Zhongli Pan, Ph.D

UC Davis Biological and Agricultural Engineering BAE Faculty Zhongli Pan

Position Title
Adjunct Professor

Unit
Biological and Agricultural Engineering

3018 Bainer Hall
Bio

Research

Professor Pan studies infrared heating technology for various food processes, including blanching, peeling, roasting, drying, disinfection and disinfestation. He also uses ultrasonic and pulsed electric field technologies for improving food processing efficiency.

Selected Publications

Wang, C., Z. Li, Z. Pan, and D. Li. 2018. A high-performance optoelectronic sensor device for nitrate nitrogen in recirculating aquaculture systems. Sensors. 18:1-16

Wu, B., Z. Pan, J. Wang, H.M. El-Mashad, B. Wang, and H. Ma. Drying performance and product quality of sliced carrots by infrared blanching followed by different drying methods. International Journal of Food Engineering. 10.1515/ijfe-2017-0384

Deng, L., Z. Pan, S. Mujumdar, J. Zhao, Z. Gao, and H. Xiao. 2019. High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering the cellular structure. Food Control. 96:104-111.

Mason, J.B., R. Black, S.L. Booth, A. Brentano, B. Broadbent, P. Connolly, J. Finley, J. Goldin, T. Griffin, K. Hagen, J. Lesnik, G. Lewis, Z. Pan, J.M. Ramos, M. Ranalli, G. Rojas, M. Shockley, V.J. Stull, and D. Swietlik. 2018. Fostering strategies to expand the consumption of edible insects: the value of a tripartite coalition between academia, industry, and government. Current Developments in Nutrition. 2(8):1-5.

Chen, J., C. Venkitasamy, Q. Shen, T.H. McHugh, R. Zhang, and Z. Pan. 2018. Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method. LWT – Food Science and Technology. 97:469-475.

Zhou, X., J. Zhang, Z. Pan, and D. Li. 2018. Review of methods for the detection and determination of malachite green and leuco-malachite green in aquaculture. Critical Reviews in Analytical Chemistry. https://doi.org/10.1080/10408347.2018.1456314.

Ding, C., R. Khir, Z. Pan, D.F. Wood, C. Venkitasamy, K. Ru, H. El-Mashad, and J. Berrios. 2018. Influence of infrared drying on storage characteristics of brown rice. Food Chemistry. 264:149-156.

Wang, C., Z. Li, Z. Pan, D. Li. 2018. Development and characterization of a highly sensitive fluorometric transducer for ultra low aqueous ammonia nitrogen measurements. Computers and Electronics in Agriculture. 150:364-373.

Venkitasamy, C., C. Zhu, M.T. Brandl, F. J.A. Niederholzer, R. Zhang, T.H. McHugh, and Z. Pan. 2018. Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354. LWT – Food Science and Technology. 95:123-128.

Salazar F., S. Garcia, M. Lagunas-Solar, Z. Pan, J. Cullor. 2018. Effect of a heat-spray and heat-double spray process using radiofrequency technology and ethanol on inoculated nuts. Journal of Food Engineering. 227:51-57.

Almada, L.A.G., I.R. Sitepu, T. Cajka, J. Xu, H.E. Teh, J.B. German, Z. Pan, S.R. Dungan, and D.E Block. 2018. Extracellular fungal polyol lipids: a new class of high value lipids. Biotechnology Advances. 36:397-414.

Zhao, L., Y. Zhang, C. Venkitasamy, Z. Pan, L. Zhang, S. Guo, W. Xiong, H. Xia, W. Liu, and X. Gou. 2018. Preparation of umami octopeptide with recombined Escherichia coli: feasibility and challenges. Bioengineered. 9:166-169.

Zhang, W., Z. Pan, H. Xiao, Z. Zheng, C. Chen, and Z. Gao. 2018. Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of poria cubes. Drying Technology: An International Journal. 36(8):908-921.

Zhao, L., Y. Zhang, Z. Pan, C. Venkitasamy, W. Xiong, S. Guo, H. Xia, and W. Liu. 2018. Effect of electron beam irradiation on quality and protein nutrition of spicy yak jerky. LWT- Food Science and Technology. 87:1-7.

Wu, B, J. Wang, Y. Guo, Z. Pan, and H. Ma. 2017. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips. Journal of Food Processing and Preservation. 1-7. DOI: 10.1111/jfpp.13531.

Zhao, L., Y. Zhang, S. Guo1, W. Xiong, H. Xia, W. Liu, Pan, Z., and C. Venkitasamy. 2017. Effect of irradiation on quality of vacuum packed spicy beef chops. Journal of Food Quality. doi.org/10.1155/2017/1054523. 1-8.

Khir, R., G. G. Atungulu, C. Ding, and Z. Pan. 2017. Influence of harvester and weather conditions on filed loss and milling quality of rough rice. Applied Engineering in Agriculture. International Journal of Agricultural Biological Engineering. 4:216-223.

Xiao, H., L Deng, H.M. El-Mashad, J. Tang, Z. Gao, Z. Pan, A. Mujumdar, and Q. Zhang. 2017. Recent developments and trends of thermal blanching – a comprehensive review. Information Proceeding in Agriculture. 4:101-127.

Salazar, F., S. Garcia, M. Laguna-Solar, Z. Pan, and J. Cullor. 2017. Efficacy of a heat-spray and heat-double spray process on inoculated nuts with Salmonella enteritidis ATCC 1045. Food Control. 81:74-79.

Wang, B., Y. Zhang, C. Venkitasamy, B. Wu, Z. Pan, and H. Ma. 2017. Effect of pulsed light on activity and structural changes of horseradish peroxidase. Food Chemistry. 234:20-25.

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