吕为乔

副教授，博士生导师，主要从事农产品加工、农业物料特性调控等领域的研究，在农产品微波干燥技术与装备领域，在食品3D打印和物理调控领域有着多年持续的研究。

在农产品微波干燥领域，主持了国家自然科学基金项目“基于介电特性和NMR信号不均衡波动的姜片微波干燥水分流动模型与调整机制研究”、国家自然科学基金项目“微波红外双场协同干燥生姜典型品质特征耦合演变与调控机制”和国家“十三五”重点研发计划子课题“基于载能电磁波协同的移动式粮食干燥技术装备与示范应用”等国家项目课题，研制了基于LF-NMR智能控制水分状态的微波真空干燥设备、微波—热风滚动床干燥设备、微波—热风振动床干燥设备、微波超声波协同干燥设备等核心设备，显著改善了果蔬等农特产品微波干燥的物料特性。

在食品3D打印领域，主持或参加了中国农业大学基本科研业务费项目“用于食品3D打印的重组果蔬加工过程和流变特性调控”，国家“十三五”重点研发项目“植物基个性化营养食品增材定制与靶向调控技术研发”，对淀粉、蛋白、天然食品（蛋黄、板栗、马铃薯和大麦苗等）基料进行物料特性调控和能量场的定型调控技术研究，解释了一系列基础问题，并制订行业标准，拓宽了食品3D打印技术的应用范畴和应用场景。

相关成果申请国家发明专利22项，授权8项，获省部级奖励1项，国家一级学会奖励1项，制订行业标准2项，主编教材1部，发表SCI/EI论文50余篇，其中，以第一或者通讯作者发表影响因子大于10的SCI论文12篇。

讲授《农业物料学》、《农产品加工工程》专业主干课，重点针对农业工程专业、农机化专业大四本科生，开课时间为每年度秋学期。

中国机械工程学会高级会员，中国机械工程学会包装与食品工程分会委员兼副总干事，中国农业机械学会农副产品加工机械分会常务委员兼副总干事，机械工业食品机械标准化技术委员会（CMIF/TC14）委员。Trends in Food Science & Technology, International Journal of Biological Macromolecules, Drying Technology, Innovative Food Science and Emerging Technologies, International Agricultural Engineering Journal, International Journal of Agricultural and Biological Engineering, International Food Research Journal，《农业机械学报》，《包装与食品机械》等国内外多家期刊的审稿人。

农副产品微波干燥技术与装备

半流体农业/食品物料3D打印

杂粮、菜豆熟化调理与新产品开发

本科生课程：近十年课程数据

论文题目	刊物名称	收录类别	发表年月	第一作者或全部作者	第一作者单位	排名
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel	Food Hydrocolloids	SCI	2023	Guohua Li, Bo Wang, Weiqiao Lv*, Rongyi Mu, Yuanlaing Zhong	中国农业大学工学院	通讯作者
The research progress of physical regulation techniques in 3D food printing	Trends in Food Science & Technology	SCI	2023	Yinqiao Lv, Weiqiao Lv*, Guohua Li, Yuanliang Zhong	中国农业大学工学院	通讯作者
Research progress and application of ultrasonic- and microwave-assisted food processing technology	Comprehensive reviews in food science and food safety	SCI	2023	Mengge Li, Cunshan Zhou, Bo Wang, Shiyu Zeng, Rongyi Mu, Guohua Li, Bingzheng Li, Weiqiao Lv*	中国农业大学工学院	通讯作者
Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content	Carbohydrate Polymers	SCI	2022	Rongyi Mu, Bo Wang, Weiqiao Lv*, Jie Yu, Guohua Li	中国农业大学工学院	通讯作者
Research progress in fluid and semifluid microwave heating technology in food processing	Comprehensive reviews in food science and food safety	SCI	2022	Yiran Wu, Rongyi Mu, Guohua Li, Mengge Li, Weiqiao Lv*	中国农业大学工学院	通讯作者
Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing	Trends in Food Science & Technology	SCI	2022	Shiyu Zeng, Mengge Li, Guohua Li, Weiqiao Lv*, Xiaojun Liao, Lijun Wang.	中国农业大学工学院	通讯作者
Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying	Food Control	SCI	2021	Shiyu Zeng, Bo Wang, Weiqiao Lv, Lijun Wang, Xiaojun Liao.	China Agricultural University	通讯作者
Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique	LWT - Food Science and Technology	SCI	2021	Mengge Li, Bo Wang, Weiqiao Lv, Rongru Lin, Donglin Zhao.	China Agricultural University	通讯作者
Experimental study on the hygrothermal dynamics of peanut (Arachis hypogaea Linn.) in the process of superposition and variable temperature drying	Drying Technology	SCI	2021	Shiyu Zeng, Zhilong Du, Weiqiao Lv, Dong Li, Dianbin Su, Huangzhen Lv.	China Agricultural University	通讯作者
Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear (Momordica charantia L.) Slices Using a Microwave Vibratory Fluidized Bed	International Journal of Food Engineering	SCI	2019	Hao Lv, Jiwei Ma, Weiqiao Lv, Huangzhen Lv, Dan Zhao, Donglin Zhao.	China Agricultural University	通讯作者
Recent Development of Microwave Fluidization Technology for Drying of Fresh Fruits and Vegetables	Trends in Food Science and Technology	SCI	2019	Weiqiao Lv, Dong Li, Hao Lv, Xin Jin, Qinghua Han, Dianbin Su, Yuchuan Wang.	China Agricultural University	第一兼通讯作者
Moisture flow characteristics and variation patterns of dielectric constants in bitter gourd slices during microwave hot-airflow vibrating drying	Drying Technology	SCI	2019	Hao Lv, Huangzhen Lv, Weiqiao Lv, Dianbin Su, Dan Zhao.	China Agricultural University	通讯作者
Effects of ultrasound-assisted methods on the drying processes and quality of apple slices in microwave drying	Drying Technology	SCI	2019	Weiqiao Lv, Hao Lv, Xin Jin, Zhengwei Cui, Dianbin Su.	中国农业大学工学院	1
Online measurement of moisture content, moisture distribution, and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system	Drying Technology	SCI	2018	Weiqiao Lv, Min Zhang, Yuchuan Wang, Benu Adhikari.	Jiangnan University	1
Analysis about drying properties and vacuum impregnated qualities of edamame (Glycine Max (L.) Merrill)	Drying Technology	SCI	2017	Weiqiao Lv, Min Zhang, Bhesh Bhandari, Zaixing Yang, Yuchuan Wang.	Jiangnan University	1
Freeze drying and vacuum impregnating characteristics of Nostoc Sphaeroides kützing	Drying Technology	SCI	2017	Weiqiao Lv, Min Zhang, Bhesh Bhandari, Yuchuan Wang, Chunquan Liu.	Jiangnan University	1
Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying	Food and Bioprocess Technology	SCI	2017	Weiqiao Lv, Min Zhang, Bhesh Bhandari, Linlin Li, Yuchuan Wang.	Jiangnan University	1
Study of the drying process of ginger (Zingiber officinale Roscoe) slices in microwave fluidized bed dryer	Drying Technology	SCI	2016	Weiqiao Lv, Shujun Li, Qinghua Han, Youbin Zhao, Haihua Wu.	China Agricultural University	1

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