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成军虎  

成军虎  工学博士/硕士生导师

 

成军虎,男,河南临颍人,汉族,中共党员,工学博士。2015.8-2016.8在比利时鲁汶大学从事食品分子光谱成像技术研究工作。发表SCI学术论文50多篇,第一作者及通讯作者SCI学术论文25篇,ESI高被引论文(1%9篇。先后荣获第二十二届全国发明展览奖金奖,中国食品科学技术学会科技创新奖,第五届中国食品安全高峰论坛优秀论文奖,华南理工大学优秀博士学位论文创新基金特等奖,中科院卢嘉锡科学教育基金会优秀研究生奖。广东省食品学会会员,广东省测量控制技术与装备应用促进会会员,广州市仪器仪表学会会员,Grain & Oil Science and Technology编委,Food ChemistryJournal of Food Engineering等期刊审稿人。

研究方向:食品质量安全快速无损检测技术及食品新型绿色加工技术。

主持项目:先后主持广东省自然科学基金1项,广州市科学研究计划项目1项,中国博士后科学基金特别资助和面上资助各1项,中央高校基本科研业务费课题1项,骨干参与国家国际科技合作项目及国家自然科学基金面上项目等。

10篇代表性学术论文:

[1] Cheng, J.-H., Sun, D.-W., Zeng, X.-A., & Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review. Critical Reviews in Food Science and Nutrition, 55(7): 1012-1025.

[2] Cheng, J.-H., Sun, D. W., Liu, G., & Chen, Y. N. (2019). Developing a multispectral model for detection of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) changes in fish fillet using physarum network and genetic algorithm (PN-GA) method. Food Chemistry, 270, 181-188.

[3] 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.

[4] 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 fillet. Food Chemistry, 185: 245-253. (Q1, IF=4.529).

[5] 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. (Q1, IF=4.529).

[6] Cheng, J.-H., Sun, D.-W., Pu, H.-B., Chen, X., Liu, Y., Zhang, Hong., & 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.

[7] Cheng, J.-H., Sun, D.-W., Qu, J.-H, Pu, H.-B., Chen, X., Liu, Y., Zhang, Hong., & Li, J.-L. (2016). Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet. Journal of Food Engineering, 182: 9-17.

[8]Cheng, J.-H., Sun, D.-W., & Zeng, X.-A. (2014). Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp as affected by frozen storage. Food Research International,  56(2): 190-198.

[9] 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 by hyperspectral imaging. Innovative Food Science & Emerging Technologies, 21: 179-187.

[10] Cheng, J.-H., Sun, D.-W. (2015). Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet. LWT - Food Science and Technology, 63(2): 892-898.

获奖:

第二十二届全国发明展览奖金奖,2017

第五届中国食品安全高峰论坛优秀论文奖,2016