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蒲洪彬  

蒲洪彬  助理研究员

蒲洪彬,博士,硕士生导师。广东省(农产品初级加工装备)创新团队专题专家,广东省农业厅农产品保鲜物流共性技术创新团队专题专家,省级现代农业(农产品无损检测及精深加工)产业技术研发中心副主任,中国农业机械学会基础技术分会委员。主要从事食品加工过程质量安全光电检测技术、装备及其信息智能处理方法研究方向的教学与科研。主持“十二五国家科技支撑计划项目1项、国家重点研发计划子课题1项、省市科技计划项目3项、中央高校项目2项。累计发表SCI论文65篇(其中ESI高被引论文15篇),授权专利15项。获2018年广东省科技进步一等奖、2016年教育部科技进步奖二等奖、2016年广东省科学技术进步奖三等奖和第二十二届全国发明展览会“发明创业奖•项目奖”金奖。指导研究生荣获2016年美国大学生数学建模竞赛一等奖。 

工作研究项目

   

国家十二五支撑计划课题“西部特果精选关键技术装备研发与集成示范(2015BAD19B03)”,主持。

广东省公益项目“复杂球形大果智能视觉削皮技术及装备研究(2015A020209016)”,主持。

广州市产学研协同创新重大专项民生科技专题“蔬菜农药残留的波谱成像快速检测技术及装备研发(201604020007)”,主持。

广东省公益项目“冷链气调包装肉品嗜冷菌的快速无损检测技术及应用研究(2016A040403040)”,主持。

中央高校业务专项资助“基于高光谱的肉品掺假快速检测关键技术及应用研究(2014ZM0027)”,主持。

国家国际科技合作专项“肉品安全高光谱无损快速现场检测系统研发(2015ZR1137)”,参与。

广东普通高校国际合作重大项目“大型冷链过程肉品嗜冷微生物的波谱快速感知与物理调控技术及装备(2015KGJHZ001)”,参与。

广东省科技计划项目“食品无损检测技术研发与低碳体系建立(2013B051000010)”,参与。

国家十二五科技支撑项目“水产设施养殖关键技术与装备研究(2014BAD08B09)”,参与。


发表论文

1.Pu, H., Liu, D., Wang, L., & Sun, D.-W. (2016). Soluble Solids Content and pH Prediction and Maturity Discrimination of Lychee Fruits Using Visible and Near Infrared Hyperspectral Imaging. Food Analytical Methods, 9(1), 235-244.

2.Pu, H., Sun, D.-W., Ma, J., & Cheng, J.-H. (2015). Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis. Meat Science, 99, 81-88.

3.Pu, H., Sun, D.-W., Ma, J., Liu, D., & Cheng, J.-h. (2014). Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen-Thawed Pork. Food and Bioprocess Technology, 7(11), 3088-3099.

4.Pu, H., Sun, D.-W., Ma, J., Liu, D., & Kamruzzaman, M. (2014). Hierarchical variable selection for predicting chemical constituents in lamb meats using hyperspectral imaging. Journal of Food Engineering, 143(0), 44-52.

5.Pu, H., Xie, A., Sun, D.-W., Kamruzzaman, M., & Ma, J. (2015). Application of Wavelet Analysis to Spectral Data for Categorization of Lamb Muscles. Food and Bioprocess Technology, 8(1), 1-16.

6.Liu, D.,Pu, H., Sun, D.-W., Wang, L., & Zeng, X.-A. (2014). Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat. Food Chemistry, 160, 330-337.

7.Wang, L.,Pu, H., & Sun, D.-W. (2016). Estimation of chlorophyll-a concentration of different seasons in outdoor ponds using hyperspectral imaging. Talanta, 147, 422-429.

8.Wang, L.,Pu, H., Sun, D.-W., Liu, D., Wang, Q., & Xiong, Z. (2015). Application of Hyperspectral Imaging for Prediction of Textural Properties of Maize Seeds with Different Storage Periods. Food Analytical Methods, 8(6), 1535-1545.

9.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.

10.Ma, J., Sun, D.-W., &Pu, H. (2016). Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles. Food Chemistry, 197, 848-854.

11.Cheng, J.-H., Sun, D.-W.,Pu, H., & Zeng, X.-A. (2014). Comparison of Visible and Long-wave Near-Infrared Hyperspectral Imaging for Colour Measurement of Grass Carp (Ctenopharyngodon idella). Food and Bioprocess Technology, 7(11), 3109-3120.

12.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.

13.Cheng, J.-H., Sun, D.-W.,Pu, H.-B., Chen, X., Liu, Y., Zhang, H., & Li, J.-L. (2015). Integration of classifiers analysis and hyperspectral imaging for rapid discrimination of fresh from cold-stored and frozen-thawed fish fillets. Journal of Food Engineering, 161, 33-39.

14.Cheng, J.-H., Sun, D.-W.,Pu, H.-B., Wang, Q.-J., & Chen, Y.-N. (2015). Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 171, 258-265.

15.Cheng, J.-H., Dai, Q., Sun, D.-W., Zeng, X.-A., Liu, D., &Pu, H.-B. (2013). Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology, 34(1), 18-31.

16.Cheng, J.-H., Sun, D.-W., &Pu, H. (2016). Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle. Food Chemistry, 197, 855-863.

17.Xiong, Z., Sun, D.-W.,Pu, H., Xie, A., Han, Z., & Luo, M. (2015). Non-destructive prediction of thiobarbituric acid reactive substances (TSARS) value for freshness evaluation of chicken meat using hyperspectral imaging. Food Chemistry, 179, 175-181.

18.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 Science and Technology, 60(2), 649-655.

19.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.

20.Cheng, J.-H., Sun, D.-W., Zeng, X.-A., &Pu, H.-B. (2014). Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging. Innovative Food Science & Emerging Technologies, 21, 179-187.

21.Cheng, W., Cheng, J.-H., Sun, D.-W., &Pu, H. (2015). Marbling Analysis for Evaluating Meat Quality: Methods and Techniques. Comprehensive Reviews in Food Science and Food Safety, 14(5), 523-535.

22.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.

23.Dai, Q., Sun, D.-W., Cheng, J.-H.,Pu, H., Zeng, X.-A., & Xiong, Z. (2014). Recent Advances in De-Noising Methods and Their Applications in Hyperspectral Image Processing for the Food Industry. Comprehensive Reviews in Food Science and Food Safety, 13(6), 1207-1218.

24.Liu, D., Ma, J., Sun, D.-W.,Pu, H., Gao, W., Qu, J., & Zeng, X.-A. (2014). Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging. Food and Bioprocess Technology, 7(11), 3100-3108.

25.Liu, D., Qu, J., Sun, D.-W.,Pu, H., & Zeng, X.-A. (2013). Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process. Innovative Food Science & Emerging Technologies, 20, 316-323.

26.Liu, D., Sun, D.-W., Qu, J., Zeng, X.-A.,Pu, H., & Ma, J. (2014). Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process. Food Chemistry, 152, 197-204.

27.Ma, J., Sun, D.-W., Qu, J.-H., Liu, D.,Pu, H., Gao, W.-H., & Zeng, X.-A. (2016). Applications of Computer Vision for Assessing Quality of Agri-food Products: A Review of Recent Research Advances. Critical Reviews in Food Science and Nutrition, 56(1), 113-127.

28.Qu, J.-H., Cheng, J.-H., Sun, D.-W.,Pu, H., Wang, Q.-J., & Ma, J. (2015). Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique. Lwt-Food Science and Technology, 62(1), 202-209.

29.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(1), 178-191.

30.Wang, N.-N., Yang, Y.-C., Sun, D.-W.,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.

31.Xiong, Z., Sun, D.-W., Xie, A.,Pu, H., Han, Z., & Luo, M. (2015). Quantitative determination of total pigments in red meats using hyperspectral imaging and multivariate analysis. Food Chemistry, 178, 339-345.

 

 

专利成果

[1]蒲洪彬,孙大文,曾新安,刘丹.一种基于高光谱的食源性致病菌检测系统及方法,ZL201310309189.8

[2]蒲洪彬,曾新安,孙大文,王启军.一种脉冲电场处理室,ZL201310118625.3

[3]孙大文,蒲洪彬,曾新安,王启军,韩忠.一种应用于脉冲电场处理室的半导体冷却装置,ZL201310118608x

[4]李伟光,蒲洪彬,刘铨权,董海平,黄晶.发动机气门电镦热锻成型柔性制造线,ZL200910106844.3

[5]蒲洪彬,李伟光,朱霆奋,彭子荣,喻杰,邹雪平.一种车载音响系统及其散热方法,ZL201010115498.8

[6]蒲洪彬,李伟光,朱霆奋,彭子荣,喻杰,邹雪平.一种车载音响系统及其软件升级方法,ZL201010044451.7

[7]孙大文,谢安国,曾新安,蒲洪彬,王启军.一种安装于冷库中的肉品品质检测装置,ZL201410040300.2

[8]孙大文,谢安国,曾新安,蒲洪彬.王启军.一种猪肉成熟状况的可视化检测,ZL201310385321.3

[9]孙大文,杨艺超,曾新安,蒲洪彬.一种基于高光谱的种子发芽率在线检测装置及方法,ZL201310585694.5

[10]孙大文,蒲洪彬,刘丹,曾新安,韩忠,王启军.基于高光谱成像的肉品检测分级控制系统,软件著作权,2014SR113631