Dr. Zheng has been conducting innovative studies and developing novel processing technologies for food and agricultural products to improve nutrition, value, quality, sustainability, and processing efficiency. This food-related research has been focused on blanching pretreatment (temperature and humidity control, hot-air impingement, vacuum, and steam-pulsed blanching); drying (infrared, air, pulsed vacuum, hot-air impingement, and freeze-drying); browning food processing; thermal and chemical modifications; the characterization of thermal, chemical, physical, and rheological properties of agricultural and food products; food processing equipment and system design; the optimization of food processing; and food quality evaluation and control.
Short Biography
Dr. Zheng has been conducting innovative studies and developing novel processing technologies for food and agricultural products to improve nutrition, value, quality, sustainability, and processing efficiency. This food-related research has been focused on blanching pretreatment (temperature and humidity control, hot-air impingement, vacuum, and steam-pulsed blanching); drying (infrared, air, pulsed vacuum, hot-air impingement, and freeze-drying); browning food processing; thermal and chemical modifications; the characterization of thermal, chemical, physical, and rheological properties of agricultural and food products; food processing equipment and system design; the optimization of food processing; and food quality evaluation and control.
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