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Ph.D program of Agricultural Product Processing and Storage Engineering was acquired first by Jiangsu University in China……[More]

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Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     


Name:Bai Junwen
  Research assistant; Master supervisor

Address:School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR Chinat




China agricultural university, BS, 2005-2009

China agricultural university, MS and PhD, 2009-2014

Professional Experience

2014/07- Now, Jiangsu University, China, Research assistant

Scientific Research Field

Food drying technology and equipment;

Quality change mechanism and regulation in food processing;

Intelligent drying Technology and equipment

Social academic post and honor

Teaching Courses

Published papers

[1] Jun-Wen Bai, Hong-Wei Xiao, Hai-Le Ma, Cun-Shan Zhou. Artificial neural network modeling of drying kinetics and color changes of Ginkgo Biloba seeds during microwave drying process. Journal of Food Quality, 2018, Article ID 3278595, (SCI)

[2] Jun-Wen Bai, Da-Wen Sun, Hong-Wei Xiao, A.S.Mujumdar, Zhen-Jiang Gao. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science and Emerging Technologies, 2013, 20, 230-237. (SCI)

[3] Jun-Wen Bai, Zhen-Jiang Gao, Hong-Wei Xiao, Xiao-Tuo Wang, & Qian Zhang. Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching. International Journal of Food Science & Technology, 2013, 48(6), 1135-1141. (SCI)

[4] Jun-Wen Bai, Hong-Wei Xiao, Zheng Lou, Zhen-Jiang Gao. Mathematical modeling and polysaccharide content of Ganoderma lucidum by hot air impingement drying. American Society of Agricultural and Biological Engineers Annual International Meeting, 2013, v5, 3688-3697. (EI)

[5] Hong-Wei Xiao, Jun-Wen Bai, Da-Wen Sun, & Zhen-Jiang Gao. The application of superheated steam impingement blanching (SSIB) in agricultural products processing–A review. Journal of Food Engineering, 2014, 132, 39-47. (SCI)

[6] Hong-Wei Xiao, Jun-Wen Bai, Long Xie, Da-Wen Sun, Zhen-Jiang Gao. Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered. Food and Bioproducts Processing, 2015, 94, 581-591. (SCI)

Main Scientific Research Projects

1. National Natural Science Foundation of China (No. 31601578)

2. National Natural Science Foundation of Jiangsu province (No. BK20160504)

3. Postdoctoral Science Foundation of China (No. 2016M591789)

4. National key research and development plan (No. 2017YFD0400905)

5. Jiangsu province agricultural products physical processing key laboratory open fund (No. JAPP2014-4)

6. Jiangsu University Advanced Talent Research Start-up Fund (15JDG060)


Scientific Research Achievements and Awards

Number of postgraduates under supervision


Number of supervised masters and Ph.D.


Number of supervised undergraduates

Annual 2-3

The above information updated

Mar.28, 2019

Returns〗     Hits:486   Date:2019-3-28

Returns〗   Hits:   Date:2019-03-28  
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