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1536results about "Fruits/vegetable preservation by freezing/cooling" patented technology

Superheated steam blanching method for improving quality of quick freezing edible fungi

The invention provides a superheated steam blanching method for improving the quality of quick freezing edible fungi which belongs to the edible fungi processing technical field and relates to the quick freezing processing of the edible fungi. The invention provides the application of superheated steam technology in the quick freezing processing of the edible fungi. The key technology is to utilize superheated steam for the blanching of the edible fungi. The process comprises edible fungi raw material selecting, cleaning, grading, blanching, quick freezing, packaging and frozen storing. The superheated steam has the characteristics of high temperature, oxygen-free property and low water content. Therefore, the superheated steam can passivate enzyme contained in the edible fungi raw material rapidly and thoroughly and achieve the effect of proper dehydration through the regulation of technological parameters. Thus, the proper water content of quick freezing edible fungi products is maintained. The superheated steam blanching method has the advantages of convenient operation, reliable operation and high production efficiency. The whole process has no escape of nutrients and lowers the quality deterioration of the processing process to the maximum extent, thereby obviously improving the quality of the quick freezing edible fungi products to reach to the longer high quality shelf-life.
Owner:JIANGNAN UNIV

Combined refreshing method for prolonging shelf life of fresh vegetable lotus seed

The invention discloses a combined refreshing method for prolonging the shelf life of a fresh vegetable lotus seed, belonging to the technical field of fruit and vegetable refreshing and storing. The fresh lotus seed has the characteristics of difficulty in refreshing and storing and acceleration for the deterioration of quality and taste. The high-quality raw materials can be obtained by controlling the harvesting maturity and harvesting in due time according to the unified standard. By adopting vacuum pre-cooling, the field respiration heat of the fresh lotus seed can be quickly eliminated and the quality loss can be prevented. According to the invention, by using 1-methylcyclopropene (1-MCP) to fumigate on the fresh lotus see at lower temperature or room temperature, the ageing and the late maturity of the lotus seed can retarded; by pressurizing the mixed gas of argon gas and xenon gas or the mixed gas of argon gas and krypton gas at the pressure of 20MPa for one hour to carry out the water structured treatment for the fresh lotus seed, the activity of water molecules and the activities of various enzymes in the fresh lotus seed can be reduced and the metabolic activities of the lotus seed can be inhibited. Meanwhile, by combining with modified atmosphere packaging (MAP), the fresh lotus seed is cold stored at the temperature of 2-4DEG C so as to well maintain the quality and the taste of the lotus seed. The lotus seed can be refreshed for 15-16 days; and the shelf life of the lotus seed is 11-13 days longer than that of the untreated lotus seed stored at normal temperature and is 8-10 days longer than that of untreated lotus which is cold stored .
Owner:建德市山木食品有限公司 +1

Energy-saving multifunctional cold-heat pretreatment device for fruits and vegetables before storage

The invention discloses an energy-saving multifunctional cold-heat pretreatment device for fruits and vegetables before storage. A water temperature treatment chamber is connected with a fruit and vegetable pretreatment chamber to form an integral water tank, and a partition board with through holes and a filter screen are arranged between the two chambers. A fruit and vegetable basket is placed in the pretreatment chamber, a spiral tubular heat exchanger is placed in the water temperature treatment chamber, and circulating cold water or hot water enters the fruit and vegetable pretreatment chamber from the lower part in a parallel mode through a water pump. The return water is subjected to heat re-exchange through the filter screen, the partition board and the spiral tubular heat exchanger and then returns to the water pump. The device integrates pre-cooling, cold shock and hot shock treatment of the fruits and the vegetables, and saves running energy consumption when the treatment of the fruits and the vegetables is finished; and compared with air, the water serving as a treatment medium has high heat exchange efficiency, can inhibit drying loss during the pretreatment of the fruits and the vegetables, and has cleaning effects on the fruits and the vegetables. A control system can timely adjust the running parameters of the system according to the change of working conditions so as to avoid cold injury of the fruits and the vegetables caused by over-low water temperature and hot injury of the fruits and the vegetables caused by over-high water temperature.
Owner:TIANJIN UNIV

Technique for quick-frozen gingers

A technique for quick-frozen gingers includes the processes of ginger selection, desulfurization, sterilization and quick-freezing. The process of ginger selection includes three steps, i.e. material selection, material trimming and winnowing; the process of desulfurization includes three steps, i.e. soaking for desulfurization, cleaning in clean water and sorting; the process of sterilization includes three steps, i.e. sterilization in medical solution, blanching for sterilization and cleaning in normal-temperature water; the process of quick-freezing includes three steps, i.e. cooling in ice water, quick-freezing and making of ice rinds; the gingers are quick-frozen under less than 25 DEG C below and within 15 minutes; in the steps of cooling in ice water and quick-freezing, water temperature is chosen according to the temperature of the quick-freezing tunnel of a fluidized quick-freezing machine, an ice water pond needs to be refrigerated if the temperature of the quick-freezing tunnel is higher than 30 DEG C below, the refrigeration temperature is controlled at 0 DEG C to 5 DEG C, and if the temperature of the quick-freezing tunnel is lower than 30 DEG C below, the ice water pond uses normal-temperature water; in the step of making of ice rinds, the gingers discharged out of the discharge outlet of the quick-freezing tunnel are directly put into a container containing ice water with temperature lower than 4 DEG C for 1 to 3 seconds; and after being packaged, the gingers are stored under the low-temperature condition of less than 18 DEG C below and transported to a point of consumption.
Owner:罗平县阳洋黄姜有限公司

Food fresh-keeping storehouse with full-automatic vending function and vending method

The invention discloses a food fresh-keeping storehouse with a full-automatic vending function. The food fresh-keeping storehouse comprises a storehouse body, a computer network platform, a food storage bin, an environment adjusting system, a food identification code recognition system, an automatic-warehouse-in-out system and a computer centralized control system. The food fresh-keeping storehouse is capable of storing and keeping fresh of a plurality of varieties of food and is provided with the full-automatic vending function and an internet communication function. The invention further discloses a vending method of the food fresh-keeping storehouse with the full-automatic vending function. The method includes that the food fresh-keeping storehouse for storing the varieties of the food is set close to users and connected into the internet, a commercial tenant uploads related data to a commercial tenant website and the computer network platform of the food fresh-keeping storehouse with the full-automatic vending function; a user logs in the network platform of the food fresh-keeping storehouse with the full-automatic vending function to selectively purchase the food, pays via a third party payment platform to complete a transaction to obtain a pickup identification code for the purchased food, and goes to the food fresh-keeping storehouse with the full-automatic vending function to pick up the purchased food on the basis of the food identification code. The food fresh-keeping storehouse with the full-automatic vending function is convenient, quick, safe and reliable and is provided with an extremely high commercial value.
Owner:李璐

High-oxygen fresh-keeping method of fresh-cut apples

The invention relates to a high-oxygen fresh-keeping method of fresh-cut apples. The method comprises the following steps: (1) treating unbroken apples at a low temperature and under a continuous high-oxygen concentration condition; (2) taking out the apples and cutting the apples so as to obtain apple blocks; and (3) performing color-protecting and coating treatment on the apple blocks by a color-protecting agent and a coating agent, then performing air-filling packaging and sterilization on the apple blocks, and finally, refrigerating. According to the method, the unbroken apples are subjected to the continuous high-oxygen treatment at a low temperature and then are cut, and the growth of bacteria and fungi can be inhibited under the high-oxygen condition, so that the decomposition of fruits and vegetables during the storage is alleviated, the respiratory action and the ethylene synthesis of fruits and vegetables are relieved, the tissue browning of fruits and vegetables is slowed down, and substances with peculiar smells, such as acetaldehyde and ethanol, are decreased. Thus, the storage quality of fruits and vegetables is effectively improved. The effects of the method provided by the invention are obviously superior to the treatment effects of a method in which the refrigeration and the cutting of apples are separately performed.
Owner:SDIC ZHONGLU FRUIT JUICE +1

Method for prolonging storage period of kiwi fruits

The invention discloses a method for prolonging the storage period of kiwi fruits and belongs to the technical field of agricultural food science. The storage period of the kiwi fruits is prolonged by adopting a method of combining timely harvesting, wound curing treatment after harvesting, spontaneous modified atmosphere PE freshness-keeping bag packaging, repeated low-dose 1-MCP treatment and low-temperature storage. The method comprises the following steps: the kiwi fruits are harvested when the content of soluble solids is between 6.0 Brix and 8.0 Brix, and the hardness is between 9.5-11 kg/cm<2>; after being harvested, the kiwi fruits are subjected to the wound curing treatment for 24-72 hours in the shade at a normal temperature to eliminate the fruits suffering from mechanical injury, defects and disease and pest damages, are sub-packed into PE freshness-keeping bags for ozone sterilization, are pre-stored for 5 days in a freshness-keeping storehouse with the temperature of 8 DEG C and the RH of 90 percent, are pre-cooled for 24 hours after the storehouse temperature is adjusted to 2+/-0.5 DEG C, and the RH is adjusted to 85 percent, and then are laced for storage; when the storage time is 30, 60 and 90 days, the 1-MCP treatment with different concentrations is adopted. The method is a kiwi fruit storage and freshness-keeping method which is efficient, convenient, easy to operate and cheap.
Owner:GUIYANG UNIV
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