吕为乔 - 中国农业大学

个人简介

副教授，博士生导师，主要从事农产品加工、农业物料特性调控等领域的研究，特别是在果蔬等农特产品微波干燥技术与装备领域有着多年持续研究和独到建树，先后主持或者参加了国家自然科学基金项目“基于介电特性和NMR信号不均衡波动的姜片微波干燥水分流动模型与调整机制研究”，国家自然科学基金项目“基于低频超声波的介电处理对果蔬微波真空油炸的作用及调控研究”，国家“十二五”重点研发计划子课题“微波分段叠加均匀化干燥技术研究”等国家项目课题，研制了基于LF-NMR智能控制水分状态的微波真空干燥设备、微波—热风滚动床干燥设备、微波—热风振动床干燥设备、微波超声波协同干燥设备等核心设备，显著改善了果蔬等农特产品微波干燥的物料特性。同时，课题组成员感兴趣的研究领域还有萌发状态/半萌发状态豆类熟化后高效干燥的特殊价值、半流体农业物料3D打印定型控色在未来食品中的应用等。相关成果申请国家发明专利6项，授权3项，获省部级奖励1项，国家一级学会奖励1项，起草并报批行业标准1项，发表SCI/EI论文30余篇，最高影响因子12.563。教学科研概况讲授《农业物料学》、《农产品加工工程》专业主干课，重点针对农业工程专业、农机化专业大四本科生，开课时间为每年度秋学期社会职务中国机械工程学会高级会员，中国机械工程学会包装与食品工程分会委员兼副总干事，中国农业机械学会农副产品加工机械分会委员兼副总干事。Drying Technology，International Agricultural Engineering Journal，International Journal of Agricultural and Biological Engineering，International Food Research Journal，《农业机械学报》，《包装与食品机械》等国内外多家期刊的审稿人教育经历 2012.09.01-2015.07.01，工学博士学位，中国农业大学，农产品加工及贮藏工程 2009.09.01-2011.06.01，工程硕士专业学位，西南交通大学，机械工程 2004.09.01-2008.01.01，工学学士学位，西南民族大学，食品科学与工程工作经历 2017.06.09，中国农业大学工学院 2015.07.01-2017.05.01，江南大学博士后

研究领域

农副产品微波干燥技术与装备半流体农业/食品物料3D打印杂粮、菜豆熟化调理与新产品开发

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying Food Control SCI 2021 Shiyu Zeng, Bo Wang, Weiqiao Lv, Lijun Wang, Xiaojun Liao. China Agricultural University 通讯作者 Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique LWT - Food Science and Technology SCI 2021 Mengge Li, Bo Wang, Weiqiao Lv, Rongru Lin, Donglin Zhao. China Agricultural University 通讯作者 Experimental study on the hygrothermal dynamics of peanut (Arachis hypogaea Linn.) in the process of superposition and variable temperature drying Drying Technology SCI 2021 Shiyu Zeng, Zhilong Du, Weiqiao Lv, Dong Li, Dianbin Su, Huangzhen Lv. China Agricultural University 通讯作者 Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear (Momordica charantia L.) Slices Using a Microwave Vibratory Fluidized Bed International Journal of Food Engineering SCI 2019 Hao Lv, Jiwei Ma, Weiqiao Lv, Huangzhen Lv, Dan Zhao, Donglin Zhao. China Agricultural University 通讯作者 Recent Development of Microwave Fluidization Technology for Drying of Fresh Fruits and Vegetables Trends in Food Science and Technology SCI 2019 Weiqiao Lv, Dong Li, Hao Lv, Xin Jin, Qinghua Han, Dianbin Su, Yuchuan Wang. China Agricultural University 第一兼通讯作者 Moisture flow characteristics and variation patterns of dielectric constants in bitter gourd slices during microwave hot-airflow vibrating drying Drying Technology SCI 2019 Hao Lv, Huangzhen Lv, Weiqiao Lv, Dianbin Su, Dan Zhao. China Agricultural University 通讯作者 Effects of ultrasound-assisted methods on the drying processes and quality of apple slices in microwave drying Drying Technology SCI 2019 Weiqiao Lv, Hao Lv, Xin Jin, Zhengwei Cui, Dianbin Su. 1 Online measurement of moisture content, moisture distribution, and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system Drying Technology SCI 2018 Weiqiao Lv, Min Zhang, Yuchuan Wang, Benu Adhikari. Jiangnan University 1 Analysis about drying properties and vacuum impregnated qualities of edamame (Glycine Max (L.) Merrill) Drying Technology SCI 2017 Weiqiao Lv, Min Zhang, Bhesh Bhandari, Zaixing Yang, Yuchuan Wang. Jiangnan University 1 Freeze drying and vacuum impregnating characteristics of Nostoc Sphaeroides kützing Drying Technology SCI 2017 Weiqiao Lv, Min Zhang, Bhesh Bhandari, Yuchuan Wang, Chunquan Liu. Jiangnan University 1 Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying Food and Bioprocess Technology SCI 2017 Weiqiao Lv, Min Zhang, Bhesh Bhandari, Linlin Li, Yuchuan Wang. Jiangnan University 1 Study of the drying process of ginger (Zingiber officinale Roscoe) slices in microwave fluidized bed dryer Drying Technology SCI 2016 Weiqiao Lv, Shujun Li, Qinghua Han, Youbin Zhao, Haihua Wu. China Agricultural University 1