Arun Mujumdar

Arun Mujumdar
National University of Singapore | NUS · Department of Mechanical Engineering

PhD. McGill University

About

376
Publications
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16,306
Citations

Publications

Publications (376)
Article
Ice slurry is an attractive phase-change cold storage medium that offers excellent thermal performance, thus rendering it a good prospect for applications in renewable energy storage, power peak-cutting, and valley filling. In this study, a computational fluid dynamic (CFD) numerical framework is employed based on the particle dynamics approach of...
Article
The objective of this study was to investigate whether non-extractable phenols (NEP) prepared by acid, enzymatic and alkaline hydrolysis in hawthorn pomace could reduce the nitrite content in prepared vegetable dishes (PVDs), analyzed through ultraviolet spectrophotometry and high performance liquid chromatography. The results showed that on the se...
Article
Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative techn...
Article
This study aimed to use the internal design of 3D food printing (3DFP) technology to obtain freeze-dried pumpkin with controllable crispness and higher shape fidelity. Two internal structural variables, namely filling pattern (honeycomb, rectilinear, grid, and triangular) and filling rate (25, 50, 75, and 100%), were studied to assess the impact on...
Article
In order to lower the nitrite content in prepared vegetable dishes (PVDs) within a week, microcapsules loaded with garlic essential oils (GEO) were prepared using modified chitosan (CS) with different mass ratios of gallic acid (GA) to CS, and their physicochemical properties were determined. The effects of GEO alone and of microcapsules made using...
Data
A virtual Mini-Symposium marking the award of Arun S Mujumdar Medals to the four latest recipients will be held online on April 29, 2022. For free registration and more details please find the flyer attached herewith:
Article
Full-text available
Based on the design of printing models, three-dimensional (3D) and four-dimensional (4D) printing technologies have shown extensive and promising application potential in the food industry. The majority of previous researches on printing models focus on single or multiple models to test the performance of printers and inks, assess the influence of...
Article
Full-text available
Berries are delicious and nutritious, making them among the popular fruits. There are various types of berries, the most common ones include blueberries, strawberries, raspberries, blackberries, grapes, and currants. Fresh berries combine high nutritional value and perishability. The processing of berries ensures high quality and enhanced marketabi...
Article
3D printing technology has a wide range of application in the food industry. Current research has focused on the improving printing accuracy and expanding the range of printing materials, while the feasibility of 3D printing technology in controlling processing characteristics and improving technological aspects have not yet been critically reviewe...
Article
This study aimed to investigate the effects of different pretreatment methods on the drying process and quality of catalytic infrared dried ginger slices, particularly the safety quality. Four different pretreatments strategies were used: sample submerged in distilled water, water + US pretreatment, ethanol pretreatment, and ethanol + US pretreatme...
Article
The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. Several infrared and microwave treatment protocols were designed and tested to determine the thawing losses is each case to identify the most suitable one which yielded the best quality. In addition, the state of moisture in the meat, cook...
Article
This study hoped to use microwave and ultrasound combined with 4D printing technology to promote the conversion of ergosterol into vitamin D2 in printing model with mushroom scraps. Under the UV irradiation, the conversion was different in the printed model with different irradiation areas and different physical field pretreatment. Compared with ra...
Article
4D printing is a result of 3D printing of smart materials which respond to diverse stimuli to produce novel products. 4D printing has been applied successfully to many fields, e.g., engineering, medical devices, computer components, food processing, etc. The last two years have seen a significant increase in studies on 4D as well as 5D and 6D food...
Article
Berry fruits have attracted increasing more attention of the food processing industry as well as consumers due to their widely acclaimed advantages as highly effective anti-oxidant properties which may provide protection against some cancers as well as aging. However, the conventional extraction methods are inefficient and wasteful of solvent utili...
Article
Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility, excellent antibacterial and antioxidant activities etc. These advantages provide opportunities for t...
Article
Turmeric has high commercial demand internationally, owing to its high nutrient and medical value. In this research, turmeric samples were subjected to several drying methods viz. infrared freeze drying (IRFD), freeze drying (FD), and pulse-spouted microwave-assisted freeze-drying (PSMFD). Over the range of operating conditions employed in this stu...
Article
The effects of CO2 pressurization combined with ultrasound-assisted immersion freezing (CO2USIF) on improving the freezing quality of honeydew melon were studied. The cut melon samples were first subjected to 0.2, 0.5 and 0.8 MPa CO2 pressure for 2 h respectively, and then frozen by an ultrasound-assisted freezing device. The results indicated that...
Article
In recent years, a new trend in the food industry is the use of flowers in food production. Although currently consumed on a relatively small scale around the world, edible flowers have been a source of nutritional diets since ancient times due to their aesthetic appeal and desirable aroma. The importance of color acceptability and the need to meet...
Article
Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are e...
Article
Background: In order to prolong the storage and inhibit microorganisms of pakchoi, the antibacterial activity and mechanism of ultrasound combined with sodium hypochlorite (NaClO-US), the efficiency of NaClO-US in reducing E. coli, S. aureus and P. aeruginosa as well as preserving quality of pakchoi were investigated. Results: Ultrasound treatment...
Article
This review explores the effects of various peeling technologies on the peeling performance of fruits and vegetables and peeled product quality. The peeling methods include conventional peeling approaches using hot-water, steam and lye and novel peeling techniques employing infrared radiation heating, ohmic heating and power ultrasound. The working...
Article
To reduce freezing-induced damage, a novel freezing method based on pressurized CO2 pre-injection combined with ultrasound-assistance was developed for quick freezing of pieces of honeydew melon. The samples were first exposed to CO2 at different pressures (0.2 MPa, 0.5 MPa and 0.8 MPa) and then placed in an ultrasound-assisted freezing device. The...
Article
Fruit juices are a rich source of the bioactive compounds. Most fruit juices are rich in vitamins and organic acids that are easily absorbed by the human body. However, improper processing methods will weaily lead to stored juice suffers adverse browning reactions, which has been an important problem faced by the juice processing industry. Increasi...
Article
In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light-emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the f...
Article
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as th...
Article
Advanced ready-to-eat foods, which can be consumed directly or only need simple processed before consumption, refer to the products that processing with cutting-edge food science and technology and have better quality attribute. Cold chain and chemical addition are commonly used options to ensure microbial safety of high moisture advanced ready-to-...
Article
Food safety and food security are subjects of great concern around the world. Ensuring a sustainable supply of nutrient-dense and safe food is a grand challenge. Nanotechnology will bring great opportunities to improve food safety and enhance agricultural productivity in a sustainable way. This study presents a critical concise overview of the basi...
Article
The increased use of vacuum microwave drying in food industry is attributed to shorter drying time and lower temperature. The temperature change of materials is difficult to model due to the vacuum condition. A simplified mathematical model is presented subject to some assumptions to predict the temperature distribution in slices made using a mixtu...
Article
Pulsed Light (PL) is now recognized as a promising non-thermal food processing technology with a wide range of applications in disinfection, extending shelf life, and inhibiting allergic reactions from the consumption of certain foods. In recent years, the research in PL has developed rapidly, and the knowledge domain associated with this area has...
Article
The effects of thawing frozen meats using physical field-based methods and traditional thawing methods on frozen meat were examined is a critical analysis of relevant literature. Based on published data it can be concluded that physical field thawing methods reduce thawing cooking losses and retain color and texture of the thawed meat. Compared wit...
Article
Background The considerable demand for high-quality foods derives us to adapt and adopt novel automated technologies in order to reduce waste and increase nutrition and sensory quality of processed foods. The emerging area of laser-based technology has shown significant potential to enhance the quality and safety of foods due to the better monochro...
Article
The free fatty acid (FFA) is an essential indicator to determine the discard point of frying oils, however, the current detection method of FFA in oil is laborious. This research established two non-destructive approaches based on low field nuclear magnetic resonance (LF-NMR), near Infrared (NIR) spectra, and back-propagation artificial neural netw...
Article
Orange juice is popular with consumers because of its unique taste, flavor as well as nutritional value which accounts for a large proportion of the global juice market. Concentrated orange juice (COJ), undergoes browning during storage seriously affecting its quality and commercial. This study was the first to evaluate the effects of epigallocatec...
Article
Design and sizing of lithium-ion battery is a challenging task because of inherent multiphysical and multiscale nature of this battery type. Detailed mechanistic models have been developed to resolve the design effects on physico-chemical processes taking place inside the battery and in turn, on battery performance. However, such models are hold ba...
Article
To improve the quality of freeze-dried dumplings, a novel hybrid strategy that different cooking methods combined with chitosan coating were applied in the preparation of dumplings. The dumplings, obtained according to the formula, first treated by three different cooking methods (microwave, boiling, and steaming), respectively, and then coated wit...
Article
Starch-based printed foods are very sensitive to rapid heating using microwaves because microwave energy accelerates gelatinization of starch and formation of the gel network, which enhances the ability of foods to hold water vapor, resulting in the over-puffing problem of printed samples. Insoluble dietary fiber extracted from soybean residue (SID...
Article
Due to the fast pace of life around the globe and the increasing demand for high-quality convenience foods by consumers, instant foods have attracted widespread attention. By adjusting the process and formula, the quality of compound formula foods can be optimized. Drying is a common way. However, conventional drying methods have some shortcomings....
Article
Production of insects for food and feed purposes is rapidly emerging in Europe, filling an important niche of locally supplied protein and fat sources with improved environmental sustainability. Processing of insect biomass is becoming of utmost importance to fulfill the requirements for safe edible biomass and find efficient ways to reduce potenti...
Article
Full-text available
Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced tec...
Article
Background Fermented plant products (FPP) are functional liquids or solids produced by probiotics by fermentation of one or more fresh vegetables, fruits, mushrooms, herbs, etc. They have enriched nutritional value due to presence of polyphenols, flavonoids, organic acids, probiotics, prebiotics, vitamins, minerals and biological enzymes. This is a...
Article
Infrared drying (IRD) was used for the dehydration process of rose petals for the purpose of improving drying efficiency as well as retaining product quality. A methodology to predict the antioxidant capacities of rose petals which include DPPH, ABTS radical scavenging capacities and ferric-ion reducing antioxidant power (FRAP) values during infrar...
Article
The present study was carried out to improve the drying efficiency and quality of freeze-dried instant noodles by a novel hybrid pretreatment method that combines laser puncturing along with use of a leavening agent mixture. The influence of several variants of this combined treatment on drying time, energy consumption, rehydration behavior and pas...
Article
Edible rose (Rosa rugosa cv. Plena) flower is known to have health-promoting benefits due to its content of bioactive substances. In this study, a functional yogurt fortified with Rosa rugosa cv. Plena extract (RPE) was prepared and its physicochemical, rheological, and functional properties during storage were determined. In addition, E-nose, E-to...
Article
The feasibility was investigated of 4D printing of lotus root gel compounded with a pigment that responds to pH change and alters colour. The pigment comprised of a combination of anthocyanins and lemon yellow; it was used in gel preparation for printing. The flowability and self-support properties of the lotus root-pigment gel were studied to eval...
Article
Full-text available
Due to its major advantages such as broadband capability, coherence, low photon energy, water absorption characteristics, high penetration ability and fingerprint spectrum, terahertz time domain spectroscopy (THz-TDS) is being applied extensively in the field of food science and technology. The application of terahertz is a promising technology for...
Article
The nutrient and antioxidant content in blueberries were significantly higher than cranberries and raspberries, except crude fiber. Fourier infrared spectroscopy was used to characterize quantitatively the differences in the composition of the tissues of three berries viz., blueberries, cranberries, and raspberries. The three berries have 10 charac...
Article
Minced pork is prone to quality deterioration during storage. To maintain the quality of minced pork for longer time, eugenol encapsulated multi-core microcapsules were developed using quinoa protein (QP) and gum Arabic (GA) as wall materials via complex coacervation. The optimum conditions for the formation of QP-GA coacervates were determined as...
Article
Basil was used as a source of flavor components and antioxidants to prepare new chicken powder products to improve flavor and shelf life. Microwave vacuum drying (MVD), radio frequency drying (RFD), and hot air drying (HAD) were used to compare the product characteristics and storage. GCMS, electronic nose, and electronic tongue were used to assess...
Article
Full-text available
In mineral processing, dewatering and drying are critical aspects from the technical and economical viewpoints. These operations should be considered carefully to achieve optimal water/moisture removal with minimal energy consumption. Various mineral dewatering and drying technologies have been proposed and numerous studies on their operations/perf...
Article
Kiwifruit undergoes rapid softening and quality changes after harvest, which has an important impact on consumer appeal, shelf life and market value. Effects of postharvest ripeness on physicochemical properties, microstructure, cell wall fraction (pectin, hemicellulose and cellulose) contents and nanostructure, and pectin molecular weight were inv...
Article
Interval process is defined as a means of operating short-time intervals configured to allow the material to attain characteristics to match higher drying rate. The innovative Interval Infra-Red Airflow Drying (IIRAD) involves successive heating intervals (tON) of several seconds followed by tempering periods (tOFF) of a few minutes. IIRAD provides...
Article
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamina...
Article
Chicken bone powder was dried by using spray drying (SD), hot air drying (AD), freeze drying (FD), and infrared freeze drying (IFD) in this study. Nutritional composition, antioxidant property, physical property, energy consumption, and flavor were compared, respectively. The results demonstrated that IFD powder had the highest content of amino aci...
Article
BACKGROUND The change of surface color caused by browning during the drying process of shiitake mushroom seriously affects its market circulation. Intensive pulsed light (IPL) as a non‐heat treatment method can reduce enzyme activity by changing the enzyme structure. Therefore, in this study, the use of IPL pretreatment before drying was aimed to r...
Article
Sodium bicarbonate medium ultrasound pre-treatment can enhance the freeze-drying process of blueberries, but the quality of dried products cannot meet the actual production needs. To yield higher quality products, chitosan coating was applied in blueberry sodium bicarbonate medium ultrasound pre-treatment enhanced freeze-drying process. The improve...
Article
Full-text available
Edible mushrooms are rich in nutrition and have strong aroma as well as delicious umami taste. The flavor is not only the main indicator for evaluating the quality of edible mushrooms, but also an important factor influencing consumer preference. Thermal drying prolongs the shelf life of edible mushrooms, but it also causes modification of the flav...
Article
As a recently developed way of food manufacturing – 3D printing – is bringing about a revolution in the food industry. Rheological and mechanical properties of food material being printed are the determinants of their printability. Therefore, it is important to analyze the requirements of different 3D printing technologies on material properties an...
Article
Background 4D printing technology has attracted extensive attention in academic and industrial circles since 2013 although commercialization still requires additional research and development. 4D food printing is an extension of 3D printing, which permits customization of new food products. Compared with aerospace, automobile, robotics, biomedicine...
Article
This article presents the efficacy of multi-frequency (20, 40, and 60 kHz) multi-mode ultrasound treatment (MFMU) in sequential and simultaneous combination for the removal of abamectin b1 (AB), alphamethrin (AL), and emamectin benzoate (EB) from fresh lettuce surface. UHPLC-MS/MS was used to determine the effectiveness of the water wash and ultras...
Article
The objective of this experimental investigation was to develop a novel two‐step process for production of high‐quality chicken powder infused with basil. The first step consists of ultrasonication of an aqueous chicken pieces mixed with chopped basil leaves to enhance extraction of basil flavour and also pretreat the chicken microstructure to inte...
Article
The addition of rose pollen to the yam paste for 3D printing could not only meet consumers' needs for nutrition and health, but also provide a new way to achieve personalized customization of healthy food. In this work, the rose-yam paste was selected as material, by comparing the post-treatment shape and color stability, bioactive substance conten...
Article
Background Artificial intelligence (AI), which is characterized by ability to learn and adapt continuously, can enhance the fault tolerance and robustness in process control. Application of high-efficiency physical fields such as microwave, radio frequency, infrared radiation and ultrasonic fields can result in efficient production of dried fruit a...
Article
Oriental spices/herbs and condiments are important components of daily food consumption in the oriental countries as well as around the world. They have gained more atterention as preservatives, flavor, and therapeutic agents recently. However, the quality of spices/herbs and condiments is closely related to the processing techniques. Therefore, to...
Article
Background Low-moisture foods (LMFs) are generally considered “lower risk” in terms of food safety, however, the frequent foodborne illnesses involved in the consumption of LMFs has heightened the public concern. The low aw environments also offer considerable protection against microorganisms. Meanwhile, the relatively high contamination risk of m...
Article
Horseradish is a herb with a special pungent flavor. The objective of this research is to examine the effect of pulse-spouted infrared freeze drying (PSIRFD) on the nutritional value, flavor and application of horseradish. Several key product quality parameters were compared with those of samples dried by hot air drying (HAD), infrared-assisted hot...
Article
In the context of consumers’ growing concerns and boycotts of artificial and harmful chemicals, satisfying the demands for good-quality food products possessing clean and safe images is a challenge for food industry. Due to natural and avirulent images, various bioactivities as well as potentials to be used as safer substitutes for chemical preserv...
Article
Full-text available
The growing concerns over product quality have increased demand for high quality dried food products and encouraged researchers to explore and producers of such products to implement novel microwave–assisted drying methods. This paper presents a critical review of the key principles and drawbacks of microwave–assisted (MW) drying as well as needs f...
Article
Industrial drying is one of the most energy intensive unit operations encountered in most industrial sec- tors. Therefore, much effort has been devoted to energy savings in drying. Most methods applied to con- vective drying are based on heat recovery from dryer exhaust. However, there are major limitations on how much of the energy can be recovere...
Article
In current work, high-humidity hot air impingement blanching (HHAIB) was employed to inactivate peroxidase enzymes (POD) of chili pepper under three independent variables, namely blanching temperature (105, 110, and 115 °C), relative humidity (20%, 30%, and 40%), and blanching time (30, 60, and 90 s). Response surface methodology (RSM) was used to...