Publication

2023

Mengyuan Fan, Woo-Ju Kim1, and Dennis R. Heldman. 2023. Effect of temperature, wall shear stress, and NaOH concentration on cleaning effectiveness. Journal of Food Science. 88, 1523-1532.

Woo-Ju Kim1, Holly Huellemeier, and Dennis R. Heldman. 2023. Recovery of Cleaning Agents from Clean-In-Place (CIP) wastewater using Nanofiltration (NF) and Forward Osmosis (FO). Journal of Water Process Engineering. Revision.

Woo-Ju Kim1, Holly Huellemeier, and Dennis R. Heldman. 2023. Recovery of Cleaning Agents from Clean-In-Place (CIP) wastewater using Nanofiltration (NF) and Direct Contact Membrane Distillation (DCMD). Food Research International. 112724.

Woo-Ju Kim1, and Dong-Hyun Kang. 2023. Synergistic Effect of 915 MHz Microwave Heating and Essential Oils for Inactivation of Foodborne Pathogens in hot-chili sauce. International Journal of Food Microbiology, 398, 110210

2022

Woo-Ju Kim1, Veeramani Karuppuchamy, Dennis R. Heldman. 2022. Evaluation of maximum wall shear stress from air impingement to remove food deposits from stainless steel surfaces. Journal of Food Engineering. 110825

Mengyuan Fan, Woo-Ju Kim1, and Dennis R. Heldman. 2022. Influence of cleaning agents reuse of cleaning effectiveness. Journal of Food Engineering. 110926.

Woo-Ju Kim1, Osvaldo H. Campanella, and Dennis R. Heldman. 2022. A stepwise approach to predict the performance of forward osmosis operation: Effect of temperature and flow direction. Desalination. 538, 115889

2021

Woo-Ju Kim1, Kim, S.H., and Kang, D.H. 2021. Combination effect of 915 MHz microwave heating and carvacrol for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in hot chili sauce. Food Control. 121, 107578.

Woo-Ju Kim1, and Dennis R. Heldman. 2021. A mathematical estimation of the structural parameter for prediction of Forward Osmosis (FO) performance. Journal of Water Process Engineering. 39, 101719

Woo-Ju Kim1, Osvaldo H. Campanella, and Dennis R. Heldman. 2021. Predicting the performance of Direct Contact Membrane Distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity. Journal of Food Engineering. 294, 110400.

Mengyuan Fan, Woo-Ju Kim1, and Dennis R. Heldman. 2021. Comparison of flow characteristics in a bench-scale systemwith commercial-scale pipelines: Use of Computational fluid (CFD). Journal of Food Science. 86, 3097-3108.

2020

Kang, J.W., Woo-Ju Kim1, and Kang, D.H. 2020. Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157: H7 and Salmonella Typhimurium in apple juice. International Journal of Food Microbiology. 329, 108665

Woo-Ju Kim1, Kim, S.H., and Kang, D.H. 2020. Thermal and non-thermal treatment effects on Staphylococcus aureus biofilms formed at different temperatures and maturation periods. Food Research International. 109432

2019

Woo-Ju Kim1, Jeong, K.O., Cheon, H.L., and Kang, D.H. 2019. Comparison of Spindle and Stomacher Efficacy for Detaching Biofilms from Stainless Steel, PVC, and Green Leafy Vegetable Surfaces. British Food Journal. 122 (2), 503-514

2018

Woo-Ju Kim1, Jeong, K.O., and Kang, D.H. 2018. Inhibition of initial attachment of injured Salmonella Typhimurium onto abiotic surfaces. Journal of Food Protection. 81 (1), 37-42

Woo-Ju Kim1, Park, S.H., and Kang, D.H. 2018. Inactivation of foodborne pathogens influenced by dielectric properties, relevant to sugar contents, in chili sauce by 915 MHz microwaves. LWT-Food Science and Technology. 96, 111-118

Park, S.H., Woo-Ju Kim, and Kang, D.H. 2018. Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes. Letters in Applied Microbiology. 67(2), 154-160