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Dr. Osvaldo H. Campanella

Professor

Ph.D., University of Massachusetts, Amherst

Research

Food Engineering and Food Rheology

Teaching

Undergraduate

ABE 210: Biological Applications of Material & Energy Balances

Graduate

ABE 5910: Food Rheology

FS 631: Polysaccharide Structure and Function

Selected Publications

Bugusu, B.A., Campanella, O.H. and Hamaker, B.R. Improvement of sorghum-wheat composite dough rheological properties and breadmaking quality through zein addition. 2001. Cereal Chemistry, 78(1), 3 1-35.

Budiman, M., Stroshine, R. and Campanella, Q.H. 2000. Stress relaxation and low field proton magnetic resonance studies of cheese analogs. Journal of Texture Studies, 31, 477-498.

Campanella, O.H. and Peleg, M. 2001. Comparison of a new and the traditional method to calculate microbial survival during thermal processing. J. Sci. Food Agric. (81), 1069-1076.

Reid, J.D., Corvalan, C.M., Levine, L., Campanella, O.H. and Okos, M.R. 2001. Sheeting/rolling of finite width sheets. Estimation of final sheet width and the forces and power exerted by the rolls. Cereal Food World, 46(2), 63-69.

Hoffner, B, Campanella, Q.H., Corradini, M.G. and Peleg, M. 2001. Squeezing flow of a highly viscous incompressible liquid pressed between slightly inclined lubricated wide plates. Rheologica Acta, 40(3), 289-295.

Contact Dr. Campanella
e-mail: campa@ecn.purdue.edu

Address:
Department of Agricultural & Biological Engineering
1146 ABE Building
Purdue University
West Lafayette, IN 47907-1146 Phone: (765) 496-6330