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周光宏 陆兆新
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当前位置:首页 > 师资力量 > 陶阳 

姓名:

陶阳

学历:

博士
职称: 副教授

职务:

部门:

食品科学与工程系

邮件:

yang.tao@njau.edu.cn

办公电话:

办公地址: 食品院217

研究方向:

果蔬加工及加工过程仿真
 

教学情况
科研情况


2010年-2014年 爱尔兰都柏林大学(University College Dublin, Ireland)生物系统工程专业,获博士学位

研究方向

果蔬加工(果蔬干燥、果蔬汁发酵)

食品加工过程仿真(数值计算、神经网络)


主持项目

主持国家自然基金青年项目、江苏省自然基金青年项目、江苏省双创博士资助计划-世界名校类、中央高校基本业务费各一项。


发表论文

(1) Wu, Y., Han, Y.*, Tao, Y.*, Fan, S., Chu, D.-T., Ye, X., Ye, M., Xie, G. (2018). Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins. Ultrasonics Sonochemistry, 48, 311-320. (Co-corresponding author)

(2) Tao, Y.#, Zhang, J.#, Jiang, S., Xu, Y., Show, P.-L., Han, Y., Ye, X., Ye, M. (2018). Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation. Journal of Food Engineering, 235, 79-88. (Co-first author)

(3) Tao, Y., Wu, Y., Yang, J., Jiang, N., Wang, Q., Chu, D.-T., Han, Y., Zhou, J. (2018). Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces. Powder Technology, 323, 208-218.

(4) TaoY.#, Wang, Y.#, Yang, J., Wang, Q., Jiang, N., Chu, D.-T., Han, Y., Zhou, J. (2017). Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains. International Journal of Food Properties, 20, 2006-2021. (Co-first author).

(5) Tao, Y., Wang, P., Wang, J., Wu, Y., Han, Y., Zhou, J. (2017). Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties. Powder Technology, 311, 77-87.

(6) Tao, Y., Wang, Y., Pan, M., Zhong, S., Wu, Y., Yang, R., Han, Y., Zhou, J. (2017). Combined ANFIS and numerical methods to simulate ultrasound-assisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition. Separation and Purification Technology, 178, 178-188.

(7) Tao, Y., Li, Y., Zhou, R., Chu, D.-T., Su, L., Han, Y., Zhou, J. (2016). Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time. Journal of Food Science and Technology, 53, 3685-3694.

(8) Tao, Y., Wang, P., Wang, Y., Kadam, K.U., Han, Y., Wang, J., Zhou, J. (2016). Power ultrasound as a pretreatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties. Ultrasonics Sonochemistry, 31, 310-318.

(9) Tao, Y., Sun, D.-W., Górecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., Fornal, J., Jeliński, T. (2016). A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip macertation on the physicochemical and sensory properties of a young red wine. Food Chemistry, 194, 545-554.

(10) Tao, Y., Sun, D.-W. (2015). Enhancement of food processes by ultrasound: a review. Critical Reviews in Food Science and Nutrition, 55, 570-594.

(11) Tao, Y., Zhang, Z., Sun, D.-W. (2014). Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine. Ultrasonics Sonochemistry, 21, 1461-1469.

(12) Tao, Y., Zhang, Z., Sun, D.-W. (2014). Kinetic modeling of ultrasound-assisted extraction of phenolic compounds from grape marc: Influence of acoustic energy density and temperature. Ultrasonics Sonochemistry, 21, 1461-1469.

(13) Tao, Y., García, J,M., Sun, D.-W. (2014). Advances in wine ageing technologies for enhancing wine quality and accelerating the ageing process. Critical Review in Food Science and Nutrition, 55, 817-835.

(14) Tao, Y., Wu, D., Zhang, Q.-A., Sun, D.-W. (2014). Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage. Ultrasonics Sonochemistry, 21, 706-715.

(15) Tao, Y., Wu, D., Sun, D.-W., Górecki, A., Błaszczak, W., Fornal, J., Jeliński, T. (2013). Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing. Innovative Food Science and Emerging Technologies, 20, 81-90.

(16) Tao, Y., Sun, D.-W., Górecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., Fornal, J., Jeliński, T. (2012). Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine.Innovative Food Science and Emerging Technologies, 16, 409-416.

(17) Tao, Y., Bie, X.-M., Lv, F.-X., Zhao, H.-Z., Lu, Z.-X. (2011). Antifungal activity and mechanism of fengycin in the presence and absence of commercial surfactin against Rhizopus stolonifer. Journal of Microbiology, 49, 146-150.


参编书籍

(1) Tao, Y., Li, Y., Zhao, Y., Lv, F., Han, Y. (2016) Ultrasound-assisted extraction of bioactive compounds from byproducts of fruit beverage industry. In: Juan Francisco García Martín (ed).  Applications of Ultrasound in the Beverage Industry. Chapter 3, 33-56. NOVA Publishers.

(2) Tao, Y., Sun, D.-W. , Hogan, E., Kelly, A.L. (2014) High Pressure Processing of Foods: An Overview. In: Sun, Da-Wen (ed). Emerging Technologies for Food Processing. 2nd Edition, Chapter 1, 3-24. Elsevier.

(3) Pandrangi, S., Balasubramaniam, V.M., Tao, Y., Sun, D.-W. (2014) High-Pressure Processing of Salads and Ready Meals. In: Sun, Da-Wen (ed). Emerging Technologies for Food Processing. 2nd Edition, Chapter 2, 25-34. Elsevier.


科研成果
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