姜齐永

副教授

个人简介：

江南大学博士，西王食品博士后，Journal of Future Foods、Food & Medicine Homology国际期刊青年编委，国际干燥科学与技术研究会（澳门）会员，泰安市高层次人才。主持山东省软科学研究计划、山东省教育科学十三五规划等项目5项；参与国家重点研发计划、新疆维吾尔自治区重点研发计划等多项国家及省级项目，在Food Hydrocolloids、Food Chemistry、Trends in Food Science & Technology等期刊发表论文30余篇；授权国家发明专利5项。

主要研究方向：

1. 研究食品储藏、干燥品质变化机理

2. 研究基于超声、微波、电场、磁场、射频、红外等新型物理场技术的食品速冻、解冻、保鲜、干燥加工品质提升技术3. 研制新型物理加工智能装备；研究神经网络建模的食品品质快速无损检测分析。

代表性科研论文：

1. Jiang, Q., Zhang, M., & Mujumdar, A. S. (2020). UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions. Trends in Food Science & Technology, 105, 200-210.

2. Jiang, Q., Zhang, M., & Mujumdar, A. S. (2021). Novel evaluation technology for the demand characteristics of 3D food printing materials: a review. Critical Reviews in Food Science and Nutrition, 62(17), 4669-4683.

3. Jiang Q.，Liu M，Wang Z，Zhang R，Wang Y，Guo F，Sun Q. (2025). Preparation of emulsions with resveratrol to form functional coatings: Effect on yellowing of frozen limes during storage[J]. Food Hydrocolloids，164: 111144.

4. Jiang, Q., Zhang, M., Mujumdar, A. S., & Chen, B. (2022). Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field. Food Chemistry, 397, 133751.

5. Jiang, Q., Zhang, M., Mujumdar, A. S., & Chen, B. (2023). Effects of electric and magnetic field on freezing characteristics of gel model food. Food Research International, 166, 112566.

6. Jiang, Q., Zhang, M., Mujumdar, A. S., & Gan, S. (2023). Effects of magnetic field-assisted liquid carbon dioxide spray freezing on the quality of honeydew melon. Food Chemistry, 417, 135850.

7. Jiang, Q., Zhang, M., Mujumdar, A. S., & Hu, R. (2022). Combination strategy of CO2 pressurization and ultrasound: To improve the freezing quality of fresh-cut honeydew melon. Food Chemistry, 383, 132327.

8. Jiang, Q., Zhang, M., & Xu, B. (2020). Application of ultrasonic technology in postharvested fruits and vegetables storage: A review. Ultrasonics Sonochemistry, 69, 105261.

9. Jiang, Q., Zhang, M., Mujumdar, A. S., & Wang, D. (2022). Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling. Journal of Food Engineering, 343, 111374.

10. Jiang, Q., Zhang, M., & Mujumdar, A. S. (2022). Application of physical field-assisted freezing and thawing to mitigate damage to frozen food. Journal of the Science of Food and Agriculture, 103(5), 2223-2238.

联系方式：jiangqiyong@sdau.edu.cn