Professor Yeh’s Laboratory

1. Professor Yeh’s Laboratory Research Objectives: Utilization of modern technology for developing Chinese foods to meet market demands. Teaching Goal: To initiate students’ thinking logic. Research Topics in recent three years Preparation and Characterization of Nano Bio-Materials Starting with the nano cellulose particle, to investigate the nanotechnology of biomaterials and their stabilization technology. The product development is conducted by using Ganoderma lucidum. Analysis of acrylamide in foods Investigate the acrylamide content in various foods and develop starchy foods with low or zero acrylamide. Food Rheology Utilize the modern rheological technology to define the texture attributes from sensory evaluation, particularly Q-value.

2. Accomplishments in recent three years Preparation of Nano Bio-Materials Established the method to prepare nano cellulose particle with a size of about 150 nm. The product appeared like a skin lotion. The method might be used to reduce agricultural wastes and for developing new food or cosmetic products. Analysis of acrylamide in foods Established the GC/MS method to analyze the acrylamide content in Chinese foods (such as instant noodles, twisted cruller). Food Rheology Developed a method to define texture attributes, particularly Q-value, using rheological measurements for waxy rice products.

3. Previous Research Topics • Extrusion Technology: The design of screw profile,die and operation conditions and formulations. • 2.Low fat snack foods: Combined extrusion cooking and glass transition phenomena for developing third generation snack foods with low or zero- oil. • 3.Supercritical extraction: Extracted bio-active compounds from food materials using CO2. • 4.Starch science: investigated the starch gelatinization and its application. • 5.Starch-protein new material: Developed new products with unique texture by utilizing the interactions between starch and proteins.

4. Accomplishments • Extrusion technology: • a)theoretical concept:established models for design residence, screw profile, die and operation conditions. • b)products developed: rice noodles, rice spaghetti, mochi, non-fried instant noodle, third generation snacks. • 2. Supercritical Extraction: • a) developed a model to predict extraction efficiency using solubility. • b)products:garlic oil with high content of allicin. • 3. Low-fat snack foods: • developed new products using extrusion and glass transition phenomena. • 4. Starch science: • established data base of gelatinization of various starches. • 5. Starch-protein new material • established the method to produce yan-chiao peels continuously.