Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where J. R. Rosenau is active.

Publication


Featured researches published by J. R. Rosenau.


Journal of Food Engineering | 1995

Process modelling considerations for the production of lactate from whey using membrane recycle bioreactors operated in continuous and cyclic batch modes

John J. Fitzpatrick; Cady R. Engler; J. R. Rosenau

Abstract Using a membrane recycle bioreactor (MRB) to produce lactate from whey is potentially more cost effective than a traditional batch fermentation. Membrane recycle bioreactors can be operated in two modes: (1) cyclic batch; (2) continuous. Mathematical modelling of these two modes along with a batch fermentation is used to compare cost and reactor productivity and to examine the effects of selected process and kinetic parameters. Both modes have an optimum operating cell concentration, because there exists an economic trade-off between reactor vessel cost and membrane filtration cost with cell concentration as an optimization variable. The continuous mode is much more sensitive than the cyclic batch to the value of desired residual lactose concentration leaving the reactor, such that, for given kinetic parameters, there exists a value of residual lactose concentration below which the cyclic batch mode becomes more cost effective than the continuous mode. The big disadvantage of cyclic batch is that it is highly sensitive to any cell growth lag time between cycles.


Journal of Food Science | 1984

Comparison of Four Procedures of Cheese Meltability Evaluation

J. Park; J. R. Rosenau; Micha Peleg


Journal of Food Science | 1987

Elongational Viscosity Measurements of Melting American Process Cheese

Osvaldo H. Campanella; L.M. Popplewell; J. R. Rosenau; Micha Peleg


Journal of Food Science | 1980

EVALUATION OF THE FLOWABILITY OF MELTED MOZZARELLA CHEESE BY CAPILLARY RHEOMETRY

C. E. Smith; J. R. Rosenau; Micha Peleg


Journal of Food Science | 1979

LOW‐TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF

E. M. Buck; A. M. Hickey; J. R. Rosenau


Journal of Food Science | 1978

SOME RHEOLOGICAL PROPERTIES OF A CHEESE-LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATION

J. R. Rosenau; J. F. Calzada; Micha Peleg


Journal of Food Science | 1981

Enzymatic Control of Metability in a Direct Acidified Cheese Product

H. N. Lazaridis; J. R. Rosenau; R. R. Mahoney


Journal of Food Science | 1982

Protein Size and Meltability in Enzyme‐Treated, Direct‐Acidified Cheese Products

R. R. Mahoney; H. N. Lazaridis; J. R. Rosenau


Journal of Food Science | 1980

Effects of emulsifying salts and carrageenan on rheological properties of cheese-like products prepared by direct acidification.

H. N. Lazaridis; J. R. Rosenau


Journal of Food Process Engineering | 1983

FACTORS AFFECTING PERFORMANCE OF BRINE DRIVEN EVAPORATORS

Kong-Hwan Kim; Henry G. Schwartzberg; J. R. Rosenau

Collaboration


Dive into the J. R. Rosenau's collaboration.

Top Co-Authors

Avatar

Micha Peleg

University of Massachusetts Amherst

View shared research outputs
Top Co-Authors

Avatar

H. N. Lazaridis

University of Massachusetts Amherst

View shared research outputs
Top Co-Authors

Avatar

R. R. Mahoney

University of Massachusetts Amherst

View shared research outputs
Top Co-Authors

Avatar

A. M. Hickey

University of Massachusetts Amherst

View shared research outputs
Top Co-Authors

Avatar

C. E. Smith

University of Massachusetts Amherst

View shared research outputs
Top Co-Authors

Avatar

E. M. Buck

University of Massachusetts Amherst

View shared research outputs
Top Co-Authors

Avatar

Henry G. Schwartzberg

University of Massachusetts Amherst

View shared research outputs
Top Co-Authors

Avatar

J. F. Calzada

University of Massachusetts Amherst

View shared research outputs
Top Co-Authors

Avatar

J. Park

University of Massachusetts Amherst

View shared research outputs
Researchain Logo
Decentralizing Knowledge