Preliminary Program subject to change
T9004 Transport Phenomena in Food Operations
OverviewFood preservation and transformation activities involve some of the three classics transport phenomena processes. (Momentum, heat and mass), and no matter how simple or complex are the activities to be studied or implemented, the first step to understand them are to know the phenomena and the properties included in that implementation. Nowadays, the advances in experimental determination of transport phenomena properties and the application of advanced computer techniques (Neuronal networks, computational fluid dynamic, etc.), are important tools to understand in a best way the ?complicated? word of the transport phenomena. On the other hand, the new technologies, some of them denominated like emerging technologies, are oriented many research studies to understand the basic principles of transfer of mass, heat or heat in those new processes. The goal of this session is to contribute in the dissemination of the advances in the knowledge of this important and fundamental area of the Food Engineering.
Primary SponsorTopical 9 - Food Engineering (T9)

Chair

Martin Okos
Professor
Purdue University
West Lafayette, IN
Phone Number: 765-494-1211
Email: okos@ecn.purdue.edu
Salt Diffusion into Vegetable Tissue as a Pretreatment for Ohmic Heating
Sanjay S. Sarang and Sudhir Sastry, Department of Food, Agricultural & Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, OH 43210
Moisture Penetration into Sugar Glasses
Baomin Liang1, Yuping Shi1, Richard W. Hartel1 and Eyal Ben-Yoseph2, (1)Food Science, University of Wisconsin, 1605 Linden Drive, Madison, WI 53706, (2)Carmel Consulting, Israel
Characterizing Rheological Properties of Fluid Food Products
YoonKook Park, Tuskegee University, Chemical Eng. Dept, Tuskegee, AL 36088, Kyung C. Kwon, Chemical Engineering, Tuskegee University, 514 Engineering Building, University Ave, Tuskegee, AL 36088, Nader Vahdat, Tuskegee University, 522A Luther H. Foster Hall, Tuskegee, AL 36088, Tristan J. Tinsley, Chemical Engineering, Tuskegee University, University Avenue, 513 Engineering Building, Tuskegee, AL 36088 and Paul Jones, P&G, P. O. Box 599, Cincinnati, OH 45201-0599
A Mathematical Description of Bubble Growth in Bread Dough
Leaelaf M. Hailemariam1, Martin R. Okos1 and Osvaldo H. Campanella2, (1)School of Chemical Engineering, Purdue University, 480 Stadium Mall Drive, West Lafayette, IN 47907, (2)School of Agricultural and Biological Engineering, Purdue University, 480 Stadium Mall Drive, West Lafayette, IN 47907
Modeling of Moisture Sorption Isotherms and Diffusivities of Coconut
Louis V. Nelson III and Martin R. Okos, Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, IN 47907

Topical 9 - Food Engineering