"I only have preliminary ideas now, and I need to do further research and investigation," Shen Nian'an said. "I want to first understand the current research status and application prospects of these new preservation technologies, and then, in combination with the characteristics of our products, establish relevant mathematical models, optimize preservation process parameters, and then conduct experimental verification."
“Great! We support you on this project!” Shen Tingzhou said decisively. “What resources do you need, such as data, equipment, or funding? Just tell us, and we will fully cooperate with you. I will also speak with Director Zhang in the R&D department to ask him to provide you with the necessary support.”
"Thank you, Dad and Mom!" Shen Nian'an said excitedly. "I will definitely study hard and strive to make a breakthrough as soon as possible so that I can contribute my strength to the company."
After dinner, Shen Nian'an returned to his room but didn't rest immediately. He turned on his computer and began researching new food preservation technologies. Various academic papers, research reports, and news articles popped up on the screen; he immersed himself in this sea of knowledge, seemingly forgetting all his fatigue.
He learned that nanotechnology for food preservation utilizes the unique properties of nanomaterials to form a protective film on the surface of food, preventing the invasion of oxygen, moisture, and microorganisms, thereby extending the shelf life of food. Biotechnology for food preservation, on the other hand, uses microbial metabolites or natural bioactive substances to inhibit the growth and reproduction of harmful microorganisms in food, maintaining its quality. These technologies all have advantages such as safety, environmental friendliness, and excellent preservation effects, and represent the future direction of food preservation technology development.
As Shen Nian'an consulted materials, he jotted down key information in his notebook, constantly brainstorming research plans. He wondered how to combine these new preservation technologies with the product characteristics of "naturally delicious flavor"? How to optimize preservation process parameters through data analysis and modeling? How to design experiments to verify the feasibility and effectiveness of the technologies?
Before he knew it, the sky outside the window was already turning a pale white. Shen Nian'an rubbed his bloodshot eyes, but a determined smile appeared on his face. He knew that researching new food preservation technologies was a daunting task, and he might encounter all sorts of difficulties and challenges, but he was confident and determined to overcome this problem.
He shut down his computer, walked to the window, and opened it. Fresh air rushed in, carrying the faint scent of flowers and grass. The distant horizon was already tinged with orange-red; the sun was about to rise, and a new day had begun.
Shen Nian'an gazed into the distance, his heart filled with anticipation for the future. He knew that his internship had only just begun, and his journey to master new food preservation technologies had only taken its first step. But he believed that as long as he persevered and dared to innovate, he would surely succeed, inject new momentum into the development of "Natural Flavor," and allow his parents' hard work to shine even brighter.
The next morning, Shen Nian'an arrived at the R&D center. He handed Zhang Qiming his optimized plan for the jujube and walnut cake recipe. Zhang Qiming carefully read the plan and smiled approvingly: "Nian'an, this plan is excellent! The data is detailed, the analysis is thorough, and the optimization approach is very clear. I didn't expect you to produce such a high-quality plan on your first day at work. You're truly a promising young talent!"
"Director Zhang, you flatter me. I still have a lot to learn," Shen Nian'an said modestly.
“You don’t need to be modest; your professional skills are indeed very strong,” Zhang Qiming said. “I will immediately arrange for the R&D team to test this plan and bring the optimized product to market as soon as possible. By the way, General Manager Lin and General Manager Shen have already spoken to me; the R&D center will fully support your proposed research project on new food preservation technology. Do you have any specific plans?”
"Thank you, Director Zhang!" Shen Nian'an said gratefully. "I have already reviewed some relevant materials and have a preliminary understanding of nano-preservation technology and biological preservation technology. Next, I would like to first analyze the current preservation status of our company's main products, identify the existing problems and shortcomings, and then, in combination with the product characteristics, select suitable new preservation technologies for in-depth research, establish relevant mathematical models, optimize preservation process parameters, and finally conduct experimental verification."
“Your thinking is very clear, so let’s proceed according to your plan,” Zhang Qiming said. “I will arrange two experienced researchers to assist you. You can also let me know anytime you need any materials or equipment. If there are any technical difficulties, we can discuss and solve them together.”
"That's wonderful! Thank you, Director Zhang!" Shen Nian'an was filled with gratitude.
With the support of Zhang Qiming and the assistance of his colleagues, Shen Nian'an's research project on new food preservation technology was officially launched. He first conducted a comprehensive analysis of the current preservation status of "Natural Flavor's" main products, such as pickles, pastries, and whole grain products. Through reviewing historical data and conducting experimental tests, he gained a detailed understanding of the shelf life, preservation methods, and causes of spoilage of different products, and established a product preservation database.
Then, based on the characteristics of different products, he selected suitable new preservation technologies for in-depth research. For pickled foods such as pickles, he chose biological preservation technology, which uses natural antibacterial substances to inhibit the growth and reproduction of harmful microorganisms in pickles; for baked goods such as pastries, he chose nanotechnology, which forms a protective film on the surface of pastries to extend their shelf life.
During the research, Shen Nian'an fully utilized his professional expertise, employing data analysis and modeling methods to precisely optimize the preservation process parameters. He established a mathematical model relating preservation effectiveness to process parameters, and by adjusting parameter values, simulated the preservation effects under different parameter combinations, ultimately finding the optimal process parameter scheme.
This chapter is not finished yet. Please click on the next page to continue reading the exciting content!
Continue read on readnovelmtl.com