228results about "Seed preservation by irradiation/electric treatment" patented technology

The invention provides an ultrasonic-microwave synergistic method for stabilizing brown rice, belonging to the technical field of fine and further processing of the cereals. The method comprises the following steps: using brown rice after rice hulling as the object, carrying out the ultrasonic-microwave treatment, microwave drying the treatment medium of brown rice residua, so as to obtain the brown rice with low lipase activity capable of being stored for a long time, or further processing to obtain the stable rice bran and rice. The brown rice, rice and rice bran obtained by using the method, are not easy to go rancid, and have high stability. The ultrasonic-microwave synergistic method for stabilizing brown rice provided by the invention has the advantages of high efficiency, hygiene, energy saving and the like, and provides the basis for the storage and circulation of brown rice and the development of functional food of brown rice.

The invention discloses a radiofrequency treatment method for sterilization and fresh keeping of cereal seeds, and the method includes the following steps: weighing the cereal seeds in a container, to be more specific, the cereal seeds are weighed into a cube container with a hole, wherein the hole diameter of the cube container is less than the diameter of the cereal seeds, and the cube container is made from a high temperature resistant plastic material; performing radiofrequency treatment on the cereal seeds, to be more specific, the radiofrequency treatment on the container filled with the cereal seeds is performed, the time of the radiofrequency treatment on the cereal seeds is controlled in 3-6min, after the cereal seeds reach the temperature of 60 to 70 DEG C, the cereal seeds are kept warm for 5-15min by hot air; and cooling to room temperature, to be more specific, the radiofrequency treated cereal seeds are cooled to room temperature for packaging and storage. By adopting the method, the cereal seeds can be better sterilized and kept fresh, and the vitality of the cereal seeds can be maintained while sterilization.

A method and apparatus are described with which a wide range of foodstuffs can be effectively, simultaneously or consecutively, decontaminated and/or detoxified using a combined treatment of water, a heating source and defined wavelength Ultraviolet light within or without the use of a modified atmosphere. The modular system allows easy, quick and low cost adaptation to suit the decontamination and/or detoxification of almost any solid foodstuff.

Unlike existing technologies, the effective control of heat on or over the product prevents denaturation, thus allowing organic and natural product to retain its viability and status.

The present invention relates to a processing method of milled rice by microwave to stabilize rice bran, which performs the microwave process to the milled rice without pull after rice hulling, belonging to the field of agricultural products processing. The obtained milled rice with low or no lipase activity can be obtained or be further processed to produce rice bran, the obtained milled rice or rice bran has high fat stability. The processing method of milled rice by microwave to stabilize rice bran of the invention has high efficiency, simple and sanitary process and low manufacture cost.

The present invention relates to a combined processing method of milled rice by microwave, ultraviolet ray and high-voltage pulsed electric field to stabilize rice bran, which performs the combined process of microwave, ultraviolet ray and high-voltage pulsed electric field to the milled rice without pull after rice hulling, belonging to the field of agricultural products processing. The obtained milled rice with low or without lipase activity can be obtained or be further processed to produce rice bran, the obtained milled rice or rice bran has high fat stability. The processing method of the invention has high efficiency, simple and sanitary process and low manufacture cost.

A fresh vegetable foodstuff such as fruit, vegetables, grains or nuts is treated to reduce microbial contamination (UV-C irradiation, preferably in a CO2 atmosphere, preferably at -1 to +4° C.) and/or to induce protective phytoalexins (UV-A, UV-B and UV-C irradiation) and/or to destroy aflatoxins (UV irradiation, primarily UV-C). A modular system can be readily adapted to different foodstuffs. It can include treatment modules and support modules (e.g. for cleaning elements of the treatment modules, providing them with controlled environments, and controlling the input of foodstuffs so they are susceptible to treatment).

A Kimchi refrigerator that emits light into a storage compartment, in which Kimchi is stored, to improve taste of the Kimchi and a control method of the same are disclosed. The Kimchi refrigerator according to the present invention includes an light emitting unit to emit light into the storage compartment. The light is emitted to Kimchi, whereby the taste of the Kimchi is improved.

Provided are methods, systems, and radiating units for radiating mixable material, such as water, blood, sand, or the like, with sterilizing radiation. In one embodiment, the method includes immersing a radiation source in the mixable material, and moving the immersed radiation source inside the mixable material in a non regular fashion. The radiating unit optionally includes a radiation source; a power source for powering the radiation source; and a mobility agent that moves the radiating unit. The system optionally includes at least one radiating unit; and a mobility agent for moving the radiating unit.

The invention discloses a food preservation processor and relates to the technical field of food preservation. The invention particularly relates to a slight energy consumption preservation technique device for processing plant food, such as fruits, vegetables and grains, by utilizing an electric field. Based on the principle that the food, such as fruits, vegetables and grains, has the function of preservation after being subject to the action of the electric field (which has 'Asakawa effect' and 'sequelae' thereof), the invention provides the food preservation processor which mainly comprises a high voltage generator (1) and control units (2) thereof, wherein the high voltage generator (1) and the control units (2) are connected to a food preservation container (4) through connection wires (3); the high voltage output by the high voltage generator (1) can be continuously adjusted; the output end and the zero line end of the high voltage generator (1) are respectively connected with two parallel pole plates (5) of the container (4); and one of the pole plate must be a grounded preserver. Compared with other preservation technology, the invention has the advantages of simple structure, slight energy consumption, no pesticide residue, no secondary environmental pollution, and low cost due to the adoption of general electric components on the market, thereby being a preservation device with favorable cost performance.

The invention discloses a rice processing method with essential oil mist spraying and pulse microwave action. The rice processing method comprises the following steps of preliminary screening, impurity removal, drying, dehumidification, husking shelling, rice milling, atomization and wetting and then drying, milling, polishing, color sorting, grading, packaging and storage and a pulse microwave anti-insect and anti-mould process, specifically, harvested rice is screened, firstly, a screening machine with appropriate sieve meshes is selected for screening out impurities with a different size from grains according to the different widths and thicknesses of rice and the impurities, then fine selection is performed, the rice is separated from the impurities according to the difference in lengths of the rice and the impurities, then air separation is continued to be performed, and the light impurities (such as chaff, rice straws and false grains) are taken away by wind force to be separatedfrom the rice in ascending or horizontal airflow. The rice processing method has good antibacterial and delay aging effects, can inhibit generation of colonies and formation of fatty acids in the rice and has a high fatality rate to pests and aspergillus parasiticus, and pulse microwave treatment reduces the hatching rate of pest eggs and reduces the viability of the pests.

The invention provides a soybean storage method which comprises the following steps: S1, preliminarily cleaning soybeans before warehousing, performing hot air drying, tempering, and thus finishing initial treatment; S2, performing radio frequency and microwave drying treatment on the soybeans subjected to initial treatment, and performing tempering or forced air drying, so that the moisture content is reduced to be 11-13 percent; and S3, feeding the treated soybeans into a refrigerated depot section with a moisture removal fan for storing, controlling the temperature of the refrigerated depot section to be 8-15 DEG C, and controlling the relative humidity to be 70 percent or below. According to the soybean storage method disclosed by the invention, the labor intensity of drying the soybeans is reduced, the soybean drying efficiency is improved, the temperature and humidity control precision during soybean storage is improved, and the condition that the soybeans are affected with damp to get mildew and go bad is avoided.

The invention discloses a fresh-keeping technology of fresh walnuts. The fresh-keeping technology comprises the following technological steps: spraying a wood-vinegar solution before picking, picking and screening, peeling green peels, immersing with the wood-vinegar solution, carrying out infrared sterilization treatment, carrying out 60Cogamma ray radiation, packaging in vacuum and freezing and storing. The fresh-keeping technology of the fresh walnuts, disclosed by the invention, has the beneficial effects that the walnuts are treated by utilizing the wood-vinegar solution and chemical medicaments are not used, so that natural sterilization and corrosion prevention are realized; the fresh-keeping technology is environmentally friendly and chemical residues are not caused, so that the treated walnuts are beneficial to health of human bodies and the environment; infrared irradiation and 60Cogamma ray radiation are utilized and fresh-keeping storage is carried out from the radical reason of walnut decaying; the fresh walnuts are stored by freezing in a vacuum fresh-keeping bag so that the storage period of the walnuts is greatly prolonged; the walnuts are stored after the green peels of the walnuts are removed, so that a storage space is saved and the storage energy consumption is reduced, and the walnuts are also convenient to eat; technological steps are suitable for industrialized assembly line production so that the utilization of manpower is reduced and mechanical production can be realized.

The invention discloses a strong gluten wheat grain screening device comprising a machine base and a case. Universal wheels are arranged at four corners of the bottom of the machine base. Ultraviolet lamps are arranged on the top wall of an inner cavity of the case. A screen mesh is arranged in the middle of the inner cavity of the case and connected with a vibration motor through a vibration transmission shaft. An electric push rod is mounted on the inner wall of the case and located above the screen mesh. A residue pushing plate is arranged at one end of the electric push rod. A flow guiding plate is obliquely arranged at the bottom of the inner cavity of the case. A heating bar is arranged inside the flow guiding plate. Wheat grains can be subjected to impurity removing screening rapidly and efficiently; and by arranging the electric push rod, when working, the electric push rod can discharge screened impurities out of the case through the residue pushing plate, so that cleaning is convenient, time and labor are saved, the structure is simple, moving is flexible, the functions of wheat grain sterilization and drying are achieved, and practicability is high.

The invention provides a method of inhibiting biological damage to a cellulosic structural element exposed to environmental moisture, said method comprising applying a pulsed asymmetric electrical voltage to a decay-prone region of a said element over a prolonged time period.

The invention discloses a method for continuously stabilizing rice bran by adopting tunnel-type microwave. The method comprises a process for stabilizing rice bran by adopting a tunnel-type microwave device and determining the relevant technical parameters such as water-removing capacity of microwave power, the optimum residual water of the rice bran after microwave treatment, and the appropriate material bed height of the bran after microwave treatment. The method solves the difficulty in continuously stabilizing rice bran by adopting microwave, and the stabilized rice bran can be kept fresh for above two months. The method has the advantages that the original good quality and nutritional ingredients of the rice bran are kept, environment is protected, the operation is easy and convenient, and the promotion and application are also easy.

To provide a method for irradiating ultra-violet rays a water retention member added with water droplets, generating OH radical in the water droplets and modifying ethylene gas into ethane and water through the OH radical. Water is supplied to the aeration water retention member formed with a water retention surface capable of holding water in its particle shape in such a way that the water is held on it under particle shape to cause the water retention surface to be kept in a state where the water retention surface is wetted with water droplets. Utra-violet rays are irradiated water held on the water retention surface and then the OH radicals are generated in the water droplets with energy of irradiated ultra-violet rays. Gas containing ethylene gas is aerated the water retention surface holding water containing the OH radicals and the ethylene gas contacted under an action of the OH radicals is modified into ethane and water.

The present invention discloses a cold storage method of modified atmosphere packaged carya illinoinensis kernels. The method is characterized by comprising the following steps of carya illinoinensis collecting and picking, sectional drying technology using in an oven, then static irradiation technology conducting, and then modified atmosphere packaging and cold storing. A processing technology of cream flavored carya illinoinensis kernels comprises the following steps of firstly shelling and washing, then pre-cooking to be tasty, then drying and dehydrating, stir-frying, cooling and sterilizing, and N<2> filled modified atmosphere packaging.

The invention provides a processing method for stabilizing enzyme activity of brown rice lipase and improving eating quality and belongs to the field of agricultural product preservation technology. The processing method comprises the following steps: weighing 200g of brown rice, adding water, adjusting the initial water content to 13.6 to 18.0%, sealing by a fresh-keeping film, balancing for 12h at 4 DEG C; carrying out heating treatment by infrared radiation method, wherein the specific parameters are as follows: the temperature of an infrared radiation plate is 398.6+/-11.9 DEG C, the infrared radiation distance is 10-30cm, the processing time is 3-7min; after the processing is finished, cooling to normal temperature, crushing, screening, analyzing the changes of the fatty acid value, the lipase activity, the blue value, the water absorbing capacity and the soluble solid content in the brown rice. The processing method provided by the invention is simple and feasible, the operation is convenient, and furthermore, by adoption of the processing method, the continuous mass production can be realized.

The invention relates to a method for improving the stewing performance and the storage performance of unpolished rice. The method is characterized in that the microwave and superheated steam combined treatment is adopted, the unpolished rice is properly gelatinized (the gelatinization degree is 20 to 30 percent) through controlling the water addition quantity and the water adding speed, and meanwhile, insect bacterium enzymes inside rice grains are killed or passivated for reaching the goal of improving the stewing quality and the storage performance. Through the microwave and superheated steam synergistic effect, the surface gelatinization of unpolished rice grains is very uniform, meanwhile, ova, bacteria and mycete hidden in the rice grains are effectively killed, lipoxidase and lipase in the unpolished rice are passivated, and the lipid oxidation is inhibited. Through controlling the water adding quantity and the water adding speed and adopting the low-temperature high-humidity treatment after the microwave treatment, the crackling rate of the rice grains can be effectively reduced, and the nutritional ingredient loss is reduced. The method has the advantages that the environment is protected, no pollution exists, and the stewing performance and the storage performance of products are obviously improved.

The invention discloses a pocket preservation method for camellia seed kernels. The method comprises the following steps: (1) picking up, to be specific, picking ripped camellia fruits, firstly, stacking 5 to 7 days to make the camellia fruit ripening to increase an oil content, and then exposing to the sun for 3 to 5 days for reserving; (2) removing the camellia fruit shells,to be specific, stripping the camellia fruit shells to obtain the camellia seeds; (3) a first drying, drying the camellia seeds until their moisture content is less than 13% for reserving; (4) removing the camellia seed shells, stripping the dried camellia seed shells to obtain the camellia seed kernels, (5) oxidation resistance treatment; (6) microwave extinguishing enzyme; (7) packing, to be specific, packing the camellia seed kernels treated with step(6); (8) intensive pulse light processing and other steps. The method adopts the technology of the oxidation resistance, the microwave extinguishing enzyme and the intensive pulsed light treatment combined with the technology of modified atmosphere packaging or vacuum packaging. The method has the advantages that deterioration of quality of the stored camellia seed kernels is retarded effectively, and the method is very suitable for families, oil mills and the like adopting the oil pressing way with low batch and high oil pressing frequency.