scispace - formally typeset
Search or ask a question
Author

Chung Lim Law

Bio: Chung Lim Law is an academic researcher from University of Nottingham Malaysia Campus. The author has contributed to research in topics: Chemistry & Effluent. The author has an hindex of 30, co-authored 110 publications receiving 3914 citations. Previous affiliations of Chung Lim Law include University of Nottingham & Universiti Teknologi MARA.


Papers
More filters
Journal ArticleDOI
TL;DR: The comparison demonstrates that using an integrated bioreactor with stacked configuration in treating high strength industrial wastewaters is advantageous due to minimal space requirements, low capital cost and excellent COD removal efficiencies.

959 citations

Journal ArticleDOI
TL;DR: The authors summarizes some of the emerging drying methods and selected recent developments applicable to postharvest processing, including heat pump-assisted drying with multimode and time-varying heat input, low and atmospheric pressure superheated steam drying, modified atmosphere drying, intermittent batch drying, osmotic pretreatments, microwave-vacuum drying, etc.
Abstract: Thermal drying technologies have attracted significant RD conventional hot air drying can be detrimental to the retention of bioactive ingredients. High temperature tends to damage and denature the product, destroy active ingredients, cause case hardening and discoloration, etc. This article briefly summarizes some of the emerging drying methods and selected recent developments applicable to postharvest processing. These include: heat pump-assisted drying with multimode and time-varying heat input, low and atmospheric pressure superheated steam drying, modified atmosphere drying, intermittent batch drying, osmotic pretreatments, microwave-vacuum drying, etc.

282 citations

Journal ArticleDOI
TL;DR: In this article, a semi-theoretical thin layer model for modeling the air drying of cocoa beans with overnight tempering at ambient temperature was developed, which was a combination of the Page and two-term drying model.

229 citations

Journal ArticleDOI
TL;DR: A capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also referred to as exotic fruits, is provided in this paper, where diverse drying techniques, drying kinetics, and key quality parameters of dried fruits are discussed.
Abstract: This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also called “exotic” fruits. The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques, drying kinetics, and key quality parameters of dried fruits.

163 citations

Journal ArticleDOI
TL;DR: In this article, the effect of drying temperature (60, 65, 70, and 75°C) on drying characteristics, shrinkage, rehydration kinetics, microstructure and color profiles of lemon slices were investigated using a far-infrared radiation heating assisted pulsed vacuum dryer.

163 citations


Cited by
More filters
Journal Article
TL;DR: This book by a teacher of statistics (as well as a consultant for "experimenters") is a comprehensive study of the philosophical background for the statistical design of experiment.
Abstract: THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

13,333 citations

Journal ArticleDOI
TL;DR: A thorough review of alternative non-iron Fenton catalysts and their reactivity towards hydrogen peroxide activation is presented, describing in detail the complex mechanisms and emphasizes on practical limitations influencing their environmental applications.

1,618 citations

Journal ArticleDOI
TL;DR: A detailed overview of microencapsulation techniques can be found in this article, where the authors describe the basic chemical and/or physical principles involved and cover mechanisms of flavour release from food matrices.
Abstract: Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile, preserving them is often a top concern of food manufacturers. Encapsulation describes different processes to cover an active compound with a protective wall material and it can be employed to treat flavours so as to impart some degree of protection against evaporation, reaction, or migration in a food. Encapsulation of flavours has been attempted and commercialized using many different methods such as spray drying, spray chilling or spray cooling, extrusion, freeze drying, coacervation and molecular inclusion. The choice of appropriate microencapsulation technique depends upon the end use of the product and the processing conditions involved in the manufacturing product. This overview describes each method cited above in terms of the basic chemical and/or physical principles involved and covers mechanisms of flavour release from food matrices.

1,148 citations

Journal ArticleDOI
TL;DR: In this article, the authors summarize the design, fabrication, applications and recent developments of special wettable materials for oil/water separation and discuss the role of such materials on the separation.
Abstract: Oil/water separation is an important field, not only for scientific research but also for practical applications aiming to resolve industrial oily wastewater and oil-spill pollution, as well as environmental protection. Recently, research into the role of special wettability for oil/water separation has attracted much attention. In this review we summarize the design, fabrication, applications and recent developments of special wettable materials for oil/water separation. Based on the different types of separation, we organize this review into three parts: “oil-removing” type materials with superhydrophobicity and superoleophilicity (that selectively filter or absorb oil from oil/water mixtures), “water-removing” type materials with superhydrophilicity and superoleophobicity (that selectively separate water from oil/water mixtures), and smart controllable separation materials. In each section, we present in detail the representative work, introduce the design idea, outline their fabrication methods, and discuss the role of special wettability on the separation. Finally, the challenges and outlook for the future of this subject are discussed.

1,007 citations

Journal ArticleDOI
TL;DR: In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
Abstract: Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC) They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits

599 citations