Special Issue "Recent Advances in Thermal Food Processing Technologies"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Processes".

Deadline for manuscript submissions: 31 August 2023 | Viewed by 1128

Special Issue Editors

Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
Interests: drying technology; food quality; food processing; food antioxidants; mathematical modelling
Department of Food Science and Nutrition, UCSI University Kuala Lumpur Campus, No. 1, Jalan Menara Gading, UCSI Heights (Taman Connaught), Cheras 56000, Kuala Lumpur, Malaysia
Interests: functional food development; food preservation; shelf-life study; food security; oil and fats technology
Department of Chemical and Materials Engineering, Faculty of Engineering, University of Auckland, Auckland 1010, New Zealand
Interests: spray drying; heat mass transfer; modelling; CFD; particles

Special Issue Information

Dear Colleagues,

The International Symposium on Processing of Food, Vegetables and Fruits (ISPFVF) was first organized in 2011 by the University of Nottingham Malaysia. The fifth series of this symposium will be held in Kuala Lumpur, Malaysia, on 22–23 June 2023. The symposium aims to attract participants from academia and the industry whom are currently active in various aspects of food processing.

Recently, global food issues have affected many segments of the food industry and have impacted greatly food security. The aim of food processing to mainly preserve and provide important nutrients into the daily diets of consumers is insufficient to meet the diverse demands of consumers and challenges faced by the food industry. Thermal food processing remains crucial to address these issues and also to ensure that the diverse products produced are safe for consumption. Furthermore, technological advancement has digitized the food manufacturing system and the IoT has been revolutionalizing operations in the food industry ever since the introduction of artificial intelligence.

In addition, various investigations have been conducted by researchers worldwide with efforts to address the Sustainable Development Goals (SDGs), namely, Zero Hunger (Goal 2), Good Health and Well-Being (Goal 3), and Responsible Consumption and Production (Goal 12). Food wastes and unutilized by-products continue to be the key issues faced in the industry. Many studies have been conducted to address this issue through the concept of valorization, which utilizes thermal processing. However, there are still many unexplored materials with great potential that can still be further utilized to create new product categories.

This Special Issue on “Recent Advances in Thermal Food Processing Technologies”, which is being launched in conjunction with ISPFVF 2023, seeks high-quality works (original research manuscripts and comprehensive review papers) focusing on the latest advances and novelties in the field concerning, but not limited to, the following topics:

Heat and mass transfer processes; novel thermal processing; evaporation and separation processes; thermal equipment design; energy efficiency and recovery; process integration; food waste recovery and valorization; drying and dehydration technologies; field-based technologies; thermal degradation; thermal preservation; thermal pretreatment; transport phenomenon modelling; modelling quality and structural changes in food; digital twin and control; systems modelling of food thermal processes; food pasteurization and sterilization; processing by radiation; high-temperature processing; non-conventional measurements of food properties; techno-economics studies; the IoT in thermal processing; sensory evaluation; physicochemical changes and quality; nutritional properties; biological changes; food shelf life; food safety; steam treatment.

Dr. Ching Lik Hii
Dr. Choon Hui Tan
Dr. Meng Wai Woo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • heat transfer
  • mass transfer
  • computational fluid dynamics
  • mathematical modelling
  • transport phenomena
  • process control
  • product quality
  • food safety
  • food valorization
  • shelf life
  • IoT
  • artificial intelligence
  • techno-economics
  • food nutrients
  • energy efficiency
  • pretreatment methods
  • equipment design
  • thermal processes

Published Papers (1 paper)

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Special Issue “Recent Advances in Thermal Food Processing Technologies”
Processes 2023, 11(1), 288; https://doi.org/10.3390/pr11010288 - 16 Jan 2023
Viewed by 843
Historically, the application of thermal heating in food processing could be dated back to the invention by Nicholas Appert (1749–1841) which is nowadays known as canning and is able to preserve food products stored in glass bottles for an extended period [...] Full article
(This article belongs to the Special Issue Recent Advances in Thermal Food Processing Technologies)
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