Research Interests
Power ultrasound as a new food and bioprocessing modality, novel chemical and physical treatments for improving the quality and safety of fresh and fresh-cut produce, conversion of biomass for production of biofuel and value-added products, food dehydration, heat and mass transfer analysis, and determination of physical and transport properties of food and biological materials.
Selected Publications
Lee H, Zhou B, Liang W, Feng H, Martin SE. 2009. Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling. Journal of Food Engineering, 93: 354-364.
Wang H, Feng H, Liang W, Luo Y, Malyarchuke V. 2009. Effect of surface roughness on retention and removal of Escherichia coli O157:H7 on surfaces of selected fruits. Journal of Food Science, 74: E8-E15.
Wang B, Ezeji T, Feng H, Blaschek H. 2008. Sugaring-out: a novel phase separation and extraction system, Chemical Engineering Science, 63: 2595-2600.
Ugarte-Romero E, Feng H, Martin SE. 2007. Inactivation of Shigella boydii 18 IDPH and Listeria monocytogenes Scott A with power ultrasound at different acoustic energy densities and temperatures, Journal of Food Science, 72: 103–107.
Feng H, Tang J, Cavalieri RP, Plumb OA. 2001. Heat and mass transport in microwave drying of porous materials in a spouted bed. AIChE Journal 47(7): 1499-1512.
Teaching
FSHN 462 - Food Processing
FSHN 465 - Principles of Food Technology
FSHN 595 - Advanced Food Processing
FSHN 460 - Food Processing Engineering
Latest Degree
Ph.D. Washington State University, 2000
Awards
The Skellerup Award from the Institution of Professional Engineers in New Zealand, 1997
Biographical Sketch
Dr. Feng received a B.E. degree and a Postgraduate Certificate both in Chemical Machinery Engineering (or an equivalent of Mechanical Engineering with a minor in Chemical Engineering in the U.S.) from the Dalian University of Technology in 1982 and 1987, respectively. After about ten years of teaching and research at universities in China, he worked as a Research Officer in the Department of Chemical and Materials Engineering at the University of Auckland, New Zealand for about two years. He continued his education at Washington State University, where he received a Ph.D. in Food Engineering in 2000. He joined the Department of Food Science and Human Nutrition as an Assistant Professor in 2001. Dr. Feng's research interests include high intensity ultrasound (power ultrasound) and its application in food processing and preservation, enhancing the safety and quality of fresh and fresh-cut produce, novel deconstruction methods for biofuel production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. His previous research activities also involved work with fluid mixing and the analysis of pressurized components. Dr. Feng is a member of the Institute of Food Technologists (IFT), the American Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE).
