食品科学与工程学院
讲师
 

江昊

作者:    来源:     发布日期:2015-03-03     浏览次数:

     

江昊,男,1986年10月生,西北农林科技大学食品科学与工程学院讲师,农产品加工与贮藏工程博士


一、从事的主要研究方向
    主要从事果蔬产品保藏,加工以及淀粉工程。
二、工作学习简历
    2004.9-2008.6 贵州大学食品科学与工程专业 本科;   
    2008.9-2014.12 江南大学食品学院 农产品加工与贮藏专业 硕博连读;   
    2015.1-至今 西北农林科技大学食品科学与工程学院 讲师。  
三、取得的研究果和目前正在进行的科学研究工作情况
[1]. SCI论文
1. Hao Jiang, Min Zhang, Arun S. Mujumdar, Rui-Xin Lim. (2013) Analysis of Temperature Distribution and SEM Images of Microwave Freeze Drying Banana Chips. Food and Bioprocess Technology 6:1144–1152
2. Jiang, Hao, Zhang, Min, Mujumdar, Arun S. (2010) 'Microwave Freeze-Drying Characteristics of Banana Crisps', Drying Technology, 28: 12, 1377 — 1384
3. Hao Jiang, Min Zhanga, Yin Liu, Arun S. Mujumdar, Huihua Liu. (2013) The energy consumption and color analysis offreeze/microwave freeze banana chip, 9(1):464-472.
4. Hao Jiang, Min Zhang, Stafford McKnight, Benu Adhikari. (2013) Microencapsulation of α-Amylase by Carrying Out Complex Coacervation and Drying in a Single Step Using a Novel Three-Fluid Nozzle Spray Drying, Drying Technology: An International Journal, 31:16, 1901-1910,
5. Hao Jiang, Min Zhang, Arun S. Mujumdar  Rui X. Lim. (2014) Changes of microwave structure/dielectric properties during microwave freeze-drying process banana chips. International Journal of Food Science and Technology. 49(4), 1142–1148.
6. Hao Jiang, Min Zhang, Arun S. Mujumdar, Rui-Xin Lim. (2011). Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato⁄banana re-structured chips. International Journal of Food Science and Technology, 46, 570–576
7. Hao Jiang, Min Zhang, Arun SMujumdar Rui-Xin Lim. (2014). Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying. Journal of Science and Food Agriculture. 94: 1827–1834.  
8. Hao Jiang, Min Zhang, Arun S. Mujumdar. (2010) Physico-chemical changes during different stages of MFD/FD banana chips. Journal of Food Engineering. 101. 140–145.
9. Zhang, Min, Jiang Hao, Lim, Rui-Xin. (2010) 'Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations', Drying Technology, 28: 11, 1307 — 1316.
10. Min Zhang, Hao Jiang.(2014) A review of food drying R&D at Jiangnan University during 1998-2013, Drying Technology. 32(15), 1743-1750.
11. Hui-dang Wang, Min Zhang, Guanghua Zhai, Hao Jiang. (2012).Comparison of physicochemical and sensory quality of Lentinus edodes granular condiment prepared by different prilling and drying methods. International Journal of Food Science and Technology. doi:10.1111/j.1365-2621.2012.02968.x
12. Yu Fei Feng , Min Zhang , Hao Jiang & Jin Cai Sun (2012) Microwave-Assisted Spouted Bed Drying of Lettuce Cubes, Drying Technology: An International Journal, 30:13, 1482-1490,
13. Rui Wang, Min Zhang, Arun S. Mujumdar, Hao Jiang. (2011) Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices. Journal of Food Engineering 106. 290–297.
14. Feng Jjie Chen, Min Zhang, Arun S. Mujumdar, Hao Jiang, Liping Wang. Production of Crispy Granules of Fish: A Comparative Study of Alternate Drying Techniques. Drying technology, accept. [2]. 英文专著
1. Microwave vacuum freeze drying of fruit and vegetables. In Drying of Foods, Vegetables and Fruits - Volume 3, Ed. Jangam, S.V., Law, C.L. and Mujumdar, A.S., 2011, ISBN - 978-981-08-9426-9, Published in Singapore, pp. 1-16.Book Chapter.
2. Fruit and vegetable powders in Handbook of food Powders Editors - Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck.  Woodhead Publishing Limited, 2013, Book Chapter.
[3]. 国际会议论文
1. CHANGES OF MICROSTRUCTURE AND DIELECTRIC PROPERTIES OF BANANA CHIPS DURING MICROWAVE FREEZE DRYING. 7th Asia-Pacific Drying Conference (ADC 2011) For oral presentation.
2. Drying uniformity analysis of pulse-spouted microwave freeze drying banana cubes. 17th World Congress of Food Science and Technology (2014) For oral presentation.
[4]. 专利
1. 郑丹丹、张慜、江昊、钟齐丰、杨再兴,张卫明、张丽萍,一种利用两种频率微波喷动联合高效脱水胡萝卜的方法,201410526718.4
2. 陈志雄、张慜、江昊、卢懿、陈世豪、刘亚萍, 一种利用现有市售鸡粉制备火锅用缓释型高钙鸡精的方法, 201410286495.9
[5]. 获得奖项
生鲜食品控菌保质关键技术研究与应用 中国商业联合会科技进步奖一等奖(14)
四、联系方式  
通讯地址:陕西省杨凌示范区西农路28号西北农林科技大学食品科学与工程学院   
邮编:712100     
E-mail: jh1812@163.com
 

 

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