A5080024953- Freezing and Crystallization Processes
- Food Drying and Modeling
- Food Quality and Safety Studies
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Photosynthetic Processes and Mechanisms
- Meat and Animal Product Quality
- Electrospun Nanofibers in Biomedical Applications
- GABA and Rice Research
- Biofuel production and bioconversion
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Microbial Metabolites in Food Biotechnology
- Polysaccharides and Plant Cell Walls
- Silk-based biomaterials and applications
- Gene expression and cancer classification
- Food composition and properties
- Phytase and its Applications
- Fermentation and Sensory Analysis
- Silkworms and Sericulture Research
- Data Mining Algorithms and Applications
- Enzyme Catalysis and Immobilization
- Microbial Metabolism and Applications
- Bioinformatics and Genomic Networks
- Tea Polyphenols and Effects
Southern Medical University
2024
Hefei University of Technology
2010-2021
South China University of Technology
2021
Innovation Team (China)
2021
National University of Singapore
2020
Tianjin University of Science and Technology
2020
Zhejiang Sci-Tech University
2018
State Key Laboratory of Food Science and Technology
2010
Jiangnan University
2010
In this study, the effects of osmotic pretreatment on microwave freeze-drying (MFD) characteristics and quality potato chips were studied. Potato slices pretreated by immersion in salt solution (5, 10, 15% w/w) or sucrose (30, 40, 50% at 20°C for 6 h prior to MFD. Results showed that significantly improved MFD drying rate compared with fresh samples under same operating conditions. However, there is an optimal level dehydration beyond which it has adverse effect product quality. Osmotic...
Effects of impregnated calcium ion and microwave (MW) power on texture, rehydration, shrinkage, color, other selected indexes freeze-dried apple slices were investigated. Apple dried by freeze drying (MFD) separately. Vacuum (VI) non-vacuum-impregnated at various levels. Non-vacuum-impregnated found to preserve their mechanical structure better than the VI-treated ones. Microwave application resulted in decreased protopectin fraction as well total pectin content. As varied from 1.2 2.0 W/g,...
This study was conducted to investigate the comparison of effects microwave sterilization and pasteurization on nutrient components physio-chemical properties kiwi juice based achievement commercial requirements separately. “Gui Chang” kiwi, produced from Xiuwen in Guizhou Province, which used as raw materials for processing, total number bacteria, pH value, soluble solid content, color, acid, sugar, polyphonols, VCand SOD were determined. The results showed that different methods had no...