Zhiwei Zhu
 
time: 2017-06-16

Personal Information

Name:Zhi-Wei Zhu
Title: Assistant Professor

School of Food Science and Engineering
 Tel:
020-39381191 (O)
 E-mail:
zhwzhu@scut.edu.cn

Education Background
1994.9~1997.6 Bachelor Degree Horticulture, Hubei Agricultural College;

1997.9~2000.6 Master Degree Processing and Storage Engineering of Farm Products, Fujian Agricultural University;

2000.9~2003.6 Doctor Degree Food Science, South China University of Technology.
Employment Summary
Assistant Professor (2015- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
 Vice Director (2016-present):Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods

Field of Research
Freezing and Cold Chain Foods technology and Engineering
Current Research Projects
the Technology and Equipment of MAP and Freshness Fast Forecasting for Cold Fresh Meat Consumption in Modern City, the Collaborative Innovation Major Special Projects of Guangzhou City (201604020057), 2016-2018

the Technology of MAP and FreshnessFastForecasting during cold storagefor bulk fish produced in Guangdong, the Key Projects of Administration of Ocean and Fisheries of Guangdong Province (A201401C04),2015-2017

the Technology and Equipment of Vacuum Cooling of Vegetablein South China Modern City, the Collaborative Innovation Major Special Projects of Guangzhou City (201508020097), 2015-2017

Publications (* as corresponding author)

1.    Dai, Q., Cheng, J.H., Sun, D.W*., Zhu, Z., Pu, H., 2016. Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeusensis). Food Chemistry 197, 257–265. doi:10.1016/j.foodchem.2015.10.073

2.    Wang, N.-N., Sun, D.-W., Yang, Y.-C., Pu, H., Zhu, Z., 2016. Recent Advances in the Application of Hyperspectral Imaging for Evaluating Fruit Quality. Food Analytical Methods 9, 178–191. doi:10.1007/s12161-015-0153-3

3.    Xu, Z., Sun, D.-W*., Zhu, Z., 2016. Potential Life Cycle Carbon Savings for Immersion Freezing of Water by Power Ultrasound. Food and Bioprocess Technology 9, 69–80. doi:10.1007/s11947-015-1633-6

4.    Wang, L., Sun, D.W*., Pu, H., Zhu, Z., 2015. Application of Hyperspectral Imaging to Discriminate the Variety of Maize Seeds. Food Analytical Methods. doi:10.1007/s12161-015-0160-4

5.    Wang, N., Yang, Y., Sun, D., Pu, H., Zhu, Z., 2015. Shelf-Life Prediction of “Gros Michel” Bananas with Different Browning Levels Using Hyperspectral Reflectance Imaging. Food Analytical Methods 8, 1173–1184. doi:10.1007/s12161-014-9960-1

6.    Cheng, J.H., Sun, D.W*., Pu, H., Zhu, Z., 2015. Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets. Food Chemistry 185, 245–253. doi:10.1016/j.foodchem.2015.03.111

7.    Cheng, L., Sun, D.-W*., Zhu, Z*., Zhang, Z., 2015. Emerging Techniques for Assisting and Accelerating Food Freezing ProcessesA Review of Recent Research Progresses. Critical Reviews in Food Science and Nutrition 2017,57(4), 769-781. doi:10.1080/10408398.2015.1004569

8.    Zhang, Z., Sun, D.-W*., Zhu, Z*., Cheng, L., 2015. Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances. Comprehensive Reviews in Food Science and Food Safety 14, 303–316. doi:10.1111/1541-4337.12132

9.    Yang, Y.C., Sun, D.W*., Pu, H., Wang, N.N., Zhu, Z., 2015. Rapid detection of anthocyanin content in lychee pericarp during storage using hyperspectral imaging coupled with model fusion. Postharvest Biology and Technology 103, 55–65. doi:10.1016/j.postharvbio.2015.02.008

10.  Tian, J., Wang, Y., Zhu, Z*., Zeng, Q., Xin, M., 2015. Recovery of Tilapia (Oreochromisniloticus) Protein Isolate by High-Intensity Ultrasound-Aided Alkaline Isoelectric Solubilization/Precipitation Process. Food and Bioprocess Technology 8, 758–769. doi:10.1007/s11947-014-1431-6

11.  Xiong, Z., Sun, D.W*., Pu, H., Zhu, Z., Luo, M., 2015. Combination of spectra and texture data of hyperspectral imaging for differentiating between free-range and broiler chicken meats. LWT - Food Sci. Technol. 60, 649–655. doi:10.1016/j.lwt.2014.10.021

12.  AnguoXie, Da-Wen Sun*(通讯作者), Zhongyue Xu, Zhiwei Zhu*(通讯作者). Rapid detection of frozen pork quality without thawing by VisNIR hyperspectral imaging technique. Talanta.2015(2),139:208-215.

13.  Zhiwei Zhu*, Tyre C. Lanier, Brian E. Farkas, BianSheng Li. Transglutaminase and High Pressure Effects on Heat-induced Gelation of Alaska Pollock (Theragrachalcogramma) Surimi. Journal of Food Engineering. 2014, 131: 154–160

14.  Zhiwei Zhu*, Tyre C. Lanier, Brian E. Farkas. High Pressure Effects on Heat-induced Gelation of Threadfin Bream (Nemipterus spp.) Surimi. Journal of Food Engineering. 2015; 146 (1):23–27

15.  ZHIWEI ZHU, ZHENG RUAN*, BIANSHENG LI, MINGYAN MENG, QINGXIAO ZENG Quality loss assessment of crisp grass carp (Ctenopharyngodonidellus C. et V ) fillets during ice storage. Journal of Food Processing and Preservation. 2013,37(3):254–261

16.  JIN-YING LIN, QING-XIAO ZENG, QI AN, QING-ZHU ZENG, LI-XIA JIAN, ZHI-WEI ZHU. ULTRASONIC EXTRACTION OF HEMPSEED OIL. Journal of Food Process Engineering. 2012, 35, (1): 76–90.

17.  WAN-LING LIN, QING-XIAO ZENG, ZHI-WEI ZHU, GUO-SHENG SONG. RELATION BETWEEN PROTEIN CHARACTERISTICS AND TPA TEXTURE CHARACTERISTICS OF CRISP GRASS CARP (CTENOPHARYNGODON IDELLUS C. ET V) AND GRASS CARP (CTENOPHARYNGODON IDELLUS) . Journal of Texture Studies (Impact Factor: 1.05). 06/2011; 43(1):1 - 11.

18.  Wan-Ling Lin, Qing-Xiao Zeng, Zhi-Wei Zhu*. Different changes in mastication between crisp grass carp (Ctenopharyngodonidellus C. et V) and grass carp (Ctenopharyngodonidellus) after heating: The relationship between texture and ultrastructure in muscle tissue. Food Research International.2009, 42:271–278

19.  YIN ZHANG, QING-XIAO ZENG, ZHI-WEI ZHU, RUI ZHOU. EFFECT OF ULTRASONIC TREATMENT ON THE GEL STRENGTH OF TILAPIA (SarotherodonNilotica) SURIMI. Journal of Food Process Engineering. 2011, 34(2):533-548.

20.  YIN ZHANG, QING-XIAO ZENG, ZHI-WEI ZHU. EFFECT OF ULTRASONIC TREATMENT ON THE ACTIVITIES OF ENDOGENOUS TRANSGLUTAMINASE AND PROTEINASES IN TILAPIA (SAROTHERODON NILOTICA) SURIMI DURING GEL FORMATION. Journal of Food Process Engineering. 2011,34(5): 1695–1713.

21.  BIAOSHI WANG, BIAN-SHENG LI, QINGXIAO ZENG, JUAN HUANG, ZHENG RUAN, ZHIWEI ZHU, LIN LI. INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT. Journal of Food Process Engineering 12/2008; 32(5):692 - 708.

22.  JJ Jiang, QX Zeng, ZW Zhu, LY Zhang. Chemical and sensory changes associated Yu-lu fermentation process– A traditional Chinese fish sauce. Food Chemistry. 2007, 104: 1629–1634

Professional Activities

1.Institute of Food Technologists (IFT)Member

2.The International Society of Food Engineering (ISFE), Member

Courses Offered
1.  Principle of Food Processing and storage.
 2.  Food processing