Food Science & Technology: Personnel

Yen-Con Hung

Description of Research Interests

• Determination and modeling of pathogen survival associated with seafood and poultry cooked by microwave ovens
• High temperature and high pressure pasteurization for elimination of Salmonella and Listeria in liquid egg products
• Modeling of beef patty cooking
• Development of and optimization of combined processing technologies to preserve foods
• Development of treatments using electrolyzed oxidizing water to kill foodborne pathogens on produce, meat and poultry
• Improved processing technologies to increase cowpea utilization and improve nutrition
• Modeling heat and mass transfer during cryogenic freezing for system and food quality optimization
• Studies on the food cold chain
• CA storage for shelf-life extension
• Development of a value-added process for the retention of crispness in breaded shrimp
• High-speed laser-based fruit and vegetable maturity and texture measuring systems
• Using X-ray for on-line nondestructive sorting of watercore apples

Recent Chapters and Selected Publications

Su, Y., C. Liu and Y.-C. Hung. 2007. Electrolyzed water: principles and applications. In
New Biocides Development: The Combined Approach of Chemistry and
Microbiology. American Chemical Society. Washington, DC. pp.309-322.

Jarrard, M. Jr. and Y.-C. Hung. 2007. Milling of cowpea flour using cyclone assisted
milling. Applied Eng. Agric. (Accepted)

Jarrard M. Jr., Y.-C. Hung, K. H. McWatters and R. D. Phillips. 2007. Effect of milling
and preparation method on the physical properties and quality of moin-moin (steamed
paste). J. Food Sci. 72(5):E243-248.

Kim, C., and Y.-C. Hung. 2007. Development of response surface model of electrostatic
spray system and its contributing parameters. Applied Eng. Agric. 50:583-690.

Ayebah, B., Y.-C. Hung, C. Kim and J. F. Frank. 2006. Efficacy of electrolyzed water in
the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of
organic matter. J. Food Prot. 69:2143-2150.

Huang, Y.-R., H.-S. Hsieh, S.-Y. Lin, S.-J. Lin, Y.-C. Hung and D.-F. Hwang. 2006.
Application of electrolyzed oxidizing water on the reduction of bacterial contamination
of seafood. Food Control 17:987-993.

Huang, Y.-R., Y.-C. Hung and D.-F. Hwang. 2006. Decontaminative effect of acidic
electrolyzed water on fresh vegetable and fruit. Food Industries 38(2):31-40.

Huang, Y.-R., C.-Y. Shiau, Y.-C. Hung and D.-F. Hwang. 2006. Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas
during refrigerated and frozen storage. J. Food Sci. 71:M127-M133.

Huse, H.L., Y.-C. Hung and K.H. McWatters. 2006. Physical and sensory
characteristics of fried cowpea (Vigna unguiculata L. Walp) paste formulated with soy
flour and edible coatings. J. Food Quality 29: 419-430.

Plahar, M. A., Y.-C. Hung and K. H. McWatters. 2006. Improving the nutritional
quality and maintaining consumption quality of akara using curdlan and composite flour.
International Journal of Food Science and Technology. 41:962-972.

Plahar, M. A., Y.-C. Hung, K. H. McWatters, R. D. Phillips and M. S. Chinnan. 2006.
Effect of saponins on the physical characteristics, composition and quality of akara (fried
cowpea paste) made from non-decorticated cream cowpeas. Lebensmittel-Food Sci. &
Tech. 39:275-284.

Ayebah, B., Y.-C. Hung and J. F. Frank. 2005. Enhancing the bactericidal effect of
electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel. J. Food
Prot. 68:1375-138.

Ayebah, B. and Y.-C. Hung. 2005. Electrolyzed water and its corrosiveness on various
surface materials commonly found in food processing facilities. J. Food Process Eng.
28:247-264.

Huang, Y.-R., Y.-C. Hung and D.-F. Hwang. 2005. Application of electrolyzed
oxidizing water on food industry. Food Industries 37(4):49-56.

Kim, C., Y.-C. Hung and S. M. Russell. 2005. Efficacy of electrolyzed (EO) water in the
prevention and removal of fecal material attachment and its microbicidal effectiveness
during simulated industrial poultry processing. Poultry Sci. 84:1778-1784.

Park, J.-Y., M. A. Plahar, Y.-C. Hung, K. H. McWatters and J.-B. Eun. 2005. Effect of
saponins on the foam/flow properties of paste and physical characteristics of akara made
from decorticated black-eyed cowpeas. J. Sci. Food & Agri. 85:1845-1851.

Tanaka, F., K. Morita, P. Mallikarjunan, Y.-C. Hung and G. O. I. Ezeike. 2005.
Analysis of dielectric properties of soy sauce. J. Food Eng. 71:92-97.

Park, C.-M., Y.-C. Hung, C.-S. Lin and R. E. Brackett. 2005. Efficacy of electrolyzed
water in inactivating Salmonella Enteritidis and Listeria monocytogenes on shell eggs. J.
Food Prot. 68:986-990.

Singh, A., Y.-C. Hung, M. Corredig, R. D. Phillips, M.S. Chinnan, and K. H. McWatters.
2005. Effect of milling method on selected physical and functional properties of cowpea
(Vigna unguiculata) paste. Int. J. Food Sci. & Tech. 40:525-536.

 

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