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学术报告

2010.03.27加州大学戴维斯分校潘忠礼博士

来源:null   发布时间: 2010-03-27  

3月27日上午,应生化工程国家重点实验室主任苏志国研究员邀请,美国加利福尼亚大学戴维斯分校的潘忠礼博士在我所会议室做了题为“食品和农产品的新型加工技术――如何提高效率、价值、质量和安全性”的特邀报告。

潘忠礼博士是2008年华人大奖获得者、2008年美国青年科学家总统奖获得者、美国农业部西部研究中心研究员。针对目前广泛关注的食品安全问题,魏潘忠礼博士从食品和农产品的加工过程出发,提出了一种新型的食品加工技术――红外加工技术,并自行研制真空红外干燥设备,可实现酶灭活和干燥过程的集成。该技术成功用于蔬菜和水果等食物的干燥和酶灭活,具有能耗小、处理时间短以及保鲜效果好等优点,极大地降低了食品保鲜成本和提高食品的品质。

报告题目:食品和农产品的新型加工技术
如何提高效率、价值、质量和安全性

报告内容:Increased pressure from limited natural resources, food safety and human health concerns, and new environmental regulations has posted new challenges and opportunities for food and agricultural product processors. This seminar will reveal the recent research and technology development related to food and agricultural product processing for improved efficiency, value, quality, and safety. Newly developed infrared radiation heating based processing technologies will be focused. They have been researched and successfully applied to various processes, including dehydration, blanching, disinfestation, disinfection, and peeling of agricultural products. Several value-added processing technologies and products from the by-products of agricultural and food processing will also be presented. The latest food safety issues will be discussed.


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