刘嫣红 - 中国农业大学

个人简介

教育经历 2005.09.01-2009.06.24，博士，中国农业大学，农业工程 2000.09.01-2003.04.08，硕士，中国农业大学，农产品加工与贮藏工程工作经历 2003.10.01，中国农业大学工学院 2003.06.01-2003.09.01，中国农业大学工学院荣誉及奖励 2021,中国农业大学教学成果一等奖：面向农产品减损增效领域的新工科卓 2020,中国农业大学教学成果一等奖：产业对接、创新引领—农业工程专业 2018,中国农业大学教学成果一等奖：基于产教融合的研究生工程创新能力 2018,北京市教育成果二等奖：对靶国际一流——农业工程专业深化改革与 2017,中国农业大学十佳优秀硕士学位论文指导教师 2016,中国农业大学教学成果特等奖：对靶国际一流农业工程专业综合改革 2016,中国农业大学优秀班主任 2016,中国农业大学优秀共产党员 2013,中国农业大学优秀教师 2012,教学成果二等奖：农业工程国际化本科人才培养的探索与实践

研究领域

1. 针对粮食与中药材行业仓储虫害、种子活力保持及安全储藏、花生/玉米等黄曲霉毒素污染、农产品精深加工过程副产物综合利用等问题，开展基于射频加热的粮食/中药材杀虫、种子干燥/杀菌、农产品/食品杀菌/毒素降解、有效成分提取技术与装备研究； 2. 围绕农产品干燥过程增效、提质、节能需求，基于自主研发的中药材蒸制程度精准控制与高效蒸制技术与装备，以及基于温湿度过程控制的气流干燥、倾斜盘式气体射流冲击干燥、中短波红外干燥、射频-热风干燥、射频-真空脉动干燥技术与装备，开展果蔬/中药材蒸制及干燥技术适用性研究； 3. 围绕农产品干燥过程精准化、智能化需求，开展基于机器视觉在线监测、深度学习、多物理场耦合仿真优化的精准干燥技术与装备研究。

近期论文

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Mechanism of freezing treatment to improve the efficiency of hot air impingement drying of steamed Cistanche deserticola and the quality attribute of the dried product Industrial Crops & Products SCI/EI（影响因子6.449, ESI前10%） 2023 Ziping Ai 中国农业大学通讯作者/7 Investigation of physicochemical and textural properties of brown rice by hot air assisted radio frequency drying Food and Bioprocess Technology SCI/EI(影响因子5.581, ESI前20%) 2023 Naveed Mahmood 中国农业大学通讯作者/6 Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus Food and Bioprocess Technology SCI/EI(影响因子5.581, ESI前20%) 2023 Ziping Ai 中国农业大学通讯作者/6 Impact of radio frequency treatment on textural properties of food products: An updated review. Trends in Food Science & Technology SCI/EI（影响因子16.002, ESI前10%） 2022 Yue Zhang 中国农业大学通讯作者/9 Understanding the factors affecting the surface chemical composition of dairy powders: A systematic review Critical Reviews in Food Science and Nutrition SCI/EI（影响因子11.208, ESI前10%） 2022 Yue Zhang 中国农业大学通讯作者/3 Revealing color change and drying mechanisms of pulsed vacuum steamed Cistanche deserticola through bioactive components, microstructural and starch gelatinization properties Food Research International SCI/EI（影响因子7.425, ESI前10%） 2022 Ziping Ai 中国农业大学通讯作者/6 Dielectric loss mechanism of powdered infant formula milk Innovative Food Science and Emerging Technologies SCI/EI（影响因子7.104, ESI前10%） 2022 Yawen Lin 中国农业大学通讯作者/6 Improving drying efficiency and product quality of Stevia rebaudiana leaves using innovative medium-and short-wave infrared drying (MSWID) Innovative Food Science and Emerging Technologies SCI/EI（影响因子7.104, ESI前10%） 2022 Ziping Ai 中国农业大学通讯作者/10 Effect of high-humidity hot air impingement steaming (HHAIS) on Cistanche deserticola slices: drying characteristics, weight loss, microstructure, color, and active components Frontiers in Nutrition SCI/EI(影响因子6.590, ESI前20%) 2022 Ziping Ai 中国农业大学通讯作者/7 Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment Journal of Food Engineering SCI/EI(影响因子6.203, ESI前20%) 2022 Yue Zhang 中国农业大学通讯作者/5 Relative humidity control during shiitake mushroom (Lentinus edodes) hot air drying based on appearance quality Journal of Food Engineering SCI/EI(影响因子6.203, ESI前20%) 2022 Xingyi Li 中国农业大学通讯作者/8 Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy LWT-Food Science and Technology SCI/EI(影响因子6.056, ESI前20%) 2022 Naveed Mahmood 中国农业大学通讯作者/5 Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits LWT-Food Science and Technology SCI/EI(影响因子6.056, ESI前20%) 2022 Ziping Ai 中国农业大学通讯作者/3 Effects of multiscale-mechanical fragmentation on techno-functional properties of industrial tobacco waste Powder Technology SCI/EI (影响因子5.640) 2022 Yue Zhang 中国农业大学通讯作者/9 Effect of hot air impingement drying on drying behavior, volatile components profile, shell burst ratio, flavonoid contents, microstructure of Amomum villosum fruits Drying Technology SCI/EI（影响因子3.556） 2022 Ziping Ai 中国农业大学通讯作者/7 Improvement of drying efficiency and physicochemical quality of kiwifruit slices using infrared-assisted tilted tray air impingement drying Drying Technology SCI/EI（影响因子3.556） 2022 Mengjia Li 中国农业大学通讯作者/6 Effect of hot air assisted radio frequency intermittent drying with tempering on physicochemical properties of milled rice Transactions of CSAE EI 2022 Naveed Mahmood 中国农业大学通讯作者/4 倾斜料盘式气体射流冲击干燥机优化设计及试验验证农业工程学报 EI 2022 刘嫣红中国农业大学 1/4 基于动网格的白萝卜热风干燥热质传递研究农业机械学报 EI 2022 吴孟秋中国农业大学通讯作者/6 Mechanical grinding alters physicochemical, structural, and functional properties of tobacco (Nicotiana tabacum L.) leaf powders Industrial Crops & Products SCI/EI（影响因子6.449, ESI前10%） 2021 Yue Zhang 中国农业大学通讯作者/6 Widely Targeted Metabolomics Analysis to Reveal Transformation Mechanism of Cistanche Deserticola Active Compounds During Steaming and Drying Processes Frontiers in Nutrition SCI/EI(影响因子6.590, ESI前20%) 2021 Ziping Ai 中国农业大学通讯作者/5 Computer vision online measurement of shiitake mushroom (Lentinus edodes) surface wrinkling and shrinkage during hot air drying with humidity control Journal of Food Engineering SCI/EI(影响因子6.203, ESI前20%) 2021 Xingyi Li 中国农业大学通讯作者/5 Effects of high-humidity hot air impingementsteaming on Gastrodia elata: steaming degree,weight loss, texture, drying kinetics,microstructure and active components Food and Bioproducts Processing SCI/EI(影响因子5.105) 2021 Yongkang Xie 中国农业大学通讯作者/8 Moisture sorption and thermodynamic properties of Camellia oleifera seeds as influenced by oil content International Journal of Agricultural and Biological Engineering SCI/EI(影响因子1.885) 2021 Guangfei Zhu 中国农业大学通讯作者/6 Radio frequency treatment accelerates drying rates and improves vigor of corn seeds Food Chemistry SCI/EI（影响因子7.514, ESI前10%） 2020 Yucen Xie 中国农业大学通讯作者/5 Postharvest processing and storage methods for Camellia oleifera seeds Food Reviews International SCI/EI(影响因子6.478, ESI前10%) 2020 Guangfei Zhu 中国农业大学通讯作者/10 Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices Journal of Food Engineering SCI/EI(影响因子5.354, ESI前20%) 2020 Yue Zhang 中国农业大学通讯作者/7 Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency Food Control SCI/EI (影响因子5.548, ESI前20%) 2020 Yue Zhang 中国农业大学通讯作者/8 Validation of radio frequency assisted traditional thermal processing for pasteurization of powdered infant formula milk Food Control SCI/EI (影响因子5.548, ESI前20%) 2020 Yawen Lin 中国农业大学通讯作者/5 Effects of radio frequency on physicochemical properties of powdered infant formula milk as compared with conventional thermal treatment LWT-Food Science and Technology SCI/EI(影响因子4.952, ESI前20%) 2020 Yue Zhang 中国农业大学通讯作者/4 热风干燥过程相对湿度对香菇品质的影响农业工程学报 EI 2020 李星仪中国农业大学通讯作者/8 真空脉动蒸制对天麻升温速率及品质的影响农业工程学报 EI 2020 谢永康中国农业大学通讯作者/7 油茶籽储藏品质变化规律及条件优化农业工程学报 EI 2020 朱广飞中国农业大学通讯作者/7 Optimization of drying conditions and composition to reduce wall sticking during spray drying of infant formula milk International Journal of Agricultural and Biological Engineering SCI/EI(影响因子1.349) 2018 Yawen Lin 中国农业大学通讯作者/6 基于加热均匀性的射频干燥系统结构优化与试验农业工程学报 EI 2018 谢永康中国农业大学通讯作者/7 Pulsed vacuum drying of rhizoma dioscoreae slices LWT-Food Science and Technology SCI/EI(影响因子3.129, ESI前10%-20%) 2017 Yucen Xie 中国农业大学通讯作者/4 Dielectric properties of powdered infant formula milk as influenced by frequency， temperature and main components 2016 ASABE EI 2016 Yawen Lin 中国农业大学通讯作者/5 Moisture sorption and desorption isotherms of powdered infant formula milk with different compositions 2016 ASABE EI 2016 Lu Wang 中国农业大学通讯作者/5 Comparison of Cronobacter sakazakii thermal death kinetics in powdered infant formula milk using hot water and combined radio frequency and hot air treatment 2016 ASABE EI 2016 Lu Wang 中国农业大学通讯作者/6 Combined mid-infrared and hot air impingement drying of cucumber slices 2016 ASABE EI 2016 Junquan Rao 中国农业大学通讯作者/5 Heating pattern of white bread loaf in combined radio frequency and hot air treatment Journal of Food Engineering SCI/EI(影响因子2.576, ESI前10%-20%) 2013 Yanhong Liu 中国农业大学 1/5 Quality and mold control of enriched white bread by combined radio frequency and hot air treatment Journal of Food Engineering SCI/EI(影响因子2.414, ESI前10%-20%) 2011 Yanhong Liu 中国农业大学 1/6 射频技术在农产品和食品加工中的应用农业机械学报 EI 2010 刘嫣红中国农业大学 1/3 Analysis of bread loss factor using modified Debye equations Journal of Food Engineering SCI/EI(影响因子2.313, ESI前10%-20%) 2009 Yanhong Liu 中国农业大学 1/3 Analysis of bread dielectric properties using mixture equations Journal of Food Engineering SCI/EI(影响因子2.313, ESI前10%-20%) 2009 Yanhong Liu 中国农业大学 1/3 射频-热风与热风处理保鲜白面包的比较农业工程学报 EI 2009 刘嫣红中国农业大学 1/5