Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
Google Scholar citation report
Citations : 3314

Journal of Biotechnology & Biomaterials received 3314 citations as per Google Scholar report

Indexed In
  • Index Copernicus
  • Google Scholar
  • Sherpa Romeo
  • Open J Gate
  • Genamics JournalSeek
  • Academic Keys
  • ResearchBible
  • China National Knowledge Infrastructure (CNKI)
  • Access to Global Online Research in Agriculture (AGORA)
  • Electronic Journals Library
  • RefSeek
  • Hamdard University
  • EBSCO A-Z
  • OCLC- WorldCat
  • SWB online catalog
  • Virtual Library of Biology (vifabio)
  • Publons
  • Geneva Foundation for Medical Education and Research
  • Euro Pub
  • ICMJE
Recommended Journals
Share This Page

Interfacial phenomena in food materials

3rd World Congress on Biotechnology

Carlos M. Corvalan

Department of Food Science, Purdue University, USA

ScientificTracks Abstracts: J Biotechnol Biomater

DOI: 10.4172/2155-952X.S1.009

Abstract
The Transport Phenomena in Food Materials laboratory at Purdue University seeks to establish the fundamental relationships between the structure of food materials and their mechanical and functional properties as influenced by processing, composition, and environmental conditions. A current research thrust area of this laboratory: Interfacial Phenomena in Foods seeks to establish a detailed understanding of interfacial mechanisms that affect the transport of mass and heat in food matrices, particularly in terms of developing enhanced food materials and processes. Two specific examples of research within this thrust area are: a) precise control of particle size during processing (e.g. emulsification, spray drying, microencapsulation, and nanomaterials) and storage (e.g. microsintering and coalescence) via modulation of dynamic interfacial conditions; and b) identifying novel capillary and interfacial mechanisms for enhancing drying rates in porous food matrices. Advances in this area enabled by insights achieved through combinations of experimental tools (such as high-speed visualization and laser Doppler velocimetry) and recent computational modeling tools (such as first-principles approaches and direct numerical simulations) will be presented.
Biography

Carlos M. Corvalan is Associate Professor at the Purdue University Department of Food Science, and a member of the Faculty of the Purdue Biological Engineering Department. He has published over fifty research papers in a variety of fields including biopolymers, food rheology, food processing, microencapsulation, nanomaterials and transport phenomena. His recent work focuses on the the effect of surface active species on industrial and biological free-surface flows of complex fluids in multidisciplinary projects supported by U.S. National Aeronautics and Space Administration (NASA), U.S. Department of Agriculture (USDA) and U.S. Army Research Office (ARO).

Email: corvalac@purdue.edu

Top