个人简介
Kylee qualified with a BSc (Hons) in Biochemistry from Birmingham University in 2006. She went on to study for an Engineering Doctorate (EngD) in Formulation Engineering in the School of Chemical Engineering in 2006: characterising the fouling and cleaning behaviour of yeast. This EngD work was funded by the EPSRC and the TSB as part of a multi-partner project: ZEAL (Zero Emission by Advanced cLeaning) worth ￡3.8m, involving multiple Universities (Imperial College London, Newcastle University), Suppliers (Alfa Laval, GEA, Ecolab and Bruker Optics) and FMCG industries (Heineken, GlaxoSmithKline (GSK), Unilever, Cadbury), working towards a common goal to minimise the environmental impact of cleaning operations.
研究领域
Novel technologies for dough processing.
Low adhesion technologies and minimising fouling.
Adhesion and cleaning of microbes.
Optimising Cleaning In Place (CIP), measurement and spray cleaning.
Improving material transfer in Spray technology applications.
Heat transfer and Energy reduction in the FMCG process plant.
近期论文
查看导师新发文章
（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）
K.R. Goode, J. Bowen, N. Akhtar, P.T. Robbins, P.J. Fryer, 2013, The effect of temperature on adhesion forces between surfaces and model foods containing whey protein and sugar Original Research Article, Journal of Food Engineering, 118: 371-379. Impact Factor: 2.276
K.R. Goode, K. Asteriadou, P.T. Robbins, P.J. Fryer, 2013, Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type, Comprehensive Reviews in Food Science and Food Safety, 12: 121-143
P.J. Fryer, P.T. Robbins, P.M. Cole, K.R. Goode, Z. Zhang, K. Asteriadou, 2011, Populating the cleaning map: can data for cleaning be relevant across different lengthscales? Procedia Food Science, 1: 1761-1767
K.R. Goode, K. Asteriadou, P.J. Fryer, M. Picksley, P.T. Robbins, 2010, Characterising the cleaning mechanisms of yeast and the implications for Cleaning In Place (CIP) Food and Bioproducts Processing, 88: 365-374
京公网安备 11010802027423号