Dr. Kirk D. Dolan

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Michigan State University
College of Agriculture & Natural Resources
Food Science & Human Nutrition
Associate Professor
Professional Headshot of Kirk D. Dolan

Mailing Address

135 G. M. Trout Food Science Building
MIchigan State University
East Lansing, Michigan 48824
United States

Contact Information

Phone: (517) 355-8474, ext. 119
Fax: (517) 353-8963
dolank@msu.edu

Qualifications

Ph.D., Michigan State University, Agricultural Engineering, 1989.
M.S., University of California, Davis, Agricultural Engineering, 1985.
B.S., University of Florida, Agricultural Engineering, 1983.

Expertise and Research Interests

Reaction kinetics especially applied to foods
Membrane separation
Extrusion of plant materials
Canning, freezing, and thawing
Computer optimization of food processing unit operations
Application of improved statistical techniques, such as Monte Carlo simulations, for food researchers
Food safety and HACCP
Food rheology
Supercritical fluid CO2 extraction


Other Expertise

Auditing of food processing facilities for FDA compliance
Six years experience conducting temperature distributions in steam- and water-heated retorts
Six years experience conduction heat penetration studies on various low-acid food products in cans andjars
Training in food HACCP plans, development of food HACCP programs

Future Research

Bootstrap confidence intervals for food processes
Modeling retention of nutraceuticals and pigments in extruded foods
Estimating average shear rate in twin-screw extruders
Conversion of lactose into galactooligosaccharides
Kinetics of cooking dry beans

Industrial Relevance

The nutraceutical market is expected to triple in 10 years. Industry is in need of research in the processing effects on nutraceuticals

Food safety is an increasing concern of the FDA and USDA. My expertise can help factories meet FDA and USDA standards

Typically, 5 out of 6 lab-successful products fail due to scale-up difficulties. Scale-up costs are orders of magnitude higher than lab-scale research costs. Therefore, modeling can save money by increasing likelihood of scale-up success and by minimizing experimental time, labor, and costs.

Keywords

COS Keywords:

Agricultural Engineering, Agriculture and Food Sciences, Food Safety, Food Sciences, Food Technology, Frozen Foods, Nutrition or Dietetics, Optimization, Rheology.

Additional Terms:

Kinetics, Optimization.

Languages

(Reading, Writing, Speaking)

Chinese, Mandarin: (Functional, Functional, Fluent)
Spanish: (Basic, Basic, Basic)

Memberships

Institute for Thermal Processing Specialists
Institute of Food Technologists

Previous Positions

1994-1999, Director, Pharmaceutical & Food Specialists, Asian Office

Funding Received

  • United States Department of Agriculture (USDA): Modeling thermal and mechanical effects on retention of nutraceuticals in extruded foods., $277,000, Sep 2003 to 2006.
  • GREEEN: Identification of health-promoting compounds in Michigan grown fruits, vegetables, and minor food crops, $45,000, Apr 15, 2000 to Jun 28, 2001.
  • GREEEN: A Novel Approach to Extrusion of Wheat Flour and Wheat Kernels by Injecting CO2 gas as an expanding agent, $22,000, Apr 15, 2000 to Jun 29, 2001.
  • MSU IRGP: Conversion of lactose to oligosaccharides for commerical production, , 2002 to 2003.

Publications

  • Dolan KD, Siddiq M, Harte JB, Uebersax MA. (2006) Use of the shear press for process development of sugar-coated beans, J. Food Processing and Preserv. (30), 449-457
  • Dolan KD, Yang L, Trampel CP (2007) Nonlinear Regression Technique to Estimate Kinetic Parameters and Confidence intevals in Unsteady-State Conduction-Heated Foods., J. Food Engineering, 80 (2), 581-593
  • Knowles AF, Dolan K.D. (2007) Experimental method to quantify residual sand in asparagus., Applied Engineering in Agriculture, 23 (3), 315-318
  • Matella, N.J., Dolan, K.D., Lee, Y.S. (2006) Comparison of galactooligosaccharide production in free-enzyme ultrafiltration and immobilized-enzyme systems, J. Food Sci., 71 (6), C1-C6
  • Siddiq, M., Nyombaire, G., Dolan, K.D., Harte, J.B., Matella, N.J. (2006) Processing of Sugar-Coated Red Kidney (Phaseolus vulgaris L.) Beans: Fate of Oligosaccharides and Phytohemagglutinin (PHA), and evaluation of sensory quality, J. Food Sci., 71 (9), C521-C526
  • Suparno M., Dolan KD, Ng PKW (2005) Thermal Kinetic Parameters of Thiamin Degradation in Wheat Flour at Temperature higher than 100°C., J. Food Science, 70 (3), E205-E214.
  • Schmid AH, Dolan KD, Ng PKW (2005) Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent., Cereal Chemistry, 82 (3), 305-313
  • Matella NJ, Dolan KD, Stoeckle AW, Lee YS, Bennink MR, Uebersax MA (2005) Use of hydration, germination and alpha-galactosidase treatments to reduce oligosaccharides in dry beans., J. Food Science, 70 (3), C203-C207.
  • Dolan KD, A.W. Stoeckle, M.E. Beck (2005) Softening Kinetics of Cooked Dry Beans at Temperatures Below 100ºC., J. Texture Studies, 36, 351-372.
  • Cha JY, Suparno M, Dolan KD, Ng PKW (2004) Modeling thermal and mechanical effects on retention of thiamin in extruded foods, J. Food Science, 68 (8), 2396-2612.
  • Dolan KD, Estimation of kinetic parameters for nonisothermal food processes, Journal of Food Science, 68(3), 728-741., 2003
  • Steffe, J.F., E. Agrawal, and Dolan KD., Lubricity index to characterize mouthfeel of mayonnaise in the mouth, Journal of Texture Studies, 34(1), 41-52, 2003
  • Moore JC, Dolan KD., Optimization of Oxidation Steps Used in the Fluorometric Determination of Thiamin in Soft Wheat Flour, Journal of Cereal Chemistry, 80(2), 238-240, 2003
  • Cha JY, Suparno M, Dolan KD, Ng PKW., Modeling thermal and mechanical effects on retention of thiamin in extruded foods, Journal of Food Science, 68(8), 2396-2612, 2003

Profile Details

Last Updated: 9/11/2007

COS Expertise ID #865054
Reference this profile directly: http://myprofile.cos.com/kirkdolan