91results about How to "Avoid chilling" patented technology

The invention relates to the technical field of agricultural product preservation, and aims to provide a method for refrigerating and preserving juicy peach fruits. The method comprises the following steps of: precooling the juicy peach fruits; radiating the fruits by using ultraviolet rays; cooling gradually; refrigerating the fruits; heating gradually; and delivering the fruits from a warehouse. The cold injury of the juicy peach fruits in refrigeration can be remarkably prevented by treatment of the ultraviolet radiation and gradient temperature change, the rot is reduced, and the refrigeration preservation period of the juicy peach can reach 60 days. The method is convenient and effective to operate, is convenient to popularize and use, and is suitable for large-scale production.

The invention discloses a fresh keeping method for plum fruit, comprising the following steps: (1) immersing plum fruit in chitosan solution with a concentration ranging from 0.1g/100ml to 3.0 g/100ml at room temperature; (2) refrigerating the plum fruit immersed in step (1); (3) when entering into shelf life, keeping refrigerated plum fruit in an enclosed device, which contains 1-methyl cyclopropene gas with a concentration ranging from 0.5 mul/L to 5.0 mul/L, for 12-24 hours at room temperature; wherein, the concentration of 1-methyl cyclopropene gas is preferably in the range of from 1.0 mul/L to 2.0 mul/L. The fresh keeping method for plum fruit of the present invention has the advantages of high food health safety, simple application, easy spread, little investment but quick result, low price, broad market, notable economic and social profit etc, which is suitable for China and has great development and application value.

The invention discloses a heat storage, heat-release, dehumidification, ventilation and sterilization type solar greenhouse regulating and controlling system, and belongs to the technical field of agricultural facilities. The system has four functions of heat storage and release, dehumidification, ventilation and sterilization. After a water pump is used for making water in a water tank to absorb heat reflected from a light condensation plate to a heat collecting pipe, the heat is transferred to water in the water tank and a coil pipe, and heat storage is achieved; when the temperature in a greenhouse is low, the water pump is used for making heat of the water in the water tank released to the greenhouse through a water pipe and a radiator to improve the temperature in the greenhouse, and heat release is achieved; a compressor is used for refrigeration, and wet air in the greenhouse is dehumidified through a fan and an evaporator, heated in a condenser, then heated to the required temperature through an electrical heater and finally sent into the greenhouse through an air pipe, and therefore dehumidification is achieved; ventilation is achieved though vent holes inside and outside the greenhouse under the action of a fan and an adjusting air valve; sterilization is achieved through ultraviolet sterilizing lamps during dehumidification or ventilation. The system can improve the utilization rate of solar energy and enhance the regulating and controlling ability of the thermal and humidity environment of the greenhouse.

The invention relates to a preservation method of cherry. A good preservation effect is achieved by combining a unique preservation mode with a preservative aiming at the physiological characteristics of the cherry and the problems in the preservative storage process. The preservation method is efficient to keep a fruity flavor and a fruity taste; meanwhile, the preservative ingredient used in the preservation method can form a protective film on the surface of the cherry; the damage to epidermal fruit wax in a cleaning process is compensated; loss of moisture in the preservation process is reduced; meanwhile, good glossiness also can be kept on the cuticle surface; in addition, air holes in the cherry surface are closed by cooling treatment in the preservation process; loss of the fruity flavor is reduced; meanwhile, diffusion of the moisture in the fruit and at the peripheries of the air holes is avoided. Therefore, the preservation method has important significance in keeping fruit texture and fruity taste of the cherry.

The invention discloses a method for producing pharmaceutical dimeticone. The method comprises steps of stirring and mixing a mixture of octamethyl cyclotetrasiloxane and hexamethyl disiloxane completely in accordance with the mass ratio of (6-7) : (0.12-0.5), then placing the mixture to a gauge tank and heating the mixture in the gauge tank to a temperature of 90 DEG C to 95 DEG C; pressing the mixture to a catalytic reactor which contains a catalyst, subjecting the mixture to a circular reaction for 1-1.5 hours at the reaction temperature of 90 DEG C to 100 DEG C and obtaining crude dimeticone; pressing the crude dimeticone to a refined distillation still, heating the distillation still to a temperature of 190 DEG C to 230 DEG C, controlling the vacuum to be no more than -0.09 MPa, desorbing oligomer and low-boiling-point substances, conducting a refining operation for 4-6 hours, transferring materials to a cooling reactor after indexes of materials inside the distillation still, such as flash points, are qualified through a sampling test, cooling materials to be below 50 DEG C, performing pressure filtration and obtaining the pharmaceutical dimeticone. Quality indexes of the pharmaceutical dimeticone meet standards of 2010 version Chinese pharmacopoeia, the production cost is low and the economic benefit is obvious.

The invention discloses an isothermal forging method of a straight bevel gear. A blank and a mold are heated to roughly consistent temperatures respectively, then the blank is placed into the mold and is subjected to forging molding in the mold at the relatively low strain rate, and the straight bevel gear is obtained through aftertreatment, wherein the relatively low strain rate is lower than 0.1 mm/s, and the mold adopts a closed mold forging structure. According to the method, firstly, the blank and the mold are heated to the equal temperature or basically equal temperatures, so that the chilling effect produced when the temperature of the mold is lower than that of the blank is avoided, and the plastic flow of the blank is improved; secondly, the mold adopts the closed mold forging structure, the blank bears three-dimensional compressive stress in the forging process, and thus molding of the blank is facilitated; thirdly, the strain rate is lower than 0.1 mm/s, accordingly, the deformation amount of the blank in unit time is small, deformation is sufficient, and molding of the blank is more facilitated.

The invention provides a multistage fruit and vegetable precooling machine. The multistage fruit and vegetable precooling machine comprises a conveyor belt, a first precooling unit and a second precooling unit, wherein the first precooling unit is arranged on the conveyor belt; the second precooling unit is arranged on the conveyor belt and positioned at the lower reach of the first precooling unit; the first precooling unit and the second precooling unit supply cooling water for precooling fruits and vegetables, the temperature of the cooling water supplied by the first precooling unit is higher than that of the cooling water supplied by the second precooling unit. According to the technical scheme disclosed by the invention, the problem that cold damage is caused for the fruits and the vegetables because the single-stage precooling temperature for the fruits and the vegetables in the prior art is too low can be effectively solved.

The invention discloses a peritoneal dialysis heater. The peritoneal dialysis heater comprises a tank body, the tank body is provided with a tank cover and a tank bottom, a hinge or a rotating shaft structure is arranged between the tank body and the tank cover, a first heating unit is arranged on the tank cover, a second heating unit is arranged on the tank bottom, and the tank body of the peritoneal dialysis heater is provided with a dialysate bag hanging mechanism, a bubble detection sensor, a glucose concentration detection sensor, a pipe gripping device and a U-shaped support frame. The second heating unit on the heater is used to primarily heat a dialysate, and then the first heating unit is used for thermally insulating a dialysate bag in a hanging way. The provided peritoneal dialysis heater is suitable for a peritoneal dialysis patient not staying in bed continuously at home, solves the problem that the dialysate is rapidly cooled in the injection process because of hanging and the too low room temperature in the cold region in spring and winter, and effectively prevents shivering, abdominal pain, diarrhea, influenza, infection and other discomforts caused by the too coldinjected dialysate.

The invention discloses a pre-cooling domestication method for fruits and vegetables. According to the pre-cooling domestication method, a pre-cooling temperature reducing curve is pre-set on a PLC which controls refrigeration equipment to reduce the temperature according to the pre-cooling temperature reducing curve. The invention further discloses the refrigeration equipment applied to the pre-cooling domestication method for the fruits and the vegetables. Compared with the prior art, the pre-cooling domestication method has a scientific temperature reducing manner and the domesticated fruits and vegetables can keep good quality; and phenomena of cold damages and the like can be effectively prevented.

The invention discloses a storage and fresh-keeping method of a hibiscus esulentus L. tender pod. The storage and fresh-keeping method comprises the following steps of 1, selecting hibiscus esulentus L. tender pods which do not have mechanical damage and insect diseases, and are harvested in an appropriate stage, 2, pre-cooling the selected hibiscus esulentus L. tender pods, and 3, putting the pre-cooled hibiscus esulentus L. tender pods into fresh-keeping bags, treating the pre-cooled hibiscus esulentus L. tender pods by 0.5 to 20ppm of 1-methylcyclopropene, tying up mouths of the fresh-keeping bags instantly, and storing the fresh-keeping bags at a temperature of 6 to 8 DEG C, wherein in storage, the fresh-keeping bags are sealed for more than 12 hours. On the basis of a low temperatureand packaging, the storage and fresh-keeping method combines with hibiscus esulentus L. tender pod biological characteristics, adopts an ethylene effect inhibitor of 1-methylcyclopropene having an appropriate concentration, can effectively delay hibiscus esulentus L. tender pod aging symptoms of browning, decaying and lignification, can reduce decaying, and can prevent cold injuries. Fresh hibiscus esulentus L. tender pods stored by the storage and fresh-keeping method still retain original quality after being stored for more than a month.

The invention discloses a prevention and control method for postharvest diseases of a dragon fruit, belonging to the technical field of agricultural food science. According to the invention, a method of combining pre-harvest and cold refrigeration with low-temperature storage is adopted for prolonging the storage period of the dragon fruit. Before harvest, bacteriostatic agent is sprayed for preventing and controlling pathogenic bacteria. The prevention and control method for pathogenic bacteria comprises the following steps: spraying a compound bactericide diluent the day before the harvest, wherein the bactericide contains a trichoderma agent and lactic streptococci in ratio of (1-3) to (3-1) and is diluted with 1500-2000 times; picking when the dragon fruit is 80%-90% mature; performing healing treatment at a shade place and then transferring into a refrigerator and sterilizing; refrigerating for 5-7 days at 15+/-1.0 DEG C; adjusting the temperature of the refrigerator to 9+/-1.0 DEG C for storage; sterilizing in the refrigerating period, thereby preventing pathogenic bacteria from invading to avoid causing rotten fruit. According to the prevention and control method for postharvest diseases of the dragon fruit provided by the invention, the operation is simple, and high-efficient, low-cost and safe effects are achieved.

The invention relates to a storage, fresh-keeping and processing method of Chinese toon. The fresh-keeping method comprises the following steps of performing sorting, performing cleaning, performing blanching in a sodium bicarbonate solution, performing soaking in a pretreating agent, performing fresh-keeping treatment, performing refrigeration for the first time, performing refrigeration for the second time, and performing refrigeration for the third time. The method for processing the Chinese toon prepared by the storage and fresh-keeping method comprises the following steps of performing cooking, performing cooling, performing spin-drying, performing boiling, and performing mixing with other raw material components. The made Chinese toon maintains deep green, active substances in the Chinese toon are effectively released, the nutrient components are rich, and the content of nitrite is low.

The invention discloses a fruits and vegetables temperature control storage and transportation dedicated plastic pass box unit with hold-over plates for an insulating truck. The fruits and vegetables temperature control storage and transportation dedicated plastic pass box unit with the hold-over plates for the insulating truck includes multiple same box bodies and a box lid. Vertical concave slots or convex slots are formed in the box lid and the center positions of both sides of each box body. The box bodies are connected into a stacking in a front-and-back direction. The box lid and each box body are of plastic hollow grid structures. A layer of cold storage frame capable of containing the hold-over plates is arranged on the bottom surface of the box body, and the box lid is the hollow cold storage box which the hold-over plates can be put in. The cold storage box on the bottom surface of the last box body is embedded into the next box body, and the box body is fixed in an up-and-down direction. The box lid covers on the topside box body, the box lid and the box bodies are piled and sent into the insulating truck. The whole insulating truck is taken as an insulating unit, the hold-over plates are uniformly distributed inside the unit, due to the fact that the pass box has no insulating layer, air circulation is fluent inside the stacking so as to be beneficial to the uniform temperature distribution in the stacking, fruits and vegetables chilling injury caused by partial supercooling is prevented, and fruits and vegetables loading space is large; car utilization rate is high, the stacking is solid, and the temperature control effect is good.

The invention provides a fruit and vegetable fresh keeping integrated machine. The fruit and vegetable fresh keeping integrated machine comprises cold chain equipment, an air pipeline, a refrigeratingand cooling device, a heating and warming device, a humidifying and sterilizing device and a computer control system. The invention also provides a fruit and vegetable fresh keeping method. The fruitand vegetable fresh keeping method comprises the following steps of according to requirements of different fruits and vegetables, presetting storage and fresh keeping parameters through the computercontrol system; and according to actual monitoring data, controlling the working condition of the refrigerating and cooling device, the working condition of the heating and warming device and the working condition of the humidifying and sterilizing device, and performing monitoring and controlling on the temperature, the humidity and the ozone concentration in the cold chain equipment in a real-time manner, so that the storage and fresh keeping period of fruits and vegetables is prolonged.

The invention provides an immersion type fruit and vegetable pre-cooling machine, comprising a first conveying belt, a first pre-cooling unit and a second pre-cooling unit. The first pre-cooling unit is arranged on the first conveying belt, and the second pre-cooling unit is arranged on the first conveying belt and located at the downstream of the first pre-cooling unit. The first pre-cooling unit comprises a first cooling trough and a first cooling water supply device. The first cooling trough is used for containing cooling water. The first cooling water supply device is connected with the first cooling trough and supplies the cooling water to the first cooling trough. The first conveying belt passes through the first cooling trough. The temperature of the cooling water supplied by the first pre-cooling unit is higher than the temperature of cooling water supplied by the second pre-cooling unit. With the adoption of the technical scheme provided in the invention, the problem that as fruits and vegetables are pre-cooled in a single stage, the temperature is reduced too fast and causes cold damage during cold-chain transportation in the late period in the prior art can be effectively solved.

The present invention discloses a compound preservation method of freshly edible rhizoma gastrodiae. The method comprises the following steps: harvested rhizoma gastrodiae is soaked and washed using acertain concentration of food grade organic acids, after a natural air-drying, the soaked and washed rhizoma gastrodiae is loaded into a perseveration bag at a certain thickness, the bag is tied, then a certain dose of 60 Go-gamma is used to irradiate the rhizoma gastrodiae, the irradiated rhizoma gastrodiae is placed in a cold storage, then the preservation bag is opened, a pre-cooling of the rhizoma gastrodiae at three stages is conducted, after the pre-cooling, the bag is tied immediately, a temperature of the cold storage is kept at 2 plus or minus 0.5 DEG C, a relative humidity is kept at 85%-90%, and during the storage process, ozone is periodically aerated for 4 times a day to enable an ozone concentration in the preservation storage to reach 80 mg/L-120 mg/L each time before stopping. The compound preservation method can effectively prevent diseases of rhizoma gastrodiae rotten diseases, infection of mixed bacteria, etc., maintains nutritional quality of the rhizoma gastrodiae, reduces irradiation doses, and enables an effective storage period of the rhizoma gastrodiae to be 180 days and a commodity rate to reach 85% or more. The method is also suitable for the preservation of digging-damaged rhizoma gastrodiae, and simple, highly efficient, green and safe storage and preservation method of the rhizoma gastrodiae.

The present invention relates to biomedicine preparation, and is especially the expression in colibacillus and application of one new type of IL-2-antiGD2 single strand antibody fusion gene. IL-2 with rare codon altered in mutation is connected with single strand antibody of melanoma to form the fusion protein with antitumor effect. The fusion protein has the amino acid sequence as shown in SEQ ID No. 4 in the sequence list, and can activate intracorporeal immune system to kill specifically tumor cells of melanoma, fibroblast tumor, small cell lung carcinoma, etc. Compared with IL-2, the fusion protein has less side effects, even high bioactivity and even high tumor cell killing effect.

The invention relates to the technical fields of heat collection and dissipation of solar energy and natural cold energy, in particular to a flexible cold and heat exchange device. The flexible cold and heat exchange device comprises a bearing structure and multiple strip-shaped water containing bags, wherein the strip-shaped water containing bags are connected into a whole to form heat exchange bodies; the bearing structure comprises strip-shaped beams, the extending direction of the strip-shaped beams is consistent with that of the strip-shaped water containing bags, and the multiple strip-shaped water containing bags and the strip-shaped beams are combined together in a movable connection mode. The strip-shaped beams of the bearing structure are used for laying out the heat exchange bodies composed of the strip-shaped water containing bags to a set space position, the strip-shaped water containing bags filled with water are arranged in a multi-layer and multi-row mode, and in this way, more heat exchange bodies can be arranged in a limited space of a cold and heat exchange facility. The cold and heat exchange function of the flexible cold and heat exchange device is more powerful, the cold and heat exchange cost is reduced, cold and heat exchange efficiency is improved, and the flexible cold and heat exchange device is convenient for a user to use.

The invention discloses a method for storing and refreshing peach, comprising the following steps: refrigerating the peach at -1 to 1 DEG C; then storing at 4-6 DEG C. In the method, the temperature for refrigerating the peach is preferably at 0 DEG C; the refrigeration is carried out for 5-10 days, preferably 7 days; the relative humidity in refrigerating environment is 90-95%; and the relative humidity in storage environment is 90-95%. The method for storing and refreshing peach is capable of preventing damage caused by low temperature during low-temperature refrigeration period of the peaches after harvest; thus, the quality of the fruit is ensured after harvest and the storage period of the fruit is prolonged.

The invention belongs to the technical field of agricultural food science, and particularly relates to prevention and treatment of cold damage in the postharvest storage process of pitaya. The preparation method specifically comprises the following steps: (1) selecting pitaya which is not damaged in appearance and does not turn red completely; (2) spraying a liquid medicine A 3-7 days before harvesting; (3) spraying a liquid medicine B after harvesting; (4) boxing; (5) storing at normal temperature for 6-8 hours; (6) spraying the liquid medicine B again; (7) disinfecting a refrigeration house;and (8) cooling in sequence. According to the method, peel yellowing and fruit rotting caused by cold damage and pathogenic bacteria in the low-temperature storage process of the pitaya can be obviously inhibited; the moisture loss of the pitaya is reduced, the hardness and the nutrient content of the pitaya are kept, the postharvest life and quality of the pitaya can be effectively prolonged, the original quality of the fresh pitaya preserved by the method of the invention at low temperature can still be kept on the 31st day, and the good fruit rate reaches 97% or above.

A bypass thermostatic mixing valve comprises a valve body, a spring base, a spring, a sealing base, a sealing gasket, a temperature control rod, a piston, an O-shaped ring, an adjusting cap, a valve deck and a protective guard. The water inlet proportion of cold and hot water is controlled in time by means of automatic induction of the temperature control rod and the elasticity effect of the spring, so that it is ensured that the water temperature of mixed water adopted by a user from a valve thermostatic water outlet is kept constant, use is convenient, and the water mixing thermostatic effect is good. The water temperature of mixed water can be preset by rotating the adjusting cap and the spring base before the bypass thermostatic mixing valve is adopted, and the adjusting range of the water temperature of the mixed water is wide; a through hole is formed in the side face of the valve deck, the thermostatic water outlet is formed in the right side of the valve body, the bypass thermostatic mixing valve can be applied to special water consumption occasions such as a water tank, pipeline connection is simple, and installation is convenient.