[Peleg photo]
Dr. Micha Peleg
Title:      Professor
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.peleg@foodsci.umass.edu
Research Interests:
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.

A a page to download 5 free Mathematica® 9 notebook (.nb) files and 5 free Computable Document Format (.cdf) files for predicting nutrient degradation from two successive concentrations in foods. [NEW icon]

A page of links to download 23 free workbooks for Microsoft Excel®.

A page of links to download 123 free demonstrations from the Wolfram Demonstrations Project web site.

A page of links to download 3 free files containing 4-, 5- or 6-parameter probabilistic growth and mortality models in either Mathematica® .nb or Adobe Reader® .pdf format.

Selected Recent Publications:

Peleg, M., Normand, M. D. and Kim, A. D. 2014. Estimating Nutrients' Thermal Degradation Kinetic Parameters with the Endpoints Method. Food Research International 66:313-324.

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. and Normand, M. D. 2013. Modeling of Fungal and Bacterial Spore Germination under Static and Dynamic Conditions. Applied and Environmental Microbiology 79:6765-6775.

Redman-Furey, N., Normand, M. D. and Peleg, M. 2013. Estimating the needed amount of desiccant, water or moistener to adjust the equilibrium water activity of dry powder mixtures. Trends in Food Science & Technology 29:135-141.

Peleg, M., Normand, M. D. and Corradini, M. G. 2012. On quantifying non-thermal effects on the lethality of pressure-assisted heat preservation processes. Journal of Food Science 71:R47-R56.

Peleg, M., Normand, M. D. and Corradini, M. G. 2011. Expanded Fermi solution for estimating the relationship between product spoilage or deterioration and the number of consumer complaints. Trends in Food Science & Technology 22:341-349.

Corradini, M. G., Normand, M. D., Eisenberg, M. and Peleg, M. 2010. Evaluation of a Stochastic Inactivation Model for Heat-Activated Spores of Bacillus spp. Applied & Environmental Microbiology 76:4402-4412.

Horowitz, J., Normand, M. D., Corradini, M. G. and Peleg, M. 2010. A probabilistic model of growth, division and mortality of microbial cells. Applied & Environmental Microbiology 76:230-242.

Peleg, M., Normand, M. D. and Corradini, M. G. 2009. Interactive software for calculating the principal stresses of compacted cohesive powders with the Warren-Spring equation. Powder Technology 197:268-273.

Peleg, M., Corradini, M. G. and Normand, M. D. 2009. Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanisms. J. Agric. Food Chem. 57:7377-7386.

Peleg, M. 2006. Advanced quantitative microbiology for food and biosystems: Models for predicting growth and inactivation. CRC Press, Boca Raton FL. (Click to download a 452K PDF file containing contents description.)

Peleg, M., Normand, M. D., Corradini, M. G., van Asselt, A. J., de Jong, P. and ter Steeg, P. F. 2008. Estimating the heat resistance parameters of bacterial spores from their survival ratios at the end of UHT and other heat treatments. Crit. Reviews Food Sci. Nutr. 48:634-648

Peleg, M., Normand, M. D., Horowitz, J. and Corradini, M. G. 2007. An expanded Fermi solution for microbial risk assessment. International Journal of Food Microbiology 113:92-101.

Peleg, M. 2006. On fundamental issues in texture evaluation and texturization. Food Hydrocolloids 20:405-414.

Complete list of publications.

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Site content last updated: March 11, 2015