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朱志伟  


1. 个人及家庭基本情况

朱志伟

朱志伟,19743月出生,籍贯湖北咸宁,汉族,九三学社员。

联系方式:

广州市番禺区大学城中环东路382号华南理工大学,现代食品工程研究中心(院),B8237邮编:510006

E-mail:   zhwzhu@scut.edu.cn            Tel:   020-39381191 (O)

2. 学习工作研究情况

研究情况

副教授,硕士导师,广东省农产品保鲜物流共性技术创新团队专题专家,广东省冷链食品智能感知与过程控制工程技术研究中心副主任,华南理工大学现代食品工程研究中心先进冷冻冷链研究所所长,华南理工大学食品加工与安全研究所副所长。研究兴趣集中于先进冷冻冷链技术,于相关领域发表SCI论文20多篇。研究内容偏重于工程技术与装备方向,了解研究领域的技术发展现状及产业发展现状。主持和参与国家科技支撑计划项目、国家自然科学基金项目、广东省自然科学基金项目、粤港关键领域重点突破招标项目、广东省重大科技攻关项目等国家及省部级项目20 多项。获广东省科技进步奖一等奖1项,教育部科技进步奖二等奖1项,轻工业联合会科学技术奖二等奖1项,广东省科技进步奖三等奖1项,广东省轻工业协会科学技术进步奖二等奖1项,广东省高等学校现代教育技术“151”工程三等优秀项目1项。2011年于北卡罗来纳州立大学(North Carolina State UniversityNCSUDr. Lanier(鱼类加工)及Dr. Farkas(先进加工技术)实验室1年访问研究。作为骨干参与主讲国家级精品课程“食品加工与保藏原理”及国家级双语课程“Principles of Food Processing and preservation”。获《食品加工与保藏原理》教改试验华南理工大学教学优秀三等奖1项。

 

研究工作经历

     2014.6-现在   任职于华南理工大学现代食品工程研究中心。从事冷冻冷链技术研究工作。

     2003.7-现在    任职于华南理工大学食品科学与工程学院。从事冷冻冷链技术研究工作。

     2011.1-2012.1    北卡罗来纳州立大学(North Carolina State UniversityNCSU)食品、生物工程与营养科学系,海洋食品实验室(Dr. Lanier)及先进加工技术中心(Dr. Farkas),访问学者

 

 

主要论文:

第一作者

1.       Zhu, Z., Geng, Y., & Sun, D. W. (2019). Effects of operation processes and conditions on enhancing performances of vacuum cooling of foods: A review. Trends in Food Science and Technology, 85(January), 67–77.

2.       Zhu, Z., Gao, H., Gao, T., & Sun, D.-W. (2018). Quality comparison of grass carp and salmon fillets packaged in modified atmosphere with different composite films. Journal of Food Process Engineering.

3.       Zhu, Z., Wu, X., Geng, Y., Sun, D. W., Chen, H., Zhao, Y., … Pan, H. (2018). Effects of modified atmosphere vacuum cooling (MAVC) on the quality of three different leafy cabbages. LWT, 94(December 2017), 190–197.

4.       Zhu, Z., Sun, D. W., Zhang, Z., Li, Y., & Cheng, L. (2018). Effects of micro-nano bubbles on the nucleation and crystal growth of sucrose and maltodextrin solutions during ultrasound-assisted freezing process. LWT, 92, 404–411.

5.       ZZhu, Z., Chen, Z., Zhou, Q., Sun, D.-W., Chen, H., Zhao, Y., … Pan, H. (2018). Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing. Food and Bioprocess Technology, 11(9), 1615–1626.

6.       Zhu, Z., Cai, H., & Sun, D. W. (2018). Titanium dioxide (TiO2) photocatalysis technology for nonthermal inactivation of microorganisms in foods. Trends in Food Science and Technology, 75(February), 23–35.

7.       Zhu, Z., Li, Y., Sun, D.-W., & Wang, H.-W. (2018). Developments of mathematical models for simulating vacuum cooling processes for food products – a review. Critical Reviews in Food Science and Nutrition, 0(0), 1–13. https://doi.org/10.1080/10408398.2018.1490696

8.       Zhiwei Zhu*, Tyre C. Lanier, Brian E. Farkas, BianSheng Li. Transglutaminase and High Pressure Effects on Heat-induced Gelation of Alaska Pollock (Theragra chalcogramma) Surimi. Journal of Food Engineering. 2014, 131: 154–160

9.       Zhiwei Zhu*, Tyre C. Lanier, Brian E. Farkas. High Pressure Effects on Heat-induced Gelation of Threadfin Bream (Nemipterus spp.) Surimi. Journal of Food Engineering. 2015; 146 (1):23–27

10.   ZHIWEI ZHU, ZHENG RUAN*, BIANSHENG LI, MINGYAN MENG, QINGXIAO ZENG Quality loss assessment of crisp grass carp (Ctenopharyngodon idellus C. et V ) fillets during ice storage. Journal of Food Processing and Preservation. 2013,37(3):254–261

 

通讯作者

11.   Cheng, L., Sun, D.-W.*, Zhu, Z.*, & Zhang, Z. (2017). Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis). Food Chemistry, 229, 252–259.

12.   Cheng, L., Sun, D.-W*., Zhu, Z*., Zhang, Z., 2015. Emerging Techniques for Assisting and Accelerating Food Freezing ProcessesA Review of Recent Research Progresses. Critical Reviews in Food Science and Nutrition 2017,57(4), 769-781.

13.   Zhang, Z., Sun, D.-W*., Zhu, Z*., Cheng, L., 2015. Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances. Comprehensive Reviews in Food Science and Food Safety 14, 303–316.

14.   Tian, J., Wang, Y., Zhu, Z*., Zeng, Q., Xin, M., 2015. Recovery of Tilapia (Oreochromis niloticus) Protein Isolate by High-Intensity Ultrasound-Aided Alkaline Isoelectric Solubilization/Precipitation Process. Food and Bioprocess Technology 8, 758–769.

15.   Anguo Xie, Da-Wen Sun*, Zhongyue Xu, Zhiwei Zhu*. Rapid detection of frozen pork quality without thawing by Vis–NIR hyperspectral imaging technique. alanta.2015(2),139:208-215.

16.   Lin, W. L., Zeng, Q. X., & Zhu, Z. W. (2009). Different changes in mastication between crisp grass carp (Ctenopharyngodon idellus C.et V) and grass carp (Ctenopharyngodon idellus) after heating: The relationship between texture and ultrastructure in muscle tissue. Food Research International, 42(2), 271–278.

 

 

其他作者论文

 

17.   Zhan, X., Zhu, Z., & Sun, D. W. (2019). Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems. Lwt, 103(January), 212–221.

18.   Zhan, X., Zhu, Z., & Sun, D.-W. (2018). Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review. Critical Reviews in Food Science and Nutrition, 0(0), 1–15.

19.   Zhang, P., Zhu, Z., & Sun, D.-W. (2018). Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure. Critical Reviews in Food Science and Nutrition, 58(16), 2842–2853.

20.   Sohail, M., Sun, D. W., & Zhu, Z. (2018). Recent developments in intelligent packaging for enhancing food quality and safety. Critical Reviews in Food Science and Nutrition, 58(15), 2650–2662.

21.   Li, D., Zhu, Z., & Sun, D. W. (2018). Effects of freezing on cell structure of fresh cellular food materials: A review. Trends in Food Science and Technology, 75(March), 46–55.

22.   Wang, Q., Li, Y., Sun, D. W., & Zhu, Z. (2018). Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications. Critical Reviews in Food Science and Nutrition, 58(13), 2285–2298.

23.   Luo, W., Sun, D. W., Zhu, Z., & Wang, Q. J. (2018). Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods. Trends in Food Science and Technology, 72(November 2017), 25–33.

24.   Zhan, X., Sun, D.-W., Zhu, Z., & Wang, Q.-J. (2017). Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Critical Reviews in Food Science and Nutrition, 0(0), 1–14.

25.   Xie, A., Sun, D.-W., Zhu, Z., & Pu, H. (2016). Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging. Food and Bioprocess Technology, 9(9), 1444–1454.

26.   Cheng, J.-H., Sun, D.-W., & Zhu, Z. (2017). Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets. Journal of Food Processing and Preservation, 41(1).

27.   Dai, Q., Cheng, J.H., Sun, D.W*., Zhu, Z., Pu, H., 2016. Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis). Food Chemistry 197, 257–265.

28.   Wang, N.-N., Sun, D.-W., Yang, Y.-C., Pu, H., Zhu, Z., 2016. Recent Advances in the Application of Hyperspectral Imaging for Evaluating Fruit Quality. Food Analytical Methods 9, 178–191.

29.   Xu, Z., Sun, D.-W*., Zhu, Z., 2016. Potential Life Cycle Carbon Savings for Immersion Freezing of Water by Power Ultrasound. Food and Bioprocess Technology 9, 69–80.

30.   Wang, L., Sun, D. W., Pu, H., & Zhu, Z. (2016). Application of Hyperspectral Imaging to Discriminate the Variety of Maize Seeds. Food Analytical Methods, 9(1), 225–234.

31.   Wang, N., Yang, Y., Sun, D., Pu, H., Zhu, Z., 2015. Shelf-Life Prediction of “Gros Michel” Bananas with Different Browning Levels Using Hyperspectral Reflectance Imaging. Food Analytical Methods 8, 1173–1184.

32.   Dai, Q., Cheng, J. H., Sun, D. W., Zhu, Z., & Pu, H. (2016). Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis). Food Chemistry, 197, 257–265.

33.   Xu, Z., Sun, D.-W., Zhang, Z., & Zhu, Z. (2015). Research developments in methods to reduce carbon footprint of cooking operations: A review. Trends in Food Science and Technology, 44(1).

34.   Cheng, J.H., Sun, D.W*., Pu, H., Zhu, Z., 2015. Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets. Food Chemistry 185, 245–253.

35.   Yang, Y.C., Sun, D.W*., Pu, H., Wang, N.N., Zhu, Z., 2015. Rapid detection of anthocyanin content in lychee pericarp during storage using hyperspectral imaging coupled with model fusion. Postharvest Biology and Technology 103, 55–65.

36.   Xiong, Z., Sun, D.W*., Pu, H., Zhu, Z., Luo, M., 2015. Combination of spectra and texture data of hyperspectral imaging for differentiating between free-range and broiler chicken meats. LWT - Food Sci. Technol. 60, 649–655.

37.   Wang, N., Yang, Y., Sun, D., Pu, H., & Zhu, Z. (2015). Shelf-Life Prediction of ‘Gros Michel’ Bananas with Different Browning Levels Using Hyperspectral Reflectance Imaging. Food Analytical Methods, 8(5), 1173–1184.

38.   JIN-YING LIN, QING-XIAO ZENG, QI AN, QING-ZHU ZENG, LI-XIA JIAN, ZHI-WEI ZHU. ULTRASONIC EXTRACTION OF HEMPSEED OIL. Journal of Food Process Engineering. 2012, 35, (1): 76–90.

39.   Lin, W. L., Zeng, Q. X., Zhu, Z. W., & Song, G. S. (2012). Relation between protein characteristics and tpa texture characteristics of crisp grass carp (Ctenopharyngodon idellus C. et V) and grass carp (Ctenopharyngodon idellus). Journal of Texture Studies, 43(1), 1–11.

40.   YIN ZHANG, QING-XIAO ZENG, ZHI-WEI ZHU, RUI ZHOU. EFFECT OF ULTRASONIC TREATMENT ON THE GEL STRENGTH OF TILAPIA (Sarotherodon Nilotica) SURIMI. Journal of Food Process Engineering. 2011, 34(2):533-548.

41.   YIN ZHANG, QING-XIAO ZENG, ZHI-WEI ZHU. EFFECT OF ULTRASONIC TREATMENT ON THE ACTIVITIES OF ENDOGENOUS TRANSGLUTAMINASE AND PROTEINASES IN TILAPIA (SAROTHERODON NILOTICA) SURIMI DURING GEL FORMATION. Journal of Food Process Engineering. 2011,34(5): 1695–1713.

42.   BIAOSHI WANG, BIAN-SHENG LI, QINGXIAO ZENG, JUAN HUANG, ZHENG RUAN, ZHIWEI ZHU, LIN LI. INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT. Journal of Food Process Engineering 12/2008; 32(5):692 - 708.

43.   JJ Jiang, QX Zeng, ZW Zhu, LY Zhang. Chemical and sensory changes associated Yu-lu fermentation process A traditional Chinese fish sauce. Food Chemistry. 2007, 104: 16291634

 

 

授权专利:

1.       基于拉曼光谱的酿酒发酵液酵母活力在线检测装置及方法- CN201610021401.4 公开发明申请人:华南理工大学申请日: 2016-01-13 – 公开日期2016-06-22主分类号: G01N21/65 发明人:孙大文 ; 潘廷跳 ; 蒲洪彬 ; 朱志伟 ; 韩忠

2.       具有较高凝胶强度的罗非鱼鱼糜肠及其制备方法,朱志伟,高坤杰,李汴生,陈斌。专利号:ZL 201210186199.2,授权公告日:20140730日,申请日期2012-06-07

3.       一种虾软罐头的制备方法,ZL201010265097.0,朱志伟,曾庆孝,黄紫燕,邱志超,晁岱秀,张方乐,陈斌,倪明龙,20130612。授权公告日:2013612

4.       一种提高罗非鱼鱼糜制品凝胶性能的方法,ZL201010135815.2  国家发明专利  曾庆孝,朱志伟,张崟,授权公告日:20120808

5.       一种酥脆罗非鱼中椎骨休闲食品的制备方法ZL201010139062.2,国家发明专利曾庆孝,朱志伟,邱志超,张方乐,授权公告日:20120627

6.       一种细滑罗非鱼肉酱及其制备方法,ZL201010253078.6,曾庆孝;朱志伟;邱志超;张永丝,授权公告日:20121205

7.       一种提取胶原的方法及用胶原制备胶原蛋白的方法国家发明专利ZL200610036860.6曾庆孝;宁初光;朱志伟;阮征;张立彦;李汴生. 2009.5.20

8.       一种蟹加工下脚料中残肉制备蟹香调味料的方法     国家发明专利ZL200610035409.2曾庆孝、张立彦、龙佳、林珣、朱志伟. 2008.10.22

9.       一种三段式快速发酵鱼露的方法    200910039915.2曾庆孝;晁岱秀;朱志伟;陶红丽;江津津;方义川;陈瑜珠

 

实用新型:

1.       扇形螺旋叶旋转式浸渍冷冻设备,ZL201020231331.3,曾庆孝,朱志伟,韩光赫,辛美丽,倪明龙,陈斌. 2011-1-19

 

 

申请专利:

一种蔬菜清洗过程农残的拉曼循环检测装置

1.       孙大文,吴欣蔚,朱志伟.一种真空预冷同步结合气调技术保鲜生鲜植物的方法201610157305.2

2.       朱志伟,吴欣蔚,孙大文.一种真空预冷结合酸性氧化电位水保鲜生鲜植物的方法201610157318.X

3.       孙大文,程丽娜,朱志伟,曾新安,张孜.一种超声波协同高静压冷冻对虾的方法- 201510888385.4

4.       孙大文,张孜,朱志伟,曾新安,韩忠,程丽娜.一种液体食品的冷冻方法- 201510589527.7申请日: 2015-09-16

5.       朱志伟,梁健华,孙大文,王启军,曾新安.一种适用于高粘度胶原蛋白的超声辅助提取方法- CN201510530640.8,申请日: 2015-08-26

6.       孙大文,张孜,朱志伟,蒲洪彬,曾新安.一种变频超声辅助冷冻面团的方法及装置- CN201510304133.2,申请日: 2015-06-05 -

7.       孙大文,程丽娜,朱志伟,曾新安,蒲洪彬.微波联合电场辅助制作速冻方便米饭的方法及冷冻装置- CN201510284000.3,申请日: 2015-05-28 .

8.       朱志伟,孙大文,曾庆孝,田金河,曾新安.一种高得率低排污的酸溶提取鱼肉蛋白的方法及其鱼糜201510016657.1 申请日20150113

9.       孙大文,程丽娜,曾新安, ; 王启军,朱志伟.变压直流电场辅助提高果汁冷冻浓缩品质的方法  申请号: 201410438784.6     申请日: 2014-08-29   公开/公告日: 2014-12-17

10.   田金河,朱志伟,曾庆孝.一种高得率的碱溶法提取鱼肉蛋白的方法及其鱼糜 201410608988.X 申请日20141031

11.   孙大文,张孜,曾新安,朱志伟,韩忠.一种变强度微波辅助冷冻面皮的方法和装置201410809729.3  申请日期2014-12-19

12.   孙大文,程丽娜,曾新安,朱志伟,张孜.变频交流电场辅助冻干药物脂质体粉的方法和设备   2015100946569 申请日期2015-03-03

13.   孙大文,张孜,曾新安,朱志伟,王启军.双点变强度超声提高冰淇淋冷冻速度与品质的方法201410436323.5,申请日期2014829

14.   朱志伟,梁健华,曾庆孝,李汴生,张颖洁.鱼胶原蛋白提取过程中的定量检测方法及其应用 201410013117.3,申请日期2014110

15.   孙大文,程丽娜,曾新安,王启军,朱志伟.变压直流电场辅助提高果汁冷冻浓缩品质的方法,PCTCN2014093072  国际专利,国际申请日2014124

16.   孙大文,胡芬,曾新安,王启军,高文宏大文,刘丹,曾新安,蒲洪彬.201310100237.2     变功率超声波改善盐水浸渍法冷冻鱼片的方法

 

授权发明专利

1.专利号CN201510016657.1

一种高得率低排污的酸溶提取鱼肉蛋白的方法及其鱼糜,公开(公告)号: CN104543323A (CN104543323B),申请日:20150113,公开(公告)日: 20150429 (20171020),发明人:朱志伟,孙大文,曾庆孝,田金河,曾新安

2.专利号CN201410809729.3

一种变强度微波辅助冷冻面皮的方法和装置,公开(公告)号: CN104544475A (CN104544475B),申请日:20141219,主分类号:A23L3/36,公开(公告)日: 20150429 (20180413),发明人:孙大文,张孜,曾新安,朱志伟,韩忠

3.CN201210186199.2

具有较高凝胶强度的罗非鱼鱼糜肠及其制备方法,公开(公告)号: CN102742869A (CN102742869B) ,申请日:20120607,公开(公告)日: 20121024 (20140730),发明人:朱志伟高坤杰李汴生陈斌

 

 

5年主持科研项目

1.       宁夏特色果蔬常规冻结技术的提升及先进冻结技术与装备示范.宁夏回族自治区重点研发计划重大项目,2018BCF010012018-06-01--2020-12-31310万元

2.       华南地区典型蔬菜产地真空预冷处理关键技术与装备2017LM4173. 广东省农业技术需求研究与示范项目.2017.01-2017.1230万元

3.       现代城市冷鲜肉的气调保鲜与新鲜度快速预测技术与装备2016年广州市科技计划项目2016040200572016.4.1~2019.4.1100万元

4.       复合型淡/海水鱼鱼糜制品加工技术及应用, 海洋渔业科技专项,项目编号:A2013003

5.       常温贮藏型罗非鱼鱼糜制品技术及推广应用,粤财农[2012]480号,中央农业科技专项

6.       海洋生物活性胶原蛋白制备关键技术研究及应用,海洋渔业科技专项,项目编号:A201201I042

7.       广东特色脆肉鲩低温加工技术及应用,广东省科技项目,项目编号:2010A020507001-22

8.       浸渍冷冻(ICF)过程中载冷剂/食品相互影响及控制研究,国家中央高校基本科研项目,项目编号:2009ZM0301

9.       广东省优势鱼类的鱼糜及副产物深加工综合利用研究,广东省教育部产学研结合项目,文件编号:粤财教【2009177 号,项目编号: 2009B090300184

10.   特色水产品的热加工罐藏技术研究,广东省科技计划项目农业攻关,项目编号: 2009B020410002,文件编号:粤科规字[2009]188

 

承担的项目

1.       宁夏特色果蔬预冷关键技术与装备研发示范(课题),宁夏回族自治区重点研发计划,项目编,2018BCF010012018-06-01 — 2020-12-31348万元,

2.       华南地区优势农产品冷链保鲜关键技术与装备

3.       现代城市冷鲜肉的气调保鲜与新鲜度快速预测技术与装备2016年广州市科技计划项目2016040200572016.4.1~2019.4.1100

4.       广东优势鱼类的气调保鲜与新鲜度的快速标识      2014年广东省海洋渔业科技与产业发展专项   项目编号A201401C042015.1.1~2017.12.31   100万元学校财务编号x2qs-B215017O   孙大文

5.       现代华南城市典型蔬菜产地真空预冷处理关键技术与装备   2015年广州市科技计划项目      项目编号201508020097      2015.1.1~2017.12.31     100万元      学校财务编号x2qs-B2150810     孙大文

6.       常规冰箱/先进冻结猪肉/鱼肉过程中冰晶大小对肉组织结构和营养流失的影响研究企业项目(美的冰箱事业部)      2014.10.1~2016.2.29     37.54万元     学校财务编号x2qs/D8143810

 

获得奖励情况

朱志伟(3/15),果蔬冷链控制关键技术与装备创制及应用,广东省科技厅,广东省科技进步奖,一等奖,2018

(孙大文、何  勇、朱志伟、蒲洪彬、何建国、付浩华、成军虎、韩忠、刘贵珊、李宪光、潘洪准、莫朝庆、陈海洋  、张洪)

 

教育部科技进步奖二等奖农产品品质波谱快速无损检测技术与装备研发及应用孙大文,何勇,张小超,何建国,蒲洪彬,刘飞,贺晓光,朱志伟,方慧,韩忠,苑严伟,曾新安,王松磊,刘业林,张洪,刘贵珊,宋忠祥,赵博,李汴生,成军虎,吴剑华南理工大学,浙江大学,宁夏大学,中国农业机械化科学研究院,四川双利合谱科技有限公司,浙江睿洋科技有限公司,湖南唐人神肉制品有限公司 2016-12-01

 

 

 

主要著作(主编或参编)

朱志伟参编,食品加工与保藏原理(第三版)(国家“十二五”普通教育本科国家级规划教材国家精品课程教材).化学工业出版社,2014.124.9万字

朱志伟参编,食品化学原理    华南理工大学出版社  2015-02-01  7.9万字

 

PCT international patents applied (国际发明专利)

1.       PCT/CN2015/099639

METHOD AND DEVICE FOR FREEZE-DRYING MEDICINE AND LIPOSOME POWDER ASSISTED BY VARIABLE-FREQUENCY ALTERNATING-CURRENT ELECTRIC FIELD

公开(公告)号: WO/2016/138790

申请日:20151229

公开(公告)日: 20160909

发明人:SUN, Dawen 孙大文CHENG, Lina 程丽娜ZHU, Zhiwei 朱志伟ZENG, Xin'an 曾新安WANG, Qijun 王启军ZHANG, Zi 张孜

2.       PCT/CN2014/093072

METHOD FOR IMPROVING FREEZE CONCENTRATION QUALITY OF FRUIT JUICE WITH THE ASSISTANCE OF VARIABLE-VOLTAGE DIRECT-CURRENT ELECTRIC FIELD

公开(公告)号: WO/2016/029589

申请日:20141204

公开(公告)日: 20160303

发明人:SUN, Dawen 孙大文CHENG, Lina 程丽娜ZENG, Xinan 曾新安WANG, Qijun 王启军ZHU, Zhiwei 朱志伟

3.       PCT/CN2017/112640

MULTI-TEMPERATURE-REGION ICE-TEMPERATURE FRESH KEEPING STOREHOUSE AND FRESH KEEPING METHOD FOR BERGAMOT PEARS

公开(公告)号: WO/2018/095370

申请日:20171123

公开(公告)日: 20180531

发明人:SUN, Dawen 孙大文PAN, Tingtiao 潘廷跳PU, Hongbin 蒲洪彬ZHU, Zhiwei 朱志伟HAN, Zhong 韩忠

4.       PCT/CN2017/102451

NEAR INFRARED DUAL-BAND RATIO-BASED METHOD FOR RAPIDLY PREDICTING FROZEN PORK STORAGE TIME

公开(公告)号: WO/2018/019312

申请日:20170920

公开(公告)日: 20180201

发明人:SUN, Dawen 孙大文CHENG, Weiwei 程玮玮PU, Hongbin 蒲洪彬ZHU, Zhiwei 朱志伟HAN, Zhong 韩忠

5.       PCT/CN2016/109042

METHOD FOR PRESERVATION OF FRESH PLANTS BY VACUUM PRE-COOLING SYNCHRONOUSLY COMBINED WITH MODIFIED ATMOSPHERE TECHNIQUE

公开(公告)号: WO/2017/157057

申请日:20161208

公开(公告)日: 20170921

发明人:SUN, Dawen 孙大文WU, Xinwei 吴欣蔚ZHU, Zhiwei 朱志伟