Norazatul Hanim bt. Mohd Rozalli
		norazatulhanim@usm.my
		Ext: 6361
		Food processing and engineering  Heat and mass transfer in food processing  Food rheology

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Staff Profile

Teaching

• Introduction to Food Engineering
• Unit Operations in Food Processing
• Industrial Waste Management

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RESEARCH INTEREST | RESEARCH PROJECT | SUPERVISION

RESEARCH INTEREST

• Frying quality of food
• Kinetic and predictive modelling.
• Utilization of rice bran as food additives

RESEARCH PROJECT | BACK TO TOP

I'm looking for a MSc. or PhD candidate who is interested to do research  on utilizing rice bran as food additives. This project is funded by Research Unversity Grant. Drop me an e-mail for more information regarding the research and funding. 

University (USM)

• Short term grant (2016-2019): Modeling transfer processes and pore changes for describing oil uptake during frying

• Research University grant (2018-2021): Retaining rice bran functional properties through non-thermal treatments and enhancing its potential as food addititves.

SUPERVISION  | BACK TO TOP

Postgraduate

• PhD., Rumaisa Binti Nordin, Evaluation of super-heated steam drying viability and development of a predictive drying model for tea, medicinal and aromatic plant. Main Supervisor.
• MSc., Antora Raiya Adiba, Analysis of Antihyperglycemic Effects and Development of Powdered Drink from Ocimum tenuiflorum L. leaves. Co-Supervisor.
• MSc., Yong Hui Yin, Rheology, Stability And Enzyme Interaction Study Of Texture Modified Rice Porridge. Co-supervison

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JOURNALS & BOOKS | PROCEEDING | ORAL & POSTERS | PRESENTATIONS

JOURNAL & BOOKS | BACK TO TOP

1. Mohd Rozalli, N.H., Chin, N.L., Yusof, Y. A. (2014). Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogae L.) roasting using response surface methodology. Acta Alimentaria. 43(1): 142-157.

2. Mohd Rozalli, N.H., Chin, N.L., Yusof, Y. A. (2015). Grinding characteristics of Asian originated peanuts (Arachis hypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production. 52 (2015): 1-7.

3. Mohd Rozalli, N.H., Chin, N.L., Yusof, Y. A. (2015). Particle size distribution of natural peanut butter and its dynamic rheological properties. International Journal of Food Properties. 18 (9): 1888-1894.

4. Mohd Rozalli, N.H., Chin, N.L., Yusof, Y.A., Mahyudin, N. (2015). Quality changes of stabilizer-free natural peanut butter during storage. Journal of Food Science Technology. 1-9.

5. Norazatul Hanim, M.R., Chin, N.L., Yusof, Y.A. (2015). Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures. Journal of Texture Studies. 00(2015): 1-7.

6.  Xavier, R.N., Abdullah, N., Muhammad, N. Norazatul Hanim, M.R. (2017). Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel. Journal of Science and Technology. 9(4): 102-108.

7. Antora, R.A., Rabeta, M.S. and Norazatul Hanim, M.R. (2018). Evaluation of in vitro sucrase Inhibitory and non-enzymatic glycation propertiesof Ocimum tenuiflorum L. leaves. Food Research 2 (4) : 368 - 377

PROCEEDING | BACK TO TOP

1. Sharifah Hafiza, M. R., Norazatul Hanim. M.R. (2018). The effect of mixing to the aeration structure of Kuih Bahulu. National Conference on Agricultural and Food Mechanization 2018 (NCAFM 2018), 17-19 April 2018, Pullman Kuching, Sarawak .

ORAL & POSTERS | BACK TO TOP

PRESENTATIONS | BACK TO TOP

1. Sharifah Hafiza, M. R., Norazatul Hanim. M.R. (2018). The effect of mixing to the aeration structure of Kuih Bahulu. National Conference on Agricultural and Food Mechanization 2018 (NCAFM 2018), 17-19 April 2018, Pullman Kuching, Sarawak .
2.  Rumaisa, N., Norazatul Hanim, M.R., Yang Tajul, A. (2017). Optimization of drying conditions and antioxidant properties in black tea using superheated steam dryer. International Conference on Food Science and Nutrition, 25-26 October 2017, Kota Kinabalu, Sabah, Malaysia.
3. Mohd Rozalli, N.H., Chin, N.L., Yusof, Y. A. (2014). Particle size distribution of natural peanut butter and its dynamic rheological properties. In proceedings of 1st International Conference on Food Properties (iCFP2014), 24-26 January 2014, Kuala Lumpur, Malaysia

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 A. Academic Award
1. Award 1
2. Award 2  
3. Award 3   
             

B. USM Excellent Award
1. Award 1   
2. Award 2  
3. Award 3

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CONSULTANCY | COMMUNITY SERVICES

CONSULTANCY | BACK TO TOP

• Consultan 1
• Consultan 2
• Consultan 3

COMMUNITY SERVICES | BACK TO TOP

1.  

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Contact Form

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