In recent days, an international PhD student called Flora-Glad Chizoba Ekezie from Nigeria enrolled SCUT at 2016 has published two high quality papers on Trends in Food Science and Technology (IF=5.191, Zone 1). Her supervisor is Prof. Sun and Dr. Cheng.
The first paper entitled “Acceleration of Microwave-Assisted Extraction Processes of Food Components by Integrating Technologies and Applying Emerging Solvents: A Review of Latest Developments”. The main contents are that microwave-assisted extraction (MAE) have gained enormous popularity as a preferred method for the recovery of various active compounds from food materials. They proffer benefits such as the reduction of extraction time, environmental friendliness, low cost and enable automation or on-line coupling to other analytical procedures. It is hoped that this paper reinforces the need to initiate more studies focused on process validation and optimization of such emerging MAE systems, in furtherance of their scale-up, sustainability and robust adoption by the food industry.
http://www.sciencedirect.com/science/article/pii/S0924224417302601
The second paper entitled “Microwave-Assisted Food Processing Technologies for Enhancing Product Quality and Process Efficiency: A Review of Recent Developments”. The main contents are that advanced food processing technologies such as microwave heating have experienced increased popularity, as alternatives to conventional processing methods for diverse applications in the food industry. A new dimension, is the concept of microwave-assisted food processing techniques, which utilize the advantages of microwave energy to overcome the shortcomings of conventional and some emerging food processing methods.
However, it is important that appropriate simulation models for process optimization be developed alongside.
http://www.sciencedirect.com/science/article/pii/S0924224417300535
(by Jun-Hu Cheng)