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时间
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报告内容
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报告人
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8:45am-9:00am
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参观食品资源研究中心实验室
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9:00am-9:10am
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领导致欢迎词
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周鹏院长、教授
（江南大学）
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9:10am-9:40am
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Mechanism of stickiness of powders during processing and handling
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Bhesh Bhandari教授
（澳大利亚Queensland大学）
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9:40am-10:05am
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Death of Bacteria and Denaturation of Proteins in Convective Drying Processes
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Benu Adhikari博士
（澳大利亚Queensland大学）
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10:05am-10:25am
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Global issues of drying
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G.S. Raghavan教授
（加拿大McGill大学）
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10:25am-10:40am
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茶歇、合影
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10:40am-11:05am
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Recent Development of Microwave Related Drying for Fresh Foods
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张慜教授
（江南大学）
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11:05am-11:15am
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Microwave-assisted spouted bed drying of lettuce
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孙金才高工
（海通食品集团）
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11:15am-11:25am
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Drying of natural foods in high viscosity and/or large dimension
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崔政伟教授
（江南大学）
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11:25am-11:35am
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Some trends of new freeze drying technologies
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段续副教授
（河南科技大学）
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11:35am-11:45am
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Quality Evaluation for Microwave-assisted Drying Process by Hyperspectral Images
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黄敏副教授
（江南大学）
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11:45am-11:55am
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Assessment Of Microwave Vacuum Spouted Drying Of Stem Lettuce Slices With Regard To Product Quality
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王玉川高工
（江南大学）
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11:55am-12:05am
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Recent research progress of RF drying on vegetables
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S.M Roknul Azam
（江南大学）
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12:05am-12:15am
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Recent research progress of Bayberry powder Drying
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弓志青副研究员
（山东省农科院）
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