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Biotechnology and Food Engineering (BFE)
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XIN AN (ANDY) ZENG 

 

Birth date: Oct. 1972

Birth place: Hu Nan province, China

Blood type: O

Tel: 0086-20-87113668 (o)

Address: Room 13339, Building 13
             Campus of South China University of Technology
              No.381, Wushan Road
             Guangzhou City
             P.R.China, 510640
 
e-mail: xazengscut.edu.cn

 
 

PRESENT POSITION

Associate Professor (2004- present): College of Light Industry and Food Engineering, South China University of Technology (SCUT), Guangzhou.

Dean Assistant (2003.9-present): College of Light Industry and Food Engineering, SCUT.

Associate Director (2005.9-present): Research Institute of Light Chemical Engineering, SCUT.

Wine Taster (2004.6－present): Guangdong and Xingjiang Provinces.

Inspector of SCUT (2004.9－present)

Executive Director (2006.9－present): International Saccharide S&T Cooperation Center of Guangdong Province.
 
Visiting Academic (2006.11－present): Biotechnology and Food Engineering (BFE), Faculty of Engineering, Monash University, Australia
Honorary Research Fellow (2006.8－2007.8): Department of Chemicals and Materials Engineering, the University of Auckland, New Zealand


OTHER VISITED OVERSEA UNIVERSITIES

Vietnam Hanoi Bách Khoa University, 1998.3-4, Hanoi, Vietnam

University of British Columbia (UBC), 2004.5-6, Vancouver, Canada

 

PREVIOUS POSITIONS

Lecturer (2000-2004): College of Light Industry and Food Engineering, SCUT.

Assistant (1997-2000): College of Light Industry and Food Engineering, SCUT.
 

EDUCATION

1987.9~1990.6  The 1st High School of Ning Xiang county, Hu Nan province;

1990.9~1994.6  Bachelor Degree （Food engineering）, Xiang Tan University, Chairman of the Student Union (1992-1993);

1994.9~1997.4  M.S. Degree (Food engineering）, Food and Bioengineering College, SCUT;

1998.9~2001.6  PhD (Food engineering), Food and Bioengineering College, SCUT;

2005.9~2006.1  English Training at Guang Dong University of Foreign Studies, Guangzhou.
 

MAIN STUDY PROJECTS AND INTERESTED FIELDS

  • High voltage pulsed electric field sterilization;
  • The effect of high voltage pulsed electric field treatment on biochemistry reaction and enzyme activity;
  • The effect of delicate flavor adding on meat by physical field treatment;
  • Accelerating wine aging by physical methods.
  • Application of physical field in food and bioengineering fields.
  • Wine making and food fermentation.
  • Micron saccharide crystals manufacture and its application in pharmacy
  • Functional saccharide products

MAIN AWARDS AND ACHIEVEMENTS

    1)       “Three Good Undergraduate Students” in Hunan Province (1992, total 72 students in the province)

    2)       “Learning Example Students ” in Xiangtan University (1991 to 1992 and 1992 to 1993, total 17 in the whole university each year)

    3)       The 1st class award of “Excellent Graduated Students” in Guangdong Province. (2000)

    4)       The 1st class award of “YangCheng Evening Paper Excellent Students” in Guangdong Province (2000).

    5)       The contribution in New technology of purification and its application in viscous food solutions won the 1st Class Award of Science and Technology by the government of Guangdong Province, 2005, (personal ranked 3);

    6)       The contribution in The technology and equipment of intense electric field treatment in food processing won the 2nd Class Award of Science and Technology by the Light Industry Ministry of China, 2006, ( personal ranked 1);

    7)       The contribution in The manufacture technology of Litchi Wine won the 1st Class Award of Science and Technology by the government of Jieyang City in Guangdong Province, 2006, ( personal ranked 3);

    8)       The contribution in The technology and equipment of sterilization by pulsed electric fields won the Golden Medal of Invention by the government of

    9)        Guangdong Province, 2007, ( personal ranked 1).

    AUTHORIZED PATENTS

      1)     Zeng Xin-an, Fu Xiong, Yu Shu-juan, Gao Wen-hong. The sterilization method by using pre-polarization and pulsed electric field. Chinese patent. ZL200410077405 (2006.8.15)

      2)     Zeng Xin-an, Li Guo-ji. A new design of treating chamber for pulsed electric field sterilizing equipment. Chinese patent  ZL 01130064.7 (2005.3)

      3)     Zeng Xin-An, Fu Xiong, Yu Shu-juan. The technology and equipment of 5sterilization by pulsed electric field. Chinese patent: ZL 01130064 (2004.11.10);

      4)     Zhang Ben-shan, Liang Yong, Yang Lian-sheng, Yu Shu-juan, Zeng Xin-an, Fu Xiong. The method of manufacture starch degradation products by enzyme. Chinese patent: ZL 02134336 (2004.11.03);

      5)     Yu Shu-juan, Gao Da-wei, Zeng Xin-an. A method of producing KUDING beer. Chinese patent ZL99116114.9 (2002.1.30);

      6)     Zeng Xin-an, Yu Shu-juan, Li Guo-ji. An equipment of removing sauce sediments. Chinese patent:ZL 00260065.X (2000. 12.20).

      7)     Zeng Xin-an, Li Guo-ji, Gao Da-wei, Yu Shu-juan The tubular form equipment of accelerating wine aging by high voltage electric field. Chinese patent: ZL 9923623.7 (2000.5.24)

      8)     Li Guo-ji, Zeng Xin-an, Gao Da-wei, Yu Shu-juan. The bottled form equipment of accelerating wine aging by high voltage electric field. Chinese patent: ZL 97212055.6 (1998.12.9).

      APPLIED PATENTS (in authorizing)

        1)     Zhang Ben-shan, Gao Da-wei, Yu Shu-juan, Zeng Xin-an. Non-crystalline starch particle and its manufacture method. Chinese patent application No.: 01129865, application date: 2001.11.06.

        2)     Zeng Xin-an, Geng Yu-huan & Li Guo-ji. A method of accelerating aquavit aging by electromagnetic fields. Chinese patent application number: 200410052115.1.

        3)     Zeng Xin-an,Yue Qiang; Yu Shu-juan. A method of producing lichee wine by fermentation with hull .Chinese patent application number. (2006.1.6)

        4)     Zeng Xin-an, Chen Yong & Yue Qiang. A method of producing lichee wine by low temperature fermentation. Chinese patent application number. (2006.1.6)

        ACADEMIC BOOK

        Zeng Xin-an, Gao Wen-hong and Chen Yong, The Non-thermal Sterilizing Technology of Pulsed Electric Field, Chinese Light Industry Publishing Company, 2005.1  

        MAIN OUTCOME RESEARCH FRUITS REVIEWED BY EXPERTS 

        1)     Yu Shu-juan, Zeng Xin-an, Fu Xion, Li Guo-ji et.al..The new technology of regenerating ion exchange resin and its application in sugar making factory.Reviewed by the experts committee organized by the S&T Office of Guangdong Province in 28 Jul 2003;

        2)     Yu Shu-juan, Zeng Xin-an, Li Guo-ji et.al. Accelerating hydrolytic and deposition process of protein molecules by using physical fields and its application in food industry. Reviewed by the experts committee organized by the S&T Office of Guangzhou City in 15 Jan 2001.

        3)     Yu Shu-juan, Li Lin, Fu Xiong, Zeng Xin-an et. Al.. The Application of using chimney waste gas purifying sugar syrup in sugar making factories. Reviewed by the experts committee organized by the S&T Office of Guangdong Province in 30 Jan 2005;

        4)     Zeng Xin-an, Li Lin, Yu Shu-juan, et. Al., A pilot scale sterilizing equipment by6 pulsed electric field (PEF). Reviewed by the experts committee organized by the S&T Office of Guangzhou City in 13 Jan 2005.

        5)     Cheng Yong, Xiao Li-ming, Zeng Xin-an et.al. The Technology of Manufacture Litchi Aquavit. Reviewed by the experts committee organized by the S&T Office of Guangdong Province in 28 Jul 2006;

        6)     Cheng Yong, Xiao Li-ming, Zeng Xin-an et.al. The Technology of Manufacture Litchi Ice Wine. Reviewed by the experts committee organized by the S&T Office of Guangdong Province in 28 Nov. 2006;

        ACADEMIC CONTRIBUTIONS

        Supervised (graduated) as the chief supervisor over 1 PhD and 7 ME students in the past 5 years; have over 40 journal publications.
         

        PUBLISHED PAPER LIST

        1)       Zeng Xin-an, Yu Shu-juan, Xv Ya-li. Fluorescent spectra analysis of Papain after treated by pulsed electric field. Spectroscopy and Spectra Analysis,2007 (in press).

        2)       Zhang Ying, Zeng Xin-an, Wen Qi-biao, Li Lin. The investigation of the cell membrane fluidity of Saccharomyces cerevisiae treated by Pulsed Electric Field using Fluorescent  Polarization Spectrum .Spectroscopy and Spectra Analysis,2007 (in press).

        3)       Zhang Ying, Zeng Xin-an, Wen Qi-biao. Saccaraomyces cerevisiae cell membrane damage by pulsed electric field.Journal of Shanxi Normal University, 2007 (in press).

        4)       Zhang Bin, Zeng Xin-an, Chen Yong, Yue qiang.Aroma components analysis of litchi wine after Treated by Electric Field. Food Industry & Technolgy,2007 (in press).

        5)       Zeng Xianyuan, Zeng Xin-an, Ning Zhengxiang, Chen Yong. Study on the free state and total SO2 in litchi wine. .Liquor-making Science & Technology, 2006, 27-29

        6)       Zeng Xianyuan, Zeng Xin-an, Peng Chao-ying, Chen Yong Effects of several additives on the flavor of litchi wine. Liquor-making Science & Technology, 2006, No.11, 27-29

        7)       Zeng Xin-an, Yu Shu-juan. Changes of Amino Acids in Grape Wine during Wine Brewing.Liquor-making Science & Technology, 2006, No.4,50-51

        8)       Zhang Ying, Zeng Xin-an, Wen Qi-biao. Biological preservatives and their application in food processing. Food & Machinery, 2006, Vol.22, No.1, 77-79

        9)       Yue Qiang, Zeng Xin-an, Yu Shu-juan, Cheng Yong.Application of HACCP quality control system in the production of Litchi Wine.Liquor-making Science & Technology, 2006, No.3,111-113

        10)   Yue Qiang, Zeng Xin-an,Yu Shu-juan,Qiao Xu-guang. Development of Green Tea Beverage.Modern Food Science and Technolgy,2006, Vol.22, 66-67

        11)   Zeng Xin-an; Zhang Ying; Yu Shu-juan. 1HNMR and FTIR analysis of spirits treated by electric field. International Conference on Food Science and Technology VI. Book of Abstracts. Guangzhou, China. 2005.11. p192.(in English)

        12)   Zeng Xin-an , Zhong-yan Li. A tubular electrochemical reactor for continuous generation of sodium hypochlorite for anti-microbial applications. Journal of South China University of Technology (Natural Science Edition). 2005,10:72-22.(in English)

        13)    Xu Ya-li; Zeng Xin-an; Yu Shu-juan. Study on the inactivation of lipase by the treatment of PEF. China Dairy Industry. 2005, 9:44-46 (in Chinese).

        14)    Yue Qiang; Zeng Xin-an; Wang De-pei. The polysaccharides in wine and their effect on wine quality. Science and Technology of Food Industry. 2005,9:178-180 (in Chinese).

        15)    Yue Qiang; Zeng Xin-an; Yu Shu-juan. Study on the effect of different pectinase with claret color on dry red wine. Liquor Making. 2005,5:62-63 (in Chinese).

        16)   Yue Qiang; Zeng Xin-an. Development of green tea beverage. Modern Food Science and Technology. 2006,1:66-67 (in Chinese).

        17)    Zeng Xin-an; Yue Qiang, Yu Shu-juan. Changes of dissolved oxygen in grape wine in oak barrel during aging process. Liquor-Making Science and Technology. 2005,11:73-75 (in Chinese).

        18)   Zeng Xin-an; Fu Xiong; Li Guo-ji; Yu shu-juan. 1HNMR analyses of rice wine treated by electric field. Spectroscopy and Spectral Analysis. 2004,24(6):748-751.(in Chinese).

        19)   Zeng Xin-an; Chen Yong; Hao Dong-shu. GC/MS analysis of dry red wine after treated by high voltage electric field. Liquor Making. 2004,31(3):45-47.(in Chinese)

        20)    Yue Qiang; Zeng Xin-an. Application of HACCP in the production of litchi wine. Liquor-Making Science and Technology. 2006,3 (in press, Chinese).

        21)    Yue Qiang; Zeng Xin-an; Yu Shu-juan; Chen Yong. Analysis on the Nutritional Components of fresh Litchi Juice. Food Science. 2006,5 (in press, Chinese).

        22)    Xiao Li-min; Zeng Xin-an; Chen Yong; Yang Hua-feng. FTIR analysis of fresh dry red wine treated by electromagnetic field. Food Science. 2004,25(1):152-155. (in Chinese).

        23)   Chen Yong ; Zeng Xin-an; Dong Xinping; Xiao Limin. Comparison of free amino acids content of domestic dry red wine. Food and Fermentation Industry. 2004,30(1):107-110. (in Chinese)

        24)    Xiao Li-min; Zeng Xin-an; Chen Yong;Li Wei-qin. Study on the variation of dissolved oxygen in different stage of wine making. Food Science and Technology. 2004, (6):77-79.(in Chinese)

        25)    Liang duo, Zeng xin-an, Xiao gengshen. Study on pulsed electric field processing mulberry juice. Guangzhou Food Science and Technology. 2004,20(1):30-31.(in Chinese)

        26)    Zhang Ying; Zeng Xin-an ; Zhu Si-ming . Study on the effects of high intensity pulsed electric fields on the contents of free amino acids and lactose in skim milk. Food Science and Technology. 2004,(3):12-13,19.( in Chinese)

        27)    Zhang Ying; Zeng Xin-an ; Fu Xiong; Yu Shu-juan. Study on the effects of non-thermal pasteurization on liquids by high intensity pulsed electric fields. Food Industry. 2004,25(1):42-44.(in Chinese)

        28)    Xu Ya-li; Zeng Xin-an ; Fu Xiong; Effects of PEF on enzymes in food. Food Science. (in press, Chinese)

        29)   Xu Ya-li  Zeng Xin-an  Yu Shu-juan . Study on the inactivation of papain by the treatment of pulsed electric fields. High Voltage Techniques. 2005.12 (in press, Chinese)

        30)    Chen Yong; Zeng Xin-an; Dong Xin-ping. Effects of aging-acceleration by electric field on free amino acid of claret. Liquor-making Science &Technology. 2004, (4):80-81.(in Chinese)

        31)    Yang Hua-feng; Zeng Xin-an; Cheng Yong; Xiao Li-min. Study on the accelerating fresh wine aging by high intensity electromagnetic field. Liquor Making. 2003,30(3):40-42.(in Chinese)

        32)    Zeng Xin-an; Zhang Ben-shan. The physical and chemical change of soaked pork fat in CHI-Xiang style rice wine processing. Liquor Making. 2002,29(3):54-56. (in Chinese)

        33)    Zeng Xin-an; Zhang Ben-shan; Geng Yu-huan.FTIR analysis of the alcohol solution treated by high voltage electric  field. Spectroscopy and Spectral Analysis.2002，22（1）：29-32.(in Chinese)

        34)   Zeng Xin-an; Zhang Ben-shan; Yu Shu-juan. A Study on the typical fragrance components of CHI-XIANG style rice wine. Journal of South China University of Technology (Natural Science Edition). 2001,29(12):93-95.(in Chinese)

        35)   Zeng Xin-an; Gao Da-wei; Zhang Ben-shan. Study on aging rice wine with high voltage electric field. Food and Fermentation Industries. 2001,27(6):50-53.(in Chinese)

        36)   Zeng Xin-an; Gao Da-wei; Zhang Ben-shan. Study on aging rice wine with high voltage electric field. Food and Fermentation Industries. 2001，27（6）:50-53. (in Chinese).

        37)   Zeng Xin-an; Gao Da-wei; Zhang Zhi-hang; Li Guo-ji. Effect of high voltage electric field on amino acids in soy sauce. Journal of South China University of Technology (Natural Science Edition). 2000,28(11)78-81.(inChinese)

        38)    Li Guo-ji  Zeng Xin-an  Gao Da-wei. Study on the foam of steady wine. Food Science. 1998,19(10):23-24. (in Chinese)

        39)    Zeng Xin-an; Gao Da-wei; Li Guo-ji; Yu Shu-juan. Study on the effects of pork flavor adding by the application of high voltage electric field. Food Science. 1997,18(4):37-40 (in Chinese)

        40)    Zeng Xin-an; Gao Da-wei; Li Guo-ji; Yu Shu-juan. Study on the effects of activity and mechanism of α-amylase by the application of high voltage electric field. Food Science. 1997,18(6):3-5. (in Chinese)

        41)   Zeng Xin-an; Gao Da-wei, Application of high voltage electric field in food industries, Food Science, 1996,17(7):3-6 (in Chinese)

        42)    Zeng Xin-an; Gao Da-wei; Yu Shu-juan Study on the influences of electric field intensity and PH on soybeanζzeta voltage , Food Science, 1995,16(10) :17-21(in Chinese)