A
PROFILE
UPM's Staff Profile
DR. ALIFDALINO BIN SULAIMAN
PENSYARAH KANAN
FACULTY OF ENGINEERING
alifdalino
BM
EN

PROFESSIONAL

Alifdalino Sulaiman obtained his Bachelor of Engineering (honours) in Chemical & Materials Engineering in 2010 from The University of Auckland, New Zealand. In 2015, he concluded a Doctor of Philosophy (PhD) degree in Chemical and Materials Engineering focusing on Food Engineering at the same institution. He is currently a Senior Lecturer at the Department of Process and Food Engineering, Universiti Putra Malaysia since 2016.

His major interest is in Food Process Engineering, in particular studying the effects of non-thermal food processing technologies (High pressure Processing (HPP), Ultrasound processing and Pulse Electric Fields (PEF)) on food safety and shelf-life, and the design of proper pasteurisation/ sterilization processes. He has presented in several conferences through poster and oral presentations on non-thermal processing. He has already published articles in food engineering and food science and technology journals and book chapters on the topic of non-thermal processing of food products. Non-thermal extraction of food/ herbal extract and the determination of biological activities such as the antioxidants and anti-bacterial activities is another field of interest.
NAME :
(Dr.) Alifdalino Bin Sulaiman
POSITION :
Pensyarah Kanan
ENTITY :
Faculty Of Engineering

PUBLICATION
2022:
Thermal, High Pressure and Ultrasound Inactivation of Various 2 Fruit Cultivar’s Polyphenol oxidase: Kinetic Inactivation Mod-3 els and Estimation of Treatment Energy Requirement
2021:
Minimal processing for goat milk preservation: Effect of high-pressure processing on its quality
2021:
Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction
2021:
Oxidative Effects of Aqueous Ozone (O3) on Physicochemical and Antioxidant Properties of Cold-Pressed Pomegranate Fruit Juice
2021:
A Review of Clean-Label Approaches to Chilli Paste Processing
2021:
Sugar Recovery from Bakery Leftovers through Enzymatic Hydrolysis: Effect of Process Conditions and Product Characterization
2021:
Proximate composition of Malaysian local sweet potatoes
2021:
Pulsed Electric Field (PEF) of goat milk: Impact on Escherischia coli ATCC 8739 and vitamin constituents
2021:
Effect of High-Pressure Processing (HPP) on composition, lactose and microstructure of goat milk
2020:
Ultrasound-Assisted Extraction and Gaseous Ozone as Preservation Method for Roselle (Hibiscus sabdariffa L.) Fruit Juice
2020:
Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition
2020:
Consumers' delayed consumption of bakery products: Effect on physical and chemical properties
2020:
Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
2020:
Sugar Recovery from Food Waste via Sub-critical Water Treatment
2020:
Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk