William L. Kerr
Description of Research Interests
Physical properties of foods; food processing. Role of water in determining texture, flavor and physical states. Rheological and textural properties of foods. Use of NMR, ultrasound, and calorimetric techniques as process sensors. Computational modeling of food components.
FDST 4013/6013-4013L/6013L: Food Processing III
FDST 8080/8080L: Food Texture and Rheology
FDST 8120/8120L: Food Structure and Properties
Selected Recent Publications
Kang, S.-W., Heo, H.-J., Yang, H.-S., Kerr, W. L., Choi, S.-G. (2012). Influence of Brine Soaking on Quality Characteristics of Dried Apples. Journal of Agriculture and Life Science, 46(6), 147-155.
Pallas, L., Pegg, R., Shewfelt, R. L., Kerr, W. L. (2012). The role of processing conditions on the color and antioxidant retention of jet-tube fluidized bed dried blueberries. Drying Technology, 30(14), 1600-1609.
Pallas, L., Pegg, R., Kerr, W. L. (2012). Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries. Journal of the Science of Food and Agriculture, 2012.
Xu, S., Pegg, R., Kerr, W. L. (2012). Sensory and physical properties of sweet potato chips made by vacuum belt drying. Journal of Food Process Engineering, 2012, E 1-11.
Yan, H., Kerr, W. L. (2012). Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying. Journal of the Science of Food and Agriculture, 2012.
Xu, S., Kerr, W. L. (2012). Modeling moisture loss during vacuum belt production of lowfat tortilla chips. Drying Technology, 30(13), 1422-1431.
Kerr, W. L., Xu, S. (2012). Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying. LWT - Food Science and Technology, 48(1), 96-101.
Xu, S., Kerr, W. L. (2012). Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying. LWT - Food Science and Technology, 48, 96-101.
Tatirat, O., Charoenrein, S., Kerr, W. L. (2012). Physicochemical properties of extrusion-modified konjac glucomannan. Carbohydrate Polymers, 87(2), 1545-1551.
Cavender, G. A., Kerr, W. L. (2011). Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device. Journal of Food Science, 76(7), E525-E529.
C. G., Kerr, W. L. (2011). Microfluidization of Full-Fat Ice Cream Mixes:Effects of Polysaccharide Choice on Physical and Senssory Changes. Journal Food Process Engineering, 5 Sep 2011, 1-7. http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2011.00650.x/abstract.