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Carlos M Corvalan

Department of Food Sciences 

  • Associate Professor of Food Science

Agricultural & Biological Engineering 

  • Courtesy Assoc Professor Ag & Bio Engr

Education
Postdoctoral Fellow, Biological Engineering, Purdue University, 2000-2002 
Ph.D., Chemical Engineering, University of Litoral, Argentina, 1993 
B.S., Chemical Engineering, National University of Technology, Argentina, 1987

Research
  • Food Engineering 
  • Biological Engineering 
  • Physicochemistry and Thermodynamics of Biomaterials and Bioprocess 
  • Rheology, Micro-rheology and Interfacial Dynamics 
  • Modeling and Computational Simulation

Awards & Honors

(2010) First Place Food Engineering Division Paper Competition. Institute of Food Technologists (IFT).

(2010) Seed for Success Award. Purdue University.

(2009) Gamma Sigma Delta. The Honor Society of Agriculture.

(2009) Millionaire's Club Award. College of Agriculture, Purdue University.

(2009) Seed for Success Award. Purdue University.

(2008) Millionaire's Club Award. College of Agriculture, Purdue University.

(2008) Seed for Success Award. Purdue University.

(2005) 2nd Place Graduate Poster Competition. Institute of Food Technologists.

(2005) Charles R. Stumbo Paper Competition. Institute for Thermal Processing Specialists IFTPS.

Selected Publications

Vaidya, N. A., & Corvalan, C. M. (2009). An integral model of microbial inactivation taking into account memory effects: Power-law memory kernel. Journal of Food Protection, 72(4), 837-842.

Xue, Z., Corvalan, C. M., Dravid, V., & Sojka, P. (2008). Breakup of shear-thinning liquid jets with surfactants. Chemical Engineering Science, 63(7), 1842-1849.

Corvalan, C. M. (2003). Food Engineering. In Squeezing and elongation flow. New York, NY: UNESCO (United Nations Educational, Scientific and Cultural Organization).

Mahmoud, B. S. M., Vaidya, N. A., Corvalan, C. M., & Linton, R. H. (2008). Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas. Food Microbiology, 25(7), 857-865.

Dravid, V., Loke, P. B., Corvalan, C. M., & Sojka, P. (2008). Drop Formation in Non-Newtonian Jets at Low Reynolds Numbers. Journal of Fluids Engineering, 130, 081504.1-081504.8.

Chen, G., Campanella, O. H., Corvalan, C. M., & Haley, T. A. (2008). On-line correction of process temperature deviations in continuous retorts. Journal of Food Engineering, 84(2), 258-269.

Corvalan, C. M., Singh, P. P., Maier, D. E., & Cushman, J. H. (2004). Effect of viscoelastic relaxation on moisture transport in foods. Part I: Solution of general transport equation. Journal of Mathematical Biology, 49(1), 1-19.