B.S. - 1954 Massachusetts Institute of Technology, Food Technology
M.S. - 1955 Massachusetts Institute of Technology, Food Technology
Ph. D. - 1960 Massachusetts Institute of Technology, Food Technology
Institute of Food Technologists, American Chemical Society, American Institute
of Chemical Engineering, Sigma Xi, Research and Development Associates,
Phi Tau Sigma.
My research interests are in food process engineering technology and focus on the application of high hydrostatic pressure to food preservation. Studies include the inactivation kinetics of microbes under high pressure, and the development of preservation processes, thermal processing of foods in plastic packages.
Over 90 publications and five patents on food dehydration equipment and processes, continuous thermal process equipment, high pressure preservation, blanching, freezing technologies and food irradiation. Ting, E.Y. and D.F. Farkas. 1996. Cost of Ultra High Pressure Food Pasteurization. Abstract-Session 1.4N (HP3) July 24, 1996 1995 ASME/JSME Pressure and Piping Conference. July 23-27. 1995 Hilton Hawaiian Village Hotel, Honolulu, HI. Published in PVP-95-HP1.
Aleman, G., Farkas, D.F., Torres, J.A., Wilhelmsen, E., and S. McIntyre. 1994. Ultra-High Pressure Pasteurization of Fresh Cut Pineapple.
A Research Note: Journal of Food Protection, Vol. 57, No. 10, Pgs. 931-934 .
Farkas, D.F. 1994. Food Processing, in Encyclopedia of Chemical Technology,
4th ed., Vol. 11, John Wiley, New York, NY.
Hoover, D.G., Metrick, C., Papineau, A.M., Farkas, D.F. and D. Knorr. 1989. Biological Effects of High Hydrostatic Pressure on Food Microorganisms. Food Tech. 43 (3), 99-107
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