基本情况
何向丽,女,1991年2月生,2016年6月毕业于中国农业大学食品科学专业,工学博士;现为郑州轻工业学院食品与生物工程学院讲师。
二、主讲课程:
《食品加工工艺》、《食品安全学B》
三、主要学术方向:
肉品加工与质量安全控制
四、主要学术成绩:
(1)获奖情况:
获教育部硕士研究生“国家奖学金”。
(2)项目情况:
郑州轻工业学院博士研究项目,参与河南省重大科技专项-肉类加工质量安全全程追溯体系研究与开发及产业化示范。
(3)发表论文:共发表论文6篇,其中SCI 5篇;代表性论文:
1.He, X. L., Liu, R., Nirasawa, S., Zheng, D. J., & Liu, H. J. (2013). Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat. Journal of Food Engineering, 115(2), 245-250.
2. He, X. L., Liu, R., Tatsumi, E., Nirasawa, S., & Liu, H. J. (2014). Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field. Innovative Food Science & Emerging Technologies, 22, 110-115.
3. He, X. L., He, Z. S., Lai, G. H., & Liu, H. J. (2016). Effect of thawing methods on the post-thawing quality of frozen pork tenderloin meat. International Agricultural Engineering Journal, 25(1): 1-9.
4.He, X. L., Jia, G. L., Tatsumi, E., & Liu, H. J. (2016). Effect of corona wind, current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field (HVEF) treatment process. Innovative Food Science & Emerging Technologies, 34, 135-140.