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Associate Professor ZHOU WEIBIAO
B.Sc., 1982, Beijing Institute of Chemical Technology; M.Eng., 1985, Chinese Academy of Sciences; Ph.D., 1991, The University of Queensland
Contact Information
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Department of Chemistry, NUS
3 Science Drive 3
Singapore 117543
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Office: S3-06-03
Tel: (65)-6516-3501
Fax: (65)-6775-7895
Email: chmzwb@nus.edu.sg |
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Research Interests
Food Process Modelling, Optimisation and Control
My research interests are in the food engineering and food processing areas, particularly food process modelling and optimisation, advanced process control, baking processes, dairy processes, and the effect of food processing on some functional components such as isoflavones and antioxidants.
Food processes are characterised by their high nonlinearity, lack of suitable sensors (e.g. sensors for composition, flavour and taste), lack of reliable process models (both dynamic models and steady state models), batch processing, high hygiene requirement, and large/seasonal variations in raw materials, among other issues.
Making a food production process a success often means that firstly the process has been optimised in its design and secondly the process has always been well controlled during its operation. These tasks demand high quality process models, availability of sensors, and robust control strategies. Our research covers all these important areas.
Modelling and optimisation: neural network modelling, hybrid neural modelling, CFD modelling, mechanistic modelling, RSM, application of fractals to food property characterisation, multi-objective optimisation.
Sensor development: soft sensors, online sensors, sensors for special operating conditions.
Advanced process control: multivariable control, robust control, nonlinear model-based control, generic model control, passivity systems, L2 gain, time-delay compensation, constraint handling.
The current projects include the modelling and optimization of an industrial continuous bread baking oven and its control system, the development of functional bread with tea antioxidants, the study of bread colour development, the study of osmotic dehydration of food with edible film coating, the investigation of structural relaxation of amorphous food materials, the development of new generation rapid test kits for frying oils, the study of high intensity ultrasound aided yoghurt processing, and the application of advanced modelling techniques such as artificial neural network, fractals and CFD to several food processes.
Representative Publications
- Wang, R., Zhou*, W. and Isabelle, M. (2007). Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation, Food Research International, in press.
- Liu, Y., Bhandari, B. and Zhou*, W. (2007). Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by Differential Scanning Calorimetry (DSC), Journal of Food Engineering, 81(3), 599-610.
- Mya, M.K., Zhou*, W., and Yeo, S.Y. (2007). Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties, Journal of Food Engineering, 81(3), 514-522.
- Wong, S.Y., Zhou*, W., and Hua, J. (2007). Designing Process Controller for a Continuous Bread Baking Process Based on CFD Modelling, Journal of Food Engineering, 81(3), 523-534.
- Selomulyo, V.O. and Zhou*, W. (2007). Frozen bread dough: Effects of freezing storage and dough improvers, Journal of Cereal Science, 45(1), 1-17.
- Therdthai*, N., Zhou, W., and Jangchud, K. (2007). Modeling of the effect of relative humidity and temperature on proving rate of rice-flour based dough, Lebensmittel-Wissenschaft und -Technologie (LWT - Food Science and Technology), 40(6), 1036-1040.
- Mya, M.K., Zhou*, W., and Perera, C.O. (2007). Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration, Journal of Food Engineering, 79(3), 817-827.
- Wong, S.Y., Zhou*, W., and Hua, J. (2007). CFD Modeling of an industrial continuous bread baking process involving U-movement, Journal of Food Engineering, 78(3), 888-896.
- Zhou*, W. and Therdthai, N. (2006). Chapter 17. Bread Manufacture, in Bakery Products Science and Technology, Ed.: Y. H. Hui, Blackwell, Oxford, ISBN 0-8138-0187-7, pp.301-317.
- Wong, S.Y., Zhou*, W., and Hua, J. (2006). Improving the efficiency of food processing ovens by CFD techniques, Food Manufacturing Efficiency, 1(1), 35-44.
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