Academician Sun Dawen: New thermal processing technology is used to improve the structure and function of food macromolecules

Recently, Academician Sun Dawen of South China University of Technology published an online article entitled "Improving Modification of Structures and Functionalities of Food Macromolecules by Novel Thermal" in Trends in Food Science & Technology (IF =16.
002), a top international journal in the field of food Technologies", which systematically expounds the role of new thermal processing technologies in improving macromolecular structure and functional modification in food systems, as well as the challenges and development trends
in the food industry.
Academician Sun Dawen of South China University of Technology is the only corresponding author
of this article.

Presentation of the results

Traditional thermal processing methods may lead to the adverse degradation of food quality properties, especially for heat-sensitive food materials, and new thermal processing technology has potential significance
as an alternative thermal processing technology for food macromolecular structure and functional modification.
However, there is no review specifically for these technologies in terms of structural modification and functional modification of food macromolecules
.

This review briefly introduces the new thermal processing technologies such as microwave heating, radio frequency heating, ohmic heating and infrared heating and their principles, then details the effects of these technologies on the structure and function of starch, protein and lipids, and finally discusses the limitations and challenges
of these new technologies in their application and development.
However, there are still some shortcomings
to be solved in these new thermal processing technologies.
Microwaves tend to form hot and cold spots
during heating.
The disadvantage of RF heating is uneven heating, especially overheating
of the edges.
Direct contact of food with electrodes is considered a major obstacle
to ohmic applications.
The infrared penetration is low, resulting in heating only on
the surface of the sample.
However, new thermal processing technologies not only provide the basis for the development of new foods, but also provide opportunities
to improve food safety and quality.

Figure 1 Schematic diagram of new thermal processing technology: (a) microwave heating system, (b) radio frequency heating system, (c) ohmic heating system, (d) infrared heating system

About the author

Professor Da-Wen Sun is a member of the Central Committee of the China Zhi Gong Dang, a specially appointed expert of the All-China Federation of Returned Overseas Chinese, and a member of the Expert Advisory Committee of
the Overseas Chinese Affairs Office of the State Council.
Academician of the European Academy of Sciences (European Academy of Humanities and Natural Sciences), Academician of the Royal Irish Academy of Sciences, Academician of the Polish Academy of Sciences, Academician of the International Academy of Food Sciences, Academician of the International Academy of Agricultural and Biological Systems Engineering, Academician of the International Academy of Refrigeration
.
Founder and editor-in-chief
of the internationally renowned journal Food and Bioprocess Technology.

He has won the International Council on Agricultural and Biological Systems Engineering (CIGR) Outstanding Award, the Royal Institution of Mechanical Engineers "Food Engineer of the Year", Phoenix TV's "Impact World Chinese Award", the International Food Protection Association's "Frozen Food Foundation Frozen Research Award", the International Engineering and Food Association Lifetime Achievement Award, the "CIGR Honorary President" and many other international awards, and won the title of Clearivate Analytics Global "Highly Cited Scientist" for six consecutive years from 2015 to 2020
.

He has published 1000 papers in world-renowned journals and international conferences, 17 monographs, and a total of more than 600 papers have been included in SCI (the academic h-index of Web of Science statistics is 104, the academic h-index of SCOPUS statistics is 108, and the academic h-index of Google Scholar statistics is 122).

71 papers were selected as "Highly Cited Papers" in ESI Agronomy, ranking first in the world (2020.
01).

Since returning to work at South China University of Technology at the end of 2011, so far (November 2020), a total of 209 papers have been retrieved on the Web of Science website with the School of Food Science and Engineering of South China University of Technology as the first author, including 42 highly cited papers, 157 papers in JCR Region I, and 65 papers with impact factors greater than 6
.
The number of highly cited papers accounted for 14% and 45%
of the whole school of South China University of Technology and the School of Food Science and Engineering, respectively.
Among them, 2 papers were selected as the 100 most influential international academic papers in China, and the only two papers
selected by South China University of Technology.

Authorized 63 Chinese invention patents, 10 invention patents in the United States, Britain and Japan, and applied for 9 international PCT patents
.
From 2019 to 2020, we trained 2 "Highly Cited Scientists" every year for two consecutive years
.
It won the first prize of Guangdong Science and Technology Award in 2014 (ranked second), the second prize of Science and Technology Progress Award of the Ministry of Education in 2016 (ranked first), the first prize of Science and Technology Progress Award of China National Light Industry Federation in 2018 (ranked second), the first prize of Guangdong Science and Technology Progress Award in 2018 (ranked first), and the second prize of Anhui Science and Technology Progress Award in 2020 (ranked third).

The article and pictures come from the food magnifying glass WeChat public account, click below to read the original article to view the original English summary
.

Carbohydrate hydrocolloids mainly refer to carbohydrate polymers and oligomers that can form colloidal systems after dispersion in water, which are widely used in food and nutritional formulations to improve the quality, safety and nutritional characteristics of
foods.
In order to better utilize, formulate and process carbohydrate hydrocolloids, improve food quality, and promote human health, a deeper understanding
of carbohydrate hydrocolloids is required 。 Beijing Academy of Food Science and China Food Journal organized this forum, specially invited experts who published high-level papers in the "Food Science and Human Wellness" "Carbohydrate Hydrocolloids in the Food System: From Structure to Human Health" album and "Food Science" related columns to give reports, and also welcome researchers and enterprise technicians in related research fields to actively participate in the discussion, exchange the latest research progress and results, and contribute wisdom and strength to the development of the industry
。

Online live broadcast entrance: Please scan the QR code below on WeChat on November 4 to directly enter the conference room for viewing, you can scan the QR code below in advance to make a live broadcast appointment
.

In order to further promote the development of animal-derived food science, drive industrial technological innovation, and better protect human health and improve the quality of life, Beijing Academy of Food Science and China Food Magazine will jointly hold the previous two "International Symposiums on Animal-Source Food Science and Human Health" in Ningbo and Xining, and will jointly hold with Zhengzhou University of Light Industry, Henan Agricultural University, Henan University of Technology, Henan Institute of Science and Technology, and Xuchang University on December 3-4, 2022 in Zhengzhou, Henan.
2022 International Symposium on Food Science and Human Health of Animal Origin"
.
Relevant experts, scholars and entrepreneurs are welcome to participate in this international seminar
.