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201911月份
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最後更新2019/11/07
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::: * 首頁 > 師資陣容 > 專任教師 > 楊懷文 助理教授

* * 楊懷文 助理教授
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點閱 20290 人次 友善列印

發佈日期:2008-08-13
更新日期:2012-08-08


楊懷文 助理教授
美國威斯康辛大學麥迪生分校食品工程學博士
研究室分機:05-2717620
專  長:食品工程、微波食品製程模擬、食品製備
任教科目:食品工程、食品學概論
研究主題:麵糰微波發酵、烘焙食品之反式脂肪酸減量評估
                    機能性食品之消費者行為研究
                    風味提昇物質於低鈉膳食設計之應用
                    抗性澱粉之物化加工特性與製程
E-mail:calyang@mail.ncyu.edu.tw

楊懷文老師



期刊論文:

1.          Gunasekaran, S. & Yang, H. W. (2007). Optimization of pulsed microwave heating. Journal of Food Engineering, 78 (7) 1457–1462. (EI)

2.          Gunasekaran, S. & Yang, H. W. (2007). Effect of experimental parameters on temperature distribution during continuous and pulsed microwave heating. Journal of Food Engineering, 78 (7) 1452–1456. (EI)

3.          Yang, H. W. & Gunasekaran, S. (2004). Comparison of temperature distribution in model food cylinders based on Maxwell’s equations and Lambert’s law during pulsed microwave heating. Journal of Food Engineering, 64 (4), 445-453. (EI)

4.          Yang, H. W. & Gunasekaran, S. (2001). Temperature profiles in a cylindrical model food during microwave heating. Journal of Food Science, 66 (7), 998-1004. (SCI)

5.          Yang, H. W. & Yen. M. (1996). A computational method to estimate moisture content by product weight. California Agricultural Technology Institute Paper No.960901.

會議論文:

  1. Yang, H. W. (2002). Factorial analysis of experimental variable based the same power level during intermittent and non-intermittent microwave heating, Chinese Institute of Food Science and Technology Annual Meeting, Abstract# FO-06, Oral presentation, Food Engineering, Packing and Physical Properties Section, Taichung, Taiwan, R.O.C., December 2002.
  2. Yang, H. W. & Gunasekaran, S. (2001). The effect of power level on temperature during continuous and pulsed microwave heating. Institute of Food Technology Annual Meeting, Abstract #14A-25, Poster Presentation, Food Engineering Section, New Orleans, LA.
  3.  Yang, H. W. & Gunasekaran, S. (2000). Predicting temperature profile in a cylindrical food system during pulsed microwave heating. Institute of Food Technology Annual Meeting, Abstract #73-6, Oral Presentation, Innovation Engineering Section, Dallas, TX.
  4.  Yang, H. W. & Gunasekaran, S. (1999). Pulsed microwave heating of agar gel. Institute of Food Technology Annual Meeting, Abstract #75-14, Oral Presentation, Innovation Engineering Section, Chicago, IL.
  5.  Yang, H. W. & Gunasekaran, S. (1998). Dielectic properties of food emulsion at 2.45 GHz. Institute of Food Technology Annual Meeting, Abstract #14-7, Poster Presentation, Food Engineering Section, Atalanta, GA.
  6.  Yang, H. W. & Yen. M. (1996). Dehydration characteristics of Thompson seedless grapes in a microwave vacuum system. Institute of Food Technology Annual Meeting, Abstract #75-3, Poster Presentation, Food Engineering Section, New Orleans, LA.

 



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