江辉

江辉，男，1983年生，安徽桐城人。教授，博士生导师。农业电气化系主任，专业负责人。

2008年获江西理工大学学士学位，2011年获澳门新浦京棋牌硕士学位，2013年获澳门新浦京棋牌博士学位。2021年破格晋升为教授、博士生导师。

一直从事农业信息化与智能化技术创新与工程应用研究。承担国家自然科学基金、国家重点研发计划项目等20余项国家级、省部级科研项目，第一/通讯作者发表SCI检索论文50余篇。入选江苏省“六大人才高峰”资助对象，获评澳门新浦京棋牌科技工作先进个人，是江苏省优秀硕士学位论文指导老师。

欢迎报考本课题组的博士、硕士研究生！

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

科研项目：

国家自然科学基金，基于磁性纳米色敏传感图像深度特征的小麦AFB1现场痕量检测方法研究，2022-2025.

国家重点研发计划项目子课题，粮油食品供应链危害物的波谱快速检测技术及装置研发，2018-2022.

国家重点研发计划项目子课题，茶叶品质的光谱成像化检测技术与装备开发，2017-2021.

国家自然科学基金，乙醇固态发酵理化指标的显微振动融合光谱检测机理及方法研究，2018-2021.

江苏省六大人才高峰资助项目，压力脉动红茶发酵新技术及数字化装备研发，2019-2022.

学术论文（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.