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

Department of Chemistry, NUS 
3 Science Drive 3 
Singapore 117543 
Office: S14-05-01
Tel: (65)-6516-3501
Fax: (65)-6775-7895
Email: chmzwb@nus.edu.sg


Research Interests

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, drying, functional foods and the effect of food processing on some functional components such as isoflavones and antioxidants.

Food processes are characterised by their high non-linearity, 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 and recently completed projects include the modelling and optimization of an industrial continuous bread baking oven and its control system, the development of functional bakery products with green 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

(* denotes corresponding author)

  • Ananingsih, V.K., Sharma, A., and Zhou*, W. (2012). Green tea catechins during food processing and storage: A review on stability and detection, Food Research International, in press.

  • Wang, W., and Zhou*, W. (2012). Characterization of Spray-Dried Soy Sauce Powders Using Maltodextrins as Carrier, Journal of Food Engineering, 109(3), 399-405.

  • Nguyen, T.M.P., Lee, Y.K., and Zhou*, W. (2012). Effect of High Intensity Ultrasound on Carbohydrate Metabolism of Bifidobacteria in Milk Fermentation, Food Chemistry, 130(4), 866-874.

  • Sharma, A., and Zhou*, W. (2011). A Stability study of green tea catechins during the biscuit making process, Food Chemistry, 126(2), 568-573.

  • Therdthai*, N., Zhou, W., and Pattanapa, K. (2011). Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung), International Journal of Food Science and Technology, 46(11), 2401-2407.

  • Putranto, A., Chen*, X.D., and Zhou, W. (2011). Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA), Journal of Food Engineering, 105(2), 306-311.

  • Bansal, G., Zhou*, W., Barlow, P.J., Joshi, P., Lo, H.L., and Chung, Y.K. (2010). Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods, Critical Review in Food Science and Nutrition, 50(6), 503-514.

  • Bansal, G., Zhou*, W., Barlow, P.J., Joshi, P., Neo, F.L., and Lo, H.L. (2010). Evaluation of Commercially Available Rapid Test Kits for the Determination of Oil Quality in Deep-Frying Operations, Food Chemistry, 121(2), 621-626.

  • Bansal, G., Zhou*, W., Barlow, P.J., Lo, H.L., and Neo, F.L. (2010). Performance of palm olein in repeated deep frying and controlled heating processes, Food Chemistry, 121(2), 338-347.

  • Bansal, G., Zhou*, W., Tan, T.W., Neo, F.L., and Lo, H.L. (2009). Analysis of Trans Fatty Acids in Deep Frying Oils by Three Different Approaches, Food Chemistry, 116(2), 535-541.

  • Wong, S.K., Yu, B., Curran, P., and Zhou*, W. (2009). Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling, Food Chemistry, 114(3), 852-858

  • Nguyen, T.M.P., Lee, Y.K., and Zhou*, W. (2009). Stimulating Milk Fermentation of Bifidobacteria by High Intensity Ultrasound, International Dairy Journal, 19(6-7), 410-416

  • 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.