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研究队伍 - 徐保国 详细信息
徐保国
徐保国
       详细介绍

    徐保国 博士
    电话:(+86)151-6299-6478
    邮箱:xbg@ujs.edu.cn
    地址:江苏大学 农产品加工工程研究院
    研究方向:农产品加工及贮藏技术;生鲜食品保鲜、干燥和速冻技术

    个人履历
    2016年获江南大学农产品加工及贮藏工程工学博士学位;2008年获安徽工程科技学院(现安徽工程大学)食品科学与工程工学学士学位。发表SCI论文10余篇(其中第一作者SCI论文7篇,累计影响因子17.63),申请国家发明专利5项(其中4项已授权)。参与国家级课题2项,市级课题1项。参加1次国际性学术会议,4次全国性学术会议,并做口头报告。

    研究方向
    - 农产品(食品)干燥技术;
    - 生鲜食品加工与速冻技术;
    - 食品物理加工技术

    承担项目
    1. 2012 ~ 2015,低频超声处理对果蔬速冻的影响及其机理研究,国家自然科学基金(面上项目)(21176104),主要参与者;
    2. 2011 ~ 2015,食品高效节能干燥装备开发与新技术研究,国家863高技术重点项目(2011AA100802),参与者;
    3. 2014 ~ 2016,冷冻调理蔬菜制品的健康安全加工关键技术研究和应用,宁波市国际科技合作项目(2014D10016),主要参与者
 
    学术及科研成果
    1. Baoguo Xu, Min Zhang, Bhesh Bhandari, Jincai Sun, Zhongxue Gao. Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process. Innovative Food Science and Emerging Technologies. 35: 194-203.
    2. Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng, Hao Jiang. (2015). Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish cylinders. Ultrasonics Sonochemistry. 27:316–324.
    3. Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xin-feng Cheng. (2015). Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish. Food and Bioprocess Technology. 8:1366–1376.
    4. Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng. (2014). Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing. International Journal of Refrigeration, 46, 1-8.
    5. Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng. (2014). Influence of ultrasound-assisted osmodehydration and freezing on the water state, cell structure and quality of radish (Raphanus sativus L.), Drying Technology, 32(15) 1803-1811.
    6. Baoguo Xu, Min Zhang*, Bhesh Bhandari.(2014).Temperature and Quality Characteristics of Infrared Radiation-dried Kelp at Different Peak Wavelengths. Drying Technology, 32 (4), 437-446.
    7. Bao-guo Xu, Min Zhang*, Chao-hong Xing, Kebitsamang Joseph Mothibe, Zheng-lin Shao,Cheng-pei Zhu. (2013). Composition, characterisation and analysis of seed oil of Suaeda salsa L. International Journal of Food Science and Technology, 48(4), 879–885.
    8. Xinfeng Cheng, Min Zhang, Baoguo Xu, Benu Adhikari. (2015). The principles of ultrasound technology and its application in freezing related processes of food materials: A review. Ultrasonics Sonochemistry. 27, 576-585.
    9. Jing Tu, Min Zhang*, Baoguo Xu, Huihua Liu. (2015). Effects of different freezing methods on the quality and microstructure of lotus (Nelumbo nucifera) root. International Journal of Refrigeration, 52, 59-65.
    10. Jing Tu, Min Zhang*, Baoguo Xu, Huihua Liu. (2015). Effect of physicochemical properties on freezing suitability of Lotus (Nelumbo nucifera) root. International Journal of Refrigeration, 50, 1-9.
    11. Qian Liu, Min Zhang, Baoguo Xu, Zhongxiang Fang, Dandan Zheng (2015). Effect of radio frequency heating on the sterilization and product quality of vacuum packaged caixin. Food & Bioproducts Processing, 95, 47-54.
    12. Ying Xin, Min Zhang*, Baoguo Xu, Benu Adhikari, Jincai Sun. (2015). Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review. International Journal of Refrigeration, 57, 11-25.
    13. 徐保国, 张慜*, 祝银银, 邵正林, 朱铖培. 海芦笋籽油的检测及其性质的研究. 食品与生物技术学报, 2013,32(4):399-404. (CSCD)

    专利
    1. 一种利用耐盐蔬菜及其籽油制作复合重组休闲脆片的方法. 授权专利号:ZL 201110252693.X(2/4)
    2. 一种以耐盐蔬菜菜籽为原料制备高亚油酸比例食用油的方法. 授权专利号:ZL 201110252695.9(3/4)
    3. 一种胶质水产品红外与负压脉冲喷动微波联合干燥的方法. 授权专利号:ZL 201210537886.4 (2/3)
    4. 一种鲜辣风味混合鸡粉的加工方法. 授权专利号:ZL 201410286492.5(2/7)
    5. 一种通过二氧化碳与超声波联合处理提高果蔬速冻效率及品质的方法. 专利申请号:201510652857.6(2/7)

    荣誉及获奖
    - 2012年12月,江南大学第八届校级“十佳研究生”;
    - 2014-2015学年度,江南大学“优秀研究生”;
     -2015年10月,博士研究生“国家奖学金”;

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