Richard W. Hartel, Ph.D., Agric. Eng., Colorado State University, Ft. Collins, CO (1980)

BSE: Affiliate Professor; Food Engineering: Professor

Babcock Hall
Room A13
1605 Linden Dr.
Madison, WI 53706
Tel: (608) 263-1965
Fax: (608) 262-6872
E-mail: rwhartel@wisc.edu

Program Affiliations

  • Biological Systems Engineering
  • Food Science

Education and Certificates

  • BA 1973, Physics, State University of New York at Potsdam
  • MS 1976, Agric. Eng., Colorado State University, Ft. Collins, CO
  • PhD 1980, Agric. Eng., Colorado State University, Ft. Collins, CO

Fields of Interest

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

Teaching

  • FS 201: Introduction to Food Science
  • FS 530: Food Processing I
  • FS 532: Food Processing II
  • FS 640: Phase Transitions in Foods
  • FS 375: Candy Science and Technology

Publications

  • 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).
  • 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 Modeling of Sugar Crystallization During Drying of Thin Sugar Films, J. Crystal Growth, 198/199, 1294-1298 (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).
  • Hartel, R.W., Mechanism of Bloom Formation in Chocolate, Manuf. Confect., 79(5), 89-99 (1999).
  • 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).
  • 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 Physical Properties of a Milk Fat Model System. Microstructure, J. Amer. Oil Chem. Soc., 77(11), 1197-1204 (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).
  • 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).
  • 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).
  • Schmelzer, J. and R.W. Hartel, Interactions of Milk Fat and Milk Fat Fractions With Confectionery Fats, J. Dairy Sci., 84, 332-344 (2001).
  • Hartel, RW, Crystallization in Foods, Aspen Publ., NY (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).
  • 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).
  • Shi, Y., C. Smith and RW Hartel, Compositional Effects on Milk Fat Crystallization, J. Dairy Sci., 84, 2392- 2401 (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).
  • Deymonaz, C. and R.W. Hartel, Effects of Polyols and Bulking Agents in Sugar-Free Chocolate Coatings, Manufacturing Confectioner, 81(6), 81-92 (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).
  • 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).
  • 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).
  • 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).
  • Chang, Y-H. and R.W. Hartel, Measurement of Air Cell Distributions in Dairy Foams, International Dairy J., 12, 463-472 (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, Stability of Air Cells in Ice Cream During Hardening and Storage, J. Food Eng., 55(1), 59-70 (2002).
  • Hartel, R.W., Crystallization in Foods, in Handbook of Industrial Crystallization (A Myerson, ed), Butterworth-Heinemann, NY, pp. 287-305 (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).
    Kubantseva, N. and R.W. Hartel, Solubility of Calcium Lactate in Aqueous Solution, Food Reviews International, 18(2/3), 135-150 (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).
  • 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).
  • 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).
    Marshall, R., H.D. Goff and R.W. Hartel, Ice Cream, 6th Ed., Kluwer, New York (2003).

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)