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王军

作者:         发布日期:2021-06-29     浏览次数:

     


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王军,男,博士,讲师,硕士研究生导师,中国农机学会农副产品加工机械分会委员。

一、学习工作经历

2019.07—至今,西北农林科技大学食品科学与工程学院,讲师

2015.09—2019.06,中国农业大学,博士

2017.10—2018.10,加拿大麦吉尔大学,联合培养博士

二、研究领域或方向

果蔬干燥与贮藏过程中品质调控与变化机理。

三、科研项目与成果

主持科研项目5项;第一作者及通讯作者发表SCI论文14篇,ESI高被引论文2篇;参编外文专著2部;参与专利3项目,参与制定地方标准3项;甘肃省科学技术进步奖二等奖1项(9/10)。

主持项目

1. 苹果真空脉动干燥关键技术研究,陕西省重点研发计划,在研;

2. 榆阳区标准化小叶桑园建设及桑产品综合开发利用技术推广项目,陕西省创新能力支撑技术,在研;

代表性论文

1. Wang Jun et al., (2018). High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape.  Carbohydrate Polymers , 194: 9-17.

2. Wang Jun, et al., (2018). Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chemistry , 259: 65-72.

3. Wang Jun, et al., (2017). Effect of high-humidity hot air impingement blanching (HHAIB) pretreatment on drying characteristic and quality attributes of red pepper ( Capsicum annuum L.).  Food Chemistry , 220: 145-152.

4. Wang Jun, et al., (2018). Pulsed vacuum drying enhances drying kinetics and quality of lemon slices.  Journal of Food Engineering , 224, 129-138. (ESI高被引论文)

5. Wang Jun, et al., (2017). Effects of different blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.).  LWT-Food Science and Technology , 77, 337-347. (ESI高被引论文)

专著

1. Wang Jun, et al., Chapter 7 Grape drying: current status and future trends. Grape and Wine Biotechnology (ISBN 978-953-51-2693-5) edited by Antonio Morata and Iris Loira printed in October 2016 by INTECH Press, Rijeka, Croatia (pp145-165).

2. Wang Jun, et al., Chapter 11: The degradation mechanism and kinetics of vitamin C in fruits and vegetables during thermal processing. Drying Technologies for Foods: Fundamentals & Applications (Part III) edited by Prabhat K. Nema, Barjiinder Pal Kaur, and Arun S. Mujumdar. Printed in 2017 by New India Publishing Agency, New Delhi, India. pp227-253.

四、联系方式

通讯地址:陕西杨凌西农路22号 西北农林科技大学食品学院A203

Email: jun.wang@nwafu.edu.cn


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