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38results about How to "Extend food shelf life" patented technology
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Processing method of instant Chinese-chestnut
InactiveCN103653079AAchieve freshnessKeep the color and fragranceFood preservationFood preparationBiotechnologyPreservative
The invention discloses a processing method of instant Chinese-chestnut. The method comprises steps of pretreating raw materials, dipping with plant preserving liquid, rinsing, freezing rapidly, cooking, packaging and sterilizing by intense pulsed light. According to the processing method, the extract of natural plant raw materials is used to dip the Chinese chestnut kernel. By the natural sterilizing, disinfecting microbe-inhibiting effective components of the traditional Chinese medicines, preservation of the Chinese chestnut kernel is achieved, and the fragrance and tissue state of the Chinese chestnut kernel are preserved. The instant Chinese chestnut has a characteristic of long preservation time. The natural light fragrance of the Chinese chestnut is enhanced and the instant Chinese chestnut has a unique flavor. Chinese wolfberry, propolis, and other natural plant components increase the nutrition healthcare value. The processing process of the product is free of other antiseptics or chemical additives. The instant Chinese chestnut is a green and convenient leisure food.
Owner:DOSHAN NEW STRATEGY INTPROP CULTURECO
Hericium erinaceus and konjak tofu and making method thereof
InactiveCN105104573AIncrease appetiteEnhanced barrier functionCheese manufactureFood scienceYeastBearded tooth
The invention provides hericium erinaceus and konjak tofu and a making method thereof. The hericium erinaceus and konjak tofu is made from, by weight, 48.1-48.2% of water, 4.9-5% of textured soybean protein, 10.4-10.5% of edible oil, 19.4-19.5% of isolated soybean protein, 14.97-14.98% of hericium erinaceus powder, 0.58-0.59% of edible salt, 0.19-0.20% of starch, 0.019-0.02% of konjak purification powder, 0.019-0.020% of I+G, 0.97-0.98% of white granulated sugar, 0.019-0.020% of yeast powder, 0.019-0.020% of TG enzyme and 0.0058-0.0059% of natamycin. The nutritional value of the hericium erinaceus and konjak tofu is improved, the immunologic function of the human body can be enhanced, the preparation technology is simple, the shelf life of the made tofu is long, and the tofu is convenient to eat.
Owner:井冈山井祥菌草生态科技股份有限公司
Preservation method of salted meat product
InactiveCN104223314AExtend freshnessUnique flavorMeat/fish preservation using chemicalsFood preparationFlavorNutrition
The invention discloses a preservation method of a salted meat product. The preservation method of the salted meat product comprises the following steps: coating a preservative, immersing with the preservative, carrying out microwave sterilization and carrying out pulse illumination sterilization. The preservation method of the salted meat product combines three preservation and sterilization technologies including Chinese herbal medicine preservative preservation, microwave sterilization and pulse light sterilization, so that the quality can be effectively kept, the shelf life of the salted meat product is prolonged, and the influences on nutrition ingredients and mouth feel are very small; the preservative is pure natural and toxin-free, has a unique flavor and also has a nutrition and health value; the pulse illumination sterilization also has no toxic side effect; and by virtue of the method, the disadvantages of a traditional salted product that the meat quality is hard after the product is stored for a long time, the mouth feel is not good, the acid value is high due to oxidization and the flavor is changed are effectively avoided.
Owner:DOSHAN NEW STRATEGY INTPROP CULTURECO
Preparation method of reducible resistant dextrin
ActiveCN109182417ADelay and inhibit digestion and absorptionIncreased sensitivityFermentationBiotechnologyAmylase
The invention relates to a preparation method of reducible resistant dextrin, which comprises the following steps: (1) adding water into starch to regulate starch milk; (2) regulating pH of starch milk to add high-temperature resistant alpha; amylase, reacting to obtain liquefied liquid; (3) adjusting pH of liquefied liquid, adding fungus alpha-Amylase and pullulanase, concentrating to obtain a mixed solution after reaction; 4) adding phosphoric acid into that mixed solution, reacting under the conditions of high temperature and negative pressure to obtain a resistant dextrin crude solution; 5) adjusting the pH of the crude solution of the resistant dextrin and adding a catalyst Raney nickel to obtain a reaction solution aft the reaction; and 6, decoloring the reaction solution, filtering,ion exchange, concentrating, and drying to obtain reducible resistant dextrin. The reduced resistant dextrin prepared by the invention hardly contains small molecular sugar such as glucose, maltose and trisaccharide, has lower water activity value, better moisture retention and bacteriostatic performance, and is favorable for improving the shelf life of food and prolonging the shelf life of food.
Owner:SHANDONG BAILONG CHUANGYUAN BIO TECH
Method for preserving shredded squid
InactiveCN106577982AExtend food shelf lifeExtended shelf lifeMeat/fish preservation using chemicalsMeat/fish preservation by irradiation/electric treatmentChemistryPower consumption
The invention relates to a method for preserving shredded squid, which belongs to the technical field of food engineering. The method for preserving shredded squid disclosed by the invention comprises: first using a controlled atmosphere preserving machine to package shredded squid controlled atmosphere in mixed gas; and then carrying out low-temperature plasma treatment on the shredded squid packaged in controlled atmosphere. The mixed gas is mixed gas of N2 and CO2, and in the mixed gas, the volume content proportions of N2 and CO2 are respectively 60 to 80 percent and 20 to 40 percent. By integrating controlled atmosphere and low-temperature plasma treatment, the invention improves conventional shredded squid preservation methods, and can effectively sterilize and preserve food without changing the inherent properties of food, prolonging the shelf life of food. The low-temperature plasma treatment of the invention utilizes dielectric barrier discharge generated by a power supply, discharge is uniform, the power consumption of an experimental device is little, the non-toxic and harmless gases are chosen, so that the human being and the environment cannot be harmed, and moreover, the preservation time of food can be effectively prolonged.
Owner:ZHEJIANG OCEAN UNIV
Edible sweet film and preparation method thereof
ActiveCN106565978AGood biocompatibilityGood gas and moisture barrierFlexible coversWrappersFood industryGenipin
The invention discloses an edible sweet film and a preparation method thereof and belongs to the technical field of food packaging and protective materials. According to the preparation method, chitosan and whey protein are used as film forming base materials, xylooligosaccharide is used as a sweetener and genipin is used as a crosslinker. A film forming liquid of the edible sweet film contains the chitosan and whey protein. In the invention, the chitosan and the whey protein are compounded creatively with addition of the crosslinker, so that the film remains the nutrients in the whey protein. The film has good insulation property, mechanical performance and long-acting antibacterial performance. The raw materials of the edible sweet film are all edible, wherein a chitosan acetic acid solution has a sour taste while the xylooligosaccharide enable the film to have a sweet taste, thereby forming the edible sweet film. The method is simple in operations and low in cost, and has a wide application prospect in food industry.
Owner:SHAANXI UNIV OF SCI & TECH
Asparagus bean curd and method thereof
InactiveCN106165728ADietary fiber is soft and deliciousIncrease appetiteCheese manufactureEdible oilNatamycin
The invention provides asparagus bean curd and a manufacturing method thereof. The asparagus bean curd comprises, by weight parts, 38.0-50.0 parts of water, 5.0-10.0 parts of textured soybean protein, 12.0-20.0 parts of edible oil, 0.100-0.25 part of starch, 0.010-0.020 part of I+G, 0.50-1.00 part of white granulated sugar, 0.015-0.025 part of yeast powder, 0.015-0.025 part of TG enzyme and 0.0050-0.0060 part of natamycin. The asparagus bean curd improves nutritional value and can enhance a human immunity function. Besides, the manufacturing process is simple, and the manufactured food is long in guarantee period and is convenient to eat.
Owner:井冈山井祥菌草生态科技股份有限公司
Method of using dietary ingredients dihydroquercetin (taxifolin), arabinogalactan and arabinogalactan in combination with dihydroquercetin (taxifolin) for applications in food products
InactiveUS20130287919A1Enhance keep quality and stabilityImprove propertyFatty substance preservation using additivesEnzymologyNutritional qualityArabinogalactan
A method of using a dietary ingredient by combining an effective amount of a dietary ingredient selected from the group consisting of Dihydroquercetin (taxifolin), Arabinogalactan and Arabinogalactan in combination with Dihydroquercetin (taxifolin) with a food such that the dietary ingredient preserves nutritional quality of the food, enhances a shelf life or stability of the food and improves organoleptic properties of the food without changing a nature, substance or quality of the food. The method further includes providing the combination of the dietary ingredient and the food to a group of consumers having special dietary needs. The dietary ingredient is used herein as an antioxidant to prolong the shelf-life of the food by protecting it against deterioration caused by oxidation and preservatives and against deterioration caused by microorganisms, and to aid in manufacturing, processing, preparation, treatment, packing, transporting or storing of the food.
Owner:FLAVITPURE
Purple perilla seed anti-oxidizing heptapeptide and preparation method of same
ActiveCN106243191AImprove cleanlinessReduce peroxidation rateFood ingredient as antioxidantFood preservationFood additiveReactive oxygen radicals
The invention provide a purple perilla seed anti-oxidizing heptapeptide and a preparation method of same. The anti-oxidizing heptapeptide has the following sequence: Ser-Gly-Pro-Val-Gly-Leu-Trp (SGPVGLW). An in-vitro test proves that the heptapeptide can effectively remove ABTS and has a strong oxygen radical absorbance capacity (ORAC); and meanwhile, the heptapeptide can effectively inhibit lipid peroxidization of linoleic acid. A cellular test proves that the heptapeptide is safe to cells, and has significant inhibiting effects on oxidative damage of HepG-2 cells. The anti-oxidizing heptapeptide has simple structure, is safe and has strong anti-oxidizing activity, can be used as an excellent replacement of artificially synthesized anti-oxidizing agent, and has an important value in the fields of development and application of novel anti-oxidizing health-caring products and food additives.
Owner:FUZHOU UNIV
Shiitake mushroom bean curds and method thereof
InactiveCN106106813AQuality improvementNormalization of growthCheese manufactureBiotechnologyEdible oil
The invention provides shiitake mushroom bean curds and a production method thereof. The shiitake mushroom bean curds are prepared from the following components in parts by weight: 38.0-50.0 parts of water, 5.0-10.0 parts of textured soybean protein, 12.0-20.0 parts of edible oil, 15.0-20.0 parts of soybean isolate protein, 0.50-1.00 part of shiitake mushroom powder, 0.015-0.025 part of a TG enzyme and 0.0050-0.0060 part of natamycin. According to the shiitake mushroom bean curds provided by the invention, the nutrient value of the bean curds can be improved and the immunity function of human bodies can also be enhanced; the shiitake mushroom bean curds are simple in production process, and the produced foods have a long shelf life and are convenient to eat.
Owner:井冈山井祥菌草生态科技股份有限公司
Kiwifruit NFC juice and preparation method thereof
The invention discloses a kiwifruit NFC juice and a preparation method thereof, and belongs to the technical field of food processing. The kiwifruit NFC juice is obtained by selecting, washing, soaking, color protection, pulping, adjusting the ratio of sugar to acid and adding natural antibacterial substance nisin in combination with the ultra-high pressure sterilization technology. The juice aimsto overcome the defects caused by the heat sterilization technology and retain the original fresh characteristics and nutritional characteristics of the kiwifruit NFC juice to the utmost extent. Themethod has the advantages of being simple and efficient, nutritious, healthy and low in production cost. The prepared kiwi NFC juice has taste, flavor and nutritional value closer to those of fresh fruit, and is rich in flesh and unique in flavor.
Owner:SHAANXI UNIV OF SCI & TECH
Fruit can
InactiveCN107691631AExtend food shelf lifeClimate change adaptationFruits/vegetable preservation using sugarsFood preservationChemical composition
The invention discloses a fruit can which comprises 600-700g of fruits, 100-120g of rock candy, 1-2g of salt, 3-5g of lemon juice and 300-350g of purified water. The fruit can is not added with any chemical component; by virtue of high-temperature steam and vacuum sealing, the purpose of prolonging the food preservation period is achieved, the finished product is sour, sweet and tasty and is fullypreserved with fruit fragrance.
Owner:刘素红
Food processing method and pretreatment equipment for food processing
ActiveCN107397428BImprove environmental qualityAvoid contaminationCooking insertsCooking vessel constructionsProcess engineeringFood material
The invention provides a food processing method and a food processing pretreatment device. The food processing method comprises the following steps: providing a closed machining chamber and a plurality of feeding chambers which are respectively connected with the machining chamber through opening and closing devices; charging the plurality of feeding chambers and sealing the feeding chambers; vacuumizing the machining chamber; and opening the opening and closing devices, and enabling the feeding chambers to charge materials for the machining chamber. According to the food processing method provided by the invention, the environmental quality of food raw materials in the feeding step is greatly improved, so that the food raw materials are prevented from being polluted in the process of being charged into the machining chamber, the quality of the processed food is greatly improved compared with the prior art, the shelf life of the food which is difficult to achieve by other food processing devices is obtained, therefore, the demand of high-quality food is satisfied, and the method can be widely applied to large-scale processing of Chinese dishes and other foods.
Owner:SCI RES TRAINING CENT FOR CHINESE ASTRONAUTS
Formula, preparation method and use method of compound low-sodium-salt sauced beef cooking liquid
PendingCN113662148AHas antibacterial and anti-inflammatory effectsAvoid hydrolysisClimate change adaptationInorganic compound food ingredientsBiotechnologyNutrition
The invention discloses a formula, preparation method and use method of compound low-sodium-salt sauced beef cooking liquid. For each 100 parts of beef, correspondingly, the compound low-sodium-salt sauced beef cooking liquid is prepared from the following raw materials in parts by mass: 0.5-2 parts of potassium chloride, 0.5-2 parts of calcium chloride, 0.2-1 part of calcium ascorbate, 2.5-3.5 parts of sodium chloride, 0.4-1.2 parts of basic amino acid, 0.2-1 part of glycyrrhizic acid, 0.3-0.5 part of xanthan gum, 0.5-0.7 part of yeast extract powder, 1-2 parts of a meat tenderizer, 1.5-2 parts of cooking wine and 200 parts of water. The preparation method disclosed by the invention is simple, no preservative is added, the sauced beef has the nutritional function of beef and the health-care effect of low-sodium salt, the prepared sauced beef is fresh, tender and free of bitter taste, and the nutritional, edible and health-care requirements of consumers on low-salt sauced beef products are met.
Owner:BENGBU COLLEGE
Extraction method for lignin in moringa seed husks and application
InactiveCN110408049AEasily brokenGood effect of removing impuritiesFood preservationNatural extract food ingredientsChemical structurePre treatment
Owner:SOUTHWEST UNIVERSITY
Antioxidant hydrogen sustained-release agent for oil-containing food in gas-filled package and processing method thereof
ActiveCN102450724AAvoid safety hazardsSmooth responseFood preservationHydrogen productionOil and greaseMass ratio
The invention provides an antioxidant hydrogen sustained-release agent for oil-containing food in gas-filled package, wherein the antioxidant hydrogen sustained-release agent comprises zinc powder, iron powder, citric acid and calcium chloride based is mass ratio according to the quality guarantee period requirement of food. (1) The formula (mass ratio) of the antioxidant hydrogen sustained-release agent for oil-containing food in gas-filled package with quality guarantee period less than 3 months is that the ratio of zinc powder to iron powder to citric acid (containing crystal water) to calcium chloride (containing crystal water) is 0.2:1.2:(1-1.5):(0.5-0.7); (2) the formula (mass ratio) of the antioxidant hydrogen sustained-release agent for oil-containing food in gas-filled package with quality guarantee period less than 6 months is that the ratio of iron powder to citric acid (containing crystal water) to calcium chloride (containing crystal water) is 1.25:(0.75-1.25):(0.5-0.75).The hydrogen sustained-release agent has the advantages of hydrogen is released slowly; a part of hydrogen is consumed through reaction, and redundant hydrogen can go out of packages to be released; and potential safety hazards caused by accumulation of hydrogen are overcome. Iron, zinc, calcium chloride and citric acid react stably, do not generate odor and harmful air, and are harmless to humanbody.
Owner:QUJING NORMAL UNIV
Whole lemon product and processing method thereof
The invention discloses a whole lemon product and a processing method thereof. A whole lemon freeze-drying technology is adopted, after being freeze-dried, whole lemons are rapidly heated, sublimated and dried, volatile lemon oil ingredient loss in the lemons is low, thermosensitive substances such as protein, vitamin and microorganisms cannot be degenerated or be lack of biological activity, more substances with medical value can be kept, and the health-care function is good. The dried substances are loose and porous, are spongy, are small in size change and taste good, the dried lemons can be kept for a long time and cannot go bad, harmful ingredients of a preservative are completely eradicated, and the shelf time of pure natural food is prolonged.
Owner:云南红瑞柠檬开发有限公司
Tricholoma matsutake tofu and method thereof
InactiveCN106070702AImprove immunityRegulate metabolismCheese manufactureNutritive valuesTricholoma matsutake
The invention provides a tricholoma matsutake tofu and a method thereof. The tricholoma matsutake tofu comprises the following components in parts by weight: 38.0-50.0 parts of water, 5.0-10.0 parts of textured soybean protein, 12.0-20.0 parts of edible oil, 15.0-20.0 parts of soy isolate protein, 0.50-1.00 part of tricholoma matsutake powder, 0.015-0.025 part of TG enzyme and 0.0050-0.0060 part of natamycin. The tricholoma matsutake tofu provided by the invention can increase the nutritive value of tofu and can enhance the immunity of human body. The manufacturing technique provided by the invention is simple; the shelf life of the manufactured food is long and the eating is convenient.
Owner:井冈山井祥菌草生态科技股份有限公司
Sour and sweet sliced cold chicken dipping condiment and preparation method thereof
ActiveCN105962265AIncrease umamiGreat tasteFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentCooking & bakingPreservative free
The invention discloses a sour and sweet sliced cold chicken dipping condiment and a preparation method thereof. The sour and sweet sliced cold chicken dipping condiment is characterized by being mainly prepared from, by weight, 4-6 parts of kacmpferia galanga L, 5-8 parts of garlic, 2-5 parts of limes, 3-6 parts of shallot, 3-6 parts of coriander, 2-6 parts of basil, 2-4 parts of table salt, 5-11 parts of reducing sugar and 4-9 parts of edible oil. The preparation method includes the steps of raw material deoiling, squeezing, filtering, high-temperature baking, vacuum drying, smashing, homogenizing and sterilizing. The sour and sweet sliced cold chicken dipping condiment and the preparation method thereof have the advantages that the formula is scientific and reasonable, the components are simple, no preservative is contained, the seasoning and flavor enhancing effect is good, the source is wide, and the shelf life is long.
Owner:NINGBO UNIV
Seasoned viciafaba L.
PendingCN110916096ANot easy to absorb waterExtended shelf lifeFood scienceProcess engineeringVicia faba
The invention relates to seasoned viciafaba L.. The seasoned viciafaba L. is processed through the technologies of making auxiliary materials in multiple steps, performing oil immersion, performing material blending and the like. The seasoned viciafaba L. is different from coated products in the market, various ingredients and components of the viciafaba L. generate new flavor chemical reactions,and besides, high-thickness coatings are not needed on the surfaces of the viciafaba L., so that in the storage process, the seasoned viciafaba L. cannot be deteriorated due to water absorption, and the seasoned viciafaba L. has long shelf life ( the shelf life is prolonged to 15-18 months from 8 months).
Owner:当阳市雅香源食品有限公司
Materials and methods for extending shelf-life of foods
ActiveUS20220225647A1Extended shelf lifeReduced germinationMilk preservationFruit and vegetables preservationSimple aromatic ringBoronic acid
A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.
Owner:JP LAB INC
A kind of bag film in PE box and preparation method thereof
ActiveCN110154477BGuaranteed mechanical strengthEasy to processSynthetic resin layered productsBagsLow-density polyethylenePolymer science
Owner:福建富一锦科技有限公司
Refrigerator fresh-keeping index calculation system and method
ActiveCN112728860AExtend food shelf lifeEasy to use habitsLighting and heating apparatusCooling fluid circulationProcess engineeringData processing
The invention discloses a refrigerator fresh-keeping index calculation system and method, and relates to the technical field of refrigerator fresh keeping. The system comprises a refrigerator system, a cloud data analysis system and a mobile phone mobile terminal; the refrigerator system is internally provided with a wireless communication module which is in wireless communication with a cloud end; the cloud data analysis system comprises a data communication module, a data processing module, a user management module, a product management module, a data storage module, a data analysis module and a message pushing module. Fresh-keeping indexes of different refrigerators of the same model in the same area range are obtained through the cloud data analysis system, the fresh-keeping indexes L of the refrigerators of the same model in a certain area are ranked from large to small, the ranked serial number F is used as the final fresh-keeping index of one refrigerator to be pushed to the user, the user is guided to use the refrigerator more reasonably, so that a good refrigerator using habit of the user is developed, and the food fresh-keeping time is prolonged.
Owner:合肥美菱物联科技有限公司
Double-side-roller-coated aluminum coil for food package
InactiveCN107627676AAvoid Hazardous SituationsGood antibacterial effectMetal layered productsAluminum IonFood packaging
The invention provides a double-side-roller-coated aluminum coil for food package. The double-side-roller-coated aluminum coil comprises an aluminum base layer, a chemical layer I, a primer layer I, afinishing coat layer, a chemical layer II, a primer layer II, a close membrane layer and a silver ion bacteriostatic membrane layer, wherein the top surface of the aluminum base layer is successivelyconnected with the chemical layer I, the primer layer I and the finishing coat layer; and the bottom surface of the aluminum base layer is successively connected with the chemical layer II, the primer layer II, the close membrane layer and the silver ion bacteriostatic membrane layer. The aluminum coil of the invention can be directly used for packaging of food cans and the like, has the advantages of uniform membrane thickness, strong corrosion resistance and strong bacteriostatic ability, and is capable of preventing people from harm caused by reactions of aluminum ions with food.
Owner:丹阳市飞利健身器材有限公司
Edible sweet film and preparation method thereof
ActiveCN106565978BGood biocompatibilityGood gas and moisture barrierFlexible coversWrappersGenipinNutrition
Owner:SHAANXI UNIV OF SCI & TECH
Near-infrared light response type slow-release composite packaging film as well as preparation method and application thereof
ActiveCN114149604AControlled releaseExtend food shelf lifeFlexible coversWrappersChemistryNear infrared light
The invention provides a near-infrared light response type slow-release composite packaging film and a preparation method and application thereof.The composite packaging film is of a two-layer structure, the outer layer is a polymer film, and the inner layer is an edible film containing near-infrared light response dissociation microspheres; the food preservative is prepared by wrapping a food preservative with an amphiphilic polymer containing an o-nitrobenzyl ester structure. According to actual use conditions, after food is packaged, through irradiation of external near-infrared light, microsphere shells in the inner layer of the composite film are dissociated, active substances are released, controllable release of fresh-keeping active ingredients is achieved, and the composite film is used for food fresh keeping and can greatly prolong the fresh-keeping period of food.
Owner:SHANGHAI OCEAN UNIV
A kind of sweet and sour chicken dipping sauce and preparation method thereof
ActiveCN105962265BIncrease umamiGreat tasteFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentPreservative freePreservative
The invention discloses a sour and sweet sliced cold chicken dipping condiment and a preparation method thereof. The sour and sweet sliced cold chicken dipping condiment is characterized by being mainly prepared from, by weight, 4-6 parts of kacmpferia galanga L, 5-8 parts of garlic, 2-5 parts of limes, 3-6 parts of shallot, 3-6 parts of coriander, 2-6 parts of basil, 2-4 parts of table salt, 5-11 parts of reducing sugar and 4-9 parts of edible oil. The preparation method includes the steps of raw material deoiling, squeezing, filtering, high-temperature baking, vacuum drying, smashing, homogenizing and sterilizing. The sour and sweet sliced cold chicken dipping condiment and the preparation method thereof have the advantages that the formula is scientific and reasonable, the components are simple, no preservative is contained, the seasoning and flavor enhancing effect is good, the source is wide, and the shelf life is long.
Owner:NINGBO UNIV
Method for producing antimicrobial nanofilms packaging cover based on titanium nano-dioxide through extrusion for extension of food shelf-life
ActiveUS20200205403A1Extend food shelf lifeReduce bacterial loadBiocideFlexible coversFood industryAnti bacterial
The present invention relates to a method for producing antimicrobial nanofilms packaging cover based on Titanium nano-dioxide through extrusion for extension of food shelf-life. The method comprises the steps of providing nano-silver and nano-clay particles which are antimicrobial agents to enhance mechanical properties of packaging in food industry; and evaluating effects of nano clay and nano silver packaging on the growth of these bacteria within 6 days of shelf life keeping at 4° C. The silver and clay nanoparticles are analyzed using AFM, SEM, FESEM, EDX, FTIR and TEM, wherein the size of clay and silver nanoparticles are measured 15 nm and 35 nm, respectively.
Owner:AHARI HAMED +5
Vacuum food fresh keeping canister
InactiveCN106938739APrevent air from enteringExtend food shelf lifeClosuresPackaging under vacuum/special atmosphereMechanical engineeringLower body
A vacuum food fresh keeping canister comprises a canister body and a one-way valve. A surrounding edge and a cover face are arranged at the upper portion of the canister body. A pressing edge and a lifting buckle are arranged on the cover face. The pressing edge is provided with the one-way valve. The one-way valve is composed of an upper body, a lower body and a valve element, the upper body is provided with the valve element, and a valve deck is arranged on the one-way valve. The pressing edge is composed of a metal edge and a plastic edge. The upper body and the lower body of the one-way valve are arranged at the upper portion and the lower portion of the cover face correspondingly. The upper body is provided with the plastic edge and a circular hole. The plastic edge is arranged inside the metal edge. The metal edge and the cover face are connected into a whole. The lower body is provided with a cylinder table face hole. The valve element is arranged on the cylinder table face hole and the circular hole of the upper body. A lifting bead is arranged at the upper portion of the valve element, and a circular truncated cone is arranged at the lower portion of the valve element. The circular truncated cone and the cylinder table face hole in the lower body are closely combined. An air extraction barrel is composed of a handle, a connecting head, a plastic plug and an air pipe. The one-way valve is directly connected with the connecting head on the air extraction barrel.
Owner:朱思学
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