雜志介紹

Journal Of Food Engineering雜志介紹

《Journal Of Food Engineering》是一本以Multi-Language為主的未開放獲取國際優秀期刊，中文名稱食品工程學報，本刊主要出版、報道農林科學-ENGINEERING, CHEMICAL領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為5.3，最新CiteScore 指數為11.8。

本刊近期中國學者發表的論文主要有：

• The thermal behavior of egg yolk involves lipoprotein instability

  Author: Zhao, Wenfei; Zang, Jingnan; Qing, Mingmin; Wang, Huiyong; Chi, Yujie; Chi, Yuan

• Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling

  Author: Jiang, Qiyong; Zhang, Min; Mujumdar, Arun S.; Wang, Dayuan

• Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum)

  Author: Sharma, Piyush; Xiao, Hong-Wei; Zhang, Qi; Sutar, P. P.

• Developing a square container with ideal dielectric constant for improving radio frequency heating uniformity in low-moisture agricultural products

  Author: Zuo, Yi; Li, Quan; Zhang, Zijian; Yang, Hailong; Wang, Shaojin; Hou, Lixia

英文介紹

Journal Of Food Engineering雜志英文介紹

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

Accounts of food engineering achievements are of particular value.