Kenneth Swartzel Steed, L. E., Truong, V.-D., Simunovic, J., Sandeep, K. P., Kumar, P., Cartwright, G. D., & Swartzel, K. R. (2008). Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees. JOURNAL OF FOOD SCIENCE, 73(9), E455–E462. https://doi.org/10.1111/j.1750-3841.2008.00950.x Jasrotia, A. K. S., Simunovic, J., Sandeep, K. P., Palazoglu, T. K., & Swartzel, K. R. (2008). Design of conservative simulated particles for validation of a multiphase aseptic process. JOURNAL OF FOOD SCIENCE, 73(5), E193–E201. https://doi.org/10.1111/j.1750-3841.2008.00772.x Kumar, P., Coronel, P., Truong, V. D., Simunovic, J., Swartzel, K. R., Sandeep, K. P., & Cartwright, G. (2008). 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. https://doi.org/10.1016/j.foodres.2007.11.004 Brinley, T. A., Stam, C. N., Truong, V. D., Coronel, P., Kumar, P., Simunovic, J., … al. (2007). Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system. JOURNAL OF FOOD SCIENCE, 72(5), E235–E242. https://doi.org/10.1111/j.1750-3841.2007.00371.x Simunovic, J., Swartzel, K. R., & Adles, E. (2007). Method and system for conservative evaluation, validation and monitoring of thermal processing. Washington, DC: U.S. Patent and Trademark Office. Lanier, T., Simunovic, J., Swartzel, K. R., Drozd, J. M., & Riemann, A. (2007). Thermal gelation of foods and biomaterials using rapid heating. Washington, DC: U.S. Patent and Trademark Office. Simunovic, J., Swartzel, K. R., & Adles, E. (2006). Method and system for conservative evaluation, validation and monitoring of thermal processing. Washington, DC: U.S. Patent and Trademark Office. Palazoglu, T. K., Simunovic, J., Swartzel, K. R., & Sandeep, K. P. (2006). Methods, systems, and devices for evaluation of thermal treatment. Washington, DC: U.S. Patent and Trademark Office. Boldor, D., Sanders, T. H., Swartzel, K. R., & Farkas, B. E. (2005). A model for temperature and moisture distribution during continuous microwave drying. Journal of Food Process Engineering, 28(1), 68–87. https://doi.org/10.1111/j.1745-4530.2005.00387.x Sandeep, K. P., Simunovic, J., & Swartzel, K. R. (2004). Developments in aseptic processing. In Improving thermal processing (pp. 177–187). https://doi.org/10.1533/9781855739079.3.177 Simunovic, J., Swartzel, K. R., & Adles, E. (2004). Method and system for conservative evaluation, validation and monitoring of thermal processing. Washington, DC: U.S. Patent and Trademark Office. Riemann, A. E., Lanier, T. C., & Swartzel, K. R. (2004). Rapid heating effects on gelation of muscle proteins. Journal of Food Science, 69(7), E308–314. https://doi.org/10.1111/j.1365-2621.2004.tb13635.x Swartzel, K. R., & Simunovic, J. (2004). System for measuring residence time for a particulate containing food product. Washington, DC: U.S. Patent and Trademark Office. Zhong, Q., Sandeep, K. P., & Swartzel, K. R. (2003). Continuous flow radio frequency heating of water and carboxymethylcellulose solutions. JOURNAL OF FOOD SCIENCE, 68(1), 217–223. https://doi.org/10.1111/j.1365-2621.2003.tb14142.x Swartzel, K. R., & Simunovic, J. (2003). 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. Swartzel, K. R., Ball, H. R., & Hamid-Samimi, M.-H. (2001). Method for the ultrapasteurization of liquid whole egg products. Washington, DC: U.S. Patent and Trademark Office. Swartzel, K. R. (2000). Engineering the future. Food Technology, 54(5), 246. Swartzel, K. R., & Simunovic, J. (2000). Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream. Washington, DC: U.S. Patent and Trademark Office. Shefet, S. M., Sheldon, B. W., Farkas, B. E., & Swartzel, K. R. (1999). 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. https://doi.org/10.1111/j.1745-4530.1999.tb00477.x Swartzel, K. R., & Simunovic, J. (1999). 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. Kyereme, M., Swartzel, K. R., & Farkas, B. E. (1999). [Review of New line intersection procedure for the equivalent point method of thermal evaluation]. JOURNAL OF FOOD SCIENCE, 64(4), 565–570. https://doi.org/10.1111/j.1365-2621.1999.tb15086.x Swartzel, K. R., & Palaniappan, S. (1997). Method for pasteurizing liquid whole egg products. Washington, DC: U.S. Patent and Trademark Office. Method for the pasteurization of egg products using radio waves. (1997). Washington, DC: U.S. Patent and Trademark Office. Hamid-Samimi, M., Swartzel, K. R., & Ball, H. R., Jr. (1994). Method for the pasteurization of egg productsUSing radio waves. Washington, DC: U.S. Patent and Trademark Office. Swartzel, K. R., & Ball, H. R. (1992). Apparatus for pasteurizing liquid whole egg products. Washington, DC: U.S. Patent and Trademark Office. Swartzel, K. R., Ganesan, S. G., Kuehn, R. T., Hamaker, R. W., & Sadeghi, F. (1992). Thermal memory cell and thermal system evaluation. Washington, DC: U.S. Patent and Trademark Office. Swartzel, K. R., & Ball, H. R. (1991). Method for pasteurizing liquid whole egg products. 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