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Study on the Technology of Deep Processing and Comprehensive Utilization of Vegetables

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DOI: 10.23977/afshn.2024.060105 | Downloads: 23 | Views: 189

Author(s)

Wen Xin 1, Shaojun Liu 1, Lina Li 2

Affiliation(s)

1 Department of Food Science & Techenology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei, China
2 Luannan County Bureau of Agriculture and Rural Affairs, Luannan, Hebei, China

Corresponding Author

Shaojun Liu

ABSTRACT

With the development of modern agriculture and the enhancement of consumers' health awareness, deep processing and comprehensive utilisation technology for vegetables has become an important way to enhance the added value of vegetables. This technology promotes the upgrading of the agricultural industry and meets the diversified needs of the market. This study compares a variety of deep-processing technology tools to maximise the comprehensive use of vegetables. The final study showed that the initial utilisation rate of each category of vegetables was 93.78%. Further comprehensive utilisation has reached a full utilisation rate of 99.51%. It proves that the comprehensive utilisation scheme in this article is an effective way to improve the comprehensive efficiency of the vegetable industry and a way to sustainable development.

KEYWORDS

Deep Processing of Vegetables; Comprehensive Utilization of Vegetables; Production of Agricultural and Sideline Products; Deep Processing; Compost Fermentation

CITE THIS PAPER

Wen Xin, Shaojun Liu, Lina Li, Study on the Technology of Deep Processing and Comprehensive Utilization of Vegetables. Advances in Food Science and Human Nutrition (2024) Vol.6: 30-40. DOI: http://dx.doi.org/10.23977/afshn.2024.060105.

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