Title: Professor Emeritus
Specialty: Food Engineering
Office: Room 315, Agric. Eng. Bldg.
Off. Tel.: (413) 545-5852
Lab(s): Room 105, Agric. Eng. Bldg.
Lab. Tel.: (413) 545-5848
EMail: micha period peleg at-sign foodsci period umass period edu
Mathematical and computer-aided modeling and analysis of rheological behavior of solid foods. Mechanical testing of food materials. Mechanical aspects of the tactile sensory system. Texture and texturization. Viscosimetry. Physical stability of powders. Particle size distributions. Microbial population dynamics. Chemical degradation kinetics in thermal processing and storage.
Selected Recent Publications:
Peleg, M. 2016. A kinetic model and endpoints method for volatiles formation in stored fresh fish. Food Research International, 86:156-161.
Peleg, M., Normand, M. D. and Goulette, T. R. 2016. Calculating the degradation kinetic parameters of thiamine by the isothermal version of the endpoints method. Food Research International 79:73-80.
Peleg, M. and Normand, M. D. 2015. Simulating shelf life determination by two simultaneous criteria. Food Research International 78:388-395.
Peleg, M. 2015. Crunchiness loss and moisture toughening in puffed cereals and snacks. Journal of Food Science 80:E1998-E1996.
Peleg, M. and Normand, M. D. 2015. Predicting chemical degradation during storage from two successive concentration ratios: Theoretical investigation. Food Research International 75:174-181.
Peleg, M., Kim A. D. and Normand, M. D. 2015. Predicting anthocyanins' isothermal and non-isothermal degradation with the endpoints method. Food Chemistry 187:537-544.
Peleg, M. and Normand, M. D. 2014. Expanded Fermi Solution to estimate risk or benefits from interactive factors. Food Research International 64:371-379.
Peleg, M., Normand, M. D. and Corradini, M. G. 2014. Translating randomly fluctuating QC records into the probabilities of future mishaps. In: Granato, D. and Ayres, G. (Eds.) Mathematical and Statistical Methods in Food Science and Technology. John Wiley & Sons, UK. pp. 471-490.