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    學術動態

    Research trends in drying/dehydration processes of food products

    發布日期:2019-06-25    瀏覽次數:

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

    主講人:Dr. Magdalena Zielinska,University of Warmia and Mazury in Olsztyn, Poland

    地點:工學院742會議室

    時間:6月25日(周二)上午10:00-11:30

    聯系人:肖紅偉 15210102909

    歡迎感興趣的老師和同學前來參加!

    主講人簡介:

    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.

    瑪達琳娜 葉琳斯卡博士現為波蘭瓦爾米亞與馬祖里大學(University of Warmia and Mazury,UWM)系統工程系的副教授。在UWM獲得博士學位后,她在加拿大曼尼托巴大學(University of Manitoba)做了2年的博士后研究。

    葉琳斯卡博士的研究領域包括對食品新型干燥技術(如過熱蒸汽干燥、微波-真空干燥、熱泵干燥等),農產品加工過程的熱質傳遞現象、物理和熱擴散特性、食品品質檢測和基于數學建模的過程控制和優化等方面的研究。她已經在Drying Technology, Food Chemistry, Critical Reviews in Food Science and Nutrition, Journal of Food Engineering等領域權威雜志和會議發表論文70多篇。

    葉琳斯卡博士擁有豐富的國際合作研究經驗,已經與來自中國、加拿大、俄羅斯、挪威、泰國、馬來西亞、阿曼等國家的學者建立了廣泛的合作關系。她是國際雜志Journal Technical Sciences的編委。葉琳斯卡博士目前在我院做訪問學者,將與肖紅偉副教授合作,開展為期三個月的農產品和中藥材新型預處理和干燥技術方面的合作研究。

    葉琳斯卡博士本次學術報告的主題是關于食品干燥/脫水的研究趨勢,主要包括如下內容:干燥研究在歐洲,尤其在波蘭的研究現狀;傳統干燥技術的優點、缺陷和關鍵影響因素;干燥技術創新的動力;新型干燥技術的趨勢和應用現狀;她的干燥研究興趣和經驗分享。

     

     




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