Curriculum Vitae - Pennsylvania State University



Curriculum Vitae

Gregory R. Ziegler

341 Food Science Building

University Park, PA 16802

814-863-2960 (voice)

814-863-6132 (fax)

grz1@psu.edu

Employment

2004-present Professor, Department of Food Science, The Pennsylvania State University, University Park, PA

1999-present Director, Center for Food Manufacturing, The Pennsylvania State University, University Park, PA

1994-2004 Associate Professor, Department of Food Science, The Pennsylvania State University, University Park, PA

1988-1994 Assistant Professor, Department of Food Science, The Pennsylvania State University, University Park, PA

1984-1988 Teaching Assistant, Department of Food Science, Cornell University, Ithaca, NY

1982-1984 Food Technologist, H.J. Heinz, Inc., West Chester, PA

1980-1982 Research Assistant, Department of Food Science, Clemson University, Clemson, SC

Education

Ph.D. 1988 Food Engineering, Cornell University, Ithaca, NY (minors in Chemical and Agricultural Engineering)

M.S. 1982 Food Science, Clemson University, Clemson, SC

B.S. 1980 Food Science, Penn State University, University Park, PA

Sabbatical Leaves

1999 Physics Department, University of New Brunswick, Fredericton, New Brunswick, Canada (lab of Dr. Bruce J. Balcom)

2001 ESCOP/ACOP Leadership Development Program, Class 11

Honors and Awards

1996-2003 Hershey Fellowship, Hershey Foods Corporation, Hershey, PA ($140,000 in research support)

2004 Marie Kelso Award, PMCA

Publications – refereed journals

Applied and Environmental Microbiology

Australian Journal of Dairy Science

Biomacromolecules

Biotechnology Progress

Carbohydrate Polymers

Carbohydrate Research

Cereal Chemistry

CRC Critical Reviews in Food Science and Nutrition

Food and Bioproducts Processing

Food Hydrocolloids

Food Research International

Food Structure

Food Technology

International Journal of Food Properties

Journal of the American Oil Chemists’ Society

Journal of Chemical Education

Journal of Dairy Science

Journal of Food Biochemistry

Journal of Food Engineering

Journal of Food Protection

Journal of Food Safety

Journal of Food Science

Journal of Magnetic Resonance

Journal of Sensory Studies

Journal of Texture Studies

Mycologia

Phytochemistry

Process Biochemistry

Solid State Nuclear Magnetic Resonance

1. Creek, J.A., Benesi, A., Runt, J.P. and Ziegler, G.R. Spherulitic Crystallization, a Potential Source of Error in the Differential Scanning Calorimetry Test for Amylose. Carbohydrate Polymers, In Press.

2. Creek, J.A., Ziegler, G.R. and Runt, J. 2006. Amylose crystallization from concentrated aqueous solution. Biomacromolecules 7(3):761-770

3. Deka, K., MacMillan, B., Ziegler, G.R., Marangoni, A.G., Newling, B. and Balcom, B.J. 2006. Spatial mapping of solid and liquid lipid in confectionery products using a 1D centric SPRITE MRI technique. Food Res. Intl., 39(3):365-371

4. MacMillan, B., Burke, B., Balcom, B. and Ziegler, G.R. 2006. Phantom materials for single point imaging pulse sequences. Solid State Nuclear Magnetic Resonance, 28:106-110

5. Ziegler, G.R., Creek, J.A. and Runt, J. 2005. Spherulitic crystallization in starch as a model for starch granule initiation. Biomacromolecules 6(3):1547-1554

6. Deka, K., Macmillan, M.B., Ouriadov, A.V., Mastikhin, I.V., Young, J.J., Glover, P.M., Ziegler, G.R. and Balcom, B.J. 2005. Quantitative density profiling with pure phase encoding and dedicated 1D gradient. J. Magnetic Resonance 177:382-389

7. Morawicki, R.O., Beelman, R.B., Peterson, D. and Ziegler, G.R. 2005. Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus Optimization of the reaction: kinetic factors. Process Biochemistry, 40:131-137

8. Ghosh, V., Ziegler, G.R. and Anantheswaran, R.C. 2005. Moisture migration through chocolate-flavored confectionery coatings. J. Food Engng. 66:177-186

9. Ghosh, V., Duda, J.L., Ziegler, G.R. and Anantheswaran, R.C. 2004. Diffusion of moisture through chocolate-flavoured confectionery coatings. Food and Bioproducts Processing 82 (C1): 35-43

10. Sudharsan, M.B., Ziegler, G.R. and Duda, J.L. 2004. Modelling diffusion of moisture during stoving of starch-molded confections. Food and Bioproducts Processing 82 (C1): 60-72

11. Nattress L.A., Ziegler G.R., Hollender R., Peterson, D. 2004. Influence of hazelnut paste on the sensory properties and shelf-life of dark chocolate. J. Sensory Studies 19 (2): 133-148

12. Decker, N.R. and Ziegler, G.R. 2003. Mechanical properties of aerated confectionery. J. Texture Studies 34(4): 437-448

13. Sigfusson, H., Ziegler, G.R., Coupland, J.N. 2003. Ultrasonic monitoring of food freezing. J. Food Engng. 62(3):263-269.

14. Ziegler, G.R. and Langiotti, J.P. 2003. Grinding of Spray-dried milk powder near the glass transition temperature. J. Food Proc. Engng. 26:149-160

15. Ziegler, G.R., Aguilar, C.A. 2003. Residence time distribution in a co-rotating, twin-screw mixer by the step change method. J. Food Engng. 59(2-3):161-167

16. Ziegler, G.R., Balcom, B.J. and MacMillan, B. 2003. Moisture migration in starch molding operations as observed by magnetic resonance imaging. Food Research International 36(4):331-340

17. Ziegler, G.R., Nordmark, T.S. and Woodling, S.E. 2003. Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment. Food Hydrocolloids 17(4):487-494

18. Koc, A.B., Heinemann, P.H. and Ziegler, G.R. 2003. A process for increasing the free fat content of spray-dried whole milk powder. J. Food Sci. 68(1):210-216

19. Ghosh, V., Ziegler, G.R., and Anantheswaran, R.C. 2002. Fat, moisture and ethanol migration through chocolates and confectionery coatings. CRC Critical Reviews in Food Science and Nutrition 42(6):583-626

20. Nordmark, T.S. and Ziegler, G.R. 2002. Spherulitic crystallization of maize starch and its fractions. Carbohydrate Polymers 49:439-448

21. Nordmark, T.S. and Ziegler, G.R. 2002. Structural features of non-granular spherulitic maize starch. Carbohydrate Research 337:1467-1475

22. Koc, A.B., Heinemann, P.H., Ziegler, G.R. and Roush, W.B. 2002. Fuzzy logic control of whole milk powder processing. Trans. ASAE. 45(1):153-163

23. Troutman, M.Y., Mastikhin, I.V., Balcom, B.J., Eads, T.M. and Ziegler, G.R. 2001. Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging. J. Food Engineering, 48:257-267

24. Ziegler, G.R., Mongia, G. and Hollender, R. 2001. The role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate. Int. J. Food Prop. 4(2):175-192

25. DeMars, L.L. and Ziegler, G.R. 2001. Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids 15:643-653

26. Teo, A.Y-L., Ziegler, G.R. and Knabel, S.J. 2001. Optimizing detection of heat-injured Listeria monocytogenes in pasteurized milk. J. Food Protection. 64:1000-1011

27. Mazzoni, A.M., Sarma, R.R., Demirci, A. and Ziegler, G.R. 2001. Supercritical Carbon Dioxide treatment to inactive aerobic microorganisms on alfalfa seeds. J. Food Safety 21:215-223

28. Sigfusson, H., Ziegler, G.R., Coupland, J.N. 2001. Ultrasonic monitoring of untseady state cooling of food products. Transactions of ASAE 44(5):1235-1240

29. Nordmark, T.S. and Ziegler, G.R. 2000. Quantitative assessment of phase composition and morphology of two-phase gelatin-pectin gels using fluorescence microscopy. Food Hydrocolloids. 14:579-590

30. Mongia, G. and Ziegler, G.R. 2000. The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate. International Journal of Food Properties 3(1):137-147

31. Garbolino, C., Ziegler, G.R. and Coupland, J.N. 2000 Ultrasonic determination of the effect of shear on lipid crystallization. JAOCS 77(2):157-162

32. Kimmel, S.A., Roberts, R.F. and Ziegler, G.R. 1998. Optimization of exopolysaccharide production by Lactobacillus delbrueckii ssp. bulgaricus RR grown in a semi-defined medium. Appl. Environ. Micro. 64(2):659-664

33. Hess, S.J., Roberts, R.F. and Ziegler, G.R. 1997. Rheological properties of nonfat yogurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems. J. Dairy Sci. 80:252-263

34. Dimick, P.S., Reddy, S.Y. and Ziegler, G.R. 1996. Chemical and thermal characteristics of milk-fat fractions isolated by a melt crystallization. JAOCS 73(12):1647-1652

35. Reddy, S.Y., Full, N.A., Dimick, P.S. and Ziegler, G.R. 1996. Tempering method for chocolate containing milk-fat fractions. JAOCS 73(6):723-727

36. Full, N.A., Reddy, S.Y., Dimick, P.S. and Ziegler, G.R. 1996. Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. J. Food Sci. 61(5):1068-1072,1084

37. Warner, K.J.H., Dimick, P.S., Ziegler, G.R., Mumma, R.O. and Hollender, R. 1996. ‘Flavor-fade’ and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes. J. Food Sci. 61(2):469-472

38. Dimick, P.S., Ziegler, G.R., Full, N.A. and Reddy, S.Y. 1996. Formulation of milk chocolate using milkfat fractions. Austr. J. Dairy Technol. 51:123-126

39. Aguilar, C.A. and Ziegler, G.R. 1995. Viscosity of molten chocolate with lactose from spray-dried whole milk powders. J. Food Sci. 60(1):120-124

40. Aguilar, C.A., Dimick, P.S., Hollender, R. and Ziegler, G.R. 1995. Flavor modification of milk chocolate by conching in a twin-screw, co-rotating, continuous mixer. J. Sensory Studies 10:371-380

41. Aguilar, C.A., Hollender, R. and Ziegler, G.R. 1994. Sensory characteristics of milk chocolate with lactose from spray-dried milk powder. J. Food Sci. 59(6):1239-1243

42. Aguilar, C.A. and Ziegler, G.R. 1994. Physical and microscopic characterization of dry whole milk with altered lactose content 2. Effect of lactose crystallization. J. Dairy Sci. 77:1198-1204

43. Aguilar, C.A. and Ziegler, G.R. 1994. Physical and microscopic characterization of dry whole milk with altered lactose content 1. Effect of lactose concentration. J. Dairy Sci. 77:1189-1193

44. Ziegler, G.R. and Liaw, Y.-J. 1993. Deodorization and deacidification of edible oils using dense carbon dioxide. J. Am. Oil. Chem. Soc. 70(10):947-953

45. Mau, J-L, Beelman, R.D. and Ziegler, G.R. 1993. Factors affecting 1-octen-3-ol in mushrooms at harvest and during postharvest storage, J. Food Sci. 58(2):331-334

46. Mau, J-L, Beelman, R.B. and Ziegler, G.R. 1993. Preparation, purification and identification of 10-oxo-trans-8-decenoic acid from the cultivated mushroom, Agaricus bisporus, J. Food Biochem. 16(6):371-388

47. Aguilar, C.A. and Ziegler, G.R. 1993. Lactose crystallization in spray-dried milk powders exposed to isobutanol. Food Structure 12:43-50

48. Ziegler, G.R., Thompson, D.T. and Casasnovas, J. 1993. Dynamic measurement of starch granule swelling during gelatinization, Cereal Chem. 70(3):247-251

49. Mau, J-L, Beelman, R.B. and Ziegler, G.R. 1992. Effect of 10-oxo-trans-8-decenoic acid on growth of Agaricus bisporus, Phytochemistry 31(12):4059-4064

50. Mau, J-L, Beelman, R.B. and Ziegler, G.R. 1992. 1-Octen-3-ol in the cultivated mushroom, Agaricus bisporus. J. Food Sci. 57(3):704-706

51. Ziegler, G.R. 1991. Microstructure of mixed gelatin-egg white gels: impact on rheology and application to microparticulation. Biotechnology Progress 7(3):283-287

52. Mau, J-L, Beelman, R.B., Ziegler, G.R. and Royse, D.J. 1991. Effect of nutrient supplementation on flavor quality and shelf life of the cultivated mushroom, Agaricus bisporus. Mycologia 83(2):140-147

53. Aguilar, C.A. and Ziegler, G.R. 1990. Effect of temperature and electrolytes on the viscosity of aqueous dispersions of mustard seed (Sinapsis alba) mucilage. Food Hydrocolloids 4(2):161-166

54. Ziegler, G.R. and Rizvi, S.S.H. 1989. Predicting the dynamic elastic properties of mixed gelatin-egg white gels. J. Food Sci. 54(2):430-436

55. Ziegler, G.R. and Rizvi, S.S.H. 1989. Determination of cross-link density in egg white gels from stress relaxation data. J. Food Sci. 54(1):218-219

56. Ziegler, G.R., Benado, A.L. and Rizvi, S.S.H. 1986. Mass diffusivity of simple sugars in water by the rotating disk method. J. Food Sci. 52(2):501-502

57. Ziegler, G.R., Rizvi, S.S.H. and Acton, J.C. 1986. Relationship of water content to textural characteristics, water activity, and thermal conductivity of some commercial sausages. J. Food Sci. 52(4):901-905, 915

58. Ziegler, G.R. and Rizvi, S.S.H. 1985. Thermal conductivity of liquid foods by the thermal comparator method. J. Food Sci. 50(5):1458-1462

59. Ziegler, G.R. and Acton, J.C. 1984. Mechanisms of gel formation by proteins of muscle tissue. Food Technol. 38(5):77-82

60. Ziegler, G.R. and Acton, J.C. 1984. Heat-induced transitions in the protein-protein interaction of bovine natural actomyosin. J. Food Bioch. 8(1):25-38

61. Acton, J.C., Ziegler, G.R. and Burge, D.L., Jr. 1983. Functionality of muscle constituents in the processing comminuted meat products. CRC Crit. Rev. in Food Sci. and Nutr. 18(2):99-121

62. Donnelly, L.S., Ziegler, G.R. and Acton, J.C. 1982. Effect of liquid smoke on the growth of lactic acid starter cultures used to manufacture fermented sausage. J. Food Sci. 47(6): 2074-2075

Publications – Books or parts of books

1. Ziegler, G.R. "Chocolate," in Encyclopedia of Food and Culture, a multi-volume set in which the candidate's contribution will appear in Icon Foods, Superfoods, or Signature Foods, Solomon Katz (Ed.), Charles Scribner's Sons, New York, NY

2. Confectionery Science III: Proceedings of the 4th International PSU/PMCA Symposium. 2003. G.R. Ziegler (Ed.), Cocoa, Chocolate and Confectionery Research Group, University Park, PA. in collaboration with the Pennsylvania Manufacturing Confectioners’ Association, Center Valley, PA. 131 p

3. Ziegler, G.R. 2003. “Membrane Structure,” In The Encyclopedia of Agricultural, Food and Biological Engineering, Dennis R. Heldman (Ed.), Marcel Dekker, New York, NY

4. Ziegler, G.R. 2001. “Solidification processes in chocolate confectionary manufacture,” Ch. 19, In Crystallization and Solidification Properties of Lipids, N. Widlack, R. Hartel, and S. Narine (ed.), AOCS Press, Champaign, IL, pp. 215-224

5. Ziegler, G.R. 2001. "Candy," in Grolier Multimedia Encyclopedia, Grolier Educational, Bethel, CT

6. Ziegler, G.R. 2001. "Chocolate," in World Book Encyclopedia, World Book Publishing, Chicago, IL

7. Confectionery Science II: Proceedings of an International Symposium. 2000. G.R. Ziegler (Ed.), Cocoa, Chocolate and Confectionery Research Group, University Park, PA, in collaboration with the Pennsylvania Manufacturing Confectioners’ Association, Center Valley, PA. 135 p

8. Ziegler, G.R. and Hogg, R. 1999. “Size Reduction,” Chapter 7 in Industrial Chocolate Manufacture and Use Third Edition, S.T. Beckett (Ed.), Blackie Academic and Professional, Glasgow, UK. pp. 115-136

9. Confectionery Science: Proceedings of an International Symposium. 1997. G.R. Ziegler (Ed.), Cocoa, Chocolate and Confectionery Research Group, University Park, PA. 232 p

10. Mau, J-L., Beelman, R.B. and Ziegler, G.R. 1994. “Aroma and Flavor Components of Cultivated Mushrooms,” in Spices, Herbs and Edible Fungi, G. Charalambous (Ed.), Elsevier Science Publishers, New York, pp. 657-684

11. Protein Functionality in Food Systems. 1994. N. Hettiarachchy and G.R. Ziegler (Ed.), Marcel Dekker, New York. 519 p

12. Ziegler, G.R. and Foegeding, E.A. 1990. "The Gelation of Proteins," in Advances in Food and Nutrition Research Vol. 34, J.E. Kinsella (Ed.), Academic Press, Orlando, FL, pp. 203-298

Publications – non-refereed

Candy Industry

Kennedy’s Confection

New Food

Manufacturing Confectioner

1. Ziegler G.R. and Szlachetka, K. 2005. Where is the nut oil in chocolate? New Food 8(3):45-52

2. Ziegler, G.R., Shetty, A. and Anantheswaran, R.C. 2004. Nut oil migration through chocolate. Manufacturing Confectioner 84(9):118-126

3. Decker, N.R. and Ziegler, G.R. 2002. The structure of aerated confectionery. Manufacturing Confectioner 82(9):101-108

4. Ziegler, G.R. and Sudharsan, M.B. 2000. Moisture and Starch Molding. Manufacturing Confectioner Vol. 80(5):71-79

5. Cakirer, M.S., Guiltinan, M.J. and Ziegler, G.R. 2000. The role of 7S globulin in determining the genetic source of cocoa flavor, In Confectionery Science II, G.R. Ziegler (Ed.), pp. 69-79

6. Ziegler, G.R. 1999. Research spurs new conching process. Candy Industry, June, pp. 50-54

7. Carandang, R. and Ziegler, G.R. 1998. Review of Food: The Chemistry of Its Components, 3rd Edition, J. Chemical Education, 75(2):152-153

8. Reddy, S.Y., Full, N.A., Dimick, P.S. and Ziegler, G.R. 1997. Tempering method for chocolate containing milk-fat fractions. Kennedy’s Confection 4(7):28-31

9. Ziegler, G.R. and Aguilar, C.A. 1995. Research probes conching in a continuous processor. Candy Industry, May, pp. 36-41

10. Ziegler, G.R. 1989. The role of engineering in food processing. The Nutrition Letter 7(1):1-2

Proceedings

1. Ziegler, G.R. and Decker, N.R. 2003. The forgotten ingredient: air in confectionery. Confectionery Science III: Proceedings of the 4th International PSU/PMCA Symposium, G.R. Ziegler (Ed.), Cocoa, Chocolate and Confectionery Research Group, University Park, PA. in collaboration with the Pennsylvania Manufacturing Confectioners’ Association, Center Valley, PA, pp. 128-156

2. Cakirer, M., Ziegler, G.R., Guiltinan, M.J. and Jones, A.D. 2002. Fresh bean colour as an indicator of chocolate flavor potential. 10th Weurman Flavor Research Symposium, Beaune, France

3. Ziegler, G.R. and Langiotti, J.P. 2000. Roll refining of milk powders. Proc. Chocolate Technology 2000. Zentralfachschule der Deutschen Susswarenwirtschaft, Cologne, Germany

4. Ziegler, G.R. and Sudharsan, M.B. 2000. Moisture and Starch Molding. Proc. 54th Annual Production Conference, Pennsylvania Manufacturing Confectioners’ Association, Center Valley, PA, pp. 52-60

5. Ziegler, G.R. and Langiotti, J.P. 2000. Roll refining of milk powders. Proc. Chocolate Technology 2000. Zentralfachschule der Deutschen Susswarenwirtschaft, Cologne, Germany

6. Garbolino, C., Coupland, J.N., and Ziegler, G.R. 2001. Rheological properties of concentrated suspensions. Fine Powder Processing 2001: An international conference on formation, characterization, classification and processing of micron and smaller powders, The Particulate Materials Center, University Park, PA, pp.

7. Ziegler, G.R. and Langiotti, J.P. 1999. Grinding spray-dried milk powder near the glass transition temperature. 1999 Fine Powder Processing International Conference Proceedings. V. Puri, J., Adair, C. Knobloch and C.C. Huang (Ed.), The Pennsylvania State University, Materials Research Lab, University Park, PA, pp. 16-23

8. Ziegler, G.R., and Mongia, G. 1998. The importance of particle size distribution. Proc. Chocolate Technology 1998. Zentralfachschule der Deutschen Susswarenwirtschaft, Cologne, Germany

9. Ziegler, G.R. 1998. Changes during conching - New findings lead to new processes. Proc. Chocolate Technology 1998. Zentralfachschule der Deutschen Susswarenwirtschaft, Cologne, Germany

10. Mongia, G. and Ziegler, G.R. 1998. Controlling the flowability of molten milk chocolate with its particle size distribution. Fine Powder Processing Technology, R. Hogg, R. Cornwall and C.C. Huang (Ed.), The Pennsylvania State University, Materials Research Lab, University Park, PA, pp. 377-384

11. Dimick, P.S., Ziegler, G.R., Full, N.A. and Reddy, S.Y. 1996. Utilization of fractionated anhydrous milk fat in chocolate manufacture. Proceedings of Reduced-Fat Food Formulations, International Quality & Productivity Center, Chicago, IL

12. Ziegler, G.R., Aguilar, C.A., Dimick, P.S. and Hollender, R. 1996. Conching in a continuous processor. Proceedings of ConTech ’96, Confectionery Manufacturers of Australasia 1:22-28

13. Dimick, P.S., Ziegler, G.R., Full, N.A. and Reddy, S.Y. 1996. Potential utilization of fractionated milk fat in chocolate. Proceedings of ConTech ’96, Confectionery Manufacturers of Australasia 1:10-21

14. Dimick, P.S., Ziegler, G.R., Full, N.A. and Reddy, S.Y. 1996. Utilization of fractionated milk fat in chocolate formulation. Proceedings of Production and Application of Confectionery Fats, SCI Oils & Fats Group and IChemE, London, UK

15. Dimick, P.S., Ziegler, G.R., Full, N.A. and Reddy, S.Y. 1996. Formulation of milk chocolate using milkfat fractions. Proceedings of the Milkfat Update Conference, AFSIC, Werribee, Victoria, Australia

16. Ziegler, G.R. and Aguilar, C.A. 1994. Short-time, high-shear conching: conching in a continuous twin-screw processor. Proc. Chocolate Technology 1994. Zentralfachschule der Deutschen Süßwarenwirtschaft, Cologne, Germany

17. Ziegler, G.R. and Aguilar, C.A. 1994. Controlling the conching process. Proc. 48th Annual Production Conference, Pennsylvania Manufacturing Confectioners’ Association, Center Valley, PA. pp. 144-150

18. Aguilar, C.A. and Ziegler, G.R. 1993. Lactose in spray-dried whole milk powders and the processing of milk chocolate, Proc. 47th Annual Production Conference, Pennsylvania Manufacturing Confectioners’ Association, Center Valley, PA, pp. 59-72

19. Mau, J-L, Beelman, R.B., Royse, D.J. and Ziegler, G.R. 1992. Evaluation of quality and shelf life of two hybrid type strains (U1 and U3) of the cultivated mushroom, Agaricus bisporus, Proc. Of 7th International Flavor Conference, Samos, Greece, June 24-26, In Developments in Food Science, Vol. 32 Food Flavors, Ingredients and Composition, G. Charalambous (Ed.), Elsevier Sci. Publ. Co., Amsterdam, pp. 91-102

Publications – submitted

1. Galdamez, J.R., Szlachetka, K.Y., Duda, J.L. and Ziegler, G.R. Oil migration in Chocolate: a case for non-Fickian diffusion. submitted to J. Food Engng.

Publications – in preparation

1. Ziegler, G.R. The science of edible materials. (invited contribution to Comprehensive Reviews in Food Science and Food Safety)

2. Ziegler, G.R. and Aguilar, C.A. Influence of paddle configuration on residence time distribution in a twin-screw, co-rotating continuous mixer. (to be submitted to J. Food Engng.)

3. Garbolino, C., Coupland, J.N. and Ziegler, G.R. Quantitative gas chromatographic determination of the surfactant polyglycerol polyricinoleate. (to be submitted to J. Chromatography A)

4. Garbolino, C., Coupland, J.N. and Ziegler, G.R. The influence of surfactants and moisture on the colloidal and rheological properties of model chocolate dispersions. (to be submitted to JAOCS)

5. Cakirer, M.S., Ziegler, G.R., Guiltinan, M.J. and Jones, A.D. Color as an indicator of flavanol content in the fresh seeds of Theobroma cacao L. (to be submitted to J. Ag. Food Chem.)

6. Cakirer, M.S., Ziegler, G.R., Guiltinan, M.J. and Jones, A.D. Identification of novel anthocyanins involved in Theobroma cacao seed color. (to be submitted to Phytochemistry)

7. Cakirer, M.S., Ziegler, G.R., and Jones, A.D. Method for the analysis of cacao procyanidin oligomers using a novel polyethylene glycol column. (to be submitted to J. Chromatography A)

8. Decker, N.R. and Ziegler, G.R. Quantitative analysis of bubble size distribution in aerated confectionery using X-ray CT. (to be submitted to J. Food Engng.)

9. Full, N.A., Thompson, D.B. and Ziegler, G.R. Low temperature swelling of starch as influenced by solvent polarity. ( to be submitted to Cereal Chem.)

10. Reddy, S.Y., Dimick, P.S. and Ziegler, G.R. Phase and crystallization behavior of cocoa butter milk fat blends. (to be submitted to JAOCS)

Presentations - invited

1. Ziegler, G.R., Creek, J.A. and Runt J.P. 2004. Potential sources of error in the DSC test for amylose content of starches. Combined Techniques in the Characterization of Food. 13th ICTAC Congress, September 9-12, Chia Laguna, Sardinia, Italy

2. Ziegler, G.R. 2004. Reduced Calories in High-solids Foods, Physics and Chemistry of Modifying Food for Caloric Reduction. IFT Annual Meeting, July 12-16, Las Vegas, NV

3. Ziegler, G.R., Shetty, A and Anantheswaran, R.C. 2004. Oil migration in fat-based confectionery. 58th Annual Production Conference, PMCA, April 26-28, Hershey, PA

4. Ziegler, G.R. 2003. Use of competency-based evaluation in FD SC 411: Managing food quality. Abstr. 35-2, Annual Meeting of the Institute of Food Technologists, July 12-16, Chicago, IL

5. Ziegler, G.R. 2003. Structure-property relationships in the texture and flavor of chocolate. 3rd NIZO Dairy Conference, Dynamics of Texture, Process & Perception, June 11-13, Papendal, The Netherlands

6. Coupland, J.N., Garbolino, C., and Ziegler, G.R. 2003. Structure and function of PGPR as applied to chocolate processing. American Oil Chemists’ Society, May 4-7, Kansas City, MO (oral presentation by Coupland)

7. Ziegler, G.R. 2002. Spherulitic crystallization in food systems. Symposium on “Soft Materials Science,” Food Tec '02, Canadian Institute of Food Science & Technology, University of Alberta, May 26 - 28, Edmonton, Canada

8. Ziegler, G.R. 2001. Spherulitic crystallization of natural starch polymers. Cambridge University Department of Chemical Engineering, April 6, Cambridge, UK

9. Ziegler, G.R. 2001. Innovations in Chocolate Manufacturing: The Edible Powder. Center for Innovative Sintered Products, Industry Members’ Meeting, March 20, University Park, PA

10. Ziegler, G.R. 2000. NMR/MRI Investigations of moisture diffusion in confectionery gels. Department of Food Science, Cornell University, March 14, Ithaca, NY

11. Ziegler, G.R. and Sudharsan, M.B. 2000. Moisture and Starch Molding. 54th Annual Production Conference, Pennsylvania Manufacturing Confectioners’ Association, May 1-3, Hershey, PA

12. Ziegler, G.R. 2000. Sensory perception of flavor and texture in mixed biopolymer gels, 5th International Hydrocolloids Conference: The Human-Hydrocolloid Interface, September 10-15, Raleigh, NC

13. Ziegler, G.R. 2000. Solidification Processes in Chocolate Confectionery Manufacture. AOCS Conference on the Crystallization and Solidification Properties of Lipids, October 1-4, Toronto, Canada

14. Ziegler, G.R. and Langiotti, J.P. 2000. Roll refining of milk powders. Chocolate Technology 2000. Zentralfachschule der Deutschen Susswarenwirtschaft, December 12-14, Cologne, Germany

15. Ziegler, G.R. 1999. Accessing Useful Technologies. The Pennsylvania Food Industry: Strengthening Partnerships for Growth, Department of Food Science, The Ben Franklin Partnership and the Food Industry Group, April 1, Grantsville, PA

16. Ziegler, G.R. 1999. Diffusion in Food Gels by MRI. Center for the Study of Polymer Solvent Systems, September 23, University Park, PA

17. Ziegler, G.R. 1999. The Allure of Chocolate. Long Island Chapter, Society of Cosmetic Chemists, September 9, Melville, NY

18. Ziegler, G.R. 1998. Changes during conching - New findings lead to new processes. Chocolate Technology 1998. Zentralfachschule der Deutschen Susswarenwirtschaft, December 7-9, Cologne, Germany

19. Ziegler, G.R., and Mongia, G. 1998. The importance of particle size distribution. Chocolate Technology 1998. Zentralfachschule der Deutschen Susswarenwirtschaft, December 7-9, Cologne, Germany

20. Ziegler, G.R. 1998. Chocolate - Tailored to the Taste. Gordon Research Conference on Tailored Ceramics, Kimball Union Academy, August 6, Meriden, NH

21. Ziegler, G.R. 1998. The particulate nature of chocolate. Penn State Particulate Materials Center Industry Advisory Board Meeting, October 27, University Park, PA

22. Ziegler, G.R. 1996. A Brief History of Chocolate. Pennsylvania Association of Milk, Food and Environmental Sanitarians, May 13, University Park, PA

23. Ziegler, G.R. 1995. Chocolate: A Product of the Industrial Revolution, Keynote Address, 5th International Symposium on Powder Injection Molding, University Park, July 20, PA

24. Ziegler, G.R. and Aguilar, C.A. 1994. Controlling the conching process. Annual Production Conference, Pennsylvania Manufacturing Confectioners’ Association, April, Hershey, PA

25. Ziegler, G.R. and Aguilar, C.A. 1994. Short-time, high-shear conching: conching in a continuous twin-screw processor. Chocolate Technology 1994. Zentralfachschule der Deutschen Süßwarenwirtschaft, Dec. 7-9, Cologne, Germany

26. Aguilar, C.A. and Ziegler, G.R. 1993. Lactose in spray-dried whole milk powders and the processing of milk chocolate. 47th Annual Production Conference, Pennsylvania Manufacturing Confectioners’ Assn., April 18-21, Hershey, PA

27. Ziegler, G.R. and Acton, J.C. 1983. Mechanisms and reaction order of gel formation by proteins of muscle tissue. 43rd Annual Meeting of the Institute of Food Technologists, June 19-22, New Orleans, LA

Presentations - contributed

1. MacMillan, B., Burke, B., Balcom, B.J. and Ziegler, G.R. 2003. Phantoms for short T2* materials imaging. 44th Experimental Nuclear Magnetic Resonance Conference, March 30 – April 4, Savannah, GA (poster)

2. Ziegler, G.R., Garbolino, C., and Coupland, J.N. 2003. The influence of surfactants and moisture on the colloidal and rheological properties of model chocolate dispersions. 3rd International Symposium on Food Rheology and Structure, Feb. 9-13, Zurich, Switzerland

3. Cakirer, M., Ziegler, G.R., Guiltinan, M.J. and Jones, A.D. 2002. Fresh bean color as an indicator of chocolate flavor potential. 10th Weurman Flavor Research Symposium, June 24-28, Beaune, France

4. Sigfusson, H., Ziegler, G.R., and Coupland J.N. 2002. Ultrasonic monitoring of enthalpy changes during food freezing. Annual Meeting of IFT, June 15-19, Anaheim, CA (poster)

5. Sigfusson, H., Ziegler, G.R., and Coupland J.N. 2002. Ultrasonic monitoring of the solid/liquid boundary in lipids during crystallization. Annual Meeting of IFT, June 15-19, Anaheim, CA (poster)

6. Woodling, S.E. and Ziegler, G.R. 2002. Spherulitic crystallization of potato starch, Phi Tau Sigma Undergraduate Research Paper Competition, First Place, Annual Meeting IFT, June 15-19, Anaheim, CA

7. Ziegler, G.R. 2002. The forgotten ingredient: air in confectionery. 4th International Symposium on Confectionery Science, Hershey Lodge and Convention Center, April 11, Hershey, PA

8. Ziegler, G.R. 2002. Spherulitic crystallization of starch. 6th International Hydrocolloids Conference, July 15-19, Toronto (Guelph), Ontario, Canada

9. Demirci, A., Mazzoni, A.M., Ziegler, G.R., and Sharma, R.R. 2002. Reduction of Escherichia coli K12 on alfalfa seeds by supercritical carbon dioxide treatment. Northeast Agricultural Biological Engineering Conference, June 16-19, Quebec City, Quebec (poster)

10. Mazzoni, A.M., Demirci, A., Ziegler, G.R., and Sharma, R.R. 2002. Reduction of Escherichia coli K12 on alfalfa seeds by supercritical carbon dioxide treatment. International Association for Food Protection, June 30-July 3, San Diego, CA

11. Decker, N.R. and Ziegler, G.R. 2001. Candy Anatomy: A Microstructural Survey of Aerated Confections. Scanning 2001: Thirteenth Annual International Scientific Meeting on Scanning Microscopies, May 5-7, New York, NY (poster) Awarded 1st Place in the Student Poster Competition

12. Nordmark, T.S. and Ziegler, G.R. 2001. Spherulitic crystallization of maize starches from native granules and their fractions. Annual Meeting of Institute of Food Technologists, June 23-27, New Orleans, LA (poster) First Place in the Carbohydrate Division Poster Competition

13. Sudharsan, M.B. and Ziegler, G.R. 2001. Modeling of moisture diffusion during stoving of starch-molded confections. Annual Meeting of Institute of Food Technologists, June 23-27, New Orleans, LA

14. Sigfusson, H., Ziegler, G.R., Coupland, J.N. 2001. Ultrasonic monitoring of unsteady state cooling of food products. Annual Meeting of Institute of Food Technologists, June 23-27, New Orleans, LA (poster)

15. Sigfusson, H., Ziegler, G.R., Coupland, J.N. 2001. Effect of shear on kinetics of serum separation and some rheological properties of ketchup. Annual Meeting of Institute of Food Technologists, June 23-27, New Orleans, LA (poster)

16. Garbolino, C., Coupland, J.N., and Ziegler, G.R. 2001. Rheological properties of concentrated suspensions. Fine Powder Processing 2001: An international conference on formation, characterization, classification and processing of micron and smaller powders, The Particulate Materials Center, October 1-3, University Park, PA

17. Ziegler, G.R. and Nordmark, T.S. 2001. Spherulitic crystallization of starch and some physical aspects of starch granule assembly. American Association of Cereal Chemists Starch Round Table, October 11-13, Charlotte, NC

18. Garbolino, C., Ziegler, G.R., and Coupland, J.N. 2000. Viscoelasticity and crystal morphology of a fat system during crystallization. Annual Meeting of Institute of Food Technologists, June 10-14, Dallas, TX (poster )

19. Perez, J.M., Ziegler, G.R., Weller, D.E., Knepper, L.A. and Lloyd, W.A. 2000. Novel “Hugs and Kisses” lubricants. Annual Meeting Society of Tribology and Lubrication Engineers, May 7-11, Nashville, TN

20. Koc, A.B., Heinemann, P.H. and Ziegler, G.R. 2000. Real time fuzzy logic control of whole milk powder processing. ASAE Annual Meeting, July 9-12, Milwaukee, WI. Paper No. 006024

21. Nordmark, T.S. and Ziegler, G.R. 2000. Kinetic effects on the morphology of amylose-amylopectin gels. 5th International Hydrocolloids Conference: The Human-Hydrocolloid Interface, September 10-15, Raleigh, NC (poster)

22. Nordmark, T.S. and Ziegler, G.R. 1999. Quantitative assessment of phase composition in and morphology of two-phase gelatin pectin gels using fluorescence-based analysis. Fall Meeting of the Materials Research Society, November 29- December 3, Boston, MA

23. MacMillan, B., Ziegler, G. and Balcom, B. 1999. Visualization of moisture transfer during starch molding using SPRITE. 5th International Conference on Magnetic Resonance Microscopy, Heidelberg, September 5-9, Germany (poster)

24. Ziegler, G.R. and Langiotti, J.P. 1999. Grinding spray-dried milk powder near the glass transition temperature. Fine Powder Processing ’99: An international conference on fine grinding, classification and agglomeration science and technology, The Particulate Materials Center, September 20-22, University Park, PA

25. Koc, A.B. , Heinemann, P.H. and Ziegler, G.R. 1999. A process for increasing the free fat content of spray dried whole milk powder used for confectionery, ASAE/CSAE-SCGR Annual International Meeting, July 18-21, Toronto, Canada. Paper No. 996122

26. Koc, A.B., Heinemann, P.H. and Ziegler, G.R. 1999. Determining the optimal conditions for spray dried whole milk powder process using genetic algorithms with neural networks, ASAE/CSAE-SCGR Annual International Meeting, July 18-21, Toronto, Canada. Paper No. 993133

27. Garbolino, C., Ziegler, G.R., and Coupland, J.N. 1999. Fat Crystallization under shear - design and application of an ultrasonic-rheological method. Annual Meeting of Institute of Food Technologists, July 24-28, Chicago, IL. This paper was awarded first place in the Food Engineering Division graduate student paper competition (320 entrants)

28. Mongia, G. and Ziegler, G.R. 1997. Controlling the flowability of molten milk chocolate with its particle size distribution. Fine Powder Processing ’97, September 15-17, University Park, PA

29. Ma, Y.Q., Ziegler, G.R. and Kilara, A. 1997. Formation and properties of enzyme-induced aggregates and gels from whey protein isolate. Annual Meeting of Institute of Food Technologists, June 15-18, Orlando, FL. This paper won second place in the Dairy Division graduate paper competition

30. Kimmel, S.A., Roberts, R.F. and Ziegler, G.R. 1997. Optimization of exopolysaccharide production by Lactobacillus delbrueckii ssp. bulgaricus RR using response surface methodology. Annual Meeting of Institute of Food Technologists, June 15-18, Orlando, FL. This paper won first place in the Dairy Division graduate paper competition

31. DeMars, L.L. and Ziegler, G.R. 1996. Texture and structure of gelatin/HM pectin-based gummy confections. Annual Meeting of Institute of Food Technologists, June 22-26, New Orleans, LA

32. Nordmark, T.S., Roberts, R.F. and Ziegler, G.R. 1995. Rheology of mixes of ropy and non-ropy yogurts based on Lactobacillus delbrueckii subsp. bulgaricus. American Dairy Science Association Annual Meeting, June 25-28, Ithaca, NY

33. Fischer, B.J., Zuritz, C.A. and Ziegler, G.R. 1994. Particle size distribution and rheology of molten semi-sweet chocolate. Annual Meeting of AIChE, November 13-18, San Francisco, CA

34. Full, N.A., Reddy, S.Y., Ziegler, G.R. and Dimick, P.S. 1994. Effects of fractionated milkfat on the physico-chemical properties of milk chocolate. 54th Annual Meeting of the Institute of Food Technologists, June 25-29, Atlanta, GA. This paper was a finalist in the Dairy Division Graduate Paper Competition

35. Hess, S.J., Roberts, R.F. and Ziegler, G.R. 1994. Rheology of stirred-style yogurt manufactured using exopolysaccharide producing strains of Lactobacillus delbrueckii subsp. bulgaricus. American Dairy Science Association/American Society of Animal Sciences Joint Annual Meeting, July 11-15, Minneapolis, MN

36. Reddy, S.Y., Dimick, P.S. and Ziegler, G.R. 1994. Physico-chemical characteristics of dry fractionated milkfat. American Dairy Science Association/American Society of Animal Sciences Joint Annual Meeting, July 11-15, Minneapolis, MN

37. Reddy, S.Y., Dimick, P.S. and Ziegler, G.R. 1994. Compatibility of milkfat fractions with cocoa butter. 85th American Oil Chemists’ Society Annual Meeting, May 8-12, Atlanta, GA

38. Reddy, S.Y., Full, N.A., Dimick, P.S. and Ziegler, G.R. 1994. Degree of temper in chocolate by DSC. 85th American Oil Chemists’ Society Annual Meeting, May 8-12, Atlanta, GA. This paper was awarded an Outstanding Paper Presentation

39. Dimick, P.S., Warner, K.J.H. and Ziegler, G.R. 1993. Peanut flavor fade. American Assn. of Candy Technologists National Technical Seminar, Sept. 20-23, Pine Mountain, GA

40. Warner, K.J.H., Dimick, P.S., Ziegler, G.R., and Mumma, R.O. 1993. Characterization of flavor-fade and off-flavor development in roasted peanuts. 53rd Annual Meeting of the Institute of Food Technologists, July 11-14, Chicago, IL

41. Ziegler, G.R. and Liaw, Y-J. 1993. Deodorization and deacidification of edible oils using dense carbon dioxide. Conference on Food Engineering (CoFE 93), Feb. 20-23, Chicago, IL

42. Aguilar, C.A. and Ziegler, G.R. 1992. Lactose content of spray-dried whole milk powders and the processing of chocolate. 25th Anniversary Scanning Microscopy Meeting, Scanning Microscopy International, May 9-14, Chicago, IL

43. Mau, J-L, Beelman, R.B. and Ziegler, G.R. 1992. Effect of 10-oxo-trans-8-decenoic acid on the growth of the cultivated mushroom Agaricus bisporus. 11th Summer Symposium on Molecular Biology, July 23-25, University Park, PA

44. Mau, J-L, Beelman, R.B. and Ziegler, G.R. 1992. 1-Octen-3-ol in mushrooms at harvest and during postharvest storage, and its improvement by the addition of calcium chloride to irrigation water during cropping. 52nd Annual Meeting of the Institute of Food Technologists, June 20-24, New Orleans, LA

45. Ziegler, G.R., Thompson, D.B. and Casasnovas, J. 1992. Dynamic measurement of starch granule swelling during gelatinization. Summer National Meeting of AIChE, August 9-12, Minneapolis, MN

46. Mau, J-L, Beelman, R.B. and Ziegler, G.R. 1991. 1-Octen-3-ol in the cultivated mushroom, Agaricus bisporus. 51st Annual Meeting of the Institute of Food Technologists, June 1-5, Dallas, TX

47. Ziegler, G.R. 1991. A computer tutorial for teaching biochemical processing. Conference on Food Engineering (CoFE 91), March 10-12, Chicago, IL

48. Ziegler, G.R. and Aguilar, C.A. 1991. Hypercard tutorial for teaching biochemical engineering. Annual Meeting of AIChE, Nov. 17-22, Los Angeles, CA

49. Ziegler, G.R. 1990. Microstructure of mixed protein gels: impact on rheology and application to microparticulation. Summer National Meeting of AIChE, August 19-22, San Diego, CA

50. Aguilar, C.A. and Ziegler, G.R. 1990. Swelling and collapsing of gelatin gels in aqueous solutions. 50th Annual Meeting of the Institute of Food Technologists, June 16-20, Anaheim, CA

51. Ziegler, G.R. and Rizvi, S.S.H. 1988. Predicting the dynamic mechanical properties of mixed protein gels. 48th Annual Meeting of the Institute of Food Technologists, June 19-22, New Orleans, LA

52. Ziegler, G.R., Rizvi, S.S.H. and Acton, J.C. 1986. Relationship between composition, texture and water activity of some commercial dry sausages. 46th Annual Meeting of the Institute of Food Technologists, June 15-18, Dallas, TX

53. Ziegler, G.R. and Rizvi, S.S.H. 1985. A modified thermal comparator for determining the thermal conductivity of liquid foods. 45th Annual Meeting of the Institute of Food Technologists, June 9-12, Atlanta, GA

54. Ziegler, G.R., Acton, J.C. and Donnelly, L.S. 1982. Effect of liquid smoke on the growth of lactic acid starter cultures used to manufacture fermented dry sausage. 42nd Annual Meeting of the Institute of Food Technologists, June 22-25, Las Vegas, NV

55. Ziegler, G.R. and Acton, J.C. 1982. Heat-induced polymerization of beef actomyosin. 42nd Annual Meeting of the Institute of Food Technologists, June 22-25, Las Vegas, NV

Patents & patent applications - granted

“Process for Producing Microparticulated Protein and the Product Thereof” by G.R. Ziegler. Patent Number: 5,147,677. The present invention is directed to a process for the manufacture of microparticulated protein from egg white by aqueous phase partitioning with gelatin, the product manufactured therefrom, and to the use of the product manufactured in accordance with the process as a replacement of at least a portion of fat in formulated edible foods manufactured for human use. Issued Sept. 15, 1992.

“Use of 10-Oxo-Trans-8-Decenoic Acid in Mushroom Cultivation” by R.B. Beelman, G.R. Ziegler and J-L Mau. US Patent 5,681,738. Provided is a method for the use of 10-oxo-trans-8-decenoic acid (ODA) as a fungal growth hormone to stimulate mycelial growth of cultivated mushrooms. A species of cultivated mushroom is selected and grown in a solid or liquid growth medium which has been supplemented with ODA to a concentration of 10-7 M to about 10-4 M. After culturing the mushroom the mycelium of cultivated mushroom is harvested. In addition to a method of using ODA, a method for the hormonal stimulation of fruiting in cultivated mushrooms is also disclosed. The ODA in this

method is added to the casing layer of the compost which is mixed with mushroom spawn. Further, the ODA is added to the casing layer in aqueous solution after casing the compost. Issued Oct. 28, 1997.

Patents & patent applications – applied for

“A Dry Milk Product and Process for the Manufacture of the Same” by G.R. Ziegler and Ali B. Koc. The invention comprises a dry milk product having lactose in essentially the crystalline state and the highest free fat content. Typically the product will contain 20-40% of fat by weight of which 80-100% is in the free state. The invention also comprises a process for producing dry milk product with the desired characteristics. This product typically contains less than 10% moisture, and preferably ................
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