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Kathryn L. McCarthy
Professor and Engineer
Degree
Ph. D. University of California at Davis, 1987
Research
Professor McCarthy applies engineering principles to evaluate and predict food properties to ensure that quality is enhanced through processing and shelf life. This work focuses on the use of experimental evaluation and mathematical analysis of flow behavior and mass transfer, with an emphasis on rheology, moisture and lipid transport.
Selected Publications
Wang, L., K.L. McCarthy and M.J. McCarthy. 2004. Effect of temperature gradient on ultrasonic Doppler velocimetry measurement during pipe flow. Food Research International. 37(6):633-642.
- Choi, Y.J., M.J. McCarthy and K.L. McCarthy. 2004. MRI for process analysis: co-rotating twin screw extruder. Journal of Process Analytical Chemistry 9(2):72-85.
Choi, Y.J., K.L. McCarthy and M.J. McCarthy. 2005. A MATLAB graphical user interface program for tomographic viscometer data processing. Computers and Electronics in Agriculture 47:59-67.
Wichchukit, S., M.J. McCarthy and K.L. McCarthy. 2005. Flow behavior of milk chocolate and the application to enrobing. Journal of Food Science 70(3):E165-E171.
Choi, Y.J., K.L. McCarthy and M.J. McCarthy. 2005. Oil migration in a chocolate confectionery system evaluated by magnetic resonance imaging. Journal of Food Science 70(5):E312-E317.
Awards and Honors
National Science Foundation Presidential Young Investigator Award, 1990-95
Institute of Food Technologists (IFT) Samuel Cate Prescott Award, 1996