《物理学学科学术报告(2)——干燥技术与保存食品有效活性成分》

来源: 理学院 作者:马国强 添加日期:2019-05-15 15:57:02 阅读次数: 705

报告题目:干燥技术与保存食品有效活性成分
  报告人:Chung Lim Law 刘中林(诺丁汉大学 教授)
  报告时间:2019年5月15日(周三)16:00—17:00
  报告地点:格致中楼400会议室
  报告人简介: Chung-Lim Law,Professor of Chemical and Process Engineering, Head of Department (UNMC) Chemical and Environmental Engineering. He is a chartered engineer and chartered scientist registered in the UK and a professional engineer registered in Malaysia. He is a fellow of Institution of Chemical Engineers UK and currently serves in the IChemE board member in Malaysia as Deputy Chair. Currently he serves the Board of Engineers Malaysia (BEM) Professional Competency Examination (PCE) Committee and leads the PCE Chemical Engineeting committee. Chung Lim started his research work since 1998, and thus far has completed 13 research projects which research outlay is amounted to RM2.5M which includes 6 industrial research contracts. He focuses his research activities in solving industrial related problems therefore all his research projects are applied research. He has worked on 1. processing of padi (rough rice) using fluidized bed technology, 2. preservation of local fruits such as ciku, chempedak salak etc. using advanced drying technology without addition of hazardous chemical preservatives, 3. improving cocoa flavor of Malaysian cocoa bean, 4. maximizing retention of bio-active ingredients such as crude ganoderic acids and polysaccharides in processed ganoderma lucidium, 6-gingerol in thermal processed ginger and generation of 6-shagoal in ginger, anthocyanins, polyphenols and flavoids in dehydrated Roselle, limonene myrcene and pinene in pomelo peel, sinensetin and rosmatic acids in Misai Kuching, orientin and vitexin in Belalai Gajah (Sabah snake grass), protocathecuic acids and catechin in Roselle, sialic acids in edible birdnests, 5. preserving colour atrributes of processed products such as local fruits (ciku, chempedak salak), edible birdnest.
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理学院
2019年5月15日

 

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