Education
B.S. 1982 - University of Shanghai for Science and Technology, Cryogenic Engineering
M.S. 1987 - University of Shanghai for Science and Technology, Heat Transfer
Ph.D. 1993 - Louisiana State University, Food Engineering

Professional Activities
Member of Institute of Food Technologists
Member of American Institute of Chemical Engineers

Research Interests
My research interest is in the area of value-added food product development with a focus on functional foods and nutraceuticals by utilization of emerging food processing and packaging techniques. I am typically interested in the development and applications of biodegradable and edible films and coatings, and use of vacuum impregnation and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products. I am also interested in the techniques of capacitive radio frequency dielectric heating, irradiation, and high hydrostatic pressure as integrated with modified atmosphere packaging technology. In addition, I would like to apply mathematical modeling approaches to simulate various aspects in food processes, packaging, and storage

Representative Publications
Jeon, M. and Zhao, Y. 2005. Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples. Int. J. Food Sci. Nutri. 1-12.

Park, S.I . Stan , S.D. , Daesche1, M. and Zhao, Y . 2005. Antifungal coatings on fresh strawberries (fragaria x ananassa) to control mold growth during cold storage. J. Food Sci . 7(4): M197-201.

Han, C., Lederer, C., McDaniel, M. and Zhao, Y . 2005. Sensory evaluation of fresh strawberries (fragaria ananassa) coated with chitosan -based edible coatings . J. Food Sci . 70(3), S172-178.

Park, S.I., Daeschel, M., and Zhao, Y. 2004. Functional properties of antimicrobial lysozyme-chitosan composite films. J. Food Sci . 69(8):M215-221.

Park, S.I . and Zhao, Y. 2004. Incorporation of high concentration of mineral or vitamin into chitosan -based films. J. Agri . Food Chem. 52, 1933-1939 .

Zhao, Y. and Xie , J. 2004. Practice application of vacuum impregnation technology in fruit and vegetable processing. Trends in Food Sci . & Technol . 15(9), 434-451 .

Han, C., Zhao, Y., Leonard, S.W., and Traber, M.G. 2004. Edible coatings to improve storability and enhance nutritional value of fresh and frozen berries. Postharvest Biol. Technol . 33(1), 67-78.

Xie , J. and Zhao, Y. 2004. Vacuum impregnation with cryoprotectants and nutraceuticals to improve quality and enhance nutritional value of frozen strawberries (Totem). J. Food Proc. & Preserv . 28 , 117-132.

Xie , J. and Zhao, Y. 2004. Physical and physicochemical characteristics of three Northwest strawberry cultivars . J. Food Quality. 27(3), 181-194.

Xie , J. and Zhao, Y. 2003. Improvement of quality and nutritional value in frozen Marionberry by vacuum impregnation . J. Hort . Sci . & Biotechnol . 78(2), 248-253.

Xie , J. and Zhao Y. 2003. Nutritional enrichment of fresh cut apples (Royal Gala) by vacuum impregnation. Int. J. Food Sci . & Nutri . 54(5), 329-339.

Mei, Y. and Zhao, Y. 2003. Barrier and mechanical properties of milk protein–based edible films incorporated with nutraceuticals . J. Agri . & Food Chem. 51(7), 1914-1918.

Yang, J. and Zhao, Y . 2003. Computer simulation of vegetable sprout seeds in capacitive radio frequency (RF) dielectric heating. J. Food Proc. Eng. 26(3), 239-263.

Page updated 07/10/08