Professor Peter Fryer MA PhD FREng FIChemE FIFST

Professor Peter Fryer

School of Chemical Engineering
Professor of Chemical Engineering

Contact details

Telephone
+44 (0) 121 414 5451
Email
p.j.fryer@bham.ac.uk
View my research portal
Address
School of Chemical Engineering
University of Birmingham
Edgbaston
Birmingham
B15 2TT
UK

Qualifications

  • MA,MEng Chemical Engineering, Jesus College, Cambridge, 1981
  • PhD: Dept. of Chemical Engineering, Cambridge, 1986

Postgraduate supervision

Peter Fryer’s main research interest is in the hygienic design of food processes, food structure development and food manufacture. The aim of his research is to apply the principles of chemical engineering to the problems of the food industry. The food industry differs from conventional process industries in that product safety is as important as process safety (eg, his team study the hygienic design of processes and the ways in which sterility of products can be assured). They have developed (with Professor Z Zhang) a novel probe for measuring the forces needed to clean surfaces; work is underway to use this understanding to better define cleaning procedures. The team are also looking at how to assess safety, using enzyme measurements, and how to build mathematical models for processes. Currently a large (£3.6 million) project is underway, supported by Cadbury, Unilever, Scottish and Newcastle Brewery, GSK, Bruker, Ecolab, Alfa Laval and GEA, to design more environmentally friendly ways of cleaning.

Other activities

  • Council Member, BBSRC
  • Editor, "Food and Bioproducts Processing", Transactions of the Institution of Chemical Engineers Part C
  • Member of the Editorial Board, "Journal of Food Engineering", Innovative Food Science and Emerging Technologies, Soft Matter
  • IChemE representative, International Conference on Engineering and Food

Publications

Recent publications

Article

Lopez-Quiroga, E, Fryer, P, Bakalis, S, Gouseti, O, Watson, NJ & Muttakin, S 2020, 'Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures', Food Hydrocolloids, vol. 104, 105712. https://doi.org/10.1016/j.foodhyd.2020.105712

Tuck, J, Alberini, F, Ward, D, Gore, B & Fryer, P 2019, 'Cleaning of thick viscoplastic surface deposits using an impinging jet: effect of process variables ', Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2019.109699

Lopez-Quiroga, E, Prosapio, V, Fryer, P, Norton, I & Bakalis, S 2019, 'Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes', Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13192

Lopez-Quiroga, E, Fryer, P, Bakalis, S & Almena Ruiz, A 2019, 'Centralized and distributed food manufacture: A modeling platform for technological, environmental and economic assessment at different production scales', Sustainable Production and Consumption, vol. 19, pp. 181-193. https://doi.org/10.1016/j.spc.2019.03.001

Lopez-Quiroga, E, Fryer, P, Bakalis, S, Wang, R & Gouseti, O 2019, 'Water crystallisation in highly concentrated carbohydrate-based systems', Crystal Growth and Design, vol. 19, no. 4, pp. 2081-2088. https://doi.org/10.1021/acs.cgd.8b01648

Atuonwu, JC, Leadley, C, Bosman, A, Tassou, SA, Lopez-Quiroga, E & Fryer, PJ 2018, 'Comparative assessment of innovative and conventional food preservation technologies: process energy performance and greenhouse gas emissions', Innovative Food Science and Emerging Technologies, vol. 50, pp. 174-187. https://doi.org/10.1016/j.ifset.2018.09.008

Angeles-Martinez, L, Theodoropoulos, C, Lopez-Quiroga, E, Fryer, P & Bakalis, S 2018, 'The Honeycomb model: A platform for systematic analysis of different manufacturing scenarios for fast-moving consumer goods', Journal of Cleaner Production, vol. 193, pp. 315-326. https://doi.org/10.1016/j.jclepro.2018.04.075

Cao, H, Karampalis, D, Li, Y, Caragay, J, Alexiadis, A, Zhang, Z, Fryer, P & Bakalis, S 2018, 'Abrupt disintegration of highly porous particles in early stage dissolution', Powder Technology, vol. 333, pp. 394-403. https://doi.org/10.1016/j.powtec.2018.04.037

Conference article

Lopez-Quiroga, E, Prosapio, V, Fryer, P, Norton, I & Bakalis, S 2019, 'A model-based study of rehydration kinetics in freeze-dried tomatoes', Energy Procedia, vol. 161, pp. 75-82. https://doi.org/10.1016/j.egypro.2019.02.060

Tuck, JP, Alberini, F, Ward, D, Gore, B & Fryer, PJ 2019, 'Cleaning of thick films using liquid jets', Energy Procedia, vol. 161, pp. 93-99. https://doi.org/10.1016/j.egypro.2019.02.062

Avila-Sierra, A, Zhang, ZJ & Fryer, PJ 2019, 'Effect of surface characteristics on cleaning performance for CIP system in food processing', Energy Procedia, vol. 161, pp. 115-122. https://doi.org/10.1016/j.egypro.2019.02.067

Beverly, D, Fryer, P, Bakalis, S, Lopez-Quiroga, E & Farr, R 2019, 'Mathematical modelling of the steam stripping of aroma from roast and ground coffee', Energy Procedia, vol. 161, pp. 157-164. https://doi.org/10.1016/j.egypro.2019.02.075

Almena Ruiz, A, Goode, K, Bakalis, S, Fryer, P & Lopez-Quiroga, E 2019, 'Optimising food dehydration processes: energy-efficient drum-dryer operation', Energy Procedia, vol. 161, pp. 174-181. https://doi.org/10.1016/j.egypro.2019.02.078

Almena Ruiz, A, Lopez-Quiroga, E, Fryer, P & Bakalis, S 2019, 'Towards the decentralisation of food manufacture: effect of scale production on economics, carbon footprint and energy demand', Energy Procedia, vol. 161, pp. 182-189. https://doi.org/10.1016/j.egypro.2019.02.080

Review article

Ladha-Sabur, A, Bakalis, S, Fryer, PJ & Lopez-Quiroga, E 2019, 'Mapping energy consumption in food manufacturing', Trends in Food Science and Technology, vol. 86, pp. 270-280. https://doi.org/10.1016/j.tifs.2019.02.034

View all publications in research portal