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程新峰

发布人:于红梅     发布日期:2018-03-20   浏览次数:902

 

 

程新峰,男,19819月生,安徽歙县人,博士,副教授。现任安徽师范大学环境科学与工程学院教师,硕士生导师,主要从事生鲜食品加工与保鲜方面的研究工作,发表论文20余篇,申请专利3项、主持及参与各级课题5项。

邮 箱: chxf0110194@163.com

一、主要学习、工作经历和学术兼职:

1、学习经历

1) 2001.9—2005.7,安徽师范大学生物技术专业,获理学学士学位;

2) 2005.9—2008.7,安徽师范大学生态学专业,获理学硕士学位;

3) 2010.9—2014.12,江南大学农产品与贮藏工程专业,获工学博士学位。

2、工作经历

1) 2008.8—2010.7,安徽师范大学皖江学院辅导员;

2) 2014.12-至今,安徽师范大学环境科学与工程学院讲师、副教授;

3) 2017.1-2017.4,澳大利亚皇家墨尔本理工大学应用科学系访问学者;

二、主要讲授课程:

《生物化学》、《食品化学》、《食品微生物学》、《食品试验设计与统计》、《文献检索》

三、主要研究方向:

1. 生鲜食品加工与保鲜

2. 食品资源综合利用与开发;

四、主持或参与研究的主要课题:

1. 安徽省自然科学基金项目:低频超声场下果蔬脂肪氧合酶失活动力学及钝化机理研究(1608085QC55),2016.7-2018.6,主持;

2. 安徽省重点实验室开放基金项目:魔芋微波真空干燥特性及品质的调控(2015RMy022016. 7-2017. 6,主持;

3. 安徽师范大学项目培育基金项目:低频超声波处理对典型果蔬内源酶活性及相关品质的影响(2015xmpy12),2016.1-2017.12,主持;

4. 国家自然科学基金项目:低频超声处理对果蔬速冻的影响及其机理研究(21176104),2012.1-2015.12,参与;

5. 国家自然科学基金项目:基于代谢组学和ROS代谢研究加压惰性气体对鲜切紫甘蓝花青素降解的调控作用及机理31701663),2018.1-2020.12,参与.

五、 主要研究成果:

(一)论文(近5年发表的代表性论文,﹡为通讯作者 ):

1. XinfengCheng, Min Zhang*, Benu Adhikari. The inactivation kinetics of polyphenol oxidase in mushroom (Agaricusbisporus) during thermal and thermosonic treatments. Ultrasonics Sonochemistry, 2013, 20: 674–679.

2. XinfengCheng, Min Zhang*, Baoguo Xu, Benu Adhikaric, Jincai Sun. The principles of ultrasound and its application in freezing related processes of food materials: A review. Ultrasonics Sonochemistry, 2015, 27:576-585.

3. XinfengCheng, Min Zhang*, Benu Adhikari, Md.Nahidul Islam. Effect of power ultrasound and pulsed-vacuum treatments on the dehydration kinetics, distribution and status of water in osmotically dehydrated strawberry: a combined NMR and DSC study. Food and Bioprocess Technology, 2014, 7(10): 2782-2792.

4. XinfengCheng, Min Zhang*, Benu Adhikari, Md. Nahidul Islam, BaoguoXu. Effect of ultrasound irradiation on some freezing parameters of ultrasound assisted immersion freezing of strawberries. International Journal of Refrigeration, 2014, 44: 49-56.

5. XinfengCheng, Min Zhang*, Benu Adhikari. Effect of ultrasonically induced nucleation on the drying kinetics and physical properties of freeze-dried strawberry. Drying Technology, 2014, 32(15): 1857-1864.

6. XinfengCheng, Min Zhang*, Benu Adhikari. Effects of ultrasound assisted thawing on the quality of edamames (Glycine max (L.) Merrill) frozen by different freezing methods. Food Science and Biotechnology, 2014, 23(4): 1095-1102.

7.  XinfengCheng, Min Zhang*, Benu Adhikari. Changes in quality attributes of strawberry purees processed by power ultrasound or thermal treatments. Food Science and Technology Research, 2014, 20(5): 1033-1041.

8. Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng, Md. Nahidul Islam. Effect of ultrasound assisted freezing on the physic chemical properties and volatile compounds of red radish. Ultrasonics Sonochemistry, 2015, 27: 316-324.

9. Baoguo Xu, Min Zhang*, Bhesh Bhandari, XinfengCheng, Jincai Sun. Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish. Food and Bioprocess Technology, 2015, 8(6): 1366-1376.

10. Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng. Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing. International Journal of Refrigeration, 2014, 46: 1-8.

11. Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng. Influence of ultrasound-assisted osmo-dehydration and freezing on the water state, cell structure and quality of radish (Raphanus sativus L.). Drying Technology, 2014, 32(15): 1803-1811.

12. Md. Nahidul Islam, Min Zhang, Huihua Liu, Xinfeng Cheng, Effects of ultrasound on glass transition temperature of freeze-dried pear (Pyruspyrifolia) using DMA thermal analysis. Food and Bioproducts Processing, 2015, 94: 229-238.

13. Md. Nahidul Islam, Min Zhang*, Benu Adhikari, Xinfeng Cheng, Baoguo Xu. The effect of ultrasound assisted immersion freezing on the physicochemical properties of mushrooms. International Journal of Refrigeration, 2014, 42: 121–133.

14. Ning Yu, Min Zhang*, Md Nahidul Islama, Liqun Lu, Qian Liu, Xinfeng Cheng. Combined sterilizing effects of nano-ZnO and ultraviolet on convenient vegetable dishes. LWT - Food Science and Technology, 2015, 61(2): 638-643.

15. Yi Lu, Min Zhang*, Jincai Sun, Xinfeng Cheng, Benu Adhikari. Drying of burdock root cubes using microwave-assisted pulsed spouted bed drier and quality evaluation of the dried cubes, Drying Technology. 2014, 32(15): 1785-1790.

16. Kebitsamang Joseph Mothibe, Min Zhang*, Arun S Mujumdar, Yu Chuan Wang, Xinfeng Cheng, Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties. Drying Technology, 2014, 32(15): 1848-1856.

17. 程新峰*张慜,朱玉钢,蒋凯丽.低频超声波强化冷冻机理及其在食品加工中的应用.食品与发酵工业,2015, 41(12): 250-257.

18. 程新峰*,蒋凯丽,朱玉钢,杭华,张慜. 超声波灭酶机制及其在食品加工中的应用. 食品工业科技,2016,37(08):351-357.

19. 姜玉,程新峰*,蒋凯丽. 不同漂烫处理对冷冻毛豆仁品质的影响. 食品工业科技,2017, 38(05):108-113.

20. 张慜, 程新峰.对我国速冻食品行业加工深度及安全性思考.江南大学学报(人文社会科学版),2014, 13(1): 114-117.

(二)专利

1. 张慜,程新峰,刘亚萍,陈志雄,陈世豪.一种添加纳米钙粉的香菇调味汁制作方法(ZL103202451B).

2. 张慜,程新峰,郑正足,石永文,张卫明.超声波联合处理改善调理食荚豌豆油炸休闲食品品质的方法(ZL 201310149847.1).

3. 陈世豪,张慜,程新峰,陈志雄,刘亚萍.一种海带风味混合鸡粉调味料的制备方法(CN104026536A).

(三)获奖

1. 2013年,调理果蔬脆片真空油炸品质调控关键技术研究与应用获中国商业联合会科技进步奖一等奖(排序12.

审核者:杨如意 审核日期:2018-03-20