导师姓名：丁胜华
性别：男
人气指数：63

所属院校：湖南大学
所属院系：隆平分院
职称：助理研究员
导师类型：硕导
招生专业：


通讯方式 :
办公电话：**
电子邮件：shhding@hotmail.com
通讯地址：湖南省长沙市芙蓉区远大二路892号湖南省农业科学院实验大楼617室


个人简述 :
丁胜华，男，工学博士，毕业于中国农业大学食品科学与营养工程学院，现为湖南省农业科学院农产品加工研究所助理研究员，湖南大学隆平分院生物学硕士研究生导师，第一届国家农产品加工国家农产品加工技术研发体系青年工作委员会委员。主要从事果蔬加工技术、果蔬衰老机制及控制技术等方面研究。近年在Journal of the Science Food and Agriculture、Food and Bioproducts Processing、International Journal of Food Science and Technology等杂志发表论文近40篇，其中以第一作者或通讯作者发表SCI收录论文6篇，EI收录论文7篇，受邀成为Innovative Food Science and Emerging Technologies、Journal of Food Measurement and Characterizatio杂志审稿人。

科研工作 :
在研项目——1.主持国家自然科学基金：基于微观结构与水孔蛋白基因的枣果采后失水机制研究(? v 543)，2016/01-2018/12；2.主持湖南省自然科学基金：柑橘片干制过程中色泽变化机制研究(2016JJ6077)，2016/01-2018/12；3. 湖南特色果品采后贮藏及加工示范关键技术研究与示范(2016NK2182)，2016/06-2019/06，子课题主持；4.湖南省重点研发计划：湖南特色蔬菜超声-热泵联合干燥关键技术与装备研究及示范（2017NK2112），子课题主持；5.主持2017年第一批湖南农业科技创新项目：枣果采后质地调控中细胞壁多糖骨架的演化机制（2017GP16）；
发表论文——1. Ding SH,Wang RR, Shan Y, Li GY, Ou SY. Changes in pectin characteristics during the ripening of jujube fruit.Journal of the Science of Food and Agriculture, 2017, 97(12), 4151-4159.2. Wang RR,Ding SH*, Zhao DD, Wang ZF, Wu JH, Hu XS.Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits.Food Science and Biotechnology, 2016, 25(1), 137-143.3. Ding SH, You J, An KJ, Li Y, Wang ZF. Effective diffusivities and energy consumption of daylily in microwave drying.International Journal of Food Science and Technology, 2012, 47(12), 2648-2654.4. Ding SH, An KJ, Zhao CP, Li Y, Wang ZF.Effect of drying methods on volatiles of Chinese ginger (Zingiber officinaleRoscoe).Food and Bioproducts Processing, 2012, 90(3), 515-524.5. Ding, S. H.,Wang, R. R., Shan, Y., Ou, S. Y.Gao W. Impact of drying temperature on the contents of sugars, organic acids, limoniods, phenolics, and antioxidant capacity of lemon slices.Food Science and Biotechnology, 2017, 26(6),1523-1533. 10.1007/s10068-017-0221.6. Wang RR, Zhou H,Ding SH*, An KJ, Ou SY. Post-effects of high hydrostatic pressure on chlorophylls and chlorophyll-protein complexes in spinach during storage.Journal of Food Measurement and Characterization, 2018, 10.1007/s11694-018-9745-0.7. Wang RR,Ding SH, Hu XS, Liao XJ, Zhang Y. Effects of high hydrostatic pressure on chlorophylls and chlorophyll-protein complexes in spinach.European Food Research and Technology. 2016, 242(9), 1533-1543.8. Wang RR,Ding SH, Hu XS, Zhang Y. Stability of chlorophyll-protein complex (photosystemⅡ) in processed spinach: Effects of high hydrostatic pressure.International Journal of Food Properties, 2017,10.1080/**.2017. **.9. An KJ,Ding SH, Tao HY, Zhao DD, Wang XQ, Wang ZF, Hu XS. Response surface optimization of osmotic dehydration of Chinese ginger (Zingiber officinaleRoscoe) slices.International Journal of Food Science and Technology, 2012, 48(1), 28-34.10. Zhao DD, An KJ,Ding SH, Liu LJ, Xu ZQ, Wang ZF. Two-stage intermittent microwave coupled with hot-air drying of carrot slices: Drying kinetics and physical quality.Food and Bioprocess Technology, 2014, 7(8), 2308-2318.11. XuZQ, GuoYH, Ding SH, An KJ,WangZF. Freezing by immersion in liquid CO2 at variable pressure: Response surface analysis of the application to carrot slices freezing.Innovative Food Science & Emerging Technologies, 2014, 22, 167-174.12. Zhao J, Ou SY,Ding SH, Wang Y, Wang Y. Effect of activated charcoal treatment of alkaline hydrolysates from sugarcane bagasse on purification ofp-coumaric acid.Chemical Engineering Research and Design, 2011, 89, 2176-2181.13. An KJ, Li H, Zhao DD,Ding SH, Tao HY. Effect of osmotic dehydration with pulsed vacuum on hot-air drying kinetics and quality attributes of cherry tomatoes.Drying Technology,2012,31(6),698-706.