On June 18, 2011, experts from Jiangsu Agriculture Commission and JAAS Research Management Division made comprehensive evaluations on low energy input R&D of key technologies in combined drying of fruit and vegetables completed by Jiangsu Engineering Research Center for Agricultural Products Processing and the Institute of Farm Product Processing of JAAS.
The evaluation meeting was presided over by Deputy Director Zhou Zhenxing of the Science and Education Division of Jiangsu Agriculture Commission. The expert group included Prof. Hu Qiuhui of the School of Food Science and Engineering of Nanjing University of Finance & Economics (group leader), Prof. Ma Haile of the School of Food and Biological Engineering of Jiangsu University, Prof. Chang Youhong, vice president of JAAS, Prof. Jin Changhai, deputy dean of the School of Food Science and Engineering of Yangzhou University, Prof. Hu Zhichao, deputy director of Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture (NRIAM, MOA), Prof. Yu Zhifang of Nanjing Agricultural University and Prof. Jin Bangquan of Nanjing Normal University. Chiefs of JAAS Research Management Division attended the meeting.
The project was jointly funded by Jiangsu Agriculture Independent Innovation Fund and JAAS Innovation Foundation and completed with 5 years' research. The experts audited appraisal on R&D reports made by the Principal Investigators Profs. Liu Chunquan and Li Dajing. After discussion and examination, the experts proposed that the research results had broad extension prospects and would provide solid technical support for the development of the drying industry of fruit and vegetables.
Aiming at good quality and low energy consumption, the program carried out pre-treatment of different raw materials, including apple, carrot, pumpkin, black soybean, sweet potato, pleurotus eryngii, navel orange, gourd, etc. With combined drying techniques, the program invented eight new products, including apple chips, crispy carrot cubes, pumpkin chips, crispy black beans, sweet potato chips, pleurotus eryngii chips, navel orange powder, wax gourd chips, etc. The program established production process and technical standards, published 19 research papers and applied for 8 invention patents, with one of them approved. The research results have been used by some enterprises in Nanjing and Ma'anshan and substantially reduced energy consumption and increased the quality of puffed food, which created good economic benefits and social impact.