Evelyn, ST., MSc., MEng., PhD.

NIP/NIDK : 197503142001122001
Email : evelyn@eng.unri.ac.id
Pendidikan

  1. Sarjana Teknik Kimia (ST) Universitas Jayabaya-Indonesia
  2. Magister sains (Msc) University of Birmingham-United Kingdom-New Zealand//Magister Teknik Kimia (MEng) University of Canterbury-New Zealand
  3. Doctor of Philosophy in Chemical and Materials Engineering (PhD) University of Auckland-New Zealanda

Publikasi

  1. Evelyn and Silva, F . (2018). Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone. Journal of Food Engineering , 222, pp.292-297.

  2. Evelyn and Silva, F . (2018). Perspectives of high power ultrasound in food preservation. IOP Conference Series: Materials Science and Engineering , 345, p.012046.

  3. Evelyn, Milani, E. and Silva, F . (2017). Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods. Journal of Food Engineering , 214, pp.90-96.

  4. Evelyn and Silva, F . (2017). Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication. Journal of Food Engineering , 201, pp.9-16.

  5. Evelyn and Silva, F . (2016). Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600MPa HPP combined with 38–70°C: Comparing with thermal processing and estimating the energy requirements. Food and Bioproducts Processing , 99, pp.179-187.

  6. Evelyn and Silva, F . (2016). High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry. Innovative Food Science & Emerging Technologies , 33, pp.26-31.

  7. Evelyn, Kim, H. and Silva, F . (2016). Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing. Food Control , 59, pp.530-537.

  8. Evelyn and Silva, F . (2016). High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Food Control , 62, pp.365-372.