Representative Publications

Farkas, B.E., Singh, R.P., and Rumsey, T. 1996. Modeling heat and mass transfer in immersion frying. I. Model development. J. of Food Engineering. Vol. 29 no. 2, pp. 211 - 226.
Farkas, B.E., Singh, R.P., and Rumsey, T. 1996. Modeling heat and mass transfer in immersion frying. II. Model solution and verification. J. of Food Engineering. Vol. 29 no. 2, pp. 227 - 248.
Farkas, B.E., Hale, S.A., and Overboom, M.A. 1999. An Improved Process for Retort Cooking Blue Crab. Journal of Aquatic Food Product Technology, Vol. 8, no. 4, pp. 85-96.
Hubbard, L.J. and Farkas, B.E. 1999. A method for determining the convective heat transfer coefficient during immersion frying. Journal of Food Process Engineering. Vol. 22, No. 3, pp. 201-214.
Farkas, B.E. and Hubbard, L.J. 2000. Analysis of convective heat transfer during immersion frying. Drying Technology Vol. 18 No. 5.
Bell, J.W., Farkas, B.E., Hale, S.A., and Lanier T.C. 2001. Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis). Journal of Food Science. Vol. 66, no. 2, pp 1 - 7.