江輝

江輝，男，1983年生，安徽桐城人。教授，博士生導師。農業電氣化系主任，專業負責人。

2008年獲江西理工大學學士學位，2011年獲江蘇大學碩士學位，2013年獲江蘇大學博士學位。2021年破格晉升為教授、博士生導師。

一直從事農業信息化與智能化技術創新與工程應用研究。承擔國家自然科學基金、國家重點研發計劃項目等20餘項國家級、省部級科研項目，第一/通訊作者發表SCI檢索論文50餘篇。入選江蘇省“六大人才高峰”資助對象，獲評江蘇大學科技工作先進個人，是江蘇省優秀碩士學位論文指導老師。

歡迎報考本課題組的博士、碩士研究生！

Email: h.v.jiang@ujs.edu.cn

科研項目：

國家自然科學基金，基于磁性納米色敏傳感圖像深度特征的小麥AFB1現場痕量檢測方法研究，2022-2025.

國家重點研發計劃項目子課題，糧油食品供應鍊危害物的波譜快速檢測技術及裝置研發，2018-2022.

國家重點研發計劃項目子課題，茶葉品質的光譜成像化檢測技術與裝備開發，2017-2021.

國家自然科學基金，乙醇固态發酵理化指标的顯微振動融合光譜檢測機理及方法研究，2018-2021.

江蘇省六大人才高峰資助項目，壓力脈動紅茶發酵新技術及數字化裝備研發，2019-2022.

學術論文（近3年）：

Hui Jiang*, Jianan Wang, Wencheng Mao, Quansheng Chen*, Determination of aflatoxin B1 in wheat based on colourimetric sensor array technology: Optimization of sensor features and model parameters to improve the model generalization performance, Microchem. J. 175 (2022) 107173.

Wencheng Mao, Hui Jiang*, Determination of ethanol content during simultaneous saccharification and fermentation (SSF) of cassava based on a colorimetric sensor technique, RSC Advances 12 (2022) 3996-4004.

Chengyun Zhu, Hui Jiang*, Quansheng Chen*, Rapid determination of process parameters during simultaneous saccharification and fermentation (SSF) of cassava based on molecular spectral fusion (MSF) features, Spectrochim. Acta A 264 (2022) 120245.

Hui Jiang*, Jianan Wang, Quansheng Chen*, Comparison of wavelength selected methods for improving of prediction performance of PLS model to determine aflatoxin B1 (AFB1) in wheat samples during storage, Microchem. J. 170 (2021) 106642.

Jianan Wang, Hui Jiang*, Quansheng Chen*, High-precision recognition of wheat mildew degree based on colorimetric sensor technique combined with multivariate analysis, Microchem. J. 168 (2021) 106468.

Hongping Lu, Hui Jiang*, Quansheng Chen*, Determination of fatty acid content of rice during storage based on feature fusion of olfactory visualization sensor data and near-infrared spectra, Sensors 21 (2021) 3266.

Hui Jiang*, Yingchao He, Weidong Xu, Quansheng Chen*, Quantitative detection of acid value during edible oil storage by Raman spectroscopy: Comparison of the optimization effects of BOSS and VCPA algorithms on the characteristic Raman spectra of edible oils, Food Anal. Method. 14 (2021) 1826-1835.

Hui Jiang*, Tong Liu, Peihuan He, Yuhan Ding, Quansheng Chen*, Rapid measurement of fatty acid content during flour storage using a color-sensitive gas sensor array: Comparing the effects of swarm intelligence optimization algorithms on sensor features, Food Chem. 338 (2021) 127828.

Hui Jiang*, Yingchao He, Quansheng Chen*, Qualitative identification of the edible oil storage period using a homemade portable electronic nose combined with multivariate analysis, J. Sci. Food Agr. 101 (2020) 3448-3456.

Hui Jiang*, Yingchao He, Quansheng Chen*, Determination of acid value during edible oil storage using a portable NIR spectroscopy system combined with variable selection algorithms based on an MPA-based strategy, J. Sci. Food Agr. 101 (2020) 3328-3335.

Tong Liu, Hui Jiang*, Quansheng Chen*, Qualitative identification of rice actual storage period using olfactory visualization technique combined with chemometrics analysis, Microchem. J. 159 (2020) 105339.

Hui Jiang*, Tong Liu, Quansheng Chen*, Dynamic monitoring of fatty acid value in rice storage based on a portable near-infrared spectroscopy system, Spectrochim. Acta A 240 (2020) 118620.

Hui Jiang*, Tong Liu, Quansheng Chen*, Quantitative detection of fatty acid value during storage of wheat flour based on a portable near-infrared (NIR) spectroscopy system, Infrared Phys. Techn. 109 (2020) 103423.

Yingchao He, Hui Jiang*, Quansheng Chen*, High-precision identification of the actual storage periods of edible oil by FT-NIR spectroscopy combined with chemometric methods, Anal. Method. 12 (2020) 3722-3728.

Hui Jiang*, Weidong Xu, Quansheng Chen*, Determination of tea polyphenols in green tea by homemade color sensitive sensor combined with multivariate analysis, Food Chem. 319 (2020) 126584.

Hui Jiang*, Tong Liu, Peihuan He, Quansheng Chen*, Quantitative analysis of fatty acid value during rice storage based on olfactory visualization sensor technology, Sensor. Actuat. B-Chem. 309 (2020) 127816.

Hui Jiang*, Weidong Xu, Yuhan Ding, Quansheng Chen*, Quantitative analysis of yeast fermentation process using Raman spectroscopy: Comparison of CARS and VCPA for variable selection, Spectrochim. Acta A 228 (2020) 117781.

Hui Jiang*, Weidong Xu, Quansheng Chen*, Evaluating aroma quality of black tea by an olfactory visualization system: Selection of feature sensor using particle swarm optimization, Food Res. Int. 126 (2019) 108605.

Hui Jiang*, Weidong Xu, Quansheng Chen*, High precision qualitative identification of yeast growth phases using molecular fusion spectra, Microchem. J. 151 (2019) 104211.

Weidong Xu, Hui Jiang*, Tong Liu, Yinchao He, Quansheng Chen*, Qualitative discrimination of yeast fermentation stages based on an olfactory visualization sensor system integrated with a pattern recognition algorithm, Anal. Method. 11 (2019) 3294-3300.

Hui Jiang*, Quansheng Chen*, Determination of adulteration content in extra virgin olive oil using FT-NIR spectroscopy combined with the BOSS-PLS algorithm, Molecules 24 (2019) 2134.

Hui Jiang*, Weidong Xu, Quansheng Chen*, Comparison of algorithms for wavelength variables selection from near-infrared (NIR) spectra for quantitative monitoring of yeast (Saccharomyces cerevisiae) cultivations, Spectrochim. Acta A 214 (2019) 366-371.

Hui Jiang*, Weidong Xu, Quansheng Chen*, Monitoring of cell concentration during Saccharomyces cerevisiae culture by a color sensor: Optimization of feature sensor using ACO, Sensors 19 (2019) 2021.