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学术动态

Research trends in drying/dehydration processes of food products

发布日期:2019-06-25   浏览次数:

题目:Research trends in drying/dehydration processes of food products

主讲人:Dr. Magdalena Zielinska,University of Warmia and Mazury in Olsztyn, Poland

地点:工学院742会议室

时间:6月25日(周二)上午10:00-11:30

联系人:肖红伟 15210102909

欢迎感兴趣的老师和同学前来参加!

主讲人简介:

Dr. Magdalena Zielinska is an Associate Professor at the Department of Systems Engineering at the University of Warmia and Mazury, Poland. After getting her PhD degree from the University of Warmia and Mazury in Olsztyn, she performed a two-year postdoctoral research at the Department of Biosystems Engineering, in University of Manitoba, Canada.

Her research areas include innovative food drying science and technologies (e.g., superheated steam drying, microwave-vacuum drying, heat pump assisted drying), heat and mass transport phenomena, physical and thermo-diffusive properties of foods and food quality assessment as well as mathematical modelling and optimization of unit operations for various industrial configurations. Dr. Zielinska has published more than 70 articles in prestigious journals such as Drying Technology, Food Chemistry, Critical Reviews in Food Science and Nutrition, Journal of Food Engineering as well as international conferences.

Dr. Zielinska has rich international collaborative research experience and has established extensive international cooperation with scholars from China, Canada, Russia, Norway, Thailand, Malaysia, Oman. She is one of the Editorial board members of the Journal Technical Sciences. Currently, Dr. Zielinska is a visiting scholar of China Agricultural University, and will stay at College of Engineering for 3 months to conduct a cooperative research with Dr. Hong-Wei Xiao about innovative pretreatment and drying technologies for agricultural products and herbs.

Dr. Zielinska’s presentation about the research trends in drying/dehydration processes of food products will cover: drying research status in Europe, particular in Poland; advantages, limitations and critical parameters of conventional drying; motivations to seek new drying technologies; trends and applications of innovative drying technologies; her research interest and experience sharing.

玛达琳娜 叶琳斯卡博士现为波兰瓦尔米亚与马祖里大学(University of Warmia and Mazury,UWM)系统工程系的副教授。在UWM获得博士学位后,她在加拿大曼尼托巴大学(University of Manitoba)做了2年的博士后研究。

叶琳斯卡博士的研究领域包括对食品新型干燥技术(如过热蒸汽干燥、微波-真空干燥、热泵干燥等),农产品加工过程的热质传递现象、物理和热扩散特性、食品品质检测和基于数学建模的过程控制和优化等方面的研究。她已经在Drying Technology, Food Chemistry, Critical Reviews in Food Science and Nutrition, Journal of Food Engineering等领域权威杂志和会议发表论文70多篇。

叶琳斯卡博士拥有丰富的国际合作研究经验,已经与来自中国、加拿大、俄罗斯、挪威、泰国、马来西亚、阿曼等国家的学者建立了广泛的合作关系。她是国际杂志Journal Technical Sciences的编委。叶琳斯卡博士目前在我院做访问学者,将与肖红伟副教授合作,开展为期三个月的农产品和中药材新型预处理和干燥技术方面的合作研究。

叶琳斯卡博士本次学术报告的主题是关于食品干燥/脱水的研究趋势,主要包括如下内容:干燥研究在欧洲,尤其在波兰的研究现状;传统干燥技术的优点、缺陷和关键影响因素;干燥技术创新的动力;新型干燥技术的趋势和应用现状;她的干燥研究兴趣和经验分享。

 

 




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