Richard Hartel

Education

• B.A. 1973 – Physics, State University of New York at Potsdam
• M.S. 1976 – Agricultural Engineering, Colorado State University
• Ph.D. 1980 – Agricultural Engineering, Colorado State University

Areas of Study

• Phase Transitions
• Crystallization
• Food Processing
• Confectionery Science and Technology
• Dairy Science and Technology

Publications

Marshall, R., H.D. Goff and R.W. Hartel, Ice Cream, 6th Ed., Kluwer, New York (2003).

Hartel, R.W. and D. Gardner, Making the Transition to a Curriculum Based on Assessment of Learning Outcomes, J. Food Sci. Education 2(2), 32-39 (2003).
Martini, S., M.C. Puppo, R.W. Hartel and M.L. Herrera, Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-Melting Milk Fat Fraction, J. Food Sci., 67, 3419-3426 (2002).

Puppo, M.C., S. Martini, R.W. Hartel and M.L. Herrera, Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk Fat Fractions and Sunflower Oil, J. Food Sci., 67, 3412-3418 (2002).

Kubantseva, N. and R.W. Hartel, Solubility of Calcium Lactate in Aqueous Solution, Food Reviews International, 18(2/3), 135-150 (2002).

Hartel, R.W., Core Competencies in Food Science: Background Information on the Development of the IFT Education Standards, J. Food Sci. Education, 1, 3-5 (2002).
Hartel, R.W., Crystallization in Foods, in Handbook of Industrial Crystallization (A Myerson, ed), Butterworth-Heinemann, NY, pp. 287-305 (2002).

Chang, Y-H. and R.W. Hartel, Stability of Air Cells in Ice Cream During Hardening and Storage, J. Food Eng., 55(1), 59-70 (2002).

Chang, Y-H. and R.W. Hartel, Development of Air Cells in a Batch Ice Cream Freezer, J. Food Eng., 55(1), 71-78 (2002).

Chang, Y-H. and R.W. Hartel, Measurement of Air Cell Distributions in Dairy Foams, International Dairy J., 12, 463-472 (2002).

Bhandari, B.R. and RW Hartel, Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose, J. Food Sci.. 67(5), 1797-1802 (2002).

Howell, T.A., E. Ben-Yoseph, C. Rao and R.W. Hartel, Sucrose Crystallization Kinetics in Thin Films at Elevated Temperatures and Supersaturations, Crystal Growth and Design, 2(1), 67-72 (2002).

Adleman, R. and R.W. Hartel, Lipid Crystallization and its Effect on the Physical Structure of Ice Cream, In Crystallization Processes in Fats and Lipid Systems, N. Garti and K. Sato (Eds.), Marcel Dekker, New York, pp. 381-427 (2001).

Hartel, R.W. and K.E. Kaylegian, Advances in Milk Fat Fractionation: Technology and Applications, In Crystallization Processes in Fats and Lipid Systems, N. Garti and K. Sato (Eds.), Marcel Dekker, New York, pp. 329-355 (2001).

Deymonaz, C. and R.W. Hartel, Effects of Polyols and Bulking Agents in Sugar-Free Chocolate Coatings, Manufacturing Confectioner, 81(6), 81-92 (2001).

Martini, S., M.L. Herrera and R.W. Hartel, Effect of Cooling Rate on Nucleation Behavior of Milk Fat- Sunflower Oil Blends, J. Agric Food Chem., 49(7), 3223-3229 (2001).

Shi, Y., C. Smith and RW Hartel, Compositional Effects on Milk Fat Crystallization, J. Dairy Sci., 84, 2392- 2401 (2001).

Wright, A.J., M.G. Scanlon, R.W. Hartel and A.G. Marangoni, Rheological Properties of Milk Fat and Butter, J. Food Sci., 66(8), 1056-1071 (2001).

Howell, T.A., Jr. and R.W. Hartel, Drying and Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures, J. Food Sci., 66(7), 979-984 (2001).

Hartel, RW, Crystallization in Foods, Aspen Publ., NY (2001).

Schmelzer, J. and R.W. Hartel, Interactions of Milk Fat and Milk Fat Fractions With Confectionery Fats, J. Dairy Sci., 84, 332-344 (2001).

Wright, A.J., R.W. Hartel, S.S. Narine and A.G. Marangoni, The Effect of Minor Components on Milk Fat Crystallization, J. Amer. Oil Chem. Soc., 77(5), 463-476 (2000).

Tietz, R.A. and R.W. Hartel, Crystallization and Microstructure of Milk Fat Cocoa Butter Blends Related to Bloom Formation in Chocolate, J. Amer. Oil Chem. Soc., 77(7), 763-772 (2000).

Ben-Yoseph, E., R.W. Hartel and D. Howling, Three-Dimensional Model of Phase Transition of Thin Sucrose Films During Drying, J. Food Eng., 44(1), 13-22 (2000).

Herrera, M.L. and R.W. Hartel, Effect of Processing Conditions on Physical Properties of a Milk Fat Model System. Microstructure, J. Amer. Oil Chem. Soc., 77(11), 1197-1204 (2000).

Herrera, M.L. and R.W. Hartel, Effect of Processing Conditions on Physical Properties of a Milk Fat Model System. Rheology, J. Amer. Oil Chem. Soc., 77(11), 1189-1195 (2000).

Herrera, M.L. and R.W. Hartel, Effect of Processing Conditions on Crystallization Kinetics of a Model Milk Fat System, J. AOCS, 77(11), 1177-1187 (2000).

Hartel, R.W., Mechanism of Bloom Formation in Chocolate, Manuf. Confect., 79(5), 89-99 (1999).

Herrera, M.L., M. de Leon Gatti and R.W. Hartel, A Kinetic Analysis of Crystallization of a Milk Fat Model System, Food Research International, 32, 289-298 (1999).

Ben-Yoseph, E. and R.W. Hartel, Computer Modeling of Sugar Crystallization During Drying of Thin Sugar Films, J. Crystal Growth, 198/199, 1294-1298 (1999).

Patience, D., RW Hartel and D. Illingworth, Crystallization and Pressure Filtration of Anhydrous Milk Fat: Mixing Effects, J. AOCS, 76(5), 585-594 (1999).

Ben-Yoseph, E. and R.W. Hartel, Computer Simulation of Ice Recrystallization in Ice Cream During Storage, J. Food Eng., 38(3), 309-331 (1999).

Selected Awards and Honors

• Dairy Foods Research Award, sponsored by IDFA (1995)
• W. Cruess Teaching Award, IFT (1998)
• Marie Kelso Memorial Award, PA Manufacturing Confectioner’s Assoc. (2000)
• Spitzer Teaching Award, College Agricultural and Life Science, UW-Madison (2003)
• American Institute of Chemical Engineers (AIChE)
• Institute of Food Technologists (IFT)
• American Association of Candy Technologists (AACT)
• American Dairy Science Association (ADSA)
• American Oil Chemists Society (AOCS)
• American Chemical Society (ACS)
• American Society of Engineering Education (ASEE)
• American Association for Higher Education (AAHE)
• Van Hise Outreach Teaching Award (2023)