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Dr. Tang -Biological Systems Engineering Microwave Pasteurization

Related Journal Articles

  • Tang, J. 2015. Unlocking potentials of microwaves for food safety and quality. J. Food Science, 80(8) E1776-1793.  JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the next 75. [full text]
  • Luan, D., Tang, J., Liu, F., Tang, Z., Li, F., Lin, H., Bohnet, S., 2015. Dielectric properties of bentonite water pastes used for stable loads in microwave thermal processing systems. Journal of Food Engineering, 161:40-47. [full text]
  • Zhang, W., Luan, D., Tang, J., Sablani, S.S., Rasco, B., Lin, H., Liu, F., 2015. Dielectric properties and other phsical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process. Journal of Food Engineering, 149:195-203. [full text]
  • Luan, D., Tang, J., Pedrow, P.D., Liu, F., Tang, Z., 2015. Performance of mobile metallic temperature sensors in high power microwave heating system. Journal of Food Engineering, 149:114-122. [full text]
  • Sun, X., Tang, J., Wang, J., Rasco, B.A., Lai, K., Huang, Y., 2015. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions. Food Chemistry, 172:802-807. [full text]


  • Aamir, M., Ovissipour, M., Rasco, B., Tang, J., Sablani, S., 2014. Seasonality of the thermal kinetics of color changes in whole spinach (spinacia oleracea) leaves under pasteurization conditions. International Journal of Food Properties, 17:2012-2024. [full text]
  • Bozkurt, H., D’Souza, D.H., Davidson, P.M., 2014. Thermal inactivation of human norovirus surrogates in spinach and measurement of its uncertainty. Journal of Food Protection, 77(2): 276-283. [full text]
  • Peng, J., Tang, J., Barrett, D.M., Sablani, S.S., Powers, J.R., 2014. Kinetics of carrot texture degradation under pasteurization conditions. Journal of Food Engineering. 122:84-91. [full text]
  • Zhang, W., Tang, J., Liu, F., Bohnet, S., Tang, Z., 2014. Chemical marker M2 (4-hydroxy-5-methyl-2(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing. Journal of Food Engineering, 125: 69-76. [full text]
  • Peng, J., Tang, J., Jiao, Y., Bohnet, S.G., Barrett, D.M., 2013. Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes. Food Science and Technology. 54:367-376.[full text]
  • Luan, D., Tang, J., Pedrow, P.D., Liu, F., Tang, Z., 2013. Using mobile metallic temperature sensors in continuous microwave assisted sterilizaton (MATS) systems. Journal of Food Engineering, 119: 552-560. [full text]
  • Resurreccion, F.P., Tang, J., Pedrow, P., Cavalieri, R., Liu, F., Tang, Z., 2013. Development of a computer simulation model for processing food in a microwave assisted thermal sterilization (MATS) system. Journal of Food Engineering, 118:406-416 [full text]
  • Ovissipour, M., Rasco, B., Tang, J., Sablani, S.S., 2013. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Journal of Food Research International, 53: 141-148. (full text)
  • Zhang, W., Liu, F., Nindo, C., Tang, J., 2013. Physical properties of egg whites and whole eggs relevant to microwave pasteurization. Journal of Food Engineering, 118:62-69. (full text)
  • Published journal articles related to this project will be placed here.

Related Books

Ready-to-Eat Foods, Microbial Concerns and Control Measures, Andy Hwang and Lihan Huang (ed). CRC Press, New York, 2010.

Publications by Others

  • Knipe, L. 2014. Post-packaging pasteurization: using heat to reduce risk. Meat and Poultry Processing, November, 12, 2014. [full text]
  • Broadwith, P. 2009. Microwave effect ruled out. Chemistry World/News, October, 02, 2009. [full text]