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J. Antonio Torres
Submitted by yacasd on Mon, 04/15/2013 - 2:10pm
Food Science and Technology
B.S. - 1970 Catholic U. of Chile, Mathematics
B.S. - 1973 Catholic U. of Chile, Industrial and Chemical Engineering
Sc. M. - 1978 Massachusetts Institute of Technology, Food Microbiology
Ph.D. - 1984 Massachusetts Institute of Technology, Food Science
Member of the Institute of Food Technologists; American Institute of Chemical Engineers; Sigma XI
Improve estimations of safety, quality, shelf-life and cost of fresh & processed food products by: 1) Including in all calculations the variability of raw material properties, product composition, processing and packaging effects, and of conditions encountered during product storage and marketing; 2) Generating frequency distributions supporting decisions with the confidence level desired/required by the user (e.g., 90 day shelf-life with 95% confidence of meeting the quality and safety expectations of consumers). Conventional and novel food processing technologies focusing on high pressure processing (HPP) and pressure-assisted thermal processing (PATP). Production, characterization and utilization of biopolymers focusing on chitin production for foods and pharmaceuticals using a diatom-based biorefinery. Assessment of the localized environmental food processing impact.
Serment-Moreno V, Mújica-Paz H, Torres JA, Welti-Chanes J. 2012. Aplicación del método de Monte Carlo para simular la inactivación de pectinmetilesterasa (PME) en jugo de naranja con procesos combinados de altas presiones hidrostáticas (APH) y temperatura (Application of the Monte Carlo method to simulate the inactivation of pectinmethylesterase (PME) in orange juice using treatments combining high hydrostatic pressure and temperature). Revista Mexicana de Ingeniería Química. In press.
Vazquez M, Torres JA, Gallardo JM, Saraiva, J, Aubourg SP. 2012. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment. Innovative Food Science & Emerging Technologies. 18:24-30.
Chotyakul N, Perez Lamela C, Torres JA. 2012. Effect of model parameter variability on the uncertainty of refrigerated microbial shelf-life estimates J. Food Process Eng. 35(6):829-839.
Martínez-Monteagudo SI, Saldaña MDA, Torres JA, Kennelly JJ. 2012. Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk. Innovative Food Science & Emerging Technologies. 16:291-297.
Gayan E, Torres JA, Paredes-Sabja D. 2012. Hurdle approach to increase the microbial inactivation by high pressure processing: Effect of essential oils. Food Engineering Reviews. DOI 10.1007/s12393-012-9055-y
Escobedo-Avellaneda Z, Velazquez G, Torres JA & Welti Chanes J. 2012. Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables. Lebensmittel Wissenschaft und Technologie. 47(2):364-370.
Segovia Bravo K, Ramírez R, Durst R, Escobedo-Avellaneda ZJ, Welti-Chanes J, Sanz PD & Torres JA. 2012. Formation risk of toxic compounds in pressure-assisted thermally processed foods. Journal of Food Science, 77(1), R1-R10.
Escobedo-Avellaneda Z, Pateiro Moure M, Chotyakul N, Torres JA, Welti-Chanes J & Pérez Lamela C. 2011. Benefits and limitations of food processing by high pressure technologies: Effects on functional compounds and abiotic contaminants. Journal of Food 9(4): 351-364.
Salgado D, Torres JA, Welti-Chanes J, Velazquez G. 2011. Effect of input data variability on estimations of the equivalent constant temperature time for microbial inactivation by HTST and retort thermal processing. Journal of Food Science 76(6):E495-E502.
Mújica-Paz H, Valdez-Fragoso A, Tonello Samson C, Welti-Chanes J, Torres JA. 2011. High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology 4(6):969-985.
Valdez-Fragoso A, Mújica-Paz H, Welti-Chanes J & Torres JA. 2011. Reaction kinetics at high pressure and temperature: effects on milk flavor volatiles and on chemical compounds with nutritional and safety importance in several foods. Food and Bioprocess Technology 4(6): 986-995
Chotyakul N, Velazquez G, Torres JA. 2011. Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives. Journal of Food Engineering 102: 247–256.
Almonacid-Merino SF, Torres JA. 2010. Uncertainty of microbial shelf-life estimations for refrigerated foods due to the experimental variability of the model parameters. Journal of Food Process Engineering 33(S1):66-84.
Chotyakul N, Perez Lamela C, Torres JA. 2010. Effect of model parameter variability on the uncertainty of refrigerated microbial shelf-life estimates. Journal of Food Process Engineering (Accepted for Publication July 13, 2010): doi:10.1111/j.1745-4530.2010.00631.x
Paredes-Sabja D, Torres JA. 2010. Modeling of the germination of spores from Clostridium perfringens food poisoning isolates. J. Food Process Eng. 33 (Accepted August 2008):150-167.
Caballero-Cerón C, Guerrero-Beltrán JA, Welti-Chanes J, Mújica-Paz H, Torres JA. 2012. Moisture sorption isotherms of foods: Experimental methodology, mathematical analysis and practical applications. In Gutiérrez-López GF, Alamilla-Beltrán L, Welti-Chanes J, Buera MP, Parada-Arias E, Barbosa-Canovas GV (eds), Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Springer Science+ Business Media Inc.
Cruz RMS, Rubilar JF, Ulloa PA, Torres JA & Vieira MC. 2010. New food processing technologies: development and impact on the consumer acceptability. In: Columbus, F, editor. Food quality: Control, analysis and consumer concerns. Nova Science Publishers, New York, NY.
Torres JA, Sanz P, Otero L, Pérez Lamela C, Saldaña MDA. 2009. Temperature distribution and chemical reactions in foods treated by pressure-assisted thermal processing. In Processing Effects on Safety and Quality of Foods, Chapter 14, p. 379-414, Ortega-Rivas E (editor), CRC Taylor & Francis, London.
Torres JA, Sanz P, Otero L, Pérez Lamela C, Saldaña MDA. 2009. Engineering principles to improve food quality and safety by high pressure processing. In Processing Effects on Safety and Quality of Foods, Chapter 15, p. 415-440, Ortega-Rivas E (editor), CRC Taylor & Francis, London.
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