| Thursday, 3 November 2005: 8:00 AM-10:30 AM | |||
| Salons BC (Hilton Cincinnati Netherland Plaza) | |||
Topical 9 - Food Engineering (T9) | |||
| #444 - Advances in Food Engineering (T9024) | |||
| Rapidly 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. | |||
| Cochairs: | Hao Feng Kasiviswanathan Muthukumarappan | ||
| 8:00 AM | 444a | The Transition from Agricultural and Food Engineering to Biosystems Engineering - an Irish Perspective on This International Paradigm Shift Francis Butler | |
| 8:20 AM | 444b | Partial Hydrogenation of Vegetable Oil Using Membrane Reactor Technology Devinder Singh, Brent Dringenberg, Peter Pfromm, Mary Rezac | |
| 8:40 AM | 444c | Relating Extensional Rheological Behaviour of Wheat Flour Dough with Bread Baking Performance Valentina Stojceska, Anastasia Ktenioudaki, Francis Butler, Emer Gallagher | |
| 9:00 AM | 444d | Effect of Manothermosonication (Mts) on Quality of Orange Juice Joo Won Lee, Hao Feng, Mosbah Kushad | |
| 9:20 AM | 444e | Smart Membranes for Flavor Delivery Kevin A. Heitfeld, Dale W. Schaefer | |
| 9:40 AM | 444f | Keeping Juice Fresh and Safe James E. Van Wyk | |
| Sponsor: | Topical 9 - Food Engineering | ||
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