SYNOPSIS

Consumers are health conscious and seeking for healthier natural foodstuffs in order to have a nutritious diet, and this lead to the increase of dietary intake of fruit. Fresh fruit contains vitamins, minerals and high amount of water. However, it has a short shelf life due to biochemical changes. In engineering perspective, postharvest processing of excessive fresh fruit, such as drying is widely used. What kind of drying method to be used? What are the key factors necessary to produce high quality dehydrated fruits? This talk aim to share how to minimise changes in physical appearance, colour as well as bioactivity attributes such as total polyphenol contents and antioxidant capacity of dehydrated fruits.


BIODATA OF SPEAKER

Engr Dr Chong is the Associate Dean (Learning and Quality) for the School of Engineering at Taylor’s University. He holds a PhD in Engineering, a Chartered Engineer of the Engineering Council, UK, Graduate Member of Institute of Engineers Malaysia (IEM), Graduate Member of Board of Engineers Malaysia (BEM), Member of Institution of Chemical Engineers (IChemE), UK and Member of Institution of Engineering Technology (IET), UK. He is one of the CDIOTM leaders in Asia Region. His academic research interest is in the area of drying technology, energy, health and engineering education. He published more than 40 international journals, conferences papers, technical bulletin/proceedings and a book chapter for the past 7 years. Recently, he published a paper in Food Chemistry with a viewing and downloading record of 197 within a month.