Undertaking the transformation of scientific and technological achievements of Jiangsu University, Jiangsu Ligong Fruit and Vegetable Machinery Co., Ltd. located in Xinghua Zhaoyang Industrial Park successfully manufactured dehydrated vegetables "infrared dry method to kill green production line". The production line has passed the pilot test, and small batch production will start in late October.
According to reports, traditional fruit and vegetable dehydration uses the blanching and killing process, which requires 50 tons of water for each ton of dry goods. At the same time, chemical agents are also added during blanching, and sewage treatment is also troublesome. Infrared dry method for killing greens uses infrared to kill greens, eliminating hot water boiling process, reducing nutrient loss of fruits and vegetables, saving energy and water, and improving the cleanliness of production workshops.
"This is the first infrared dry-killing fruit and vegetable dehydration production line in China. The birth of this production line has led to the innovation and upgrade of fruit and vegetable dehydration processes." The relevant person in charge of the Provincial Department of Science and Technology said on the spot to observe the production line.
According to Zhu Zhaolin, director of the R & D Center of Li Gong Fruit and Vegetable Machinery Company, the infrared dry-killing production line project has received a special award of 10 million yuan for the transformation of major scientific and technological achievements in the province. After the production line is put into operation, it can increase sales revenue of nearly 100 million yuan for the enterprise.
Li Gong Fruit and Vegetable Machinery Co., Ltd. is a provincial high-tech enterprise that develops and produces fruit and vegetable deep processing machinery and equipment. Many years ago, the company cooperated with universities such as Jiangsu University to set up graduate workstations and R & D centers. Since 2008, Jiangsu University has begun to study the "high temperature blanching and killing green" process, which has many disadvantages in the fruit and vegetable dehydration industry, and has formed the "catalytic infrared killing and drying technology" achievement. In April 2015, Li Gong Fruit and Vegetable Machinery Company Perform results transformation.
Recently, the reporter saw an infrared dry method for killing greens in the equipment manufacturing workshop of Li Gong Fruit and Vegetable Company. The production line consists of a vertical electronic control cabinet and three devices: infrared killing, infrared drying, and hot air drying. Zhu Zhaolin introduced that this production line is fully automated and the fresh fruit and vegetable materials go in and become dehydrated products. The traditional blanching process is controlled by humans. If the raw materials of fruits and vegetables are not killed or excessively killed, the product quality will be endangered. In addition to environmental protection and energy saving, the new infrared dry-killing production line can also ensure that the quality of fruit and vegetable products is stable and reliable.
According to reports, this production line has designed dehydration parameters for different fruits and vegetables on the control cabinet, which can dehydrate various fruits and vegetables, and is also suitable for processing edible fungus products with high added value. Li Gong Fruit and Vegetable Machinery Company can also customize the production line according to the production scale of the enterprise. At present, the company has received orders for more than 20 production lines and is stepping up production.
The infrared dry-killing production line is an important subsequent process for fruit and vegetable dehydration production. Li Gong Fruit and Vegetable Machinery Co., Ltd. also upgrades the processes of material cleaning, cutting and color selection in the front, and develops and produces vegetable frequency sweep pulse ultrasonic cleaning equipment, large diameter fruit and vegetable three-dimensional fresh cutting machine, intelligent color sorting and sorting. Equipment, catalytic infrared drum continuous sterilization equipment, filling the domestic gap. Ultrasonic cleaning equipment and large-diameter three-dimensional fresh cutting machine can greatly improve the efficiency of vegetable cleaning and cutting operations, and improve product safety and processing quality. The intelligent color sorting equipment breaks through the bottleneck of labor and time for manual sorting of defective products. In addition, the company also completed the technology integration of infrared sterilization and intelligent storage, which can safely kill harmful microorganisms, strictly control environmental pollution, and solve the problem of safe quality control of dehydrated vegetables storage.
"The annual output of dehydrated vegetables in China is about 260,000 tons, which accounts for two-thirds of the world's total output. The infrared dry process production line project has played an important role in leading the leap-forward development of China's dehydrated vegetable industry through key equipment creation and technological integration and innovation. "Gao Zhuhua, president of the National Fruit and Vegetable Dehydration Processing Industry Federation and president of Xinghua Dehydrated Vegetable Industry Association, said.
It is reported that Li Gong Fruit and Vegetable Machinery Co., Ltd. has also drafted fruit and vegetable fresh-cutting standards jointly with Jiangsu University and China Agricultural Machinery Science Research Institute. This standard was promulgated and implemented by the Ministry of Industry and Information Technology on March 1, this year.