Food Engineering Division Posters

Monday, July 14, 2025 10:00 AM to Wednesday, July 16, 2025 3:00 PM · 2 days 5 hr. (America/Chicago)

Exhibit Hall A - Posters

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Posters submitted to the Food Engineering Division will be available for browsing during the entirety of IFT FIRST in Chicago. Poster presenters will be available with their posters during the following Poster Showcases on the Expo floor:

Food Engineering Division Posters

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Poster

126: Optimizing Lactose Crystallization Through Machine Learning and Process Analytical Technologies

130: Predicting Soybean Quality Based on Hyperspectral Imaging and Machine Learning

112: Entrapment of Anthocyanin From Black Carrot (Daucus Carota, Atrorubens) in Proteins From Plant, Insect, and Animal Origins: A Comparison

120: Inhibitory Effects of Metal-Doped-ZIF-8 Nanoparticles Coated by Hyaluronic Acid Nanoparticles Against Listeria Monocytogenes Biofilms on Stainless Steel and Polyurethane Surfaces

117: Impact of Drying on Functionality of Dough Made From Black Soldier Fly (Hermetia Illucens) Larvae (BSFL) Flours

097: A Non-Destructive Hyperspectral Imaging Technique for Predicting Brix in Grapes

123: Microwave Vacuum Drying for Crispy Beet Snacks: Process Development, Drying Kinetics, and Product Qualities

131: Rheological and Textural Characterization of Doughs Fortified With Black Soldier Fly (Hermetia Ilucens) Larvae Flour

102: Atmospheric Cold Plasma as a Non-Thermal Alternative to Inactivate Escherichia Coliin Black Soldier Fly Larvae (Hermetia Ilucens) Flour

132: Sequential Hot Air Drying and Deep-Bed Aeration for Dehydration of Off-Ground Harvest Almonds

101: Assessment of Multigrain Dough Properties and Their Parametric Analysis in 3D Printing for the Production of Gluten-Free Functional Foods

111: Enhancing the Aroma of Whole Sorghum Flour Using Supercritical Carbon Dioxide: Application of Treated Flour in 3D Printing of Sorghum Cookies

109: Emulsion Stability Enhancement Through SPI-Maltodextrin-Gum Arabic Ternary Conjugates

105: Computational Modeling of Multi-Layer Microwave-Convective Hybrid Dryer for Energy Efficient Drying of Temperature Sensitive Products

099: Application of Continuous Radio Frequency Heating Technology for Pest Control in Packaged Rice

115: Flavor-Enhanced Green Laver Chips: Optimized Processing With Reaction Flavor and Air-Frying

098: An Exploration of the Techno-Functional Properties of Foam-Mat Dried Cricket Protein With Red Fruits

128: Pasting Properties, Drying Kinetics, and Modeling of Raw, Cooked, and Precooked Flour From Wild Yam (Dioscorea Remotiflora)

134: Testing Oscillating Magnetic Fields to Improve Supercooling Stability During Simulated Storage and Transport

104: Comparative Evaluation of Emulsification-Based Microencapsulation Techniques With Soy Protein Isolate for Enhanced Shelf-Life and Delivery of Lactobacillus Rhamnosus GG

121: Low-Temperature Vacuum Drying of Murta Berries (Ugni Molinae): Enhancing Their Functional Properties Compared to Other Drying Methods

127: Particle Characterization of Spray-Dried Pulse Protein-Polyphenol Powders

122: Machine Learning for Predicting Microbial Survival Curves With Come-Up Time During Thermal Processing

116: Impact of Cooling Die Temperature, Screw Speed, and Moisture Content on the Textural Properties of High-Moisture Meat Analogs

107: Developing Stable and Safe Lupin Protein-Based Emulsions Gel Using 4D Printing and eBeam Technology

124: Optimization and Characterization of 3D-Printed Probes for Food Texture Analysis

103: Classification of Fruit Samples for Understanding Supercooling Behaviors Using Oscillating Magnetic Field (OMF) Protocols

125: Optimization of MRI Parameters for the Water Uptake Process in Green Coffee Beans

118: Impact of Oscillating Magnetic Fields (OMF)-Based Supercooling Treatment on the Physicochemical Properties of Solid Lipid Nanoparticles (SLNs) Using Cocoa Butter and Soy Lecithin

129: Predicting Salmonella Inactivation in Water From Bubble Sparkling Cold Plasma Treatment

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