Yen-Con Hung

Determination and modeling of pathogen survival associated with seafood and poultry cooked by microwave ovens High temperature and high pressure pasteurization for elimination of Salmonella and Listeria in liquid egg products Modeling of beef patty cooking Development of and optimization of combined processing technologies to preserve foods Development of treatments using electrolyzed oxidizing water to kill foodborne pathogens on produce, meat and poultry Improved processing technologies to increase cowpea utilization and improve nutrition Modeling heat and mass transfer during cryogenic freezing for system and food quality optimization Studies on the food cold chain CA storage for shelf-life extension Development of a value-added process for the retention of crispness in breaded shrimp High-speed laser-based fruit and vegetable maturity and texture measuring systems Using X-ray for on-line nondestructive sorting of watercore apples