Michigan State University
MSU Food Science and Human Nutrition

Faculty

Kirk D. Dolan, Associate Professor

Kirk D. Dolan

 

Ph.D., Michigan State University, 1989
M.S., University of California at Davis, 1985

135F G.M. Trout FSHN Building
Michigan State University
East Lansing, MI 48824-1224
Phone: (517) 355-8474, Ext. 119
Lab: (517) 355-8474, Ext. 178
Fax: (517) 353-8963
E-mail: dolank@msu.edu



Research Interests: 

Optimization and scale-up of value-added food processes, parameter estimation and inverse solutions, kinetics of food processes, extrusion food processing, membrane separations, developing statistical and computational methods for food engineering applications, using Matlab and finite-element programs (Femlab) for lab-verified computer simulation of food processes, and thermal processing.

Instructional Activities:

BE 485 — Statistics for senior design
BE 825 — Modeling of food processes
BE 478 — Retorts and extrusion

Outreach Focus:

To promote the economic growth and vitality of Michigan plant products producers and processors. Focusing on optimizing design of nutraceutical processing as well as value-added processing of asparagus, beans, and grape and blueberry by-products.  Administration of the Annual Better Process Control School, a short-course that offers intensive technical training to professionals in the processing industries. Providing technical assistance and pilot runs for the canning industry.

Recent Publications:

Knowles AF, Dolan KD  2007.  "Experimental Method to Quantify Residual Sand in Produce   Method to quantify residual sand in asparagus."  J. of Applied Engineering in Agriculture.

Dolan KD, Yang L, Trampel CP.  2007.  "Nonlinear Regression Technique to Estimate Kinetic Parameters and Confidence intervals in Unsteady-State Conduction-Heated Foods."  J. Food Engineering 80(2):  581-593.

Siddiq, M, Nyombaire, G, Dolan, KD, Harte, JB, and Matella, NJ.   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, NJ, Dolan, KD, Lee, YS.   2006.  "Comparison of galactooligosaccharride production in free-enzyme ultrafiltration and immobilized-enzyme systems."  J. Food Sci. 71(6):  C1-C6.

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, Stoeckle AW and Beck ME. "Softening Kinetics of Cooked Dry Beans at Temperatures Below 100ºC." J. Texture Studies. 36:351-372, 2005.

Matella NJ, Dolan KD, Stoeckle AW, Lee YS, Bennink, MR and Uebersax MA. "Use of hydration, germination and α-galactosidase treatments to reduce oligosaccharides in dry beans." J. Food Sci. 70(3):C203-C207, 2005.

Schmid AH, Dolan KD and Ng PKW. "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, 2005.

Suparno M, Dolan KD and Ng PKW. "Thermal Kinetic Parameters of Thiamin Degradation in Wheat Flour at Temperature higher than 100°C." J. Food Sci. 70(3):E205-E214, 2005.

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