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"The people regard food as the heaven." The food industry is an industry related to the national economy and the people's livelihood. It is also an eternal major industry that has close links with the fields of agriculture, industry, and circulation. It carries the people's living standards, promotes agricultural development, and realizes industrial power. Hope and trust. However, judging from the current development status, it is still a long way for the food industry in China to truly become the pillar industry of the country.
During the “10th Five-Year Plan†period, the total output value of the food industry grew by an average of 19.4%, and the average annual increase in sales income was 20.3%. The economic aggregate ranked first in all industrial sectors for five consecutive years. However, at the same time as the rapid development of the food industry, we should also see that there are hidden concerns behind the “haloâ€.
Analysis of the current situation of China's food industry --- mixed news <br> contribution to the national economy remains to be further improved. In 2005, the total industrial output value of China's food enterprises reached 2.0344 trillion yuan, accounting for only 11.2% of the total GDP. In countries such as the United States, France, and Japan, the output value of the food industry accounts for about 20% of GDP, which is higher than that of construction, automobile manufacturing and other industries. This is only a gap in the public statistics. If we remove the proportion of hobbies, such as tobacco and alcohol, and the output value created by “three foreign-funded†enterprises, the actual total output value will be about a quarter of the current statistics. In this way, the output value of China's food industry is negligible compared with the total GDP.
The level of food scientific research is backward, research investment is low, and the contribution rate of scientific and technological progress is low. At present, the food industry is still a relatively backward traditional industry. The application of advanced science and technology is insuf?cient, and it relies heavily on the introduction of technology. There is less independent R&D investment, and technological innovation lags behind. The per capita expenditure on research and development expenditures of Chinese enterprises is only 1.2% in the United States and 1.1% in Japan; the contribution rate of scientific and technological progress is only 35% (and contains a large proportion of foreign-funded enterprises), which is significantly lower than that of developed countries 60%. - The average level of 70%.
The intensive processing of food resources is small, the industrial chain is short, and the driving force for related industries is not strong. At present, China's processed foods account for only 30% of consumer foods, far below the level of 60%-80% of developed countries. In 2005, the ratio of the total output value of China's food industry to the total agricultural output value was only 0.5:1, while that of developed countries was about 2.0-3.7:1. Due to the low level of conversion, an effective industrial chain has not been formed, which has a direct impact on the food industry's promotion of related industries such as agriculture.
The development of food equipment supporting the food industry lags behind. At present, the domestic food machinery industry as a whole is underinvested in the overall development, the technical content is low, there are defects in the equipment performance stability and complete sets, the accuracy and degree of automation is not high, and the design and manufacturing, use a serious disconnect, can not meet the requirements of the production process. However, in the introduction of foreign technologies, the ability to digest and absorb and independently innovate is not strong. There are obvious problems of heavy hardware, light software, re-introduction, light digestion, heavy imitation and light innovation, and lack of overall competitiveness.
Undoubtedly, the lack of comprehensive and in-depth technological innovation is a key factor hindering the long-term development of the food industry. In order to promote the continuous development of the food industry and change the status quo of the food industry, we must increase technological innovation and strengthen the application of cutting-edge disciplines in all aspects of the food industry. However, how food industry technology is innovated and who leads the innovation in food science and technology and organizational management are topics that cannot be evaded in science and technology management departments, food science research departments, and production companies. This also led to the author's long-term observation, research and reflection on China's food industry and food research work, and put forward some suggestions in combination with practice, which is only for the reference of industry peers.
The focus of scientific and technological innovation in the food industry---Traditional staple food <br> Chong Yang's thought has led to the marginalization of the traditional staple food. Over the past 20 years of reform and opening up, China’s food industry has been developing rapidly. However, compared with the foreign food industry, which has a history of more than 150 years, there are still gaps in various aspects. This gap has virtually formed a kind of “Western food industry is Advanced, Western foods are also advanced "courageous thinking." This kind of esteem thinking has affected the grasp and implementation of scientific research policies by some departments. Chinese and Western-style fast food, leisure and convenience foods, and fruit and vegetable juice extraction technologies have emerged in the food industry's "15th Five-year" and "11th Five-Year" development plans. In contrast, traditional rice noodles, such as taro, noodles, and rice, involving people for three meals a day, have been severely marginalized. In addition, policy bias has also caused the dislocation of scientific research personnel. Since the reform and opening up, more than 150 colleges and universities in China have set up food specialties or food colleges. These professional courses are mainly based on bread, canned food, beverages, and other non-staple foods or western foods. However, the contents of traditional food related to our country are rare. one sight.
To draw on the Western diet, we should pay more attention to research and development ideas and standardization awareness. It is undeniable that the food industry in developed countries can indeed learn from others. However, we should learn more about development ideas, scientific research methods, marketing methods, and awareness of standardization, rather than copying or imitating the “learning†style. We should see that regardless of the Eastern diet or Western diet, there are profound cultural, social, and natural foundations, and corresponding eating habits are formed based on different natural and cultural backgrounds. The dietary structure of Western countries is suitable for the geography and climate of high latitudes. The dietary structure derived from nomadic culture has certain defects in the health of foods. Due to Western high-calorie, high-fat diets that have caused various “rich diseases†to some extent, this phenomenon has received widespread attention. In the past two years, with the continuous disclosure of unsafe factors such as acrylamide and trans-fatty acids, the health of western-style foods has been questioned. In the United States, some people even sue Western-style fast-food companies that use baking and frying as their main processing methods. .
In food research and industrial development, we must face our country’s traditional food culture and eating habits. In recent years, more and more scientific research results have proven that the traditional staple foods of our country's traditional cooking system occupy the dominant position both in terms of the total population of the food and the frequency of consumption, and they are insecure in food safety and nutritional value. Comparative advantages, so more research and promotion of value. Scientific research shows that, besides the raw material itself, processing methods are also one of the important factors that affect food safety. Frying and roasting foods are easy to produce acrylamide and other harmful substances, while China's traditional pasta foods, using water as a medium, cooking temperature of about 100 °C cooking foods, will not produce harmful substances, and thus higher security . As far as nutritional value is concerned, wheat flour is the main raw material for wheat noodles, wheat flour contains all kinds of nutrients such as protein, starch, cellulose, and minerals needed by the human body. Protein content is 1.5 to 2 times that of rice. 1.3-1.5 times that of corn. Due to the fact that little oil and sugar are added during the processing, the traditional main cooking type of pasta is a low-calorie, low-fat food.
Establish an important position of the traditional staple food in the food industry. To increase support for traditional staple foods in industrial and scientific and technological policies is an inevitable requirement for industrial development, and it is also necessary for the implementation of the "National Long-Term Plan for Scientific and Technological Development". The formation of a strong leading role in other industries is one of the prominent features of the food industry. Wheat is the main food crop in our country. Traditional staple food consumption consumes 75% of the total amount of flour in circulation each year. Wheat transformation directly affects the settlement of the “three rural issues†problem. The medium-gluten wheat planted in most of the main wheat producing areas in China is the most suitable wheat variety for processing staple foods such as steamed bread and noodles. Facts have proved that there is a potential corresponding relationship between the quality and processing requirements of China's traditional pasta staples and the quality of medium-gluten wheat. Therefore, only by increasing the intensity of scientific research and research investment in traditional staple foods and vigorously promoting the development of the staple food industry, can we truly take advantage of the local advantages of wheat in our country and produce more opportunities for related industries such as wheat planting, flour processing and food processing. Strong driving effect.
The Breakthrough of Food Industry Science and Technology Innovation ---- The technical level of food machinery and equipment is a sign of industry development. Prior to the reform and opening up, China's food machinery, except canned food and biscuits, followed foreign technology in the 1930s and 1940s, and most food machinery, including staple foods, was basically simply processed around the “sugar noodlesâ€. In recent years, although the level of research and production of food machinery in China has progressed, there are still many shortcomings in its intrinsic performance and appearance, and the overall level has fallen behind that of developed countries for nearly 20 years. The reason for this is, apart from having a certain relationship with the backward production mode, it is also related to the lag in independent innovation capability in some key technology fields.
The popularity of hand-made foods means that the research and development of related food machinery is lagging behind. At present, China's major production equipment for biscuits and dairy products also relies on imports. What is more noteworthy is that the development of the food machinery industry lacks the basic support for the scientific research results of the food itself. The development of food machinery, in addition to basic disciplines such as the principles of machinery, also involves a number of applied disciplines and technologies such as grain chemistry and food technology, and requires designers to understand the nature of food raw materials, production processes, and food quality evaluation. . However, in recent years, China’s food science and technology circles have been investing heavily in Western-style food research, while traditional food research has had little success. Taking Shantou as an example, at present, there are few studies on the quality of Shantou, the index analysis of raw material composition, and the rheological properties of dough. Due to the lack of support from basic scientific research results, the existing equipment on the market is simply a simple hand-made process. Copying, but not to determine the appearance of the bread, structure, taste of the raw material properties, process selection, fermentation methods, influencing factors and other indicators are not reflected, which is the current mechanical processing of bread can not exceed the overall quality of hand-steamed bread the main reason. At present, in the food market around the world, merchants will use hand-made as a selling point and gimmick, with special indications of hand-made steamed bread, handmade noodles, and handmade dumplings. The popularity of hand-made foods means that the research and development of related food machinery is lagging behind.
The progress of China's food machinery industry must be based on the improvement of independent innovation capabilities. Abandon the practice of low-level repetition and over-reliance on imports, make full use of and integrate the industry's long-term accumulation of its own technical resources, combined with a large number of food science to achieve leapfrog development. Compared with foreign companies, Chinese companies have a deeper understanding of traditional eating habits and food characteristics. Therefore, vigorously developing traditional food processing machinery is the future of China's food machinery industry.
The fundamental meaning of the scientific and technological innovation in the food industry---The status of China's food market is viewed through industrial upgrading . The higher the food grade, the higher the price; the higher the foreign production component, the higher the price. In some cities of our country, bread can be sold for 3-5 yuan each, while Shantou's price is only 0.2-0.3 yuan each, and the maximum is only 0.5 yuan each. China's traditional staple food, no matter whether it is in terms of safety or nutritional value, is no worse than bread. But why is there a priceless market?
Cost is the first, low-price competition, and workshop-type production is difficult to become the main body of the industry. At present, the characteristics of China's food industry are: less deep-processed products, lower product quality; many SMEs, poor industrial concentration; backward technology, low production efficiency, high energy consumption. Taking the staple food processing industry in Shantou for example, at present, the social production of Shantou is still dominated by manual workshops and intensive chemical plants. In addition to the use of machinery outside the workshop, the molding process depends on the manual, not only does not have a unified standard and norms, and food safety and hygiene can not be guaranteed. Due to fierce competition, businesses are choosing to reduce costs, and in the production environment, facilities, production skills and other hardware and software to make as little as possible, resulting in the "timber house mahogany door, such a girl you eat it? "Reports", "industrial alkali steamed bread, woven bags made drawers" and other reports are often seen in newspapers. This is one of the fundamental reasons for the low prices of steamed bread produced by the workshop. Although in recent years the industry has emerged a Shantou processing plant with a certain scale and mechanization level, its food safety and hygiene conditions have improved, but only the scale of the workshop is enlarged, not only the cost is higher than the manual workshop, but also the taste, flavor and workshop of Shantou. Compared with no essential difference, it lacks market competitiveness. In general, hand-workshops and intensive factories cannot meet consumer demand for food safety, hygiene, nutrition, and delicious food due to lack of scientific investment, and thus cannot be the mainstay of the industry.
The low added value of product technology has led to the pricelessness of the traditional staple food market in China. Product technology has low added value and serious homogeneity. Market competition can only rely on price, price, and scale. This vicious circle has formed a low-level, low-priced market environment for the food industry. This kind of market environment has seriously affected and weakened the scientific and technological innovation capabilities of Chinese enterprises, as well as the confidence of scientific research investment. The independent innovation of enterprises, in addition to a lot of capital investment, but also bear the risk of market tests. In addition, China's intellectual property protection is not enough within a certain range. Under such circumstances, many enterprises are afraid to be unwilling to innovate. If the profits of the enterprises are low, there will be no funds to invest in technological innovation; without technological innovation, they can only maintain low prices and low efficiency. Such a vicious circle has already strangled the passion for innovation in many industries. This is also the main reason why many companies are relying too much on technology introduction and repeating foreign mature technologies.
Lack of necessary scientific and technological innovation and scientific research investment is particularly prominent in traditional industries. Undoubtedly, the traditional industries including the food industry are the main battlefields of China's scientific and technological innovation. Based on traditional industries, scientific and technological innovation can have higher social and economic value, and have more extensive application and more vitality. At present, the profits of many industries are getting smaller and smaller, and some companies are pinning their hopes on the adjustment of the industrial structure and overcapacity in the price war. The round of price wars in the home appliances and other industries has proven that low-price competition does not work. Therefore, it is fundamental for the food industry to increase research investment, increase industrial concentration, increase production efficiency, reduce energy consumption, develop high-quality new products with high technological content and high added value, increase the proportion of refined and deep-processed products, and achieve industrial upgrading. Way out. It is destined to be discarded by the market by blindly using low prices as a means of competition, sacrificing consumer interests, ignoring food safety and hygiene, and ignoring consumer demand for food texture and flavor.
The main force of scientific and technological innovation in the food industry --- the enterprise army enterprise has become the main body of independent innovation, and is an important symbol of a country's economic development to a new level. Due to the influence of planned economy thinking, the main bodies of research innovation in China are universities and research institutes. However, due to the lag of the education system reform and the drastic downfall of the traditional scientific research system, colleges and research institutes are often eager for quick success. Divided from the system level, scientific research is divided into basic scientific research and applied scientific research. The former mainly focuses on basic theoretical research, while the latter focuses on development and application, so that basic scientific research results can be transformed into productivity. Scientific research institutes and colleges and universities have strong advantages in knowledge accumulation, talent cultivation, and infrastructure basic conditions. They should give full play to their own advantages and tend to be more inclined to basic scientific research and provide strong guarantees for the application of scientific research.
Combination of production, education and research, companies should play a role. Compared with some colleges and universities and research institutes, enterprises have the highest passion for innovation because they are the closest to the market. The most urgent need for innovation is the characteristics of independent innovation. It should also be the subject of independent innovation of the country and the nation. However, some science and technology policy enforcement departments still subconsciously have weak corporate research capabilities. They can't do anything or rely on it. Only by relying on universities and research institutes can they be able to do a good job. At the same time, in the selection of some experts and the selection of major scientific research projects, they often “go to Godâ€. In the process of providing decision-making consultations for the science and technology departments, some experts often provide suggestions and opinions based on their professional interests and their own interests, and establish scientific research priorities and directions. At present, although the project application also advocates the integration of production, education and research, universities and research institutes are required to jointly declare with the company when the project is declared, but the actual operation of the enterprise is only an accessory part.
Establish the focus and direction of scientific research, enterprises can better "pump" the actual market demand. President Hu Jintao clearly stated at the National Science and Technology Conference that "we must build a technological innovation system that focuses on companies as the mainstay, market orientation, and a combination of production, study and research." Minister Xu Guanhua of the Ministry of Science and Technology also stressed many times that “whether independent innovation can succeed and whether the medium and long-term plans for the development of science and technology can be implemented and whether the goal of building an innovative country can be achieved depends to a large extent on whether or not enterprises are the mainstay.†Enterprises are closer to market reality and understand market demand, and it is easier to grasp the direction of scientific research and judge the effectiveness of innovation results. In particular, private enterprises do not have the limitations of the leadership period and other cumbersome conditions, they are more likely to formulate scientific research that is closer to market demand and has a longer cycle. Development Plan. China's food industry is related to the national economy and the people's livelihood, and products are directly facing the end consumers. In addition to the characteristics of food itself, it is necessary to understand the market demand and speed up product renewal, and companies undoubtedly have the most appropriate conditions. In recent years, with the gradual establishment and improvement of China’s market economic system and the strengthening of scientific and technological innovation, it has been deeply rooted in the strategic thinking of some mature companies. A large number of mature enterprises have gradually realized that there is no competition without scientific and technological innovation and scientific research input. Advantage, without the continuous development of the enterprise, it is even more impossible to complete the value cycle of “input-knowledge and technology-material wealth-investmentâ€.
The development experience of the world's industrial economy has repeatedly shown that the fundamental way for the food industry lies in scientific and technological advancement. We must always put scientific and technological progress in the priority position for the development of the food industry. In particular, we must highlight and strengthen the research of traditional staple foods, focusing on enterprises as the mainstay. Unique resource advantages, only in this way can we truly make the food industry an important pillar industry and new economic growth point in China!
During the “10th Five-Year Plan†period, the total output value of the food industry grew by an average of 19.4%, and the average annual increase in sales income was 20.3%. The economic aggregate ranked first in all industrial sectors for five consecutive years. However, at the same time as the rapid development of the food industry, we should also see that there are hidden concerns behind the “haloâ€.
Analysis of the current situation of China's food industry --- mixed news <br> contribution to the national economy remains to be further improved. In 2005, the total industrial output value of China's food enterprises reached 2.0344 trillion yuan, accounting for only 11.2% of the total GDP. In countries such as the United States, France, and Japan, the output value of the food industry accounts for about 20% of GDP, which is higher than that of construction, automobile manufacturing and other industries. This is only a gap in the public statistics. If we remove the proportion of hobbies, such as tobacco and alcohol, and the output value created by “three foreign-funded†enterprises, the actual total output value will be about a quarter of the current statistics. In this way, the output value of China's food industry is negligible compared with the total GDP.
The level of food scientific research is backward, research investment is low, and the contribution rate of scientific and technological progress is low. At present, the food industry is still a relatively backward traditional industry. The application of advanced science and technology is insuf?cient, and it relies heavily on the introduction of technology. There is less independent R&D investment, and technological innovation lags behind. The per capita expenditure on research and development expenditures of Chinese enterprises is only 1.2% in the United States and 1.1% in Japan; the contribution rate of scientific and technological progress is only 35% (and contains a large proportion of foreign-funded enterprises), which is significantly lower than that of developed countries 60%. - The average level of 70%.
The intensive processing of food resources is small, the industrial chain is short, and the driving force for related industries is not strong. At present, China's processed foods account for only 30% of consumer foods, far below the level of 60%-80% of developed countries. In 2005, the ratio of the total output value of China's food industry to the total agricultural output value was only 0.5:1, while that of developed countries was about 2.0-3.7:1. Due to the low level of conversion, an effective industrial chain has not been formed, which has a direct impact on the food industry's promotion of related industries such as agriculture.
The development of food equipment supporting the food industry lags behind. At present, the domestic food machinery industry as a whole is underinvested in the overall development, the technical content is low, there are defects in the equipment performance stability and complete sets, the accuracy and degree of automation is not high, and the design and manufacturing, use a serious disconnect, can not meet the requirements of the production process. However, in the introduction of foreign technologies, the ability to digest and absorb and independently innovate is not strong. There are obvious problems of heavy hardware, light software, re-introduction, light digestion, heavy imitation and light innovation, and lack of overall competitiveness.
Undoubtedly, the lack of comprehensive and in-depth technological innovation is a key factor hindering the long-term development of the food industry. In order to promote the continuous development of the food industry and change the status quo of the food industry, we must increase technological innovation and strengthen the application of cutting-edge disciplines in all aspects of the food industry. However, how food industry technology is innovated and who leads the innovation in food science and technology and organizational management are topics that cannot be evaded in science and technology management departments, food science research departments, and production companies. This also led to the author's long-term observation, research and reflection on China's food industry and food research work, and put forward some suggestions in combination with practice, which is only for the reference of industry peers.
The focus of scientific and technological innovation in the food industry---Traditional staple food <br> Chong Yang's thought has led to the marginalization of the traditional staple food. Over the past 20 years of reform and opening up, China’s food industry has been developing rapidly. However, compared with the foreign food industry, which has a history of more than 150 years, there are still gaps in various aspects. This gap has virtually formed a kind of “Western food industry is Advanced, Western foods are also advanced "courageous thinking." This kind of esteem thinking has affected the grasp and implementation of scientific research policies by some departments. Chinese and Western-style fast food, leisure and convenience foods, and fruit and vegetable juice extraction technologies have emerged in the food industry's "15th Five-year" and "11th Five-Year" development plans. In contrast, traditional rice noodles, such as taro, noodles, and rice, involving people for three meals a day, have been severely marginalized. In addition, policy bias has also caused the dislocation of scientific research personnel. Since the reform and opening up, more than 150 colleges and universities in China have set up food specialties or food colleges. These professional courses are mainly based on bread, canned food, beverages, and other non-staple foods or western foods. However, the contents of traditional food related to our country are rare. one sight.
To draw on the Western diet, we should pay more attention to research and development ideas and standardization awareness. It is undeniable that the food industry in developed countries can indeed learn from others. However, we should learn more about development ideas, scientific research methods, marketing methods, and awareness of standardization, rather than copying or imitating the “learning†style. We should see that regardless of the Eastern diet or Western diet, there are profound cultural, social, and natural foundations, and corresponding eating habits are formed based on different natural and cultural backgrounds. The dietary structure of Western countries is suitable for the geography and climate of high latitudes. The dietary structure derived from nomadic culture has certain defects in the health of foods. Due to Western high-calorie, high-fat diets that have caused various “rich diseases†to some extent, this phenomenon has received widespread attention. In the past two years, with the continuous disclosure of unsafe factors such as acrylamide and trans-fatty acids, the health of western-style foods has been questioned. In the United States, some people even sue Western-style fast-food companies that use baking and frying as their main processing methods. .
In food research and industrial development, we must face our country’s traditional food culture and eating habits. In recent years, more and more scientific research results have proven that the traditional staple foods of our country's traditional cooking system occupy the dominant position both in terms of the total population of the food and the frequency of consumption, and they are insecure in food safety and nutritional value. Comparative advantages, so more research and promotion of value. Scientific research shows that, besides the raw material itself, processing methods are also one of the important factors that affect food safety. Frying and roasting foods are easy to produce acrylamide and other harmful substances, while China's traditional pasta foods, using water as a medium, cooking temperature of about 100 °C cooking foods, will not produce harmful substances, and thus higher security . As far as nutritional value is concerned, wheat flour is the main raw material for wheat noodles, wheat flour contains all kinds of nutrients such as protein, starch, cellulose, and minerals needed by the human body. Protein content is 1.5 to 2 times that of rice. 1.3-1.5 times that of corn. Due to the fact that little oil and sugar are added during the processing, the traditional main cooking type of pasta is a low-calorie, low-fat food.
Establish an important position of the traditional staple food in the food industry. To increase support for traditional staple foods in industrial and scientific and technological policies is an inevitable requirement for industrial development, and it is also necessary for the implementation of the "National Long-Term Plan for Scientific and Technological Development". The formation of a strong leading role in other industries is one of the prominent features of the food industry. Wheat is the main food crop in our country. Traditional staple food consumption consumes 75% of the total amount of flour in circulation each year. Wheat transformation directly affects the settlement of the “three rural issues†problem. The medium-gluten wheat planted in most of the main wheat producing areas in China is the most suitable wheat variety for processing staple foods such as steamed bread and noodles. Facts have proved that there is a potential corresponding relationship between the quality and processing requirements of China's traditional pasta staples and the quality of medium-gluten wheat. Therefore, only by increasing the intensity of scientific research and research investment in traditional staple foods and vigorously promoting the development of the staple food industry, can we truly take advantage of the local advantages of wheat in our country and produce more opportunities for related industries such as wheat planting, flour processing and food processing. Strong driving effect.
The Breakthrough of Food Industry Science and Technology Innovation ---- The technical level of food machinery and equipment is a sign of industry development. Prior to the reform and opening up, China's food machinery, except canned food and biscuits, followed foreign technology in the 1930s and 1940s, and most food machinery, including staple foods, was basically simply processed around the “sugar noodlesâ€. In recent years, although the level of research and production of food machinery in China has progressed, there are still many shortcomings in its intrinsic performance and appearance, and the overall level has fallen behind that of developed countries for nearly 20 years. The reason for this is, apart from having a certain relationship with the backward production mode, it is also related to the lag in independent innovation capability in some key technology fields.
The popularity of hand-made foods means that the research and development of related food machinery is lagging behind. At present, China's major production equipment for biscuits and dairy products also relies on imports. What is more noteworthy is that the development of the food machinery industry lacks the basic support for the scientific research results of the food itself. The development of food machinery, in addition to basic disciplines such as the principles of machinery, also involves a number of applied disciplines and technologies such as grain chemistry and food technology, and requires designers to understand the nature of food raw materials, production processes, and food quality evaluation. . However, in recent years, China’s food science and technology circles have been investing heavily in Western-style food research, while traditional food research has had little success. Taking Shantou as an example, at present, there are few studies on the quality of Shantou, the index analysis of raw material composition, and the rheological properties of dough. Due to the lack of support from basic scientific research results, the existing equipment on the market is simply a simple hand-made process. Copying, but not to determine the appearance of the bread, structure, taste of the raw material properties, process selection, fermentation methods, influencing factors and other indicators are not reflected, which is the current mechanical processing of bread can not exceed the overall quality of hand-steamed bread the main reason. At present, in the food market around the world, merchants will use hand-made as a selling point and gimmick, with special indications of hand-made steamed bread, handmade noodles, and handmade dumplings. The popularity of hand-made foods means that the research and development of related food machinery is lagging behind.
The progress of China's food machinery industry must be based on the improvement of independent innovation capabilities. Abandon the practice of low-level repetition and over-reliance on imports, make full use of and integrate the industry's long-term accumulation of its own technical resources, combined with a large number of food science to achieve leapfrog development. Compared with foreign companies, Chinese companies have a deeper understanding of traditional eating habits and food characteristics. Therefore, vigorously developing traditional food processing machinery is the future of China's food machinery industry.
The fundamental meaning of the scientific and technological innovation in the food industry---The status of China's food market is viewed through industrial upgrading . The higher the food grade, the higher the price; the higher the foreign production component, the higher the price. In some cities of our country, bread can be sold for 3-5 yuan each, while Shantou's price is only 0.2-0.3 yuan each, and the maximum is only 0.5 yuan each. China's traditional staple food, no matter whether it is in terms of safety or nutritional value, is no worse than bread. But why is there a priceless market?
Cost is the first, low-price competition, and workshop-type production is difficult to become the main body of the industry. At present, the characteristics of China's food industry are: less deep-processed products, lower product quality; many SMEs, poor industrial concentration; backward technology, low production efficiency, high energy consumption. Taking the staple food processing industry in Shantou for example, at present, the social production of Shantou is still dominated by manual workshops and intensive chemical plants. In addition to the use of machinery outside the workshop, the molding process depends on the manual, not only does not have a unified standard and norms, and food safety and hygiene can not be guaranteed. Due to fierce competition, businesses are choosing to reduce costs, and in the production environment, facilities, production skills and other hardware and software to make as little as possible, resulting in the "timber house mahogany door, such a girl you eat it? "Reports", "industrial alkali steamed bread, woven bags made drawers" and other reports are often seen in newspapers. This is one of the fundamental reasons for the low prices of steamed bread produced by the workshop. Although in recent years the industry has emerged a Shantou processing plant with a certain scale and mechanization level, its food safety and hygiene conditions have improved, but only the scale of the workshop is enlarged, not only the cost is higher than the manual workshop, but also the taste, flavor and workshop of Shantou. Compared with no essential difference, it lacks market competitiveness. In general, hand-workshops and intensive factories cannot meet consumer demand for food safety, hygiene, nutrition, and delicious food due to lack of scientific investment, and thus cannot be the mainstay of the industry.
The low added value of product technology has led to the pricelessness of the traditional staple food market in China. Product technology has low added value and serious homogeneity. Market competition can only rely on price, price, and scale. This vicious circle has formed a low-level, low-priced market environment for the food industry. This kind of market environment has seriously affected and weakened the scientific and technological innovation capabilities of Chinese enterprises, as well as the confidence of scientific research investment. The independent innovation of enterprises, in addition to a lot of capital investment, but also bear the risk of market tests. In addition, China's intellectual property protection is not enough within a certain range. Under such circumstances, many enterprises are afraid to be unwilling to innovate. If the profits of the enterprises are low, there will be no funds to invest in technological innovation; without technological innovation, they can only maintain low prices and low efficiency. Such a vicious circle has already strangled the passion for innovation in many industries. This is also the main reason why many companies are relying too much on technology introduction and repeating foreign mature technologies.
Lack of necessary scientific and technological innovation and scientific research investment is particularly prominent in traditional industries. Undoubtedly, the traditional industries including the food industry are the main battlefields of China's scientific and technological innovation. Based on traditional industries, scientific and technological innovation can have higher social and economic value, and have more extensive application and more vitality. At present, the profits of many industries are getting smaller and smaller, and some companies are pinning their hopes on the adjustment of the industrial structure and overcapacity in the price war. The round of price wars in the home appliances and other industries has proven that low-price competition does not work. Therefore, it is fundamental for the food industry to increase research investment, increase industrial concentration, increase production efficiency, reduce energy consumption, develop high-quality new products with high technological content and high added value, increase the proportion of refined and deep-processed products, and achieve industrial upgrading. Way out. It is destined to be discarded by the market by blindly using low prices as a means of competition, sacrificing consumer interests, ignoring food safety and hygiene, and ignoring consumer demand for food texture and flavor.
The main force of scientific and technological innovation in the food industry --- the enterprise army enterprise has become the main body of independent innovation, and is an important symbol of a country's economic development to a new level. Due to the influence of planned economy thinking, the main bodies of research innovation in China are universities and research institutes. However, due to the lag of the education system reform and the drastic downfall of the traditional scientific research system, colleges and research institutes are often eager for quick success. Divided from the system level, scientific research is divided into basic scientific research and applied scientific research. The former mainly focuses on basic theoretical research, while the latter focuses on development and application, so that basic scientific research results can be transformed into productivity. Scientific research institutes and colleges and universities have strong advantages in knowledge accumulation, talent cultivation, and infrastructure basic conditions. They should give full play to their own advantages and tend to be more inclined to basic scientific research and provide strong guarantees for the application of scientific research.
Combination of production, education and research, companies should play a role. Compared with some colleges and universities and research institutes, enterprises have the highest passion for innovation because they are the closest to the market. The most urgent need for innovation is the characteristics of independent innovation. It should also be the subject of independent innovation of the country and the nation. However, some science and technology policy enforcement departments still subconsciously have weak corporate research capabilities. They can't do anything or rely on it. Only by relying on universities and research institutes can they be able to do a good job. At the same time, in the selection of some experts and the selection of major scientific research projects, they often “go to Godâ€. In the process of providing decision-making consultations for the science and technology departments, some experts often provide suggestions and opinions based on their professional interests and their own interests, and establish scientific research priorities and directions. At present, although the project application also advocates the integration of production, education and research, universities and research institutes are required to jointly declare with the company when the project is declared, but the actual operation of the enterprise is only an accessory part.
Establish the focus and direction of scientific research, enterprises can better "pump" the actual market demand. President Hu Jintao clearly stated at the National Science and Technology Conference that "we must build a technological innovation system that focuses on companies as the mainstay, market orientation, and a combination of production, study and research." Minister Xu Guanhua of the Ministry of Science and Technology also stressed many times that “whether independent innovation can succeed and whether the medium and long-term plans for the development of science and technology can be implemented and whether the goal of building an innovative country can be achieved depends to a large extent on whether or not enterprises are the mainstay.†Enterprises are closer to market reality and understand market demand, and it is easier to grasp the direction of scientific research and judge the effectiveness of innovation results. In particular, private enterprises do not have the limitations of the leadership period and other cumbersome conditions, they are more likely to formulate scientific research that is closer to market demand and has a longer cycle. Development Plan. China's food industry is related to the national economy and the people's livelihood, and products are directly facing the end consumers. In addition to the characteristics of food itself, it is necessary to understand the market demand and speed up product renewal, and companies undoubtedly have the most appropriate conditions. In recent years, with the gradual establishment and improvement of China’s market economic system and the strengthening of scientific and technological innovation, it has been deeply rooted in the strategic thinking of some mature companies. A large number of mature enterprises have gradually realized that there is no competition without scientific and technological innovation and scientific research input. Advantage, without the continuous development of the enterprise, it is even more impossible to complete the value cycle of “input-knowledge and technology-material wealth-investmentâ€.
The development experience of the world's industrial economy has repeatedly shown that the fundamental way for the food industry lies in scientific and technological advancement. We must always put scientific and technological progress in the priority position for the development of the food industry. In particular, we must highlight and strengthen the research of traditional staple foods, focusing on enterprises as the mainstay. Unique resource advantages, only in this way can we truly make the food industry an important pillar industry and new economic growth point in China!
Acrylic curing agents are a type of crosslinking agent used in the production of high-performance coatings and adhesives. Acrylic curing agents are typically used to cure Epoxy Resins, improving their mechanical properties, chemical resistance, and thermal stability.
Acrylic curing agents react with the epoxy functional group to form a thermosetting coating or adhesive. This reaction is exothermic and can be accelerated by heat, making it ideal for high-temperature applications. Once cured, the acrylic modified epoxy resin offers excellent resistance to weathering, UV light, and chemicals.
Acrylic curing agents offer several advantages over other types of curing agents. They are low in viscosity, which makes them easy to handle and mix with epoxy resins. They also have excellent adhesion to a wide range of substrates, including metals, plastics, and composites.
Acrylic curing agents are available in a range of grades, each with its own unique properties and applications. Some grades offer improved toughness and flexibility, while others offer improved chemical resistance or high-temperature performance. The choice of acrylic Curing Agent depends on the specific application requirements, such as cure time, cure temperature, and final properties of the cured epoxy resin.
Acrylic curing agents are commonly used in applications where high-performance coatings or adhesives are required, such as automotive, aerospace, and marine applications. They are also used in the production of electrical and electronic components, where their excellent electrical properties make them an ideal choice.
In summary, acrylic curing agents are a type of crosslinking agent used to cure epoxy resins in the production of high-performance coatings and adhesives. They offer several advantages over other types of curing agents, including low viscosity and excellent adhesion to a wide range of substrates. The choice of acrylic curing agent depends on the specific application requirements, and they are commonly used in applications that require high-performance coatings or adhesives, such as automotive, aerospace, and marine applications.
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