Mukund V. Karwe, Ph. D.

 

Publications  

BOOKS
1.   Food Extrusion Science and Technology, J.L. Kokini, C.-T. Ho and M.V. Karwe, (Editors), Marcel
Dekker, Inc., New York, 1992.

EDITED VOLUMES:

1. Transport Phenomena in Manufacturing and Materials Processing, Co-Editor, Proceedings of the
ASME 1995 National Heat Transfer Conference, Portland, Oregon, HTD-Vol. 306, August 1995. 

2. Transport Phenomena in Materials Processing and Manufacturing, Co-Editor, Proceedings of the
6th AIAA/ASME Thermophysics and Heat Transfer Conference, Colorado Springs, Colorado,
HTD-Vol. 280, June 1994.

3. Heat Transfer in Food Processing, Co-Editor, Proceedings of the National Heat Transfer Conference
of the American Society of Mechanical Engineers, Heat Transfer Division, HTD-Vol. 254, 1993.

4. Transport Phenomena in Materials Processing, Co-Editor, Proceedings of the Winter Annual
Meeting of the American Society of Mechanical Engineers, Heat Transfer Division, HTD-Vol. 146, 1990.

CHAPTERS IN EDITED BOOKS:

1. D. Salvi, E. Arserim, and M.V. Karwe, “Innovative technologies for processing mangoes and mango products,” accepted for publication in the Handbook of Mango Fruit Production, Postharvest Science, Processing Technology and Nutrition, Muhammad Siddiq, Jeffrey K. Brecht, and Jiwan S. Sidhu, Editors, John Wiley & Sons. 2017.

2. S. Mahadevan and M.V. Karwe*, “Effect of high pressure processing on bioactive compounds,” in High Pressure Processing of Food – Principles, Technology and Applications, V.M. Balasubramaniam (Editor), Springer, 2015.

3. R. Tikekar and M.V. Karwe*, “Extrusion and texturization of fruits ," in Fruit Preservation: Novel and Conventional Technologies, A. Rosenthal, G. Barbosa-Canovas, J. Welti-Chanes, and R. Deliza (Editors), Springer Science Books, 2015

4. Mukund V. Karwe and Jose Maldonado, “High Pressure Processing: Current Status,” Conventional and Advanced Food Processing, John Wiley & Sons, First Edition, 2014.

5. N. Nitin, Li Zhang, and Mukund V. Karwe, “Bread Crust Properties,” Encyclopedia of Agricultural,
Food and Biological Engineering
, Second Edition, 2011.

6. Dilek Kocer, Mukund V. Karwe, and Gulum Sumnu: “Alternative Baking Technologies,” Food
Engineering Aspects of Baking of Sweet Goods
, Taylor & Francis, 2007.

7. Dilek Kocer, Nitin Nitin, and Mukund V. Karwe, “Applications of CFD in Jet Impingement Ovens,”
Computational Fluid Dynamics in Food Processing
, Da-Wen Sun (ed.), CRC Press-Taylor and
Francis, 2007.

8. Mukund V. Karwe and Indrani Deo, “Grashof Number,” The Encyclopedia of Agricultural, Food, and
Biological Engineering
, D.R. Heldman (Ed.), Marcel Dekker, Inc., pp. 454-456, 2003.

9. N. Nitin and M.V. Karwe, “Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet
Impingement System,” Chapter 24, pp. 357-375, Transport Phenomena for Food Processing, CRC
Press, Boca Raton, FL, 2003.

10. M.V. Karwe, “Food Extrusion,” chapter 5.10.4.9 under theme Food and Agricultural Engineering
Resources, edited by G. V. Barbosa-Conovas and Pablo Juliano, in the Encyclopedia of Life Support
Systems (EOLSS)
, developed under the auspices of the UNESCO, EOLSS Publishers,
Oxford, UK, pp. 545-563, 2003.

11. H. Daun, Z. Shi, M. Nair, M.V. Karwe, and C.-T. Ho, “Collection and characterization of volatile
compounds released at the die during twin-screw extrusion of corn meal,” American Chemical Society
Symposium Series 543, Thermally Generated Flavors: Maillard, Microwave and Extrusion Processes
,
Edited by T.H. Parliment, M.J. Morello and R.J. McGorrin, American Chemical Society, Washington DC,
Chapter 27
, pp. 335-347, 1994.

12. S. Tanaka, C.-T. Ho, and M.V. Karwe, “Glycoside as a flavor precursor during extrusion cooking,” 
American Chemical Society Symposium Series 543, Thermally Generated Flavors : Maillard,
Microwave and Extrusion Processes
, Edited by T.H. Parliment, M.J. Morello and R.J. McGorrin, American
Chemical Society, Washington DC, Chapter 31, pp. 371-379, 1994. 

13. H.I. Hwang, T.G. Hartman, M.V. Karwe, H. Izzo, and C.-T. Ho, “Aroma generation in extruded and
heated wheat flour,”  American Chemical Society Symposium Series 558, Lipids in Food Flavors,
Edited by C.-T. Ho and T.G. Hartman, American Chemical Society, Washington DC, Chapter 10, pp.
144-157, 1994.

14. T. Sastrohartono, M.V. Karwe, Y. Jaluria and T.H. Kwon, “Numerical Simulation of Fluid Flow and
Heat Transfer in a Twin-Screw Extruder,” Food Extrusion Science and Technology, Edited by J.L. Kokini,
C.-T. Ho and M.V. Karwe, Marcel Dekker, Inc., New York, Chapter 5, pp. 89-104, 1992.

15. T.H. Kwon, Y. Jaluria, M.V. Karwe and T. Sastrohartono, “Numerical Simulation of the Transport
Processes in a Twin-Screw Polymer Extruder,” Modeling of Polymer Processing, Hanser Publications,
New York, A.I. Isayev(Ed.), Chapter 4, pp. 77-115, 1991.

BOOK REVIEW:

“The Technology of Extrusion Cooking,” Edited by N.D. Frame, Blackie Academic & Professional New
York, 1994.  The review appeared in Food Technology, pp. 85, December 1995.

Refereed Journal Articles:

(* indicates that Karwe is the corresponding author)

1.      M.V. Karwe, A. Aguirre, and R. Borneo, “Effect of high pressure processing on sugar-snap cookie dough properties and cookie quality,” accepted for publication in  Journal of Food Processing and Preservation, 2017. https://doi.org/10.1111/jfpp.13407

2.      L. Cadesky, M. Walking- Ribeiro, K.T. Kriner, M.V. Karwe, and C.I. Moraru, “Structural changes induced by high pressure processing in micellar casein and milk protein concentrates,” accepted for publication in Journal of Dairy Science, 2017.  https://doi.org/10.3168/jds.2016-12072

3.      S. Bhide, D. Salvi, D. W. Schaffner, and M.V. Karwe*, “Effect of surface roughness in model and fresh fruit systems on microbial inactivation efficacy of cold atmospheric pressure plasma,” accepted for publication in Journal of Food Protection, 2017. https://doi.org/10.4315/0362-028X.JFP-17-064

4.      K. Huang, Y. Tian, D. Salvi, M.V. Karwe, and N. Nitin, “Influence of exposure time, shear stress, and surfactants on detachment of Escherichia coli O157:H7 from fresh lettuce leaf surface during washing process,” accepted for publication in Food and Bioprocess Technology, 2017.

5.      D. Salvi, M. Khurana, and M. V. Karwe*, “Prediction of temperature distribution in a horizontal high pressure food processing vessel and its impact on process uniformity,” accepted for publication in Journal of Food Process Engineering, 2017. https://doi.org/10.1111/jfpe.12547

6.      Deepti Salvi, Noopur S. Gosavi, and Mukund V. Karwe*, “High Pressure Cold Pasteurization,” published in Reference Module in Food Science, 2016, https://doi.org/10.1016/B978-0-08-100596-5.21042-1

7.      Mukund V. Karwe*, Deepti Salvi, and Noopur S. Gosavi, “High Pressure-Assisted Infusion in Foods,” published in Reference Module in Food Science, 2016, doi: 10.1016/B978-0-08-100596-5.21075-5

8.      V. Endraiyani, R. Di, R.D. Ludescher, and M.V. Karwe*, “Total phenolics and antioxidant capacity of cocoa pulp: Processing and Storage Study,” accepted for publication in Journal of Food Processing and Preservation, 8 July 2016. https://doi.org/10.1111/jfpp.13029

9.      A. Nair, J. Maldonado, Y. Miyazawa, M.V. Karwe*, D.W. Schaffner, and A. Cuitiño, “Effect of Material Heterogeneity on Modulating Bacterial Inactivation Driving Forces during High Pressure Processing,” Food Research International, Volume 84,  pp. 76-85, 2016. https://doi.org/10.1016/j.foodres.2016.03.016

10.   Y. Zhou, M.V. Karwe, and K.M. Matthews, “Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage,” Food Microbiology, 58:7-12, 2016. https://doi.org/10.1016/j.fm.2016.02.010

11.   Cibele Freitas de Oliveira, Poliana Deyse Gurak, Florencia Cladera-Olivera, Ligia Damasceno Ferreira Marczak, Mukund Karwe, “The Combined Effect of High Pressure and Conventional Heating for Pectin Extraction from Passion Fruit Peel,” Food and Bioprocess Technology, Volume 9, Issue 6, pp. 1021–1030, June 2016. https://doi.org/10.1007/s11947-016-1691-4

12.   R. Huang, M. Ye, X. Li, L. Ji, M. Karwe, and H. Chen, “Evaluation of high hydrostatic pressure inactivation of human Norovirus on strawberries, blueberries, raspberries, and their purees,” Int. Journal of Food Microbiology, Volume 223, 16 April 2016, pp. 17–24.   https://doi.org/10.1016/j.ijfoodmicro.2016.02.002

13.   S. Mahadevan, D. Salvi, and M.V. Karwe*, “High Pressure Enhanced Infusion in Fresh and Frozen-Thawed Cranberries: A Comparative Study,” Journal of Food Process Engineering, 2016. Volume 39, Issue 1, February 2016, pp. 53–60. https://doi.org/10.1111/jfpe.12198

14.   J.A. Maldonado, D.W. Schaffner, A.M. Cuitino, M.V. Karwe*, “In-situ studies of microbial inactivation during high pressure processing,” High Pressure Research, Volume 36, Issue 1, pp. 79-89, 2016. https://doi.org/10.1080/08957959.2015.1111887

15.   J.S. Karthikeyan, K.M. Desai, D. Salvi, R. Bruins, and M.V. Karwe*, “Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food,” Food Research International, Volume 76, Part 3, October 2015, pp. 595–604. https://doi.org/10.1016/j.foodres.2015.07.007

16.   J.S. Karthikeyan, K.M. Desai, D. Salvi, R. Bruins, D. W. Schaffner, and M.V. Karwe*, “Effect of temperature abuse on frozen army rations. Part 2: Predicting microbial spoilage,” Food Research International, Volume 76, Part 3, October 2015, pp. 587–594. https://doi.org/10.1016/j.foodres.2015.07.012

17.   M. Ye, T. Lingham, Y. Huang, G. Ozbay, L. Ji, M. Karwe, and H. Chen, “Effect of high-hydrostatic pressure on inactivation of human norovirus and physical and sensory characteristics of oysters,” Journal of Food Science, Volume 80, Issue 6, pages M1330–M1335, June 2015.  https://doi.org/10.1111/1750-3841.12899

18.   S. Mahadevan, N. Nitin, D. Salvi, and M.V. Karwe*, “High Pressure Enhanced Infusion: Influence of Process Parameters,” Journal of Food Process Engineering, Volume 38, Issue 6, pp. 601–612, December 2015. https://doi.org/10.1111/jfpe.12190

19.   J.A. Maldonado, R. Bruins, T. Yang, A. Wright, C.P. Dunne, and M.V. Karwe*, “Strategy for reducing browning in MRE pears,” Journal of Food Processing and Preservation, Volume 39, pages 2035-2042, 2015. https://doi.org/10.1111/jfpp.12446

20.   Kumju Youn, Jinhyuk Lee, Eun-Young Yun, Chi-Tang Ho, Mukund V. Karwe, Woo-Sik Jeong,
and Mira Jun*, “Biological evaluation and in silico docking study of gamma linolenic acid as a potential BACE1 inhibitor,” Journal of Functional Foods, (10): 187-191, 2014. https://doi.org/10.1016/j.jff.2014.06.005

21.   Jeong-Hyun Yoon, Kumju Youn, Chi-Tang Ho, Mukund V. Karwe, Wok-Sik Jeong, and Mira Jun*, “p-Coumaric acid and Ursolic acid from Corni fructus attenuated β-Amyloid25-35-Induced toxicity through regulation of NF-κB signaling pathway in PC12 cells,” ACS Journal of Agricultural and Food Chemistry, (62): 4911-4916, 2014.  ACS Publications https://doi.org/10.1021/jf501314g

22.   Tanya D’Souza, Mukund V. Karwe, and Donald W. Schaffner*, “Effect of high hydrostatic pressure on Salmonella inoculated into creamy peanut butter with modified composition,” Journal of Food Protection, Volume 77, Number 10, 1 October 2014, pp. 1664-1668(5).
https://doi.org/10.4315/0362-028X.JFP-14-062

23.   G. Mootian, G.E. Flimlin, D.W. Schaffner*, and M.V. Karwe, “Effect of high pressure processing on microbiology and physical properties of hard clams,” Journal of Food Science, 78(2): E251- E257, 2013.    https://doi.org/10.1111/1750-3841.12014

24.   M. Khurana and M. V. Karwe*, “Parameters affecting the accuracy of temperature measurements during high hydrostatic pressure processing," Journal of Food Process Engineering, 36(1):50-57, 2013. Wiley: https://doi.org/10.1111/j.1745-4530.2011.00652.x

25.   S. Choudhari, I. Bajaj, R. Singhal*, and M. Karwe, “Microencapsulated lycopene for pre-extrusion coloring of foods,” Journal of Food Process Engineering, 35(1): 91-103, 2012. https://doi.org/10.1111/j.1745-4530.2010.00562.x

26.   Tanya D’Souza, Mukund V. Karwe, and Donald W. Schaffner*, “Effect of high hydrostatic pressure and pressure cycling on a pathogenic salmonella enterica serovar cocktail inoculated into creamy peanut Butter,” a Research Note, Journal of Food Protection, 75(1): 169-173, 2012.
https://doi.org/10.4315/0362-028X.JFP-11-275

27.   S. P. Narwankar, G. E. Flimlin, D. W. Schaffner, B J. Tepper, and M.V. Karwe*, “Microbial safety and consumer acceptability of high pressure processed hard clams (Mercenaria mercenaria),” Journal of Food Science, 76(6): M375-M380, 2011. https://doi.org/10.1111/j.1750-3841.2011.02258.x

28.   Supriya Varma, Mukund V. Karwe, and Tung-Ching Lee*, “Effect of high hydrostatic pressure processing on lycopene isomers,” International Journal of Food Engineering, 2010.  Volume 6 Issue 5 ISSN: 1556-3758. https://doi.org/10.2202/1556-3758.1752

29.   Floros, J.D., Newsome, R., Fisher, W., Barbosa-Cánovas, G.V., Chen, H., Dunne, C.P., German, J.B., Hall, R.L., Heldman, D.R., Karwe, M.V., Knabel, S.J., Labuza, T.P., Lund, D.B., Newell- McGloughlin, M., Robinson, J.L., Sebranek, J.G., Shewfelt, R.L., Tracy, W.F., Weaver, C.M., Ziegler, G.R., “Feeding the world today and tomorrow: The importance of food science and technology,” Comprehensive Reviews in Food Science and Food Safety, 9(5), pp. 572-599, 2010.

30.   Mukund V. Karwe*, “Cruess Award Winner Essay: As I Teach How to Learn, I learn How to Teach Better,”  Journal of Food Science Education, 9:4-5, 2010.

31.   M. Khurana and M. V. Karwe*, “Numerical simulation of temperature distribution measurement of temperature in a high hydrostatic pressure food processor,” Food and Bioprocessing Technologies, 2:279-290, 2009.

32.   R.V. Tikekar, R.D. Ludescher, and M.V. Karwe*, “Processing stability of squalene in amaranth and antioxidant potential of amaranth extract,” Journal of Agricultural and Food Chemistry, 56:10675- 10678, 2008.

33.   R.V. Tikekar and M.V. Karwe*, “Development of a continuous method for puffing amaranth (Amaranthus spp.) seeds,”  Journal of Food Process Engineering, 32(2):265-277, 2008. https://doi.org/10.1111/j.1745-4530.2007.00215.x

34.   R. Borneo, D. Kocer, G. Ghai, B. Tepper, and M.V. Karwe*, “Stability and consumer acceptance of long-chain Omega-3 fatty acids (Eicosapentaenoic Acid, 20:5, n-3 and Docosahexaenoic Acid,
22:6, n-3) in cream filled sandwich cookiesJournal of Food Science, Vol. 72, No. 1, pp. S49-S54, 2007. https://doi.org/10.1111/j.1750-3841.2006.00240.x

35.   K. Brady, R.T. Rosen, C.-T. Ho, and M.V. Karwe*, “Effects of processing on the nutraceutical profile of quinoa,” Food Chemistry, Vol. 100, pp. 1209-16, 2007.

36.   N. Nitin, R.P. Gadiraju, and M.V. Karwe*, “Conjugate heat transfer associated with a turbulent hot air jet impinging on a cylindrical object,” Journal of Food Process Engineering, Vol. 29, No. 4, pp. 386-399, August 2006.  https://doi.org/10.1111/j.1745-4530.2006.00072.x

37.   I. Sensoy, R.T. Rosen, C.-T. Ho, and M.V. Karwe*, “Effect of processing on buckwheat phenolics and antioxidant activity,” Food Chemistry, Vol. 99, Issue 2, pp.388-393, 2006.

38.   D. Kocer and M.V. Karwe*, “Thermal transport in a multiple jet impingement oven,”  Journal of Food Process Engineering, Vol. 8, pp. 378-396, 2005.  https://doi.org/10.1111/j.1745-4530.2005.00029.x

39.   A. Sarkar, N. Nitin, M.V. Karwe, and R.P. Singh*, “Jet impingement technology in food processing: a review,” Journal of Food Science, Vol. 69, Nr. 4, pp.  CRH 113-122, 2004.

40.   L.Yerramilli and M. V. Karwe*, “Velocity distributions and mixing in the translational region of a kneading section in a co-rotating twin-screw extruder,” Food and Bioproducts Processing, Trans. IChemE  (UK), Part C, pp. 5-12, March 2004.

41.   N. Nitin and M.V. Karwe*, “Numerical simulation and experimental investigation of conjugate heat transfer between a turbulent hot air jet impinging on a cookie-shaped object,” Journal of Food Science, Vol. 69, Nr. 2, pp. FEP59-FEP65, 2004.

42.   H. Dogan and M.V. Karwe*, “Physico-chemical Properties of Quinoa Extrudates,” Food Science and Technology International, Vol. 9, No. 2, pp. 101-114, 2003.

43.   N. Haladjian, R. Fayad, I. Toufeili*, S. Shadarevian, M. Sidahmed, E. Baydoun, and M. Karwe, “Effect of pH and temperature on hydration kinetics of faba beans (vicia faba l.),” Journal of Food Processing and Preservation, Vol. 27, No. 1, pp. 9-20, 2003.

44.   C. I. Moraru, T.-C Lee, M.V. Karwe, and J.L. Kokini*, “Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix,” Journal of Food Science, Vol. 67, Nr. 9, 2002.

45.   C. I. Moraru, T.-C Lee, M.V. Karwe, and J.L. Kokini*, “Phase behavior of a meat-starch extrudate illustrated on a state diagram,” Journal of Food Science, Vol. 67, Nr. 8, pp. 3026-3032, 2002.

46.   I. Deo and M.V. Karwe*, “Flow distribution of food materials in an annular extrusion die,” Journal of Food Science, Vol. 67, No. 2, pp. 658-664, 2002.

47.   Zhu, Nanqun; Sheng, Shuqun; Sang, Shengmin; Wang, Mingfu; Li, Jimmy; Jhoo, Jin-Woo; Bai, Naisheng; Li, He; Karwe, Mukund V.; Rosen, Robert T.; Ho, Chi-Tang*, “Triterpene Saponins from Debittered Quinoa Seeds,” Journal of Agricultural and Food Chemistry, Vol. 50, pp. 865-867, 2002.

48.   S. Bakalis and M.V. Karwe*, “Velocity distributions and volume flow rates in the nip and translational regions of a co-rotating, self-wiping, twin-screw extruder,” Journal of Food Engineering, Vol. 51, Issue 4, pp. 273-282, 2002.

49.   Nanqun Zhu, Hiroe Kikuzaki, Bret C. Vastano, Nobuji Nakatani, Mukund V. Karwe, Robert T. Rosen and Chi-Tang Ho*, “Ecdysteroids of Quinoa Seeds (Chenopodium quinoa Willd),” Journal of Agriculture and Food Chemistry, Vol. 49, pp. 2576-78, 2001.

50.   Nanqun Zhu, Shuqun Sheng2, Dajie Li, Edmond J. LaVoie, Mukund Karwe, Robert T. Rosen and Chi-Tang Ho*, “Antioxidative flavonoid glycosides from quinoa seeds (Chenopodium quinoa Willd),”  Journal of Food Lipids, Vol. 8, No. 1, pp. 37-44, 2001.

51.   O. Popescu, D.C. Popescu, J. Wilder, and M.V. Karwe*, “A new approach to modeling and control of a food extrusion process using artificial neural network and an expert system,” Journal of Food Process Engineering, Vol. 24, No. 1, pp. 17-36, 2001.

52.   N. Nitin and M.V. Karwe*, “Heat transfer coefficient for cookie-shaped object in a hot air jet impingement oven,” Journal of Food Process Engineering, Vol. 24, No. 1, pp. 51-69, 2001.

53.   S. Prakash, M.V. Karwe, and J.L. Kokini*, “Measurement of velocity distribution in a model mixer using laser Doppler anemometry,” Journal of Food Process Engineering, Vol. 22, pp. 435-454, 1999.

54.   S. Bakalis and M.V. Karwe*, “Measuring of velocity distributions in the nip region of a co-rotating, twin-screw extruder,” Journal of Food and Bioproducts Processing, Transactions of the Institution of Chemical Engineers (U.K.), Vol. 77, Part C, pp. 205-212, September 1999.

55.   H. Marcroft, M. Chandrasekaran, and M.V. Karwe*, “Measurement of flow field in a jet impingement oven, Part II: Multiple Jets,” Journal of Food Processing and Preservation, Vol. 23, pp. 235-248, 1999.

56.   H. Marcroft and M.V. Karwe*, “Measurement of flow field in a jet impingement oven, Part I: Single Jet,” Journal of Food Processing and Preservation, Vol. 23, pp. 217-233, 1999.

57.   S. Bakalis and M.V. Karwe*, “Measurement of three-dimensional velocity field in a co-rotating twin-screw extruder,” Polymer Engineering and Science, Vol. 38, No. 9, pp. 1549-1558, September 1998.

58.   M. Chandrasekaran and M.V. Karwe*, “Velocity profiles in the nip region of a co-rotating twin- screw extruder: transitions between forward and reverse elements,” Journal of Reinforced Plastics and Composites, Vol. 17, No. 5, pp. 382-388, 1998.

59.   M. Chandrasekaran, H. Marcroft, S. Bakalis, and M.V. Karwe, “Application of laser Doppler anemometry in understanding food processing operations,” Trends in Food Science and Technology, Vol. 8, No. 11, pp. 369-375, 1997.

60.   M. Chandrasekaran and M.V. Karwe*, “Measurement of velocity profiles in the translational and nip regions of a reverse flighted screw element in a co-rotating twin-screw extruder,” AIChE Journal, Vol. 43, No. 10, pp. 2424-2431, 1997.

61.   S. Bakalis and M.V. Karwe*, “Velocity field in a twin-screw extruder,” International Journal of Food Science and Technology, Vol. 32, No. 3, pp. 241-253, 1997.

62.   C.-F.Hwang, W. E. Riha III, J. Baoping, M.V. Karwe, T. G. Hartman, H. Daun, and C.-T. Ho*, “Effect of cysteine addition to volatile compounds released at the die during twin-screw extrusion of wheat flour,”  Lebensmittel-Wissenschaft und -Technologie, Vol. 30, pp. 411-416, 1997.

63.   M.V. Karwe*, S. Bakalis, and V. Sernas, “Velocity measurements in the NIP region of a co- rotating twin-screw extruder using laser Doppler anemometry,” Advances in Polymer Technology, Vol. 16, No. 2, pp. 97-104, 1997.

64.   M.V. Karwe* and S. Godavarti, “Accurate measurement of extrudate temperature and surface heat loss on a twin-screw food extruder,” Journal of Food Science, Vol. 62, No.2, pp. 367-372, 1997.

65.   S. Godavarti and M.V. Karwe*, “Determination of specific mechanical energy distribution in a twin-screw extruder,” Journal of Agricultural Engineering Research, Vol. 67, pp. 277-287, 1997.

66.   R. Chiruvella, Y. Jaluria, and M.V. Karwe*, “Numerical simulation of the extrusion process for food materials in a single-screw extruder,” Journal of Food Engineering, Vol. 30, pp. 449-467, 1996.

67.   W.E. Riha III, C.-F. Hwang, M.V. Karwe, T. G. Hartman, and C.-T. Ho*, “Effect of Cysteine Addition on the Volatiles of Extruded Wheat Flour,” Journal of Agricultural Food Chemistry, American Chemical Society, Vol. 44, pp. 1847-1850, 1996.

68.   M.V. Karwe* and V. Sernas, “Application of laser Doppler anemometry to measure velocity distribution inside the screw channel of a twin-screw extruder,” Journal of Food Process Engineering,  Vol. 19, No. 2, pp. 135-152, 1996.

69.   B.K. Koh, M.V. Karwe and K. M. Schaich*, “Effects of cysteine on free radical production and protein modification in extruded wheat flour,” Cereal Chemistry, American Association of Cereal Chemists, Vol. 73, No. 1, pp. 115-122, 1996.

70.   R.V. Chiruvella, Y. Jaluria, M.V. Karwe*, and V. Sernas, “Transport in a twin-screw extruder for the processing of polymers,” Polymer Engineering and Science, Vol. 36, No. 11, pp. 1531-1540, 1996.

71.   T. Sastrohartono, Y. Jaluria*, and M.V. Karwe, “Numerical simulation of fluid flow and heat transfer in twin-screw extruders for non-Newtonian materials,” Polymer Engineering and Science, Vol. 35, No. 15, pp. 1213-1221, Aug. 01, 1995.

72.   M.V. Karwe, R.V. Chiruvella, and Y. Jaluria*, “Coordinate system independence of shear rate during isothermal single-screw extrusion of a Newtonian fluid,” Journal of Food Process Engineering, Vol. 18, pp. 55-69, 1995.

73.   T. Sastrohartono, Y. Jaluria*, and M.V. Karwe, “Numerical coupling of multiple region simulations to study transport in a twin-screw extruder,” Numerical Heat Transfer, Part A, Vol. 25, pp. 541-557, 1994.

74.   K. Yam*, S.S. Wang, M.V. Karwe, and B.K. Gogoi, “Shear conversion of corn meal by reverse screw elements during twin-screw extrusion at low temperatures,” Journal of Food Science, Vol. 59, No. 1, pp. 113-114, 1994.

75.   S. Gopalakrishna, Y. Jaluria, and M.V. Karwe*, “Heat and mass transfer in single screw extruder for non-Newtonian materials,” International Journal of Heat and Mass Transfer, Vol. 35, No. 1, pp. 221-237, 1992.

76.   M.V. Karwe and Y. Jaluria*, “Experimental investigation of thermal transport from a heated moving plate,” International Journal of Heat and Mass Transfer, Vol. 35, No. 2, pp. 493-511, 1992.

77.   M.V. Karwe* and C.H. Tong, “Effect of filling material on the temperature distribution in a thermal conductivity probe and thermal conductivity measurements: A numerical study,” Journal of Food Processing and Preservation, Vol. 15, pp. 339-357, 1991.

78.   B.H. Kang, Y. Jaluria*, and M.V. Karwe, “Numerical simulation of conjugate transport from a continuous moving plate in materials processing,” Numerical Heat Transfer, Part A, Vol. 19, pp. 151-176, 1991.

79.   M.V. Karwe and Y. Jaluria*, “Numerical simulation of thermal transport associated with a continuously moving flat sheet in materials processing,” Trans. of ASME, Journal of Heat Transfer, Vol. 113, pp. 612-619, 1991.

80.   M.V. Karwe and Y. Jaluria*, “Numerical simulation of fluid flow and heat transfer in a single screw extruder for non-Newtonian fluids,” Numerical Heat Transfer, Part A, Vol. 17, pp. 167-190, 1990.

81.   M.V. Karwe and Y. Jaluria*, “Fluid flow and mixed convection transport from a moving plate in rolling and extrusion processes,” Trans. of ASME, Journal of Heat Transfer, Vol. 110, No. 3, pp. 655-661, 1988.

82.   M.V. Karwe and Y. Jaluria*, “Thermal transport from a heated moving surface,” Trans. of ASME, Journal of Heat Transfer, Vol. 108, No. 4, pp. 728-734, 1986.

83.   M.V. Karwe and M.R. Muller*, “The role of inlet location on the dynamics of thin two-dimensional buoyant surface jets,” Experiments in Fluids, Vol. 2, pp. 137-142, Springer Verlag, 1984.