专题研讨会（WORKSHOP）议程

专题研讨会（WORKSHOP）主题：Food Drying with High Efficiency and High Quality；

时间：2012年11月9日上午(9:00-12:15)

地点：新葡的京集团35222vipD912益海嘉里报告厅

8:45-9:00,参观食品资源研究中心实验室

9:00-9:10,周鹏院长致欢迎词

9:10-9:40, Speaker 1 (Bhesh Bhandari教授报告，题目:Mechanism of stickiness of powders during processing and handling)

9:40-10:05, Speaker 2 (Benu Adhikari博士报告，题目:Death of Bacteria and Denaturation of Proteins in Convective Drying Processes)

10:05-10:25, Speaker 3 (G.S. Raghavan教授报告，题目：Global issues of drying)

10:25-10:40, Coffee break

10:40-11:05, Speaker 4(张慜教授,新葡的京集团35222vip，题目:Recent Development of Microwave Related Drying for Fresh Foods)

11:05-11:15, Speaker 5(孙金才教授级高工，海通食品集团，题目：Microwave-assisted spouted bed drying of lettuce)

11:15-11:25, Speaker 6（崔政伟教授，新葡的京集团35222vip，题目：Drying of natural foods in high viscosity and/or large dimension）

11:25-11:35, Speaker 7(段续副教授，河南科技大学，题目：Some trends of new freeze drying technologies)

11:35-11:45, Speaker 8(黄敏副教授，新葡的京集团35222vip，题目:Quality Evaluation for Microwave-assisted Drying Process by Hyperspectral Images)

11:45-11:55, Speaker 9(王玉川高工，新葡的京集团35222vip，题目:Assessment Of Microwave Vacuum Spouted Drying Of Stem Lettuce Slices With Regard To Product Quality)

11:55-12:05, Speaker 10(S.M Roknul Azam，新葡的京集团35222vip，题目: Recent researchprogress of RF drying on vegetables)

12:05-12:15, Speaker 11(弓志青副研究员，山东省农科院，题目:Recent research progress of Bayberry powder Drying)

新葡的京集团35222vip

2012.11.6