Skip Navigation

Mukund V. Karwe, Ph. D.

Mukund V. Karwe, PH. D.

Distinguished Professor
mkarwe@sebs.rutgers.edu
63 Dudley RD
(848) 932-5513, (848) 932-5083
(732) 932-6776

Global ProfileGlobal Profile

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,” Chapter 9 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. Print ISBN:9781119014355, Online ISBN:9781119014362, doi:10.1002/9781119014362
  2. R. Tikekar and M.V. Karwe, “Extrusion and texturization of fruits,” in Fruit Preservation Novel and Conventional Technologies. A. Rosenthal and G. Barbosa-Canovas (Editors), Springer Publications (publication date August 23, 2018). ISBN: 978-1-4939-3309-9
  3. 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, G. Barbosa-Canovas, and H.L.M. Lelieveld (Editors), Springer Science+Business Media, New York, 2016. ISSN 1571-0297, ISBN 978-1-4939-3233-7, ISBN 978-1-4939-3234-4 (eBook), doi: 10.1007/978-1-4939-3234-4
  4. Mukund V. Karwe, Swetha Mahadevan, and Jose Maldonado, “High Pressure Processing: Current Status,” in Conventional and Advanced Food Processing, S. Bhattacharya (Editor), John Wiley & Sons, First published on 3 October 2014. Online ISBN: 9781118406281, Print ISBN: 9781118406328, https://doi.org/10.1002/9781118406281.ch24
  5. N. Nitin, Li Zhang, and Mukund V. Karwe, “Bread Crust Properties,” in Encyclopedia of Agricultural, Food and Biological Engineering, Second Edition, Dennis R. Heldman and Carmen Moraru (Editors), CRC Press, Taylor & Francis Group, Boca Raton, FL, 2011. ISBN 978-1-4398-1111-5 (Hardback).
  6. Dilek Koçer, Mukund V. Karwe, and Servet Gülüm Sumnu: “Alternative Baking Technologies,” Chapter 11, in Food Engineering Aspects of Baking of Sweet Goods, Servet Gülüm Sumnu and Serpil Sahin (Editors), CRC Press, Taylor & Francis Group, Boca Raton, FL, 2008. ISBN 13:978-1-4200-5274-9 (Hardcover).
  7. Dilek Koçer, Nitin Nitin, and Mukund V. Karwe, “Applications of CFD in Jet Impingement Ovens,” in Computational Fluid Dynamics in Food Processing, Da-Wen Sun (Editor), CRC Press, Taylor & Francis Group, Boca Raton, FL, 2007. ISBN 13:978-0-8493-9286-3 (Hardcover).
  8. Mukund V. Karwe and Indrani Deo, “Grashof Number,” in The Encyclopedia of Agricultural, Food, and Biological Engineering, D.R. Heldman (Editor), Marcel Dekker, Inc., New York, pp. 454-456, 2003. ISBN 0-8247-4266-4 (Print/Online).
  9. M.V. Karwe, “Food Extrusion,” chapter 5.10.4.9 in Food Engineering, G.V. Barbosa-Conovas (Editor) under theme Food and Agricultural Sciences, Engineering and Technology Resources, Encyclopedia of Life Support Systems (EOLSS), developed under the auspices of the UNESCO, EOLSS Publishers, Oxford, UK, pp. 545-563, 2003.
  10. N. Nitin and M.V. Karwe, “Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System,” Chapter 24, pp. 357-375, in Transport Phenomena for Food Processing, J. Welti-Chanes, J.F. Velez-Ruiz, and G. Barbosa-Canovas (Editors), CRC Press, Boca Raton, FL, 2002. ISBN 13:978-1-4200-0626-1 (eBook PDF).
  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
  1. “The Technology of Extrusion Cooking,” Edited by N.D. Frame, Chapman & Hall, 1994. ISBN 978-1-4613-5891-6. My review of this book appeared in Food Technology, pp. 85, December 1995.
REFEREED SCHOLARLY ARTICLES
(in reverse chronological order):
( * indicates Karwe as the corresponding author)
  1. J.S. Karthikeyan, Deepti Salvi, Maria G. Corradini, Richard D. Ludescher, and Mukund V. Karwe*, “Effect of bolus viscosity on carbohydrate digestion and glucose absorption processes: An in vitro study,” Physics of Fluids, 111905, 2019 https://doi.org/10.1063/1.5126277
  2. Shaun Sim, Mukund Karwe, and Carmen I. Moraru, “High pressure induced structuring of pea protein concentrates,” accepted for publication in Journal of Food Process Engineering, August 19, 2019. ttps://doi.org/10.1111/jfpe.13261
  3. N. Gosavi, D. Salvi, and M.V. Karwe*, “High pressure assisted infusion of calcium into baby carrots Part II: Influence of process variables on β-Carotene Extraction and Color of the Baby Carrots,” accepted in Food and Bioprocess Technology, published on line on 15 January 2019. https://doi.org/10.1007/s11947-019-2236-4
  4. Noopur S. Gosavi, Deepti Salvi, and Mukund V. Karwe*, “High pressure assisted infusion of calcium into baby carrots Part sdsdI: Influence of process variables on calcium infusion and hardness of baby carrots,” accepted in Food and Bioprocess Technology, published on line on 13 November 2018. https://doi.org/10.1007/s11947-018-2203-5
  5. I. Joshi, D. Salvi, D.W. Schaffner, and M.V. Karwe*, “Effect of surface roughness on microbial inactivation efficacy of plasma activated water and plasma activated acidic buffer,” accepted for publication in Journal of Food Protection,, 2018.
  6. 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,” Food and Bioprocess Technology, Vol. 11, pp. 621-633, 2018. https://doi.org/10.1007/s11947-017-2038-5
  7. A. Aguirre, M.V. Karwe, and R. Borneo, “Effect of high pressure processing on sugar-snap cookie dough properties and cookie quality,” Journal of Food Processing and Preservation, Vol. 42, Issue 1, pp. e13407, February 2017. https://doi.org/10.1111/jfpp.13407
  8. 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,” Journal of Dairy Science, Vol. 100, Issue 9, pp. 7055-7070, September 2017. https://doi.org/10.3168/jds.2016-12072
  9. 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,” Vol. 80, Issue 8, pp. 1337-1346, Journal of Food Protection, August 2017. https://doi.org/10.4315/0362-028X.JFP-17-064
  10. 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,” Journal of Food Process Engineering, Vol. 40, Issue 5, pp. e12547(1-11), March 2017. https://doi.org/10.1111/jfpe.12547
  11. Deepti Salvi, Noopur S. Gosavi, and Mukund V. Karwe*, “High Pressure Cold Pasteurization,” published in Reference Module in Food Science, 2016. http://dx.doi.org/10.1016/B978-0-08-100596-5.21075-5
  12. Mukund V. Karwe*, Deepti Salvi, and Noopur S. Gosavi, “High Pressure-Assisted Infusion in Foods,” published in Reference Module in Food Science, 2016. http://dx.doi.org/10.1016/B978-0-08-100596-5.21042-1
  13. V. Endraiyani, R. Di, R.D. Ludescher, and M.V. Karwe*, “Total phenolics and antioxidant capacity of cocoa pulp: Processing and Storage Study,” Vol. 41, Issue 4, pp. e13029, Journal of Food Processing and Preservation, 8 July 2016. https://doi.org/10.1111/jfpp.13029
  14. A. Nair, J. Maldonado, Y. Miyazawa, M.V. Karwe*, D.W. Schaffner, and A. Cuitiño, “Numerical simulation of stress distribution in heterogenous solids during high pressure processing,” Food Research International, Volume 84, pp. 76-85, 2016. https://doi.org/10.1016/j.foodres.2016.03.016
  15. 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, Vol. 58, pp. 7-12, 2016. https://doi.org/10.1016/j.fm.2016.02.010
  16. 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, Vol. 58, pp. 7-12, 2016. https://doi.org/10.1016/j.fm.2016.02.010
  17. 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
  18. 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, pp. 17–24, 16 April 2016. https://doi.org/10.1016/j.ijfoodmicro.2016.02.002
  19. 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
  20. J.A. Maldonado, D.W. Schaffner, A.M. Cuitiño, 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
  21. 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
  22. 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
  23. 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, pp. M1330–M1335, June 2015.
  24. 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
  25. J.A. Maldonado, R. Bruins, T. Yang, A. Wright, C.P. Dunne, and M.V. Karwe*, “Browning and ascorbic acid degradation in meals ready-to-eat pear rations in accelerated shelf life,” Journal of Food Processing and Preservation, Volume 39, Issue 6, pp. 2035-2042, 2015. https://doi.org/10.1111/jfpp.12446
  26. 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, Vol. 10, pp. 187-191, 2014. https://doi.org/10.1016/j.jff.2014.06.005
  27. 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, Vol. 62, Issue 21, pp. 4911-4916, 2014. ACS Publications https://doi.org/10.1021/jf501314g
  28. 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, Issue 10, 1 October 2014, pp. 1664-1668(5). https://doi.org/10.4315/0362-028X.JFP-14-062
  29. G. Mootian, G.E. Flimlin, D.W. Schaffner, and M.V. Karwe, “Inactivation of Vibrio parahaemolyticus in hard clams (Mercenaria mercenaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat,” Journal of Food Science, Vol. 78, Issue 2, pp. E251- E257, 2013. https://doi.org/10.1111/1750-3841.12014
  30. M. Khurana and M. V. Karwe*, “Parameters affecting the accuracy of temperature measurements during high hydrostatic pressure processing," Journal of Food Process Engineering, Vol. 36, Issue 1, pp. 50-57, 2013. Wiley: https://doi.org/10.1111/j.1745-4530.2011.00652.x
  31. S. Choudhari, I. Bajaj, R. Singhal, and M. Karwe, “Microencapsulated lycopene for pre-extrusion coloring of foods,” Journal of Food Process Engineering, Vol. 35, Issue 1, pp. 91-103, 2012. https://doi.org/10.1111/j.1745-4530.2010.00562.x
  32. 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, Vol. 75, Issue 1, pp. 169-173, 2012. https://doi.org/10.4315/0362-028X.JFP-11-275
  33. 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, Vol. 76, Issue 6, pp. M375-M380, 2011. https://doi.org/10.1111/j.1750-3841.2011.02258.x
  34. Supriya Varma, Mukund V. Karwe, and Tung-Ching Lee, “Effect of high hydrostatic pressure processing on lycopene isomers,” International Journal of Food Engineering, 2010. Vol. 6, Issue 5 ISSN: 1556-3758. https://doi.org/10.2202/1556-3758.1752
  35. 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, Vol. 9, Issue 5, pp. 572-599, 2010. https://doi.org/10.1111/j.1541-4337.2010.00127.x
  36. Mukund V. Karwe*, “Cruess Award Winner Essay: As I Teach How to Learn, I learn How to Teach Better,” Journal of Food Science Education, Vol. 9, Issue 1, pp. 4-5, 2010. https://doi.org/10.1111/j.1541-4329.2009.00095.x
  37. M. Khurana and M. V. Karwe*, “Numerical prediction of temperature distribution and measurement of temperature in a high hydrostatic pressure food processor,” Food and Bioprocess Technology, Vol. 2, Issue 9, pp. 279-290, 2009. https://doi.org/10.1007/s11947-008-0096-4
  38. 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, Vol. 56, Issue 22, pp.10675- 10678, 2008. https://doi.org/10.1021/jf801729m
  39. R.V. Tikekar and M.V. Karwe*, “Development of a continuous method for puffing amaranth (Amaranthus spp.) seeds,” Journal of Food Process Engineering, Vol. 32, Issue 2, pp. 265-277, 2008. https://doi.org/10.1111/j.1745-4530.2007.00215.xlude
  40. R. Borneo, D. Koçer, 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 cookies.” Journal of Food Science, Vol. 72, Issue 1, pp. S49-S54, 2007. https://doi.org/10.1111/j.1750-3841.2006.00240.x
  41. 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, Issue 3, pp. 1209-16, 2007. https://doi.org/10.1016/j.foodchem.2005.12.001
  42. 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, Issue 4, pp. 386-399, August 2006. https://doi.or.1111/j.1745-4530.2006.00072.x
  43. Í. şensoy, 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. https://doi-org.proxy.libraries.rutgers.edu/10.1016/j.foodchem.2005.08.007
  44. D. Koçer and M.V. Karwe*, “Thermal transport in a multiple jet impingement oven,” Journal of Food Process Engineering, Vol. 28, Issue 4, pp. 378-396, 2005. https://doi.org/10.1111/j.1745-4530.2005.00029.x
  45. A. Sarkar, N. Nitin, M.V. Karwe, and R.P. Singh, “Fluid flow and heat transfer in air jet impingement in food processing,” Journal of Food Science, Vol. 69, Issue 4, pp. CRH 113-122, 2004. https://doi.org/10.1111/j.1365-2621.2004.tb06315.x
  46. 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), Vol. 82, Issue 1, Part C, pp. 5-12, March 2004. https://doi.org/10.1205/096030804322985263
  47. 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, Issue 2, pp. FEP59-FEP65, 2004. https://doi.org/10.1111/j.1365-2621.2004.tb15510.x
  48. H. Dogan and M.V. Karwe*, “Physico-chemical properties of quinoa extrudates,” Food Science and Technology International, Vol. 9, Issue 2, pp. 101-114, 2003. https://doi.org/10.1177/1082013203009002006
  49. N. Haladjian, R. Fayad, I. Toufeili, S. Shadarevian, M. Sidahmed, E. Baydoun, and M. Karwe, “pH and temperature on hydration kinetics of faba beans (vicia faba l.),” Journal of Food Processing and Preservation, Vol. 27, Issue 1, pp. 9-20, 2003. https://doi.org/10.1111/j.1745-4549.2003.tb00497.x
  50. 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, Issue 9, 2002. https://doi.org/10.1111/j.1365-2621.2002.tb09596.x
  51. 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, Issue 8, pp. 3026-3032, 2002. https://doi.org/10.1111/j.1365-2621.2002.tb08854.x
  52. 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, Issue 8, pp. 3026-3032, 2002. https://doi.org/10.1111/j.1365-2621.2002.tb08854.x
  53. I. Deo and M.V. Karwe*, “Flow distribution of food materials in an annular extrusion die,” Journal of Food Science, Vol. 67, Issue 2, pp. 658-664, 2002. https://doi.org/10.1111/j.1365-2621.2002.tb10656.x
  54. 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, Issue 4, pp. 865-867, 2002. https://doi.org 10.1021/jf011002l.x
  55. 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. https://doi.org/10.1016/S0260-8774(01)00068-1
  56. 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, Issue 5, pp. 2576-78, 2001. https://doi.org/10.1021/jf0014462
  57. 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, Issue 1, pp. 37-44, 2001. https://doi.org/10.1111/j.1745-4522.2001.tb00182.x
  58. 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, Issue 1, pp. 17-36, 2001. https://doi.org/10.1111/j.1745-4530.2001.tb00529.x
  59. 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, Issue 1, pp. 51-69, 2001. https://doi.org/10.1111/j.1745-4530.2001.tb00531.x
  60. S. Prakash, M.V. Karwe, and J.L. Kokini, “Measurement of velocity distribution in the Brabender Ferinograph as a model mixer using laser Doppler anemometry,” Journal of Food Process Engineering, Vol. 22, Issue 6, pp. 435-454, 1999. https://doi.org/10.1111/j.1745-4530.1999.tb00498.x
  61. 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, Issue 3, pp. 205-212, September 1999. https://doi.org/10.1205/096030899532484
  62. H. Marcroft, M. Chandrasekaran, and M.V. Karwe*, “Flow field in a jet impingement oven, Part II: Multiple impinging jets,” Journal of Food Processing and Preservation, Vol. 23, Issue 3, pp. 235-248, 1999. https://doi.org/10.1111/j.1745-4549.1999.tb00382.x
  63. H. Marcroft and M.V. Karwe*, “Flow field in a jet impingement oven, Part I: A single impinging jet,” Journal of Food Processing and Preservation, Vol. 23, Issue 3, pp. 217-233, 1999. https://doi.org/10.1111/j.1745-4549.1999.tb00381.x
  64. S. Bakalis and M.V. Karwe*, “Measurement of three-dimensional velocity field in the translational region a co-rotating twin-screw extruder,” Polymer Engineering and Science, Vol. 38, Issue 9, pp. 1549-1558, September 1998. https://doi.org/10.1002/pen.10325
  65. 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, Issue 5, pp. 382-388, 1998. https://doi.org/10.1177/073168449801700501
  66. 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, Issue 11, pp. 369-375, 1997. https://doi.org/10.1016/S0924-2244(97)01084-4
  67. M. Chandrasekaran and M.V. Karwe*, “Measurement of velocity profiles in reverse screw elements in a co-rotating twin-screw extruder,” AIChE Journal, Vol. 43, Issue 10, pp. 2424-2431, 1997. https://doi.org/10.1002/aic.690431006
  68. S. Bakalis and M.V. Karwe*, “Velocity field in a twin-screw extruder,” International Journal of Food Science and Technology, Vol. 32, Issue 3, pp. 241-253, 1997. https://doi.org/10.1046/j.1365-2621.1997.00403.x
  69. 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 on volatile compounds released at the die during twin-screw extrusion of wheat flour,” Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Issue 4, pp. 411-416, 1997. https://doi.org/10.1006/fstl.1996.0203
  70. 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, Issue 2, pp. 97-104, 1997. https://doi.org/10.1002/(SICI)1098-2329(199722)16:2%3C97::AID-ADV2%3E3.0.CO;2-D
  71. M.V. Karwe* and S. Godavarti, “Accurate measurement of extrudate temperature and heat loss on a twin-screw food extruder,” Journal of Food Science, Vol. 62, Issue 2, pp. 367-372, 1997. https://doi.org/10.1111/j.1365-2621.1997.tb04003.x
  72. S. Godavarti and M.V. Karwe*, “Determination of specific mechanical energy distribution in a twin-screw extruder,” Journal of Agricultural Engineering Research, Vol. 67, Issue 4, pp. 277-287, 1997. https://doi.org/10.1006/jaer.1997.0172
  73. 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, Issues 3-4, pp. 449-467, 1996. https://doi.org/10.1016/S0260-8774(96)00022-2
  74. 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, Issue 7, pp. 1847-1850, 1996. https://doi.org/10.1021/jf950793m
  75. 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. https://doi.org/10.1111/j.1745-4530.1996.tb00386.x
  76. 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.
  77. 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. https://doi.org/10.1002/pen.10548
  78. 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. https://doi.org/10.1002/pen.760351504
  79. 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, Issue 1, pp. 55-69, 1995. https://doi.org/10.1111/j.1745-4530.1995.tb00354.x
  80. 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, Issue 5, pp. 541-557, 1994. https://doi.org/10.1080/10407789408955965
  81. 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. https://doi.org/10.1111/j.1365-2621.1994.tb06910.x
  82. 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. https://doi.org/10.1016/0017-9310(92)90022-K
  83. 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. https://doi.org/10.1016/0017-9310(92)90285-Z
  84. 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, Issue 5, pp. 339-357, 1991. https://doi.org/10.1111/j.1745-4549.1991.tb00177.x
  85. 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. https://doi.org/10.1080/10407789108944843
  86. 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, Issue 3, pp. 612-619, 1991. https://doi.org/10.1115/1.2910609
  87. 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 https://doi.org/10.1080/10407789008944738.
  88. 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. https://doi.org/10.1115/1.3250542
  89. 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. https://doi.org/10.1115/1.3247005
  90. 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. https://doi.org/10.1115/1.3247005
  91. 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, Issue 3, pp. 137-142, Springer Verlag, 1984. https://doi.org/10.1007/BF00296429