Search

Your search keyword '"Law, Chung-Lim"' showing total 243 results
Start Over Author "Law, Chung-Lim"
243 results on '"Law, Chung-Lim"'

5. A Review on Heavy Duty Mobile Flood Wall Barrier: Way Forward for Malaysia

Author

Tan, Woon Yang, Daud, Mohamad Nazif, Dom, Norlida Mohd, Tan, Cha Yao, Chong, Xin Yi, Lim, Chow Hock, Law, Chung Lim, Teo, Fang Yenn, di Prisco, Marco, Series Editor, Chen, Sheng-Hong, Series Editor, Vayas, Ioannis, Series Editor, Kumar Shukla, Sanjay, Series Editor, Sharma, Anuj, Series Editor, Kumar, Nagesh, Series Editor, Wang, Chien Ming, Series Editor, Harun, Sobri, editor, Othman, Ilya Khairanis, editor, and Jamal, Mohamad Hidayat, editor

Published
2023
Full Text
View/download PDF

12. Drying

Author

Law, Chung Lim, primary, Mujumdar, Arun S., additional, and Zhang, Min, additional

Published
2023
Full Text
View/download PDF

30. Superheated steam processing: An emerging technology to improve food quality and safety.

Author

Fang, Jiajia, Liu, Chongxin, Law, Chung-Lim, Mujumdar, Arun S., Xiao, Hong-Wei, and Zhang, Chunjiang

Subjects
SUPERHEATED steam, FOOD quality, FOOD safety, TECHNOLOGICAL innovations, FOOD science
Abstract

Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one. [ABSTRACT FROM AUTHOR]

Published
2023
Full Text
View/download PDF

44. Comparison of drying kinetics and product quality from convective heat pump and solar drying of Roselle calyx

Author

Masli Irwan Rosli, Wei Lun Ang, Norhaida Hanum Ahmad Tajudin, Law Chung Lim, and Siti Masrinda Tasirin

Subjects
0106 biological sciences, Materials science, Moisture, Convective heat transfer, General Chemical Engineering, Kinetics, 04 agricultural and veterinary sciences, Solar drying, Thermal diffusivity, 040401 food science, 01 natural sciences, Biochemistry, Protocatechuic acid, law.invention, Calyx, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, law, 010608 biotechnology, Food science, Food Science, Biotechnology, Heat pump
Abstract

This study investigated the effect of temperature (40, 50, and 60 °C) and sample mass (100, 200, and 300 g) on the drying characteristics and product quality of Roselle calyx using heat pump dryer. It was observed that higher drying temperature and lower sample mass led to a shorter drying time (faster drying rate). Higher temperature supplied more heat to the Roselle sample, which increased the activity of water molecules and moisture diffusion. This can be seen where the effective moisture diffusivity increased from 7.87 × 10−10 to 2.05 × 10−9 m2/s when air temperature of heat pump dryer was increased from 40 ᵒC to 60 ᵒC. The drying rates for all samples shared the same drying pattern: warming-up period where the drying rate started to increase due to the breakdown of the waxy layer on Roselle and falling rate period where it decreased gradually as the drying progressed. The Roselle sample dried with heat pump dryer at 40 ᵒC (100 g) possessed the least degradation of quality, maintaining 86.8%, 63.2%, 98%, and 63.3% for color, catechin, protocatechuic acid, and vitamin C, respectively. Overall, heat pump dryer outperformed the sun drying method by recording a much shorter drying period without compromising the product quality.

Published
2019

Catalog

Books, media, physical & digital resources
See catalog results