Modeling and Control of Food Processing Systems

Material characterization: (1) identifying the influence of the matrix (e.g., protein) intrinsic characteristic and the conditions of the surrounding media (e.g. temperature, pH, ionic strength, shear rate) during their encapsulation and isolation, to enhance entrapment efficiency and stability; and (2) characterizing their stability and bioavailability at different gastro-duodenal conditions.Vacuum frying: (1) vacuum impregnate potato slices with high phenolic component to enrich the nutritious value of potato chips; (2) vacuum frying impregnated potato slices at different temperatures; (3) determine the kinetics of product degradation (phenolic) during frying.Safety of minimally processed leafy vegetables: determine the growth rate of listeria in spinach leaves under lower temperature