Dr. Martin R. Okos
Professor
B.S. in Food Science, M.S. and Ph.D. in Chemical Engineering, Ohio State University
Research
Dr. Martin Okos’ current research involves work in both the fundamental and design aspects of biochemical and food engineering. Current emphasis includes evaluating the fundamental mechanisms for moisture and component migration and reactions as related to quality changes in foods. Research is devoted to studying the effect of processing variables as related to the design of food processing operations such as dryers and extruders. Current research also involves developing computer-aided methodology to improve the design and operation of food processes. Another major effort focuses on the study of immobilized microbiological and plant cell reactors. Detailed studies involve the design of novel fermentation and separation technologies for the conversion of sugars to fuels and biochemicals.
Teaching
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Undergraduate
CHE 434: Quantitative experimental study of thermodynamicsGraduate
ABE 556: Fundamental concepts for food plant design
Background
Dr. Okos is advisor for Co-op (Biochemical and Food Engineering), Biochemical and Food Process Engineering dual major students, and the BFPE Club. Dr. Okos received the 2001 Agricultural & Biological Engineering Dept. Outstanding Counselor Award and the 1992 Agricultural Research Award. Dr. Okos has been co-editor of the Journal of Food Engineering since 1988, and has held positions in AIChE, ASAE, and 1Ff, including Chairman of Food Engineering Div. of 1Ff 1997-1998, Chairman of Food Pharmaceuticals, and Bioprocess En2ineering (FPBE) div. of AIChE 1989-1990. Dr. Okos has been Program Chair of FPBE from 1984-present, as well as chair of Food Process Engineering Institute of ASAE from 1988-1989.
Selected Publications
Choi, Y. and M. R. Okos. 2001. Effects of temperature and composition on the thermal conductivity of foods. Encyclopedia of Agricultural and Food Engineering.Reid, J. D., C. M. Corvalan, L. Levine, 0. H. Campanella, and M. R. Okos. Estimation of Final Sheet Width and the Forces and Power Exerted by Sheeting Rolls. Cereal Foods World February 2001, 46(2):63-69.
Diefes, H. A., M. R. Okos, and M. T. Morgan. 2000. Computer-aided process design using Food Operations Oriented Design System Block Library. Journal of Food Engineering 46(2000):99- 108.
Burgos-Rubio, C. N., M. R. Okos, and P. C. Wankat. 2000. Kinetic Study of the Conversion of Different Substrates to Lactic Acid Using Lactobacillus bulgaricus. Biotechnology Progress 16(3):305-3 14.
Willis, B.F., M.R. Okos, and OH. Campanella. 2000. Effects of variations in raw materials and processing on rheological properties of pasta-type products. AACC 2000 Annnual Meeting. Novembe 5-9, Kansas City, Missouri.
Contact Dr. Okos
e-mail: okos@ecn.purdue.edu
Address:
Department of Agricultural & Biological Engineering
1146 ABE Building
Purdue University
West Lafayette, IN 47907-1146 Phone: (765) 494-1211