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讲准字383号:Ultrasonic Technology for Food and Bioprocessing

讲座报告主题:Ultrasonic Technology for Food and Bioprocessing
专家姓名Muthupandian Ashokkumar  
日期:2019-11-20 时间:09:00
地点:会议中心第三报告厅  
主办单位:食品与生物工程学院

主讲简介:Muthupandian Ashokkumar教授是著名的物理化学家,是墨尔本大学化学学院的高级学术人员。目前,他担任墨尔本大学副校长助理。Ashok教授在声化学领域拥有20多年的研究经验,已经开发出多种表征声空化气泡的新技术,并成功地将其应用于材料、食品和乳制品等相关领域。他的研究团队开发了一种新的超声波加工技术,用于改善乳制品成分的功能特性。此外,他团队的研究还涉及功能性纳米和生物材料的超声合成,可用于能源生产、环境修复以及诊断和治疗医学。Ashok教授是澳大利亚研究委员会资助的产业转型研究中心副主任,他已获得约1500万美元的研究拨款。他担任著名杂杂志《Ultrasonics Sonochemistry》的主编,该杂志是致力于声化学研究的国际期刊,影响因子为7.2。此外,他在高影响力的国际期刊和书籍中,发表了约385篇论文(H-Index:57),并在国际会议和学术机构上进行了150多次邀请/主题演讲/全会演讲。Ashok成功组织了10个国家/国际科学会议/讲习班,并管理了许多国家和国际竞争研究基金。他曾在墨尔本大学的多个管理委员会和外部科学组织的科学顾问委员会中任职。研究专长:物理化学,声化学。

主讲内容:The interaction between sound waves and gas bubbles in liquids leads to acoustic cavitation. Extreme temperature conditions, chemical effects and strong physical forces are generated during acoustic cavitation. Both the chemical and physical effects have been used for synthesizing a variety of nanomaterials that include functional metal and polymer nanoparticles. The physical forces have long been used in preparation of food emulsions and extraction of useful compounds from plant and other materials. In recent years, many other applications of ultrasound in food and bioprocessing have been developed. In dairy industry, heat stability of dairy proteins is one of the major issues. High temperature processing is commonly used to extent the shelf life of milk and milk protein based products. The components of milk, in particular whey proteins are sensitive to heat treatment. Heat-induced gelation/aggregation of dairy proteins causes operational difficulties in dairy industry. Ultrasonic processing of whey protein solutions has been shown to increase the heat stability of these proteins. Ultrasonic encapsulation of nutrients in a protein/carbohydrate shell is another application that has been developed recently. The presentation will provide an overview of various recent applications of ultrasound in food and bioprocessing and biomedical areas.


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