焦阳 博士 教授 硕士生导师
邮箱：yjiao@shou.edu.cn
研究方向:
1. 食品多物理场耦合加工及保藏（解冻、杀菌、干燥等）；
2. 射频（电磁场）技术在食品领域的应用；
3. 水产品加工及高值化利用；
4. 食品3D打印技术研究。
个人简介：
焦阳，女，中共党员，教授，副院长。上海市“青年东方学者”，“浦江人才计划”获得者，上海市三八红旗手，上海市教学能手。现任食品热加工工程技术研究中心射频加热团队负责人。
2023年1月-2024年1月美国康奈尔大学食品科学系，访问学者
2015年8月 – 至今 上海海洋大学食品学院，副教授
2014年8月 – 2015年8月美国华盛顿州立大学 生物系统工程系，博士后
2009年8月 – 2014年8月美国华盛顿州立大学 生物系统工程系，博士
2006年8月 – 2009年8月中国农业大学农产品加工及贮藏工程，硕士
2002年9月 – 2006年7月中国农业大学热能与动力工程，本科
学术兼职：
1. 国际微波能学会（International Microwave Power Institute, IMPI）食品科学与技术学术委员会委员
2. 中国化工学会微波能化工应用分会 专业委员会委员
3. 中国机械学会食品与包装分会 委员
4. 美的家用电器公司 技术顾问
5. 海尔HOPE创新平台 技术顾问
6. 上海海洋大学青年教师工作委员会 委员
7. 《Journal of Future Foods》《Food Physics》《Food Innovation and Advances》《上海海洋大学学报》等期刊青年编委
8. 美国微波能学会 (IMPI)，美国食品工艺学家学会 (IFT)，海外中国农业生物和食品工程学会(CAFS)，美国农业与生物工程学会(ASABE)等国际学术组织会员
教学与课程：
1. 食品工程原理（中文/英文） 本科 56学时
2. 食品工程原理课程设计 本科 32学时
3. 专业外语 本科 32学时
4. 专业PBL训练与前沿讲座 本科 32学时
5. 现代食品工程学 研究生32学时
6. 高级食品工程学（留学生） 研究生 32学时
学术论文：
论文：
1. You, X., Wu, L., Zhang, F., Ou, Y., Tang, J., Shi, H., Kong, F., Li, F., Zeng, Q., & Jiao, Y*. (2026). Direct contact ultrasound tempering of frozen pork: Effects on physicochemical properties, myofibrillar protein and microstructure. Ultrasonics Sonochemistry, 124, 107724. https://doi.org/10.1016/j.ultsonch.2025.107724 (SCI, JCR一区）
2. Jiarui Zhang, Zhenze Duanmu, Qingqing Zeng, Hu Shi, Juming Tang, Fanbin Kong, Feng Li, Zhe Wang, Yang Jiao*, (2025) Synergistic effect of radio frequency combined cold plasma treatment on Staphylococcus aureus inactivation in wheat flour, Innovative Food Science & Emerging Technologies, 104360, https://doi.org/10.1016/j.ifset.2025.104360 (SCI, JCR一区）
3. Jinsong Wu, Yaxing Yang, Feng Li, Hu Shi, Fanbin Kong, Juming Tang, Yang Jiao*, Effect of exogenous protein on 3D printing and gelling properties of low-salt sliver carp surimi (Hypophthalmichthys molitrix), Food and Bioproducts Processing, 154, 613-622. https://doi.org/10.1016/j.fbp.2025.11.001 (SCI, JCR二区）
4. Yang, Y., Wu, L., Zeng, Q., Cao, F., Shi, H., Tang, J., Kong, F., Wang, Z., & Jiao, Y.* (2025). Ultrasound pretreatment improves 3D printing and gelling properties of low-salt sliver carp (Hypophthalmichthys molitrix) surimi. Food and Bioproducts Processing, 154, 415–425. https://doi.org/10.1016/j.fbp.2025.10.009 (SCI, JCR二区）
5. Dong, S., Ou, Y., Jiao, Y., Misra, N., & Shi, H. (2025). Reduction of Imidacloprid on strawberry using combined plasma-activated water and ultrasound treatment: efficacy and mechanisms. Food Chemistry, 146059. https://doi.org/10.1016/j.foodchem.2025.146059 (SCI, JCR一区）
6. Lv, C., Zhang, J., Li, F., Shi, H., Kong, F., & Jiao, Y.*，2025. Effect of environmental conditions on the survival and transfer of Enterococcus faecium between wheat flour and selected contact surfaces. Food Microbiology, 104761. https://doi.org/10.1016/j.fm.2025.104761 (SCI, JCR一区）
7. Ou, Y., Tang, J. Kong, F., Jiao, Y.*, 2025, Electric field and heating uniformity of radiofrequency-induced gelation of 3D-printed fish mince with different infill densities: A computational study with experimental validation. Food Innovation Advances, 4(1), 138–148. https://doi.org/10.48130/fia-0025-0015 (SCIE)
8. Toshifumi Udo, Zijin Qin, Yang Jiao, Rakesh K. Singh, Fanbin Kong, 2025, A comprehensive review of mathematical modeling in probiotic microencapsulation. Food Engineering Reviews. (SCI, JCR一区）
9. Liu, H., Ling, X., Li, F., Kong, F., Tang, J., Shi, H., & Jiao, Y.* 2025. Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking. Food Biophysics, 20(1). https://doi.org/10.1007/s11483-024-09922-x (SCI, JCR二区）
10. Zhang, F., Zhang, Y., Jiao, Y.* et al. 2025, Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index. Food Bioprocess Technology 18, 2737–2753. https://doi.org/10.1007/s11947-024-03632-5 (SCI, JCR一区）
11. Fu, Z., Zhang, Y., Yao, Y., Li, F., Shi, H., Kong, F., & Jiao, Y.*. 2024, Effects of freezing and radio frequency tempering cycles on quality characteristics of marinated yellow-fin tuna (Thunnus albacares), Food and Bioprocess Technology. https://doi.org/10.1007/s11947-024-03493-y (SCI, JCR一区）
12. Duanmu, Z., Zhang, Y., Li, F., Yao, Y., Shi, H., Kong, F., Jiao, Y.*. 2024, Fast freezing, slow tempering: The key to tuna (Thunnus albacares) quality retention, International Journal of Food Science & Technology, 17034. http://doi.org/10.1111/ijfs.17034 (SCI, JCR二区）
13. Rana, Y., Chen, L., Jiao, Y., Johnson, L, Snyder, A*. 2024, A meta-analysis of microbial thermal inactivation in low moisture foods, Food Microbiology, 121: 104515. https://doi.org/10.1016/j.fm.2024.104515（SCI，JCR一区）
14. Yang, Y., Cao, F., Han, R., Li, F., Shi, H., Kong, F., Jiao, Y.*, 2024, Radio frequency heating induced 3D printed white croaker (Argyrosomus argentatus) surimi gelation: effectiveness and gel quality evaluation, Innovative Food Science & Emerging Technologies, 93: 103608. https://doi.org/10.1016/j.ifset.2024.103608（SCI，JCR一区）
15. Zhang, Y., Chen, X., Liu, Y., Li, F., Tang, J., Shi, H., Jiao, Y.*, 2024, Using ice surrounding to improve radio frequency tempering uniformity of bulk Pacific white shrimp (Litopenaeus vannamei), Journal of Food Engineering, 371: 111967 https://doi.org/10.1016/j.jfoodeng.2024.111967（SCI，JCR一区）
16. 邱浩冉，郑钰倩，陈祥庆，焦阳*，2024，不同腌渍条件下金枪鱼肉的热物性及解冻速率研究，中国农业科技导报,26(1)154-162. https://www.nkdb.net/CN/10.13304/j.nykjdb.2022.0630（CSCD）
17. 佟亭玉，李锋，焦阳*，2023，黑胡椒射频杀菌中沙门氏菌的替代菌研究，食品与生物技术学报,42(12):18-23. http://spyswjs.cnjournals.com/spyswjs/article/abstract/202312003（CSCD）
18. Liu, Y., Tong, T., Han, R., Zhang, Y., Li, F., Shi, H., Jiao, Y.*. 2023. Effect of different arrangements of globe particles on radio frequency heating uniformity: Using black pepper as an example, LWT-Food Science and Technology, Volume 174, 114422, https://doi.org/10.1016/j.lwt.2022.114422（SCI，JCR一区）
19. Chen, X., Li, F., Tang, J., Shi, H., Xie, J.*, Jiao, Y.** 2023. Temperature uniformity of frozen pork with various combinations of fat and lean portions tempered in radio frequency. Journal of Food Engineering. 344: 111396 https://doi.org/10.1016/j.jfoodeng.2022.111396（SCI，JCR一区）
20. 韩蓉，焦阳*，2023，基于蛋白质和碳水化合物类原料的挤出式3D食品打印技术研究进展，食品与发酵工业49(2): 297-306. https://kns.cnki.net/kcms/detail/detail.aspx?doi=10.13995/j.cnki.11-1802/ts.031286 （CSCD）
21. Chen, X., Liu, Y., Zhang, R., Zhu, H., Li, F., Yang, D., Jiao, Y.* 2022. Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling. Foods, 11, 3279. https://doi.org/10.3390/foods11203279（SCI，JCR一区）
22. Cao, F., Chen, R., Li, Y., Han, R., Li, F., Shi, H.*, Jiao, Y.**, 2022. Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi. LWT-Food Science and Technology. 164: 113646. https://doi.org/10.1016/j.lwt.2022.113646（SCI，JCR一区）
23. Chen, Y., Llave, Y., Jiao, Y.*, Okazaki, E., Sakai, N., Fukuoka, M**. 2022. Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi–Evaluation of electrical conductivities, Innovative Food Science & Emerging Technologies, 76: 102940 https://doi.org/10.1016/j.ifset.2022.102940（SCI，JCR一区）
24. Yao, Y., Han, R., Li, F., Tang, J., Jiao, Y.*, 2022. Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. Ultrasonics Sonochemistry. 85: 105989. https://doi.org/10.1016/j.ultsonch.2022.105989（SCI，JCR一区）
25. Han, R., He, J., Chen, Y., Li, F., Shi, H., Jiao, Y.*, 2022. Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (Salmo salar). Foods. 11(6): 893. https://doi.org/10.3390/foods11060893（SCI，JCR一区）
26. Yang W, Tu A, Ma Y, Li Z, Xu J, Lin M, Zhang K, Jing L, Fu C, Jiao Y*, Huang L*. 2022. Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry. Molecules. 27(1):173. https://doi.org/10.3390/molecules27010173（SCI，JCR三区）
27. Tong, T., Wang, P., Shi, H., Li, F., Jiao, Y.*, 2022. Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation. Food Control. 132: 108553. https://doi.org/10.1016/j.foodcont.2021.108553（SCI，JCR一区）
28. Zhang, Y., Li, F., Yao, Y., He, J., Tang, J., Jiao, Y.*, 2021. Effect of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality. Innovative Food Science and Emerging Technology. 74: 102860. https://doi.org/10.1016/j.ifset.2021.102860（SCI，JCR一区）
29. Cao, F., Zhang, R., Tang, J., Li, F., Jiao, Y.*, 2021. Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis. Innovative Food Science & Emerging Technologies. 74: 102791. https://doi.org/10.1016/j.ifset.2021.102791. （SCI，JCR一区）
30. Zhang, Y., Li, S., Jin, S., Li, F., Tang, J., Jiao, Y.*, 2021. Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. Innovative Food Science and Emerging Technology. 68: 102603. https://doi.org/10.1016/j.ifset.2021.102603（SCI，JCR一区）
31. Li, F., Zhu, Y., Li, S., Wang, P., Zhang R., Tang, J., Koral, T., Jiao, Y.*, 2021. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control. 123: 107719. https://doi.org/10.1016/j.foodcont.2020.107719（SCI，JCR一区）
32. Chen, Y., He, J., Li, F., Tang. J., Jiao, Y.*, 2021. Model food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince. Journal of Food Engineering. 292: 110267. https://doi.org/10.1016/j.jfoodeng.2020.110267（SCI，JCR一区）
33. Yao Y, Zhu Y, He J, Li F, Tang J, Koral T, Wongsa-Ngasri P, Jiao Y.*, 2021. Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: temperature distribution and energy consumption evaluation. Journal of Food Process Engineering. 1(44): e13595. https://doi.org/10.1111/jfpe.13595（SCI，JCR三区）
34. He, J., Li, F., Jiao, Y.*, 2021. Prediction of Salmon (Salmo salar) quality during refrigeration storage based on dielectric properties. International Journal of Agricultural and Biological Engineering. 14(4): 262-269. 10.25165/j.ijabe.20211404.6281（SCI，JCR二区）
35. Xiang, P., Qiu, W., Zheng, R., Jin, Y., Row, K., Jiao, Y.*, Jin, Y.**, 2021. Dielectric properties of Maillard reaction solutions formed between different amino acids and glucose under microwave heating. Food and Bioprocess Technology. https://doi.org/10.1016/j.lwt.2022.113355（SCI，JCR二区）
36. 张亚瑾，焦阳*，2021，冷冻和解冻技术在水产品中的应用研究进展，食品与机械，37 (1): 8. http://www.ifoodmm.com/spyjx/article/abstract/20210139?st=article_issue
38. Yi, Z., Qiu, W., Jiao, Y., Row, K. H., Cheng, Y., & Jin, Y*. 2020. Calculation of electric field and temperature distribution within a microwave oven with realistic geometric features geometric features using numeric simulations. Journal of Microwave Power and Electromagnetic Energy, 1–25. https://doi.org/10.1080/08327823.2020.1838048
39. 何佳玲，陈璐，张汝怡，朱亚莉，李锋，焦阳*，2020，不同形状尺寸冷冻牛肉的射频解冻均匀性探究. 食品与机械[J]，35(2): 122-128. http://www.ifoodmm.com/spyjx/article/abstract/20200223?st=article_issue
40. Zhang, R., Li, F., Tang, J., Koral, T. Jiao, Y.*, 2020. Improved accuracy of radio frequency (RF) heating simulations using 3D scanning techniques for irregular-shape food. LWT-Food Science and Technology. 121:108951. https://doi.org/10.1016/j.lwt.2019.108951（SCI，JCR一区）
41. 李双，李锋，焦阳*. 2020. 不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响, 食品科学[J]. 41(15): 54-63. https://www.spkx.net.cn/fileup/1002-6630/HTML/2020-41-15-008.shtml
42. 王品正，李锋，张汝怡，朱亚莉，李双，焦阳*，2020，黑胡椒颗粒的介电特性混合方程研究. 食品与生物技术学报[J]. 39(7): 36-43 http://spyswjs.cnjournals.com/spyswjs/article/abstract/202007006?st=article_issue
43. Li, S., Li, F., Tang, J., Koral T., Jiao, Y.*, 2019. Influence of composition, temperature and frequency on dielectric properties of selected saltwater and freshwater fish. International Journal of Food Properties. 22(1): 1920-1934. https://doi.org/10.1080/10942912.2019.1693593（SCI，JCR三区）
44. Zhu, Y., Li, F., Tang, J., Wang, T., Jiao, Y.*, 2019. Effects of radio frequency, air and water tempering and different end-tempering temperatures on pork quality. Journal of Food Process Engineering. 46(4): e13026 https://doi.org/10.1111/jfpe.13026（SCI，JCR三区）
45. 张汝怡，李锋，焦阳*. 2019. 基于三维扫描和射频加热的食品升温过程模拟，食品与机械[J]. 35(7): 39-44. http://www.ifoodmm.com/spyjx/article/abstract/20190707?st=article_issue
46. 李玉林, 李锋, 王易芬, 焦阳*. 2019. 射频解冻数值模拟过程中不同方法所获初始电压值对模拟结果的影响[J]. 中国农业科技导报, 21(4): 114–122 https://www.nkdb.net/CN/abstract/abstract11289.shtml
47. 陈怡璇，焦阳*. 2019. 冻藏及解冻过程对水产品品质的影响研究. 食品安全质量检测学报[J], 10(2): 306-311
48. Li, Y., Li, F., Tang, J., Zhang, R., Wang, Y., Koral, T., Jiao, Y.*, 2018. Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes. Innovative Food Science and Emerging Technologies. 48: 42-55. https://doi.org/10.1016/j.ifset.2018.05.008（SCI，JCR一区）
49. Jiao, Y., Tang, J*., Wang, Y., Koral, T. 2018. Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology. 9:105-127. 10.1146/annurev-food-041715-033038（SCI，JCR一区）
50. 李玉林, 焦阳*, 王易芬. 2017. 射频加热技术在食品工业中的应用.食品与机械[J], 33(12): 197–202
51. Shi, H., Jiao, Y., Tang, J., Zhang, S*., He, J., 2016. Study on heating pattern of radio frequency treated peanut butter using comprehensive evaluation tool. Transaction of ASABE.59(5): 1441-1450. 10.13031/trans.59.11493
52. Jiao, Y., Shi, H., Tang, J.*, Li, F., Wang, S., 2015. Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks. Food Research International.74: 106-114. https://doi.org/10.1016/j.foodres.2015.04.016
53. Jiao, Y., Tang, J.*, Wang, S., 2014. A new Strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. Journal of Food Engineering,141C: 128-138. https://doi.org/10.1016/j.jfoodeng.2014.05.022
54. Jiao, Y., Tang, J.*, Wang, S., Koral, T., 2014. The influence of dielectric properties on the heating rate in free running oscillator radio frequency heating. Journal of Food Engineering,120: 197–203. https://doi.org/10.1016/j.jfoodeng.2013.07.032
专利：
1. 焦阳，一种基于吸波颗粒涂层提升介电加热均匀性的方法和装置，授权号ZL 2023 1 0874157.6
2. 焦阳，一种射频加热方法及射频加热装置（发明），授权号ZL 2018 1 1437402.2
3. 焦阳，李锋，Radio frequency heating method and radio frequency heating device射频加热方法和射频加热装置，国际发明专利，申请号PCT/CN2018/103785，申请号16/804,363，文件号US20200205249A1，授权日期2023.09.05，国家：美国
研究项目：
1. 企业项目，低成本快速营养解冻技术开发，2024.08-2025.08，结题，主持
2. 广东省食品智能制造重点实验室开放基金课题，基于介电加热技术速冻水饺复热均匀性及品质研究，2024.1.1-2024.12.31，结题，主持
3. 国家自然科学基金青年基金，基于射频均匀解冻技术的不同解冻速率下深冷金枪鱼微观结构及品质变化研究，2019.01-2021.12，结题，主持
4. 中国博士后科学基金面上资助项目，不规则形状冷冻牛肉快速整体射频解冻机理研究，2018.01.01-2019.12.31，结题，主持
5. 企业项目，射频干衣技术，2018.11-2019.05，结题，主持
6. 企业项目，射频解冻技术，2017.02-2018.02，结题，主持
7. 上海市科委浦江人才计划，基于射频加热技术的大块冷冻牛肉解冻方法研究，2016.08-2018.07，结题，主持
8. 上海海洋大学科技发展专项基金，不规则形状冷冻牛肉的射频解冻均匀性提高方案研究，2016.01-2017.12，结题，主持
出版著作：
“Evaluation Technologies for Food Quality”, Chapter 27: Measurement techniques of electrical properties for food quality evaluation. Edited by Xichang Wang, JianZhong. Woodhead Publishing, 2018.
奖励荣誉：
1. 上海市三八红旗手
2. 上海市教学能手
3. 第五届上海市青年教师教学竞赛一等奖
4. 上海市教育系统三八红旗手
5. 上海市“青年东方学者”
6. 上海市浦江人才