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Research Publications for James K Carson

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Author's Publications

Publications ByCARSON, James K

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  • Carson, J. K. (2018). Thermal diffusivity and thermal conductivity of dispersed glass sphere composites over a range of volume fractions. International Journal of Thermophysics, 39(6). doi:10.1007/s10765-018-2392-1

  • Carson, J. K. (2018). The influence of porosity on the thermal diffusivity of foods. In M. S. Rahman, & M. Khadem (Eds.), 3rd international conference on food properties (icfp 2018). Sydney, Australia: IEOM Research Solutions Pty Ltd.

  • Hoang, D., Lovatt, S., & Carson, J. (2018). Aquick, reliable solution for modelling cheese chilling process. In Refrigeration Science and Technology Vol. 2018-April (pp. 256-263). doi:10.18462/iir.iccc.2018.0034

  • Carson, J. K., Lovatt, S. J., & Hoang, D. K. (2018). Improved prediction of thermal conductivity of frozen foods. In M. S. Rahman, & M. Khadem (Eds.), 3rd International conference on Food Properties (ICFP2018). Sydney, Austrialia: IEOM Research Solutions Pty Ltd.

  • Carson, J. K., & East, A. R. (2017). The cold chain in New Zealand – A review. International Journal of Refrigeration. doi:10.1016/j.ijrefrig.2017.09.019

  • Carson, J. K. (2017). Use of simple thermal conductivity models to assess the reliability of measured thermal conductivity data. International Journal of Refrigeration, 74, 456-462. doi:10.1016/j.ijrefrig.2016.10.024

  • Deng, L., Carson, J. K., & Swan, J. (2017). Effect of microwave pre-treatment on air-drying orange (Beauregard) kumara slices. Food New Zealand, 17, 28-31.

  • Carson, J. K., & Alsowailem, M. (2017). Thermal diffusivity of copper/linear-low-density polyethylene composites. Polymers and Polymer Composites, 25(6), 447-452. doi:10.1177/096739111702500603

  • Pontawe, R. J., Carson, J. K., Agbebavi, J. T., Klinac, D., & Swan, J. E. (2016). Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle. International Journal of Food Engineering, 12(1), 83-89. doi:10.1515/ijfe-2014-0244

  • Carson, J. K. (2016). The implications of slow steaming for shipping customers. In Reference Module in Food Sciences (pp. 1-6). Elsevier. doi:10.1016/B978-0-08-100596-5.21150-5

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