更新日期：2019年2月10日
姓 名 成军虎 性 别 男
出生年月籍贯 河南临颍县
民 族 汉族 政治面貌 党员
最后学历 博士研究生 最后学位 工学博士
技术职称 副研究员 导师类别 硕导
行政职务Email fechengjh@scut.edu.cn
工作单位 食品科学与工程学院 邮政编码 510006
通讯地址 广州市大学城华南理工大学B8-237
单位电话 **
个人主页 https://www.researchgate.net/profile/Jun_Hu_Cheng/


个人简介
成军虎，男，河南临颍人，汉族，中共党员。工学博士，硕士生导师。2015.8-2016.8在比利时荷语鲁汶大学从事食品分子光谱成像技术研究工作。发表SCI学术论文50多篇，第一作者及通讯作者SCI学术论文25篇，其中一区15篇，二区8篇，最高IF=6.077，ESI高被引论文（1%）9篇。申请发明专利8件，授权3件。主持及参与国家及省部级科研项目5项，参加国际会议口头报告6次。先后荣获广东省科技进步一等奖，教育部科技进步二等奖，第二十二届全国发明展览奖金奖，中国食品科学技术学会科技创新奖，第五届中国食品安全高峰论坛优秀论文奖，华南理工大学优秀博士学位论文创新基金特等奖，中科院卢嘉锡科学教育基金会优秀研究生奖。广东省食品学会会员，广东省测量控制技术与装备应用促进会会员，广州市仪器仪表学会会员，Grain & Oil Science and Technology编委，Artificial Intelligence in Agriculture编委，Food Chemistry, Journal of Food Engineering等期刊审稿人。主要研究方向：食品质量安全检测技术及食品新型物理加工技术。
工作经历
2016.10-2018.9 华南理工大学 食品科学与工程学院 师资博士后
2017.1-2018.8 华南理工大学 食品科学与工程学院 助理研究员
2018.9-至今 华南理工大学 食品科学与工程学院 副研究员
教育经历
2015.8-2016.8 比利时鲁汶大学，生物工程学院，生物系统工程专业，联合培养博士
2012.9-2016.9 华南理工大学，食品科学与工程学院，食品科学专业，博士
2008.9-2011.6 河南工业大学，粮油食品学院，农产品贮藏与加工专业，硕士
2004.9-2008.6 河南工业大学，粮油食品学院，食品质量与安全专业，学士
获奖、荣誉称号
第二十二届全国发明展览奖金奖
中国食品科学技术学会科技创新奖
第五届中国食品安全高峰论坛优秀论文奖
华南理工大学优秀博士学位论文创新基金特等奖
中科院卢嘉锡科学教育基金会优秀研究生奖
华南理工大学食品科学与工程学院本科毕业论文优秀指导教师
社会、学会及学术兼职
Grain & Oil Science and Technology编委
Artificial Intelligence in Agriculture编委
广东省食品学会会员
广东省测量控制技术与装备应用促进会会员
广州市仪器仪表学会会员
Food Chemistry，Journal of Food Engineering，International Journal of Thermal Sciences，Food Control，Food Research International，Knowledge-Based Systems，Postharvest Biology and Technology，Trends in Food Science & Technology等期刊审稿人
研究领域
食品品质安全快速检测技术：（光谱成像技术、生物传感器技术）
食品新型物理加工技术：（低温等离子体物理保鲜、灭酶、界面增强、减低过敏原效应、抑制软化与木质化）
科研项目
主持广东省自然科学基金1项，广州市科学研究计划项目1项，中国博士后科学基金特别资助和面上资助各1项，中央高校基本科研业务费课题1项，骨干参与国家国际科技合作项目及国家自然科学基金面上项目等。
发表论文
[1] Cheng, J.-H., Sun, D.-W.*, Zeng, X.-A., & Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review. Critical Reviews in Food Science and Nutrition, 55(7): 1012-1025. (Q1, IF=6.077).
[2] Cheng, J.-H., Sun, D.-W.*, Han, Z., & Zeng, X.-A. (2014). Texture and structure measurements and analysis for evaluation of fish and fillet freshness quality. Comprehensive Reviews in Food Science and Food Safety, 13(1): 52-61. (Q1, IF=5.974).
[3] Cheng, J.-H., Sun, D.-W.* (2015). Recent applications of spectroscopic and hyperspectral imaging techniques with chemometric analysis for rapid inspection of microbial spoilage in muscle foods. Comprehensive Reviews in Food Science and Food Safety, 14(4): 478-490. (Q1, IF=5.974).
[4] Cheng, J.-H., Dai, Q., Sun, D.-W.*, Zeng, X.-A., Liu, D., & Pu, H.-B. (2013). Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology,34(1): 18-31. (Q1, IF=5.191).
[5] Cheng, J.-H., Sun, D.-W.* (2014). Hyperspectral imaging as an effective tool for quality and safety analysis and control of fish and other seafoods: current research and potential applications. Trends in Food Science & Technology, 37(2): 78-91. (Q1, IF=5.191).
[6] Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., & Wang, Q.-J., & Chen, Y.-N. (2015). Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 171: 258-265. (Q1, IF=4.529, ESI高倍引论文).
[7] Cheng, J.-H., Sun, D.-W.*, Pu, H., & Zhu, Z. (2015). Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillet. Food Chemistry, 185: 245-253. (Q1, IF=4.529).
[8] Cheng, J.-H., Sun, D.-W.*, & Pu, H. (2016). Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle. Food Chemistry, 197: 855-863. (Q1, IF=4.529).
[9] Cheng, J.-H., Sun, D.-W.* (2017). Partial least square regression (PLSR) applied to NIR and HSI spectral data modeling to predict chemical properties of fish muscle. Food Engineering Reviews, 9(1): 36-49. Q1, IF=3.571).
[10] Cheng, J.-H., Nicolai, B., Sun, D.-W.* (2016). Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review. Meat Science,123: 182-191. (Q1, IF=3.126).
[11] Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., Chen, X., Liu, Y., Zhang, Hong., & Li, J.-L. (2015). Integration of classifiers analysis and hyperspectral imaging for rapid discrimination of fresh from cold-stored and frozen-thawed fish fillets. Journal of Food Engineering, 161: 33-39. (Q1, IF=3.099).
[12] Cheng, J.-H., Sun, D.-W.*, Qu, J.-H, Pu, H.-B., Chen, X., Liu, Y., Zhang, Hong., & Li, J.-L. (2016). Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet. Journal of Food Engineering, 182: 9-17. (Q1, IF=3.099).
[13] Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2014). Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp as affected by frozen storage. Food Research International, 56(2): 190-198. (Q1, IF=3.086).
[14] Cheng, J.-H., & Sun, D.-W.* (2015). Rapid quantification analysis and visualization of Escherichia coli loads in grass carp fish flesh by hyperspectral imaging method. Food and Bioprocess Technology, 8(5): 951-959. (Q1, IF=2.576, ESI高倍引论文).
[15] Cheng, J.-H., Sun, D.-W.* (2015). Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis. LWT - Food Science and Technology, 62(2): 1060-1068. (Q1, IF=2.329).
[16] Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2014). Comparison of visible and long-wave near infrared hyperspectral imaging for colour measurement of grass carp (Ctenopharyngodon idella). Food and Bioprocess Technology, 7(11): 3109-3120. (Q1, IF=2.576).
[17] Cheng, J.-H., Sun, D.-W.*, Zeng, X.-A., & Pu, H.-B. (2014). Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp by hyperspectral imaging. Innovative Food Science & Emerging Technologies, 21: 179-187. (Q1, IF=2.573).
[18] Cheng, J.-H., Sun, D.-W.* (2015). Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet. LWT - Food Science and Technology, 63(2): 892-898. (Q1, IF=2.329).
[19] Cheng, J.-H., Sun, D.-W.*, & Wei, Q. (2016). Enhancing visible and near-infrared hyperspectral imaging prediction of TVB-N level for fish fillet freshness evaluation by filtering optimal variables. Food Analytical Methods, 10(6), 1888-1898. (Q2, IF=2.038).
[20] Cheng, J.-H., Sun, D.-W.*, & Zhu, Z. (2017). Effects of frozen storage condition abuse on the textural and chemical properties of grass carp (Ctenopharyngodon idella) fillets. Journal of Food Processing and Preservation, 41(1): 1-9. (Q3, IF=0.894).
[21] Cheng, J.-H., Jin, H., Xu, Z., & Zheng, F. (2017). NIR hyperspectral imaging with multivariate analysis for measurement of oil and protein contents in peanut varieties. Analytical Methods, 9(43): 6148-6154. (Q2)
[22] Cheng, J.-H., Jin, H., & Liu, Z. (2018). Developing a NIR multispectral imaging for prediction and visualization of peanut protein content using variable selection algorithms. Infrared Physics & Technology, 88: 92-96. (Q2)
[23] Guo, Q., Sun, D. W., Cheng, J. -H.*, & Han, Z. (2017). Microwave processing techniques and their recent applications in the food industry. Trends in Food Science & Technology, 67(8): 236-247. (I区Top, IF=5.191). (Q1)
[24] Ekezie, F. G. C., Sun, D. W., & Cheng, J.-H*. (2017). Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments. Trends in Food Science & Technology, 67(8): 162-170. (I区Top, IF=5.191). (Q1)
[25] Cheng, J.-H., Sun, D. W., Liu, G., & Chen, Y. N. (2019). Developing a multispectral model for detection of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) changes in fish fillet using physarum network and genetic algorithm (PN-GA) method. Food Chemistry, 270, 181-188.
[26] Dai, Q., Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2015). Advances in feature selection methods for hyperspectral image processing in the food industry applications. Critical Reviews in Food Science and Nutrition, 55(10): 1368-1382. (SCI一区, IF=5.492).
[27] Dai, Q., Cheng, J.-H., Sun, D.-W.*, Pu, H. -B., Zeng, X. -A., & Xiong, Z. (2014). Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn. Journal of Food Engineering, 136(9): 64-72. (SCI二区, IF=3.199).
[28] Dai, Q., Cheng, J. -H., Sun, D. -W.*, Pu, H.-B., Zeng, X.-A., & Xiong, Z. (2015). Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns. Journal of Food Engineerging, 149(3): 97-104. (SCI二区, IF=3.199).
[29] Dai, Q., Cheng, J.-H., Sun, D.-W.*, Zhu, Z., & Pu, H.-B. (2016). Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis). Food Chemistry, 197: 257-265. (SCI二区Top, IF=4.052).
[30] Qu, J.-H, Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., Wang, Q.-J & Ma, J. (2015). Discrimination of shelled shrimp among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique. LWT-Food Science and Technology, 62(1): 202-209. (SCI二区, IF=2.711).
[31] Cheng, W., Cheng, J.-H., Sun, D.-W.*, Pu, H.-B. (2015). Marbling analysis for evaluating meat quality: methods and techniques. Comprehensive Reviews in Food Science and Food Safety, 14(5): 523-535. (SCI一区Top, IF=4.903).
[32] Dai, Q., Sun, D.-W.*, Cheng, J.-H., Pu, H.-B., Zeng, X.-A., & Xiong, Z. (2014). Recent advances in de-noising methods and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety, 13(6): 1207-1218. (SCI一区, IF=4.903).
[33] Qu, J.-H, Liu, D., Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2015). Applications of near infrared spectroscopy in food safety evaluation and control: a review of recent research advances. Critical Reviews in Food Science and Nutrition, 55(13): 1939-1954. (SCI一区, IF=5.492).
[34] Pan, T.-T, Sun, D.-W.*, Cheng, J.-H., & Pu, H. (2016). Regression algorithms in hyperspectral data analysis for meat quality detection and evaluation, Comprehensive Reviews in Food Science and Food Safety, 15(3): 529-541. (SCI一区, IF=4.903).
[35] Chen, Y.-N, Sun, D.-W.*, Cheng, J.-H., & Gao, W.-H. (2016). Recent advances for rapid identification of chemical information of muscle foods by hyperspectral imaging analysis, Food Engineering Reviews, 8(3): 336-350. (SCI一区, IF=4.375).
[36] Cheng, W., Sun, D.-W., & Cheng, J.-H. (2016). Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data. LWT-Food Science and Technology, 73: 13-19. (SCI二区, IF=2.711).
[37] Li, J.-L., Sun, D.-W., & Cheng, J.-H. (2016). Recent advances in nondestructive analytical techniques for determining the total soluble solids in fruits: a review. Comprehensive Reviews in Food Science and Food Safety, accepted. (SCI一区, IF=4.903).
[38] Jin, H., Li, Lin., & Cheng, J.-H. (2015). Rapid and non-destructive determination of moisture content of peanut kernels using hyperspectral imaging technique. Food Analytical Methods, 8(10): 2524-2532. (SCI二区, IF=2.167).
[39] Jin, H., Ma, Yong., Li, Lin., & Cheng, J.-H*. (2016). Rapid and non-destructive determination of oil content of peanut (Arachis hypogaea L.) using hyperspectral imaging analysis. Food Analytical Methods, 9(7): 2060-2067. (SCI二区, IF=2.167).
[40] Dai, Q., Sun, D.-W.*, Xiong, Z., Cheng, J.-H., & Zeng, X.-A. (2014). Recent advances in data mining techniques and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety, 13(7): 891-905. (SCI一区, IF=4. 903).
[41] Wang, L., Sun, D.-W.*, Pu, H., & Cheng, J.-H. (2016). Quality analysis and classification and authentication of liquid foods by near-infrared spectroscopy. Critical Reviews in Food Science and Nutrition, doi: 10.1080/**.2015.**. (SCI一区, IF=5.492).
[42] Pu, H., Wang, L., Sun, D.-W.*, & Cheng, J.-H. (2016). Comparing four dimension reduction algorithms to classify algae concentration levels in water samples using hyperspectral imaging. Water, Air, & Soil Pollution, 227(9): 315 (SCI三区, IF=1.551).
[43] Pu, H.-B., Sun, D.-W.*, Ma, J., & Cheng, J.-H. (2015). Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis. Meat Science, 99: 81-88. (SCI二区, IF=2.801).
[44] Pu, H.-B., Sun, D.-W.*, Ma, J., Liu, D., & Cheng, J.-H. (2014). Using wavelet textural features of visible and near infrared hyperspectral image to differentiate between fresh and frozen–thawed pork. Food and Bioprocess Technology, 7(11): 3088-3099. (SCI一区, IF=2.574).
出版专著和教材
[1] J.-H. Cheng, D.-W. Sun, M. Nagata, J.G. Tallada. Chapter 13: Quality Evaluation of Strawberry, Computer Vision Technology for Food Quality Evaluation，2nd Edition. Elsevier Inc, ISBN: 978-0-12-802232-0, p327-349.
[2] 孙大文、成军虎著，肉品品质安全高光谱成像检测技术及应用，科学出版社，2018
科研创新
[1] 孙大文，成军虎，曾新安，刘丹。一种基于高光谱成像的鱼片新鲜度检测方法，授权专利号：ZL**6.4，授权日：2016.04.13
[2] 孙大文，成军虎，曾新安，陈瑜楠。一种基于多光谱成像在线测定鱼肉新鲜度指标K值的方法，授权专利号：ZL**5.8，授权日：2016.08.17
[3] 孙大文，王璐，蒲洪彬，成军虎。一种测定养殖水体叶绿素a含量的装置及方法，授权专利号：ZL**6.0，授权日：2017.08.25
[4] 孙大文，代琼，曾新安，刘丹，成军虎。一种基于高光谱成像检测虾仁品质的目标区域提取方法，授权专利号：ZL**8.3，授权日：2016.04.13
[5] 孙大文，成军虎，曾新安，韩忠，蒲洪彬。基于高光谱数据融合快速非接触监控鱼肉脂肪氧化的方法，申请号：**1.X，申请日：2015.03.02
[7] 孙大文，曲佳欢，蒲洪彬，成军虎，韩忠。一种检测开敞水体的光谱成像可视化前处理方法，申请号：**1.3，申请日：2016.01.13
[8] 韩忠，王金花，成军虎，曾新安。一种利用脉冲电场制备改性多孔淀粉的方法，申请号：**8.X，申请日：2017.08.31
教学活动
研究生课程：
Food Green Processing Technologies
指导学生情况
协助指导硕士研究生5人，博士研究生3人，本科生3人。

招生学生专业：食品科学与工程、食品质量与安全、化学工程、信息科学与工程、生物工程等。
我的团队
团队名称：华南理工大学现代食品工程研究中心
团队负责人：孙大文院士
研究团队由爱尔兰皇家科学院院士，波兰科学院外籍院士，欧洲人文和自然科学院院士，国际食品科学院院士，国际农业与生物系统工程科学院院士，广东省领军人才，国际期刊《Food and Bioprocess Technology》（SCI）创刊者和主编的孙大文教授领衔。团队聚焦食品冷链、食品品质快速检测及微波、等离子加工技术研究，主要研究成果包括：（1）食品真空快速预冷与保鲜技术，食品超高压冷冻技术装备、电磁场新型冷冻技术。（2）农产品无损检测技术与装备、食品品质便携式快速感知技术、食品品质数据与互联网交叉研究。（3）肉品微波快速解冻技术及微波炉、食品微波烹饪营养与安全性研究、食品等离子体杀菌和改性研究。

更多信息可以浏览团队网站：http://www2.scut.edu.cn/acfe/