Description of Research Interests

Physical properties of foods; food processing. Role of water in determining texture, flavor and physical states. Rheological and textural properties of foods. Use of NMR, ultrasound, and calorimetric techniques as process sensors. Computational modeling of food components.

Courses Taught

FDST 4013/6013-4013L/6013L: Food Processing III
FDST 8080/8080L: Food Texture and Rheology
FDST 8120/8120L: Food Structure and Properties

Selected Recent Publications

Tan, J., & Kerr, W.L. (2017). Determination of chocolate melting properties by capacitance based thermal analysis (CTA). Determination of chocolate melting properties by capacitance based thermal analysis (CTA). doi: 10.1007/s11694-017-9677-0

Wagener, E.A., & Kerr, W.L. (2017). Effects Of Oil Content On The Sensory, Textural And Physical Properties Of Pecan Butter (Carya illinoinensis). 14 Nov 2017. doi: 10.1111/jtxs.12304

Kim, A. -N., Kim, H. -J., Kerr, W. L., & Choi, S. -G. (2017). The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple. Food Chemistry, 216, 234-242. doi:10.1016/j.foodchem.2016.08.025

Tan, J., & Kerr, W. L. (2017). Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA). Journal of Food Engineering, 193, 68-75. doi:10.1016/j.jfoodeng.2016.08.010

Phahom, T., Phoungchandang, S., & Kerr, W. L. (2017). Effects of steam-microwave blanching and different drying processes on drying characteristics and quality attributes of  Thunbergia laurifolia  Linn. leaves. Journal of the Science of Food and Agriculture, 97,3211-3219. doi:10.1002/jsfa.8167

Lukhmana, N., Kong, F., Kerr, W.L. & Singh, R.K. (2017). Rheological and structural properties of tart cherry puree as affected by particle size reduction. LWT-Food Science and Technology. doi.org/10.1016/j.lwt.2017.11.032

Phahom, T., Kerr, W. L., Pegg, R. B., & Phoungchandang, S. (2017). Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds. Journal of Food Science and Technology, 54, 4405-4415. doi: 10.1007/s13197-017-2917-9

Kim, A. N., Kim, H. J., Chun, J., Heo, H. J., Kerr, W. L., & Choi, S. G. (2017). Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures. LWT-Food Science and Technology. 89, 535-541. doi.org/10.1016/j.lwt.2017.11.036

Kang, S. W., Rahman, M. S., Kim, A. N., Lee, K. Y., Park, C. Y., Kerr, W. L., & Choi, S. G. (2017). Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent. Journal of Food Science and Technology, 54(8), 2485-2493.

Tan, J., & Kerr, W.L. (2017). Determining Degree of Roasting in Cocoa Beans by Artificial Neural Network (ANN) based Electronic Nose System and Gas Chromatography/Mass Spectrometry (GC/MS). International Journal of Nutrition and Food Engineering  4(5) May 2017. 

Insaeng, D., Sripui, J., & Kerr, W.L. (2017). Effects of Storage on Anthocyanins and Phenolic Compounds in Mamao (Antidesma thwatesianum) Juice Processed by Microfiltration or Heat Pasteurization. Submitted to Food and Bioproducts Processing.

Pleasance, E.A., Kerr, W.L., Pegg, R.B., Swanson, R.B., Cheely, A.N., Huang, G., Parrish, D.R., & Kerrihard, A.L. (2017). Effects of storage conditions on consumer and chemical assessments of raw ‘nonpareil’ almonds over a two-year period. Submitted to Accepted for publication in Journal of Food Science.

Cheely, A.N., Kerr, W.L., Swanson, R.B., Huang, G., Parrish, D.R., & Kerrihard, A.L. (2017). Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions. Accepted for publication in  LWT-Food Science and Technology.

Kang, S.W., Rahman, M., Kim, A.N., Lee, K.Y., Chun, J., Kerr, W.L., & Choi, S.G. (2017). Yield and physicochemical properties of low fat tofu prepared with supercritical carbon dioxide treated soy flour with different fat levels. Submitted to The Journal of Supercitical Fluids.

Xu, S., Pegg, R. B., & Kerr, W. L. (2016). Physical and chemical properties of vacuum belt dried tomato powders. Food and Bioprocess Technology, 9(1), 91-100. doi:10.1007/s11947-015-1608-7

Tan, J., & Kerr, W. L. (2015). Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization. Journal of Food Engineering 166, 45-54. doi:10.1016/j.jfoodeng.2015.05.025

Flores, F. P., Singh, R. K., Kerr, W. L., Phillips, D. R., & Kong, F. (2015). In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts. Food Chemistry, 168, 225-232. doi:10.1016/j.foodchem.2014.07.059

Purohit, A., Singh, R., Kerr, W., & Mohan, A. (2015). Effects of heme and nonheme iron on meat quality characteristics during retail display and storage. Journal of Food Measurement and Characterization, 9(2), 175-185. doi:10.1007/s11694-015-9222-y

Potisate, Y., Kerr, W. L., & Phoungchandang, S. (2015). Changes during storage of dried Moringa oleifera leaves prepared by heat pump-assisted dehumidified air drying. International Journal of Food Science and Technology, 50(5), 1224-1233. doi:10.1111/ijfs.12744

Kerr, W. L., & Kerr, C. A. (2015). Electrostatic spraying of potassium sorbate for the reduction of yeast and molds on cakes. Journal Of Food Processing And Preservation, 39(6), 2171-2179. doi:10.1111/jfpp.12461

Purohit, A., Singh, R. K., Kerr, W. L., & Mohan, A. (2014). Influence of Redox Reactive Iron, Lactate, and Succinate on the Myoglobin Redox Stability and Mitochondrial Respiration. Journal of Agricultural and Food Chemistry, 62(52), 12570-12575. doi:10.1021/jf5037596

Potisate, Y., Phoungchandang, S., & Kerr, W. L. (2014). The effects of predrying treatments and different drying methods on phytochemical compound retention and drying characteristics of moringa leaves (Moringa oleifera lam.). Drying Technology, 32(16), 1970-1985. doi:10.1080/07373937.2014.926912

Donhowe, E. G., Flores, F. P., Kerr, W. L., Wicker, L., & Kong, F. (2014). Characterization and in vitro bioavailability of beta-carotene: Effects of microencapsulation method and food matrix. LWT-Food Science and Technology, 57(1), 42-48. doi:10.1016/j.lwt.2013.12.037

Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R. B., & Kong, F. (2014). Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry, 153, 272-278. doi:10.1016/j.foodchem.2013.12.063

Ma, Y., Kosinska-Cagnazzo, A., Kerr, W. L., Amarowicz, R., Swanson, R. B., & Pegg, R. B. (2014). Separation and Characterization of Soluble Esterified and Glycoside-Bound Phenolic Compounds in Dry-Blanched Peanut Skins by Liquid Chromatography-Electrospray Ionization Mass Spectrometry. Journal of Agricultural and Food Chemistry, 62(47), 11488-11504. doi:10.1021/jf503836n

Ma, Y., Kosinska-Cagnazzo, A., Kerr, W. L., Amarowicz, R., Swanson, R. B., & Pegg, R. B. (2014). Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry. Journal of Chromatography A, 1356, 64-81. doi:10.1016/j.chroma.2014.06.027

Harrison, J., Hargrove, J. L., Kerr, W. L., Pegg, R., Swanson, R. B. (2014). Response to a "better - for - you" peanut butter by three consumer population segments: A focus group study. Journal of the Academy of Nutrition and Dietetics , 114, 060-061 .

III, S. C. T., DeMasie, C. L., Kerr, W. L., Hargrove, J. L., Pegg, R. B., & Swanson, R. B. (2014). Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics. LWT-Food Science and Technology, 59(1), 222-228. doi:10.1016/j.lwt.2014.04.001

Ma, Y., Kerr, W. L., Swanson, R. B., Hargrove, J. L., & Pegg, R. B. (2014). Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity. Food Chemistry 145, 883-891. doi:10.1016/j.foodchem.2013.08.125

Tatirat, O., Charunuch, C., Kerr, W. L., & Charoenrein, S. (2013). Use of ethanol solution for extruding konjac glucomannan to modify its water absorption and water solubility. Kasetsart Journal, 47(132-142).

Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R. B., & Kong, F. (2013). Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents. Journal Of Agricultural And Food Chemistry, 61(18), 4441-4447. doi:10.1021/jf400429f

Kim, M., & Kerr, W. L. (2013). Vacuum-belt drying of rabbiteye blueberry (vaccinium ashei) slurries: influence of drying conditions on physical and quality properties of blueberry powder. Food and Bioprocess Technology, 6(11), 3227-3237. doi:10.1007/s11947-012-1006-3

Sinchaipanit, P., Kerr, W. L., & Chamchan, R. (2013). Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice. Journal of the Science of Food and Agriculture 93(13), 3304-3311. doi:10.1002/jsfa.6176

Kerr, W. L. (2013). Mcrofluidization of full-fat ice cream mixes: effects of gum stabilizer choice. Journal Food Process Engineering, 36(1), 29-35.

Lavelli, V., Kerr, W. L., & Harshi, P. S. C. S. (2013). Phytochemical stability in dried tomato pulp and peel as affected by moisture properties. Journal Agricultural Food Chemistry, 61(3), 700-707.

Xu, S., Pegg, R. B., & Kerr, W. L. (2013). Sensory and Physicochemical Properties of Sweet Potato Chips Made by Vacuum-Belt Drying. Journal of Food Process Engineering, 36(3), 353-363. doi:10.1111/jfpe.12002

Martino, K. G., Paul, M. S., Pegg, R. B., & Kerr, W. L. (2013). Effect of time-temperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice. LWT-Food Science and Technology, 53(1), 327-330. doi:10.1016/j.lwt.2013.03.001

Ma, Y., Kerr, W. L., Cavender, G. A., Swanson, R. B., Hargrove, J. L., & Pegg, R. B. (2013). Effect of Peanut Skin Incorporation on the Color, Texture and Total Phenolics Content of Peanut Butters. Journal of Food Process Engineering, 36(3), 316-328. doi:10.1111/j.1745-4530.2012.00693.x

Yemmireddy, V. K., Chinnan, M. S., Kerr, W. L., & Hung, Y. -C. (2013). Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries. LWT- Food Science and Technology, 50(2), 739-745. doi:10.1016/j.lwt.2012.07.011

Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R. B., & Kong, F. (2013). Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents. Journal of Agricultural and Food Chemistry, 61(18), 4441-4447. doi:10.1021/jf400429f

Kang, S. W., Heo, H. J., Yang, H. S., Kerr, W. L., & Choi, S. G. (2012). Influence of brine soaking on quality characteristics of dried apples. Journal of Agriculture and Life Science, 46(6), 147-155.

Pallas, L. A., Pegg, R. B., Shewfelt, R. L., & Kerr, W. L. (2012). The Role of Processing Conditions on the Color and Antioxidant Retention of Jet Tube Fluidized Bed-Dried Blueberries. Drying Technology, 30(14), 1600-1609. doi:10.1080/07373937.2012.700672

Pallas, L. A., Pegg, R. B., & Kerr, W. L. (2013). Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries.  Journal Of The Science Of Food And Agriculture, 93(8), 1887-1897. doi:10.1002/jsfa.5985

Yan, H., & Kerr, W. L. (2013). Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying. Journal Of The Science Of Food And Agriculture, 93(6), 1499-1504. doi:10.1002/jsfa.5925

Cavender, G. A., & Kerr, W. L. (2013). Microfluidization of full-fat ice cream mixes: effects of gum stabilizer choice on physical and sensory changes. Journal Of Food Process Engineering, 36(1), 29-35. doi:10.1111/j.1745-4530.2011.00650.x