Edgar G. Murakami - Concepedia

Author

Edgar G. Murakami

Center for Food Safety and Applied Nutrition

Also Known As

E. G. MURAKAMI, E. G. Murakami, E.G. Murakami, EDGAR G. MURAKAMI, Edgar G. Murakami

Publications

386

Citations

H-Index

Concepts

All Affiliations

Center for Food Safety and Applied Nutrition The Ohio State University Texas A&M University Oregon State University

About

Edgar G. Murakami is an author at Center for Food Safety and Applied Nutrition specializing in thermal engineering, food engineering, and thermodynamics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	185
2	Health Sciences	5	5	187
3	Applied Physics	2	2	85
4	Public Health	1	1	88
5	Chemistry	1	1	16

Edgar G. Murakami

Publications

287

Citations

H-Index

Page 1

	Year	Citations
FACTORS AFFECTING THE ULTRAVIOLET INACTIVATION OF <i>ESCHERICHIA COLI</i> K12 IN APPLE JUICE AND A MODEL SYSTEM* Edgar G. Murakami, Lauren S. Jackson, KEVIN MADSEN, Journal of Food Process Engineering Ultraviolet LightUv InactivationFood PreservationFood Processing FacilitiesThe Ultraviolet Inactivation	2006	88
Recommended design parameters for thermal conductivity probes for nonfrozen food materials Edgar G. Murakami, V. E. Sweat, Sudhir K. Sastry, Journal of Food Engineering Small K ProbesFood PackagingEngineeringDesign ParametersMechanical Engineering	1996	52
Analysis of various design and operating parameters of the thermal conductivity probe Edgar G. Murakami, V. E. Sweat, Sudhir K. Sastry, Journal of Food Engineering Thermal Conductivity ProbeElectrical EngineeringEngineeringVarious DesignThermal Analysis	1996	41
A Modified Fitch Device for Measuring the Thermal Conductivity of Small Food Particles Carlos A. Zuritz, Sudhir K. Sastry, Steven C. McCoy, Transactions of the ASAE EngineeringSmall Food ParticlesThermal ConductivityModified Fitch DeviceThermal Analysis	1989	33
Thermal Processing Affects Properties of Commercial Shrimp and Scallops Edgar G. Murakami Journal of Food Science EngineeringCommercial ShrimpGravimetric MethodThermal PropertyThermal Analysis	1994	26
THE THERMAL PROPERTIES OF POTATOES AND CARROTS AS AFFECTED BY THERMAL PROCESSING<sup>1</sup> Edgar G. Murakami Journal of Food Process Engineering Vegetable ProductionFood PackagingEngineeringWhite PotatoesAgricultural Economics	1997	17
CALCULATION of INITIAL FREEZING POINT, EFFECTIVE MOLECULAR WEIGHT and UNFREEZABLE WATER of FOOD MATERIALS FROM COMPOSITION and THERMAL CONDUCTIVITY DATA<sup>1</sup> Edgar G. Murakami, Martin R. Okos Journal of Food Process Engineering Food PackagingEngineeringFood BiophysicsExperimental ThermodynamicsThermal Processing	1996	16
Effects of Vacuum Hydration on the Incidence of Splits in Canned Kidney Beans (Phaseolus vulgaris) Sudhir K. Sastry, F. D. McCAFFERTY, Edgar G. Murakami, Journal of Food Science Vacuum Hydration PretreatmentsPhaseolus VulgarisWater PurificationWater TreatmentFood Preservation	1985	14

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