The National High-Tech Research and Development Program (863 Program) “Food Drying Technology and Equipment for Low Energy Consumption†is organized by the China Academy of Agricultural Mechanization Sciences. The main participants are China Agricultural University, Jiangnan University, Guangdong Agricultural Machinery Research Institute, and agriculture. Department of Nanjing Agricultural Mechanization Institute.
The project aims at optimizing the balance of high energy consumption and product quality for food drying, exploring the influence of different methods and combination drying technologies on food quality and active ingredients, studying the scale production process of typical materials, and developing microwave-freezing combination and microwave vacuum. - Key technologies and equipment for hot air combination, heat pump and superheated steam drying, establishment of demonstration production lines, and the goal of obtaining new low-energy, low-cost, joint drying technologies to improve the competitiveness of food and agricultural products.
According to the research team leader Yang Bingnan, as of now, the project has developed salted salmon, tilapia fillets, fish fillets, sea cucumbers, carrots, green onions, sweet potatoes, yam, wolfberry, ginseng, apple, jujube, strawberry, apricot and Non-nuclear purple grapes and other 15 kinds of typical materials of large-scale production technology, successfully developed a 0.2m2 microwave freeze-drying combination drying prototype, laboratory microwave vacuum drying equipment, regenerative dual-stage dehumidification heat pump dryer, high temperature and humidity of the gas jet impact A total of 4 devices (sets); 1-3m2 microwave freeze-drying equipment is being installed and commissioned, continuous microwave vacuum drying prototype is being improved debugging.
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