Striving with Determination and Diligent Thinking! The First Monthly Exchange Meeting of the Jiangnan University–Suzhou Niumag Joint Research Institute Successfully Concluded

On March 8, 2019, as spring returned to Jiangnan with new vitality, the first monthly seminar of the Jiangnan University–Suzhou Niumag Joint Research Institute was successfully held at the School of Food Science, Jiangnan University. The event was attended by Professor Min Zhang — PhD supervisor and Head of the Department of Agro-product Processing & Storage Engineering — along with Mr. Peiqiang Yang, Chairman of Suzhou Niumag Analytical Instrument Co., Ltd., and five doctoral researchers from the School of Food Science: Dr. Qing Sun, Dr. Xiaofei Wu, Dr. Linlin Li, Dr. Yanan Sun, and Dr. Bimal Chitrakar. Together, they engaged in an in-depth discussion on the institute’s current research progress and future development directions.

Dr. Yanan Sun, Dr. Linlin Li, Dr. Xiaofei Wu, Prof. Min Zhang, Chairman Peiqiang Yang, Dr. Bimal Chitrakar, Dr. Qing Sun (from left to right)

Over the past year, under the careful guidance of Prof. Zhang, the attending PhD researchers have leveraged scientific instruments developed by Niumag to explore applications of low-field NMR in food drying. Their relentless efforts have yielded outstanding results — a total of six academic papers were published, including two in the internationally renowned SCI journal Drying Technology, and two patent certificates were granted. During the seminar, each doctoral researcher presented a report based on their individual research focus.

Each researcher delivered a presentation centred on their respective research topics

Dr. Qing Sun presented on “Development of Smart Drying Detection Technology and Equipment Based on LF-NMR,” establishing a neural network optimisation model to track moisture changes throughout the drying process. Her work focused on both data modelling and equipment innovation. Dr. Xiaofei Wu reported on “Monitoring Water State and Shrinkage of Shanghai Bok Choy During Infrared Atmospheric Drying via LF-NMR,” establishing a PLSR model based on NMR parameters to predict key changes in moisture, shrinkage, and water activity. Dr. Linlin Li shared her work on “Intelligent Detection of Dielectric Properties of Chinese Yam Using LF-NMR Technology,” identifying correlations and establishing predictive models. Dr. Yanan Sun explored flavour dynamics in ginger drying using LF-NMR, bringing sharp analytical insights with a touch of creative expression. Dr. Bimal Chitrakar gave an “Annual Progress Report on the Niumag Project,” analysing T2 relaxation time of six fruits — including apples and tomatoes — to interpret their water activity profiles with clarity and confidence.

Mr. Peiqiang Yang, co-founder of the Joint Research Institute, highly praised the PhD researchers’ outstanding results. He remarked: “Judging by the outcomes presented today, I can confidently say that Niumag’s support for this institute has been absolutely worthwhile! It’s our original intent to maximise the impact of NMR in the food sector and create lasting value. Looking ahead, artificial intelligence is undoubtedly the way forward. I envision a fully intelligent detection system across the food drying industry chain — powered by data models. Be bold, be confident, and rest assured that Niumag will provide full academic support to all of you. Together, let’s shape a bright future for food drying innovation!”

Prof. Min Zhang concluded the seminar by stating: “When it comes to building advanced food drying detection systems, we must integrate low-field NMR instrumentation, microwave drying technologies, and intelligent software. The goal is to bring tangible solutions to real-world needs, support industrialisation of food drying, and ultimately improve quality of life through sustainable innovation. That’s our unwavering pursuit.”

The Jiangnan University–Niumag Joint Research Institute is a five-year collaboration, currently in its second year. These five years may feel brief — the past year has flown by — but they are also profoundly meaningful, representing a collective journey of effort and passion. Behind each visible achievement lies silent dedication and persistent innovation, now captured in the smiles and aspirations of everyone present.

Related Publications:

1) Yanan Sun, Min Zhang*, Dongcui Fan, “Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low-field nuclear magnetic resonance (LF-NMR),” Ultrasonics – Sonochemistry, Vol. 51, March 2019, pp. 77–89 (2017 IF: 6.012)

2) Qing Sun, Min Zhang*, 5th Food Drying Workshop (FDW 2018) & 10th LF-NMR National Conference, Drying Technology, accepted, 2019 (2017 IF: 2.219)

3) Qing Sun, Min Zhang*, Arun S. Mujumdar, “Recent developments of artificial intelligence in drying of fresh food: A review,” Critical Reviews in Food Science and Nutrition, accepted (2017 IF: 6.015)

4) Xiaofei Wu, Min Zhang*, Zhongqin Li, “Dehydration modeling of Cordyceps militaris in mid-infrared-assisted convection drying system: Using low-field nuclear magnetic resonance with the aid of ELM and PLSR,” Drying Technology, accepted

5) Qing Sun, Min Zhang*, Arun S. Mujumdar, Peiqiang Yang, “Combined LF-NMR and artificial intelligence for continuous real-time monitoring of carrot in microwave vacuum drying,” Food and Bioprocess Technology, accepted

6) Linlin Li, Min Zhang*, Peiqiang Yang, “Suitability of LF-NMR to analyse water state and predict dielectric properties of Chinese yam during microwave vacuum drying,” LWT – Food Science and Technology, accepted

7) Yanan Sun, Min Zhang*, Bhesh Bhandari, Peiqiang Yang, “Intelligent detection of flavour changes in ginger during microwave vacuum drying based on LF-NMR,” Food Research International, accepted

Recommended Instrument:
Mid-size NMR Imaging Analyzer — NMI20-060V-I