Overview

Today’s consumers demand more than just dried food and seek additional qualities associated with it. Conventional drying methods include natural drying and hot air drying but have some drawbacks with regards to drying rates and quality. Industry and academia interaction drives R&D and innovations in drying technologies. This presentation intends to share the recent advances and innovative drying technologies using selected examples.

Time

09:00—10:00

Presenter

Dr Ching Lik Hii, Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus

Dr Ching Lik Hii is currently Associate Professor at the Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus. His research interests are in the areas of advanced drying & dehydration technologies, preservation of food antioxidants & nutrients, bio-products processing and computer simulation on heat & mass transfer processes. He has investigated/developed several drying technologies such as heat pump drying, adsorption drying, stepwise drying, hybrid drying and solar drying. His current research interest is in the processing and drying of papaya leaves and future protein.

Format

A one-hour online session: 40 minutes' presentation + 20 minutes' Q&A.
Duration (for CPD recording purposes): up to one hour.

If you are recording mandatory CPD you should refer to your own regulator's requirements as recognition of CPD hours may vary.

Software

The presentation will be delivered via GoToWebinar®. 
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You are advised to join the webinar at least ten minutes before the scheduled start time, to allow for your computer to connect.

Webinar archive

This webinar is free of charge and open to all to attend, but if you wish to access the slides  on demand then you'll need to be a member of the Food & Drink Special Interest Group.

If you're interested in giving an online presentation to our international community of chemical engineers, we'd like to hear from you. Please email special interest groups support team with information on yourself and your proposed talk.