August 4, 2014, by Graham Kendall
Osmotic Dehydration of Tropical Fruits
This post was contributed by Hii Ching Lik
A final year MEng research project “Osmotic Dehydration of Tropical Fruits” was awarded the Food and Drink Undergraduate Prize for 2014 by the IChemE (UK) Food and Drink Special Interest Group. The project report was based on the experimental works carried out by Khoo Phey yeong, Lim Gaik Lin and Koh Ming Wee (Year 4, 2012/13 session) and supervised by Dr Hii Ching Lik from the Department of Chemical and Environmental Engineering. The prize was awarded based on undergraduate research project carried out on topics related to food and drink processing at an IChemE-accredited institution. The project was aimed to study the effects of osmotic dehydration on star fruit and ambarella using salt-sugar osmotic solutions, and also to investigate the mass transfer kinetics during osmotic dehydration and product quality.
“The students were exposed to the engineering aspects of food processing in this work. This could further motivate the students to consider a career in the food industry upon graduation as chemical engineers are highly sought after by employers in this industry” Dr Hii.
Dr Hii Ching Lik
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