Research
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Research Projects in 2005-2006
Friday, 16 February, 2018
Using Vacuum Immersion Cooling to Reduce Mass Loss from Water Cooked Pork Ham (PhD)
Q. F. Cheng and Da-Wen Sun
Sponsors: EU Food Institutional Research Measure/Department of Agriculture and Food, Dublin
Mathematical Modelling and Experimental Studies of Freezing and Thawing Processes and Sorption Isotherms of Cooked Cured Pork and Beef (PhD)
A. E. Delgado and Da-Wen Sun
Sponsors: National Council of Technological and Scientific Research of Argentina, University College Dublin
Quality Assessment of Water Cooked Beef Joints Cooled by Air Blast (AB), Vacuum Cooling (VC) or Immersion Vacuum Cooling (IVC) (PhD)
L. S. Drummond and Da-Wen Sun
Sponsors: EU Food Institutional Research Measure/Department of Agriculture and Food, Dublin
Pore Characterisation of Cooked Pork Ham Using Computer Vision (PhD)
C. J. Du and Da-Wen Sun
Sponsors: EU Food Institutional Research Measure/Department of Agriculture and Food, Dublin
Computer Vision in the Meat Industry, Modern Applications and Classification Techniques (PhD)
P. Jackman and Da-Wen Sun
Sponsors: Teagasc Walsh Fellowship, Dublin
Optimal Design of a Naturally Ventilated Calf House: Isothermal Optimisation with Computational Fluid Dynamics (CFD) (PhD)
T. Norton, Jim Grant (Teagasc Kinsealy Research Centre), R. Fallon (Teagasc Grange Research Centre) and Da-Wen Sun
Sponsors: Teagasc Walsh Fellowship, Dublin
Cooling of Cooked Spaghetti and Mashed Potato (PhD)
Z. H. Zhang and Da-Wen Sun
Sponsors: EU Food Institutional Research Measure/Department of Agriculture and Food, Dublin
Characterization of Texture Properties of Large Cooked Beef Joints Using Computer Vision (PhD)
C. X. Zheng and Da-Wen Sun
Sponsors: EU Food Institutional Research Measure/Department of Agriculture and Food, Dublin
Simulation of A High Pressure Shift Freezing (HPSF) Process for Use with Foods (MEngSc)
E. Hogan, P. Grace and Da-Wen Sun
Sponsors: Irish Research Council for Science, Engineering and Technology, Dublin