Physicochemical Aspects of Food Engineering and Processing

Sakamon Devahastin is currently an associate professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi in Bangkok, Thailand. He has been working and conducting research on many aspects of drying and food processing for more than 10 years. These include development of novel dryers for heat-sensitive foods and biomaterials as well as study of effects of drying and other thermal processing on physicochemical quality of foods. Dr. Devahastin has served as a member of editorial boards of many international journals and is Associate Editor of Drying Technology (published by Taylor & Francis). He has so far published more than 65 papers in international journals and presented more than 35 presentations at various international conferences and has 7 book chapters and one edited book to his credit. Among many awards received, Dr. Devahastin has been awarded the Young Technologist Award from the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand (2004) and the Young Scientist of Drying in Asia-Pacific Region Award (2007). Dr. Devahastin received his B.Eng. in chemical engineering from Kasetsart University in Bangkok, and his M.Eng. and Ph.D., both in chemical engineering, from McGill University in Montreal, Canada. He is a Professional Member of the Institute of Food Technologists (IFT).

• PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PROCESSES. Effect of Microencapsulation on Food Flavors and Their Releases. Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters. Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing. Effect of Processing on Microbial Growth and Inactivation in Foods. Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review. Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing. Physicochemical Changes of Foods during Freezing and Thawing. PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PRODUCTS. Structural Changes of Multiphase Food Systems Generated by Proteins. Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods. Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats. Pet Foods and Their Physicochemical Properties as Affected by Processing.

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