Preliminary Program subject to change
T9001 Physical Properties of Foods
OverviewPhysical properties of foods are very crucial in product development, process design, shelf life and quality. Accurate and reliable physical properties of foods are required for accurate process simulation and optimization. Because of the complex and reactive nature of food materials, determination of physical properties is a challenging task. There is a necessity for standardization of experimental measurement techniques. The goal of this session is to bring together researchers from academia, national laboratories and industry in the area of Physical Properties of Foods to present the state of the art measurement techniques, to exchange their expertise and experiences, and to further stimulate their research and activities. Papers are sought in all areas of physical properties of foods. Appropriate subject areas include, but are not limited to thermodynamics, fluid flow, heat transfer, mass transfer, microwave, electrical, texture, appearance etc.
Primary SponsorTopical 9 - Food Engineering (T9)

Chair

Michele Marcotte
Research Scientist
Food Processing and Engineering
Agriculture and AgriFood Canada - Food Research and Development Centre
3600 Casavant Blvd West
St. Hyacinthe, QC J2S 8E3
Canada
Phone Number: (450) 773-1105 (219)
Fax Number: (450) 773-8461
Email: MarcotteM@AGR.GC.CA
Thermophysical Properties of Processed Meat and Poultry Products
Michele Marcotte and Ali R. Taherian, Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, QC J2S 8E3, Canada
In Integrated Approach to Evaluate and Model Engineeering Properties of Biomaterials
Marc Le Maguer, Innovation and Risk Management (IRM) Food Systems, 56 Hazelwood Drive, Guelph, ON N1C 1A9, Canada, Michele Marcotte, Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, QC J2S 8E3, Canada, Hosahalli S. Ramaswamy, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste Anne de Bellevue, PQ H9X 3V9, Canada, Cristina Ratti, Soil and Food Engineering Department, Laval University, Pavillon Paul Comtois, Sainte-Foy, QC G1K 7P4, Canada and Ken Darley, Griffith Laboratories, 757 Pharmacy Avenue, Toronto, ON M1L 3J8, Canada
Unfolding Kinetics of Beta Lactoglobulin on Silica Nanoparticle Surface
Xiaoyu Wu, Agricultural and Biological Engineering, Purdue University, 225 S. University Street, West Lafayette, IN 47907-2093 and Ganesan Narsimhan, Purdue University, Department of Agricultural & Biological Engineering, 225 S.University Street, West Lafayette, IN 47907-2093
Modeling of Adhesion and Granulation Endpoint of Food and Pharmaceutical Powders Based on Material Properties and Operating Conditions
Tona Ndamba1, Apitwat Amornpongchai1, Martin R. Okos2 and David Nivens3, (1)Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47906, (2)Agricultural and Biological Engin, Purdue University, West Lafayette, IN 47906, (3)Food Science, Purdue University, West Lafayette, IN 47906
Thermal and Flow Properties of Fish Oils
Subramaniam Sathivel, Fishery Industrial Technology Center, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615
Undesirable Phenomena Encountered during Food Powder Handling, Processing, and Storage
Gustavo V. Barbosa-Canovas and Pablo Juliano, Washington State University, Pullman, WA 99164-6120
Wettability of Wax Particles Modified by Food Emulsifiers
Zebin Wang, Purdue University, Department of Agricultural and Biological Engineering, 225 S. University Street, West Lafayette, IN 47907-2093, Ganesan Narsimhan, Purdue University, Department of Agricultural & Biological Engineering, 225 S.University Street, West Lafayette, IN 47907-2093 and Dennis Kim, Ingredient Technology, Kraft Foods, 801 Waukegan Road, Glenview, IL 60025

Topical 9 - Food Engineering