Surprised by students' research on processing and preservation technology

(NLDO) – A group of students from Duy Tan University (Da Nang City) and the University of Natural Sciences (VNU-HCM City) won first prize in the 2024 Post-Harvest Processing Technology Competition.

The 2024 Post-Harvest Processing Technology Competition, organized by the Center for Youth Science and Technology Development in collaboration with Ho Chi Minh City University of Industry and Trade on November 23, awarded 2 first prizes, 2 second prizes, 2 third prizes and 10 consolation prizes to excellent teams across the country.

This year's competition is organized with 2 tables: Table A includes topics and technological solutions in processing; Table B includes topics and technological solutions in preservation.

The first prize of the contest belongs to Duy Tan University (Da Nang) and University of Natural Sciences (VNU-HCM City).

Mr. Doan Kim Thanh, Director of the Center for Youth Science and Technology Development, said that in just 2 months of implementation, the organizing committee received 60 topics and had more than 200 candidates nationwide participating.

The contest hopes to find research projects and products on production processes, new food processing and preservation technologies, post-harvest agricultural product inspection technologies, new packaging and designs, etc. At the same time, it creates a playground for exchange, sharing, and learning experiences; looking for creative ideas and breakthrough products...

In group B, as the only team with only 1 member, student Nguyen Hoang Phuc, University of Natural Sciences, excellently won first prize with a research project on preserving melons with activated carbon.

"Activated carbon is created when biochar is activated with potassium permanganate (KMnO4). When a sufficient amount of activated carbon is added to the cantaloupe container, it will adsorb and oxidize the ethylene gas produced during the cantaloupe ripening process. Thereby, delaying the appearance of the ethylene peak as well as the respiratory peak. Thanks to that, the preservation process of cantaloupe will be extended by more than 3-5 days, in addition to maintaining the quality of the fruit after harvest" - Hoang Phuc said.

Second prize went to the color-changing food film project of a group of students from Ton Duc Thang University. The project of applying curcumin essence from turmeric to preserve agricultural products and fruits after harvest by students from the National Academy of Public Administration won third prize.

The process of preserving melons with activated carbon was researched by student Nguyen Hoang Phuc.

Competition to find young researchers and creative projects with high applicability to life

In group A: First prize belongs to the Research Project on artistic blooming tea from green lotus flowers by a group of students from Duy Tan University, second prize belongs to the project on non-fried snacks from green bean sprouts and sprouted rice by a group of students from Ho Chi Minh City University of Technical Education; third prize belongs to the process of processing some products from ginseng by a research group from the Center for Research and Development of High-tech Agriculture.

Source: https://nld.com.vn/unexpected-with-unexpected-cong-nghe-che-bien-va-bao-quan-cua-sinh-vien-196241124101518847.htm