(Zhi)Jun Weng, Ph.D., an expert in thermal processing, food engineering and food safety, as well as a technology innovator, passed away suddenly on July 16 after serving the food industry for more than 22 years. Dr. Weng was a developer of several U.S. FDA/USDA-accepted commercial thermal process calculation software programs (NumeriCAL, AseptiCAL, HydroCAL, TunaCAL and SurmiCAL) widely used by food and beverage companies.
Weng partnered with Almond Board of California (ABC) in 2004, and led colleagues from FMC Corporation (now JBT Corporation) to find a pasteurization solution for raw almonds. After evaluating several of the existing companies' technologies from the company, they developed a thermal pasteurization process, a steam/moist heat based JSP-1 almond pasteurizer, out of impingement technology in 2005, and completed equipment commercialization and validation in 2006.
This innovation was the first validated thermal pasteurization technology for raw almonds and provided the industry with a very timely pasteurization option, as at the time Almond Board was under great pressure to have acceptable technology prior to the launch of the mandatory pasteurization program in September 2007. Today, the pasteurizer is widely used by the tree nut industries to ensure food safety.
Weng was one of the first ABC-approved process authorities involved in the Almond Board’s landmark pasteurization program. To assist the Board in validation of current thermal processes and new pasteurization technologies during the crucial period when the industry was building and proving pasteurization capacity prior to launch of the mandatory pasteurization program, he also invented an aluminum almond for process temperature profiling.
The ABC Board of Directors passed a resolution on Aug. 16 to recognize and honor Dr. (Zhi)Jun Weng for his tremendous contributions and dedication to the California Almond industry. Dr. Weng was a co-inventor of the FMC/JBT JSP-1 Almond Pasteurizer and an ABC-approved process authority.
His work and innovation at JBT made a tremendous contribution to the California Almond industry’s success in implementing the ABC pasteurization program. Dr. Weng added a great deal to the advancement of food thermal processing technology. His expertise and services will be greatly missed by ABC. Equally important, he was a cherished friend of his many colleagues at Almond Board of California.
