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Food Processing and Engineering
Research Themes |
The research focus of our group is in the area of food engineering and food processing, in particular food "process systems engineering" and those food processing that involve special functional components. The former includes process modelling, optimization, and control of food processes. For food processing, baking and dairy have been among our major research efforts, together with the effects of processing on some special functional components in food, such as antioxidants and isoflavones.
Making a food production process a success often means that firstly the process has been optimised in its design and secondly the process has always been well controlled during its operation. These tasks demand high quality process models, availability of sensors, and robust control strategies. Our research covers all these important areas.
Modelling and optimisation: neural network modelling, hybrid neural modelling, CFD modelling, mechanistic modelling, RSM, application of fractals to food property characterisation, multi-objective optimisation.
Sensor development: soft sensors, online sensors, sensors for special operating conditions.
Advanced process control: multivariable control, robust control, nonlinear model-based control, generic model control, passivity systems, L2 gain, time-delay compensation, constraint handling.
Current research projects include:
- Modelling, optimization and control of continuous industrial bread-baking oven
- Development of functional bread with tea antioxidants
- Modelling and optimization of osmotic dehydration of foods with edible-film coatings
- Glass transition and enthalpy relaxation in model food systems
- Development of new generation rapid test kits for the quality of frying oils
- High intensity ultrasound aided yogurt fermentation
- Model based control of food processes including hot-air drying and blast freezing
- Application of advanced modelling techniques such as artificial neural network, fractals and CFD to several food processes.
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Group members |
A/P ZHOU Weibiao (Group Leader)
Geeta BANSAL, PhD candidate
NGUYEN Thi My Phuc, PhD candidate
Amber SHARMA, PhD candidate
WANG Wei, PhD candidate
Mya Mya KHIN, PhD candidate (part-time)
LIU Yeting, PhD candidate (part-time)
Ex-members of the group:
WANG Rong, PhD, Jan 2008. Currently: Process Development Assistant Manager, Yeo Hiap Seng (Singapore) Pte. Ltd.
Nantawan THERDTHAI, PhD, 2003. Currently: Assistant Professor, Kasetsart University, Thailand
Vania O. SELOMULYO, MSc, Feb 2008. Currently: Senior Officer (Food Manufacturing), SPRING Singapore
WONG Shin Yee, MSc, June 2006. Currently: PhD Candidate in University of Wisconsin - Madison, USA
Patrick Erhard BINDEWALD, Dipl.-Ing. Univ. (Technical University of Munich, Germany), May 2006. Currently: Industrial Management Trainee, Danone, France.
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| Facilities |
The common instruments in the FST Programme and Department of Chemistry are fully accessible to the group members. For details, please refer to "Facilities" page of this website and the Department of Chemistry website.
Specific instruments and equipments for the group include:
Modulated DSC
Rapid Visco Analyzer (RVA) IV
Farinograph E
Dielectric Analyzer TA Instrument DEA 2970
Instron 5565
Kieffer rig for TA-XT2i Texture Analyser
Thermal Mechanical Compression Test (TMCT) rig for TA-XT2i Texture Analyser
Horiba Laser Scattering Particle Size Distribution Analyser
Computerized Controllable Freezing-speed Freezer
Mixers
Prover
Baking Oven
Dr Robert II Dough Moulder
Bread slicer
High Intensity Ultrasonic Processor
Hot-air Tray Dryer
GEA Mobile Minor™ Spray Dryer
APV 2000 High Pressure Homogeniser
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Selected publications |
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