Dr. Bhesh Bhandari, Professor

University of Queensland

Lecture for Students and Teachers

Title: Nanobubbles in food processing application

Time: Nov. 29, 2018, 14:00 am.

Place: the No.3 lecture hall on the third floor of the conference center.

Introduction to Dr. Bhesh Bhandari:

Professor Bhandari is associated with the University of Queensland since 1993. He has a major research focus on food materials science including microencapsulation of food ingredients, 3D printing, nanotechnology and glass transition related issues in food processing and product systems. Professor Bhandari is an Honorary Professor of Jiangnan University, Wuxi, China, UCSI University in Malaysia, NDRI, India, China Agricultural Academy of Science (CAAS) and Shaanxi University, Xian, China. Professor Bhandari has authored more than 350 papers including 6 co-edited books and 40 book chapters. His publications are cited more than 15,000 times with an H-index 59. Thomson Reuter has listed Professor Bhandari as Highly Cited Researcher 2015 in his subject field.Professor Bhandari is an editor of Journal of Food Engineering, a reputed international journal in food science and engineering field.

Abstract:

Nanobubbles of gas with a size of less than 1 m can be generated by various techniques. As the sizes are reduced to nano-levels their stability in liquid increases from few hours to several days. Nanobubbles possess useful functionalities which have been exploited in many fields, such as in waste water treatment, sludge digestion, cleaning/defouling, targeted drug delivery, ultrasound contrast agent in medical analyse, mining and petroleum industries. The nanobubbles reduce the viscosity of the food liquids facilitating their processibility where there is a viscosity limits. They can serve as a nucleation sites reducing the crystal size, such as in fruits and vegetables during freezing, lactose crystal size during its crystallisation and fat crystal size in butterfat. This presentation will highlight the theory and potential practical applications of nanobubbles in food processing.

(School of Food and Biological Engineering)