Russly Rahman
UPM - Universiti Putra Malaysia, FOOD TECHNOLOGY DEPARTMENT, Faculty Member
- Prof. Dr. Russly A. Rahman is a Professor in Food Engineering and Packaging. Currently he is serving as professor at... moreProf. Dr. Russly A. Rahman is a Professor in Food Engineering and Packaging. Currently he is serving as professor at two faculties namely Faculty of Food Science and Technology (Department of Food Technology) and at the Faculty of Engineering (Department of Process and Food Engineering). He was the former Director of Halal Products Research Institute of UPM. His teaching activities are mainly in the areas of Halal Food Processing, Food Engineering, Food Packaging, Food Industry, Physical Properties of Foods, Food Machinery Design and Food Unit Operations for both undergraduates (BS) and Postgraduates (MS and PhD). His research interests include the development and design of processes and equipment for food processing, Halal food processing, convenience foods (cook-chilled and cook-frozen, sous-vide, etc.), packaging of food products, postharvest handling of fruits, supercritical fluid extraction, minimal processing, drying, osmotic dehydration, etc. He is heading or part of research teams in many research projects in the described areas. He is also a consultant to several food companies developing new products e.g. development of halal systems, halal central kitchen development, thermal processing (bottling and canning of products), dehydration of fruits, coconut processing, etc. He has authored more than 180 publications in refereed and cited journals and also more than 130 in local and international proceedings. He has been invited to give keynote addresses, plenary session speakers and he has presented in more than 100 local, regional and international seminars. To date he had supervised more than 10 PhD’s, more than 20 Masters and more than 100 BS’s students as a main supervisor and more than 15 PhD’s, 50 Masters as Co-supervisor. He served as external examiners and assessors at many public and private universities examining their food and packaging related bachelor programs which include UKM, UMT, UMK, UTHM, UNISZA, UCTS, UNIKL, SEDAYA, and also as MQA Panel Assessor. He has also been engaged as assessor for staff promotions from other universities such as USM, UKM, IIUM, UMT, UTM, UPM and also from King Saud University, Saudi Arabia. For research grants, he has evaluated proposals for FRGS, ERGS, RACE, Science Fund, Techno Fund, and also RCUK Newton Fund.edit
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In this study, gelation characteristics, colour, moisture and water activity of spray-dried tilapia powder (SDTP) packed in polyethylene pouches under aerobic conditions were evaluated under refrigerated, ambient and accelerated storage... more
In this study, gelation characteristics, colour, moisture and water activity of spray-dried tilapia powder (SDTP) packed in polyethylene pouches under aerobic conditions were evaluated under refrigerated, ambient and accelerated storage conditions for up to 90 days. The spray dried powder contained 2.63% moisture, had least gelation concentration (LGC) of 8.67% and water activity of 0.255. The L*, b* and a* values of spray-dried tilapia powder was found to be 97.69, 1.51 and 0.12, respectively. At refrigerated storage temperature (4°C), the LGC ranged between 8-10% up to 90 days (p 0.05) when stored at 4°C and 10°C for up to 90 days The L value was found to decrease gradually (p<0.05) when stored at ambient and elevated temperatures and the most reduction was observed for the highest storage temperature of 60°C. The darkest powder with L* value of 85.4 was observed for powders stored at 60°C for 90 days. The moisture adsorption by SDTP was observed under refrigerated and ambient ...
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Research Interests: Electrical Engineering, Chemical Engineering, Computer Science, Biophysics, Chemistry, and 15 moreArchitecture, Brain Imaging, Biotechnology, Computational Electromagnetics, Biology, Agriculture, Bioelectromagnetics, Affordable Housing, Alternative Energy, Electromagnetics, Electromagnetic Fields and Microwave Techniques, Active Packaging, Academic Journals, Antimicrobial Food Packaging Polymers, and Drug Packaging
Research Interests: Engineering, Environmental Engineering, Chemical Engineering, Environmental Science, Physics, and 15 moreChemistry, Food Science, Biochemical Engineering, Bioenergy, Agricultural Economics, Food and Nutrition, Agriculture, Food Science and Technology, Biofuels, Food Packaging, Groundwater Quality, Bioprocessing, Bioproducts, Biomass Processing, and Food Processing Technology
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Research Interests: Materials Science, Nanocomposites, Nanomedicine, Transmission Electron Microscopy, Nanotechnology, and 15 moreMedicine, Metal Nanoparticles, Silver, Escherichia coli, Nanocomposite, Staphylococcus aureus, Spectrophotometry, Antibacterial activity, Particle Size, Fourier transform infrared spectroscopy, Microbial Sensitivity Tests, Vibrio parahaemolyticus, Silver Nanoparticle, Pharmacology and pharmaceutical sciences, and Tissue Scaffolds
The objective of this review paper was to collect information in scattered published works about the effect of adding natural antioxidants to the meat on decreasing the oxidative reaction and keeping quality of the meat from different... more
The objective of this review paper was to collect information in scattered published works about the effect of adding natural antioxidants to the meat on decreasing the oxidative reaction and keeping quality of the meat from different animal species. The effects of animal diet, natural antioxidants, β- carotene, α-tocopherol, rosemary extract, taurine and carnosine on delaying lipid oxidation process were summarized. The outcome showed that natural antioxidants had great positive effect in delaying the lipid oxidation of the muscles of different animal species and extending the storage life of fresh meat as well as its products.
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... Authors Jamilah, B.; Mohamed, A.; Abbas, KA; Rahman, RA; Karim, R.; Hashim, DM Journal Journal of Food, Agriculture &amp;amp; Environment 2009 Vol. 7 No. 2 pp. ... For more information please read the CABI Instant Access FAQs. Buy... more
... Authors Jamilah, B.; Mohamed, A.; Abbas, KA; Rahman, RA; Karim, R.; Hashim, DM Journal Journal of Food, Agriculture &amp;amp; Environment 2009 Vol. 7 No. 2 pp. ... For more information please read the CABI Instant Access FAQs. Buy Instant Access ». ...
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Gluten is widely discussed in dough and breadmaking subjects but the focus has not been on the production of gluten itself for usage and application in the food industry. This paper presents some modelling studies of gluten production... more
Gluten is widely discussed in dough and breadmaking subjects but the focus has not been on the production of gluten itself for usage and application in the food industry. This paper presents some modelling studies of gluten production using response surface methodology (RSM) by varying three main factors that contribute towards gluten formation during dough mixing, which are the mixing time, salt and water levels. The gluten produced was measured for its quantity in terms of wet and dry gluten contents and for quality, in terms of volume expansion of fried gluten and extensibility of gluten. Two wheat flour types, the strong and weak were used as comparison. The experiment was designed following a standard RSM design, known as the central composite design. The results of analysis of variance indicated that the proposed mathematical model obtained can adequately describe the production of gluten within the studied factor limits. The coefficient of determination, R2 of all the respons...
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Gluten is a viscoelastic mass obtained from washing of wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements employed in determining the quality of... more
Gluten is a viscoelastic mass obtained from washing of wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements employed in determining the quality of gluten. The main problem encountered in performing gluten and dough extensibility test is to hold the sample so that it breaks within the sample and not at the jaws that hold the sample. In this work, gluten strip of about 5.0 ±0.5 g was clamped to the set-up which is attached to Instron 5566 series and ...
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The research works on the biological effects of electromagnetic (EM) radiation have increased globally. The exposure of these EM fields holds possible implications on biological materials. Computer simulation models were developed to... more
The research works on the biological effects of electromagnetic (EM) radiation have increased globally. The exposure of these EM fields holds possible implications on biological materials. Computer simulation models were developed to assess exposure of square, rectangular, pyramidal, and cylindrical water containers to microwave radiation at 300, 900, and 2,400 MHz. The development of the models included determination of EM field distribution and the resulting specific absorption rate (SAR) in the stored water. These models employed CST STUDIO SUITE 2014 package to solve EM field equations by applying the finite-difference time-domain (FDTD) method. The effect of frequency, packaging shape, and polarization on SAR induced in water was determined. High electric and magnetic fields, total SAR, and maximum point SAR were obtained over the whole azimuth and elevation angles range in the pyramid-shaped container. The order of the effect on total SAR and maximum point SAR is cylindrical &...
Research Interests: Engineering, Environmental Engineering, Chemical Engineering, Mathematics, Physics, and 15 moreChemistry, Food Science, Halal food, Water, Sustainable agriculture, Biochemical Engineering, Water quality, Water and wastewater treatment, Food and Nutrition, FDTD, Food Processing, Food Science and Technology, Food Packaging, ancient Egypytian pyramids, and Water Quality
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Texture Evaluation for a Commercial Chili-Based Paste. Sobhi, Babak and Mohd Adzahan, Noranizan and Ab Karim, M. Shahrim and Karim, Roselina and Bakar, Jamilah and Abdul Rahman, Russly (2010) Texture Evaluation for a Commercial... more
Texture Evaluation for a Commercial Chili-Based Paste. Sobhi, Babak and Mohd Adzahan, Noranizan and Ab Karim, M. Shahrim and Karim, Roselina and Bakar, Jamilah and Abdul Rahman, Russly (2010) Texture Evaluation for a Commercial Chili-Based Paste. In: 1st. ...
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The storage shelf life of brews has become progressively important in recent years for the beverage’s manufacturers. The objectives of this study were to investigate the proximate composition and mineral contents of the proposed roasted... more
The storage shelf life of brews has become progressively important in recent years for the beverage’s manufacturers. The objectives of this study were to investigate the proximate composition and mineral contents of the proposed roasted date seeds powders, to model the kinetic changes in the properties of the brews during storage and to establish a predictive model for forecasting the shelf life by integration of consumer acceptability and quality attributes of the brews. Foremost, the chemical composition and mineral content analysis of both full fat and low-fat powders were investigated using the standard methods. The brews were prepared using hot water and then stored up to 30 days at 4, 25, 38 °C. Samples of brews were taken initially and after 2, 4, 6, 12, 18, 24 and 30 days for conducting pH measurement and sensory evaluation. Kinetic modelling for the properties were conducted by applying the nonlinear regression technique. Besides, the shelf life of the brews was predicted by integration of the acceptability and quality indicators. The results revealed that pH, H3O+ and sensory attributes of the brews were significantly influenced by the storage conditions. Descriptive models have been developed for describing the different properties and the shelf life of brews. In addition, the brews were microbiologically stable during the predicted shelf life period under different storage temperatures and times.
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Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture... more
Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer ter...
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ABSTRACT Cited By (since 1996): 2, Export Date: 13 March 2013, Source: Scopus
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Native sago starch needs to be modified to improve its quality. The suitability of native sago starch as a base for hydroxypropylation and crosslinking has been studied (Wattanachant et al., 2002). The effect of hydroxypropylation and... more
Native sago starch needs to be modified to improve its quality. The suitability of native sago starch as a base for hydroxypropylation and crosslinking has been studied (Wattanachant et al., 2002). The effect of hydroxypropylation and crosslinking on dual-modified sago starch ...
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ABSTRACT Export Date: 13 March 2013, Source: Scopus
ABSTRACT
Research Interests: Electrical Engineering, Environmental Engineering, Chemical Engineering, Environmental Science, Computer Science, and 15 moreInformation Science, Information Technology, Biophysics, Materials Science, Chemistry, Health Sciences, Medical Anthropology, Food Safety, Medical Imaging, Architecture, Environmental microbiology, Brain Imaging, Halal food, Environmental Studies, and Food Science and Technology
Response surface methodology was used to optimize preparation of biocomposites based on poly(lactic acid) and durian peel cellulose. The effects of cellulose loading, mixing temperature, and mixing time on tensile strength and impact... more
Response surface methodology was used to optimize preparation of biocomposites based on poly(lactic acid) and durian peel cellulose. The effects of cellulose loading, mixing temperature, and mixing time on tensile strength and impact strength were investigated. A central composite design was employed to determine the optimum preparation condition of the biocomposites to obtain the highest tensile strength and impact strength. A second-order polynomial model was developed for predicting the tensile strength and impact strength based on the composite design. It was found that composites were best fit by a quadratic regression model with high coefficient of determination (R (2)) value. The selected optimum condition was 35 wt.% cellulose loading at 165°C and 15 min of mixing, leading to a desirability of 94.6%. Under the optimum condition, the tensile strength and impact strength of the biocomposites were 46.207 MPa and 2.931 kJ/m(2), respectively.