Oon-Doo Baik

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This study was conducted to investigate the efficacy of radio-frequency (RF) heating to reduce Salmonella enterica serovars Enteritidis, Typhimurium, and Senftenberg in raw shelled almonds compared to conventional convective heating, and the effect of RF heating on quality by measuring changes in the color and degree of lipid oxidation. Agar-grown cells of(More)
This paper deals with kinetics of quality changes during food frying. The quality parameters of interests include color, texture, viscoelastic properties, volume/density, and nutraceuticals (Omega 3 fatty acids). The kinetic theory and determination methodology under isothermal/non-isothermal conditions are also reviewed. This paper presents the reported(More)
The extraction of medicinal or functional compounds from herbal plants is an important unit operation in food and bio-industries. The target compounds are generally present inter- or intra-cellularly in an intricate microstructure formed by cells, intercellular spaces, capillaries, and pores. The major resistance of molecular diffusion in materials of plant(More)
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