दा-वेन सन

मुक्त ज्ञानकोश विकिपीडिया से
Jump to navigation Jump to search
दा-वेन सन / 孫大文 / 孙大文
Da-Wen Sun @ UN FAO

सन दावेन (अंग्रेजी: Da-Wen Sun; साधारणीकृत चीनी: 孙大文; पारंपरिक चीनी: 孫大文; हान्यू पिनयिन: Sūn Dàwén) (दा-वेन सन नाम से प्रसिद्ध), प्रोफ़ेसर, खाद्य एवं जैविक प्रणाली अभियांत्रिकी, यूनिवर्सिटी कॉलेज डब्लिन, नेशनल यूनिवर्सिटी ऑफ़ आयरलैण्ड.

जीवनी[संपादित करें]

प्रोफ़ेसर दा-वेन सन, जिनका जन्म दक्षिणी चीन में हुआ, खाद्य अभियांत्रिकी अनुसंधान एवं शिक्षा में जगत अधिकारी हैं। उनका मुख्य अनुसंधान कार्यछेत्र शीतलन, शुष्कन, प्रशीतन प्रक्रम एवं प्रणाली, खाद्य पदार्थों की गुणवत्ता एवं बचाव, जैविकप्रक्रम अनुकरण एवं इष्टतमीकरण और कंप्यूटर अवलोकन तकनीक है। उनके द्वारा किये गए नवीन अधययन, विशेष तौर पर मांसों का निर्वात शीतलन, कंप्यूटर अवलोकन द्वारा पिज्जा का गुणवत्ता निरीक्षण एवं फल और सब्जियों के संग्रहण आयु विस्तार के लिए खाने योग्य झिल्ली का राष्ट्रीय एवं अंतर्राष्ट्रीय मीडिया में व्यापक रूप से प्रतिवेदन किया गया है। उनके द्वारा किये गए कार्यों के परिणाम १८० से अधिक पत्रिका पत्रों और २०० से अधिक सम्मलेन पत्रों में प्रकाशित किये जा चुके हैं।

यूरोप में विभिन्न विश्वविधालयों में कार्य करने से पहले उन्हों ने चाइना में यांत्रिक अभियांत्रिकी में बी.एस.सी. (प्रतिष्ठा) और एम्.एस.सी. प्रथम श्रेणी में प्राप्त किया और रसायन अभियांत्रिकी में पी.एच.डी प्राप्त किया। वह आयरिश विश्वविधालय में स्थायी रूप से नियोजित होने वाले प्रथम चाइनीज़ नागरिक बनें जब १९९५ में नेशनल यूनिवर्सिटी ऑफ़ आयरलैण्ड, डब्लिन (यूनिवर्सिटी कॉलेज डब्लिन), में महाविधालय व्याख्याता के तौर पर उनकी नियुक्ति हुई और उसके बाद लगातार तरक्की करते हुए अल्पतम समय में सीनियर लेक्चरर, एसो. प्रोफ़ेसर और प्रोफ़ेसर बनें. वर्तमान समय में डॉ॰ सन यूनिवर्सिटी कॉलेज डब्लिन में खाद्य एवं जैविकप्रणाली अभियांत्रिकी के प्रोफ़ेसर तथा खाद्य प्रशीतन एवं कम्प्यूटरीकृत खाद्य तकनीक अनुसन्धान समूह के निदेशक पद पर कार्यरत हैं।

खाद्य अभियांत्रिकी के अग्रणी शिक्षक के रूप में, प्रो॰ सन ने इस छेत्र में महत्त्वपूर्ण योगदान प्रदान किया है। उन्होंने अनेक पी.एच.डी. छात्रों को प्रशिक्षित किया और उन छात्रों ने उद्योग और शैक्षणिक समुदाय में योगदान प्रदान किया है। उन्होंने खाद्य अभियांत्रिकी में उन्नति विषय पर शैक्षणिक संस्थाओं में अन्तराष्ट्रीय स्तर पर लगातार व्याख्यान दिया है और अन्तराष्ट्रीय सम्मेलनों में मुख्य विचार प्रस्तुत किया है। खाद्य अभियांत्रिकी में सम्मानित और मान्यता प्राप्त व्यक्तित्व के कारण उन्हें चीन के दस श्रेष्ठ विश्वविद्यालयों में सहायक/अतिथि/परामर्शी प्रोफ़ेसर की पदवी प्रदत्त की गयी है जिनमें झेजियांग विश्वविद्यालय, शंघाई जिओतोंग विश्वविद्यालय, हार्बिन तकनीक संस्थान, चाइना कृषि विश्वविद्यालय, साउथ चाइना तकनीक विश्वविद्यालय और जिआंग्नान विश्वविद्यालय आदि सम्मिलित हैं। खाद्य अभियांत्रिकी के छेत्र में उनके महत्त्वपूर्ण योगदान और उत्कृष्ट नेत्रत्व को देखते हुए उन्हें इंटरनेशनल कमीशन ऑफ़ एग्रीकल्चरल इंजीनियर (सी.आई.जी.आर.) ने वर्ष २००० और २००६ में सी.आई.जी.आर. मेरिट पुरस्कार से सम्मानित किया, यू॰के॰ की संस्था इंस्टिट्यूट ऑफ़ मेकैनिकल इंजीनियर्स (आई.मेक.ई.) ने २००४ में " फ़ूड इंजीनियर ऑफ़ द इयर " घोषित किया, २००८ में संसार के श्रेष्ठ एक प्रतिशत कृषि अभियांत्रिकी वैज्ञानिक में सम्मिलित होने जैसी उत्कृष्ट उपलब्धि प्राप्त करने पर सी.आई.जी.आर. मान्यता पुरस्कार से सम्मानित किया गया।

वे इंस्टिट्यूट ऑफ़ एग्रीकल्चरल इंजीनियर्स के सम्मानित सदस्य हैं। उन्होंने शिक्षण और अनुसंधान में उत्तमता के लिए अनेक पुरस्कार प्राप्त किया है, जिनमें प्रेसिडेंट रिसर्च फेलोशिप भी सम्मिलित है और उन्होंने दो बार यूनिवर्सिटी कॉलेज डब्लिन का प्रेसिडेंट रिसर्च पुरस्कार प्राप्त किया है। वे सी.आई.जी.आर. के कार्यकारिणी समिति के सदस्य और मानद् उपाध्यक्ष, फ़ूड एंड बायोप्रोसेस टेक्नोलॉजी - अन्तराष्ट्रीय जर्नल (स्प्रिंगर) के मुख्य सम्पादक, "कौंटेम्पररी फ़ूड इंजीनियरिंग" पुस्तक श्रंखला (सी.आर.सी. प्रेस / टेलर एंड फ्रांसिस) के श्रंखला सम्पादक, जर्नल ऑफ़ फ़ूड इंजीनियरिंग (एल्सेविएर) के भूतपूर्व सम्पादक और जर्नल ऑफ़ फ़ूड इंजीनियरिंग (एल्सेविएर), जर्नल ऑफ़ फ़ूड प्रोसेस इंजीनियरिंग (ब्लैकवेल), सेंसिंग एंड इंस्ट्रुमेंटेशन फॉर फ़ूड क्वालिटी एंड सेफ्टी (स्प्रिंगर) एवं चेक जर्नल ऑफ़ फ़ूड साइंस के सम्पादकीय समिति के सदस्य हैं। वे यू॰के॰ इंजीनियरिंग काउंसिल में पंजीकृत अधिकृत अभियंता भी हैं।

सम्मान एवं पुरस्कार[संपादित करें]

  • सी.आई.जी.आर. मान्यता पुरस्कार, २००८, सी.आई.जी.आर., (इंटरनेशनल कमीशन ऑफ़ एग्रीकल्चरल इंजीनियर)
  • ऐ.एफ.एस.टी. फेलो पुरस्कार, २००७, असोसिएशन ऑफ़ फ़ूड साइंटिस्ट एंड टेक्नोलॉजीस्ट्स (इंडिया)
  • सी.आई.जी.आर. मेरिट पुरस्कार, २००६, सी.आई.जी.आर., (इंटरनेशनल कमीशन ऑफ़ एग्रीकल्चरल इंजीनियर)
  • प्रेसिडेंट रिसर्च फेलोशिप, २००४/२००५, यूनिवर्सिटी कॉलेज डब्लिन
  • फ़ूड इंजीनियर ऑफ़ द इयर, २००४, इंस्टिट्यूट ऑफ़ मेकैनिकल इंजीनियर्स
  • हू इज हू इन इंजीनियरिंग एंड साइंस, २०००
  • सी.आई.जी.आर. मेरिट पुरस्कार, २०००, सी.आई.जी.आर., (इंटरनेशनल कमीशन ऑफ़ एग्रीकल्चरल इंजीनियर)
  • प्रेसिडेंट रिसर्च पुरस्कार, २०००/२००१, यूनिवर्सिटी कॉलेज डब्लिन
  • हू इज हू इन द वर्ल्ड, १९९९

प्रकाशित वर्क्स[संपादित करें]

हाल के लेख[संपादित करें]

पुस्तक अध्याय[संपादित करें]

  1. L. J. Wang and Da-Wen Sun, Mathematical Analysis of Vacuum Cooling, in M. Farid (ed), Mathematical Analysis of Food Processing, pp. 459–485, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2009).
  2. L. Drummond and Da-Wen Sun, Effects of Chilling and Freezing on Safety and Quality of Food Products, in E. Ortega-Rivas (ed.), Processing Effects on Safety and Quality of Foods, pp. 297–320, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2009). # T. Norton and Da-Wen Sun, Computational Fluid Dynamics in Thermal Processing, in R. Simpson (ed), Engineering Aspects of Thermal Processing, pp. 317–363, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2009).
  3. L. Y. Zheng, A. E. Delgado and Da-Wen Sun, Surface Heat Transfer Coefficients with and without Phase Change, in M. Shafiur Rahman (ed), Food Properties Handbook, 2nd Edition, pp. 717–758, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2009).
  4. C. X. Zheng and Da-Wen Sun, Computer Vision for Quality Control, in M. Zude (ed), Optical Monitoring of Fresh and Processed Agricultural Crops, pp. 126–140, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2009).
  5. C. X. Zheng and Da-Wen Sun, Image Segmentation Techniques, in Computer Vision Technology for Food Quality Evaluation, pp. 37–56, Academic Press / Elsevier, San Diego, California, USA (2008).
  6. C. X. Zheng and Da-Wen Sun, Object Measurement Methods, in Computer Vision Technology for Food Quality Evaluation, pp. 57–80, Academic Press / Elsevier, San Diego, California, USA (2008).
  7. C. J. Du and Da-Wen Sun, Object Classification Methods, in Computer Vision Technology for Food Quality Evaluation, pp. 81–107, Academic Press / Elsevier, San Diego, California, USA (2008).
  8. L. Y. Zheng, Da-Wen Sun and J. Tan, Quality Evaluation of Meat Cuts, in Computer Vision Technology for Food Quality Evaluation, pp. 111–138, Academic Press / Elsevier, San Diego, California, USA (2008).
  9. C. J. Du and Da-Wen Sun, Quality Measurement of Cooked Meats, in Computer Vision Technology for Food Quality Evaluation, pp. 139–156, Elsevier, Academic Press / Elsevier, San Diego, California, USA (2008).
  10. C. J. Du and Da-Wen Sun, Quality Evaluation of Pizzas, in Computer Vision Technology for Food Quality Evaluation, pp. 427–446, Academic Press / Elsevier, San Diego, California, USA (2008).
  11. T. Norton and Da-Wen Sun, An Overview of CFD Applications in the Food Industry, in Computational Fluid Dynamics in Food Processing, pp. 1–41, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2007).
  12. Da-Wen Sun, An Overview of Refrigeration Cycles, in Handbook of Frozen Food Processing and Packaging, pp. 57–83, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2006).
  13. Da-Wen Sun and L. Y. Zheng, Innovations in Freezing Process, in Handbook of Frozen Food Processing and Packaging, pp. 175–195, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2006).
  14. A. E Delgado, Da-Wen Sun and A. C. Rubiolo, Thermal Physical Properties of Foods, in Thermal Food Processing: New Technologies and Quality Issues, pp. 3–34, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2006).
  15. L. J. Wang and Da-Wen Sun, Heat and Mass Transfer in Thermal Food Processing, in Thermal Food Processing: New Technologies and Quality Issues, pp. 35–71, CRC Press / Taylor & Francis, Boca Raton, Florida, USA (2006).
  16. E. Hogan, A. L. Kelly and Da-Wen Sun, High Pressure Processing of Foods: An Overview, in Emerging Technologies for Food Processing, pp. 3–32, Academic Press / Elsevier, London, UK (2005).
  17. L. Y. Zheng and Da-Wen Sun, Vacuum Cooling of Foods, in Emerging Technologies for Food Processing, pp. 579–602, Academic Press / Elsevier, London, UK (2005).
  18. L. Y. Zheng and Da-Wen Sun, Ultrasonic Acceleration of Food Freezing, in Emerging Technologies for Food Processing, pp. 603–626, Academic Press / Elsevier, London, UK (2005).

पत्रिका पेपर[संपादित करें]

  1. P. Jackman, Da-Wen Sun and P. Allen, Automatic Segmentation of Beef Longissimus Dorsi Muscle and Marbling by an Adaptable Algorithm, Meat Science, 83 [2] (2009) 187–194.
  2. P. Jackman, Da-Wen Sun and P. Allen, Comparison of Various Wavelet Texture Features to Predict Beef Palatability, Meat Science, 83 [1] (2009) 82–87.
  3. A. E. Delgado, L. Y. Zheng and Da-Wen Sun, Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples, Food and Bioprocess Technology, 2 [3] (2009) 263–270.
  4. T. Norton, J. Grant, R. Fallon and Da-Wen Sun, Assessing the Ventilation Effectiveness of Naturally Ventilated Livestock Buildings under Wind Dominated Conditions Using Computational Fluid Dynamics, Biosystems Engineering, 103 [1] (2009) 78-99.
  5. P. Jackman, Da-Wen Sun and P. Allen, Comparison of the Predictive Power of Beef Surface Wavelet Texture Features at High and Low Magnification, Meat Science, 82 [3] (2009) 353-356.
  6. R. Zhao, E. Chen, M. Lin, Da-Wen Sun and B. Xu, Characteristics of Chamber Temperature Change during Vacuum Cooling, Journal of Food Process Engineering, 32 [2] (2009) 177-186.
  7. Y. Ma and Da-Wen Sun, Hardness of Cooked Rices as Affected by Varieties, Cooling Methods and Chill Storage, Journal of Food Process Engineering, 32 [2] (2009) 161-176.
  8. C. J. Du and Da-Wen Sun, Retrospective Shading Correction of Confocal Laser Scanning Microscopy Beef Images for Three-Dimensional Visualization, Food and Bioprocess Technology, 2 [2] (2009) 167-176.
  9. N. A. Valous, F. Mendoza, Da-Wen Sun and P. Allen, Texture Appearance Characterization of Pre-Sliced Pork Ham Images Using Fractal Metrics: Fourier Analysis Dimension and Lacunarity, Food Research International, 42 [3] (2009) 353-362.
  10. P. Jackman, Da-Wen Sun, C. J. Du and P. Allen, Prediction of Beef Eating Qualities from Colour, Marbling and Wavelet Surface Texture Features using Homogenous Carcass Treatment, Pattern Recognition, 42 [5] (2009) 751-763.
  11. T. Norton, A. Delgado, E. Hogan, P. Grace and Da-Wen Sun, Simulation of High Pressure Freezing Processes by Enthalpy Method, Journal of Food Engineering, 91 [2] (2009) 260-268.
  12. F. Mendoza, N. A. Valous, P. Allen, T. A. Kenny, P. Ward, and Da-Wen Sun, Analysis and Classification of Commercial Ham Slice Images Using Directional Fractal Dimension Features, Meat Science, 81 [2] (2009) 313-320.
  13. N. A. Valous, F. Mendoza, Da-Wen Sun and Paul Allen, Colour Calibration of a Laboratory Computer Vision System for Quality Evaluation of Pre-sliced Hams, Meat Science, 81 [1] (2009) 132-141.
  14. W. Wu, H. Zhang and Da-Wen Sun, Mathematical Simulation and Experimental Study of a Modified Zeolite 13X-Water Adsorption Refrigeration Module, Applied Thermal Engineering, 29 [4] (2009) 645-651.
  15. L. Drummond, Da-Wen Sun, C. T. Vila and A. G. M. Scannell, Application of Immersion Vacuum Cooling to Water-Cooked Beef Joints – Quality and Safety Assessment, LWT - Food Science and Technology, 42 [1] (2009) 332–337.
  16. F. Xu, W.-J. Yu, Da-Wen Sun, X.-Q. Xu and T.-C. Hua, Performance Comparison of Free and Immobilized Chicken Liver Esterase Inhibited by Four Different Pesticides, Journal of the Science of Food and Agriculture, 88 [14] (2008) 2538-2542.
  17. P. Jackman, Da-Wen Sun, C. J. Du, P. Allen and G. Downey, Prediction of Beef Eating Quality from Colour, Marbling and Wavelet Texture Features, Meat Science, 80 [4] (2008) 1273-1281.
  18. C. J. Du, Da-Wen Sun, P. Jackman and P. Allen, Development of a Hybrid Image Processing Algorithm for Automatic Evaluation of Intramuscular Fat Content in Beef M. Longissimus dorsi, Meat Science, 80 [4] (2008) 1231-1237.
  19. L. Drummond and Da-Wen Sun, Temperature Evolution and Mass Losses during Immersion Vacuum Cooling of Cooked Beef Joints – a Finite Difference Model, Meat Science, 80 [3] (2008) 885-891.
  20. L. Drummond and Da-Wen Sun, Immersion Vacuum Cooling of Cooked Beef - Safety and Process Considerations Regarding Beef Joint Size, Meat Science, 80 [3] (2008) 738-743.
  21. Y. Xu, T.-C. Hua, Da-Wen Sun and G.-Y. Zhou, Experimental Study and Analysis of Mechanical Properties of Frozen Rabbit Aorta by Fracture Mechanics Approach, Journal of Biomechanics, 41 [3] (2008) 649-655.
  22. Y. Ma, L. Lin and Da-Wen Sun, Preparation of High Fischer Ratio Oligopeptide by Proteolysis of Corn Gluten Meal, Czech Journal of Food Sciences, 26 [1] (2008) 31-40.
  23. C. J. Du and Da-Wen Sun, Multi-Classification of Pizza Using Computer Vision and Support Vector Machine, Journal of Food Engineering, 86 [2] (2008) 234–242.
  24. T. Norton and Da-Wen Sun, Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry, Food and Bioprocess Technology, 1 [1] (2008) 2-34.
  25. Q. F. Cheng and Da-Wen Sun, Important Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances, Critical Reviews in Food Science and Nutrition, 48 [1] (2008) 1–23.
  26. P. Barreiro, C. Zheng, Da-Wen Sun, N. Hernández-Sánchez, J. M. Pérez-Sánchez and J. Ruiz-Cabello, Non-Destructive Seed Detection in Mandarines: Comparison of Automatic Threshold Methods in FLASH and COMSPIRA MRIs, Postharvest Biology and Technology, 47 [2] (2008) 189–198.
  27. L. Guo, Y. Ma, Da-Wen Sun and P. Wang, Effects of Controlled Freezing-Point Storage at 0oC on Quality of Green Bean as Compared with Cold and Room-Temperature Storages, Journal of Food Engineering, 86 [1] (2008) 25-29.
  28. Z. W. Cui, L. J. Sun, W. Chen and Da-Wen Sun, Preparation of Dry Honey by Microwave-Vacuum Drying, Journal of Food Engineering, 84 [4] (2008) 582-590.
  29. D. Wu, Y. He, S. Feng, and Da-Wen Sun, Study on Infrared Spectroscopy Technique for Fast Measurement of Protein Content in Milk Powder Based on LS-SVM, Journal of Food Engineering, 84 [1] (2008) 124-131.
  30. Y. Xu, T.-C. Hua, Da-Wen Sun, G.-Y. Zhou and F. Xu, Effects of Freezing Rates and Dimethyl Sulphoxide Concentrations on Thermal Expansion of Rabbit Aorta during Freezing Phase Change as Measured by Thermo Mechanical Analysis, Journal of Biomechanics, 40 [14] (2007) 3201-3206.
  31. P. F. Yang, X. Wang, T.-C. Hua, Da-Wen Sun, Z. H. Chang and Y. L. Cao, Water Transport during Freezing of Human Dermal Fibroblast as Affected by Various Freezing Rates, Cell Preservation Technology, 5 [3] (2007) 137-143.
  32. C. J. Du and Da-Wen Sun, Food Image Segmentation Using an Improved Kernel Fuzzy C-Means Algorithm, Transactions of the ASABE, 50 [4] (2007) 1341-1348.
  33. X. Wang, T.-C. Hua, Da-Wen Sun, B. Liu, G. Yang and Y. Cao, Cryopreservation of Tissue-Engineered Dermal Replacement in Me2SO: Toxicity Study and Effects of Concentration and Cooling Rates on Cell Viability, Cryobiology, 55 [1] (2007) 60-65.
  34. Y. Li, S. Y. Xu and Da-Wen Sun, Preparation of Garlic Powder with High Allicin Content by Using Combined Microwave-Vacuum and Vacuum Drying as well as Microencapsulation, Journal of Food Engineering, 83 [1] (2007) 76-83.
  35. A. E. Delgado and Da-Wen Sun, Influence of Surface Water Activity on Freezing/Thawing Times and Weight Loss, Journal of Food Engineering, 83 [1] (2007) 23-30.
  36. T. Jeliński, C. J. Du, Da-Wen Sun and J. Fornal, Inspection of the Distribution and Amount of Ingredients in Pasteurized Cheese by Computer Vision, Journal of Food Engineering, 83 [1] (2007) 3-9.
  37. X. Li, Y. He, C. Wu and Da-Wen Sun, Nondestructive Measurement and Fingerprint Analysis of Soluble Solid Content of Tea Soft Drink Based on Vis/NIR Spectroscopy, Journal of Food Engineering, 82 [3] (2007) 316-323.
  38. H. Cen, Y. Bao, Y. He and Da-Wen Sun, Visible and Near Infrared Spectroscopy for Rapid Detection of Citric and Tartaric Acids in Orange Juice, Journal of Food Engineering, 82 [2] (2007) 253-260.
  39. C. X. Zheng, Da-Wen Sun and L. Y. Zheng, A New Region-Primitive Method for Classification of Colour Meat Image Texture Based on Size, Orientation, and Contrast, Meat Science, 76 [4] (2007) 620-627.
  40. T. Norton, Da-Wen Sun, J. Grant, R. Fallon and V. Dodd, Applications of Computational Fluid Dynamics (CFD) in the Modelling and Design of Ventilation Systems in the Agricultural Industry: A Review, Bioresource Technology, 98 [12] (2007) 2386-2414. # P. Jackman, Da-Wen Sun and L. Y. Zheng, Effect of Combined Vacuum Cooling and Air Blast Cooling on Processing Time and Cooling Loss of Large Cooked Beef Joints, Journal of Food Engineering, 81 [1] (2007) 266-271.
  41. Q. F. Cheng and Da-Wen Sun, Effects of Combined Water Cooking-Vacuum Cooling with Water on Processing Time, Mass Loss and Quality of Large Pork Ham, Journal of Food Process Engineering, 30 [1] (2007) 51–73.
  42. C. X. Zheng, Da-Wen Sun and L. Y. Zheng, Predicting Shrinkage of Ellipsoid Beef Joints as Affected by Water Immersion Cooking Using Image Analysis and Neural Network, Journal of Food Engineering, 79 [4] (2007) 1243-1249.
  43. Q. F. Cheng and Da-Wen Sun, Effect of Cooking Bag and Netting Packaging on the Quality of Pork Ham during Water Cooking, Meat Science, 75 [2] (2007) 243-247.
  44. C. X. Zheng, Da-Wen Sun and L. Y. Zheng, Segmentation of Beef Joint Images Using Histogram Thresholding, Journal of Food Process Engineering, 29 [6] (2006) 574–591.
  45. C. X. Zheng, Da-Wen Sun and L. Y. Zheng, Recent Developments and Applications of Image Features for Food Quality Evaluation and Inspection - A Review, Trends in Food Science and Technology, 17 [12] (2006) 642-655.
  46. T. Norton and Da-Wen Sun, Computational Fluid dynamics (CFD) - An Effective and Efficient Design and Analysis Tool for the Food Industry: A Review, Trends in Food Science and Technology 17 [11] (2006) 600-620.
  47. C. X. Zheng, Da-Wen Sun and L. Y. Zheng, Classification of Tenderness of Large Cooked Beef Joints Using Wavelet and Gabor Textural Features, Transactions of the ASABE, 49(5) (2006) 1447-1454.
  48. Q. F. Cheng and Da-Wen Sun, Feasibility Assessment of Vacuum Cooling of Cooked Pork Ham with Water Compared to That without Water and with Air Blast Cooling, International Journal of Food Science and Technology, 41 [8] (2006) 938-945.
  49. C. X. Zheng, Da-Wen Sun and L. Y. Zheng, Correlating Colour to Moisture Content of Large Cooked Beef Joints by Computer Vision, Journal of Food Engineering, 77 [4] (2006) 858-863.
  50. C. J. Du and Da-Wen Sun, Correlating Image Texture Features Extracted by Five Different Methods with the Tenderness of Cooked Pork Ham: A Feasibility Study, Transactions of the ASABE, 49 [2] (2006) 441-448.
  51. Zheng-Wei Cui, Shi-Ying Xu, Da-Wen Sun and Wei Chen, Dehydration of Concentrated Ganoderma lucidum Extraction by Combined Microwave-Vacuum and Conventional Vacuum Drying, Drying Technology, 24 (2006) 595-599.
  52. Da-Wen Sun and L. J. Wang, Development of a Mathematical Model for Vacuum Cooling of Cooked Meats, Journal of Food Engineering, 77 [3] (2006) 379-385.
  53. Da-Wen Sun and L. Y. Zheng, Vacuum Cooling Technology for the Agri-Food Industry: Past, Present and Future, in Da-Wen Sun and L. Y. Zheng (eds), “Progress in Bioproducts Processing and Food Safety”, special issue of Journal of Food Engineering, 77 [2] (2006) 203-214.
  54. Z. H Zhang and Da-Wen Sun, Effects of Cooling Methods on the Cooling Efficiency and Quality of Cooked Rice, in Da-Wen Sun and L. Y. Zheng (eds), “Progress in Bioproducts Processing and Food Safety”, special issue of Journal of Food Engineering, 77 [2] (2006) 269-274.
  55. L. S. Drummond and Da-Wen Sun, Feasibility of Water Immersion Cooking of Beef Joints: Effect on Product Quality and Yield, in Da-Wen Sun and L. Y. Zheng (eds), “Progress in Bioproducts Processing and Food Safety”, special issue of Journal of Food Engineering, 77 [2] (2006) 289-294.
  56. Z. H. Zhang and Da-Wen Sun, Effect of Cooling Methods on the Cooling Efficiencies And Qualities of Cooked Broccoli and Carrot Slices, in Da-Wen Sun and L. Y. Zheng (eds), “Progress in Bioproducts Processing and Food Safety”, special issue of Journal of Food Engineering, 77 [2] (2006) 320-326.
  57. Y. Ma, L. Xue and Da-Wen Sun, Characteristics of Trehalose Synthase from Permeablized Pseudomonas Putids Cells and its Application in Converting Maltose into Trehalose, in Da-Wen Sun and L. Y. Zheng (eds), “Progress in Bioproducts Processing and Food Safety”, special issue of Journal of Food Engineering, 77 [2] (2006) 342-347.
  58. J. Xie, X. H. Qu, J. Y. Shi and Da-Wen Sun, Effects of Design Parameters on Flow and Temperature Fields of a Cold Store by CFD Simulation, in Da-Wen Sun and L. Y. Zheng (eds), “Progress in Bioproducts Processing and Food Safety”, special issue of Journal of Food Engineering, 77 [2] (2006) 355-363.
  59. Q. F. Cheng and Da-Wen Sun, Improving the Quality of Pork Ham by Pulsed Vacuum Cooling in Water, Journal of Food Process Engineering, 29 [2] (2006) 119-133.
  60. C. X. Zheng, Da-Wen Sun and L. Y. Zheng, Recent Applications of Image Texture for Evaluation of Food Qualities - A Review, Trends in Food Science and Technology, 17 [3] (2006) 113-128.
  61. L. Y. Zheng and Da-Wen Sun, Innovative Applications of Power Ultrasound during Food Freezing Processes - A Review, Trends in Food Science & Technology, 17 [1] (2006) 16-23.
  62. Yi-Hua Zheng, Tse-Chao Hua, Da-Wen Sun, Jian-Jun Xiao, Fei Xu and Fang-Fang Wang, Detection of Dichlorvos Residue by Flow Injection Calorimetric Biosensor Based on Immobilized Chicken Liver Esterase, Journal of Food Engineering, 74 [1] (2006) 24-29.
  63. C. J. Du and Da-Wen Sun, Automatic Measurement of Pores and Porosity in Pork Ham and Their Correlations with Processing Time, Water Content and Texture, Meat Science, 72 [2] (2006) 294-302.
  64. Y. Ma, C. Cai and Da-Wen Sun, Enzymatic Hydrolysis of Corn Starch for Producing Fat Mimetics, Journal of Food Engineering, 73 [3] (2006) 297-303.
  65. C. J. Du and Da-Wen Sun, Estimating the Surface Area and Volume of Ellipsoidal Ham Using Computer Vision, Journal of Food Engineering, 73 [3] (2006) 260-268.
  66. C. X. Zheng, Da-Wen Sun and C. J. Du, Estimating Shrinkage of Large Cooked Beef Joints during Air-Blast Cooling by Computer Vision, Journal of Food Engineering, 72 [1] (2006) 56-62.
  67. C. J. Du and Da-Wen Sun, Learning Techniques Used in Computer Vision for Food Quality Evaluation: A Review, Journal of Food Engineering, 72 [1] (2006) 39-55.
  68. C. J. Du and Da-Wen Sun, Correlating Shrinkage with Yield, Water Content and Texture of Pork Ham by Computer Vision, Journal of Food Process Engineering, 28 [3] (2005) 219-232.
  69. Q. F. Cheng and Da-Wen Sun, Application of PLSR in Correlating Physical and Chemical Properties of Pork Ham with Different Cooling Methods, Meat Science, 70 (2005) 691-698.
  70. Z. W. Cui, S. Y. Xu, Da-Wen Sun and W. Chen, Temperature Changes during Microwave-Vacuum Drying of Sliced Carrots, Drying Technology, 23 [5] (2005) 1057-1074.
  71. Z. H. Zhang and Da-Wen Sun, Investigation of Effects of Operation Parameters on Cooling Time and Weight Loss During Vacuum Cooling of Cooked Rice and Cooked Diced Beef in Tray. Acta Horticulturae, 674 (2005) 505-509.
  72. Z. H. Zhang and Da-Wen Sun, Modelling of Two-Dimensional Heat and Mass Transfer During Vacuum Cooling of Cooked Rice in Tray. Acta Horticulturae, 674 (2005) 495-503.
  73. Z. H. Zhang and Da-Wen Sun, Modelling of Three-Dimensional Heat and Mass Transfer During Vacuum Cooling of Cooked Diced Beefs. Acta Horticulturae, 674 (2005) 199-204.
  74. Fei Xu, Tse-Chao Hua, Da-Wen Sun, Jian-Jun Xiao and Xiao-Lei Zhao, Enzyme Activity of Wheat Esterase as Affected by Various Cryopreservation, Journal of Food Engineering, 69 [1] (2005) 17-22.
  75. C. J. Du and Da-Wen Sun, Comparison of Three Methods for Classification of Pizza Topping Using Different Colour Space Transformations, Journal of Food Engineering, 68 [3] (2005) 277-287.
  76. M. Houska, A. Landfeld and Da-Wen Sun, Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling, Journal of Food Engineering, 68 [3] (2005) 357-362.
  77. Q. F. Cheng, Da-Wen Sun and Amalia G. M. Scannell, Feasibility of Water Cooking for Pork Ham Processing as Compared with Traditional Dry and Wet Air Cooking Methods, Journal of Food Engineering, 67 [4] (2005) 427-433.
  78. C. J. Du and Da-Wen Sun, Pizza Sauce Spread Classification Using Colour Vision and Support Vector Machines, Journal of Food Engineering, 66 [2] (2005) 137-145.

ग्रन्थसूची[संपादित करें]

  1. UCD Professor tops the world rankings in Agriculture Sciences
  2. UCD researchers honoured at International Agricultural Engineering conference
  3. Editor-in-Chief tops the world rankings in Agriculture Sciences!
  4. The Times of India: Rational Men - The rise of extreme logic (English)
  5. The Hindu: Focus on food nutrition, security at international convention (English)
  6. Hindustan Times: Slice of sameness (English)
  7. It’s cooler to work with a vacuum, FOOD manufacture magazine, pages 53–54, May 2004.
  8. Plus magazine: Fuzzy pizza
  9. The Times Higher Education Supplement: Pizza's perfect with chips
  10. New Scientist: We hear that…
  11. Pizza marketplace: Irish researchers develop perfect pizza scanner
  12. New Scientist: Soya film has fresh fruit all wrapped up
  13. UCD developing fruit and veg preserve, P. 12, Checkout Ireland, Vol. 28, No. 2, March, 2002
  14. The Daily Telegraph: Soya skin keeps fruit fresh
  15. Irish Times: Chilling without the pressure
  16. Xinhua News Agency: A Tale about Dr Da-Wen Sun - a World Renowned Food Engineering Expert (Chinese)
  17. People's Daily: Professor Da-Wen Sun of national University of Ireland Won British "Food Engineer of the Year" (Chinese)
  18. Xinhua News Agency: Professor Da-Wen Sun Awarded British Royal "Food Engineer of the Year" (Chinese)
  19. Chaozhou Daily: Agricultural Sciences Leader - Professor Da-Wen Sun, a Chaoshanese in Ireland" (Chinese)
  20. Chaozhou Daily: Standing on Top of The World in the Field of Food Engineering Research (Chinese)
  21. Heise Online: Computer sortiert Tiefkühlpizzas (German)
  22. Agroalimentaire - Refroidir les aliments par le vide (French)
  23. Intérêt de la combinaison refroidissement sous vide et refroidissement par air ventilé pour la viande bovine cuite (French)
  24. Matematica: Pizza – fuzzy (Italian)
  25. LifeGate: Matematica, logica fuzzy e pizza (Italian)
  26. Sympozjum CIGR w Warszawie (Polish)
  27. Avaliação da qualidade de pizzas usando análises de imagens (Portuguese)

बाहरी कड़ियाँ[संपादित करें]