ZHONGLI PAN, Associate Adjunct Professor

Ph.D., Food Engineering, University of California, Davis, 1998
Department of Biological and Agricultural Engineering
3018 Bainer Hall
Phone: 530-752-4367
Email: zlpan@ucdavis.edu

Current Research

Professor Pan's current research focuses on: 1) improving the values of agricultural products and their components through new and improved postharvest and processing technologies, 2) characterizing the physical, chemical, and rheological properties of agricultural and food products, and 3) modeling and optimizing food processing for improved food quality and ensured food safety. One of his current research areas is to develop infrared radiation heating technology for drying, blanching, disinfection and disinfestation of food and agricultural products (fruit, vegetables, grains and nuts). The research has recently resulted in three patent applications related to infrared heating for blanching and dehydration of fruits and vegetables. The new infrared blanching and dehydration methods have proved to be efficient and environmentally friendly. Sequential infrared and freeze-drying method is another new technology recently developed and could be used to replace traditional freeze-drying method for producing high quality fruit and vegetable products with high processing efficiency. The new infrared processing technologies are being commercialized with the industry partners. Another research area is related to development of ultrasonic assisted extraction process for producing value-added products from the by-products of fruits and vegetable processing.

Dr. Pan also conducts research on the rice milling and utilization of rice processing by-products. One of his projects investigates the mechanism of rice damage during milling process caused by milling conditions and drying history. The research is aimed at improving milled rice quality and developing accurate rice quality assessment methods. Another project involves the development of bio-based products from the by-products of rice processing and production, such as rice bran and rice straw. Rice bran is used for making adhesives and rice straw is used for manufacturing particleboards.

Dr. Pan’s past research was involved with corn wet- and dry-milling, soy protein processing, and thermal processing. He is also a Research Engineer at the USDA ARS Western Regional Research Center http://www.ars.usda.gov/pandp/people/people.htm?personid=34979.

Representative Recent Publications

Zheng, Y., Z. Pan, R. H. Zhang, B. M. Jenkins, and S. Blunk. 2006. Properties of medium-density particleboard from saline Athel wood. Industrial Crops and Products. 23(3):318-326.

Pan, Z., A. Cathcart, and D. Wang. 2006. Properties of particleboard bond with rice bran and polymeric methylene diphenyl diisocyanate adhesives. Industrial Crops and Products. 23(1):40-45.

Pan, Z., J. F. Thompson, K. S. P. Amaratunga, T. Anderson, and X. Zheng. 2005. Effect of cooling methods and milling procedures on the appraisal of rice milling quality. Transaction of ASABE 48(5):1865-1871.

Pan, Z., A. Cathcart, and D. Wang. 2005. Thermal and chemical treatments to improve adhesive property of rice bran. Industrial Crops and Products 22:233-240.

Pan, Z. 2004. Applications of infrared technology for processing foods and agricultural products. Proceedings of 2004 CIGR International Conference. Beijing, China.

Pan, Z., and W. Tangratanavalee. 2003. Characteristics of soybeans as affected by soaking conditions. LWT Food Science and Technology 36:143-151.

Yang, W., C. C. Jia, T. J. Siebenmorgen, Z. Pan, and A. G. Conossen. 2003. Relationship of kernel moisture content gradients and glass transition temperatures to head rice yield. Biosystems Engineering 85(4):467-476.

Pan, Z. 2002. Modeling of water absorption of pinto beans during blanching and soaking. Transaction of CSAE 18(5):160-166.

Pan, Z. 2002. Adsorption characteristics of functional soy protein products. Journal of Food Process Engineering 25:499-514.

Pan, Z., and R. P. Singh. 2002. Heating surface temperature and contact heat transfer coefficient of a clam-shell grill. LWT Food Science and Technology 35:348-354.

Membership in Professional Societies

Institute of Food Technologists
American Association of Cereal Chemists
American Society of Agricultural and Biological Engineers
Association of Overseas Chinese Agricultural, Food and Biological Engineers

Courses Offered

EBS 132 - Unit Operation in Biological and Food Engineering
EBS 125 – Heat and Mass Transfer
ABT 110L - Experiments in Food Engineering Laboratory

Research Support

USDA ARS
California Energy Commission
California Rice Research Board
California Department of Water Resources
Private Industries