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TEACHING
Fred Payne teaches Fundamentals of Food
Engineering (AEN 340) to the food science majors, co-teaches the course
Dynamics of Biological Systems (BAE 502) to junior engineering students
and teaches an advanced course in processing titled Food and Bioprocess
Engineering (BAE 548). In addition, he teaches the Senior Seminar (BAE
400) to the graduating seniors.
PUBLICATIONS
Cutting Time Prediction in
Enzymatic Coagulation of Milk
Ustunol, Z., C.L. Hicks, and F.A. Payne. 1990. Diffuse reflectance
profiles of eight commercial milk-clotting enzyme preparations, Italian
Journal of Food Science. 56(2):411-415.
Saputra, D., F. A. Payne, R. A. Lodder, and S. A. Shearer. 1992. Selection
of infrared wave-lenghts for monitoring milk coagulation using principal
component analysis. Transactions of the ASAE. 35(5):1597-1605.
Payne,
F.A., Hicks, C.L. and S. Pao-Sheng. 1993. Predicting optimal cutting
time of coagulating milk using diffuse reflectance. Journal of Dairy
Science. 76:48-61.
Ustunol, Z., C.L. Hicks, F.A. Payne, and K. Milton. 1993. Effect of pH,
temperature, and enzyme concentration on diffuse reflectance profiles of
coagulation milk. Italian Journal of Food Science. 2:107-114.
Payne,
F.A., C.L. Hicks, S. Madangopal, and
S.A.
Shearer. 1993. Fiber optic sensor for predicting the cutting of
coagulating milk for cheese production. Transactions of the ASAE.
36(3):841-847.
Saputra, D., F.A. Payne, and C.L. Hicks. 1994. Analysis of enzymatic
hydrolysis of k-casein in milk using diffuse reflectance of near infrared
radiation. Transactions of the ASAE. 37(6):1947-1955.
Payne,
F.A. 1995. Automatic control of coagulum cutting in cheese
manufacturing. Applied Engineering in Agriculture. 11(5):691-697.
Payne,
P.A., R.S. Gates, and B.F. Fannin. 1996. Measurement precision for a
fiber optic diffuse reflectance sensor. Transactions of the ASAE.
39(6):2193-2198.
Lochte-Watson,
K. R., F. A. Payne, R. S. Gates, and C. L. Hicks. 1998. Effects of pH,
protein, fat, and calcium on diffuse reflectance of milk. Transactions
of the ASAE. 41(3):701-707.
O'Callaghan, D. J., C. P. O'Donnell, and F. A. Payne. 1999. A comparison
of on-line techniques for determination of curd setting time using
cheesemilks under different rates of coagulation. Journal of Food
Engineering. 41: 43-54.
O'Callaghan, D. J., C. P. O'Donnell, and F. A. Payne. 1999. Effect of
protein content of milk on the storage and loss moduli in renneting milk
gels. Journal of Food Process Engineering. 22(3): 249-261.
O'Callaghan, D.J., C.P. O'Donnell, and F.A. Payne. 2000. On-line sensing
techniques for coagulum setting in renneted milks. Journal of Food
Engineering. 43:155-65.
O’Callaghan D.J., E.P. Mulholland, A. Duffy, C.P. O’Donnell, and F.A.
Payne. 2001. Evaluation of hot wire and optical sensors for on-line
monitoring of curd firmness during milk coagulation. Irish Journal of
Agricultural and Food Research. 40(2), 227-238.
Castillo, M., Payne, F.A., Hicks, C.L., López, M.B. (2000).
Predicting
cutting and clotting time of coagulating goat’s milk using diffuse
reflectance: effect of pH, temperature and enzyme concentration.
Int
.Dairy J. 10 551- 562.
O’Callaghan D.J., C.P. O’Donnell, and F.A. Payne. 2002. Review of systems
for monitoring curd setting during cheesemaking. International Journal
of Dairy Technology. 55(2) 65-74.
Castillo, M., F.A. Payne, C. L. Hicks, J. Laencina, and M. B. Lopez. 2002.
Effect of calcium and enzyme in cutting time prediction of coagulating
goats' milk using a light scattering sensor. International Dairy
Journal. 12:1019-1023.
Castillo, M., F.A. Payne, C.L. Hicks, J. Laencina, and M.B. López. (2003)
Modeling casein aggregation and curd firming in goat´s milk from
backscatter of infrared light. Journal of Dairy Research.
70:335-348
Castillo, M., F.A. Payne, C.L. Hicks, J. Laencina, and M.B. López. (2003)
Effect of protein and temperatures on cutting time prediction in goats'
milk using an optical reflectance sensor. Journal of Dairy Research.
70:205-215
Endpoint Prediction in Acid Coagulation of Milk
Payne,
F.A., R.C. Freels, S.E. Nokes, and R.S. Gates. 1998. Diffuse reflectance
changes during the culture of cottage cheese. Transactions of the ASAE.
41(3):709-713.
Crofcheck, C. L., F. A. Payne, and S. E. Nokes. 1999. Predicting the
cutting time of cottage cheese using light backscatter measurements.
Transactions of the ASAE. 42(4):1039-1045.
Intelligent Transition Sensor System
Payne,
F.A., C.L. Crofcheck, S.E. Nokes, and K.C. Kang. 1999. Light backscatter
of milk products for transition sensing using optical fibers.
Transactions of the ASAE. 42(6):1771-1776.
Danao,
M.C. and F.A. Payne. 2002. Determining product transitions in a liquid
piping system using a transmission sensor. Transactions of the ASAE.
46(2): 415-421.
Light Extinction Sensor
Crofcheck, C.L., F.A. Payne, C.L. Hicks, M.P. Menguc, and S.E. Nokes.
2000. Fiber optic sensor response to low levels of fat in skim milk.
Journal of Food Process Engineering. 23(2):163-175.
Crofcheck, C. L., F.A. Payne, C.L. Hicks, M.P. Mengüç, M. P., and S.E.
Nokes. 2002. Fiber optic sensor response to high levels of fat in cream.
Transactions of the ASAE. 45(1):171-178.
Crofcheck, C.L., F.A. Payne, and M.P. Menguc. 2002. Characterization of
milk properties using a radiative transfer model. Applied Optics.
41(10):2028.
Microbial Population Measurement
Qing,
D. K., M. P. Mengüç, F.A. Payne, M.C. Danao. 2003. Fluorescence
correlation spectroscopy for detection of trace amount of biological
agents. Applied Optics. 42(16): 2987-2994.
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