会议日程
10月29日 报到、布展
10月30-31日 举行会议
9TH INTERNATIONAL SYMPOSIUM ON DEEP-FAT FRYING
第九届煎炸油与煎炸食品国际研讨会日程(初稿)
30 October, 2017
2017年10月30日
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09:00
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Opening remark 开幕致辞
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1st Sessions: Current status, Legislation, and Safety
专题一:发展现状、相关法规和食品安全
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09:30
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History and Evolution of Deep-Fat Frying –Sonoma, CA/USA Richard F. Stier
煎炸的发展历史与演变(Richard F. Stier,美国Sonoma公司食品咨询科学家)
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10:00
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Industrial frying in China: Current status and development trends- Ruiyuan Wang/ XingguoWang, CCOA/Jiangnan Univ
中国工业煎炸现状及发展趋势 (王瑞元/王兴国 中国粮油学会/江南大学)
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10:20
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COFFEE BREAK
茶歇
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10:50
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Food safety and HACCP: Ensuring the Safety of Foods and Oils – Richard Stier, Sonoma, CA/USA
食品安全与危害分析和关键控制点(HACCP):食品与油脂的安全保证(Richard Stier,美国Sonoma公司食品咨询科学家)
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11:20
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Formation and Migration of Health-Risk Compounds during Deep Frying - Qinzhe Jin, Jiannan Univ
煎炸过程中危害因子的形成与迁移 (报告人:金青哲教授,江南大学)
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11:50
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Regulatory Issues throughout the World –Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
世界各国煎炸油相关法规介绍 (Bertrand Matthaeus,德国马克斯—鲁伯纳研究所)
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12:20
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LUNCH
午餐
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2nd Session: Fundamental and application
专题二:基本原理与应用
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13:30
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Fundamentals of Deep Frying- Felix Aladedunye, University of Lethbridge, Canada
煎炸基本原理(Felix Aladedunye,加拿大莱斯布里奇大学营养科学系副教授)
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14:00
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Simulation of the Frying Process –Christian Gertz, Maxfry, Hegen, Germany
煎炸模拟工艺(Christian Gertz,德国化学与食品分析研究院主管)
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14:30
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Mechanism and Reduction of Oil Uptake in Deep-Fried Instant Noodles – Jinfeng Qi, Jiangnan Univ
方便面吸油机理及控油措施 (江南大学:齐金峰博士,江南大学)
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15:00
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COFFEE BREAK
茶歇
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15:20
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Properties and Performance of Different Frying oils, Yulan Liu, Henan Univ Tech
不同种类煎炸油特性分析 河南工业大学刘玉兰教授
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15:50
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The Application and Advantage of Rice Bran Oil for Deep Frying –Yuanrong Jiang, Wilmar
稻米油在煎炸中的应用及优势 (益海嘉里,姜元荣博士)
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16:20
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Selecting Frying Oils: Oil Specifications and Performance –Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
煎炸油的选择:油品规格与性能 (Bertrand Matthaeus,德国马克斯—鲁伯纳研究所)
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16:50
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Further of edible oil in the frying industry -Lucky Inturrisi, Technical Service Lead for Asia Pacific, Cargill
未来煎炸行业用油的发展趋势(Lucky Inturrisi,澳大利亚,嘉吉油脂亚太区技术总监)
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31 October,2017
2017年10月31日
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3th Session: Antioxidants and Stability
专题三:抗氧化剂与稳定性
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9:00
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Effect of nutural antioxiants on the frying performance - Felix Aladedunye, University of Lethbridge, Canada
天然抗氧化剂对煎炸品质的影响(Felix Aladedunye,加拿大莱斯布里奇大学营养科学系副教授)
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9:30
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Structured Phenol Lipids based on Sunflower oil, Their Application and Performance in Frying, Lingyi Liu ,Wuhan Polytech Univ
葵花籽油酚酸结构脂的煎炸特性研究及其应用, 刘零怡博士,武汉轻工大学
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10:00
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Flavor Characters Analysis of Fried Food in China –Junmei Liang, Wilmar
中国煎炸食品的风味特点分析 (益海嘉里:梁俊梅)
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10:30
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COFFEE BREAK
茶歇
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11:00
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Occurrence and Measurement of Low Molecular Volatile Compounds in the Fume of Different Frying Oils - Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
不同种类煎炸油低分子挥发性化合物的产生与测定(Bertrand Matthaeus,德国马克斯—鲁伯纳研究所)
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11:30
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The Factors Affecting Texture and Taste of Traditional Chinese Dough Sticks-Wenbo Mu, Wilmar
影响油条煎炸质构口感的因素 (益海嘉里: 穆文波博士)
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12:00
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LUNCH
午餐
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4rd Session: Optimum Frying
专题四:煎炸最佳方案
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13:30
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The Application of Frying Oil Concerning the Microstructure Change and Migration of Oil Soluble Compounds in Frying Flour Product –Xiangyu Wang COFCO
基于油炸面制品微观结构变化及油相化学成分迁移的煎炸应用研究 (王翔宇博士,中粮)
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14:00
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Foodservice Frying: Fryer Design and Maintenance – Supplier of Foodservice Fryers –Frymaster, Henny Penny, Other
餐饮企业煎炸设备的设计与维护(报告人:食品煎炸设备供应商,如美国frymaster公司,恒鹏公司等)
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14:30
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Total Oil Management: oil use safety and efficiency --Yan Liu, Cargill
全面油脂管理:油品的使用安全与效率(刘燕,嘉吉油脂大中华区技术经理)
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15:00
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COFFEE BREAK
茶歇
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5th Session: Analysis and Raw materials
专题五:分析研究与原料
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15:20
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Quality Control during industrial frying – Christian Gertz, Maxfry, Hagen, Germany
工厂煎炸过程的质量控制(Christian Gertz,德国化学与食品分析研究院主管)
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15:50
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Analytical possibilities to monitor fat degradation during storage and heating – Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
分析监测储藏和加热过程中油脂降解的方法(Bertrand Matthaeus,德国马克斯—鲁伯纳研究所)
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16:20
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Standardization of Quick Tests for Total Polar Compounds in Frying Oil by Measuring Dielectric Constant – Xu Li, Jiangnan Univ
基于介电常数的煎炸油极性物质快速测定方法的标准化 (江南大学报告人:李徐博士,江南大学)
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16:50
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Use of NIR for Evaluating Degrading Oils - Christian Gertz
使用近红外技术(NIR)对油脂降解进行评估(报告人:Christian Gertz,德国化学与食品分析研究院主管)
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17:20
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Final Discussion
讨论总结
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