International Dry Food Symposium Held
Recently, a theme “The Challenge of Productive, Research, and Win-Win Cooperation in Meeting the Challenges of High-efficiency and Intelligent Food Processing†was successfully held at the Third International Symposium on Food Drying in Jiangnan University and the First Symposium on Fresh Food Processing and Preservation.
Electric water kettle
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Features:
Spend few minutes to boil : After 5 minutes, hot water will
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3 protection functions : The on/off button is on the handle, making
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It will be a problem when you forget to
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Make a cup of tea.
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Cook noodles.
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New research provides a theoretical basis for deep processing of food
Prof. Bhesh Bhandari from the University of Queensland, Australia, introduced the structural relaxation of amorphous solids, the crack mechanism of rice, the use of new thermomechanical compression test techniques to measure the glass-rubber transition temperature of rice, and progresses in tempering/annealing. Treatment and storage conditions increase the mechanical strength of rice grains to reduce the impact of grinding damage. Prof. Bhandari believes that the thermomechanical compression test can measure the glass-rubber transition temperature of rice; tempering/annealing can enhance the mechanical strength of rice grains; structural relaxation plays an important role in preventing cracking of rice grains, and this research is also used for other grains. The application of cracking provides a theoretical basis.
Benu Adhikari, an associate professor at the Royal Melbourne Institute of Technology in Melbourne, Australia, introduced the concept of complex coacervation and the application of complex coacervation in microcapsules rich in n-3 polyunsaturated fats, rich in n-3 polyunsaturated fats, and probiotic microcapsules. For the preparation of microcapsules by complex coacervation method, two kinds of wall materials with opposite charges need to be selected as embedded materials for the properties of the capsules. The complex coagulation method can effectively improve the oxidation stability of the polyunsaturated oils; the complex agglomeration technique can be used. Preparation of a microcapsule rich in polyunsaturated fats and probiotics. When Lactobacillus casei and polyunsaturated fats are co-embedding, the survival rate of Lactobacillus casei is higher, and the storage stability of microencapsulated Lactobacillus casei is significantly improved, and the survival rate during in vitro digestion is also better preserved. .
Prof. Lu Weiqiao from the research team of Professor Zhang? O of Jiangnan University introduced the research of microwave intelligent drying technology based on NMR on-line monitoring in typical vegetables. In this study, fresh corn kernels were used as trial materials to set drying power, vacuum degree, etc., and fresh vegetables were subjected to variable power microwave vacuum drying according to the temperature measured by the optical fiber sensor. Through on-line monitoring based on NMR to study the on-line temperature changes during the drying process, the on-line changes of the moisture signal, the on-line monitoring of the moisture composition and spatial distribution of the microwave vacuum drying was achieved, so that a good drying quality could be obtained.
In recent years, there has been a rapid increase in the demand for infant formula milk powder in China. The annual demand for infant formula milk powder exceeds 1 million tons. The output value of milk powder accounts for about one-third of the total output value of dairy products, but the nutritional effect of some formula milk powder is not yet available. ideal. Prof. Xiao Gongnian of Zhejiang University of Science and Technology introduced the research progress of the technology and application of formula milk powder spray drying. The multi-angle gun multi-angle pressure atomization agglomeration + fine powder re-agglomeration + fluidized bed secondary drying agglomeration can significantly improve Powder particle size, uniformity and degree of agglomeration, thereby significantly improving formula milk powder fast-dissolving properties.
During the storage of cherry tomatoes, oxygen, carbon dioxide, and ethylene will change with storage quality. Dr. Feng Lei of Jiangnan University introduced the intelligent detection and identification technology for the atmosphere storage of cherry tomatoes from the aspects of temperature and humidity, gas sensor detection system, electronic nose technology and near infrared technology. At the early stage of storage, the rate of ethylene change gradually increased, ie, the respiratory metabolism increased gradually; when the quality deteriorated, the ethylene change rate decreased. Therefore, intelligent detection and regulation can be realized according to the real-time detection of the atmosphere storage environment. During the storage of cherry tomatoes, the flavor and near-infrared absorption spectrum changed with the extension of storage time. Researchers have preliminarily established a near-infrared spectral signal intensity and texture regression model for cherry tomatoes, which has a high sensitivity, and can achieve changes in the quality of stored cherry tomatoes based on near-infrared spectroscopy to achieve intelligent identification of storage quality.
Forum to Build a Communication Platform for Production, Teaching and Research Cooperation
Prof. Zhang O said in an interview with reporters that food drying and preservation is a hot topic in the field of food science research at home and abroad. The ultimate goal of food science research is to apply the research results to the production and processing of food, and to achieve industrialization. Therefore, the academic symposium must not only pay attention to the progress of the discipline, but also must build a broad platform for the cooperation of production, education and research.
Wang Weihua, deputy mayor of Danyang Municipal People's Government of Jiangsu Province, was invited to the conference to give a keynote speech titled "Thinking about Danyang's Food Industry Development and Production, Learning and Research Cooperation". Danyang City, located in the hinterland of the Yangtze River Delta, is a prime location in the lower reaches of the Yangtze River. There are 153 food production and processing companies in Danyang with 5626 employees. The annual total output value is 8.614 billion yuan, accounting for 4.3% of the city's industry, and the tax revenue is 496 million yuan. , accounting for 3.14% of the city's industry.
Wang Weihua said that in the new era of rapid social development, relatively abundant materials, and continuous improvement in the level of industrialization, automation, and information, the industrialization, standardization, and automation of the traditional food industry are inevitably required. However, the current level of development of traditional foods such as rice wine, vinegar, and cakes in Danyang City still has a large gap compared with consumer demand. Most traditional food companies still remain in the traditional semi-manual stage. The degree of modernization is not high and there is no standardization. , insufficient attention has been paid to the introduction of advanced technologies and scientific and technological innovations, and independent research and development capabilities have been poor. The rise of food production from manual production to mechanized production, from unit operations to automated assembly lines, must be closely integrated with production, research and development, and give play to scientific and technological support, through the improvement of food manufacturing equipment, rational improvement of processes, and improvement of raw material standardization. In recent years, a number of traditional enterprises in Danyang City have practically reduced production, labor, and financial costs through the introduction of modern technological equipment, which has improved the efficiency of enterprises and promoted industrial transformation and upgrading.
The 3rd International Symposium on Food Drying has been held for three consecutive years. It was initiated by Professor Zhang?O of the Food Faculty of Jiangnan University in 2012. It has accumulated more than 10 internationally renowned food drying experts and experts from Australia, Canada and Singapore. A hundred Chinese scholars participated in the exchange. The seminar has become an important platform for academic exchanges and cooperation between industry, universities and research institutes in the field of food drying in China.