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Ultrasound decontamination of minimally processed fruits and vegetables

International journal of food science & technology, 2002-06, Vol.37 (5), p.547-557

2002

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A novel method for assessing the role of air in the microbiological contamination of poultry carcasses

International journal of food microbiology, 2007-04, Vol.115 (1), p.48-52

2007

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Fogging for the disinfection of food processing factories and equipment

Trends in Food Science & Technology, 1999-06, Vol.10 (6), p.205-210

1999

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Localised air delivery systems in the food industry

Trends in food science & technology, 2000-11, Vol.11 (11), p.410-418

2000

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Ultraclean ventilation in operating theatres—beyond laminar flow

The Journal of hospital infection, 2003-02, Vol.53 (2), p.152-153

2003

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Removal of biofilms and stubborn soil by pressure washing

Trends in food science & technology, 2009, Vol.20, p.S45-S47

2009

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Mathematical model of the vacuum cooling of liquids

Journal of food engineering, 1996, Vol.29 (3), p.339-348

1996

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A comparison of two models for predicting the movements of airborne particles from cleaning operations

Journal of food engineering, 2005-08, Vol.69 (4), p.443-451

2005

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Importance of Airborne Contamination during Dressing of Beef and Lamb Carcasses

Journal of food protection, 2006-12, Vol.69 (12), p.2828-2836

2006

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Simulating the bulk storage of foodstuffs

Journal of food engineering, 1999, Vol.39 (1), p.23-29

1999

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Modelling the pasteurisation of prepared meals with microwaves at 896 MHz

Journal of food engineering, 1996, Vol.30 (1), p.117-133

1996

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Effect of thickness and location of minced fat on cooking times and weight losses of composite beef joints

International journal of food science & technology, 1987-02, Vol.22 (1), p.49-58

BURFOOT, D.

1987

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Localised air delivery to reduce energy use in the food industry

Journal of food engineering, 2004-03, Vol.62 (1), p.23-28

2004

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Generation and dispersion of droplets from cleaning equipment used in the chilled food industry

Journal of food engineering, 2003-08, Vol.58 (4), p.343-353

2003

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Chapter 6 - Aerosols as a Contamination Risk

Handbook of Hygiene Control in the Food Industry, 2016, p.81-87

Burfoot, D.

Second Edition, 2016

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Effect of pressure cooking and pressure rate change during cooling in vacuum on chicken breast quality and yield

Journal of food science, 1990-11, Vol.55 (6), p.1531-1535

1990

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Improving the quality of stored potatoes using computer modelling

Computers and electronics in agriculture, 2002-05, Vol.34 (1), p.159-171

2002

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Predicting the flow of two-phase food mixtures

IMA journal of management mathematics, 1998-07, Vol.9 (3), p.279-288

Burfoot, D

1998

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Microwave pasteurisation of prepared meals

Journal of food engineering, 1988, Vol.8 (3), p.145-156

1988

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Predicting condensation in bulks of foodstuffs

Journal of food engineering, 1999, Vol.40 (1), p.121-127

1999

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Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat joints

International journal of food science & technology, 1990-12, Vol.25 (6), p.657-667

1990

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Modelling the distribution of isopropyl N-(3-chlorophenyl) carbamate [CIPC] in box potato stores

Potato research, 1996-01, Vol.39 (2), p.241-251

1996

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Improving the operation of defrost rooms for ready-to-eat foods

Journal of food engineering, 2003-04, Vol.57 (2), p.115-124

2003

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Predicting the heating times of beef joints

Journal of food engineering, 1989, Vol.9 (4), p.251-274

1989

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Droplet dispersion in chemical fogs

Journal of aerosol science, 1998, Vol.29, p.S1065-S1066

1998

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Ultrasound decontamination of minimally processed fruits and vegetables

A novel method for assessing the role of air in the microbiological contamination of poultry carcasses

Fogging for the disinfection of food processing factories and equipment

Localised air delivery systems in the food industry

Ultraclean ventilation in operating theatres—beyond laminar flow

Removal of biofilms and stubborn soil by pressure washing

Mathematical model of the vacuum cooling of liquids

A comparison of two models for predicting the movements of airborne particles from cleaning operations

Importance of Airborne Contamination during Dressing of Beef and Lamb Carcasses

Simulating the bulk storage of foodstuffs

Modelling the pasteurisation of prepared meals with microwaves at 896 MHz

Effect of thickness and location of minced fat on cooking times and weight losses of composite beef joints

Localised air delivery to reduce energy use in the food industry

Generation and dispersion of droplets from cleaning equipment used in the chilled food industry

Chapter 6 - Aerosols as a Contamination Risk

Effect of pressure cooking and pressure rate change during cooling in vacuum on chicken breast quality and yield

Improving the quality of stored potatoes using computer modelling

Predicting the flow of two-phase food mixtures

Microwave pasteurisation of prepared meals

Predicting condensation in bulks of foodstuffs

Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat joints

Modelling the distribution of isopropyl N-(3-chlorophenyl) carbamate [CIPC] in box potato stores

Improving the operation of defrost rooms for ready-to-eat foods

Predicting the heating times of beef joints

Droplet dispersion in chemical fogs

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