湖南大學隆平分院導師：丁勝華 正文

[導師姓名]
丁勝華

[所屬院校]
湖南大學

[基本信息]
導師姓名：丁勝華
性別：男
人氣指數(shù)：1931
所屬院校：湖南大學
所屬院系：隆平分院
職稱：助理研究員
導師類型：碩導
招生專業(yè)：

[通訊方式]
辦公電話：0731-84691006
電子郵件：shhding@hotmail.com
通訊地址：湖南省長沙市芙蓉區(qū)遠大二路892號湖南省農(nóng)業(yè)科學院實驗大樓617室

[個人簡述]
丁勝華，男，工學博士，畢業(yè)于中國農(nóng)業(yè)大學食品科學與營養(yǎng)工程學院，現(xiàn)為湖南省農(nóng)業(yè)科學院農(nóng)產(chǎn)品加工研究所助理研究員，湖南大學隆平分院生物學碩士研究生導師，第一屆國家農(nóng)產(chǎn)品加工國家農(nóng)產(chǎn)品加工技術研發(fā)體系青年工作委員會委員。主要從事果蔬加工技術、果蔬衰老機制及控制技術等方面研究。近年在Journal of the Science Food and Agriculture、Food and Bioproducts Processing、International Journal of Food Science and Technology等雜志發(fā)表論文近40篇，其中以第一作者或通訊作者發(fā)表SCI收錄論文6篇，EI收錄論文7篇，受邀成為Innovative Food Science and Emerging Technologies、Journal of Food Measurement and Characterizatio雜志審稿人。

[科研工作]
在研項目——1.主持國家自然科學基金：基于微觀結構與水孔蛋白基因的棗果采后失水機制研究(? v 543)，2016/01-2018/12；2.主持湖南省自然科學基金：柑橘片干制過程中色澤變化機制研究(2016JJ6077)，2016/01-2018/12；3. 湖南特色果品采后貯藏及加工示范關鍵技術研究與示范(2016NK2182)，2016/06-2019/06，子課題主持；4.湖南省重點研發(fā)計劃：湖南特色蔬菜超聲-熱泵聯(lián)合干燥關鍵技術與裝備研究及示范（2017NK2112），子課題主持；5.主持2017年第一批湖南農(nóng)業(yè)科技創(chuàng)新項目：棗果采后質地調控中細胞壁多糖骨架的演化機制（2017GP16）；
發(fā)表論文——1. Ding SH,Wang RR, Shan Y, Li GY, Ou SY. Changes in pectin characteristics during the ripening of jujube fruit.Journal of the Science of Food and Agriculture, 2017, 97(12), 4151-4159.2. Wang RR,Ding SH*, Zhao DD, Wang ZF, Wu JH, Hu XS.Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits.Food Science and Biotechnology, 2016, 25(1), 137-143.3. Ding SH, You J, An KJ, Li Y, Wang ZF. Effective diffusivities and energy consumption of daylily in microwave drying.International Journal of Food Science and Technology, 2012, 47(12), 2648-2654.4. Ding SH, An KJ, Zhao CP, Li Y, Wang ZF.Effect of drying methods on volatiles of Chinese ginger (Zingiber officinaleRoscoe).Food and Bioproducts Processing, 2012, 90(3), 515-524.5. Ding, S. H.,Wang, R. R., Shan, Y., Ou, S. Y.Gao W. Impact of drying temperature on the contents of sugars, organic acids, limoniods, phenolics, and antioxidant capacity of lemon slices.Food Science and Biotechnology, 2017, 26(6),1523-1533. 10.1007/s10068-017-0221.6. Wang RR, Zhou H,Ding SH*, An KJ, Ou SY. Post-effects of high hydrostatic pressure on chlorophylls and chlorophyll-protein complexes in spinach during storage.Journal of Food Measurement and Characterization, 2018, 10.1007/s11694-018-9745-0.7. Wang RR,Ding SH, Hu XS, Liao XJ, Zhang Y. Effects of high hydrostatic pressure on chlorophylls and chlorophyll-protein complexes in spinach.European Food Research and Technology. 2016, 242(9), 1533-1543.8. Wang RR,Ding SH, Hu XS, Zhang Y. Stability of chlorophyll-protein complex (photosystemⅡ) in processed spinach: Effects of high hydrostatic pressure.International Journal of Food Properties, 2017,10.1080/10942912.2017. 1293088.9. An KJ,Ding SH, Tao HY, Zhao DD, Wang XQ, Wang ZF, Hu XS. Response surface optimization of osmotic dehydration of Chinese ginger (Zingiber officinaleRoscoe) slices.International Journal of Food Science and Technology, 2012, 48(1), 28-34.10. Zhao DD, An KJ,Ding SH, Liu LJ, Xu ZQ, Wang ZF. Two-stage intermittent microwave coupled with hot-air drying of carrot slices: Drying kinetics and physical quality.Food and Bioprocess Technology, 2014, 7(8), 2308-2318.11. XuZQ, GuoYH, Ding SH, An KJ,WangZF. Freezing by immersion in liquid CO2 at variable pressure: Response surface analysis of the application to carrot slices freezing.Innovative Food Science & Emerging Technologies, 2014, 22, 167-174.12. Zhao J, Ou SY,Ding SH, Wang Y, Wang Y. Effect of activated charcoal treatment of alkaline hydrolysates from sugarcane bagasse on purification ofp-coumaric acid.Chemical Engineering Research and Design, 2011, 89, 2176-2181.13. An KJ, Li H, Zhao DD,Ding SH, Tao HY. Effect of osmotic dehydration with pulsed vacuum on hot-air drying kinetics and quality attributes of cherry tomatoes.Drying Technology,2012,31(6),698-706.

[教育背景]
以上老師的信息來源于學校網(wǎng)站，如有更新或錯誤，請聯(lián)系我們進行更新或刪除，聯(lián)系方式

湖南大學

本文來源：http://www.zhongzhouzhikong.com/hunandaxue/daoshi_521619.html