Pan, Zhongli - University of California, Davis - Department of Biological and Agricultural Engineering

个人简介

Ph.D., Food Engineering, University of California, Davis, 1998

研究领域

1) improving the values of agricultural products and their components through new and improved postharvest and processing technologies, 2) characterizing the physical, chemical, and rheological properties of agricultural and food products, and 3) modeling and optimizing food processing for improved food quality and ensured food safety.

近期论文

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Pan, Z., W., Qu, H. Ma, G.G. Atungulu, T.H. Mchugh. 2011. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry. 18:1249-1257. Bingol G., J. Yang, M.T. Brandl, Z. Pan, H. Wang, and T.H. McHugh. 2011. Infrared pasteurization of raw almonds. Journal of Food Engineering. 104:387-393. Pan, Z., R. Khir, K.L. Bett-Garber, E.T. Champagne, J.F. Thompson, A. Salim, B.R. Hartsough, and S. Mohamed. 2011. Drying characteristics and quality of rough rice under infrared radiation heating. The Transactions of ASABE. 54(1):203-210. Khir, R., Z. Pan, A. Salim, B.R. Hartsough, and S. Mohamed. 2011. Moisture diffusivity of rough rice under infrared radiation drying. LWT ñ Food Science and Technology. 44(4):1126-1132. Pan, Z., and G.G. Atungulu. 2010. Infrared Heating for Food and Agricultural Processing. (Eds), CRC Press, Florida, USA. p 1-284. Cui, L., Z. Pan, T. Yue, G. G. Atungulu, and J. Berrios. 2010. Effect of ultrasonic treatment on cooking properties and quality of brown rice. Cereal Chemistry. 87(5):403-408. Yang, J., G. Bingol, Z. Pan, M.T. Brandl, T.H. McHugh, H. Wang. 2010. Infrared heating for improved safety and processing efficiency of dry-roasted almonds. Journal of Food Engineering. 101:273-280. Qu, W., Z. Pan, and H. Ma. 2010. Extraction modeling and activities of antioxidants from pomegranate marc. Journal of Food Engineering. 99(1):16-23. Zhu, Y., Z. Pan, T. H. McHugh, and D. Barrett. 2010. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with intermittent heating. Journal of Food Engineering. 97(1):8-16. Pan, Z., X. Li, G. Bingol, T. H. McHugh, and G. G. Atungulu. 2009. Development of infrared radiation heating method for sustainable tomato peeling. Applied Engineering in Agriculture. 25(6):935-941.