2014 AIChE Annual Meeting

Session: Advances in Food and Bioprocess Engineering

This session will highlight recent advances in bioprocess and food engineering. Papers addressing issues and novel technologies related to food and bioprocessing from both academics and industry will be considered for presentation in this session.

Chair

Yinming Du, Givaudan Flavors Corporation

Co-Chairs

Ying Jin, Ohio State University
Margaret Liu, The University of Alabama

Presentations

08:30 AM

(609a) Gum Arabic and Ferrous Ions Synergistically Improve the Heat and Acid Stability of Norbixin
Qixin Zhong, Yongguang Guan

09:06 AM

(609c) Analysis of the Supercritical Extraction of Anthocyanins. the Andes Berry Case
Javier Davila, Moshe Rosenberg, Gonzalo Taborda, Carlos A. Cardona, Valentina Aristizábal, Laura V. Daza

09:24 AM

(609d) High Flux Ultrafiltration of Milk and Whey Based on Charged Membranes
Stephen M. Ritchie

09:52 AM

(609e) Modeling Heat Transfer and Fluid Flow in Industrial Ovens- for Baking Process
Negar Sadegh, Krist V. Gernaey, Aberham H.Feyissa, Stina Frosch

10:10 AM

(609f) Novel Methods for the Improvement of Crystallization in the Food Industry
Des O'Grady, Terry P. Redman

10:28 AM

(609g) The Diversity of Lactic Acid Bacteria Arc Operon and Its Regulation of Arginine Metabolism in Fermented Foods
Fang Fang, Jiran Zhang, Guocheng Du, Jian Chen

10:46 AM

(609h) Genomic and Proteomic Analysis to Characterize Butyric Acid Fermentation By Metabolically Engineered Clostridium Tyrobutyricum
Chao Ma, Shang-Tian Yang, Margaret Liu