Journal Of Food Engineering

杂志介绍

Journal Of Food Engineering杂志介绍

《Journal Of Food Engineering》是一本以Multi-Language为主的未开放获取国际优秀期刊，中文名称食品工程学报，本刊主要出版、报道农林科学-ENGINEERING, CHEMICAL领域的研究动态以及在该领域取得的各方面的经验和科研成果，介绍该领域有关本专业的最新进展，探讨行业发展的思路和方法，以促进学术信息交流，提高行业发展。该刊已被国际权威数据库SCIE收录，为该领域相关学科的发展起到了良好的推动作用，也得到了本专业人员的广泛认可。该刊最新影响因子为5.3，最新CiteScore 指数为11.8。

本刊近期中国学者发表的论文主要有：

• 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

英文介绍

Journal Of Food Engineering杂志英文介绍

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.