SEARCH

SEARCH BY CITATION

References

  • ADIFOR. 2002. Automatic differentiation of FORTRAN codes. Available from: http://www-unix.mcs.anl.gov/autodiff/ADIFOR/ . Accessed Nov 20 2007.
  • Akiyama T, Liu H, Hayakawa KI. 1997. Hygrostress-multicrack formation and propagation in cylindrical viscoelastic food undergoing heat and moisture transfer processes. Int J Heat Mass Transf 40:1601.
  • ANSYS. 2002. ANSYS capabilities chart. Available from: http://www.ansys.com/assets/brochures/capabilities-brochure.pdf . Accessed Nov 20 2007.
  • Ball CO, Olson FCW. 1957. Sterilization in food technology. New York : McGraw-Hill Inc.
  • Choi Y, Okos, MR. 1986. Effects of temperature and composition on the thermal properties of foods. In: Le MaguerM, JelenP, editors. Food engineering and process applications, Vol. 1—transport phenomena. New York : Elsevier. p 93101.
  • Crank J. 1956. The mathematics of diffusion. Oxford , U.K. : Oxford Univ. Press.
  • Datta AK. 2006. Hydraulic permeability of food tissues. Int J Food Prop 9(4): 76780.
  • Datta AK. 2006. Computer-aided engineering. Available from: http://instruct1.cit.cornell.edu/courses/bee453/ . Accessed Nov 20 2007.
  • Datta AK, Almeida M. 2005. Properties relevant to infrared heating of foods. In: RaoMA, RizviSSH, DattaAK, editors. Engineering properties of foods. Boca Raton , Fla. : Taylor & Francis. 209350.
  • DattaAK, AnantheswaranRC. editors. 2001. Handbook of microwave technology for food applications. Boca Raton , Fla. : CRC Press, Taylor & Francis Group.
  • Datta AK, Geedipalli SSG, Almeida M. 2005a. Microwave combination heating. Food Technol 59(1):3640.
  • Datta AK, Sumnu G, Raghavan GSV. 2005b. Dielectric properties of foods. In: RaoMA, RizviSSH, DattaAK, editors. Engineering properties of foods. Boca Raton , Fla. : Taylor & Francis. 50157.
  • Erdogdu F, Ferrua M, Singh SK, Singh RP. 2007. Air-impingement cooling of boiled eggs: analysis of flow visualization and heat transfer. J Food Eng 79(3):9208.
  • Gad-el-Hak M. 2005. Liquids: the holy grail of microfluidic modeling. Phys Fluids 17(100612):113.
  • Gekas V. 1992. Transport phenomena of foods and biological materials. Boca Raton , Fla. : CRC Press.
  • Halder A, Dhall A, Datta AK. 2007a. An improved, easily implementable, porous media based model for deep-fat frying. Part I: problem formulation and input parameters. Trans Inst Chem Eng 85(C3):20919.
  • Halder A, Datta AK, Geedipalli SSR. 2007b. Uncertainty in thermal process calculations due to variability in first-order and Weibull parameters. J Food Sci 72(4):E15567.
  • Hughes D, Taha T, Cui Z. 2007. Mass transfer: membrane processes. In: SablaniS, DattaAK, RahmanMS, MujumdarAS, editors. Handbook of food and bioprocess modeling techniques. Boca Raton , Fla. : CRC Press. 14578.
  • Joussee, F. 2007. Modeling to improve the efficiency of food product and process development. Crit Rev Food Sci Food Saf, Accepted.
  • Marks BP. 2007. Status of microbiological food safety and risk modeling. Crit Rev Food Sci Food Saf.
  • Mitra K, Kumar S, Vedavarz A, Moallemi MK. 1995. Experimental evidence of hyperbolic heat conduction in processed meat. J Heat Transf Trans ASME 117(3):56873.
  • Nelfood. 2002. Food properties database. Available from: http://www.nelfood.com/ . Accessed Nov 20 2007.
  • Nicolai BM, Scheerlinck N, Hertog MLATM. 2007. Probabilistic modeling. In: SablaniS, DattaAK, RahmanMS, MujumdarAS, editors. Handbook of food and bioprocess modeling techniques. Boca Raton , Fla. : CRC Press. 26590.
  • Ozilgen M. 1998. Food process modeling and control. New York : Gordon and Breach Science Publishers.
  • Polyflow. 2002. Simulation of viscous and viscoelastic flows. Available from: http://www.fluent.com/software/polyflow/index.htm . Accessed Nov 20 2007.
  • Pugnaloni LA, Ettelaie, R, Dickinson E. 2005. Brownian dynamics simulation of adsorbed layers of interacting particles subjected to large extensional deformation. J Colloid Interface Sci 287:40114.
  • Rakesh V, Datta AK, Amin MH, Hall LD. 2006. Microwave combination heating: numerical modeling and MRI experimental validation of temperatures. Presented at the IFT Annual Meeting, Orlando, Fla., June 24–28. Abstracts available from: http://www.abstractsonline.com/viewer/SearchResults.asp . Accessed Nov 20 2007.
  • Rao MA. 1999. Rheology of fluid and semi-solid foods: principles and applications. New York : Kluwer Academic/Plenum Publishers.
  • Rapaport DC. 2004. The art of molecular dynamics simulation. Cambridge , UK : Cambridge Univ. Press.
  • Sablani S. 2007. Status of observational models in design and control of food processes. Crit Rev Food Sci Food Saf, Accepted.
  • SablaniS, DattaAK, RahmanMS, MujumdarAS, editors. 2007. Handbook of food and bioprocess modeling techniques. Boca Raton , Fla. : CRC Press.
  • Saravacos GD, Maroulis ZB. 2001. Transport properties of foods. New York : Marcel Dekker.
  • Schmidt RK, Tasaki K, Brady JW. 1994. Computer modeling studies of the interaction of water with carbohydrates. J Food Eng 22(1–4):4357.
  • SchubertH, RegierM, editors. 2005. The microwave processing of foods. Boca Raton , Fla. : CRC Press.
  • Shi X, Datta AK, Mukherjee Y. 1998. Thermal stresses from large volumetric expansion during freezing of biomaterials. J Biomech Eng Trans Am Soc Mech Eng 120:7206.
  • Sun D. 2007. Computational fluid dynamics in food processing. New York : Taylor & Francis.
  • Teixeira AA, Dixon JR, Zahradnik JW, Zinsmeister GE. 1969. Computer optimization of nutrient retention in the thermal processing of conduction-heated foods. Food Technol 23(6):13742.
  • Tattiyakul J, Rao MA, Datta AK. 2002. Heat transfer to a canned corn starch dispersion under intermittent agitation. J Food Eng 54(4):3219.
  • Tien C-L, Majumdar A, Gerner FM. 1998. Microscale energy transport. Washington , D.C. : Taylor & Francis.
  • Torres JA. 2003. Personal communication. Corvallis , Oreg. : Oregon State Univ.
  • Ueda K, Imamura A, Brady JW. 1998. Molecular dynamics simulation of a double-helical b-carrageenan hexamer fragment in water. J Phys Chem A 102(17):274958.
  • Van Boekel T. 2007. Modeling of food quality: a critical review. Crit Rev Food Sci Food Saf, Accepted.
  • Van Der Sman RGM. 2007. Lattice Boltzmann simulation of microstructures. In: SablaniS, DattaAK, RahmanMS, MujumdarAS, editors. Handbook of food and bioprocess modeling techniques. Boca Raton , Fla. : CRC Press. 1540.
  • Welti-ChanesJ, Velez-RuizJF, Barbosa-CanovasGV, editors. 2002. Transport phenomena in food processing. Boca Raton , Fla. : CRC Press.
  • Yang J, Zhao Y, Wells JH. 2003. Computer simulation of capacitive radio frequency (RF) dielectric heating on vegetable sprout seeds. J Food Process Eng 26(3):23963.
  • Zhang H, Datta AK. 2001. Electromagnetics of microwave heating: magnitude and uniformity of energy absorption. In: DattaAK, AnantheswaranRC, editors. Handbook of microwave technology for food applications. New York : Marcel Dekker. 3361.
  • Zhang J, Datta AK, Mukherjee S. 2005. Transport processes and large deformation during baking of bread. Am Inst of Chem Eng J 51(9):256980.