Dr. Kirk D. Dolan |
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Michigan State University College of Agriculture & Natural Resources Food Science & Human Nutrition Associate Professor |  |
Mailing Address135 G. M. Trout Food Science Building MIchigan State University East Lansing, Michigan 48824United States | Contact Information |
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
Inverse problems and parameter estimation
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
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
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
Inverse problems and parameter estimation in food processes
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
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
Parameter estimation is necessary to solve the transient problems in the food industry
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.
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:
Inverse Problems, Kinetics, Optimization, Parameter Estimation.Languages
(Reading, Writing, Speaking)
Chinese, Mandarin: (Functional, Functional, Fluent)
Spanish: (Basic, Basic, Basic)
Memberships
American Association of Cereal Chemists
American Society of Agricultural Engineers
Institute for Thermal Processing Specialists
Institute of Food Technologists
Previous Positions
1994-1999, Director,
Pharmaceutical & Food Specialists,
Asian Office
Patents
Extruded Bean Snacks and Bean Porridge. Dolan, K.D., Nyombaire, G., Bennink, M. 5/22/08.,
Patent Number: US Patent 20080118625.,
2008,
Institution,
United States of America.
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
- Siddiq, M., Nasir, M., Ravi, R., Butt, M.S., Dolan, K.D., Harte, J.B. (2008) Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread., Lebensmittel Wissenschaft und Technologie, In Press
- Mishra, D.K., Dolan, K.D., Yang, L. (2008) Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating, J. Food Science, 73 (1), E9-E15
- 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
- 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
- Knowles AF, Dolan K.D. (2007) Experimental method to quantify residual sand in asparagus., Applied Engineering in Agriculture, 23 (3), 315-318
- 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
- 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, A.W. Stoeckle, M.E. Beck (2005) Softening Kinetics of Cooked Dry Beans at Temperatures Below 100ºC., J. Texture Studies, 36, 351-372.
- 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.
- 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
- 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.
- 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: 9/8/2008
COS Expertise ID #865054
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