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.

Flavour encapsulation and controlled release - a review.

CuO nanostructures: Synthesis, characterization, growth mechanisms, fundamental properties, and applications

Thermal comfort and building energy consumption implications - A review

Microgrids and Active Distribution Networks offer a potential solution for sustainable, energy-efficient power supply to cater for increasing load growth, supplying power to remote areas, generation of clean power and reduction in emission of greenhouse gases & particulates as per Kyoto protocol.

Microgrids and Active Distribution Networks

Advances in heat pump systems: A review

Effects of crucial parameters on the freezing delivery in the cryosurgical system

Towards a digital twin approach – Experimental analysis and energy optimization of a multi-bed adsorption system

Multi-objective optimization of a cryogenic cold energy recovery system for LNG regasification

A mechanistic model is presented for predicting the moisture and temperature distribution of biomaterials undergoing stepwise temperature drying Good conformity of up to 74% was obtained between the simulated results and experimental data from product moisture and temperature The calibrated model was used to conduct a parametric study on the stepwise variation of the air temperature and the impact on the internal temperature distribution and quality kinetics The benefit of employing stepwise temperature profiles includes reversing the direction of heat flow within the product, resulting in appreciable improvement in product quality parameters such as ascorbic acid retention and surface color

Kian Jon Chua

Papers

Effects of crucial parameters on the freezing delivery in the cryosurgical system

Towards a digital twin approach – Experimental analysis and energy optimization of a multi-bed adsorption system

Multi-objective optimization of a cryogenic cold energy recovery system for LNG regasification

On the Study of the Drying Behavior of a Heat-Sensitive Biomaterial Undergoing Stepwise-Varying Temperature Schemes

Studying of the thermal performance of a hybrid cryo-RFA treatment of a solid tumor