Vegetable dehydration bid farewell to the era of "washing and blowing"
Cleaning, peeling, killing, drying, sorting, sterilization... The necessary production line for dehydration of these vegetables is now fully completed in the laboratory of the College of Food and Biological Engineering of Jiangsu University. The difference is that with the use of modern physics technology, vegetable dehydration processing has already bid farewell to the "washing and blowing" era of "open water blanching, hot air drying".
After two years of construction, the company invested 10.66 million yuan and set up 30 sets of equipment. Recently, Jiangsu University successfully passed the acceptance inspection of the vegetable dehydration processing technology integration base construction project of the Ministry of Agriculture and Rural Affairs. The construction of the base provides equipment support for solving common key technologies in China's vegetable dehydration processing research field, pilot scale amplification, and flexible technology integration. It also provides new product development, talent training, and results transformation for the vegetable dehydration processing industry. Guarantee.
Industry technology is becoming more traditional
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.
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.
Jiangsu Xinghua City has developed into one of the largest bases for the production and sales of dehydrated vegetables in China, with the total sales accounting 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 biggest problem in the industry lies in 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 sterilization, the commonly used cobalt 60 irradiation has obvious bactericidal effect, but it has a large safety hazard. No matter how high it is, it will not enter some national markets."
Vegetable processing before processing