400405. Food engineering
| Title | 400405. Food engineering |
|---|---|
| Parent | 4004. Chemical engineering |
Latest research outputs
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Model for internal porosity development of different shaped foods
Senadeera, Wijitha. 2014. "Model for internal porosity development of different shaped foods." Thilakarathne, B. M. K. S., Rathnayake, H. M. A. P., Champa, W. A. H. and Wasala, W. M. C. B. (ed.) International Research Symposium on Postharvest Technology 2014: Safe Food for Healthy Life. Anuradapura, Sri-Lanka 19 Jun 2014 Anuradapura, Sri-Lanka.Paper
Modeling dimensional shrinkage of shaped foods in fluidized bed drying
Senadeera, Wijitha, Bhandari, Bhesh R., Young, Gordon and Wijesinghe, Bandu. 2005. "Modeling dimensional shrinkage of shaped foods in fluidized bed drying." Journal of Food Processing and Preservation. 29 (2), pp. 109-119. https://doi.org/10.1111/j.1745-4549.2005.00017.xArticle
Novel trends in numerical modelling of plant food tissues and their morphological changes during drying - a review
Rathnayaka Mudiyanselage, C. M., Karunasena, H. C. P., Gu, Y. T., Guan, L. and Senadeera, W.. 2017. "Novel trends in numerical modelling of plant food tissues and their morphological changes during drying - a review." Journal of Food Engineering. 194, pp. 24-39. https://doi.org/10.1016/j.jfoodeng.2016.09.002Article
Numerical investigation of case hardening of plant tissue during drying and its influence on the cellular-level shrinkage
Karunasena, H. C. P., Gu, Y.T., Brown, R. J. and Senadeera, W.. 2015. "Numerical investigation of case hardening of plant tissue during drying and its influence on the cellular-level shrinkage." Drying Technology: an international journal. 33 (6), pp. 713-734. https://doi.org/10.1080/07373937.2014.982759Article
Numerical investigation of plant tissue porosity and its influence on cellular level shrinkage during drying
Karunasena, H. C. P., Gu, Y. T., Brown, R. J. and Senadeera, W.. 2015. "Numerical investigation of plant tissue porosity and its influence on cellular level shrinkage during drying." Biosystems Engineering. 132, pp. 71-87. https://doi.org/10.1016/j.biosystemseng.2015.02.002Article
Numerical modeling of morphological changes of food plant materials during drying
Karunasena, H. C. P. and Senadeera, Wijitha. 2017. "Numerical modeling of morphological changes of food plant materials during drying." Zhang, Min, Bhandari, Bhesh and Fang, Zhongxiang (ed.) Handbook of drying of vegetables and vegetable materials. Boca Raton, FL, United States. CRC Press. pp. 387-427Edited book (chapter)
Pet food from bovine origin drying by green heat pump technology and fluidization
Alves-Filho, O., Senadeera, W. and Eikevik, T.. 2010. "Pet food from bovine origin drying by green heat pump technology and fluidization." Fito, Pedro and Toldra, Fidel (ed.) International Conference on Food Innovation: Food Innova 2010. Valencia, Spain 25 - 29 Oct 2010 Valencia, Spain.Paper
Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying
Senadeera, W., Bhandari, B., Young, G. and Wijesinghe, B.. 2000. "Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying." Food and Bioproducts Processing. 78 (C1), pp. 43-47. https://doi.org/10.1205/096030800532707Article
Quality of set yogurts made from raw milk and processed milk supplemented with enriched milk fat globule membrane in a two-stage homogenization process
Ibitoye, Joshua Oladapo, Ly-Nguyen, Binh, Le, Duy Nghia, Dewettinck, Koen, Trzcinski, Antoine P. and Phan, Thi Thanh Que. 2021. "Quality of set yogurts made from raw milk and processed milk supplemented with enriched milk fat globule membrane in a two-stage homogenization process." Foods. 10. https://doi.org/10.3390/foods10071534Article
Scanning electron microscopic study of microstructure of gala apples during hot air drying
Karunasena, H. C. P., Hesami, P., Senadeera, W., Gu, Y. T., Brown, R. J. and Oloyede, A.. 2014. "Scanning electron microscopic study of microstructure of gala apples during hot air drying." Drying Technology: an international journal. 32 (4), pp. 455-468. https://doi.org/10.1080/07373937.2013.837479Article
Simulation of plant cell shrinkage during drying – a SPH–DEM approach
Karunasena, H. C. P., Senadeera, W., Brown, R. J. and Gu, Y. T.. 2014. "Simulation of plant cell shrinkage during drying – a SPH–DEM approach." Engineering Analysis with Boundary Elements. 44, pp. 1-18. https://doi.org/10.1016/j.enganabound.2014.04.004Article
Sustainable food systems: how to SEE sustainability into the future
Burey, Polly, Panchal, Sunil and Helwig, Andreas. 2021. "Sustainable food systems: how to SEE sustainability into the future." Food Australia. 73 (2), pp. 30-31.Article
The application of microwave sensing to the measurement of cheese curd moisture
Horsfield, Brendan. 2001. The application of microwave sensing to the measurement of cheese curd moisture . PhD Thesis Doctor of Philosophy. University of Southern Queensland.PhD Thesis
The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries (Lycium barbarum L.)
Russo, Paola, Adiletta, Giuseppina, Di Matteo, Marisa, Senadeera, Wijitha and Cinquanta, Luciano. 2020. "The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries (Lycium barbarum L.)." Journal of Food Processing and Preservation. 44 (12). https://doi.org/10.1111/jfpp.14933Article
The influence of abrasive pretreatment on hot air drying of grape
Adiletta, Giuseppina, Senadeera, Wijitha, Liguori, Loredana, Crescitelli, Alessio, Albanese, Donatella and Russo, Paula. 2015. "The influence of abrasive pretreatment on hot air drying of grape." Food and Nutrition Sciences. 6, pp. 355-364. https://doi.org/10.4236/fns.2015.63036Article
Thermal transition properties of spaghetti measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)
Rahman, Mohammad Shafiur, Senadeera, Wijitha, Al-Alawi, Ahmed, Truong, Tuyen, Bhandari, Bhesh and Al-Saidi, Ghalib. 2011. "Thermal transition properties of spaghetti measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)." Food and Bioprocess Technology. 4 (8), pp. 1422-1431. https://doi.org/10.1007/s11947-009-0258-zArticle
Three-dimensional (3D) numerical modeling of morphogenesis in dehydrated fruits and vegetables
Rathnayaka, C. M., Karunasena, H. C. P., Senadeera, W., Guan, L. and Gu, Y. T.. 2018. "Three-dimensional (3D) numerical modeling of morphogenesis in dehydrated fruits and vegetables." Chen, Guangnan (ed.) Advances in agricultural machinery and technologies. Boca Raton, United States. CRC Press. pp. 431-454Edited book (chapter)
Universal acidity - conductivity relations in commercial bulk starter production
Hancock, N. H., McKinnon, I. and Maxwell, A. D.. 2006. "Universal acidity - conductivity relations in commercial bulk starter production." Australian Journal of Dairy Technology. 61 (2), pp. 189-192.Article