Personal Information
Name:Zheng Ruan
Introduction: AssociateProfessor
School of Food Scienceand Engineering
Tel:020-87113954
Fax:0086-20-87111548
E-mail:zhruan@scut.edu.cn
Education Background
1990.9~1994.6Bachelor Degree（Food Engineering）,South China University of Technology;
1994.9~1997.3 Master Degree（FoodScience）,South China University of Technology;
2002.9~2008.12 Doctor Degree（FoodScience）,South China University of Technology;
Employment Summary
AssociateProfessor (2009- present): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
(1)Food processing and preservation,
(2)Thermal and non-thermal processing ,
(3)Ultra-high-pressure Technology,
(4)Safety control in food processing (HACCP system),
(5)Deep processing of agriculturalandaquaticproducts,
(6)Industrial baking/cooking technology and quality control
Current Research Projects
1.Study on Pore Fractal and Drying Characteristics of Cooked Flour Cookies During Baking Process. Industrial R&D Project, from JuXiangYuan Health Food (ZhongShan) Co., Ltd. x2skD8162850, 2016-2018
2.Research on the improvement of heat sterilization for bagged Chinese herbal decoction. Industrial R&D Project, from Kangmei Pharmaceutical Co., Ltd.x2skD8163820, 2016-2017
3.Research on the key technologies in Cantonese buns’ industrial production. Industrial R&D Project, from Tao Heung Group.x2qsD8131860, 2013-2018
4.Research and Application on the Technique of Safety control of Meat products in Guang Dong and Hong Kong, International scientific and technological cooperation project, 2013DFH30070, 2012-2017
5.Research and Application on Technology Extension for tilapia surimi products stored at room temperature, Supported by the Administration of Ocean and Fisheries of Guangdong Province, A201201C03, 2012-2016
6.A platform for scientific and technological innovation on the deep processing of Cantonese poultry meat, Supported by the CEEUSRO Projects of Guangdong Province Education Department, 2012B090600003, 2012-2016
7.Research on the modern processing technologies for traditional Cantonese chicken processing and its industrialization, Supported by the CEEUSRO Projects of Guangdong Province Education Department, 2011A090200041, 2011-2015
8.Study on the development strategic planning (2016-2035) of food industry for Rao-ping county, supported by the Rao-ping County People’s Government, 2015-2017
Publications (* as corresponding author)
Books:
1.Co-Editor. 2015. Principles of Food Processing and Preservation, 3nd Ed, Chemical Industry Press, Beijing.
2. Co-Editor. 2011. Principles of Food Engineering. China Light Industry Press, Beijing.
3.Co-Editor. 2007. Principles of Food Processing and Preservation, 2nd Ed, Chemical Industry Press, Beijing.
4.Chef Editor. 2005. Safety in Dairy Production and quality control. Chemical Industry Press, Beijing.
5.Chef Editor. 2004. Non-thermal Sterilization Technology and Application. Chemical Industry Press, Beijing.
Recent Main Papers (2012~now):
1.LI Bian-sheng, ZHU Yue-fu, ZHANG Wei, Mei Can-hui,RUAN Zheng. Effect of HPP Combined with Low and Moderate Temperature Treatment on the Color and Inactivation of POD and PPO of Freshly-Squeezed Lychee Juice [J].Xiandai Shipin Keji/ Modern Food Science and Technology, 2017, (07): 1-5.
2.LI Bian-sheng, LI Ying, HUANG Zhi-jun,RUAN Zheng. Quality and Safety Changes of Blanched Green Leafy Vegetables during Cold-chain Storage and Microwave Reheating [J].Xiandai Shipin Keji/ Modern Food Science and Technology, 2017, (06): 1-6.
3.LUO Xiao-min,RUAN Zheng, LI Bian-sheng, et. al. Analysis on uncertainty in Measuring Clenbuterol Hydrochloridein Pork by LC-MS-MS Method [J]. Journal of Guangzhou City Polytechnic, 2017, (01): 48-52.
4.RUAN Zheng, HONG Man-xing, Liang Lan-Lan, et. al. Drying Characteristics of Cantonese Almond Cookie Based on Fractal Dimension [J].Xiandai Shipin Keji/ Modern Food Science and Technology, 2016, (09): 167-173+313.
5.LI Bian-sheng, HUANG Zhi-jun, GU Miao-qing, RUAN Zheng, et. al. Nitrite Infusion and Thermal Stability of Roasted Chicken Wings during Processing [J].Xiandai Shipin Keji/ Modern Food Science and Technology, 2016, (08): 163-170+196.
6.LI Bian-sheng, LIN Jun-hong, GU Miao-qing, RUAN Zheng, et. al. Effect of Nitrite on the Quality of Roasted Chicken Wings during Processing [J].Xiandai Shipin Keji/ Modern Food Science and Technology, 2016, (07): 157-163+230.
7.RUAN Zheng, ZHANG Ting-ting, QIU Xiao-bin, et al. Effects of Freeze-thaw Cycles on the Quality of Cantonese-Style Egg Custard Bun [J].Xiandai Shipin Keji/ Modern Food Science and Technology, 2016, (05): 192-198.
8.ZHOU Wei, LI Bian-sheng, RUAN Zheng, et. al. Effects of different drying methods on drying properties and quality of Dendrobium officinale [J].Shipin Yu Fajiao Gongye/ Food and Fermentation Industries, 2016, (2): 135-139.
9.TAN Li, LI Bian-sheng, RUAN Zheng, et. al. Analysis of quality characteristic of market marinated eggs [J].Shipin Yu Fajiao Gongye/ Food and Fermentation Industries, 2016, (1): 205-211.
10.RUAN Zheng, HONG Man-xing, HU Huai-yu, et. al. Drying kinetics and quality changes of Cantonese almond cookies [J].Shipin Yu Fajiao Gongye/ Food and Fermentation Industries, 2015,(12): 87-92.
11.LIU Yan-fang, LI Bian-sheng,RUAN Zheng*, et al. Temperature and moisture changes during Cantonese lotus-seed-paste and bean-paste buns under quick-frozen and steam reheating [J].Shipin Gongye Keji / Science and Technology of Food Industry,2015, (11): 131-135+146.
12.CHEN Bin, ZHU Zhi-wei,RUAN Zheng, et. al. Effects of Carrageenan and Transglutaminase on Gel Properties of Tilapia Sausage [J].Xiandai Shipin Keji/ Modern Food Science and Technology, 2015, (09): 1-8 EI
13.RUAN Zheng, XIANG Kun, LIANG Lan-lan, et al. Rapid Screening and Breeding of High Yield Strains ofCordyceps militaris by Using Double-Layer Agar Plates [J]. Farm Products Processing, 2015, (08): 1-4,8
14.LIU Yan-fang, LI Bian-sheng,RUAN Zheng*, et al. Effect of frozen storage time on color and texture properties of Cantonese sweet-paste-filling buns [J].Shipin Gongye Keji / Science and Technology of Food Industry,2015, (07): 83-87
15.CHEN Bin,RUAN Zheng*, ZHU Zhi-wei, et al. Effects of Different Sterilization Conditions on Gel Texture Properties of Tilapia Sausage [J]. Farm Products Processing, 2015, (04): 15-18
16.LI Bian-sheng, GU Miao-qing,RUAN Zheng, et al. Quality Analysis of Commercial Roasted Chicken Wing Products [J].Xiandai Shipin Keji / Modern Food Science and Technology, 2015, 31(02): 232-239+217. EI
17.Li Bian-sheng, Tan Li, Zhou Hou-yuan,Ruan Zheng*, et al. Heat Penetration Characteristics and Quality Kinetics of Roasted Broiler Chicken Wings During Heat Sterilization [J].Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science),2015, 43(02): 13-19. EI
18.RUAN Zheng, LI Ran-ran, LI Bian-sheng*, et al. Effects of the Wet Gluten Content in Wheat Flour on the Quality of Cantonese-style Barbecued Pork Buns [J].Xiandai Shipin Keji / Modern Food Science and Technology, 2015, 31(01): 186-193. EI
19.LI Ran-ran,RUAN Zheng,LI Bian-sheng, et al. Establishment of sensory evaluation system for Cantonese-style barbecued pork bun based on fuzzy mathematics [J].Shipin Gongye Keji / Science and Technology of Food Industry,2014, (24): 118-122.
20.CHEN Jian-min, LI Bian-sheng,RUAN Zheng, et al. Research on Reheating Packed Rice of Cold Distribution with Industrial Microwave Equipment [J].Academic Periodical of Farm Products Processing, 2014, (08): 1-5.
21.CHEN Han-yong, LI Bian-sheng,RUAN Zheng, et al. Gel Properties of Three Kinds of Blended Surimi,Academic Periodical of Farm Products Processing [J]. 2014, (8): 20-23.
22.LI Bian-sheng, ZHANG Xiao-yin,RUAN Zheng, et al. Effect of Vacuum Cooling Treatment on Cold-chain Cooking Lettuce [J].Xiandai Shipin Keji / Modern Food Science and Technology, 2014, (05): 167-171+195 EI
23.ZHANG Yong-si, LI Bian-sheng,RUAN Zheng, et al. Rheological Properties of the High Concentration Syrup Used for Nut-Candy [J].Shipin Kexue / Food Science,2014, (03): 61-65.
24.ZHOU Hou-yuan, LI Bian-sheng,RUAN Zheng, et al. Effect of air temperature on drying kinetics of broiler chicken wings and quality of end product [J].Shipin Gongye Keji / Science and Technology of Food Industry,2014, (01): 91-97
25.ZHANG Yong-si, LI Bian-sheng,RUAN Zheng, et al. Fat oxidation of salt-baked chicken wings during Curing [J].Shipin Yu Fajiao Gongye/ Food and Fermentation Industries, 2013, 39(10): 146-150
26.ZHOU Hou-yuan, LI Bian-sheng,RUAN Zheng, et al. Kinetics of chicken wing quality changes during thermal processing [J].Shipin Yu Fajiao Gongye/ Food and Fermentation Industries, 2013, (08): 68-75.
27.LIN Xiao-shan,RUAN Zheng, LIU Fei, et al. Analysis of Microbial Community Structures in Kefir Grains By PCR-DGGE Techniques [J].Xiandai Shipin Keji / Modern Food Science and Technology, 2013, (06): 1217-1221
28.ZHU, Zhiwei,RUAN, Zheng*, LI, Biansheng, et al. Quality loss assessment of crisp grass carp (ctenopharyngodon idellus c. et v) fillets during ice storage [J].Journal of Food Processing and Preservation, 2013, 37(3): 254-261 SCI/EI
29.YAN Yong-qiang, LI Bian-sheng,RUAN Zheng. Application ofPeleg Equation in Evaluation of Water Absorption in Fried and Hot Air Dry Noodle during Soaking [J]. Xiandai Shipin Keji / Modern Food Science and Technology, 2013, (01): 107-111 EI
30.LIU Yuan, CAI Rui,RUAN Zheng, et al. Effect of adding superfine-smashed salt-baked chicken bone paste on quality of chicken sausage [J].Shipin Gongye Keji / Science and Technology of Food Industry,2012, (03): 224-231
31.WANG Yu-niu, LI Bian-sheng,RUAN Zheng*, et al. Study on association between sensory evaluation and instrumental analysis of the Cantonese moon cakes’ paste filling [J].Shipin Gongye Keji / Science and Technology of Food Industry,2012, (07): 96-99,104
32.YAN Yong-qiang, LI Bian-sheng,RUAN Zheng. Effects of Storage Methods and Time on the Quality of Fresh Cooked Noodles [J].Shipin Yu Fajiao Gongye/ Food and Fermentation Industries, 2012, 38(7): 132-136
33.LIU Juan, LI Bian-sheng,RUAN Zheng, et al. Study on quality properties of seven kinds of salt-baked chicken wings [J].Shipin Gongye Keji / Science and Technology of Food Industry,2012, 33(22): 87-91
34.LIU Yuan,RUAN Zheng*, LI Bian-sheng, et al. Optimization of Formula of Salted Bone Paste Chicken Sausage by Response Surface Analysis [J].Xiandai Shipin Keji / Modern Food Science and Technology, 2012, 28(02): 172-175
Professional Activities
1.Guang Dong Institute of Food Science and Technology (GDIFST),Secretary-General;
2.Non-thermal Technology Branch of Chinese Institute of Food Science and Technology,Director;
Courses Offered
1. “Developments of Food Science and Technology” fordoctor-postgraduate students majoring in Food Science;
2.“Innovative food non-thermal sterilization techniques” forpostgraduate students majoring in Food Science & Engineeringas well asLight Industry Engineering.
3. “Engineering Foods” forpostgraduate students majoring in Food Science & Engineering.
4.“Food Processing Technology” for undergraduate students majoring inFood Science & Engineering.
5.“Food Processing and Safety Control” for undergraduate students majoring inFood Science & Engineering.
6.“Food Processing and Preservation” for undergraduate students majoring inFood Science & Engineering, andfood quality& safety.
