The annual export volume of fruits and vegetables has already accounted for 1/3 of China's total fruit and vegetable exports. However, there is a difficult problem that has always plagued the development of the industry—the energy consumption of the fruits and vegetables during the drying process, and the dehydrated and frozen fruits and vegetables have greatly reduced their nutrition. The author has learned that after several years of technological breakthroughs, the “Key Technology Research and Application of High-quality Drying Techniques for Fruits and Vegetables Foods†jointly implemented by Ningbo Haitong Food Science and Technology Co., Ltd. and Jiangnan University has finally overcome this problem and won national scientific and technological progress. Award second prize.
"At present, China's fruit and vegetable processing industry has an industry scale of annual sales of 20 billion yuan. However, the reality is that China's fruit and vegetable technology consumes large amounts of energy. Moreover, the mainstream foreign exchange earned from exports of fruits and vegetables has caused a large quantity of profits due to poor overall quality." Ningbo Haitong Sun Jincai, chief engineer of Food Technology Co., Ltd., said that this project was implemented in this context.
It is reported that this project adopts innovative technologies such as vacuum frying and dehydration, freeze-drying, combined drying, hot air and combined drying, and special dehydration, etc. to effectively solve the ubiquitous processing and subsequent preservation of traditional dry products of fruits and vegetables. During the process, the quality of the process deteriorated quickly and became unstable. It also promoted energy-saving and emission reduction in the high energy-consuming drying industry.
Sun Jincai, for example, said that many people would worry that the nutrients will be greatly lost during the drying and dehydration of fruits and vegetables. This technology is to try to maintain the original nutrition of fruits and vegetables so that the fruits and vegetables can basically reach the nutritional content of fresh fruits and vegetables. "One of these vacuum freezing technologies can control the loss of nutrients from fruits and vegetables within 10%, and can make their taste and color almost as they were."
In this process, the energy consumption of drying of fruits and vegetables is also greatly reduced. It takes more than 20 hours to dry the fresh cabbage and adopt traditional techniques. With this technology, drying takes only 16 hours, not only shortening the time, but also reducing energy consumption by more than 30%.
"This technology provides strong technical support for our country to expand its export share of fruit and vegetable dehydrated products and expand the domestic market," said a person in the science and technology management department. The author understands that this scientific and technological achievement has been established through the practical application of 10 companies including Ningbo Haitong Food Technology Co., Ltd. and Shandong Luhua Group Co., Ltd., and has established 72 new high-quality fruit and vegetable food drying production lines, which has created an innovative platform for companies and significantly improved Market competitiveness, cumulative production of four major types of fruit and vegetable high-quality dehydration of new products nearly 100,000 tons, 622 million yuan in profits and taxes.
The promotion and application of this technology has also benefited one farmer, extended the agricultural industry chain, and solved farmers' problems of increasing production without increasing income. At present, there are nearly 200,000 mu of fruit and vegetable bases that are planted with this technology in China. (from Willow)
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