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Academician Sun Dawen of South China University of Technology published a review in the top international food journal (TOP1)

 Last Update: 2021-04-16
 Source: Internet
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Original title: Academician Sun Dawen of South China University of Technology published a review in the top international food journal (TOP1), systematically expounding the latest research progress in new non-thermal and thermal pretreatments to improve drying performance

Recently, Academician Sun Dawen of South China University of Technology published an online publication titled "Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables" in Trends in Food Science & Technology (IF = 11.

Introduction of Achievements:

Fruits and vegetables provide basic nutrients, dietary fiber, vitamins and a series of micronutrients necessary for people to live a healthy life.

This article reviews several new non-thermal and thermal pretreatment technologies for drying fruits and vegetables, and focuses on their role in improving the drying process: improving drying kinetics, enhancing the functional quality and nutritional quality of dried products.

Figure 1: Schematic diagram of some new pretreatment methods for fruit and vegetable drying.

Figure 2: The effect of low-temperature plasma on (a) drying time (b) red pigment (c) antioxidant capacity of hot-air dried red pepper; (de) plasma pretreatment on the total phenols, antioxidant activity and microstructure of dried grapes Structural influence

Fig.

Figure 3: (a) Photomicrographs of freeze-dried apple tissue pretreated with different high-voltage pulsed electric fields; (b) β-carotene content (b) and hardness (c) of carrots pretreated with ultrasound and then dried by infrared )Comparison

Fig.

Figure 4: (ab) Comparison of the rehydration rate and vitamin C content of broccoli pretreated with high-humidity hot air impact blanching; (c) The effect of infrared blanching on the retention of vitamin C in hot-air dried mangoes; (d) Microwave The effect of blanching on the anthocyanin content of potato

Fig.

references:

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Expert profile:

Professor Da-Wen Sun, a member of the Central Committee of the China Zhi Gong Party, a distinguished expert of the Chinese Federation of Returned Overseas Chinese, and a member of the Expert Advisory Committee of the Overseas Chinese Affairs Office of the State Council.

Won the International Council of Agriculture and Biological Systems Engineering (CIGR) Outstanding Award, the Royal Institution of Mechanical Engineers "Food Engineer of the Year", Phoenix Satellite TV "Influencing the World Chinese Award", International Food Protection Association "Frozen Food Foundation Frozen Research Award", International Engineering and Food Association Lifetime Achievement Award, "CIGR Honorary Chairman" and many other international awards, from 2015 to 2020, won the "Highly Cited Scientist" title of Clarivate Safety Ball for six consecutive years.

Published 1,000 papers in world-renowned magazines and international conferences, published 17 monographs, and a total of more than 600 papers were included in SCI (Web of Science's academic h index is 104, SCOPUS's academic h index is 108, Google Scholar The statistical academic h index is 122).

Since returning to work at South China University of Technology at the end of 2011, among the articles that can be retrieved on the Web of Science website so far (November 2020), a total of 209 articles have the School of Food Science and Engineering of South China University of Technology as the first author unit Among them, 42 papers are highly cited, 157 papers in JCR District I, and 65 papers with an impact factor greater than 6.

Authorized 63 invention patents in China, 10 invention patents in the United States, Britain and Japan, and applied for 9 international PCT patents.

Associate Professor Jun-Hu Cheng, a native of Linying, Henan, PhD/postdoctorate jointly cultivated by the University of Leuven, Belgium, associate professor, postgraduate tutor, National Outstanding Innovative and Entrepreneurship Mentor, Clarivate Analytics Global Highly Cited in the field of agricultural science in 2019 Scientist, currently working in the School of Food Science and Engineering, South China University of Technology.

In 2016, he graduated from South China University of Technology with a doctorate degree; from 2015 to 2016, he carried out joint doctoral training at the University of Leuven, Belgium; in October 2016, he worked in the School of Food Science and Engineering of South China University of Technology.

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