焦阳(教授)

发布者:郝洁发布时间:2023-02-25浏览次数:11490

焦阳,女,中共党员,教授,上海市“青年东方学者”,“浦江人才计划”获得者。现任食品热加工工程技术研究中心射频加热团队负责人。

20158 – 至今 上海海洋大学食品学院,副教授教授

2014820158月 美国华盛顿州立大学 生物系统工程系,博士后

2009820148月 美国华盛顿州立大学 生物系统工程系,博士

20068 – 20098月 中国农业大学 工学院 农产品加工及贮藏工程,硕士

2002920067月 中国农业大学 工学院 热能与动力工程,本科


主要研究方向:射频加热技术机理及应用(解冻、杀菌、干燥等);食品多物理场复合加工及保藏;热质传递过程计算及计算机模拟;食品加工及贮藏新技术研究及工业化应用;食品3D打印技术研究;食品新产品开发等。

联系方式Emailyjiao (at) shou.edu.cn

诚邀食品科学与工程、热能与动力工程、制冷及低温工程、食品质量与安全背景同学报考研究生,从事食品多物理场加工技术研究希望你思维活跃,英语较好,写作表达能力强。

一.主要承担或参与科研项目情况

主持项目

  1. 国家自然科学基金青年基金,31801613,基于射频均匀解冻技术的不同解冻速率下深冷金枪鱼微观结构及品质变化研究,2019.01-2021.12已结题,主持

  2. 中国博士后科学基金面上资助项目,2018M632299,不规则形状冷冻牛肉快速整体射频解冻机理研究,2018.01.01-2019.12.31,已结题,主持

  3. 上海市科委浦江人才计划,16PJ1404100,基于射频加热技术的大块冷冻牛肉解冻方法研究,2016.08-2018.07,已结题,主持

  4. 青岛海尔智能技术研发有限公司,干衣技术,2018.11-2019.02,已结题,主持

  5. 青岛海尔智能技术研发有限公司,解冻技术,2017.02-2018.02,已结题,主持

  6. 上海市教委高校青年教师培养资助计划 ,冷冻块状南美白对虾的射频解冻过程研究,2016.01-2017.12,已结题,主持

  7. 上海海洋大学科技发展专项基金 ,不规则形状冷冻牛肉的射频解冻均匀性提高方案研究, 2016.01-2017.12,已结题,主持

  8. 上海海洋大学博士启动基金,自激震荡式和他激震荡式射频加热器在冷冻牛肉解冻中频率变化对解冻效果的影响分析,2016.01-2017.12,已结题,主持

二.代表性论文

  • Liu, Y., Tong, T., Han, R., Zhang, Y., Li, F., Shi, H., Jiao, Y.*, 2023 Effect of different arrangements of globe particles on radio frequency heating uniformity: Using black pepper as an example, LWT, Volume 174, 114422, https://doi.org/10.1016/j.lwt.2022.114422SCIJCR区)

  • Chen, X., Li, F., Tang, J., Shi, H., Xie, J.*, Jiao, Y.** 2023. Temperature uniformity of frozen pork with various combinations of fat and lean portions tempered in radio frequency. Journal of Food Engineering. 344: 111396 https://doi.org/10.1016/j.jfoodeng.2022.111396SCIJCR区)

  • 韩蓉,焦阳*2023,基于蛋白质和碳水化合物类原料的挤出式3D食品打印技术研究进展,食品与发酵工业49(2): 297-306. https://kns.cnki.net/kcms/detail/detail.aspx?doi=10.13995/j.cnki.11-1802/ts.031286

  •  Chen, X., Liu, Y., Zhang, R., Zhu, H., Li, F., Yang, D., Jiao, Y.*2022. Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling. Foods, 11, 3279.https://doi.org/10.3390/foods11203279SCIJCR区)

  • Cao, F., Chen, R., Li, Y., Han, R., Li, F.,Shi, H.*, Jiao, Y.**, 2022. Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi. LWT-Food Science and Technology. 164: 113646. https://doi.org/10.1016/j.lwt.2022.113646 (SCIJCR一区)

  •  Chen, Y., Llave, Y., Jiao, Y.*, Okazaki, E., Sakai, N., Fukuoka, M**. 2022 Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi–Evaluation of electrical conductivities, Innovative Food Science & Emerging Technologies, 76: 102940SCIJCR区)

  • 佟亭玉,李锋,焦阳*2022,黑胡椒射频杀菌中沙门氏菌的替代菌研究,食品与生物技术学报(已接收)

  • Yao, Y., Han, R., Li, F., Tang, J., Jiao, Y.*, 2022. Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. Ultrasonics Sonochemistry. 85: 105989. https://doi.org/10.1016/j.ultsonch.2022.105989SCIJCR区)

  • Han, R., He, J., Chen, Y., Li, F., Shi, H., Jiao, Y.*, 2022. Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (Salmo salar). Foods. 11(6): 893. https://doi.org/10.3390/foods11060893SCIJCR区)

  •  Yang W, Tu A, Ma Y, Li Z, Xu J, Lin M, Zhang K, Jing L, Fu C, Jiao Y*, Huang L*. 2022. Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry. Molecules. 27(1):173. https://doi.org/10.3390/molecules27010173SCIJCR三区)

  •  Tong, T., Wang, P., Shi, H., Li, F., Jiao, Y.*, 2022. Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation. Food Control. 132: 108553. https://doi.org/10.1016/j.foodcont.2021.108553SCIJCR一区)

  •  Zhang, Y., Li, F., Yao, Y., He, J., Tang, J., Jiao, Y.*, 2021. Effect of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality. Innovative Food Science and Emerging Technology. 74: 102860. https://doi.org/10.1016/j.ifset.2021.102860SCIJCR一区)

  •  Cao, F., Zhang, R., Tang, J., Li, F., Jiao, Y.*, 2021. Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis. Innovative Food Science & Emerging Technologies. 74: 102791. https://doi.org/10.1016/j.ifset.2021.102791. SCIJCR一区)

  •  Zhang, Y., Li, S., Jin, S., Li, F., Tang, J., Jiao, Y.*, 2021. Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. Innovative Food Science and Emerging Technology. 68: 102603. https://doi.org/10.1016/j.ifset.2021.102603SCIJCR一区)

  •  Li, F., Zhu, Y., Li, S., Wang, P., Zhang R., Tang, J., Koral, T., Jiao, Y.*, 2021. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control. 123: 107719.https://doi.org/10.1016/j.foodcont.2020.107719SCIJCR一区)

  •  Chen, Y., He, J., Li, F., Tang. J., Jiao, Y.*, 2021. Model food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince. Journal of Food Engineering. 292: 110267.https://doi.org/10.1016/j.jfoodeng.2020.110267SCIJCR一区)

  •  Yao Y, Zhu Y, He J, Li F, Tang J, Koral T, Wongsa-Ngasri P, Jiao Y.*, 2021. Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: temperature distribution and energy consumption evaluation. Journal of Food Process Engineering. 1(44): e13595.SCIJCR三区)

  •  He, J., Li, F., Jiao, Y.*, 2021. Prediction of Salmon (Salmo salar) quality during refrigeration storage based on dielectric properties. International Journal of Agricultural and Biological Engineering. 14(4): 262-269. SCIJCR二区)

  •  Xiang, P., Qiu, W., Zheng, R., Jin, Y., Row, K., Jiao, Y.*, Jin, Y.**, 2021. Dielectric properties of Maillard reaction solutions formed between different amino acids and glucose under microwave heating. Food and Bioprocess Technology. SCIJCR二区)

  • 张亚瑾,焦阳*2021,冷冻和解冻技术在水产品中的应用研究进展,食品与机械,37 (1):8.

  • 何佳玲,陈璐,张汝怡,朱亚莉,李锋,焦阳*2020,不同形状尺寸冷冻牛肉的射频解冻均匀性探究.食品与机械[J]35(2): 122-128.

  •  Zhang, R., Li, F., Tang, J., Koral, T. Jiao, Y.*, 2020. Improved accuracy of radio frequency (RF) heating simulations using 3D scanning techniques for irregular-shape food. LWT-Food Science and Technology. 121:108951.SCIJCR一区)

  • 李双,李锋,焦阳*. 2020. 不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响,食品科学[J]. 41(15): 54-63.

  • 王品正,李锋,张汝怡,朱亚莉,李双,焦阳*2020,黑胡椒颗粒的介电特性混合方程研究. 食品与生物技术学报[J]. 39(7): 36-43

  •  Li, S., Li, F., Tang, J., Koral T., Jiao, Y.*, 2019. Influence of composition, temperature and frequency on dielectric properties of selected saltwater and freshwater fish. International Journal of Food Properties. 22(1): 1920-1934. SCIJCR三区)

  •  Zhu, Y., Li, F., Tang, J., Wang, T., Jiao, Y.*, 2019. Effects of radio frequency, air and water tempering and different end-tempering temperatures on pork quality. Journal of Food Process Engineering. 46(4): e13026SCIJCR三区)

  • 张汝怡,李锋,焦阳*. 2019.三维扫描在射频加热模拟过程中的应用,食品与机械[J]. 35(7): 39-44.

  • 李玉林, 李锋, 王易芬, 焦阳*. 2019. 射频解冻数值模拟过程中不同方法所获初始电压值对模拟结果的影响[J]. 中国农业科技导报, 21(4): 114122

  • 陈怡璇,焦阳*. 2019. 冻藏及解冻过程对水产品品质的影响研究. 食品安全质量检测学报[J],  10(2): 306-311

  •  Li, Y., Li, F., Tang, J., Zhang, R., Wang, Y., Koral, T., Jiao, Y.*, 2018. Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes. Innovative Food Science and Emerging Technologies. 48: 42-55. https://doi.org/10.1016/j.ifset.2018.05.008SCIJCR一区)

  •  Jiao, Y., Tang, J*., Wang, Y., Koral, T. 2018. Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology. 9:105-127.SCIJCR一区)

  • 李玉林,焦阳*,王易芬. 2017. 射频加热技术在食品工业中的应用.食品与机械[J], 33(12): 197202

  •  Shi, H., Jiao, Y., Tang, J., Zhang, S*., He, J., 2016. Study on heating pattern of radio frequency treated peanut butter using comprehensive evaluation tool. Transaction of ASABE.59(5): 1441-1450.

  •  Jiao, Y., Shi, H., Tang, J.*, Li, F., Wang, S., 2015. Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks. Food Research International.74: 106-114.

  •  Jiao, Y., Tang, J.*, Wang, S., 2014. A new Strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. Journal of Food Engineering,141C: 128-138.

  •  Jiao, Y., Tang, J.*, Wang, S., Koral, T., 2014. The influence of dielectric properties on the heating rate in free running oscillator radio frequency heating. Journal of Food Engineering,120: 197–203.

参编专著

  1.  “Evaluation Technologies for Food Quality”, Chapter 27: Measurement techniques of electrical properties for food quality evaluation. Edited by Xichang Wang, JianZhong. Woodhead Publishing, 2018.


三.获奖情况

  • 2022上海市教学能手

  • 2022届上海市青年教师讲课比赛等奖

  • 2021上海海洋大学教师教学创新大赛三等奖

  • 2021上海海洋大学优秀共产党员·师德标兵

  • 2020上海市教育系统三八红旗手

  • 2020年度上海海洋大学优秀研究生导师

  • 2020年度上海海洋大学汉宝奖教金

  • 2019年度上海海洋大学教学名师奖

  • 2019年度上海海洋大学优秀共产党员

  • 2018年度上海市第三届青年教师讲课比赛 二等奖

  • 2018年度上海海洋大学三八红旗手

  • 2017年度上海海洋大学校级青年教师讲课比赛一等奖

  • 2017年度上海海洋大学“爱普奖”二等奖

  • 2016年度上海市教委“青年东方学者”人才计划

  •  2016年度上海市科委浦江人才计划

  •  2016年度上海海洋大学第三届微课比赛暨青年教师讲课比赛二等奖

  •  2015年度上海市第五届“申狮杯”市属高校青年教师教学技能大赛三等奖

四.主要社会兼职

  • 国际微波能学会(International Microwave Power Institute, IMPI)食品科学与技术学术委员会委员

  • 中国化工学会 微波能化工应用专业委员会委员

  • 苏北发展特聘专家

  • 海尔HOPE创新平台技术顾问

  • 海洋生物资源综合利用国家地方联合工程实验室/山东省水产品加工酶技术利用工程技术研究中心技术委员会委员