/ 中心介紹
/ 組織架構
/ 中心介紹
/ 組織架構
/ 中心介紹
/ 組織架構
/ 中心介紹
/ 組織架構
/ 中心介紹
/ 組織架構
/ 中心介紹
/ 組織架構
National Chin Yi University of Technology
Institute of Property Quality 4.0 and Value Creation
Training on low-temperature and high-quality agricultural products
The agricultural product low-temperature quality assurance training program is to help young farmers use low-temperature drying and enzyme activation technology to dry agricultural products, which reduces the storage space occupied by crops, and the center's low-temperature drying technology can increase the edible time limit of crops. The dried agricultural products can be used.
Production process
For lemons, bananas, dragon fruits, pineapples, kiwis and other fruits, the use of high-quality, high-price and low-temperature drying technology has been used to develop dry bags without sugar and any seasonings and food additives. It can be used in healthy baking and can be used to make snacks, ice To taste the pulp, it can also be matched with tea bags to develop flower and fruit tea bags or fruit tea bags.
The development of high-quality and price-preserving technology for grapes is diversified, such as brewing wine, juice, fruit vinegar, jams, enzymes and other health products; the pomace of vine grapes can be dried after being dried at low-temperature and high-quality at a price-preserving price. Vitis vinifera can be fully utilized and retain its enzyme activity and nutrients
Bananas, longans, etc. are dried at low temperature to extend the shelf life, avoid high temperature damage, and preserve rich nutrients.
The development of high-quality and high-price low-temperature drying technology of red okra can not only extend its shelf life, but also facilitate the development of derivative products.
The development of turmeric's quality-preserving and price-generating technology is diversified, for example, the main ingredients of health products such as Chinese herbal medicine, enzymes, and biotech materials. Turmeric can be ground into turmeric powder after being dried at low temperature and high quality, which can fully retain its enzyme activity and nutrients, and can also be used in flavors and natural dyes.
Pleurotus eryngii has a diversified development of high-quality and price-preserving technology. For example, after low-temperature drying technology, the finished product can be used in food cooking. It has a special taste and can be developed into a vegetable-based health-preserving and healthy dish. In addition to improving freshness In addition to the raw taste of mushrooms and the creation of a special taste, it also retains the activities of its polysaccharides and enzymes intact, so that its nutrients are not wasted at all.
Contact number
Tel: 04-23924505 # 5934
Office hours
Monday ~ Friday 9:00-17:00