Research Area:

Respiration-permeation dynamics of fresh produce.

Affiliation: Cryovac, Duncan, SC

Research Area: Microatmosphere packaging

Affiliation: Osmosis Consultant, Guatemala

Research Area: Process modeling and evaluation of computer control of a retort for thermal processing.

Affiliation: Cornell University

Research Area: Rheology of comminuted meat batter

Affiliation: McCormick & Company, MD

Research Area: Ultrasound attenuation in tissues

Affiliation: Technical University of Iceland & Project Manager at Matis, Iceland

Research Area: Mass transfer of fatty acids from liquids into supercritical carbon dioxide.

Research Area: Cholesterol reduction in anhydrous milk fat through supercritical fluid extraction.

Affiliation: Odwalla, Inc., CA

Affiliation: M&M Mars, NJ

Research Area: Dynamic shear modulus of gels and their thermodynamic compatibility in aqueous environment.

Affiliation: Penn State University, PA

Research Area: Rheological behavior of semi-solid plant foods

Research Area: Microcomputer-based variable control of a batch retort for optimization studies

Affiliation: Shikishima Baking Co., Nagoya, Japan

Research Area: Supercritical fluid processing of fish oil Triglycerides,

Research Area: Heat transfer to particles in shear flow at high Reynolds numbers: Application to aseptic processing

Affiliation: Nestle, OH

Research Area: Phase equilibria, viscosity and diffusion in lipid/supercritical carbon dioxide systems

Affiliation: Master Foods, Hackettstown, NJ

Research Area: Nonlinear trajectory optimization of conduction-heating foods in retort

Affiliation: David Michael & Co., Philadelphia, PA

Research Area: Separation of fat from skim milk by microfiltration.

Research Area: Rheological behavior of Mozzarella cheese

Affiliation: College of Eng., Purdue University, IN

Research Area: Phase equilibrium and enzymatic esterification of fat in supercritical carbon dioxide

Research Area: Performance a Continuous Supercritical Carbon Dioxide Separation System Coupled with Adsorption.

Affiliation: Cheju National Univ., Korea

Research Area: Performance Characteristics of Polymeric Film for Apple Packaging

Research Area: Physico-chemical and rheological properties of butter made from supercritically extracted milk fat.

Research Area:  Fractionation of Skim Milk by Microfiltration: Separation of Fat

Research Area: Theoretical and experimental studies on cellular structure design of extrudate.

Affiliation: ConAgra Foods, Omaha, NE

Research Area:  Modification of polymeric membrane permeability to oxygen and carbon dioxide.

Research Area: Separation of phosphocasein by ceramic membranes

Research Area: Viscosity and diffusion coefficient of lipid/supercritical carbon dioxide mixtures.

Affiliation: Middle East Technical Univ., Ankara, Turkey

Research Area: A new process for shelf-stable Mozzarella cheese.

Affiliation: Mead Johnson, Bangkok, Thailand

Research Area: Continuous supercritical fluid processing of milkfat:  modeling, fractionation and applications

Affiliation: Frito-Lay, Plano,TX

Research Area: Rheological properties of processed Mozzarella cheese

Research Area: Macromolecular changes in starch during high pressure extrusion

Affiliation: Intellectual Ventures, Bellevue, WA

Research Area: Separation of whey proteins from milk by microfiltration

Research Area: Concentration of conjugated linoleic acid from milkfat.

Research Area: Modeling of viscosity and diffusion coefficient of lipid and supercritical carbon dioxide mixture

Affiliation: Vietnam National University, Ho Chi Minh City, Vietnam

Research Area: Mozzarella cheese from concentrated microfiltration retentate depleted of whey proteins and calcium

Affiliation: Schreiber Foods, Green Bay, WI

Research Area: Physico-chemical properties of skim milk microfiltration retentate

Affiliation: Ecolab, Minneapolis, MN

Research Area: Theoretical and experimental evaluation of a uniform trans-membrane microfiltration system

Research Area: Process dynamics and material properties for supercritical fluid extrusion

Affiliation: Kansas State University

Research Area: Flavor application and encapsulation by supercritical fluid extrusion

Research Area: Mozzarella cheese from concentrated retentate

Affiliation: Givaudan, Cincinnati, OH

Research Area: Brittle-ductile characteristics of extruded snacks

Research Area: Cross-flow microfiltration of skim milk

Current Affiliation: Rich Foods, NY

Research Area: Vatless manufacture of cheese from concentrated milk

Affiliation: Frito-Lay, Plano, TX

Research Area: Starch-polycaprolactone nanocomposites by reactive extrusion

Affiliation: Frito-Lay, Plano, TX

Research Area: Process parameters and their influence on supercritical fluid extrudate properties

Research Area: Behavior of controlled starch gelatinization in supercritical fluid extrusion

Affiliation: AGV Products Corporation, Taiwan

Research Area:

Solubility measurements of citrus-based flavorants in supercritical carbon dioxide.

Affiliation: Ph.D. Student, Cornell University

Research Area: Bread dough leavening by supercritical fluid

Research Area: Cross flow velocity, uniform trans membrane pressure and pH effect on permeate flux and energy consumption.

Affiliation: ConAgra Foods, Omaha, NE

Research Area: Physicochemical properties of supercritical fluid extrudates.

Affiliation: Kellogg, MI

Research Area: Quality of supercritical fluid extruded rice

Research Area: Process analysis and characterization of liquid whey protein isolate.

Affiliation: University of Santo Tomas, Manila, Philippines

Research Area: Selected properties of extruded whey proteins

Research Area: Physico-chemical properties of whey protein concentrate made by reactive extrusion.

Affiliation: Naresuan University, Thailand

Research Area: Mechanical properties of films made from texturized whey protein.

Affiliation: Indian Institute of Packaging, Mumbai, India

Research Area: Supercritical fluid extruded puffed rice

Research Area: Whey proteins texturization.

Affiliation: ITCOT Consultancy and Services, India

Research Area: Multi-stage supercritical extraction of oil from potato chips

Affiliation: Jogue, Inc. California

Research Area: Two strategies for supercritical CO2 extraction of oil

Affiliation: Flying Foods

Research Area: Expanded whey protein crisps by supercritical CO2 extrusion.

Research Area: Functionalization of whey protein by reactive supercritical fluid extrusion

Affiliation: University Putra Malaysia, Malaysia

Research Area: Value-added processing of fruit pomace by supercritical CO2 extrusion.

Affiliation: Grad student, Kansas State Univ.

Research Areas: Mechanical properties of extruded products.

Research area: Cryogenic processing of ice cream.

Research Areas:Development of a new sustainable processing technique for the shelf life extension of dairy products

Previous Affiliation:

Bachelor of Science (Honors) in Food Technology, University of Delhi

E-mail: rk756@cornell.edu

Previous Affiliation: 

Postdoctoral Research Associate, Food Science and Technology, University of Nebraska-Lincoln, USA

Ph.D., Food Science and Technology, University of Nebraska-Lincoln, USA

M.S., Food Engineering, Middle East Technical University, Turkey

B.S., Food Engineering, Middle East Technical University, Turkey

E-mail: au63@cornell.edu

7/1982 & 7/1985

K. Ruttarattanamongkol