The research results of Associate Professor Xu Cong, School of Life Sciences, Qufu Normal University, were obtained by Advances in Engineering (AIE).

Original title: The research results of Associate Professor Xu Cong in the School of Life Sciences of Qufu Normal University were selected as key scientific articles by Advance in Engineering (AIE
Recently, Qufu Normal
University Students
Associate Professor Xu Cong of the School of Life Sciences The research paper on
celery
microfreeze technology was selected as a key scientific article by Advances in Engineering (AIE), a leading international engineering technology organization, and will be reported on December 1, 2020. The research was funded by the National Natural Science Foundation of China project.
this work aims to study the microfreeze technique of freshly cut celery. Compared with refrigeration and freezing, microfreeze or partial freezing can minimize the biochemical degradation of biological tissue and other adverse reactions and microbial growth and reproduction, extend shelf life, reduce energy consumption. In addition, a small amount of ice crystals formed on or inside the tissue surface can be used as a refrigerant to maintain the storage temperature balance for a short time, increase the mechanical strength of the tissue, and enhance the seismic pressure capacity in storage and transportation. At present, a lot of research on microfreeze technology is limited to meat, aquatic products preservation. Due to the high water content of freshly cut fruits and vegetables, more sensitive to temperature and freezing changes, the formation of ice crystals is likely to destroy the organizational structure, resulting in a decline in the quality of the final product, so microfreeze technology in fruit and vegetable preservation application of very little research. This study found that the optimal microfreeze degree of ultra-low temperature liquid immersion cooling can significantly improve the physical and chemical quality of freshly cut celery (water content of up to 93%) and reduce its frost damage. This is directly related to the joint condition which significantly improves the characteristics of ice crystals in the tissue (ice crystals are small, irregular, uniform), and thus reduces cellular structure damage. This study provides theoretical support and technical reference for microfreeze technology to be applied to fresh cut fruit and vegetable preservation.
Xu Cong is mainly engaged in fruit and vegetable preservation technology research. At present, the work is mainly focused on fresh cut vegetable biological preservation technology, low-temperature cold chain technology, nano-preservation packaging research. The research has been published in national and international journals such as Food Control, Journal of Food Engineering, LWT-Food Science and Technology, Internatio
Journal of Concern, Journal of Animal Science, Nutrition, Journal of Food Safety Quality Inspection, etc.
, AIE was established in 2005 to cover important scientific research results and innovative technologies in the field of engineering. The papers reported by AIE were selected by an international team of expert consultants, and the number of outstanding papers specially reported each week was only 20, in the fields of materials, chemicals, electronics, machinery, nano, civil engineering, general engineering (covering aerospace, communications, computers, agriculture, industry, etc.), with a selection rate of 1 per cent of the total number of papers published in the above fields. With an extensive readership of 920,000 readings per month, AIE is linked to the world's top 50 engineering companies to track the latest breakthroughs in technology, in addition to being the focus of the world's leading research institutions.
Advances in Engineering (AIE) report link:
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