oil: 180 °C, Canola oil: 200 °C). The same procedure was followed for oil-steam systems with first and second temperatures of 110 and 120 °C, respectively. Temperature and oil type had a significant effect (P < 0.05) on CAs, while no significant effect of surrounding media was observed. CAs decreased linearly as temperature increased (approximately 0.2°/°C). Error (E%) values were less than 10% for the majority of Canola oil systems and olive oil-air predicted CAs. Using Zisman plots, PTFE's surface tension estimates were determined using Canola and olive oil air systems (16.0 and 18.2 mN/m respectively); both systems showed a linear correlation (r2 = 0.99) between interfacial tension and CA.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Aydar, Alev Y. and Rodriguez-Martinez, Veronica and Farkas, Brian E.}, year={2016}, month={Jan}, pages={304–310} }
 @article{foster_poulsen_sylvester_jacob_casulli_farkas_2016, title={Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves}, volume={99}, ISSN={["1525-3198"]}, url={https://doi.org/10.3168/jds.2016-11204}, DOI={10.3168/jds.2016-11204}, abstractNote={This study aimed to determine the effects of high-pressure processing on the immunoglobulin concentration, microbial load, viscosity, and transfer of passive immunity to calves when applied to bovine colostrum as an alternative to thermal pasteurization. A pilot study using Staphylococcus aureus was conducted to determine which pressure-time treatments are most appropriate for use with bovine colostrum, with the goals of maximizing bacterial inactivation while minimizing IgG content and viscosity changes. Following the pilot study, an inoculation study was conducted in which first-milking colostrum samples from Holstein-Friesian cows were inoculated with known concentrations of various bacteria or viruses and pressure processed at either 300 MPa for up to 60min or at 400MPa for up to 30min. The recovery of total native aerobic bacteria, Escherichia coli, Salmonella enterica ssp. enterica serovar Dublin, Mycobacterium avium ssp. paratuberculosis, bovine herpesvirus type 1, and feline calicivirus were determined after processing. Colostrum IgG content was measured before and after pressure processing. Shear stress and viscosity for each treatment was determined over shear rates encompassing those found during calf feeding and at normal bovine body temperature (37.8°C). Following a calf trial, serum IgG concentration was measured in 14 calves fed 4 L of colostrum pressure processed at 400MPa for 15min. In the pilot study, S. aureus was effectively reduced with pressure treatment at 300 and 400MPa (0, 5, 10, 15, 30, and 45min), with 2 treatments at 400MPa (30, 45min) determined to be inappropriate for use with bovine colostrum due to viscosity and IgG changes. High-pressure processing at 300MPa (30, 45, and 60min) and 400MPa (10, 15, and 20min) was shown to effectively reduce total native aerobic bacteria, E. coli, Salmonella Dublin, bovine herpesvirus type 1, and feline calicivirus populations in bovine colostrum, but no decrease occurred in Mycobacterium avium ssp. paratuberculosis. All inoculation study pressure treatments insignificantly decreased IgG content of colostrum. Treatment of colostrum at 400MPa for 15min during the calf trial decreased IgG content of colostrum. Treatment at 400MPa for 15min increased colostrum viscosity, with 2 of 14 samples requiring dilution with water for calf feeding. Calves fed pressure-processed colostrum had similar serum IgG but lower efficiency of absorption than calves fed heat-treated colostrum. The results of this study suggest that high-pressure processing of bovine colostrum maintains an acceptable IgG level while decreasing bacterial and viral counts. Changes in viscosity sometimes made calf feeding more difficult, but still feasible. Additional research to optimize this technology for on-farm use is necessary.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Foster, Derek M. and Poulsen, Keith P. and Sylvester, Hannah J. and Jacob, Megan E. and Casulli, Kaitlyn E. and Farkas, Brian E.}, year={2016}, month={Nov}, pages={8575–8588} }
 @article{zhu_lanier_farkas_2015, title={High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi}, volume={146}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2014.08.021}, abstractNote={We sought to determine, in threadfin bream surimi system, if 40 °C incubation carried out simultaneous with, or following, HPP might also induce a more effective setting on subsequently cooked gels. Threadfin bream surimi pastes were subjected to HPP 200 or 300; at 5 °C (little or no setting effect expected during HPP at this temperature) for 15 min or at 40 °C (optimal setting temperature for threadfin bream pastes) for 15 or 30 min. Pastes were then directly cooked (90 °C for 20 min) (pressureP°C/time > C), or first allowed to undergo setting at atmospheric pressure (40 °C for 60 min), followed by cooking (90 °C 20 min) (pressureP°C/time > Stime > C). With or without followed setting treatment at 40 °C, HPP treatment at 40 °C, or even lower pressure at 5 °C for shorter time (200MPaP5°C/15min > S40°C/60min > C) produce weak cooking gels. Two opposite actions of cross-linked polymer (CP) and degraded protein (DP) was observed during the HPP treatment. The given HPP treatment was sure to triggered the detriment of protein in combined treatments, the followed setting treatment after HPP enhanced the degradation of protein as well. The formation of disulfide bonds during HPP and cooking treatments was retarded, which was attributed to the influence of protein degradation behavior. Scanning electron microscopy revealed, with giving a prior HPP treatment, the fiberlike structure gradually disappeared and the compact microstructure increased in final cooking gel.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Zhu, Zhiwei and Lanier, Tyre C. and Farkas, Brian E.}, year={2015}, month={Feb}, pages={23–27} }
 @article{park_bastian_farkas_drake_2014, title={The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12279}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Park, Curtis W. and Bastian, Eric and Farkas, Brian and Drake, Mary Anne}, year={2014}, month={Jan}, pages={C19–C24} }
 @article{park_bastian_farkas_drake_2014, title={The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder}, volume={97}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2013-7877}, abstractNote={Off-flavors in whey protein negatively influence consumer acceptance of whey protein ingredient applications. Clear acidic beverages are a common application of whey protein, and recent studies have demonstrated that beverage processing steps, including acidification, enhance off-flavor production from whey protein. The objective of this study was to determine the effect of preacidification of liquid ultrafiltered whey protein concentrate (WPC) before spray drying on flavor of dried WPC. Two experiments were performed to achieve the objective. In both experiments, Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 mg/kg of hydrogen peroxide), and ultrafiltered (UF) to obtain liquid WPC that was 13% solids (wt/wt) and 80% protein on a solids basis. In experiment 1, the liquid retentate was then acidified using a blend of phosphoric and citric acids to the following pH values: no acidification (control; pH 6.5), pH 5.5, or pH 3.5. The UF permeate was used to normalize the protein concentration of each treatment. The retentates were then spray dried. In experiment 2, 150 μg/kg of deuterated hexanal (D₁₂-hexanal) was added to each treatment, followed by acidification and spray drying. Both experiments were replicated 3 times. Flavor properties of the spray-dried WPC were evaluated by sensory and instrumental analyses in experiment 1 and by instrumental analysis in experiment 2. Preacidification to pH 3.5 resulted in decreased cardboard flavor and aroma intensities and an increase in soapy flavor, with decreased concentrations of hexanal, heptanal, nonanal, decanal, dimethyl disulfide, and dimethyl trisulfide compared with spray drying at pH 6.5 or 5.5. Adjustment to pH 5.5 before spray drying increased cabbage flavor and increased concentrations of nonanal at evaluation pH values of 3.5 and 5.5 and dimethyl trisulfide at all evaluation pH values. In general, the flavor effects of preacidification were consistent regardless of the pH to which the solutions were adjusted after spray drying. Preacidification to pH 3.5 increased recovery of D₁₂-hexanal in liquid WPC and decreased recovery of D₁₂-hexanal in the resulting powder when evaluated at pH 6.5 or 5.5. These results demonstrate that acidification of liquid WPC80 to pH 3.5 before spray drying decreases off-flavors in spray-dried WPC and suggest that the mechanism for off-flavor reduction is the decreased protein interactions with volatile compounds at low pH in liquid WPC or the increased interactions between protein and volatile compounds in the resulting powder.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Park, Curtis W. and Bastian, Eric and Farkas, Brian and Drake, MaryAnne}, year={2014}, month={Jul}, pages={4043–4051} }
 @article{zhu_lanier_farkas_li_2014, title={Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi}, volume={131}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2014.01.022}, abstractNote={Abstract A prior high pressure processing (HPP) treatment has previously been shown to enhance subsequent (at atmospheric pressure) low temperature ‘setting’ (glutamyl-lysine, non-disulfide protein crosslinking) induced by transglutaminase (TGase; endogenous or added microbial enzyme). This enhanced setting induces greater gel strength and deformability of subsequently cooked surimi gels. We sought to determine if 25 °C incubation carried out simultaneous with, rather than following, HPP might similarly induce a setting effect on subsequently cooked gels. Pollock surimi pastes (± added microbial TGase) were subjected to HPP 200, 300, or 400 MPa; at 5 °C (little or no setting effect expected during HPP at this temperature) for 30 min or at 25 °C (optimal setting temperature for pollock pastes) for 30, 60, or 120 min. Pastes were then directly cooked (90 °C for 20 min) ( pressure P °C/time  > C), or first allowed to undergo setting at atmospheric pressure (25 °C for 30, 60, or 120 min), followed by cooking (90 °C 20 min) ( pressure P °C/time  > S time  > C). With no microbial TGase added to the raw paste (e.g., endogenous TGase only), 300MPa P 5°C/30min  > S 25°C/120min  > C induced highest gel fracture stress and strain. The same treatment but with HPP at 200 or 400 MPa gave only slightly lower fracture stress (gel strength). Increasing the temperature of the HPP treatment to 25 °C ( 300MPa P 25°C/30min  > S 25°C/120min  > C), even with longer HPP time ( 300MPa P 25°C/60 or 120min  > C), gave weaker gels, similar to those obtained by setting and cooking without a prior HPP treatment (S 25°C/60min  > C). Thus, attempting to induce TGase crosslinking by setting at 25 °C during HPP treatment actually seemed detrimental to gel strength development. However, when HPP was carried out at 25 °C and microbial TGase was added, gel strength and deformability (fracture stress, strain) were enhanced above that of all other treatments tested. All treatments containing microbial TGase evidenced enhanced protein polymerization. Scanning electron microscopy revealed a more dense and fibrous structure in such gels, and reduction of free thiol (SH) groups was noted as a result of microbial TGase addition.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Zhu, Zhiwei and Lanier, Tyre C. and Farkas, Brian E. and Li, BianSheng}, year={2014}, month={Jun}, pages={154–160} }
 @article{melito_farkas_2013, title={Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts}, volume={117}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2013.03.012}, abstractNote={Infrared radiation (IR) can simulate the heat flux created during the frying process, yielding products with fried-like textures but lower fat content. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished gluten-free (GF) donuts having similar instrumental and sensorial properties to fully-fried wheat and GF donuts but lower fat content. Eight different IR oven parameter settings were tested. All GF donuts had significantly lower (p ⩽ 0.05) fat content (23.7–28.2%) than the wheat control (33.7%). Several IR oven parameters yielded donuts that were instrumentally similar to the wheat and GF controls. All IR-finished GF donuts received significantly lower overall acceptance scores (3.81–3.44) than the wheat control (6.94), although they had similar sensory scores to the GF control (4.54). Infrared radiation may be used to finish-fry partially-fried GF donuts to produce donuts significantly lower in fat, yet instrumentally and sensorially similar to fully-fried GF donuts.}, number={3}, journal={JOURNAL OF FOOD ENGINEERING}, author={Melito, Helen S. and Farkas, Brian E.}, year={2013}, month={Aug}, pages={399–407} }
 @article{melito_farkas_2013, title={Physical Properties of Gluten-Free Donuts}, volume={36}, ISSN={["1745-4557"]}, DOI={10.1111/jfq.12008}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF FOOD QUALITY}, author={Melito, Helen and Farkas, Brian E.}, year={2013}, month={Feb}, pages={32–40} }
 @article{melito_farkas_2012, title={Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02847.x}, abstractNote={Abstract:  Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried‐like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially‐fried, infrared‐finished donuts comparable to fully‐fried (control) donuts. A total of 8 different sets of infrared oven parameters (emitter height and belt speed) were tested. Instrumental analysis showed that all infrared‐finished donuts had significantly (P≤ 0.05) lower fat content (25.6% to 30.6%) than the control (33.7%). Setting the infrared emitters in a height gradient from 70 to 50 mm or at a constant height of 60 mm above the belt produced donuts that were most instrumentally similar to the control. Infrared‐finished donuts had comparable (P≤ 0.05) overall acceptance scores to the control, 5.28 to 5.85 versus 5.83, respectively. Infrared radiation may be used to finish‐fry partially‐fried donuts, yielding a product similar to a fully‐fried donut but with significantly lower fat content.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Melito, Helen S. and Farkas, Brian E.}, year={2012}, month={Sep}, pages={E224–E230} }
 @article{viazis_farkas_jaykus_2008, title={Inactivation of bacterial pathogens in human milk by high-pressure processing}, volume={71}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-71.1.109}, abstractNote={Low-temperature, long-time (LTLT) pasteurization assures the safety of banked human milk; however, heat can destroy important nutritional biomolecules. High-pressure processing (HPP) shows promise as an alternative for pasteurization of breast milk. The purpose of this study was to investigate the efficacy of HPP for inactivation of selected bacterial pathogens in human milk. Human milk was inoculated with one of five pathogens (10(8) to 10(9) CFU/ml), while 0.1% peptone solution solutions with the same levels of each organism were used as controls. The samples were subjected to 400 MPa at 21 to 31 degrees C for 0 to 50 min or to 62.5 degrees C for 0 to 30 min (capillary tube method) to simulate LTLT pasteurization. Tryptic soy agar and selective media were used for enumeration. Traditional thermal pasteurization resulted in inactivation (> 7 log) of all pathogens within 10 min. In human milk and in peptone solution, a 6-log reduction was achieved after 30 min of HPP for Staphylococcus aureus ATCC 6538. After 30 min, S. aureus ATCC 25923 was reduced by 8 log and 6 log in human milk and peptone solution, respectively. Treatments of 4 and 7 min resulted in an 8-log inactivation of Streptococcus agalactiae ATCC 12927 in human milk and peptone solution, respectively, while Listeria monocytogenes ATCC 19115 required 2 min for an 8-log inactivation in human milk. Escherichia coli ATCC 25922 was inactivated by 8 log after 10 min in peptone solution and by 6 log after 30 min in human milk. These data suggest that HPP may be a promising alternative for pasteurization of human milk. Further research should evaluate the efficacy of HPP in the inactivation of relevant viral pathogens.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={Viazis, S. and Farkas, B. E. and Jaykus, L. A.}, year={2008}, month={Jan}, pages={109–118} }
 @misc{farkas_lloyd_keener_2007, title={Dynamic radiant food preparation methods and systems}, volume={7,307,243}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Farkas, B. E. and Lloyd, B. J. and Keener, K. M.}, year={2007} }
 @article{viazis_farkas_allen_2007, title={Effects of high-pressure processing on immunoglobulin A and lysozyme activity in human milk}, volume={23}, ISSN={["1552-5732"]}, DOI={10.1177/0890334407303945}, abstractNote={Banked human milk, processed using low-temperature/long-time or Holder pasteurization, inactivates pathogenic microorganisms but degrades important biochemical components. High-pressure processing kinetics favor inactivation of microorganisms with retention of biochemical activity and nutritional quality of foods. The effects of high-pressure processing (400 MPa) and low-temperature/long-time pasteurization (62.5°C, 30 minutes) on total immunoglobulin A and lysozyme activity in human milk were investigated. Indirect modified enzyme-linked immunosorbent and a Micrococcus lysodeikticus turbidimetric assay were performed to measure immunoglobulin A immunoactivity and lysozyme activity, respectively. Pressure-treated samples retained significantly higher ( P < .05) levels of immunoglobulin A and lysozyme activity compared to samples treated with low-temperature/ long-time pasteurization. These data suggest that high-pressure processing is a potential alternative to thermal pasteurization of human milk that can give greater retention of some bioactive components. Further research is needed to determine whether high-pressure processing can inactivate pathogens of concern in donor human milk. J Hum Lact. 23(3):253-261.}, number={3}, journal={JOURNAL OF HUMAN LACTATION}, author={Viazis, Stelios and Farkas, Brian E. and Allen, Jonathan C.}, year={2007}, month={Aug}, pages={253–261} }
 @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={ABSTRACT}, 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{zhong_daubert_farkas_2004, title={Cooling effects on processed cheese functionality}, volume={27}, ISSN={["1745-4530"]}, DOI={10.1111/j.1745-4530.2004.00390.x}, abstractNote={ABSTRACT}, number={5}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Zhong, QX and Daubert, CR and Farkas, BE}, year={2004}, pages={392–412} }
 @article{goeller_amato_farkas_green_lanier_kong_2004, title={Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle}, volume={69}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2004.tb06342.x}, abstractNote={Chanks of freshwater tront muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up to 30 min at 5 °C, Molsture loss, weight change, and sorbitol uptable were measured or calculated by mass balance, and cryoprotection during subsequent freezing and thawing was monitored as change in myosin Ca 3+ ATPase activity. Vacuum treatment had no effect on measured parameters. Initial sorbinal uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently. Injection of 60% sorbitol was fasier in achieving desired levels of sorbital in flsh ment and induced excellent cryoprotection. diffesion, vacuum, trout, sorbitol, ATPase.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Goeller, LM and Amato, PM and Farkas, BE and Green, DP and Lanier, TC and Kong, CS}, year={2004}, month={May}, pages={E164–E171} }
 @article{lloyd_farkas_keener_2004, title={Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating}, volume={28}, ISSN={["1745-4549"]}, DOI={10.1111/j.1745-4549.2004.23075.x}, abstractNote={The effect of finish heating method (oven heating, immersion frying and controlled dynamic radiant (CDR) heating) on mechanical properties, color and sensory properties of par-fried French fries was evaluated. Peak breaking force was highest for CDR-heated French fries. An equivalent b value (yellowness) for the crust of immersion-fried and CDR-heated French fries was found by using color analysis. Sensory evaluation indicated overall acceptability of CDR-heated French fries equivalent to immersion fried-French fried potatoes. Finish heating of par-fried French fries using CDR heating showed promise to produce a reduced-fat fried product, as well as an alternative process to traditional immersion finish frying.}, number={6}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Lloyd, BJ and Farkas, BE and Keener, KM}, year={2004}, pages={460–472} }
 @article{glenn_daubert_farkas_stefanski_2003, title={A statistical analysis of creaming variables impacting process cheese melt quality}, volume={26}, ISSN={["0146-9428"]}, DOI={10.1111/j.1745-4557.2003.tb00247.x}, abstractNote={Abstract Although many variables influence the melt quality of finished processed cheese, this investigation focused on mechanical and thermal energy transport involved during the creaming process. To simulate commercial processing, a pilot scale 10‐gallon (0.04m3), dual ribbon blender was equipped with a thermal control system and a 0.75 hp (559.27 W) electrical motor. An experimental design consisted of three temperatures (75, 80, 85C), three mixing rates (50, 100,150 RPM), and six durations (1, 5, 10, 15, 25, 35 min). Quantified process variables included: process strain and thermal history, and total, instantaneous, and change in mechanical energy. The Schreiber melt test was used to examine the relationship between the processing parameters and melt performance. A statistical analysis revealed significant parameter estimates (P < 0.0001) for each quantified variable in a general linear model. The process cheese industry will gain insight into controlled manufacturing conditions to deliver desired melt functionality.}, number={4}, journal={JOURNAL OF FOOD QUALITY}, author={Glenn, TA and Daubert, CR and Farkas, BE and Stefanski, LA}, year={2003}, month={Oct}, pages={299–321} }
 @article{leach_farkas_daubert_2003, title={Rheological characterization of process cheese using tube viscometry}, volume={6}, ISSN={["1094-2912"]}, DOI={10.1081/JFP-120017847}, abstractNote={Abstract A rheological characterization of process cheese mix was performed using tube viscometry techniques at 15, 20, 25, and 30°C over the approximate shear rate range of 5–35 s−1. The shear rate range was chosen to correspond with a range germane to pilot scale process cheese production. As expected, the cheese mixture was shear thinning. Additionally, the viscosity of cheese mix substantially decreased as temperature increased, with a near tenfold decrease in viscosity from 15 to 30°C. At a shear rate of 7.5 s−1, the viscosity of the mixture at 15°C was 936.8 Pa s, while the viscosity at 30°C was 112.7 Pa s. Power law models were developed for each temperature. Generalized models for predicting apparent viscosity as a function of temperature and shear rate were developed using both a multiple linear regression equation and a modified Arrhenius‐type equation. The tube viscometry technique and subsequent models have applications to the prediction of flow behavior of highly viscous materials to aid in food process design. #Approved as Paper No. FSR 02‐14 of the Department of Food Science Journal Series.}, number={2}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Leach, MR and Farkas, BE and Daubert, CR}, year={2003}, pages={259–267} }
 @article{fasina_farkas_fleming_2003, title={Thermal and dielectric properties of sweetpotato puree}, volume={6}, ISSN={["1094-2912"]}, DOI={10.1081/JFP-120021459}, abstractNote={Abstract Pureeing of sweetpotato (SP) is carried out to enhance the conversion of the roots into value‐added products. During processing, production and home utilization, the puree is often heated (conventional cooking or microwaved), hence the need to measure the corresponding properties of SP puree. Thermal (specific heat, thermal conductivity, density, and thermal diffusivity) and dielectric properties (dielectric constant and dielectric loss factor) of SP puree were determined within a temperature range of 5 to 80°C. Increase in temperature increased the specific heat (3.70–3.78 kJ/kg K), thermal conductivity (0.52–0.78 W/m K), and thermal diffusivity (1.98 × 10−7–4.25 × 10−7 m2/s) of SP puree. The density (705–485 kg/m3) of the puree decreased with temperature. Both temperature and frequency (900–2500 MHz) significantly affected the dielectric constant (60.5–73.0) and dielectric loss factor (16.5–29.5) of SP puree. At the two frequencies (915 and 2450 MHz) used in industrial food processing, calculations showed that the penetration depth was not significantly affected by temperature at 2450 MHz, while at 915 MHz, the penetration depth decreased with temperature.}, number={3}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Fasina, OO and Farkas, BE and Fleming, HP}, year={2003}, pages={461–472} }
 @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{bell_farkas_hale_lanier_2002, title={Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle}, volume={26}, ISSN={["1745-4549"]}, DOI={10.1111/j.1745-4549.2002.tb00484.x}, abstractNote={Mass loss of precooked tuna muscle during retorting and storage in cans impacts cannery yield and throughput. Changes in moisture content and mass of frozen, thawed, precooked tuna muscle chunks, canned in water, were determined after retorting and through five weeks of subsequent storage. Canned tuna pieces were retorted to equivalent lethality (F o -value of four) for different time and temperature processes. Retorting at a lower temperature, longer time resulted in less mass loss than higher temperature, shorter time processes. Canned storage of up to five weeks had no effect on muscle mass or moisture content.}, number={4}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Bell, JW and Farkas, BE and Hale, SA and Lanier, TC}, year={2002}, month={Oct}, pages={267–278} }
 @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} }
 @article{zhang_farkas_hale_2002, title={Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation}, volume={35}, ISBN={0023-6438}, DOI={10.1006/fstl.2002.0912}, abstractNote={Abstract A numerical simulation of the commercial tuna precooking and cooling process was developed as an aid to improving these critical thermal processing steps. Using the finite element method, a two-dimensional model of a tuna consisting of three regions, muscle, backbone, and viscera, was developed. Results from previous research on thermal properties of skipjack tuna were applied in the model. Preprocessor software, GAMBIT 1.1, and commercial finite element software, FIDAP 8.52, were used. The model was tested via comparison with experimental data collected in a commercial processing facility and a pilot plant. Good agreement between the simulation and experimental results was obtained.}, number={7}, journal={Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie}, author={Zhang, J. and Farkas, B. E. and Hale, S. A.}, year={2002}, pages={607–616} }
 @article{anderson_daubert_farkas_2002, title={Rheological characterization of skim milk stabilized with carrageenan at high temperatures}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb10654.x}, abstractNote={ABSTRACT:  Superpositioning principles were applied twice to model temperature (25 to 125 °C) and concentration (0.005 to 0.040% w/w) effects on skim milk and carrageenan solutions. Samples were analyzed using a controlled stress rheometer equipped with a pressurized sealed cell, permitting measurements well above standard boiling conditions. Individual samples were sheared between 10 and 160 s−1, and predictive equations were developed to predict Newtonian viscosity as a function of temperature and carrageenan concentration. The superpositioning technique coupled with advancements in rheological instrumentation permits high temperature measurements and offers a strategy for viscosity determination for thermal processing unit operations.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Anderson, AD and Daubert, CR and Farkas, BE}, year={2002}, month={Mar}, pages={649–652} }
 @article{bell_farkas_hale_lanier_2001, title={Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)}, volume={66}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2001.tb11337.x}, abstractNote={ABSTRACT:  Moisture and mass loss were determined during atmospheric steam cooking of skipjack tuna by measurement of muscle moisture content in whole fish and on‐line measurement of mass and temperature in fillets. Thermal denaturation temperatures of muscle proteins were measured by differential scanning calorimetry. Muscle moisture content and mass loss were dependent on muscle temperature. Temperature distribution was predicted and mass loss rates were calculated in fillets. A decreasing rate of mass loss was followed by a steady rate period and a resumption of a decreasing rate period. The increased loss of mass during the steady period corresponded to thermal denaturation temperatures of muscle proteins. Changes in mass loss rates resulted from a gradient of muscle changes produced by the temperature gradient created during cooking.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Bell, JW and Farkas, BE and Hale, SA and Lanier, TC}, year={2001}, month={Mar}, pages={307–313} }
 @article{zhang_farkas_hale_2001, title={Thermal properties of skipjack tuna (Katsuwonus pelamis)}, volume={4}, ISSN={["1094-2912"]}, DOI={10.1081/JFP-100000345}, abstractNote={Differential Scanning Calorimetry (DSC) was used to obtain specific heat, heat of fusion, and protein denaturation temperatures of raw skipjack tuna. Thermal conductivity values of raw skipjack tuna over a range of temperatures were determined by the line heat source probe method. Statistical analysis showed that there was no significant difference between the specific heat of loin meat (3.536 kJ/kg K), red meat (3.505 kJ/kg K), and viscera (2.263 kJ/kg K). There were significant differences between the backbone and loin meat, backbone and red meat, and backbone and viscera on specific heat values. The protein denaturation temperature of loin meat was higher than that of red meat. There was no significant difference between thermal conductivity of raw loin meat (0.57 W/m K) and viscera (0.56 W/m K). In general, thermal conductivity increased with temperature.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Zhang, JR and Farkas, BE and Hale, SA}, year={2001}, pages={81–90} }
 @article{tessneer_farkas_sandeep_2001, title={Use of ablation to determine the convective heat transfer coefficient in two-phase flow}, volume={24}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.2001.tb00546.x}, abstractNote={ABSTRACT}, number={5}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Tessneer, WA and Farkas, BE and Sandeep, KP}, year={2001}, month={Nov}, pages={315–330} }
 @article{farkas_hubbard_2000, title={Analysis of convective heat transfer during immersion frying}, volume={18}, ISSN={["0737-3937"]}, DOI={10.1080/07373930008917776}, abstractNote={ABSTRACT Immersion frying was studied as a high temperature drying process and analogies drawn between periods found in drying and similar periods in immersion frying. Analysis of external heat transfer during immersion frying showed a highly complex system of free and forced convection augmented by boiling conditions. Oil flow was found to be driven downward by buoyancy forces due to cooling at the sample surface then upward due to entrainment in vapor bubbles during boiling conditions. Experimental work showed the convective heat transfer coefficient to be a dynamic property ranging from 300 to 1100 W/m2°C and to be strongly coupled with bulk movement of the oil. Heat flux measurements found a peak flux of nearly 30,000 W/m3. Based on analysis of bubble dynamics it is hypothesized that heat flux increases with increased oil degradation through a reduction in vapor bubble size and increase in bubble frequency due to changes in interfacial properties of the oil.}, number={6}, journal={DRYING TECHNOLOGY}, author={Farkas, BE and Hubbard, LJ}, year={2000}, pages={1269–1285} }
 @article{keener_lacrosse_farkas_curtis_anderson_2000, title={Gas exchange into shell eggs from cryogenic cooling}, volume={79}, ISSN={["0032-5791"]}, DOI={10.1093/ps/79.2.275}, abstractNote={The gas composition of the air cell in a shell egg is influenced by heating from egg washing and candling and the method of cooling and storage. This study found that N2 gas (-122 C), CO2 gas (-45 C), and cold air (-15 C) could be used to rapidly cool shell eggs from 47.7 C to 7 C in 30 min or less. These results suggest that the gas composition of the air cell in shell eggs can be significantly modified using N2 cooling and CO2 cooling. Commercial field studies have shown that these modifications, which take place during cryogenic cooling, can significantly reduce microbial levels and increase shelf life of shell eggs. Storage in a modified atmosphere environment further enhanced these changes. It was found that the CO2 concentration in the air cell of a shell egg can be increased from 0.04 to 48% by CO2 cooling and storage in a CO2 environment.}, number={2}, journal={POULTRY SCIENCE}, author={Keener, KM and Lacrosse, JD and Farkas, BE and Curtis, PA and Anderson, KE}, year={2000}, month={Feb}, pages={275–280} }
 @article{hubbard_farkas_2000, title={Influence of oil temperature on convective heat transfer during immersion frying}, volume={24}, ISSN={["0145-8892"]}, DOI={10.1111/j.1745-4549.2000.tb00410.x}, abstractNote={The relationship between oil temperature, convective heat transfer coefficient, and heat flux during immersion frying was investigated. Potato cylinders were fried in 120, 150, and 180C oil and convective heat transfer coefficients and heat flux measurements were made. These measurements followed the expected trends predicted by fundamental heat transfer calculations. The maximum convective heat transfer coefficient and heat flux reached during frying increases as oil temperature increases. The process time to reach these maxima decreases as oil temperature increases. This research provides fundamental knowledge relevant to the effects of oil temperature on the coupled heat and mass transfer problem present during immersion frying. This knowledge will provide a first step towards better understanding the frying process, and eventual process optimization through manipulation of the time-temperature regime of the frying processes.}, number={2}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Hubbard, LJ and Farkas, BE}, year={2000}, month={Jun}, pages={143–162} }
 @article{stewart_farkas_blankenship_boyette_2000, title={Physical and thermal properties of three sweetpotato cultivars (Ipomoea batatas L.)}, volume={3}, ISSN={["1532-2386"]}, DOI={10.1080/10942910009524647}, abstractNote={Abstract Physical and thermal properties of three commonly grown sweetpotato cultivars were evaluated. Density, specific heat, thermal conductivity, and respiration rate were determined for ‘Beauregard’, ‘Hernandez’, and ‘Jewel’ varieties. In addition, respiration heat and thermal diffusivity were calculated for these cultivars. Uncured and cured sweet potato were evaluated and held under controlled storage conditions. Postharvest treatment and cultivar differences had minor effects on the density, specific heat, and thermal conductivity of sweetpotato. Respiration rate of the uncured and cured sweetpotato was evaluated at four temperatures: 15, 20, 25, and 30°C. Respiration rate and respiration heat for the cured sweetpotato was less than that of the uncured sweet potatoes. Results from this study will be instrumental in the design and optimization of sweetpotato curing and storage facilities and in the development of new quality indicators.}, number={3}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Stewart, HE and Farkas, BE and Blankenship, SM and Boyette, MD}, year={2000}, pages={433–446} }
 @article{keener_lacrosse_curtis_anderson_farkas_2000, title={The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality}, volume={79}, ISSN={["0032-5791"]}, DOI={10.1093/ps/79.7.1067}, abstractNote={This study examined the effect of rapid cooling with air and CO2 on shell egg quality over 14 wk. The 240 fresh eggs were initially heated to 47 C for 24 h in an incubator, cooled using rapid air cooling or CO2 cooling, and then stored in air or CO2 in 250-mL jars for 14 wk. The CO2 levels were recorded of the jar atmosphere, of the egg air cell, and of the egg albumen. The Haugh units of each egg, pH, and of albumen from five eggs per group were also recorded. Haugh units are a logarithmic, empirical relationship between albumen height and egg weight (Stadelman, 1995). Haugh units for the control eggs averaged 70.8 over 10 wk of the study. The control eggs were of such poor quality that they could not be sampled after 10 wk. The air-cooled and CO2-stored eggs averaged 70.3 Haugh units over the 14-wk storage period; however, the egg quality significantly deteriorated after 10 wk. The CO2-cooled and CO2-stored eggs averaged 75.9 Haugh units over the 14 wk study, with no observable decrease in quality. Rapid air-cooling produces a lower quality egg than rapid cooling with CO2. Subsequent storage of rapidly air-cooled eggs in C02 may increase shelf life, but Haugh units were not statistically different from rapid air-cooled eggs. CO2-cooling and subsequent storage in CO2 increased Haugh units. The shelf life of shell eggs could be extended to greater than 14 wk when the eggs were CO2-cooled and CO2-stored.}, number={7}, journal={POULTRY SCIENCE}, author={Keener, KM and LaCrosse, JD and Curtis, PA and Anderson, KE and Farkas, BE}, year={2000}, month={Jul}, pages={1067–1071} }
 @article{hubbard_farkas_1999, title={A method for determining the convective heat transfer coefficient during immersion frying}, volume={22}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1999.tb00481.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Hubbard, LJ and Farkas, BE}, year={1999}, month={Aug}, pages={201–214} }
 @article{requena_hale_green_mcclure_farkas_1999, title={Detection of discoloration in thermally processed blue crab meat}, volume={79}, ISSN={["0022-5142"]}, DOI={10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6}, abstractNote={This study objectively and quantifiably examined the effect of a series of factors on blue crab meat discoloration. Factors explored include heating process, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reflectance spectra between 380 and 720 nm. Meat degree of coloration was characterised objectively and rapidly by using lightness (L), red–green (a) and yellow–blue (b) colour values. Results showed that meat became darker with increasing heating process; crab harvest location had significant effect on the lightness of the flesh; and meat that is located in the bottom of a can was darker than that in the top. This study will serve as a baseline for the development of a coloration quality control system. 
 
 
 
© 1999 Society of Chemical Industry}, number={5}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Requena, DD and Hale, SA and Green, DP and McClure, WF and Farkas, BE}, year={1999}, month={Apr}, pages={786–791} }
 @article{shefet_sheldon_farkas_swartzel_1999, title={Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer}, volume={22}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1999.tb00477.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Shefet, SM and Sheldon, BW and Farkas, BE and Swartzel, KR}, year={1999}, month={Jul}, pages={141–160} }
 @article{kyereme_hale_farkas_1999, title={Modeling the temperature effect on the flow behavior of sweet potato puree}, volume={22}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1999.tb00483.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Kyereme, M and Hale, SA and Farkas, BE}, year={1999}, month={Aug}, pages={235–247} }
 @misc{kyereme_swartzel_farkas_1999, title={New line intersection procedure for the equivalent point method of thermal evaluation}, volume={64}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1999.tb15086.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Kyereme, M and Swartzel, KR and Farkas, BE}, year={1999}, pages={565–570} }
 @article{dombroski_jaykus_green_farkas_1999, title={Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters}, volume={62}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-62.6.592}, abstractNote={Vibrio vulnificus is a ubiquitous marine bacterium frequently isolated from shellfish and associated with severe and often fatal disease in humans. Various control strategies to reduce the disease risk associated with V. vulnificus contamination in shellfish have been proposed. However, evaluating the efficacy of these control strategies is complicated because of the difficulty in distinguishing V. vulnificus from the high levels of background environmental Vibrio spp. The purpose of this research was to develop a model indicator V. vulnificus strain that could be readily differentiated from background microflora and used to facilitate the evaluation of processing efficacy. A spontaneous nalidixic acid-resistant strain of V. vulnificus (Vv-NA) was prepared from a wild-type parent (Vv-WT) using selective plating techniques. Vv-NA was very similar to Vv-WT with respect to biochemical characteristics, appearance on selective plating media, detection limits using most probable number and polymerase chain reaction, and growth rate. In comparative freeze inactivation studies on pure cultures, Vv-WT and Vv-NA had similar freeze inactivation profiles at -20 degrees C (conventional freezing), at -85 degrees C (cold blast freezing), and in liquid nitrogen (cryogenic freezing). In oyster homogenates artificially inoculated with Vv-NA, the organism was inactivated 95 to 99% after freezing, irrespective of freezing temperature. Thermal inactivation comparisons of pure cultures of Vv-WT and Vv-NA using the capillary tube method revealed statistically significant differences in D values at 47 degrees C (2.2 versus 3.0 min, respectively) and 50 degrees C (0.83 versus 0.56 min, respectively), but nearly identical values at 52 degrees C (0.21 versus 0.22 min, respectively). However, these D values were notably higher than those reported by other investigators and hence provided a conservative means by which to evaluate thermal inactivation. In oyster homogenates seeded with Vv-NA, D values of 1.3+/-0.09 min and 0.41+/-0.01 min were obtained at 46 degrees C and 48 degrees C, respectively. This study demonstrated that Vv-NA is readily enumerated and could be used as a surrogate for evaluating the degree of V. vulnificus inactivation provided by freezing and thermal treatments of oyster homogenates.}, number={6}, journal={JOURNAL OF FOOD PROTECTION}, author={Dombroski, CS and Jaykus, LA and Green, DP and Farkas, BE}, year={1999}, month={Jun}, pages={592–600} }