題目：The Development of Highly-Porous Food Powders from a Templating Approach using Spray Drying
主講人：Prof. Timothy Langrish （悉尼大學教授）
Tim Langrish，牛津大學博士（1989），現為澳大利亞悉尼大學化學與生物分子工程系教授，主要從事食品和干燥加工工程和技術方面的研究，是世界著名的食品工程專家與噴霧干燥領域的頂級學者。Langrish教授參編了《佩里化學工程師手冊》，在Chemical Engineering Journal, Food Hydrocolloids, Drying Technology等權威期刊發表同行評議論文200多篇，在干燥技術領域做出了杰出貢獻。尤其在研究噴霧干燥機中的瞬態流動，發現了新型流動不穩定性，并使用CFD模擬噴霧干燥機內部的流動模式，結合流動可視化等技術，實現干燥設備設計和工藝條件優化，這對減少噴霧干燥機壁上顆粒沉積效應具有重要的科學意義和應用價值。
Dr. Tim Langrish got his Doctor degree of Philosophy from Balliol College, Oxford, in 1989. Currently, he is a professor of Chemical and Biomolecular Engineering at the University of Sydney.
His research interests are in the areas of process technology, particularly drying technology, food process engineering and particle processing and production. He is one of the world’s leading spray drying researchers, and he co-edited the drying chapter for Perry and Green’s Handbook of Chemical Engineering. He has published more than 200 papers in peer review journals such as Chemical Engineering Journal, Food Hydrocolloids, Drying Technology.
Professor Tim Langrish's research activities span a wide range of areas, but share a common goal of improving our quality of life. The means by which he is working to achieve this include reducing the recurrence of cancer, improving nutrition and lowering energy consumption in industry.
"I work in a range of areas including food process engineering, drying technology, energy and energy quality, solar kilns, timber drying and spray-drying technologies.
"One aspect of my research aims to assist in reducing cancer recurrence by improving the quality of foods, including adding extracts from citrus fruits to cereals. Our treatment of acute cancer issues is increasingly effective but cancer recurrence remains a significant concern, which this project is working to address.
"I am also working on new crystallisation and drying technologies that will enable us to create powdered fruit juices and milks with improved storage stability. This will allow these products to be made available in areas without access to refrigerated transport, improving the health of people in those areas, and is also a very important development in the Australian manufacturing industry.
"Other projects involve making salt that tastes saltier than normal salt, so that people can reduce their salt intake while retaining the same perception of saltiness; assisting Australian manufacturers of solar kilns to maintain their world lead in solar kiln design; and reducing energy use in industry, decreasing costs and enabling industries to maintain their competitive edge.
"The common objective of all of my work is to improve quality of life.
"I've been working in this field for the past 25 years. A strong and broadly based academic institution like the University of Sydney is essential to maintaining steady progress in this kind of work, whose complexity requires multidisciplinary and multi-faceted approaches to be taken. The University of Sydney is the best environment for providing this support."