3results about How to "Good fresh-keeping effect" patented technology

This invention relates to the field of food preservation technology and discloses a liquid preservative for preserving fresh walnut kernels. The preservative comprises a natural preservative, a solubilizing and stabilizing agent, and a solvent. This liquid preservative uses natural phloretin as the preservative component, combined with Tween 80 as a solubilizing and stabilizing agent and ethanol as a solvent. This effectively solves the problems of poor water and oil solubility and inadequate stability of phloretin, allowing it to be stably dispersed in the preservative system and fully exert its antioxidant and antimicrobial effects. Furthermore, the preparation method is simple and easy to implement, and the production process is safe and controllable. It is convenient to use; the preservation of fresh walnut kernels can be achieved through dilution and soaking. The diluted solution can be reused, reducing usage costs. Simultaneously, it can inhibit bacterial growth during the storage of fresh walnut kernels, delay oxidative deterioration, maintain their good appearance and quality, extend shelf life, and meet the market demand for high-quality fresh walnut kernels.

This utility model relates to the field of quick-freezing and preservation technology, specifically an immersion-type ultra-low temperature quick-freezing device using a recyclable safe liquid cooling fluid. It includes a housing and a foldable shelf located on the outside of the housing. The interior of the housing is divided into upper and lower sections by a partition. A freezing chamber is located in the upper section, and a refrigeration system is located in the lower section. A touchscreen operation panel is located on the upper right side of the outer wall of the housing. A sealing cover hinged to the housing is located above the freezing chamber. A stainless steel material frame is located inside the freezing chamber, and a lifting mechanism is located at the bottom of the material frame. This quick-freezing device employs immersion-type ultra-low temperature liquid quick-freezing entropy reduction technology, uses a recyclable cooling fluid, shortens freezing time, and also has the advantages of low energy consumption, low noise, and suitability for various indoor environments and climates.

The application discloses a copper-doped active manganese catalyst, a preparation method thereof and application of the catalyst in fruit preservation, and relates to the field of fruit preservation. The preparation method of the copper-doped active manganese catalyst comprises the following steps: selecting a cheap manganese ore, stirring and dissolving the manganese ore in an ascorbic acid solution, filtering to obtain a low-valence manganese-containing filtrate; adding the low-valence manganese-containing filtrate into a potassium permanganate solution, stirring and reacting at 70-90 DEG C for 12 hours, and filtering to obtain a brown precipitate; preparing a copper sulfate solution with a pH of 4-6, adding the brown precipitate, and stirring and reacting for 12 hours. After the reaction, the mixture is cooled and filtered, and the powder is obtained after drying at 150-160 DEG C; the powder is shaped into particles to obtain the catalyst. Through the doping of copper elements, the catalytic activity of manganese dioxide is significantly enhanced, so that the catalyst can actively and efficiently remove various key factors causing fruit decay and aging; the catalyst is applied to fruit preservation at room temperature, has a long service life, does not directly contact the fruit, and is safe and healthy.