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At present, China's dehydrated vegetables occupy an important position in the export trade of agricultural products. Dried ginger, dried garlic, dried shiitake mushrooms, dried chili, and chili powder have all become popular dehydrated vegetable products in the international market.
According to Ma Haile, Dean of the Institute of Food Physics Processing of Jiangsu University and Director of the Vegetable Dehydration Processing Technology Integration Base of the Ministry of Agriculture and Rural Affairs, compared with developed countries, China also has key indicators such as drying energy consumption, drying efficiency and product quality of dehydrated vegetables. A big gap, there is huge room for technological breakthroughs.
Xinghua City, Jiangsu Province has developed into one of the largest bases for the production and sales of dehydrated vegetables in China. The total sales volume accounts for more than 40% of the country. There are hundreds of local enterprises engaged in vegetable dehydration processing, but the Ma Haile team has visited the research many times and found that the vegetable dehydration processing technology is still very traditional. The killing and blunt enzymes are all traditional steam or hot water blanching technology, which consumes a lot of water and is water-soluble. The nutrient content is lost and the operating environment is also unsanitary.
Ma Haile believes that the big problem of industry* is high energy consumption, high water consumption and poor quality. New technologies and equipment must save energy and reduce operating costs; high efficiency, reduce production water; clean and ensure food safety. "Like the sterilization process, although the commonly used cobalt 60 irradiation has obvious bactericidal effect, but the safety hazard is large, no matter how far exceeds the standard, it is impossible to enter some national markets."
Based on the previous research and development of functional foods, food physics processing methods and equipment development, Ma Haile proposed the application of modern physical technologies such as ultrasonic, infrared, electric dry steam to vegetable dehydration processing.
Physical technology
Once the powdery dehydrated vegetables such as pepper powder and pepper are dyed, it is difficult to sterilize, which has always been a problem that plagues enterprises. The research team used three kinds of solutions to solve the problem: “One is to irradiate the dry material with infrared light, the other is to use pulsed glare, and the other is electrothermal sterilizationâ€. It has been proved by experiments that it has a significant effect. In the laboratory of the Food College of Jiangsu University, a large-scale electric heating dry steam sterilization equipment with an investment of more than 1 million yuan, 9 meters long and at an international level was put into use.
Now, a vegetable processing equipment company in Xinghua cooperates with Jiangsu University to carry out research and development and industrialization of complete sets of new equipment such as ultrasonic cleaning, three-dimensional cutting, infrared raying, infrared hot air combined drying, physical sterilization, machine sorting, and intelligent warehousing. Application, the project was funded by special funds for the transformation of major achievements in Jiangsu Province.
After more than two years of technical research and equipment research and development, in the base, the traditional multi-mode ultrasonic cleaning technology equipment was used to replace the traditional vegetable washing equipment; the self-developed catalytic infrared drying technology equipment replaced the traditional hot water blanching Centrifugal water and hot air drying equipment; the introduction of internationally advanced machine intelligent color selection instead of manual selection; the construction of intelligent storage to replace simple storage; the use of electrothermal dry steam, pulsed light, infrared and other physical sterilization instead of cobalt 60 irradiation. In the process of killing, the energy-saving advantages of infrared dry method using natural gas as the heat source are very obvious. The energy consumption is half of the traditional electric infrared, which can save 50%.
Featuring equipment, it has always been the advantage of Jiangsu University's food discipline. Catalytic infrared emitters using natural gas as a heat source are like computer chips. This core technology has been monopolized by Europe and the United States. *Beginning, the team purchased the transmitter from the United States to do their own equipment, and found that the original equipment in the United States is also defective, and it is self-developed.
The new type of catalytic infrared emitters they developed in China have more key indicators such as heat uniformity, thermal efficiency, service life, dust resistance and crashworthiness than European and American products. Jiangsu University has also been approved by the Ministry of Industry and Information Technology, and is drafting a mechanical industry standard for the development of catalytic infrared and ultrasonic food processing equipment.
Engineering problems lead to new directions in research
“The intersection of food and chemistry forms food chemistry. The intersection of food and biology forms food microbiology and food enzymology. So, can food and physics cross out a new discipline – food physics processing?†Applying modern physics to improve traditional food processing technology is an interesting research direction discovered by the Ma Haile team.
Ma Haile said that the previous food processing was based on the development of chemistry and biology. They are also very curious. What kind of promotion of the basic science of physics will be beneficial to food processing technology? After the literature search, the team found that a large number of relevant papers have been published internationally since 2003. "Prove that this is not an isolated case, and many * are considering this direction."
When the technology develops to a certain height, the space for improvement will inevitably become smaller and smaller, and the problem will become a real problem. The traditional vegetable dehydration processing industry is also the same. "The stone of other mountains can be used to attack jade. The introduction of new technology can not only solve the engineering problems, but also open up a new scientific field and find a broad space for the scientific research." Ma Haile said, from innovation From the perspective, this is the advantage of interdisciplinary.
Ma Haile led the research team to creatively apply modern physical technologies such as sound, light, electricity and magnetism to food bio-manufacturing and agricultural product processing, research and develop more than 30 new products, and create more than 20 sets of new series of ultrasonic, infrared and magnetic fields. The results have been successfully applied in more than 10 companies, resulting in significant economic and social benefits.
Ma Haile said that the next 20 years will be the strategic opportunity period, golden period and critical period of technology integration and upgrading of dehydrated vegetable development in China, and an important original intention of the establishment of vegetable dehydration processing technology integration base in the Ministry of Agriculture and Rural Affairs is from laboratory results to industry. There is still a lack of professional conditions and platforms, and more results in the laboratory are amplified through the platform, and then converted into production practice. Similarly, companies can also solve problems on the platform with problems.
Vegetable dehydration bid farewell to the era of "washing and blowing"
After washing, drying and other procedures, fresh vegetables can remove most of the water, and still retain the original color and nutrients. When soaked in water, the vegetables can restore the original appearance of the vegetables. Based on this nutrient-friendly and conducive to storage and transportation, dehydrated vegetables are increasingly entering the lives of modern people.