242results about How to "Improve preservation quality" patented technology

The invention discloses an intelligent fruit and vegetable controlled atmosphere carrier vehicle, which comprises a headstock, a chassis, an airtight box and a human-computer interaction interface, and also comprises a control system, an air exchange device, a signal acquisition system, a ventilation system, a liquid nitrogen controlled atmosphere system, a humidifying system, a solar charging system, a temperature control unit, a diesel generator and a dampproof device, wherein the chassis is respectively connected with the headstock and the airtight box; the control system is respectively connected with the human-computer interaction interface, the air exchange device, the signal acquisition system, the ventilation system, the liquid nitrogen controlled atmosphere system, a humidifying system, the temperature control unit and the diesel generator; and the diesel generator is respectively connected with the control system, the ventilation system, the humidifying system, and the temperature control unit. The invention also discloses a method for implementing the carrier vehicle. The intelligent fruit and vegetable controlled atmosphere carrier vehicle and the method have the advantages of making the fruit and vegetable fresh-keeping environment more uniform, improving the quality of the fruit and vegetables, prolonging the fruit and vegetable fresh-keeping period and the like.

The invention relates to a preservation solution for organs, tissues or cells of human bodies or animals. The organ preservation solution comprises sodium citrate, potassium citrate, magnesium sulfate, sodium dihydrogen phosphate, sodium hydroxide, adenosine, arginine, tryptophan, mannitol, tetramethylpyrazine hydrochloride and other components. The organ preservation solution can be used for cooling, lavaging and preserving the organs of the human bodies or the animals, can effectively preserve human in vitro kidneys for 48 hours and animal in vitro kidneys for 72 hours, can prevent ischemia-reperfusion injury, and has great value for clinical application.

The invention relates to a nano preservative film for preventing edible fungus from deterioration and application thereof, and a preparation method and application thereof, belonging to the technical field of agricultural product storage processing. The preparation method comprises the following steps: taking 15 wt% of nano powder (30% of nano silver, 35% of nano titanium dioxide, 25% of nano attapulgite and 10% of nano silicon dioxide), 45 wt% of low density polyethylene, 22 wt% of low density linear polyethylene, 10 wt% of dispersing agent, 5 wt% of lubricant and 2 wt% of coupling agent, evenly mixing, extruding, cooling and carrying out set cutting to obtain a nano master batch; and taking 7.5 wt% of nano master batch, 8 wt% of antifogging agent master batch and 84.5 wt% of low density linear polyethylene, carrying out hot melt, evenly mixing, and running to form the nano preservative film with the thickness of 18 mu m. The nano preservative film is used for packaging edible fungus to form a high-humidity low-oxygen environment; the lower spoilage microorganism activity and ethylene content can effectively inhibit the after growth, deterioration and other phenomena of the edible fungus, effectively maintain the storage quality and enhance the commodity value of the edible fungus; and thus, the nano preservative film has wide market prospects.

A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield baked goods, for example, of increased size and extended shelf life. In the decontamination and/or conditioning procedure, the grain, nut, or seed product is contacted with an aqueous anolyte product which can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least ⁺550 mV.

Provided is a refrigerator including: a storage chamber having an infrared sensor which detects a surface temperature of food; and an adjacent storage chamber starting from the infrared sensor as a start point and adjacent to a projection plane of the detection plane of the infrared sensor. The storage chamber and the adjacent storage chamber are maintained in the same temperature band so as to improve the accuracy of a temperature detected upon door open and close. Moreover, by suppressing condensation and temperature fluctuations of a thermistor itself which may cause an erroneous detection, it is possible to stably detect the food temperature.

The invention discloses a 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene stable inclusion complex for keeping fruits, vegetables and flowers fresh, which is characterized in that: the inclusion complex is formed by reaction of 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene and cyclodextrin. The inclusion complex is a solid fruit, vegetable and flower fresh-keeping agent material. The 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene gas serving as an effective ingredient in the inclusion complex accounts for 0.001 to 4.5 weight percent of the fresh-keeping agent. The inclusion complex is mainly used for keeping the fruits, vegetables and flowers with climacteric after-ripening aging fresh, and particularly has predominant fresh-keeping effect on leaf vegetables and fruits. The inclusion complex has the advantages of high effective ingredient, difficult oxidation, convenience for use and low cost, and is easy for storage and transportation; and the preparation method is performed at normal pressure, has the advantages of simple process, safety, reliability, high product yield and low cost, and is easy for implementation.

The invention relates to the field of financial packaging equipment, in particular to a full-automatic plastic packaging machine and a packaging method thereof. Articles to be bundled are ordered through an ordering and centering mechanism of a bundling unit and are pushed to a pressing mechanism to be fixed through a transverse pushing mechanism of the bundling unit; a plastic band used for bundling is fixed through a secondary pressing closing piece in the pressing mechanism; the articles to be bundled are packaged, cut and bundled through a linear packaging and cutting mechanism of the bundling unit, the bundled articles are overturned through an overturning mechanism of the bundling unit and conveyed to a film dividing cover mechanism of a packaging thermal shrinkage unit through a middle conveying unit; the articles are pushed to a tray of a vertical conveying mechanism through a transverse paper money pushing mechanism arranged on the film dividing cover mechanism; plastic film packaging and cutting are completed through an L-shaped packaging and cutting mechanism of the packaging thermal shrinkage unit; and the articles where plastic packaging is performed are conveyed to a thermal shrinkage furnace through the vertical conveying mechanism. The packaging mode that bundling is performed first, and then plastic packaging is performed is adopted, the overall structure is compact, packaging quality is good, and efficiency is high.

The invention relates to a nano packing material suitable for keeping edible fungi fresh and application thereof, and belongs to the technical field of agricultural product storage and processing. The nano packing material is manufactured by the following steps of: mixing 30 percent of nano composite powder, 68 percent of linear low-density polyethylene (LLDPE) and 2 percent of coupling agent uniformly in a mass ratio at a high speed for 0.5 hour, kneading and extruding the mixture in a plasticizer, cooling the mixture for 1 to 2 hours, and granulating the mixture to obtain a nano master batch; and weighing 3.75 percent of nano master batch, 3.75 percent of antifogging agent master batch and 92.5 percent of composite plastic particles in a mass ratio, fully mixing the materials uniformly, then blowing the mixture to form a thin film, and manufacturing the nano packing material with bottom length of 40 centimeters, width of 15 centimeters and bag height of 70 centimeters. The nano material is used for packing edible fungi, forms a high-temperature low-oxygen environment, has low corrupted microbe activity and ethylene content, can effectively inhibit opening, water loss, brown stain and corruption of the edible fungi, keeps the storage quality of the picked edible fungi well, prolongs the shelf life of the edible fungi, and has broad market prospect.

An antistaling agent in the form of microcapsule for fruit and vegetables is proportionally prepared from 1-methycyclopropene gas as core, molecular sieve 3A, modified starch, ammonium chloride and sodium dicarbonate through loading them in reactor, vacuumizing, filling N2, stirring for 5-7 hr, filtering to obtain deposit, and natural drying.

The invention discloses a preparation method of a fruit and vegetable preservative film. The preparation method comprises the following steps: preparation of a functional filler, preparation of a chitosan colloidal solution, preparation of chitosan/functional filler co-grafted isobutyl methacrylate, preparation of the fruit and vegetable preservative film and the like. The active carbon, travertine and six-ring stone added in the preservative film are all a porous structure. By adding the active carbon, travertine and six-ring stone into the preservative film, micropores are formed in the film, the film is endowed with good air permeability and adsorptivity, and gas and heat generated in the film can be discharged out of those micropores. Under synergistic effects of those substances, the fruit and vegetable preservative film has the following beneficial effects: fresh-keeping quality of fruit and vegetable can be remarkably enhanced, and shelf life of fruit and vegetable is prolonged. In addition, the raw materials used in the invention are all natural components, are nontoxic and harmless, and meet food hygiene requirements.

The present invention provides an ink for ink jet recording, in which the formation of a high-quality image is possible, image keeping quality is excellent, the ink is not dried at an ink jet head, and ejection stability is high, wherein the ink for ink jet recording comprises: at least one dye having a specific structure, in which the at least one dye is dissolved or dispersed in an aqueous medium; and a betaine surfactant, wherein, when the ink has been shaken 30 times or more for 10 seconds and allowed to stand for 3 minutes, a bubble height in the ink is 30 mm or less.

The invention relates to a drying processing method for traditional Chinese medicines. The drying processing method comprises the following steps: S1, cleaning fresh traditional Chinese medicines, spreading, and drying in the air till surfaces have no water droplet; S2, spreading the dried traditional Chinese medicines, and sterilizing and disinfecting with ultraviolet lamps; S3, performing microwave drying on the sterilized and disinfected traditional Chinese medicines; S4, drying products obtained in the step 3 with hot air, thereby obtaining traditional Chinese medicines after drying processing. By adopting the drying processing method for the traditional Chinese medicines, the preservation quality of the traditional Chinese medicines can be improved, the expiration date can be delayed, generation of microorganisms can be reduced, damage of effective components is avoided, and scientific and effective methods are provided for preservation of the traditional Chinese medicines.

The invention provides a control method of an air cooling refrigerator. The control method comprises the following steps: after the air cooling refrigerator finishes defrosting and after a preset time, starting a compressor of the air cooling refrigerator, and cooling an air channel area of the air cooling refrigerator; during an operation process of the compressor, comparing temperature of the air channel area with temperature of a compartment of the air cooling refrigerator; and judging whether a refrigeration fan is started or not according to a comparison result of the temperature of the air channel area and the temperature of the compartment. According to the control method of the air cooling refrigerator provided by the embodiment of the invention, not only can small fluctuation of temperature in the compartment be ensured, but also the energy consumption of the refrigerator can be reduced. The invention also provides the air cooling refrigerator.

The invention provides a vacuum pre-cooling fresh-keeping method for color peppers. The method comprises the following steps: packaging picked fresh color peppers into foam boxes, sending the foam boxes to a lab within a half hour to carry out selection and grading, spraying a pretreatment solution on the color peppers, then carrying out vacuum cooling, closing the refrigerator and vacuum pump when the temperature of the color pepper center reaches 10 to 15 DEG C, re-pressing the color peppers for two minutes, coating, and finally preserving the processed color peppers. The vacuum pre-cooling fresh-keeping method can effectively inhibit the metabolism of fruits and vegetables, prevents the quality degradation, weight loss, and decomposition of vitamin C and carotene, and prominently prolongs the shelf life of color peppers. Furthermore, the method is simple and practicable, the cooling speed is fast and uniform, and the vacuum pre-cooling technology is clean, hygiene, and environmental pollution free.

A method of making a sponge cake which is storable for 30 days at −20° C. without a substantial change in taste and texture includes: providing a rice flour powder composition comprising a pulverized or powdered product of non-glutinous raw rice having an average particle size of 200 μm or less as a main ingredient and being free of wheat flour and any wheat-derived ingredient; forming a fine foam using egg yolks, whole eggs, and sugar; mixing the rice flour powder composition into the fine foam; mixing melted butter or butter substitute into the mixture of the fine foam and the rice flour powder composition to form a dough; and baking the dough to produce a sponge cake.

The invention discloses an industrialized refrigeration fresh-keeping method of greenhouse vegetables. The method is characterized by comprising the following steps: (1) precooling, (2) color shield treatment, (3) sterilization of fruits and vegetables, (4) drying and spraying of antistaling agent, (5) inflation and packaging, and (6) low temperature storage. The fruits and vegetables are soaked in warm water and subjected to ice water pre cooling to avoid excessive cold and improve the preservation quality; the fresh- keeping ingredients are non-polluting, non-toxic and harmless, and will not impact human health; by adjusting the ratio of gas mixture, the speed of metabolism of fruits and vegetables is further inhibited, and the respiration rate is decreased, so as to prolong the shelf life of fruits and vegetables; and the fruits and vegetables can achieve freshness in the inside, unchanged external color, no loss of juice, and good fresh-keeping effect.

The invention discloses high-quality molding sand. The high-quality molding sand is prepared by the following components: clay, modified sodium bentonite, aluminum sulfate, titanium dioxide, coconut shell activated carbon, sodium silicate, tributyl citrate, polyvinyl acetate, lignocellulose, nanometer attapulgite, brown fused alumina powder, modified thermoplastic phenolic resin, diatomaceous earth, starch, carboxymethylcellulose, sodium tripolyphosphate, urotropin and quartz sand. Through a mutual synergistic effect of the components with a specific ratio, the air permeability of the molding sand can be improved, the strength of the molding sand can be improved, the cost is low, the working procedure time is short, a molding sand sintered layer is thin and a sand adhesion phenomenon seldom occurs, the defects of shrinkage porosity and sand holes of castings are greatly reduced, the problems of sand clamping, recesses, scabs and box collapse caused by an expansion defect of the molding sand can be avoided, the pass percent and the yield of the castings are improved, the defective rate is reduced by 59%, a manufacturing process is simple and practicable, and the production pollution can be reduced.

The invention relates to a cornea mid-term preservation liquid. 1000ml of preservation liquid contains 0.5-1.5g of DMEM culture medium, 1-10g of hydroxypropyl methylcellulose, 0.1-10ml of 2-mercaptoethanol, 10-20g of dextran (with the molecular weight of 40000), 1-3ml of nonessential amino acid, 10-32mmol of Hepes buffer solution and 0.01-0.05mmol of dexamethasone, 50-70mg of gentamicin. The pH value of the preservation liquid is 7.2-8.0, and the permeation pressure is 350-400mmol/LH2O. The cornea mid-term preservation liquid not only has good cornea storage quality, but also has the advantage of good cost performance and is the cornea mid-term preservation liquid which is widely applicable to the eye bank at home and abroad.

The invention discloses a novel environment-friendly and nutritional efficient clarias fuscus feed and aims to provide the novel environment-friendly and nutritional efficient type clarias fuscus feed which can effectively improve the feed utilization rate of clarias fuscus, reduce the disease damages to the clarias fuscus, improve the water quality and increase the benefits. The technical scheme is that the feed is formed by the following components in mass percentage: 20-25% of flour, 6-16% of rapeseed meal, 2-6% of meat meal, 10-25% of fish meal, 4-8% of peanut meal, 5% of corn protein powder, 22-30% of bean pulp, 1-2% of cuttlefish cream, 5% of DDGS (Distillers Dried Grains with Soluble) feed, 1-2% of fish oil, 2-4% of soybean lecithin oil, 1-2.0% of monocalcium phosphate, 0.2-0.5% of compound vitamin, 1-2% of compound mineral, 0.03-0.05% of mould-proof agent, 0.1% of choline chloride and 0.2-0.4% of phytase; and the sum of all the components is 100%. The novel environment-friendly and nutritional efficient clarias fuscus feed belongs to the technical field of fish feed.

The invention relates to the technical field of preparation of plant fresh-keeping agents, and provides a preparation method and application of inclusions of 1-methylcyclopropene and derivatives thereof. The inclusion agent for preparing the inclusion compound of the present invention is a cucurbituril mixture or any single component thereof. The 1-methylcyclopropene and its derivatives can exist stably after forming an inclusion complex with cucurbituril, thereby providing a convenient method for storing and transporting these compounds that can inhibit ethylene reaction of plants. At the same time, the preparation process of the inclusion complex is simple, the cost is low, and it is convenient to use. When in use, only need to put the inclusion complex directly into water or an aqueous solution containing acid or alkali to re-release 1-methylcyclopropene and its derivatives. thing.