Food Engineering

Research

The Food Engineering Laboratory provides a platform for conducting research on the application of novel technologies to enhance food quality and safety. This includes food structure, thermo-physical and rheological properties of food, heat and mass transfer, packaging, bioprocess optimization, postharvest, emerging technologies (Pulsed Electric Field (PEF), Pulsed Ultraviolet (UV) irradiation application in food processing, and extraction of bioactive components using supercritical fluid technology to enhance nutritional quality of foods.

People

Publications

2017

• Kassama, L.S and Liu, L.  2017. In Vitro Modeling of the Gastrointestinal Tract: Significance in Food and Nutritional Research and Health Implications. Food & Nutrition Journal, 2017(7):131-136.
• Kassama, L.S. and Misir, J. 2017. Physicochemical Properties and Control Release of Aloe Vera (Aloe barbadensis Miller) Bioactive Loaded Poly (Lactic Co-Glycolide Acid) Synthesized Nanoparticles. Advances in Chemical Engineering and Science, 7(4): 333-348.
• Kassama, L.S. Kuponiyi, A.J. & Kukhtareva, T. 2017. Effect of Laser Ablation on the Physicochemical Properties of Microwave-Assisted Synthesized AgNP in Aloe Vera (Aloe barbadensis) Extract. Advances in Chemical Engineering and Science, 7: 393-407.
• Kassama, L.S. and Ngadi, M.O. 2017. Modeling Moisture Diffusivity in Deboned Chicken Breast during Deep-Fat Frying, Food & Nutrition Journal, 2017(6):127-133.

2016

• Kassama, L.S. and Ngadi M.O. 2016. Shrinkage and Density Change of Chicken Meat during Deep-fat Frying. Food and Nutrition Sciences, 7(10):895-905.
• Kassama, L.S. and Ngadi M.O. 2016. Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying Of Chicken Breast Meat. Advances in Chemical Engineering and Science, 6 (7): 324-334.
• Porto-Fett, A.C.S, Oliver S, Daniel N, Shoyer. B.A, Stahler, L.J., Shane, L.E., Kassama, L.S., Jackson-Davis, A. and Luchansky, J.B. 2016. The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. Journal of Food Protection, 79(5): 723-731.

2015

• Kassama, L.S. T. Sanusi. 2015.  Raman spectroscopy identification of phytic acid in tempered canned red kidney beans (Phaseolus vulgaris). Journal of Agricultural Engineering, 2 (1): 1-6.
• Kassama, L.S, Kuponiyi, A.J.& Kukhtareva, T. 2015. Comparative Effects of Aloe Vera (Aloe barbadensis) extracts on the Physicochemical Properties and Stability of Silver Nanoparticles. American International Journal of Contemporary Research, 5(2): 30-39.
• Kassama, L.S,  Kukhtareva, T, Kukhtarev, N., & Kuponiyi, A.J. 2015. Rapid Laser-assisted Nanosizing Noble Silver Nanoparticles in Plant Extracts and Physiochemical Characterization. American International Journal of Contemporary Research, 5(2): 8-18.

2014

• Kuponiyi, A.J., Kassama, L.S. and Kukhtareva, T. 2014. Physicochemical Characterization of Silver nanoparticles synthesize using Aloe Vera (Aloe barbadensis). SPIE NanoScience & Engineering. 91710V-1-12.