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Miss Weng Yee Chong BSc

Postgraduate Research Student

Miss Weng Yee Chong is a postgraduate research student within Engineering and Physical Sciences at the University of Southampton.

Weng Yee has joined the University of Southampton in 2013 through the Engineering Foundation Programme before commencing her undergraduate studies in BSc Acoustics with Music in the university.

Inspired by Professor Timothy Leighton’s research on bubble acoustics, Weng Yee has decided to pursue a PhD in ultrasonic cleaning after graduating with First Class Honours in 2017.

Weng Yee joined NAMRIP in 2017 is currently working on a PhD project that aims to remove bacterial contaminants from salad leaves using bubbles and ultrasound.

Research

Publications

Contact

Research interests

Ultrasonics,
Sonochemistry,
Manipulation of micro and nanoparticles using ultrasound

In my undergraduate final year individual project, my research area was in ultrasonic nebulisation for the fabrication of nanostructure materials where my experimental work focussed on the atomisation of zinc salt precursor solution using ultrasonic waves and the synthesis of zinc oxide thin films for solar cell applications.

PhD supervision

Professor Timothy Leighton, Professor Bill Keevil, Dr Craig Dolder, Dr Thomas Secker.

PhD research

Title: Invention to improve food safety: Ultrasonic Salad Cleaning

Supervisors: Professor Timothy Leighton, Professor Bill Keevil, Dr Craig Dolder, Dr Thomas Secker

Sponsor: Vitacress Salads Ltd

Acknowledgements: Special thanks to Vitacress Salads Ltd for funding the studentship, project consumables, fresh produce samples as well as providing advice related to commercial fresh produce, and to Sloan Water Technology Ltd for providing equipment, laboratory facilities and support.

Research group

Acoustics Group

Research project(s)

Invention to improve food safety: Ultrasonic Salad Cleaning

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Articles

Chong, W. Y., Cox, C., Secker, T. J., Keevil, C. W., & Leighton, T. G. (2021). Improving livestock feed safety and infection prevention: Removal of bacterial contaminants from hay using cold water, bubbles and ultrasound. Ultrasonics Sonochemistry, 71, 105372. [105372]. https://doi.org/10.1016/j.ultsonch.2020.105372
Chong, W. Y., Secker, T., Dolder, C., Keevil, C., & Leighton, T. (2021). The possibilities of using Ultrasonically Activated Streams to reduce the risk of foodborne infection from salad. Ultrasound in Medicine & Biology, 46(6), 1616-1630 . https://doi.org/10.1016/j.ultrasmedbio.2021.01.026

Miss Weng Yee Chong
Engineering, University of Southampton, Highfield, Southampton. SO17 1BJ United Kingdom

Room Number : 13/2009

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