Ph. D, Professor Wang Shaojin
College of Mechanical and Electronic Eng.
Northwest A&F University
Xinong Road, 22, Yangling, Shaanxi 712100, China
Phone：029-87092391
Fax：029-87092390
Cell：15129210310
Email：shaojinwang@nwsuaf.edu.cn
Education Background
1994-1998Ph. D., Gembloux Agricultural University (Belgium)
1983-1986Master degree, Zhejiang University (P. R. China)
1978-1982Bachelor degree, Zhejiang University (P. R. China)
Working Experiences
2011-presentProfessor, College of Mechan. Electr. Eng., Northwest A&F University
2005-2011Assistant Research Professor, Department of Biological Systems Engineering
Washington State University, Pullman, WA
2000-2005Research Associate, Department of Biological Systems Engineering
Washington State University, Pullman, WA
1998-1999Research Engineer, Bio-environmental station, INRA, Avignon, France
1991-1993Lecturer, Department of Agricultural Engineering
Zhejiang University, Hangzhou, P. R. China
1989-1990Visiting Research Fellow, Department of Physics
Gembloux Agricultural University, Gembloux, Belgium
1986-1989Assistant Lecturer, Department of Agricultural Engineering
Zhejiang University, Hangzhou, P. R. China
1982-1983Assistant Engineer, Department of Agricultural Machinery
Fuyang, Zhejiang, P. R. China
Research Interests
•Thermal/dielectric properties measurement related to microwave/radio frequency (RF) heating
•Inactivating pathogens and controlling pests in agricultural products using microwave/RF energy
•Developing non-chemical disinfestation treatments for postharvest fresh fruits using low pressure (LP) methods
•Thermal death kinetics of microorganisms and pests
•Greenhouse microclimate measurement and simulation
Professional Membership
1. American Society of Agricultural and Biological Engineers (ASABE)
2. Institute of Food Technologists (IFT)
3. International Microwave Power Institute (IMPI)
4. Association of Overseas Chinese Agricultural, Biological, and Food Engineers (AOCABFE)
Selected Publications （*Corresponding author）
Cheng T., Tang J.*, Yang R., Xie Y., Chen L., Wang S.*, 2021. Methods to obtain thermal inactivation data for pathogen control in low moisture foods. Trends in Food Science and Technology, 112C: 174-187.
Wang C., Kou X., Zhou X., Li R., Wang S.*, 2021. Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot. Innovative Food Science & Emerging Technologies, 69: 102667.
Mao Y., Wang P., Wu Y., Hou L., Wang S.*, 2021. Effects of various radio frequencies on combined drying and disinfestation treatments for in-shell walnuts. LWT-Food Science and Technology, 144: 111246.
Zhang L., Ma H., Wang S.*, 2021. Pasteurization mechanism of S. aureus ATCC 25923 in walnut shells using radio frequency energy at lab level. LWT-Food Science and Technology, 143: 111129.
Dong J., Kou X., Liu L., Hou L., Li R., Wang S.*, 2021. Effect of water, fat, and salt contents on heating uniformity and color of beef subjected to radio frequency thawing process. Innovative Food Science & Emerging Technologies, 68: 102604.
Liu Q., Qu Y., Liu J., Wang S.*, 2021. Effects of radio frequency heating on mortality of lesser grain borer, quality and storage stability of packaged milled rice. LWT-Food Science and Technology, 140: 110813.
Zhang S., Lan R., Zhang L., Wang S.*, 2021. Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted radio frequency pasteurization. Food Microbiology, 95C: 103682.
Zhang L., Lan R., Zhang B., Erdogdu F., Wang S.*, 2021. A comprehensive review on recent developments of radio frequency treatments for pasteurizing agricultural products. Critical Reviews in Food Science and Nutrition, 61(3): 380-394.
Hou L., Zhang S., Wang S.*, 2021. Numerical analysis of disinfesting and quality of chestnuts during combined radio frequency and hot air heating based on single particle approach. Postharvest Biology and Technology, 171: 111340.
Lin B., Zhu Y., Zhang L., Xu R, Guan X., Kou X., Wang S.*, 2020. Effect of physicochemical structures on heat resistance of Enterococcus faecium NRRL-2356 in wheat kernels, flour and dough. Foods, 9: 1890.
Jiang H., Ling B., Zhou X., Wang S.*, 2020. Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato. Innovative Food Science & Emerging Technologies, 66:102513.
Lan R., Qu Y., Ramaswamy H., Wang S.*, 2020. Radio frequency reheating behaviors in heterogeneous food: A case study of pizza. Innovative Food Science & Emerging Technologies, 65: 102478.
Ling B., Cheng T., Wang S.*, 2020. Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review. Critical Reviews in Food Science and Nutrition, 60(15): 2622-2642.
Guan X., Ramaswamy H., Zhang B., Lin B., Zhang S., Zhang L., Hou L., Wang S.*, 2020. Influence of moisture content, temperature and heating rate on germination rate of watermelon seeds. Scientia Horticulturae, 272: 109528.
Qu Y., Lan R., Ramaswamy H., Wang S.*, 2020. Determining the top electrode voltage in free-running oscillator radio frequency heating of soybeans under different electrode configurations. Food and Bioproducts Processing, 122C: 332-341.
Song X., Ma B., Kou X., Li R.*, Wang S.*, 2020. Developing radio frequency heating treatments to control insects in mung beans. Journal of Stored Products Research, 88C: 101651.
Hou L., Zhou X., Wang S.*, 2020. Numerical analysis of heat and mass transfer in kiwifruit slices during combined radio frequency and vacuum drying. International Journal of Heat and Mass Transfer, 154C: 119704.
Xu R., Zhou X., Wang S.*, 2020. Comparative analyses of three pretreatments on color of kiwifruits during hot air drying. International Journal of Agricultural and Biological Engineering, 13(2): 228-234.
Zhang Y., Xie Y., Tang J., Wang S., Wang L., Zhu G., Li X., Liu Y.* 2020. Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency. Food Control, 114:107270.
Jiang H., Gu Y., Gou M., Xia T., Wang S.*, 2020. Radio frequency pasteurization and disinfestation techniques applied on low moisture foods. Critical Reviews in Food Science and Nutrition, 60(9): 1417-1430.
Cheng T., Ramaswamy H., Xu R., Liu Q., Lan R., Wang S.*, 2020. Controlled atmosphere assisted 50 Ω radio frequency treatments for inactivating Escherichia coli ATCC 25922 in almond kernels. LWT-Food Science and Technology, 123C: 109124.
Huang Z., Chen Y., Wang S.*, 2020. Numerical studies on the electromagnetic and thermal performances of radio frequency disinfestation treatments for dried apricots. Postharvest Biology and Technology, 163: 111116.
Lin B., Wang S.*, 2020. Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments. Innovative Food Science & Emerging Technologies, 60C: 102290.
Zhang L., Hou L., Zhang S., Kou X., Li R., Wang S.*, 2020. Mechanism of S. aureus ATCC 25923 in response to heat stress under different water activity and heating rates. Food Control, 108: 106837.
Zhang B., Zhang L., Cheng T., Guan X., Wang S.*, 2020. Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder. Food Control, 107C: 106817.
