Associate Professor 

 

Education background

• Visiting scholar in School of Chemical and Process Engineering, University of Leeds with Prof. Mojtaba Ghadiri (2016.1~2017.1)
• Post-doc. Institute of Food Science and Technology, CAAS (2012.8-2014.7)
• Ph.D. College of Food Science and Nutritional Engineering, China Agricultural University (2007.9-2012.6)
• BSc. College of Food Science and Engineering, Qingdao University (2003.9-2007.6)

Research interest

• Fruit & vegetable powders processing technology
• Powder caking and flowability
• Powder flavor formation mechanism
• Quality control technology based on glass transition theory
• Functional powdered products development

Selected publications

1. Song J. X.^#, Chen Q. Q.^#, Bi J. F.*, Meng X. J.*, Wu X. Y., Qiao Y. N., Lyu Y. GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods. Food Chemistry, 2020, 127201

2. Hou H. N.,Chen Q. Q.*, Bi J. F.*, Wu X. Y., Jin X. W.， Li X., Qiao Y. N., Lyu Y. Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition. Journal of Food Engineering, 2020, 272: 109874

3. Addo K. A., Bi J. F.*, Chen Q. Q. *, Wu X. Y., Zhou M., Lyu J., Song J. X. Understanding the caking behaviour of amorphous jujube powder by powder rheometer. LWT-Food Science and Technology, 2019, 101: 483-490

4. Li X., Bi J. F.*, Chen Q. Q. *, Jin X., Wu X. Y., Zhou M. Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC). LWT-Food Science and Technology, 2019, 101: 351-359 

5. Song J. X, Bi J. F.*, Chen Q. Q.*, Wu X. Y., Lyv Y., Meng X. J. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages. Food Chemistry, 2019, 270: 344-352

6.Chen Q. Q., Song J. X., Bi J. F*., Meng X. J., Wu X. Y. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose. Food Research International, 2018, 105: 605-615

7.Chen Q. Q., Zafar U., Ghadiri M*., Bi J. F. Assessment of surface caking of powders using the ball indentation method. International Journal of Pharmaceutics, 2017, 521(1/2): 61-68

8. Zhou M. ^#, Chen Q. Q. ^#, Bi J. F., Wang Y. X., Wu X. Y. Degradation kinetics of cyanidin 3-o-glucoside and cyanidin 3-o-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: a comparative study based on solid food system. Food Chemistry, 2017, 229, 574-579.

9.Chen Q. Q., Li Z. L., Bi J. *F., Zhou L. Y., Yi J. Y., Wu X. Y. Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology, 2017, 80: 178-184

10. Chen Q. Q., Bi Y. D., Bi J. F*., Zhou L. Y., Wu X. Y., Zhou M. Glass transition and state diagram for jujube powders with and without maltodextrin addition. Food and Bioprocess Technology, 2017, 10(9): 1606-1614

Awards/Achievements

• “Research and Applications on Drying Technologies and Equipment of Jujubes in Xinjiang, 2018, 2^st prize, awarded by Xinjiang Production and Construction Corps (No.4)
• “Research and Applications on Deep-processing Technologies and Equipment of berry fruits, 2018, 1^st prize, awarded by China General Chamber of Commerce (No.2)
• “Research and Applications on Deep-processing Technologies and Equipment of Jujubes, 2015, 1^st prize, awarded by China General Chamber of Commerce (No.2)
• “Research and Application on Fruit and Vegetable Explosion Puffing Combined Drying Technology”, 2014, 2^nd prize, awarded by Chinese Academy of Agricultural Science (No.3)

 

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Tel: +86-10-62816487

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E-mail: celerylc@163.com