基本信息
 郑先哲
性 别: 出生年月: 1968-03-01
职 称: 教授 工作单位: 工程学院
招生学科1: 农业机械化工程 招生学科2:
办公电话: 0451-55191021 E-mail: zhengxz2013@163.com
 开设研究生课程情况
课程编号 课程名称 课程级别 学时
207307 农产品品质检测理论与技术 硕士课 36
207201 相似理论与模型试验 硕士课 32
207313 农产品加工工艺与设备 硕士课 32
107105 农业工程博士专业英语实践 博士课 32
207347 计算机仿真 硕士课 32
107304 高等农产品加工工艺学 博士课 32
 近五年主持科研项目概况

[1] 微波诱导低温压力强化萃取蓝莓中花青素的机理分析和过程控制.国家自然科学基金(31571848),2016.1-2019.12,课题主持人.

[2] 微波辅助泡沫干燥过程对浆果品质影响机理及保护机制,国家自然科学基金(31271911),20131月—201612月,课题主持人.

[3] 基于介电特性动态分析的微波真空膨化浆果鲜片机理研究,国家自然科学基金(31071579),20111月—201312月,课题主持人。

[4] 微波真空技术膨化、萃取和干燥浆果制品的共性机理和工艺研究. 黑龙江省自然科学基金重点项目(ZD201013)20111月—201312月,课题主持人。

[4] 浆果微波辅助泡沫干燥的品质变化机理和工艺优化. 黑龙江省教育厅科学技术研究重点项目(12521z003)20121月—201412月,课题主持人.

[5] 活性稻米、杂粮等食品加工及装备.公益性行业(农业)科研专项(子项目,201403063),20141月—201812月,子项目负责人.

[6] 粮油中有毒有害物质检测、控制及安全性评价研究”(2012BAK08B04)课题。国家科技支撑计划(研究任务),201201-201412月,研究任务负责人.

[7] 寒地稻谷产后加工关键技术研究(GC12B404. 黑龙江省科技计划项目,201207-201506月,课题主持人.

 近五年项目获奖概况

[1] 郑先哲. 黑龙江省科学技术奖二等奖,黑龙江特色浆果微波加工理论与工艺创新(2015-071-1),黑龙江省政府,2015.12.

[2] 郑先哲. 黑龙江特色浆果微波加工理论与工艺研究. 黑龙江省农业科技奖,一等奖(2014-01-05-01),2015.02. 

 近五年代表性著作、论文

[1] Xianzhe Zheng, Yingkuan Wang, Chenghai Liu, Jingkun Sun, Bingxin Liu, Baohui Zhang, Zhen Lin , Yu Sun , Haijun Liu. Microwave Energy Absorption Behavior of Foamed Berry Puree under Microwave Drying Conditions. Drying Technology 2013.DOI:10.1080/07373937.2012.761635.

[2] Zheng X. Z., Liu C. H., Shi J., Xue S., Mu Y.Q., Lin Z., Liu H.J. Analysis of Volume Expansion and Dehydration Rate of Berry Slab under Microwave-Vacuum Puffing Conditions. LWT - Food Science and Technology, Volume 52, Issue 1, June 2013, Pages 39–48 (doi:10.1016/j.lwt.2012.11.021.

[3] Zheng X.Z., Xu X. W., Liu C. H., Sun Y., Lin Z., Liu H.J. (2013).Extraction Characteristics and Optimal Parameters of Anthocyanin from Powder Blueberry under Microwave-Assisted Extraction Conditions. Separation and Purification Technology, 104(5):17–25. SCI源刊)

[4] Lin Z., Zheng X.Z, Sun Y., Liu C. H., Liu H.J., Xu X. W., Li Q., Zhang Q.Q.(2012). Effective moisture diffusivity, activation energy and kinetic models of microwave-assisted-foam-mat-drying of berry pulp. Asian Association for Agricultural Engineering IAEJ),21(2):23-31 EI收录)

[5] SunY.Zheng X.Z., Xu X.W; Liu, C.H., Li Q., Zhang Q. Q. (2012). Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions. International Journal of Food Engineering,. 8(2): Article 10.SCI收录)

[6] Liu H.J. Liu C.H., Zheng, X.Z., Lin Z. (2012). Puffing Characteristics of Blackcurrant Leather under Microwave Vacuum Conditions. International Journal of Food Engineering, 8(2): Article 9.SCI收录)

[7] Zheng, X.Z., Liu, C.H., Mu, Y. Q. Liu, H.J., Song, X.Y., Lin, Z., Liu, D.Y., Weerasooriya, G. V. T. V.2012.Analysis of puffing characteristics using a Sigmodal function for the berry fruit snack subjected to microwave vacuum conditions. Drying Technology, 30 (5): 494-504.SCI收录)

[8] Xian-Zhe Zheng, Cheng-Hai Liu, Zhi-Ying Chen, Ning-Ye Ding, Chang-Jiang Jin. Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice. Drying Technology- an International Journal, 2011, 29(11):1297-1305 SCI收录,影响因子:1.662, 819DC+ 20112914151605

[9] Jin Changjiang, Liu Chenghai, Zheng Xianzhe*, John Shi, Sophia Xue, Mu Yanqiu, Ding Ningye, Zhao Tiejun. 2010. Effects of frequency, moisture and temperature on dielectric properties of blue honeysuckle berry puree. International Agricultural Engineering Journal, 19(4): 3138.EI收录20112614099301

[10] Zheng, Xianzhe, liu, Chenghai, Huo, Junwei, and Li, Cong. (2011). Effect of the microwave irradiated treatment on the wine sensory properties. International Journal of Food Engineering,Vol. 7: Iss. 2, Article 10. SCI+EI 744UE+20111513900110

[11] Zheng Xian-Zhe, Liu Cheng-Hai, Zhou He. Optimization of Parameters for Microwave-Assisted Foam Mat Drying of Blackcurrant Pulp. Drying Technology- an International Journal, 2011, 29(2): 230 238. SCI收录(714RN),影响因子:1.662

[12] Mu Yanqiu, Liu Chenghai, Zheng Xianzhe*, Jin Changjiang. Effects of microwave vacuum puffing conditions on the texture characteristics and sensory properties of blackcurrant (Ribes nigrum.L) snack. International Agricultural Engineering Journal: 2010, 19(3): 45-53. EI收录20110813695690

[13] Liu Chenghai, Zheng Xianzhe* , etc. Optimizing Microwave Vacuum Puffing for Blue Honeysuckle Snacks. International Journal of Food Science and Technology. 2010, 45, 506511SCI收录,影响因子:1.067.

[14] Zheng Xianzhe, Wang Xin, Lan Yubin, Shi John, Xue Sophia Jun and Liu Chenghai. Application of response surface methodology to optimize microwave-assisted extraction of silymarin from milk thistle seeds. Separation and Purification Technology. 2009701):34-40SCI收录,影响因子:2.503

[15]  Zheng Xian-zhe, Yu-bin Lan, Jian-min Zhu, John Westbrook, W. C. Hoffmann, R. E. Lacey. Rapid Identification of Rice Samples Using an Electronic Nose. Journal of Bionic Engineering 20096290297.SCI收录).

[16] 郑先哲,刘成海,周贺. 黑加仑果浆微波辅助泡沫干燥特性. 农业工程学报. 2009258):288-293.EI收录).

 [17] Liu Chenghai, Zheng Xianzhe*, Jia Shuhua, Ding Ningye and Gao Xiaochen. Comparative Experiment on Hot-Air and Microwave-Vacuum Drying and Puffing of Blue Honeysuckle Snack. International Journal of Food Engineering. 2009, 54: article 4EI收录).

[18] Zheng Xianzhe, Y. Lan, C. Liu, N. Ding, T. Zhao. Effect of Rice Fissure on Taste Quality of Cooked Rice. Agricultural Engineering International: the CIGR Ejournal. Manuscript 1190. Vol. XI., March 2009.

[19] Zheng Xianzhe, Yubin Lan, Wang Jianying, Dong Hangfei. Process analysis for an alfalfa rotary dryer using an improved dimensional analysis method. Int J Agric & Biol Eng, 2009; 2(3): 7682.
 近五年授权的专利等情况

[1] 郑先哲,刘柏青,刘成海。实用新型专利:四重滚筒牧草干燥机,专利号:ZL 2007 2 0116438.1

[2] 郑先哲,刘柏青,刘成海。实用新型专利:滚筒干燥机和热风炉之间的连接部件,专利号:ZL 2008 2 0131218.0

[3] 郑先哲,初国超,周修理,刘成海,丁凝冶,张文浩.一种用于SPR生物传感器的圆盘式在线储液检测装置. 专利号:CN200910203695.2.

[4] 郑先哲,王宏业,刘成海.实用新型专利:浆果打浆起泡机,专利号:201020566426.0

[5] 郑先哲,刘成海,周修理,丁凝冶,周贺. 一种黑加仑果浆的泡沫干燥方法. 专利号:ZL 2009 1 0071921.6 申请日:2009429
 其他获奖及荣誉称号

[1] 郑先哲, 黑龙江省第三届优秀研究生导师,2012.12

[2] 郑先哲. 黑龙江省农业工程学会2007-2010年度学会优秀科技工作者,2011.01.