张春江

硕士招生专业：农产品加工及贮藏工程/生物与医药（专业学位）   研究方向：肉品工程与装备

一、个人简历

张春江，男，博士，研究员，硕士生导师，长期从事肉与肉制品工程化研究工作，在中式菜肴工业化、食品自热技术领域取得了创新性成果。先后主持国家重点研发计划课题2项，主持或参与省部级科研课题20余项。发表学术论文85篇；参编著作4部；授权发明专利66件；制定或参与制定国家标准、行业标准、团体标准10项，获得国家、省部级科技奖项9项。

二、主要研究领域

长期从事肉类菜肴工程化、食品自热技术研究工作。主要研究领域：

1.肉类菜肴工程化：开展肉类菜肴品质发育与保持机理、成分相互作用、数字化调味调质、智能化加工等关键技术研究，创制预制成型、高效热加工、自动化包装等工程化核心设备。

2.食品自热技术：研发食品自热技术，建立自热食品研究方法体系，研制高效、安全、适应性广的自热技术与装置，制定自热食品系列标准。

三、承担课题

1.主持十四五国家重点研发计划项目任务“畜肉多场景应用适应性加工及保藏关键技术研究（2023YFF1105203-4）”，2023-2026；

2.主持十四五广东省重点研发项目课题“畜禽预制菜加工关键技术研究与应用（2023B0202080003-3）”，2023-2026；

3.主持十三五国家重点研发计划项目课题“高效自热装置研发与应用研究（2018YFD0400505）”，2018-2021；

4.主持十三五国家重点研发计划项目课题“应急救灾食品制造关键技术研究与新产品创制（2017YFD0400505）”，2017-2021。

四、近三年科研产出

（一）代表科技论著

1．Jiajia Fang, Chongxin Liu, Chung-Lim Law, Arun S. Mujumdar, Hong-Wei Xiao*, Chunjiang Zhang*. Superheated steam processing: An emerging technology to improve food quality and safety. Critical Reviews in Food Science and Nutrition, 2022, DOI: 10.1080/10408398.2022.2059440.

2．Chongxin Liu, Kai Si, Magdalena Zielinska, Xinlei Huang, Jiajia Fang, Hong-Wei Xiao*, Chunjiang Zhang*. Computational model development for heat production of Al-CaO flameless ration heaters (FRHs): The effect of temperature, pressure, and pH on the exothermic characteristics. Food Packaging and Shelf Life, 2023, 35, 101011. DOI:10.1016/j.fpsl.2022.101011.

3. Chongxin Liu, Chunjiang Zhang*. Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (longissimus dorsi muscle). International Journal of Food Science and Technology, 2022, 57, 7038-7046.

4．Kai Si, Chongxin Liu, Jiajia Fang, Hang Yin*, Chunjiang Zhang*. Mechanism of activator and pore surface adsorption in aluminum-based flameless ration heaters: A molecular dynamics study. Applied Surface Science, 2023, 609, 155343. DOI:10.1016/j.apsusc.2022.155343.

5. Kai Si, Chongxin Liu, Dequan Zhang, Jiajia Fang, Hang Yin*, Chunjiang Zhang*. Study of the Structural Changes and Internal Activator Transport Behavior after Activation of Aluminum-Based Flameless Ration Heaters: Experimental and Molecular Dynamics Simulations. ACS Omega, 2023, 8, 34, 30929-30938.

6. Yumei Yu, Ahmed S.M. Saleh, Xiangxiang Sun, Zhenyu Wang, Yang Lu, Dequan Zhang*, Chunjiang Zhang*. Exploring the interaction between myofibrillar proteins and pyrazinecompounds: Based on molecular docking, molecular dynamics simulation,and multi-spectroscopy techniques. International Journal of Biological Macromolecules, 2023, 253, 126844.

7. Haonan Shi, Rongmei Gao, Huan Liu, Zhenyu Wang, Chunjiang Zhang*, Dequan Zhang*. Qualitative and quantitative assessment of key aroma compounds,advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Food Chemistry, 2024, 436, 137742.

8. Rongmei Gao, Haonan Shi, Ruotong Nie, Huan Liu, Zhenyu Wang, Dequan Zhang*, Chunjiang Zhang*. Identification of potential markers, key aroma compounds, and hazardous compounds in different types of smoked meat products. International Journal of Food Science and Technology, 2024, 59, 2895-2907.

9. Jie Sun, Mingyu Li, Xiaoqing Mu, Li Chen, Dequan Zhang, Fei Fang, Xiaoying Niu, Chunjiang Zhang*. Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis. International Journal of Gastronomy and Food Science, 2024, 37, 100954.

（二）专利

1.发明专利“一种非水激发的食品自加热装置”，专利号ZL202010462904.1

2.发明专利“一种适用于低温环境的自热组合物及其制备方法与应用”，专利号ZL201911103113.3

3.发明专利“一种热值检测上样装置及食品自热包检测方法”，专利号ZL201911133426.3

（三）标准

1.工业和信息化部轻工行业标准“自热食品通用技术要求”，QB/T xxxx-2024；

2.中国食品科学技术学会团体标准，T/CIFST 005-2021 食品用加热包（铝基）；

3.中国质量万里行促进会团体标准，T/CAQP 012-2020 自热方便食品。

五、主要社会兼职

全国食品工业标准化技术委员会委员。

六、联系方式

联系电话： 010-62819392

E-mail：chjiang1976@126.com