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Nair, M.C. and M.M. Blumenthal (1995) "Collaborative Study of the VERI-FRY FFA-350 Rapid,
Solventless, Colorimetric Reagent Gel Method for Determination of Percent Free Fatty Acids
(Titratable Acidity) in Fats and Oils", AOAC International (under ISO Harmonized Protocol), in
final committee approval status
PROCESS MODELING & OPTIMIZATION
Blumenthal, M.M. (1962) "Lanthanides from the Laboratory", Adelphi University Science Journal,
Garden City, NY
Blumenthal, M.M. (1987) "Optimum Frying: Theory and Practice", 2"
d
Edition, Monograph series,
Libra Laboratories, Inc., Piscataway, N.J.
Blumenthal, M.M. and B. Friedman (1988) "Improving Quality of Cooking Fluids by Continuous
Recirculation and Treatment in Zone with Compound to Selectively Reduce Surfactants", U.S.
Patent filed.
Blumenthal, M.M. and Stier, R.F. (1988) "Frying Research Provides New Perspectives",
Hornblower, IFT Northern California Section, 40:2
Blumenthal, M.M. (1988) "Accurate Analysis and Modeling of Microwavable Foods through Use
of In-Store Computers", Proceedings of International Conference on Micro-Ready Foods, pp.7-18
and 209-218, Princeton, NJ, October 6-7
Blumenthal, M.M. (1989) "Principles of Product Development", Graduate Course in Food Science
and Technology Management, Rutgers University, New Brunswick, NJ, Sept-Dec.
Blumenthal, M.M.
(1990)
"A New
Look
at
the Chemistry
and Physics
of Deep-Fat
Frying",
presentation at the Libra-organized, standing-room-only (>500 attendees) Symposium: "The
Chemistry and Technology of Deep Fat Frying", at the Annual Meeting of the Institute of Food
Technologists (IFT), Anaheim, Calif., June 16-20.
(Landmark presentation:
presents
the new
paradigm of understanding of
frying
systems
and
chemistry)
Blumenthal, M.M.(1991)
"A New
Look
at
the Chemistry
and
Physics
of Deep-Fat
Frying",
Food
Technol.,
45:2,
p.68-71,
94.
(Landmark
paper:
presents
new
paradigm
of
understanding of
frying
systems
and
chemistry)
Blumenthal, M.M. and R.F. Stier (1991) "Optimization of Deep-Fat Frying Operations", Trends in
Food Science and Technology, 2:6, p. 144-148
Blumenthal, M.M. (1994) "Frying Theory" and "Oil Filtration and Treatment: Are These
Technologies Effective, and Why?" Institute of Food Technologists short course on Frying,
Atlanta, GA, June 24-25
Blumenthal, M.M. (1996) "Quantitative Frying: Methodology and Analysis", presented at the 1996
Annual Meeting of the American Oil Chemists' Society, Indianapolis, Indiana (Tied together
thermodynamics, oil chemistry, surfactant theory, food sensory properties, and the chemical and
microbiological toxicology of fried food)
Blumenthal, M.M., J.R. Stockler, S. Sundaram, and F. Serafin (2003) Method and Routine for
Treating Frying Oils with a Food Simulacrum that Mimics Grain Based Foods, AIChE Meeting,
San Francisco, November 2003
FRYING TECHNOLOGY
Blumenthal, M.M. (1989) "Frying Oil Technology: Historical Perspectives", Presented at
Chemistry and Technology of Deep-Fat Frying, Short Course at the University of California,
Davis, CA, April 3-5, 1989
Blumenthal, M.M. (1989) "Food Frying: Principles and Evaluation", Presented at Chemistry and
Technology of Deep-Fat Frying, Short Course at the University of California, Davis, CA, April 3-5,
1989
Blumenthal, M.M. (1989) "Future Frying Research Areas", Presented at Chemistry and
Technology of Deep-Fat Frying, Short Course at the University of California, Davis, CA, April 3-5,
1989
AOAC OMB Teleconference Materials
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