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Poster Session: Food Engineering Topical

Conference

AIChE Annual Meeting

Year

2005

Proceeding

2005 Annual Meeting

Group

Food Engineering

Type

Oral

Room

Exhibit Hall A

Location

Cincinnati Convention Center

Time

Wednesday, November 2, 2005 - 4:30pm to 7:30pm

Chair(s)

Muthukumarappan, K., South Dakota State University

This poster session is meant to discuss about current research activities in Food Engineering.

Presentations

4:30 PM
(434d) Evaluation of Grape Degradation in Must Using an Electronic Nose
4:30 PM
(434b) Optimization of a Fluid Bed Dryer by Implementation of a Model Predictive Controller
4:30 PM
(434h) Effects of Processing Conditions and Formulation on Ice Crystallization in Scraped Surface Freezer
4:30 PM
(434j) Study of Non-Thermal Plasma for Liquid Foods Pasteurization
4:30 PM
(434c) Model and Analysis of Vacuum Membrane Distillation for the Recovery of Volatile Aroma Compounds from Black Currant Juice
4:30 PM
(434i) Functional and Rheological Properties of Mexican Cheeses
4:30 PM
(434g) Implications of Deliquescence in Food and Pharmaceutical Products
4:30 PM
(434e) Fluidization of Osmotically Dehydrated Small Fruits
4:30 PM
(434a) Colorimetric Properties of Four Cuban Uniflorales Honeys
4:30 PM
(434k) Effect of Buffer, Residual Lactose, Salt to Moisture Ratio and Storage on the Linear Viscoelastic Properties of Cheddar Cheese
4:30 PM
(434f) A Study of Student Experience and Feedback on Web Based and Simulation Based Practicals Developed for a Process Engineering Module within Biosystems Engineering

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Pricing

Individuals

AIChE Pro Members $150.00
AIChE Graduate Student Members Free
AIChE Undergraduate Student Members Free
AIChE Explorer Members $225.00
Non-Members $225.00

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