Since being transferred to South China Agricultural University in 2000, * * * has participated in the research and development of 9 national and provincial-level projects; Published more than ten academic papers; Won the first prize of municipal scientific and technological progress. At present, there are ***6 research projects, and "Deep Processing Technology and Comprehensive Development of Wumei" serves as the moderator and deputy moderator respectively (the key project of Guangdong Science and Technology Department is supported by 300,000 yuan, and the standardization project is presided over); "Popularization and application of instant vegetable processing technology" (South China Agricultural University Promotion Fund, 654.38 million yuan, presided over); "Technical upgrading and industrialization of traditional dried litchi and longan products" (general project of Guangdong Science and Technology Department, funded by 654.38 million yuan, vice chairman); "Application Research and Development of Microwave in Traditional Agricultural Products Processing" (general project of Guangdong Provincial Science and Technology Department, supported by 654.38 million yuan, deputy director). Mainly engaged in the research of processing technology of characteristic agricultural products, has presided over and participated in more than ten national, provincial and municipal scientific research projects. Five of them are national or Guangdong key projects. In recent three years, he has undertaken scientific research projects: he presided over two provincial-level projects, namely "Study on Processing Characteristics and Deep Processing Technology of Papaya" (2005-2008) and "Study on Key Technologies of Sulfur Removal from Sulfur-stored Fruits and Vegetables" (2006-2009); Deputy Director of Guangdong Provincial Key Project "Popularization and Application of Traditional Green Processing Technology System for Fruit and Vegetable Food" (2006-2009); Participated in the key project of National Spark Plan "Application and Research of Modern Biotechnology in Red Persimmon Processing" (2006-2008); Academic research achievements: 1. Presided over the "research and application promotion of green processing technology of special flavor foods" and won the second prize of Guangdong Science and Technology Progress in 2007; 2. Deputy Director of "Application and Research of Microwave in Traditional Agricultural Products Processing Industry", won the third prize of Guangdong Science and Technology Progress in 2006; 3. Hosted the "Research and Development of Key Technologies for Safe Processing of Plum Vegetables in Huizhou" and won the third prize of Huizhou Science and Technology Progress in 2007; Published more than 20 academic papers; We applied for a patent on the production method of papaya fruit cake (1), and obtained two patents, namely "green plum sports drink and its production method" (2) and "green plum juice production method" (3).
Scientific research achievements 1. Application research and development of microwave in traditional agricultural products processing industry. The project has realized the industrial production of microwave drying, sterilization and insect killing of preserved fruits and dehydrated fruits such as prunes, litchi and chrysanthemums, and reduced the total number of bacteria in preserved fruits and dried fruits from about 0/000 per gram/kloc to less than 200. The shelf life of products is 2-4 months longer than that of products produced by traditional technology. The popularization and application of this project has improved the industrialization level of traditional agricultural products processing and enhanced the market competitiveness of enterprises.
2. Research, application and popularization of green processing technology of special flavor food. Aiming at the common problems in preserved fruit processing enterprises, such as poor production conditions, backward processing technology, serious abuse of illegal additives, product quality and safety, this project systematically studied the comprehensive transformation technology, green processing and whole-process quality control technology, industrial production technology and so on. With the support of national and provincial science and technology departments. Formed a set of green processing technology system. The main technical contents of the project include: ① The low-cost and practical comprehensive transformation technology of preserved fruit enterprises has been developed, including pickling workshop, processing and blending workshop, semi-finished threshing workshop, finished threshing workshop and product packaging workshop, and the production conditions of the enterprises meet or exceed the requirements of GB8956-2003 "GMP for Preserved Fruit Enterprises"; (2) Developing a green and efficient sweetener that can replace saccharin and sodium cyclamate and its application technology, so as to reach the standard of "green food" at low cost; (3) Ultrasonic combined with sulfur dioxide removal technology is developed, which has high efficiency and the sulfur dioxide content of the product is strictly controlled; ④ The quality control technology of main preserved fruit products in the whole production process was studied and improved, and the corresponding production technical regulations and HACCP quality management system were formulated, which fully ensured the product quality and safety; ⑤ The application of practical industrial production technology has improved the level of traditional production technology, greatly improved production efficiency and reduced man-made secondary pollution; ⑥ Develop a variety of healthy and novel new products to increase the added value of traditional products.
3. "Research and Development of Key Technologies for Safe Processing of Plum Vegetables in Huizhou", this project aims at the outstanding problems existing in Huizhou Plum Vegetables Processing Enterprises-high nitrite detection rate in Plum Vegetables, no guarantee that nitrite content meets the requirements of pollution-free Plum Vegetables, poor sanitation conditions in processing environment, random process control in production process, unstable product quality, etc. ① The methods and technical measures to eliminate nitrite in plum vegetables were studied. ② Taking Huizhou Meicai Production and Marketing Co., Ltd. as a pilot, referring to HACCP principle, the comprehensive technical transformation measures were studied, and the quality control system of Meicai processing and production process was first established in the industry, which improved the product quality and achieved remarkable economic benefits, and the enterprise products won many honors. The achievement level has reached the leading level of similar research in China, and it has universal promotion significance in pickle processing enterprises.