Jiangnan University has developed a new high-efficiency frying system integrating microwave homogenization and vacuum frying. It has the advantages of uniform microwave frying, short time, low energy consumption, and the retention of major nutrients. It has a very high value of popularization and application. .
On June 1st, he learned from Jiangnan University that a team of Professor Zhang Hao of the Food Institute of the school developed a microwave and vacuum frying integrated device for conditioning foods and a high-efficiency frying method, which solved vacuum frying and microwave drying. The two major categories of similar mainstream technologies have the problems of low efficiency, high energy consumption, poor uniformity, and low yield.
Prof. Zhang O introduced that the research project mainly focused on a wide range of conditioning foods. Through the establishment of a new method of pulse injection and material rotation, the company has developed a new type of high-efficiency oil that integrates microwave homogenization and vacuum frying. The new explosive system solves the problems of low efficiency, high energy consumption, poor uniformity, and low yield, which are common to the two mainstream technologies of vacuum frying and microwave drying. This ensures that the material obtains uniform microwave power and significantly improves the microwave oil. The evenness of frying shortens the frying time effectively, thereby reducing the frying energy consumption, and at the same time it improves the preservation rate of the main nutrient components of fried products and has a very high value of popularization and application. The project also set up a patent protection network around the core technology of this patent, and extended the technology for different food drying raw materials and upstream and downstream industries, and applied for and authorized more than 60 domestic and foreign invention patents (10 overseas patents).
It is understood that the research results have been successfully applied in 6 licensed leading enterprises. In the last two years, 8990 tons of prepared fried and dehydrated foods and 205 sets of equipment have been newly added, with an increase of sales of 2 billion yuan. 340 million yuan, an increase of 440 million yuan in foreign exchange, has achieved significant economic and social benefits. Recently, the research project won the prize of the 10th Jiangsu Provincial Patent Project.
On June 1st, he learned from Jiangnan University that a team of Professor Zhang Hao of the Food Institute of the school developed a microwave and vacuum frying integrated device for conditioning foods and a high-efficiency frying method, which solved vacuum frying and microwave drying. The two major categories of similar mainstream technologies have the problems of low efficiency, high energy consumption, poor uniformity, and low yield.
Prof. Zhang O introduced that the research project mainly focused on a wide range of conditioning foods. Through the establishment of a new method of pulse injection and material rotation, the company has developed a new type of high-efficiency oil that integrates microwave homogenization and vacuum frying. The new explosive system solves the problems of low efficiency, high energy consumption, poor uniformity, and low yield, which are common to the two mainstream technologies of vacuum frying and microwave drying. This ensures that the material obtains uniform microwave power and significantly improves the microwave oil. The evenness of frying shortens the frying time effectively, thereby reducing the frying energy consumption, and at the same time it improves the preservation rate of the main nutrient components of fried products and has a very high value of popularization and application. The project also set up a patent protection network around the core technology of this patent, and extended the technology for different food drying raw materials and upstream and downstream industries, and applied for and authorized more than 60 domestic and foreign invention patents (10 overseas patents).
It is understood that the research results have been successfully applied in 6 licensed leading enterprises. In the last two years, 8990 tons of prepared fried and dehydrated foods and 205 sets of equipment have been newly added, with an increase of sales of 2 billion yuan. 340 million yuan, an increase of 440 million yuan in foreign exchange, has achieved significant economic and social benefits. Recently, the research project won the prize of the 10th Jiangsu Provincial Patent Project.
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