On September 5^th, the project of “Research on key technology of high efficiency, energy-saving, and consumption reduction in vegetable preliminary processing and equipment manufacturing” presided over by our institute of food physical processing (FPP) passed the evaluation of the scientific and technological achievements organized by China Association of Agricultural Science Societies.

Aiming at the prominent issues of high energy consumption, great loss of nutrients, labors surplus in vegetable preliminary processing in China, this project has carried on the upgrading and updating of equipment for the vegetable preliminary processing industry, innovating the techniques and equipment for ultrasonic cleaning, basket tumble drying, infrared blanching and dehydration, physical sterilization, mechanical soil removal/ trimming/ peeling of vegetables. Such technical achievements have been successfully applied in many food enterprises and provide sufficient economic, societal, and ecological benefits.

The appraisal committee headed by Fazheng Ren, academician of the Chinese Academy of Engineering and Professor of China Agricultural University, deemed that the overall of the project reached the advanced international level, especially the catalytical infrared emitter, catalytical infrared blanching and dehydration technique, infrared peeling of soft fruits, basket tumble drying have achieved the top international level.

 (Institute of Food Physical Processing)