Works (32)

2008 journal article

Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees

Journal of Food Science, 73(9), E455–462.

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Design of conservative simulated particles for validation of a multiphase aseptic process

Journal of Food Science, 73(5), E193–201.

By: A. Jasrotia, J. Simunovic, K. Sandeep, T. Palazoglu & K. Swartzel

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees

Food Research International, 41(5), 454–461.

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Feasibility of utilizing bio-indicators for testing microbial inactivation in sweetpotato purees processed with a continuous flow microwave system

Journal of Food Science, 72(5), E235–242.

Source: NC State University Libraries
Added: August 6, 2018

2007 patent

Method and system for conservative evaluation, validation and monitoring of thermal processing

Washington, DC: U.S. Patent and Trademark Office.

By: J. Simunovic, K. Swartzel & E. Adles

Source: NC State University Libraries
Added: August 6, 2018

2007 patent

Thermal gelation of foods and biomaterials using rapid heating

Washington, DC: U.S. Patent and Trademark Office.

By: T. Lanier, J. Simunovic, K. Swartzel, J. Drozd & A. Riemann

Source: NC State University Libraries
Added: August 6, 2018

2006 patent

Method and system for conservative evaluation, validation and monitoring of thermal processing

Washington, DC: U.S. Patent and Trademark Office.

By: J. Simunovic, K. Swartzel & E. Adles

Source: NC State University Libraries
Added: August 6, 2018

2006 patent

Methods, systems, and devices for evaluation of thermal treatment

Washington, DC: U.S. Patent and Trademark Office.

By: T. Palazoglu, J. Simunovic, K. Swartzel & K. Sandeep

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

A A model for temperature and moisture distribution during continuous microwave drying

Journal of Food Process Engineering, 28(1), 68–87.

By: D. Boldor, T. Sanders, K. Swartzel & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2004 chapter

Developments in aseptic processing

In Improving thermal processing (pp. 177–187). Boca Raton: CRC Press; Cambridge: Woodhead Publishing.

By: K. Sandeep, J. Simunovic & K. Swartzel

Source: NC State University Libraries
Added: August 6, 2018

2004 patent

Method and system for conservative evaluation, validation and monitoring of thermal processing

Washington, DC: U.S. Patent and Trademark Office.

By: J. Simunovic, K. Swartzel & E. Adles

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Rapid heating effects on gelation of muscle proteins

Journal of Food Science, 69(7), E308–314.

By: A. Riemann, T. Lanier & K. Swartzel

Source: NC State University Libraries
Added: August 6, 2018

2004 patent

System for measuring residence time for a particulate containing food product

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel & J. Simunovic

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Continuous flow radio frequency heating of water and carboxymethylcellulose solutions

Journal of Food Science, 68(1), 217–223.

By: Q. Zhong, K. Sandeep & K. Swartzel

Source: NC State University Libraries
Added: August 6, 2018

2003 patent

Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel & J. Simunovic

Source: NC State University Libraries
Added: August 6, 2018

2001 patent

Method for the ultrapasteurization of liquid whole egg products

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel, H. Ball & M. Hamid-Samimi

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Engineering the future

Food Technology, 54(5), 246.

By: K. Swartzel

Source: NC State University Libraries
Added: August 6, 2018

2000 patent

Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel & J. Simunovic

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer

Journal of Food Process Engineering, 22(2), 141–160.

By: S. Shefet, B. Sheldon, B. Farkas & K. Swartzel

Source: NC State University Libraries
Added: August 6, 2018

1999 patent

Method and system for residence time measurement of simulated food particles in continuous thermal food processing and simulated food particles for use in same

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel & J. Simunovic

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

New line intersection procedure for the equivalent point method of thermal evaluation

Journal of Food Science, 64(4), 565–570.

By: M. Kyereme, K. Swartzel & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

1997 patent

Method for pasteurizing liquid whole egg products

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel & S. Palaniappan

Source: NC State University Libraries
Added: August 6, 2018

1997 patent

Method for the pasteurization of egg products using radio waves

Washington, DC: U.S. Patent and Trademark Office.

Source: NC State University Libraries
Added: August 6, 2018

1994 patent

Method for the pasteurization of egg productsUSing radio waves

Washington, DC: U.S. Patent and Trademark Office.

By: M. Hamid-Samimi, K. Swartzel & H. Ball

Source: NC State University Libraries
Added: August 6, 2018

1992 patent

Apparatus for pasteurizing liquid whole egg products

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel & H. Ball

Source: NC State University Libraries
Added: August 6, 2018

1992 patent

Thermal memory cell and thermal system evaluation

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel, S. Ganesan, R. Kuehn, R. Hamaker & F. Sadeghi

Source: NC State University Libraries
Added: August 6, 2018

1991 patent

Method for pasteurizing liquid whole egg products

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel & H. Ball

Source: NC State University Libraries
Added: August 6, 2018

1991 patent

Method for the ultrapasteurization of liquid whole egg

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel, H. Ball & M. Hamid-Samimi

Source: NC State University Libraries
Added: August 6, 2018

1991 patent

Thermal memory cell and thermal system evaluation

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel, S. Ganesan, R. Kuehn, R. Hamaker & F. Sadeghi

Source: NC State University Libraries
Added: August 6, 2018

1990 patent

Method for the ultrapasteurization of liquid whole egg products

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel, H. Ball & M. Hamid-Samimi

Source: NC State University Libraries
Added: August 6, 2018

1990 patent

Ultrapasteurization of liquid whole egg products with direct heat

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel, H. Ball & J. Liebrecht

Source: NC State University Libraries
Added: August 6, 2018

1989 patent

Method for the ultrapasteurization of liquid whole egg products

Washington, DC: U.S. Patent and Trademark Office.

By: K. Swartzel, H. Ball & M. Hamid-Samimi

Source: NC State University Libraries
Added: August 6, 2018