Bai Jun-Wen-江苏大学-农产品加工工程研究院

Name：Bai Jun-Wen Technical post：Associate professor, Master supervisor Address：School of Food & Biological Engineering, Room 316 Phone：0086- 18344715933 E-mail：bjw@ujs.edu.cn

Education China agricultural university, BS, 2005/09-2009/06 China agricultural university, MS and PhD, 2009/09-2014/06 Jiangsu University,Postdoctor,2014/12-2018/09 Professional Experience Jiangsu University, China, Assistant professor，2014/07- 2020/06 Jiangsu University, China, Associate professor，2020/06- Now Academic part-time Served as a reviewer for important national and international journals such as Drying technology, Food and Bioprocess Technology, LWT, Journal of Food Engineering, Food Science, Journal of Agricultural Engineering, Modern Food Technology. Research Direction 1. Agricultural products (food) drying technology and equipment; 2. Quality change mechanism and control technology during food processing; 3. Intelligent drying technology and equipment Scientific Research Field Agricultural products (food) drying technology and equipment; Quality change mechanism and control technology during food processing. Published papers 1. Jun-Wen Bai, Jian-Rong Cai, Xiao-Yu Tian. Crust Formation and Microstructural Changes of Gingko Biloba Seeds During Drying. Food and Bioprocess Technology, 2019,12(6):1041-1051. 2. Jun-Wen Bai, Hong-Wei Xiao, Hai-Le Ma, Cun-Shan Zhou. Artificial neural network modeling of drying kinetics and color changes of Ginkgo Biloba seeds during microwave drying process. Journal of Food Quality, 2018, Article ID 3278595, https://doi.org/10.1155/2018/3278595. (SCI） 3. Jun-Wen Bai, Da-Wen Sun, Hong-Wei Xiao, A.S.Mujumdar, Zhen-Jiang Gao. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science and Emerging Technologies, 2013, 20, 230-237. (SCI） 4. Jun-Wen Bai, Zhen-Jiang Gao, Hong-Wei Xiao, Xiao-Tuo Wang, & Qian Zhang. Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching. International Journal of Food Science & Technology, 2013, 48(6), 1135-1141. (SCI) 5. Jun-Wen Bai, Hong-Wei Xiao, Zheng Lou, Zhen-Jiang Gao. Mathematical modeling and polysaccharide content of Ganoderma lucidum by hot air impingement drying. American Society of Agricultural and Biological Engineers Annual International Meeting, 2013, v5, 3688-3697. (EI) 6. Liu Zi-Liang, Bai Jun-Wen, Yang Wen-Xia, et al. Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets. Drying Technology, 2019,37(10):1251-1264. (SCI) 7. Xiao Hong-Wei, Bai Jun-Wen, Xie Long, et al. Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered[J]. Food and Bioproducts Processing, 2015,94:581-591. (SCI) 8. Xiao Hong-Wei, Bai Jun-Wen, Sun Da-Wen, et al. The application of superheated steam impingement blanching (SSIB) in agricultural products processing - A review[J]. Journal of Food Engineering, 2014,132:39-47. Main Scientific Research Projects Research project 1. 2019.11-2022.10, Wenguanguo resources comprehensive development Ttechnology, Enterprise Funded Project, Project Leader 2. 2017.07-2021.06, Precision drying technology and equipment for fruits and vegetables based on intelligent quality control, National key research and development program-5, Project Leader 3. 2019.01-2021.12, Catalytic infrared blanching carrot surface hardening mechanism and color control mechanism, National Natural Science Foundation of China, 2/7 Completed project 1. 2017.01-2019.12, Ginkgolic acids removal mechanism and quality optimum control of ginkgo seeds during drying process, National Natural Science Foundation of China, Project leader 2. 2014.11-2017.12, Vacuum pulsation drying characteristics and color regulation of seedless grapes, Jiangsu Provincial Key Laboratory of Agricultural Products Processing Open Fund, Project leader 3. 2015.07-2018.06, Infrared radiation heating on horseradish peroxidase inactivation mechanism, Jiangsu Natural Science Foundation, 2/6 Patents 1. Invention patent: Drying device that can measure the color and shape changes of materials in real time, 201711164232.0 2. Invention patent: Online detection device and method for physical property change of fruit and vegetable drying process, 201711163909.9 3. Invention patent: Processing method of detoxified raw whole ginkgo powder, 201711246480.X 4. Invention patent: Processing method and device of low-toxicity ginkgo seeds, 201711246450.9 5. Invention patent: Quick drying processing method of raisin, 201210166929.2 6. Invention patent: Method for processing preserved apricot, 201010264571.8 Number of postgraduates under supervision 1 Master.