List of Papers Published in 2005

Journals:

•  C. J. Du and Da-Wen Sun, Correlating Shrinkage with Yield, Water Content and Texture of Pork Ham by Computer Vision, Journal of Food Process Engineering, 28 (2005) 219-232.
•  Q. F. Cheng and Da-Wen Sun, Application of PLSR in Correlating Physical and Chemical Properties of Pork Ham with Different Cooling Methods, Meat Science, 70 (2005) 691-698.
•  Z. W. Cui, S. Y. Xu, Da-Wen Sun and W. Chen, Temperature Changes during Microwave-Vacuum Drying of Sliced Carrots, Drying Technology, 23 [5] (2005) 1057-1074.
•  Z. H. Zhang and Da-Wen Sun, Investigation of Effects of Operation Parameters on Cooling Time and Weight Loss During Vacuum Cooling of Cooked Rice and Cooked Diced Beef in Tray. Acta Horticulturae, 674 (2005) 505-509.
•  Z. H. Zhang and Da-Wen Sun, Modelling of Two-Dimensional Heat and Mass Transfer During Vacuum Cooling of Cooked Rice in Tray. Acta Horticulturae, 674 (2005) 495-503.
•  Z. H. Zhang and Da-Wen Sun, Modelling of Three-Dimensional Heat and Mass Transfer During Vacuum Cooling of Cooked Diced Beefs. Acta Horticulturae, 674 (2005) 199-204.
•  Fei Xu, Tse-Chao Hua, Da-Wen Sun, Jian-Jun Xiao and Xiao-Lei Zhao, Enzyme Activity of Wheat Esterase as Affected by Various Cryopreservation, Journal of Food Engineering, 69 [1] (2005) 17-22.
•  C. J. Du and Da-Wen Sun, Comparison of Three Methods for Classification of Pizza Topping Using Different Colour Space Transformations, Journal of Food Engineering, 68 [3] (2005) 277-287.
•  M. Houska, A. Landfeld and Da-Wen Sun, Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling, Journal of Food Engineering, 68 [3] (2005) 357-362.
•  Q. F. Cheng, Da-Wen Sun and Amalia G. M.  Scannell, Feasibility of Water Cooking for Pork Ham Processing as Compared with Traditional Dry and Wet Air Cooking Methods, Journal of Food Engineering, 67 [4] (2005) 427-433.
•  C. J. Du and Da-Wen Sun, Pizza Sauce Spread Classification Using Colour Vision and Support Vector Machines, Journal of Food Engineering, 66 [2] (2005) 137-145.

Books:

•  Da-Wen Sun (editor), (opens in a new window)Emerging Technologies for Food Processing, Elsevier, London, UK, 792 pp., ISBN 0-12-676757-2 (2005).
•  E. Hogan, A. L. Kelly and Da-Wen Sun, High Pressure Processing of Foods: An Overview, in Da-Wen Sun (ed), Emerging Technologies for Food Processing, pp. 3-32, Academic Press, Elsevier London, UK (2005).
•  L. Y. Zheng and Da-Wen Sun, Vacuum Cooling of Foods, in Da-Wen Sun (ed), Emerging Technologies for Food Processing, pp. 579-602, Academic Press, Elsevier London, UK (2005).
•  L. Y. Zheng and Da-Wen Sun, Ultrasonic Acceleration of Food Freezing, in Da-Wen Sun (ed), Emerging Technologies for Food Processing, pp. 603-626, Academic Press, Elsevier London, UK (2005).

Conference Proceedings:

•  C. J. Du and Da-Wen Sun, Innovative Computer Vision Technology for Food Quality Evaluation, in Proceedings of the 6th International Conference of Food Science and Technology, 7-9, November, 2005, Guangzhou, China (keynote speech).
•  A. Delgado and Da-Wen Sun, Numerical Prediction and Experimental Determination of Freezing Time and Weight Loss during Freezing of Cooked Cured Meat, in Proceedings of the 6th International Conference of Food Science and Technology, 7-9, November, 2005, Guangzhou, China.
•  Q. F. Cheng and Da-Wen Sun, Using Immersion Vacuum Cooling  to Reduce Mass Loss from Water Cooked Pork Ham, in Proceedings of the 6th International Conference of Food Science and Technology, 7-9, November, 2005, Guangzhou, China.
•  Z. H. Zhang and Da-Wen Sun, Numerical Study of Effects of Operational Conditions on Cooling Time and Weight Loss during Vacuum Cooling of Cooked Rice and Cooked Diced Beef, in Proceedings of the 6th International Conference of Food Science and Technology, 7-9, November, 2005, Guangzhou, China.
•  C. X. Zheng, L. Y. Zheng and Da-Wen Sun, Correlation of Image Colour to Moisture Content of Cooked Beef Joints by Computer Vision Method, in Proceedings of the 6th International Conference of Food Science and Technology, 7-9, November, 2005, Guangzhou, China.
•  L.S. Drummond and Da-Wen Sun, Effects of Immersion Vacuum Cooling on Cooked Beef Joint Yield as Compared with Vacuum Cooling, Air Blast Cooling and Slow Air Cooling, in Proceedings of the 6th International Conference of Food Science and Technology, 7-9, November, 2005, Guangzhou, China.
•  E. Hogan, P. Grace and Da-Wen Sun, Mathematical Simulation of High-Pressure-Shift Freezing (HPSF) of Various Foods, in Proceedings of the 6th International Conference of Food Science and Technology, 7-9, November, 2005, Guangzhou, China.
•  C. J. Du and Da-Wen Sun, Characterisation of Pore Structure of Cooked Pork Ham by Computer Vision Method, in Proceedings of the 6th International Conference of Food Science and Technology, 7-9, November, 2005, Guangzhou, China.
•  T. Norton, J. Grant, J.J. Lenehan, R. Fallon, Da-Wen Sun and V.A. Dodd, Ensuring the Accurate Prediction of Airflow Patterns in a Climatic Calf House by CFD, in Proceedings of 2005 EFITA/WCCA Joint Congress on IT in Agriculture,  pp. 310-317, 25-28 July 2005, Vila Real, Portugal.
•  A.E. Delgado, Da-Wen Sun and A.C. Rubiolo, Freezing Time and Weight Loss Prediction During Freezing of Cooked Cured Meat, in Proceedings of Eurotherm Seminar 77: Heat and Mass Transfer in Food Processing, 20-22 June 2005, Parma, Italy.
•  Liyun Zheng and Da-Wen Sun, Study on the Efficiency, Yield and Quality of Water-Cooked Lamb Joints Cooled by Vacuum Cooling. Paper presented at the 1st International Congress of Food and Nutrition, 14-16 June 2005, Istanbul, Turkey.
•  Liyun Zheng and Da-Wen Sun, Innovative Applications of Power Ultrasound During Freezing of Fresh Foodstuffs, in Proceedings of EU Workshop on EUROFREEZE 2005: Individual Quick Freezing of Foods, 13-15 January 2005, Sofia, Bulgaria.
•  L. Y. Zheng, Da-Wen Sun, and P. Iouliana, Effect of Sample Weight on Process Time, Processing Loss and Physical Structure of Water-Cooked Beef Joint, Paper presented at the 35th Research Conference on Food, Nutrition & Consumer Sciences, 1-2 September 2005, Cork, Ireland.
•  L. Y. Zheng, Da-Wen Sun, and P. Jackman, Effect of Combined Vacuum Cooling and Air Blast Cooling on Cooling Time and Cooling Loss of large Cooked Beef Joints, Paper presented at the 35th Research Conference on Food, Nutrition & Consumer Sciences, 1-2 September 2005, Cork, Ireland.
•  C. X. Zheng, Da-Wen Sun, and L. Y. Zheng, Computer Vision Evaluation of Shrinkage of Large Cooked Beef Joints during Water Immersion Cooking, Paper presented at the 35th Research Conference on Food, Nutrition & Consumer Sciences, 1-2 September 2005, Cork, Ireland.
•  C. X. Zheng, Da-Wen Sun, and L. Y. Zheng, Computer Vision Prediction of Moisture Content of Large Cooked Beef Joints Based on Colour Features of Images, Paper presented at the 35th Research Conference on Food, Nutrition & Consumer Sciences, 1-2 September 2005, Cork, Ireland.
•  Q. F. Cheng and Da-Wen Sun, Evaluation of the Vacuum Cooling with Water on the Quality of Water Cooked Pork Ham, Paper presented at the 35th Research Conference on Food, Nutrition & Consumer Sciences, 1-2 September 2005, Cork, Ireland.
•  Q. F. Cheng and Da-Wen Sun, Comparison of Different Combined Cooking-Cooling Methods on the Texture Quality of Pork Ham, Paper presented at the 35th Research Conference on Food, Nutrition & Consumer Sciences, 1-2 September 2005, Cork, Ireland.
•  L. S. Drummond and Da-Wen Sun, Comparison of Air Blast, Vacuum Cooling and Immersion Vacuum Cooling Methods for Water-Cooked Beef Joints, Paper presented at the 35th Research Conference on Food, Nutrition & Consumer Sciences, 1-2 September 2005, Cork, Ireland.
•  L. S. Drummond and Da-Wen Sun, Sensory Quality of water-Cooked Beef Joints Cooled by Either Air Blast or Vacuum Cooling, Paper presented at the 35th Research Conference on Food, Nutrition & Consumer Sciences, 1-2 September 2005, Cork, Ireland.
•  C. J. Du and Da-Wen Sun, Quality Evaluation of Beef Using Novel Computer Vision Techniques, in National Symposium of the Irish Research Council for Science, Engineering and Technology, p. 286, IRCSET, Dublin, Ireland (2005).