Energy demand reduction in food production

Spyropoulos, F., Lloyd, D.M., Hancocks, R.D. and Pawlik, A.K. (2014). Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches. Journal of the Science of Food and Agriculture, 94 (4): 613-627.

Spyropoulos, F., Lloyd, D.M., Hancocks, R.D. and Pawlik, A.K. (2014). Advances in membrane emulsification. Part B: recent developments in modelling and scale-up approaches. Journal of the Science of Food and Agriculture, 94 (4): 628-638.

Palabiyik, I., Olunloyo, B., Fryer, P.J. and Robbins, P.T. (2014). Flow regimes in the emptying of pipes filled with a Herschel-Bulkley fluid. Chemical Engineering Research and Design, In Press.

Wu, H., Karayiannis, T.G. and Tassou, S.A. (2013). A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems.Applied Thermal Engineering,51 (1-2): 926-936.

Wu, H., Tassou, S.A. and Karayiannis, T.G. (2013). Modelling and control approaches for energy reduction in continuous frying systems. Applied Energy, 112: 939-948.

Wu, H., Tassou, S.A., Karayiannis, T.G. and Jouhara, H. (2013). Analysis and simulation of continuous food frying processes. Applied Thermal Engineering, 53 (2): 332-339.

Yang, Z., Fan, H., Parker, D.J., Fryer, P.J., Bakalis, S. and Fan, X. (2014). Study on solids translational and rotational motions in rotating cans. LWT - Food Science and Technology, 57: 383-392.

Hitchcock, I., Lunel, M., Bakalis, S., Fletcher, R.S., Holt, E.M. and Rigby, S.P. (2014). Improving sensitivity and accuracy of pore structural characterisation using scanning curves in integrated gas sorption and mercury porosimetry experiments. Journal of Colloid and Interface Science, 417: 88-99.

Saguy, I.S., Singh, R.P., Johnson, T., Fryer, P.J. and Sastry, S.K. (2013). Challenges facing food engineering. Journal of Food Engineering, 119 (2): 332-342.

Energy demand reduction in food retail and consumption

Tsamos, K.M., Ge, Y. T., Santosa I.D. and Tassou, S. A. (2016). Experimental investigation of gas cooler/condenser designs and effects on a CO2 booster system. Applied Energy (In Press).

Ge, Y. T., Tassou, S. A., Santosa I.D. and Tsamos K.M. (2015). Design optimisation of CO2 gas cooler/condenser in a refrigeration system. Applied Energy 160: 973-981.

Ge, Y. T. and Tassou, S. A. (2014). Control optimisation for heat recovery from CO2 refrigeration systems in supermarkets. Energy Conversion and Management, 78: 245–252.

Kolokotroni, M., Tassou, S.A. and Gowreesunker, B.L. (2014). Energy aspects and ventilation of food retail buildings, Advances in Building Energy Research, April 2014.

Lu, W. and Tassou, S.A. (2013). Characterization and experimental investigation of phase change materials for chilled food refrigerated cabinet applications. Applied Energy, 112: 1376-1382.

Suamir, I.N. and Tassou, S.A. (2013). Performance evaluation of integrated trigeneration and CO2 refrigeration systems. Applied Thermal Engineering, 50 (2): 1487-1495.

Ge, Y.T., Tassou, S.A. and Suamir, I.N. (2013). Prediction and analysis of the seasonal performance of tri-generation and CO2 refrigeration systems in supermarkets.Applied Energy, 112: 898-906.

Energy, resource flows and environmental impacts of food chains

Gowreesunker, B.L. and Tassou, S.A. (2015). Approaches for modelling the energy flow in food chains. Energy, Sustainability and Society (2015) 5:7.

Tassou, S.A., Kolokotroni, M., Gowreesunker, B.L., Stojceska, V., Azapagic, A., Fryer, P.J. and Bakalis, S. (2014). Energy demand and reduction opportunities in the UK food chain. Proceedings of the ICE - Energy, 167 (3): 162 –170.

Schmidt Rivera, X.C., Espinoza Orias, N. and Azapagic, A. (2014). Life cycle impacts of convenience food: Comparison of ready and home-made meals. Journal of Cleaner Production, 73: 294-309.

Amienyo, D., Camilleri, C. and Azapagic, A. (2013). Environmental impacts of consumption of Australian red wine in the UK. Journal of Cleaner Production, 72: 110-119.

Food chain interaction and integration with the energy supply system

Gowreesunker, B.L. and Tassou, S.A. (2014). Energy generation potential of anaerobic digestion from the food and farming wastes of the UK food chain. Renewable Bioresources, 2:4.

Whiting, A. and Azapagic, A. (2014). Life cycle environmental impacts of generating electricity and heat from biogas produced by anaerobic digestion. Energy, 70: 181-193.

Stamford, L. and Azapagic, A. (2014). Life cycle environmental impacts of UK shale gas. Applied Energy, 134: 506–518.

Kythreotou, N., Florides, G. and Tassou, S. A. (2014). A review of simple to scientific models for anaerobic digestion. Renewable Energy, 71: 701-714.

Food technology and sustainability

Potter, R., Stojceska, V., Plunkett, A. (2014). An investigation of the consumer perception on the quality of the gluten and wheat free breads available on the UK market. Journal of Food Measurement and Characterization, 8 (4): 362–372.

Alaunyte, I., Stojceska, V., Plunkett, A. and Derbyshire, E. (2014). Dietary iron intervention using a staple food product for improvement of iron status in female runners. Journal of the International Society of Sports Nutrition, 11:50.


Ingram, J.S.I., Tassou, S.A. (2013). Priority research questions for the UK food system, Food Security, 5 (5): 617-636.