Ralph Lauren Cheap Pandora Charmsintroduced this year with a new silver-white dial 32 mm white or rose gold watches, Cheap Pandora Sale watches for Ralph Lauren 867 brings Ralph Lauren Canadamodern fashion style in its classic style. Cheap Ralph Lauren Polo Like all new watch Ralph Lauren 867 watch, Ralph Lauren Canada Sale equipped with elegant Breguet-style hands, Burberry Outlet with black crocodile leather strap and contrast of gold pin buckle. Outlet Hogan ItaliaWhether it is worn on the wrist Michael Kors Outlet or the elegant gentleman delicate hand on the ladies, Tiffany UK Sale these watches can perfectly embodies the Tiffany Earrings essence of Art Deco and Ralph Lauren Slim Classique series dignified and elegant features. The new Ralph Lauren 867 watch brand on Madison Avenue (Madison Avenue) No. Ralph Lauren Australia 867 historic New York flagship store name. North Face Outlet UKDecorative luxury watches reproduce Roaring Twenties glamor and chic sophisticated elegance, Pandora Canada has launched a square 27.5 mm platinum and rose gold watches, sparkles with diamond bezel and lugs, http://www.rvaq.ca/while presenting platinum watches, decorated with a row of brilliant-cut diamonds bezel black box.
Faculty Position Available: Seafood Specialist
Home   Directory   Faculty Yang, Weihua (Wade), Ph.D.

Yang, Weihua (Wade), Ph.D.

yang 175x202 Assistant Professor

Contact Information


572 Newell Dr.
FSHN Building
P.O. Box 110370
Gainesville, FL 32611-0370


Aquatic Food Production Pilot Plant
520 Newell Drive
Room 126
Gainesville, FL  32611

Phone: 352.392.1991 ext. 507
Email: wade.yang@ufl.edu

Research Interests

Food safety and quality are traditionally the two sides of a balance with respect to food processing and preservation operations. Safe foods often connote over-cooked or over-processed, while good quality is usually connected with under-processed or perishable. Innovative/novel food processing and preservation technologies aim to ensure food safety while enhancing food quality.

Dr. Yang directs his research efforts towards developing innovative/novel food processing and preservation technologies, including pulsed UV lights, power ultrasound, pulsed electric fields, ultrahigh pressure, and dense phase carbon dioxide, to improve and ensure both the safety and quality of seafood, fruits, vegetables and other perishables.

Dr. Yang’s current research is focused on pulsed UV light and power ultrasound applications. Examples of his recent research projects:

  • Reduction of allergens in seafood, peanut butter, milk and soybean by pulsed UV lights and development of hypoallergenic products
  • Inactivation of Listeria Monocytogenes Scott A and enrichment of Vitamin D2 in slices of white button mushroom by pulsed UV lights
  • Power ultrasound enhanced extraction of xylan from lignocellulosic biomass and enzymatic conversion to xylo-oligosaccharide prior to ethanol production
  • Development of a novel tomato peeling process using power ultrasound

Classes Taught


FOS4427C Principles of Food Processing (every Spring)


FOS6428C Advanced Food Processing (every other Fall)

Recent Publications

Feng, H, W. Yang, T. Hielscher. (2009). Power ultrasound. Food Science and Technology International, 14: 433-436.

Wambura, P., W. Yang. (2009). Evaluation of power ultrasound treatment and coatings as affecting volatile lipid oxidation compounds in dry roasted peanuts. Journal of the American Oil Chemists Society (In Press).

Wambura, P., W. Yang, N. Mwakatage. (2009). Reduction of roasted peanut lipid oxidative rancidity by power ultrasound and edible coatings containing natural extracts. Journal of Food Process Engineering (August 2009).

Wambura, P., W. Yang, N. Mwakatage, J. Herring. (2009). Removal of lipid from surfaces of roasted peanuts by sonication as assessed by fluorescence and scanning electron microscopy. Journal of Food Process Engineering (August 2009).

Al-Mahasneh, M.A., T.M. Rababah, M.H. Al-U’Datt, W. Yang. (2009). Moisture adsorption thermodynamics of fractionated sesame hulls (Sesamum Indicum L.). Journal of Food Process Engineering (July 2009).

Al-Widyan, M.I., T.M. Rababah, A. Mayyas, M. Al-Shbool, W. Yang. (2009). Geometrical, thermal and mechanical properties of olive fruits. Journal of Food Process Engineering (April 2009).

Chung, S.-Y., W. Yang, K. Krishnamurthy. (2008). Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. Journal of Food Science, 73(5): C400–C404.

Wambura, P., W. Yang, N.R. Mwakatage. (2008). Effects of sonication and edible coating containing rosemary and tea extracts on reduction of peanut lipid oxidative rancidity. Food and Bioprocess Technology (Published online October 14, 2008).

Wambura, P., W. Yang, L.T. Walker, Y. Wang, L. Williams. (2008). Improvement of oxidative stability of roasted peanuts by edible coatings and ultrasonication. Journal of Food Processing and Preservation, 32(3): 469–485.

Wambura, P., W. Yang, Y. Wang. (2008). Power ultrasound enhanced one-step soaking and gelatinization for rough rice parboiling. International Journal of Food Engineering, 4(4), Article 1.

Wang, Y., W. Yang, P. Winter, L. Walker. (2008). Walk-through weighing of pigs using machine vision and an artificial neural network. Biosystems Engineering, 100(1): 117-125.

Wang, Y., W. Yang, L. Walker, T.M. Rababah. (2008). Enhancing the accuracy of area extraction in machine vision-based pig weighing through edge detection. International Journal of Agricultural & Biological Engineering (IJABE), 1(1): 37-42.

Rababah, T.M., K.I. Ereifej, M.A. Al-Mahasneh, K. Ismaeal, A.-G. Hidar, W. Yang. (2008). Total phenolics, antioxidant activities, and anthocyanins of different grape seed cultivars grown in Jordan. International Journal of Food Properties, 11(2): 472 – 479.

Tagged as:

Text Only Options

Top of page

Text Only Options

Open the original version of this page.

Usablenet Assistive is a UsableNet product. Usablenet Assistive Main Page.