团队负责人

范大明

团队成员

闫博文、张娜娜、陈星

团队简介

食品物理加工技术与装备团队源于1995年创建的食品微波加工研究室，主要从事以食品加工学、电磁学、机械工程等多学科交叉的食品物理加工原理与技术工程研究，致力于推动我国民用、工业和特殊场景食品制造绿色升级与核心装备自主供给。

先后承担了国家重点研发、中国载人航天工程-技术试验、国家自然基金（杰青、优青等）等40余项科研项目，开发了新型工业设备、特殊空间装置、智能家用电器和系列加工食品，在食品和能源领域权威期刊发表论文150余篇，授权国防、国内、国际等专利50余项。

代表性成果

1.科研项目

[1]2023-2027、国家自然基金（杰青）、食品加工学、国家级

[2]2023-2027、国家重点研发计划项目、工程化食品制造关键技术创新与产业化示范、国家级

[3]2021-2023、中国载人航天工程-技术试验项目、水生生物XXXX生态与食品XXXX技术试验项目—“微波熟化装置”分系统、国家级

[4]2019-2022、国家重点研发计划课题、新型鱼糜及鱼糜制品关键技术研发与新产品创制、国家级

[5]2019-2021、国家自然基金（优青）、食品微波加工技术基础、国家级

[6]2019-2022、国家自然基金（面上）、微波烘焙中酸面团添加对改善面包质构的作用机制、国家级

[7]2023-2026、国家自然基金（面上）、微波场下β-果糖苷酶的构效响应机制研究、国家级

[8]2022-2026、国家重点研发计划项目子课题、高粘度液态食品微波超高温瞬时杀菌技术研究、国家级

[9]2021-2026、国家重点研发计划项目子课题、多维物理场加工中传统面制品品质形成机制及其调控技术、国家级

[10]2023-2027、国家重点研发计划项目子课题、工程化食品成型熟化技术与装备开发、国家级

2.发明专利

[1]2021-US 17/114,943-Three-dimensional printer coupled with microwave and printing method applied for food design-发明专利

[2]2022-JP2020-511849-Microwave and Conduction Combined Heating Method for Improving Gel Strength of Surimi Products-发明专利

[3]2022-JP 2021/517779-Microwave processing method for sourdough fermented rice and wheaten foods-发明专利

[4]2022-US 17/032,468-Microwave-Coupled 3D Printing System and Equipment for Food Design and Production-发明专利

[5]2023-US 16/916,365-Microwave Processing Method for Food Made of Flour and Rice Fermented with Sourdough-发明专利

[6]2023-US 16/988, 787-Microwave Processing Equipment for Continuous Flow Liquids-发明专利

[7]2024-US 16/178,942-Microwave Combined Conduction Heating Method for Improving Gel Strength of Surimi Products-发明专利

[8]2022-ZL 202110263530.5-一种利用微波熟化降低米面食品中果聚糖含量的方法-发明专利

[9]2023-ZL 201910056132.9-一种液态物料微波-超声耦合处理装置、设备及应用-发明专利

[11]2024-ZL 202110295929.1-一种基于卷积神经网络的鱼肉纤维评价方法和系统-发明专利

3.科研获奖

[1]2014、中国专利优秀奖、一种冷冻面团及其制作方法与它的用途、国家级

[2]2015、2015年度江苏省科学技术奖二等奖、基于选择性吸收和能量转换效应的微波制备技术开发与应用，省部级

[3]2020、高等学校科学研究优秀成果技术发明类一等奖、冷冻调理食品微波加工新技术研究与开发、省部级

4.学术论文

[1]杨化宇,刘东红,廖小军,范大明*.多物理场下食品组分的交互响应及真实场景加工控制方法[J].中国食品学报, 2024, 25(05): 126-127.

[2]Huayu Yang, Zhanglu Yan, Huacheng Zhu, Bowen Yan, Wei Chen, Daming Fan*. Numerical solution-based algorithm assisted development of a continuous flow microwave reactor[J]. Chemical Engineering Journal, 2024, 487: 150511.

[3]Yuying Sun, Xidong Jiao, Nana Zhang, Bowen Yan, Daming Fan*. Correspondence on ''Assessing the Release of Microplastics and Nanoplastics from Plastic Containers and Reusable Food Pouches: Implications for Human Health'' [J]. Environmental Science & Technology, 2024, 58, 20, 9013–9014.

[4]Huan Ruan, Yejun Wu, Nana Zhang, Yuan Tao, Kai Wang, Bowen Yan*, Jianxin Zhao, Hao Zhang, Michael G. Gänzle, Wei Chen, Daming Fan. Serratia marcescens causes the brown discoloration of frozen steamed stuffed buns during resteaming[J]. Journal of Agricultural and Food Chemistry, 2024, 72(9): 4991-5002.

[5]Huayu Yang, Bowen Yan, Wei Chen, Daming Fan*. Prediction and innovation of sustainable continuous flow microwave processing based on numerical simulations: A systematic review[J]. Renewable and Sustainable Energy Reviews, 2023, 175: 113183.

[6]Xidong Jiao; Bowen Yan; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan*. Redox proteomic analysis reveals microwave-induced oxidation modifications of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) [J]. Journal of Agricultural and Food Chemistry, 2021, 69(33): 9706-9715.

[7]Huayu Yang, Yuhao Zhang, Wenhua Gao, Bowen Yan, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Steam replacement strategy using microwave resonance: A future system for continuous-flow heating applications [J]. Applied Energy, 2021, 283: 116300.

[8]Zilong Zhao, Erwei Shang, Nana Zhang*, Yin Xiong, Yu Liu, Hao Zhang, Wei Chen & Daming Fan. Feasibility of continuous switching 3D printing on surimi [J]. Journal of Food Engineering, 2025, 384: 112240.

[9]Yuan Tao, Bowen Yan, Daming Fan*, Nana Zhang, Shenyan Ma, Liyun Wang, Yejun Wu, Mingfu Wang, Jianxin Zhao, Hao Zhang. Prediction and innovation of sustainable continuous flow microwave processing based on numerical simulations: A systematic review[J]. Trends in Food Science & Technology, 2020, 99: 593-607.

[10]Bowen Wang, Xing Chen*, Bowen Yan, Nana Zhang, Yuan Tao1, Jian Hu, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast [J]. Food Chemistry, 2024, 462: 140994.