Chinese research team develops new technologies
China News Network, Hefei, December 17 (Reporter Zhang Jun) The reporter learned from the Advanced Technology Research Institute of the University of Science and Technology of China (hereinafter referred to as the "University of Science and Technology of China") on December 17 that the team of academician Yu Shuhong of the University of Science and Technology of China successfully transformed straw into a new type of bio based high fiber food thickener through the efficient cellulose nanofiber stripping technology, opening up a new world for the efficient use of agricultural waste
As a by-product in the agricultural production process, the efficient recycling and utilization of straw is a challenge. The research team extracted food grade nanofibers from straw through structural analysis and selective extraction techniques. These nanofibers have a high aspect ratio and hydrophilicity, demonstrating excellent thickening performance
Compared with traditional food thickeners, this new type of thickener has better performance, higher thickening efficiency than commercial thickeners, and lower price. The thickening effect of cellulose nanofibers can remain stable under different pH and extreme temperature conditions, which makes it widely applicable in the food industry
According to Shao Meng, the leader of the research achievement transformation team, this thickener has passed food safety verification and can supplement valuable dietary fiber for the human body. At present, the team has achieved the first large-scale preparation of cellulose nanofibers at the ton level internationally, and is cooperating with food production and processing enterprises for application
This innovative technology not only provides new ideas for the efficient utilization of agricultural waste, but also opens up new avenues for farmers to increase their income Shao Meng said that the team hopes to turn straw into treasure through this technology and promote sustainable development of agriculture
Chinese research team develops new technologies
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