Preliminary Program subject to change
T9024 Advances in Food Engineering
OverviewRapidly evolving technologies in the food engineering have led to breakthroughs, which have a direct bearing on different processes. For example, new enzymes allow for better utilization of various substrates and by-products, as well as improved processes. Through metabolic and genetic engineering, increased control and understanding of traditional and industrial fermentations have been achieved. In addition, integrated process designs have allowed higher yields and purities of products of interest, while specialized sensor technology has led to enhanced process monitoring and control.
Primary SponsorTopical 9 - Food Engineering (T9)

CoChair

Hao Feng
Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL 61801
Phone Number: 217-244-2571
Fax Number: 217-333-9329
Email: haofeng@uiuc.edu

CoChair

Kasiviswanathan Muthukumarappan
Associate Professor
South Dakota State University
Department of Agricultural and Biosystems Engineering
Brookings, SD 57007
Phone Number: 605-688-5661
Fax Number: 605-688-6764
Email: muthukum@sdstate.edu
The Transition from Agricultural and Food Engineering to Biosystems Engineering - an Irish Perspective on This International Paradigm Shift
Francis Butler, Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
Partial Hydrogenation of Vegetable Oil Using Membrane Reactor Technology
Devinder Singh, Brent Dringenberg, Peter Pfromm and Mary Rezac, Chemical Engineering, Kansas State University, 105 Durland Hall, Manhattan, KS 66506
Relating Extensional Rheological Behaviour of Wheat Flour Dough with Bread Baking Performance
Valentina Stojceska1, Anastasia Ktenioudaki1, Francis Butler1 and Emer Gallagher2, (1)Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland, (2)The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin 15, Ireland
Effect of Manothermosonication (Mts) on Quality of Orange Juice
Joo Won Lee1, Hao Feng1 and Mosbah Kushad2, (1)Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, (2)Department of Natural Resources and Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801
Smart Membranes for Flavor Delivery
Kevin A. Heitfeld and Dale W. Schaefer, Chemical and Materials Engineering, University of Cincinnati, 400 Rhodes Hall, ML 0012, Cincinnati, OH 45221-0012
Keeping Juice Fresh and Safe
James E. Van Wyk, Beverage and Viscous Foods, Alfa Laval, 5400 International Trade3Drive, Richmond, VA 23231

Topical 9 - Food Engineering