Document Actions
David S. Reid
Professor and Chemist
Degree
Ph. D. University of Glasgow, 1966
Research
Professor Reid researches water relations of foods, water activity fundamentals and physical chemistry of food freezing. He also looks at kinetics of ice nucleation and growth, modeling of the freezing process and structural factors in frozen foods. He has particular interest in the effect of concentrative processes on the properties of foods, gelatin phenomena in polysaccharides, crystallization of fats, thermal analysis of foods and model systems and characterization of amorphous systems.
Selected Publications
- Kerr, W.L. and D.S. Reid. 1994. Temperature dependence of the viscosity of sugar and maltodextrin solutions in coexistence with ice. Lebensmittel-Wissenschaft und Technologie 27(3):225-231.
- Kerr, W.L. and D.S. Reid. 1994. The use of stepwise differential scanning calorimetry for thermal analysis of foods. Thermochimica Acta 246(2):299-308.
Reid, D.S. 2002. Use, misuse and abuse of experimental approaches to studies of amorphous aqueous systems. p.325-338, IN: Levine, H., (ed.). Amorphous Food and Pharmaceutical Systems, Special Publication - Royal Society of Chemistry. Cambridge, United Kingdom.
- Reid, D.S., K. Kotte, P. Kilmartin and M. Young. 2003. A new method for accelerated shelf-life prediction for frozen foods. Journal of the Science of Food and Agriculture 83:1018-1021.
Reid, D.S. 2004. Rapid method for predicting tomato paste consistency. U.S. Patent (US2004/0101600A1).
Awards and Honors
Fellow, Institute of Food Technologists, 2003
Fellow, International Academy of Food Science and Technology, 2006