Peter J. Fryer

What is he best known for?

The fields of study he is best known for:

• Thermodynamics
• Composite material
• Mechanical engineering

Peter J. Fryer focuses on Thermodynamics, Chemical engineering, Process engineering, Food industry and Joule heating. Peter J. Fryer has included themes like Tempering and Cabin pressurization in his Thermodynamics study. His Chemical engineering study incorporates themes from Chromatography, Whey protein, Food science and Diffusion.

Peter J. Fryer has researched Process engineering in several fields, including Dairy industry, Food processing and Heat transfer. Peter J. Fryer combines subjects such as Process integration, Work, Waste management and Food hygiene with his study of Food industry. His study in Joule heating is interdisciplinary in nature, drawing from both Ohmic contact, Electrical resistivity and conductivity, Conductivity, Mechanics and Electric current.

His most cited work include:

• Changes in the electrical conductivity of foods during ohmic heating (184 citations)
• Engineering and chemical factors associated with fouling and cleaning in milk processing (179 citations)
• A prototype cleaning map: A classification of industrial cleaning processes (115 citations)

What are the main themes of his work throughout his whole career to date?

Peter J. Fryer mostly deals with Heat transfer, Chemical engineering, Mechanics, Process engineering and Thermodynamics. His Chemical engineering research is multidisciplinary, incorporating elements of Chromatography and Whey protein. His Mechanics study combines topics in areas such as Tube, Tracking and Mineralogy.

In his research, Food processing is intimately related to Food industry, which falls under the overarching field of Process engineering. His studies deal with areas such as Joule heating and Kinetics as well as Thermodynamics. His Joule heating study integrates concerns from other disciplines, such as Electrical resistivity and conductivity and Analytical chemistry.

He most often published in these fields:

• Heat transfer (13.96%)
• Chemical engineering (12.45%)
• Mechanics (12.08%)

What were the highlights of his more recent work (between 2013-2021)?

• Food science (7.92%)
• Food industry (8.68%)
• Composite material (9.06%)

In recent papers he was focusing on the following fields of study:

His primary areas of study are Food science, Food industry, Composite material, Environmental economics and Chromatography. The various areas that Peter J. Fryer examines in his Food science study include Rheology and Kinetics. The Food industry study combines topics in areas such as Waste management, Food processing, Efficient energy use and Process engineering.

His study in the field of Wetting also crosses realms of Vibration. In general Chromatography, his work in Extraction is often linked to Myristic acid linking many areas of study. As part of one scientific family, Peter J. Fryer deals mainly with the area of Matrix, narrowing it down to issues related to the Diffusion, and often Heat transfer.

Between 2013 and 2021, his most popular works were:

• Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective (45 citations)
• Energy demand and reduction opportunities in the UK food chain (32 citations)
• Intensification of protein extraction from soybean processing materials using hydrodynamic cavitation (29 citations)

In his most recent research, the most cited papers focused on:

• Mechanical engineering
• Thermodynamics
• Food science

Peter J. Fryer spends much of his time researching Food science, Energy consumption, Food industry, Extraction and Slurry. Many of his research projects under Food science are closely connected to Glucose absorption, Intestinal motility and Nutrient content with Glucose absorption, Intestinal motility and Nutrient content, tying the diverse disciplines of science together. His Food industry study combines topics from a wide range of disciplines, such as New product development, Biotechnology, Food processing and Process engineering.

His Extraction study is focused on Chromatography in general. As a part of the same scientific family, Peter J. Fryer mostly works in the field of Soy protein, focusing on Analytical chemistry and, on occasion, Aqueous solution. His Particle size research includes elements of Waste management and Sonication.