Search Results - "Dolan, Kirk D."

Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries by Dolan, Kirk D., Miranda, Robyn, Schaffner, Donald W.

“…•Three berries heated for 60 s at 100% power yielded a 3.8 ± 0.2 log reduction in MS2.•Surveyed berry package microwaving directions are very diverse.•Virus…”
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Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review by Faliarizao, Natoavina, Berrios, Jose De J., Dolan, Kirk D.

“…ABSTRACT Extrusion processing of legumes has gained increased commercial significance in recent years. Food legumes or pulses are a rich source of protein,…”
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Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods by Muramatsu, Yoshiki, Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D.

“…Thermal diffusivity is an important transport property needed in modeling and computations of transient heat transfer in basic food processing operations. In…”
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Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches by Wang, Weijia, Siddiq, Muhammad, Dolan, Kirk D., Cichy, Karen A.

“…Dry beans are a nutrient‐dense food with a history of processing in metal cans to improve convenience for consumers. Flexible retort pouches have been gaining…”
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Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review by Ahmed, Jasim, Mulla, Mehrajfatema Z., Siddiq, Muhammad, Dolan, Kirk D.

“…The legume‐based food market has grown consistently in recent years because of the high global demands for plant‐based proteins. Since isolation of proteins…”
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A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products by Oduro‐Yeboah, Charlotte, Sulaiman, Rabiha, Uebersax, Mark A., Dolan, Kirk D.

“…Lentils (Lens culinaris Medik.) are grown worldwide in diverse agroecological regions with significant global production and trade. Since early 2000s, lentils…”
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Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing by Benyathiar, Patnarin, Dolan, Kirk D., Mishra, Dharmendra K.

“…Simultaneous estimation of thermal properties can be challenging, especially when the parameters are temperature-dependent. Previous research has shown that by…”
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Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice by Roidoung, Sunisa, Dolan, Kirk D., Siddiq, Muhammad

“…•Anthocyanin (ACYs) degradation was evaluated in vitamin C fortified cranberry juice.•Three antioxidants were assessed to preserve ACYs and color of the…”
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Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods by Sogi, Dalbir Singh, Siddiq, Muhammad, Greiby, Ibrahim, Dolan, Kirk D.

“…•Peel and kernel, major mango processing waste, were dried using various methods.•Solubility of freeze-dried peel/kernel powder was higher but this method is…”
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Development and quality evaluation of banana‐rice‐bean porridge as weaning food for older infants and young children by Borbi, Makafui A., Dolan, Kirk D., Siddiq, Muhammad, Hooper, Sharon, Sami, Abdul

“…Among low‐income families in developing countries, foods fed to infants and young children are rich in carbohydrates but limiting in protein and important…”
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Reduced retort processing time improves canning quality of fast‐cooking dry beans (Phaseolus vulgaris L.) by Bassett, Amber, Dolan, Kirk D, Cichy, Karen

“…BACKGROUND While it is generally accepted that fast‐cooking germplasm benefits consumers, benefits to the canning industry have not been established. Genotypes…”
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Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage by Roidoung, Sunisa, Dolan, Kirk D., Siddiq, Muhammad

“…Color degradation in cranberry juice during storage is the most common consumer complaint. To enhance nutritional quality, juice is typically fortified with…”
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Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice by Siddiq, Muhammad, Dolan, Kirk D., Perkins-Veazie, Penelope, Collins, Julie K.

“…Blueberry (Vaccinium corymbosum L.) fruit, rich in anthocyanins, polyphenolics and antioxidant activity, has not been exploited fully for processing into…”
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Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour by Smith, Danielle F, Hildebrandt, Ian M, Casulli, Kaitlyn E, Dolan, Kirk D, Marks, Bradley P

“…Salmonella continues to be a problem associated with low-moisture foods, particularly given enhanced thermal resistance at lower water activity (a ). However,…”
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Modeling the Effects of Product Temperature, Product Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios during Hot-Air Heating by Casulli, Kaitlyn E, Dolan, Kirk D, Marks, Bradley P

“…Prior efforts to model bacterial thermal inactivation in and on low-moisture foods generally have been based on isothermal and iso-moisture experiments and…”
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Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating by Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D., Siddiq, Muhammad

“…Cherry pomace, a by-product of juice production, is rich in health beneficial anthocyanins (ACY). This study aimed to determine ACY retention in 25, 41, and…”
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Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting by Casulli, Kaitlyn E., Igo, Matthew J., Schaffner, Donald W., Dolan, Kirk D.

“…[Display omitted] •E. faecium inactivation on peanuts was a function of time and surface temperature.•Inactivation models were improved with additional…”
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A novel instrument for rapid measurement of temperature-dependent thermal properties of conduction-heated food up to 140 °C by Mishra, Dharmendra K., Dolan, Kirk D., Beck, James V., Ozadali, Ferhan

“…Estimating thermal properties for thick or solid foods at temperatures greater than 100 °C is challenging for two reasons: the long time needed to reach a…”
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Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating by Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D.

“…•A rapid method to estimate thermal conductivity of foods above 100°C is presented.•Specific heat of cherry pomace increased with moisture (25–70%) and…”
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Parameter Estimation in Food Science by Dolan, Kirk D, Mishra, Dharmendra K

“…Modeling includes two distinct parts, the forward problem and the inverse problem. The forward problem-computing y(t) given known parameters-has received much…”
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