Publications and patents
Related publications:
- Mokwena K.K., Tang J., Dunne C.P., Yang T.C.S., Chow E., 2009. Oxygen transmission of multilayer EVOH films after microwave sterilization. J. Food Eng., 92(3): 291-296.[full text]
- Wang, Y., Tang, J., Rasco, B., Wang, S., Alshami, A. A., Kong, F. 2009. Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets: LWT - Food Science and Technology: In Press, Corrected Proof [full text]
- Mah, J.-H., Kang, D.-H., Tang, J. 2008. Effects on minerals on sporulation and heat resistance of Clostridium sporogenes. International Journal of Food Microbiology: 128:385-389 [full text]
- Tang Z., Mikhaylenko G., Liu F., Mah J.H., Tang J., Pandit R., Younce F., 2008. Microwave Sterilization of Sliced Beef in Gravy in 7-Oz Trays. J. Food Engineering, in press. [full text]
- Kong, F., Tang, J., Rasco, B., Crapo, C. 2007. Kinetics of salmon quality changes during thermal processing. J. Food Engineering 83: 510-520 [full text]
- Kong, F., Tang, J., Rasco, B., Crapo, C., and Smiley, S. 2007. Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thernal processing. J. Food Sci . 72(2): S103-S111 [full text]
- Sun, T. , Tang, J., Powers, J. 2007. Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization. Food Chem. 100: 813-819 [full text]
- Pandit, R. B., Tang, J., Liu, F. and Pitts, M.,2007. Development of a novel approach to determine heating pattern using computer vision and chemical marker (M-2) yield. J. Food Engineering 78(2): 522-528 [full text]
- Pandit, R. B., Tang, J., Liu, F. and Mikhaylenko, G.M., 2007. A computer vision method to locate cold spots in foods in microwave sterilization processes. Pattern Recognition 40 (12): 3667-3676 [full text]
- Tang, J. 2006, in press. Fiber-optic sensors for temperature and pressure measurements, In Encyclopaedia of Agricultural and Food Engineering , D. R. Heldman (e.d.). Marcel Dekker, Inc., New York [full text].
- Pandit, R. B., Tang, J., Mikhaylenko, G. and Liu, F. 2006. Kinetics of chemical marker M-2 formation in mashed potato - a tool to locate cold spots under microwave sterilization. J. Food Engineering. 76(3): 353-361 [full text]
- Tang, J. 2005. Dielectric properties of food. In Microwave Processing of Food. H. Schubert and M. Regier (Ed.), CRC Press, Woodhead Publishing Limited, Cambridge, London, pp. 22-40.
- Guan, D., Cheng, M., Wang, Y., Tang, J. 2004. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurilization and sterilization processes. J. Food Sci . 69(1):30-37 [full text]
- Lau, H., Tang, J., Taub, I.A., Yang, T.C.S., Edwards, C.G. and Mao, R. 2003. Kinetics of chemical marker formation in whey protein gels for studying high temperature short rime microwave sterilization. J. Food Engineering 60:397-405 [full text]
- Guan, D., Gray, P., Kang, DH, Tang, J., Shafer, B., Ito, K., Younce, F., and Yang, C.S. 2003. Microbiological validation of microwave-circulated water combination heating technology by inoculated pack studies , J. Food Sci. 68(4):1428-1432 [full text]
- Pathak, S.K., Liu, F., and Tang, J. 2003. Finite difference domain (FDTD) characterization of a single mode applicator. J. of Microwave Power & Electromagnetic Energy 38(1):1-12 [full text]
- Guan, D., Plotka, V. C. F., Clark, S., and Tang J. 2002. Sensory evaluation of microwave treated macaroni and cheese. J. Food Processing and Preservation , 26:307-322 [full text].
- Tang, J., Feng, H., and Lau, M. 2002. Microwave heating in food processing, in Advances in Bioprocessing Engineering, (eds.) Young, X., Tang, J., World Scientific Publisher, New Jersey, pages 1-43.
Patents:
- Tang, J., Liu, F., Pathak, S., Eves, G. Apparatus and method for heating objectes with microwaves, US Patent No. 7,119,313, approved Oct., 10, 2006.
Last updated: March 20, 2009