《Journal Of Food Process Engineering》期刊

杂志介绍

JCR分区

中科院分区

3区

影响因子

3.5

CiteScore

6.4

期刊收录

SCI、SCIE、EI

Journal Of Food Process Engineering（中文译名：《食品加工工程杂志》），ISSN：0145-8876，EISSN：1745-4530，是Wiley-Blackwell出版的国际性学术期刊，创刊于1977年，以Quarterly形式稳定发行，2026年总发文量约276篇。该刊采用非OA开放访问，学科归属为工程技术 - 工程：化工。该刊是农林科学、工程化工领域的国际权威刊物，已被SCI（科学引文索引）、SCIE（科学引文索引扩展版）、EI（工程索引）等国际主流学术数据库收录。2026年期刊影响因子达3.5，2025年期刊CiteScore为6.4，2025年期刊自引率约5.7%，在中科院期刊分区体系中位列农林科学大类3区，在所属学科领域具备高学术影响力与国际认可度。Journal Of Food Process Engineering长期聚焦农林科学、工程化工及相关产业的技术应用前沿，平均审稿周期较慢,6-12周，审稿流程高效稳定。在稿件录用评判中，该刊将创新性与前沿性作为核心遴选标准，重点收录能够对农林科学、工程化工领域的落地与发展产生实质性推动价值的研究成果。

从全球发文格局来看，CHINA MAINLANDIndia、Brazil、USA、Iran、Turkey、Malaysia等为核心发文国家与地区；

期刊评价

名词解释：

影响因子（Impact Factor, IF）：指该期刊前两年发表的文章，在第三年的平均被引用次数。它反映了期刊的近期平均影响力和热度。

中科院分区：中科院分区表是国内主流的学术期刊分级评价工具，核心意义是建立跨学科可比的统一评价标尺，为职称评审、学位授予、科研立项等科研管理工作提供标准化量化依据，同时帮助科研人员筛选优质期刊、规避学术风险，适配国内本土化的科研评价需求。

期刊分区表

《新锐期刊分区表》（2026年3月发布）

大类学科	小类学科	Top期刊	综述期刊
农林科学 3区	ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 3区 3区	否	否

期刊分区表（2025年3月升级版）

大类学科	小类学科	Top期刊	综述期刊
农林科学 3区	ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 3区 3区	否	否

期刊分区表（2023年12月升级版）

大类学科	小类学科	Top期刊	综述期刊
农林科学 3区	ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 3区 3区	否	否

JCR分区

2025-2026年最新版

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：ENGINEERING, CHEMICAL	SCIE	Q2	90 / 183	51.1
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	88 / 187	53.2
学科：ENGINEERING, CHEMICAL	SCIE	Q3	92 / 183	50
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	112 / 187	40.37

2024-2025年最新版

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：ENGINEERING, CHEMICAL	SCIE	Q3	89 / 176	49.7
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	91 / 182	50.3
学科：ENGINEERING, CHEMICAL	SCIE	Q3	89 / 176	49.72
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	110 / 182	39.84

中国学者近期发文

Dual-Emission Carbon Dots Hybrid for Ratiometric Fluorescence and Visual On-Site Detection of Carbendazim Residues in Fruits and Vegetable

Author:Han, Yong; Luo, Xiaoyu; Li, Chengqian; Ma, Yanxin; Jiang, Chenxi; Shang, Fei; Li, Zhonghong; Wang, Hui

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 5, pp. -. DOI: 10.1111/jfpe.70526

Overview of Electronic Olfactory Systems for Volatile Compound Measurements During Food Processing: Principles, Methods, Systems, and Application

Author:Lin, Hao; Ji, Meng; Huang, Baochen; Kwadzokpui, Bridget Ama; Solomon Adade, Selorm Yao-Say; Chen, Quansheng

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 5, pp. -. DOI: 10.1111/jfpe.70504

A Biodegradable Antimicrobial PCL Cling Film Preparation and Strawberry Preservation Applicatio

Author:Fu, Wencun; Zhang, Linjing; Li, Ganpeng; Han, Dong; Yuan, Minglong; Wang, Yudan

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 5, pp. -. DOI: 10.1111/jfpe.70345

Drying Kinetics, Quality Attributes, Energy Consumption, and Moisture Migration Mechanisms of Pueraria lobata Slices During Combined Far-Infrared and Hot Air Dryin

Author:Cui, Haiying; Zhong, Rui; Chen, Xiaochen; Aziz, Tariq; Siddig, Nawal H.; Al-Hoshani, Nawal; Al-Asmari, Fahad; Lin, Lin

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 5, pp. -. DOI: 10.1111/jfpe.70523

Design and Development of an Intelligent Kelp Drying System Based on 5G and Infrared Array

Author:Song, Kai; Ji, Xu; Sun, Lianzheng; Zhang, Hengyuan; Feng, Yiran

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 4, pp. -. DOI: 10.1111/jfpe.70515

A Hydrophobic Antibacterial PE Film of Carnauba Wax, Nano-Silica, Methylparaben: Impact on Post-Harvest Quality of Fresh-Cut Pineapple

Author:Huang, Xiaogang; Li, Juanhua; He, Guoshan; Chen, Yiguang; Chen, Guojian; Zhong, Yunyun; Cheng, Zheng; Zhang, Chunhui; Wang, Honglei; Xiao, Naiyu

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 4, pp. -. DOI: 10.1111/jfpe.70503

Interaction Between Epicatechin and Wheat Starch and Its Effect on the Food Quality of Noodle

Author:Zhang, Yongzhu; Zhou, Yixue; Fang, Guanyu; Azi, Fidelis; Gao, Zhenduo; Xu, Yaoyu

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 4, pp. -. DOI: 10.1111/jfpe.70516

Innovative Technology of Spatial Electric Field Assistedlow-Temperature for Food Fresh-Keeping: A State-of-the-Art Revie

Author:Kan, Ankang; Yuan, Meng; Guo, Xiaohua; Ma, Zhaoyun; Zhang, Jingyi

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 4, pp. -. DOI: 10.1111/jfpe.70507

Protein-Based Polymer Packaging Doped With Natural Antibacterial Agents: Preparation Process, Performance Improvement, Application, and Innovative Researc

Author:Fu, Chenrui; Chen, Jinjing; Zheng, Xiwen; Zhang, Wanting; Chen, Yiming; Li, Meng; Liu, Chang

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 4, pp. -. DOI: 10.1111/jfpe.70408

Modeling and Experimental Validation of Pine Nuts Based on DE

Author:Wang, Chun; Kui, Hailin; Hu, Zhizheng; Liu, Xiangyu

Journal: JOURNAL OF FOOD PROCESS ENGINEERING. 2026; Vol. 49, Issue 4, pp. -. DOI: 10.1111/jfpe.70505